Category: Uncategorized

500 gm Wholemeal Wheat flour

375 gm Jagry

4 tbsp Oil

500 ml water

1 lt of oil for frying

2 tsp ground black paper

1 tsp whole black paper

Method:

Soak Jagry in the water to let it melt. If Jagry is too hard, break it in the small pieces to make the process quicker.

In a quite bit bowl, take flour and add oil in the flour. Now add Jagry water to the flour and let it ferment it for 5 to 6 hours. After 5 to 6 hours, add grounded black paper and whole black paper. If you want to avoid biting in the back paper, you can replace whole black paper with grounded one.

Now take heavy bottom frying pan and fill with 1 litter oil. Let it heat the oil. If the consistency of the batter is really thick add more water to the batter. It should be runny but not too watery. If you are not sure, make one or two and add water as require.

To make malpua, once the oil is hot, add a laidel full of batter to the oil by pouring it in the hot oil. You probably can make three four in one go, which is depend on the size. I normally make them about size of 1 to 1.5 in of rough size like a cookie.

Let the malpua cook on one side for about 2 to 3 min before turning it over. Be very careful while turning the malpua as oil is very hot. After turning it other side let it cook for another 2 to 3 min. Now take malpua out one or two at a time with a kind of slotted spoon or round skimmer. Now take another similar spoon and press malpua down with the back of the second slotted spoon or round skimmer as much as you can to squeeze the excess oil out from the malpua.

Take the out on double kitchen paper. Repeat the process. To get more oil out, move them to a new paper towel and sprinkle with poppy seeds.

Enjoy hot or cold, with a cup of milk. Warm one with vanila ice cream is yummy!

200 gm Flour

60 gm Fenugreek Leaves (Home grown or shop bought)

1 tsp Salt

2 tsp Sesame seeds

1/2 tsp Turmeric

1/2 tsp Chili Powder

1 tsp Fresh Chili Paste

1 tbsp Oil

3/4 soaked dates if using home grown leaves as they are bit bitter

100 ml Boiling water

In a large bowl, take flour and add all ingredients. If possible, use dates paste or make a paste yourself. Since there is only two dates, I am going to chop them really fine. Add dates to the rest of the ingredients.

Now add boiling water to the flour and using a spoon bind all the ingredient to make dough. Need the dough for 2 to 3 minutes.

Make small balls for chapati. Now using dry plain flour, roll thepla out like chapati. Cook it on the preheated tava. Cook thepla on first side for 20 second or so. Now flip it on the other side and cook it for 40 to 50 seconds. Now flip it back again on the first side and pour oil with a small spoon all around the thepla. Using a spatula, press it down and it might rise a bit. Take them out and enjoy with the cup of milk, chai, ketchup or even mango pulp.

Ingredients:

1 Avocado

1 wine Tomato

Few leaves of Romain Lettuce

Good amount of Mayonnaise

2 slice of white crusty bread slices

Method:

Slice Avocado and tomato.

Lightly toast bread slices. Spread enough Mayonnaise on both side, spread vegetables and sprinkle little salt. Close the sandwich and enjoy!

1. Tip the flour into a large mixing bowl and add the salt, sugar and cinnamon to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Coat the work surface with a little vegetable oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into a large, lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

4. Line 2 baking trays with baking parchment or silicone paper.

5. Tip the sultanas and mixed peel on top of the risen dough in the bowl and start working them into it. After a minute or two, tip the dough out onto a lightly floured surface and knead until the fruit is thoroughly mixed in.

6. Divide the dough into 8 pieces. Shape each into a ball, then use a rolling pin to flatten each out to a round bun, about 1cm thick. Brush the teacakes with the beaten egg. Transfer to the prepared baking trays, spacing them apart.

7. Put each tray inside a clean plastic bag and leave to rise for about an hour until the teacakes are at least doubled in size.

8. Meanwhile, heat your oven to 200°C. Bake the teacakes for 10-15 minutes until risen and golden. Cool on a wire rack.

60 gm basmati or other indian row rice

100 gm sugar

1 litre Milk

2 tbsp almond powder

2 to 3 fresh indian ripen Kesar or alphanso mangoes or 250 ml mango pulp

Soak rice for 15 min or so. Now grind them with very little milk or water coarsely.

Take a sauce pan and add milk to it to make phirni. Boil the milk making sure of stirring quite often to avoid milk sticking to the pan. Once boiled add grind rice to the milk and keep stirring. After about 10 min you will see that rice grains are started to stick to the spoon and looking little more visible on the spoon. Now add ground almond and if needed use whisker to avoid any lumps of almond powder and mix everything well. After stirring for 2 to 3 min, add sugar and crushed cardamom. Keep stirring the phirni to avoid any sticking for further 2 to 3 min.

Serve 3 people

450 gm Potatoes Slices

2 tbsp Ginger Garlic Paste

1 tsp Turmeric

1/2 tsp Red chili powder

1/2 tsp green chili paste

1 tbsp cumin and coriander powder

1 tsp salt

1/2 tsp Garam Masala

1/2 lemon juice

100 ml water

Handful freshly chopped coriander

For Sliced potatoes, first peal all potatoes about 3 to 4 medium potatoes. Cut them in half. Now slice each half in about 1 cm slices.

In a wok, add oil. Now add mustered seed and cumin seeds. Put the lid on to stop seeds spluttering out as they crackle.

Once seeds are crackled, add ginger garlic paste and let them cook for 10 to 20 second or so by constant stirring them to avoid sticking to the wok. Now add all spices except garam masala and sliced potatoes to the wok and stir everything well to make sure all potatoes are coated well with all spices. Now add water and stir everything well again. Put the lid on and cook the curry for 5 min. Open the lid and now add lemon juice and stir everything well to make sure curry is not sticking to the wok. Cook again for further 5 min. Open the lid and stir everything well once again. Now add garam masala and stir everything well once again. Cook for further 3 to 4 min and curry is ready to serve.

600 gm diced lamb

2 tbsp cooking oil

About 20 cloves and black pepper each

1 big black cardamom

2 small green cardamom

2 small to medium cinnamon stick

2 medium onion

250 gm tomato passata or pureed tin tomato

2 tbsp ginger garlic paste

2 tsp cumin and coriander powder

1/2 tsp turmeric

1 tsp salt or to taste

1/2 tsp red chilli powder ( adjust to your taste requirement – can be avoided)

1/2 tsp garam masala

400 ml warm water

For marination:

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp chilly paste

1 tsp salt or to taste

1/2 tsp turmeric

1/2 tsp red chilli powder

1 tbsp oil

Trim off any access fat from the dice lamb. Add all ingredients for marination to the diced lamb. Mix well and keep it in the fridge for 1 to 2 hour or can freeze it until require.

Marination process can be total avoid it. Just add all marination spices to the main cooking process.

In a medium pot add 2 tbp cooking oil (Sunflower, vegetable or corn oil).

Add whole spices ( Cloves, Black Pepper, Black Cardamom, Green Cardamom, cinnamon stick) be careful if they start cracking out. Add chopped ginger and garlic. Mix all and cook it for 20 odd seconds. Add chopped onion and let it cook until they are almost brown but not quite brown. This will take about 20 min or so keep them stirring in between.

Once onions are almost brown, add ginger garlic paste and cook, mix well and cook it for 1 min or so. Add rest of the spices and keep stirring and let it cook for another 1 min or so. Add passata and mix everything well again. Now let the gravy cook for about 5 min or so till oil has started to separate. Add lamb and mix everything well. Add water and again mix everything well. Let it cook for 15 min on low heat. After 15 min mix well and cook for another 10 min. Repeat the process for 3 time. In total we need to cook lamb about 45/50 min before adding garam masala to ensure that lamb is cooked properly. Once again after that mix well and now add garam masala and let it cook for further 10 min or till lamb is nice and cooked.

Serve with boiled rice, chappati, nan or paratha.

Wash beans properly. Probably need to discard the water 2/3 times.

Add beans to pressure cooker. Add water and 1 tsp salt and cook it for 5/6 whistle.

Meanwhile in a sauce pan add oil, add dry whole chilli, add mustered seed and cumin seed. Let them crackle. Add all spices. Cook them for 20/30 seconds. Add passata or pureed tomato tin. Stir everything well.

cook it for 3/4 min or see oil separating from the gravy. Stir in between. Add sour yogurt.

Once mung is cooked, and pressure cooker is cooled, open the lid carefully. Pressure cooker takes about 15 min to cool down. Before opening the lid slowly lift the whistle up with a spoon. If this process releases the air, than need to wait for another 10 min to avoid any injury.

Once the cooker is cooled, add boiled mung beans to the tomato and yogurt gravy. Stir everything well. Depend on the preferred consistency add more water. Finish with freshly chopped coriander and enjoy.

100 gm Moong dal

100 gm rice

1/2 tsp tumeric

1/2 salt

1 tsp ghee

1/2 tsp cumin seeds

Sock rice and moong dal separately for at least 30 min.

In a saucepan, take ghee and heat it for 10 /20 seconds. Now add cumin seeds, cook them for 10 second or so.

Now add drained rice and dal. Stir them well to make sure they are well coated with ghee. Now add 400 ml of boiling water, turmeric and salt and mix well again. First cook for 3 to 4 min on high heat and after that on very low heat for 20 min.

Enjoy with Kadhi and curry.

Try with little more ghee while khichadi is nice and hot.