Aloo Paratha

INGREDIENTS

For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste
For Paratha Cover
1 & 1/2 cup Wheat Flour
1 Tsp Salt
Water for kneading
2 Tbsp Oil
Also Little butter
Sweet Potato Roti
Sanjyachya Polya - Rotis Stuffed with Semolina Pudding
Tomato Omelette

METHOD

1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it.
3) Make 1 & 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.
Once both sides are cooked, paratha is ready to eat

KHEER

INGREDIENTS

Hulas Gauri Basmati Rice 225 ams.
Milk 1 lit.
Sugar 100 gms
Sultana 10 gms.
Silver Paper (Varak) 2/3

METHOD

Boil Milk in a thick bottomed pan. Add washed rice. Stir till it boils. Simmer till rice is well cooked in Milk & a thick consistency is formed. Mix in sugar. Add powdered Cardamom. Garnish with Almond, Sultana Pista & Silver Paper (Varak)

KESAR PULAO

INGREDIENTS

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

METHOD

1) Wash soak and drain rice.
2) Bring water to boil and add the rice and simmer the flame.
3) When rice is half done add sugar (dissolved in little water) and ghee.
4) When fully done add the saffron, cardamom, cloves and half of the dry fruit.
5) Stir gently and cover for 10 minutes.
6) Garnish it with remaining dry fruit and silver paper.
7)Serve the kesar pulao fresh and hot.

ARHAR DAL RECIPE

Arhar dal is one of the most common dish that is made in homes on daily basis. This dal is very nutritive and full of proteins. To make arhar dal more tasty tomatoes, ginger, garlic and onions are added to it.

Cooking Time: 30 minutes
Serves: 3 - 4 people

INGREDIENTS

1 cup arhar dal or pigeon beans
2 tblsp clarified butter / ghee
A pinch of asafetida
1/2 tsp cumin seed
1 dried red chili (broken)
1/4 tsp turmeric powder
1/4 tsp red chili powder
Salt to taste
1 green chilies
1 tsp ginger chopped
1 tomato (finely chopped)
1 onion (finely chopped)
1/2 tsp minced garlic
2 tsp lemon juice
1 tblsp coriander leaves (finely chopped)

METHOD

1) Wash and soak the arhar dal in 2 cups of water for 1/2 hour. Soaking the dal reduces the cooking time.
2) Cooking with Pressure Cooker - Drain out the water and put dal with 3 cups of water, salt and turmeric in a pressure cooker. Close the lid and cook the dal. After the first whistle turn the heat down and cook on medium flame for 3 - 4 minutes. Turn off the flame. Once the pressure ends open the lid and check if the dal is cooked or not and if it requires some more water. If the dal is thick in consistency then add some water for the desired flow.
3)Cooking without Pressure Cooker - Drain out the water and boil dal with 5 -6 cups of water, salt and turmeric in a pan. Once it starts to boil close the lid and turn the flame to medium and simmer till the dal gets little mushy. Adjust the water according to your desired consistency.
4) Now move the dal to a serving bowl and begin tempering.
5) Take ghee or clarified butter in a pan, heat it; add cumin seed. When the cumin seeds begin to sputter add hing, dried red chilli, stir it and then add green chilli, ginger, garlic and fry till golden brown.
6) After few seconds add onions to it when it’s translucent add tomatoes to it.
7) When the oil begins to separate add pinch of salt and red chili powder to it. Quickly stir with a spoon and pour it over the dal and close the lid. Ensure that the red chilly powder does not get burnt.
8) Before serving garnish it with the coriander leaves and add lemon juice to it, stir it properly.
9) Serve hot with steamed rice or roti.
Note: You can also make the same dal without onion and garlic, if you prefer.

KESAR CHAWAL

INGREDIENTS

Hulas Premium Basmati Rice 400 gms. Sugar 400 gms Water 600 ml cardamoms 8 (split green) Cloves 12. Mixed dry fruit 11/2 (cashewnuts, Raisins, Walnuts) Saffron Colour 1 tbsp (pinch of saffron dissolved in a tbsp. of hot water) Ghee 2 tbsp silver paper (Varak).

METHOD:

Wash soak and drain rice. Bring the water to a boil add the rice and simmer When rice is half done add the sugar (dissolved in about another 200 ml of water) and ghee and lower the fire. When fully done add the saffron, Cardamoms, cloves, and half of the dry fruit. Stir gently and cover for 10 Mts. Garnish with remaining dry fruit and Varak. Serve hot with fresh cream.