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.

KER SANGRI

Ker         200 g                                                                                            

Sangri  200 g                                                                                            

Curd       50 g 

Red chilli powder    10 g 

Turmeric powder     10 g 

Corainder powder  10 g 

Salt            To taste                                                                                      

Cumin seeds     5 g    

Oil                     25 ML

Ginger             15 g 

Garlic           15 g

PROCEDURE

                                 

1.    Soak ker and sangria overnight.

2.    Boil both ingredients till they get soft.

3.    Take kadhai add oil when it gets hot add cumin seeds.

4.    Add ginger garlic paste and sauté for  while.

5.    Add powdered spices and little water.

6.    Add ker and sangri cook for while add salt.

7.    Now add curd and mix nicely. 

8.    Garnish with chop corainder

                                  GARNISHING

MURGH KE SOOLEY

Chicken Boneless 300 G    

Ginger    10 G                             

Garlic    10 G                              

Kachri powder  5 G                 

Cloves Powder  3 G              

Nutmeg powder  3 G               

Cumin seeds powder  5 G    

Salt       To taste                      

Red chilli powder 10 G        

Amchur powder    5 G            

Black pepper powder   5 G 

Green cardamom 5 G             

Black Rock salt powder  5 G                                                                 

Butter      For basting

PROCEDURE

                                              

1.    Cut the chicken in cubes.

2.    Marinate the  chicken with ginger garlic paste, kachri powder, red chilli powder, Clove powder, cumin seeds powder, salt and curd.

3.    Arrange the chicken on skewer and barbeque.

4.    Basting it with butter.

5.    For Soola Masala:  Blend amchur powder, rock salt powder, green cardamom, black peppercorn powder and nutmeg. 

6.    When chicken is ready sprinkle soola masala on chicken and serve it with onion rings.

BAJRA KI ROTI

Pearl Millet Flour (Bajra ke atta) 500 G                

Lukewarm water   150 ML

PROCEDURE

                                                                     

1.    Take flour in flat plate make a well in the centre.

2.    Add lukewarm water and knead the dough.

3.    As there is no gluten in dough so knead with soft hand just to assemble.

4.    Wet your palms with little water and make small ball of dough, flatten the ball between your palm by changing the sides.

5.    Cook it on griddle from both sides.

6.    Apply ghee or butter. And serve hot.

TIKONI PARATHA

Atta    200 G                                                           

Water   120 G                                                        

Oil          60ML                                                         

PROCEDURE

1.    Take atta make well in centre, add half quantity of water and knead.

2.    Add again half quantity of water and knead it well so form smooth and pliable dough

3.    Divide the dough into 8 equal balls

4.    Roll the dough into small disc

5.    Apply oil and fold half to half moon shape

6.    Again apply little oil and fold into triangular shape

7.    Now roll the dough into triangle and cook with little oil.