HOTCHULHA

Bajre Ka Khajoor

Ingredients:

• Bajra Flour  – 2.5 Cups
• Jaggery (Gud) – 1.5 Cups
• Shredded coconut – ¼ Cup.
• Poppy Seeds – 1 Tablespoon
• Cardamom (Elachi) powder – ½  Teaspoon
• Water – 1 Cup
• Oil to deep fry.
• Funnel Seeds – ½ Teaspoon(Crushed).

Method:

1. Take a heavy bottom pan and put gud and water, bring it to a boil.
2. After Gud is melted, put the coconut, poppy seeds, elachi powder and bajra flour with fennel seeds slowly and mix it quickly and put this in a plate to cool off.
3. Once the dough is cooled off, spread it on a parchment paper and spread it like pizza dough and cut this into squares or triangles pieces. See below for picture of cut Raw Khajoor.
4. Take the heavy bottom pan and put the oil and bring it to heat and gently drop the cut pieces and fry them on medium heat on both sides until they look golden brown color and put this on paper towels to that excessive oil can be absorbed.

Ingredients:

• Paneer – 7 Oz – Cut into inch pieces
• Onion – 1 big – thinly chopped
• Tomato – 1 Big
• Carrot – 1/4 cup – small pieces
• Milk – 1/2 Cup
• Beans – 1/4 Cup
• Peas – 1/4 Cup
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 2 Teaspoon
• Garam Masala – 1/4 Teaspoon
• Clove Powder – 1/8 Teaspoon
• Ghee – 1 Teaspoon
• Ginger Garlic Paste – 2 Tablespoon
• Dry Mint – 1/4 Teaspoon
• Cashews – 10
• Raisins – 1 Tablespoon
• Salt to taste
• Oil – to deep fry
• Coriander Leaves – 1 Tablespoon – Chopped thinly.

Method:

1. In a small pan, put one cup of water and add all the veggies and boil them for 10 minutes, drain and keep them aside.
2. Take a small pan and put 1/2 cup of oil and bring it to heat and fry cashews, raisins and keep them aside.
3. Put the diced paneer and deep fry and take paneer out and keep it aside.
4. Put two slits on the tomato and microwave it and then take the skin off and grind it to fine paste.
5. Take a heavy bottom pan and put 4 tablespoons of oil and one teaspoon ghee and add onion and mint then fry till they become soft.
6. Put the ginger-garlic paste and fry it till the raw smell goes off.
7. Put the turmeric, garam masala, clove powder, red chillies powder, salt and tomato paste and mix it well.
8. Now put the cooked veggies, fried paneer, fried cashews and raisins.
9. Add milk and cook it on medium heat till it become thick and garnish it with cilantro.

Serve it hot with Roties or rice items.

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 1/2 Cup
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon
• Fresh Cumin Powder    – 1/2 Spoon
• Fire roasted Tomato Can    – 14 ounce
• Olive oil – 4 Tablespoons
• Salt & Pepper – to the taste
• Red Chillie Powder – 1/2 Tea spoon
• Small size Pasta – 1/4 Cup.

Method:

1. First wash the green lentils and let it soak in warm water.
2. Puree the fire roasted tomato & keep it aside.
3. Cut all the vegetables into small pieces.
4. In a heavy bottom pan, put olive oil and bring it to heat.
5. Add leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes.
   and then put the carrot, Celery and tomato puree, red chillie powder.
6. Add 4 cups of water and let it come to one boil.
7. Now put the lentils and let it cook for 30 minutes on medium heat.
8. With a stick blender, blend the lentils couple of times.
9. Add the small pasta and cook it for another 15 minutes and take it off from the heat.

Serve it with sourdough bread or any kind of bread you like.

Ingredients:

• Rice noodles – 2 Cups – Cooked & Drained
• Napa Cabbage – 2 Cups – Shredded
• Red Capsicum – 1 – Shredded
• Carrot- ½ – Shredded
• Onion – ½ – Cut into tiny pieces
• Green Chilies – 3  – Cut into tiny pieces
• Ginger – ½ inch – Cut into tiny pieces
• Garlic – 1 clove – Cut into tiny pieces
• Peanuts – ¼ Cup – Dry roasted
• Hot sauce – 1 Teaspoon
• Soy Sauce – ½ teaspoon
• Tomato Ketchup – ½ Teaspoon
• Salt to taste
• Peanut Oil – 2 Tablespoons
• Eggs – 2 (Optional) 

Method:

1. In a bowl put 4 cups of water, put it on stove, bring it to heat, put the rice noodles and salt, cook it for 3 minutes, then drain the noodles, and keep them aside.
2. Grind the peanuts coarsely and keep them aside.
3. Take a heavy bottom pan and put the oil and bring it to heat and add onion, green chilies, ginger and garlic and sauté them for couple of minutes.
4. Now add all the veggies and sauté them for couple more minutes. Do not overcook the veggies, they should have a bit of crunchiness.
5. Put the salt, tomato ketchup, hot sauce and soy sauce and then the cooked rice noodles, mix it gently, sprinkle the peanuts, and then take it off from the heat.
6. Garnish it with green onions and serve it hot.

Ingredients:

• Soji – 1 Cup
• Dice the following into tiny pieces.
• Potato – 1 Small
• Carrot – 1 small
• Onion – 1 medium
• Peas – 1/4 Cup
• Green Chillies – 5 Cut into long lengths
• Curry leaves – 1 Stem
• Cilantro – 1 Tablespoon – Chop thinly
• Ginger – 1 inch piece – Chop thinly
• Tadka Seeds – 1 Teaspoon
• Cashew – 1 Tablespoon
• Salt – to Taste.
• Turmeric – 1/4 Teaspoon
• Tomato – 1 medium – dice into tiny pieces.
• Oil – 3 Tablespoons
• Water – 3 Cups

Method:

1. Take a heavy bottom pan and put oil and bring it to heat. Put tadka seeds, cashews, fry them for couple of minutes.
2. Add onion, green chillies, curry leaves, ginger and saute them till onion cooks soft.
3. Add Carrot, potato and peas and fry them for couple more minutes.
4. Add in turmeric, salt, tomato and cilantro. Mix it well.
5. Add 3 cups of water and cover it with lid and boil till the veggies are half cooked.
6. Take the lid off and stir in the soji gently and cook till all the water evaporates.
7. Garnish it with cilantro.

Squeeze some fresh lemon juice before serving.