Mathri

Mathri

Ingredients:-
1 glass maida(purpose flour)
1/4 glass suji(rava or semolina)
2 tbsp ghee or oil
1 tsp carom seed(ajwain)
salt to taste
warm water
oil for fry


Method:-
1.Mix the flour,salt,ajwain(carom seed)in a bowl.
2.Add the ghee and rub.Add sufficient warm water and bring together into a hard dough. .
3.Divide the dough into balls and roll out all the balls.cut any shape by any lid and Prick with a fork.

4.Heat the ghee / oil in a kadhai or deep-frying pan.
5.Deep-fry on medium heat till golden and crisp.

6.Drain and place on an absorbent paper.Cool completely.Store in airtight tins.

Moongthal(Mohanthal)

Moongthal

Ingredients:-
1 glass gram flour(besan)
2 tbsp melted ghee
3 tbsp warm water
Ghee for fry
for sugar syrup
1/2 glass water
1 1/4 glass sugar powder
for garnish
4-6 finely chopped almond
4-6 finely chopped cashew
4-6 cardomom(peel & grind)
Method:-
1.Seive besan in a bowl. Add  ghee and mix it well. Knead it by adding water into the mixture to make a dough.

2.Make small-small balls from basen dough then heat ghee in a pan and fry these balls both of side on low flame.
3.When these balls become bake properly then take out from ghee and break down these balls.

4.Grind these balls and filter by sieve
5.For sugar syrup:- water and sugar take in a pan and boil it.now sugar sypur is ready
6.Now sugar syrup mix in the grind basen very well.
7.Take a plate,grease it well and spread the mixture evenly onto it.Garnish it with chopped almonds,cashew and cardmom.

8.After 1 hour you can cut the sweet into small small pieces according to your wish. Mohan Thal is ready to eat and serve.

Tamarind chutney

Tamarind Chutney

Ingredients:-

1/2 lb tamarind, seeded
2 1/2 cups sugar
2 cups boiling water
1 tsp salt
1/2 tsp black salt
1/2 tsp red chili powder
1/2 tsp cumin powder
Method:-

1.Break the tamarind into small pieces and soak in hot boiling water for one hour.
2.Mash it properly into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3.Add sugar to the pulp mix well and boil it then add salt red chilli powder,cumin powder then mix again well and taste.
4.Add more sugar,salt as needed.
5.Chutney can be refrigerated for two to three months.

Aloo Tikki with chole

Aloo Tikki

Aloo tikki
Ingredients:-
6 boiled potato
3-4 tbsp bread crumbs
oil for fry
salt to taste
 Method:-
1. Grated the potatoes and mash well.
2. Make small ball of the mash potatoes by placing in between your palm then press it to flatten a bit.

3. Heat oil in a pan and fry this flatten ball on medium flame.Once golden brown,flip it to cook on the other side.

4.Tikki is ready.you can eat with chole,drizzle of dahi(yogurt),tamarind  chutney,cilantro chutney(coriander chutney)chopped onion and cilantro leaves.

Chole
Ingredients:-
1 glass soaked chole(kabuli channa soaked overnight)
1 1/2 glass water
1 chopped onion
1 tomato of puree
2 chopped green chilli
1/2 tsp cumin seed
1 pinch asafoetida(heeng)
cilantro (coriander leaves)
1 tsp red cilli powder
1 tsp chole masala
1/2 tsp garam masala(optional)
2 cloves
1/2"bay leaf
2 tbsp oil
salt to taste

Method:-
1.In a presser cooker add Chole, 1 1/2 glass of water, with little bit of salt .Cook Chole upto 3 whistles.
2.Heat oil in a Kadai and Add the cumin seeds,asafoetida,cloves,bay leaf and  fry for 1-2 seconds.
3.Add green chilli ,chopped onion and fry till it becomes pink color and fry in medium flame till oil separates from it.
4. Add chilli powder,chole masala and add the tomatoes puree and keep stirring.
After that add salt
5.Add the Chole along with the water and cook till its gravy thickens.
6.Remove from fire and garnish with coriander leaves and garam masala and keep it aside.