Tuesday, August 16, 2011

Madhya Pradesh food recipes

1. Indori Puri Palak Ki Recipe- Spinach Bread
Indori puri palak ki recipe
  • 2 cups plain flour
  • 2 tbsp.. ghee
  • 1 cup fresh spinach chopped
  • 1 tsp.. ginger 
  • 5 green chillis
  • 1/2 tsp.. cumin seeds crushed coarsely
  • 2 tsp. plain yogurt
  • Salt to taste
  • Ghee for deep frying 
Method : 
  • Wash and boil spinach in very little water.
  • Grind ginger into a paste. Blend spinach with its water and mix till smooth.
  • Sieve flour with salt. Make well in centre. Add all other ingredients in well except ghee for frying.
  • Knead into a slightly stiff but pliable dough. Cover and set aside for 30 minutes.
  • Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds.
  • Heat ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon.
  • Flip and fry other side.


Pilaf with peas and carrots recipe
  • 2 cup Basmati rice 
  • 1 1/2" piece ginger, chopped 
  • 8 lrg Garlic cloves, chopped 
  • 4 tbl Vegetable oil 
  • 4 Whole cloves 
  • 1 lrg Black cardamom pod 
  • 1 1" piece cinnamon stick 
  • 2 Bay leaves 
  • 1/4 tsp. Black cumin seeds 
  • 1/8 tsp. Mace 
  • 1 med Onion, cut into half rings 
  • 2 sm Carrots, diced very fine 
  • 1 cup Peas, if frozen, defrost 
  • 1 tsp. Salt 
Method : 
  • Wash rice very well. Cover with 5 cups water & soak for 30 minutes.
  • Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.
  • Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown.
  • Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas.
  • Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes.


Kusli recipe
  • For the covering
  • 1 cup white flour
  • 2 tbsp. ghee
  • For the stuffing
  • 1 cup sooji (semolina)
  • 1 cup badam (almonds), ground
  • 1 cup powdered sugar
  • 1 cup khismish (raisins)
  • 3 tbsp. dried ecoconut, grated 
  • 1 tsp. cardamom powder
  • 3-4 tbsp. ghee

Method : 
  • Make a stiff-ish dough from the flour, ghee and water. Roll out small circles.
  • Separately fry the sooji in the ghee. Add the raisins, badam and cardamom powder. Allow it to cool.
  • Place a small quantity of the stuffing -- about 3 tsp. -- in the centre of each circle. Fold in half and edge with a fork.
  • Deep fry on medium heat till pink not red.

4. Lavang Lata Recipe- Clove studded Sweet pockets of coconut and drt fruits and nuts

Lavanga lata recipe

  • 2 cups white flour
  • 4 tbsp. ghee
  • 1 cup sugar
  • 2 cups water
  • Raisins
  • Nutmeg powder to taste
  • Cardamom powder  to taste
  • Cloves to taste
  • 1 cup dry coconut, grated
  • 1/2 cup almonds or cashews or pistas, chopped
  • Oil for frying

Method : 
  • In a saucepan, boil the sugar with the water till you have a two-string sugar syrup. This is called chasni. Keep warm on the stove.
  • Make a hard dough with ghee and water. Roll the dough in circles. 
  • Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and cardamom. 
  • Close the fourth flap and anchor with a clove. 
  • Deep fry in oil on low flame. 
  • Dip in chasni. And drain.

5. Cashew Barfi - Cashew Fudge
Cashew barfi recipe
  • 1 cup cashews
  • 1 cup powdered sugar
  • 4 tbsp. milk powder
  • A little milk
  • 1 tsp. powdered cardamom
  • 1 tbsp. ghee

Method : 
  • Grind the cashews in a blender till you have a fine powder. 
  • Knead the ground cashew with the powdered sugar, milk powder, cardamom, ghee and a little milk. Knead till you get a thick buttery dough. 
  • Roll out and cut into diamonds and bake in the oven till a light golden brown.

6. Jalebi Recipe- Sweet Crisp Swirls

Jalebi recipe
  • 1 cup white flour 
  • 2 tbsp. yoghurt or dahi
  • A pinch of salt
  • A little oil
  • 1/2 tsp. yeast
  • A few strands of saffron
  • Oil for frying
  • 1 cup water
  • 1/2 cup sugar

Method : 
  • Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise for several hours. 
  • In a saucepan, boil the sugar and water till you have a thick two-strand chasni. Keep it warm on the stove. 
  • Fill the batter into a squeeze bottle (like that used for ketchup) Squeeze shapes into the hot oil and drain quickly.
  • Dip in chasni for 1-2 minutes and drain.

7. Khurma Recipe
  • 1 cup white flour 
  • 2 cups whole wheat flour or atta 
  • A pinch of salt
  • 4 tbsp. ghee
  • 1 cup sugar
  • 2 cups sugar

Method : 
  • Make a stiff dough of the flours, ghee and salt. 
  • Roll 1? inch thick. Cut squares. 
  • Deep fry till golden. Drain. 
  • In a saucepan boil the sugar and water till you have a thick two-strand chasni. Keep it warm on the stove. 
  • Dip in the squares in the chasni and drain quickly.

No comments:

Post a Comment