Besan Burfi (North Indian)

BESAN BURFI

Gram flour - 200 gm
Powdered Sugar - 200 gm
Ghee - 100 gm
Cardamom - 8 (seeds crushed)

Almonds - 10 (Silvered)
Pistatios - 10 (Silvered or chopped)

Recipe:
Note :Flour- If bubbles has formed in the flour cuz of air exposure , simply powder it in grider . The flour should be of powder form to make burfi .
Sugar - You can even add 2 sp less than 200 gm.

Heat Ghee in a nonstick pan in medium flame .
Add Gram flour to this. Mix well . Roast the besan until the raw smell goes & the raw bitter taste of besan vanishes.
At this point add the sugar & crushed cardamom .Mix everything well. Set aside the pan. Add 1 sp or 2 sp of water to make it more flexible to make shape.(careful to add very less, since we dont want to make bars & not besan Halwa)
Transfer the content to a squared tray.
Pour the cut almonds & pistatios on top.
Apply pressure on top & sides to make it square shape.
Cut lines using a knife.
Allow to cool completely. Serve in dish decorated with nuts or almonds.

Paneer Palak

PALAK PANEER

Things needed :
600 gm spinach ,frozen or fresh cut coarse

3/4 tsp fennel seeds
1/4 tsp cumin seeds (Jeera)
1 bay leaf , 1 cardamom
1 tsp grated ginger
1 1/2 onion chopped
1 tsp garam masala
1/2 tomato
1 tbsp cashew nuts
salt

Preparation method :
soak 1 tbsp cashew nuts in water.
Heat oil in a nonstick pan. Add 3/4 tsp fennel seeds,1/4 tsp cumin seeds,1 bay leaf , 1 cardamom,1 tsp grated ginger.
When rawness of ginger goes add chopped onions & saute until transparent.
Add garam masala & mix.
Mix in the spinach & 1/2 tomato . Add salt & cook closed . Add only little bit water if needed.
After cooked allow to cool it down a bit & puree the whole thing in mixer.
Pour it back to the pan.
Add fried paneer . Boil for 5 min. Serve !

Naan - North Indian Flat bread

Naan

Things Needed :

500 g	All purpose flour
175 ml	Milk, lukewarm
2,5	tbsp Sugar
2	tsp Dry yeast (Trockenhefe)
1	tsp Backing powder
2	tbsp oil
150 ml	beaten yogurt
1 1/2 tsp	Salt
	some extra flour

Preparation method :
Mix all the dry ingredients together in a deep vessel.
Add oil,yogurt & milk into this & knead well to make a dough.
Cover the the top with a wet cheese cloth & keep in a warm place for 45 - 60 min.
Make balls & roll out in almost oval shape in a wooden board using a rolling pin. Sprinkle some flour whenever needed.
Heat a nonstick pan & fry it turning both sides.
You can apply butter on boths sides when finished .. then it will be called Butter Naan.
Evenif there is only small difference the restaurant here charges around 4 euros for this difference !!

Vermicelli Pulao

Things Needed:
Roasted Vermicelli -2 packs
Carrot - 2 long cut
Green beans - a bunch , small cut ( like for thoran)
Ghee - 3 tbsp
Turmeric - 1/4tsp
black cumin - 1/2 tsp
Cloves - 4 , Cardamom 3 ,
Cinnamon - 3 sticks , Star aniseed - 1
Coconut milk - 2 cup

For Seasoning,
greenchilly - 1
onion - 1/2 of one

Method:
Heat ghee in a nonstick pan.Add black jeera followed by crushed masala spices & turmeric . Saute 5 seconds then add cut vegetables into this. Add 1 tsp salt and saute until the rawness of vegetables goes .
Mix in roasted vermicelli and add coconut milk & water (the water should just cover the vermicelli ).
Cook closing the lid . Once the pan is filled with steam you can switch off the heat .
Cook until the water is fully absorbed .
Serve simply so or topped with fried onions & chilles.

Chana Masala

CHANA MASALA (CHOLE)
Chole is one of the popular side dish for Battura (an indian bread) ..I got this recipe from one of my favourite site Pachakam.com .. another dish I like of chana is chundal ..I will make that also soon..

Things Needed:

Chana - 1 cup
Onion -1 chopped
Jeera - 1 tsp
Garam masala - 1 tsp
Chilly powder - 1/2 tsp

Grind together :
Tomato - 2
Onion - 2 ,coarsely cut

Coriander leaves - a bunch, chopped coarse

Method:
Soak the chana overnight.Wash & drain it. Pressure cook it adding enough water & 1/2 tsp salt.
Heat oil in a pan.Saute the chopped onino in it until transparent. Pour the ground tmato. onion paste into this & boil.
Add Cumin powder, chilly powder & garam masala into this.
Take a handful of cooked chana, paste it & mix with the gravy. This will make it thick & tasty.
Toss in the cooked chana and mix everything well.Sprinkle coarsely chopped coriander leaves on top. Close the lid .Let it stay in heat for another 5 min. for better taste.
Serve with puri,battura or chappathi.