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January 15, 2004
Desi delights
Ingredients:
50 grams brinjal
1/2 kg curd (beaten)
1/2 kg flour (bajra)
250 grams seasoning garlic
250 grams oil or ghee small packet butter
salt to taste
Method:
Peel and trim garlic and keep aside.Put 2 tbsp oil and a pinch of salt in flour and work with your fingers to form dough. Now make 4 roties and roughly chop the roties.
Rub some oil on brinjal and place on tuwwa to roast. Cover the tuwwa. After 10 minutes when it is done dip in cold water and remove the skin. Now chop the brinjal with a sharp knife and mix it in beaten curd.
Heat oil and butter in a big sauce pan, add garlic, stir for 4-5 minutes. Add roughly chopped roti and mix well. Remove. Place the roti in tray and brinjal curd in a bowl.
Goondh pak
Ingredients:
750 grams ghee
1/2 kg flour (wheat)
1/2 kg jaggery (gur)
1/4 kg khoya
100 grams goondh
1 tbsp poppy seeds
1/2 cup coconut powder
1 tsp cardamon powder
1/2 tsp jaifar powder
1 cup almonds and pistachios roughly chopped
Method:
In a pan heat 250 grams ghee and fry goongh on low heat till it pops. Remove. In another pan heat 250 grams ghee and roast flour on very low heat till it exudes an aroma and becomes smooth. In the third pan again heat the remaining ghee, add jaggery till it melts and starts boiling from the edges. Add khoya and stir continuously until smooth. Remove. Combine flour, jaggery, khoya mixture, goongh and the other remaining ingredients very well. Grease the tray, pour the mixture on to it. Scatter the top with the remaining almonds and pistachios. When it starts to cool cut into square pieces.
Methi ka sag
Ingredients:
250 grams flour (bajra)
1 dozen small bunches methi
1/2 cup oil
1 onion sliced
2 tomatoes sliced
5 cloves of garlic sliced
1 tsp ginger paste
1/2 tsp roasted zeera
1/4 tsp turmeric powder
1 tsp red chilli powder
salt to taste
Method:
Trim the methi and wash very well. Heat oil in a pan, fry onion and garlic slices with zeera, add methi and all the other ingredients; cook for 5 minutes. Remove. Makes 2 roties. Serve with roti.
Walnut delight
Ingredients:
1 cup walnuts roughly chopped
1/4 cup almonds roughly chopped
1 kg milk
1 cup khoya
1 cup sugar
1 cup ghee
1 tsp cardamon powder
a pinch of saffron
Method:
Boil milk with sugar and saffron and keep aside. Melt ghee in a pan add khoya and cardamon powder. Stir continuously, after 10 minutes pour boiled milk and walnuts. Saute till it becomes a halwa consistency and leaves the sides of the pan. Garnish it with almonds.
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