Ingredients for Makki Atte ki Kadhi Pakode: (For 2 persons) A. For pakode: Makki Atta- 1 cup Onion-1 cup (finely chopped) Green chili- 3-4 or more as per your taste (finely chopped) Cumin Powder- 1/2 tsp Baking Soda- a pinch Water to knead the cornmeal Salt as per your taste Oil for frying the fritters B. For Kadhi (Yogurt Sauce): Yogurt- 1.5 cup Gram Flour- 1 tbsp Turmeric Powder- 1/2 tsp Ginger Paste: 1/2 tbsp Water- 1 cup or more as per your need C. For Tempering: Black Mustard Seed- Little less than 1/2 tsp Fenugreek Seed- Little less than 1/2 tsp Dried Red Chili- 2 Curry Leaves - 4-5 (I used curry leaves powder) White Oil Process to cook Makki Atte ki Kadhi Pakode:
Making Pakode: 1. Combine all the ingredients mentioned in list A (except oil). Now knead it to make a thick dough. 2. Make small size balls from the dough. Keep the balls aside for 10 minutes. 3. Meanwhile heat oil in a deep bottomed frying pan. Fry those balls in batches. Set them aside. Making Yogurt Sauce: 1. Take Yogurt in a mixing bowl. Add Ginger paste, Gram Flour, Turmeric Powder. Mix well. Add water little by little. Mix well to make a smooth and running batter. Tampering and making Kadhi Pakode: 1. Heat oil in the pan. Once oil is hot, add Mustard Seeds and Curry leaves (or powder). Wait till it crackles. Add Dried Red Chili, then Fenugreek Seeds. 2. Reduce the heat. Pour the batter to the hot oil. And stir well. Wait till it starts boiling. Keep stirring occasionally. 3. Add the fried balls to the Yogurt Sauce. Cook for few minutes, 4. Turn off the heat. Set Kadhi Pakode inside pan as the fritter would take time to soak the sauce. 5. Transfer the Kadhi Pakode in a serving bowl. Serve your Makki Atte Ki Kadhi Pakode with Steamed Rice or Roti.
Ingredients to cook Chicken Khichri: (For 2 persons) Chicken (1 inch long small pieces): 200 gms Basmati rice: 1 cup Moong Daal: 1 1/2 cup White oil for cooking Red Chili: 3 Bay Leaf: 2 Green Cardamom: 2-3 Cloves: 2 Cinnamon: 3 (1 inch long each) Onion (Thinly sliced): 3 Tomato (chopped): 1 Turmeric Powder: 1/2 tsp Ginger paste: 1 tbsp Cumin Powder: 1 tbsp Garlic: 1/2 tbsp Red Chili Powder: 1 1/2 tbsp or as per your taste Sugar: 1 tbsp Salt: as per your taste Ghee: 1 tbsp Garam Masala: 1/2 tbsp Water Process to cook Chicken Khichri:
1. Take Moong Dal in a bowl. Wash well. Transfer the daal in a pressure cooker. Turn on the heat. Place the pressure cooker on the oven. Wait till 2 whistles. But don't try to open the lid now. Keep the pressure cooker aside for 10 minutes. 2. Soak rice in water. Set it aside. 3. Heat oil in a deep-bottom frying pan. Add Red Chili and Bay Leaf. Saute for 1 minute. 4. Add Green Cardamom, Cloves, Cinnamon. Wait till it releases the nice aroma. 5. Add Onion. Cook until it becomes soft. 6. Add Tomato and spread little salt. Salt would help Tomato become soft quickly. 7. Add Turmeric Powder. Mix well. 8. Now add Ginger Paste. Stir well. 9. Add Garlic Paste. Mix well. 10. Now add red Chili Powder. Mix well. 11. Add Chicken. Cook until the chicken releases oil. Meanwhile add little Sugar then Salt. 12. When Chicken becomes soft, add Moong Daal and Rice. Add 3 cups of water or more. [If you want to use both the boiling water of Moong Daal and soaking water of Rice, you can add only 2 cups of water at this stage.] 13. When you see the Khichri is almost done, you can Spread Ghee and sprinkle Garam Masal. Mix well. 14. Turn off the heat once done. Serve hot Chicken Khichri with Pickle or Chutney.
Ingredients to make Komola Kheer: (for 2 persons)
Full Cream Milk 1 ltr Khoya / Mawa : 1/2 cup Sugar: 1 cup (or as per your taste) Extracts from Orange: 1/2 cup Diced Orange (De-seeded): 15 pieces (halves) Process to make Komola Kheer:
1. Heat the milk. Make sure you have taken a heavy-bottom wide rimmed pot. Because your milk will rolling-boil. While boiling stir continuously. 2. Now reduce the flame from high to medium. Stir until you see milk becomes thick. Stir continuously, otherwise it will stick to the bottom of the pot. Milk would become half in quantity. It will take more than 1 hour. 3. Add Khoya Kheer. Make sure you still keep stirring. Let it dissolve to the milk. 4. Add Sugar. You keep stirring. Sugar will dissolve to the milk. 5. Add Orange Juice. Mix well. Turn off the heat. 6. Transfer it to a different bowl. Cool to room temperature. 7. Add Orange pieces. 8. Chill for 3-4 hours or more than that.
Your Komola Kheer is ready. You can serve it chilled.
Ingredients to make Patisapta: (15-17 pieces) For Crepe: Refined Flour - 3 cups Semolina - 1 cup Rice Flour - 1 cup Milk - 3 cups Date Jaggery - 1/2 cup For Filling (Kheersa): Milk - 2 lts. Khoya - 1 cup Date Jaggery - 1 cup Coconut - 1 cup Malai / Fresh Creme - 4-5 tbsp (optional) Process to make Patisapta:
For Filling: 1. Heat the milk in a heavy-bottom pan in high flame. Once it starts roll-boiling, reduce the flame. Keep stirring until it becomes half in quantity. And your milk will become little grainy. Don't stop stirring. Otherwise it will stick to the bottom of the pan. 2. Add Khoya Kheer. Stir well. 3. Reduce the heat...on medium-low flame. Still keep stirring both bottom and sides of the pan. After 25-30 minutes you will feel that little more grainy. Then add Jagguery and again stir to mix it well to the milk. add Coconut and Malai. Mix well 4. You still stir until it becomes thick granular type khoya. Set it aside to cool to room temperature. For Crepe: 1. Take Refine Flour in a mixing bowl. Add Semolina and Rice flour. Mix well with your hand. 2. Add 1 cup of milk first. Don't add entire milk at once. Mix well. 3. Add Jaggery. And mix well. Then again add little more milk. The batter thickness should be like pancake batter. Set it aside for half an hour. Making Patisapta: 1. Heat a frying pan. Apply little oil to smear the pan. 2. Pour a ladle-full of batter on the pan. Tilt the pan. Move the batter with the back of the ladle. Actually you have to distribute the batter in a circle, but don't make it too thin. The batter would take 5-7 seconds to set. Don't flip over the sides. 3. Now place little bit of the filling lengthwise at the center of the crepe. Fold the crepe. You will find little brown at the bottom of the crepe. Take it out. 4. One Patisapta is ready. Now repeat the process to make more. You can serve it hot or cold.
Things required for Spicy Roasted Chicken: Chicken wings- 6 pieces (with bone) Onion - 3 (thinly chopped) Garlic - 2 tbsp (paste) Ginger 2 tbsp (paste) Turmeric Powder - 1/2 tsp Sugar - 1.5 tsp Oil + Ghee - 150 ml (approx 1/2 cup) Garam Masala - 1 tsp Roasted Powder made of Nutmeg + Mace + Black Cumin + Cinnamon + White Pepper Powder) - 1 tsp Red Chili Powder - 1 tsp Khoya Kheer - 2 tbsp Malai / Fresh Cream - 2 tbsp Raisin - 1 tbsp (soaked in warm water) Salt - as per taste Water - 2 cups Rose Essence - 5-6 drops Process to cook Spicy Roasted Chicken:
1. Wash the chicken pieces. Keep aside for pat-dry. It will take 10-15 minutes. 2. Rube Turmeric Powder and Salt. Set aside for 30 minutes. 3. Heat half portion of Oil+Ghee in a flat bottom frying pan. 4. Add onion. Fry until it becomes like Baresta. Remove them from oil and keep aside. 5. Add rest of the oil. Heat till you see smoke. Reduce the flame. 6. Add chicken pieces. Fry for few minutes. 7. Add Ginger and Garlic paste. Stir and flip the chicken wings. 8. Now add Sugar. Mix well and cook for few more minutes until it starts releasing oil. 9. Add Garam Masala, Roasted Powder (made of Nutmeg + Mace + Black Cumin + Cinnamon + White Pepper Powder), Red Chili Powder. Mix again and cook well for few minutes. 10. Add water. Cover the pan with a lid. Let it be boiled for 5-7 minutes or until it is done. 11. Uncover the lid. Add Khoya Kheer, Malai and then Raisning. Stir well. Cook till these ingredients mix well with the gravy. Here I cooked till almost all the gravy dried up. If you want more gravy, you can turn off the flame at this stage. 12. Spread few drops of Rose Water. Mix well. And cover the pan with the lid.
You can serve Spicy Roasted Chicken Wing with Nun, Roti, Chapati etc.
