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Pithore Cake on Green Pea Masala with Apple Chutney, Tomato Kadhi sauce and Banana Chips Ingredients

:- Pithore Cake 1 ½ kg Amul Curd (hung) 500 gm Besan 1 tbsp Red Chilli powder 1 tbsp Turmeric powder 2 tbsp Coriander seeds ½ tbsp Saunf ½ tbsp Cumin Seeds(Jeera) ½ tbsp Black Peppercorns(kaalee mirchee) 2-3 nos. Dried red chillies To taste Salt 3 tbsp Amul Ghee 4 tbsp Semolina(Ravaa) Method: 1. Combine the hung curd with besan, red chilli powder, turmeric powder and salt and mix well. Keep aside. 2. Separately roast the coriander seeds, saunf, cumin seeds, peppercorns and dried red chillies. Combine and grind to a fine powder. This is kadhai masala. 3. Combine kadhai masala with curd mixture. 4. Heat ghee is a large frying pan, add the masala curd mixture and cook stirring continuously for 10-15 minutes till very thick. 5. Remove into a greased tray and freeze for half an hour till it sets firmly. Once set, cut into round cakes using ring cutters. 6. Roll both sides in semolina. 7. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden.

Ingredients:-Green Peas Masala 1 tbsp Fortune Refined Oil 6-8 cloves Garlic (finely chopped) 1” piece Ginger (finely chopped) 2 nos. Onions (finely chopped) 2 nos. Tomatoes (finely chopped) 1 tsp Turmeric powder 1 tsp Red Chilli powder

Add water and knead to a smooth stiff dough. 9. spoon some peas masala in the centre of a plate. combine maida with ajwain. Ingredients:-For Mathri 1 cup Maida ½ tsp Ajwain To taste Salt for frying Fortune Refined Oil Method 10. Apple Chutney Ingredients: 2 nos. For mathris. Follow with peas masala. pithore cake and mathri and top with some apple chutney. Mix in green peas and salt and cook till peas are done. Divide dough into small portions and roll out each portion into a rectangular roti. To serve. Drizzle tomato kadhi sauce around it and arrange banana chips. Remove and drain on absorbent paper. tomatoes and all the spices and cook till oil separates. salt and 1 tbsp heated oil. 11. Mix in onions. Apples (peeled and diced) 4-6 tbsp Sugar 3 tbsp Vinegar 3” Cinnamon stick(Dal chini) 1 tsp Red Chilli powder To taste Salt . heat oil. Heat oil in a kadhai. Cut into triangles. place a pithore cake on top and place a mathri over this. For green peas masala.1 tsp Garam Masala powder ½ tsp Cumin powder ½ tsp Corinder powder 350 gm Fresh Green Peas (parboiled) To taste Salt Method 8. 12. Deep fry the triangles till golden and crisp. add garlic and ginger and saute for a few seconds.

Remove and drain on absorbent . 2. Remove cinnamon sticks and garnish pithore cake. Combine apples with 1 cup water. Toss well with salt and red chilli powder till the masala coats the slices. Heat oil in a kadhai and deep fry chips till crisp and golden.Method: 1. Sauté for a few seconds and mix in tomato puree. 4. Tomato Kadhi Sauce Ingredients: 2 tbsp Amul Butter 2 tsp Kasoori Methi 200 ml Tomato Puree 1 tsp Red Chilli powder To taste Salt 2 tsp Besan (dry roasted) Method: 1. add to the tomato gravy and boil stirring continuously till thick. red chilli powder and salt. Melt the butter and add kasoori methi. Toss in cornflour also. 3. Banana Chips Ingredients: 6 nos. Drizzle around pithore cake. Raw Bananas (thinly sliced lengthwise and put in ice water) To taste Salt To taste Red Chilli powder ½ cup Corn flour For frying Fortune Refined Oil Method: 1. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy. 2. Drain and pat dry. 2. Whisk besan into 1 cup water. 3. 3. sugar. Leave banana slices in ice water for 5-7 minutes or till manageable. vinegar and cinnamon and boil till apple is cooked and mixture is just moist.

Arrange around pithore cake. 4.paper. .