Tomato Peas Chutney

NAVRATRI SPECIAL
Ingredients:

1. Tomato - 6 pcs (avg size)

2. Juggery (GUD) -6-8tsp (as per your taste)

3. Salt - 1/2 tsp

4. Oil - 1/2 tsp

5. Green Peas - 1/4th cup

6. PANCH FORAN* - 2 pinches (see below for details)*PANCH FORUN is a mixture of cummin seeds, SAUNF (aniseed), METHI (Fenugreek seeds), Mustard seeds & Ajwain(Oregano, Thyme/ Carom seeds)

7. Red chillis - 2 pcs

8. BAY Leaf - 1 pc

9. Turmeric Powder - 1/4th tsp

10. Ginger - 1/2tsp (Grated or Paste)

Method:

1. Heat oil in a KADHAHI (WOK) and add PANCH FORUN, red chilis, BAY LEAF.

2. When they start spluttering, add chopped tomato and salt, turmeric powder, juggery.

3. Cover with lid and cook on medium flame until tomatoes are cooked.

4. Add Green Peas (Frozen Peas), Ginger and stir it.

5. Mix it properly and keep on stirring until it becomes a bit sticky.

6. Remove from the flame.

7. Serve Hot or Cold (As u like) with Poori, Paratha.

Green Puri (Hari Poori)

HOLI SPECIAL

Ingredients:

1. Palak (Spinach) - 1cup chopped

2. Maida - 1cup

3. Wheat Flour (Atta) - 1/2 cup

4. Salt - To Taste

5. Roasted Cumin Powder - 1/2tsp

6. Green Chili paste - 1tsp

7. Lime Juice - 1/2tsp

8. Ajwain - 1/4th tsp

9. Ginger Paste - 1/2tsp

10. Oil / Ghee - 3tsp

Method:

1. Boiled spinach 2 minutes in microwave or gas with 7tsp of water and 1/4tsp of salt.

2. Grind it and make a smooth paste.

3. Mix the maida, wheat flour, green chili paste, salt, roasted cumin powder, ginger paste, ajwain, ajwain, lime juice, ghee/ oil, knead into a little soft dough by adding enough SPINACH PASTE and water.

4. Keep Cover and leave for 15 minutes.

5. Make even size ball, flatten it and roll them into a round shape.

6. Deep Fry in oil on both sides untill light (very light) golden.

7. Serve Hot with any sabji or chutney.