GOOL GAPPAY

INGREDIENTS For GOOL GAPPAY:

-Water 12 cup
-Semolina (suji), fine 2 cups
-For Khatta Pani
-Red chili powder 12 teaspoon
-Bunch mint leaves 12
-Bunch coriander leaves 1
-Cumin seeds 1 teaspoon
-Salt As per taste
-Salt, black (kala namak) 1 teaspoon
-Water 2-3 glasses
-Green chilies 2-3
-Ginger, fresh or dry (sonth) 12 inch piece
-Tamarind, remove seeds 4 ounces

STUFFING:

-Chick peas, soaked overnight 1 cup
-Potatoes 2-3 medium
-Plain yogurt 2 cups

METHOD:

- Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
- Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
- Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
- Boil the chick peas and potatoes. Cut the potatoes into small dices.
- Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
- Serve Gool Gappay with sweet imli chutney, peas, potatoes and yogurt.

HOW TO EAT:

Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them:
Get hold of a Gool Gappa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khutta pani and umm...
yummy yummy!!!!

You can also try with sweet dip and yogurt but I prefer with khutta pani..... Wink

Besan ki Roti Recipe

Ingredients

3 cups besan ata
1½ cup wheat flour
½ tsp. salt
¼ tsp cumin seeds (Zeera)
¼ tsp. chili (Lal Mirch) powder
2 tbs. oil
1 pinch asafetida (Heeng)
2 cups ghee

Instructions

Mix besan and wheat flour. Add salt and mix. Add a little water and mix. The consistency should be soft and putty-like. It helps if you kneed it with a wet hand.
Keep the dough in the fridge for 5 minutes.
Divide this dough into 4 portions. Roll each portion into a ball and flatten it into a chapati shape (round).
Spread a little oil or ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone.
With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing. Flatten it again in chapati shape and fry it on medium to low heat with three tbs. oil or more depending on the size of the frying pan. Turn it over once the bottom is golden brown.
When both sides are golden brown it’s done.
Serve with garlic chutney, achar or raita.

Serving: 5 to 6

FRENCH FRIES RECIPE

 

Ingredients:

6 large baking potatoes, cut into strips
Oil for deep frying
Salt

How to make french fries:

    Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
    Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
    Heat oil in deep fryer to about 375°.
    Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
    Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Halwa Poori

 

Ingredients

Maida     :    ½ kilo
Sugar    :    ½ kilo
Dalda    :    750 gm
Bengal gram dal    :    3 cups
Cashew    :    200 gm  
Cardamom    :    6
Clove    :    4
Cinnamon    :    2
Kesari powder    :    a little

Method

Boil bengal gram dal.
When it is cool, grind it with cashew.
Heat 100 gm dalda in a broad vessel.
Add cinnamon, clove, ground dal, sugar and stir well.
When the sugar dissolves, add powdered cardamom and remove the vessel from the stove.
Mix salt with maida and knead to a dough with water.
Make small balls of dough and flatten to a poori.
Place a small ball of dal between two pooris, paste the edges.
Heat dalda in a frying pan.
Fry the pooris in the dalda and set aside.

Dal Poori

 

Ingredients

    2 cups chana dal (bengal gram)
    ½ tsp Turmeric powder
    4 cups flour
    Ghee or Oil
    2 roasted cumin seeds powder

Directions

    Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done.
    While boiling, kneed flour with water to a dough.
    Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste.
    Divide dal paste into equal portions for paranthas.
    Take dough ball, make a depression and add the dal paste. Seal.
    Roll out to a thin paratha and cook on a high flame for a few minutes (dont overcook or they will be hard)
    Just flip from one side to the other
    Serve with chutney

Indian Dahi Bara

 

Ingredients

    75g/3 oz/1/2 cup split black beans, soaked overnight

    25g/1 oz/3 tbsp whole black beans, soaked overnight

    150ml/1/4 pt/2/3 cup water

    1.5ml/1/4 tsp garam masala

    1.5ml/1/4 tsp ground ginger

    1.5ml/1/4 tsp ground red chili

    pinch of asafoetida

    oil for deep-frying

Dahi

    600ml/1 pt/2 1/2 cups natural (plain) yoghurt

    salt

    30ml/2 tbsp chopped fresh coriander (cilantro)

    5ml/1 tsp ground roasted cumin

    1 small green chili, chopped

Method:

    Blend the split and whole beans and the water in a blender or food processor to a smooth paste then whisk until spongy. To test whether it is ready, drop 2.5ml/1/2 tsp of the mixture into a cup of cold water; if it floats, the mixture is ready. Mix in the spices.

    Heat the oil in a deep frying pan (skillet). Dampen your palm and put 15ml/1 tbsp of the mixture on it, flatten it to 5mm/1/8 in the thick and make a hole in the centre.

    Gently slip it into the hot oil and fry a few at a time until golden brown. Remove and leave to cool. Drop the baras into boiling water and leave to soak for 20 minutes. Remove and squeeze out excess water.

    Whisk the yoghurt until smooth then season to taste with salt. Dip the baras in the yoghurt then arrange in a serving dish then pour over the remaining yoghurt and refrigerate for 2-3 hours. Sprinkle with the garnish ingredients before serving.

Cholay Chaat Recipe

 

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Instructions

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

INDIAN ALOO CHAAT RECIPE

Ingredients:

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

• Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
• Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
• In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
• Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
• Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
• You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

Aloo ki Khatti Daal

 

Ingredients:

Aloo 1/2 Kg

Red chiili Powder 2 Tbs

Salt 1 Tbs

Mustard Powder 1 Tbs

white Zeera 2 Tbs

Karhi Patta 15 to 20 Leaves

Imli 250 gm

Oil

Method:

Boil Potato / Mash and blend in Juicer and make a thin paste with water .

put oil in pot heat put red chilli. Mustard Powder. Salt, Garlic Paste and fry till the smell then add little water and pour all mixer to the masala . and cook for 5 minutes then add Imli Paste adn cook for another 5 minutes . ( as you cook Daal ) t

for bhaghar :
heat the oil in fry pan . put zeera . gol Lal Mirch . Karhi Patta and bhaghar daal aand serve with Boil Rice .

Hare Masale ki chicken

 

Ingredients:

1/2 kg chicken

1/2 kg yogurt

1 bunch of hara dhanya

1 bunch of mint

10-12 green chilies

2 tbsp garam masala(grinded)

1/4 oil

salt (depend on taste)

2 tbsp ginger and garlic paste

Method:

Firstly heat oil in a handi.then add chicken and fry it for few minutes.then add garlic and ginger paste.then mint,green chillies and hara dhanya are grinded in a mixer.then add the mixer in the handi containing chicken.now add salt garam masala and yugurt then mix it and leave it .you will observe that water will come out of the yugurt and chicken so give it heat until the water is evaporate now mix it again until it is (bhuna hua) then cover the handi for 10 mints and after this your hare masale ki chicken is prepared.