Platter
I cooked by mixing food of Punjab with Delhi and also made it in healthier ways by making Kulcha with Wheat flour in place of refining flour and used brown rice rather than white rice. In my recipe, I am not using onion and garlic so like Satvik Bhojan.
1. Chole
2. Tava Kulcha with paneer stuffing not use any baking powder
3. Aloo
4. Bedmi masoor dal
5. Brown rice pulao
6. Palak raita
7. Salad
8. Sweets {Besan Burfi with a chocolate layer and edible diya}
1. Chole
Ingredients:
1 cup Kabuli Chana
2 red ripe tomatoes
1-inch ginger
1 green chili
A pinch of asafoetida
1 teaspoon cumin seeds
1 small piece of bay leaf
1 black cardamom
4-5 black peppercorns
1 dry red chili
2 cloves
1-inch piece of cinnamon
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
1 teaspoon coriander powder
2 teaspoon ghee
Salt to taste
1/8 teaspoon baking soda powder
1/4 teaspoon garam masala powder
1/4 teaspoon dry mango powder
1 tablespoon chana masala powder
Method
Wash and soak chana in water overnight or for around 6 to 8 hours.
Pressure cook soaked white chickpeas with 2 cups water and baking soda in a pressure cooker over medium flame.
After 4-5 whistles, turn off the flame and let the pressure comes down naturally. Do not open the lid immediately to cook the chana perfectly.
Grind tomatoes, green chili, and ginger in a mixer grinder to make tomato puree.
Heat ghee in a pan over medium flame.
Add cumin seeds, asafoetida and mix well now add bay leaf, coarsely crushed cardamom, dry red chili, cloves, cinnamon stick coarsely crushed black peppercorns, and saute.
Now add turmeric powder and mix well
Add tomato puree and saute and add red chilli powder, coriander powder, salt, chana masala and mix well and saute until oil separates from sides.
Now add boiled chana and mix well.
Add water if required and mix well and bring it to a boil.
Lower the flame and simmer for 3 to 4 minutes.
Just before turning off the flame add garam masala and dry mango powder and mix well.
to prepare the dough:
3 cups Wheat flour
1 tsp sugar
Salt to taste
1/2 cup curd
1 tsp oil
1 cup milk
water for kneading if require
for paneer stuffing:
1/2 cup grated paneer
1/4 tsp red chili powder
1/2 tsp garam masala powder
1/4 tsp amchur powder
salt to taste
other ingredients:
3 tbsp coriander leaves finely chopped
2 tbsp butter
Method:
firstly, knead the dough for 10 minutes with ingredients listed for dough.
cover with a moist cloth and rest for 2 hours in a warm place.
meanwhile, in a mixing bowl prepare to stuff mixing the ingredients listed for stuffing.
after 2 hours, pinch a ball sized dough.
and roll to 5-inch circular disk and place paneer stuffing in the center.
take the edge and start pleating bringing to center.
sprinkle some coriander leaves.
gently roll using rolling pin.
brush with water over kulcha.
furthermore, slowly flip over and put it on hot tawa and press gently.
after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown
finally, spread some more butter and serve aloo kulcha hot.
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
Asafoetida a pinch
1 green chili
1-inch ginger
2 medium size tomato
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp dry mango powder
1/2 tsp garam masala powder
salt to taste
Chopped coriander leaves for garnishing
2 tsp ghee
2 tsp kasuri methi
At first, we make tomato paste for this add tomato and ginger and green chili in the grinder and make a smooth paste.
Heat 2 tsp ghee in a heavy bottom pan, once hot add fenugreek seeds and allow to turn red.
Add cumin seeds and asafoetida and saute for a minute.
Add turmeric powder and tomato paste and saute and add red chili powder, coriander powder,kasuri methi, salt and mix and cover the lid and cook for 5 minutes.
Add boiled potatoes chunks and give a good stir.
Add 2 cups water and bring to boil.
Place a lid and cook for 10 minutes on low flame.
Add dry mango powder and garam masala powder and mix.
For bedmi
3 cup whole wheat flour
1 cup masoor dal soaked for 2 hours
1-inch ginger
2 green chilis
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin seeds
2 tsp fennel seeds
2 tbsp chopped coriander leaves
1/2 tsp garam masala powder
Salt to taste
Oil for frying
Method:
Drain excess water from masoor dal and add in the grinder, add ginger, green chili, cumin seeds and fennel seeds and coarsely grind. If required add little water.
Take a large bowl add wheat flour, salt, red chili powder, coriander powder, garam masala, dal paste and 1 tablespoon oil and mix well.
Add water as required to make a stiff dough.
Keep rest for 30 minutes.
Heat sufficient oil in the wok or pan.
Divide the dough in equal part and roll them into slightly thick puris of 3-inch diameter.
Deep fry the puris till golden brown. drain on the kitchen towel to remove excess oil.
Ingredient
1/2 cup brown rice
1 tablespoon Oil
1 Teaspoon Ginger grated
1 Tomato chopped
1/2 teaspoon Cumin seeds
1/4 teaspoon Red Chili Powder
Salt according to taste
1/4 Teaspoon black pepper
2 cups chopped vegetables(cauliflower,carrot,peas,capsicum)
Method:
Brown rice soaked in water for 15 minutes.
Heat oil in a cooker.
Add cumin seeds and when they begin to change color add soaked rice and saute for one minute.
Add grated ginger,chopped tomato, chopped vegetables,black pepper, salt, red chilli powder and mix.
Add 1.5 cup water and cover with lid and cook for 3 whistle.
Palak Raita is a refreshing vitamin, mineral and protein-packed yogurt dip made from fresh spinach and yogurt, tempered with mustard seeds, urad dal, and curry leaves.
2 cups curd
1 cups palak, finely chopped
1/4 teaspoon red chilli powder
1 teaspoon roasted cumin powder
1 teaspoon Sugar
1/2 teaspoon black pepper
Salt to taste
Ingredients for Seasoning
1/2 teaspoon Cooking oil
1/4 teaspoon Mustard seeds
1/2 teaspoon urad Dal
7 -8 Curry leaves
Method:
To begin making the palak raita, heat oil in a heavy-bottomed pan; add the cumin seeds and allow it to crackle. Add chopped spinach and sauté on high heat until tender and most of the water is evaporated.
Set aside and allow the spinach to cool completely.
Whisk together the yogurt, cumin powder, red chili powder, black pepper, and salt. Fold in the cooled spinach mixture into the whisked yogurt. Transfer to a serving dish and refrigerate for 2 hours before serving.
Heat oil in a tadka pan; add the seasoning ingredients and allow it to roast and crackle. Once it roasts and crackles, turn off the heat.
Pour the seasoning onto the Palak Raita serve it.
I used carrot, radish and cucumber, salt and black pepper, and lemon juice.
