INDIAN DISHES-4 KHANDAVI

1. KHANDAVI

Ingredients:

       Besan (Gram Flour)                                         100g

       Curd                                                                50 g

       Water                                                              200 ml.

       Paneer                                                              50 g.

       Coriander Leaves                                               a  few

Curry Leaves                                                      a few

      Lemon                                                                  3

      Dessicated Coconut                                              3 tsp

      Mustard Seeds                                                   1 tsp

       Salt                                                                To taste

      Red Chillies                                                    To taste

Oil                                                                    2 tsp

Turmeric Powder (Haldi)                                ½ tsp

Sugar                                                                2 tsp

Method:

• Mix Besan with curd and make a smooth dough with water.
• Add half lemon juice, salt, sugar, chilli powder and 1 tsp of oil.
• Blend it in a mixer or with hand.
• Saute’ in a heavy bottom pan or non-stick pan for 2 minutes on a slow fire.
• Grease a thali and spread the mixture evenly and spread grated paneer.
• Roll the spread layer and cut into pieces.
• Heat oil, add mustard seeds, sugar, curry leaves, water, salt and pour over folded Khandavi.
• Garnish with coriander leaves and dessicated coconut.
• Serve cold with chutney.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.

Indian Dishes-3 VEGETATRIAN KABAB

1. 
   VEGETARIAN KABAB

Ingredients:

       Black Channa                                                  100g

       Bread Slices                                                        4

       Onion                                                                  1

       Ginger                                                    25g

       Green Chillies                                        2-3

       Coriander Leaves (Dhania)                              a few

       Salt and Spices                                                 To taste

       Oil                                                          For frying

Method:

• Wash and soak black channa overnight.
• Boil them in pressure cooker and grind them.
• Add chopped ginger, onions, green chillies, chopped coriander leaves, bread slices, salt and spices to the above mixture.
• Make a round ball, flatten it into the shape of a kabab and fry till golden brown.
• Serve hot with green chutney.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.

Indian Dishes-2 HARA BHARA KABAB

1. HARA BHARA KABAB

Ingredients:

       Potatoes                                                                           250 g

       Peas                                                                                 250 g

       Spinach                                       (Palak)                        100 g

       Green Chillies                                                                     2

       Ginger                                                                              1 small piece

       Coriander leaves                                                             a few

        Corn flour                                                                       2 tsp

        Salt                                                                                   to taste

        Chat Masala                                                                    1 tsp

         Oil                                                                                   for frying

Method:

• Boil potatoes, peel and grate them.
• Boil peas and mash them.
• Blanch spinach leaves in plenty of salted boiling water for 2-3 minutes and cool the leaves in cold water. Squeeze them and chop finely.
• Chop ginger and coriander leaves finely.
• Mix potatoes, peas, spinach, ginger, coriander leaves, chat masala, salt and corn flour gently.
• Make small balls  and press it tightly to give it kabab shape.
• Heat oil and deep fry till golden brown.
• Serve hot with chutney.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.

Indian Dishes-1 PANEER PAPDI

1. PANEER PAPDI

Ingredients:

              Paneer                                                           200 g

              Roasted Papad                                                  4

              Maida                                                                 3 tbsp.

              Salt                                                                 To taste

              Black Pepper                                                 ½ tsp

              Red Chilli Powder                                         ½ tsp

              Oil                                                                   for frying.

Method:

• Cut peaneer into square pieces. Apply salt and spices on it.
• Crumble roasted papads.
• Dissolve maida in a katori of water and make a paste.
• Dip paneer pieces into the paste and roll in crumbled papad.
• Heat oil in karahi and fry the paneer pieces.
• Serve hot with chutney.

Source: 100 DELICIOUS AND NUTRITIOUS RECIPES BY Dr. Rajbir Sachdeva, Dr. Anita Kochhar, Dr. Subhashini Verma, Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana  Edited by: Dr. Amarjit Kaur Khokhar, Centre for Communication, Languages & Culture, PAU, Ludhiana.