*~*~* RamZan Special *~*~*~*, Read and Share.

[urva]

Assalam-o-Alaikum
kese hain sab? I hope every1 is fine shine here.
Ramzan start honay wala hai isliye .. i thought we should start making up plans for this Ramadan. We all will share recipes.. jo jo aap Khud ghar mai banatay hain sehri ya aftari main please do share with us May b me ko koi achi dish mil jai

So Start sharing.. the recipes of the things you cook for sehri and aftars

[urva]

PAKORAYYYYYYYYYYYYYYYYY
Ingredients:
-1/2 cup besan (dried chickpea flour)
-5 oz. warm water
-1/4 tsp. red pepper
-3/4 tsp. salt
-1/2 tsp. Garam Masala paprika (optional)
-1 small onion
-1 potato
-a few spinach leaves
-oil for deep frying

Method:
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and
potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.

[urva]

FRUIT CHAAT

Ingredients:
- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala
- juice of 2 lemons
- juice of 2 oranges

Method:
1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.

[rose pari]

hmmm nice sharing sis ,,, jazaak ALLAH

[urva]

Originally Posted by rose pari

hmmm nice sharing sis ,,, jazaak ALLAH

[urva]

KHASTA DAL KACHORI ..

Ingredients:

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Preparation:

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

[urva]

BHEL PURI

Ingredients:


1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice


How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately...

[urva]

VEGETABLE SAMOSA

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

[urva]

PANEER PAKORA

Ingredients:


250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

[urva]

INDIAN ALOO CHAAT

Ingredients:


3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

• Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
• Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
• In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
• Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
• Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
• You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate