DAHI WADA
INGREDIENTS
- Split black gram skinless (dhuli urad dal) - 1 cup
- Salt to taste
- Asafoetida a pinch
- Cumin seeds - 1 teaspoon Oil to deep fry TO SERVE
- Yogurt, whisked and chilled - 2 1/2 cups.
- Black salt (kala namak) - 1/2 teaspoon.
- Shidhi-Vinayak Red chilli powder - 1 teaspoon.
- Shidhi-Vinayak Roasted cumin powder - 1 teaspoon.
- Sweet tamarind chutney - 1/2 cup.
- Fresh coriander leaves, chopped - 1/4 cup.
METHOD
Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.Heat sufficient oil in a kadai. Fry a small portion of the batter in hot oil to test if the batter holds well. Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. Fry till wadas are golden brown. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt,Shidhi-Vinayak red chilli powder,Shidhi-Vinayak cumin powder, sweet tamarind chutney and chopped coriander leaves.
PUNJABI SAMOSA ENTS
INGREDIENTS
- Refined flour (maida) - 1 cup
- Carom seeds (ajwain) - 1/2 teaspoon
- Salt to taste
- Olive oil + deep fry
- 5 - tablespoon For stuffing
- Potato, 1 inch cubes
- 4/5 - medium Green peas, boiled
- 1/2 - cup Olive oil
- 1/2 - cup Olive oil
- 2 - tablespoon Cumin seeds
- 1 teaspoon Ginger, chopped
- 1 inch piece
- Green chillies, chopped - 3/4
- Shidhi-Vinayak Red chilli powder - 1 teaspoon
- Dry mango powder (amchur) - 1 teaspoon
- Shidhi-Vinayak Garam masala - 1 teaspoon
- Salt to taste
- Fresh coriander leaves, chopped
- 2 tablespoon Sweet date and tamarind chutney as required
METHOD
Mix refined flour, carom seeds, salt and three tablespoons of olive oil in a bowl. Add water little by little and knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteen minutes. Heat two tablespoons of olive oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Stir and add Shidhi-Vinayak red chilli powder, dry mango powder, Shidhi-Vinayak garam masala powder and salt to taste. Stir well. Sprinkle water and cook covered for eight to ten minutes or till potatoes are done. Add green peas and cook for five minutes on low heat till dry. Add coriander leaves and mix well. When done, set the mixture aside to cool. Divide the filling into sixteen equal portions. Divide the dough into eight equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter elongated diskettes. Cut into half, apply water on the edges. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well. Heat sufficient oil in a kadai (wok) and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper. Serve hot with sweet date and tamarind chutney.
CHAWAL KE PAKORE
INGREDIENTS
- Cooked rice - 2 cups
- Oil for deep-frying
- Gram flour (besan) - 2 tablespoons
- Roasted peanuts, crushed - 1/2 cup
- Ginger, finely chopped - 1 inch piece
- Shidhi-Vinayak Chaat masala - 1 teaspoon
- Sdidhi-Vinayak Red chilli powder - 1/2 teaspoon
- Salt to taste
- Shidhi-Vinayak Coriander-cumin powder 1 teaspoon
- Fresh coriander leaves - 2 tablespoons
METHOD
Place rice in a bowl. Heat sufficient oil in a kadai. Add gram flour, peanuts, ginger, Shidhi-Vinayak chaat masala, Shidhi-Vinayak red chilli powder, salt and Shidhi-Vinayak coriander-cumin powder to the rice. Chop coriander leaves finely and add. Dampen your hands slightly, take small portions of the mixture and shape into round balls. Slide these balls into hot oil and deep fry till golden and crisp. Drain on tissue paper and serve hot.
JAIN PUNJABI CHOLE
INGREDIENTS
- Chickpeas (kabuli chana), soaked overnight - 1 1/2 cup
- Salt to taste
- Dried Indian gooseberry (amla) - 3/4
- Tea leaves - 2 teaspoons
- Oil - 4 tablespoons
- Cumin seeds - 2 teaspoons
- Green chillies, slit - 2
- Tomatoes - 4 medium
- Shidhi-Vinayak Coriander powder - 2 teaspoons
- Shidhi-Vinayak Red chilli powder - 1 teaspoon
- Pomegranate seeds (anardana), powdered - 1 tablespoon
- Fresh coriander leaves - 2 tablespoons
METHOD
Take chickpeas in a pressure cooker. Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt. Cook under pressure for four to five whistles or until the chickpeas are completely done and tender. Remove the muslin cloth bag. Puree three tomatoes and cut the remaining into one-inch cubes. Roast one teaspoon cumin seeds. Cool and powder. Heat two tablespoons oil in a pan. Add the remaining cumin seeds. When they begin to change colour add slit green chillies and sauté for a minute. Add tomato puree and sauté till oil begins to separate. Add Shidhi-Vinayak coriander powder,Shidhi-Vinayak cumin powder,Shidhi-Vinayak red chilli powder and anardana powder and sauté till oil separates. Add drained chana and mix well. Adjust salt and simmer for five to ten minutes. Take it off the heat. Heat the remaining oil in another pan. Add the tomato cubes and sauté for a minute. Pour this into the chana mixture and keep it covered for five minutes. Serve hot garnished with coriander leaves.
SHAHI DHINGRI MATAR PANEER
INGREDIENTS
- Button mushrooms, halved - 10/15
- Green peas, boiled - 1 cup
- Cottage cheese (paneer), cubed - 100 grams
- Oil to deep fry
- Onions, sliced - 2 large
- Cashewnuts - 10
- Ghee 6 tablespoons
- Green cardamoms - 3
- Black cardamoms - 1
- Cloves - 3
- Cinnamon - 1 inch stick
- Black peppercorns - 6/8
- Bay leaf - 1
- Mawa (khoya), grated - 1 1/2 tablespoons
- Turmeric powder - 1/4 teaspoon
- Red chilli powder - 1 teaspoon
- Yogurt - 1/2 cup
- Coriander powder - 2 teaspoons
- Cumin powder - 1/2 teaspoon
- Salt to taste
- Fresh cream - 3 tablespoons
- Garam masala powder - 1 teaspoon
METHOD
Heat sufficient oil in a kadai and deep fry the sliced onions till well browned. Cool slightly and grind into a fine paste. Grind cashewnuts into a fine paste using water.Heat ghee in a pan, add green cardamoms, black cardamom, cloves, cinnamon, peppercorns and bay leaf. Once they crackle add mushroom pieces and sauté. Add khoya/mawa and sauté for two minutes. Add brown onion paste, cashewnut paste and sauté. Add turmeric powder, red chilli powder and mix. Add yogurt, mix well and cook for two to three minutes. Add coriander powder, cumin powder and salt. Mix well. Add boiled peas and cook for three to four minutes. Add fresh cream and mix. Add paneer cubes. Sprinkle garam masala powder, mix and serve hot.
