Aloo-Gobi Fry

Ingredients

• Cutting cauliflower-1/2 medium sized
• Peeled potato-1
• Poppy seed-1 tbsp
• Chopped onion-2
• Green chilli-2
• Salt-as per taste
• Red chilli paste-needed
• Turmeric powder-1/2 tsp
• Oil-1 tbsp

Method
First heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix them well. Now cover and cook for 5 minutes. Remove cover, add onion. Mix and cook till potatoes are tender. Add chilli, poppy seed. Mix. Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute

Mooti Chur Ladoo

Ingredients:

For Boondi:

• Gram flour (besan)- 3 cups
• whole milk-500 ml
• Clarified butter (ghee), for deep frying-3 cups
• Dry fruits, finely chopped -1/4 cup
• For Sugar Syrup:
• Sugar-2 1/2 cups
• Whole milk-2 tbsp
• Cardamom powder-1/2 tsp
• Saffron essence (for deep frying)- a few drops
• Water-3 and 1/2 cups

Special Equipement:
A colander, strainer or fine sieve with droplet-sized or smaller pores.

Method

For Making the Sugar Syrup:
In a large deep pot, put the sugar and water and bring to a boil and than add milk.. Boil for 5 minutes or until scum forms on top. Strain with the strainer spoon and return to stove. Add in the saffron color and boil until it is muggy but no thread has created. Add in the cardamom powder and mix well. Then set aside.
For Making the Boondi:
Mix the flour and milk together to form a smooth batter. Heat the clarified butter in a heavy frying pan. Hold the boondi-strainer over the frying pan with one hand. With the other hand, pour some batter all over the holes. Tap gently until all of the batter has fallen into the hot clarified butter. Be careful to stay away from the stove as the ghee might spit a little. Stir with another strainer and remove once it is light golden in color. Set aside on a paper towel, and repeat the process for the remaining batter.

For Making the Ladoos:
Partly crush/smash 1/4th of the fried boondi with hand, submerge all the fried boondi in the syrup. Drain any excess syrup and spread in a large plate. Add the chopped dry fruits to this mixture. Sprinkle about 2 tsp of hot water over it. Cover and set aside for 5-10 minutes so the boondi soaks up the syrup and it becomes soft. Once it gets sticky, and cool enough to handle, take a small portion of the boondi mixture and shape into small round balls with wet palms. Do the same for all laddoos. Arrange on a plate and keep open to dry so the laddoos solidify. One they are hard enough, you can store in an air-tight container and keep in the refrigerator.

Bread roll

Ingredients:

Bread Slices-8
Potatoes (boiled and mashed)-3 big
Green chilies (chopped)-2
Red Chili powder-as per taste
Garam Masala powder-1/4th tsp
Coriander leaves finely chopped
Oil for frying
Black peeper powder-1/4 tsp
Amchoor-1/4 tsb

Preparation:
Add salt, chili powder, gram masala, green chilies and coriander leaves, amchoor, black peeper powder to the mashed potatoes, mix well, take water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium heat till golden brown. Serve bread rolls hot with green chutney and tomato sauce.