Home -made Gujhiyan Sweet Puff Pastry

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

For crust............................

1. Plain flour- 200gm
2. Oil- 8tbsp oil for rubbing
3. lukewarm water- 1/2cup

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

1. Ricotta cheese- 100gm
2. Deccicated coconut- 4tbsp
3. Chopped dry nuts- 6tbsp
4. Sugar fine- 60gm
5. Green cardomom pwd- 4pinch

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

For crust...................................

• Mix flour, oil and rub them properly, now add water and make pliable dough.
• Cover the dough with cloth and keep a side for 1/2 hour.

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

• Heat the wok add ricotta cheese and fry till dry for 20 min., take out and keep a side .

• After 1 hour add coconut, cardamom pwd, sugar, dry fruit and mix them , filling is ready.

For Gujhiyan..............................

• 1     Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
  2.    Knead the dough again for a minute.
  3.    Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
  4.    Roll each ball into about 4-inch diameter  (like a roti or chappati).
  
  
  
  
  
  
  
  
  5.    Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
  6.    Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
  
  
  
  
  
  
  
  
  7.    Continue filling the rest of the gujia in the same manner.
  8.    Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
  9.    Place the gujia in the frying pan few at a time.
  
  
  
  
  
  
  
  
  
  
  10. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
  
  
  
  
  
  11. When they are done cooking, lift them out of the oil with a slotted spoon.
  
  
  
  
  
  
  
  
  
  
  
  

Indian Mild Egg curry

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

1. Boiled egg- 4-5
2. Onion chopped- 1cup
3. Ginger -1inch
4. Garlic- 3-4
5. Tomato puree- 1/2cup
6. Salt to taste
7. Turmeric pwd-1/2tbsp
8. Curry pwd- 1tbsp
9. Oil- 5tbsp
10. Bay leaves- 3
11. Black peppers- 6-10
12. Black cardamom-2-3

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

• Boiled and peeled egg, keep a side, make smooth paste of tomato puree and ginger garlic.
• Now heat the wok add turmeric pwd and add boiled egg and fry for 1min. take out and now put bay leaves, black peppers , black cardamom fry for 4second 

• Now add chopped onion, Fry onion for 1min. till tarnsparent, now add salt and curry pwd, tomato smooth paste and cook for 10 min, low medium heat.

• After 10 min, add water 1 cup according to you, and add fried agg and cover the lid and cook for 10 min or 3 whistle of pressure cooker.

• Mild Egg curry  is ready to serve.

Aate ke laddo (Wheat flour sweet balls for post pregnancy)

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

1. Wheat flour- 2cup
2. Clarified butter/ghee- 1/2cup for frying
3. Green cardomom pwd- 2tbsp
4. Sugar- 1cup
5. Desiccated coconut- 1/4cup
6. Almond Flackes- 1/4cup
7. Raisins- 1/4cup
8. Clarified butter- 1/4cup

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

• Heat the wok add clarified butter/ gheeafter 1min.add flour -roast low medium heat for 30 min. till golden brown.

• Now leave it for 20min. now add almond, sugar, cardamom pwd, coconut, raisins mix them properly.

• Now add Luke warm ghee/ clarified butter and mix again.Now you can make laddo.

•  Aate ke laddo (Wheat flour sweet balls for post pregnancy) is ready to eat.

Fussily with spinach

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

1. Boiled fussily- 1cup
2. Grated garlic- 1tbsp
3. Salt and black pepper
4. Spinach leaves- 1/4cup-10 leaves
5. Shredded chicken (Optional)
6. Oil- 2tbsp
7. Sliced onion- 1/4cup
8. chopped corriander
9. Chopped tomato-2tbsp
10. Sliced mushroom- 1cup

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

• Heat the oil, put minced garlic and onion , fry till transparent, after that put shreded chiken and fry for 1/2min.

• Now add boiled pasta, coriander and mushroom, salt and black pepper, toss 1-2 times and cook for 1 min high heat.

• Now add spinach , tomato and toss again 3-4 times,  Fussily with spinach  is ready to serve.