Mix flour salt and ajwain seeds together and make a dough out of it using water just like you make a Rotidough.
Poori dough is just a little tougher than a roti dough so you need to add comparatively less water.
Roll out the dough into 3-4 inch circles and then deep fry them.
Poori will puff into little balls when fried and when both sides have turned golden brown (which would take seconds if oil is hot enough), take them out and let excess oil drain in paper towels.
Tamatar Aloo – Potato and Tomato
2-3 medium size potatoes
15-18 cherry tomatoes cut into halves (if you don’t have cherry tomatoes you can use 3/4 cup of any fresh tomato)
1 tsp turmeric
1 tsp cumin seeds
1 tsp salt
1 tbsp oilMethod:
Boil the whole potatoes with skin on until you can poke a fork into them. Set them aside and let them cool enough to be peeled. Then cut them into small chunks.
Meanwhile heat oil in a thick bottom pan. Add cumin seeds and when they start popping add tomatoes to it. Cook the tomatoes well.
Add salt and turmeric and cook the tomatoes until they lose their skin.
Now add the potatoes and mix it all together. Cook for 3-4 more minutes. And it’s done!
- 500 gm fish – filleted and cut into desired sized pieces
For marination:1 Tbsp lemon juice1 tsp salt
For the batter:
200 gm gram flour
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp crushed cumin
1 tsp salt
1/4 tsp soda bi-carbonate
Oil for deep frying
Make a thick batter with water, flour, red chilli powder, cumin, turmeric, salt and soda bi-carbonate.
Coat each slice with the batter and deep fry.
Sprinkle with chaat masala and serve with ketchup or chutney.
- 600 gm hilsa3 Tbsp mustard oil2 Tbsp mustard seeds
3 tsp poppy seeds
6 green chillies-slit
4 Tbsp ginger paste
1 tomato diced
1 tsp panchphoron
1 tsp red chilli powder
1 tsp turmeric powder
Marinate the fish with salt and turmeric.
Soak mustard and poppy seeds and grind them into a paste.
Heat mustard oil in a pan and splutter panchphoron.
Add ginger paste and mustard-poppy paste and saute.
Now add turmeric and red chilli powder.
Add the marinated fish with green chillies and salt.
Add the tomatoes. Mix well and cook on a slow flame.
Once done, serve with steamed rice.
3-4 potatoes – chopped
3 Tbsp poppy seeds
3 green chillies
1 tsp cumin seeds
1 tsp turmeric powder
3 dried red chillies
Salt to taste
Fresh coriander for garnishing
Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water.
Deep-fry the potatoes till they turn golden brown. Keep aside.
In another pan heat 1 1/2 table spoon of oil. Add the cumin seeds, turmeric powder and dried red chillies.
Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.
Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes.
Garnish and serve.
Cholar Dal Recipe
- 400 gms Yellow split gram (chana dal)
- 1 tsp Cumin seeds
- 2 Cloves
- 4 Green chillies
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 3 tbsp Coconut powder (fried)
- 1 Cinnamon
- 2 tsp Sugar
- 4 tbsp Oil
- 2 tbsp Ghee
- Salt to taste
How to make Cholar Dal:
- Wash the dal properly.
- Add turmeric powder and garam masala.
- Boil the daal till it turns soft.
- Heat the oil.
- Add cumin seeds, and green chilies.
- Mix boiled daal and water.
- Now add salt, sugar and ghee.
- Boil it for few minutes.
- Adorn with fried coconut.
Spicy Vegan Potato Curry Recipe
- 4 Potatoes (peeled and cubed)
- 2 tbsp Vegetable Oil
- 1 Yellow Onion (diced)
- 3 cloves Garlic (minced)
- 2 tsp Cumin (ground)
- 1-1/2 tsp Cayenne Pepper
- 4 tsp Curry Powder
- 4 tsp Garam Masala
- 1 inch piece fresh Ginger Root (peeled and minced)
- 2 tsp Salt
- 5 oz Tomatoes (diced)
- 15 oz Garbanzo Beans (rinsed and drained)
- 15 oz Peas (drained)
- 14 oz Coconut Milk
How to make Spicy Vegan Potato Curry:
- In a large pot of salty water, boil the potatoes and then simmer for 15 minutes until tender.
- Drain the potatoes and then steam dry for 2 minutes.
- In a large skillet, heat the vegetable oil and then stir in the onion and garlic.
- Stir for 5 minutes and then add the cumin, cayenne pepper, curry powder, garam masala, ginger and salt. Cook for 2 minutes.
- Add the tomatoes, beans, peas, and potatoes.
- Pour the coconut milk and simmer for 10 minutes.
- Serve hot.
Gajarhalwa or Carrot Halwa recipe
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 2 and ½ cups grated organic carrots or gajar
- 2 and ½ cups almond milk or regular dairy milk
- 8 tbsp organic unrefined cane sugar or regular sugar ( add more or less as required)
- ¼ or ⅓ cup almond paste or evaporated milk/khoya (optional)
- 5-6 cardamom, powdered or crushed
- 8-10 unsalted whole or chopped cashews
- 7-8 unsalted pistachios – sliced or chopped
- 12-15 golden raisins
- a pinch of saffron (optional)
- 2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee
- wash, peel and grate the carrots (gajar).
- mix the almond milk or regular dairy milk and grated carrot together in a pan.
- keep on fire and allow the mixture to simmer.
- continue to simmer and cook stirring in between.
- after 15-20 minutes add cardamom powder and stir.
- when the mixture has started thickening, add sugar & oil/ghee.
- stir and continue to cook.
- when the mixture has almost dried, add the almond paste and dry fruits.
- stir and cook further for 2-3 minutes.
- serve carrot halwa hot or warm.
- the carrot halwa can be also refrigerated and served cold.
- carrothalwa stays good in the refrigerator for 3-4 days.
- For the batter:
100 gm flour
100 gm semolina
100 gm milk powder
400 ml milk
10 gm cardamom powder
Ghee for fryingFor the syrup:
400 gm sugar
1 gm saffron
5 ml lemon juice
100 ml water
For the preparation:
Make a smooth batter with the listed ingredients.
Mix in the sugar, water, lemon juice and make the sugar syrup, add saffron.
Heat the ghee in a non stick pan, reduce the flame to medium.
Pour the equivalent of 3 tablespoons of batter into theghee and cook.
Strain and soak the malpudas in the sugar syrup.
- 1 1/2 cup dessicated coconut, toast it
1 Tbsp ghee, to toast the nuts
1 cup condensed milk
10-15 cashews and almonds
Dessicated coconut, to roll the ladoos
In a pan, add grated coconut and toast them slightly. (Just like dry roasting spices). Keep stirring it continuously else it might burn.
While keeping it on the heat, add condensed milk to the roasted coconut and mix them well. Then add khoya into it and mix them well. Keep it on the heat and mix it till the mixture starts leaving the sides of the pan.
Once it starts leaving the sides, this the sign of it being ready. Take it off the heat.
Fry some cashew nuts and almonds in ghee.
Roll the mixture into small rounds place some dry fruits into these rounds and then roll them into the shape of small balls.
Rolls these balls over some desiccated coconut and the nariyalladoos are ready to be served!
1/2 cup basmati rice
2 liters milk
4 tbsp sugar
4 tbsp rice
1 tbsp ghee
2 green cardamom
Almonds-sliced, to garnish
Cashew nuts-chopped to garnish
Few drops rosewater
Wash and wipe the rice and dry it on a plate and leave aside.
Heat milk in a large pan. Simmer till it is reduced to 3 quarters of its original volume.
Add a tbsp of ghee to the washed rice and mix it.
Add the rice to the milk.
Put in the sugar when the rice is slightly tender.
Continue cooking until milk is reduced to half its volume and starts thickening.
Now add the raisins, almonds, and chopped cashew nuts, green cardamom powder.
Remove from heat and add the rose water. Cool and serve.