Mishti Doi

Mishti Doi Recipe

 

Ingredients:-

Milk -2 cups

Curd (dahi) -3 to 4 tbsp

Sugar -1 cup

Earthen pots (handi) for dahi-making

How to make Mishti Doi:-

• In a kadhai, boil the milk on a medium flame till it has reduced to half its original volume.
• Keep stirring intermittently to prevent the milk from scorching. Once done, let the milk cool to a lukewarm temperature.
• Meanwhile, put the sugar in a separate pan and heat it over a low flame till it has melted. Allow the sugar to turn brown in color.
• Next, add the reduced milk to this caramelized sugar and mix well till they have blended.
• Then, add some dahi to the mixture (not in boiling milk) and stir gently to mix.
• Next, pour this mix into a handi and keep in a warm, dark spot for the Mishti Doi to set.
• When the Mishti Doi has set (it takes a few hours), refrigerate it for a few hours and then serve.

Shahi Gatte

Shahi Gatte Recipe

Ingredients:-

200 gms Besan 
1 tsp Dhaniya powder 
2 tbsp Ghee 
250 gms Curd 
1 tsp Salt 
2 tsp Oil 
1 tsp Red chili powder 
1 pinch Haldi

How to make Shahi Gatte:-

• Mix besan while adding 1/2 tsp salt, 1/2 tsp red chili powder, 1/2 tsp. dhaniya powder and ghee. 
• Make stiff dough. Make 5-6 thin and long strips of the dough. 
• Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. 
• Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chili powder, 1/2 tsp. dhaniya powder and haldi to the curd.
•  Mix well. Add the gatta pieces.
• Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. 
• Cook it for 5-7 minutes while stirring continuously till it comes to a boil. 
• Simmer the flame and cook for another 5-7 minutes.
• Turn off the gas. 6. Finally put the tadka of red chili powder. Serve shahi gatta curry with missi roti or tandori roti.

Paneer Spring Rolls

Paneer Spring Rolls Recipe

Ingredients:-

1 cup wheat flour

1 cup corn flour

Salt to taste

Red chili powder, a pinch

Vegetable oil for deep-frying

For Filling

1/4 cup paneer (cottage cheese), grated

1/4 cup cabbage, shredded

1/4 cup carrot, grated

1/4 cup bell-pepper, cut into 1/2-inch long thin strips

1 tbsp peas, fresh or frozen

2 tbsp cilantro (coriander leaves), finely chopped

1 tsp chili powder

2 tsp lime/lemon juice (optional)

Salt to taste

How to make paneer spring rolls:-

• In a mixing bowl, mix the flours along with a little salt and red chili powder with enough water into smooth dough. Brush with a little oil and cover and set aside.
• Heat the oil in a skillet. If using fresh peas, saute the peas until almost tender.
• Add the cabbage, carrot, and bell-pepper, along with salt and chili powder and stir-fry for minutes.
• Add the paneer and stir for a couple of seconds. Remove in a plate and let cool to room temperature. Stir in the lime juice and cilantro.
• Divide the dough into 1-inch diameter balls. Take a dough ball and roll on a floured surface into a very thin roti/tortilla (the thinner, the better, so when fried they become crunchy.)
• Cut the edges out to make a large rectangle (about 5-6 inches long and 4-inches wide), and cut the roti into 2 squares.
• Place 2 tsp of the vegetable and paneer filling on a square roti and roll it. Seal the edges and repeat with the remaining square.
• Heat the oil in a frying pan and fry the paneer spring rolls until lightly golden and place on a wire rack or phulka grill to cool.
• Repeat with the remaining spring rolls.
• Re-fry all the paneer spring rolls until golden and let cool a bit.
• Enjoy the yummy paneer spring rolls with mint chutney.

Arbi Roast/Colocasia Roots

Arbi Roast/Colocasia Roots Recipe

 

Ingredients:-

250 grams arbi/colocasia roots, boiled and peeled

½ tsp mustard seeds/rai

1 sprig curry leaves/kadi patta

1 or 2 dry red chilies

¼ tsp turmeric powder/haldi

½ tsp red chili powder/lal mirch powder

½ tsp sambhar powder

a generous pinch of asafetida/hing

1 tbsp rice flour

2.5 tbsp oil

1 tbsp chopped coriander leaves (optional)

Salt as required

How to make arbi roast or colocasia roots:-

• First rinse 250 grams arbi/colocasia roots very well in running water, then drain and steam them in a pressure cooker or electric cooker or steamer till they softened.
• Arbi should be cooked completely, but not mushy.
• Once they are warm, and then peel them. Slice them into rounds.
• Heat oil in a frying pan. Add 1 tsp mustard seeds and crackle them.
• Then add broken dry red chilies, 7 to 8 curry leaves and a generous pinch of asafetida.
• Stir and Sauté for half a minute or till the chilies change color. Add the sliced arbi and stir very well.
• Sprinkle ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp sambhar powder(or you can also add coriander powder + garam masala instead of sambhar powder).
• Add 1 tbsp rice flour. Stir again very well so that the spice powders and rice flour are evenly mixed. Add salt as required.
• Stir again and on a low flame, roast the arbi roots till they get start getting crisp and golden. Turn over and roast the other side too.
• Once the arbi pieces are roasted and golden, then sprinkle 1 tbsp chopped coriander leaves. Mix well.
• If you like a little tang, then add 1 tsp lime juice or dry mango powder and stir well.
• Serve hot and enjoy….