Gulgule Pua

Ingredients

Setaphal-1/2 kg.(Use fully ripe orange pumpkin)

Sugar-1 bowl(which is about 1.5-2 cups )

Milk-1 cup

Ata/Maida-250 grams(2 cups)

Salt-1/2tsp

Baking Powder-1/2 tsp

Grated cocunut-1/2

Fennel seeds(sauf)-1 tbsp

Water-1 tbsp

1.Peel the setaphal and cut it into pieces. Fry it in cooker with a pinch of salt and once it leaves water. Add 1/2cup of water and close lid. Let it whistle for 2-3 times. On high flame drain off water.

2. Add sugar to it so that it dissolves completely in it.

3. In another bowl, take atta and salt.

4. Add the sitaphal mixture to it to form a batter of dropping consistency (adding more milk if required). Add grated cocunut to it. Keep it for some time so that pua turned nicely swelled. Add baking powder just 10 minutes before making. Add 1 tbsp of water if mixture needs to be thinner.

5. Heat oil and add equivalent to a tbsp of the batter over high heat. Lower the heat and let the pua cook over medium heat.

6. Remove the fried piece with a slotted spoon. Increase the heat and then drop as many lumps as come in comfortabley without touching each other. Lower the heat and cook, turning once or twice till brown. Repeat this process with the rest of the batter.

For gulgule

Take ghee in a pan and add raisins and cardomon seeds to it and a bowl of sugar with a cup of water. Let the mixture dissolve completely and cook it nicely then add pua to it.

Serve hot.

Variation

If sitaphal is not available, one can mix rest process and make pua. Use 1 cup sugar for 2 cup of ata.

One can put this batter on a tawa like a dosa and let it cook and then turn and cook on either side to make meeta chila.

Note

Setaphal mixture can be stored and one can add rest ingredients and cook pua next day too.

Pua are dry ingredient and can be stored in box like snacks.

For people in US, butternut squash tastes similar to indian pumpkin

Paneer Parantha

Ingredients Needed:

For the Dough

Atta - 2 cup
Salt to taste-1/2 tsp
Ajwain-1 tsp

For the stuffing

Paneer - 100 gms
Onions - 1 big
Chilli powder - 1 tsp
Salt to taste-1/4 tsp
Green Chillies - 2
Coriander leaves few
Aamchur powder-1/2 tsp(optional)

Method to prepare.

1.Mix the flour together with salt and Ajwain. Crumble well. Then add water as required to make a soft dough. Keep aside for some time. Keeping it aside for 30 minutes or in fridge makes it easier. Divide into 8 equal sized balls.

2.Meanwhile grate paneer. Chop onions as juliennes, this way it does not fall out. Finely chop green chillies and coriander leaves.

3.Mix grated paneer with chilli powder, salt, green chilly, Onion and Coriander leaves and Aamchur. Make 8 sized balls.

4.Flatten the dough by making the sides thin with the center portion thick. Make chappatis of it by rolling and then place the stuffing in middle and cover it well. Cover by picking sides like a flower and then pressing in middle. then pat it nicely by hands.

5.Dust with atta and roll out evenly.

6.Heat a tawa and fry the parathas on both sides with Oil.

Murgh Muntanjan

Ingredients:-

* Chicken —- 1 and 1/2 kg

* Rice —- 1 kg (Half boiled)

* Ghee —- 3 cups

* Sugar —- 4-5 cups ( 1 kg)

Chicken Fry

Ginger garlic paste-1 tsp

Small Cardomom-1-2

Salt-3/4tsp

Chicken Broth

Some chicken pieces(Like legs and all which are hard)

Fennel seeds-1 tbsp

Coriander seeds-3/4 tbsp

Garlic-1 whole

Onion-1 whole(peeled)

Salt- a pinch

Water-1-2 cups

Oil-1 cooking spoon

Chicken Curry

Onions -2

Poppy seeds(khaskas)- grinded (optional)

Small Cardomom-1-2

Big Cardomom-1-2

Cloves-2-3

Ginger garlic paste- 1 tsp

Indian bay leaf-1

Cinnamon-1-2

Red chilly powder-1 tsp

Salt to taste

Oil

For Rice

Food colour —1/4 tsp

For sweet syrup

* Zafran —- ½ tsp

* Kewra —- 2 tbsp

* Almond —- 1 cup

* Raisins —- 1 cup

*Pistas, cocunut pieces, etc

*Ghee-1-2 tbsp

Recipe

1.Wash and cut chicken into pieces and add 1 cooking spoon oil and chicken fry ingredients and fry in a cooker. Cook for about 5-10 minutes till it leaves out oil and then remove.

2.In a muslin cloth add coriander and fennel tie these tighter in the muslin cloth like in yakhni.

Now add chicken pieces and some water(3 cups used for sugar syrup) and prepare chicken stock till 2 cup chicken stock left in the sauce pan. If one wants, can give 1-2 whistles.

3.Take oil in a cooker(2 cooking spoon) and add onion and fry them brown and then add all chicken curry masala and cook it nicely till leaves oil. Then add all chicken pieces and khaskas and fry it nicely and cook for 5 minutes till done.

4.In the sauce pan add ghee and raisins to swell and cardamoms seeds.After a while when they crackle add one layer of chicken pieces, one layer of rice and one layer of sugar to it and in end add chicken stock.Close lid and prepare sugar syrup.

5.When water evaporates add zafran and kewra essence. Also add almonds, cocunut , pista and all nuts during this time and serve.