Bedmi puri

Posted on March 3, 2009. Filed under: Rotis/paratha/puri | Tags: , |

Makes: 20-25 Puris

�250 gms Maida (refined wheat flour)
�2 tbsp Oil
�Oil for frying
�For masala paste
�50 gm Mung dal (green gram lentil)
�1 tsp Salt
�2 Green onion
�1/2 tsp Red chilly powder
�2 Green chilly
�1/2tsp Garam masala
�1/2 tsp Dhaniya powder
�1″ piece Ginger
�Coriander leaves (finely chopped) for flavour

�Grind all the ingredients together to make the masala paste. Put 2 tbsp. of oil in maida, add the masala paste and make a dough adding water, if required. Now make 20-25 balls of equal size and flatten it to puris. Deep fry in oil. Serve hot.

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Meetha pooda

Posted on March 3, 2009. Filed under: Snacks | Tags: , |

• 4 Cup flour
• 1/2 Cup yoghurt
• 2 Cup sugar
How to make Meetha Poodas:
Combine all the ingredients to make thick batter. You can use little water if required.
Cover it for 2 hrs till the sugar gets dissolved and batter turns soft.
Prepare small, oval shaped balls.
Heat oil and fry the balls on medium flame till reddish.
Remove when done and transfer on a blotting paper to absorb excess oil.
Serve hot with yoghurt.
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Lauki burfi

Posted on March 3, 2009. Filed under: Sweets | Tags: , |


� 2 Cups grated lauki
� 1 Litre milk
� 1 Cup khoya
� 1/2 Cup sugar
� 4 Elaichi
� 1/4 tsp Green color


1.Boil the milk.
2.Grate the lauki.
3.Drop the grated lauki in boiling milk.
4.When half of the milk is left, add khoya, sugar and color.
5.When the froth starts leaving the side of the vessel, transfer it in an aluminium tray.
6.Add elaichi now and garnish with dry fruits.
7.Cut it into pieces after an hour.
8.Lauki Ki Burfi is ready.

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Khari pudi

Posted on March 3, 2009. Filed under: Snacks | Tags: , |


2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. Ajwaeen (omam ) seeds
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
Salt to taste
Some dry flour for dusting
Oil to deepfry


Mix together plain flour and 1/4 cup rice flour.
Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
Add enough water to make a not too soft pliable dough.
Take a pingpong ball sized lump, shape into ball, roll.
While rolling use dry flour for dusting.
Roll into a large chappati. Apply ghee on top with back of spoon.
Sprinkle some rice flour all over.
Starting from one end, roll into a tight swiss roll.
Cut into 3/4″ to 1″ thick slices.
Take one, roll over it lightly once or twice only.
The pudi shoud just flatten enough to stay together.
Do not roll to make thin again.
Place on a clean cloth, to dry a bi.
Keep aside. Repeat till all dough is over.
Heat oil in a heavy frying pan.
Let in few pudis at a time in hot oil.
Fry on med. To low flame till very lightly golden.
Flip sides and repeat above.
Drain and keep aside to cool.
Cool completely before storing.

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Aloo kachori

Posted on March 3, 2009. Filed under: Chaat | Tags: , |

Ingredients for Aloo Kachori

Green peas – 2 cups

Baking soda – 1 pinch

Chopped coriander leaves – 1 cup

Grated coconut or Dessicated coconut – 1/3 cup

Ginger – 1 1-inch piece

Green chilli – 4

Lemon juice – little

Salt – to taste

Potatoes – 7, medium

Bread – 3 slices

Cornflour – as needed to coat

Oil – as needed to deep fry

Method for making Aloo Kachori

Blend ginger and chillies, add a little salt and keep aside. Grind peas in food processor into coarse bits. Add a pinch of baking soda to preserve the green color. Fry mashed peas in a little oil on medium heat, stirring, until slightly soft. Let it to cool down. Add the coriander to the peas. Add grated coconut. Add ginger-chilli paste, a little lemon juice and salt to taste. Boil potatoes until tender, and mash. Soak breads in water, squeeze, and add to potato. Add salt, ginger-chile paste, lemon juice to taste. Mix all together well. Put some of the potato mixture in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil into the hollow. Then add some of the pea mixture, and cover with the potato mixture around it to make a ball. Roll the ball in a little cornflour. Heat oil in a deep pan and fry the kachoris. Serve immediately with a dip, chutney or ketchup of your choice.

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Khoya burfi

Posted on March 3, 2009. Filed under: Sweets | Tags: , |

Preparation Time :
Cooking Time : 30-40min
Serves / Makes : 15

khoya-200gms0r 1ltre milk
allpurpose flour-100gm
pistacios-finely chopped

Dissolve saffron in the 1tsp milk.keep a side.
If you use khoya:add sugar&continuously stir on the medium heat untill the mixture thickens.
Add cardamoms powder&saffron,
let it cook for ½min.
Transfor immedietely to a greased plate.
Allow to set for 2 min.
garnish with nuts,cut them desired shaped pieces.
OR use decorative moulds.
If you use milk:cook the milk till it becomes ½ quantity(almost creamy).
then you can follow the same process as above.
User Comments & Tips
Instead of khoya you can use “cottage cheese-ricotta”
available in the supermarkets.
in India we can get readymade “kova”in mithai bhandaars.
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Badam puri

Posted on March 3, 2009. Filed under: Rotis/paratha/puri | Tags: , |

2 cups All-purpose flour
2 cups sugar
1 cup ghee
1 tsp. cardamom powder
1 tsp. saffron, crushed
Oil for – frying
1 tbsp. cashew nuts, chopped
1 tbsp. almonds, chopped

1 tbsp. dry coconut pieces

Heat little ghee in a pan, fry nuts and coconut pieces till light brown and keep aside.
Mix sugar, water and make a syrup. Add cardamom powder and keep aside.

Put ghee to the flour and add saffron powder to it. Add water and make a soft dough.
Take a small sized ball of dough and roll into a round shape, then fold it into half and half like cone.
Fry these triangle folded pieces in the heated oil. Fry till golden color and remove it.
Dip these puris into the sugar syrup and then remove it on to a plate.
Decorate with chopped nuts and coconut.

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Bhang lassi

Posted on March 3, 2009. Filed under: Drinks | Tags: , , |

  • 2 cups water
  • 1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
  • 4 cups warm milk
  • 2 tablespoons blanched and chopped almonds
  • 1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
  • 1/4 teaspoon powdered ginger
  • 1/2 to 1 teaspoon rosewater
  • 1 cup sugar

Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.

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Mava kachori

Posted on March 3, 2009. Filed under: Sweets | Tags: , , , , , |

Jodhpur is famous for its mava kachoris. Rich dry fruit and mava (khoya) stuffed crisp deep fried kachoris are coated in sugar syrup. These kachoris are a welcome treat at any time of the day.
These sweet kachoris are often called “Gujjias” and are a “must have” for the Holi festival. You can store these for several days in an air-tight container.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Makes 6 kachoris.

For the dough (crust)
1 cup plain flour (maida)
2 tablespoons melted ghee
a pinch of salt
To be mixed into a filling
1/2 cup (750 grams) khoya (mava), grated
5 to 6 almonds, sliced
5 to 6 pistachios, sliced
1/2 teaspoon cardamom (elaichi) powder
1 tablespoon sultanas (kismis)
1 tablespoon sugar
a few saffron strands
For the sugar syrup
1 cup (200 grams) sugar
1/2 cup water
a few saffron strands
Other ingredients
ghee or oil for deep frying
For the garnish
a few saffron strands
chopped pistachios
For the dough (crust)
1. Combine all the ingredients and knead into a firm dough using enough water. Knead well for approx. 5 to 7 minutes.
2. Allow the dough to rest under a damp muslin cloth for 10 to 15 minutes.
3. Divide the dough into 12 equal portions. Keep aside.
For the sugar syrup
1. Dissolve the sugar in ½ cup of water and boil the syrup for 4 to 5 minutes.
2. Add the saffron and mix well.
How to proceed
1. Divide the filling into 6 equal portions.
2. Roll out each portion of the dough into a 75 mm. (3″) diameter circle.
3. Place a portion of the filling in the centre of one dough circle. Cover with another dough circle and seal the ends completely using a little water (refer to the first diagram below).
4. Turn the edges of the kachori (as shown in the first diagram).
5. Repeat for the remaining dough circles and filling to make 5 more kachoris.
6. Deep fry the kachoris in hot ghee over a slow flame till the kachoris turn golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
7. Drain on absorbent paper and allow the kachoris to cool slightly.
8. Dip the kachoris in the hot syrup. Drain and keep aside.
9. Serve garnished with saffron strands and pistachios.
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Bhang pakoda

Posted on March 3, 2009. Filed under: Snacks | Tags: , |

200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder

Peel and wash all the vegetables.
For the batter, sieve gram flour, soda bicarb and salt together. Add ajwain, red chilli powder, pomegranate seed powder and bhang seed powder. Add enough water to make a thick batter.
Dip the vegetables in the batter and deep fry on medium flame until light golden.

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