Singhare ki poori
Ingredients
750 gm singhare ki atta
250 gm boiled and mashed potato
1 green chilli, finely chopped
1 tsp cumin powder
30 ml refined oil
15 gm rock salt
150 ml water
Method
Mix all the ingredients with water. Knead well and make a smooth dough. Divide the dough into 40 gm balls and keep covered. Roll the balls into circles. Heat oil and fry till done on both sides. When the pooris are golden, remove from oil and drain on paper towels. Serve singhare ki poori hot with chironji ki dal.
Chef Phoolchand, Novotel Hyderabad Convention Centre
Chironji ki dal
Ingredients
150 gm chironji soaked in water for 2 hours
15 gm ghee
2 gm cumin seed
3 pods of cardamom
4 peppercorns
1 tbsp ginger finely chopped
2 green chillies, slit
12 gm coriander
powder
2 tsp rock salt
5 gm chilli powder
30 gm yoghurt
50 gm small dices of bottle gourd
Method
Rub the soaked chironji to remove the husk. Grind half of the chironji and keep aside. Heat ghee in a pan and add cumin, cardamom and peppercorns. Sauté a little and add ginger. When ginger browns a little, add bottle gourd and sauté. Add the yoghurt, stir well. When the oil separates, add coriander, salt, chilli powder and green chillies. Cook further, add the remaining chironji and mix well. Add enough water and bring to boil. Simmer till the chironji is cooked through.
Makhane ki kheer
Ingredients
250 gm makhane (lotus seeds)
500 ml milk
4 pods of cardamom
20 gm cashew nuts
20 gm almonds blanched and sliced
20 gm raisins
100 gm sugar
A pinch of saffron
50 gm ghee
Method
Heat ghee in a pan, fry the cashewnuts and raisins till golden. Separately shallow fry makhane and roast it on low flame till crunchy. Remove from heat and let it cool. Powder 200 gm of the makhane along with the cardamom and saffron. Boil milk and add sugar, powdered makhane and left over roasted makhana, stir well. Keep the kheer on a low flame till the makhana is soft and the milk thickens a bit. Then add the cashews, raisins and almonds.
Jeera Aloo
Ingredients
10-12 baby potatoes (or cut three big potatoes into cubes)
2 tbsp oil
1 tsp cumin seeds
2-3 green chillies
Juice of ½ lemon (or more)
Rock salt Few sprigs of coriander and curry leaves
Method
Boil baby potatoes (with their skin on), until fork tender. Chop coriander. Set aside. Heat oil in a pan, sauté curry leaves and cumin seeds until aromatic. Add baby potatoes, green chillies. Fry for five-six minutes. Season with salt and mix in the coriander. Turn off the stove and add lemon juice. Mix well and serve with rice.
Siri, Food blogger, cookingwithsiri.com
