RECIPE FOR MALPUA - TEEJ RECIPES

Ingredients

Milk : 1 litre

Suji : 1 cup

Maida : 2 ½ cup

Ghee : for roasting

Water : 1 cup

Grated Jaggery : 2 cups

Curd : 1 tbsp

Lime : 1

Salt and soda : a pinch

Method of Preparation

1. Boil the milk for 15-20 minutes till it reaches half the total quantity.

2. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan.

3. Beat the mixture for 5-7 minutres so that the mixture becomes light.

4. Heat 2 tablespoons of ghee in a pan.

5. Pour the mixture over it.

6. Cover the mixture and keep it in a warm place for 6-7 hours.

7. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick.

8. Add a pinch of soda and lime juice to it. Blend well.

9. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee.

10. Fry it to golden brown.

11. Take it out in a wired mesh to drain excess ghee.

12. Similarly, fry all malpuas.

RECEIPE OF DAL BAATI - TEEJ RECIPES

Ingredients

Urad dal soaked in water with sodium bicarbonate : ¾ cups

Soaked rajma beans : 2 cups

Ginger-garlic paste : 1 tbsp

Chopped onions : 3-4

Chopped tomatoes : 2-3

Garam masala powder : 2 ½ tsp

Red chilli powder : 2 tsp

Chopped green chillies : 2-3

Coriander leaves : 10-12

Ghee : 4 tbsp

Cream : 2 ½ tbsp

Oil : ½ cup

Salt : according to taste

For dumplings

Ghee : 1 cup

Wheat flour : 5 cups

Curd : 2 ½ tbsp

Salt : according to taste

Method of preparation

1. Pressure cook rajma and urad dal.

2. Heat oil in a round vessel. Fry onions till it turns brown. Add ginger-garlic paste and fry.

3. Add rajma beans with all the masalas in the fried paste. Add some salt to it and blend it well. 4. Make a thick paste and pour over ghee and cream.

5. Prepare a dough with flour, ghee, curd, salt and little water.

6. Make out small soft balls from it and keep for one hour.

7. After that roast these balls till puffed. It should be golden outside and spongy inside.

8. Dip hot dumplings in dal and garnish the dal with coriander leaves and chillies. Serve hot.

Recipe for Ghevar - Teej recipes

Ghevar is the delightful delicacy linked with the monsoon festival of Teej. It is a round cake made made from plain ghee and flour.

Ingredients

Plain Flour : 3 cups

Solidified ghee : 1 cup

Water : ½ cup

Milk : ½ cup

Ice cubes : 3-4 pcs

Yellow food color : ¼ tsp

Ghee : 1 cup (for deep frying)

Kewra essence : 5-6 drops

Syrup

Sugar : 1 ½ cups

Water : 1 cup

Topping

Cardomum powder : 1 tsp

Chopped almonds : 1 tbsp

Pistachios : 1 tbsp

Milk with saffron : 1 tbsp

Method of Preparation

1. Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.

2. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white.

3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.

4. Dissolve some color in the water with kewra essence and to the batter. Add more water if required.

5. Batter should be very smooth and thin.

6. Take an aluminum cylinder or a long cylindrical container with height 12 inches and diameter 5-6 inches.

7. Fill half the container with ghee and heat.

8. When ghee is hot, take 50ml glass full of batter and pur it slowly in the centre of the ghee.

9. Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.

10. When foam settles again, loosen ghevar with an iron skewer inserted in the hole.

11. Place ghevar on the wire mesh to drain excessive oil.

12. Pour hot sugar syrup in the flat bottomed container to fit in ghevar.

13. Put ghevar in it and drain excessive syrup.

14. Cool it for a while, cover with silver foil.

15. Splash a few drops of saffromn milk and sprinkle some pistachios and almonds with cardomum powder.

16. Ghevar is ready to serve.