NOODLES KACHORI

Ingredients-

1 cup wheat flour, 4 tablespoons oil, 1/2 teaspoon salt, A pinch of soda bicarbonate.

For stuffing-1/2 cup cooked noodles, 1 boil and mash potato, 1/4 cup bhujiya, 2 tablespoons chopped coriander leaves, 2 green chillies chopped, oil , 2 tablespoons boiled moong,

Method-

Mix salt, soda and oil with the flour. Add water to make a soft dough and knead well with ghee. Cover and set aside for 1/2 hours. Knead again and make balls.

For the stuffing , mix all the ingredients. Mix well. Put stuffing on one side and seal all sides and make a ball again . Roll out and deep fry in oil. serve hot.

SWEET PURI

Ingredients-

1 cup wheat flour, 1/4 cup semolina, 2 cups sugar, 2 tablespoons oil, 2 tablespoons curd, a pinch of saffron, 3 teaspoons lemon juice, chopped almonds and pistachios.

Method-Add wheat flour, semolina and oil . Mix well, adding water and curd carefully to make a stiff dough. Knead well with a little oil. Cover it with wet cloth and set aside for 1 hour. Knead again and make small- small balls.

Take the sugar in a vessel and add just enough water to dissolve it. Add the lemon juice to remove any dirt, strain. Return the vessel to the stove and cook till the sugar syrup forms atwo thread consistency thick syrup. Now add saffron.

Roll out each ball into a small circle.Deep fry in oil over medium heat till it turns light pink and crisp.

Add the fried puries into the sugar syrup for 5-10 minutes. Put out the puries from the sugar syrup. Garnish with almonds , pistachios and saffron. Serve hot or cold.

KHATTA- MIITHA LEMON PICKLE

Ingredients-

1 kg. good quality lemons, 2 tablespoons red chilli powder, 200 gms. salt, 1/2 tablespoons asafoetida(hing).

METHOD-

Washed all lemons and dried on a cloth. Cut the lemons into 4 pieces . In a plastic vessel, add the salt, asafoetida. Mix well .

Place the vessel in the sunlight till 1 month. Shake everday . After one month , mix well and fill the lemons in the jar. This lemon pickle can be preserved for a year.

BESAN KE LADDOO

Ingredients-

4 cups coarse gram flour, 2 cups ghee, 1/2 teaspoon cardmom powder, 20-25 almonds, 2 cup powder sugar, 1tablespoon sliced almonds.

Method-Heat the ghee. Add the gram flour and roast till it turns light pink. Grind almonds and mix in it. Remove from the stove and cool. Mix sugar , cardmom powder and almonds slices. Mix well and make small, round and ball shaped laddoo.

SPICY BETEL NUT(SUPARY)

Ingredients-

2 tablespoons roated aniseeds (saunph), 2 tablespoons coriander -dal , 1/4 teaspoon mulhathi powder, 1/4 teaspoon cassia(tej patta), laung and cardmom powder, 10 gms mas (javitri), 2 tablespoons betel nuts.

Method-

Grind aniseeds, coriander dal, betel nut and mas. Mix mulhathi powder, tejpatta, laung and cardmom powder, javitri, roasted betel nut.

This is a best and delicious supari.

PAPAD KI SABJI

Ingredients-
8 papads, 2 cups sour curd, 3 green chilies chopped, 1 teaspoon mustard seeds, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander leaves, salt to taste, oil.
Method-
Cut papads into the pieces . Beat the curd . Heat the oil, add the asafoetida and mustard seeds. When they stop sputtering , add the green chillies, turmeric powder, red chilli powder. Add curd with little water and papads pieces. Mix well and cook then bring to a boil Now add salt to taste.
Serve hot with coriander leaves sprinkled over the top of the sabji.

ALMONDS HALWA(BADAM- HALWA)

Ingredients-

2 1/2 cups almonds peeled and chopped, 1 cup ghee, 1 cup milk, 2 1/2 cup sugar, 1 teaspoon cardamom powder, 1/4 teaspoon saffron, silver varkhs.

Method-

Grind almonds with little milk . Heat the ghee in a heavy vessel and add the almonds paste on the low flame till golden brown. Add sugar and milk . Cook till thickening. Remove from the stove and mix cardamom powder and saffron.

Sprinkle almonds and silver varkh before serving in a bowl.