Bharwa Farey

*****For Stuffing********
1 Cup Chana Dal
1/4 Cup Urad Dal
2 Green Chillis
Finely chopped Coriandr Powder
1 tsp jeera
1 Inch Ginger
1/4 tsp red chili powder
Salt to taste

*******For Farey******
1 Cup Wheat Flour
1/2 Rice Flour

Procedure
****Stuffing****
1. Soak both the Dals for 4 hrs.
2. Grind it with Green Chili,Coriander,Jeera and Ginger to form a fine paste.
3. Add red chili powder and salt to taste.


****Farey****
1. Mix rice and wheat flour and kneed with water and make a soft dough.
2. Roll it like big chapati.
3. Cut it with the help of small katori/bowl.
4. Fill the stuffing in it(don't close/paste the farey).

5. Take 2-3 litre water in a big vessel.Boil it.Put some oil(1tsp)and salt to taste(1 pinch).
6. Put the farey in boiling water and let it boil for 5-7 mins on medium flame
7. Take it out of water and drain on tissue paper.
8. Serve hot with Ghee.

Kadhai Paneer

Ingredients
2 tsp Oil
2 Bayleaf
3 Red Chilli
Salt to taste
500 gm Paneer
1 tsp Chilli powder
1 tsp Garam Masala
1½ cup Onion, sliced
3/4 cup Tomato puree
2 tsp Coriander seeds
2 tsp Ginger-Garlic paste
1 Capsicum, cut into thin long strips


Procedure To make Kadhai Paneer:

1. Cut Paneer into small cubes and keep aside.
2. Heat oil in a wok (Karahi), add dry red chilli, coriander powder, bayleaf and then add sliced onion, sauté onion till golden brown in color, and crisp.
3. Add ginger-garlic Paste, stir.
4. Now tomato puree, cook for few minutes.
5. Add chilli powder, coriander powder and salt, mix well. Add water if required.
6. Add paneer and cook until coated with thick gravy.
7. Serve hot, garnished with lightly roasted crushed coriander seeds.

Matar Kachori

Ingredients:
250grm green peas,
300grm maida,
1spoon Garlic and chili paste,
1tsp dalchinipowder,
1tsp besan,
coriander leaves.
oil for frying.

Pocedure To Make Matar Kachori:
1. Grind green peas along with salt , Garlic and chili.
2. Put little oil in pan and add matarpaste.

3. Then put one spoon besan and saute it for a while and add coriander and salt to taste.
4. Now make dough of maida.
make 12 portions roll it and put 1spoon of masala.Pack it and roll it with the help of fingers.
5. Heat the oil and fry brown.
6.Matar kachori is ready.Serve with curd or chuteny.

Sweet Puri/Meethi Puri/Pua

Ingredients:
2 Cups Wheat Flour
1/4 Cup Ghee(for moyan)
1/2 Cup Sugar/Jagery
4-5 Cardemom (Fine Powder)
1 Cup Milk
Ghee to fry

Procedure To Make sweet Puri:
1. Take wheat. Mix all the ingredients.And kneed the dough.
2. Make small balls of the dough.And roll it like chapati.
3. Cut it into small puris.
4. Take enough ghee in frying pan.Heat it.And fry the puris.
5. Sweet Puris are ready.

Methi Ke Gatte

Ingredients:
For Gatte
1 cup fenugreek leaves (methi) finely chopped
1 cup bengal gram flour (besan)
1 tsp coriander powder
1 tsp red chili powder
2 tbsp Oil
2 tbsp curd
salt to taste
2 - 3 pinch asafoetida(Hing)

For seasoning
3 1/2 tblsp Cooking Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida(Hing)

Method:

1. Mix everything methi, gram flour, asafoetida(Hing), red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
Divide into 3 equal parts and roll into cylinders.
3. Boil some water in a pot and mix in these cylinders for 15 - 20 minutes.
4. Drain, cool and cut into 1" long pieces.
5. Heat up oil.
6. Mix in asafoetida(Hing), mustard seeds and when the seeds crackle, mix in the gattes.
7. Saute
8. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
9. Stir to mix well.
10. Methi ke Gatte are ready.Serve with Chapatis or Rice.