Peas pulav/Mutter Pulao

Ingredients:

1.      1 cup basmati rice

2.      1/2 cup fresh green peas

3.      2 teaspoon cumin seeds

4.      1 teaspoon oil

5.      2 teaspoon ghee (clarified butter)

6.      7 to 8 cloves

7.      Salt to taste

8.      Water as needed

Method:

1.      Wash, drain and soak the rice for 15 minutes. Drain and keep aside.

2.      In pan boil the water, add in rice and salt cook until half done.

3.      Add in peas and cook properly than remove the rice in sieve.

4.      After cool completely transfer the rice in bowl.

5.      Heat oil in small skillet add in ghee, cumin seeds and cloves.

6.      After crack the seeds add this in rice, mix well than cover for 2 minutes.

7.      Your peas pulav is ready serve with Gujarati sweet kadhi.

You may also like:

Ghughara/ Gujiya/Karanji

 Ingredients:

For outer layer:

1.      1 cup all-purpose flour

2.      2 tablespoon clarified butter

3.      Luke warm milk needed

4.      oil or ghee for deep fry 

For stuffing:

1.      1/2 cup solid milk (Khoya/mava)

2.      3 tablespoon lightly roasted semolina (suji/rava)

3.      1 teaspoon clarified butter

4.      2 tablespoon sugar powder

5.      1/2 teaspoon cardamom powder 

6.      2 tablespoon chopped nuts

7.      1 tablespoon raisin

8.      Oil or ghee for deep fry

Method:

1.      In a bowl take the flour and ghee, mix well.

2.      Add in milk as required to make soft dough. Keep aside.

3.      Heat the 1 teaspoon ghee in frying pan, add in solid milk.

4.      Cook on medium heat for 2 minutes than remove.

5.      In bowl mix khoya, nuts, sugar, semolina and cardamom powder. Keep aside.

6.      Knead the dough and divide into about 15 to 20 equal parts and roll onto balls.

7.      Roll each ball to make a not too thin puri.

8.      Take a 1/2 tablespoon of the stuffing in the middle of the puri.

9.      Dip finger in a water bowl and run the finger along the edge of the puri.

10.  Fold the puri in half and stick the edge properly.      

11.  Make sure the edges are completely sealed otherwise they will open while frying.

12.  Press on the edge, fold it inside and tip that comes out press it again and fold it and keep continuing the process. Its create a nice design.

13.  Continue stuffing the rest of the ghughara in the same manner.

14.  Deep fry the ghughara in medium hot oil in low flame till light golden brown.

15.  Cool it and ready to be served.

You may also like:

Mixture/Chavanu

Quantity about 1 kg

Ingredients:

1.      1 cup split bengal gram (chana dal)

2.      1 cup peanuts

3.      1 cup mung beans

4.      1 cup rice flakes, flattened rice (poha)

5.      1 cup colorful boondi

6.      1 cup sev-bhujiya

7.      1 cup whole dry peas

8.      1/2 cup halves cashew nuts

9.      Oil for deep fry

For spices:

1.      1 tablespoon red chili powder

2.      1/2 tablespoon black pepper powder 

3.      2 tablespoon sugar powder

4.      1 teaspoon turmeric powder

5.      1 teaspoon cumin powder

6.      1/2 teaspoon garam masala

7.      1/2 tablespoon  amchur powder

8.      1/2 teaspoon black salt powder

9.      Salt to taste

Method:

1.      Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.

2.      Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.

3.      So all the water is absorbed and beans are dry.

4.      Mix the all spice ingredients in grinder and grind very fine power. Set aside. 

5.      Heat the oil in a pan until smoking point.

6.      Place the chana dal in batches in a wire mesh strainer, lower it into the oil.

7.      Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.

8.      In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.

9.      Sprinkle in 1 tablespoon spice powder, mix very well.

10.  Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).  

11.  Fry the remaining flat rice dry on paper towel blot all the excess oil.

12.  Sprinkle in another 1 tablespoon spice powder and toss well.

13.  In large bowl combine all beans, nuts and flakes. Toss well.     

14.  Mix in boondi and sev toss everything very well.

15.  Now add in another 1 tablespoon spice powder and toss well.

16.  If you like more or less spicy mixture increase or decrease the spice powder.

17.  Allow the mixture to cool completely before storing in air tight container.

You may also like: 

Eggless Almond Brownie

Ingredients:

1.      1/4 cup all-purpose flour

2.      1/2 tablespoon cocoa powder

3.      1/2 cup condensed milk

4.      1/4 cup melted dark chocolate

5.      3/4 cup ground blanched almond

6.      2 tablespoon butter soften

7.      1/4 teaspoon baking powder

8.      1/4 teaspoon chocolate essence

9.      Milk as needed

10.  Walnuts pieces

Method:

1.      Grease and line brownie pan or molds, preheat the oven to 160ºC.

2.      Sieve the flour, cocoa powder and baking powder together 2 to 3 times. Set aside.

3.      In bowl pour condensed milk, butter and melted chocolate it to make a fine, smooth paste.

4.      Mix the flour with wet mixture, add in chocolate essence then mix well.

5.      Add grounded almond powder and batter the whole mixture again.

6.      Add 1 to 2 tablespoon milk if mixture is too thick.

7.      Pour the mixture in greased brownie molds.

8.      Put walnut piece in the middle of molds.

9.      Brush brownie with water before baking so that it does not dry out.

10.  Put in the oven and bake for 15 to 18 minutes.

11.  Let the brownie cool completely serve with coffee or ice cream.

You may also like:                    

Homemade Quark Cheese

Ingredients:

1.      4 cups pasteurized full cream milk

2.      1/2 cup buttermilk,curd or 1/4 cup vinegar

Method:

1.      Mix milk and curd or vinegar, stir well cover.

2.      Set for 12 hours in warm place or  until the curds and whey separate.

3.      Dampen a clean tea towel and use it to line a sieve. Place the sieve over a basin.

4.      Pour the curds and whey into the strainer. Bring the tea towel together so that it covers your quark and do it up with a rubber band.

5.      Place the entire draining apparatus in the fridge.

6.      Allow to drain in the fridge overnight, or for 24 hours.

7.      The drained quark should have a consistency similar to sour cream, but it has a more sour taste.  

You may also like: 

Smiley Sandwiches

Ingredients:

1.      1 big boiled potato grated

2.      1/2 cup grated paneer

3.      1/4 cup chopped coriander leaves

4.      1/4 cup chopped mint leaves

5.      2 tablespoon cornflour

6.      1 teaspoon lime juice

7.      1 teaspoon garam masala

8.      1/4 teaspoon red chili powder

9.      1/2 teaspoon chat masala

10.  Salt to taste

11.  butter for shallow fry

12.  4 slices bread

13.  2 slices cheese

14.  Sliced tomatoes

15.  Sliced onions

16.  Sliced cucumbers

17.  Cherry tomato

18.  Tomato ketchup

19.  Mayonnaise 

Method:

1.      In mixing bowl combine potato, paneer, corn flour, coriander and mint leaves.

2.      Add in lime juice, garam masala, chili, salt and chat masala.  

3.      Mix well and make round patty, than shallow fry in medium heat. Keep aside. 

4.      Place bread slices on cutting board, cut into circles using cookie cutter or sharp knife.

5.      Repeat with slices cheese than make face using sharp knife and small round cutter.

6.      Apply butter and mayonnaise in bread slices.

7.      Close the sandwiches, apply on top ketchup than cheese slice.

8.      Decorate with cheery tomato for nose and cucumber for ears.

9.      Served with your favorite drink. Enjoy!

You may also like:

Penne Pasta Salad

Ingredients:

1.      2 cups penne pasta

2.      1 cup hung curd

3.      2 cup shredded cabbage

4.      1/2 cup shredded zucchini   

5.      1/4 cup chopped sweet basil leaves  

6.      1 teaspoon lemon zest

7.      1 teaspoon lemon juice

8.      1 cup seedless grapes

9.      1 teaspoon white pepper

10.  2 teaspoon mustard powder

11.  2 teaspoon sugar powder

12.  Salt to taste

Method:

1.      Cook the penne pasta AL-dente as packet instruction. Drain and set aside.

2.      Add shredded cabbage in iced water and keep aside.  

3.      In a mixing bowl, combine hung curd and all spices, mix well.

4.      In a large bowl mix pasta, cabbage, zucchini and grapes.

5.      Throw in the hung curd, toss to combine.

6.      Refrigerate few hours then serve chilled.   

You may also like: