Make
a fine paste of all the nuts and the poppy seeds. Mix this paste
with the other spices into the milk and stir well. Strain this
mixture and then mix the honey and allow it to chill.
Gunjiya
Ingredients
:
Ghee
/ oil to fry
For
the Cover :
500gms.
Maida (All purpose flour)
6tbsp.
Oil / Ghee (melted)
For
the Filling :
500-600gms
Khoya
1/2
tsp. green Cardamom Powder
25gms.
chopped almonda
25
gms. Raisins (Kishmish)
25gms.
dried coconut (shredded)
350gms
sugar or to taste (powdered)
Preparation
:
Sieve
the flour. Mix the six tablespoons of oil with the maida.
Using
fingers, mix well so that the mixture takes the form of
breadcrumbs and binds to a certain extent.
Now
add some water and knead lightly. Keep adding water as required
and knead into a soft but tight dough. Set aside and cover
with a damp cloth.
Now
Mash the khoya and fry it in a kadhai / deep pan till light brown
in color
Add
sugar and cardamom powder into the khoya and mix well. Add
almonds, cashews, coconut and raisins. Fry for 2 minutes and
remove from the heat. Allow it to cool.
Divide
the dough into small balls and roll each ball into a small round
of 4 " diameter.
Fill
half the round with the khoya mixture, fold it and seal the round,
twisting the edges inwards. Take care that the filling does not
ooze out.
Prepare
all the gujiyas and spread on a cloth.
Heat
ghee in a kadhai and deep fry the gujiyas in batches on a medium
flame. When golden brown in colour, drain and remove.
Store
for use in an airtight glass jar.
Tip
:
Gujiya
moulds can also be used. (They are easily available in any Indian
store or market). For using moulds, place the rolled dough
ball in a greased gujiya mould and fill a tbsp. of filling
mixture on one side.Moisten the edges of the round and fold one
side of the mould over the other. Remove the excess edges and
reuse.
Puran
Poli
Ingredients
300gms.
channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil
dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is
grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is
formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and
seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.
Note:
The water drained from boiling dal is used to make the amti. ( a
thin curry made using black masala, garam masala and some mashed
dal.)
Making
time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the
refrigerator for a week.
Dahi
Bhalla
Ingredients
:
For
Bhallas
1
Cup Urad daal
Salt
to taste
Oil
to fry
For
The Dahi (yougurt)
1
kg Dhabi(yogurt)
1/2
tsp. grated Ginger
Finely
chopped coriander leaves
1-2
green chilies chopped
Salt
to taste
2tsp
Roasted cumin(jeera)powder
Red
chili powder to taste
Preparation
:
For
Bhallas
Clean,
wash and soak the daal overnight.
Grind
it into smooth paste.
Add
salt to taste.
Heat
oil in a pan and drop a spoonfuls of batter and fry till
golden brown.
Take
the hot Bhallas and put in cold water for 2-3 minutes.
Now
Take them out of water and squeeze the water and keep aside.
For
Dahi(yogurt)
Blend
the curd (yogurt) and little water until it is smooth.
Keep
in refrigerator for an hour to get chilled.
Add
salt, red chili powder and cumin powder.
Serving
:
In
a deep dish arrange bhallas and pour dahi over them.
Now
add Tamarind chutney and Hari chutney.
Garnish
with coriander.
Serve
chilled.
Aloo
Latche
(Serves
: 6)
Ingredients
:
2
large Potatoes
Ghee
/ oil for frying
1/2-1tsp.
salt
1/4tsp
cayenne powder
1tsp.
ground coriander
1/2tsp.
ground cumin
1/2tsp.
dry mango powder (amchur) or chaat powder
Preparation
:
Peel
the potatoes and cut into fine matchsticks. Soak in cold water
for at least 1 hour, changing the water twice. Drain and pat
dry on a paper towel.
Heat
the oil / ghee in a kadhai / deep frying pan over a moderate
heat.
Add
a handful of potatoes and stir to prevent them sticking
together.
Fry
the remaining batches in the same manner.
place
the salt and all spices in a bowl, mix together, and sprinkle
on the hot potatoes.
Keep
in an airtight containers for up to week.
Namak
Pare
Ingredients :
1 cups
Maida (unbleached flour)
1cup
semolina (Sooji / Rava)
41/2-51/2
tbsp luke warm water
2tbsp.
curd / plain yogurt (beaten)
3 tbsp.
ghee / unsalted butter (melted)
1tsp.
Ajwain
3/4th
tsp. Salt or to taste
Oil /
Ghee to deep fry
Preparation
:
Mix
the flour, salt , ajwain in a bowl. Add the melted ghee
/ unsalted and rub between your palms until it takes the form
of breadcrumbs.
Combine
the curd with water and and form a stiff dough using this
liquid. Cover with the damp cloth and set aside for 30
minutes.
Shape
the dough into a ball and roll the ball into a ¼ inch thick
circle. Cut into thin long strips and then into squares.
Heat
the ghee / oil in a kadhai or deep-frying pan. Fry the squares
in a batch over moderate heat. Do not allow the them to
become brown, they should remain pale gold in color.
Remove
and drain on paper towels. Repeat the process for frying all
squares.
Well
sealed, they will keep for 2-3 weeks.
Bhang
ke vade
As
a dietary supplement and tasty treat, BHANG is still prepared and
served as it has been for MILLENIA throughout the Himalayan
foothills. Using a mortar and pestle, the buds and leaves of
Cannabis are squashed and ground into a green paste, to which
milk, ghee, and spices are added. This BHANG base is made into a
nutritious, refreshing drink, Thandai- a very healthy alternative
to alcohol. BHANG is also mixed with ghee and sugar to make a
tasty green Halvah, and into peppery, chewy little balls called
Goalees.
Ingredients:
1
1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method:
Soak sugar in
1/2 litre of the water used. Keep aside.Wash clean all other dry
ingredients, except cardamom if using powder.Soak in 2 cups of
remaining water. Keep aside.Allow all soaked items to stand for at
least 2 hours.Grind all soaked ingredients to a very fine
paste.(not sugar) Use a stone grinder (manual or electric) if
possible.When the paste is very fine, mix remaining water.Place a
strong muslin strainer over a large deep vessel or tie a strong
muslin cloth over rim of vessel and use to strain. Press through
muslin with back of hands, extracting the liquid into vessel.Add
remaining water, a little at a time to extract more.Pour back some
of the extract and press, repress.Repeat this process till the
residue becomes dry and husklike.Add milk, sugar and rosewater to
the extracted liquid.If using cardamom powder mix it in with the
milk. Mix well.Chill for a hour of two before serving.
