lauki ki mauthia

https://nishamadhulika.com/en/516-doodhi-muthia-recipe-lauki-nu-muthia-recipe.html

• Lauki (Gourd) - 2 cup (grated)
• Wheat flour - 125 gms. (1 cup)
• Sooji - 100 gms. (3/4 cup)
• Gram flour - 100 gms. (3/4 cup)
• Green chilli - 2
• Ginger - 2 inch long piece.
• Turmeric powder - 1/4 tea spoon.
• Oil - 1 table spoon.
• Salt - 3/4 tea spoon ( or according to the taste)
• Sugar - 2 tea spoon. 
• Baking soda - 1/2 tea spoon.
• Coriander leaves - 2 table spoon (chopped)

Ingredients for the tampering

• Oil - 2 table spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Sesame - 1 table spoon.
• Curry leaves - 10-12
• Heeng - 2-3 pinch.
• Salt - 1/4 tea spoon.
• Lemon - 1
• Coriander leaves - 1 table spoon (chopped)

Method - How to make Luki ki Muthia
Squeeze out the water from the grated lauki and keep it in a separate bowl. If you need water to knead the flour, then you can use the squeezed out water of the lauki.

Make a paste of green chilli and ginger and take it out in a separate bowl.

Sieve the wheat flour, sooji and gram flour in a bowl and put grated lauki and all the other ingredients mentioned above to knead the flour into it. Make a smooth dough from this mixture and leave it covered for 15-20 minutes. You can use the the squeezed out water of the lauki to knead the flour.

Apply oil on your hand and take a small portion of the dough. Make as many long round rolls from the dough as you can. Now its the time to cook the prepared Muthias.

Now take a momo-maker or an idli stand to make muthia. Fill water in the vessel and put the stand over it. Start keeping all the muthia on the stand one by one and cover it with a lid. Steam the muthia for about 25-30 minutes. Now put a fork inside the muthia to check if it is properly steamed and cooked. If the fork comes out clean, then the muthia is ready. Turn off the flame.

Let them cool down and then cut into thick 1.2 inch pieces. Now it is the time to tamper these pieces. 

TEMPERING

Heat oil in a pan and tamper the cumin seeds, heeng, mustard seeds, sesame and curry leaves into it. Once the cumin seeds turns brown in colour add salt, lemon juice, pieces of muthia and coriander leaves to it. Mix them well and cook it for another 5-6 minutes.

Lauki nu Muthia is ready. Serve it with coriander chutney or pudina chutney.

Lkewise, you can also prepare Methi nu Muthia by adding methi (fenugreek) in the flour. You can also try making muthia with spinach o cauliflower.

• This preparation is for 4 people.
• Time-taken - 50 minutes.

Spicy Golgappe ka paani

https://www.whiskaffair.com/golgappe-ka-pani-recipe/


Ingredients

• 1 cup Coriander Leaves
• 1/2 cup Mint Leaves
• 2 tsp Ginger Chopped
• 4-5 Green Chilli Chopped
• 3 tbsp Tamarind Paste
• 1 tsp Black salt
• 1/2 tsp Roasted Cumin Powder
• 2 tsp Chaat Masala
• 1/4 tsp Black pepper Powder
• 2 tbsp Lemon Juice
• 2 tsp Sugar
• 4 cups Water
• 1/4 cup Boondi

1. Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
2. Add water while grinding.
3. Transfer this paste in a large glass jug.
4. Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.
5. Adjust salt and lemon juice if needed.
6. Add water and mix well.
7. Refrigerate the pani for 3-4 hours.
8. Add boondi just before serving.

Recipe Notes

Meetha Pani

Ingredients

1 cup Coriander Leaves

1/2 cup Mint Leaves

2 tsp Ginger Chopped

2 Green Chilli Chopped

3 tbsp Tamarind Paste

1 tsp Black Salt

1/2 tsp Roasted Cumin Powder

2 tsp Chaat Masala

1/4 tsp Black Pepper Powder

2 tbsp Lemon Juice

1/4 cup Sugar

4 cups Water

1/4 cup Boondi

Instructions

Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.

Add water while grinding.

Transfer this paste in a large glass jug.

Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.

Adjust salt and lemon juice if needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add boondi just before serving.

Hing ka Pani

Ingredients

1 tsp Hing

1 tsp Black salt

1/2 tsp Roasted Cumin Powder

3 tsp Chaat Masala

1/4 tsp Black Pepper Powder

2 tbsp Lemon Juice

2 tsp Sugar

4 cups Water

1/4 cup Boondi

Instructions

Add hing, black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water in a jug and mix well.

Adjust salt and lemon juice if needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add boondi just before serving.

Raw Mango Pani

Ingredients

1 cup Coriander Leaves

1/2 cup Mint Leaves

2 tsp Ginger Chopped

2 Green Chilli Chopped

1 tbsp Tamarind Paste

1/2 cup Raw Mango Peeled and Chopped

1 tsp Black salt

1/2 tsp Roasted Cumin Powder

2 tsp Chaat masala

1/4 tsp Black pepper Powder

2 tbsp Lemon Juice

2 tsp Sugar

4 cups Water

1/4 cup Boondi

Instructions

Add coriander leaves, mint leaves, ginger, green chilli, tamarind paste and raw mango in blender and blend to make a smooth paste.

Add water while grinding.

Transfer this paste in a large glass jug.

Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.

Adjust salt and lemon juice if needed.

Add water and mix well.

Refrigerate the pani for 3-4 hours.

Add boondi just before serving.

gatte

Rajasthani Gatte

* liberal use of garlic

make steamed gattas

1 cup besan
ajwain
green chillies chopped
cilantro chopped
turmeric
salt
red chilly
ginger garlic paste
1 tbsp oil
use less water and make rolls of it.

put these rolls in boiling water (don't take too much amount as you going to use it later) so they can completely drown in it
boil it by the time they get light and come up on the surface. drain out the water and cut in small bite size pieces when they are cold. don't throw water . keep it aside

for curry or seasoning

curd- add turmeric , salt to it and mix properly
2 tomatoes cubed

take mustard oil good amount let it be very hot. take off the fame. add asafetida, cumin seeds, garlic good amount , deghi mirch for good red color. now add cubed tomatoes. let them be pulpy. now add your gatte. mix properly. now add your curd. keep mixing. add water as needed or use the drained water of gatte. let them boil. till the time you feel its done and see a red layer of oil on top. garnish with cilantro. serve with white rice or roti.

DAhi BADA

1 cup urad daal
1/2 cup moong daal

soak overnight separately.
grind it separately and then mix it together.

* beat it as much as you can using hand blender or vastly using a big spoon.

Add pinch of asafetida to it and then deep fry in oil using a spoon.
When fried quickly add them to salted water (add salt to water in a pan ) so that through osmosis the oil is out and sat seeps into the Vadas.

garnish with beaten curd, tamarind chutney, salt, red pepper and roasted cumin powder.
optional : pomegranate seeds, cilantro leaves

bhatura

bhatura

maida 2 1/2 cup
baking soda 1 tsp
baking powder 1 tsp
salt
sugar 2tsp
curd 1 cup

mix properly and oil your hands and make it even dough

Amristsari pindi chana

https://www.youtube.com/watch?v=-AMtXvRkuvM

Ingredients

Soaked boiled 1 cup chole in tea leaves, cinnamon stick, black cardamom and soda

sieve water out

now add these dry  masalas

chole masala 2 tbsp
red chilly 1tsp
coriander powder 1 tbsp
cumin powder 1 tsp
mango powder 1 tsp
garam masala 1/4 tsp
salt
mix properly. now add julienne ginger and green chillies and diced tomatoes
warm 4 tbsp ghee on high flame . add jeera to it quickly and add to the chole. and mix them for 2-3 min properly on medium flame.

Carrot Cake

2 cup maida or 1 maida and 1 wheat
4 eggs
1 1/4 cup oil
2 tsp baking powder
2 tsp baking soda
3 tsp cinnamon powder
2 cups white sugar
3 cup grated carrot
2 tsp vanilla essence
1 cup chopped walnut
Bake at 325 F