Potato Fritters (Aloo Pakori)

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

1. Sliced Raw Potato-20
2. Gram flour-1 cup
3. Plain flour- 1/2 cup
4. Turmeric powder- 1/2 tbsp
5. Coriander powder- 1 tbsp
6. Red chili powder- 1tbsp
7. Garam masal -1/2 tbsp
8. Asafoetida- 2 pinch
9. Salt to taste
10. Vegetable Oil- 1 bowl
11. Water- 1 cup

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

• Add gram flour and plain flour together.

• Add all dry spices(red chili powder, coriander powder, garam masala turmeric powder, asafoetida and salt).

• Now add water and make thick paste.




• Check the consistency of batter it should not be more thick or thin.


• Heat the oil high medium flame. 
• 
  Add one by one sliced potato pieces in the batter and cover it well from both sides.  
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         Now the coded potato pieces, put in oil.

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After 1 min slow the heat on low medium and fry both sides till golden brown.

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             Now Potato fritters is ready to serve you can use tomato ketchup or tomato chutney with .

Baby Relish- cabbage flat bread

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

• 
  Grated Cabbage-1 bowl
• Wheat Flour- 1 cup
• Carom seeds (Ajwaine)- 1/2 tbsp
• Red chili powder-1/2 tbsp
• Turmeric powder- 1/2 tbsp
• Asafoetida- 2 pinch
• Coriander powder- 1 tbsp
• Salt to taste
• Vegetable oil- 6 tbsp
• Water - 1 cup

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

1. First of all mix wheat flour with dry spices (red chili powder, turmeric powder, salt, coriander powder and carom seeds).

2. Add grated cabbage, water and make a soft dough. dough should not be more tight or loose (if the dough is hard add a little more water). I like mixing the dough by hand .



3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
4. Divide the dough and roll, to make it easier to roll the balls, first roll them in dry whole-wheat flour.



5. Lightly press the ball . Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled flat bread/paratha.



6. Heat the Flat pan /tawa on medium high. Note: An iron flat pan/tawa works best. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it.
7. Place the flat bread/paratha over the pan. After a few seconds you will see the......


8. Flat bread/paratha change color and puff in different places.


9. Then flip the flat bread/paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the flat bread/paratha. Again, flip the flat bread/paratha and lightly press the puffed areas with a spatula..


10. Flip again and press with the spatula making sure the flat bread/paratha is golden-brown on both sides.


11. Flat bread/Parathas can be served with tomato chutney, plain yogurt, any gravy/ subji, or spicy pickle and butter.

Imarti (Indian Sweet)

Imarti is a popular recipe of Uttar Pradesh. It is considered a delicacy and is consumed on special occasions.

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

1. Split Black gram  lentil (Urad daal)-1 cup 
2. Sugar- 3 cup
3. Water- 1 cup
4. Food colour colour- orange
5. Cardamom  powder- 1/2 tbsp
6. Vegetable oil - 1cup
7. Cake icing nozzle bag
   Method.................

• Soak split black gram lentil overnight in plenty of water.  


• Wash and drain. Grind to fine thick batter. Put water little by little.



• Add colour and mix very well.



• Keep aside for 3 hours. More is weather is cold.

• Make 1 tar sugar syrup for dipping imarties and add cardamon powder.

• Using either cake icing bag or bottle (with nozzle) or cloth as shown in note, form imartis in the hot oil. Lower flame and allow to crisp turning once.






• Remove from ghee, drain and dip in hot syrup.

• Soak for 3-4 minutes, drain and serve. 

• Repeat for remaining batter.
• Make 4-5 imartis at a time, depending on size of frying pan.
• Imarti is ready to serve.