Glocal Amitians

An E-magazine by AIS 46

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HOT SHOT Chefs

RECIPE

SUJI PAV

INGREDIENTS

1) OIL- 2 tsp

2) MUSTARD SEEDS- 1 Tbs

3) SUJI- 2 cups

4) FINELY CHOPPED-

  1. a) ONIONS-2
  2. b) CARROTS-2
  3. c) CAPSICUM-2
  4. d) TOMATOES-2

5) CURD- 1 cup

6) ENO- 1 packet

7) SALT

8) GREEN CHILLI

METHOD

  • Mix Suji and curd and let it be still for half an hour
  • Then mix all the vegetables
  • Take a fry pan, add some oil
  • Then add mustard seeds, curry leaves and red chilly
  • Mix the batter thoroughly
  • Add Eno in the batter. The batter is now fully ready
  • Add oil in the pan and 2 big spoons of batter
  • Fry for some time ,by repeatedly turning it upside down
  • Your Suji Pav is ready!

Simran Jain (XI G)


COCOA BONBON (EGGLESS)

All that you require:

  • 2 packets of Bourbon biscuits
  • 2 pouches of Eno
  • 1 glass of Milk
  • 1 cup of Sugar
  • 1 tablespoon of Flour
  • 1 spoon of Ghee
  • Chocolate syrup

Way to your plate:

  • Crush the biscuits and grind them in a mixer, till they are converted into fine, thin particles.
  • Add milk slowly into the crushed biscuits and whisk it continuously.
  • Then add 2 pouches of Eno and beat it till small circular holes appear in the mixture.
  • Add sugar to the mixture.
  • Take a bowl ( used in oven) and dredge it efficiently.
  • Pour the batter in the bowl and put it in a small tandoor on low flame.
  • Take the bowl out after 30 minutes.
  • Garnish it with chocolate syrup on top.