Halwa Poori

INGREDIENTS:
Halwa:
Sooji                                    1 cup
Butter                                   1/3 cup
Sugar                                   1/2 cup
Cardamom                           4-5 ground
Water                                  1-1/2 cup
Sliced almonds & raisins       1/4 cup

Poori:
All purpose flour      2 cups + 1 tbsp
Wheat flour             1/2 cup
Water                    3/4 cup (variable)

Salt                        1 tsp

Egg white                1
Ghee/Butter            2 tbsp
Vegetable oil          2-3 cups

METHOD:
Halwa:
1. Boil water, sugar &  few cardamom for 15 minutes till the syrup reduces to 1 cup.

2. Fry Sooji in butter & cardamom till it turns light brown.

3. Over medium low heat, add the sugar syrup in Sooji mixture.

4.Add nuts, cover the mixture & leave it for 15 minutes over low heat.

Orange food color can be added in sugar syrup if you want halwa to be colored.

Poori:
1. Mix ghee/butter, egg & 1 tbsp of  flour together.

2. Mix the rest of the ingredients together. When the dough is fully mixed, add the butter & egg mixture in it.

3. Leave the dough in refrigerator for at least 2 hrs.

4. Make small balls of dough, flatten them 6 inches & deep fry in oil.

Serve warm with halwa.

CHICKEN GINGER

INGREDIENTS:
Chicken boneless         1 pound/1/2 k.g
Tomatoes                     4 medium
Onions                         1 large
Cilantro                        1 cup chopped
Green chilies                 2
Potatoes                       2 medium
Bell pepper                   1 medium
Garlic & ginger             1 tsp  each          
Cumin seeds                 1 tsp
Red chilies                    1/2 tsp
Mustard powder           1/4 tsp
Salt                               1 tsp  
Cardamom powder       1/4 tsp
Ketchup                       2 tbsp
Oil                               1/3 cup
METHOD:
1. Cut chicken in cubes & put in a pan over high heat with all the ingredients except for potatoes, bell pepper, ketchup & oil. Let it cook for 15 minutes till the chicken is done.

2. Add oil in the chicken & fry for 5 minutes.

3. Add ketchup & remaining vegetables & cook over high heat for 5 minutes.

3. Cover the pan & let it cook over medium heat for another 10-15 minutes till vegetables are done.

 Serve with naan/ home made chapati & enjoy.

KABLI CHANNAY

INGREDIENTS:
Kabli channay 2 cups
Baking soda ½ tsp
Tomato sauce 1 can
Onions 2
Green chillies 4-5
Cilantro 1 cup
Ginger 2 tsp
Potato 2
White cumin 1TBSP
Red pepper ½ tsp
Tumeric powder ¼ tsp
Salt 1 tsp
Chaat masala ½ tsp
Oil 4 -5 TBSP
METHOD:
1.soak kabli channay in water with baking soda overnight. Wash them in the morning and boil them in salt water till they get soft.
2.Heat the oil in a pan fry the chopped onions. Take them out when they turn golden brown .
3.Add ginger and cumin seeds in the same oil with half of the green peppers, salt ,tamarind powder and red chillies.Fry the spices along with the cubed potatoes and then add the can of tomato sauce in it.
4.Add the boiled kabli channay in tomato sauce and let them boil.Water from the boiled kabli channay can be added half a cup in it as well.
5.In the end add the fried onions,chopped cilantro and remaining chillies .Let them cook till the sauce gets thick and potatoes get cooked in about 15 minutes.

DAHI BHALLAY

INGREDIENTS:
Dal mash ½ cup
Dal mong ½ cup
Green chillies 3-4
Ginger 1tsp
Baking powder 1tsp
White zeera 1 tsp
Salt ½ tsp
Water 2-3 TBSP
Yogurt 32 oz/2 pounds
Garbanzo beans 1 cup
Potatoes 2
Onion ½ (in small cubed pieces)
Tomatoes 1 (in small cubed pieces)
Cilantro 3 TBSP(chopped)
White zeera 1 tsp
Chaat masal 2 tsp
Salt 1 tsp
METHOD :
1.Grind the pulses after dipping them for half an hour with water, green chillies and ginger in the grinder.
2.Pour the batter in a bowl and then add zeera and salt.Deep fry the bhallas using a tablespoon of batter at a time.
TIP:
Bhallas can be stored in the freezer in a zip lock box for long period of time.
3.Boil water in a pan and dip the bhallas in it till they get soft.It takes about 5 minutes if they were taken out of the freezer. Take them out in a sieve with a large spoon and drain them well.
4.Boil potatoes after peeling and cutting them in small cubes. Boil the garbanzo beans/chanas after keeping them soaked in water with pinch of baking soda added overnight.
5.In a shallow bowl stir in the yogurt and milk.Add white zeera,salt and chat masala in it. Then mix bhallas ,potatoes , garbanzo beans ,onions, tomatoes, cilantro and green chillies.
6.Decorate the top of dahi bhallas with chaat masala ,tamarind chatni and some green and red vegetables(chillies, cilantro and tomatoes).

BALOSHAHI

INGREDIENTS:
All purpose flour 11/2 cup
Yogurt 8 TBSP
Sugar 2 cups
Milk 2 TBSP
Baking soda ¼ tsp
Butter/ghee 2/3 cups
Water 1 cup
METHOD:
1.Sieve flour and baking soda.
2.Add butter to the flour and mix till it gets crumbly.
3.Add yogurt to it and leave it covered for 45 minutes.
4.Divide the dough in 12 equal balls. Make dents on sides and top with finger.
5.Heat the oil in a pan and fry the balls for 35 minutes till they turn golden brown.
6.Heat the sugar and water till the syrup gets stringy. Add the milk in it.
7. Soak the baloshahi for 35-40 minutes in the syrup .

GULABAB JAMAN

INGREDIENTS:
Egg 1
Dried milk 2 cups
All purpose flour 1 cup
Heavy cream ½ pint
Baking powder 1 tsp
Butter 2TBSP
Oil 2-3 cups
Sugar 2 cups
Water 3 cups
Cardamom 5-6
Saffron few strands
METHOD:
1.Mix all the ingredients in a bowl from egg to butter. Make small balls almost 2 inches wide. Deep fry them in oil till they come to the surface dark brown in color.
2.Make sweet syrup with water, sugar, saffron and cardamoms. Boil it on medium heat over stove for half an hour and let it get thicken.
3.Add the fried balls to the sugar syrup till they swell three times their size.
TIPS :
Warm the gulab jaman in microwave before serving.
Sprinkle mixed nuts like almonds and pistachios over gulab jaman .
Cut the gulab jaman in half and spread cream on one and sliced almonds on the other, then join them together and put them in the platter.
The shape of gulab jaman can be changed from round to oval for variation.