Mexican, Pakwan

8/11/2019 Mexican, Pakwan

1/24

Dal Pakwan

Ingredients

Split Bengal gram (chana dal) 1 cupSalt to taste

Turmeric powder 1/4 teaspoon

Red chilli powder 1/2 teaspoon

Garam masala powder 1/4 teaspoon

Dry mango powder (amchur) 1/4 teaspoon

Oil to deep fry 8 tablespoons

Cumin seeds 1 1/2 teaspoons

Green chillies,slit 4-5

Curry leaves 8-10

Onion ,chopped 1 medium

Fresh coriander leaves,chopped 1/2 cupRefined flour (maida) 1 cup

Whole wheat flour (atta) 2 tablespoons

Semolina (rawa/suji) 1 tablespoon

Black peppercorns,crushed 10-12

Method

Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of

water, salt and turmeric powder till just done. Heat a pan, add the boiled dal and half a cup of

water if the dal is too dry. Stir and add half the red chilli powder, half the garam masala

powder, dry mango powder and adjust salt. Stir gently and cook on low heat. Heat three

tablespoons of oil in another pan and add one teaspoon cumin seeds. When they begin to

change colour, add green chillies, curry leaves, remaining garam masala powder, remainingred chilli powder. Stir and add it to the dal. Mix well and take it off the heat. To make

pakwan sift refined flour and wheat flour into a large bowl. Add semolina, half teaspoon

cumin seeds, crushed black peppercorns, four tablespoons of oil and salt. Add sufficient

water and knead into a semi-soft dough. Divide the dough into eight portions and roll each

portion into a chapati of four-inch diameter. Prick lightly with a fork. Heat sufficient oil in a

kadai and deep-fry pakwan on low heat till golden and crisp. Drain on absorbent paper.

Garnish the dal with chopped onion and chopped coriander leaves and serve it hot with

pakwan.

- See more at:http://www.sanjeevkapoor.com/dal-pakwan.aspx#sthash.jSJLyWBy.dpuf
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2/24

Baked Mexican Rice with Cheese Patties

by Tarla Dalal

Image byTarla Dalal

View larger image

Ingredients

For the rice

2 1/4 cupsSteamed Rice

1onion, chopped

1 1/2 tspchilli powder

1 cupboiled mixed vegetables

3 tbspoil

saltto taste

To be ground into a paste (for the rice)

4 clovesgarlic (lehsun)

12 mm. pieceginger (adrak)

For the cheese patties

2potatoes, boiled and mashed

100 gmscrumbled paneer

2 tbspchopped coriander (dhania)1 tbspplain flour (maida)
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3/24

2green chillies, chopped

oilfor cooking

saltto taste

For the tomato gravy3 largetomatoes

1onion

3 cloves ofgarlic (lehsun)

a pinch ofcarom seeds (ajwain)or 1/2 teaspoondried oregano

1/2 tspchilli powder

1/2 tspsugar

1 tbspoil

saltto taste

For the baking

3 tbspgrated processed cheese

Method

For the rice

1. Heat the oil and fry the onion for 2 minutes.

2. Add the paste and fry again for 1 minute.

3.

Add the chilli powder and vegetables and fry for 2 minutes.

4. Add the rice and salt and mix thoroughly.

For the cheese patties

1.

Mix the potatoes, paneer, coriander, flour, green chillies and salt and shape like

patties.

2. Cook on a tawa with the help of a little oil.

For the tomato gravy

1. Heat the oil and fry the onion for 2 minutes.

2. Add the garlic and fry again for a few seconds.

3. Add the tomatoes, ajwain, chilli powder, sugar and salt and cook until soft.

4. Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.
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4/24

How to proceed

1. Spread the hot rice in a greased baking dish.

2.

Put the cheese patties over the rice.3. Cover with the tomato gravy and sprinkle grated cheese on top.

4. Bake at 200 degree C (400 degree F) for 10 to 15 minutes.

5.

Serve hot.

Matar Mushroom

Ingredients

Green peas 1 1/2 cups

Mushrooms 200 grams

Oil 2 tablespoons

Green cardamoms 4Cinnamon 1 inch stick


5/24

Onions,finely chopped 2 large

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Tomato puree 1/2 cup

Red chilli powder 1 tablespoon

Coriander powder 1 tablespoonTurmeric powder 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste

Cashewnut paste 1/2 cup

Method

Heat oil in a kadai. Add green cardamom, cinnamon stick and onions and saut until light

golden brown. Add ginger paste and garlic paste and saut for half a minute. Add tomato

puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt

and saut till oil leaves the masala. Add cashewnut paste dissolved in one cup of water, stir

well. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms.

Cook on high heat for seven to eight minutes or till the green peas are fully cooked. Cook onlow heat for five minutes. Serve hot.

- See more at: http://www.sanjeevkapoor.com/MATAR-

MUSHROOM.aspx#sthash.jGIDISih.dpuf


6/24

Malpua With Rabdi

Ingredients

Milk 1 litre

Refined flour (maida) 2 tablespoons

Sugar 1 1/2 cupsSaffron (kesar) 1/2 teaspoon

Oil for frying

Green cardamom powder 1/2 teaspoon

Almonds,blanched and slivered 15

Pistachios,slivered 15

Method

Boil milk in a thick-bottomed pan. Simmer, stirring continuously, till it is reduced to one-

third of its original volume. Add one and half cups of water to sugar. Bring this to a boil and

then simmer for some time to make sugar syrup of two string consistency. This takes about

fifteen to twenty minutes on medium heat. Add saffron and keep warm. Add sifted flour and

green cardamom powder to thickened milk. Mix well to prepare a batter of pouringconsistency. Heat oil in a flat shallow frying pan. Put a ladleful of batter in the pan. Cook on

medium heat for three to four minutes. Fry on both sides till light brown. Dip it in saffron

flavoured sugar syrup. Serve hot or cold with rabdi, garnished with almond and pistachio

slivers.

- See more at: http://www.sanjeevkapoor.com/malpua-with-rabdi.aspx#sthash.fh8JccSJ.dpuf

Malpua

Book: Marwari Vegetarian Cooking

Rating:

Shallow-fried sweet pancakes of refined flour and milk

Cooking Time:30-40 minutes

Servings:4

Preparation Time:2-4 hours

Category:Veg

Print this Recipe
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7/24

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5154 29 54 56

Ingredients

Milk 1 litre

Sugar 300 grams

Saffron (kesar) 1 gram

Refined flour (maida) 30 grams

Ghee 500 grams to fry

Method

Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty

grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a

teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk and add refined flour and the

reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required.

Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to

form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, drain and

immerse in the sugar syrup. Serve warm.

- See more at: http://www.sanjeevkapoor.com/malpua----marwari-vegetarian-cooking.aspx#sthash.Z3xKtIeF.dpuf
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8/24

Malpua

Ingredients

Milk 1 litre

Sugar 300 grams

Saffron (kesar) 1 gram

Refined flour (maida) 30 grams

Ghee 500 grams to fry

MethodBoil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency.

Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar.

Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk

and add refined flour and the reserved sugar. Mix well and make a batter of pouring

consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide

mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and

turn over. When both sides are properly done, drain and immerse in the sugar syrup. Serve

warm.

- See more at: http://www.sanjeevkapoor.com/malpua----marwari-vegetarian-

cooking.aspx#sthash.q8Mwpi4G.dpuf


9/24

Dabeli

Ingredients

For The Stuffing1 1/2 tbspdabeli masala, readily available

2 tbspmeethi chutney

1 tbspoil

1 1/4 cupsboiled , peeled and mashed potatoes

saltto taste

2 tbsp finelychopped coriander (dhania)

2 tbspgrated coconut

2 tbsp freshpomegranate (anar)

Other Ingredients

4 dabelipavs

4 tsplehsun ki chutney

Ingredients

1 cup peeled and roughlychopped garlic (lehsun)

3 tbspchilli powder

saltto taste

Method

1. Combine all the ingredients, add cup of water and blend in a mixer to a smooth

paste.

2.

Use as required and store in an air-tight container in the refrigerator.
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10/24

2 tbspmeethi chutney

4 tsp finelychopped onions

4 tspmasala peanuts, readily available

4 tsp nylonsev

2 tbspbutterfor cooking

For The Garnish

2 tbsp nylonsev

Method

For the stuffing

1. Combine the dabeli masala, meethi chutney and a little water (approx. 1 tbsp) in a

bowl and mix well.

2. Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and

cook on a medium flame for 1 minute, while stirring continuously.

3.

Add the mashed potatoes, salt and a little water, mix well and cook on a medium

flame for another 2 to 3 minutes, while stirring continuously.

4. Remove from the flame, transfer it to a plate and press well with the back of a spoon.

5. Sprinkle the coriander, coconut and pomegranate on top. Keep aside.

How to proceed

ends).

1 tsp of geeli lehsun ki chutney and 1/2 tbsp of meethi chutney evenly on the inner

sides of the pav.

tsp of sev.

ake 3 more dabelis.

butter.
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11/24

Cheesy Macaroni by Sanjeev Kapoor

Ingredients

Macaroni 300 grams

Processed cheese,grated 1 cup

Butter 2 tablespoons

Refined flour (maida) 2 tablespoons

Milk 2 cups

Salt to taste

White pepper powder to taste

Fresh parsley,chopped 1 tablespoon

MethodBoil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain

and set aside. Heat butter in a pan. Add maida and saut lightly, taking care that it does notchange colour. Add milk, gradually, stirring continuously so that there are no lumps formed.

Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so

add more milk to adjust the consistency. Add salt, white pepper powder and mix. Heat some

butter in another pan. Add macaroni. Toss. Strain the sauce into this pan and mix gently. Add

some more cheese. At this stage if you want to bake you can do so till the cheese at the top

becomes a light golden. Or serve it just like that. Garnish with parsley and serve hot.

- See more at: http://www.sanjeevkapoor.com/cheesy-macaroni.aspx#sthash.SqZ5mE5Z.dpuf


12/24

Penne In White Sauce

Ingredients

1 packet ofpenne

1 each ofred capsicumandyellow capsicum

2 tspcornflourorplain flour (maida)

1cheese cube

1 tspdried oreganoanddried thyme

dry red chilli flakes (paprika)1cob of sweet corn , boiled

saltandblack pepper (kalimirch) powderto taste

3florets of broccoli

1 tbspbutter

4big cloves of garlic (lehsun), grated

2 cupsmilk

Method

For white sauce

1. Heat butter in a pan.add the grated garlic nd saute for a minute

2. Once its done add the cornflour saute for a second let it not turn brown.

3. Add milk nd stir it continuously to avoid lumps.

4. Once the mixture starts thickening add oregano,thyme,salt,pepper powder and red

chilli flakes.

5. Add grated cheese.

6.

Keep this sauce aside.
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13/24

For the vegetables

1. Boil peppers,sweetcorns nd broccoli together with little salt.

2.

Dont over boil the vegetables.it has to be crunchy.

For the pasta

1. Boil the pasta as per the instruction in the packet.

To serve

1. Put the sauce back on flame.

2. Add all the boiled vegetables and the boiled pasta.

3. At the time of serving you can add more cheese.

4. Serve hot.


14/24

hung curds

Viewed 5571 times

Also Known asChakka Dahi

DescriptionSimply put, as the name suggests, hang curd in a muslin cloth and let the whey or the liquid

drain completely (a process that takes about 4 hours). After pressing the bundle gently, what

you have is chakka or hung curd. If you prefer the low fat variety, substitute full fat curd with

low-fat.

How to select

Depending on your choice select either a full fat or low fat fresh curd to make your homemade version of hung curd. This method by far is most healthy than the over-the-counter

choices.

Culinary Uses Shrikhand, is a form of hung curd made using powdered sugar with additions like elaichi,

kesar or badam. Extremely popular in both Maharashtra and Gujarat.

Hung curd makes for thicker, healthier dips.

If you like using mayonnaise or white sauce as a salad dressing but hesitate due to the

calorie overkill... You can easily substitute those ingredients with hung curds with a little

mustard powder, pepper and salt and whip it up to the right consistency before you add it to

the salad. The whey, that is the water drained out can be used to knead chappati doughs or drunk as is

with addition of spices.

How to Store It stays fresh for a day or two when refrigerated.

Health Benefits Hung curd is a good source of calcium, vitamins and other minerals.


15/24

Chocolate Banana Cakeby Tarla Dalal

Ingredients

1 1/2 cupsplain flour (maida)

2 tbspcocoa powder

1/2 tspbaking soda1/4 tspbaking powder

1/2 cupmelted butter

1/2 cupcondensed milk

1/2 cupbrown sugar

1 cupmashed banana

1 tspvanilla essence

3/4 cupfresh cream

melted butterfor greasing

plain flour (maida)for dusting

Method

1. Sieve the plain flour, cocoa powder, baking soda and baking powder. Keep aside.

2. Combine the melted butter, condensed milk, brown sugar, mashed banana and vanilla essence in a bowl and mix

well with a spatula.

3. Add the sieved flour mixture and fresh cream and fold gently. Keep aside.

4. Grease a 175 mm. (7) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution

of the flour. Shake and remove the excess flour.

5. Pour the prepared batter into it and spread it evenly.

6. Bake in a pre-heated oven at 180c (360f) for 40 to 45 minutes or until a knife inserted in the cake comes out

clean.

7.

Remove from the oven and demould it and serve warm.
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16/24

Chocolate Cookies

by Tarla Dalal

Ingredients

1 cup (125 grams)grated dark chocolate

1 1/4 cupsself raising flour

1/3 cupmilk powder

3/4 cupbutter, softened

2 tbspcastor sugar


Method

1.

Melt the chocolate over gentle heat and keep aside.

2. Sieve the flour. Combine the flour with the milk powder and keep aside.

3. Cream the butter and castor sugar till light and fluffy.

4. Add the condensed milk and melted chocolate to the butter and sugar mixture and mix well.

5. Fold in the flour mixture and mix to form a soft dough.

6. Refrigerate the dough for about 20 minutes.

7. Divide the dough into 20 equal portions and shape into round cookies.

8. Place the cookies on a greased baking tray.

9. Bake in preheated oven at 160C (320F) for about 15 to 20 minutes.

10. Remove from the baking tray and cool on a wire rack.

11.

Store in an air-tight container.
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17/24


18/24

Instant Rabdi

by Tarla Dalal

ingredients

2 cupsmilk

2bread slices


2 tbspsugar

1/4 tspcardamom (elaichi) powder

a fewsaffron (kesar) strands

Method

1. Remove the crusts of the bread slices and discard. Grind the bread slices in food processor to make fresh bread

crumbs. Keep aside.

2.

Bring the milk to boil in a heavy bottomed pan. Add the fresh bread crumbs, condensed milk and sugar and cook

on a high flame, while stirring continuously (approx. 10 minutes).

3. Remove from the fire, add the cardamom powder and saffron and mix well.

4. Refrigerate for 2 to 3 hours and serve chilled.
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19/24

Malai Kulfi ( Kulfi )

by Tarla Dalal

Ingredients

2 1/2 cupsmilk1/2 cupcondensed milk

1/4 cupmilk powder


Method

1. Combine all the ingredients together and bring to a boil. Add the cardamom powder.

2. Simmer for 20 to 25 minutes or untill the mixture thickens. Cool completely.

3. Pour into 4 kulfi moulds and freeze overnight till firm.

4. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a

wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out
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20/24

Quick Shahi Tukda

by Tarla Dalal

Ingredients

4 pcs of ready madebread toast

For the rabadi

1 1/2 cupsmilk

4 tbspcondensed milk

1/2 slice freshbread crumbs


a pinch ofnutmeg (jaiphal) powder

For the garnish

1 tbsp sliveredalmonds (badam)andpistachios

1 to 2edible silver leaf (vark)

Method

For the rabadi

1. Combine all the ingredients in a broad bottomed non-stick pan and bring to a boil, stirring continuously.

2. Simmer for a few minutes till the rabadi is thick.

3. Remove from the fire and keep aside.
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21/24

How to proceed

1. Place the toast pieces in a deep serving dish.

2.

Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi.

3. Refrigerate till it is chilled.

4. Serve garnished with the silver varak and almonds and pistachios.

Oreo Cupcake ( Cupcakes Recipe)

by Tarla Dalal

Ingredients


22/24

For The Chocolate Sponge

1/2 cupplain flour (maida)

2 tbspcocoa powder

1/2 tspbaking powder

1/4 tspsoda bi-carb


3 tbspmelted butter

1/2 tspvanilla essence

For The Frosting

6oreo biscuits

6 tbspbutter(at room temperature)

12 tbspicing sugar

1 tspvanilla essence

For The Garnish

1 1/2oreo biscuits,cut into quarters

Method

For the chocolate sponge

1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together in a bowl and keep aside.

2. Combine the condensed milk, butter, vanilla essence and 1 tbsp of water in another bowl and whisk well.

3. Add the prepared flour mixture and mix gently with help of a spatula to make a batter of dropping consistency.

4. Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2) diameter aluminum moulds.

5. Bake in a pre-heated oven at 200c (400f) for 5 minutes and then at 180c (360f) for 15 to 20 minutes or till

done. The sponge is done when it leaves the sides of the mould and is springy to touch.

6. Allow it to cool completely (approx. 30 minutes). Keep aside.

For the frosting

1. Open each oreo biscuit and scrape and discard the cream middle creamy layer. You will need only the biscuits for

this recipe.

2.

Place the biscuits on a butter paper or a rolling board and crush them coarsely using a rolling pin. Keep aside.

3. Put the butter in a deep bowl and beat it using a spatula.

4. Add the icing sugar and mix well.

5. Add the coarsely powdered biscuits and vanilla essence, mix well and keep aside.

How to proceed

1. Fill the frosting in a piping bag and pipe out swirls of your choice on each cupcake.

2.

Garnish each cupcake with a piece of oreo biscuit and serve immediately.
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23/24

Malpuas with Shahi Rabadi

by Tarla Dalal

For the malpuas

1 cupwhole wheat flour (gehun ka atta)1/2 cupgud (jaggery)

1/2 tspfennel seeds (saunf)


gheefor cooking

1 cupwater

For the shahi rabadi

1 cupmilk

1 cupgrated paneer (cottage cheese)



a fewsaffron (kesar) strands

1 tspghee

a few drops ofrose essence

For the garnish

1 tbspchopped pistachios

rose petals

Method
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For the malpuas

1. Dissolve the gud in 1 cup of warm water and mix well till it dissolves.

2.

Add all the other ingredients and mix well.

3. Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm.

(3") diameter.

4. Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.

5. Repeat to make 8-10 more malpuas.

For the shahi rabadi

1.

Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.2. Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.

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Documents

Mexican, Pakwan