Mango Curry with Rajma

Time 20 min

Ingredients

Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)

Rajma 1 cup

Fresh coconut  paste 3 tbsp 

Jaggery 2 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Asafoetida 1/4 tsp

Red chili powder 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.

Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.

Then add chopped mango with seeds, Saute for few minutes.

Then, add jaggery, salt, coconut paste and stir well.

Then add cooked rajma and 2 cup of water. Stir well.

Cook for 7-8 min. Serve hot with rice/chapati.

Sweet Puri / Pakatli Puri

Time 30 min.

Ingredients

Wheat flour 1 cup

Semolina / Rava 1/2 cup

Salt as per taste

Ghee 1 tablespoon for making dough

Curd 2 tbsp
Water per requirement to make stiff dough
Oil for deep frying
For sugar syrup
1/2 cup sugar
1/4 cup water 
pinch of cardamom powder 

Method

For sugar syrup

Heat sugar and water in pan. It will start boiling. Make syrup of one string consistency. Add cardamom powder to it. Keep it aside.

In a mixing bowl, add wheat flour, semolina,  and salt. Mix very well. Heat ghee in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add curd and 1 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep it for 1/2 in freeze. Take our keep for 15 min. Then knead the dough. Make small portions of dough of 4 inch. Start rolling it, it should not be too thin or thick, make chapati of big size then using cover of small round tiffin make 10-12 puris. Deep fry in oil. Take out on tissue paper to remove excess oil. Deep in hot sugar syrup. Serve hot.

Tip

Sugar syrup should be hot when dipping the puris..

Onion Mini Samosa

Time 45 min

Ingredients

For wrapper
Maida/ All purpose flour 1/2 cup
Salt 1/4 tsp
Water 1/2 cup (1 tsp less)
For the filling

Chopped onion 1/2 cup

Poha 1/2 cup

Chaat masala 1/2 tsp

Coriander 2 tsp

Red chili powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste

Paste
Wheat flour 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.
Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

First mix onion and poha, then add remaining ingredients, mix well. Keep it aside for 15 min.
Actual method

Cut the wrapper at the center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close the ends. Deep fry till golden in colour.