MATRI

Ingredients:
1cup Plain flour (Maida)
1tbsp Ghee or oil
Salt to taste
1/4tsp Ajwain seeds (Carom Seeds)
Warm water for kneading
Oil for deep frying

Method:
1. Measure 1cup of Flour and add 1 Tsp of Salt and 1tsp of Ajwain seeds.
2. Then, add in 1/2 a cup of either melted clarified butter or Vegetable Oil.
3. Mix together using your hands. DO NOT MAKE DOUGH YET!!
4. Then, add in some warm water, as you start mixing the flour into dough.
DO NOT ADD IN TOO MUCH WATER!!
5. Take a roller and roll the dough till the dough becomes very thin.
6. Now, with a cookie cutter make small round shapes or in any shape you like. 7. Later prick the individual shapes with a fork, so that the dough doesn’t rise up like a puri while frying. 8. Deep fry them on a medium flame slowly. MAKE SURE THE OIL IS NOT TOO HOT, OR IT WILL BURN THE MATRIS AND WILL NOT GET COOKED INTERNALLY!!
9. Fry till they are Crispy Gold in color.
10. Cool it before you store in an air tight container.
11. Serve as snacks with tea or Coffee.

Misri Roti

“Misri Roti” the name itself sounds so delicious. This is the first recipe I learnt from my aunt. One of the easiest recipes I have ever made. It is a very yummy treat for everyone during any season and can be made in just a few mins time.

Making time: 20 mins
Makes: 25 pieces

Ingredients:
1 cup plain flour (Maida)
1 cup sugar granulated or confectionary sugar
1/2 cup melted ghee (clarified butter)
1/2 tsp cardamom powder
Mix of chopped almonds and pistachios
Pinch of Saffron

Method:
1. Pre-heat the oven at 350*F
2. Mix sugar, cardamom and melted ghee together well to get a smooth consistency.
3. Add flour to the above mixture to make nice dough.
4. Spray some nonstick spray on the baking sheet.
5. Pat and shape into flat 1/2" thick in height and sprinkle some chopped almonds and pistachios. Also, sprinkle some saffron on it.
6. Cut into desired shapes with a cookie cutter or just spread the dough flat on a baking tray and Bake for 15 mins or till it is light golden brown in color.
7. Later cut square shapes when it is a little hot.
8. Serve it cool or hot.

Malpua

Ingredients:
1-1/2 cups wheat flour
4 tbsp yogurt or curd
3 cup water
4 cup sugar
A pinch of saffron
Almonds
Pistachios

Cooking Instructions:
Syrup: Mix water and sugar in the pan and boil till it gets thicker. Add saffron to it. Check by dipping a spoon in it. It should not be too thick or thin. Keep the syrup aside.
Malpua :
1. Mix flour, yogurt and 4-8 tablespoon of water. Mixture should wrap on the spoon but it should not stick (Like Dosa Batter). Use more water if needed.
2. Heat oil in a pan. Pan should be less then half full by oil. Heat the oil on medium high.
3. When it’s quite hot, drop large ladlefuls into the oil to form circles.

4. Typically the dough will sink and line the bottom of the pan and rise up in the shape of a disc. If it sticks to the pan and doesn’t spread add a little more water or if spreads out very thin add a little more flour.
5. Fry it from both side till its golden brown and crisp. While pouring the mix keep the gas on medium high heat and reduce it while frying to make it crisp.
6. Drain and pat off the oil. Soak in sugar syrup for 2 mins.
7. Sprinkle some pistachios and almonds chopped and serve hot.

Gobi Manchurian

Gobi Manchurian Dry is undoubtedly the best Indian-Chinese dish ever. The gobi's are mixed in a all purpose flour batter, then deep fried and finally smothered with a spicy hot and sweet sauce made with asian spices. Spicy with a tingling taste of garlic and herbs, resulting in a taste you'll never forget!

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced
1 tbsp garlic - minced
3 tbsp all-purpose flour
2 tsp corn flour
1/2 tsp red chilli powder or green chilli paste
2 tsp salt
1 tsp soy sauce
1/2 tsp vinegar

For Saute
1 onion - sliced
1 green bell pepper - sliced
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt as per taste
3 tbsp oil (for saute)
2 cups oil (for frying)

Method
1. Wash the cauliflower florets and microwave them in salt water for 3 minutes. Drain the water completely and pat dry with a kitchen towel.
2. Mix all purpose flour, corn flour, red chilli powder or green chilli paste, salt, ginger garlic paste, soy sauce,vinegar & little water in a bowl. Make a medium consistency and add cauliflower and toss to coat it.
3. Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep aside.
4. Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the onions, green bell peppers, ginger garlic for a few mins and once they turn slightly tender, add the soy sauce, tomato ketchup, chilli garlic sauce and salt.Garnish with Spring onions.
5. Later add the fried cauliflower, and toss everything and mix well for few minutes until the masala becomes dry.
6. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

BANANA BREAD

Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/3 cup yoghurt
• 1/3 cup oil
• 2 1/3 cups mashed overripe bananas
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in yoghurt, oil and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Paneer Butter Masala

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.


Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.