Gulabi Kheer - गुलाबी खीर

Gulabi Kheer - गुलाबी खीर

Ingredients -

Ghee 1tsp

Basmati Rice 200gm (Soaked for 45 minutes)

Milk 1 ½ L

Sugar 300 Gm

Saffron a pinch

Rose water 2tsp

Cardamom Powder ½ tsp

Almonds (chopped)

Rose petals (Optional)

Method -

Heat 1 tsp ghee in a pan/Kadahi/handi/wok and fry 200g soaked basmati rice. Boil 1 ½ L milk and pour over the rice. Cook until the milk is reduced to half its quantity and keep stirring. Add 300g sugar, a pinch of saffron dissolved in 2 tsp rosewater and 1/2 tsp cardamom powder. Simmer. Mash the rice well, and then add chopped almonds and rose petals. Keep it in fridge for 2-3 hours before serving.

Siddu – A popular Himachali Cuisine

Siddu – A popular Himachali Cuisine

Ingredients -
Wheat flour - 1/2 kg
Baking Powder - ½ tsp
Salt- to taste
Grinded split Bengal gram (Chana dal) - 1 bowl
Onion chopped 1-2
Green chili - to taste
Chopped coriander leaves - 1/4 bowl
Method –
Initial Preparation - Knead about 1/2 Kg wheat flour in water with 1/2 teaspoon of baking powder in it. Leave the dough overnight. In the morning, it will become light and fluffy.
(You can use activated yeast also instead of baking powder)
Stuffing - Add chopped onions, salt, chili and green coriander leaves to the grinded dal and then mix the batter thoroughly.
Final preparation - Make small balls with the dough and stuff it with daal mixture. Boil water in the flat bottom container and place a sieved plate on it. Place the siddus in it and cover with a tight lid. Steam them for about 15-20 minutes. Remove from the steamer. Siddu is ready.
You can also slightly brown the surfaces on a heated tawa.
You may serve it with ghee, Chutney or Rajmah.

Sepu badi or Mukund Badi Madra

Ingredients:
1. Sepu Badi(Mukund Badi) 8-10 pieces
2. Curd 250g.
3. Fenugreek powder 1/2tsp.
4. Coriander powder 1tbs.
5. Turmeric powder 1tsp.
6. Red chilli powder 1tsp.
7. Garam masala 1tsp.
8. Mustard oil 3tbs.
9. Salt as per taste
10. Coriander leaves

Method:
 Heat oil in a pan & fry the badi if not fried. Take them out from oil and keep in a bowl.Now in the hot oil add the curd, cook the curd till water dries & oil separates from curd. Now add fenugreek powder, coriander powder, turmeric powder, red chilli powder, garam masala, salt, badi & water and mix well.  Now keep stirring and cook for 30 min. Add coriander leaves & serve hot with rice

NOTE - You can get 'Sepu Badi' from shop or you can prepare it at home too. 'Sepu badi' can be prepared from ground mixture of Mah(Urad) dal and Chana dal soaked overnight. This ground mixture is boiled in water after wrapping in some big leaves (Arbi leaves can work) and cut into pieces and finally fried.

Gur (Jaggery) ka halwa

Gur (Jaggery) ka halwa

Ingredients:

Suji  - 1 cup
Gur(Jaggery) - 1/2 cup
Water - 3 cups
Ghee - 2tbsp
Saffron - 3-4 strands
Dry Fruit - Cashew, Almonds and Raisins

Procedure:

Heat the pan and put the Ghee in it. When the ghee is hot, put suji in it and fry the suji till it gets brown and starts giving its nice smell. Heat the water and put Gur and saffron strands. Heat till the gur is completely dissolved. Stir occasionally.
Pour slowly the gur and water mix to the fried sooji. Keep stirring continuously to avoid the formation of lumps. Cook it till the Water is absorbed and the halwa starts leaving the pan. Add the dry fruits to the halwa. Serve Hot.

Pizza Prantha

Pizza Prantha

Ingredients:

For Dough:
Wheat Flour / Atta - 1 cup + extra if needed
Salt - 1/2 tsp
Oil - 1 tblspn
Water as needed

For Filling:
Onion - 1 medium size chopped finely
Carrot - 1 grated
Capsicum - 1/2  chopped finely
Mozzarella Cheese - 1 cup grated
Salt to taste
Red Chilli Flakes - 1 tsp
Italian Seasoning - 1 tsp
Pizza Sauce as needed

Method:

Start by making dough, take flour, salt, oil in a bowl. rub well so oil is mixed in with the flour. Add in water slowly and knead to a soft smooth dough. Cover the dough with a bowl and set aside for 30 mistake the dough and divide into equal balls. Take two balls and roll it out lightly. Mix all the ingredients given for filling except sauce. Place one rolled paratha near you, spread some pizza sauce over it and spread filling over it. cover with other paratha, seal the edges.
Heat a tawa, put the paratha on hot tawa, cook for few sec, flip over, spread some oil over it, spread again, spread some more oil over it and cook on both sides till golden. Remove and serve hot.

Veg Manchurian

Veg Manchurian

Ingredients for Veg Manchurian Balls

• Cabbage - 2 cup (grated)
• Carrot - 1 cup (grated)
• Capsicum - 1 (grated)
• Green chilly - 1 (finely chopped)
• Black pepper - 2 pinch
• Corn flour - 4-5 tbsp
• Soya sauce - 1 tsp
• Salt - as per taste (½ tsp)
• Green coriander - 1 tbsp (finely chopped)
• Oil - to fry Manchurian balls

Ingredients for Manchurian Sauce

• Oil - 2 tbsp
• Ginger - 1 inch piece (grated)
• Green chilly - 1-2 (finely chopped)
• Soya sauce - 1 tbsp
• Tomato sauce - 2 tbsp
• Chilly sauce - ½ - 1 tsp
• Vegetable stalk - 1 cup
• Sugar - ½ - 1 tsp
• Salt - as per your taste (½ tsp)
• Vinegar - 1 tsp
• Green coriander - 1 tbsp (finely chopped)
• Spring Onion (Chopped)

Manchurian Balls

Boil all the gated vegetables. Take a utensil and add 1 cup water. Add vegetable in boiling water and boil for 3 minutes. Make sure the vegetables don’t get very soft. Strain all water from the vegetables and keep the stalk. We will use this stalk for making manchurian sauce.

Add chopped green chilies, black pepper, soya sauce,green coriander leaves and salt in the boiled vegetables mix all ingredients well. Make small balls out of the mixture (lemon size) and place them in a plate.

Add oil in a pan. Now add one manchurian ball for frying to check whether it splatters or not. If the ball splatters then add 1-2 tbsp corn flour more. Add as much manchurian balls in the pan as possible at one time and cook till they get golden brown color.  Prepare all manchurian balls like wise.

Sauce for Veg Manchurian

Take oil in a pan; add ginger, green chilly, soya sauce and tomato sauce. Cook for while.

Add vegetable stalk in the corn flour and mix until all lumps get dissolved. Add this mixture in the pan, when its starts to boil, add green chilly sauce, sugar, salt. spring onion and green coriander leaves. When it starts boiling, reduce the flame to minimum and cook for 2 minutes more. Add manchurian balls in the gravy and cook for another 1-2 minutes.

veg manchurian is ready. Serve veg manchurian with fried rice and enjoy.

Garlic Naan

Ingredients

1 cup maida

½  cup of curd

½ tsp baking powder

¼ tsp baking soda

½ tsp sugar

1 tsp oil

salt to taste

for garlic butter spread-

4 tsp butter

1 tbsp finely chopped garlic

1 tbsp finely chopped coriander

Instructions

For garlic butter -

in a small bowl, add few tsp of garlic. along with chopped garlic and coriander leaves. Mix well and keep aside. use this butter to spread over naan.

Naan-

In a large mixing bowl combine 1 cup maida, salt to taste, ¼tsp baking soda, ¾ tsp baking powder and ½ tsp sugar. mix well. Next add curd and mix well. make soft dough. If your dough seems sticky then add required amount of maida and knead dough. Punch well and make a non-sticky soft dough. Add a tsp of oil and coat well. Cover with moist cloth and rest for minimum of 1 hour. After an hour, pinch a small lemon sized ball. Dust with some maida and roll to an oval shape using rolling pin. Make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size. Apply water on one side of naan. make sure you coat uniformly. this helps to stick the naan to tawa. Now slowly flip over and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. slightly press. this helps the naan to stick on to the tawa and when you can flip the tawa upside down it will be intact. Brush some garlic butter over the naan. be generous while applying butter.Now after a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown. Finally add some more butter.

serve garlic naan hot with your favorite curry