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.