Nan Khatai / Biscuits

Ingredients:

Maida or all purpose flour - 1 and 1/2 cup

Gram flour or besan - 1 cup

Powdered sugar - 1 cup

Ghee/clarified butter - 1 cup
Cardamom powder - 1 tsp
Baking soda - 1/4 tsp

Almond slices for garnish

Procedure:

1.Heat ghee till it melts.

2.Seive maida, besan and sugar in a mixing bowl and add baking soda and powdered cardamom and mix all together properly.

3.Add ghee little by little and prepare a soft dough without adding water. Keep it aside with a tight lid for about 15-20 mins.

4.Now preheat the oven at 300 degree F for ten minutes.

5.In the meanwhile cover the baking tray with greased foil or just grease baking tray with ghee.

6.Make small balls from the dough and put sliced almonds on the top and press lightly and keep it on the tray. Maintain some gap between the cookies.

7.Now keep the tray in the oven for 10-15 minutes at 350 degree F till some cracks are formed and cookies aroma come well. Set it aside to cool for 10 minutes and transfer it on to a wire rack to cool down completely. store in a airtight container.

Gobi Mutter

Ingredients:

Cauliflower cut into medium size florets - 300-400 gm

Fresh green peas - 1/2 cup

Minced garlic - 2 -3 cloves

Mustard seeds - 1/2 tsp

Red chilly powder - 1 tbs

Turmeric powder - a pinch

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1 tsp

Asoafotida(hing) - a pinch

Chopped coriander leaves for garnish

Salt to taste

Cooking oil - 3 tbs

Directions:

1. Wash the cauliflower florets thoroughly in salted water and drain. Keep aside.

2.In a non-stick pan , take 3 tbs of vegetable oil and splutter the mustard .Add minced garlic, saute for 30 seconds. Don't burn it.

3.Then add the florets and green peas, along with the all spices and salt. Cover the pan .

4. This will dry cook the vegetables without adding water into the pan and the steam generated will also keep them from sticking to the bottom of the pan or burning.

5.After 10 minutes, carefully lift up the covering dish check if the veggies are cooked. 10 minutes are enough for the dish to be cooked well, if the vegetables are fresh.

6.Add garam masala and check for salt and remove into a bowl. You may garnish with finely chopped coriander leaves.

7.Serve hot with chapatis or naan.

Simple Onion paratha

Ingredients:

Wheat Flour - 2 Cups
Oil - 1 tbs
Curd - 2 tbs
Chopped onion – 1 Large
Chopped green Chillis - 2-3 nos.
Chopped coriander leaves - 1/2 bunch
Salt to taste
Oil to shallow fry the parathes.

Procedure:

1.Add the above chopped ingredients to the Flour. Also add Oil ,curd and Salt and Mix the flour well.
2.Knead the dough very well using very little water as we have added curd also.The dough should be enough stiff.
3.Make equal size of balls and roll them like the usual chapathis. The rolled chapathis should be thicker than usual.
4.Heat tava on medium fire and put some oil and cook the paratha on both the sides tilll golden brown.
5. Serve hot with any type of pickle or thick curd.

Indian Puri

Ingredients:

Wheat flour (atta) - 2 cups

Semolina(Rava) - 2 tbs
Salt : to taste

Peanut oil - 2 tbs

Peanut oil - for frying

Procedure:

1.Mix wheat flour, rava, oil (2 tbs) and salt in a bowl.

2.Make dough by adding water to it. Make the dough a bit stiff so that it could be rolled easily and puries will puff good.

3. Knead the dough and keep it aside for 5 minutes.

4.Take small pieces of dough about the size of lemon and roll them thick into 3-inch diameter circle using some oil. Also you can use flour for rolling puri .
5.Deep-fry puries in the oil from both the sides till golden and should puff up good. Remove the excess oil using a paper towel.

6.Serve hot with your special sabji.Puries taste good with potato curry.

Chiwda

Ingredients:

Poha- 1/2 kg

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Peanuts - 1/4 cup

Daliya - 1/4 cup

Cashew Nuts(chopped) - 1/4 cup

Dry coconut(cut into pieces) - 2 tablespoon

Poppy seeds - 1teaspoon

Sesame seeds(roasted) - 1 tablespoon

Asafoetida powder - a pinch

Turmeric powder - 1/2 teaspoon

Coriander powder -2 tablespoon

Green chillies (chopped) - 5-6 nos.

Curry leaves - 8-10 nos.

Oil - 5-6 tablespoon

Salt to taste

Sugar to taste

Citric acid to taste

Procedure:

1.First in a large pan, take poha and roast on medium head for 5-10 min with constantly stirring with spoon.Keep aside roasted poha.

2. Clean tha pan with cloth and heat oil in the same pan, add peanuts, daliya,coconut pieces, cashew nuts and fry them till golden in colour.Then take them from pan and keep aside in a separate bowl.

3. In the same pan add some more oil if required,mustard seeds,cumin seeds, poppy seeds, green chillies, curry leaves and stri fry for 1-2 min .

4.Then add fried peanuts,coconut pieces,daliya and cashew nuts and fry on medium heat.

Also add asafoetida (Hing), coriander powder, turmeric powder and fry for few sec.

5. Then add poha (beaten rice ) and toss till it is well coated with oil and all spices.

Sprinkle sesame seeds, salt, citric acid and sugar to taste and toss to mix all ingredients properly.

6. Remove from heat, let it cool and store Poha Chiwda in an airtight box or jar.

Shanker Pali

Ingredients:

Milk : 1/2 Cup

Sugar : 1 Cup
Ghee : 1/2 Cup

Maida : 2 Cup

Semolina : 1/2 Cup

Salt to taste

Procedure :

1. First boil the milk in a vessel and then remove it from fire.

2.Add sugar and stir it to dissolve. Then add ghee and salt and mix it properly.

3. Add maida and rava little bye little to the liquide mixture. Knead the dough and keep aside for 10-15 minutes.

4. Roll it as making a Chappati with a rolling pin. With a cutter make diamond shaped shankarpalis.

5.Fry in ghee or oil till the shanker palis are golden brown.

Store in an airtight container.

Black Chana masala

Ingredients:

Black Chana (soaked overnight) - 2 cups

Finely chopped onion - 1 big size

Finely chopped tomato - 1 medium size

Finely chopped green chillies - 2-3 no.

Garlic-ginger paste - 1 tbs

Hing - 1 pinch

Red chilli powder - 1 tbs

Turmeric powder - 1/2 tsp

Cumin powder - 1tsp

Corriander powder - 1 tbs

oil

salt to taste

Directions:

1.Soak black chana overnight.

2.Cook in a pressure cooker till soft.

3.In a sauce pan heat oil, add hing,saute onions,green chillies, ginger- garlic paste, then add all masales ,tomatoes, salt & cook all ingredients till the tomatoes cooked properly.

4.Then add cooked black chana and bring it to boil. Then cover and cook on low heat for 15 minutes.

5.Cook until the chana is quite soft and has absorbed all flavors.

6. Serve hot with rice or you can eat black chana masala in breakfast.

It is very traditional breakfast dish.