Home Chef Geeta Hansaria: This time we have brought for you HomeChef Geeta Hansaria’s easy, traditional and home-flavored recipes, which will make the festival thali special.
Instant Thandai Powder
Material: First mixture: fennel 2 tbsp, green cardamom 10-12, poppy seeds 2 tbsp, black pepper 10-15 grains, sugar ½ cup, dry rose petals 2 tbsp.
Second mixture: Almonds ½ cup, Cashews ½ cup, Pistachios 2 tbsp, Magaj (melon seeds) 2 tbsp, Sugar 1 tbsp, Saffron 10-15 threads For serving: Cold milk, dried rose petals.
Method: First grind all the dry ingredients (fennel, cardamom, poppy seeds, black pepper, sugar, rose petals) in a mixer and make a fine powder. Sieve this powder. Don’t throw away the thick part that remains – use it in masala milk. Now grind all the ingredients of the second mixture coarsely in the mixer on pulse mode. Mix both the mixtures well. Add 2 spoons of Thandai powder in a glass of cold milk, mix well, garnish with rose petals and serve chilled.
puran poli
Material: For the filling: Chana dal 1 cup (soaked), jaggery powder 1 cup, dry ginger powder a pinch, cardamom powder a teaspoon, fennel powder a pinch. For dough: 1½ cups wheat flour, pinch of salt, pinch of turmeric, water as required, for applying ghee.
Method: Boil chana dal in a pressure cooker and strain it. Mix jaggery and spices in it and cool it. Grind this mixture and make a smooth filling. Add salt, turmeric and water to the flour and knead a soft dough. Apply ghee on top and keep it covered for some time. Make equal balls of dough and filling. Roll out the dough and place the filling in the middle and close it. Roll it out gently and bake it on a pan applying ghee. Serve hot.
Dahi Vada
Material: Urad dal (washed) 1 cup, salt as per taste, a pinch of asafoetida, cashew nuts finely chopped, oil for frying
For curd mixture: Fresh curd 2 cups, salt as per taste, sugar optional.
Garnish : Red chilli powder, roasted cumin powder, chaat masala, sweet tamarind chutney, green coriander.
Method: Soak urad dal for 5-6 hours and grind it smooth in very little water. Add salt, asafoetida and cashew nuts in it. Beat the batter for 5-10 minutes, until it becomes fluffy. Fry the vadas in hot oil on medium flame. Soak the fried vadas in water for 2 minutes, take them out and squeeze out 80′ of water. Beat curd with salt and some sugar. Place vadas in a plate, pour curd on top. Garnish with spices, chutney and green coriander. Chill for 1-2 hours before serving.
Spicy Baby Potatoes
Material: Baby potatoes ½ kg, mustard oil as required, cumin ½ tsp + 1 tbsp, fennel ½ tbsp, coriander seeds 1 tbsp, turmeric powder, red chilli powder, salt as per taste, asafoetida a pinch, curry leaves, garam masala a pinch, green coriander.
Method: Boil the potatoes for 2 whistles and peel them. Roast cumin, fennel and coriander seeds and grind them coarsely. Heat mustard oil in a pan, add cumin and asafoetida. Add potatoes and fry lightly. Add spices, curry leaves and salt and mix. Cover and cook on low flame for 5-7 minutes. Finally add garam masala and garnish with coriander. Serve with roti or dal-rice.
Sweet Chutney (Jaggery-Tamarind)
Material: Tamarind 1 cup (soaked for 1 hour), jaggery 1½ cups, water 3 cups, salt as per taste, red chilli powder, roasted cumin powder, black salt, dry ginger powder.
Method: Cook tamarind, jaggery and water on high flame. Once the jaggery dissolves, cool it a bit and filter it. Put it on flame again and add all the spices. Bring to a boil and cook until the chutney thickens. It will thicken further when it cools. Store in the refrigerator.
sweet lolo
Material: Wheat flour 4 cups, sugar ½ cup, oil ½ to 1 cup, water as required.+
Method: Dissolve sugar in water and add a little flour to it and make a thin paste. Now add oil to 4 cups of flour and mix well, so that the mixture becomes crumbly. Add sugar paste to it and knead a stiff dough. Cover the dough and keep it aside for a few minutes. Take dough the size of a ping-pong ball and roll out a 6-7 inch roti, about 1 cm thick, without using dry flour. Make light cross-cuts on top. Cook on a hot pan on low-medium flame by adding oil till it turns golden from both the sides. Serve hot.
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