Laccha paratha

Laccha paratha is form of paratha popular in delhi , its crispy from outside and soft from inside . It goes very well with any kind of dry or curried preparation of veggies.

Ingredients to make 4 parathas
1 cup of wheat flour
1/2 cup water
A pinch of salt

METHOD
knead wheat dough with water and salt for 5 good minutes .
Keep it for 30 minutes in the fridge

Divide dough into 4 equal portions.
1.Here are steps to make paratha .
Roll douhgh into 5 inch flat and round shape .

2.Apply oil on the top surface of dough all over .

3. Sprinkle some dry flour on it. 

4 . Take dough from one side and flap it upto one inch , dab it with your hands . And appy oil on top flapped dough and sprinkle some dough.

5 . Repeat the process untill you flap full chapati .

6. Hold at one end and roll over and dab again with your hands to make small round shape ball .

7 . Now again with the roller pin make it flat .

8 . Cook it with ghee /butter or oil .

Pls chk pictures to understand the preparation of paratha .

Pooran podi

Wish you happy gudi padwa / happy new year .

Ingredients to make 5-6 pooran podi

For stuffing
1 cup chana daal yellow lentil
1/2 cup sugar
1 cup water to boil
1/2 tsp of ilayachi or cardomom pwdr
A pinch of nutmeg powder
A pinch of salt

For chapati
1 cup wheat flour
A pinch if salt
1 tsp oil
1 cup  water to knead

METHOD
Wash and boil lentil in cooker with pinch of salt up to three whistles in medium low . Turn off heat and let it get cold . Meanwhile knead dough with salt and water .
Now cook daal in low heat with sugar , 1 cardomom powder,a pinch of nutmeg powder. And reduce water untill it gets to thick paste consistancy . Turn off heat and let it get cold , then refrigerate it for minimum 1 hour .

To make podi you divide dough into six portions of small size .
Roll them into palm sized flat circles .
Add 1 tbsp of lentil paste at the center .
Close it from all sides .
Dab it with your hands .
Roll them with stuffing into hand sized flat bread .
Cook it with butter or ghee on the flat pan .

Soft spongy Almond coconut cake gluten free

Ingredients
1 cup whole almonds (grind them coarse)
1/2 cup sugar
1/2 tsp of baking soda
1/2 tsp of baking powder
2 tbsp of coconut powder

1/2 cup non melted non salted butter
1/2 cup eggs or three eggs

METHOD
Mix all dry ingredients in a pot.

In a mixer , churn eggs for 1 minute.
Slowly mix all dry ingredients in a mixer and churn it for another minute.
Put butter and churn it for another minute .

Then bake your cake in an oven or microwave or pot .

Courtesy : Edible garden

Spinach meat or palak ghosht

SPINACH MEAT OR PALAK GOSHT

Serves 3-4

Ingredients for cooking meat
500 gm of goat meat .mix of boneless and bones small pieces
1/2 tsp of black pepper
1 medium sized only chopped fine
1 cup of water to boil.about 250ml
Salt

Ingredients for cooking spinach
500 gm of spinach leaves or palak
1/2 medium.sized onion
1 tomato
1 tsp full ginger garlic paste
1/2 tsp of red pepper powder
2 tsp of any mutton masala which taste best for you and which have tried before .

METHOD
Wash and cut meat pieces . Take pressure cooker . Use about 8 tbsp of oil . Fry onion untill they get translucent . Followed by black pepper and meat . Fry.meat untill it leaves oil and then put salt just enough for meat according to your taste . Let meat cook in pressure cooker untill 4 whistles with 1/2 cup of water as mentioned before.
Meat will be fully done if fresh . Else it might take longer than 4 whistles to cook .

Boil 1/2 litre water well .
put spinach leaves , keep them for 1  minute . Not very long . Now drain water and transfer leaves in ice cold water.keep them for 5 minutes.
Grind leaves into thick paste .
In a separate pan take 4 tbsp of oil ,
Fry onion untill golden brown .
Followed by tomato untill it leaves oil . Followed by ginger garlic paste.
Cook them.for a minute then put red chilli powder ,  meat masala  salt . Put palak paste and cook palak for another 2 minutes or untill it gets nicely blend with all other ingredients and leaves oil .

Mix your cooked meat with spinach and cook it in high flame for a minute or two .
And your palak gosht is ready to eat.
Serve with indian bread /chapati or steamed rice .

Chilli chicken

SERVES 2

INGREDIENTS
For Marinade
250 grams chicken boneless , cut into pieces.
1 tsp vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 cup water

For batter
1/2 cup of white flour
1/4 cup of corn flour
1 tsp of ginger garlic paste
1/2 tsp of black pepper
A pinch of baking soda
Salt to taste

For sauce

1/2 medium sized onion diced
1 small bell pepper diced
2 tbsp of white part of spring onion
1 tbsp of spring onion to garnish
1 tbsp of soya sauce
1 tbsp of chilli garlic sauce
1 tbsp of oyster sauce (optional)
1 tsp of garlic finely chopped
1 tsp og ginger
2 tbsp of seseme oil

1/2 tsp of corn flour
1/2 cup of water

METHOD
Marinade chicken.pieces for 2 hours in the mixture of water , vinegar , salt and sugar in fridge.

Then mix all ingredients for batter keep it for 15 minutes .
And fry chicken.pieces on medium.low untill light coloured , say for minute . Take them out , this allows all juices to stay inside the chicken .

At the time of serving fry them again in medium high flame untill they get golden brown and crispy .
My kids love to eat this fried and crispy chicken its really yummy .

For sauce
Take oil in a pan make it very hot on medium high flame and fry all veggies for sauce let it get done. Pour mixture of corn flour and water . Followed by soya sauce , chilli garlic sauce , oyster sauce . Let it be medium thick . At the time of serving fry chicken pieces again and mix with warm sauce not hot . Else chicken will get soft .

Bangali rasogulla

Serves 12 rasogullas
INGREDIENTS
1/2 litre full cream milk
1 lemon juice or 2 tbsp of vinegar
1 cup water
1/2. Cup sugar
4-5 pistas to garnish

METHOD
Make chenna
1.Boil milk. As it boils put lemon juice to disintegrate milk . As it starts leaving water turn off heat and drain it in muslin cloth . Squeeze all water with your hands and tie the cloth . Put your tied cloth in running water to wash off any lemon or vinegar taste.
Let it get totally dry for 1 hour . This preparation is known as chenna .

2 . Now grind chenna with grinder.it will be soft non sticky preparation.

3. Divide it into 12 equal portions and roll them with your hands and make balls.

4. Now boil 1 cup of water in pressure cooker and as it boils put half cup of sugar to make sugar syrup. As the syrup start to boil ,
Put the gas heat to low and one by one put your rolled balls .

5. Close pressure cooker without vessel and cook for exactly 5 min. Turn off heat and let it get cold . Turn it into serving bowl and let it get cool in the fridge.

NOTE: if overcooked they may get hard .

6. Garnish with pieces of pista and serve chilled .

Zunka or Jhunka

Serves 2
This jhunka version is semi dry one

ingredients

1/2 tsp mustard seeds
8 tbsp of yellow flour , besan or chickpeas flour
1 medium size onion chopped
1 tomato chopped
1 tsp ginger garlic paste
1 capsicum or green pepper
red chilli powder and salt
medium size cut
5-7 big curry leaves
coriander leaves to garnish
oil to fry about 8 tbsp(more oil in this preparation is the key for tasty jhunka)

method
In a hot oil put mustard seeds untill splutter ,chopped curry leaves, fry onion untill translucent . followed by ginger garlic paste. fry for a min . thrown in tomato and fry it untill.it gets fully cooked .  put capsicum and let it cook .

at this stage put red chilli powder and salt as per taste .

put besan and fry untill it leaves oil . you need to keep turning it constantly . sprinkle 1/2 cup of water from all sides mix and close the lid . let it sit for two minutes and turn off the gas . garnish with coriander leaves .

serve hot with bhakar or hot chapati .