maida (all purpose flour) -2 cup
yeast. -1 table sp
sugar. -3 tea sp
salt. -1/2 tea sp
milk. -2 table sp
warm water. According to need
if yeast. Is not available, you can use yogurt as same as yeast
take a bowl for kneading the dough , mix the ingrideints one by one in the maida.
knead it by your hand and make a soft dough,then cover it with a soft cotton ( malmal) hanky or any small piece of cloth completely for at least 1-2 hours.
now,after that , make a chapati, it should not be very thin nor very thic.spread out dessi ghee all over it and roll it slowly,slowly.
cut this roll in between and again make a chapati of the cutted rolles.
heat the tawa and cook it by spread out dessi ghee of both sides.
serve it with seekh kebab or chicken tikka.
milk. – 2 ltr
milk powder. – 3 table sp
sugar. – 2 bowl ( 8 table sp )
sewaiin ( vermicelli ) -250 gm
green cardamom. – 3
almonds. – 8 -10
cashew nuts. – 8-10
coconut ( shredded). – 1 cup
raises. -10 -15
desi ghee. – 2table sp
cloves. – 2
Slice all the dry fruits accept raises, heat a pan ( kadhai) pour into 2 table sp desi ghee, and put into cloves ans cardamom , then add. Sewai. ( vermicelli ) stir it very gently till gets lovely brownish hue. Carefull for not to. Break too much.
Once this is done, add the milk and stir it very gently and slowly, once the milk comes to a boil, add the sugar and milk powder and keep stirring slowly slowly.
now add all the dry fruits and shredded coconut.all dry fruitless will be more delicious if, all fried in 1 table spoon desi ghee.
cover the lid of the pan ( kadhai ) and leave for 4 to 5 mins.
serve it in a sweet dish bowl and garnish it with some more sliced dry fruites , spread on the top.]]>
– karele ( bitter gourd)
green coriender – 2 cup
green chilli. – 3 ( finnely chopped )
onion. – 2 big size
tomato. – 3 medium size
Red chilli powder. – 1 tea sp
turmeric powder – 1/2 tea garam masala. – 1 tea sp
roasted fennel seed – 1 tea sp
roasted fenugreek seed. – 1/2 tea sp
roasted onion seed ( kalougi ). – 1/2 tea sp
musterd oil. – 2 table sp
– ginger paste – 1 tea spoon
– garlic paste – 1 tea spoon
– lemon juice – 1 table spoon
salt – according to taste
first peel off the karela ( bitter gourd ) and take off all the seeds from inside.take a bowl and mix chopped onion,chopped tomato,chopped green coriender,green chilli , and add all the spices -red chilli powder,turmeric powder,garam masala,salt. Make a powder of all three spices – roasted fennel seed, fenugreek,and onion seed (kalougi ) and mix it with the spices,add two table sp mustard oil,mix it well.
Cut the karelas ( bitter gourd ) in between and make pockets of them. Fill the karelas ( bitter gourd) with the filling.take a pan and spread the extra filling in that then, put the karelas over it.cook it on a very low flame, for about 45 mints.
Garnish it with chopped green coriender and lemon slices.]]>
2 cups kalay channay (black chickpeas)
2 teaspoons chat masala
1 teaspoon khatai powder
1 teaspoon chili powder
1 teaspoon salt to find more about salt
3 tablespoons lemon juice
Soak the chick peas in warm water for several hours or overnight.
Then wash and boil the chickpeas in plenty of salty water until tender but still retain their shape. Discard the water.
Combine all the ingredients and chickpeas in a large bowl and mix well with hands or with a wooden spoon.
Transfer to serving dish.
Sprinkle more spices or lemon juice, if desire.
Sliced green chilies, diced the onions and tomatoes can be added to the chickpeas.