Recipes By: Avinash Kumar, Executive Chef, Novotel Imagicaa Khopoli

Ratlam ke Samose

Ingredients:-

· Maida 200 gm

· Oil 200 ml

· Water 30 ml

· Cloves powder 1 gm

· black pepper powder 1 gm

· Salt to taste

· Potato 100 gm

· Cumin seeds 1 gm

· Crushed coriander seeds 1 gm

· Ginger 2 gm

· Green chilli 2 gm

· Asafoetida 1 gm

· Coriander powder 1 gm

· Red chilli powder 1 gm

· salt to taste

Method:-

1. First of all make dough of Maida and ghee, cloves powder, black pepper powder and water, keep a side.

2. Make stuffing of potato, heat oil in a pan add cumin seeds, crushed coriander seeds, ginger, green chillies asafoetida, coriander powder, chilli powder.

3. Roll out the small portioned dough and fill with the ready mixture of potatoes. Give the shape of samosa.

4. Serve hot with mint chutney, saunth chutney and yoghurt chutney.

Dahi Gujiya

Ingredients:-

· Urad polished dal 150 gm

· Whole Jeera 1 gm

· Cashewnuts 30 gm

· Raisin 30 gm

· Curd 100 gm

· Sugar 50 gm

· Pomegranate seeds 30 gm

· Chaat masala 2 gm

· Black salt 2 gm

· Sev 10 gm

· Oil 200 ml

· Salt to taste

Method:-

1. Soak polished urad dal for 3-4 hours and make a thick batter of it, now make a stuffing of cashew nuts and raisin.

2. Fill the stuffing in the thick batter, which are made like gujiya and deep fry it.

Soak it in water, it will become spongy.

3. Now put the sweetened curd on this gujiya and top it with mint chutney, saunth chutney. Garnish with sev and pomegranate seeds and fresh coriander.

4. Serve it cold.

Ram Ladoo

Ingredients:-

· Yellow moong dal 150 gm

· Fresh coriander 10 gm

· Green chilli 3 gm

· Plain curd 50 gm

· Ginger 10 gm

· Asafoetida 1 gm

· Onion 10 gm

· Beetroot 10 gm

· Carrot 10 gm

· Sugar 15 gm

· Oil 200 ml

· Whole Jeera 2 gm

· Salt to taste

Method:-

1. Soak yellow moong dal for about 3-4 hours. Then grind it in a mixture, make a course paste, add ginger, cumin and green chillies and coriander.

2. Heat oil and make wadas and deep fry them until golden brown colour. Now cut wadas into half then arrange in plate and add mint chutney, sweet curd, and saunth chutney on the wadas.

3. Garnish it with chilli powder, onion rings, beetroot juliennes, radish juliennes and fresh coriander.

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