NARKELER NONTA KACHORI
Ingredients
For Stuffing:
- Grated coconut: 2 cups
- Grated ginger: ½ teaspoon
- Chopped green chilli – 1 teaspoon
- Salt & sugar – to taste
For Kachori:
- Flour: 3 standard cups
- Melted ghee – 2 teaspoon
- White oil: For frying
Mix all the stuff ingredients thoroughly. Stuff
mixture is ready.
Sift together flour and salt. Mix ghee with flour. Add the necessary water to make soft dough.
Cover with a wet cloth and keep aside for an hour.
Make balls out of the dough. Flatten with greased palms. Roll into ‘luchi’ shape. Place a portion of stuff mixture in the centre. Cover it with another ‘luchi’. Seal the edges carefully so the filling does not come out. Deep fry, drain and serve hot.
DRY FRUIT LADDU
Dry fruit laddu
Ingredients
- Cashew – ½ cup
- Raisins – ½ cup
- Almonds – 1/4 th cup
- Anjeer – 10-12 (sukno dumur)
- Graded coconut – 2/3 cup
- Pitted dates – 200 gms. (seedless dates used to make snacks)
- Green cardamom powder – 1/3 teaspoon
- Ghee
Roast dry fruits (except grated coconut) in a greased non-stick pan on low heat for 3-4 minutes until slightly aromatic. Grind to a coarse mixture. Add grated coconut and cardamom powder to the mixture and mix thoroughly in a mixing bowl. Transfer the mixture to a greased flat plate, spread evenly, allow to cool slightly. Divide the mixture into small parts, give the shape of laddu.
CHHANAR MALPUA
Chhanar Malpua
Ingredients
- Cottage cheese / grated paneer – 1 cup
- Sieved flour – 3 tablespoon
- Baking powder – a pinch
- Powdered sugar – 2 tablespoon
- Semolina - 2 teaspoon (dry roast)
- Sauf – ½ tea spoon (ani seeds/ mouri)
- Soaked raisins – 3 teaspoon
- Full cream milk – 1 cup (as needed)
For Sugar syrup:
- Sugar – 1 cup
- Water – 1 cup
- Black cardamom powder – 1/3 teaspoon (baro elach)
- Ghee – For frying
Preparation of sugar syrup: Mix sugar in water and boil gently to make medium-thick syrup.
Remove and discard the scum from time to time when boiling. Mix cardamom powder and keep aside.
Sift together flour and baking powder. In a large bowl blend, ‘chana’, flour, sugar, semolina, sauf, raisins with full cream milk together to form a smooth semi-thick batter (add a little water sonly if necessary) and leave for at least 4 hours.
Melt ghee in a nonstick pan. Pour 1 tablespoon of batter. Fry till both sides get evenly browned and the edges crisp. Remove and soak in syrup for half a minute and drain on a wire rack. Serve with kheer or rabri as per choice.
CHHANA MATARSUTIR CROQUETTE
Chhana motorshutir Croquette
Ingredients
- Paneer – 200 gms
- Boiled peas – 1 cup (lightly mashed)
- Whole cumin – ½ teaspoon
- Grated ginger – ½ teaspoon
- Mixed bhaja masala – 1 teaspoon
- Raisins – 2 teaspoon (soaked)
- Chopped green chilli – ½ teaspoon
- Chopped coriander leaves – 1 tablespoon
- Wheat flour – 1 teaspoon
- Sugar and salt – to taste
For frying:
- Corn flour – 2 tablespoon
(diluted in water)
- Bread crumbs – as needed
- White oil – as needed
Place the paneer on a flat plate. Sprinkle a little salt and sugar and a small pinch of flour and knead well. Cover with a damp cloth, keep aside.
Heat one tablespoon of oil in a non-stick pan and temper it with cumin seeds. Add grated ginger, chilli, raisins and sauté for a minute. Add mashed green peas and sauté for some time. Adjust seasoning. Sprinkle bhaja masala, chopped coriander and mix well. Bind the filler with wheat flour and remove from heat. The taste will be mild sweet. Allow to cool normal temperature.
Divide the paneer into equal portions. Fill it with cooked peas and give cylindrical shape. Dip in corn flour and roll over on bread crumbs.
Heat oil in a frying pan till smoking and fry to golden brown colour. Drain and serve hot.
PATISAPTA
Patisapta
Ingredients
- Flour – 1 cup
- Semolina – ½ cup (dry roast)
- Per boiled rice flour – 1/4 th cup
- Sugar – according to taste
- Milk – 1-1.5 cup (or as needed)
- Ghee – For frying
For filling:
- Grated coconut – 1 cup
- Grated khoa – 1 cup
- Powdered sugar – 3-4 teaspoon
- Green cardamom powder – a pinch
- Full cream milk – as required
In a non-stick greased pan mix together all stuff ingredients. Stir till the mixture becomes sticky. Keep aside.
Mix flour, rice flour, semolina, and sugar thoroughly in a bowl. Add milk for preparing a lump-free thick batter. Add a tablespoon of water to the batter, beat with hand and keep aside for 3-4 hours.
Heat a non-stick griddle. Brush with ghee. Pour 1 tablespoon of the batter and rotate to spread the batter evenly over the surface with a spatula. Put the filling lengthwise at the centre of it and roll it. Wait till the colour is light brown.
Tip: Don’t over-fry the crepe then it will not get sealed during the time of folding to a roll.