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Luchi (Puri)

Ingredients:

250 gms Maida (refined flour)
3 tsp. White oil (mustard oil)
1/2 tsp. Salt
1/2 tsp. Sugar

Lukewarm water to knead oil to fry

Method:

Add 2-tsp. oil, salt and sugar to the Maida and mix it uniformly. Knead into dough with lukewarm water.
Make small balls.
Flatten them into round chapattis (pancakes), approximately 4 cm in diameter.
Deep fry them till light brown and puffed up.
Serve it hot with Chholaar dal.

Cooking on medium flames recommended.


Chholaar Dal (Chana dal/Bengal Gram)

Ingredients:

3 cups of Chholaar dal
8 cups of water
3 tbs. sunflower oil
2 laung (cloves)
3 small elaichi (cardamom)
2 tej patta (bay leaves)
1 whole red chilly
1 tsp. jeera whole seeds (cumin seeds)
1/2 cup of shredded coconut
2 tsp. Jeera paste
2 tsp. dhania paste (Coriander)
1/2 tbs. adrak paste (Ginger)
1/3 tsp. red chilly paste
1/2 tsp. green chilly paste
2/3 tsp. haldi (Turmeric)
1/2 cup small pieces of coconut
20 gms. Raisins (soaked in water)
20 gms. Cashews (chopped)
1 tps. of sugar
Salt to taste

Preparation:

Boil the dal in pressure cooker on medium flame. Count five whistles to ensure the dal is cooked. Take care that the grains are tender but not disintegrated.
Take a deep kadai (frying pan), heat oil and fry the coconut pieces till light brown and strain them out. Fry the whole red chillies, bay leaves, cumin, cloves and cardamom.
Now add shredded coconut and fry till itís light brown. Mix green and red chilli paste, cumin paste, coriander paste, turmeric powder and fry it with the rest till it turns brown and the oil starts leaving the masala.
Now add sugar and salt to the boiled dal along with the water left in the pressure cooker. Then add it to the fried masala and cook for few minutes. The gravy should be thick.
Garnish Chholaar dal with raisins, cashew and fried pieces of coconut.

Serve hot with steaming rice.

Cooking on medium flame recommended.


Payesh (A sweet dish)

Ingredients:

1litre Milk
50 gms. Basmati rice (soaked for an hour and half)
3-4 tbs. Sugar (depending on your taste)
5-6 Pistachios (sliced)
50 gms. Cashews (sliced)
25 gms. Raisins (soaked)

Method:

Boil the milk on low flame for 10-12 minutes and then add the rice. Continue boiling on low flame till the rice is tender. Stir frequently. Add sugar and continue stirring till the milk becomes slightly dense and the colour becomes light pink.

Empty it in a broad vessel and garnish it with the cashew, raisin and pistachio. Put it in the refrigerator for cooling.

Serve it chilled.

Cooking on low flame recommended


Khichuri (Yello Pilao Rice)

Ingredients:

1 cup Basmati rice
2 cups Moong dal/Lentil
100 gms. Potatoes peeled and cut into big pieces
1 medium Cauliflower cut to 7-8 pieces
50 gms. Peas
75 gms. Carrot cut into big pieces
75 gms. Tomato cut into halves
3 Green Chilli sliced
1 tsp. Green Chilli paste
1 tsp. Red Chilli paste
1 tsp. jeera whole grains (Cumin)
1 tsp dhaniya (Coriander) paste
2 tsp jeera (Cumin) paste
1 tsp adrak (Ginger) paste
1/2 shredded Coconut
3 tejpatta (Bay leaf)
1 tsp haldi (Turmeric)
Oil
Ghee

Preparation:

Roast the moong dal till it is golden brown. Heat 9 cups of water in a big vessel with wide top and as soon as the water starts boiling add moong dal and boil it for 10 mins.
Add rice and boil for another 8-10mins. Add the vegetables and salt and boil with the rest till it becomes tender. Switch off the burner.

In the meantime heat the oil in a pan and add bay leaf, cumin (whole grain). Wait till it crackles. Add the shredded coconut and fry till it is light brown. In the mean time mix turmeric, cumin paste, coriander paste, green chilli paste, red chilli paste, ginger paste and fry till it is done and oil starts leaving the fried stuff.

Add this to the vessel along with sugar and stir it thoroughly till everything mixes evenly and cook it for another 5 minutes. Add ghee and serve.

Cooking on medium flame recommended.


Prawn Malai Curry

Ingredients:

750 gms Lobsters (21/2")
4 tbs. Mustard oil
11/2 cup of coconut milk
3 tbs. Poppy seed paste
2 tbs. pili rai paste (Yellow Mustard)
1 tbs. kali rai paste (Black Mustard)
3 tbs. Coconut paste
1 tsp. Haldi (Turmeric)
1 tsp. Green chilli paste
1 tsp. Kalaunji (Black cumin seed)
4 Green chilli (slit)
1tsp. Sugar
Salt to taste.

Preparation:

Completely shell and de-vein the prawns, wash in cold water. Smear turmeric and salt, keep it aside for 20 mins.
Blend yellow and black mustard paste, poppy seed paste, coconut paste, turmeric, sugar, salt and both green chilli paste and green chilli.
Heat oil in a deep frying pan/kadai. Fry prawn till they turn golden brown. Strain them.
Add kalaunji and wait till it crackles. Add the mixed paste and simmer till oil leaves the sides. Add coconut milk and cook it for another 10 minutes. Add the prawns and simmer till cooked

Serve it hot with steaming rice.

Cooking on medium flame recommended.


Doimaach (Carp in Curd Curry)

Ingredients:

500 gms Rohu fish (carp fish)
100 gms curd
3 tbs. Onion paste
1 tbs. Ginger paste
1 tbs. Jeera (Cumin) paste
1/2 tsp. Garlic paste
1 tsp. red chilli powder
1 tsp. Haldi powder (Turmeric)
1 tsp. Cumin seeds
3 Cardamom
3 cloves
1 inch stick Cinnamon
2 Bay leaves
4 green chilli (slit)
4 tbs. Oil
1 tsp. Ghee
1 tbs. sugar
Salt to taste

Preparation:
Wash the fish with cold water. Smear haldi and salt to the fish pieces and keep them aside.
Whip the curd well in a large bowl and prepare a marinade with the curd, onion paste, ginger-garlic paste, sugar, chilli powder and salt and blend it thoroughly.

Heat oil and shallow fry the fish pieces in a deep pan/kadai till yellowish brown. Then strain them.

Now add the bay leaves, the cinnamon, cardamom, cloves and cumin seeds and allow it to splutter. Add the masala paste left to marinade and fry it till the oil starts leaving it from all sides. Now add the fried fish and cook for another 8 mins.

When the fish is done add the ghee and the green chillies.

Serve hot with steaming rice.

Cooking on medium flame recommended.