Miscellaneous not to be missed !

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.

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.

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.

Cashewnuts - 100 gms

Paneer - 150 gms

Curds - ½ cup

Garam masala - ½ tsp

Cardamoms - 4 – crushed

Bay leaves - 2 pieces

Ghee - 3 tbsp

Salt, sugar

Chopped coriander leaves - few

To grind to a paste:

Poppy seeds - 1 tbsp

Ginger - ½ “

Red chillies - 2

Cashewnuts - 15 ( apart from the 100 gms)

Soak 100 gms of cashewnuts in 1 cup of hot water for 30 mts & drain.

Grate the paneer.

Heat ghee, fry cashewnuts for a minute till pale golden & take out.

In the same ghee, fry the ground paste with a sprinkling of water.

When the paste is golden brown in colour, add curds, bay leaves, cardamoms & sugar.

Cook further on a low fire till the mixture is thick enough to draw away from the pan in a solid mass & the ghee separates.

Mix in paneer & cook, stirring, for 2 mts.

Add 1 cup of water or more depending on the desired consistency.

Cover & simmer for 15 mts.
Sprinkle garam masala& garnish with fresh coriander leaves.

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.

Dear Chitra,

can I use melon seeds alone???
what is the substitute to kewra essence???

pls advise..

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.

Originally Posted by chitvish

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.

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

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.

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.