FRIED RICE

Ingredients....

[1] Rice 2 cups
[2] Green Onion (finely chopped)1 cup
[3] Oil 4 tbsp.
[4] Green peas (boiled) cup
[5] Tomato (sliced) 1
[6] Soya sauce 2 tbsp
[7] Carrot (cut into small cubes) cup
[8] Salt to teste
[9] French beans (cut into small cubes)cup
[10] Ajinomoto tsp
[11] Capsicum (cut into small cubes)cup
[12] Vinegar 2 tbsp


Method...

Wash rice and boil it in salted water without covering. When rice is done, strain it through a strainer and let it cool. Heat oil in a kadahi and slightly fry the onions. Put all the vegetables except peas and tomatoes. Add boiled rice along with aji-no-moto, salt, soya sauce and vinegar. Cook for 2-3 minutes on high flame while continuously stirring it. Transfer to a serving bowl and garnish with tomatoes and peas. Serve hot.


-: Thank You :-

Chana Dal With Pumpkin

Ingredients...

[1] 1 cup chana dal (Bengal gram)

[2] 250 gm pumpkin

[3] 2 tomatoes

[4] 3 pods of garlic

[5] ½ piece of ginger

[6] 2 green chillies

[7] a bunch of curry leaves

[8] 1 onion

[9] 1 tsp turmeric powder

[10] 2 tbsp oil

[11] 1 tbsp tamarind pulp

[12] salt to taste

Method...

1.Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.

2.Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.

3.Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute

4. Mix in the pumpkin pieces and salt to taste and the turmeric powder.

5.Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer.

Add the green chillies and the curry leaves.

6.Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

-: Thank You :-

Shankarpale or Sweet Diamonds - Indian Cookies

Ingredients...

[1] 5 cups flour

[2] 1 cup oil

[3] 1 cup water

[4] 3/4 cup sugar

[5] oil to deep fry

Method...

Put the oil in a thick bottom pan. Add water and sugar. Stir and bring to a boil. Remove from heat immediately. Let it stand until it is lukewarm. Fold in the flour adding a little at a time. Knead well. Heat oil in a deep frying pan. Divide the dough into lemon sized balls and roll out with a rolling pin. You should not be able to see the surface you are rolling it on through the
dough. Using a pizza cutter or a sharp knife cut into strips at an angle. Turn the surface 90 degrees and cut diagonally to form diamonds. If you don't cut at an angle you will get squares, diamonds look better. Deep fry in the oil until golden brown. Store in a air tight container.

-: Thank You :-

Chicken Chaat

Ingredients....

[1] 1 boneless chicken breast

[2] 1 tsp. salt or according to taste

[3] 2-3 cloves of garlic (Lehsan)-chopped

[4] 2 tbs. cooking oil

[5] 1½ tsp. coriander (Dhaniya) powder

[6] ¼ tsp turmeric (Haldi) powder

[7] ¼-1/2 tsp chili (Lal Mirch) powder1

[8] ½ tbs. lemon juice

[9] A few fresh coriander (Dhaniya) leaves chopped for garnish

Method...

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

-: Thank You :-

Mixed Dal Pakoras

Ingredients...

[1] 1 cup channa dal
[2] 1/2 cup moong dal
[3] 1/2 cup masoor dal
[4] 1/4 cup urad dal
[5] 1/4 cup tur dal
[6] Coriander seeds
[7] 2tbsp Cumin seeds
[8] 2tbsp Ginger
[9] 5 to 6 cloves of garlic
[10] Coriander leaves or fresh spinach chopped 1/2 cup
[11] 3-4 hot medium sized green chillies
[12] Salt to taste
[13] A pinch of baking soda
[14] Oil for deep frying

Method...

1.Wash dals and soak them separately.
2.Make smooth paste of ginger, garlic, green chillies, coriander seeds and cumin seeds then grind above soaked dals into a coarse paste mix the smooth paste also add salt and pinch of baking soda to the coarse paste.
3.Add chopped spinach or coriander leaves to it.
4.Heat oil in pan or kadai.
5.Make small balls or drop with small spoon in preheated oil and fry till light brown .
6.Serve hot with tomato ketchup or fresh ground mango chutney

-: Thank You :-

chilly pickle

Ingredients...

[1] Green chilli 200 grams

[2] Lemon juice 1/2 cup

[3] Red chilli powder 1 tsp.

[4] Fenugreek seeds 1/2 tbsp.

[5] Mustard seeds 1/2 tbsp.

[6] Turmeric Powder 1 tsp.

[7] Cumin powder (roasted) 2 tsp.

[8] Salt to taste

[9] Vegetable oil 3 tbsp.

Method...

1. Powder the mustard seeds and fenugreek seeds and mix with red chilli
powder, turmeric powder, cumin powder and salt.

2. Cut green chillis into thin slices and dip in lemon juice. Keep for an hour.

3. Make the oil slightly warm and add all the spices ( step 1).

4. Add this to the green chillis dipped in lemon juice and stir well.

5. Put the chilli pickle in a glass bottle and use after 4-5 days.

-: Thank You :-

Hot Lime Pickle

Ingredients...

[1] 1 kg. of quartered lemons,

[2] 10 grams of fenugreek powder,

[3] ¼ katori split mustard seeds,

[4] 6 tea spoons of asafetida,

[5] 1 katori of chilly powder,

[6] 1 katori salt, 20 grams of oil,

[7] 1 tea spoon of mustard seeds

[8] ¼ katori turmeric powder.

Method...

Apply a little salt and turmeric powder to the lemon pieces and set aside. Grind the split mustard; heat oil and add mustard seeds, asafetida, turmeric and fenugreek powder. When cool, add salt and chilly powder. Mix this masala with the lemon pieces and pack tight into jar. After 2 days, stir pickle thoroughly up and down. Oil should rise to the surface. If this doesn't happen, prepare more tempering with another ½ katori of oil and pour over pickle when cool. This pickle takes some time to mature.

-: Thank You :-

Carrot Pickle

Ingredients...

[1] 1 kg of carrots

[2] 25 grams of mustard powder

[3] 25 grams of chilly powder, salt

[4] turmeric powder to taste

[5] mustard oil.

Method...

Wash the carrots and cut them into long pieces. If the carrots are big cut into 8
pieces, otherwise four. Mix all the ingredients with a little oil. Pack into jars and
keep in the sun for four days.

-: Thank You :-

LEMON PICKLE (GUJARATI)

Ingredients....

[1] 1 kg Lemons (Nimbu)
[2] 1/2 kg Sugar (Cheeni)
[3] l teaspoon asafoetida
[4] 4 teaspoons Red chili pepper (Lal Mirchi)
[5] 2 teaspoons Turmeric (Haldi)
[6] 3/4 cup Salt (Namak)

Method....


1.Cut each lemon halfway through.
2.Stuff with salt and turmeric powder and put in an airtight jar for one month.
3.The lemons will leave some water.
4.Drain it and cut each lemon into four pieces.
5.In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar. Cork tightly.

-: Thank You :-

Beetroot Pickle

Ingredients...

[1] 2-3 Beetroot

[2] 5 Methi seeds

[3] 5 Mustard seeds

[4] 1 tbsp Asfoetida

[5] 5-10 Green chillies

[6] Chilli powder

[7] 2 tbsp Oil

[8] 2 tbsp Vinegar

[9] Salt to taste

Instructions...

1. Chop the beetroots and chillies into pieces and add salt.

2.Fry methi seeds and mustard. Make powder.

3. Mix asfoetida and chilli powder with methi-mustard powder.

4. Heat oil in pan and remove from the flame.

5. Put the above mixture in oil.

6. Add beetroots and chillies also.

7.Keep it in a bottle containing vinegar and sprinkle salt.

8. Beetroot Pickle is ready.

-: Thank You :-

Tomato Pickle

Ingredients...

[1] 1 Kg Firm Red Tomatoes
[2] 7 Tsp Sesame Oil
[3] 8-10 Green Chilies
[4] Small Lump of Tamarind
[5] 2 Tsp Mustard Seeds
[6] ½ Tsp Asafetida
[7] Salt for Taste
[8] 2 Tsp Fenugreek Seeds
[9] 2 Tsp Cumin Seeds

Method....

1. Cut the tomatoes into small pieces and fry in 4 tsp of sesame oil.
2. Grind tamarind and green chilies into a paste
3. Add this paste to the smashed tomatoes.
4. Fry mustard seeds in another pan with 3 tsp of sesame oil.
5. While they splutter, add fenugreek seeds and fry.
6. Later, add asafetida and remove from the fire.
7. Mix this hot mix with the tomato paste and add salt.
8. Allow it to cool, store it in a container and keep the container in the refrigerator.

-: Thank You :-

AMLA PICKLE

Ingredients...

[1] 1/2 kg Amla

[2] 125 gms Green Chillies (slit )

[3] 125 gms Oil

[4] 50 gms Salt

[5] 1/2 tsp Jeera

[6] 1/2 tsp Mustard seeds

[7] 2 tblsp roasted & powdered Sesame seeds

[8] 1 small Lemon

Method...

1. Wash and dry amla and keep aside.

2. Heat oil in a pan and fry green chillies for 2 minutes.

3. Remove the chillies from the pan Add jeera and mustard seeds.

4. Then add Aamla and fry for few minutes.

5. Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.

6. Turn the flame to medium and stir regularly.

-: Thank You :-

Mango Pickle

Ingredients...

[1] 1 Mango

[2] 1/4 tsp Haldi powder

[3] 1/2 tsp Methi seeds

[4] 1/2 Cup red chilli powder

[5] 1/4 tsp Hing

[6] 1/4 tsp Mustard

[7] Cup salt

[8] Cup cooking oil

Method...

1. Cut mango into small pieces and remove the pits.

2. Add haldi and salt. Leave it for 5 days.

3. Add red chilli powder to the mango pieces and mix properly.

4. Fry methi seeds and grind it dry.

5. Heat oil and add mustard seeds and hing. Allow it to cool.

6. When oil attains room temperature, pour it in mango pieces.

7. Also add roasted methi powder.

8. Mango Pickle is ready.

-: Thank You :-

SARSON KA SAAG

Ingredients...

[1] 1 bunch sarson greens

[2] 1 bunch spinach

[3] 1 onion grated

[4] 1/2 tsp. each ginger & garlic grated

[5] 3 green chillies

[6] 1 tbsp. grated cheese or paneer (optional)

[7] 1/2 lemon juice

[8] salt to taste

[9] 2 tbsp. ghee

[10] 1 tbsp. oil

[11] 1/2 tsp. garam masala

[12] 1 tbsp. maize flour

Method....

1.Chop both greens, wash, drain.

2.Heat oil in the pressure cooker direct.

3.Add both greens, green chillies, stir.

4.Add ginger, garlic, stir.

5.Add few pinches salt, 1 cup water.

6.Pressure cook till done. (2 whistles).

7.Mash well.

8.Heat ghee in a pan, add onion, saute till brown,

9.Add all other ingredients, except cheese.

10.Stir well and cook till oil separates.

11.Garnish with cheese.

12.Serve hot with makki ki roti, or paratha.

-: Thank You :-

Rajma

Ingredients...

[1] 2 cans red kidney beans, drained and rinsed under running water

[2] 2 tbsps vegetable/canola/sunflower cooking oil

[3] 1 tsp cumin seeds

[4] 2 medium-sized onions chopped fine

[5] 2"piece of ginger jullinned

[6] 6 cloves of garlic minced

[7] 2 large tomatoes chopped into 1" cubes

[8] 2 fresh green chillies chopped fine

[9] 2 tsps coriander powder

[10] 1 tsp cumin powder

[11] 1 tsp garam masala

[12] 1/4 tsp turmeric powder

[13] Salt to taste

[14] A pinch of asafetida

[15] Chopped coriander to garnish

Method...

1. Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.

2. Add the ginger and garlic and fry for 2 minutes.

3. Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.

4. Add the red kidney beans, 4 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).

5. Mash some of the beans roughly (this thickens the gravy).

6. Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choi

-: Thank You :-

PUNJABI KADHI

INGREDIENTS....

For Pakora :

[1] Gram Flour (Besan) - 1 cup.

[2] Chopped Onion - 1/2 cup. Chopped Potato - 1/2 cup.

[3] Ajwain - 1 tsp.

[4] Red Chilli Powder - 1 tsp.

[5] Chopped Ginger - 1 tsp.

[6] Baking Powder - 1/2 tsp.

[7] Oil for Deep Frying.

[8] Salt as per Taste.

For Kadhi :

[1] Curd (Yogurt) - 1 cup.

[2] Gram Flour (Besan) - 1/2 cup.

[3] Dry Red Chilli Whole - 2 no.

[4] Turmeric Powder - 1 tsp.

[5] Asafoetida(Hing) - A pinch.

[6] Fenugreek Seeds - 1 tsp.

[7] Oil - 2 tbsp.

[8] Salt as per Taste.

Method...

1. Mix all pakora ingredients except oil and add about 1/2 cup of water. Mix well.
2. Heat oil in a pan. Drop in small balls of the vegetable and gram flour mixture by hand or a ladel from the sides of the pan in the hot oil. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a pan. Add fenugreek seeds and dry red chilli. Saute for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5. Add red chili powder and fried pakoras after pricking them with a fork and again simmer for about 5 minutes.
6. Serve hot with steamed rice.

-: Thank You :-

Aloo Methi

Ingredients...

[1] 4 Boiled potatoes.

[2] 1 Bunch methi leaves.

[3] 2 Onions.

[4] 1/4 tbsp Cumin seeds.

[5] 1/4 tbsp Red chili.

[6] 1/4 tbsp Turmeric powder.

[7] Oil for Cooking.

Method.....

1.Peel the potatoes and cut into pieces.

2. Put cumin seeds in heated oil.

3. Add red chili, salt and turmeric powder and saute it for 2
min.

4. Add aloo and chopped methi leaves.

5.Cook it for 5 minutes on medium flame.

-: Thank You :-

Aloo ki sabzi

Ingredients...

[1] 4 medium potatoes

[2] 1 large onion, sliced long

[3] 2 cloves garlic, choppeda

[4] small piece of ginger, chopped

[5] 3 green chillies

[6] oil as required

[7] some mustard seeds

[8] 1 sprig curry leaves

[9] 1 dry red chilli

[10] 3 tomatoes

[11] 1 tsp chilli powder

[12] 2 tsp coriander powder

[13] 1 tsp cumin powder

[14] 1 tsp garam masala

[15] ½ tsp turmeric powder

[16] salt to tastea

[17] pinch of sugar

Method....

1.Boil potatoes till done, mash roughly and keep aside. (Do not
make it too smooth. Should be chunky.)

2.Heat oil and fry mustard, red chilliand curry leaves. Now add onion,garlic and ginger. When onion turnsgolden, add tomatoes and green chillies. Fry till pulpy.

3.Add all the powders and the potatoes. Fry for a couple of
minutes, then add salt and enough water to cover
ingredients.

4.Bring to a boil and simmer till thick.Add sugar to taste. Lemon juice isoptional.

-: Thank You :-

DAL MAHARANI

Ingredients....

[1] 1/4 cup Rajma.

[2] 1/4 cup Whole Urad dal.

[3] 1/4 cup Chana dal.

[4] 1 Onions, chopped.

[5] 2 Tomatoes, chopped.

[6] 3 Green chillies, sliced.

[7] 1/2 inch Ginger, Grated.

[8] Salt To taste.

[9] 1 Pinch Turmeric Powder.

[10] 1 tsp Red chilli powder.

[11] Corainder leaves.

[12] 1 tbsp Handful Butter.

[13] 1/4 cup Cream.

[14] 1/4 tsp Cumin seeds.

[15] 1/4 tsp Mustard seeds.

Method...

1. Soak rajma, urad daal and chana dal overnight.

2. Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.

3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.

4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done.

5. Add salt, red chilli powder, turmeric powder and stir well.

6. Add the mashed dals and boil for few minutes.

7. Add cream, corainder leaves and mix well.

Serve the dal maharani hot with roti.

-: Thank You :-

Karahi Paneer

Ingredients....

[1] 250 gms Paneer

[2] 4 Onion

[3] 4 Tomato

[4] 4 Cloves

[5] 3 Capsicum

[6] 1 Inch piece ginger

[7] 1 tsp Red chili powder

[8] 2 Bay leaf

[9] 4 tbsp Clarified butter

[10] 1 Piece of cinnamon

[11] Little orange color

Instructions.....

# Chop paneer and capsicum into pieces.

# Grind together tomato, red chili powder, orange color, onion, ginger and salt.

# Mince cinnamom and cloves.

# Heat butter in a pan and add cloves, bay leaf and cinnamon.

#Then add tomato, onion and ginger paste.

# Cook on medium flame till ghee starts separating.

# Add chopped capsicum and paneer pieces.

# Reduce the flame and cook till the capsicum is well done.

# Remove from the fire.

# Serve hot with nan.

-: Thank You :-

Grilled paneer Sandwich

Ingredients...

[1] 100 gms Paneer.

[2] 2 tbsp White vinegar.

[3] 2 tbsp Olive oil.

[4] 1 tsp Lemon juice.

[5] 1/2 Ginger.

[6] 2 Garlic flakes.

[7] Fresh Coriander leaves.

[8] Butter.

Instructions...

• Chop green chillies and coriander leaves.

• Cut paneer into cubes.

• Add salt and mix them with paneer

• Mix olive oil, lemon juice and white vinegar.

• Add minced garlic and grated ginger.

• Marinate paneer with these ingredients for 2 hrs.

• Grill marinated paneer cubes till it turns soft.

• Take a slice of bread and top with paneer cubes and butter.

• Top with a slice of bread.

-: Thank You :-

Churma Laddoo

Ingredients...

[1] 1 Cup wheat flour
[2] 4 tbsp Melted ghee
[3] 1/2 Cup Jaggery
[4] 1 tsp Khus khus
[5] 11/2 tbsp Oil
[6] Elaichi powder
[7] 5-6 Raisins

Method...

1. Pour hot oil in the wheat flour and mix until it looks like breadcrumbs.
2. Add little water and prepare hard dough. Leave the dough aside for half an hour.
3. Make thick chapatis and roast them on a tawa on low flame.
4. Make fine powder from these cooled chapatis with the help of a mixie.
5. Transfer this powder in a flat vessel.
6. Add jaggery, ghee, fried raisins and elaichi powder.
7. Mix well till it turns soft and no lumps of jaggery are left.
8. Prepare laddus out of this mixture and roll in khus khus.
9. Churma Laddo is ready to serve.

-: Thank You :-

Patisa (Soan Papdi)

Ingredients...

[1] 1 1/4 cups gram flour

[2] 1/4 cups plain flour (maida)

[3] 250 gr ghee

[4] 2 1/2 cups sugar

[5] 1 1/2 cups water

[6] 2 tablespoons milk

[7] 1/2 teaspoon cardamom seeds, crushed coarsely

[8] 2 teaspoons charmagaz (combination of 4 types of seeds)

Method...

1.cut 4 squares from a thin polythene sheet.

2.Sift both flours together.

3.Heat ghee in a heavy saucepan.

4.Add flour mixture and roast on low till light golden.

5.Keep aside to cool a little, stirring occasionally.

6.Prepare syrup simultaneously.

7.Make syrup out of sugar, water and milk.

8.Bring syrup to 2 1/2 thread consistency.

9.Pour at once into the flour mixture.

10.Beat well with a large fork till the mixture forms threadlike flakes.

11.Pour onto a greased surface or thali and roll to 1" thickness lightly.

12.Sprinkle the charmagaz seeds and elaichi and gently press down with palm.

13.Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

14.Store in airtight container.

-: Thank You :-

Milk cake

Ingredients...

[1] 2 litres full fat milk

[2] 1/4 tsp. alum (phitkari)

[3] 1/2 cup (100 grams) sugar

[4] 40 grams ghee or butter

[5] 5 almonds, slivered & whipped cream for garnishing

Method...

1.Pour the milk in a heavy bottomed non-stick pan and bring to a boil. Add the alum and mix well. Simmer till the milk reduces to half, stirring continuously.

2.Add the sugar and increase the flame stirring continuously, till the sugar has dissolved. The mixture may appear curdled, but continue to simmer and stir till it thickens and resembles khoya.

3.Keep stirring on a high flame till all the liquid evaporates. Add the ghee and mix well.

4.Meanwhile, grease a 200 mm. (8") diameter cake tin and decorate the base with the slivered almonds. Pour the hot milk cake mixture on it and cover with aluminimum foil.

5.Cool to room temperature and then chill. Upturn the cake onto a serving plate.

-: Thank You :-

BESAN BARFI

Ingredients...

[1] 200 gms Bengal Gram

[2] 200 gms Sugar (powder)

[3] 10 gms Ghee

[4] 10 gms Kismis

[5] 1/2 tsp Cardamom powder

Preparation ...

1.Heat the ghee and cook the besan on medium flame till the raw smell disappears.

2.Make sure the colour of the besan does not change. Add the sugar and turn.

3.Remove from fire. Mix in the kismis and cardamom powder.

4.Spread out on an inverted greased plate. When firm cut into squares. Besan ki burfi is ready to be eaten.

-: Thank You :-

DOODH PEDA

Ingredients...

[1] 1/2 kg khoya.

[2] 250 gms ground sugar

[3] 250 gms milk

[4] 2 drops rose essence or a few strands saffron or kesar

[5] 2 tbsp almonds, finely slivered

[6] 2 tbsp pistachios, finely slivered

[7] 1 tsp green cardamoms or elaichi powder

Preparation...

1. Mix the khoya and sugar well, and warm it over a medium fire. Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps. Continue stirring and add more milk, little by little, till all the milk is used up. Lower the heat, if it sticks at the bottom.

2. Add the rose essence or saffron dissolved in milk, and take off the fire. Mix the flavouring and khoya properly.

3. In a plate, mix the finely slivered nuts with the cardamom or elaichi powder. Make small balls of the khoya mixture and press on the nuts for decoration. You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.

-: Thank You :-

CHIKU BARFI

Ingredients...

[1] 6 Chiku

[2] 3 tbsp Milk powder

[3] 3 tbsp Condensed Milk

[4] 2 tbsp Ghee

[5] 2 tbsp Chopped Almonds

[6] Silver foil for Garnishing

Method...

1. Skin the chikus and chop them finely. Cook them on a low flame for a while. Add ghee and cook for other 2 minutes.

2. Add condensed milk and milk powder and cook the mixture for another 5 minutes. Wait until the mixture leaves the side and pour it in a greased plate.

3. Garnish it with almonds and siver foil. Keep it in the refrigerator for an hour. Cut them into diamond shape.

-: Thank You :-

Moong Dal Halwa

Ingredients....

[1] 2 Cups soaked Moong Dal

[2] 1 Cup milk

[3] 2 Cups sugar

[4] 3/4 Cup khoya

[5] 2 Cups ghee

[6] 1/2 Cup mixed dry fruits (Almonds, Cashewnuts, and Raisins)

Method...

• Grind the soaked dal using little water to make a paste.

• Prepare sugar syrup.

• Heat ghee and add moong dal paste to it.

• Stir it properly.

• Add sugar syrup to the moong dal and mix it well.

• Cook it for 5 minutes.

• Now add khoya till it dissolves.

• Adorn it with dry fuits.

• Moong Dal Halwa is ready.

-: Thank You :-

Lapssi

Ingredients...

[1] 1 Cup broken wheat.

[2] 15 Raisins.

[3] 1 tbsp Cardamom powder.

[4] 2-1/2 Cups hot water.

[5] 2 Almonds.

[6] 3/4 Cup sugar.

[7] 3/4 Cup ghee.

Method...

• Soak the raisins in water (1/2 cup) and keep aside.

• Heat ghee in a pan, add the broken wheat. Fry-stir on a high flame till it turns brown. Add warm water and cook on a medium flame till the water has evaporated.

• Pay attention to the tenderness of the wheat; add water if the wheat is not tender enough.

• Once the water has vanished, add the ghee, sugar and 1/2 cup water; Stir.

• Place a tava below the pan and cook on a medium flame for fifteen minutes.

• The Lapsi is considered ready when the ghee starts comes out from the sides of the pan.

• Serve Lapssi garnished with blanched pistachios and almonds.

-: Thank You :-

Gajar Halwa

Ingredients...
[1] 200 grams (about 8 oz.) carrots grated
[2] 1 cup(s)milk
[3] 2 tablespoon(s) condensed milk
[4] 2 tablespoon(s) fresh cream
[5] 4 tablespoons fine sugar
[6] 2 tablespoon(s) ghee (clarified butter)
[7] a little cardamom powder, and chopped nuts (like almonds and raisins).

Method...
1.Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.

2.Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.

3.Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).

Serve hot or cold.

-: Thank You :-

Ghevar

Ingredients...

[1] 3 cups: Plain flour

[2] 1 cup: Solidified ghee

[3] 1/2 cup: Milk

[4] 1/4 tsp: Yellow food colour

[5] 1kg: Ghee for deep frying

[6] 3-4 no: Ice cubes

[7] 4 cups approx: Water

For syrup...

[1] 1 1/2 cups: Sugar

[2] 1 cup: Water

Method...

1.Prepare sugar syrup of thin consistency.

2.Take solidified ghee in a large wide bowl. Taking one ice cube at a time rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.

3.Add milk, flour and 1 cup water. Mix to make smooth batter.

4.Dissolve colour in some water and add to batter.

5.Add more water as required to make the batter of thin consistency. (it should run off easily when pour from spoon).

6.Take an aluminum or steel cylindrical container with diameter 5-6" and height at least 12". Fill half the container with ghee. Heat.

7.When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous thread like stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain.

8.Keep hot syrup in a wide flat-bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. Alternatively pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

9.Splash a few drops of saffron milk, sprinkle some chopped dry fruit like almond and a few pinches of cardamom powder.

-: Thank You :-

Chiroti

Ingredients...

[1] Chiroti Rava (fine sooji) _ 1 cup

[2] White Flour (Maida) 1 cup

[3] Butter melted - 1/2 stick. (5 tbsp)

[4] Salt -1/4 tsp

[5] Water (to knead the dough)

[6] Powdered Sugar -2 cups

[7] Cloves 1/2 tsp

[8] Cardamoms - 1/2 tsp

[9] Ghee or shortening -2 tbsp

[10] Rice Flour 1 tbsp

[11] Oil to deep fry

Method...

1. Knead the dough by using the first 5 ingredients, like a soft chapati dough. Leave it to raise for 2 hours.

2. Add cloves & cardamom's powders to powdered sugar, mix them , keep aside.

3. Melt the ghee, add the rice flour to it, make a paste, keep aside.

4. Now, make lemon sized balls out of the chiroti dough. Press all of them into thin leaves.(like chapati)

5. Take 3-4 leaves at a time, spread them all with rice flour paste, keep them one on the other together. Press a little and role them into a cylindrical shape. Cut that into 1" pieces, leave aside. 6 .Likewise use all the leaves 3 or 4 at a time, paste them, role them, and cut them into 1" pieces.

7. Now heat the oil in a pan, press the pieces into puries, and deep fry them till light brown one by one. When it is done sprinkle the sugar powder over the fried puris (on both sides immediately).

8. Now it is ready to eat with (or without) Kesar milk!

Kesar Milk: Heat the milk, add sugar (for sweetness) and powdered kesar, mix it.

Variation: You can dip the fried puris in thick sugar syrup also instead of sprinkling the sugar powder.

-: Thank You :-

KESAR PHIRNI

Ingredients...

[1] Milk 500 ml

[2] Sugar 50 gms

[3] Rice flour 75 gms

[4] Saffron a few strands

[5] Cardamom green, 8 nos

[6] Pistachio 25 gms

[7] Almonds 25 gms

Method ...

# Boil the milk so that it reduces to half its quantity.

# Add the rice flour to this and mix well so that no lumps are formed.

# Add the sugar and cook for sometime so that the sugar dissolves.

# Dissolve the saffron in warm milk and add this to the above mixture.

# Pour the phirni in earthen bowls and garnish with pistachios and almonds.

# Allow it to cool and set in the refrigerator and serve cold.

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Rassogolla

Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again. Rasgulla is the most healthy dish from the Indian desserts as it free from Now we will guide you through the process to prepare this Bengali special by your own.

Ingredients...

[1] 1 litre: Milk

[2] 300 gm: Sugar

[3] 05 ml: Lemon juice

[4] 3 drops: Rose essence

[5] 1 litre: Water

Method...

# For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

# Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.

# Hold under running water or dip in a bowl of cold water for 1 minute.

# Squeeze out the excess water.

# Knead till very smooth. Make balls of desired size.

# Now place the cheese balls in boiling syrup and cook for 15 minutes.

# Switch off the flame and let the dumplings stand in the liquid until cool.

# Chill for a minimum of 2 hours.

# Mix in the essence before serving.

-: Thank You :-

Doodhi Halva (White Gourd Halva)

Ingredients...

[1] 1 kg: Fresh, seedless white gourd (preferably the thin,long variety)

[2] 4 bottles/ 1/4 kg: Milk or Khoya

[3] 2 cups: Sugar

[4] 8 pieces: Cardamoms (powdered)

[5] 5 drops: Rose Essence

[6] 6 piece: Almonds (sliced)

[7] 3 tsp: Ghee

[8] Silver Paper (optional)

Method...

Peel and grate white gourd.

2ress gently to squeeze out all the water

Put it in a kadai together with the ghee, on a high flame.

Stir, add milk, and keep stirring. (If khoya is used, powder it and add it to the white gourd.) Stir till it thickens.

Then add sugar and stir for another 15 minutes. Remove from fire.

After 5 minutes, stir in the cardamom powder and rose essence. Rub a little ghee on a serving dish and pour in the halva.

Decorate with almonds and silver paper.

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Shrikhand

Shrikhand is popular Gujarati dessert prepared on the occasions and festivals. Shrikhand owes its origin from Gujarat but it is equally popular in all over western India. Shrikhand is popular as Janmashtami recipe. Enjoy the chilled Shrikhand today and try it by your own.

Ingredients...

[1] 1 ½ cup: Dahi

[2] ¼ cup: Sugar-powdered

[3] ½ tsp: Elaichi powder

Method...

1. Place dahi in a strainer lined with a thin cloth and leave to drain the extra water. Takes about 1 hour, depending on the richness of the dahi.

2. Transfer the strained dahi into a mixing bowl and add sugar and half the elaichi. Mix well, till smooth.

3. Transfer on to a serving bowl and garnish with the rest of the elaichi powder.

4. Leave to set in the refrigerator, chilling for at least 2 hours and serve.

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Basudi

Ingredients...

[1] 2 litres Milk.

[2] 2 tblsp Lemon Juice.

[3] 1 cup Sugar.

[4] 8 crushed Cardamoms.

[5] 5 chopped Almond. (Badam)

[6] 10 roughly chopped Charioli nuts.

Method..

1. Boil the milk in a kadai.

2. Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.

3. The lemon juice to the milk and stir the mixture so that it becomes granular in consistency.

4. Return to a medium flame.

5.Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.

6. Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.

Serve hot or cold.

-: Thank you :-

Pooran Poli

Ingredients...

[1] 250 gm: Bengal gram

[2] 250 gm: Maida

[3] 250 gm: Jaggery

[4] 5-6 no: Cardamoms, powdered

[5] ½ cup: Clarified butter (ghee)

[6] 3 tsp: Oil

[7] Salt to taste

[8] ½ cup: Water

Method...

1. Soak grams at night. Wash well the next day and boil.

2. Drain all water and mix jaggery. Keep on slow fire for 5-6 minutes to allow all water to evaporate. Mix cardamom powder to the dry mixture.

3. Keep aside and cool. Once cooled, grind the mixture to a fine paste.

4. Prepare a soft dough of maida, salt, water and oil.

5. Now with the hands prepare a small roti with the dough. Wrap the roti around a small ball of pooran. Flatten with hands and using a rolling pin,

shape into a general roti.

6. Put the roti on the pan and cook like any other roti.

7. Serve with tea or bhaji.

-: Thank You :-

DATE BALLS

Ingredients...

[1] 1 c. chopped dates

[2] 1 c. pecans

[3] 1 c. flaked coconut

[4] 1 c. sugar

[5] 2 beaten eggs

[6] 1 tsp. vanilla

[7] 1/2 tsp. almond extract

Method....

Mix well and bake in 2-quart baking dish at 350 degrees for 30 minutes. Remove from oven and stir well. Make into 1-inch balls and roll in powdered sugar.

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