MAWA MALPUA

Khoya   100G                                                                                                  

Refined flour  200G                                                                                                  

Milk   500ML                                                                                                  

Sugar   500 ML                                                                                                  

Almonds  50ML                                                                                                     

Pistachios 50G

PROCEDURE                                            

1.    Take bowl add khoya and warm milk, mix it nicely so as to avoid the formation of lump

2.    Add refined flour into the mixture and mix it.

3.    Heat ghee in sauté pan.

4.    Add a spoonful mixture of refined flour and khoya into pan and deep fry.

5.    In separate vessel make sugar syrup with small thread consistency

6.    Immerse the deep fry malpua into sugar syrup for 15 -20 min and arrange nicely on plate 

7.    Garnish with pistachios and almonds.

MISSI ROTI

Besan   100G

BAJRE KA ATTA 100G                                                                                                    

Water     100G                                                                                                              

Atta          200G                                                                                                              

Chop onion   50G

Ghee     Just to apply

PROCEDURE

                           

1.    Take Besan, atta and chop onion make well in the centre add water and knead into dough

2.    Make small balls and roll it with rolling pin into roti and cook it on griddle 

3.    Broil roti on gas flame 

4.    Apply ghee on roti

BESANWALI BHARWAN MIRCH

Achari green chillies   250G                                                                                     

Besan  100G                                                                                     

Hing      5G                                                                                           

Jeera   10G                                                                                        

Turmeric powder 1 tsp                                                                                      

Red Chilli powder 2 tsp                                                                                      

Corainder powder 2 tsp                                                                                      

Sal         As required                                                                        

Lemon juice 10ML                                                                                     

Amchur powder  1 tsp                                                                                      

Saunf powder     1 tsp                                                                                      

Oil                              50ML

PROCEDURE

                                                 

1.    Wash and slit the achari green chillies from one side

2.    Take out the seeds of chillies and sprinkle some salt and leave it aside

3.  For stuffing: Heat oil in pan add hing, and jeera allow to crackle

4.  Add powdered spices, salt, and besan and roast them

5.  Now add lemon juice, amchur powder and saunf powder

6.    Stuff above mixture into the chillies and cook the chillies in kadhai on slow heat so as to become soft.

Garnish with Chop coriander

CHURMA

Whole wheat flour  250g                                                                                              

Water                               130g                                                                                             

Ghee                                  50g

Powdered sugar         70g

Cardomom powder    20g

PROCEDURE

1.    Make batis as mentioned in previous recipe with atta, water

2.    Knead tight dough by adding ghee

3.    Deep fry the batis on slow heat

4.    When batis are cooled down break batis and crush them into powder.

5.    Mix powdered sugar and ghee.

6.    Make balls of churma and serve

BHARWAN BATI

Whole wheat flour  250g                                                                       

Desi ghee                        100g                                                                       

Semolina/Sooji          100g                                                                       

Curd                                  50g                                                                          

Salt                                   To taste                                                                

Water                               As required                                                         

Ajwain                              10g                                                                          

Potato                             150g                                                                       

Green peas                     100g                                                                       

Hing                                   5g                                                                             

Jeera                                 10g                                                                          

Turmeric powder        10g                                                                          

Red chilli powder      15g                                                                          

Corainder powder    15g                                                                          

Ginger                              10g

PROCEDURE

                                   

1.    Take whole wheat flour in plate, add semolina or Sooji.

2.    Make well in the centre add curd and water as desired consistency.

3.    Also add ghee while kneading dough

4.    Make small balls of the dough.

5.    For stuffing: Boil the potato and roughly mash it. In separate pan heat oil add Hing, Jeera, Boiled potato and green peas cook  it nicely add powdered spices and amchur powder

6.    Make a cavity in the balls stuffed it with mixture of potato and green peas and Roll it again into ball 

7.    Put it into the oven at temperature of 200 C for 15-20 min OR You can also deep fry at  sim flame for 15-20 mins.