Maida Burfi

 

Ingredients

1. 1 cup maida ( All purpose Flour)
2. 3/4 cup ghee
3. 1/2 cup milk
4. 1 cup sugar
5. 1/2 tablespoon cardamom (elaichi) powder

procedure:

1. pour ghee in pan and then maida, fry for about 5 minutes (till the wet smell is not there) and keep it aside.
2. In the same pan add milk and 1 cup sugar and make a syrup of 1 string, then add fried maida into syrup, stir it on a low flame till the mixture lives the pan pour it on a inverted plate greased with ghee
3. Give diamond shape using knife and decorate the pieces with cashew nuts and serve.

Tip:

keep it in a air tight container and use it for about 15 days

Mango Jam (Kn: Gulamba)

Ingredients

1. Raw Mango - 1  
2. Cardamom powder - 1tsp
3. Sugar - 2 cups ( Depends on sourness of mango, given quantity is for medium sourness)
4. Water - 1 cup

procedure

1. Peel the Mango and grate it
2. Add grated mango + sugar and keep it aside for 1/2 hr
3. Take a thick bottomed vessel, pour above mixture, go on stirring for about 15 min
4. Then add water, boil for 5min, off the gas flame
5. Now add Cardamom powder and mix
6. After it cools pour into air tight container and keep it in fridge
7. It goes tasty with Bread,Chapati and Dosa.

Tip

1. This Jam can be preserved up to 1 Month in fridge
2. Instead of sugar one can use jaggery also

Sabudana Papad

Ingredients

1. 1 cup sabudana ( sago rice)
2. 2 cup water
3. 1/2 tsp salt
4. A pinch of hing
5. 1/2 tsp zeera powder (cumin)
 

Procedure

1. Soak sabudana for 3-4 hrs
2. Take a thick bottomed  vessel, add soaked  sabudana,water and boil on a medium flame for about 10 minutes
3. Add salt,zeera powder, hing and boil for 5 minutes on low flame till consistency turns to thick and little sticky
4. Switch off the flame and allow it to cool ( 2-3 mins) 
5.Pour one tsp of boiled mixture at equidistant on a plastic sheet coated with edible oil
6. Dry them in sunlight for 3-4 days
7. Fry dried sabudana papad and enjoy!



Tip

1. Store these papad in air tight container and use it for 4-5 months

2. Green chilly, red chilly, black pepper etc. can be added to this mixture to prepare papad with different flavors.
 

Lady's-finger Chutny

Ingredients
Lady's fingers 10-15
Oil 3 tsp
Zeera 1 tsp
Garlic pieces 1 tsp
Tamarind paste 2 tsp
Jaggery 1 tsp
Hing (Asafoetidia) 1 pinch
Salt 1 tsp
Green chilly 5-6 Nos.

procedure
1. Take a small pan add oil, Zeera, Green chilli, Garlic, Lady's fingers
and fry for 5 minutes
2. Add this into a mixer jar add tamarind, jaggery, salt, and grind it coarsely and serve

Tip
1. Instead of tamarind paste 2 tsp of vinegar can be used to use it for longer duration

2. 2 tsp groundnuts ( peanuts)  can be added to have different taste.

Banana Bhaji (Kn:Balekai Bhaji)

 Ingredients

1. Raw Banana - 1 
2. Besan (Gram flour) - 1 cup
3. Rice flour  - 3 tsp
4. Salt  - 1 tsp
5. Red chilli powder -  1 tsp
6. Hing (Asafoetodia) - a pinch
7. soda  - a pinch
8. water for mixing
9. Oil for deep frying - 300ml

procedure

1. Peel the Raw banana  and make round medium thick slices
2. Soak these slices in hot water for about 20 minutes.
3. Take a bowl add gram flour, rice flour, salt, redchilli powder, soda, hing and water. The batter should be semi solid 
4. Heat oil in a thick bottomed vessel.
5. Dip the banana Slices in the batter and leave slowly in the heated oil. Fry on medium flame to golden brown, serve hot.

Tip

1. Instead of raw banana one can use potato, ridge gourd, snake gourd
2. Red chilli powder can be replaced by green chilli paste.

Chatpati Chat

Ingredients:

• For Puri

1. Wheat flour - 1 cup
2. Semolina (Rava) - Half cup
3. Salt - 1 Table spoon
4. Sunflower Oil  - 3 Table spoon

• For Sweet Chutney

  

1. Tamarind - 4 leaves 
2. Jaggery - 2 Table spoon 
3. Coriander - 1 cup
4. Pudina - 1/2 cup
5. Black salt - 1/4 Table spoon
6. Green Chilli - 3
7. Salt - 1/2 Table Spoon

• For Topping

1. Potato - 3 boiled and smashed
2. Tomato - 2
3. Curd - 1/2 cup
4. Red Chilly powder - 1 Table spoon
5. Chat Masala - 1 Table spoon
6. Sev - 50 Grams

Procedure:

1. Mix all the ingredients required for Puri to make a tough dough, keep it aside for half an hour
2. Grind all the ingredients required for Sweet Chutney into a fine paste and filter, to extract the thick juice
3. Make Small round shaped puries of the dough and  deep fry
4. Arrange the fried puries on the serving plate, place little quantity of boiled potatoes, tomato pieces, curd, sweet chutney, red chilly powder, chat masala, sev on each puri
5. Eat it fresh and Enjoy as evening snack !