Chakri Samosa.

सामग्री:
१. मैदा - 2०० ग्राम
२. गी - २५ ग्राम
३. नमक - स्वादानुसार
४. उबला आलू - २०० ग्राम
५. मिर्ची - १/२ चम्मच
६. पीसी धनिया - १/२ चम्मच
७. गरम मसाला - १/२ चम्मच
८. खटाई - १/२ चम्मच
९. साबूत जीरा - १ चुटकी
१०. तेल तलने के लिए.
११. अर्रारौत. (गर्मी के मौसम में, आलू में मिलाने के लिए ).

विधि:

१. मदे में घी और नमक मिला कर कडा सान लें.

२. आलू को कद्दूकस कर ले और उसमे सब मसाला मिला लें.

३. पहेले एक परत १२ इंच की मैदे की बेल लें.

४. उसके उपर आलू की पीठी रख कर, उसके ऊपर polythene रख कर बेल लें.

५. polythene हटा कर उसको roll करलें.

६. अब उसको २ c.m. काट लें.

७. कड़ाई में तेल  गरम कर लें.

८. अब कटे हुए समोसे तल लें.

9. धनिया की चटनी के साथ इसे परसें. 

Vegetable stir fry

Preparation time : 45 Mins
Cooking time: 30 mins
Serving : 2

Indigrents: I used following vegetables however one can use any vegetables.

Onion big - 1 ( could be spring onion - 2)

Garlic - 2 clove, minced

Broccoli - 1/4 cut into small pieces and cleaned
Capsicum green - 1/2 cut big pieces
Mashroom - 4 cut in pieces
Capsicum red - 1/2 cut big pieces
Capsicum yellow - 1/2 cut big pieces
Carrot - 2 cut in round pieces

Chinese Cabbage - 1/4 cut into leafs.

Spinach - 5-6 leafs.

Beans - 2-3

Corn starch - 2 spoon

Ajinomoto - pinch

Vegetable stock - 2 cups

Peanut oil - 1 tbs (or any other oil of your choice)

Soy sauce - 2 tbs

Red chili paste - 1 tbs

Sesame oil - 1 tbs

Preparation method:

Half cook vegetables:

1. Boil 1 ltr water in a big pan.

2. Put Broccoli, green beans and carrot for 8 mins and take out.

3. Put all hard vegetable like capsicums for 3 mins and take out.

4. Keep all aside.

Prepare sauce:

1. In vegetable stock add soy sauce and Sesame oil.

2. In another cup prepare corn starch sauce. With 8 spoons of water add two spoon of corn starch.

3. Keep both sauces ready.

Main preparation:

1. In a big fry pan add two spoons of oil and heat it on full flame.

2. Once oil is heated add garlic. Make it light brown.

3. Add onion to it and mix it.

4. Add mushroom and cook for 1 min.

5. Add all half cooked vegetable to it.

6. Cook for 2 mins and keep stirring at high temperature.

7. Add greens. Spinach and Chinese cabbage. Cook for another min.

8. Add red chili paste, or white pepper.

9. Add soy sauce veg stock.

10. Add ajinomoto.

11. Cook for another 2-3 min

12. Now to make it thick add corn starch sauce.

Make sure vegetables should not be fully cooked, you should feel the crispiness of vegetable. That makes the best vegetable stir fry.

http://www.youtube.com/watch?v=VjuG82QzTEI

http://www.youtube.com/watch?v=6mhA-DSFv44&feature=related

Egg poppers

Ingredients:

Egg 1
Onion - 1
Mother dairy chees popper -1
Oil for fry
Salt as per taste
Black peepers powder

1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.

2. Mix finely chopped onions to it with peppers and salt.

3. Heat non stick fry pan and put enough oil for shallow fry.

4. Use a big spoon to put some egg mixture on the frypan and before it fry fully put a piece of popper chees At the center of omelet.

5. Now fold corners of the omelet to the center to cover chees. Fold from all sides and turn around. Cook till it become golden brown from both sides.

6. Take out on the plate and remove excess oil before serving.

7. Serve it with green chutney.

Brinjal (Baigan) Jhol curry.

Brinjal Jhol:

It is simplest curry without much spices. It can be used during fastning when we do consider to eat one time without onion and garlic. This is one of my mother recipe which I like from my childhood. This will go best with puri or phulka.

Serving - 3

Ingredients:

Small or long seedless brinjal (baigan) - 5
Patato - 2 big
Tomatoes (use desi) - 4
Peas - 1/2 cup
Green Chillies - 1
Methi seeds - 1/2 tsp
Heeng (Asafoetida) powder - 1/4 tsp
Dhaniya (Coriander) powder - 1.5 tsp
Turmeric powder - 1 tsp
Salt - 2 tsp or as per taste.
Red chilli powder - 1/2 tsp (or as per taste)
Amchur - 1/2 tsp (if you are not using desi tomatos)

Preparation time : 30 mins

1. Cut baigan and potatoes in small pieces and soak them into water. Cut tamatos in small pieces.

2. Add peas also into the water.

3. Put some oil into fry-pan once it is fully heated, add heeng and methi seeds. Note** don't leave methi seeds for long in oil otherwise it will bitter the taste. Drain out all water from the soaked vegitables (potatoes, baigan and peas). Put into fry pan when methi is done (just after 5-6 secs).

4. Mix well all the vegitables see all have atleast one coating of oil. Now add salt. If you have enough oil (or excess oil which is good enough for boil the vegitables) then cover the fry pan with the lid otherwise add some water and then cover the fry pan with lid. leave fry pan at medium temp. Check after 10 mins if Potatos are ready. take out one potato peice and taste it check for salt also.

5. Once potatos are ready then add tumric powder, dhaniya powder, chilli powder and green chili. Mix it well and wait for 2 mins. Now add tomatoes and mix it well. If you want to increase the water you can increase it now and cover the pan with Lid cook it for 15 mins. Check in between if water dries out add some water. At last add amchur (if not using desi tomatos) cook for another 1-2 mins then your curry is ready.

Eat it with puri or phula you will definately eat like a pig.

Phara - My mother recipe

Phara : Soft wheat dumplings (stuffed with veg, stuffed with jagri and plain) dipped in Lentil.

Preparation time: 1hrs 30min.
Serving: 4


1. Veg filling for dumplings : Take following vegetables carrots (4 large) , potatoes(2), cabbage(0.25,1/4th), cauliflower(0.24,1/4) and spinach(100g). You can take any other vegetables as per your choice for filling. I would grate carrots, cabbage and and cut other vegitables in very small peices. Prepare it as normal sabzi. Put some oil in fry pan, add zeera ones heated, now add spices (turmeric powder(1tsp), coriander powder(2 tsp), salt as per taste), add all vegitables. Fry it till it dry and brown, now add amchur 1 tsp and garam masals 1/4 tsp. Mix it very well, and keep it aside till it become cold.

2. Prepare wheat flour dough as same as for roti or puri. Roll dough to small roti, add some veg fillings and fold it like "gujiya". Wet the corners and fold it, keep it aside. Make it around 8-10 and cover it with wet cotton cloth.

3. Use same dough and add some jagri and flod like Gujiya. Fold it differently so that you can distinguse between sweet and veg dumpilngs. Make it around 4-6.

4. Make some roti (not cooked) from the dough, make it around 8-10.

5. For Making Dal: Soacked Chana dal (1 cup) and Arhar dal (1 cup), mix it and boil it in pressure cooker. Make is just like normal tadka dal but keep it more water. We used to add temrid, and chilli. Also we do tadka with musterd seeds.

6. Once Dal is ready, while it is boiling put all dumplings and rotis in the dal. And boil it for 10-15 mins while they becom soft.

7. Serve it hot and put some ghee. Many people don't like spicy so I make special tadka of ghee and chill and put on the top of it and mix it.

Mithai Chat

Have you ever receive too much sweets at your home during festival season. And after some time you got bore eating same sweets again and again. Here is the recipe which can make your sweets more interesting. It is simple, cut small pieces of all sweets or leftovers and do tawa fry :-). Mix as much as you can. Don't put any Bangali Sweets.

No, it is not a joke, it really looks awesome. It works best with following sweets

1. Khoya sweets
2. Laddu
3. Gulab Jamun
4. Any kind of Peda
5. Petha in small pieces.

Add any non-bangali sweets.


Put some ghee at the center of the tawa (not much as all sweets contains oil or ghee), burn it hot and put all cut sweets, don't crush it like halwa but mix it well.

Vodka Pani Puri

Are you lover of pani puri/puche and also voadka lover but hate the taste of vodka?

Try this add 60ml Smrinoff in 200ml of pani puri pani and add with puri.