Bhutte Ka kees Indore Special

Ragi Oats Dosa with Ginger Chatni

Apple Jalebi

INGREDENTS

APPLE RING 

For The Jalebi Better

 1 cup maida 
 1/2 cup curd
 a pinch of baking soda
 Water as required

For The Sugar Syrup
1 cup sugar
1/2 tsp saffron strands
2 tsp rose water
1 tbsp milk

Steps 
 1. Combine the flour,curd and baking powder

 2. Cover and keep aside to rest for 40 to 50 minutes and mix well again.

 3.Combine the sugar and 1 cup of water in a deep kadhai and boil on a medium     flame for 8 to 10 minutes or till the sugar dissolves completely and the                syrup is of 1 thread consistency.
4. Keep the syrup warm.

Proceed 

1.Heat the oil in a kadhai, dip the apple rings in the batter a few at a time and deep-    fry in oil till they turn golden brown and crisp from both the sides. Drain well and keep aside.

2.Place the apple jalebis in the warm sugar syrup one by one, soak for 1 minute and transfer on a serving plate.

3.Serve immediately garnished with cardamom powder, pistachios and rose petals.

Coconut Sponge Cake

Ingredients

2 cup.......plain flour (maida)
1 cup.......melted butter
8 tbsp......sour curd (khatta dahi)
1/2 cup....desicated coconut
1 tsp........soda bi crab
11/4 cup...powdered sugar
2 tsp.........vanilla essence

Steps

1.Sieve the plain flour  Keep aside.

2.Combine the curds and soda bi-carb in a bowl and keep aside.

3.Combine the butter, sugar and ¼ cup of hot water in another bowl and whisk well      till the sugar dissolves.

4.Add the plain flour, curds and vanilla essence and mix to make a smooth batter with help of a spatula.

5.Put the batter in a 7”diameter greased and dusted baking tin.

6.Bake in a pre-heated oven at 160°c for 60 minutes or until a knife inserted in the cake comes out clean.

7.Remove from the oven, keep aside to cool, demould and use as required.

Samosa

Ingredents


For The Dough1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste

For The Stuffing3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)

Steps

For Stuffing

1. Heat1 Tbsp of olive oil in a pan and add cumin seeds and sauté for a minute. Add chopped potatoes and boiled peas to it.
2. Add ginger green chilli paste ,all the spice powder and salt, mix well and cook for 3-4 minutes.Switch off heat and keep the filling aside.

To Assemble it

1. Mix the flour and ghee and rub them together with your hands to form a texture and consistency of bread crumbs that just about holds together.
2. Add water a little at a time enough to form stiff dough. Cover the dough with a plastic wrap or a damp towel. Keep aside.
3. Divide the dough into 6 equal parts and roll out into ¼ inch disk. With a knife cut this disk midway so that you get ½ moon shaped disk.
4. Fold the half disc into a cone and spoon out about a tbsp of filling into it. Apply water around the corner and seal the edges tightly.
5. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides
6. Serve hot with tamarind chutney.

Tomato Rice

Raw Banana Curry

Chawli Masala

SHAHI GATTE

INREDENTS

For Gatte

• besan 1 cup
• red chili powder 1/2 tsp
• turmuric powder1/2 tsp
• kasori methi1/2 tsp
• baking soda a pinch
• curd 1 tbsp
• ghee 1ibsp
• salt to taste

stuffing for gatte

• Raisins8-10
• kaju 8-10
• khoya(mawa) 1/4 cup
• salt
• red chili powder a pinch

For gravey

• ghee 2 tbsp
• jeera 1/4 tsp
• ajwine 1/4 tsp
• hing a pinch
• ginger garlic paste 1tbsp
• turmuric powder1/4 tsp
• coriander powder 1/2 tsp
• red chili powder 1/2 tsp
• jeera powder 1/2 tsp
• curd 1/2cup
• fresh tomato puree 1/2 cup
• salt
• kasori methi 1/4 tsp
• fresh coriander leaves to garnish

Steps

Method 

• • In a bowl add besan , curd,red chilli pd, turmeric,salt, carom seeds, oil and mix them well.
  • For filling mix mawa, green chillies, salt , cashews, raisins,coriander leaves and keep it aside.
  • Add little water and make it a firm dough.
  • Divide the dough to equal balls, take a ball and make a disc.
  • Divide the filling to equal parts , take a part and make a ball..keep it on the disc and cover from all side.
  • Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
  • In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
  • Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
  • Strain the gattas and restore the water to use in the gravy.
  • In a sauce pan heat oil add cumin seeds.
  • After they splutter add curry leaves, besan, mawa and saute them  well till the raw smell goes off.
  • Add Red chilli pd , cumin pd, turmeric, coriander pd, salt and the restore water or plain water.
  • After they boil add the gattas and cook them well for few minutes.
  • Beat the curd well and keep it ready.
  • Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.
  • Garnish with Coriander leaves.Serve Hot with roti/ chapathi

Methi Paneer Paratha

Tendli Rice