MAGJI LADOO

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(Mug~jee Lud~do)
Sweet Gram Flour Balls

By Renuka Bhatia

Ingredients

Gram flour – 1 cup
Ghee – 1/3 cup
Powdered sugar – ½ cup
Cardamom powder – ¼ tsp.
Milk – 1 tblsp.
Ghee – 3 tblsp.
Dry fruits (Almonds, Pistachio, Cashewnuts) – ½ cup (crushed into small pieces)

Method

1. Heat 3 tblsp. ghee in a pan till it is liquid.

2. In a flat bowl, place the gram flour. Make a well in the centre and pour the heated ghee in the centre along with 1 tblsp. of milk.

3. Mix well till small granules are formed. Sieve the mixture to ensure uniform granules formation.

4. Cook the sieved mixture in the pan with the 1/3 cup ghee. Roast till the mixture turns reddish brown in colour.

5. Add powdered sugar, crushed dry fruits and cardamom powder to this mixture. Cook till the powdered sugar is dissolved. Remove from flame and allow it to cool.

6. When almost cool, mix well and form Ladoos. Ladoos can be formed by rolling a portion of the mixture in the palm of your hands to form small balls.

To Serve
Magji Ladoo are served at room temperature and have a shelf life of about 8 days and can be served along with a savory for evening snacks.

Variation
Gram flour can be replaced with Coarse wheat flour and Split green gram flour (without skin). The preparation steps remain the same.

TIKKI JO SAAG

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(Tic~key Joe Sa~ugh)
Cutlet Vegetable

By Renuka Bhatia

Ingredients

Bengal gram flour – 1 cup
Coriander seeds – 1 tblsp.
Pomegranate seeds – 2 tblsp.
Green Chillies – 2 -3 nos.
Ginger – ½” piece
Coriander leaves – 2 tblsp.
Mint leaves – 2 tblsp.
Turmeric powder – ½ tsp.
Asafoetida – pinch
Coriander powder – ½ tsp.
Oil – 2 tblsp.
Salt – to taste

Method

1. Grind the pomegranate seeds. Chop the ginger, coriander leaves and mint leaves finely. Grind the Coriander seeds coarsely.

2. In a bowl, combine the Bengal gram flour with coriander seeds, chopped green chillies, chopped ginger, coriander leaves and mint leaves, salt and ground pomegranate seeds. Add little water to form a semi – soft dough. Divide into 6 portions. Take each portion and roll it into a ball.

3. Gently flatten each ball into a round patty of about ¼ inch thickness. Keep aside.

4. In a separate container, take 1 litre of water and place on a medium flame to allow it to boil.

5. When the water starts boiling, put in the patty (tikki), one at a time. Place the tikki gently in the water to ensure that it does not break.

6. Allow it to boil for 12 – 15 minutes. When done, remove the tikkis from the boiled water and keep aside. Also keep the boiled water aside.

7. In a deep pan, heat the oil on a medium flame. When hot, add asafoetida. Stir well. Place the boiled tikkis in the pan, one at a time to ensure they do not break.

8. Pour the boiled water which was kept aside in the pan. Add turmeric powder, coriander powder and a pinch of salt.

9. Allow the tikkis to simmer on a slow flame for 10 minutes.

10. Tikki jo Saag should not be dry in consistency. Serve hot.

To serve
Tikki jo Saag is served piping hot and can be eaten with Phulko. It can also be eaten as a snack on its own.

MOONG JI DAR JO SHEERO

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(Moo~gha Jee Da~hur Joe She~row)
Roasted Split Green Gram Sweet

By Renuka Bhatia

Ingredients

Roasted Split Green Gram lentil – 1 cup
Sugar – 1 cup
Milk – ½ cup
Solidified Milk (Mawa) – ¾ cup
Bengal Gram flour – 1 tblsp.
Ghee – 1 cup
Saffron – a few strands
Almonds – 6 nos.
Pistchio – 6 nos.

Method

1. Wash and soak the split green gram lentil for 6 hours or overnight.

2. Grind coarsely using very little water. Keep aside.

3. Soak saffron in warm milk. After a few minutes, the colour of the milk will change. Keep aside.

4. Blanch almonds in boiling hot water for 5 minutes. Cool and peel them, cut them into thin slivers.

5. In a pan, take 1 cup of sugar and 1 ½ cup of water and place it on a medium flame. Prepare a one string sugar syrup and keep aside.

6. Grate the solidified milk and keep aside.

7. In a deep pan, heat the ghee. Add the Bengal gram flour and stir well for a few minutes. Add the ground split green gram lentil; keep stirring over a slow flame till the lentil turns golden brown.

8. Add the 1 string consistency sugar syrup and saffron in milk. Stir well till they are thoroughly in all the ingredients are blended well and the Sheera is of puree consistency.

9. Add the grated solidified milk(mawa) and cook till it dissolves in the Sheera.

10. Serve hot garnished with sliced almonds and pistachios.

To serve

Moong Dal Sheera can be served as an evening snack with Roasted Pappad. It can also be served as a dessert along with lunch or dinner.

BHAAT (KHATTO)

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Sour Curd Rice

By Madhubala Kumar Bhatia

Serves 4

Ingredients
Rice – 1 cup
Curds – 1 cup
Salt – to taste,
Mustard seeds (partly crushed) – ¼ tsp.
Ginger powder – ¼ tsp.

Method
1. Steam the rice.

2. When the rice is simmering, add beaten curds, salt, partly crushed mustard seeds and ginger powder. Mix well till the ingredients are blended well.

3. Allow it to cool and serve as required.

To serve
Bhaat(Khatto) is served at room temperature or chilled depending on personal preference. It is one of the traditional items eaten during Thado. However, this preparation can be made anytime and makes for a light meal.

MIRCHI JO SAAG

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(Mir~chee Joe Sah~ugh)
Chilli Vegetable / Chutney

By Madhubala Kumar Bhatia

Serves 5/6

Ingredients
Green chillies – 100 gms.
Oil – ½ cup
Coriander cumin powder – 1 tsp.
Cumin seeds – 1 tsp.
Asafoetida – pinch
Salt – to taste
Sugar – ½ cup
Turmeric powder – ½ tsp.
Pomegranate seeds – 1 tblsp. (finely powdered)
Gram flour – ½ cup
Water – 1 cup

Method

1. Cut the green chillies into small pieces.

2. In a deep pan, heat the oil on a medium flame. When hot, add the cumin seeds, coriander-cumin powder, asafoetida and chopped green chillies. Keep stirring continuously for around 1 minute till the chillies get fried. Add a little water and cover the pan for about 2 minutes.

3. In a separate bowl, take the gram flour. Add salt, sugar, turmeric powder and powdered pomegranate seeds. Mix well and add enough water to make a thick batter.

4. Remove the cover from the pan in which the chillies were being cooked. The colour of the chillies would have changed. Add the gram flour batter to this. Mix well and cook till the mixture starts leaving the sides of the pan.

5. Reduce the heat of the flame and allow the mixture to simmer for a few minutes.

6. Remove from the flame and allow it to cool. It is ready to be served.

To serve
Mirchi jo Saag is used as a dip and is a good substitute for any chutney, pickle or even vegetable. It has a shelf life of 7 – 8 days. It can be taken when going in for long outings or picnics.

Variation
Green chillies used as the main ingredient can be replaced with any chilli of one’s personal choice depending on the level of spice.
Pomegranate seeds can be replaced with Mango powder, Tamarind pulp or lemon juice, depending on personal preference and availability.

METHI BATATAY JO SAAG

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(May~thee But~at~aye Joe Sah`ug)
Fenugreek and Potato Vegetable

By Madhubala Kumar Bhatia

Serves – 4

Ingredients

Potatoes (med. Size) – 4 nos.
Fresh fenugreek leaves – 1 small bunch
Green chillies – 4 nos.
Cumin seeds – 1 tblsp.
Salt – to taste
Turmeric powder – ½ tsp.
Mango powder – ½ tsp.
Red chilli flakes – ½ tsp.
Asafoetida – pinch
Oil – 2 tblsp.

Method
1. Boil the potatoes, peel and cut them into medium sized cubes.

2. Chop the fresh fenugreek leaves finely. In a separate vessel, boil them in water. When done, squeeze out the water and keep aside.

3. In a deep pan, heat oil on a medium flame. When hot, add asafoetida, cumin seeds and finely chopped green chillies. Stir continuously for a minute.

4. Add the boiled potato cubes, salt, turmeric powder and mango powder. Mix well and cook for a few minutes.

5. Add the fresh fenugreek leaves and red chilli flakes. Mix till the vegetables and spices are blended well.

6. Allow the mixture to simmer for a few minutes. Serve hot.

To serve
Methi Batatay jo Saag is a very versatile vegetable preparation and can be served for breakfast, lunch or dinner. It can be eaten with Puri or Phulko and is served hot.

BHEY JA PAKORA

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(Bhey Ja Puck~o~ra)
Lotus Root Fritters

By Madhubala Kumar Bhatia

Serves 4

Ingredients
Bhey(lotus root) – ½ kg.
Oil – for deep frying

For the batter
Gram flour – ½ cup
Salt – to taste
Oil – 1 tsp.
Asafoetida – pinch

For the chutney stuffing
Coriander leaves – 1 cup
Green chillies – 5 nos.
Mango powder – 1 tsp.
Sugar (optional) – ½ tsp.
Salt – to taste
Ginger – ½” piece

Method
1. Wash the Bhey thoroughly and cut them into roundels. Boil the Bhey in water till it is semi-soft in consistency.

2. In a bowl, mix the gram flour with salt, oil, asafoetida and enough water to make a batter of thick pouring consistency.

3. In another bowl, mix the chopped coriander leaves with chopped green chillies, finely chopped ginger, mango powder and sugar. Place these ingredients in a mixer to grind to a fine dry paste. Keep aside.

4. Remove the boiled Bhey from water. Between two roundels of Bhey, apply the chutney mix to form a Bhey sandwich. Repeat this process on all the Bhey roundels.

5. Heat the oil for frying on a medium flame. Dip the sandwiched Bhey in the batter mix and deep fry on both sides till golden brown.

6. Remove and drain off the excess oil. Serve piping hot.

To serve
Bhey ja Pakora is an excellent traditional evening snack. It is served hot with green coriander chutney or tomato ketchup.

BHARELIYOUN FOFFA MIRCHIYOUN

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(Bha~ray~le~you~n Fho~fa Mir~che~you~n)
Stuffed Green Capsicum

By Madhubala Kumar Bhatia

Serves 4

Ingredients
Green capsicum – 8 nos.
Coriander leaves – 1 tblsp. (for granish)

For the stuffing
Potatoes – 3 nos.
Gram flour – 1 tblsp.
Green chillies – 3 nos.
Ginger – 1” piece
Coriander leaves – ½ bunch
Red chilli powder – 1 tsp.
Mango powder – 1 tsp.
Coriander powder – 1 tsp.
Mustard seeds – 1 tsp.
Salt – to taste
Oil – 1 tblsp.
8 pcs of fofa mirchis (the long ones)
1cup of boiled+ mashed potatoes,
1tbsp washed and chopped green chillies,
1tbsp washed and chopped ginger,
1/4 washed and chopped fresh corriander leaves,

Method
1. Wash and slit the top of the capsicum,deseed and keep aside.

Prepare the stuffing =in a seperate bowl,mix all the masalas with the mashed potatoes,
Neatly stuff this into each mirchi,pressing it tightly with your palm,keep aside.
Heat oil in a kadai(or dekchi)heat oil,add the mustard seeds,when splutter,add all the mirchis,sprinkle little salt and chana atta,mix well,cover it in let it simmer on very slow flame.Garnish it with fresh corrinader leaves.
Serve it hot or cold.

TIP to serve=you cut the prepared michis into 3/4 parts.
Goes well with lunch or dinner or a stand-alone snack.

MIRCHIYAAN JA PAKORA

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(Mir~chi~yun Ja Puck~o~ra)
Stuffed Chilli Fritters

By Madhubala Kumar Bhatia

Serves – 4

Ingredients
Chillis (Bhavnagari variety) – ¼ kg.
Oil – 1 litre (for deep frying)

For stuffing -
Coriander powder – 1 tblsp.
Gram flour – 1 tblsp.
Sugar – 1 tblsp.
Mango powder – ½ tblsp.
Salt – to taste

For the batter -
Gram flour – 1 cup
Soda bicarbonate – pinch
Oil – 1 tblsp.
Salt – to taste
Water – as required

Method
1. Wash the chillies. Slit them in the centre and deseed them. Keep aside.

2. In a bowl, mix all the ingredients of the stuffing. Neatly stuff each chilli with this preparation. Press the chilli tightly to ensure that the masala stuffing is held inside the chilli.

3. In a separate bowl, prepare a batter by combining gram flour with oil, salt, soda bi carbonate and water. The batter should be thick in consistency (thick enough for coating the stuffed chillies)

4. In a deep pan, heat the oil for frying on a medium flame. Dip each chilli into the batter to ensure it is evenly coated and deep fry the chillies till they are golden brown in colour.

5. Remove and drain off the excess oil. Serve hot.

To serve
Mirchiyaan ja Pakora can be served as an accompaniment with lunch or dinner. They can also be served as a stand-alone snack. Mirchiyaan ja Pakora are served piping hot and go well with green coriander chutney.