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Ingredients:

For the Kadam:

1 - Kadam (Kohlrabi) 3 cups - Amul Taaza Milk 2 - Green Chilies 1 tsp - Garlic Paste 1 tsp - Garam Masala Powder

For the Malai:

50g - Dry Fruit (Kaju, Pistas, Badam and Kishmish) 100g - Amul Butter 3 - Oranges 500g - Amul Masti Dahi

For the Rice:

1 cup - Basmati Rice 2 tsp - Honey 1 Stick - Dalchini (Cinnamon) Few - Laung (Cloves) 2 tbsp - Oil Few - Rose Petals To taste - Salt 500ml - Amul Mithai Mate Condensed Milk For garnishing - 1 Pomegranate and 1 lemon

Method:

To make the kadam:

Boil the milk in a pan with cinnamon, cloves and rose petals. Heat oil and saut garlic paste and green chilies. Slowly add the spiced milk. Cut the Kadam into small cubes and add them to Milk Mixture. Add salt and garam masala powder. Keep Aside

To make the malai:

Chop or grind the dry fruit. Saut the chopped dry fruit in butter and add the reduced kadam mixture to it. Cut the oranges into cubes and add. Stirring slowly, add curd.

For the Rice:.

Soak the rice in water for 15 minutes and then cook with dalchini, laung and rose petals till done and set aside. Make wells in the cooked rice and pour honey and condensed milk over it. Lastly pour some milk and salt over the rice and cover it immediately to allow it to steam. Serve a portion of rice with the kadam. Garnish with pomegranate seeds and lemons.

RecipeTime Taken-30 min Servings-4 Category- Appetizer/ starter/ Snacks

IngredientsFor MomoAll purpose flour/ Refined flour/ Maida- 2 cups Cabbage- Capsicum- 2 Carrot- 1 long French beans- 6-7

Green chillies- 2 Ginger- 1 inch grated Black Peppercorn powder- 1 tsp Light soy sauce- tbsp Olive oil- 2tsp Salt-to-taste (a little low) Water as needed

For Schezwan Sauce

Steps to followLets make Momo first 1. Make smooth dough of refined flour adding water as needed. Keep it aside covered with muslin cloth. 2. Finely chop all the vegetables in chopper. Mix all the vegetables with grated ginger and finely cut green chillies.

3. Add black peppercorn powder, soy sauce, salt and olive oil and mix well. You must add salt to mixture when you are ready to make dumplings of momo otherwise veggies mixture would leave its water and it would be unmanageable to fill it in dumpling. 4. Take out a ball of dough and roll it out in a small round with a pastry pin.

Small round of dough

5. Fill that veggies mixture at the centre of the round.

6. Join the round from two opposite sides at the centre over the veggies mixture. Pinch firmly and make small pleats from sides towards centre and join these pleats at centre.

7. Place equal sized dumplings at the rack of steamer after rubbing some oil on rack that wont allow the dumplings to stick on it.

8. Cook under steam in the steamer for 10-15 minutes, for thorough cooking of dumplings from inside too. 9. Serve hot with schezwan sauce. Recipe for schezwan sauce is as follows1. 2. 3. 4. 5. 6. Boil dried red chillies with water. Grind these chillies with 6 cloves of garlic Heat 2 tbsp of olive oil in heavy bottomed pan, saut left chopped garlic cloves and green chilly. Add the ground chilly garlic paste and saut more for 2 minute. Add tomato sauce and stock of red chillies left after boiling. Stir and blend them well. Mix vinegar and serve it with momos.

Momos with Schezwan Sauce

Lets come to the Papdi-Chaat, essence of the post. Papdi-Chaat is easy to make and its assembly takes few minutes, just its preparation requires a lengthy time. But you can minimize its preparation time if you chose to buy ready made Papdi. But why buy? use things that are home-made, delicious and pure. Keep your dish purely and solely your efforts by getting engrossed in it wholly. Lets check out its recipe here and jot it down for easy remembrance.

Recipe-

Time TakenPapdiTotal Time- 25 min Papdi ChaatFor Preparation- 6 hrs(soaking Chickpeas)+ 30 min For Assembling- 5 min Servings/yield- 15-20 Papdi making whole chaat for 8-10 Category- Appetizer/Snacks

Ingredients
For Papdi All Purpose flour/Refined flour/Maida- 150g Clarified Butter/Ghee/Oil- 1/4 cup Semolina(Sooji)- 2 tbsp Cumin seeds-1 tsp Salt-to taste Water- as required Oil- For deep frying For Papdi Chaat ToppingsPotatoes- 6 medium boiled and peeled (of them 3 diced small, 3 cut in discs) Chickpeas- 1 cup (soaked 6 hrs or overnight and boiled) Sweet/Plain Yogurt- 2 cups (whisked) Sweet is recommended Onion- 1 large (chopped) Tomatoes- 2 medium (chopped) Coriander leaves- 1 bunch Sev/ Bhujia- 1/2 cup Chaat Masala- 2 tsp (optional)

Rock Salt/ Common salt- to sprinkle slight (optional) Green chutney- 2 tbsp (for one slot serving) Sweet-Sour mango-dates Chutney- 4 tbsp (for 1 slot of serving) Ingredients of Sweet -Sour Mango-dates Chutney Raw dried Mango slices- 8-10 Jaggery- 1/3 cup Dates- 4-6 (deseeded) Coriander Powder- 1tsp Cumin Powder- 3/4 tsp Red chilly Powder- 1/2 tsp Water- 1&1/2 cups Salt- 1/2 tsp

Steps to followFirst of all, well proceed with making Papdi1. Mix all the ingredients of For Papdi to a a crumbling flour mixture. 2. Knead it to smooth dough adding water as required. Keep it covered with damp cloth. 3. Now you can proceed with two ways; either you divide dough in equal portions of small balls and roll out each ball in very thin small circles. And then make pricks in these Papdi circles with fork (go for this way if you are sure all papdis made will be of same size) or Divide dough in several big balls, big enough to be rolled out of the size of pastry board. Roll out one big ball in circle of very thin thickness and then cut it in several small circles with the help of sharp edged glass or bowl of small circumference. Now make some deep pricks with fork. I followed the latter one. 4. Likewise make all papdi circles and deep fry them until light golden brown. Drain these crisp papdi on a kitchen paper towel.

Ta-daa your homemade Papdi-s are ready same like of market.

Papdi-s
Now do all the preparations of Chaat1. Boil chickpeas and Potatoes separately. Dice and cut potatoes in small cubes and discs respectively. 2. Prepare green chutney as explained HERE. 3. Prepare Sweet-Sour Mango-dates chutney. For this soak dried raw mango slices for 15 min. 4. Take 1&1/2 cups of water in a vessel and boil it after adding jaggery and deseeded dates. 5. When jaggery melts and dates get tender, turn off flame and let it warm.

6. Grind this dates-jaggery mixture with soaked mangoes and other remaining ingredients. Sweet-Sour chutney is ready. 7. Lets start assembling Papdi Chaat. Spread a layer of 5-6 papdi-s followed by potato discs above each papdi. 8. Top whole serving with chickpeas and diced potatoes.

9. Spread whisked yogurt followed by green chutney and sweet-sour mango-dates chutney.

10. Scatter there in some chopped tomatoes and onions.

11. Sprinkle Chaat Masala, little bit salt, coriander leaves and finally end up doing toppings with Sev.

12. Serve and enjoy Delicious Papdi-Chaat.

Notes1. The above mentioned and included toppings are best suitable for Papdi-Chaat. But if you want some extra add-on ingredients, you can add green-gram sprouts, sprinkle of cumin and red chilli powder,some pomegranate seeds, some urad dal vadi-s(for urad dal vadi-s, you can refer HERE to make some small vadi-s size of small chunks instead of donuts like vada-s). 2. You can adjust the quantity of toppings in one serving as per your taste and favorite ingredients. You can spread more of sweet yogurt along with more of sweet-sour chutney than green chutney(according to my taste). It would enhance the flavor. 3. You can make Sweet-sour chutney with tamarind also. Keeping rest same in the chutney, use tamarind in place of dried raw mangoes.

Hope you liked, try out and spread its delightful taste by sharing with others also because sharing is caring.