Puran poli

Preparation time: 20min

Puran Poli- A classic indian sweet preparation will add on to your celebrations.

Puran poli

Ingredients:

  •  Channa dal (Bengal gram) –  1 cup (soaked in water for 4 hours)
  • Jaggery – 1 cup
  • Maida (Refined Flour) – ½ cup
  • Wheat flour – ½ cup
  • Ghee (Clarified Butter) – 3 tbsp

Procedure:

 Filling:

  • Keep the soaked channa dal in cooker for one whistle.
  • Grind 1 cup of jaggery to make powder.
  • Heat 3 tbsps of ghee in a pan and add jaggery. Stir for 2-3 min till it gives a thick consistency. Turn off the flame.
  • Grind the cooked channa dal. Take it into a bowl. Mix it with jaggery .
  • Shape them into small balls. Now, the filling is ready.

Outer Layer:

  • Take a mixing bowl, add ½ cup maida, ½ cup wheat flour and knead it well.
  • Keep it aside for 10 min.
  • Then divide the dough into small portions and make into balls.
  • Flatten the dough ball a little so that the filling sits perfectly into it. Cover the filling completely with the dough.
  • Again flatten it with a rolling pin so that the filling inside is spread uniformly. Roll them into medium sized rotis.
  • Heat the Roti pan. Put ghee and roast the rotis on both the sides. Nice brown spots appear on rotis when done.
  • Apply ghee on both the sides and serve.

Rangeen rice

Serves: 4 ; Preparation time: 45min

The surprising combinations used in layers works extremely well. The coconut milk flavour is difficult to resist.

3 layers in Rangeen rice
Top view of Rangeen(Colourful) rice

Ingredients:

  • Basmati Rice – 2 cups
  • Coconut milk  – 1 cup
  • Mixed vegetables (Carrots, Red and Yellow bell peppers/capsicum, Beans) – 1 cup
  • Finely chopped Onions – ½ cup
  • Finely chopped green chillies – 2No.s
  • Cumin seeds – 1 tbsp
  • Pepper powder – ½ tbsp
  • Pudina (Mint leaves) – ½ cup
  • Schezwan masala – 3 tbsp
  • Tomato ketchup – 2 tbsp
  • Garlic – 3 cloves
  • Ginger paste – ½ tbsp
  • Vinegar – ½ tbsp
  • Oil
  • Salt for taste
  • Coriander leaves – for garnishing

Procedure:

  • Wash the basmati rice well before cooking. Take 2 cups of basmati rice with 1 cup of coconut milk and 2 cups of water. Cook it in a pressure cooker.
  • Cut the vegetables into small pieces.
Vegetables cut into small pieces

 Layer 1: (White Layer)

  • Heat oil in a pan. Add ½ tbsp cumin seeds, ½ tbsp vinegar, green chillies, chopped garlic cloves, ½ tbsp ginger paste. Stir it 1 min.
  • Add chopped onions, ½ tbsp pepper powder and sauté it for 1 min.
  • Add all mixed vegetables (Carrots, Red and Yellow bell peppers/capsicum, Beans) and fry until they are cooked well.
  • Add salt as required and take into a bowl.
  • Take the cooked rice and divide into 3 portions.
  • Take first portion of cooked rice and mix well with already fried vegetables mentioned above.
  • Layer 1 is done.

Layer 2: (Red Layer)

  • Heat oil in a pan. Add cumin seeds, chopped onions and stir it for a min.
  • Add 3 tbsps Schezwan masala and ½ cup water.
  • Add tomato ketchup and salt. Stir it well. It gives a tangy look when it is done.
  • Red food colour can be added for a blemishing look. (optional)
  • Take this tangy semi-liquid in a bowl and mix with second portion of cooked rice.
  • Second layer is ready.

Layer 3: (Green Layer)

  • Grind pudina leaves and green chillies into a fine paste.
  • Heat oil in a pan. Add the green paste and stir it for 2 min.
  • Add salt and take in a bowl.
  • Take third portion of cooked rice and mix it with the green paste.
  • Third Layer is done.

Arranging the layers:

  • Take a serving bowl and put the green layered rice and flatten it by pressing inside the bowl.
  • Put the Red layered rice on top of green layer and flatten it.
  • Finally add the white layer on top of red layer and garnish it with coriander leaves.

3 Layered Rangeen rice is ready to serve. 🙂

It can be served with Onion-Raitha.

Besan Laddoo

 Preparation Time: 15 min

Sweetness is one of the five basic tastes and is almost universally regarded as a pleasurable experience. In comparison to other flours, Gram Flour (besan) has a relatively high proportion of protein.

Ingredients:

  • Besan (Gram Flour) – 1 cup
  • Ghee( Clarified Butter)- 1 cup
  • Cashewnuts – 1/2 cup
  • Castor sugar – 3/4 cup
  • Elaichi (Cardamom) Powder – 1/4 tbsp

Besan Laddoo

 

Procedure:

  • Heat ghee in a pan and add Gram flour(besan).
  • Keep stirring besan constantly until the colour of it turns into a shiny brown.
  • Take the shiny brown besan Powder in a bowl. Add 1/4 tbsp elaichi powder, 3/4 cup castor sugar.
  • Let it cool.
  • Divide into portions and shape them in form of laddoos  and serve.

Note: 

  • Store in an air tight container

Crunchy Paneer-Rolls

Serves 4 ; Preparation time: 20 min

It is a very simple and yummy moonlight snack.

Fried crunchy paneer rolls

 

panneer rolls before frying

 

 

 

 

 

 

 

 

 

Ingredients For Grinding:

  • Bread slices – 4 no.s
  • Cashewnuts – 1 tbsp
  • Raisins – 1 tbsp
  • Chat masala  – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Cornflour- 3 tbsp
  • salt for taste

Step-1 Grind all these and keep it aside.

Ingredients for Green chutney:

  • Pudina (Mint leaves) – 1cup
  • Garlic – 3 cloves
  • Gingerpaste – 1/2 tbsp
  • Green chillies – 2no.s

Step-2 Grind the above ingredients to make it a paste by adding little water.

Other Ingredients:

  • Grated Paneer (Cottage Cheese) – 1 cup
  • Grated cheese – 1/2 cup
  • Grated carrot – 1/2 cup
  • Cornflour – 1/2 cup
  • Rusk Powder – 1 cup
  • Oil

Procedure:

  • First Trim the edges of 4no.s of  bread slices. Tear the slices into small pieces.
  • Take bowl , add the mixture which is mentioned in step-1 & Step-2 . Mix it well
  • Add grated paneer, grated cheese and grated carrot , 1tpsp cornflour, 1 tpsp chat masala, 1/2 tpsp red chilli powder, salt as required. Mix well  and make it into a non-sticky dough by oiling your hands.
  • Make it into a 3 inch roll.
  • Take 2 tbsps of cornflour. Add little water to make a semi-liquid.
  • Dip the rolls into cornflour liquid and then roll on the rusk powder.
  • Heat oil in a pan. Put the ready rolls into the oil for deep fry
  • Take the rolls on a tissue paper to drain excess oil.
  • Serve hot with tomato ketch-up.

And now Crunchy Paneer-Rolls are ready to serve 😉