Dawat: Mouthwatering dishes

Stuffed Tandoori Aloo

Contents:

Potato (medium size) No. 3, cottage cheese 100 gm, broken cashews and dry red grapes 10 gm, drained curd 50 gm, onion-garlic, crushed red chillies and salt – to make a 'marinade' for dipping these ingredients, in addition Cumin seeds, oil for frying.

Method:

Peel the potato and remove the center of the potato with a peeler. Deep fry the potatoes in oil. Make the 'stuffing' for filling it as follows. Thin slices of cottage cheese and potato 'stuffing'.

Add turmeric, cumin and salt to taste.

For dipping, make a 'marinate' of crushed green chillies, drained curd, crushed garlic, oil and salt.

Deep fried potatoes are 'stuffed' (stuffed) with 'stuffing', dipped in 'marinate' and cooked in tandoor.

Creamy pearl

Ingredients: 8-10 fresh pearls, 100 grams of sugar, slightly green color, 8-10 melted biscuits, 4 spoons of cream, 3 spoons of brown sugar, a little rose essence.

For decoration : Colored candy or toffee.

Method: Peel the parval, make a long slit in the middle and remove the pulp. Be careful not to break the beads. Now steam them until they become slightly puffy.

Make sugar syrup in a pan and take it off the heat. Add a little green food coloring if desired. So that the pearls appear to have a natural green color. Now dip the pearls in the syrup and gently stir them with a wooden spoon. This will make the pearls syrupy. Leave them in the syrup. Keep stirring occasionally.

Meanwhile, crush the biscuits. Beat the cream and brown sugar together slowly. Mix half of this cream with biscuit crumbs and leave the rest for decoration. Put essence in it too.

Fill all the circles evenly with the prepared biscuit mixture. Then let them cool in the freezer. Before serving, spread cream on the pearls and decorate with colorful candies.

Potato Onion Subji

Contents:

"Baby" potato 100 g, oil 25 g, fenugreek 25 g, onion 20 g, tomato 20 g, vegetable gravy 25 ml. Coriander leaves 15 grams.

Method:

Peel the potatoes and deep fry them in oil. Chopped onions, crushed ginger-garlic, tomato. Make 'kanda masala' by frying these items. Add these spices, fenugreek seeds, vegetable gravy, potatoes and keep it on heat till done. Garnish with chopped coriander leaves.

Rice crisp packets

Ingredients: 2 cups of rice flour, 2 cups of boiled rice, 1/2 small spoon of ajmo, 2 large spoons of oil, pinch of salt, 1 cup of boiled mugwort, 1 large spoon of ginger-garlic and green chili paste, 2 large spoons of roasted chickpea flour, 1 chopped onion, 1 chopped tomato, 1 tsp red chilli powder, 1 tsp salt.

Method: Add oil, salt, ajmo and boiled rice to the rice flour and make a stiff dough with hot water. Roll a small thin roti and place 1 tablespoon of the filling mixture in the middle. Make a packet by folding it from all sides, fry on low heat, add sauce and serve.

Crispy Raviolis

Ingredients: 2 cups of flour, 2 tablespoons of oil, 1 cup of boiled and mashed mung beans, 1 chopped green chili, 1 chopped onion, 1/2 tsp salt, 1/2 tsp ground black pepper.

Method: Put oil in the menda and tie it loosely. Make 2 loas and spread the rotis evenly. Mix the dal and all the spices. Spoon the dal mixture 2 inches apart on a roti. Then place the second roti on top of it. Cut square raviolis with a single-edged spatula. After that, cook it in boiling water for 15-20 minutes and put it in a jar. Roast the raviolis on both sides on a non-stick pan and serve with the sauce.

Dudhpak of Talsev

Contents:

2 big spoons of flour, 2 big spoons of flour, 3 big spoons of ground sesame seeds, 1/2 liter of milk, 1/2 cup of sugar, 1 big spoon of roasted sesame seeds, 2 big spoons of grapes, few chopped pistachios, pinch of saffron.

Method: Mix flour, flour and 1 tablespoon of ground sesame seeds and make a stiff dough. Save it from the stack. After that put the sev in some fried milk and heat it. When the milk becomes thick, add sugar, ground sesame seeds, raisins and roasted sesame seeds.

Garnish with pistachios and saffron and serve cold or hot.

Handfuls of flour as well

Ingredients: 1 cup rawo (semolina), 1 cup flour, 2 tablespoons pure ghee, 11/2 cups powdered sugar, 1/2 cup grated paneer, 2 tablespoons sweet potato seeds, 1 teaspoon large cardamom seeds, 2 tablespoons Grapes, 2 tbsp chopped almonds, enough oil for frying.

Method: Add ghee to semolina and flour and knead it smoothly. Make loa and fry in hot oil. Break and eat when cool. Heat 1/2 cup oil and fry the sugar mixture well. Add paneer when golden. Turn off the heat and mix the fruits and make muthiya. Serve chilled.

- of Jyots