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.
query Dear Chitra, can I use melon seeds alone??? what is the substitute to kewra essence??? pls advise..
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.
dear chitra, would like to add my experience also here if u dont mind....i just cut wash and all as u say but i put it in hot boiling water for a 10mnts and then drain onto a towel and leave it to dry a little....then keep hot oil and fry them...that way they dont go red and stay white...and soft and crisp...my children say the best and my guests also drool...so wanted to share the idea here...then sprinkle with a little pepper and salt...done to be served with tomato ketchup...or sauce...regards..sunkan
query Dear Chitra, sorry to bother you again. If using KMS preservative, can I taste the sherbat immediately. have heard that whenever we use preservatives, we shld start using the drinks only after atleast 6 hrs.. is that true?????? pls reply.
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.