anshu – Page 26 – The Secret Ingredient

Breakfast

Apple & Cinnamon Pancakes

By anshu November 18, 2014

Pancakes are the most delicious breakfast which can be made in a jiffy. They are also known as Hotcakes, Griddlecakes or Flapjacks. They can be sweet or savoury. Each country has its own style of making them with unique toppings or ingredients. Apple Cinnamon Pancakes are a classic combination. Filling, Fast and yet so tasty.

I had so many apples which needed to be put to some use. I made apple bread, apple chutney, Apple Lapsi and what not still they were plenty. So I utilized few of them to make these amazing pancakes. The cinnamon gives the pancakes that divine flavour that its difficult to describe in words. You must try to understand it.

This is kid’s favourite. Its a good nutrition for them and they even relish the taste. Oh before I forget recently, I contributed few of my recipes to Indusladies to an event for 100 Kids Lunch Box Recipes. They got published in an e-book. You can download the e-book here for some delicious recipes.

Directions:

1. Whisk an egg in a bowl.

2. Add melted butter to the whisked egg.

3. Add milk and combine. Keep aside.

4. Wash, core and peel apples. Grate them using a grater. Add them to the wet ingredients. Keep aside.

5. In a separate bowl add All purpose Flour and Baking Soda. Combine evenly.

6. Add ground cinnamon and brown sugar. Combine.

7. Add the dry ingredients to the wet ingredients and whisk to combine.

8. Heat a griddle and butter it well.

9. Pour one ladle or 1/4 cup of pancake batter in the center of the griddle. Do not spread, it should spread on its own. If it doesn’t, it needs more milk to liquefy it further to achieve perfect consistency.

10. When you see holes appearing on the surface of cakes its time to flip. It should take somewhere between 3-4 minutes. Transfer to a serving platter, loosely cover with some Aluminium Foil so it doesn’t get dry and cold. Repeat with remaining batter.

11. Serve hot with maple syrup, chocolate syrup, whipped cream or even custard. You can even throw in some nuts or fruits.

You can even try Blueberry Buttermilk Pancakes and Eggless Walnut Pancakes.

Other breakfast recipes you can try here are: Quick Rava Idli, Mexican Style Casserole Eggs, Wrapped French Toast, Soya Veggie Vermicelli, Rava Pizza Bread ,Italian Frittata, Shahi Poha.

Other Apple Recipes you can try: Apple Cinnamon Swirl Bread, Apple Cider Spiced Doughnuts, Apple Spiced Butter, Apple Crisp, Apple Raisins Streusel Bread,

[yumprint-recipe id=’74’] [whohit]appleCinnamonPancakes[/whohit]

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Appetiser

Turkish Börek with Feta and Spinach | Phyllo Pastry Spinach Pie

By anshu November 14, 2014

During my years in Mexico I met a wonderful Turko-Chino friend Manly. She was a big support when I was expecting a baby in a foreign land. How can I ever forget her selfless love and kind deeds. This post is dedicated to you Manly!

After I delivered a healthy baby with God’s grace, she invited us including my parents, who were visiting us from India, to her house for evening tea. She was a great host, so warm and elegant. I can never forget that she served us Turkish Tea along with a turkish delicacy Börek, its a Pie made with Feta cheese filling under sheets of Phyllo Pastry or known as Yufka in Turkish. I fell in instant love with it and wanted to make on my own. With many trials and error finally I perfected the art of baking this beautiful pie.

This pie can be made with simply cheese or spinach and cheese or meat stuffing. I made this with feta cheese, Mozzarella Cheese and Spinach. The herculean task in this entire recipe is to work efficiently with phyllo or filo sheet. The phyllo sheet has to be carefully handled and has to be worked diligently and quickly.

Directions:

1. First we will prepare the spinach cheese filling. For which you need to blanch cleaned leaves of spinach in a vessel with few spoons of water. Do not cover it with a lid to retain its green colour. Put on the flame and simmer it till the leaves have become soft.It should take 5-7 minutes. Let it cool down and now collect all the leaves in your hand and squeeze out entire water. The spinach leaves should be dry and easy to work with. Set aside.

2. Crumble feta cheese in a large bowl.

3. In the same bowl add blanched and dried spinach leaves. You can shred them using your hands or cut them with a knife.

4. Add eggs and mix it well.

5. Add to it shredded Mozzarella Cheese.

6. Add chopped parsley and dill to the bowl. I only had parsley so I skipped adding dill.

7. Season it with salt and pepper. Be careful with salt as feta cheese is brined and already has good amount of salt in it. Combine and set aside.

8. In a second bowl we will prepare the glaze. Add egg in the bowl and also add milk to it. Beat it lightly to combine.

9. In the same bowl add Olive oil and melted butter. Combine and set aside.

10. In a third small bowl add an egg and milk. Bet lightly and set aside. This will be used for top glaze.

11. Now unfold the thawed phyllo sheets on a dry surface. In order to avoid their drying up, place on top a damp kitchen towel. Always ensure to take out the sheet you are working with and cover rest of them.

12. Grease a 9×13 baking pan with glaze with a brush. Ensure that you cover the bottom along with the sides. Preheat the oven at 350 degrees F (Learn more about Oven temperatures and Conversions).

13. Now place one phyllo sheet on the bottom and if the shoulders are little bigger you can fold them in or cut them. I left them just like that.

14. Evenly glaze the sheet with the prepared glaze mix and place another sheet on top. Keep doing this till you have placed about 10 sheets on top of each other with glaze in between.

15. Spread the stuffing on top of 10 layers of phyllo. Do it as evenly as possible.

16. Place on top of this stuffed layer another sheet of phyllo and continue with glazing. Add another 10 sheets of phyllo on top with glaze in between. At the end you have 10 sheets below the stuffing and 10 sheets above the stuffing.

17. The final glazing should be done with the top glaze we prepared before.

18. Bake it in preheated oven for 40 minutes or until the top becomes slightly golden.

19. Cut them into squares using a sharp knife after it has cooled down a little.

20. Serve hot the utmost flaky and delicious Turkish Spinach Pie.

For more International Cuisines you can try Classic Russian Borsch, Sopa de Frijol, Rosemary Garlic Roasted Potatoes, Kimchi, Rosemary Garlic Focaccia Bread, Chilies en Nogada.

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[whohit]borek[/whohit]

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Easy Recipe

Stuffed Red Chili Pickle | Bharwan Lal Mirch Achar

By anshu November 11, 2014

Stuffed Chili pickle is a delicious Indian pickle made with red fresno chilies. Indians go bonkers over pickles. No Indian meal is complete without a tangy spicy piece of pickle and pappad. Pickle may be understood as baby cucumbers sliced and dipped in brine to any person other than an Indian. However, in India pickle is much more than just some humble vegetables soaked in vinegar. Its a blast of spices rubbed over vegetables with oil and sundried on open terraces where the spices can marry the vegetables. It gives the pickle that Oooh wow soo yummy factor!! 😛

We Indians make pickle out of any thing under the sun, yes literally! We have pickle of mangoes. carrots, turnip. jackfruit and even chicken! Winter is approaching so markets are flooded with red fresno chilies or peppers. This variety of chilies is not same as red bell pepper. They are mildly hot and similar in taste to mild Jalapenos and spanish pimientos rojo found in other part of the world. If you cant find these red chilies you can substitute them with Jalapeno or Red Pimiento peppers. In India they are also known as bharwan mirch or achar wali mirch.

This stuffed red chill pickle used to be my favourite and still is. My mother loves to make pickles like any Indian housewife 😛 So this year I asked her to give me the recipe instead of sending the pickle itself. The pickle came out amazing, simply tasting like hers. Its easy and ready in minutes. You need to sun dry it for three days and you can enjoy it with your supper.

Directions:

1. Wash chilies and pat them dry with a kitchen towel. You can even put them in the sun for an hour to dry it completely.

2. Make a slit on one side of the pepper with a knife ensuring that the other end is intact.

3. Slightly toss the peppers to see if any seeds come out from the inside. Do not throw them away for we will add them to the stuffing.Need not remove the seeds which are attached to the peppers.

4. In a dry grinder or coffee grinder put red mustard seeds also known as Raai, fenugreek seeds also known as methi dana and fennel seeds also known as saunf. Coarsely grind them. psssssss… I forgot to take picture of raai. 🙂

5. Put the ground spices in a medium sized bowl and also add salt, turmeric powder, asafoetida and amchur.

6. Also add to this White Vinegar and Mustard Oil.

7. Add pepper seeds to it and combine them using a spoon.

8. Take a spoonful of spice and stuff it inside pepper.

9. Once you are done stuffing all peppers transfer them to a clean and dry, glass air tight container with a lid.

10. Keep the glass container in sun for atleast three days till the otter skin of the peppers has become little soft. Enjoy with your favourite meal.

Other pickles and condiments you can try are : Jalapeno Pickle , Fresh Turmeric Pickle with Green Mangoes, Ginger Garlic Pickle,Instant Raw Mango Pickle South Indian Style.

You can also try Red Chilli and Red Bell Pepper Jam and Thai sweet Chili Sauce with Fresno Chilies.

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Appetiser

Classic Russian Borsch | Russian Beetroot & Vegetable Soup

By anshu November 9, 2014

My husband spent four years in Moscow,Russia when he was a little boy. My Father in law was posted in the embassy of India in Moscow. Although that was very many years back still he talks about few dishes which remained in his heart like Bubliki, russian style bagels and Borsch, russian beetroot soup. My Mother in law makes this occasionally. I looked on the web to find a recipe which is authentic and still workable. Since I myself have never tried the authentic Borsch I really cannot comment on the authenticity of this recipe but I know for sure that it was damn tasty, healthy and fulfilling.

Borsch is a soup from Ukrainian Origin that is very popular in many Eastern European Cuisine including those of Poland, Russia, Ukraine and Belarus. It is largely made with Beetroot as the main ingredient, which explains the deep red colour. Nevertheless, there are many non beet versions also. It is served both hot and cold. Today I am sharing the beetroot hot version with you. Borsch is also known as Borscht, Borsh, Borshch, Bortsch, Borstch.

Some times even Bacon is added to give that smoky flavour. But we will stick to complete vegetarian variant.

Directions:

1. Soak red kidney beans over night or atleast 7-8 hours and boil them till they are soft and tender. You can even use canned beans.

2. Finely shred cabbage,grate carrot and chop onions. Set aside.

3. Cube some boiled potatoes and shred boiled beetroot. Set aside.

4. In a wok add some olive oil and add onions and carrots.

5. Saute them for 7 to 10 minutes or until they are soft. Add tomato ketchup and combine. Set aside.

6. In a large soup pot or saucepan add water and boiled potatoes.

7. Throw in shredded cabbage and beetroot. Keep boiling it till the crunch of the cabbage has disappeared and it has become soft and tender.

8. Add boiled red kidney beans along with its water.

9. Add a bay leaf to the simmering pot.

10. Add vegetable broth. I used broth bullion along with water. Also add pepper and Lemon juice. You can even add fresh or dried dill if you like. I did not have any so I skipped.

11. Add sauteed carrots and onions to the soup pot.

12. Add salt to taste. Keep simmering till it has reached perfect consistency as per your taste.

13. Serve hot with a dollop of sour cream and beetroot garlic bread.

If you are looking for more soup recipes you can try Mexican Chicken Consome with Rice, Classic Tomato Soup, Mexican Soup of Red Kidney Beans.

[whohit]Borsch[/whohit]

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Dessert

Apple Lapsi | Apple Bulgar Pudding | Seb Dalia ka Halwa

By anshu October 13, 2014

Few weeks back when my in laws visited us they got us 5 kgs of fresh apples. After they left it was just the three of us to finish the entire booty. Since then I have been on a pursuit to use them wisely in different recipes. I made Apple bread, Apple Chutney and now Apple Lapsi.

Apple Lapsi is a famous Rajasthani and Gujarati dessert which is nutritious and full of flavour. I zeroed down on this recipe because I thought this will be a nutritious treat for my little boy. As thought it came out delicious. The fruity taste of apple and cardamom made it yummilicious.

Lapsi refers to broken wheat which is more commonly known as Dalia or Daliya, Bulgar or Bulgur or Bulghur or Burghul, Cracked wheat, Fada, Godhumai Rava. The simplicity of this dessert makes it even more inviting.

Directions:

1. Peel and Core apples. Cut them into small pieces and put them in a blender.

2. Put a little water in the blender.
3. And make a smooth puree of it. Keep aside.

4. In a wok add some ghee or clarified butter.

5. Add broken wheat and roast it till it gets aromatic and changes the colour to darker brown. It should take 5-8 minutes.

6. To this add some water and on a medium flame cook the bulgar, stiring occasionally for 10-15 minutes till it is tender and cooked.. After that add sugar along with Crushed Cardamom pods. Cook further for 5 minutes.

7. In the meanwhile roast some almonds and cashews in ghee in a separate pan. Keep aside.

8. Add apple puree to the cooked bulgar. Cook for 5 minutes.

9. Add roasted dry fruits and combine. Save a few for garnishing.

10. Cook further till it starts leaving the sides.

Serve hot and enjoy.

You can try other Halwa recipes of Sooji Halwa, Gajar ka Halwa and Pumpkin ka Halwa,

[whohit]appleLapsi[/whohit]

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Dinner

Punjabi Pindi Choley | Punjabi Style Spicy Garbanzo

By anshu October 11, 2014

Punjabi Cuisines are famous for it finger licking, hot and spicy food. They use ordinary Indian spices to make their dishes extra ordinary. Born and brought up in a Punjabi Family, the thought of eating spicy and rich food brings happiness in my life. This particular dish is my Mother’s speciality. I have seen my mother serve this frequently whenever guests come over for dinner. It looks good and tastes amazing.

The Secret Ingredient which makes this soo delicious is the home made Dry Choley Masala Mix. It gives it that incredible deep dark colour and the aroma of spices makes the dish ohh so irresistible. It is highly recommended to use this masala mix if you are looking for lip smacking Punjabi Pindi Choley.

Directions:

1. Wash and Soak Choley or Garbanzo or Kabuli Channa in water overnight or atleast 8-10 till they become swollen and double in size.

2. In a pressure pan put the pre soaked garbanzo along with water.

3.Also add dry whole spices like Bay leaf, Cloves, Green Cardamom, Black Cardamom and Cinnamon sticks.

4. The black tea helps bring an interesting colour to the dish. I am using a tea infuser and filing it with tea leaves. Since this is made up of silicon I am putting it directly inside the pressure pan. If you do not have tea infuser you can use tea bags or a small muslin cloth with tea leaves inside. You must close it with a knot. It should resemble a small bundle. The purpose of this is to boil the garbanzo in water released by tea leaves and to ensure the leaves do not mix with garbanzo.

5. Add enough water to the pressure pan. Also add salt. Close the lid and boil the garbanzo for 25-30 minutes or until tender. Let them cook in the pressure till the steam releases.

6 . Please ensure not to over boil garbanzo as they will loose their shape and become mushy. They should look firm in shape and soft on a bite.

7. Remove the tea infuser from the pressure pan.

8. Slice the onions in length along with Ginger and Garlic. This is an interesting way to maximize flavour so do not skip this. Also slit some green chilies.

9. In a wok add some ghee or clarified butter.

10. Add Cumin seeds and let them sputter for a minute.

11. Add thinly sliced garlic along with slit green chilies. Saute for a minute.

12. Add Ginger to it and saute them till they start acquiring some colour. Do not burn them.

13. Now all thinly sliced Onions and saute the till it becomes tender and translucent. Add to it tomato puree.

14. Add Punjabi Choley Masala, Red Chili Powder and Salt.

15. Keep cooking till everything has combined. You are looking at a thick spicy mix.

16. Add boiled garbanzo without the water and gently toss them in the masala. Do not throw the water away.

17. You can add couple of spoons of water from garbanzo if you think they are too dry. Cook further till right consistency is achieved.

18. Sprinkle some Garam Masala and fresh Coriander Leaves.

Serve hot with Kulcha, Naan, Bhatura or simply roti.

You can get the recipe of Punjabi Dry Choley Masala here. You can even try Punjabi Besan Kaddhi , Punjabi Style Shalgam Ka Saag, Dal Ghiya with Punjabi Vadiyan. Punjabi Pethey Ki Sabzi, Punjabi Style Bharwan Tinda, Punjabi Style Gobhi Danthal, Langar Wali Dal, Punjabi Style Dum Aloo, Punjabi Dal Makhani, Punjabi Style Aloo Methi, and Punjabi Bharwan Karela.

[whohit]PunjabiPindiCholey[/whohit]

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Dressings and Spice Mix

Punjabi Choley Masala | Dry Spice for Authentic Punjabi Garbanzo

By anshu October 10, 2014

My Mother’s homemade Punjabi Choley Masala takes Punjabi Pindi Choley to a new level all together. It infuses the Choley or Garbanzo with Authentic Punjabi Flavour as well as gives it a dark enriching colour. I have inherited this recipe from Mommy and it never fails me. Simply dry roast the spices and to perfection. You can store this for a long time, a must for your kitchen cabinet.

Directions:

1. Put Cumin, Pomegranate dry seeds or Anardana, Coriander Seeds, Cloves, Whole Black Pepper, Black Cardamom, Nutmeg or Jaiphal and Cinnamon or Dalchini in a flat bottom pan for dry roasting.

2. Dry roast them on medium low flame for 5-8 minutes. Keep stiring so that the spices are not over roasted.

3. Let the spices cool down a bit. Transfer them to a dry grinder or coffee grinder to grind it into a semi coarse powder.

Transfer it into an air tight container. Stays good for a very long time.

Use them to make your favourite Punjabi Pindi Choley.

[whohit]CholeyMasala[/whohit]

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Baking

Pumpkin Cake Rolls | Halloween Special Pumpkin Rolls

By anshu October 8, 2014

Honestly, my love for Pumpkin was never sudden. Infact I always considered pumpkin as a vegetable to make Indian cuisines or my Grandmother’s delicious Kaddu ka Halwa . Until Mexico happened and that is were I discovered that pumpkin is more than we think it to be. My respect for pumpkin grew overnight as I started experimenting with Pumpkin Puree. I learnt to make this Puree at home which made it a ready to make ingredient which can be used to make Pumpkin Rolls, Pumpkin Muffins, Pumpkin Bread and much much more.

In the west Pumpkins are symbolic to Halloween, a famous festival to remember saints, martyrs and all departed souls. Pumpkin is used to make feasts and even used for carving. The warmth of Pumpkin Puree along with spices makes the winter cozy and comfortable. So how are you celebrating your halloween. Treat or Trick? 😉

Directions:

1. Line a Large rectangular baking tray with Parchment Paper and brush it with Vegetable Oil . Set aside. Pre heat the Oven to 375 Degree Fahrenheit. Learn more about Oven Temperatures and Conversions.

2. Sift All Purpose Flour, Salt, Baking Powder and Pumpkin Pie Spice (Learn to make homemade Pumpkin Pie Spice) using a sifter, so that the flour becomes lump free.

3. In a large bowl whisk together eggs and sugar so that the mixture becomes thick and pale in colour.

4. Add in Pumpkin Puree and Vanilla essence together to the egg mixture and combine together. You can make Pumpkin Puree at home or you can use canned pumpkin puree.

5. Add the sifted flour mixture to it and combine to get an even batter. Do not over mix.

6. Spread the batter on the baking sheet lined with Baking Sheet. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It ensures the cake bakes perfectly without sticking to the paper or tray and makes cleaning hassle free.You can use spatula to evenly spread the batter.

7. Bake it in preheated oven for 12 to 14 minutes or until the cake has cooked thoroughly.Let it cool for 5-7 minutes.

8. On your counter spread a kitchen towel and dust it with Confectioner’s Sugar generously. Remove the cake from the baking tray along with parchment paper and place on kitchen towel with parchment paper facing upwards and cake downwards. Now carefully remove the parchment paper.

9. Roll up the cake along with towel into a jelly roll starting from the shorter side. Let it cool completely for an hour or so.

10. Now for the filling you need butter and cream cheese at room temperature. Cream them together using a whisk. Add to it confectioner’s sugar or powdered sugar and little vanilla essence.

11. Add zest of orange or clementine to it and mix.

12. Now unroll the cake and spread the cheese filling on top using a spatula.

13. Now roll the cake again but this time without the towel. Try not to crack the cake. But if you get cracks never mind. 🙂

14. Wrap this with the kitchen towel from top and let it set in refrigerator for couple of hours. You can even do it over night.

15. After refrigeration for several hours unwrap the cake roll on a tray .

16. Cut it diagonally into half from the center.

17. Keep slicing it on an angle into smaller pieces.

18. Serve with your favourite cup of Coffee or simply like that.

Other things you can try with Pumpkin are: Pumpkin ka Halwa, Pumpkin Puree Buns.

PumpkinRolls_Featured2
[whohit]PumpkinRolls[/whohit]

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Dinner

Arbi Masala Curry | Colocasia Spiced Curry | Taro Spicy Curry

By anshu September 30, 2014

Arbi or Arvi is a close kin of potato, widely available in Indian Vegetable Market during summers. Its known as Colocasia, Taro and even Eddo in English. It is much more starchy than potato and cooked in various ways. I typically like Sookhi Arbi Fried and Arbi Ajwaini, the way my mom makes it. Last three years I was deprived of eating this vegetable, which happens to be one of my favourites, because in Mexico it wasn’t available. So this summer we made this at least once every single week.

This is for the first time I was trying my hand on Arbi Masala Curry. I never had Arbi ever in a curry or gravy before, so I was a little skeptical. But to my surprise it came out delicious. I would love to make this again.

Directions:
1. Thoroughly wash arbi with water. I am using a different variety of arbi found on hills during this time. Therefore, it is longer and slender in size.

2. Put arbi in a pressure pan and add water. Close the lid and let it cook for 5-6 whistles or 8-10 minutes or till arbi is cooked. Don’t let the arbi get mushy.

3. Once the arbi has cooled, gently remove its skin and cut it into half lengthwise. Keep aside.

4. In a blender add tomatoes , ginger and green chilies to make a fine puree.

5. In a wok pour oil and add Cumin seeds and Carom seeds.

6. After tossing them for a minute add tomato puree to the wok.

7. Add salt, red chili powder and turmeric and combine.

8. Let the curry thicken and reduce till you see oil separating the masala. It should take 6-9 minutes on high flame.

9. Add water and bring it to a boil.

10. Add boiled arbi slices and let it simmer for a couple of minutes till right consistency is reached.

11. Sprinkle some Garam Masala and Fresh chopped Coriander.

Serve hot with Chapati or Swang ke Chawal.

You can even try other recipes for Vrat Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa Rasgulla, Anaar Aloo ka Raita, Sabudana Khichdi, Sabudana Tikki and Kachalu Aloo ki Chaat.

ArbiMasalaCurry_Featured2
[whohit]ArbiMasalaCurry[/whohit]

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Appetiser

Sabudana Tikki | Sago Vada | Tapioca Croquette

By anshu September 29, 2014

Sabudana Tikki or Croquettes are simple to make and taste simply delicious. They make a perfect Party entree. You can serve them with Pudina Chutney. The mixture can be made well in advance and cooked just before serving. Since they are without Garlic Onion, they can be enjoyed even during Navratas and other fasts.

The fusion of various ingredients gives it a addictive flavour and crispy texture. Its even popular among kids. All you have to do is control the spice and chilies. I make it for my kiddo as an evening snack and tea time snack for us.

Directions:

1. Soak Sabudana in water for 2-3 hours . The water should be enough to cover the sabudana. If you add more water they will become mushy. Also boil and peel potatoes.

2. Put the potatoes in a bowl and mash them using a potato masher or simply with your clean hands.

3. Add pre soaked sabudana to potatoes. Drain water before adding to potatoes, if any.

4. Add red chili powder.

5. Add chopped coriander leaves, chopped green chilies and finely grated ginger.

6. Add salt or sendha namak and amchur.

7. Combine them together using your fingers.

8. Pour Oil in a pan and let it heat on a medium low flame. I plan to use little oil to fry them so Iam using a flat bottom pan. I f you wish to deep dry them you can pour oil in a wok byall means. Also you can use Paniyaram or Appe Maker Pan for oil free sabudana vada.

9. Take little mixture in your palms and shape it into a croquette or tikki. Make them thin so that they cook till inside even on frying. Remember we are not deep frying them. You can roll them into balls, if you like.

10. Put them on the pan to fry with hot oil.

11. Cook on both sides till they acquire golden brown colour.

12. Transfer them on a kitchen paper towel so that extra oil can be absorbed by paper. Remove them after a minute or else the paper might stick to the croquettes.

13. Serve them hot with Pudina Chutney or Spinach Coriander Chutney without onion garlic.

You can even try other recipes for Vrat Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa Rasgulla, Anaar Aloo ka Raita and Kachalu Aloo ki Chaat.

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