Dry Dum Aloo

Preparation Time - 15 Min                    Cooking Time - 8 Min              Serves - 4

Ingredients:

Small Potato - 15

Dry Red Chili - 3

Coriander Seeds - 1 Tbsp

Funnel Seeds - 1 Tsp

Mustard Seeds - 1/2 Tsp

Cumin Seeds - 2 Tsp

Dry Mango Powder - 1 Tsp

Sesame Seed - 2 Tsp

Lemon Juice - 2 Tsp

Salt - to taste

Oil - 2 Tbsp

Method:

1) Boil potato in pressure cooker and peel.

2) In 2 cups warm water add 2 tsp salt and add boiled potatoes in it.

3) In a pan add coriander seeds and dry roast it till color changes and nice aroma comes.

4) Add funnel seeds, dry red chili, cumin seeds and roast it well for 1-2 min.

5) Let this fried masala cool and grind to coarse powder.

6) Heat oil in pan and add mustard seeds let it crackle.

7) Add potatoes, salt, lemon juice and mix well.

8) Let potatoes cook for 3-4 min till they become golden in color.

9) Add sesame seeds, ground masala, dry mango powder and mix well.

10) Serve hot with chapati.

Dry Dum Aloo

Moravla/Amla Murabba

Ingredients:

Amla(Indian Gooseberry) - 1/2 Kg

Sugar - 3 Cup

Clove - 2

Kesar(Saffron) - 6 strands

Method:

1) Pressure cook amla for 20-25 min or up to 3 whistles. Do not add water in pot jut add in cooker.

2) Remove seeds from amla and mash them like potatoes.

3) Add sugar, clives and saffron strands and mix well. Keep the mixture aside for 2-3 hrs.  
Tip: You can measure the mash amla using cup and add same amount of sugar as amla. Taste the mixture after 2 hrs. and then add sugar as required.

4) Transfer the mixture in heavy bottom pan and cook for 10-12 min. or until sugar syrup of two string consistency forms.

5) Let it cool and store in air tight container.

Amla Murabba

Paneer Paratha

Preparation Time - 15 Min                       Cooking time - 20 Min                Yield - 8 Small Paratha

Ingredients:

For Cover:

Wheat Flour - 1 Cup

Oil - 1 Tbsp

Salt - 1 1/2 Tsp

For Stuffing:

Paneer - 3/4 Cup

Finely Chopped Onion - 1/4 Cup

Ginger Paste - 1/2 Tsp

Green Chili Paste - 1 Tsp

Finely Chopped Cilantro - 2 Tbsp

Red Chili powder - 1/2 Tsp

Kala Masala - 1/4 Tsp

Dry Mango Powder - 1/2 Tsp

Salt - 2 Tsp

Method:

1) In a bowl take wheat flour. Add salt and 1 tbsp of hot oil. Mix well.

2) Add water as required and knead a dough of medium consistency. Cover it and keep aside.

3) Crumble the paneer nicely in a bowl.

4) Add all stuffing ingredients and mix well.

5) Take a small lemon size ball out of dough and roll it in puri size.

6) Put the stuffing in it and close all edges. Remove any excess dough.

7) Roll it into a circle of 7-8 inches diameter.

8) Fry on hot skillet/tawa till both sides are golden in color.

9) Apply ghee and serve hot with curd or chutney.

Paneer Paratha

Chum Chum

Ingredients :

Milk - 1 liter

Lemon Juice- 1 Tbsp

Sugar - 1 Cup

Khoya(Mawa) - 1/4 Cup

Powdered sugar - 2 Tbsp

Cardamom powder - 1/4 Tsp

Kesar (Saffron) - 6 strands

Pistachios - 1 1/2 Tbsp

Method:

1) Boil 1 liter milk and add lemon juice in it to make paneer.

2) Sieve the milk to remove any water and tie in a muslin cloth for 30 min. to make chhena/paneer.

3) Take the paneer out of muslin cloth and knead it with hands for 3-4 min. or put in grinder for 2 min.  It should be soft and should not stick to hands.

4) Divide paneer in 8-10 equal parts.

5) Take each part and make smooth oval shaped chum chum. 

6) In a pressure cooker put 1 cup sugar and 4 cups of water and let it boil on high flame for 3-4 min. Add saffron you can also add rose water if you like.

7) Add paneer balls in sugar syrup reduce flame to medium high. 

8) Put the lid on pressure cooker with whistle and let this cook for 12-15 min. They will become double in size.

9) Let it cool completely. 

10) Heat pan and fry khoya/mawa for 3-4 min on low flame.

11) Once khoya is cool add sugar cardamom powder and pistachios and mix well.

12) Take each chum chum in had give it a horizontal slit in the middle.

13) Stuff khoya/mawa mixture and decorate with pistachios and serve chilled. 
      For Republic day I give my chum chum the tricolor look.

Corn Flakes Chivda

This one is very healthy and quick snack item.

Preparation Time - 2 Min                        Cooking time - 5 Min                                Serves - 6

Ingredients:

Corn Flakes - 3 Cup (Plain)

Chopped Green Chili - 3

Curry Leaves - 8

Peanut (Ground Nut) - 3 Tbsp

Fried Chana Dal - 1/4 Cup

Sesame seeds - 2 Tbsp

Cashew nuts - 8

Raisins - 8

Red chili powder - 1/4 Tsp (use Kashmiri or less spicy)

Coriander powder- 1 Tsp

Cumin powder - 1 Tsp

Mustard Seeds - 1 Tsp

Asafoetida - a pinch

Salt - to taste

Sugar - 1 Tsp

Citric acid - a pinch (optional)

Turmeric powder - 1/2 Tsp

Oil - 1 1/2 Tbsp

Method:

1) Heat oil in pan and add mustard seeds. Let it crackle and add asafoetida.

2) Add chopped green chili, curry leaves and fry for a moment.

3) Add Peanuts and fry for 30 sec. Add fried chana dal(daliya) and fry well.

4) Add cashew nuts and sesame seeds and fry for a moment.

5) Switch off stove and add all spices. You can measure and combine all spices in a cup for handy use.

6) Add corn flakes and mix well. Add salt, sugar and citric acid and mix well.

7) Store for days or serve immediately.

Corn Flakes Chivda