Turnip Kebabs (Shalgam Kebab)

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

1. Turnip, peeled and cubed size- 1
2. Black Pepper- 20
3. Black Cardamom- 2
4. Green Cardamon- 4
5. Cinnamon- 2 inch
6. Red dry whole chili- 4to5
7. Star Anise- 1
8. Vegetable oil- 4 tbsp
9. Salt to taste
10. Gram Lentil soak in water - 7 tbsp
11. Ginger- 1 inch

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

• Peel the turnip wash and cut into small cubed size pieces,  Now put in pressure cooker and add black pepper, black cardamon, green cardamon, Cinnamon, ginger, gram lentil, red whole chili, star anise,salt and 1/2 cup water.




• Cook about 20 min or about 5 whistles, you should check the water , if water has reduced then fine other wise you should reduce the water, now transfer it to another bowl and let it be cool off.

• Now put the mixture in a mixer and make a fine paste, if paste is very thin you can add some corn flour.


• Heat oil in fry pan or tawa and take a one spoon of batter and put on it and fry the kebab till they turns golden brown from both sides.




• Take them out in a serving dish and serve.

http://noopurnikhil.blogspot.com/2010/07/chiken-kabab.html

Coconut Sauce (Chutney)

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

1. Roasted Bengal Gram (chana daal)- 5 tbsp
2. Curd- 1 cup
3. Cashew nut- 6-7
4. Ginger- 1inch
5. Raw coconut peeled brown skin- 5tbsp

For The Tempering.....

1. Mustard seeds ( rai / sarson)- 1 tbsp
2. Red chili , broken into pieces- 3
3. Black gram (Urad Daal)- 1tbsp
4. Oil- 1bsp

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

• Grind the coconut, roasted gram, curd, ginger ,cashew nut make a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
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Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (urad dal), red chillies. Fry briefly till the gram turns red.

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  Now add grinded paste and turn off the gas, sprinkle some salt .

Potato Puff Patties

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

1. Boiled Diced Potato- 2 cup
2. Green chili- 3 tbsp
3. Onion square- 1/2 cup
4. Cumin seeds- 1tbsp
5. Coriander Powder- 1 tbsp
6. Red chili powder- 1 tbsp
7. Salt to taste
8. Puff Sheets-1
9. Green frozen peas- 1bowl
10. Vegetable oil- 4 tbsp

Method..........

• Heat the wok and add oil after 3 sec add cumin seeds, onion and green chilli and fry it.

• When onion turns golden brown add potato and green peas togather and fry till brown.



• After 10 min mashed potato with the help of masher and make a firm paste.

• Now add red chilli powder, grander powder ,salt and again fry about 10 min .


• Pre-heat the oven to 200°F.
• Take a smooth platform or rolling pin roll and spread puff sheets on it one by one.

• Now pour the potato mix in center and fold the puff sheets.


• Bake for 15-20 minutes till it raises & forms a brown crust
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Enjoy hot with Ketchup or as it is.

ChumChum

Ingredients:

• Whole milk- 1 Lr
• lemon juice- 2 tbsp
• Sugar- 2 cup
• Water- 4 cup
• Food colour- 1/4 tbsp
• Coconut Powder- 4 tbsp
• Pistachios

How to Make Paneer..................

1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

1. 
   Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

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Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.

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To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.

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Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

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add food colour and Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

How to Make ChumChum......... 

1. Divide the paneer dough into 14 equal parts and roll each one into a smooth oval shaped ball.
2. 

For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.

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   Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.

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1. Open the pot cover, turn the chum chums over and cook for another 15 minutes.

1. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
2. Remove the chum chums from the syrup and roll the chum chums in dry coconut.

1. 

Serve chill!