This is a streetside snack from Central India. "Puri Bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make.
This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.
Preparation Time : 30 mins.
Cooking Time : 30 mins.
Serves 4.
For the dahiwale aloo
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish
2 to 3 tablespoons coriander
For the urad dal puris
1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
Ingredients
oil for deep frying
For the dahiwale aloo
1.Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2.Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3.Add ½ cup of water and bring to a boil.
4.Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5.Garnish with the coriander.
For the urad dal puris
1.Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
2.Purée the dal in a mixer using ¼ cup of water to make a fine paste.
3.Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
4.Add the oil and knead again.
5.Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
6.Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.
7.Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
8.Serve hot with dahiwale aloo ki subzi.
Friday, October 23, 2009
MOONG DAL KHANDVI
When the hunger pangs strike, be ready with this innovative and healthy snack!
Preparation Time : 5 mins.
Cooking Time : 5 mins.
Serves 2.
Ingredients
½ cup yellow moong dal (split yellow gram) flour
½ cup low fat curds
1 teaspoon ginger-green chilli paste
a pinch turmeric (haldi) powder
¼ teaspoon asafoetida (hing)
salt to taste
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds
1 teaspoon white sesame seeds (til)
¼ teaspoon asafoetida (hing)
2 teaspoons oil
For the garnish
2 tablespoons chopped coriander
Method
1.Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and whisk well.
2.Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously. The mixture is ready when it leaves the sides of the pan.
3.Spread the mixture evenly on the back of three 200 mm. (8") diameter thalis using a flat katori or a palette knife to form a thin layer. Allow to cool for five minutes.
4.Smear the khandvi evenly with oil.
5.Cut into 50 mm. (2") thick strips. Carefully roll up each strip. Keep aside.
6.For the tempering, heat the oil in a pan and add the mustard seeds.
7.When they crackle, add the sesame seeds and asafoetida and pour over the prepared khandvis.
8.Serve garnished with the chopped coriander.
Preparation Time : 5 mins.
Cooking Time : 5 mins.
Serves 2.
Ingredients
½ cup yellow moong dal (split yellow gram) flour
½ cup low fat curds
1 teaspoon ginger-green chilli paste
a pinch turmeric (haldi) powder
¼ teaspoon asafoetida (hing)
salt to taste
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds
1 teaspoon white sesame seeds (til)
¼ teaspoon asafoetida (hing)
2 teaspoons oil
For the garnish
2 tablespoons chopped coriander
Method
1.Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and whisk well.
2.Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously. The mixture is ready when it leaves the sides of the pan.
3.Spread the mixture evenly on the back of three 200 mm. (8") diameter thalis using a flat katori or a palette knife to form a thin layer. Allow to cool for five minutes.
4.Smear the khandvi evenly with oil.
5.Cut into 50 mm. (2") thick strips. Carefully roll up each strip. Keep aside.
6.For the tempering, heat the oil in a pan and add the mustard seeds.
7.When they crackle, add the sesame seeds and asafoetida and pour over the prepared khandvis.
8.Serve garnished with the chopped coriander.
STRAWBERRY SHRIKHAND
Low fat curds tastes just like the curds made from full fat milk, hence this low calorie version can easily replace the high fat shrikhand without even compromising on taste. Strawberries added to it further enhances its flavour and appeal.
Cooking Time : Nil.
Preparation Time : 5 mins.
Serves 4.
Ingredients
1 cup hung low fat curds (dahi), page 96
½ cup crushed strawberries
¼ cup low fat cream
2 tsp sugar substitute
For the garnish
2 to 3 strawberries, cut into slices
Method
1.Combine all the ingredients together in a bowl and mix well.
2.Keep refrigerated for at least 2 to 3 hours.
3.Serve chilled garnished with strawberries.
Tips
4 cups of low fat curds gives 1 cup of hung low fat curds.
Cooking Time : Nil.
Preparation Time : 5 mins.
Serves 4.
Ingredients
1 cup hung low fat curds (dahi), page 96
½ cup crushed strawberries
¼ cup low fat cream
2 tsp sugar substitute
For the garnish
2 to 3 strawberries, cut into slices
Method
1.Combine all the ingredients together in a bowl and mix well.
2.Keep refrigerated for at least 2 to 3 hours.
3.Serve chilled garnished with strawberries.
Tips
4 cups of low fat curds gives 1 cup of hung low fat curds.
Friday, October 9, 2009
GRILLED CHEESE AND VEGETABLE SOUP
A spicy and filling soup for cold days.
Cooking Time : 30 min.
Preparation Time : 20 min.
Serves 6.
Ingredients
4 large tomatoes
3/4 teacup shredded cabbage
3/4 teacup grated carrots
3 teaspoons cornflour
1 small can (225 grams) baked beans or 1/2 teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
1/2 teaspoon sugar
2 tablespoons oil
salt to taste
pepper to taste
For the masala bag
2 sticks cinnamon
2 cloves
4 peppercorns (powdered coarsely and tied in a piece of cloth)
For grilling
4 tablespoons grated cheese
Method
1.Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain.
2.Heat the oil and fry the onion and bay leaf for 1/2 minute.
3.Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup.
4.Mix the cornflour in a little cold water and add to the soup.
5.Add the masala bag and salt and boil for 20 minutes.
6.Add the beans, tomato, sugar and pepper and give one boil.
7.Remove the masala bag and pour the soup into a big bowl.
8.Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
9.Serve hot with garlic bread.
Tips
For masala bag powdered all the ingredients coarsely and tied in a piece of cloth.
Cooking Time : 30 min.
Preparation Time : 20 min.
Serves 6.
Ingredients
4 large tomatoes
3/4 teacup shredded cabbage
3/4 teacup grated carrots
3 teaspoons cornflour
1 small can (225 grams) baked beans or 1/2 teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
1/2 teaspoon sugar
2 tablespoons oil
salt to taste
pepper to taste
For the masala bag
2 sticks cinnamon
2 cloves
4 peppercorns (powdered coarsely and tied in a piece of cloth)
For grilling
4 tablespoons grated cheese
Method
1.Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain.
2.Heat the oil and fry the onion and bay leaf for 1/2 minute.
3.Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup.
4.Mix the cornflour in a little cold water and add to the soup.
5.Add the masala bag and salt and boil for 20 minutes.
6.Add the beans, tomato, sugar and pepper and give one boil.
7.Remove the masala bag and pour the soup into a big bowl.
8.Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
9.Serve hot with garlic bread.
Tips
For masala bag powdered all the ingredients coarsely and tied in a piece of cloth.
CHEESY PASTA WITH VEGETABLES
Use of whole-wheat pasta and lots of vegetables is the speciality of this fibre rich dish. The milk in the sauce enriches it with the much-needed calcium for growing kids.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 2.
For the pasta
1½ cups cooked whole wheat pasta
1 tsp finely chopped garlic
1 dry red chilli, broken into pieces
½ teaspoon oil
For the sauce
½ cup onions, finely chopped
½ cup mixed vegetables, finely chopped
2 tsp finely chopped garlic
½ cup milk
1 tsp cornflour
1 tsp oil
salt and freshly ground pepper to taste
For the garnish
1 tbsp finely chopped parsley
For the sauce
1.Heat the oil in a non-stick pan and add the onions.
2.Sauté the onions for 4 to 6 minutes, till they are soft, over a slow flame.
3.Add the vegetables, garlic and salt and sauté again for 5 to 7 minutes.
4.Add ¼ cup water and cover and simmer till the vegetables are tender.
5.Add the milk and cornflour and mix well.
6. Bring to a boil, add the pepper and keep aside.
How to proceed
1.Heat the oil in a non-stick pan and add the garlic and red chilli and sauté for a few seconds.
2.Add the pasta and toss well.
3.Add the prepared sauce and mix well.
4.Serve hot, garnished with the chopped parsley.
Tips
You may use whole wheat fusilli, penne or tagliatelle.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 2.
For the pasta
1½ cups cooked whole wheat pasta
1 tsp finely chopped garlic
1 dry red chilli, broken into pieces
½ teaspoon oil
For the sauce
½ cup onions, finely chopped
½ cup mixed vegetables, finely chopped
2 tsp finely chopped garlic
½ cup milk
1 tsp cornflour
1 tsp oil
salt and freshly ground pepper to taste
For the garnish
1 tbsp finely chopped parsley
For the sauce
1.Heat the oil in a non-stick pan and add the onions.
2.Sauté the onions for 4 to 6 minutes, till they are soft, over a slow flame.
3.Add the vegetables, garlic and salt and sauté again for 5 to 7 minutes.
4.Add ¼ cup water and cover and simmer till the vegetables are tender.
5.Add the milk and cornflour and mix well.
6. Bring to a boil, add the pepper and keep aside.
How to proceed
1.Heat the oil in a non-stick pan and add the garlic and red chilli and sauté for a few seconds.
2.Add the pasta and toss well.
3.Add the prepared sauce and mix well.
4.Serve hot, garnished with the chopped parsley.
Tips
You may use whole wheat fusilli, penne or tagliatelle.
MOONG SOUP WITH PANEER
This old-fashioned soup is one many of us grew up on. Use low fat paneer and just 2 tsp of oil to make it diabetic-friendly.
Cooking Time : 25 mins.
Preparation Time : 5 mins.
Serves 4.
Ingredients
1/3 cup whole moong (whole green gram)
2 tablespoons grated low fat paneer (cottage cheese)
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai / sarson)
¼ teaspoon asafoetida (hing)
½ teaspoon chopped green chillies
4 to 5 curry leaves (kadi patta)
1 teaspoon lemon juice
2 teaspoons oil
Salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1.Wash and soak the moong for a few hours. Drain, add 3 cups of water and cook in a pressure cooker till the moong is cooked. Set aside.
2.Heat the oil in a non-stick pan and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida, green chillies and curry leaves and fry for a while.
3.Add the moong, lemon juice, paneer, salt and 1 cup of water and simmer for 4 to 5 minutes.
6.Serve hot garnished with coriander.
Tips
To enhance the taste of the soup, add a pinch of sugar substitute just before serving.
Cooking Time : 25 mins.
Preparation Time : 5 mins.
Serves 4.
Ingredients
1/3 cup whole moong (whole green gram)
2 tablespoons grated low fat paneer (cottage cheese)
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai / sarson)
¼ teaspoon asafoetida (hing)
½ teaspoon chopped green chillies
4 to 5 curry leaves (kadi patta)
1 teaspoon lemon juice
2 teaspoons oil
Salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1.Wash and soak the moong for a few hours. Drain, add 3 cups of water and cook in a pressure cooker till the moong is cooked. Set aside.
2.Heat the oil in a non-stick pan and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida, green chillies and curry leaves and fry for a while.
3.Add the moong, lemon juice, paneer, salt and 1 cup of water and simmer for 4 to 5 minutes.
6.Serve hot garnished with coriander.
Tips
To enhance the taste of the soup, add a pinch of sugar substitute just before serving.
GRILLED HOT N SWEET PANEER
Succulent cubes of paneer, marinated in an oriental honey chilli marinade and grilled till the honey just about caramelizes, imparting an unusual flavour to this dish.
Preparation Time : 15 mins.
Cooking Time : 10 mins.
Serves 2.
Ingredients
1 cup paneer (cottage cheese), cut into 25 mm. (1") cubes
4 spring onions (including greens), finely chopped
2 tablespoons honey
1 tablespoon chilli sauce
1 teaspoon lemon juice
¼ teaspoon lemon rind
3 cloves garlic, grated
1 tablespoon chopped coriander
1 tablespoon oil
salt to taste
Method
1.Combine all the ingredients in a bowl and mix well. Allow to marinate for at least 15 minutes.
2.Arrange the paneer cubes neatly onto 4 wooden skewers and grill them over a charcoal or electric barbeque till they are lightly browned on all sides.
3.Serve hot.
Preparation Time : 15 mins.
Cooking Time : 10 mins.
Serves 2.
Ingredients
1 cup paneer (cottage cheese), cut into 25 mm. (1") cubes
4 spring onions (including greens), finely chopped
2 tablespoons honey
1 tablespoon chilli sauce
1 teaspoon lemon juice
¼ teaspoon lemon rind
3 cloves garlic, grated
1 tablespoon chopped coriander
1 tablespoon oil
salt to taste
Method
1.Combine all the ingredients in a bowl and mix well. Allow to marinate for at least 15 minutes.
2.Arrange the paneer cubes neatly onto 4 wooden skewers and grill them over a charcoal or electric barbeque till they are lightly browned on all sides.
3.Serve hot.
JAGGERY MALPUAS
The rich, soft filigreed pancakes are made with whole wheat flour batter which is sweetened with jaggery.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 8 to 10 malpuas.
Ingredients
1 cup whole wheat flour (gehun ka atta)
½ cup gur (jaggery)
½ teaspoon saunf (fennel)
½ teaspoon elaichi (cardamom) powder
ghee for cooking
1 cup water
For the garnish
1 tablespoon pistachios, chopped
rose petals
Method
1.Dissolve the gur in 1 cup of warm water and mix well till it dissolves.
2.Add all the other ingredients and mix well.
3.Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 3" diameter.
4.Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.Repeat to make 8-10 more malpuas.
6.Serve hot garnished with the pistachios and rose petals.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 8 to 10 malpuas.
Ingredients
1 cup whole wheat flour (gehun ka atta)
½ cup gur (jaggery)
½ teaspoon saunf (fennel)
½ teaspoon elaichi (cardamom) powder
ghee for cooking
1 cup water
For the garnish
1 tablespoon pistachios, chopped
rose petals
Method
1.Dissolve the gur in 1 cup of warm water and mix well till it dissolves.
2.Add all the other ingredients and mix well.
3.Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 3" diameter.
4.Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.Repeat to make 8-10 more malpuas.
6.Serve hot garnished with the pistachios and rose petals.
KESAR SANDESH BHOG
Saffron flavoured sandesh stuffed with chopped nuts.
Preparation Time : 15 mins.
Cooking Time : Nil.
Makes 10 pieces.
Ingredients
1 recipe sandesh
10 to12 strands saffron, dissolved in 2 tablespoons milk
a few drops saffron food colour
saffron strands for garnishing
To be mixed into a stuffing
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
1 teaspoon sugar
a few saffron strands
a pinch cardamom (elaichi) powder
Method
1.Divide the stuffing into 10 equal parts. Keep aside.
2.Mix together the sandesh, saffron liquid and saffron food colour and divide into 10 equal parts.
3.Roll out each portion into a circle of 50 mm. (2") diameter and place one portion of the stuffing in the centre.
4.Seal the stuffing in the dough by bringing the sides together in the centre and roll gently to ensure there are no cracks on the surface.
5.Make slits on the upper surface of the sandesh bhog as shown in the above picture.
6.Repeat to make 9 more pieces.
7.Serve chilled.
Tips
VARIATION : STUFFED KESAR SANDESH
After step 4, shape the stuffed sandesh into triangles and garnish them with saffron strands.
Preparation Time : 15 mins.
Cooking Time : Nil.
Makes 10 pieces.
Ingredients
1 recipe sandesh
10 to12 strands saffron, dissolved in 2 tablespoons milk
a few drops saffron food colour
saffron strands for garnishing
To be mixed into a stuffing
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
1 teaspoon sugar
a few saffron strands
a pinch cardamom (elaichi) powder
Method
1.Divide the stuffing into 10 equal parts. Keep aside.
2.Mix together the sandesh, saffron liquid and saffron food colour and divide into 10 equal parts.
3.Roll out each portion into a circle of 50 mm. (2") diameter and place one portion of the stuffing in the centre.
4.Seal the stuffing in the dough by bringing the sides together in the centre and roll gently to ensure there are no cracks on the surface.
5.Make slits on the upper surface of the sandesh bhog as shown in the above picture.
6.Repeat to make 9 more pieces.
7.Serve chilled.
Tips
VARIATION : STUFFED KESAR SANDESH
After step 4, shape the stuffed sandesh into triangles and garnish them with saffron strands.
SANDESH (MITHAI)
A light creamy delicacy from West Bengal made with curdled milk.
Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
1 1/4 cups chenna
1/4 cup sugar
Method
1.Add the sugar to the chenna and mix gently.
2.Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3.Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4.The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5.The sandesh should be used immediately for making various shapes and garnishes.
Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
1 1/4 cups chenna
1/4 cup sugar
Method
1.Add the sugar to the chenna and mix gently.
2.Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3.Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4.The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5.The sandesh should be used immediately for making various shapes and garnishes.
ORANGE CHENNAR PAYESH
A delightful variation of the traditional Bengali dessert.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
2 cups (200 ml.) milk
½ cup condensed milk
¼ teaspoon cardamom (elaichi) powder
½ cup fresh unsalted paneer, grated
½ cup orange segments
Method
1.In a broad bottomed pan, combine the milk and condensed milk and bring to a boil.
2.Simmer for 3-4 minutes and add the cardamom powder and paneer and simmer for 2 to 3 minutes.
3.Cool completely and add the orange segments. Serve chilled
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
2 cups (200 ml.) milk
½ cup condensed milk
¼ teaspoon cardamom (elaichi) powder
½ cup fresh unsalted paneer, grated
½ cup orange segments
Method
1.In a broad bottomed pan, combine the milk and condensed milk and bring to a boil.
2.Simmer for 3-4 minutes and add the cardamom powder and paneer and simmer for 2 to 3 minutes.
3.Cool completely and add the orange segments. Serve chilled
THANDAI ICE-CREAM
Creamy, smooth and heavenly.
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Serves 8 to 10.
Ingredients
1 litre full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream
a few saffron strands
To be ground finely for the thandai flavouring
1/4 cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
1/2 teaspoon cardamom (elaichi) powder
20 nos. white peppercorns
Method
1.Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
2.Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3.Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
4.Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
5.Remove from the fire and allow it to coool completely.
6.Add the thandai flavouring to the milk. Strain the mixture through a sieve.
7.Add the cream and dissolved saffron to the milk mixture. Mix well.
8.Pour the mixture into a shallow freezer proof dish and freeze till slushy.
9.Remove and whisk until smooth and creamy.
10.Freeze again until firm for about 4 to 6 hours.
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Serves 8 to 10.
Ingredients
1 litre full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream
a few saffron strands
To be ground finely for the thandai flavouring
1/4 cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
1/2 teaspoon cardamom (elaichi) powder
20 nos. white peppercorns
Method
1.Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
2.Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3.Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
4.Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
5.Remove from the fire and allow it to coool completely.
6.Add the thandai flavouring to the milk. Strain the mixture through a sieve.
7.Add the cream and dissolved saffron to the milk mixture. Mix well.
8.Pour the mixture into a shallow freezer proof dish and freeze till slushy.
9.Remove and whisk until smooth and creamy.
10.Freeze again until firm for about 4 to 6 hours.
JHATPAT SAMOSA
Samosas filled with a delicious cottage cheese and onion mixture.
Cooking Time : 7 minutes.
Preparation Time : 3 minutes.
Makes 8 samosas.
Ingredients
8 samosas pattis
To be mixed into a filling
1 cup paneer, grated
1 onion, chopped
1/2 capsicum, finely chopped
1/4 teaspoon garam masala
1 tablespoon lemon juice
salt to taste
Other ingredients
oil for deep frying
Method
1.Place each samosa patti on a dry surface.
2.Put a teaspoonful of the filling in one corner of the samosa patti and roll into a triangle.
3.Seal the edges using a little water.
4.Deep fry in hot oil till golden brown. Drain on absorbent paper.
5.Serve hot.
Cooking Time : 7 minutes.
Preparation Time : 3 minutes.
Makes 8 samosas.
Ingredients
8 samosas pattis
To be mixed into a filling
1 cup paneer, grated
1 onion, chopped
1/2 capsicum, finely chopped
1/4 teaspoon garam masala
1 tablespoon lemon juice
salt to taste
Other ingredients
oil for deep frying
Method
1.Place each samosa patti on a dry surface.
2.Put a teaspoonful of the filling in one corner of the samosa patti and roll into a triangle.
3.Seal the edges using a little water.
4.Deep fry in hot oil till golden brown. Drain on absorbent paper.
5.Serve hot.
Subscribe to:
Posts (Atom)