Tawa Pulav

Ingredients :

1 Cup Cooked Basmati Rice

1 Onion Chopped

1 Tomato Chopped

2-3 Cauliflower Florets

1/2 cup Green Peas

1/2 Red Bell Pepper

1/2 inch Ginger Sliced

1 tsp Cumin Seeds

1 tbsp Pav Bhaji Masala

Chopped Cilantro

1 tbsp Lemon Juice

Salt and Pepper to taste

Method

•                     Heat oil in a Pan/Griddle/Tawa and add the Cumin Seeds.

•                     To this add the finely chopped onions, frozen cauliflower florets, sliced ginger and stir them on high heat. Add the chopped tomatoes and the red pepper, keep stirring.

•                     Mash the green peas and keep it aside to be used later.

•                     next add the Pav Bhaji Masala and mix well with all the cooked vegetables.

•                     Add the Rice and the mashed Green Peas. Once done, add the lemon juice and garnish with Chopped Cilantro.

•                     Serve it hot.

Aloo Tikki Chat Recipe

Ingredients for tikki

2 Potatoes, boiled

1/2 cup Frozen Green Peas

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Bread Crumb

Salt to taste

1/2 tsp Chaat Masala

1/2 tsp Lemon Juice

Green Chilly

Method

•                     Boil the Potatoes and peel the skin off. Mash them well along with the Green Peas. Next mix all the Spices, Bread Crumb, Salt and Green Chillies to taste. Make round balls and flatten them.

•                     Heat 1 tsp of oil in a skillet and shallow fry the Aloo Tikki, till both the sides turn brown.

Ingredients for chholey :

           

1 Can Garbanzo Beans

1 Cinnamon Stick

2 Cloves

Onions, chopped

1 tsp Ginger Garlic Paste

2 tsp Chole Masala

• Boil canned beans them in salt water for about 10 minutes.
• Heat oil in a wok, add the Cinnamon and the Cloves, then add the chopped onions and fry them till they become soft. Add the Ginger Garlic paste, Chole masala and cook till oil separates.
• Next add the boiled beans, add about 1 cup of water, cover and cook for another 10 minutes.

Aloo Tikki Chole Chaat Preparation:

1 cup Yogurt, mixed with Salt, Sugar and Cumin Powder

Tamarind Chutney

Green Chutney

Onions, chopped to garnish

Chopped Cilantro to garnish

Sev

Chaat Masala

Method

• In a bowl, pour a ladle of Chole, place 2 Aloo Tikki on top. Pour the prepared Yogurt, Tamarind and Green Chutney. Garnish with chopped Onions, Cilantro, Sev and sprinkle Chaat Masala. 

• Enjoy this spicy tangy Chaat.

Mughlai Paratha (bengal style)

Ingredients:

Refined flour 1 cup

Eggs 2

Grated coconut ½ cup

Onion 1 medium, finely chopped

Ginger Garlic paste 1 tablespoon

Green chili 2, chopped

Sunflower oil  to fry

Salt to taste

Method :

•                     Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky

•                     Divide the dough into four equal portions and shape into balls, keep aside

•                     For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well

•                     Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha

•                     Wrap the filling carefully from all sides to make a square

•                     Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out

•                     Fry well till both the sides become golden brown, use extra oil if required

•                     Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)

·         Mughlai Paratha Ready

Egg Kulfi Recipe

Ingredients

Egg Kulfi Recipe

Eggs- 2

Heavy cream- 1/2 cup

Vanilla essence- 1 tablespoon Sugar- 2 tablespoons

Powdered Green cardamom - 1/2 tsp

Chopped pistachios- 4 tablespoons

Grated nutmeg for decorating

Separate the egg whites and the yolks.

Method

• Whisk the egg whites until it becomes thick.
• Add a tsp. Of sugar and whisk until it dissolves to the whites.
• Whisk the cream separately until peaks formed.
• Add this to the egg whites.
• Then add the vanilla essence, cardamom powder and half of the chopped pistachios and mix well.
• Put this in a plastic container.
• Close and freeze for about 3 hours.
• Take it out and put it in a food processor or mixer and process until smooth.
• Then pour this in the same plastic container again and freeze for another 2 hours.