G U N J I Y A

Ingredients :

• Ghee / oil to fry

For the Cover :

• 500gms. Maida (All purpose flour)

• 6tbsp. Oil / Ghee (melted)

For the Filling :

• 500-600gms  Khoya

• 1/2 tsp. green Cardamom Powder

• 25gms. chopped almonda

• 25 gms. Raisins (Kishmish)

• 25gms. dried coconut (shredded)

• 350gms sugar or to taste (powdered)

Preparation : 

• Sieve the flour. Mix the six tablespoons of oil with the maida.

•  Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.

•  Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight  dough. Set aside and cover with a damp cloth. 

• Now Mash the khoya and fry it in a kadhai / deep pan till light brown in color 

•  Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and  raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.

• Divide the dough into small balls and roll each ball into a small round of  4 " diameter.

• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

• Prepare all the gujiyas and spread on a cloth.

• Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame. When golden brown in colour, drain and remove.

• Store for use in an airtight glass jar. 

Tip : 

• Gujiya moulds can also be used. (They are easily available in any Indian store or market). For using moulds, place the rolled dough ball  in a greased gujiya mould and fill a tbsp. of filling mixture on one side.Moisten the edges of the round and fold one side of the mould over the other. Remove the excess edges and reuse.

MATHRI

(Makes :  36) 

Ingredients : 

• 2 cups maida (unbleached flour)

• 1/4th cup fine semolina (Sooji / rava)

• 2tsp. Salt

• 1/2tsp whole black peppercorns (coarsely cracked)

• 1/8th tsp. baking powder

• 2tbsp. curd / plain yogurt

• 7tbsp. warm water

• 4tbsp. melted ghee / oil

• Ghee / oil for deep frying

Preparation :

• Mix the flour, salt ,cracked pepper and baking powder in a bowl. Add the ghee and rub between your palms until it takes the form of breadcrumbs. 

• Combine the curd with water and and form a pliable but firm dough using this liquid. Cover with the damp cloth and set aside for 30 minutes.

• Divide the dough into small balls and roll out all the balls.

• Heat the ghee / oil in a kadhai or deep-frying pan. Fry the rolled mathris in a batch over moderate heat. Do not allow the rounds to become brown, they should remain pale gold in color.

• Remove and drain on paper towels. Repeat the process for frying all mathris.

• Well sealed, they will keep for 2-3 weeks.

Note : 

• After frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour. Oil can be further used.

ALOO LATCHE

(Serves : 6) 

Ingredients : 

• 2 large Potatoes

• Ghee / oil for frying

• 1/2-1tsp. salt

• 1/4tsp cayenne powder

• 1tsp. ground coriander

• 1/2tsp. ground cumin

• 1/2tsp. dry mango powder (amchur) or chaat powder

Preparation :

• Peel the potatoes and cut into fine matchsticks. Soak in cold water for at least 1 hour, changing the water twice. Drain and pat dry on a paper towel.

• Heat the oil / ghee in a kadhai / deep frying pan over a moderate heat.

• Add a handful of potatoes and stir to prevent them sticking together.

• Fry the remaining batches in the same manner.

• place the salt and all spices in a bowl, mix together, and sprinkle on the hot potatoes.

• Keep in an airtight containers for up to week.

NAMAK PARE

• 1 cups Maida (unbleached flour) 
• 1cup semolina (Sooji / Rava) 
• 41/2-51/2 tbsp luke warm water 
• 2tbsp. curd / plain yogurt (beaten) 
• 3 tbsp. ghee / unsalted butter (melted) 
• 1tsp. Ajwain 
• 3/4th tsp. Salt or to taste 
• Oil / Ghee to deep fry

Preparation :

• Mix the flour, salt , ajwain  in a bowl. Add the melted ghee / unsalted and rub between your palms until it takes the form of breadcrumbs. 
• Combine the curd with water and and form a stiff dough using this liquid. Cover with the damp cloth and set aside for 30 minutes.
• Shape the dough into a ball and roll the ball into a ¼ inch thick circle. Cut into thin long strips and then into squares.
• Heat the ghee / oil in a kadhai or deep-frying pan. Fry the squares in a batch over moderate heat. Do not allow the them  to become brown, they should remain pale gold in color.
• Remove and drain on paper towels. Repeat the process for frying all squares.
• Well sealed, they will keep for 2-3 weeks.

KANJI VADA

Preparation time : 7-8 days

Ingredients : 

• 1kg. urad daal
• 2 pinch of asafetida (hing)
• 36 glasses of water 
• 4tsp. Rai (ground)
• Oil to fry
• 3tsp. salt or to taste
• 2tsp red chili powder
• Oil for deep frying

Preparation :

For Bhallas

• Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste and whisk it very well so that the mixture is fluffy.
• Heat oil in a pan and drop a spoonfuls of batter and fry till  golden brown on a moderate heat. Take care not to make the vadas too thick. 

For Kanji

• Heat  tawa (griddle)  and put the a pinch  hing on it.
• Take  an earthenware pot (matka), and as soon as the hing emits an aroma (smoke), turn the pot upside down on the tawa to soak up the smell.
• Now fill the pot with 36 glasses of warm water and rai, salt and chili powder, mix well.
• Add the fried vadas to it.
• Cover the mouth of the pot  tightly with muslin / cheese colth.
• Keep the pot in sunlight for 7-8 days. Take care to keep inside in a warm place at night.
• After 8 days it tastes sour (khatta) it is ready to be served.

DAHI BHALLA

Ingredients : 

For Bhallas

• 1 Cup Urad daal

• Salt to taste

• Oil to fry

For The Dahi (yougurt)

• 1 kg Dhabi(yogurt)

• 1/2 tsp. grated Ginger

• Finely chopped coriander leaves

• 1-2 green chilies chopped

• Salt to taste

• 2tsp Roasted cumin(jeera)powder

• Red chili powder to taste

Preparation :

For Bhallas

• Clean, wash and soak the daal overnight.

• Grind it into smooth paste.

• Add salt to taste.

• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.

• Take the hot Bhallas and put in cold water for 2-3 minutes.

• Now Take them out of water and squeeze the water and keep aside.

For Dahi(yogurt)

• Blend the curd (yogurt) and little water until it is smooth.

• Keep in refrigerator for an hour to get chilled.

• Add salt, red chili powder and cumin powder.

Serving :

• In a deep dish arrange bhallas and pour dahi over them.

• Now add Tamarind chutney and Hari chutney.

• Garnish with coriander.

• Serve chilled.

MILK BURFEE

Ingredients : 

• 4 cups Whole Milk
• 4tsp. fresh lemon juice 
• 4tbsp. dried milk powder
• 6tbsp. sugar (powdered)
• 6 tbsp. Ghee
• 1tsp. cardamom powder
• 2 sheets edible silver foil (varq)

Preparation :

• Heat the milk slightly and curdle it by adding the lemon juice. Then hang it up in a muslin cloth to drain for 3 hours.
• The milk solids are turned into cheese now. Kneed this well with the milk powder and sugar.
• Heat the ghee in a heavy pan and add the cheese mixture. Stir-fry over very low heat until the ghee separates.
• Remove form the heat and mix in the cardamom powder. Allow to cool slightly.
• Knead again to blend. Pat into a flat cake and cool completely.
• Cut into squares and decorate with silver foil.