Ingredients -
Butter - 100 g
Flour - 2 cups
Sugar - 1 1/2 cup
Eggs - 3
Raisins cut into two pieces - 1/2 cup
Sultanas (black currant or munakka) cut into two pieces - 1/2 cup
baking powder - 1 1/3 tsp
Soda - 1/2 tsp
Wine red - 5 tbsp (optional)
Nutmeg crushed - 1/4 tsp
Method -
Beat butter in a large bowl, with an electric mixture until it is double in volume and fluffy. Slowly beat in sugar until mixture is very light.
Add eggs one at a time beating after each addition.
Sift the flour, baking powder, soda and nutmeg together and mix in the egg mixture.
Beat in until smooth. Lastly add the wine and stir in raisins and sultanas.
Pour into a greased loaf tin. Bake in a moderate oven, until a skewer comes out clean when inserted in the centre.Take it out from the oven after 5 minutes and let it cool. Slice and serve it with afternoon or evening tea.
Ingredients -
Spinach (palak) - 1 cup blanched and coarsely ground
Corn (soft and tender) - 1/2 cup
Onion chopped - 1
Garlic minced - 4 cloves
Minced chillies - 2
Cheese grated - 1/2 cup
Pepper powder - 1/2 tsp
Salt - to taste
Oil - 3 tbsp
Butter - 2 tbsp + for frying
Bread Brown - 6
Method -
Heat a frying pan with oil and put onions in it. When its light brown put garlic and saute a bit. Add corn, fry it for a while. Cover it and let it simmer until it is cooked.
Add the salt, chilli, pepper and spinach and fry it until all are mixed nicely and the raw taste is gone from the spinach and its cooked.
Remove from heat and mix the grated cheese and butter in it.
Now take the bread remove the edges and spread the mix on it, sandwich it with other bread and press it softly. Prepare all, heat a tawa and put some butter and fry the sandwich lightly on both the sides and serve it hot. You can grill it on a sandwich toaster also.
Ingredients -
Sewai - 100 g
Milk full cream - 1 lt
Sugar - 5-6 tbsp
Raisins chopped - 2 tbsp
Almonds chopped - 2 tbsp
Cashews chopped - 2 tbsp
Coconut grated - 1 tbsp
Cardamom crushed - 1/4 tsp
Clarified butter (ghee) - 2 tsp
Method -
Heat a shallow frying pan and put oil in it . Break the sewai into 1 inch long pieces.
Fry them till it turns beautiful golden brown colour.
In a heavy bottomed pan boil milk. When it has thickened a bit add the cardamom and seawi and let it cook on a slow flame. Add almonds cashews, raisins, coconut and sugar and stir till sugar has dissolved and mixed well into it.
Cook on a very slow flame for few minutes.
Make sure that milk is not reduced too much as it will get thickened when it is cold.
If necessary a little milk can be added afterwards.
Garnish it with dessicated coconut, almonds, cashews and raisins and
serve it hot or refrigerate it before serving.
Dal poori is quite popular in UP and Bihar cuisine. It is surely prepared in many occasions and considered very auspicious to make it in Ramnavami, Navratri, Teej and even in many small functions in marriages. One can find it being prepared with udad dal bari and rice kheer. I am posting this recipe today for you all as I have grown up eating this tasty daal poori and just love it as memories of many functions comes back rushing to me and finding their places in my heart.
Ingredients -
For filling -
Bengal gram - 1 bowl (soaked overnight)
Garlic - 5-7 cloves
Red chillies whole - 2
Cumin Seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt - 1/2 tsp
Mustard oil - 3tbsp
Oil for frying -
For the dough -
wheat flour - 2 bowls
salt - 1/2 tsp
Water - Enough to knead the dough
Mix all and knead a soft dough.The dough should be soft as needed for chapati making.
Method -
For the filling -
Heat a frying pan with oil in it. Put cumin seeds, red chillies and garlic in it.
Saute until it turns brown.Wash the soaked dal and drain. Add it to the oil mixture.
Put salt, turmeric and red chilli powder and fry it for few minutes. Put 1/4 cup water in it.
Cover and let it cook on a low flame. Keep stiring in between so that it does not stick.
If necessary sprinkle some water. Cook it until done. when pressed with fingers it should be mashed easily. Fry it until all the water has evaporated.
Remove and let it come to room temperature. When cooled grind and keep it aside.
To make the Pooris -
Take out a small ball size dough and roll it a bit. stuff it with the dal filling and close it nicely. Roll it out with the help of a rolling pin, spreading some flour on the board.
Heat a tawa and shallow fry the pooris putting oil in it liberally until it is beautiful golden brown on both the sides.
Make all in the same manner and keep it in a casserole.
Serve it with spicy masala baigain or alu gobhi masala and just make sure there is rice kheer or sewai kheer to serve with it because this is one dish which you will love to have it along with kheer rather than taking it as pudding.
It tastes grate even if its cold or if you eat it the next day.
