Namakpare/Kata Nimki

Ingredients

  • 3 cups all purpose flour
  • 1.5 tsp salt
  • 1.5 tsp carom seeds
  • 1/3 cup ghee
  • Chilled water
  • Oil for frying

Method –

  1. Mix together flour, salt, carom seeds and ghee. Rub the flour well
  2. Add water as needed and make a stiff dough
  3. Knead well and divide the dough into 6 parts
  4. Keep it covered with a moist cloth for 20 minutes
  5. Roll each ball into a diameter of 8-9”
  6. With the help of a knife, cut vertically and horizontally to get small squares
  7. Transfer these to a large greased plate and set aside
  8. Likewise, make small squares from the other balls of dough
  9. Heat oil for frying in a deep pan
  10. When the oil is hot, drop the squares in batches
  11. Immediately, stir with a spatula
  12. Keep stirring to fry evenly until golden and crisp
  13. Remove onto an absorbent paper
  14. After it cools down, store in a airtight container

Paneer and Capsicum Stir Fry

Ingredients

  • 200 gm paneer, cut into cubes
  • 1 medium capsicum, cut into square cubes
  • 1 medium tomato, deseeded and cut into square cubes
  • 1 large onion, cut into square cubes
  • 7-8 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 tbsp oil

Method –

  1. Heat oil in a pan
  2. Add garlic and sauté for 30 seconds on medium heat
  3. Add onions and sauté for 1 minute
  4. Add tomatoes and capsicum
  5. Sauté for 1 minute and add paneer
  6. Stir and mix for 30 seconds and add salt
  7. Cover with lid and cook on low flame for 3 minutes
  8. Remove the lid and cook on high flame for 2-3 minutes till the moisture dries out
  9. Mix well and sprinkle black pepper powder

Jika Masor Tenga

Ingredients

  • 8 pieces fish
  • 3 ridge gourds
  • 1 potato
  • 1 tomato
  • 1 tsp nigella seeds
  • 4 green chillies
  • 2-3 garlic cloves, minced
  • 1 small onion, sliced
  • 1/2 cup chopped coriander leaves
  • 1/2 lemon
  • 3 tbsp mustard oil
  • Salt to taste

Mix the following spices with 3 tbsp water-

  • 3/4 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1 tsp garlic paste
  • 1 tbsp onion paste

Method –

  1. Peel the gourd and cut into 1” long pieces
  2. Cut the potato into long wedges
  3. Marinate the fish with salt and turmeric powder
  4. Heat oil in a wok
  5. Shallow fry the fish and set aside
  6. In the same oil, add nigella seeds, minced garlic, 2 slit chillies and sliced onions
  7. Once the onions turn light brown, add the masala paste and chopped tomatoes
  8. Cook till the tomatoes turn soft and oil separates
  9. Add the potatoes and cook till half done
  10. Add the ridge gourd and cook till it releases water
  11. Add 2 cups of hot water
  12. Reduce the heat and cook with lid on till vegetables are soft
  13. Add 2 slit chillies and fish and simmer for 5 minutes
  14. Switch off the flame
  15. Squeeze lemon juice and garnish with chopped coriander leaves

Samosa

Ingredients

For the Outer Cover –

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp carom seeds
  • 1/3 cup ghee
  • 1/2 cup chilled water

For the Stuffing

  • 4 big sized boiled potatoes
  • 3 tbsp chopped coriander leaves
  • 1/2 cup frozen peas, boiled
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp grated ginger
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala powder
  • 1/2 tsp amchur powder (dry mango powder)
  • 1/2 tsp chaat masala powder
  • 1 tbsp vegetable oil

Method –

  1. Mix all purpose flour, salt, carom seeds in a large bowl
  2. Add the ghee and mix it well with the flour
  3. Add approximately 1/2 cup chilled water in batches and make a tight dough
  4. Rest the dough for 30 minutes.
  5. Mash the potatoes roughly.
  6. Add oil in a pan
  7. Add cumin seeds and ginger.
  8. Once the seeds sizzle, add the boiled peas and sauté for 1 minute
  9. Add the potatoes and add red chilli powder, chopped green chillies, garam masala powder, amchur powder, chaat masala.
  10. Mix well and add salt and chopped coriander leaves.
  11. Switch off the flame and let the stuffing cool down.
  12. Knead the dough once more and divide the dough into 8 equal balls.
  13. Flatten the ball, rub some oil on both sides and roll evenly into a round disc of about 5”
  14. With a sharp knife, cut the dough from the middle.
  15. Prepare all the balls of dough the same way and set aside.
  16. Take one part of the cut half, rub a little water on the top rim and make a cone shape.
  17. Fill this with the stuffing
  18. Rub some water into the open side of the cone and close the sides together, pressing firmly so that the stuffing does not come out.
  19. Stuff all the fillings the same way.
  20. Heat oil for deep frying in a wok till moderately hot.
  21. Fry the samosas on medium heat for about 10 minutes
  22. Remove on an absorbent paper
  23. Serve with ketchup and green chutney.

Pancakes

Ingredients

  • 1 1/3 cups all purpose flour (160 gm)
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 large egg
  • 4 tbsp melted butter
  • 1 cup buttermilk
  • 2 tsp vanilla extract

Method –

  1. Sift the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside.
  2. Melt the butter in a small bowl.
  3. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter.
  4. Add the wet mixture to the dry and mix until combined
  5. Place a tsp of butter in a large pan over medium high heat
  6. Once melted and bubbling, add 1/3 to 1/2 cup of batter for each pancake
  7. Cook for a few minutes until golden then flip over and cook an additional minute.
  8. Add more butter as you make additional pancakes.
  9. Serve with butter and maple syrup.