Madhya Pradesh food recipes

1. Indori Puri Palak Ki Recipe- Spinach Bread

Ingredients:

• 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.

2. PILAF WITH PEAS AND CARROTS RECIPE

Ingredients:

• 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.

3. KUSLI RECIPE

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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.