Chole

 Ingredients-

•   Chole-1/2kg
•  Baking soda-1/2 tea spoon
•  Onion-2
•   Tomato-2-3
•   Ginger-1
•   Garlic-6-7
•  Green chilli
•   Green coriander

               

         SPICES-

·         Cumin seeds-1/2 tea spoon

·         Fennel coriander powder-2 tea spoon

·         Red chilli powder-1/2 tea spoon

·         Garam masala-1 tea spoon

·         Turmeric powder-1 tea  spoon

·         Kashmeeri mirch-1/2 tea spoon

·         Salt –to taste

·         Oil-4 tea spoon

·         Asafoctida-1/4 tea spoon

Method-

• ·         Soak the chanas for a night with baking soda and boil and mesh them.
• ·         Now heat  4 tea spoon oil in a pan and add cumin seen asafoctida powder and heat it until the                golden
• . Now make a paste with onion tomato garlic and other ingredients and all the spices cook it for 5 minutes and add choe and some water place in a pressure cooker until one whistle.
• ·         Now garnish it with coriander leaves and serve with khasta kachodi,bhaturas or rice

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Dal baati

Ingredients-

•   Wheat flour-1/2 kg
•    Baking powder-1/4 tea spoon
•    Salt-to taste
•  Water-for dough
•  Desi ghee-for dipping bati
• Dung cake-to bake bati
• gram flour

Method-

•  Take wheat flour and add baking powder salt and make a tight dough with the help of water.
• Now keep it aside for rest for 10 minutes.
• Now take the dough and make small balls out of it.
• Burn dung cakes and bake small balls in this fire until they get crecked and clean it with a clean cloth and dip the baati in melted ghee for 4-5 minutes and take it out and serve it with black urad dal.

         

  

Potato cutlets recipe

Ingredients:

·      Boiled potato-half kg

·      Coriander or fennel powder-four teaspoon

·      Chilly powder-one tea spoon

·      Dry mango powder-one teaspoon

·      Garam masala-one teaspoon

·      Salt-to taste

·      Grated ginger-two teaspoon

·      Coriander leaves-

Method-

·      Mash the potato and mix all the spices properly and shape it in to round balls

·      Now place some oil on the fire and deep fry the balls

Cutlets are ready

Serve it with green chutney and hot tea

   

Raj Kachodi

Ingredients-

For Dough:

•  Refined  flour -2 cup
•  Salt-to taste
•  Oil-four tea spoon

For stuffing:

•   Gram flour-half cup
•   Dry mango powder-one tea spoon
•  Salt-to taste                                                                                                                                                

  For bhalla:

•      Dhuli urad dal-half cup
•      Green chili-2
•      Ginger-one piece
•       Salt-to taste

Other Ingredients:

•       Curd-2 cup
•       Boil potato-1
•       Chick peas[Kabuli  chana]-1 cup
•       Tamarind
•       Red chilli powder-1tea spoon
•       Chat masala-1 tea spoon

Method:

•      Mix all stuffing ingredients properly

•    Now mix all the dough ingredients properly and knead it with     warm water and let it rest for ten minutes

•       Make small balls of the dough and flatten them

•       Now fill stuffing and flatten them again

•       Now place oil on the gas

•       When oil gets heated fry kachodi until they get golden               brown

•       Soak the urad dal for a night, strain it out and grind with             green chilli and ginger

•         Add salt and  half tea spoon  oil in this  batter

•          Beat this batter in one direction for ten minutes

•          Place some oil in a deep pan on fire

•          Deep fry the bhalla by dropping the batter in a spoon until they get golden brown

•          Now, soak the bhallas in the water for half hour

•            After half  an hour  squeeze the water out of bhallas

•            Now take a kachodi and fill it with bhallas and other                  ingredients and serve it by putting mashed potato,                      Kabuli chana, chutney, curd and coriander leaves

Your tasty raj kachoris are ready.

Colocasia leaves kababs-patauds

Ingredients

·       Colocasia leaves-250 gm

·       Gram flour-250 gm

·       Chilli powder-half teaspoon

·       Garam masala- half teaspoon

·       Salt-to taste

·       Dry mango powder-half teaspoon

·       Oil for deep-fry

·       water-

Method-

·       Mix gram flour salt and all the spices in a bowl add some water to make a thick paste and keep a side

·       Now take colocasia leaves wash them properly and dip them gram flour marinate and roll them

·       Now boil some water in a steamer and steam the marinated colocasia leaves for 15 to 20 minuts when they are cooked take them out and cut them in to pieces

·       Now place some   oil on the fire for deep fry when oil gets heated deep fry steamed kabab until they get golden brown



Kababs are ready serve it hot with tomato sauce and green chutney