Ingredients

Seekh Kebab

• ¾ cup of Bengal gram or Chana dal
• ½ cup of soya nuggets
• 1 tbsp. green chilies
• 2 tbsp. fresh cilantro or coriander
• 4 tbsp. bread crumbs
• 2 ½ tbsp. corn flour
• ½ tsp. chili powder
• ½ tsp. mango powder
• Pinch of salt to taste
• 1 tbsp. butter
• ½ tsp. sunflower oil

Spices mix

• 1 tsp. coriander seeds
• ¾ tsp. cumin seeds
• 10 almonds
• 4 cloves
• 8 peppercorns
• 4 green cardamom
• 1/3 piece of star anise
• 6 dried rose petals (optional)

Method

• Start by soaking the Bengal gram in water for about 15 minutes and simultaneously soak the soya nuggets in warm water for about 15-20 minutes as well.
• Take all the ingredients mentioned in the spices mix and grind them together to make a fine powder.
• Squeeze the water from the soya nuggets and bring them to a boil in ample amount of water for 5 minutes and drain. After this squeeze the excess water from the soya nuggets.
• Use two separate pressure cookers to cook the Bengal gram and the soya nuggets, with ½ a cup of water.
• After one whistle from the pressure cooker (kept on medium flame), drain the water and squeeze the soya nuggets.
• Heat 1 tbsp. butter and 1 tsp. sunflower oil in a heavy bottom pan and to this add the boiled grams and soya nuggets.
• Stir-fry for 2 to 3 minutes on high flame, this will evaporate the remaining moisture.
• Leave this mixture to cool for a while.
• Now, grind the Bengal gram, soya nuggets and the green chilies till it makes a coarse paste.
• Transfer this mixture to a bowl and add the breadcrumbs, corn flour, spices mix, chili powder, mango powder and the fresh cilantro.
• Mix this well till the elements are well blended.
• Take satay sticks and apply this Seekh kebab mixture evenly along the stick.
• Heat sunflower oil in a heavy pan and shallow fry the kebabs
• Gently flip the Seekh kebab on the satay stick every 2 to 3 minutes to make sure you get a nice golden color on all the sides.
• Once the oil is drained, sprinkle some chaat masala and lemon juice to enhance the Seekh kebab’s flavor
• Serve the Seekh kebab hot with your choice of condiment.

Notes

You can step away from the traditional Seekh kebab style mentioned in this recipe and make round patties with the mixture to make Shami kebabs or cutlets. They are perfect for a vegetarian barbeque party as well. Serve with cool mint chutney and sliced onions and green chilies for an enhanced tasteful experience.

Ingredients

• 3 cups of Maida or All purpose flour
• 1 tsp of salt
• 1 tsp of black sesame seeds
• 1 tsp of ajwain / carom seeds (if preferred)
• Sunflower oil for frying

Preparing the Chakli

• Pour three cups of Maida onto the sieve.
• Once sieved thoroughly, shift the maida onto a clean cotton cloth and tie it.
• Now place the tied maida into the pressure cooker container and close the lid.
• In case you do not have a pressure cooker container, you may use any other steel container that can fit into the cooker. Make sure you close lid of that container.
• Now pour in drinking water till half of the steel container’s height.
• Close the pressure cooker and light the stove.
• Cook for about 15 minutes by the clock. Do not bother about the number of cooker whistles that might blow.
• After 15 minutes turn off the stove, and let the pressure cooker cool down.
• Once all of the steam evaporates, open the container and pull out the cloth with the maida tied in
• The maida inside the cloth will come out looking like a cooked lump of flour
• Now empty the maida lump into a large pan
• Beat the maida lump into a powdered flour
• Sieve this powdered maida flour to ensure that no lumps are left behind
• Next, to the sieved maida flour add black sesame seeds to the flour, 2 tbs of Sunflower oil and salt
• Now it is time to knead the flour into a dough
• Start by addinga tiny amount of water, as you knead the flour. Keep on adding little water, as and when needed, till you get a smooth dough
• Now take a clean chakli maker and fit a star or circle shapedstrainer into it
• Press out strings of raw maida chakli mixture onto a butter paper or a flour sprinkle board.
• Try to slightly swirl the chakli maker while pressing out the mixture to make circles of three encircled bands.
• Make sure the bands are slightly stuck to each other to hold the shape of the chakli together.

Frying the Chakli

• Heat Sunflower oil to a medium heat in a wok
• Now slide in the chaklis one after the other, 4 at a time. If the wok is small, fry only as many as is possible since we do not want the chakli’s to get stuck to each other while frying
• Do not Over Fry the chakli
• Once done, lay the fried chaklis out on paper sheets or kitchen towels
• Let the chaklis cool down
• Serve this batch of fresh Chaklis to be devoured with tea or you may store them in a spacious container.

Ingredients

• 3 cups of Kolam rice
• 2 cups Grated jaggery
• Ghee
• Sooji / Rava / Semolina
• Sugar

Method: Preparing the Rice

• Soak the rice overnight
• Next day, wash the rice clean, drain the water and spread it out to dry for about 30 minutes
• In a grinder, blend the rice to a fine powder
• In a big mixing bowl, mix powdered rice and the grated jaggery
• Do not use water while kneading the dough
• If the dough turns out to be too hard, add more ghee to it
• Once this dough is ready, it needs to rest for another 5 -6 hours.
• Once the dough is well rested, divide it into small balls
• In a plate spread out 2 tbsp of semolina and sugar together.
• Take the Anarsa dough balls, and place them on the sooji and sugar mix
• Press the dough balls with your finger on the plate to flatten them out
• Coat both the sides of the Anarsa with the semolina and sugar mix

Frying

• Pour in 3 tbsp of Sunflower oil into the pan
• When the oil is hot enough, slid in each Anarsa one by one, to shallow fry
• Once done, lay out the fried Anarsa on absorbent paper or kitchen towel to drain the oil
• These snacks can be stored in air tight containers but not for more than 10 days.

Ingredients

For the stuffing

• 1/2 cup dry coconut, grated
• 3/4 Sooji / Rava/ semolina
• 1 tbsp Khus Khus (poppy seeds)
• 4 tbsp mixed dry fruits
• 3/4 cup of powdered sugar
• 2 tbsp cardamom powder
• Ghee

Making the dough

• 2 cups of maida
• Ghee
• Salt
• Divide the dough into 27 small dough balls
• Sunflower oil for deep frying the Karanjis.

Method: Preparing the Filling

• Warm a pan on low flame
• Into the warm pan put in the grated dry coconut to roast.
• When the coconut turns a little brown, set it aside to cool.
• Add two tbsp of ghee to the pan and roast the sooji.
• Add the dry fruits and khuskhus or poppy seeds to the sooji and roast a little more
• Now add the grated and dry roasted coconut. Roast for 2 minutes more
• Turn off the stove
• Into the sooji in the pan, pour in the powdered sugar and the cardamom powder
• Mix everything well and keep aside.

Making the Karanjis

• Roll out each ball of the dough into a small roti. Do not use dry flour to help you roll out the chapatis
• Place a spoon full of the filling mix, in the middle of the roti
• Fold over one side of the roti over to the filling to form a crescent
• Press and seal the sides to secure the filling inside

Ingredients

• 2 cups Sunflower Oil for frying

For the pastry dough

• 1 cup Flour
• 1 tablespoon Sunflower Oil
• 1/2 teaspoon Salt
• Water as required

For the filling

• 1 tablespoon Sunflower Oil
• 4 Garlic Cloves, finely chopped
• 1 Onion, finely chopped
• 1 Boiled Potato, finely chopped
• 1/2 cup Capsicum, finely chopped
• 1/2 cup French Beans, finely chopped
• 1/2 cup Carrot, finely chopped
• 1/2 cup Mushrooms, finely chopped
• 3 tablespoons Taco Seasoning
• Salt to taste

Ingredients

• 400 grams Paneer, cut into 1 inch cubes
• 1 Capsicum, cut into 1 inch cubes
• 1 Onion, cut into 1 inch cubes
• 1 Tomato, deseeded and cut into 1 inch cubes

For the Marinade

• 2 tablespoons Curd
• 3 tablespoons Sunflower Oil
• 2 teaspoons Kashmiri Red Chili Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Jeera Powder
• 2 tablespoons Ginger Garlic Paste
• 1 teaspoon Kasuri Methi Powder
• 1/2 teaspoon Garam Masala Powder
• Salt to taste