Shrikhand



Ingredients

1 kg thick curds (dahi)
3/4 cup powdered sugar
a few saffron (kesar) strands
1 tbsp warm milk
2 tsp cardamom (elaichi) powder

For the garnish
pistachio slivers
almond (badam) slivers
Method
Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Serve garnished with slivers of pistachicos and almonds.
Tips
VARIATION : STRAWBERRY SHRIKHAND
Add 1 cup of sliced strawberries instead of the saffron and cardamom powder at step 3.
Adjust the sugar accroding to the sweetness of the strawberries


Thalipeeth




Ingredients
3 tbsp besan (bengal gram flour)
3 tbsp jowar (white millet) flour
3 tbsp whole wheat flour (gehun ka atta)
1 small onion , chopped
1 tomato , chopped
2 tbsp chopped coriander (dhania)
2 green chillies , finely chopped
salt to taste

Other Ingredients
oil for cooking
home made white butter to serve
Method
Mix together all the ingredients in a bowl and add enough water to make a thick batter.
Heat and grease a non-stick tava.
Spread a layer of the batter to form a pancake of 4 mm. Thickness.
Cook on both sides till golden brown, using a little oil.
Repeat to make 3 more thalipeeth.
Serve hot with a dollop of home-made white butter


Vada Pav




Ingredients

8 ladi pavs (small squares of white bread)
1 recipe Dry Garlic Chutney

For the vada filling
1 1/2 cups boiled and mashed potatoes
2 green chillies, chopped
1 1/2 tbsp grated garlic
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil

For the outer covering
3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste

Other ingredients
oil for deep-frying
Method

For the vada fillling
Pound the green chillies, ginger and garlic using a mortar and pestle.
Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Remove from the fire and cool.
Divide into 8 equal portions. Shape into rounds.

For the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each round of the vada filling into the batter and allow it to coat the mixture well .
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

How to proceed
Slice each pav into half and spread some dry garlic chutney inside.
Place one vada in each pav and serve immediately.
Tips
Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
You can also use bread roll or slices if the pav is not available


Modak



Ingredients

For The Dough
2 cups rice flour (chawal ka atta)

For The Filling
1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder

Other Ingredients
1 tsp ghee for kneading and greasing
Method
For the dough
Boil 1¾ cups of water in a deep non-stick pan.
Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.
Cover with a lid and keep aside for 10 minutes.

For the filling
Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
Divide the filling into 21 equal portions and keep aside.

How to proceed
Knead the dough once again using ½ tsp of ghee and keep aside.
Grease a modak mould using very little ghee and close it.
Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
Fill the dough cavity with a portion of the filling.
Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
Demould the modak from the modak mould.
Repeat steps 2 to 7 to make the remaining 20 modaks.
Place a steamer plate in a steamer and place a banana leaf on it.
Moisten all the modaks with little water using your finger tips.
Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.
Repeat step 10 to make 11 more modaks in 1 more batch.
Serve warm

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Lapsi



Whistles:  High 3, Low 1
Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients
1/2 cup broken wheat (dalia)
3 tbsp ghee
1 tbsp chopped raisins (kismis)
1 1/2 tbsp chopped cashewnuts (kaju)
1/2 cup sugar

For The Garnishs
1/4 tsp cardamom (elaichi) powder
Method
Heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour.
Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute.
Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles.
Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid.
Serve hot garnished with cardamom powder.

Handy tip:
Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking



Bafla



Preparation Time : 16-20 minutes
Cooking time : 26-30 minutes
Servings : 4
Main Course-Veg
Level Of Cooking
Medium

Ingredients
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1/4 teaspoon
Fennel seeds (saunf) 1/4 teaspoon
Salt to taste
Oil 2 tablespoons
Potatoes boiled and peeled 4 medium
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Amchur powder 1/2 teaspoon
Cashewnuts crushed 1 tablespoon
Raisins 1 1/2 teaspoons
Fresh coriander leaves chopped 2-3 tablespoons
Green chillies finely chopped 2
 Split black gram skinless (dhuli urad dal),soaked 1 cup
Ginger grated 2 teaspoons
Green chillies slit 3-4
Ghee 3 tablespoons
Cumin seeds 1/2 teaspoon
Lemon 1

Method
Step 1
Knead whole wheat flour with carom seeds, ¼ tsp crushed fennel seeds, salt, oil and enough water to a soft dough.
Step 2
Mash potatoes and put into a bowl. Add ¼ tsp turmeric powder, garam masala powder, ½ tbsp red chilli powder, remaining crushed fennel seeds, salt, dried mango powder, cashewnuts, raisins, 1 tbspcoriander leaves, green chillies and mix.
Step 3
Divide dough into small equal portions. Shape each portion into a katori, stuff with potato mixture, gather the edges and seal and roll into a smooth ball.
Step 4
Boil plenty of water in a deep non stick pan, add the stuffed balls and cook. When they start floating, drain them.
Step 5
Meanwhile boil urad dal and chana dal with ginger, green chillies, ¼ tsp turmeric powder and salt till completely cooked. Mash well with a hand blender.
Step 6
Heat ghee in a small non stick pan, add cumin seeds and when they change colour add remaining red chilli powder and mix. Add to the dal and mix well.
Step 7
Heat sufficient oil in a kadai and deep fry the boiled stuffed batis till golden. Drain and break them. Put them in a serving bowl.



Bhutte Ka Kees



Serves - 6
Time - 30 Minutes to prepare
INGREDIENTS
5 medium-sized fresh corn cobs

4 Tbsp oil/ghee

1/2 tsp cumin seeds

1/8 tsp asafoetida

2 tsp ginger paste

1/2 tsp green chilli paste

1 1/2 tsp salt or to taste

1 cup milk

1 Tbsp coriander - finely chopped

1/2 cup coconut - grated

METHOD
Grate four of the corn cobs and cut the other into tiny pieces.

Heat the oil/ghee in a pan and add the cumin seeds, asafoetida and ginger paste.

When ginger is a very light brown add the corn, chilli paste and salt.

Add the milk slowly, stirring all the time, and bring to a boil.

Simmer for a couple of minutes or till corn is cooked.

Serve hot, garnished with coriander leaves and grated coconut



Bhopali Seek Kebabs



Ingredients
300 gm mutton mince with fat
1 tbsp ginger-garlic paste
1 tbsp onion - chopped
1 tbsp deseeded tomato - chopped
1 tbsp green capsicum - chopped
1 green chilli - chopped
1½ tbsp green coriander - chopped
2 tsp kashmiri red chilli powder
1 tsp garam masala
1 tbsp lemon juice
¾ tsp salt
1 tbsp melted butter
Method of preparation

 
Mix mutton mince with all the other ingredients, rub well with your palm. Refrigerate for 2 hours.
Preheat the oven at 250°C with the skewers placed inside.
Divide this mixture into 8 equal portions and make balls. Shape each ball into long 1” thick seekh by rolling on a kitchen platform. Flatten the ends also on the kitchen platform.
Pass a hot skewer carefully through this seekh. Press lightly. Immediately put in the hot oven for 12 minutes or till done. Serve.

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Thepla



Ingredients
2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp curds (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for kneading and cooking

For Serving
chunda or sweet mango pickle

Method
    Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
    Knead the dough well using a little oil. Cover and keep aside for 10 minutes.
    Divide the dough into 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling.
    Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
    Serve hot with chunda or sweet mango pickle.



Dhokla



Ingredients
    Gram flour (besan) sieved  2 cups
    Yogurt beaten 1 cup
    Salt   to taste
    Turmeric powder 1/2 teaspoon
    Green chilli-ginger paste 1 teaspoon
    Oil  2 tablespoons
    Lemon juice  1 tablespoon
    Soda bicarbonate 1 teaspoon
    Mustard seeds 1 teaspoon
    Fresh coriander leaves chopped 2 tablespoons
    Coconut scraped 1/2 cup

Method
Step 1
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
Step 2
Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.
Step 3
In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
Step 4
Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
Step 5
Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
Step 6
Serve, garnished with chopped coriander leaves and scraped coconut.



Khandvi



Ingredients
1 cup besan (bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
3 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)

Method
    Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).
    Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
    Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
    Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).
    When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
    For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
    When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
    Pour the tempering over the khandvis.
    Serve immediately garnished with coconut and coriander.


Handvo



Ingredients
1/4 cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split bengal gram)
1/2 cup rice (chawal)
1 tbsp whole wheat (gehun) (optional)
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch of soda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)

For Serving
green chutney
chaas

Method
    Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
    Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
    Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
    Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
    Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
    When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
    Pour half the batter evenly to make a thick layer.
    Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
    Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
    Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour.
    Cool slightly and cut into square pieces.
    Repeat the steps 7 to 11 to make one more handvo.
    Serve immediately.


Mini handvo:
    For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick


For baked handvo:
    You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.

Panki



Ingredients
2 cups rice flour (chawal ka atta)
1/2 cup curds (dahi) , beaten
salt to taste
1/4 tsp asafoetida (hing)
1 tsp cumin seeds (jeera) , roughly ground
1 tsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
2 tsp melted ghee
a pinch turmeric powder (haldi)
4 to 6 banana leaves (kele ka patta) , cut into 150 mm. x 150 mm. (6” x 6”) square pieces
oil for greasing and cooking

Method
    Combine the rice flour, curds, salt and 3 cups of warm water in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment.
    Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic paste, ghee and turmeric powder and mix well.
    Apply a little oil on one side of each banana leaf and keep aside.
    Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
    Fold the other side over the batter.
    Cook on a non-stick tava (griddle) using a little oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
    Repeat with the remaining ingredients to make 19 more pankis.
    Serve immediately.

Handy tip:
    You can cook 3 to 4 pankis at a time.
    Variation: suva panki - after step no. 4 sprinkle 2 tsp finely chopped fresh dill leaves (suva/ shepu bhaji) on top and follow the remaining steps as above.