Stuffed steamed buns

 For Stuffing

2 tbsp oil

1 generous pinch of heeng

2 chilli, finely chopped

1 onion, finely chopped

1 medum capsicum finely chopped

2 medium tomatoes finely chopped

½ tsp oregano

1 tsp garlic minced

 tsp turmeric

½ tsp cumin powder

½ tsp garam masala

Salt to taste

100 gms paneer mashed

for Dough:

1 cup milk, warm

1 tsp sugar

7 gram dry yeast

2 cup maida

½ tsp salt

1tbsp oil

Method

For Stuffing

Take a large pan heat  oil, then put heeng,  then add garlic saute a little till turns aromatic.Add onion, finely chopped  green chilies and saute for a minute then add capsicum. saute until all soften slightly.Keep the flame on low  add oregano  turmeric, cumin powder, garam masala, chaat masala and salt. saute for another 1 minute. Now add paneer and mix well combining everything well and keep aside.

For buns:

In a lagre bowl take warm milk, sugar and gram dry yeast.mix well add  maida and salt and oil. Kead a smooth d

For Stuffing

2 tbsp oil

1 generous pinch of heeng

2 chilli, finely chopped

1 onion, finely chopped

1 medum capsicum finely chopped

2 medium tomatoes finely chopped

½ tsp oregano

1 tsp garlic minced

 tsp turmeric

½ tsp cumin powder

½ tsp garam masala

Salt to taste

100 gms paneer mashed

for Dough:

1 cup milk, warm

1 tsp sugar

7 gram dry yeast

2 cup maida

½ tsp salt

1tbsp oil

Method

For Stuffing

Take a large pan heat  oil, then put heeng,  then add garlic saute a little till turns aromatic.Add onion, finely chopped  green chilies and saute for a minute then add capsicum. saute until all soften slightly.Keep the flame on low  add oregano  turmeric, cumin powder, garam masala, chaat masala and salt. saute for another 1 minute. Now add paneer and mix well combining everything well and keep aside.

For buns:

In a large bowl take warm milk, sugar and gram dry yeast.mix well add  maida and salt and oil. Knead a smooth dough spread little oil then cover and keep in a warm place for 2 hours or until dough gets doubled in size after 2 hours, punch the dough and knead to smooth dough.  Take double the lemons ball sized dough and dust with maida. roll gently now place a lemon ball sized  stuffing in the centre and fold the edges , oil the steamer and place the busn gently keeping some gap in between let rest the buns for 10-15 minutes 

Now steam the buns for 15 Minutes .  Enjoy a steamed buns with sauce or chutney of your choice.

Mango cake

 one cup mango pulp,

One cup all purpose flour

1/4 cup curd 

3/4 cup sugar

Butter 1/3 cup at room temperature 

1/4 TSP salt

Baking powder 1  1/2 TSP

Baking soda 1/2 tsp

Dry fruits as per your choice

I have used 50gma of almond 15-20 pieces for topping rest coarsely ground

Mango essence 5-6 drops 

Milk as required 

Method

Keep oven on preheating for 10 minutes on 180 degrees 

Sieve together flour salt baking soda and baking powder atleast 3times

In mixer add mango pulp curd sugar mango essence and butter and mix on high for 1minute

Mix together with flour mixture, no lump should be left. If it's too thick add little milk.Greas the baking pan layer with butter paper put mixture and bake for 20-25 minutes after that check by peircing knife into cake if it comes out clean it's ready, or otherwise bake for few more minutes .. let it cool on wrack before taking out..

Arbi stuffed makki ka prantha

 

Ingredients

For Makki prantha

3 Cups Makki Atta, maize flour

Salt to taste

1tsp azwain( carom seeds)

Hot Water as required

For the Stuffing

500 Gms Arbi( colacasia) boiled peeled and mashed.

A small bunch of fenugreek leaves chopped

1 onion finely chopped 

¼ tsp heeng (asafeotida)

1tbsp ginger garlic crushed

1 tsp Amchur ( dry mango powder)

1 tsp roasted zeera powder

1 tsp Red Chilli Powder

Salt to taste

Ghee 

Method

Mix in all the stuffing properly and keep aside.

Mix makki ka atta salt and azwain gradually add hot water and make a soft but firm dough

Heat a tava or a griddle. Grease it with ghee. Take triple lemon size portion of dough in your hand and start pressing with other hand once its arour 3’ in diameter take the stuffing arount 2lemon size keep in ther center and gently fold the edges apply little water on both the hands and make prantha aroun 5” in diameter and place on the Tava and cook till the side facing the tava starts to brown.

Using flat steel spatula  gently lift the prantha and add little ghee to the tava and place the other side Repeat the same for other pranthas. Serve hot with chutney, curd or lassi( butter milk.

Note : If you are not habitual of handling the dough with hands then:-

Grease a plastic sheet with a few drops of ghee. Place one ball of the Makki dough on the sheet and use damp fingers to press the ball into a round shape about 5" in diameter. Make a second roti of same size .On one roti, place one portion of the filling spread it with fingers so it covers the entire roti, now place the second roti on top of the first and press and seal the edges and cook in same way as prescribed above.

Egg pickle

EGG PICKLE

Eggs- 6 (boiled and peeled off and pricked with fork)

Garlic 2tbsp crushed coarsely 

Ginger one inch piece cut lengthwise

Green chilies mild 6 with little slit

Chilli powder 1tsp

Turmeric Powder ½ tsp

Hing ¼ tsp asafetida

Punch pooran 2tsp( mix of fennel seeds, nigella seeds, mustard seeds, fenugreek seeds, Cumin seeds)

Salt to taste

Vinegar 2 tbsp or citric acid ½ tsp I used citric acid

Sugar I tsp

Mustard Oil 100ml

Method 

Mix turmeric powder chili powder and salt in 1 cup of water.

Heat oil in heavy pan add punchpooran when they splutter add hing and garlic paste followed by ginger green chili, sauté  for few seconds add spice mix citric acid , sugar and eggs mix well and let it cook on low till oil separates. Serve as side dish.

Chicken nuggets in Garlic sauce

 

For nuggets

           500 gms boneless chicken cut in to bite size pieces

            4tbsp All-purpose flour mixed with 1/2 tsp garlic powder

           1tsp salt

           2 tsp mixed herbs

          I tbsp. lemon jice

            oil for frying               

           For Sauce

                    2tbsp cornstarch

                      2cups water

           1teaspoons minced garlic 

           2tsp  sugar

                 2tsp cup soy sauce

           1/2 tsp garlic powder

           1tsp red chili flakes

           1/2 tsp red chili power

                  1/4 tsp citric acid or 2tsp vinegar

            1/2 teaspoon ajinomoto (optional)

           2tsp sesame seeds

           Salt to taste

 

Method

Marinade chicken with herbs salt and lemon juice keep in refrigerator for at least 2-3 hours or overnight. Dust chicken pieces with flour mixture. Heat oil in a pan fry chicken pieces till done.

In a bowl mix corn starch with water and soya sauce red chili powder and garlic power.

In another pan heat 1tbsp oil add minced garlic when raw smell goes off add sesame seed ajino motto salt , sugar &chili flakes , now cornstarch mixture, bring it to boil then add fried chicken and simmer till desired consistency comes. Remove from fire and enjoy as side dish.

Mithadi(dated curry himachali)

Mithadi ( Date curry himachali)

1. Dates 250 gms 

2. Curd 500gms

3. Spinach ½ kg blanched and pureed

4. Mustard oil 50 ml

5. Dry mango powder 1 tsp

6. Walnut 2 applied mustard oil then burnt on coal and powdered finely

7. Turmeric ½ tsp

8. Salt to taste

9. Red chili powder ½ tsp

10. asafeotida ( heeng) ¼ tsp 

11. Cinnamon half inch piece

12. Star anise on piece

Method

 Soak dates overnight remove seeds and cut into halves. Heat oil in a pan let it reach to the smoking point then put cinnamon, star Anise add heeng  followed by dates stir couple of time add all dry masalas along with spinach puree and walnut powder stir well and cover it, let it cook on low for 10 minutes and steer it for 5-6 times now add curd and keep steering   till it comes to boil add one cup of water and let it cook on low for 15 minutes. Remove from heat and serve hot as side dish with rice and daal.

 

Nashpati ka achar

 Nashpati ka achar( pear pickle)

Ingredients:

1. Hard Pear One Kg

2. Fenugreek seeds - 1/2 teaspoon

3. Red chili powder - 1 teaspoon

4. Turmeric powder - 1 teaspoon

5. Asafoetida a generous pinch

6. Mustard seeds- 3 teaspoon

7. Fennel - 1 teaspoon

8. Carom seeds 1sp

9. Mustard Oil 200ml

10. Salt to taste approx. 3teaspoon

11.   Vinegar 2tablespoon

12. Dry clay pot or glass jar

Method:

Clean the pear and cut it into one inch pieces. Heat oil in a pan, fry the pears for 2minute and remove from fire.Put the fennel, mustard seeds, carom seeds and fenugreek seeds in the mixer and grind them coarsely. Now add all these to the pear. Apply mustard oil to the clay pot and put pickle in it and cover with muslin cloth and keep in sunlight for 2-3 days after that keep inside room and remember that pickle must remain covered with mustard oil.