PANIR FRITTERS

PANIR FRITERS.

 

 

2 cups panir  (crumbled )

1 medium size boiled potato (mashed)

3 green chilies finely chopped

1 teaspoon freshly ground black pepper

1 1/2  teaspoon salt

1/2 cup grated Mazola cheese

1 tablespoon gram flour

1 bunch cilantro finely chopped

1 cup bread crumbs

 

oil for frying

 

 

 

 

In a bowl combine all the above ingredients except the crumbs and mix well. Divide into equal portions  and shape the mixture into 1 inch balls. Roll the balls in the bread crumbs  and keep them on the side. Heat the oil  and deep fry them on medium heat till golden brown. Serve hot with chatni.

 

 

 

BAKLAVA

BAKLAVA

 

 

INGREDIENTS

1 box phyllo  pastry

2 cups mix nuts

1 tablespoon honey

1/4 teaspoon cinnamon powder

1 cup melted butter

 

Syrup

1 cup sugar

1/2 cup water

Dissolve the sugar in 1/2 cup water and simmer until 1 thread consistency. ( keep on the side)

 

 

 

Thaw phyllo sheets  according to package instructions. Place the nuts in food processor  pulse until coarsely ground. Combine ground nuts, honey, cinnamon powder and keep on the side. Preheat oven at 350 degrees. Grease the baking tray,place phyllo sheet in a tray and  brush melted butter between every 2 layers of phyllo sheets . Repeat until you stack 10 sheets . Spread the nut mixture over phyllo sheets. add  10 more phyllo sheets brushing each with melted butter. Cut pastry with sharp knife and back for 25 to 30 minutes, or until golden brown. Pour the prepared sugar syrup on hot baklava. Garnish with nuts .Cover and set a side for five to six hours.

 

                                                                                                                                                                                                                               

VEGETABLE SUSHI

 

VEGETABLE SUSHI

 

 

 

1 1/2 cup short grain rice

3 cups coconut milk

1 teaspoon salt

 

 

 

stuffing

Alfalfa

avocado slices

carrots grated

spinach

cucumber

 

 

 

Wash the rice and soak for about 15 minutes. Drain the water from the rice put in the saucepan, add the coconut milk and the salt. Bring to boil and turn the heat on low and cover the pan. Cook the rice until its done and the milk is evaporated.  Let the rice cool . Spread out rice on a sushi  mat cover the mat with parchment paper . Spread handful of rice in a rectangle . Arrange vegetables and roll the mat in to  tight cylinder and slice rolls into pieces with sharp knife

 

 

Note: Can choose any fruits or vegetable you like e.g Kiwi ,pineapple, mango, asparagus, cabbage ,tomatoes.

Bhajya

 

 

AJMA NA BHAJYA

  

 

Ajma na paan na bhajia (fritters made with Ajwain leaves – carom plant)

Sometime ago I received a cutting of the Carom plant which I potted and have since been nurturing in my little indoor garden (at our store).  The plant has really done well and with some nice big leaves developing, I thought of making the ajwain fritters.  At my parents home we used to make these often and generally as an add on to the other bhajias that may be frying that day.

These bhajias are very simple and not many other spices are added so as to keep the carom flavour of the ajwain leaf coming through.  A few ingredients and a simple recipe should make this an easy snack to rustle up.

 

1/2 cup gram flour

3/4 teaspoon salt

pinch turmeric powder

3/4 tea spoon freshly ground black pepper

2 / 3 green hot chilie

pinch soda by car

1 teaspoon oil (hot)

 

Oil for frying

 

In a bowl combine flour and water and make a batter of thick consistency. Add all the above ingredients and mix well. Heat the oil, dip each leaf  in the batter and remove excess batter if any. deep fry till turns golden brown on both sides. Place on paper towel.

 

 

   

 Enjoy garam bhajya with chatpati chatni.