Recipe by Himasweta Pattanaik Mahapatra:
Maida 1cup, Fresh pudina leaves handful, Ghee 1 tsp , Paneer ( cottage cheese) – two tsp, Ajwain – tsp , Oil – for deep frying,cashew 150 gms, Onion 2 no, Black cardamom 3 to 4 no, Green cardamom 3 to 4 no, Clove – 3 to 4 no, Cinnamon – 1 no, Green chillies 3 to 4 no, Curd – 3 tsp , Cream – 2 tsp, Garam masala-1 tsp, Almonds – 3 to 4 no,Salt to taste
Make puree of fresh pudina leaves, add maida add hot ghee, grated paneer,ajwain and salt to the mixture,kneed well by adding small amounts of water to the mixture.kneed well and hard dough and cover it with wet towel to rest. After 10 mins make small balls and roll rotis and then cut small strips make twirls and then deep fry it using a steel bowl. Keep it aside.
Grilled stuffed aloo
Grate paneer, add chopped capsicum, chopped cashew nuts, chopped kismis, then add some chilli flakes, salt and chat masala. Add a handful of coriander leaves,mix it well and keep it aside.
Then scrap the inner contents of raw potato and making a cavity for stuffing.peel the potato and keep it aside.
The stuff the potato with adequate freshly prepared stuffing and bake it in the pre heated oven for 20- 22 mins continue to roll the potato so that it gets cooked from all sides.for grilling effect put it for 5 mins in grill mode at 220 centigrade.
Boil onions, cashew, cardamom, almonds, in one cup of water for 5 – 10 mins. Rest it for cooling, then grind it to a fine paste.
Then take a pan put one tsp of oil, add black cardamom, cloves, cinnamon, green chillies. Then add the paste and some water, bring it to boil and then add curd and boil again for 2-3 mins.
Then add garam masala and cream and serve hot.