CHATPATI MATKI KOSHIMBIR / TANGY MOTH BEAN SALAD

CHATPATI MATKI KOSHIMBIR / TANGY MOTH BEAN SALAD

 INGREDIENTS

Matki / moth beans (sprouted)	1 cup
Onion (minced)	½ no
Tomato (chopped)	½ no
Lime juice	1 – 1 ½ tsp
Salt	T.T.
Chilli pdr	¼ tsp
Chaat masala or rock salt	¼ tsp
Coriander leaves (chopped)	2 – 3 sprigs

METHOD:

1.       Pressure cook the matki sprouts till they are half cooked. Make sure you do not add water while cooking. Allow to cool.

2.       Mix in all the remaining ingredients and serve chilled as a side dish or chaat.

3.       You can also use this as a topping on cracker biscuits or canapés.

POTATO PANCAKES WITH MUSHROOM SAUCE

POTATO PANCAKES WITH MUSHROOM SAUCE

 INGREDIENTS

POTATO PANCAKES
Potatoes (grated)	2 nos
Refined flour	1 tbsp
Egg	1 no
Salt	T.T.
Cracked Pepper	T.T.
Oil	For shallow frying
MUSHROOM SAUCE
Butter	1 tbsp
Onion (minced)	1 no
Button mushrooms (sliced)	8 – 10 nos
Refined flour	1 – 1 ½  tsp
Milk	1 cup
Salt	T.T.
Cracked pepper	T.T.
Parsley	For garnishing
Cheese grated	For garnishing

METHOD:

POTATO PANCAKES

1.       Grate potatoes with a fine mesh.

2.       Mix together all the ingredients for the pancakes. Add in little water to make a thick batter like consistency.

3.       Heat a pan, sprinkle some oil and pour a ladleful of the batter. Do not spread it.

4.       Cover and cook till the lower side gets nice and golden brown. Flip over and cook both the sides.

MUSHROOM SAUCE

5.       Heat little butter, add in minced onions. Sauté till they get soft.

6.       Add in the sliced button mushrooms and again sauté till they start softening.

7.       Sprinkle refined flour onto the mushrooms and mix.

8.       Pour warm milk into the mushrooms, little at a time to get a saucy consistency.

9.       Season with salt and pepper.

10.   Take mushroom sauce on a serving plate, keep the pancake on it and garnish with grated cheese and parsley. Serve hot. Ideally this is served with sour cream.

METHI PULAV / FENUGREEK LEAVES PULAV

METHI PULAV / FENUGREEK LEAVES PULAV

 INGREDIENTS

Methi / fenugreek leaves (shredded)	2 cups
Rice	1 cup
Chana dal (soaked)	2 tbsp
Garlic	4 – 5 flakes
Cloves / lavang	3 – 4 nos
Pepper corns / kali miri	3 – 4 nos
Ghee / clarified butter	2 – 3 tbsp
Green chillies	2 – 3 nos
Cashewnuts or peanuts	7 – 8 nos
Salt	T.T
Curry leaves	1 sprig

METHOD:

1.       In a pan heat 1 tbsp ghee, add to it the cloves and pepper corns.  Add the washed rice and sauté on low heat till it is translucent. Add a little less than double the quantity of hot water and salt to taste.

2.        Cover and simmer till the rice is ¾ cooked. Add little water in case you feel it is too dry. Remove onto a plate and cool making sure the rice grains do not stick to each other.

3.       Heat 2 tbsp ghee, add to it broken Cashewnuts or peanuts. Fry till golden brown and remove and keep aside.

4.       In the same ghee add the sliced garlic, whole green chillies, curry leaves  and the soaked chana dal. Sauté till the dal colours a little, and then add in the shredded methi leaves.

5.       Sauté it well, cover and cook till the methi is soft. Add little salt(remember that you have already added some salt to the rice, so add accordingly) .

6.       Mix together both the rice and the methi with light hands. Also mix in 3 tbsp. scraped fresh coconut if you like. Put it back in the pan and give it one steam. Adjust seasonings if required and serve warm. Garnish with fried Cashewnuts or peanuts.

SHRIKHAND

SHRIKHAND

 INGREDIENTS

Hung curd / chakka	2 cups
sugar	1 – 1 ½ cup
Nutmeg pdr	½  tsp
Kesar / saffron soaked in 1 tbsp warm milk	5 – 6 strands
Salt	A pinch

METHOD:

1.       Hang curd for 5 – 6 hrs till most of the whey from it has drained out and the curd does not stick to the cloth it is hung in. Remove in a  vessel.

2.       Add the sugar to it, mix and again leave it covered in a cool place for 1 – 2 hrs till the sugar has dissolved.

3.       Now add to it the nutmeg pdr, salt and soaked saffron. Lightly pass a blender through it to get a smooth consistency. You can also pass it through a sieve for smooth texture and then add in the soaked saffron along with milk.

4.       If the curd has become sour then add in more of powdered sugar as needed.

5.       Serve chilled with puris.

BHAJANI CHE VADE

BHAJANI CHE VADE

INGREDIENTS

Bhajani che peeth / bhajani flour http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html	1 cup
Rice flour	¼ cup
Onion (finely chopped)	1 no large
Chilli pdr	¼ tsp
Goda / kala masala	½ tsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Sugar	¼ tsp
Coriander leaves (finely chopped)	3 – 4 sprigs
oil	For frying

METHOD:

1.       Mix all the ingredients together with 1 tbsp oil. Rub the oil into the flour.

2.       Add in water little at a time to form smooth and soft dough.

3.       Apply little oil on your hands and knead in so that the dough does not stick to your hands.

4.       On a flat surface place a sheet of plastic. Apply little water on the sheet.

5.       Take a lemon sized ball of the dough and flatten it with your fingers on the plastic sheet. It should not be very thick neither should it be very thin.

6.        Make sure the dough does not stick to the sheet. In case it does then use damp hands. Flatten it to the size of a puri. Make a hole in the centre with your finger.

7.       Deep fry in hot oil till golden brown pressing down a little when you fry so that if puffs up. They are served with home churned white butter / loni.

TAVA PULAV

 

 

TAVA PULAV

INGREDIENTS

Rice	1 cup
Onion (sliced)	1 no
Carrot (cut in strips)	1 no
Capsicum (sliced)	1 no
Tomato (sliced)	1 no
Chilli pdr	½ tsp
Pav bhaji masala	1 – 2 tsp
Salt	T.T.
Oil	1 tbsp
haldi	¼ tsp

 

METHOD:

1.       Cook rice with a little oil till it is ¾ done. Remove it onto a plate and allow it to cool so that the grains do not stick to each other. You can use basmati or any other long grained rice if you like.

2.       Heat oil, add in the onions, carrots, capsicum and tomato and cook on a high flame till they start to caramelize at the sides but still remain crunchy.

3.       Add to it the cooled rice along with the haldi, chilli pdr, pav bhaji masala and salt.

4.       Mix well and cook on a high flame till the rice is done. Serve hot.