INDIAN KHANA KHAZANA WITH RECIPE

INDIAN FOODS

Full Gujarati Thali 

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Puran Puri

Ingredients

For The Dough2 cups whole wheat flour (gehun ka atta)
2 tbsp oil

For The Filling1 cup toovar (arhar) dal
1 cup sugar
a few saffron (kesar) strands
2 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
a pinch of mace (javantri) powder

Other Ingredientswhole wheat flour (gehun ka atta) for rolling
ghee for smearing
Method 
For the dough
Combine the flour and oil in a bowl and knead into a soft dough using enough water.
Divide the dough into 15 equal portions and keep aside.

For the filling
Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
Allow the steam to escape before opening the lid.
Drain any excess water and mash the dal lightly using the back of the spoon
Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.
Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
Cool slightly and divide it into 15 equal portions. Keep aside.

How to proceed
Roll out one portion of the dough into a 75 mm. (3") diameter circle.
Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
Flatten the dough and roll again into a 100 mm. (4") diameter circle, using a little wheat flour for rolling.
Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
Repeat with the remaining dough and filling to make 14 puran polis.
Smear a little ghee on each puran poli and serve hot.
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Puri

Ingredients

• 1 cup wheat flour
• 1/4 tsp salt (or as needed for taste)
• About 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)

Method

1

Stir the flour and salt in a bowl

2

Add water little by little to the dough

3

until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet).

4

Knead it well until smooth like below. The dough should not be sticky (only v lightly sticky)  or feel dry in your hands.

5

Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med  (probably about 6 inch in diameter).

Tips:

Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the pooris.

6

Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.

7

Repeat for all dough. Alternatively heat oil for deep frying.

8

Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat  and instead is also soaking up oil.

9

Now drop the poori into the oil.

10

While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.

11

This helps the poori to puff up.

12

Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)

13

Place it on paper towel to drain off any oil. If fried right, it wont retain oil.

Serve it with side dish of your choice. The famous combo is with Potato Masala (a curry made with potatoes) and also Chole (chickpeas curry).  I also know many South Indian families who enjoy it with a condiment called as Pudina Thogayal which is a chutney made with mint and tamarind.

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Tuver Dal

Ingredients

• 500g toor dal
• 600ml water
• 1 1/2 teaspoons salt
• 1/2 teaspoon grated fresh ginger
• 1/4 green chilli, diced
• 1 tomato, diced
• 3 teaspoons lemon juice
• 
  

• 1/2 teaspoon ground turmeric
• 2 tsp vegetable oil
• 1 teaspoon cumin seeds
• 1 pinch chilli powder
• 1 pinch asafoetida
• 2 cloves garlic, minced
• handful chopped fresh coriander

 

1. Rinse toor dal; soak in water for 30 minutes.
2. Heat dal and water with salt until boiling.
3.  Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. 
4. Add more water, if necessary, to prevent drying out.
5. To the cooked dal, add ginger, chilli, tomato, lemon juice and turmeric. 
6. Continue simmering.
7. Heat oil in a small pan over medium heat and add cumin seeds, chilli powder, asafoetida and garlic; stir until fragrant, about 2 minutes. 
8. Stir mixture into dal and add coriander; mix well.
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Kadhi

Ingredients:
2 tbsp gram flour (besan)
500g curd
½ piece ginger
2-3 green chillies
4-5 curry leaves
2 tsp sugar (optional)
A few chopped coriander leaves
1 cinnamon stick
2 tbsp ghee/oil
A pinch of asafoetida
1 tsp turmeric powder
A few cumin seeds
Salt to taste

Method:
- Beat the curd and gram flour together with a beater and make it liquid. Keep aside.

- In a mixer grind the green chilies and ginger to form a paste. Meanwhile in a pan add the ghee/oil with a pinch of asafetida, cumin seeds, curry leaves and cinnamon. Once the cumin seeds start to putter add a glass of water and cover the pan with a lid. Let it simmer for a few minutes.

- After a few minutes add the curd in the pan and stir gently. Add the ginger-chili paste, turmeric powder, salt and sugar to the mixture is using.

- Mix well. Let it simmer for a few minutes and you Gujarati kadhi is ready.

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                Batata Nu Shaak

Ingredients: 2½ cups peeled Potato cubes 1/4 teaspoon Mustard Seeds (rai) 1/2 teaspoon Cumin Seeds (jeera) 2 teaspoons Green Chilli-Ginger Paste 1 Tomato, chopped 1 pinch Asafoetida 1/2 teaspoon Turmeric Powder (haldi) 1 teaspoon Red Chilli Powder (lal mirch) 1 teaspoon Coriander Powder (dhania powder) 1 teaspoon Cumin Powder (jeera powder) 1 teaspoon Sugar (optional) 2 tablespoons Cooking Oil 1½ tablespoons Fresh Coriander Leaves, chopped 1¼ cups Water Salt

Directions:

1. Heat oil in a heavy bottomed pan or kadai. Add mustard seeds; when they begin to crackle, add cumin seeds and asafoetida followed by green chilli-ginger paste. Stir and mix well.
2. Add cubed potatoes and sauté for 3-4 minutes.
3. Add chopped tomatoes, salt and sugar and sauté for 3 minutes.
4. Add red chilli powder and turmeric powder and sauté for 1 minute.
5. Add 1¼ cups water and let mixture boil over medium flame. When boils, cook covered on medium to low flame until potatoes are cooked, stir every 4-5 minutes.
6. It would take around 10-15 minutes to cook completely. If required, add more water and cook for few more minutes. (Time and water required may vary according to type of potatoes and thickness of pan.)
7. Add cumin powder and coriander powder, mix well. Turn off the heat. Transfer it to a serving bowl, garnish with fresh coriander leaves and serve.

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Bharel Bhindo

IIngredients:

1/4 kg tender okra/bhindi/bendakayalu

1 tbsp oil

1/4 tsp hing/asafoetida/inguva

few curry leaves (optional)

For stuffing:

1 1/2 tsps ginger green chili paste

1/2 tbsp roasted coriander pwd

1 tsp roasted cumin powder

pinch garam masala powder

1/2 tbsp white sesame seeds

3-4 tbsps fresh coriander leaves, finely chopped

3 tbsps fresh coconut, grated

2 tsps brown sugar or jaggery or white sugar

2 tbsps coarsely powdered peanuts

1/2 tbsp oil

salt to taste

1 Mix all the ingredients meant for stuffing in a bowl. Keep aside.
2 Wash and pat dry bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff 1 1/2 tbsps of stuffing in it. Stuff all the bhindi and keep aside
3 Heat oil in a vessel. Once hot, add asafoetida and curry leaves and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. Slow roasting of the okra can take at least 30 minutes.
4 Turn off heat. Serve with rice or roti.
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Bharela Ringan Nu Shaak

ingredients

• 500 gms baby brinjals
• 1/2 cup peanuts
• 2 tbsp sesame seeds
• 1 cup dessicated coconut
• 4-5 garlic cloves, chopped
• 1/2 inch ginger, chopped
• 1 large onion, chopped
• 1 tomato chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin seeds powder
• a pinch of asafoetida (optional)
• 2 tbsp oil
• 2 cups water
• salt

method:

1. wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.
2. dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.
3. when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.
4. grind to a smooth paste with some water. make sure not to make it too liquidy.
5. if you have chopped the brinjals, follow these steps:
6. in pan heat oil, add the onions and fry them till they turn transparent.
7. now add the ground masala to the pan.
8. fry the masala for 2-3 mins.
9. add the all the dry spice powders and tomatoes.
10. mix it well with the rest of the masala paste.
11. fry for another 2-3 mins.
12. finally add the chopped aubergines.
13. add 2 cups water, salt and mix the entire curry.
14. cover and let the aubergines cook for 30-35 minutes.
15. if you have not chopped the brinjals, follow these steps:
16. to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.
17. stuff the brinjal with this ground masala.
18. in pan heat oil, add the onions and fry them till they turn transparent.
19. add the stuffed brinjals to the pan.
20. fry for a couple of minutes.
21. add the tomatoes and fry for 2-3 minutes. keep on stirring continously.
22. add water, salt and cover and cook for 30-35 minutes.
23. when the dish is ready, garnish with coriander leaves.
24. serve hot with rice or chapati or puri.

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Bhel

Ingredients

To Be Coarsely Ground Into Sukha Teekha Chutney

1 1/2 tbsp roasted chana dal (daria)

1 tbsp puffed rice (kurmura)

2 to 3 green chillies , roughly chopped

1 cup chopped mint leaves (phudina)

1/4 cup chopped coriander (dhania)

1 tsp lemon juice

a pinch of turmeric powder (haldi)

a pinch of asafoetida (hing)

salt to taste

Other Ingredients

4 cups puffed rice (kurmura)

1/2 cup chopped onions

1/2 cup boiled , peeled and chopped potatoes

1/4 cup nylon sev

6 to 8 papadis or puris , crushed

4 tsp masala dal

4 tsp roasted peanuts

4 tsp roasted chana

4 tbsp sukha teekha chutney

3/4 tsp dry masala powder

1 tbsp lemon juice

salt to taste

1 tbsp finelychopped raw mangoes

2 tbsp finely chopped coriander (dhania)

For The Garnish

1/2 cup nylon sev

4 tsp chopped coriander (dhania)

For Serving

4 papadis

Method

Combine all the ingredients in a large bowl and mix well.

Place equal portions of bhel on 4 plates and garnish each plate with 2 tbsp of sev and 1 tsp of coriander. Serve immediately with papadis.

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Dal Dhokali

Ingredients

For The Dhoklis

1 cup whole wheat flour (gehun ka atta)

1 1/2 tbsp besan (bengal gram flour)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/4 tsp asafoetida (hing)

1 tbsp oil

1/4 tsp carom seeds (ajwain)

salt to taste

For The Dal

1 cup toovar (arhar) dal

2 tbsp ghee

1 tbsp oil

1/4 tsp mustard seeds ( rai / sarson)

1/4 tsp cumin seeds (jeera)

1/4 tsp fenugreek (methi) seeds

5 curry leaves (kadi patta)

2 cloves (laung / lavang)

2 mm (1") piece cinnamon (dalchini)

1 bayleaf (tejpatta)

2 round red chillies (boriya mirch)

1/4 tsp asafoetida (hing)

5 kokum , soaked

5 tbsp jaggery (gur)

1/2 tsp turmeric powder (haldi)

1/2 tbsp lemon juice

2 green chillies slit green chillies

1/2 tsp chilli powder

1 tsp grated ginger (adrak)

2 tbsp boiled peanuts

salt to taste

For The Garnish

4 tbsp finely chopped coriander (dhania)

Method 

For the dhoklis

Combine all the ingredients in a bowl and knead into a firm dough using enough water.

Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].

Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.

Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

Clean, wash and drain the dal.

Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.

Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.

Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.

Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.

Simmer for 5 to 7 minutes, while stirring occasionally.

Serve hot garnished with coriander.

Handy tips:

Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.

Add more water if the dal thickens while simmering.

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Dhokla

Ingredients

• For Batter:
• Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
• Curd/Yogurt - 1/2 cup (not very sour)
• Water - 1/2 cup
• Cooking/Baking Soda - 1/2 tsp
• For seasoning to be mixed to the batter (to be added just before cooking)
• Oil - 1 tbsp
• Turmeric a pinch
• Green Chili paste - 1 - 2 (or as per taste)
• Sugar - 1 tsp
• Citric acid - quarter tsp (or lemon juice)
• Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
• (Note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
• Salt to taste
• For tempering
• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves
• Little water + Oil to be topped on dhoklas

Method

1

Mix first 1/2 cup curds with 1/2 water.

2

To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.

3

Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

4

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

5

My Notes : I dint have a thali plate which would fit my pressure cooker and those who would were too deep and narrow for making a proper Dhokla.  So I used my Baking tin which fit perfectly in my Rice Cooker and steam cooked the batter. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.

6

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

7

In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

8

If you want perfect shaped ones and not the crumbling, cut and handle gently

9

My Notes : I cut them out, after slightly cooling them, into squares.

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Dum Aloo

Ingredients:

12-15 baby potatoes, washed, boiled, peeled and prick with fork all over

1 tsp cumin seeds

1 onion, finely chopped (optional)

3/4 cup thick yogurt combined in a tsp of besan

1 1/2 tbsps malai/fresh cream/top of milk

1/4 tsp turmeric pwd

1/2 tsp red chili pwd (adjust)

1 tsp coriander pwd

1/2 tsp garam masala pwd

salt to taste

1 tbsp coriander leaves for garnish

2 tbsps oil

Make a paste:

4 green chilies

1″ ginger piece

1 small tomato (optional)

Make a paste:

5-6 cashew nuts, soaked in 2-3 tbsps milk

1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.

2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.

3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.

4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency.

5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice.

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Hakka Noodles

Ingredients

1 packet Hakka Noodles (200gms, 7 Oz )

4 spring onions, sliced crosswise, greens and whites separated

About 1 cup purple cabbage, shredded

1/4 cup frozen beans

About 1 cup thinly sliced multi colored capsicum

1 medium carrot, julienned

1 medium celery, thinly sliced

1/2-1 cup bean sprouts

1-2 garlic, finely minced

1-2 tbsp low sodium soy sauce (depending on the brand, you might need less/more)

1 tsp vinegar(optional)

1-2 tbsp chilli sauce, as per taste (optional)

Salt and pepper to taste

Tips

Note: Try whatever vegetables you have on hand. Add Vinegar little by little depending on your taste buds. You can also add 1-2 tbsp Ketchup to the stir fry. If you want to create like the roadside stalls, add in more oil to the noodles in the middle of cooking. I have avoided excess oil to keep it healthy

Method

1Boil the noodles as per the package instruction. Add salt, oil  to the water.

2When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use.

3Meanwhile heat a wide skillet. If you own a Wok, then it is best to use it for this.  Heat about 1 tsp of oil until it smokes. Make sure you have all the vegetables ready by the side since its all about quick cooking. Add the garlic followed by spring onion greens, bell peppers, cabbage, celery, carrots and beans. Toss on high flame for 2 minutes. Don't leave the vegetables on their own since at this stage they can easily burn. You would want to keep tossing them.

4When you find the vegetables softening slightly , add the noodles, soy sauce, vinegar, salt, pepper, chilli sauce (and ketchup if using) , bean sprouts along with spring onion greens.

5Give it a good toss and saute for another minute or so.

Serve hot and immediately.

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Handvo

Ingredients

1/4 cup toovar (arhar) dal

1 tbsp urad dal (split black lentils)

1 tbsp green moong dal (split green gram)

1 tbsp chana dal (split bengal gram)

1/2 cup rice (chawal)

1 tbsp whole wheat (gehun) (optional)

1/4 cup sour curds (khatta dahi)

3/4 cup grated bottle gourd (doodhi / lauki)

3 tsp oil

2 tsp lemon juice

a pinch ofsoda bi-carb

1 1/2 tsp sugar

1/4 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1 tsp ginger-green chilli paste

salt to taste

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp sesame seeds (til)

1/2 tsp carom seeds (ajwain)

1/4 tsp asafoetida (hing)

For Serving

green chutney

chaas

Method

Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.

Blend the dals, rice and whole wheat in a mixer to a smooth mixture.

Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.

Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.

Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.

When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.

Pour half the batter evenly to make a thick layer.

Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.

Lift the handvo gently using 2 large flat spoons and turn it over to the other side.

Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.

Cool slightly and cut into square pieces.

Repeat the steps 7 to 11 to make one more handvo.

Serve immediately.

Handy tip:

Mini handvo:

For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick

For baked handvo:

You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.

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Kaju Katri

Ingredients (Makes 14-15 pieces)

Cashew nuts 1 cup(levelled)

Sugar 1/2 cup(heaped)

Water 1/4 cup

Milk 1 tblsp

Ghee Just for greasing

Method:

Powder the cashews in a dry mixer. You have to be careful here, just grind it in a stretch, don’t stop in between and grind. You will be sure able to see the powder in the transparent lid, so keep grinding until you get fine powder.This will not take much time. Also never grind the cashew which is cold,taken from the fridge,grind it when it is in room temperature. When I ground 1 cup of cashews, I got more than a cup of cashew powder, but I used 1 cup,heaped(like a mountain) cashew powder. There was some 2 tblsp left for me.

Boil sugar with water and keep stirring. Keep little water in a small bowl and just pour few drops in the water to check the consistency. If you pour few drops, it should lay a fine thread that doesn’t gets dissolved in water immediately when you touch.

At this stage,low the flame add the powdered cashew and keep stirring.Say for 3-4 minutes in low flame and your mixture gets thick and starts boiling, switch off the flame. Smear ur hands with water and test by rolling a small pinch of the mixture in between ur fingers. You should be able to form a non sticky ball. This is the correct consistency.

Keep stirring in the pan itself with the ladle and the mixture turns more like a dough.When the mixture is still warm,take it to another clean platform/countertop and keep kneading. Mine was a bit dry, so I sprinkled some milk and kept kneading.The dough was grainy till then, but after kneading the dough really became smooth. I used gloves for kneading,so if you want u can use little ghee while kneading.

Roll the dough into thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect shapes.

Your Kaju Katli is ready now to enjoy! Just melts in our mouth!! My kid call this ‘Diamond sweet’.

Notes:

I used milk only as my mixture was dry while kneading. If its fine then no need to add milk while kneading.

If you add milk while kneading,shelf life is less,so keep refrigerated.

Use less water to make sugar syrup to get the consistency quickly. While making sugar syrup,keep the flame in medium if you are nearing the consistency.

If you add cashew powder before the sugar syrup reaches the consistency, then the dough will be sticky. So the sugar syrup consistency is important.

While powdering,if you grind for more time,the powder sticks and gives a coarse looking powder. But that’s ok,it will be smoothed when you are kneading. But note that coarse look on result of over grinding – is different from the real coarse powder. So don’t get confused.

Till the end your mixture will not be that smooth,but when you knead the  mixture turns to a smooth dough. So don’t panic like me ;)

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Khandvi

Ingredients

1 cup besan (bengal gram flour)

1 cup fresh curds (dahi) mixed with 1 1/2 cups of

2 to 3 drops of lemon juice

2 tsp ginger-green chilli paste

1/4 tsp turmeric powder (haldi)

a pinch of asafoetida (hing)

salt to taste

3 1/4 tsp oil

1 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

5 to 6 curry leaves (kadi patta)

1/2 tsp finely chopped green chillies (optional)

For The Garnish

2 tbsp freshly grated coconut

2 tbsp finely chopped coriander (dhania)

Method

Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains).

Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).

Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.

Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).

When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Serve immediately garnished with coconut and coriander.

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Maggi Noodles

Ingredients:

• 2 packs maggi noodles
• 1/2 tsp cumin seeds
• 4 cloves garlic minced
• 2 green chillies thinly chopped
• 2 tbsp tomato ketchup
• 2 tbsp frozen peas
• 2 tbsp carrot thinly chopped
• 1/2 onion thinly chopped
• 1 tbsp butter
• A pinch of black pepper
• A pinch of salt

How to make Maggi Noodles:

1. Melt the butter in a non-stick pan.
2. Add cumin seeds, allow the seeds to crackle and add green chillies and minced garlic.
3. Saute for few more seconds on medium high flame.
4. Add onion, carrot and green peas.
5. Adjust with the salt and black pepper, stir for 2 minutes.
6. Add 2-1/2 cup water and stir very well.
7. Add Maggi taste maker which comes with its packet.
8. Mix well and add Maggi noodles.
9. Stir for few seconds and then simmer the flame.
10. Leave to cook for about 3-4 minutes until noodles become soft and little dry.
11. Just before serving stir with the ketchup.
12. Serve immediately.

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Paneer Tikka

Ingredients

For The Paneer Tikkas

1 cup paneer (cottage cheese) , cut into 50 mm. (2") cubes

1/4 cup thick curds (dahi)

1/4 tsp dried ginger (soonth) powder

1 tsp chilli powder

1/2 tsp dried fenugreek leaves (kasuri methi)

1/2 tsp garam masala

1 tbsp plain flour (maida)

2 tbsp chopped coriander (dhania)

2 tbsp oil

salt to taste

Other Ingredients

1/2 cup boiled green peas

5 medium sized tomatoes

1 tbsp coriander (dhania) seeds

5 whole dry kashmiri red chillies , broken into pieces

1/2 cup chopped cabbage

1 tsp chopped green chillies

1/4 tsp dried ginger (soonth) powder

1 tbsp jain tomato sauce, readily available

3 tsp dried fenugreek leaves (kasuri methi)

1 tsp cornflour

3/4 cup milk

3 tbsp chopped coriander (dhania)

4 tbsp oil

salt to taste

For The Garnish

1/4 cup chopped coriander (dhania)

Method 

For the paneer tikkas

Combine the curds, soonth, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.

Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.

Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). Keep aside.

How to proceed

Boil a vesselfull of water and immerse the tomatoes in it for one minute.

Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.

Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.

Heat the oil in a pan, add cabbage and green chillies and sauté for some while.

Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.

Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.

Mix the milk and cornflour together and add to the gravy. Mix well.

Add the paneer tikkas and peas and heat for some time.

Serve hot garnished with coriander.

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Paratha

Ingredients

1 cup whole wheat flour

½ teaspoon salt

oil for kneading

ghee or oil for cooking

Method
In a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make firm and smooth dough. Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes. Knead once again and divide the dough into 8 portions. Preheat the iron skillet on medium heat.

Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put ¼ teaspoon oil and spread it on the rolled dough.

We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape. Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining dough portions.

With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds you will notice an air pockets popping out. At this point flip the parotha and smear about ½ a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the parotha. Flip to the other side and press and turn in a similar way. You will notice brown spots around the parotha and it will be slightly crisp. Remove from heat and place on a platter or serve hot. Continue the similar process with the remaining rolled portions and stack the cooked parotha one above the other and serve hot.

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Pav Bhaji

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)

Method 

For the bhaji

Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.

Add the tomatoes and simmer till the oil separates.

Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.

Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

Serve with the hot pav and lemon wedges.

Tips

Pav bhaji masala is a spice blend which is readily available at most grocery stores.

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Pudla

1 lb chickpea flour (about 450 g)

2 spring onions, finely chopped

1 teaspoon broken cumin seed (or ajwainseeds)

1/2 bunch finely chopped fresh coriander

1/2 teaspoon chili powder (or 1 finely chopped green chilli)

1 teaspoon salt and 1/2 tsp black pepper

1 pinch asafetida powder

1 1/4 pints water (about 700 ml)

Directions:

1

Mix ingredients, then add water to make a batter.

2

Leave to rest for an hour.

3

Heat flat griddle or frying pan; spread a little oil on it.

4

Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.

5

Cook for about a minute, then turn over.

6

Serve with yogurt, pickles or chutneys.

7

Note: to the mixture you can add grated carrots, garam masala other other spieces.

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Pulav

Ingredients:

2 cups - Basmati Rice

1 - Onions

3 tbsp - Ghee 

1 - Carrots, cut into cubes 

1 - Potatoes, cut into cubes 

1/2 cup - Peas 

1 cup - Cauliflower, cut into florets 

2 tbsp - Cashewnuts 

1 tbsp - Raisins 

Salt To Taste 

1 Pinch - Turmeric powder

Grind to Paste: 

1 Inch - Ginger 

5 - Garlic cloves 

1 - Onions 

3 - Green chillies 

2 - Cinnamon sticks

3 - Cloves 

1/4 cup - Mint leaves 

3 - Cardamoms

Preparation:

Soak rice for half an hour.

Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.

Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.

Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.

Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .

Just before serving take the rice in serving bowl, add the nuts and mix well.

Serve vegetable (sabzi) pulao hot with raitaIngredients:

2 cups - Basmati Rice

1 - Onions

3 tbsp - Ghee 

1 - Carrots, cut into cubes 

1 - Potatoes, cut into cubes 

1/2 cup - Peas 

1 cup - Cauliflower, cut into florets 

2 tbsp - Cashewnuts 

1 tbsp - Raisins 

Salt To Taste 

1 Pinch - Turmeric powder

Grind to Paste: 

1 Inch - Ginger 

5 - Garlic cloves 

1 - Onions 

3 - Green chillies 

2 - Cinnamon sticks

3 - Cloves 

1/4 cup - Mint leaves 

3 - Cardamoms

Preparation:

Soak rice for half an hour.

Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.

Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.

Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.

Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .

Just before serving take the rice in serving bowl, add the nuts and mix well.

Serve vegetable (sabzi) pulao hot with raita

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Ragda Petis

Ingredients

For The Ragda Filling

1 cup safed vatana (dried white peas) (dried white peas)

2 boiled potatoes , cut into small pieces

1/4 tsp turmeric powder (haldi) (haldi)

1/2 tsp chilli powder

2 tsp ginger-green chilli paste

1/2 tsp garam masala

2 tsp grated jaggery (gur) (gur)

1 tbsp tamarind (imli) (imli) , soaked

salt to taste

For The Tempering (for The Ragda)

1/4 tsp mustard seeds ( rai / sarson) ( mustard seeds ( rai / sarson) / sarson)

6 curry leaves (kadi patta) (kadi patta)

a pinch of asafoetida (hing) (hing)

2 tbsp oil

For The Patties

1 kg potatoes

2 tbsp cornflour

salt to taste

(for The Patties)

1 cup chopped mint leaves (phudina) leaves (phudina)

1/4 cup chopped coriander (dhania) (dhania)

12 ginger (adrak) (adrak)

1/2 tbsp lemon juice

1 tsp sugar

salt to taste

Other Ingredients

oil for deep-frying

To Serve

1 recipe of green chutney

1/2 recipe of fresh garlic chutney

1/2 recipe of khajur imli ki chutney

1 cup sev or nylon 

1 cup onions , chopped

Method 

For the ragda

Soak the dried peas overnight.

Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.

Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.

Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.

Simmer for 10 minutes and keep aside.

For the patties

Boil, peel and grate the potatoes.

Add the cornflour and salt and knead to a soft dough.

Divide into 12 equal portions and keep aside.

Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.

Bring together the edges in the centre to seal the filling inside the potato.

Press lightly on top to make a patty.

Repeat to make the remaining 11 patties.

Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

For serving, place 2 patties on a plate and pour the ragda over.

Top with all the chutneys. Sprinkle the sev and onions on top.

Serve immediately.

Tips

For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".

You might need to add some more cornflour to the potatoes if they are not dry enough.

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Sev Mamra

Ingredients:

4-5 cups of home made sev Recipe is here (you can use ready made sev but can never be sure how fresh it is)

3-4 cups of mamra (puffed rice)

1 tsp turmeric

1-2 tsp sunflower oil

Method:

1.  Transfer the mamra to a microwave dish and cook for one minute, stir and cook again for 1 minute. All microwaves have different wattage so the time is according to my microwave which is only 750 watts. The mamra can burn or leave a burnt smell if cooked at very high wattage or for too long. You shouldn't need more than 2-3 minutes to crisp the mamra.

2.  Sprinkle the turmeric on the mamra.  Dip your spoon in the oil and mix well.

3.  Add to the cooked sev and mix well. Some people add extra oil to the mixture by doing a tadka or vaghar but I don't as there is really no need to add extra oil to the sev mamra.

4. Once cool, store it in an airtight container.  This can be stored for a couple of weeks if using home made sev.

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Vegetable Sandwich

Ingredients

To Be Blended Into Green Chutney

(makes Approx. 3/4 Cup)

1 cup roughly chopped coriander (dhania)

1/4 cup chopped spinach (palak) 

1 1/2 slices bread

6 to 7 green chillies

salt to taste

1/2 tsp lemon juice

2 to 3 tbsp water

For The Sandwich Masala

(makes Approx. 3/4 Cup)

1/2 cup cumin seeds (jeera)

2 tsp cloves (laung / lavang)

2 tsp cinnamon (dalchini)

4 tsp black peppercorns (kalimirch)

4 tsp fennel seeds (saunf)

4 tsp black salt (sanchal)

2 tsp dried mango powder (amchur)

Other Ingredients

8 slices bread

8 tsp butter

4 tsp green chutney , recipe above

2 medium sized cucumber , peeled and cut into thin slices

3 tsp sandwich masala , recipe above

1 medium sized onion , peeled and cut into thin slices

3 medium sized potatoes , boiled , peeled and cut into slices

1 small beetroot , boiled , peeled and cut into thin slices

3 medium sized tomatoes , cut into thin slices

For Serving

2 tsp butter

tomato ketchup

green chutney , recipe above

Method 

For the sandwich masala

Dry roast the cumin seeds on a tava (griddle) for a few seconds, while stirring continuously and keep aside to cool.

Combine all the ingredients including the roasted cumin seeds and blend in a mixer to a fine powder.

Store in an air-tight container and use as required.

How to proceed

Trim off the edges of each slice of bread, apply 1 tsp of butter and ½ tsp of chutney on it and keep aside.

Place a slice of bread, with the buttered side facing upwards, on a clean flat surface.

Arrange a few cucumber slices (approx. 8 to 10) and sprinkle ¼ tsp of sandwich masala evenly over it.

Arrange 2 onion slices, 4 to 5 potato slices and sprinkle ¼ tsp of sandwich masala evenly over it.

Arrange 2 beetroot slices, 6 to 7 tomato slices and sprinkle ¼ tsp of sandwich masala evenly over it.

Place another slice of bread, with the buttered side facing downwards and press it lightly.

Cut into 6 equal pieces, place them on a plate and apply ½ tsp of butter evenly over it.

Serve immediately with tomato ketchup and green chutney.

Repeat with the remaining ingredients to make 3 more plates.

Variation:

Brown bread vegetable sandwich: replace white bread with brown bread for a healthier version of this delicacy.

Cheese vegetable sandwich: simply put a generous amount of grated cheese over the tomatoes (after step 5 in the above recipe), top with another slice of bread and some more grated cheese over it. Cut into 6 equal pieces and serve immediately.

Veg toast sandwich: place the sandwich in an electric toaster or a hand toaster and cook using butter till it turns brown and crisp on both sides. Remove and cut into 6 equal pieces and serve hot topped with butter and nylon sev.

Jain vegetable sandwich: to make a jain version, use generous amounts of cucumber and tomatoes in the above recipe. Do not add onions, potatoes and beetroot. You can have this sandwich as is or toasted.

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Thepla

Ingredients

2 cups whole wheat flour (gehun ka atta)

2 tbsp curds (dahi)

1/4 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 tbsp oil

salt to taste

whole wheat flour (gehun ka atta) for rolling

oil for cooking

For Serving

fresh curd

3 tbsp chunda

Method

Combine all the ingredients in a bowl and knead into a soft and smooth dough using water only if required. Keep aside for 5 to 7 minutes.

Divide the dough into 12 to 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle.

Heat a tava (griddle) and cook each circle using a little oil, till it turns golden brown in colour on both the sides.

Serve hot.

Variation:

Methi theplas: add ½ cup of chopped fenugreek (methi) leaves and 1 tsp of sugar at step 1 and proceed as per the recipe, adjusting the seasoning to taste.

Doodhi theplas: add ¾ cup of grated bottle gourd (lauki/ doodhi) at step 1 and proceed as per the recipe, adjusting the seasoning to taste.

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Undhiyu 

Ingredients

100 gms surti papdi (fresh vaal) , stringed , whole

100 gms chopped raw bananas , unpeeled

100 gms yam (suran) cubes , peeled

100 gms small sized brinjals (baingan / eggplant) , slit green chillies

4 to 5 green chillies , crushed

1 tsp grated ginger (adrak)

1/2 tsp crushed garlic (lehsun)

1 tbsp finely chopped coriander (dhania)leaves

1 tsp whole wheat flour (gehun ka atta)

4 tbsp oil

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder (haldi)

1 tsp carom seeds (ajwain)

salt to taste

1/2 tbsp sugar

lemon juice to taste

for methi ghatta:

100 gms finely chopped fenugreek (methi)leaves

1/2 cup besan (bengal gram flour)

1 tsp chilli powder

1 tbsp grated coconut

salt to taste

1 tbsp oil

Method 

For ghatta:

Mix all ingredients, make stiff dough.

Form into small oval, dumplings

Heat the 4 tbsp. Oil,fry ghattas for 2 minutes.

Remove from oil. Keep aside.

Use a heavy large sauce pan.

To proceed:

Form a paste of chilli, ginger, garlic, coriander,

Rub the chunky veggies with oil and masala paste.

Marinate for 30minutes.

Heat oil used for frying ghattas to proceed.

Add all the chunky vegetables, stir well.

Cover and cook for 4-5 minutes.

Add papdi, turmeric, flour, ajwain and salt.

Cover and cook on low till the yam is almost done.

Add coriander, lemon, and sprinkle some water if required.

Add sugar, stir.

Serve hot, either as is, or with parathas.

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Vegetable Biryani

Ingredients

1 cup rice (chawal)

2 pinches of saffron (kesar) strands

2 onions, sliced

2 tbsp broken cashewnuts (kaju)

2 tbsp raisins (kismis)

3 tomatoes, finely chopped

2 capsicums, sliced

1 1/2 cups mixed boiled vegetables

1 tbsp chopped coriander (dhania)

a little milk

4 tbsp ghee

salt to taste

To be ground into a paste

6 cloves of garlic (lehsun)

25 mm. piece ginger (adrak)

3 cardamoms (elaichi)

4 green chillies

3 cloves (laung / lavang)

1 tbsp poppy seeds (khus-khus)

2 sticks cinnamon (dalchini)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

2 onions

6 mint leaves (phudina)

For baking

2 tbsp ghee

Method

You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables.

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Warm the saffron in a small vessel, add a little water and rub until it dissolves.

Add the saffron liquid and salt to the cooked rice. Mix well.

Heat the ghee and fry the onions until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for decoration.

In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and coriander and cook for a while.

How to proceed

Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice.

Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes

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Kelaa Nu Raitu

Banana Wafer

  Bhakarwadi

 Indian Sweet Bundi Na Ladoo

 Sweet Gol (Gud)

 Indian Sweet Jalebi

 Indian Sweet Churma Na Ladoo

Chakri

Masala Chaas

Corn Soup

Dahi

Katles

Mag Chokha  Ni  Khichdi

 Indian Sweet Basundi

Naan

Papad

Potato Wefer

Roti

Palak Nu Soup

Tomato Soup

Chorafali

Patra

Kachori

Ingredients

For The Dough (crust)

2 cups plain flour (maida)

1/4 cup melted ghee

1/2 tsp salt

For The Filling

1/2 cup yellow moong dal (split yellow gram) ,

soaked for 4 hours

1 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1 tsp ginger-green chilli paste

1 tsp chilli powder

1 tsp garam masala

1 tbsp dried mango powder (amchur)

2 tbsp besan (bengal gram flour)

3 tbsp oil

salt to taste

Other Ingredients

oil for deep-frying

Method 

For the dough (crust)

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.

Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.

When the seeds crackle, add the drained moong dal and sauté for a few seconds.

Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.

Cool and divide into 12 equal portions. Shape each portion into an even sized round and keep aside.

How to proceed

Roll out each portion of the dough into a 50 mm. (2") diameter circle.

Place one portion of the filling mixture in the centre of the rolled dough circle.

Surround the filling mixture with the dough by slowly stretching it over the filling mixture.

Seal the ends tightly and remove any excess dough.

Roll each filled portion into a 62 mm. (2½") diameter circle taking care to ensure that the filling does not spill out.

Gently press the centre of the kachori with your thumb.

Repeat with the remaining dough and filling to make 11 more kachoris.

Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.

Cool and keep aside or store in an air-tight container.

Bhajiya

Gujarati Chavanu

Dabeli

Dal Pakwan

Dosa

Fafda Gathiya

Ghughra

Indian Sweets  Gulab Jamun

Vegetable Hot Dog

Idli

Indian Sweets  Khir

Medu Vada

Indian Sweets RasGulla

Samosa 

Indian Sweets Shikhand

Tikha Gathiya

Uttapam

Vada Pav

Vanela Gathiya

Gujrati's Dahi Puri

Gujju's Favourite Dish Pani Pur

 Tomato Omelette