VEG STUFFED LUCHIS

U NEED:
maida: 2 cups
baking powder:3/4th tsp
sugar : 1/2 tsp
salt to taste
Rice flour: 2 tablsp
cooking soda: 1/2 tsp
warm water as needed
fresh curd:  2 tablsp
warm oil: 1 ladle
Oil to deep fry

FILLING:
grated cauliflower: 1/2 cup
grated cabbage: 1/4 cup 
grated carrots: 1/4 cup
finely diced potatoes: 1/2 cup
minced green chillies:1 tsp
minced ginger: 2 tsp
chilli powder: 3/4th tsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp

Method:
1. In a bowl add the maida,baking powder,curd,salt,sugar oil and make a firm dough using  warm water.The dough should be firm and well knead.Cover the bowl and set aside.
.In a small bowl mix together rice flour, cooking soda and make a smooth semi thick paste using a little water.
2.Heat oil in a kadai. When hot add the minced chillies and ginger.Saute well.Add the vegetables.Saute well for few mins.Add the chilli powder,salt and sprinkle some water.Cover and cook till the vegetables are soft.Add sugar and garam masala. Mash the veg a little.Toss well. Cool the filling
3. Take four small pieces from the dough.Roll each into small circles.On one circle smear some of the rice paste.Take another circle and put on the first one and press gently.Now put some filling on top and spread.Cover this filling with the third roll,press gently.Smear some rice flour paste.Cover this layer with the last circle,Press gently and using a fork seal the edges well. So every veg luchi will have four small layers with the stuffing in between.Do the same with the rest of the dough. You can roll out all the veg luchis before deep frying
4. Heat oil in a kadai and when oil is hot lower heat,deep fry on medium heat till the layers are cooked and the luchis are golden brown. Turn on both sides to ensure even cooking.This will take minimum 5 to 6 mins on medium heat.
5. Drain excess oil and serve hot with a simple dal of your choice.

Note:
Time consuming but the end result is lovely layered vegetable stuffed luchis which tastes delicious .Can be served as teatime smack too with tea or coffee.
Bonn!!!!!Appetite!!!!!!!!!!

MERA WALA SARSON KA SAAG

U need:
Sason ka saag(mustard greens): 1 bunch
Palak saag: 1/2 bunch
onions: 2 chopped fine
Garlic: 4 pods
Butter: 2 tablsp+1 tablsp
Green chillies: 4 minced fine
Red chilli powder: 1/2 tsp
Salt to taste.
Ginger julienne : 1 tsp

Method:
1. Clean wash and chop the mustard and palak leaves.
2. Peel garlic and mince fine.
3. Heat 1 tablsp of butter.When the butter melts add half of the minced garlic and half of the minced green chillies. Saute. Now add the chopped onions .Continue stirring. Add the sarson leaves and palak leaves,stirring well.Add 1 cup water and cook covered till the greens are cooked. Mash the greens well.Add salt. Continue mashing the greens. Cool the greens and grind in the mixie.  Pour the saag paste into the pan.simmer gently till the curry thickens. Add 1 tabslp butter.
4. Heat the balance butter in another small kadai. When hot add the red chilli powder,balance green chillies and remaining garlic.Saute quickly and pour over the simmering saag. Add ginger jullienne.
5. Serve the saag with corn rotis or simple phulkas.
Note: A winter delicacy in North India,sarson ka saag tastes wonderful with just rotis and cut onions.
Bonn!!!!!Appetite!!!!!

VEGETABLE TAALMEL

U NEED:

Fresh palak: 1 bunch
Diced Mixed vegetables : 2 cups ( cauliflower,beans,green peas,corn)
Grated coconut: 1 tablsp
cashew nut: 1 tablsp
onion: 1 medium
ginger: 2"piece
green chillies: 3
kasoori methi: 1 tsp
ghee: 2 tablsp
saunf: 1tsp
garam masala: 1 tsp
fresh cream: 2 tabslp
tomato paste: 2 tsp
salt to taste
milk : 1/4 cup
sugar 1/2 tap or kismis: 1 tsp

Method:
1. Clean wash the palak leaves.Boil in 1 cup water.Cool and grind to a smooth paste.
2. Grind together coconut,onion,ginger,green chillies and cashews to a smooth paste using the milk.
3.Heat ghee in a kadai. When hot add saunf,Saute.Now add the ground paste and stir well.Sprinkle water little by little till the masala is cooked.Add tomato paste and continue cooking. Now add the diced vegetables and stir further for 5 mins. Add salt.
4. Add 1 and1/2 cups water and simmer till the vegetables are cooked. Add garam masala and kasoori methi. Simmer for 2 mins.Add palak paste with a little water and simmer the curry for another 5 mins.Test for salt.
5. Add cream.Stir well.Add 1/2 tsp sugar(optional) or 1 tsp kismis.
6. Transfer to a serving bowl.Serve hot with rotis or ghee rice.

Note:
Nutritious,quick to make and super tasty to eat,cook this recipe and enjoy with your friends and family.
Bonn!!!Appetite!!!!

DHAKAI POROTAS WITH ALUR DOM

U need: For the Porota:
Maida( White flour) : 1 cup
Rice flour: 2 tablsp
Baking powder: 1/2 tsp
Fresh curd: 2 tablsp
Oil: 2 Tablsp 
Sugar: 2 tsp
Melted ghee : 3 tablsp
Salt to taste
Oil/ghee to fry the porotas

Method:
1.In a bowl put in maida,baking powder,salt,oil,curd and mix well for 3 mins.Using a little warm water make a semi soft pliable dough,kneading the dough for 5 to 7 mins.Cover and set aside.
In a bowl put in the rice flour,ghee and sugar and beat well till the paste is light and well blended.
Take three lemon sized balls from the dough.Roll into three medium sized chappathis. On one chappati spread 3/4th tsp of the rice paste spread well.Top it up with the second chappati. Press well.Now spread another 3/4th tsp of the rice paste.Top up with the third chappati,pressing the sides well.Now gently roll this  into a cylinder shape.Cut  the cylinder into two.Take one half and press gently into a circle.Now using a little maida roll this into a medium sized circle. Do the same with the other half.

2. Heat tava. Add the porota and cook on both sides well with some ghee till it is golden brown. Ensure you cook the porotas on medium heat.

3. Take off from the tava. Press gently from the sides.This form layers in the porotas.Do the same with the other rolled out porotas. Make Porotas in the same method with the rest of the dough and the rice paste.

4. Serve hot with alur dom or any other curry of your choice. Goes well with hot chicken and fish curry too.

Note: Tasty,flaky and delicious to eat ,Dhakai porota is a delicacy from Bengal.There it is also served with cholar dal. Recipe for alur dom already given in my blog.
Bon!!!!!!!Appetite!!!!!!

PEPPER BUTTER MURUKKU

U need:
Rice flour: 1 cup
Roasted chana dal (Pottukadalai) : 1/2 cup
soft white butter: 1and 1/2 tablsp
asefodita powder: 1/4 tsp
fresh ground pepper powder: 1 tsp
salt to taste
oil to fry the murukkus
Murukku maker /Chakli maker

Method:
 Dry grind the roasted channa dal.In a bowl add the rice flour,roasted channa powder,soft butter,salt ,pepper,asefodita powder and mix well till they are well blended.Sprinkle some water and knead to a smooth dough.

Heat enough oil in a kadai. When oil is hot, lower heat.Put a piece of dough into the chakli maker,using the one hole disc pipe in  the murrukus in circles in hot oil.Cook for few mins on both sides.When the sizzle in the hot oil comes down  remove the butter murrukkus from hot oil.
Put the murrukus on to a tissue paper.After few mins transfer to a tin.Do the same with the rest of the dough.
Hot butter murukkus are ready to be served.

Bonn !!!!Appetite!!!!

HONEY WALNUT DATES CAKE (EGGLESS)

U need:
White flour: 1 cup
Melted white butter: 1/2 cup
brown sugar: 1/2  cup
condensed milk: 2 tablsp
baking powder: 1/2 tsp
cooking soda: 1/2 tsp
fresh curd: 2 tablsp
honey: 2 tablsp
chopped walnuts:1/2 cup
chopped dates: 1/4 cup
cocoa powder: 2 tsp
Milk: 1/2 cup

Method:
Pre-heat oven at 190 degrees for 10 mins.
1. In a mixing bowl,beat melted butter and sugar well till light and creamy.Add the condensed milk,honey and fresh curd.Beat gently for 2 mins.
2. Sift together,flour,baking powder,cooking soda and cocoa powder. To this add the chopped nuts and dates.
3.Slowly add the sifted flour,nuts in to the beaten sugar little by little and fold in gently using some milk.
4.Once all the flour is folded and mixed well, bake in the pre-heated oven for 40 to 45 mins or until done.
5. Once the cake is done insert  a knife to check the cake is baked or not.The knife should come out clean.
6. Cool the cake on wire rack.If you like you can dust the cake with some icing sugar.
7. Cut to squares and serve with tea or coffee.

NOTE:
A super easy cake to bake,this teatime cake is delicious to eat.
Bon!!!Appetite!!!!!!!!

CHEESEY POTATO TIKKIS

U need:

Boiled,peeled and grated potatoes: 2 cups
Cheddar cheese/Amul cheese: 1 cup
Green chillies(minced): 2 tsp
Salt to taste
Garam masala powder: 1/2 tsp
Chat masala powder: 1 tsp
Mint leaves( lightly roasted and powdered): 1 tsp

Filling:
Onion: 1 medium sized minced fine
Broken  cashewnuts: 2 tsp
Roasted peanuts crushed: 2 tsp
pinch salt
Chilli powder: 1/2 tsp
Coriander leaves minced: 1 tsp
Oil: 2 tsp

Oil to cook the Tikkis

Method:
For the Tikkis:
1. In a bowl add the ingredients and mash together till it is a smooth dough.Cover with a plate and set aside for 5 mins.
2: Heat 2 tsp oil .Add the onions and saute.Add the rest of the ingredients one by one and toss for few mins.Off the stove and cool the filling.
3. Take medium sized piece of the potato mash. Form a ball,press lightly in the center and put some filling into the depression. Cover the filling and shape the tikkis into a desired shape. Do the same with the rest of the potato mash and the filling.
4. Heat a flat tava. Season with 2 tsp oil.Now place about 4 to 5 tikkis at a time and gently shallow fry using some more oil till golden brown and crisp on both sides.
5. Transfer to a serving plate and serve hot as a snack with a dip of your choice along with masala tea.

Note: Quick to make and delicious to eat,especially on a monsoon weather.
Bon!!!!!!!!!!!Appetite!!!!!!!!!!!!!