Coconut Burfi…

Ingredients:
400 gm Sweetened Condensed Milk (1 tin Milkmaid)
300 gm, desiccated Coconut
100 gm Full cream milk powder
½ cup Milk
A few drops Red colour

Method:

• Pour condensed milk, coconut powder, milk and milk powder into a thick bottomed kadai and mix well.
• Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
• Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (7 to 10 min). Remove from fire.
• Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate.
• To the other portion, add a few drops of red colour. Mix well to get a pale pink colour. Spread on top of the white layer and leave to cool.
• Cut into squares, when cool.

Mutton Dill (Dill/Shepu/Savaa/Soa leaves with Mutton)…

Ingredients:

1/2 kg mutton (Cut in pieces)
3 onions (chopped)
4 big ripe tomatoes (chopped)
1 cup dill leaves (chopped)
2 tsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp dhania powder
a pinch of turmeric
salt to taste
curry leaves
Oil as per your taste, minimum 2 tbsp

Method of Preparation:

1. In a pressure cooker, put together the washed mutton pieces, tomatoes, dill leaves, ginger-garlic paste, chilli powder, dhania powder, turmeric, salt. Mix well and add only little water.Now close the lid and pressure cook the mutton for 3-4 whistles or till well done.
2. Take a large kadai, add the oil and fry the onions till translucent, add the curry leaves.
3. Now add the cooked mutton to this and keep frying till the water reduces to your liking.I usually let it cook till it is almost dry.

Tastes very well with plain rice and chapathis.

Hot Kachori…

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4″ diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Dill leaves vada…

Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

—
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Samosa…

Ingredients

For cover:

1 cup plain flour (maida)

2 tbsp. warm oil

Water to knead dough

 

For filling:

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

Salt to taste

Oil to deep fry

 

Method

For dough:

• Make well in the flour.
• Add oil, salt and little water. Mix well till crumbly.
• Add more water little by little, kneading into soft pliable dough.
• Cover with moist cloth; keep aside for 15-20 minutes.
• Beat dough on work surface and knead again. Re-cover.

 

For filling:

• Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
• Stir fry for a minute, add onion, sauté till light brown.
• Add coriander, lemon, turmeric, salt, red chilli, garam masala.
• Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
• Cool. Keep aside.

 

To proceed:

• Make a thin 5″ diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green and tamarind chutneys, or tomato sauce.