Mom's Recipe - Jeera Poori & Tossed Peas

Ingredients:

1 Cup - Wheat Flour

Salt to taste

1 tea spoon - Cumin Seeds

½ tea spoon - Red Chilli Powder

Method:

Add jeera, pinch of salt, chilli powder and mix thoroughly, add water little by little to the dough until it comes together into pliable dough. 

Knead it well (it should be harder than normal chappati dough)

Make small balls out of dough. Roll it out into small circles with thin-medium thickness.

Heat oil in frying pan – Make sure that oil is not too hot. Drop the poori into the oil

While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface. Fry it on both sides till it becomes evenly golden yellow.

Remove the pooris into a tray with paper towel to drain off oil

Tossed Peas:

Ingredients:

1 cup Peas

2 teaspoon Mustard Oil/ Vegetable Oil

1 Onion, 1 Garlic clove, 1Green chilli, Ginger, 1 teaspoon cumin seeds, 1 tea spoon Coriander Powder

Method:

Heat oil in pressure cooker, add garlic & wait till it turns light brown, add cumin seeds, green chilies, grated ginger & onion - Fry it for 2-3 minutes, toss over coriander powder & salt to taste. 

Now add peas, 1/4 cup water and pressure cook for 5 min

Garnish with Coriander and serve Hot with Pooris

Beat The Heat

Ingredients:

Pulp of 2 Raw Mangoes (Pressure Cooked)

½ cup of ripe mangoes

1 cup Mandarin/Orange Juice

1 cup of Mint Leaves

2 Lemons

Castor Sugar as per your taste

Rock Salt

1 tea spoon roasted cumin seeds (Powdered)

2 glass of water & Ice cubes

Method:

Add all Ingredients (except water & Ice) and Squeeze lemon Juice in Mixer and Grind it to paste

Now add Water & Ice and give it another whip in mixer

Serve Chill

Spaghetti with Tomatoes & Basil Sauce

Ingredients:

400g Spaghetti (Cook Spaghetti in plenty of Salted Water for 7-8 min and drain in cold water)

1 - Onion, Celery, Leeks, Bell Peppers (Mixture of Red, Green, Yellow), Broccoli

½ cup water, 1-2 cloves garlic

5 Tomatoes (Deseeded & Diced), 10- 12 basil leaves

½ tea spoon Dry Oregano

3-4 Olives

Extra Virgin Olive oil

Method:

Put Tomatoes, Onions, Basil & Celery in pan and cook till it becomes watery and softens into mixture

Remove skin of tomatoes from the mixture and blend it into puree with dash of olive oil

Heat Olive Oil( normal), add garlic, leeks, tomato mixture & cook it for 5-6 min on low flame

Add all other vegetables and water let it be on low flame till mixture reduces

Mix the spaghetti with sauce and cook it for 1-2 min

Garnish with Cheese and serve hot

Snap Spaghetti

Ingredients:

400g Spaghetti

1L Water 

1 Small Onion, Celery, leeks, Bell Pepper (Red, Green, Yellow), Broccoli

2 Maggi Magic Cube, Dry Oregano

2 Table spoon  Cheese Spread

Olives

3 teaspoon Olive oil

Method:

Cook Spaghetti in plenty of Salted Water for 7-8 min and drain in cold water

Heat Olive oil in pan, add oregano to hot oil, add leeks and onion and wait till it softens.

Add all other vegetables and stir for 2-3 min.

Now add ½ small cup water, maggi cube masala, cheese spread and let it be on flame for 5 min( put Salt if required)

Put in the spaghetti and toss it around nicely, cook for 5 min

Garnish with Celery and Serve hot

Glocal Aloo da Paratha & Masala Dip

Ingredients:

Vegetable oil

2 Boiled Potatoes Mashed

1 Medium sized Capsicum

1 Tea Spoon of Dry Oregano

1 Tea Spoon of  Coriander Powder

1 Tea Spoon Tomato Sauce/ Sweet Thai Chilli Sauce, Rock salt

Method:

For stuffing:

Take vegetable oil in hot pan, add oregano, rocksalt in hot oil

Add mashed potatoes & Capsicum once oregano turns brown. Sprinkle Coriander Powder and add Sauce

Stir it nicely and spread the mixture across the  pan. Cook on Both side until it turns Light  Brown

Turn off the flame add coriander and set it aside

Paratha: 

Knead wheat Flour by adding water intermittently till it turns into soft lump

Take two lumps from the kneaded flour and rolled into two small circle

Fill in the mixture between two circle and lock the same, coat it with some flour and roll out again, and round in shape

Ensure your pan is hot throw on the paratha and using a spoon or brush, spread a little oil on the visible surface of the paratha. After a couple of minutes, turn it over and brush a little oil on the visible portion of the aloo paratha again. 

The aloo paratha is done when both sides are golden and crisp

Masala Dip:

Yogurt / Curd

Extra Virgin Olive oil

Tomatoes, 1/2 small onion diced finely

Rock Salt (to taste)

Whip the curd nicely and add in all the ingredients and garnish with Coriander

Serve it with Hot Aloo Da Paratha