Cheese stuffed Water-chestnut Flat Bread (paneer stuffed sighade ki kachori)

Ingredients...........................

For filling.....................

1. Grated Cottage cheese/paneer- 100gm
2. Chopped ginger- 1tbsp
3. Chopped green chili- 1/2tbsp
4. Cumin pwd- 1/2tbsp
5. Salt/rock salt to taste

For dough....................

1. Water-chestnut flour/ sighade ka aata- 250 gm
2. Medium boiled Potato- 1-2

Method....................

• For Dough- - Take a big bowl add flour and boiled potato, rub it patiently, now make a small balls and keep a side.

• For filling-- take a bowl add grated cheese/ paneer+salt+ginger+green chilli and mix them.
• Now take a small ball of dough and roll it 1/2inch diameter , fill the filling and seal it.

• Now roll them carefully, Heat eh wok place the flat bread/ kachori and fry both side goldn brown.

• Cheese stuffed Water-chestnut Flat Bread (paneer stuffed sighade ki kachori) is ready to serve.

Doughnut Cake For Fasting

Ingredients.......................

1. Water-chest nut flour- 200gm
2. Oil-6tbsp
3. Sugar- 60gm
4. Green cardamom Pwd- 2pinch

Method....................

• Take a big bowl add water-chestnut flour and oil mix it well, now heat the wok add mixer and roast about 1 to 2 min low medium heat.

• When it turns golden brown..means it has done, now add sugar mix it after 3 sec. add water and stir continuously.

• After 1min switch off the heat, and serve hot.......you can give another shape I prefered Doughnut Shape. 

Stuffed Water-chestnut Dumpling In Peanut Sauce (Sighade ke aate ke kofte with moongfali sauce)

Ingredients......................
For Dumplings.....................

1. Boiled Potato- 2
2. Water-chestnut Flour- 5tbsp
3. Salt/Rock Salt- 1/4tbsp

For Filling.....................

1. Grated Cottage cheese/Paneer- 1cup
2. Grated ginger- 1/2tbsp
3. Salt to taste
4. Chopped green chili- 2

For sauce.........................

1. Oil- 5tbsp
2. Tomato- 2
3. Peanuts- 50gm
4. Salt to taste
5. Green chili chopped- 2
6. Red chili pwd- 1/2tbsp
7. Coriander pwd- 1/2tbsp
8. Chopped ginger- 2tbsp
9. Split red whole chili- 1
10. Cumin seeds- 1tbsp

Method................................

• For filling---mix all ingredients and keep a side

• For dumplings--- Rub the flour and potato, other ingredients ans make a soft dough, now take a small ball and fill the filling inside carefully and roll them evenly, Now code them in water-chestnut flour- kepp a side

• Now heat the wok , pour oil and place the dumplings and fry till golden brown, keep aside.

• Now heat the wok pour oil add ginger, cumin seeds, red chilli, green chopped and peanuts and fry after4 sec. add tomato, coriander pwd, cumin pwd, salt/ rock, red chilli pwd fry again 3sec.

• Now transfer in jar add 1/2 cup water and make a smooth paste, then transfer the paste in wok and cook about 1min. 

• Now place the dumplings in sauce and cover the lid and swith off the heat.

• Stuffed Water-chestnut Dumpling In Peanut Sauce is ready to serve

Pineapple Tapioca Pudding

Ingredients..............................

1. Pineapple small chunks- 1cup
2. Tapioca- 1/4cup soaked in water for 1/2hour
3. Sugar- 20gm
4. Green cardomom Pwd- 1/4tbsp
5. Chopped walnut and almond for garnishing
6. Milk- 1/2lt

Method.............................

• Heat teh wok add sugar and pine apple chunks and leave for 5min, after 5 min you can see teh pine apple colour has changed means it has cooked.

• Now add milk and wait for 1st boil, that time add soaked tapioca and stir continuously for 3min. other wise it can burn now add cardamom pwd, dry fruits.

• Pineapple Tapioca pudding is ready to serve, You can serve chilled as well.