Indian Recipes

GolGappay

Ingredients:

For Gol Gappa:

Semolina 1 cup
All purpose flour 1/4 cup
Oil for deep frying

For Filling:

Potato 1 cup boiled

chickpea 1 cup

onion chopped

yogurt

chaat masala

red chili powder

Imli Soonth Chatney:

imli 1 cup

gurh/brown sugar 1/2 cup

dry ginger powder 1 ts 

salt as like your taste

red chilli 1 ts

 

For Sour Water:

Mint leaves ½ bunch

Green chillies 3

Water 1 liter

Tamarind pulp ½ cup

Roasted coriander powder 1 tsp

Roasted cumin powder 1 tbsp

Chilli powder ½ tsp

Salt ½ tsp

Ginger 2 tbsp chopped

Lemon juice 3 tbsp

Cooking Directions:

For Sour Water:

 In a blender put together ginger, mint leaves, green chillies and blend to a fine paste.

Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chilli powder and salt, mix well.

The water should be tangy and spicy. Strain water and keep in the fridge to chilli or add ice and use

.

For GolGappa:

In a bowl mix together semolina, flour to from a stiff dough.

Keep aside for 30 minutes, then knead once again.

Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.

Deep fry on medium heat till they puff up, reduce heat and fry till crisp.

Imli Soonth Chatney

Add water(2 cups)to tamarind

And bring to boil for 10 min.

Strain it with soup strain.

 Salt,dry ginger powder,

Red chilli powder

Jaggery and salt.

Bring it back to flame for about 10 minutes again,until

The jaggery melts completely.

Make the chutney a little thin

Because,it thickens on cooling.

To Assemble:

 Puncture the Gol gappa with tip of your thumb, add chickpea potatoes onion you like it a little sweet

 add little sweet tamarind or plum chutney yogurt chaat masala red chili powder and green chilies

 before adding the water.

another local serve with mirch masala

Kofta Biryani

Ingredients

Ingredients for kofta:

Mince ½ kg
All spice powder 1 tsp
Poppy seeds 1 ½ tsp
Desiccated coconut 1 tbsp
Roasted gram 1 tbsp
Onion raw grinded 1
Ginger garlic paste 1 ½ tsp
Salt 1 tsp
Chili powder 1 tsp
Yogurt 1 tbsp
Bread 1 sliced
Coriander leaves chopped 2 tbsp
Green chillies chopped 2

Ingredients for masala:

Oil ½ cup
Ginger garlic paste 1 ½ tsp
Chilli powder 1 ½ tsp
Coriander powder 1 ½ tsp
Onion brown and grinded ½ cups
Salt 1 tsp
Whole spices powder ½ tsp
Roasted cumin crushed 1 tsp
Tomatoes blended ½ cup

Ingredients for yogurt mixture:

Yogurt 1 ½ cup
Yellow colour pinch
Kewra water 1 tsp
Green cardamom powder ¼ tsp
Mace ¼ tsp
Nut Meg ¼ tsp
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Dried plums 8
Rice ½ kg
Salt 2 tbsp
Whole spices mixed 1 tbsp
Black cumin ½ tsp
Bay leaf 1

Cooking Directions

(Pounded the synthesis)
Poppies Grinder, curshed roasted coconut and pour basin to make ground.
pour qima(mince meat) it into the mix.
Thick with chopped onion, ginger garlic paste, salt, red chilli powder, yogurt, powdered spices, finely cut green coriander, finely chopped dip it in some green pepper and bread slice.
Mix well.
I put up a small balls.

(Making gravy recipe)

Put in a pot of hot oil.
The ginger garlic paste, red chilli powder, salt, ground coriander, cumin and fry the cut, crushed tomatoes, fried onions and the ground well and fry the powdered spices put.
Add a little more water to fry.
Then the delicious meat balls curry and cook for ten minutes.
The delicious meat balls curry gravy to go out and put a thick green chilies.
Take out rice to salt, the spices, black cumin, boil the water mined with high father and customization.

(For Yogurt mixture )

The pinch mix into yellow, kewra, cardamom powder, coriander , mint and nutmeg jawetry.

(Biryani recipe to assemble)

Add half of the rice boiled in a Patila.
Put mixture on top of kofta gravy.
Add yogurt mixture on top.
The win over the coriander, mint and spread the plum.
Put oil on it give dumfor 15 mins on  light flame