Farsi Puri (Crispy Puri)

Ingredients:

• 1½ cups Maida (Plain White Flour)
• 3 tablespoons Semolina (Suji/Rava)
• 1 tablespoon Whole Black Peppercorns, crush coarsely
• 3 tablespoons Ghee , malted
• 1 teaspoon Cumin Seeds crush coarsely
• Cooking Oil for deep frying
• Salt
• Water

Method:

1. Mix maida (plain white flour), semolina, cumin seeds, ghee, Pepper and salt in a deep wide mouthed bowl.
2. Add water as required and knead a stiff dough. It should be harder than paratha or masala puri dough.
3. Cover it using plain muslin cloth and keep aside for 10-15 minutes. Divide it into 2-3 equal portions and give them a long cylindrical shape. Cut it into small portions using knife and give each portion a round shape of pattie.
4. Take each portion of dough and roll it out on chapati maker board into approx. 3-4 mm thick small circles of 3-4 inch diameter. 
5. Prick rolled puri with knife or fork. 4-5 pricks in entire raw puri at different places are sufficient.
6. Heat oil in a frying pan or kadai. Deep-Fry pricked raw puris on medium heat until they become light brown on both sides.
7. Crispy and crunchy farsi puris are ready, store them in airtight container and enjoy for 10-15 days.

Baked Corn & Spinach Tikki

Ingredients:

• 1 cup Corn kernels Boiled 
• 1 cup blanched palak(spinach)
• 4 tbsp Oil 
• 2 small Onions chopped
• 15 Fresh mint leaves 
• Fresh coriander leaves a few sprigs
• 2 Potatoes boiled peeled and mash
• Salt to taste
• 2 Green chillies chopped
• 1/2 tsp red chillies powder
• 1/4 tsp aamchur powder
• 1/2 tsp garam masala
• 1 cup Fresh bread crumbs

Method:

1. Heat 2 tbsp oil in a non stick pan. Add onions and saute. 
2. In bowl add corn, finely chop coriander and mint leaves.
3. When the onions turn a light brown, add it to the corn.
4. Add Spinach, mashed potatoes, salt, green chilies, garam masala, red chillies powder, aamchur powder, coriander and mint leaves and mix well mashing the contents slightly. 
5. Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.
6. Heat 2 tbsp oil in another non stick pan.
7. Divide into equal portions and shape each portion into an round shaped Tikkis.
8. Shallow fry till both sides are equally golden or You can cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C for 15 to 20 min
9. Serve hot with Green chutney. 

Eggless Pav Bun (ladi pav)

Servings : 2

Ingredients:

• 3 1/4  cup plain flour (maida)
• 1 1/2 tsp instant dry yeast 
• 3 tbsp sugar
• 3 tbsp ghee or margarine or butter
• 3 tbsp Milk Powder
• Milk as per need
• 2 tsp salt
• oil for greasing

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.
3. Add yeast liquids to the flour, salt and make a soft dough. If required, add a little more warm Milk.
4. Knead the dough for at least 10 minutes.
5. Add the ghee, mix well and cover with a wet cloth or lid for 1 to 2 hour or until the dough is double in size.
6. Now, Knead again until the dough comes back to its original size.
7. Divide the dough into Six equal sized balls and shape into round.
8. Apply oil in Baking Mold.
9. Put Balls on a well greased baking Mold.
10. Lightly brush each loaf with cold water or milk. 
11. Leave the tray in a closed cupboard for 1/2 hour or until the loaf are double in bulk. 
12. Bake in a hot oven at 200 degree C (450 degree F) for 5 minutes. Reduce the temperature to 180 degree C (400 degree F) and bake for a further 10 to 15 minutes.
13. Brush with a little butter and heat in the oven for a few minutes.

Note:

1. How to use dry yeast:-
2. Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
3. Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.
4. For Good result use Measuring cup or spoon.

Cheesy Dip

Ingredients:

3 tbsp cheese spreads

1 tbsp hot and sweet sauce

1 tbsp ketchup

Method:

1. Mix all Ingredients and make smooth pest
2. serve with starter.

Reshmi Paneer

Ingredients:

• 2 cup Cottage cheese (paneer) 500 grams
• 1 Tomato seeded and cut into thin strips
• 1 tbsp Oil
• 1 onion
• 1 tsp Cumin seeds
• 1 green capsicum 
• 1  tsp Garlic paste
• 1 tsp Ginger paste
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 cup Tomato puree 
• Salt to taste
• 2 tsp Red chilli powder
• Fresh coriander sprigs 8-10, chopped 
• 1/2 cup Fresh cream or fresh malai
• 1 tbsp Garam masala powder

Method:

1. Heat oil in a non-stick pan.Cut onion into half and slice.
2. Add cumin seeds and onion to the pan and saute well.
3. Cut capsicum into thin strips and add into the pan along with tomato. Toss.
4. Add garlic paste, ginger paste, coriander powder and turmeric powder and mix well. Saute well.
5. Add tomato puree, mix well and cook for 3 min.
6. Cut cottage cheese into thick fingers.
7. Add salt and red chilli powder to the pan and mix well. Add little water, mix well and cook. Add cottage cheese.
8. Add cream to the pan and mix well. Add garam masala powder and mix well.Step 11
9. Add chopped coriander and mix well. 
10. Serve hot.