 Recipes
for Indian Festivals:
Holi
Papri |
Puran Poli |
Thandai |
Hare Chane Ki Chaat
| Dabeli |
Chenna Malpua
PAPRI
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Ingredients:
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Steps:
-
Mix the besan, salt, chili
powder and mustard oil well.
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Add water and knead into
dough. Mix the methi leaves and knead for another 3 minutes. Heat the
cooking medium to high heat.
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With some oil in hand roll
the dough into a long roll of 1inch thickness and cut it into 1-inch
pieces.
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Flatten each piece into a
round shape and roll it into 6 inch chapattis, but it should be thinner
than normal chapattis.
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Now fry it lightly at medium
flame to a yellowish shade.
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PURAN
POLI
Sweet
Stuffed bread
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Ingredients:
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2 cups chana dal,
soaked in water for 4 hours
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2 cups jaggery (adjust for sweetness)
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2 cups refined flour
3 tbsps oil
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1 tsp cardamom powder
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1/4th tsp nutmeg powder
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a generous pinch of saffron
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3/4 tsp turmeric powder
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Steps:
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Drain and cook chana dal in a pressure cooker till soft. Drain out excess
water till the dal is absolutely dry. Add jaggery and cook further till
blended and mash into a soft paste. Add cardamom powder, saffron,and freshly
grated nutmeg powder and mix well. Form 20 balls
of equal size and reserve.
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Mix refined flour, oil, water and turmeric powder. Make a very soft, sticky
dough. Knead very well. Use oil to knead. Divide into 20 equal portions. With
greased palms, take one portion of dough and flatten it into a disc of the
size of the palm. Place a ball of "chana jaggery" paste in the centre and fold
the disc from all sides to
cover the paste completely.
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On a well-floured board, preferably over a sheet
of clean transparent plastic wrap, gently roll out each poli to a 6 inches
disc. This can get very tricky as the paste does try to slide out. Use a
little flour if that happens. Roll.
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Roast each poli on a hot, dry girdle with no oil or ghee. Roast both sides
till well done and aromatic. Smear with ghee on both sides when done. Serve
warm with clarified butter or a bowl of milk.
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THANDAI
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Ingredients:
1 liter full fat milk
½ cup powdered sugar
10 to 12
peppercorns
a few saffron strands
To be ground into a fine powder
¼ cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons fennel seeds (saunf)
½ teaspoon cardamom (elaichi) powder
20 nos. white peppercorns
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Steps:
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Boil the milk and
allow it to cool completely. Keep aside.
Add the ground
powder and mix well. Refrigerate the mixture for 3 to 4 hours.
Strain the mixture
through a sieve, add the sugar, peppercorns and saffron and mix well.
Serve chilled.
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HARE CHANE KI CHAAT
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Ingredients:
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Steps:
Heat the butter in a
pan, add the onions and sauté till the onions turn translucent.
Add the green
chilies, green chana, tomatoes, chaat masala and salt and sauté for a
further 2 minutes.
Add the lemon juice,
coriander and mix well.
Serve hot garnished
with the crushed papadis and sev.
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DABELI
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Ingredients:
For
the dabeli masala
1 red chili
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)
For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste
Other ingredients
To serve
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Steps:
For
the dabeli masala
Roast all the
ingredients in a pan for 2 to 3 minutes.
Grind to a fine
powder in a blender. Use as required.
For
the filling
Heat the oil in a
pan and add the cumin seeds. When they crackle, add the asafoetida,
dabeli masala, potato, salt and ½ cup of water and mix well.
Remove from the
fire, add the 2 tablespoons of khajur imli ki chutney and mix well.
Divide into 15 portions. Keep aside.
How
to proceed
Slice the burger
buns into halves horizontally and cook the buns in a pan using a little
butter.
Place a portion of
the filling on the lower half of each bun.
Top with the chopped
onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and
khajur imli ki chutney.
Sandwich it with the
top halves of the burger buns.
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CHENNA
MALPUA
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Ingredients:
For the
malpuas
For the syrup
Other ingredients
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Steps:
Dissolve the sugar
in 1 cup of water and boil for 5 minutes.
Cool slightly and
add the kewda essence.
For
the malpuas
Mix the chenna,
milk, plain flour and corn flour in a bowl and make a smooth batter by
blending the mixture in a blender.
Heat ghee in a
shallow non-stick pan (the ghee should be approx. 1" deep).
Pour 1 tablespoon of
the batter into the ghee. It will double in size.
Deep fry on both
sides till lightly browned.
Repeat for the
remaining batter.
How
to proceed
Drain and soak the
hot malpuas into the prepared sugar syrup and allow them to soak for
approximately 5 minutes.
Drain the malpuas
from the syrup and arrange them on a serving plate.
Serve warm.
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