Kutchi Dabeli (Indian street food)

Ingredients:

1.              1/2 cup roasted shelled peanuts

2.              3 cup boiled and mashed potatoes

3.              1/2 cup pomegranate

4.              1/2 cup sev-bhujiya-or-besan-sev

5.              1/2 cup chopped onion

6.              Salt to taste

7.              Bans

8.              Butter as needed

9.              1 tablespoon oil 

For Chutney:

1.              10 to 15 cloves garlic

2.              2 tablespoon red chili powder or your taste

3.              4 to 5 pieces dates  (soak in hot water about 5 to 10 minutes)

4.              4 tablespoon tamarind paste

5.              2  tablespoon  jaggery

6.              1 teaspoon roasted cumin powder

7.              Salt to taste

8.              Water as needed

·        Mix all ingredients add in a mixer and make it into a fine thick paste.

For Dabeli powder (masala):

1.              1/4 cup coriander seeds

2.              3 dry red chilies

3.              2 cinnamon stick

4.              4 to 5 cloves

5.              1 tablespoon sesame seeds

6.              1/4 cup cumin seeds

7.              1 tablespoon oil

·        Heat the oil in small pan and roast all ingredients. Grind to a fine powder in blender.

Method:

·        In frying pan heat the oil. Add mashed potatoes and salt.

·        Than add 2 tablespoon of Dabeli masala powder and 2 tablespoon chutney.  Turn off the heat and mix well.

·        Now add coriander half peanut and pomegranate and mix well.

·        Add water in chutney and make smooth thin paste.

·        Split a bun in half and spoon of chutneys in it first, then put about 2 to 3 tablespoon of potato filling on top.

·        Add some more peanuts pomegranate onion and sev if you wish.

·        Top again with chutney and close with the top part of the bun.

·        Serve Dabeli or Butter the bun on both sides and brown it nicely on a flat pan than serve.

Note: You can increase or decrease the quantity of Dabeli powder and chutney according to your taste.
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Mini Valentine Ghevar

Ghevar is an authentic Indian (Rajasthani) sweet. This sweet specially served during Teej Rakshabandhan festivals. It is disc-shaped, and made from Clarified butter, flour and sugar syrup. There are many varieties of Ghevar, such as plain, mawa and malai ghevar.  I make this ghevar for valentine with little twist.

Ingredients:

For batter: 

1.      1/2 cup all purpose flour

2.      1/4 cup clarified butter (ghee) in room temperature

3.      1/2 cup fresh beetroot  juice

4.      Lukewarm water as needed

For frying:

1.      1/2 kg. clarified butter or refined oil   

For sugar syrup: 

1.      1/2 cup sugar

2.      1/4 cup water

3.      1/2 teaspoon cardamom powder

For garnish:

1.      few chopped pistachio

2.      melted chocolate

3.      silver 

Method:

1.      In wide bowl add ¼ ghee and all purpose flour and whisk with help your finger.

2.      Whisk this batter until 15 to 20 minutes. After 20 minutes add fresh beetroot juice and about ¼ cup of lukewarm water.

3.      Make very smooth batter. If  batter is still thick add more water and whisk.

4.      Batter has to be of pouring consistency. Keep aside this batter.

5.      For sugar syrup add water and sugar in one pan and make syrup of one and half thread consistency. Add cardamom powder and mix well.

6.      Take one small tube shape pan or deep pan. Fill half of the tube with ghee or refined oil and heat very slow flame.

7.      Once the ghee is hot, take a long handed ladle full of batter and pour in a thin line in the center of ghee. Lots of foam forms on the surface. Now Flame should be on medium high.

8.      With a skewer make a hole in the centre of the ghevar. Wait for few minutes.

9.      With the help of a skewer take out the ghevar in kitchen paper.

10.  Pour some sugar syrup in top of the ghevar.

11.  Garnish with chopped pistachio, silver and melted chocolate.

Note: Here I make small quantity of ghevar, if u are making big thick and large quantity of ghevar that time add 3 to 4 times batter in center of ghee in every 2 minutes interval or the foam gets settled again.That process give big thick ghevar.


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