 Malpua
Ingredients :
>< 3 cups of fine wheat flour
>< 1 cup fine semolina (Suji)
>< 2 cups grated jaggery (gur)
>< 2 Tablespoons ghee
>< 1 Tablespoon peppercorns
>< 2 cups milk
>< 1 Lime
>< 1 Tablespoon curd
>< Pinch each of salt and soda.
Directions :
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture. Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down. Thus fry - Malpuas can be stored for a week or so.
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 Bhang(traditional drink for Holi)
Ingredients :
>< 1 cup rice milk (or plain milk)
>< 2 cans full fat coconut milk
>< 1 cup ground cannabis buds (bhang)
>< 1 tbsp. cloves
>< 2 tbsp. cardamom
>< 5 tbsp. blanched almonds (ground) or hulled hemp nut
>< 1 tsp. poppy seeds
>< 4 tbsp. cinnamon
>< 7 rose petals or rose water
Directions :
Combine milks into a large sauce pan and stir over medium heat. Add cannabis (bhang) and stir frequently for about 10 minutes. Add all other ingredients one at a time, stirring constantly. Simmer on low heat for roughly 30 min. Strain mixture through cheesecloth or strainer. Garnish with a sprinkle of cinnamon and a cannabis leaf on top. Serve warm. You should be able to find all of these spices and a rose at your local grocery store. Most of the spices are optional, so feel free to experiment with variations to find your favorite combination. If you have leftovers, you can keep bhang in the fridge for about one week. The mixture will become very thick, so reheat it over a low heat in a saucepan and add more milk to thin it out before serving.
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 Khasta Kachori
Ingredients :
>< Maida 4 cups
>< Hot oil 8 tbsp
>< Oil for frying
>< Salt to taste
>< For filling
>< Moong dal (half boiled) 1 cup
>< Gram flour 1 cup
>< Oil � cup
>< Garam masala 3-4 tsp
>< Salt to taste
>< Pomegranate seeds (crushed) 2 tbsp
>< Mango powder 1 tsp
Directions :
Heat � cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds. Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachoris covered with a wet muslin cloth. Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachori a little at the top and put in oil one by one. Keep on full flame, when kachoris puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachoris.
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 Bread Dahi Vada
Ingredients :
>< Bread slices 10
>< Paneer 50 gm
>< Curd 250 gm
>< Oil to fry
>< Salt to taste.
>< Red chilli powder
>< Black pepper
Directions :
Remove the brown portion from all slices. Soak these in water and squeeze. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well. Make small-sized balls, flatten and deep fry till light brown. Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside. Beat the curd. Add salt and chilli powder. Add vadas and decorate with mint and jeera powder.
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 Paapri
Ingredients
2 cups refined flour
2 tbsp oil
� tsp salt
water to knead the dough
oil for deep-frying
Method
Mix the salt and oil into the flour and knead into a stiff dough with the water. Rest covered for at least half an hour.
Roll out dough till it is � cm/ 1/8 in thick, and cut out into 3 cms/1/� in rounds with a cutter.
Heat the oil till a piece of dough dropped in comes up at once. Then add as many rounds as fit in comfortably. Lower heat to medium.
Fry the paapris till golden brown on both sides. Some will puff up. These can be used for gol gappas as well.
Lift out of the oil and drain on an absorbent paper; repeat with the rest of the dough, increasing the heat for a few seconds before adding the fresh lot.
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 Shrikand
Ingredients
8 ounces cottage cheese
16 ounces plain yogurt
1 can condensed milk
1/8 teaspoon ground cardamom
1/8 cup mixed chopped nuts
Method
Place yogurt in cheesecloth and hang from a bowl for about 30 minutes. Water will drain out and the yogurt will be more compact. Blend cottage cheese and condensed milk until creamy. Add in the yogurt. Add nuts and cardamoms.
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 Gulabi Sandesh
Ingredients
chenna/paneer- 500 gms
khoya/mava- 100 gms
rose water- 1/4 sp
green elaichi powder- 1/4 tsp
powder sugar- 100 gms
Method
Prepare the fresh chenna/cottage cheese by using approximately 2 litres milk. Curdle the milk using 1/2 tsp. lemon juice. Mash up the chenna immediately and mix with the crumbled up khoya, add in rose water, elaichi powder, sugar, and mix until smooth. Shape them into small walnut sized balls and steam for 10-12mins. Garnish with rose petals and serve.
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 Puran Poli
Ingredients:
1cup Chana dal (Bengal gram)
1cup Jaggery (grated)
1 cup Maida or finely sieved Wheat flour
1 tbsp cooking oil
one pinch nutmeg powder
one pinch elaichi powder
Method
Stuffing : Wash the chana dal, add two cups of water to it and cook it in the pressure cooker. Drain excess water, if any. After cooling, blend it to a smooth paste. Add jaggery and cook the mixture in a kadhai (wok) over a low fire for a while. Keep stirring. Take it off the fire when it comes to pedha or laddoo like consistency. It should not be sticky or too dry. Add a pinch of nutmeg and elaichi powder to it. The stuffing is ready. Let it cool.
Paratha : Take the fine refined flour. Add a tablespoon of oil to it and a pinch of salt. Knead the dough as per the consistency of the stuffing. If the stuffing is really smooth, then let the dough be a soft too. If the stuffing is a little dry, let the dough be firm. Roll the polis with the stuffing like you do aloo parathas.
You can either fry them in ghee on the tawa as you make them. Alternatively, you can bake them without ghee.
Best served hot with a smattering of ghee spread over it. For those who do not care much for ghee, the poli can be had dipped in milk or coconut milk.
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 Gujjia
Ingredients:
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)200 ml water.
500 gms sugar.
Method:
Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough.
Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store for use in an airtight glass jar.
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 Thandai
Ingredients:
4 cups milk
Half cup rose petals (fresh or dried)
2 tea spoons rose water
Two litres of boiled and filtered water
2 kg powdered sugar
8 to 10 black peppercorn
2 tbsp cardamoms
2tbsp aniseeds (saunf)
2tbsp poppy seeds (khuskhus)
4 tbsp dried and skinned seeds of melon (kharbooja)
4tbsp almonds
Method:
Boil the milk and cool it. Add powdered sugar in water and boil it to make a syrup of �one thread� consistency and let it cool. Clean, wash and transfer poppy seeds, aniseeds, black peppercorns and rose petals in a jug of water and soak for 3 to 4 hours. Grind to a fine paste. Also grind the soaked and peeled almonds separately and strain with a muslin cloth. To this mixture, add the sugar syrup and stir it properly. Add cardamom powder, shake well and keep in a bottle. You can prepare 10-15 glasses of Thandai with this syrup. To make Thandai, take 1/4th glass of the syrup and fill the rest of the glass with milk. Add ice cubes (or chill in the refrigerator) and stir well before serving. |
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