|
 Recipes
for Indian Festivals: Rakshabandhan
Pastry Pooris |
Barfi |
Stuffed Parathas
| Pakoras
|
Vegetable and Potato Fritters |
Cabbage ''N Carrot Bhujia
PASTRY POORIS
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Ingredients:
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Steps:
-
Place
flour in a bowl, rub in ghee. Add enough water to mix to a soft, pliable
dough. Knead until smooth.
-
Cover with a damp cloth for an hour, and then
knead again until the dough does not stick to the hands.
-
Roll out thinly,
cut out circles in the size required.
-
In the center of each piece, place a
quantity of whatever filling you are using. Wet the edge of the pastry all
round with water, fold in half, press the edges down.
-
Melt extra ghee in a
frying pan, add pooris 1 to 3 at a time, cook on both sides until golden
brown.
|
BARFI
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Ingredients:
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Steps:
-
Place milk in a saucepan and bring to the boil. Reduce heat to low, simmer
for 40 minutes or until milk has a porridge-like consistency, stirring
frequently.
-
Add
sugar, stir over heat until dissolved. Add cardamom, pistachios and
almonds.
-
Pour
into a greased pan and cool.
-
Cut
into diamonds to serve.
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STUFFED PARATHAS
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Ingredients:
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Steps:
-
Rub 15
grams of the butter into the flour and add enough water to mix to a soft
dough. Divide into 8 parts.
-
Roll out each of the 8 pieces thinly to a
round shape. Spread horseradish on one round and cover with another.
-
Repeat to make 4 parathas.
-
Melt remaining butter in a frying pan, add parathas, cook on both sides over medium heat until browned and cooked
through.
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PAKORAS
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Ingredients:
Use
any vegetable you choose such as thinly sliced potato or eggplant,
cauliflower broken into florets, spinach leaves, or chopped onion
Basic Batter
250 grams chickpea flour (besan)
1/4 teaspoon baking powder
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon
chili powder
water
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Steps:
To
make batter:
Sift chickpea flour, baking powder, turmeric, coriander and chili into a
bowl. Gradually stir in sufficient water to mix to a thick batter
consistency.
To make pakoras, dip vegetable pieces into batter, deep fry
in moderately heated oil until golden brown, drain on absorbent paper.
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VEGETABLE AND POTATO FRITTERS
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Ingredients:
-
2 cups (250 grams) chickpea flour (besan)
-
1/2 cup (60 grams)
self raising flour
-
2 tablespoons
corn flour
-
3 tablespoons rice flour
-
1 teaspoon baking powder
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1 large potato, coarsely grated
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1 large carrot, coarsely grated
-
1 large onion, chopped
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1/4 teaspoon
chili powder
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1/4 teaspoon ground cumin
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1/4 teaspoon ground turmeric
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3 spring onions, finely chopped
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1 tablespoon fresh lemon juice
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1-1/2 cups (375 ml) oil
-
1 cup (250 ml) water, approximately
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Steps:
-
In a
bowl, combine chickpea, self-raising flour, corn flour, rice flour and
baking powder.
-
Add potato, carrot, onion,
chili, cumin, turmeric, spring
onions, lemon juice, 1 tablespoon of the oil and enough water to mix to a
thick batter.
-
Let the batter stand for 5 minutes.
-
Heat remaining oil in a frying pan over
moderate heat.
-
Drop batter, 1 tablespoon at a time, into the oil and fry
on both sides until golden brown. Drain on absorbent paper.
-
Serve hot,
with chutney, chili sauce or tomato sauce.
|
CABBAGE 'N CARROT BHUJIA
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Ingredients:
4 tablespoons oil
1 tablespoon
mustard seeds
1 dried red
chili
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green
chili, cut into thin strips and seeds removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice
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Steps:
-
Heat
oil in a frying pan, sauté mustard seeds and dried red chili 1 minute.
-
Add
cabbage, carrots and green chili. Reduce heat to low, stir-fry the
vegetables for about 30 seconds.
-
Add sugar and coriander, stir fry for
another 5 minutes or until vegetables are tender.
-
Add lemon juice. Remove
red chili before serving.
|
Gujia,
Kheer,
Rava Laddu, and
Jalebi |
