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Ingredients for Palak Puri Recipe Wholewheat Flour 2 cups Spinach 1 small Salt to taste Oil 1 tbsp + to deep fry Method Step 1 Blanch spinach leaves in boiling, salted water. Drain and make into a paste. Mix the palak paste with atta, add salt, one tablespoon of oil and knead into a semi-hard dough. Keep the dough covered for about ten minutes. Step 2 Divide into sixteen equal sized balls (pedas) and roll into four-inch diameter puris. Heat sufficient oil in a kadai and deep-fry the puris on medium heat. Drain onto an absorbent paper and serve hot.

Ingredients 1 cup chickpea / chole, soaked overnight 4 tbsp oil 1 bay leaf 1 inch cinnamon stick ½ tsp cumin seeds 1 onion, finely chopped 1 tsp ginger-garlic paste 2 tomatoes, finely chopped 1 tbsp kashmiri chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp cumin powder ¾ tsp aamchur powder / dry-mango powder salt to taste ½ tsp garam masala 2 cups water 2 tsp coriander leaves, finely chopped ingredients for bhatura recipe 2 cups maida / all-purpose flour / plain flour 1 tbsp rava / semolina 1 tsp sugar salt to taste ½ tsp baking powder ¼ tsp baking soda / cooking soda 2 tsp oil 1 cup curd / yogurt other ingredients: ½ cup maida / all-purpose flour / plain flour, for dusting oil for deep frying Instructions ( 1 cup =255 ml) bhatura dough recipe: firstly, in a large mixing bowl take maida. to that add rava, sugar and salt. also add baking powder and baking soda and mix well. furthermore, add oil and rub with the flour....

Ingredients 6  medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes 1 medium carrot, peeled and cut in small pieces to make about 1 / 3 cup of chopped carrots 1 celery stick, cut into small pieces to make about 1 / 3 cup of chopped celery 1/2” ginger peeled and sliced 1 teaspoons of oil 1/2 teaspoon salt, adjust to taste 1/2 teaspoon sugar, adjust to taste 1/8 teaspoon black pepper Seasoning 2 teaspoons oil 1/2 teaspoon cumin seed (jeera) Pinch of asafetida 1 tablespoon cilantro finely chopped (hara dhania)  Method Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes. Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy. Let the tomatoes cool, then pure in blender. Heat the oil in a saucepan. Add the cumin seed and asafeotida. As the cumin seeds crack, add cilantro and stir for a minute. Add the tomato pure and approx. 1¼ cup of water...

What Will You Require? In order to prepare watermelon juice at home, you will require the following: One whole watermelon A blender or mixer A knife Five lemons Two clean glasses A str aw How To Make Watermelon Juice at Home: Now that you are ready with all the required materials, you will have to follow the simple and easy steps enlisted below! 1. Scrub The Watermelon: The first and most important thing you need to do is scrub the watermelon from outside. You could use any apple cider vinegar or a scrub to get rid of waxes that could be accumulated on the skin of the watermelon. 2. Chop The Watermelon: The next thing you need to do is chop the watermelon in several tiny pieces. If it is possible, try to make them an inch each. Sizes do matter but you have to keep in mind that ninety percent of watermelon is actually water! If you are preparing watermelon juice for two people then you will have to probably cut a quarter of...

Ingredients: To make puri: 1 cup Semolina (Rava / Suji) 3 tblsp Fine Wheat Flour (Maida) 1/4 tsp Baking Soda 1/2 tsp Salt Oil to deep fry To make pani: 1/2 cup Tamarind (Imli) Pulp 2 cups Water 2 tblsp roasted Cumin Seed (Jeera) Powder 2 tblsp un-roasted Cumin Seed (Jeera) 1/2 cup Coriander Leaves 3 Green Chilly (Hari Mirch) 1 cup Mint Leaves (Pudina Leaves) 1 tblsp Black Salt (kala namak ) 1 tblsp Boondi 2 tblsp crushed Jaggary (Gur) To make stuffing: 2 medium boiled potatoes 1/2 cup boiled dried yellow peas/ small chickpeas Salt to taste Green chutney Red Tamarind Chutney How to make pani puri: To Make Puri: Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp musli...

Ingredients for Kadai Paneer Recipe Paneer cut into 1 inch triangles 500 grams Tomatoes 3 tablespoons Bay leaf 2 Cloves 2 Cinnamon 2 inch piece Dried red chillies 2 Coriander seeds crushed 2 tablespoons Onion sliced 1 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Tomato chopped 5-6 medium Salt to taste Method Step 1 Heat oil in a kadai; add bay leaves, cloves, cinnamon, red chillies, broken into two, and half the crushed coriander seeds; sauté for half a minute. Add onion and sauté for a while; add ginger paste and garlic paste and sauté for a while longer. Step 2 Add coriander powder, red chilli powder and tomatoes. Cook over high heat till the oil separates. Add paneer and salt and half a cup of water. Step 3 Cook, covered, over low heat for five minutes. S...

Ingredients: Sugar – 250 gms Oil – 300 ml For the filling: Milk Khoya – 200 gms Cardamom Powder – little Cashewnuts – few, fried in little ghee or oil Raisins – few, fried in little ghee or oil For the pastry: Maida – 1 cup Cooking Soda – a pinch Salt – a very small pinch or as per taste Ghee – 1 tsp Method: 1. Boil the sugar with little water to a thick, sticky consistency. 2. Combine all the filling ingredients in a bowl and make small balls of the mixture. 3. In a separate bowl, mix the pastry ingredients with little water to a thick dough consistency. 4. Make small balls and roll them into small puris. 5. Add 1 of the prepared filling ball and fold into a small samosa or into a half-moon shape. 6. Heat oil in a frying pan. 7. Fry the prepared gujiyas till golden brown and remove. 8. Drain excess oil and transfer to a plate. 9. Add 1 tsp of the sugar syrup on top and garnish with kopra or sliced almonds (if desired).

Ingredients of Coconut Burfi 4 cups of coconut, desiccated 4 cups of sugar syrup 2 Tbsp khoya 1 Tbsp almonds, blanched and shredded 1 Tbsp pistachio, blanched and shredded 1 tsp ghee How to Make Coconut Burfi For the sugar syrup - Add sugar and water in the same proportions in a pan. Start heating the mixture and keep stirring continuously else the sugar will stick to the bottom and caramelize. When all the sugar dissolves and it becomes nice and thick, put off the flame. For the coconut burfi - In a thick bottomed kadai, mix the coconut and the sugar syrup. Roast it until it thickens up and acquires a halwa-like consistency. Add the pistachio and almonds. Brush on the ghee in a tray and spread the coconut batter on it. Smoothen out the edges of the batter and cut into burfi shapes when it cools down .

Ingredients: 1 cup sooji coarse, rava or semolina 1/3 cup coconut powder 1/4 cup clarified butter or ghee 3/4 cup fine sugar 2 tablespoons cashews crushed 1 tablespoon raisins 1/4 teaspoon cardamom crushed Approx. 1/4 cup milk boiling hot Method Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside. Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly. Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat. Add about 2 tablespoons of hot milk, mix it well mix should be moist add more mil...

Ingredients for Motichoor Laddoo Recipe Gram Flour 2 1/2 cups Sugar 1 1/3 cups Milk 1/4 cup Orange colour as required Ghee to deep fry Green cardamom seeds 1 tablespoon Almonds blanched and slivered 10 Pistachios blanched and slivered 10 Method Step 1 Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Step 2 Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired. Step 3 Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes. Step 4 Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom see...

Ingredients for Malai Peda      2 tbsp - Lime Juice 1 tsp - Corn Flour 1/2 cup (75 ml) - Milk ...

Ingredients Paneer - 2 cups Green chilli - 3 Coriander leaves chopped - 2 tblsp Ajwain - 1/2 tsp Garam masala powder - 1/2 tsp Salt - As needed For the dough Atta/ wheat flour - 1 cup Oil (optional) - 1 tsp Water & salt - As needed Method Mix flour, salt, oil(if needed) and water to make a soft pliable dough (not sticky). Let it set as you prepare the stuffing. Defrost paneer (or keep immersed in hot water until soft), make sure there is no water, drain completely.  Crumble it with hand or like me in mixer. In a mixing bowl, mix crumbled paneer with garam masala, salt, ajwain, green chilli, coriander leaves. Make 6 equal balls. Knead the dough to make it smooth. Make equal sized balls out of the dough too. Roll the dough into medium circle and keep the paneer stuffing and pinch all the edges towards the centre. Flatten the dough with hands, and roll out to thick parathas. Heat tawa and drizzle some oil. Cook the parathas on b...

Ingredients for Dates and Rice Kheer Recipe Dates chopped 1 cup Rice soaked ¼ cup Milk 4 cups Almonds sliced 5-6 + for garnishing Pistachios sliced 3-4 + for garnishing Green cardamom powder ½ teaspoon Method Step 1 Heat a non-stick pan. Add milk, rice and dates, mix and cook till the rice is fully done. Step 2 Add almonds and pistachios, stir and cook on medium heat for 3-4 minutes. Step 3 Add cardamom powder and mix well. Step 4 Garnish with almonds and pistachios and serve.

Ingredients for Bharli Vangi Recipe Brinjals 8-10 Fresh coconut grated 3/4 cup Tamarind 1 lemon size ball Fresh coriander leaves chopped 2 tablespoons Oil 4 tablespoons Onion thin slices 2 medium Dried coconut ( khopra) grated 1/4 cup Sesame seeds (til) 2 tablespoons Peanuts 1/2 cup Cumin seeds 1/2 teaspoon Coriander seeds 1 teaspoon Goda masala 2 teaspoons Salt to taste Turmeric powder 1/4 teaspoon Red chilli powder 1 1/2 teaspoons Mustard seeds 1/2 teaspoon Curry leaves 6-8 Method Step 1 Slit the brinjals into four, lengthways keeping the stems intact. Soak in water. Soak the tamarind in half a cup of warm water for half an hour. Extract the pulp, strain and set aside. Step 2 Reserve one tablespoon each of the grated coconut and coriander leaves for garnishing. Heat one tablespoon of oil in a pan; add the onions and saut...

Ingredients: 1 cup whole-wheat flour 1/4 cup all purpose flour (maida) 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon sugar 1 1/2 tablespoon oil 1/4 cup yogurt About 1/4 cup of water as needed Also needed: 1/4 cup whole-wheat flour for rolling 2 tablespoons ghee (clear butter) Method: Mix the flour, baking soda, sugar, and salt together. Next add the oil and yogurt and mix to make crumbly dough. Add water as needed and mix to make smoother dough. Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 30 minutes. Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor. Next turn the oven to high broil. Divide the dough into four equal parts. Roll each dough piece into a smooth ball and press flat. Take eac...

Poha (flattened rice)   (makes ~3 cups) 2-3 cups (when dry) (thick) Poha (flattened rice) A pinch asafoetida 1 teaspoon mustard seeds 1-2 green chilies (chopped small) (or according to desired level of heat - can leave out if you prefer) 1 onion (small dice) 1 potato (small dice – use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don't retain their shape once cooked) 1/2 cup peanuts or cashews 3/4 teaspoon turmeric 4-5 curry leaves Salt to taste 1/2 cup fresh cilantro (chopped) for garnish Fresh lemon (to squeeze at end) METHOD  Soak the Poha for 5 mins then drain in a colander (there's a thick and a thin Poha - this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok). Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chilies. Fry until translucent. In parallel, heat diced potatoes in microwave for ~2 minutes to partly cook them. Add turmeric and c...

Ingredients  Pastry 1 cup all-purpose flour 2 tablespoons vegetable oil Filling 2 large potatoes (boiled) 1 onion , chopped 2 green chilies , very finely chopped 3 tablespoons oil 1 ⁄ 2 teaspoon ginger , grated 1 ⁄ 2 teaspoon garlic , crushed coriander seed 1 tablespoon cilantro , finely chopped 1 ⁄ 2 lemon, juice of 1 ⁄ 2 teaspoon turmeric 1 ⁄ 2 teaspoon garam masala 1 ⁄ 2 teaspoon red chili powder salt Directions Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again. Cover and set aside. FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and...

INGREDIENTS  For the pav 8 ladi pavs 4 tbsp butter 1 tsp pav bhaji masala (optional) For the bhaji 1 1/2 cups potatoes, boiled and mashed 1 cup cauliflower, finely chopped 1/2 cup green peas 1/2 cup carrots, chopped 1 cup onion, chopped 1/2 cup capsicum, finely chopped 2 1/2 cups chopped tomatoes 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1 1/2 tbsp pav bhaji masala 1/2 tsp black salt (sanchal) 4 tbsp butter To be ground into a chilli-garlic paste 3 to 4 whole dry kashmiri red chillies , soaked in warm water 4 to 6 cloves garlic (lehsun) For serving 1 large sized onion, chopped 4 lemon wedges 1 tbsp chopped coriander (dhania) ...

INGRIDIENTS:       1 cup all-purpose flour (known as 'maida' in Hindi) 2 teaspoons gram flour (known as 'besan' in Hindi) 1 ⁄ 2 cup plain yogurt , beaten (known as 'dahi' in Hindi) 1 ⁄ 2 cup water 1 pinch baking soda 500 ml ghee or 500 ml oil 500 ml sugar syrup        Directions Put flour in a mixing bowl. Add gramflour. Mix well. Add yogurt and water. Mix well, using a spoon, ensuring that no lumps remain. Mix to obtain what is technically called,"ribbon consistency". (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to). Add a pinch of baking soda. At this point, this mixture (batter) can be refrigerated if you are planning on makin...

INGRIDIENTS: 1 1/4 cups dried figs (anjeer) 3 tbsp ghee 1/2 cup blanched , peeled and coarsely powdered almonds (badam) 4 tbsp sugar 5 tbsp milk powder 1/4 tsp cardamom (elaichi) powder For The Garnish 1 tbsp almond (badam)   METHOD: Boil enough water in a saucepan, add the figs, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally. Drain it using a strainer. Blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep the fis purée aside. Heat the ghee in a deep non-stick kadhai, add the powdered almonds, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the puréed figs, milk powder, sugar and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Add the cardamom powder and ...

 GANPATI FESTIVAL SPECIAL MODAK. IN JUST 30 MINS. INGRIDIENTS:  For The Dough 2 cups rice flour (chawal ka atta) For The Filling 1 1/4 cups grated jaggery (gur) 2 cups freshly grated coconut 1 tbsp poppy seeds (khus-khus) 1/2 tsp cardamom (elaichi) powder Other Ingredients 1 tsp ghee for kneading and greasing METHOD : For the dough Boil 1¾ cups of water in a deep non-stick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough. Cover with a lid and keep aside for 10 minutes. For the filling Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. Divide the filli...