SWEET POTATO PAPAD ROLLS

SWEET POTATO PAPAD ROLLS
INGREDIENTS:
Sweet potatoes - 250 gms
Chopped onions - 1 tbsp
Fresh green peas - 4 tbsp
Ginger garlic paste - 1 tsp
Papad for rolling - 6 no
Coriander leaves - 1 tsp
Chopped pudina - 1 tsp
Chilli powder - ½ tsp
Chopped green chillies - 2 no
Garam masala powder - ½ tsp
Roasted jeera powder - ½ tsp
Lemon - 1
Chat masala - ½ tsp
Chopped tomatoes - 2 no
Cooking oil - 1 cup
Butter - 1 tsp;
Salt to taste

Method:
Sauté onion in oil and butter, ginger-garlic paste till it cooks. Boil and dice the sweet potatoes. Add the other ingredients and cook, except for papads.
Add salt, check seasoning.

Dip the papads in water for a minute. Spread and fill with cooked sweet pota to mix. Roll the papad like Kathi Rolls. Seal the edges with corn flour and fix the edges. Heat oil in a pan and shallow fry the rolls till crisp and golden in colour.

Serve hot with mint chutney.

GAJAR METHI

Ingredients: 1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil


Method: Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times. Chop fine, discarding the tough stalks.

Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies. Stir-fry and add the carrots and fenugreek leaves.

Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. Cook uncovered till the leaves are done and the carrots are soft. Serve hot.

RAJMA CURRY

Ingredients:·
150 gms Kidney Beans ( Rajma)·
2 medium sized Onion (Pyaj)·
1 large Tomato (Tamatar)·
2 Green chilli (Hari mirch)·
1 tblsp Ginger-garlic (Adrak-Lasun) Paste·
1/2 tspn Garam masala Powder·
1 tsp Coriander (Dhania) Powder·
3/4 tsp Salt (Namak)

Preparation:·
Soak the Rajma overnight.· Boil in a pressure cooker till tender.· Heat oil in a pan and add the chopped onions and ginger garlic paste.· Cook till brown.· Add the tomatoes, green chillies and cook till pulpy.· Add coriander powder, salt and 2 cups water and boil well.· Add the rajma and cook on a low flame for about 10 minutes.· Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.· Garnish with coriander leaves.· Serve hot with steamed rice. gravy thickens.· Garnish with coriander leaves.· Serve hot with steamed rice.

DHAL MAKHANI

Ingredients: 2 cups black gram lentils
8 cups water
2 tbsp salt
1 tbsp ginger-finely sliced
2 tbsp butter
1 tsp oil
2 tsp black cumin seeds
1 tsp kasoori methi
2 cups tomato puree
1 tsp chilli powder
1 tsp sugar
1 1/2 cups cream
2 green chillies-slit lengthwise


Method: To the daal, add water, 1 tbsp salt and ginger. Cook until daal becomes tender.

In a heavy-based pan, heat butter and oil, add the black cumin seeds and the kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar. Stir-fry over high flame, till the oil separates.

Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to simmer, uncovered, till well blended.

Stir in the cream and once it gets heated through, serve immediately, garnished with green chillies.

YUMMY BHINDI

Ingredients: 250 gm bhindi-halved lengthwise
2 medium potatoes-cut into strips lengthwise
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp salt
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin powder
6-8 garlic cloves-ground to a paste
oil for deep frying

Method: Deep fry the bhindi and potatoes till they turn a golden brown. Remove from the oil and leave on absorbent paper until required.

Mix the remaining ingredients with the yogurt and cook in a kadahi for a minute.

Add the fried potatoes and bhindi, stirring until the masala is absorbed.

Serve sprinkled with fresh chopped green coriander.

RUMALI ROTI

Ingredients: 3 cups whole wheat flour
1 cup refined flour
2 cups water-to knead
dry flour to help with rolling



Method: Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough. Cover and keep aside for 2-3 hours.

Shape the dough into small walnut-sized rounds.

Place a shallow griddle upside down over the stove, and heat it. While waiting for the griddle to get hot, roll out the roti. This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft.

When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown. Turn over at once and cook till the other side is a speckled brown too. Remove from the griddle. Fold it into quarters and serve.

GOBHI ALOO

Ingredients: 500 gm cauliflower- cut into small pieces
250 gm potatoes- cut lengthwise
1/4 cup clarified butter
1 tsp cumin seeds
1 tbsp ginger- finely sliced
1/4 cup yoghurt
2-3 green chillies- slit
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1 tbsp coriander powder
salt to taste
1 tbsp chopped coriander leaves-chopped



Method: Parboil the potatoes and set aside.

Heat the clarified butter in a heavy-based pan and add the cumin seeds. When they splutter, add the ginger. When the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition.

Add the cauliflower, potatoes and green chillies. Stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. Then add the chilli powder, turmeric, garam masala, coriander powder and salt. Stir a few more times, till well mixed.

Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. Serve hot, garnished with chopped coriander leaves.

Stuffed Lauki

Ingredients: 1 medium lauki

Marinade
50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala

Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste

Method: Blanch the lauki in boiling water. Peel, deseed and split horizontally

Pour the marinade over the lauki and set aside for an hour

Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.

Set the filling inside the lauki and secure with string.

Fry lightly in oil.

Serve hot with mint/coriander chutney.

METHI PARATHA

Ingredients

Methi leaves 1 bunch
Besan powder 1 cup
Wheat flour 1 cup
Red chilli powder 1 tbsp
Salt 1 tbsp
Turmeric 1/2 spoon
Ova seeds little
Oil 1 tbsp

Mix all the above ingredients,knead like a chapathi dough. fry like chapathis. serve hot with Tamato sauce.