CHANE KA KABAB

INGREDIENTS :

1. Black gram                   150 grams
2. Ginger                            2 inch (grated)
3. Cloves                            ½ tea spoon
4. Cinnamon                     1 inch
5. Black pepper                 1 table spoon
6. Red chilli(dry)               3 nos
7. Bengal gram                  2 table spoon
8. Onion(fine chopped)     2 medium
9. Big cardamom              3 nos.
10. Mustard / olive oil       4 table spoon
11. Salt                                  To taste
12. Water                              1 cup
13. Fresh coriander          2 table spoon

   METHOD :

1. Soak the black gram overnight in water.
2. Chop onion, green chillies and coriander leaves.
3. In a pressure cooker add chopped onion ,green chillies ,red chillies black pepper , cinnamon ,cloves ,big cardamom Bengal gram, salt, soaked black gram with 1 cup of water.
4. Water should not be added more than one cup or according to your pressure cooker.After one whistle turn the flame low for 12 to 15 minutes  When steam comes out from cooker open it, if water remains in the cooker, dry it up.
5. Then put all the cooked Bengal gram mixture in the mixer (without water).Make a rough paste of it.
6. Take out this mixture from mixer,add chopped onion(one),green chillies and coriander leaves and mix well.
7. Take small portions of the dough(mixture)and make small balls and flatten them in kabab shape.
8. Now shallow fry kababs from both sides on tava or non stick pan.
9. Serve chane ka kabab with tomato sauce ,mint + coriander chutney and  sliced onion.You can also enjoy hot kababs with chilled lime mint mocktail.

NOTE : When you shallow fry the kababs ,be careful because these kababs are very  soft and might break.

 

In this hot summer, chilled lime mint mocktail  gives very refreshing effect . Mocktail is a non alcoholic drink which consists of a mixture of fruit juices ,syrups and soft drinks.You can take it with low oil chane ka kabab.

Preparation of  Lime Mint Mocktail  

INGREDIENTS:

• Water -400ml
• Lemon juice -1 small cup
• Mint leaves crushed -4 table spoon
• Sugar syrup -4 table spoon
• Crushed ice

METHOD :

Mix all ingredients in 400 ml water and serve chilled.

Enjoy weekend with friends and family 

 

Bel (Wood apple) Ka Sharbat

Bel (wood apple) ka sharbat is a healthy drink . It is one of the most popular drink during summers. It helps people in indigestion and heatstroke.

Ingredients :

1. Wood apple : 1 pc
2. Sugar            : 4 table spoon

Method :

1. Wash wood apples and after cutting it take out it’s pulp.
2. Take double the amount of water than the pulp of wood apple in a utensil.
3. Leave the pulp soaked in water for 2 – 3 hours (so as to make the pulp soft).
4. Now carefully take out the seeds and sticky part from the pulp of wood apple.(In pic)                        
5. Mash the pulp and mix it in water.
6. Sieve this mashed pulp using strainer and take out the thick juice using a spoon.
7. Now mix sugar in the thick juice.
8. Then add cold water / ice cubes , garnish it with mint leaves.
9. Bel ka sharbat is ready to serve .

 

VEG SPRING ROLL

 Veg Spring Rolls, is delicious and popular snacks from the streets of China  . It is classic Chinese dish and enjoyed by everyone.

Spring Roll Wrappers :

Multipurpose Flour (Maida) 1 Cup
Corn Flour 1 Cup
Water 1 Cup
Salt 1 Pinch

 

Spring Roll stuffing’s

Cabbage(Thinly Sliced)                  1 small
Carrot(Thinly Sliced)                      1 medium
Capsicum (Thinly Sliced)              1 Medium
French Beans( Fine sliced)           8-10
Spring Onion( Fine sliced)          4 Medium
Black Pepper Powder                   1 tea spoon
Soya Sauce                                      1 table spoon
Sesame Oil                                     2 table spoon
Cooked Noodles                           2 Cup
Vinegar                                           1 table spoon
Oil                                                    For Deep Fry
Salt                                                 to taste

 

Method

Spring Roll  Wrapper’s

1. Combine all purpose flour ,corn flour , water ,and salt in
a bowl and mix it well so that no lumps is left in the batter.
Batter should be of flowing consistency.
2. Heat the non stick pan, grease it with oil, low the flame
and spread the batter to make a thin pancake,similar way we make a dosa .
3. When the sides of the pancakes starts curling up and become translucent lift
the pancake with spatula .
4. No need to cook other side
5. In the same way make all spring roll wrapper and fill the stuffing on cooked side

Stuffing’s Method–

1. In the hot boiling water add noodles, cook , strain them and rinse
thoroughly in the cold water
2. Now heat the oil in kadhai , add spring
onion white, and French beans, stir for 2 minutes and add all the vegetables
3. stir the vegetables on high flame, add soya sauce, black pepper powder and
1 tablespoon vinegar and Salt.
4 Stir for 5 minutes Now add noodles in the vegetables
5. Saute and add spring onion switch off the flame and leave for cooling

Spring’s Roll Preparation–

1. Take the wrapper and put the vegetables on it
2. Apply the cornflour or all-purpose flour paste on the edges of the wrapper
3. tightly roll till the end and sealed the sides with paste to open end and seal
4. Now heat the oil on medium flame deep fry the spring rolls till golden brown
5 Drain and keep it on absorbent paper

 

TIP : Serve hot with tomato garlic chutney or sauce or Green Curd chutney

RABRI MALPUA

Malpua is a pancake served as a dessert,a delicacy of North India.It is deep fried in pure ghee and dipped in sugar syrup.At the time of serving topped with Rabri and Pistachios.During festivals like Holi, Id ,Dusshera it is served as special sweet dish in Bihar.

INGREDIENTS

1. Milk                                :           1 liter
2. Sugar                             :             2 cup
3. Flour(Maida)              :             1 cup
4.  Saffron                        :             ½ tea spoon
5. Green cardamom      :             1 tea spoon
6. Pistachios                    :             15
7. Baking soda                :             ½ tea spoon

METHOD –

RABRI: 

1. Boil milk and sugar (1/2 cup) in a thick bottomed pan.
2. Simmer, stirring continuously till it is reduced to1/3 of its volume
3. Add ½ tea spoon green cardamom powder and chopped pistachios

SUGAR SYRUP :

Take sugar and 1 cup of water bring it to boil to make sugar  syrup of two string consistency. Add saffron in the sugar syrup, keep aside.

PUA :

1. In the sifted flour add remaining green cardamom powder and half cup thickened milk.
2. Mix well to prepare a batter of pouring consistency.
3. Heat oil in a flat shallow frying pan. Put the ladle full of batter in the pan , cook on the medium heat 3-4 minutes
4. Deep fry both sides till light brown.
5. Remove from pan and keep ‘pua’  on tissue paper so that extra oil absorbed by paper .
6. After five minutes dip in saffron flavour sugar syrup. Then remove from sugar syrup and take one table spoon of rabbi and spread over  pua  ready for serve.

Tip : If You deep fry Malpua in pure ghee , it tastes better.

(This recipe is taken from my book “Ma Ki Rasoi Se“)