Ras Pua

Lets talk about some Sweet dish today. I'll again move to Bihar for this and talk about one form of Pua which is normally made on the occasion of Holi. Pua, Ras Pua and Mal Pua are normally three variants of this. I'll talk about Ras Pua, the one that I relish, today.

Ingredients :Maida (Fine flour) : 250 gm
Milk : 100 gm.
Sugar : 250 gm.
Saunf (Aniseed) coarse: 5 gm
Coconut : 100gm (coarsely chopped)
Date : 50 gm ( coarsely chopped)
Baking Powder 

Refined Oil: For Deep Frying

Preparation of Batter:Prepare batter in a deep bowl. Take Maida ina  deep bowl add a pinch of baking powder. Add Milk slowly to the maida and keep stirring. Afer the milk is finished add water slowly and keep stirring in one direction. Till a thick free flow batter is prepared. Take care that no lumps are formed.  Add aniseed , coarsely chopped coconut and date. Mix again . The batter is ready.

Preparation of Sugar Syrup:Dissolve 250 gm of sugar in 500 ml of water by stirring. Then put it on flame and keep heating till 
the water is reduced to half and a two thread syrup is prepared. 

Frying of Pua :Pre heat the refined oil / Pure Ghee in a deep base frying pan. Pour small quantities of batter in heated oil through a serving spoon or a small bowl. See that it spreads slowly and remains intact to form a shape of round puri. (Note : if it spreads and becomes too thin, reduce the flame of the oil, or if it does not spreads at all , instead settles down, make the oil a little more heated.) Fry it till the edges are pink and crispy.

Remove it from Oil and dip in the Sugar Syrup for two minutes. Remove from the syrup . 
Spray some Rose water on it. Serve hot.

Alternate Serve:Alternatively it can be seved cold with Rabri .

Taste it and tell me if you liked or not.

Nargisi Mutton Kawab

NARGISI MUTTON KAWAB

Nargisi Mutton Kebab

Mutton Kebab is not a new dish. It’s perhaps prepared in every corner of India. But you try it out at different places and I am sure you would say all of them should have different names. That’s why I say – Our India is a land of diversity. I’ll take you for this menu to the suburbs of Bundelkhand for its unique identity.

Ingredients:

Mutton Keema (preferably raan ka keema ) : 500 gm. Finely chopped.

Onion : 250 gm., finely chopped.

Green Chilli : 5 -6 pieces, finely chopped

Ginger : 25 gm, finely chopped.

Garlic : 20 – 30 cloves, finely chopped.

Poppy Seeds (Khas khas) :100 gm, paste

Pepper Powder : as per taste

Refined Oil / Pure Ghee : for deep frying.

Salt: as per taste.

Garam masala Powder : 2 tb spoon

Preparation of Kebab balls:

Wash mutton keema spraying minimum water on it, avoiding loosening of keema. Add finely chopped onion, garlic, ginger, green chilli to it. Add Poppy seed paste. Add pinch of pepper powder, salt as per taste and garam masala powder. Kneed it to mix all well and form a strong binding. Take small potions in your palm and make small equi-size balls.

Boiling of Kebab:

Take one glass water in pressure cooker. Pre heat the same to 70-80 degree.

Put the keema balls in the warm water. Do not put balls one over other. Just put one layer of the balls. Close the pressure cooker and shallow cook the same for 10 – 15 mins. Let the pressure release and remove the balls from the water.

Frying of Kebab :

Pre – heat cooking oil in round shaped frying pan with enough of oil for shallow frying. Put the boiled kebab balls in hot oil and fry stirring minimum till it turns light brown. Remove and your Nargisi Mutton Kebab is ready to be served.

Serving :

Serve the hot Nargisi Mutton Kebab with Paratha and Coriander Chatni. Alternatively it can be served as snacks.

Relish and write, if you liked it.

Aditya Sinha

Dhuska

I had expressed my views about the Diversity that our country has in perhaps any field we talk about while writing abou the other cuisine - baati chokha. I feel like repeating the same before talking about another Regional gem of a dish - Dhuska from Jharkhand. i.e. Repeat ... India is a land of diversity. “Diversity” - even the scope of the word becomes limited, when we think of the variety it has. Be it anything. The Culture, the language, the landscape, the dress, and ............... even the food that the people here so deliciously hog upon.

Rightly said - this dish too,  we must be having it daily in different names on our dining table. But just alittle different combination that it has makes it original and directly originating from the tribal lands of Jharkhand.
It serves as a heavy snacks here.

Ingredients : 
Pre Boiled Rice  - 1 cup
Urd Dal ( Pulse) - 1 cup
Gram Pulse  - 1 cup

Green Coriander - 50 gram , corsely chopped.
Onion - 3 peices - coarsely chopped.
Green Chilli : 3 - 4 peices.
Salt - as per taste.

Mustard Oil : For frying.

Preparation of paste:

Soak the three seperately for two  to three hours in water. Remove it from water when soft and wash probably. Make a paste (seperately) in mixie with minimum of water.

Mix the three and beat it with spoon to make it light. Add salt, coarsely chopped onion, green coriander and green chilli

Cooking:
To cook, pour in small amount through serving spoon in pre-heated mustard oil . Deep fry till it is pink in colour. 

Serve hot with coriander chatni and mustard sauce or rasdar aloo ki sabji (Gravy Potato)

Relish.