POTATO CHIPS

http://ourindianreceipes.blogspot.com/

Ingredients:
Big size Potatoes - 4
red chilli powder - 1tsp
turmeric powder a pinch
salt to taste
oil for deep fry


Method:
Slice the potatoes into thin long pieces using chips slicer or processor. Add 1tbsp salt and soak in water for 10 minutes. Dry it on a large sheet of paper or cloth. Once it is dried, then deep fry in oil until it turns crisp. Add red chilli powder and turmeric powder, salt and mix well.

PURIS

INGREDIENTS:

Maida / all purpose flour - 1 cup

wheat flour - 1 cup

ghee/butter - 2tbsp

salt -1/2tsp

sugar-1/4tsp

oil for deep frying

Method:

In a bowl, mix flour,butter or ghee, salt and sugar and mix well. Now add the water and mixing and kneading until a stiff dough has formed. cover and set aside for 20 - 30 minutes. Divide the dough into small lime size portions and make the balls. Flatten the ball into a round cake. Roll out the puris to about small disc size. Heat the oil and fry the all puris. Serve with aloo ki bhaji / any curry or chutney.

MIXED VEGETABLE MASALA / CURRY

Ingredients:

Potatoes - peeled and diced

carrots - scraped and diced

beans - chopped tomatoes - chopped

peas - 1 cup

onion - finely chopped

greenchillies - 2-3

ginger paste
garlic paste

turmeric

coriander - 1tbsp

chilli powder - 1tsp

cumin powder - 1tsp

garam masala - 1tsp

oil - 4 tbsps

water

salt to taste

Method:

Heat the oil and fry the onions they are lightly browned. Add the ginger and garlic and fry for a minute. Add the tomatoes, green chillies and fry for 2-3 minutes.Add the turmeric,chilli powder, coriander and cumin powder. Add the vegetables and fry for few minutes. Then add the water and garam masala and mix well. Cover and cook until the vegetable are tender. Stir in the coriander leaves and remove from heat. Serve with chapati, roti, naan or parotha.

ONION BAJJI

Ingredients;

Onions - large, sliced into half rings
green chillies -2, finely chopped
Besan /chick - pea flour
chilli powder - 1tsp
cumin powder - 1tbsp
coriander powder - 1tsp
rice flour - 1tbsp
pinch of baking soda
salt to taste
oil for deep frying

Method:

In a bowl mix all the ingredients besan, greenchillies, chilli powder, cumin powder, rice flour, 2 tbsps of hot oil , salt and soda mix well. Now add the sliced onions and little water and mixing until a soft but thick batter is formed and the onions are coated with this batter. Heat the oil (using a big spoon put in as many small amounts of the onion batter as the pan.) And fry for outside turns golden brown and crisp. Drain the bajjis on absorbent paper.

GULAB JAMUN

Ingredients for dough:


All purpose flour or maida - 2tbsps
Semolina or soji or rava - 2tbsps
Khova or khoya - 500gms
Baking soda or baking powder - 1/2tsp


Ingredients for Syrup:


Sugar - 21/2 cups
Water - 2 cups
Kewra water (drops) -1/4tsp(optional)
Saffron a pinch or little
Cardmom powder -1/4tsp


Preparation Method:


1. Make the syrup, take a wide and deep saucepan, put sugar and water boil to 7-8 or more minutes till the syrup turns lightly chage the colour. Then add cardmompowder, kewrawater and saffron mix and keep aside.
2. Mix khova, maida and semolina and soda mix all well and add a little water or milk, knead to a smooth,soft dough like consistency. Let it stand for only five minutes.
3. Then form small balls and smoothen by rolling between your palms. Put a little sugar in the centre of each ball,seal and roll into balls again.
4. In a frying pan heat a oil or ghee , then deep fry all balls on a low flame until golden brown or more.Remove the balls with slotted spoon. keep aside.
5. When slightly cool. Put into the sugar syrup.
6. Serve after 30minutes or 1 hour ,hot or cold.