Delicious Festive Recipes
January 28, 2009
Methi papri
Ingredients:
4 cups besan, 2 tsp aijwain, 1 ¼ tsp salt, 1 tsp red chili powder, ghee or oil ¼ cup dry methi, oil for frying
Method:
Sieve besan and add salt, red chili powder, aijwain and dry methi. Make nice dough of this besan with the help of water. Also pour oil in it.
Prepare small rounds from the dough. Prepare small chapattis from these rounds and keep them on newspaper piece to get dried up.
Fry them in oil.
Serve hot and crispy methi papri.
Dry fruits kachori
Ingredients:
1 cup maida, ½ cup khoya, ½ cup sugar powder, 8-10 pieces of kesar, oil, 4 powdered cardamoms, 2 tbsp chopped almonds
For garnishing:
Dry fruits and chandi varak
Method:
Add 4 tbsp ghee in maida and prepare its dough. Keep it aside for half hour covering it with a bowl.
Roast the khoya in a pan for 5 minutes. Take it off and then add powdered sugar, dry fruits and cardamom powder to it.
Boil kesar pieces in milk and add to the above mixture.
Use the above prepared mixture as filing for the kachori.
Make small rounds from maida dough and fill 2 tsp of above mixture in it. Flat them little with hands and deep fry in oil
Serve hot.
Dahi arvi
500 gm arvi, 500 gm sour curd, 2 tsp aijwain, 1 tsp vanaspati ghee, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, 2 tsp coriander powder, 1 tsp garam masala, ½ cup chopped coriander leaves
Method:
Wash arvi and pressure-cook them so that they get soft.
Heat oil in pan. Splutter aijwain and all the ingredients except curd. Add boiled and peeled arvi. Add 1-cup water and cook.
Add the beated curd and stir constantly.
Add salt and let it cook for 15 minutes on low flame.
Serve hot after garnishing with green chilies and coriander leaves.
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