Katori chaat

For katori

White sandwich bread

Roll it flat using rolling pin

Use a bowl and cut the extra ends using knife

Now grease a muffin maker and place these breads so to shape them like a bowl 

Brush oil in the bread

Heat oven 350 and bake for 15-20 min 

Bowls ready to fill it with any chat u want 

Fruit cake

IFor fruit cake 

Recipe- Preheat oven to 400F, 

Mix 1 cup all-purpose flour,

 pinch salt, 

2/3 cup sugar, 

1/2 tsp baking soda, 

1/2 tsp baking powder, 

 add 1 egg, 

1/4th cup butter, 

1/2 cup curd, 

1/2 tsp vanilla essence, 

mix all together in mixer on medium speed for 10 min until it gets mixed well, add 1/2 cup tutti fruit and mix well, then pour it in greased pan, add some tutti fruity on top, place in oven and bake it for 25-30 min at 400F. After 30 min removes it, let it cool down then cut into slices.

Banana loaf bread

http://myfrugaladventures.com/2015/10/copycat-banana-bread-recipe/

2 cup maida or 1 cup whole grain and 1 cup maida

Add 1tsp baking soda

1 tsp baking powder

Sieve the mixture

In a separate pan mash 2-3ripe bananas
1 egg

Add vanilla essence 1 tbsp

11/4 cup of sugar
2 tbsp buttermilk or curd

Add 1/2 cup unsalted butter or vegetable oil

Mix real well

Now add flour mixture to it piecemeal.

Add crush walnuts and raisins 

Ad pour the mixture to a greased dusted pan 

Temperature :  325f all over time

Sesame jaggery nuts brick

Ingredients 

Til dry roasted till light brown(more )

Dry nuts light ghee roasted  (less)

Scrapped jaggery

1 spoon ghee

And condensed milk to provide the texture  and softness ( If possible )

Add ghee to the pan

Once melted add jaggery to it and 1 spoon water. Add little bit condensed milk to make a paste of it and to avoid any lumps

Now add your roasted til and then mix and add roasted nuts as per the thickness you looking for. It will definitely get solidify as its processed in jaggery.

Take off the flame 

Make either balls by greasing your palms or else fix it on a foiled greased pre-prepared plate.

Happy fasting !!😊😊😊😊

                          Aarushi Agrawal "honey"

Halwai ka kaddu

http://foodsandflavorsbyshilpi.com/kaddu-ki-sabzi-recipe-pumpkin-sabzi-recipe/

1. Cut pumpkin in thick slices.Take the thick peel out. Cut kaddu or pumpkin in small pieces, wash them with water and keep aside.
2. Make chilly ginger paste or you can grate them and keep it aside.
3. Heat the pan at medium heat and pour some oil. If you feel oil is too much you can lessen the amount but if you want to really make halwaii style than I suggest use same quantity of oil.
4. When oil is hot add cumin seeds, methi seeds and stir them. Add chilly ginger paste and give it a nice stir.
5. Now add turmeric or haldi powder, chopped kaddu or pumpkin and salt. Mix everything nicely.
6. Add water and cover with the lid. Let it cook till kaddu/ pumpkin becomes fork tender. Here I want to make sure kaddu is not overcooked otherwise it will become mushy and halwai style is non mushy kaddu.
7. Once kaddu/ pumpkin is cooked add coriander powder, chilly powder, dry mango powder, jaggery or sugar, kala namak (black salt). Mix everything gently.
8. Kaddu ki sabzi or pumpkin sabzi is ready to serve.
   

Sarson ka saag

 https://www.cookwithmanali.com/sarson-ka-saag/

To Pressure Cook

• ▢250 grams mustard greens
• ▢250 grams mixed greens like spinach, bathua (chenopodium) I used mix of spinach, turnip and collard greens
• ▢1 medium onion chopped
• ▢5-6 large garlic cloves chopped
• ▢1 inch ginger chopped
• ▢2 green chilies or to taste, chopped
• ▢2 medium tomatoes chopped
• ▢3 inch white radish (mooli) chopped, around 1/2 cup chopped radish
• ▢1/2 teaspoon red chili powder
• ▢1 teaspoon salt or to taste
• ▢1.5 cups water

2 tablespoons maize flour (makki ka atta)

Tempering/Tadka

• ▢2-3 tablespoons ghee
• ▢1/4 teaspoon hing also known as asafetida
• ▢3-4 large garlic cloves chopped
• ▢1 medium onion chopped
• ▢2 dried red chilies
• ▢1/2 teaspoon coriander powder
• ▢1/2 teaspoon garam masala

• Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
• Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
• Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.

  If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally. Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.
  
• Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.
  
• Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.
• Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
• Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
• For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
• Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.
• Transfer the tadka/tempering to the saag and mix.
• Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter! 

VIDEO

NOTES

Make it Vegan: use oil in place of ghee.

Make it gluten-free: make sure the hing (asafetida) that you use is gluten-free. Rest of the recipe is gluten-free as it is.

Use a ratio of 2:1 for mustard greens to other greens. 

 

NUTRITION

Calories: 135kcalCarbohydrates: 13gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 19mgSodium: 731mgPotassium: 705mgFiber: 5gSugar: 4gVitamin A: 8020IUVitamin C: 71.1mgCalcium: 149mgIron: 2.8mg

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