Miscellaneous not to be missed !

Masala Paratha - this is a simple one !

The spice level is one’s choice.

Wheat flour - 1 cup

Besan - 1 tbsp

Rice flour - 1 tbsp

Finely chopped coriander - 3 tbsp

Finely chopped methi leaves - 3 tbsp

Red chilli powder - 1-2 tsp

Hing - ½ tsp

Salt, haldi

Oil

Coriander leaves can be directly added.

If you like, you can saute methi leaves in 1 tsp oil for a minute or add directly as well.

Knead all ingredients together to get a soft dough.

Keep for 1 hour.

Roll out parathas as usual & cook using little oil.

Keeps soft for 2 days & can be taken for picnics or while travelling.

It can be made as spicy as you like & can be served with just a raita or a pickle.

If you don’t get methi, make it with just coriander leaves – it tastes delicious.

 

Punjabi Garam Masala - this is required for some recipes to come !

My punjabi neighbour taught me this recipe. I am learning a few recipes from her & plan to post them. She says all her recipes need this powder. The one advantage in this recipe is, it incorporates dhaniya as well jeera & pepper powder, besides garam masala.

So we need to add only red chilli powder & amchur powder, wherever necessary.

Dhaniya - 250 gms

Jeera - 250 gms

Black pepper - 125 gms

Black cardamoms - 4

Cloves - 20 gms

Cinnamon - 30 gms

Bayleaf - about 20

Dry roast every ingrdient, individually in a kadai, till a nice flavour comes.

Cool & powder.

 

Finger Chips - a snack which has no equal !

Buy good quality potatoes.

Scrub very clean & peel the skin.

Wash them well & cut into wedges 1 cm by 2 “ ( roughly the size of little finger)

Plunge in plenty of water.

Change the water two or three times – this is to remove the starch in the potatoes as much as possible.

Theoritically potatoes which have a higher starch & sugar content become brown very fast, when frying.

Hence repeated washing is necessary to remove as much of starch as possible.

In the last batch of water add some salt & little lime juice.

Keep immersed in this water for minimum 30 mtes.

Then drain completely.

Now as much of starch as possible is removed & so they won’t stick to eachother, when frying.

You can spread in a cloth & dab with folds of cloth to remove excess moisture.

Take a batch & keep on a plate.

Lightly sprinkle ½ tsp cornflour all over & shake well.

Any trace of moisture is thus removed.

Heat oil & deep fry.

As soon as they are dropped in oil, wait for a few mts till the “foaming “ stops, to turn them over.

Use a slotted spoon & when they are done, transfer to an absorbent paper.

Sprinkle salt & red chilli powder or pepper powder, whichever is your choice.


Potato Chips:

Select uniform sized ones so that the chips will be of uniform size.

Scrub &wash them very well & slice them thin directly into a basin of water.

Proceed as above.

 

Kaju Paneer - Calorie counters, please skip !

Cashews - 1/2 cup

Paneer - 200 gms

Boil together & puree:

Tomaoes - 3 big

Garli & ginger minced - 4 tsp

Onions - 3 (chop, boil & grind)

Soak together & grind:

Melon seeds - 1/4 cup

Khuskhus - 2 tsp

Oil - 2 tsp

Red chilli powder - 1 tsp

Milk - 1/2 cup

Fry cashews in 2 tsp oil & remove.

In the remaining oil, shallow fry the panner slab, fipping, to get a golden colour.

Transfer it to a bowl with warm water to soften & then cut into cubes.

Heat oil & fry the onion paste ( it will cook fast because it is boiled).

Add chilli powder & tomato puree.

Saute for a few mtes & add white paste.

Add little water & milk.

Simmer till thick; add fried kaju & panner.

Cook covered for 5 mtes & switch off.

 

Badham Sharbath - Let me make a grand beginning !

Almonds - 75 gm

Charmagaz - 75 gms (watermelon kernels & those of sweet melon, pumpkin & cucumber - they are available as charmagaz, otherwise you can use almonds)

Cardamom powder - 1 tsp

Sugar - 750 gms

Water - 7 cups

Kewra essence - 4 drops

Potassium Metabi Sulphate - a small pinch

Soak nuts overnight.

Peel the skin & grind to a paste by adding little water now & then.

Strain the almond paste through a muslin cloth.

Repeat till all water is utilised.

Add sugar to the strained liquid

Cook on a slow fire till syrup is one - thread.

Add cardamom powder & simmer for 2-3 mts.

Remove scum from top, if any is formed.

Remove from fire & cool.

Add kewra essence & 2-3 drops of almond essence (optional).

If the amount is small, refrigerate & use up.

If you plan to keep for a longer time, add a preservative called KMS – a tiny pinch dissolved in 1 tbsp boiling water.

Pour in sterilized bottles.

 

Hello Meena !

Yes, you can use just melon seeds alone.
Omit it if yu do not have kewra. Add absolute minumum of almond essence - otherwise a bitter taste wii come.
Love & regards,
Chithra.

 

Hello Meena !

It is better to retain some for immediate use, before adding preservative. Freshly added preservative irritates the throat a little & it is best to leave it for a day & use it.
Love & regards,
Chithra.