Clean, wash and cut the bone-less chicken in to bite size
cubes. Marinate the chicken pieces with garlic paste, melted butter and salt for 10 to 15 minutes.
Heat oil in a pan add chopped onions and roast well.
Add garlic paste and capsicum and roast for few minutes.
Add marinated chicken pieces and roast. Add about ¼ cup of water and cook covered till
chicken is completely cooked.
Wash okra and pat them dry with a kitchen towel. Remove the
stem and cut the okra in bite size pieces
In a non-stick pan add 1 tbsp of oil, when the oil is hot add
mustard seeds, when the seeds crackle add curry leaves and green chillies and
roast.
Add okra and roast for some time, cook covered on low flame
till okra is cooked completely. (If the okra is sticking to the pan you can sprinkle
1 tsp of water and cook covered. Do not add more water )
2 cups Puffed rice) (½ cup more can be added if you want the ladoos to be medium sweet)
1 cup grated jaggery
2 tbsp of water
2 tbsp peanuts unsalted , roasted and skin removed (optional)
2 tbsp channa - dal (marathi : phutane) (optional)
1/2 tspn cardamom powder
1 tsp ghee (optional)
Method
Heat jaggery in a pan and let it melt. Let the heat be medium after the jaggery has melted as it will get burnt easily.
Take water in a bowl. Once the jaggery has become frothy, add a drop of the jaggery in the bowl of water. The jaggery should sit like a drop, it should not get mixed with water. This is the indication that the jaggery is cooked to the required consistency.
Turn off the heat
Add the puffed rice, peanuts, channa dal and cardamom powder and mix well.
Let it cool slightly.
Coat your hands with very little water/ghee and roll it into ladoos ( balls).
Tip:
The puffed rice and jaggery mixture cools down rapidly. The mixture will not roll into ladoos once it cools down completely. If you are unable to roll the entire mixture into balls and it has hardened try heating the mixture on very low flame and then make the ladoos.
Puffed rice is called by various names like marathi : chirmure, Hindi: kurmura
Heat jaggery in a heavy bottom pan. Once the jaggery is frothy reduce the flame. Stir continuously.
Apply ghee on a plate and keep it ready. Keep a bowl of water ready.
When the jaggery starts changing it colour drop a small ball of jaggery mixture in the bowl with water. If the drop dissolves or is soft continue cooking the jaggery if it hard then turn off the heat.
Pour the cooked jaggery on the prepared plate and let it cool completely. Cut and serve.
Make hard dough with all purpose flour, ½ cup oil and a pinch of salt. With enough water to make a dough like chapatti dough. Rest the dough for 30 mins.
Dry roast grated dry coconut, sesame seeds and khus-khus till the coconut if nice and crispy. Do not burn the mixture. Once cooled add powdered sugar and cardamom powder and nutmeg powder (optional) and keep aside.
Make small balls and roll them into small thin chapattis. Ensure that the chapattis are as thin as possible.
Heat oil and reduce the flame to medium. Fry each chapatti one at a time, do not over fry them, else they will become stiff and cannot be shaped.
Dry on a kitchen towel and fill one side of the chapatti with sugar mixture when it’s hot. Fold the chapatti into a semicircle and then fold it again to make it look like a triangle.
Heat milk, ghee and sugar till sugar completely dissolves. Cool to room temperature.
Add all purpose flour, little by little to the cooled sugar mixture and knead the dough. Add enough flour to make a dough like puri dough. Rest the dough for 20 to 30 minutes. (Note: 3 cups of all purpose flour or more might be needed; it’s not an exact measure. Mix enough to make tight puri dough)
Divide the dough into balls and roll each ball into a thick chapatti just like paratha.
Cut into desired shape with a knife, traditionally diamond or square shape shankarpali’s are made.
Deep fry on low to medium flame till it gets nice light brown colour.
4-5 table spoon of rice flour for rolling the dough.
Water to knead the dough
2 cups of Powdered Sugar
¼ tsp cardamom powder
Oil for frying.
Method
Heat ghee and let it cool to room temperature.
Mix powdered sugar and cardamom swift the same and keep it aside.
Mix all the ingredients (expect for 2 table spoon of ghee and water) and knead the dough with required amount of water. (Note that the dough should be slightly tighter than chapatti dough)
Make balls of the dough in multiples of 3.Roll three balls into big and thin chapattis applying minimum rice flour as and when required.
Apply ghee on each chapatti and dust with rice flour.
Press one chapatti a little from one end and role it into a cylindrical shape. Place this over the second chapatti and repeat with the first cylindrical roll in center. Repeat the same for the third chapatti. Repeat the procedure for the remaining dough. OR Place second chapatti over the first one slightly down. Place the third chapatti over the second again slightly down and then roll all three together into a cylindrical roll.
Cut each cylindrical roll into 2 inch pieces and keep aside.
Take one piece and roll it into small circles. Be gentle while rolling. If you press too hard at this point then layers will not be formed after frying the chiroti.
Heat oil in a pan and deep fry the chirotis on medium flame. Slightly press the chirotis to separate the layers. Drain them on a kitchen towel.
After the chirotis are slightly cooled dust them with powder sugar mixture. Note: do not dust powdered sugar mixture when the chirotis are hot, else the sugar will melt
In a big bowl add wheat flour, finely
chopped pudina(Mint) leaves, finely chopped coriander leaves , garlic paste, turmeric,
salt and green chillies (optional) and mix well
Add required amount of water to
the flour mixture and knead into soft dough.
Apply oil. Leave covered for 30
minutes.
Divide the dough into small
balls, and coat them with wheat flour.
Roll the dough with a rolling pin
until the balls resemble thin, round rotis.
Heat a thick bottom pan, and cook
the rotis until blisters appear on the bread's surface. Apply little oil, turn
over and cook on the other side.
Serve the rotis with curd and
pickle.
Tips :
Green chillies are optional can
be added to make the rotis spicy.
1 tsp red
chilli powder cane be used instead of green chilli.
Pudina wali roti can be rolled
like chapattis also. ( i.e Make small rotis apply oil in the center and fold
the roti and then roll the rotis into bigger round)
5 to 6 Green chillies (Can use
more for more spice)
1 tbsp Soya sauce
1 tsp Red chilly sauce
1 tsp Vinegar
2 tsp Tomato ketchup
3 to 4 tbsp corn flour
½ tsp Sugar optional
Salt and pepper to taste
Oil for frying
1 star anise
8 to 10 garlic cloves finely
chopped
½ ‘’ ginger finely chopped
2 to 3 dry chilly
Method
Wash the chicken, and cut into
bite size cubes. Marinate the chicken with ginger paste, garlic paste, red
chilly powder, turmeric powder, salt and egg. Leave for 30 mins.
Add corn flour to the chicken and
mix well. Heat sufficient oil in a wok and deep fry the chicken pieces drain
and set aside.
Heat oil in a wok. Add finely
chopped garlic and saute. Add finely chopped ginger and green chillies and
saute. Add star anise and dry chilly and saute.
Add diced onion, green capsicum
and saute.
Add the chicken, soya sauce,
tomato ketchup, sugar, salt and pepper. Mix well.
Add Vinegar and mix well.
Mix 1 tbsp of the corn flour with
water and add to the chicken. Mix well. Boil till it thickens.