Fara (Stuffed Rice Dumplings)

Ingredients -

Split gram dal (chana dal) - 1/2 kg
Rice flour (chawal aata) - 1 kg
Cumin seeds - 2 tbsp
Red chillies whole - 7-8
Garlic peeled - 2 whole
Turmeric powder - 1/2 tsp
Coriander leaves chopped - a bunch
Salt - to taste
Water - 1 1/2 glass

Method -

1. Soak the dal overnight, drain and grind it coarsely.
2. Put cumin seeds, garlic and red chillies in a grinder and grind the masala to a paste.
3. Add the masala, coriander leaves, turmeric powder, salt in the dal and mix it all nicely.Keep it aside.
4. Take a big karahi and boil 1 1/2 glass of water, when it comes to boil take it off the heat and mix the rice flour in it. Knead a nice and pliable dough using little water.
5. Make small round shaped puris and fill 1 tbsp of the dal mix in it, join it and arrange it in a steamer. Make all in the same manner.
6. Use little oil, smearing it in front of the faras while arranging the other ones to avoid sticking. 
7. When all are made steam it for 10- 12 minutes on a medium flame or till done. The dal and the flour should be cooked and the dumpling should come out very soft.
8. Take it out on a serving plate and serve it with mango or pudina chutney.
9. Rice flour can be kneaded without putting it in a boiling water also but kneading it in boiling water makes the dough and the dumplings extra soft.
10. It can be refrigerated and be fried and eaten the next day also. 

Step-wise Pics With Instruction-

 

Grind cumin seed, garlic and red chillies.

 

Coarsely ground chana dal.

 

                                  Mix all the masala and coriander leaves.

 

Put a spoonful of dal mix.

 

Spread the mix.

 

Join it.

 

Arrange it in a steamer, smearing oil in front 

of every fara and steam it.

                                 Serve it with mango and pudina chutney.

 

Kathal Do Pyaza

Ingredients -

Kathal (raw Jackfruit) - 1/2 kg
Onions chopped - 1/2 kg
Garlic minced - 2 whole medium size
Ginger minced - 1 inch
Bay leaf - 2
Red chillies whole - 5-6 ( broken in halves)
Red chilli powder - 1/2 tsp
Salt - to your taste

For  dry masala -

Cumin seeds - 3 tbsp
Black pepper corn - 1 tbsp
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1/2 inch
              Roast it lightly and dry grind it.

Method -
1. Clean the kathal and cut it in medium sized pieces.
2. Take a pan, half filled with water. Boil the kathal in it
    for 10 minutes on medium heat, drain and keep it aside.
3. Heat a karahi/pressure cooker with oil in it.
4. Put bay leaf, whole red chillies and onions in it, fry until 
    it turns to a golden brown colour.
5. Add minced garlic, ginger, red chilli powder and all the 
    dry masala in it and fry for few minutes.
6. Add the kathal and salt, mix and fry it with all the masala
    for 7-8 minutes. Sprinkle some water if necessary.
7. Cook till tender, putting some water in it if cooking in a 
    karahi or put 1 cup of water and pressure cook until 2 
    whistles on medium heat. Let it cool down.
8. Take it out on a serving dish and garnish it with coriander
     leaves.
9. Serve it with rice, roti or paratha.

 

Sham Savera - Spinach Balls in Rich Tomato Gravy

Ingredients -

Palak (spinach leaves) - 1/2 kg
Paneer (cottage cheese) - 250 g
Cashews crushed - 5-6
Cornflour - 3 tbsp
Tomato blanched and pureed - 2
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1/2 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Bay leaf - 2
Oil - 5-6 tbsp + for frying
Cream - 2 tbsp
Warm water - 1 1/2 cup

For Ground masala -  
Onion ( boiled in 1/2 cup of water) - 2 med
Garlic - 1 whole
Ginger - 1 inch
Cashews - 4-5
Put all in a blender and grind to a fine paste.

 Method - 

 1. Take the palak leaves and shed off the stems absolutely, clean and chop it coarsely.
2. Blanch it on low heat for 5-7 minutes, if necessary sprinkle some water. Keep it aside.
3. Grate the paneer in a bowl, mix crushed cashews and pinch of salt.
4. Mash the palak leaves with your fingers nicely, drain if there is any water left and mix cornflour in it evenly.
5. Spread little mashed palak leaves on your palms, put 1 tbsp grated paneer mix over it and carefully close the spinach balls. Prepare all in the same manner.
6. Deep fry it and keep it aside.

For the Gravy -  
1. Heat oil in a karahi and put bay leaf in it.
2. Put the onion paste in it and fry, stirring it continuously until it turns to a golden brown colour.
3. Add the coriander, cumin, pepper and red chilli powder and saute a bit, add the tomato puree in it.
4. Fry it until oil has separated and masala is fried properly.
5. Pour the warm water in it and bring it to a boil, add the cream, salt and garam masala.
6. Cut the spinach balls in halves and put it in the gravy just before serving.
7. Let it simmer on a low heat for 5 minutes.
8. Carefully turn it out on a serving dish. Garnish it with coriander leaves and grated paneer.
9. Serve it with rice, pulao or rumali roti.

Stepwise pics and instruction -

                                                             Blanch the spinach

                                                     Mash and add cornflour

 

Prepare all the masala

                                                Spread it on your palm

                                                   Prepare spinach balls

                                                                 Deep fry it

                         Cut it in halves and put it in the gravy.