Indori Puri
Palak Ki - Spinach Bread
Ingredients:
2 cups plain flour
2 tbsp.. ghee
1 cup fresh spinach chopped
1 tsp.. ginger
5 green chillis
1/2 tsp.. cumin seeds crushed coarsely
2 tsp. plain yogurt
Salt to taste
Ghee for deep frying
Method :
Wash and boil spinach in very little water. Grind ginger into a paste. Blend spinach with
its water and mix till smooth. Sieve flour with salt. Make well in centre. Add all other
ingredients in well except ghee for frying. Knead into a slightly stiff but pliable dough.
Cover and set aside for 30 minutes. Knead again till smooth. Divide into small portions.
Roll into 4" diameter rounds. Heat ghee, then add two puris at a time. Puff by
pressing gently with back of flat slotted spoon. Flip and fry other side.
Pilaf with Peas and Carrots
Ingredients:
2 cup Basmati rice
1 1/2" piece ginger, chopped
8 lrg Garlic cloves, chopped
4 tbl Vegetable oil
4 Whole cloves
1 lrg Black cardamom pod
1 1" piece cinnamon stick
2 Bay leaves
1/4 tsp. Black cumin seeds
1/8 tsp. Mace
1 med Onion, cut into half rings
2 sm Carrots, diced very fine
1 cup Peas, if frozen, defrost
1 tsp. Salt
Method :
Wash rice very well. Cover with 5 cups water & soak for 30 minutes.
Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a
paste.
Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom,
cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry
till the onion turns reddish brown.
Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas.
Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little &
stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water & bring to a boil. Cover
tightly & reduce heat to very low. Cook gently for 25 minutes.
Kusli
Ingredients:
For the covering
1 cup white flour
2 tbsp. ghee
For the stuffing
1 cup sooji (semolina)
1 cup badam (almonds), ground
1 cup powdered sugar
1 cup khismish (raisins)
3 tbsp. dried ecoconut, grated
1 tsp. cardamom powder
3-4 tbsp. ghee
Method:
Make a stiff-ish dough from the flour, ghee and water. Roll out small circles.
Separately fry the sooji in the ghee. Add the raisins, badam and cardamom powder. Allow it
to cool.
Place a small quantity of the stuffing -- about 3 tsp. -- in the centre of each circle.
Fold in half and edge with a fork.
Deep fry on medium heat till pink not red.
Lavang Lata - Clove studded Sweet pockets of coconut and drt fruits
and nuts
Ingredients:
2 cups white flour
4 tbsp. ghee
1 cup sugar
2 cups water
Raisins
Nutmeg powder to taste
Cardamom powder to taste
Cloves to taste
1 cup dry coconut, grated
1/2 cup almonds or cashews or pistas, chopped
Oil for frying
Method:
In a saucepan, boil the sugar with the water till you have a two-string sugar syrup. This
is called chasni. Keep warm on the stove.
Make a hard dough with ghee and water. Roll the dough in circles.
Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins
and nuts and tiny pinches of nutmeg and cardamom.
Close the fourth flap and anchor with a clove.
Deep fry in oil on low flame.
Dip in chasni. And drain.
Cashew Barfi - Cashew Fudge
Ingredients:
1 cup cashews
1 cup powdered sugar
4 tbsp. milk powder
A little milk
1 tsp. powdered cardamom
1 tbsp. ghee
Method:
Grind the cashews in a blender till you have a fine powder.
Knead the ground cashew with the powdered sugar, milk powder, cardamom, ghee and a little
milk. Knead till you get a thick buttery dough.
Roll out and cut into diamonds and bake in the oven till a light golden brown.
Jalebi - Sweet Crisp Swirls
Ingredients:
1 cup white flour
2 tbsp. yoghurt or dahi
A pinch of salt
A little oil
1/2 tsp. yeast
A few strands of saffron
Oil for frying
1 cup water
1/2 cup sugar
Method:
Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise for
several hours.
In a saucepan, boil the sugar and water till you have a thick two-strand chasni. Keep it
warm on the stove.
Fill the batter into a squeeze bottle (like that used for ketchup) Squeeze shapes into the
hot oil and drain quickly.
Dip in chasni for 1-2 minutes and drain.
Khurma
Ingredients:
1 cup white flour
2 cups whole wheat flour or atta
A pinch of salt
4 tbsp. ghee
1 cup sugar
2 cups sugar
Method:
Make a stiff dough of the flours, ghee and salt.
Roll 1? inch thick. Cut squares.
Deep fry till golden. Drain.
In a saucepan boil the sugar and water till you have a thick two-strand chasni. Keep it
warm on the stove.
Dip in the squares in the chasni and drain quickly. |
