Wednesday, March 3, 2010 | 5:59:00 AM
1. SPROUTED CHANA USUAL (Serves 8)
I n g r e d i e n t s : 8 curry
leaves
4 green chilies, chopped
2 cups red chana, soaked or one night, drained and wrapped in a piece of muslin cloth till well sprouted
2 cups cashew nuts, soaked in water for 2 hours
1 cup grated coconut one and half cup coriander leaves, chopped
3 tbsp oil one and half tsp mustard seeds one and half tsp cumin seeds one and half tsp turmeric powder one fourth tsp asafoetida
salt and sugar to taste
Method:
Clean and pressure cook sprouted chana till soft but whole. Boil cashew nuts till soft. Drain both and reserve. Heat oil in a pan. Add cumin and mustard seeds. When they pop, add green chillies, curry leaves, asafoetida and turmeric powder. Stir fry. Add chana, cashew nuts and a little water. Add salt and a pinch of sugar to give a sweet touch. Mix well and cook Garnish with grated coconut and chopped coriander leaves. Serve hot
2. SHRIKHAND (Serves 4)
I n g r e d i a n t s :
2 cups sour yoghurt
2 cups fresh yoghurt
3 one half cups ground sugar
4 tbsp sliced almonds and pistachios
1 tsp cardamom and nutmeg powders
one half tsp saffron one fourth tsp edible yellow color Mix both yoghurts and hang up in a piece of muslin. Drain out all liquid. Holding a fine cloth over a bowl, rub the hardened yoghurt or chakka through it, adding sugar alternately. When the mixture is ready, add all the other ingredients. Mix well, chill and serve with hot puris.
3. SOONTH PANAK
I n g r e d i a n t s :
8 peppercorns, ground
1 cup jaggery
1 tsp dry ginger
,
ground one half tsp cardamom powder
Method
Melt jaggery in 6 cups of cold water. Add the remaining ingredients and stir.
Refrigerate and serve chilled.
4. PURIS
I n g r e d i a n t s :
3 cups whole wheat flour
1 tsp salt
3 tbsp oil or melted ghee one and half-1 cup water
About 3 cups vegetable oil for frying
Method
Combine flour and salt. Add oil or ghee, rubbing it in with the fingers. Add one and half cup of water and continue mixing until you have a smooth dough. Add more water if needed to achieve a silky consistency. Lightly oil a work surface and knead the dough for 15 minutes. Divide the dough into 24 equal parts. Roll each one into a ball and flatten it between your palms. Put a little more oil onto the work surface and roll each piece into an even 4" circle. Cover these circles with a slightly damp dish towel to keep them from drying out. Heat the vegetable oil in a frying pan over medium heat. Slip a puri into the oil, it should puff right up and float to the top. Using a slotted spoon or spatula, flip the puri gently; continue to cook and flip until both sides are golden brown. Drain the oil and serve hot.
7. PANNA (Raw Mango Juice)
I n g r e d i a n t s :
1 raw mango
1 one and half cup sugar
one fourth tsp saffron strands
one and half tsp cardamom powder
1 tiny bit nutmeg
Method
Peel and chop mango into chunks. In a pan, put mango, sugar and nutmeg. Boil till the mango is soft. Cool.
Blend in mixie till smooth. Sieve. Add cardamom, saffron and bring to boil, stirring continuously. Take off heat. Cool.
As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth. The pulp may be stored in the freezer for over a month.
Making Time: 30 mins. Shelf life: 1 month if refrigerated
This dish is called Puran Poli in Maharashtra, Bobbatlu in Andhra and Holige in Karnataka.
I n g r e d i a n t s :
300gms. channa (yellowgram)
dal 300 gms.
Jaggery (molasses) 1 tsp.
Cardamom powder 150 gms.
Plain flour 1 tbsp.
ghee warm water to knead dough ghee to serve
Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, all round and seal. Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top.
Shallow fry on griddle like a paratha for a better flavor. Serve hot with dal or amti. Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.) Making time: 45 minutes
Makes: 7-8 puranpolis
Shelf life: Best fresh (puran {filling} may be stored in the refrigerator for a week
I n g r e d i a n t s :
one fourth kg gulabjamun khawa
7 tbsp milk powder
6 tbsp maida or araroot powder
One eight tsp soda bicarbonate
One and half kg sugar
One and half tsp rose essence
3 tbsp of water
Method
1. Mix khawa, milk powder, maida and soda bicarb in water.
2. Knead into soft dough, till it is smooth.
3. Mould into round shapes.
4. Simultaneously, heat one-and-half katori of refined oil or ghee.
5. Lower the flame and fry the balls till golden brown.
6. Boil water with three katoris of sugar. Boil till it forms syrup of one-string consistency.
7. Add rose essence to this mixture. Lower flame and add gulabjamuns.
Serve
8. STRAWBERRY, MANGO AND KESAR SHRIKHAND
I n g r e d i a n t s :
1 one and half litre curd
120 gms sugar, powdered
20 gms mango pulp
20 gms strawberry pulp
1 gm kesar
Method
1. Hang curd in a muslin cloth and allow the water to drain.
2. Sprinkle sugar and pass through a fine sieve.
3. Divide it equally into three portions and add mango, strawberry and kesar separately.
4. Serve with hot puris.
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