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

Chips

Ingredients:- Pithore Cake

1 kg Amul Curd (hung)500 gm Besan

1 tbsp Red Chilli powder

1 tbsp Turmeric powder

2 tbsp Coriander seeds

tbsp Saunf

tbsp Cumin Seeds(Jeera)

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 Oil6-8 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

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1 tsp Garam Masala powder

tsp Cumin powder

tsp Corinder powder

350 gm Fresh Green Peas (parboiled)

To taste Salt

Method

8. For green peas masala, heat oil, add garlic and ginger and saute for a few seconds. Mix in

onions, tomatoes and all the spices and cook till oil separates.

9. Mix in green peas and salt and cook till peas are done.

Ingredients:-For Mathri

1 cup Maida

tsp AjwainTo taste Salt

for frying Fortune Refined Oil

Method

10. For mathris, combine maida with ajwain, salt and 1 tbsp heated oil. Add water and knead to a

smooth stiff dough.

11. Heat oil in a kadhai. Divide dough into small portions and roll out each portion into a

rectangular roti. Cut into triangles. Deep fry the triangles till golden and crisp. Remove and drain

on absorbent paper.

12. To serve, spoon some peas masala in the centre of a plate, place a pithore cake on top and

place a mathri over this. Follow with peas masala, pithore cake and mathri and top with some

apple chutney. Drizzle tomato kadhi sauce around it and arrange banana chips.

Apple Chutney

Ingredients:

2 nos. Apples (peeled and diced)

4-6 tbsp Sugar

3 tbsp Vinegar

3 Cinnamon stick(Dal chini)

1 tsp Red Chilli powder

To taste Salt

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Method:

1. Combine apples with 1 cup water, sugar, vinegar and cinnamon and boil till apple is cooked

and mixture is just moist.

2. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy.

3. Remove cinnamon sticks and garnish pithore cake.

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. Melt the butter and add kasoori methi.

2. Saut for a few seconds and mix in tomato puree, red chilli powder and salt.

3. Whisk besan into 1 cup water, add to the tomato gravy and boil stirring continuously till thick.

4. Drizzle around pithore cake.

Banana Chips

Ingredients:

6 nos. Raw Bananas (thinly sliced lengthwise and put in ice water)

To taste Salt

To taste Red Chilli powder

cup Corn flour

For frying Fortune Refined Oil

Method:

1. Leave banana slices in ice water for 5-7 minutes or till manageable. Drain and pat dry.

2. Toss well with salt and red chilli powder till the masala coats the slices. Toss in cornflour also.

3. Heat oil in a kadhai and deep fry chips till crisp and golden. Remove and drain on absorbent

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paper.

4. Arrange around pithore cake.