Batura

Ingredients

Maida 500 grams

Sugar one and half tea spoon
Yeast 2 tea spoon
Fresh curds 2 tea spoons
Ghee or Margarine or Butter 25 grams
Salt to taste
Oil for deep frying

Method

• Sieve the flour properly.
• Put the sugar and yeast in one tea cup of warm water and mix till the yeast gets dissolve. Cover and leave for five to seven minutes till the mixture is full of froth.
• Put this liquid along with the curds, ghee and salt to the flour. Add some warm water to make soft dough.
• Knead the dough for 6 to 7 minutes.
• Keep the dough in wet cloth for 30 minutes. Knead for 1 minute.
• Divide the dough into 20 parts. Apply a little ghee and roll out puris.
• Deep fry the puris in oil.
• Serve hot

Cauliflower and green peas curry

Ingredients

Cauliflower (Small florets) 2 cups
Boiled green peas 1 cup
Bay leaves 2
Tomatoes 2
Fresh curd 2 teaspoon
Chopped cashew nuts 2 tablespoon
Sugar 1/2 teaspoon
Ghee or refined oil 3 table spoon
Salt to taste

Method


1. Keep the tomatoes in hot water for 10 minutes.
2. Remove and blend into a puree.
3. Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes. Take out and keep aside.
4. In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes.
5. Put the cauliflower, cashew nuts, green peas, sugar, 1/2 cups of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft.
6. Serve hot

Fresh mashroom curry

Ingredients

Fresh mushrooms 250gms
Cardamoms 2
bay leaves 2
cloves3
garam masala 1/2 teaspoon
Chilly Powder1/2 tablespoon
Finely chopped ginger 1 teaspoon
Green chilies (Chopped)2
Beaten Curd 1 cup
Coriander (chopped) 1/3 cups
Ghee of refined oil 4 tablespoon
Salt to taste

To be ground into paste

Onions 2
6 garlic
12 mm (1/2) piece ginger
Cashew nuts 3 teaspoon

Method

For the paste

Boil the onion in one cup of water until it become soft.
Put the garlic ginger and cashew nuts and make a paste.

Cut the mushrooms and keep the in hot water for 2 minutes and drain.
Heat the ghee and put the cardamoms, bay leaves and cloves and sauté for a few seconds.
Put the paste and sauté again for 2 to 3 minutes.
Put the garam masala, chily powder ginger and green chilies and sauté for another 1/2 minute.
Remove the vessel from the fire and put the curd and stir well.
Keep the vessel on a low heat and keep in stirring till done
Serve hot.

Chinese seafood soup

Ingredients

1. Prawns 25 gms

2. King fish 25 gms

3. Cuttlefish 25 gms

4. Flesh of Crab 20 gms

5. Ginger 10 gms

6. Garlic 1 bulb

7. Pepper powder 10 gms

8. Red chilly 2 nos

9. Celery 1

10. Spring onion 2

11. Vegetable stock 1 cup

12. Vegetable oil 1 tbsp

13. Vinegar 1 tbsp

14. Ajinomoto to taste

15. Salt to taste.

Steps

1. Heat the oil in a pan and fry chopped ginger, garlic and red chilly.
2. Add ingredients no 1 to 4 and sauté for 5 minutes.
3. Add stock and allow to boil.
4. Add pepper powder, ajinomoto and salt
5. Add corn flour
6. Serve hot with spring onion and celery.

Aloo Ki Poori

Aloo Ki Poori

Ingredients

Maida 2 cups

Potatoes, boiled 2

Pepper powder 2 pinches

Milk half cup

Saffron 2 pinches

Melted ghee 2 table spoon

Salt to taste

Ghee for deep frying.

Method

Peel and grate the potatoes and make fine paste.

Mix the flour, pepper, ghee, and salt properly.

Put the saffron in the milk and mix with the flour. If you want, put a saffron colour in the milk.

Knead the dough properly. Leave aside for one hour.

Roll into small pooris and deep fry in hot ghee till they puff up.

Serve Hot