RAWA IDLI

For the batter 1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
Other ingredients ¾ teaspoon unflavoured fruit salt
oil for greasing
For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
Method
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar. Tips Handy tips : Fruit salt contains sodium so the salt has to added accordingly. After adding fruit salt you have to make the idlis immediately as the fruit salt will loose its effect very soon.

MASALA BAINGAN

Ingredients
Long brinjals (baingan) 4
Cumin seeds 1 teaspoon
Black peppercorns 10-12
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Salt to taste
Turmeric powder ¼ teaspoon
Tamarind pulp 1 tablespoon
Semolina 1 cupOil
Method
1.Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
2.Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
3.Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste.
4.Add the paste to the brinjals and mix well. Heat oil in a pan.
5.Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and fry till golden and crisp.
6.Drain and place them on an absorbent paper. Serve hot.

DAL ADAI

Ingredients
urad dal 1/2 cup
Chana Dal 1/2 cup
Moong Dal 1/2 cup
Rice long grain/basmati 1 cup
chillies green/red 3. 5 if you like it hot
ginger root 1/2" piece
jeera (cuminseeds) 2 teaspoon
Salt 3 tsp.
vegetable shortening or oil
curry leaves 12 (cut into small pieces)
1.Soak dals and rice for 2 hrs. Grind them otgether with chillies, jeera and ginger in a blender. 2.Add the salt and curry leaves.On a flat tava/frying pan on medium heat pour 1 tespoon of shortening or oil when it is heated, add the batter and spread it like dosa.3.When it turns golden with red hue, turn it and cook the other side.Serve hot with choice if chutney.

KHATTA DHOKLA

Ingredients
3 cups rice
1 cup urad dal
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon soda-bi-carb
1/4 teaspoon asafoetida (hing)
1 tablespoon black pepper, coarsely ground
3 tablespoons oil salt to taste
Method
1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney. Tips You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before stesaming.

GINGER DATE BALLS

Ingredients
1/2 lb almonds, finely chopped,toasted and divide in 1/2
1 cup dates, pitted, chopped
1 cup raisins
1 ounce candied ginger, chopped
1/4 cup honey
Directions
1.Place one half of the almonds and the remaining ingredients in a food processor and pulse until blended.
2Roll into balls and then coat in the remaining almonds.
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LIME DRINK

Ingredients
Lemons 4
Green chilli 1
Sea salt to taste
Black salt to taste
Fresh mint leaves 10-12
Powdered sugar 2 tablespoons
Ice cubes as required
Fresh mint sprigs 4
Soda as required
Method
2.Quarter three lemons and halve the remaining one. Squeeze the juice from the lemon halves into a stainless steel glass.
2.Put the lemon pieces in it. Add green chilli, sea salt, black salt, mint leaves and crush with a wooden stick.
3.Add powdered sugar, half a cup of water and mix. Add ice cubes and shake to mix well.
4.Put a mint sprig in a serving glass, add ice cubes and strain the mixture through a strainer into the glass. Top it up with soda and mix. Serve immediately.

THALIPEETH

Ingredients
3 tablespoons Bengal gram flour (besan)
3 tablespoons millet flour (jowar)
3 tablespoons wheat flour (gehun ka atta)
1 small onion, chopped
1 tomato, chopped
2 tablespoons chopped coriander
2 green chillies, finely chopped
salt to taste
Other ingredients
oil for cooking
home-made white butter to serve
Method
1. Mix together all the ingredients in a bowl and add enough water to make a thick batter.
2. Heat and grease a non-stick tava.
3. Spread a layer of the batter to form a pancake of 4 mm. thickness.
4. Cook on both sides till golden brown, using a little oil.
5. Repeat to make 3 more thalipeeth.
6. Serve hot with a dollop of home-made white butter.

CHINESE RICE

Ingredients
1 cup long grained rice
2 tablespoons oil
1 teaspoon salt
Method
1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.

RICE PANCAKE

Ingredients
2 cups cooked rice
1/3 cup grated carrot
1/3 cup chopped spring onion
1/3 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup Bengal gram flour (besan)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
2 green chillies, finely chopped
2 tablespoons curds
2 tablespoons chopped coriander
salt to taste
Other ingredients
oil to cook
Method
1. Combine the ingredients except the oil in a bowl.
2. Add enough water to make a sofr dough.
3. Divide the dough into 10 to 12 equal portions.
4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4") diameter circle.
5. Lift the cloth and upturn the pancake on to a non-stick tava.
6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 10 to 12 pancakes.
7. Serve hot with green chutney.

COOKIES

Ingredients
125 g butter
60 g icing sugar
60 g cornflour
125 g plain flour
1 pinch salt
Directions
1.Soften butter.
2.Place in a mixing bowl with the rest of the ingredients and knead well.
3.Roll tablespoon fulls of dough into balls, and flatten slightly on a lined biscuit tray.
4.Bake at 180C for 15 minutes, or until a light golden brown.
5.Be careful not to let them burn, they should only change colour slightly!

GATE AND WALNUT LADDOO

DATE AND WALNUT LADDOO
Ingredients
Dates, chopped 200 grams
Walnuts, toasted and crushed ½ cup
Apple juice 1 cup
Pear, grilled and chopped 1
Cinnamon 2 inch stick
Sponge cake crumbs ½ cup
Cocoa powder as required
Method
1.Heat apple juice in a pan, add dates and cook. Add pear and mix.
2.Add the cinnamon stick. Mix and cook till the pear and dates and soft and the mixture is a little dry.
3.Remove the cinnamon stick and transfer the mixture into a bowl. Add walnuts and mix.
4.Add sponge cake crumbs and mix well. Let the mixture cool in the refrigerator.
5.Shape into laddoos, roll in cocoa powder and serve.
This recipe is by Sanjeeve Kapoor

POTATO CHIPS

Ingredients
Potatoes, peeled 5 large oval shaped (non starchy-waxy)
Oil to deep fry
Salt to taste
Red chilli powder 1 teaspoon
Method
1.Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.
2.You can make plain slices or latticed slices by using the proper blades.
3.Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.
4.Heat sufficient oil in a kadai. When the oil is very hot gently slide in a few slices and deep fry. 5.Mix salt in a little water. When the potatoes are almost done sprinkle a little salt water carefully and stir.
6.Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed. 7.You can sprinkle a little red chilli powder if you wish.
8.Serve immediately or cool and store in an airtight container.

MOONG DAL KHANDAVI

Ingredients
1/2 cup yellow moong dal (split yellow gram) flour1/2 cup curds1 teaspoon ginger-green chilli pastea pinch turmeric (haldi) powder1/4 teaspoon asafoetida (hing)salt to taste
Other ingredients
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds1 teaspoon sesame (til ) seeds1/4 teaspoon asafoetida (hing)1 tablespoon oil
For the garnish
2 tablespoons coriander
Method
1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and mix very well. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously.
2. Spread the mixture thinly on the back of three nos. 200 mm. (8") diameter thalis using a flat katori or a palette knife. Allow to cool for five minutes.
3. Smear the khandvi evenly with oil.
4. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
How to proceed
1. For the tempering, heat the oil in a pan and add the mustard seeds.
2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
3. Serve garnished with the coriander.

BESAN CHILA WITH SPROUT FILLINGS

Ingredients
Gram flour (besan) 1½ cups
Moong sprouts, blanched 1 cup
Salt to taste
Chaat masala 1 teaspoon
Red chilli powder 1 teaspoon
Carom seeds (ajwain) ¼ teaspoon
Turmeric powder ¼ teaspoon
Green chillies, chopped 5
Fresh coriander leaves, chopped 2 tablespoons
Onion, chopped 1 medium
Yogurt 3 tablespoons
Tomatoes, seeded and chopped 2 medium
Lemon juice 1 teaspoon
Oil to shallow fry
Method
1.Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter.
2.Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
3.Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too.
4.Place the stuffing on one side. Fold the other side over the filling.
5.Transfer into a serving plate and serve hot.

FUDGE FINGERS

For the fudge
200 grams (7 oz.) powdered sweet biscuits
100 grams (3 1/2 oz.) butter
100 grams (3 1/2 oz.) sugar
2 tablespoons milk
2 level tablespoons cocoa
1/2 teaspoon vanilla essence
4 tablespoons chopped walnuts
a pinch salt
For the chocolate icing
1 1/2 teacups icing sugar
3 teaspoons cocoa
2 tablespoons (approx.) hot water
For decoration desiccated coconut
For the fudge
1. Mix the butter, sugar, milk, cocoa and salt. Heat on a slow flame until it becomes a liquid. Remove from the heat.
2. Add the vanilla essence and walnuts and mix.
3. Pour this mixture over the biscuits. Mix thoroughly.
4. Press the mixture evenly on a Swiss roll tray. Put to set in the refrigerator. This will require about 30 minutes.
For the chocolate icing
1. Mix the sugar , cocoa and hot water. If you like, add a little extra water.
How to proceed
1. Spread the icing evenly over the fudge.
2. Sprinkle the coconut on top and once again put to set in the refrigerator for about 30 minutes.
3. Cut into pieces and serve.

DATE AND WALNUT LADDOO

Ingredients
Dates, chopped 200 grams
Walnuts, toasted and crushed ½ cup
Apple juice 1 cup
Pear, grilled and chopped 1
Cinnamon 2 inch stick
Sponge cake crumbs ½ cup
Cocoa powder as required
Method
1.Heat apple juice in a pan, add dates and cook. Add pear and mix. Add the cinnamon stick.
2.Mix and cook till the pear and dates and soft and the mixture is a little dry.
3.Remove the cinnamon stick and transfer the mixture into a bowl. Add walnuts and mix.
4.Add sponge cake crumbs and mix well. Let the mixture cool in the refrigerator.
5.Shape into laddoos, roll in cocoa powder and serve.

PALAK PANEER

Ingredients
8 bunch of palak
5 tomattoes
1 big onion
3-4 flakes of garlic
1/2 teaspoon kasoori methi
a pinch haldi
1/2teaspoon of sugar
little oil
paneer 75 grams(grated)
salt to taste
red chilli 1 teaspoon
1 teaspoon garam masala
Method
1.Boil palak in little water,let it cool.Drain the palak but save the water.
2.Cut tomatto,onion,garlic big pieces grind them in grinder.
3.Grind palak in grinder.
4.Take oil in a pan when it is hot add hing ,tomatto onion puree.Add garam masala ,sugar,kasoori methi,haldi red chilli powder and palak puree.
5.Add grated paneer ,let it cook for 3-4 minutes.Remove from gas and serve hot with naan or tandoori roti or parathas.
This vegetable recipes is given to me by my sister in law.Before serving taste it and you can add more masala and seasonings as per your taste.It tastes yummy.

GENERAL

I AM GOING ON A VACATION AND WILL RETURN AFTER DIWALI.SO WISH YOU ALL HAPPY DIWALI AND NEW YEAR IN ADVANCE.MY MAIL ID IS rashis_552003@yahoo.com

STRAWBERRY GRANITA

Ingredients
strawberry crush 1 cup
orange juice 1 cup
lemon juice 2 tablespoons
crushed ice
5 cups strawberries, sliced
4 fresh mint sprigs A few sprigs
METHOD
1. Blend strawberry crush, orange juice, lemon juice and crushed ice well.
2. Pour into individual glasses and serve decorated with strawberry slices and mint sprigs.
Note: You can add chopped strawberries to the mixture and freeze.

SHREE KHAND

Ingredients:
1/2 cup hung yogurt
1 tbsp sugar
few strands of saffron
1/2 tsp cardamom powder
1/2 tsp chopped almonds
1/2 tsp chopped sunflower seeds (chironji)Optional
Fresh fruits can be added instead of dry fruits
Method:
1.Take a bowl and beat yogurt with sugar. Add saffron and beat some more.
2.Now add cardamom powder, almonds, sunflower seeds and serve.
Tip:You can beat it with beater or even in mixer but you have to check the time when using mixer.Use of mixer or beater will give you a fuss free recipe.
Traditionally hung curd and sugar were mixed with the help of palm in a wide thali.Or hung curd and sugar to be passed through a seive(it is time consuming and messy).

RAS MADHURI

RASMADHURI
Ingredients
8 rasgulla logs
Other ingredients
1 recipe sandesh
5 strands saffron, soaked in 1 tablespoon milk
1/2 tablespoon chopped almonds
1/2 tablespoon chopped pistachios
1/4 teaspoon cardamom (elaichi) powder
3 tablespoons milk
2 fresh banana leaves
For the garnish
1 tablespoon pistachio slivers
2 drops saffron food colour
Method
1. Make 8 banana leaf boxes. Keep aside.
2. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
3. Divide the sandesh into 2 equal parts.
4. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
5. To the other sandesh portion, add the milk and mix well to make a smooth mixture.
6. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
7. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.
8. Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
9. Serve chilled.

ANJEER SHAKE

Ingredients
2 glass whole milk4 figs(anjeer)
4 tsp sugar
2 tsp broken cashews
2 tsp broken almonds
6-7 ice cubes
Directions
1.Soak figs in a cup of milk for 3-4 hours or can overnight.Now blend it in blender by adding milk & sugar.
2.Finally add ice cubes, half of cashews & almonds & again blend it until quite foamy.Pour in a glasses, garnish with remaining cashews & almonds

PURI

Ingredients
3-4 sweet potatoes
2 cup wheat flour
1 cup milk
1 tsp sugar
pinch of salt
ghee
Directions
1.Pressure cook sweet potatoes, remove skin & smash them.
2.Add flour, sugar, salt in smashed potato & with the help of milk make a thick dough of it.Divide dough in a 8-10 balls & make chapati of it (while rolling, make a hole at a center of chapati it will help to cook chapati well )
3.On hot griddle roast chapatis with the help of ghee.The way one does for puran puri.
This is a variation of puran puri.

LILWA KA HALWA

Ingredients
1 cup green chana (boiled)
1/4 cup khoya
10-12 almonds
10-12 cashewnuts
3 tbsp ghee
2 cups milk
1/4 cup sugar
1/4 tbsp green cardamom powder
Directions
1.Boil chana and keep aside for cooling.
2.Then grind itHeat ghee in pan and add ground chana and cook for 10mints.
3.Add milk and wait till it becomes thick, than add add sugar and keep at flame till 2 mints.
4.Add khoya, almonds, cashew nuts, and cardamom powder Serve.

KHAJUR KI KHEER

Ingredients
1/2 cup poppy seeds
1/2 cup seedless dates
1/2 liter milk
2 tsp ghee
5-6 tsp sugar
1 tsp cardamom powder
chopped almond and cashew for garnishing
Directions
1.Soak the poppy seeds in 1 cup milk for 2-3 hours.Then grind it in grinder and make a smooth paste.
2.Then make a paste of dates by grinding it.Take a bowl and allow to heat it,add ghee in this.
3.Then add poppy seed paste and dates paste in this,fry them on medium flame for 5 min.
4.Now add milk in this mixture and add sugar.Allow to boil up to it become a thick.
5.Now add cardamom powder and remove from flame.Garnish with cashew and almond, and serve it.

RAJGIRA CHIKKI

Ingredients:
250 gm ramdana / rajgira / cholai
750 gm jaggery
3 1/2 cups water
A greased surface to set the chikki
Method:
1.Heat a pan to very hot and add the rajgira. It will start popping up almost immediately. When popped up, remove from pan and keep aside.
2.Place jaggery and water in a pan, and dissolve jaggery over low heat. When dissolved increase the heat and bring to a boil and cook over high heat till a 2-3 thread consistency is reached.
3.Mix in the rajgira into the mixture.
4.Transfer at once onto the greased surface, pat to level and leave to set.

BADAM KA HALWA

Ingredients
1 cup almonds
½ poppy seeds
2 cup sugar
1 cup ghee
2 tsp cardamom powder
2 cup milk
2 tsp Broken cashew
Directions
1.Sock almonds & poppy seeds separately in milk for 3-4 hours.Grind them separately with milk in which they socked.
2.Heat a pan with ghee, add both the mixtures in it & fry them on medium heat for 20
min.
3.Now add milk & then sugar & fry it again for 5-7 min.Now add cardamom powder & cashew & remove it from fire.serve it hot.

BESAN LADDOO

Ingredients:
200 gm ghee
350 gm besan (gram flour)
175 gm castor sugar
1 tsp cardamom powder
2 tbsp dried fruit
1/4 tsp saffron strands soaked in 1 tbsp water

Method:
1.Heat ghee in a large pan. Add besan and cook on a slow flame, stirring continuously.
2.Remove the pan from the flame when the ghee separates and the besan colors. Cool.
Stir in sugar, spice, dried fruit and saffron.
3.Prepare even sized ladoos and serve decorated with extra dried fruit and silver leaf.

CHOCOLATE ICE CREAM

CHOCOLATE ICE-CREAM
Ingredients
3 litres milk
6 teaspoons cocoa
4 teaspoons chocolate powder
3 teaspoons vanilla essence
225 grams fresh cream
6 level teaspoons custard powder
2 teacups sugar ( aprox.)
50 grams cooking chocolate ( optional)
Method
1. Mix the cocoa, chocolate powder and custard powder in 1 teacup of cold milk.
2. Put the rest of the milk to boil with the sugar. When it starts boiling, add the chocolate mixture gradually. Go on cooking and stirring for 4 minutes.
3.Cool the mixture.
4. Add the fresh cream and vanilla essence.
5.If desired, add the cooking chocolate cut into small pieces to the mixture.
6. Prepare the ice-cream in an ice-cream churner.
TipsFor recipes which require use of an ice-cream churner, either a hand or an electric churner can be used. The churning incorporates air and gives a light texture. Churned ice-creams can be prepared ahead and stored in the refrigerator in a plastic box or in a vessel covered on top with polyethylene. In this way, the formation of ice crystals is avoided.

MOONG DAL HALWA

Ingredients
1cup. Moong (yellow dal) dal
1cup Sugar
1/2 cup Milk
2 cups Water
8 nos. Almonds
4 nos. Cardamoms
1/2 tsp. Saffron
3/4 cup Mawa/khoya
1 cup ghee (clarified butter)
Method
1.Wash and soak the dal overnight. Grind coarsely, using very little water.
2.Prepare a one string sugar syrup with sugar and water.
3.Soak saffron in hot milk. Crumble mawa into fine granules.
4.Blanch almonds, Cool and peel them and cut finely.
5.Heat Ghee(clarified butter) in a kadhai and add ground dal and fry till golden brown on a low heat and keep stirring .
6.Add the sugar syrup and saffron milk. Mix well and cook till halwa is of dropping consistency. Add mawa and cook till it dissolves.
7.Serve hot, garnished with crushed cardamoms and and sliced almonds.

DATES AND ANJEER KARANJI

Ingredients
For outer layer
Refined flour (maida) 1 cup
Semolina (rawa) 2 tablespoons
Ghee 2 tablespoons
Milk ¼ cup
For stuffing
Seedless dates, chopped ¾ cup
Dried figs, (anjeer), chopped ¾ cup
Cashewnuts, crushed 15-20
Pistachios, crushed 15-20
Green cardamom powder 1 teaspoon
Roasted poppy seeds (khus khus) 1 tablespoon
Milk 2 tablespoons
Ghee, melted 2 tablespoons
Method
1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again. Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes. Cool, store in an airtight container.

KAJU KATLI

Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C. Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver warq and cut into diamond shapes. Store in an airtight container.

BESAN LADDOO

Besan Ladoo
Ingredients:
200 gm ghee
350 gm besan (gram flour)
175 gm castor sugar
1 tsp cardamom powder
2 tbsp dried fruit
1/4 tsp saffron strands soaked in 1 tbsp water

Method:
1.Heat ghee in a large pan. Add besan and cook on a slow flame, stirring continuously.

2.Remove the pan from the flame when the ghee separates and the besan colors. Cool.
Stir in sugar, spice, dried fruit and saffron.

3.Prepare even sized ladoos and serve decorated with extra dried fruit and silver leaf.
This is a traditional Indian sweet.

CHURMA LADDU

Ingredients
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus
Method
1. Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2. Divide the dough into 8 equal portions.
3. Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
4. Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5. Drain on absorbent paper and allow them to cool.
6. Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7. Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
8. Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9. Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10. Allow the mixture to cool slightly.
11. Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
12. Store the laddus in an air-tight container.

KAJU BARFI

Ingredients

2 cups cashewnuts soaked in water for 2 hours

1 cup powdered sugar

1 tbsp. Ghee

1/2 tsp. cardamom powder

Silver Varak (silver leaf) for decoration

Method

1.Drain and blend the cashewnuts to a fine paste. Use as little water as possible when blending.

2.In a heavy saucepan put sugar and paste. Cook on a medium heat.

3.Keep on stirring continuously till a soft lump is formed.

4.Add Ghee(clarified butter) and cardamom powder and mix well. Spread on a clean greased work surface.

5.Roll lightly with a rolling pin, to a desired thickness.

6.Apply the silver varak. Cool and cut into diamond shaped burfis.

This sweet is generally made during diwali period.Do not make in an aluminium or iron kadai,It will turn dark in colour.Make in non stick pan for brighter colour.

FRUIT AND CHOCOLATE GATEAU

Ingredients

1 recipe chocolate cake

For the Chantilly cream

1 1/4 cups (250 grams) fresh cream
4 tablespoons powdered sugar
1 teaspoon vanilla essence

To be mixed into a soaking syrup

2 tablespoons sugar
2 tablespoons fruit juice
1/2 cup water

For the filling

1 1/2 cups seasonal fruits (apples, melon scoops, cherries, kiwis, strawberries,
peaches, mangoes etc.)

For the garnish

dark chocolate curls

For the Chantilly cream

1. Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till
soft peaks form.

2. Keep refrigerated till required.

How to proceed

1. Slice the chocolate cake horizontally into 3 equal parts.

2. Soak the bottom layer of the chocolate cake with the soaking syrup.

3. Spread 1/3 of the Chantilly cream on the soaked layer of the cake.

4. Place 1/2 cup of fruit on top and sandwich with the second layer of chocolate cake.

5. Soak with the soaking syrup and spread 1/3 of the Chantilly cream on the soaked
layer of the cake.

6. Top with 1/2 cup of the fruit and sandwich with third layer of the chocolate cake.

7. Soak with the remaining soaking syurp and spread the remaining Chantilly cream on top.

8. Garnish with the remaining fruit and chocolate curls and refrigerate.

9. Serve chilled.

KULFI

Ingredients

Milk 6 cups
Mawa 1½ cup
Cream 1 cup
Cornflour 8 tablespoons
Castor sugar 1¾ cup
Keora essence a few drops
Almonds & pistachios a little
Cardamoms 4, powdered


Method

1.Dissolve the cornflour in the milk to from a paste.

2. Boil the rest of the milk and add the cornflour paste and cook till the mixture thickens.

3. Remove from fire and add the powdered cardamoms, almonds and pistachios and cool.

4. Cool it in the fridge for 8 hours to set after pouring the mixture in kulfi moulds.

PEACH JAM

Ingredients
4 cups peaches, roughly chopped
1½-2 cups sugar
2 cloves
25 mm. (1") stick cinnamon
juice of ½ lemon
Method
1. Mix together the peaches, sugar, cloves and cinnamon along with 1 tablespoon water in a non-stick or a heavy bottomed pan.
2. Allow the peaches to simmer in their own liquid, over a slow flame for about 20-25 minutes till the mixture thickens (this preserve will thicken without any additives ).
3. Add the lemon juice and mix well.
4. Cool and store refrigerated in an air-tight container.
This lasts for a month.When peach is in season you can make jam and if you want it to last till next season you should add preservative to it.

BLACK BEAUTY

Ingredients
4cups mild black tea
1cup chopped apple
1tsp fresh grated ginger
1/2tspcinnamon powder
1/2tsp clove powder
sugar to taste
2-3 tsp honey
1cup black grape juice
1tsp vimto syrup (optional)
2tsp lemon juice
basi sprigs for garnishing
METHOD
1)Boil black tea, apples, clove and cinnamon powder for 10mins.
2)When cool, add lemon juice, honey, black grape juice and vimto syrup.
3)Chill and serve with ice cubes. garnish with basil sprigs.

DATES AND ANJEER KARANJI

Ingredients
For outer layer
Refined flour (maida) 1 cupSemolina (rawa) 2 tablespoons
Ghee 2 tablespoons
Milk ¼ cup
For stuffing
Seedless dates, chopped ¾ cup
Dried figs, (anjeer), chopped ¾ cup
Cashewnuts, crushed 15-20
Pistachios, crushed 15-20
Green cardamom powder 1 teaspoon
Roasted poppy seeds (khus khus) 1 tablespoon
Milk 2 tablespoons
Ghee, melted 2 tablespoons
Method
1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal
portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder,
roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a
little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again. Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five
minutes. Cool, store in an airtight container.

SIZZLING BROWNIES

For the brownies
1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup powdered sugar
½ teaspoon soda bi-carb
½ teaspoon baking powder
6 tablespoons curds
5 tablespoons milk
5 tablespoons melted butter
½ cup chopped walnuts
½ teaspoon vanilla essence
To be mixed together for the marinated fruits
1½ cups mixed fruits (strawberries, grapes, cherries etc.)
1 tablespoon rum
1 teaspoon castor sugar
½ teaspoon lemon juice (optional)
½ teaspoon lemon rind
For the marbled chocolate sauce
1½ cups grated dark chocolate
½ cup cream
Other ingredients
2 scoops of vanilla ice-cream
For the brownies
1. Pre-heat the oven to 180 C (350 F).
2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 50 mm. x 50 mm. (2" x 2") pieces. Keep aside.
For the marbled chocolate sauce
1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed
1. Lightly heat 2 sizzler plates till they are hot(but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
4. Place half the brownies and then the marinated fruits on the sides. (Reheat the brownies if cold).
5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
6. Repeat with the remaining ingredients to make another sizzler.
7. Serve immediately.
Though it is a lenghty recipe it is worth trying.

CHOCOLATE MILK SHAKE

Method
1.you can make mlik shake with chocolate.
2.Take any chocolate like 5star or dairy milk etc.
3. Melt chocolate in a low flame. add milk and sugar according to ur taste.
4. Mix the milk shake in the mixer,and put the milk shake in the fridge.

KAJU KATLI

KAJU KATLI
Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C.
Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and
keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver
warq and cut into diamond shapes. Store in an airtight container.

FRUIT CANDY

Ingredients
Mangoes, 1 cm cubes 2
Fresh cherries, stoned 10-15
Orange juice 2 cups
Sugar ½ cup
Mango pulp 1 cup
Lemon juice 2 tablespoons
METHOD
1. Take orange juice in a pan, add sugar and cook till sugar is dissolved.
2. Take mango pulp in a bowl. Add the orange juice and lemon juice.
3. Add mango cubes and cherries and mix.
4. Pour the mixture into the candy moulds and place them in the deep freezer to set overnight. 5. De-mould and serve immediately.

KESAR RASMALAI

For the rasgulla discs
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the saffron flavoured milk
1 litre full fat milk
1/4 cup sugar
a few saffron strands, dissolved in milk
1/4 teaspoon cardamom (elaichi) powder
Other ingredients
2 teaspoons plain flour (maida)
For the garnish
2 tablespoons slivered pistachios
For the rasgulla discs
1.Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
2.Dust back of a flat plate lightly with flour and place the chenna discs on it.
For the sugar syrup
1.Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
3.After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4.Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5.Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6.Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
For the saffron flavoured milk
1.Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2.Remove from the fire.
For the rasgulla discs
1.Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2.Heat sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4.When the flour solution is added,a frothy layer is formed on the surface of the syrup.
5.If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.After this, keep on sprinkling water (mini 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7.Cook for about 15 minutes,continuously sprinkling water to enable the froth to form.
8.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9.Remove from the fire.
10.Transfer rasgullas to a bowl with 2 ladles of sugar syrup and 1 cup of water.
11.Cool and chill for approximately 3 to 4 hours.
How to proceed
1.Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2.Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3.Chill for at least 2 hours.
Serve garnished with slivered pistachios.
VARIATION1.MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2.ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe. Also use “Quick Rabdi” instead of the saffron flavoured milk.

WINTER DELIGHT

Ingredients
2 cups orange juice.
6 cups pineapple juice.
8 cloves.
A cinnamon stick.
4 tablespoons honey.
1.Heat the orange juice, pineapple juice, honey, cloves and cinnamon stick in a pan.
2.Give it one boil and then let it simmer for 20 minutes. Strain out the cinnamon and cloves. 3.Serve hot steaming mugs of this unique concoction.

SANDESH

Ingredients
500 grams paneer
4 to 5 tablespoons powdered sugar
1 teaspoon orange juice
2 drops orange essence (optional)
2 drops orange colour (optional)
For decoration segments of 2 oranges
4 almonds, blanched and sliced
4 pistachios, blanched and sliced
Method
1. Knead paneer thoroughly with sugar.Add orange juice, orange essence andorange colour and mix well. Spread half this mixture to form a 125 mm.square on a plate or dish. Arrange half the orange segments on top.
2. Cover with the remaining paneer mixture, spreading it evenly on top chill. Tips Decorate with the remaining orange segments, almonds and pistachios.

MARIE FUDGE

Ingredients
1 packet marie biscuit
desicated coconut 200 grms
4 table spoon cocoa powder
3/4 tin milkmaid
Method
1. Break biscuits in to medium sized pieces.
2. Add desicated coconut,cocoa powder.
3.Add milkmaid little mix well add again milkmaid little.Quantity of milkmaid will depend upon how much sweet you can afford to eat.
4.The mixture will be bind because of milkmaid.Make rolls out of the mixture.
5.Keep those rolls in freezer for 1/2 an hour to set.Once it sets cut slices of the rolls and keep in the fridge(not freezer).
6.This lasts for about 7-8 days.
This recipe is specially for Zankar.This fudge lasts for 7-8 days but it does not remain for so long ,before that it gets over.Quick and easy recipe but watch your calories.Nice to make for diwali or any festival.

MODAK

Ingredients
1 cup rice flour
1 cup water
1 teaspoon oil
oil for greasing
a pinch of salt
For the filling
1 cup grated jaggery (gur)
1 cup greated fresh coconut
½ teaspoon cardamom (elaichi) powder
1½ tablespoons ghee
Method
1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and
the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the
flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is
not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½"
in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough
a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the
water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7
minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

WINTER DELIGHT

2 cups orange juice.
6 cups pineapple juice.
8 cloves.
A cinnamon stick.
4 tablespoons honey.
Method
1.Heat the orange juice, pineapple juice, honey, cloves and cinnamon stick in a pan.
2.Give it one boil and then let it simmer for 20 minutes. Strain out the cinnamon and cloves and serve hot steaming mugs of this unique concoction.
Serve instesd of dessert in winter.Guests would love it.

MELON TANGO

Ingredients
2 cups muskmelon (kharbooja), cubed
juice of 2 oranges
2 cups tender coconut water
2 teaspoons sugar
a pinch black salt (sanchal)
For the garnish
A few mint leaves
Method
1. Blend the melon in a liquidiser. Strain it.
2. Combine all the ingredients and mix well.
3. Serve chilled, poured into glasses and garnished with mint leaves.
This is a good appetizer.Good in summers to beat the heat.

SANDESH ORANGE

Ingredients
500 grams paneer
4 to 5 tablespoons powdered sugar
1 teaspoon orange juice
2 drops orange essence (optional)
2 drops orange colour (optional)
For decoration segments of 2 oranges
4 almonds, blanched and sliced
4 pistachios, blanched and sliced
Method
1. Knead paneer thoroughly with sugar.Add orange juice, orange essence andorange colour and mix well. Spread half this mixture to form a 125 mm.square on a plate or dish. Arrange half the orange segments on top.
2. Cover with the remaining paneer mixture, spreading it evenly on top chill. Tips Decorate with the remaining orange segments, almonds and pistachios.
It is very low fat sweet.

MYSORE PAAK

Ingredients
1/3 cup (50 grams) Bengal gram flour (besan)
1/3 cup (50 grams) plain flour (maida)
1/2 cup melted ghee
3/4 cup (150 grams) sugar
For pouring into the flour mixture
3 cups melted ghee, hot
Method
1. In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
2. In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
3. Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
4. Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture.
5. Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
6. Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.
7. Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
8. Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.
9. Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
10. Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
11. Cut into 12 squares and store in an air-tight container.
Tips
If a colander is used instead of the tray or thali to set the Mysore pak. Keep a bowl under the colander to collect the excess ghee which will drain out automatically. This is an Indian sweet.Requires lot of attention.I remember once I was making a mysore paak it turned out so hard like thor from shrinathji in rajasthan.

GULAB JAMUN KULFI

GULAB JAMUN KULFI
Ingredients
1 litre full fat milk
1/3 cup sugar
¼ teaspoon cardamom (elaichi) powder
a few saffron strands
1 tablespoon arrowroot or cornflour
5 small gulab jamuns, drained and cut into 2
Method
1. In a small bowl, soak the saffron in a little warm milk and keep aside. 2. Dissolve the arrowroot in
2 tablespoons of water and keep aside.
3. Pour milk in a broad non-stick pan n bring it to a boil.Add arrowroot solution n sugar n mix well.
4. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
5. Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab jamun pieces and mix lightly.
6. Pour into kulfi moulds and freeze overnight till it is firm.
7. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork,in centre of the kulfi n pulling it out.

BAKLAVA

Ingredients
4 ready-made frozen samosa pattis
2 tablespoons cornflour dissolved in 1 tablespoon water
For the filling
¼ cup chopped walnuts (akhrot)
¼ cup soaked and chopped figs (anjeer)
¼ cup soaked and chopped apricots
¼ cup chopped dates
A pinch cinnamon (dalchini) powder
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon lemon juice
Other ingredients
Oil for deep-frying
Honey for drizzling
Method 1. Make a thick paste of corn flour and water. Keep aside.
2. Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangles.
3. Mix all the ingredients for the filling together and divide into 6 equal portions.
4. Place the filling on one rectangle taking care to leave the sides clean.
5. Place another piece of samosa patti on top and seal the edges using the corn flour mixture.
6. Repeat with other rectangles to make 5 more baklavas.
7. Deep-fry the baklavas in hot oil until golden colour. Drain on absorbent paper
8. Drizzle with honey and serve hot.

COCONUT BURFI

Ingredients
1 cup fresh coconut, grated
¼ cup milk
3 tablespoons sugar
1 teaspoon cardamom (elaichi) powder
a few drops saffron yellow colour(optional)
2 teaspoons ghee
Method
1. In microwave safe bowl, mix together the ghee and fresh coconut and microwave on HIGH for 2 minutes, stirring once after 1 minute.
2. Add the milk, sugar, cardamom powder and yellow colour and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Remove and spread the mixture onto a greased thali with a 125 mm. (5") diameter and allow it to set for 1 hour.
4.Cut into rectangles and store in an air-tight container.
This recipe is my sister's speciality.She makes it on Rakhi without fail.

DHUDHI KHEER

Ingredients
1 cup bottle gourd (doodhi), grated
1/3cup sugar
½ cup milk powder
1 cup milk
a pinch cardamom (elaichi) powder
1 tablespoon ghee
For the garnish
1 tablespoon slivered almonds
Method
1. Squeeze out all the excess water from the bottle gourd and keep aside.
2. In a bowl, mix together the sugar, milk powder, milk and cardamom powder. Keep aside.
3. In a microwave safe bowl, mix together the ghee and bottle gourd and microwave on HIGH for 3 minutes, stirring once after 2 minutes.
4. Add milk mixture,mix well n microwave on high -5 minutes, stirring once in between after 2½ minutes.
5. Serve hot garnished with the slivered almonds.
Tips Fill the microwave safe bowl to only ¼ its height, leaving enough space for the milk to rise in the microwave, without spilling over.

JALEBIS

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
1. Dissolve sugar in 1 cup of water and simmer for 5 minutes till syrup is of 1 string consistency. 2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.
Tips Take a scoop of vanila icecream in a bowl top it with hot jalebies and serve immediately.Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.

MOHANTHAL

Today I thought of giving you some sweets as one of my regular blog user wanted some sweet recipes.So this whole week I will post sweet recipes.For past 2 days my net was not working and from friday till tuesday my office will remain closed.Please take a note of it.Thanks.

Ingredients
1 cup ghee
2 cups coarsely ground Bengal gram flour (besan)
1 cup grated khoya
1 teaspoon cardamom powder (elaichi)
For the sugar syrup
1 1/2 cups sugar
1 cup water
2 tablespoons milk
For the garnish
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
Method
1. Place the gram flour in a bowl.
2. Heat the ghee and pour half of it over the gram flour.
3. Rub the ghee into the gram flour till the mixture resembles bread crumbs.
4. Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously.
5. Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes.
6. Remove from the heat and allow to cool till it is warm.
For the sugar syrup
1. Mix the sugar with water in a pan and simmer for 10 minutes.
2. Add the milk to the boiling sugar syrup.
3. The impurities will from a grey layer. Remove this layer gently using a slotted spoon.
4. Simmer this till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed
1. Pour the hot sugar syrup over the cooked gram flour mixture and stir well.
2. Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1") high sides.
3. Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
4. Cut into 25 mm. (1") squares.
5. Serve at room temperature.
Please watch if you are on diet.This is deshi sweet very famouse specially in Gujarat and Rajasthan from INDIA

AJWAIN PATTE KE PAKODE

Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb(preferabally hot oil)
salt to taste
For the batter
1. Mix all the ingredients together with a little water to make a thick batter. How to proceed 1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.

METHI KE DHEBRE

Ingredients
2 cups fenugreek leaves (methi), chopped
1 cup millet flour (bajre ka atta)
1/4 cup whole wheat flour (gehun ka atta)
1 tablespoon Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/4 teaspoon asafoetida (hing)
1/4 teaspoon semolina (rawa)
1/2 cup fresh curds
2 tablespoons fresh garlic, chopped
2 green chillies, chopped
1 tablespoon oil
1 teaspoon sugar
salt to taste
Other ingredients
oil for cooking
METHOD:
1.Make as theplas.

PANEER WRAPS

For the wraps
1 cup wheat flour (gehun ka atta)
1 cup plain flour (maida)
4 tsp oil
½ tsp salt
For the stuffing
1 cup cauliflower, grated
1 cup paneer (cottage cheese), grated
3 chopped green chillies
2 tbsp chopped coriander
2 tsp oil
salt to taste
Other ingredients
oil for cooking
For the wraps
1. Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water.
2. Knead the dough well and keep for ½ an hour. Knead again.
3. Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour.
4. Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked.
For the stuffing
1. Heat the oil in a kadhai and add the green chillies and cauliflower.
2. Stir fry till the cauliflower is cooked. 3. Add the paneer, coriander and salt and cook for some time.
4. Divide into 6 portions and keep aside.
How to proceed
1. Place a hot wrap on a plate, place a portion of the stuffing on it.
2. Roll it up and serve hot.

CHAWLI BHAJI(JAIN)

Ingredients
4 cups chopped amaranth (chawli) leaves
A pinch turmeric powder (haldi)
½ tsp mustard seeds (rai/sarson)
8 to 10 curry leaves (kadi patta)
2 whole dry red chillies,
broken into pieces
1 tsp soaked urad dal (split black lentil)
A pinch asafoetida (hing)
2 tsp oil
Salt to taste
Method
1. Cook together the chawli leaves, turmeric powder and salt with 1 cup water over a medium flame, till the water dries out.
2. Remove from the flame and keep aside to cool.
3. When cool grind into a fine paste. Keep aside.
4. Heat the oil in a non-stick pan, add the mustard seeds and fry till the seeds crackle.
5. Add the curry leaves, dry red chillies, urad dal and asafoetida and fry for a while.
6. Add the chawli paste and salt and bring to a boil. 7. Serve hot.

BUTTER PANEER MASALA

Ingredients
Paneer: 800 gms
Tomato Puree: 1/2 cup
Onion paste: grind 2 meduim sized onions
Ginger/garlic Paste: 1 tblspn
Red Chillie Pdr.: 1.5 tblspn
Garam Masala: 2 teaspns
Sugar: 150 gms
White Butter: 100 gms
Water: 150 ml
Fresh cream:50 ml
Salt to taste
Green coriander springs for garnishing
Method
1 Add butter to the paneer pieces and cook for 3 min.
2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.
3 Add the cooked paneer along with the above masala.
4 Add water and cook for 6-7 min
5 Add cream and cook for another 2 min.
6 Garnish with chopped coriander leaves.
7 Serve hot with Naans or any parotas/rotis User Comments & Tips The power level setting for the recipe is 60% or 540 degrees C.

GOBHI MASALA

Ingredients:
500 g - cauliflower (cut into medium sized florets)
3 - medium sized onions (finely chopped)
3 - tomatoes (finely chopped)
11/2 tsp - ginger garlic (crushed)
2 - finely chopped green chillies (or as per taste)
¼ tsp - pinch turmeric powder
2 tsp - coriander powder
1 tsp - red chilli powder
2 tbsp - fresh coriander leaves (finely chopped)
3 tbsp - oil
salt to taste
Method:
1.Wash the cauliflower well. Rub all over with salt.
2.Put into a shallow microwave safe dish and microwave at 100% for 6-8 minutes depending on the quality of the vegetable. Keep aside.
3.Heat oil in a microwave-safe dish, and microwave at 100% power for 2 minutes.
4.Add the onions. Continue to cook at the same power level for 3 minutes.
5.Add the tomatoes, chillies, crushed ginger-garlic. Mix well. Continue cooking for 4 minutes. 6.Add the powdered spices and very little salt.
7.Continue cooking for 5 minutes or till the oil starts to separate.
8.Stir in the finely chopped coriander leaves.
9.Add this mixture to the cauliflower and mix well.
10.When you are ready to serve, microwave at 70% + Grill for 8 minutes.Add the cauliflower in. 11.Cook at this power level till the cauliflower is heated right through and browned as well.

KASHMIRI DUM ALU

Ingredients Recipe
1 kg Potatoes peeled
1 tsp Cumin seeds
1 tsp Chilly powder
1tsp Turmeric powder
1tsp Coriander powder
1/2 tsp Garam masala
a pinch Asafetida
2 Cloves
2 Cardamom
2 Bay leaf
2 sticks Cinnamon(1'')
2 cups Curds
2 tsp Khus-Khus or poppy seeds
2 tbsp Cashew nuts (Note: Soaked and ground to a paste.
2 to 3 tbsp oil. Salt to taste).
Methid
1. Wash and peel potatoes. Prick with a fork and deep fry to a golden color.
2.Heat 2 tsp oil in a pan. Add cumin seeds and Asafetida .Add all the masalas. Add the potatoes and one cup of water.
3. Bring to a boil. Beat curds and add. Cook till potatoes are soft adding water as required. Add the Khus-Khus and Cashew paste. Mix well.
4. Serve hot

TANDOORI ALOO

Ingredients
1 cup baby potatoes
1 tablespoon cream
1/4 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon oil
salt to taste
To be ground into a paste
4 Kashmiri chillies
2 cloves
garlic 12 mm.
(1/2") piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder
Method
1.Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled.
2.Microwave on HIGH for 5 to 6 minutes until the potatoes are soft.
3.Heat the oil in a glass bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute.
4.Add potatoes, cream and kasuri methi n microwave on HIGH for 2 mins.Serve hot.

DHANIA BHAJI

Ingredients
2 bunch, finely chopped Cilantro
5 tbsp Gram Flour
2 tsp Rice Flour
1/2 tsp Red Chili Powder
5 finely chopped Green Chili
1/4 tsp Sugar
Salt to taste
For batter Water- 1/2 cup,
for frying Cooking Oil
Method
1. Mix all the ingredients except oil and water. Add water as required so that the batter is not too thick.
2. Heat Oil in a frying pan. Take small portions (1 tbsp) and deep fry in oil till light brown. You can fry a bunch of them together.
3. Strain oil, and serve with tomato ketchup. User Comments & Tips Fast to cook and very tasty. Serve hot during tea time.

DAL MAKHANI(JAIN)

Ingredients:
2 cups (360 grams) Sabut urad daal (black gram lentils)
8 cups (almost 2 lts.) Water
2 tbsp Salt
1 tbsp Ginger, finely sliced
2 tbsp Butter
1 tsp Oil
2 tsp Shahi zeera (black cumin seeds)
1 tsp Kasoori methi (dried fenugreek seeds)
2 cups Tomato purée
1 tsp Chilli powder
1 tsp Sugar
2 Green chillies, slit lengthwise
Method
1. To the daal, add water, 1tbsp salt and ginger. Cook until daal becomes tender.
2.In a heavy based pan, heat butter and oil, add shahi zeera and kasoori methi. When they begin to splutter, add tomato purée, remaining salt, chilli powder and sugar.Stir fry over high flame, till the oil separates.
3.Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to stimmer, uncovered, till well blended.
4.Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies and serve hot.

METHI PANEER

Methi Paneer
Ingredients
250 gm fenugreek leaves-washed and pureed
1 cup tomato puree
1 tbsp mustard oil
2 whole red chillies-broken into half
2 tsp salt or to taste
1 tsp garam masala
1 tbsp coriander powder
300 gm paneer-cut into cubes
Method
1.Place the oil and whole red chillies in a dish, mix well and cook covered, at HI for 2 minutes.
2.Mix in the fenugreek puree, tomato puree, salt, sugar, garam masala and coriander powder. Cook covered at HI for 10 minutes, stirring once.
3.Mix in the paneer and cook at 70% for 8 minutes. Serve hot.

KADAI PANEER

Ingredients
250 grams paneer
3 onions, finely chopped
2 teaspoons coriander-cumin seed powder
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
5 medium tomatoes
1 capsicum, sliced
100 grams fresh cream
a pinch sugar
3 tablespoons ghee or refined oil
salt to taste
ghee or refined oil for deep frying
To be ground into a paste
4 cloves garlic
12 mm. (1/2") piece ginger
Method
1. Cut the paneer into wide strips and deep fry lightly in ghee. Place in lukewarm water.
2. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
3. Heat 3 tablespoons of ghee and fry the onions until golden. Add the paste and fry for 1/2 minute.
4. Add the coriander-cumin seed powder, turmeric and chilli powders, garam masala and kasuri methi and fry again for 1 minute.
5. Add the tomato puree and capsicum, cover and cook for 4 to 5 minutes.
6. Add the paneer and salt and cook for 2 to 3 minutes.
7. Finally, add the cream and sugar and serve hot.

KADHI

Ingredients
2 tablespoons gram flour
2 teacups fresh curds
1 teaspoon chilli-ginger paste
2 curry leaves
2 tablespoons sugar (approx.)
2 tablespoons chopped coriander
salt to taste
For the tempering
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a pinch asafoetida
1 red chilli broken into pieces
2 teaspoons ghee
Method
1. Mix the gram flour, curds and 3 teacups of water. Beat.
2. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3. Boil whilst stirring for a while.
4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.
6. Sprinkle coriander & serve hot with pulav or biryani.

SWEET & SOUR POTATOES

Ingredients
Small potatoes - 500g
Dates 20
Cardamom - 3
Cloves - 3
Fennel seeds (saunf) - ½ tsp
Cumin seeds (Jeera) - ½ tsp
Mustard seeds – ½ tsp
Cumin powder – 1tsp
Coriander powder – 1 tsp
Turmeric powder - ½ tsp
Garam masala powder – 1 tsp
Low fat curd - 1 tbsp
Oil - 1 tbsp
Coriander leaves - for garnish
Salt - to Taste
Method
1. Wash potatoes n pressure cook till done. Cool n peel potatoes n prick with a fork.
2. Deseed dates n soak in luke warm water for 15 mins n make a paste and keep aside.
3. Heat oil in a pan, add rai, when it crackles add jeera n saunf, cardamom n clove. Sauté for 1 min.
4. Add the cumin pwd, coriander pwd, and garam masala pwd n mix well on low flame, till it gives out the aroma.
5. Add prepared dates paste, turmeric pwd, boiled small potatoes, n salt to taste and mix well.
6. Add the low fat curd n add a little water if required, close the pan and allow the potatoes to cook for 5 mins and absorb the gravy.
7. Garnish with coriander leaves and serve hot with rice or rotis.

BHARWAN BHINDI(MICRWAVE)

Ingredients:
400 g - small ladyfingers
3 tsp - coriander powder
2 tsp - cumin seed powder
2 tsp - mango powder (or as per taste)
2 tsp - red chilli powder(or as per taste)
½ tsp - turmeric powder
2 tbsp - oil
salt to taste
Method:
1.Mix together all the powdered spices for the stuffing.
2.Add salt and mix well. Make a small slit along each ladies finger. Put in a little bit of stuffing.
3.When all the fingers are stuffed, put oil in a large glass microwave-safe dish.
4.Microwave the oil at 100% power for 2 minutes.
5.Put in the stuffed bhindis, and microwave at 100% power, uncovered for 14 minutes, stirring twice.
You can add crushed singdana(peanuts) at stage 5 to give a Mahrashtrian taste.
You can make potato bindi or onion bhindi also(not stuffed).
You can grate onion and all the spices to onion and stuff this filling and go ahead with the recipe.
You can fry bhindi first than make gravy of besan little buttermilk to make masala bhindi.

DAHI WALE ALOO & URAD DAL PURI

For the dahiwale aloo
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish 2 to 3 tablespoons coriander
For the urad dal puris
1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
Ingredients
oil for deep frying
For the dahiwale aloo
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5.Garnish with the coriander.
For the urad dal puris
1. Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
2. Purée the dal in a mixer using ¼ cup of water to make a fine paste.
3. Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
4. Add the oil and knead again.
5. Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
6. Divide dough into 12 equal portions n roll out each portion into a circle of 75 mm. (3") diamtr. 7. Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper. 8. Serve hot with dahiwale aloo ki subzi.
This is a speciality of marwari from origanaly malwa region.

PYAJZ KI SUBJI

Ingredients
Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.

TAMATER GATHIYA KI SUBJI

Ingredients
For ganthia
Gram flour (besan) ½ cup
Salt to taste
Turmeric powder ¼ teaspoon
Red chilli powder
½ teaspoon Carom seeds (ajwain)
¼ teaspoon
For gravy
Tomatoes, chopped 5 medium
Oil 2 tablespoons
Asafoetida a pinch
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Salt to taste
Coriander powder 1½ teaspoons
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Jaggery, grated 1 tablespoon
Method
1. For ganthias, mix gram flour, salt, turmeric pwd, red chilli pwd and carom seeds.Add sufficient water and knead into a hard dough. If you wish you can add a little oil and knead.
2. Roll the dough into thin cylinders and further cut them into half inch long pieces. Roll the pieces between your palms to smoothen the surface. Set aside.
3. Heat oil in a pan. Add asafoetida, mustard seeds and cumin seeds. When the seeds begin to change colour add tomatoes, salt and one and a half cups of water & gathiyas just before serving.

SINGH(DRUMSTICK) KI SUBZI

Ingredients
Drumsticks (singh) 8
Salt to taste
Gram flour (besan) 1 cup
Coriander-cumin powder 1½ teaspoons
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 3 tablespoons
Jaggery, grated 2 tablespoons
Garam masala powder 1 teaspoon
Oil 1 tablespoon
Method
1.Cut the drumsticks into one and half inch pieces removing strings in the process. Boil in sufficient water till done.
2.Roast the gram flour in a kadai on low heat till it gives out a nice aroma. Transfer into a bowl. Add salt, coriander-cumin powder, turmeric powder, red chilli power, tamarind pulp, jaggery, garam masala powder and a little water and mix to a smooth paste. Add two cups of water and mix well.
3.Heat oil in a pan and add the gram flour mixture and cook for two to three minutes.
4.Add the drumsticks, adjust water and cook for five to ten minutes on medium heat.
5.Serve hot.
This is a kathiawadi speciality.

KHATTE MUNG

Ingredients
Green gram whole (sabut moong) ½ cup
Salt to taste
Skimmed milk yogurt 1½ cups
Gram flour (besan) 2 tablespoons
Turmeric powder ¼ teaspoon
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Sugar 1 teaspoon
Oil 1 tablespoon
Asafoetida a pinch Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Cloves 3-4
Cinnamon 1- inch stick
Fenugreek seeds (methi dana) ¼ teaspoon
Curry leaves 8-10
Method
1.Soak sabut moong in two cups of water for about an hour. Drain, add two cups of water and salt and boil till soft.
2.Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.
3.Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and sauté. Add the yogurt mixture and cook till the gram flour gets cooked. Add a little water to correct the consistency.
4.Add sabut moong and cook for 3-4 minutes on medium heat.Serve hot.
This recipe is by My mother in law.A jain recipe.

RED GRAVY

Ingredients
Onions, chopped 4 large
Tomatoes, chopped 2 large
Fresh tomato puree 1 cup
Oil 3 tablespoons
Cumin seeds ½ teaspoon
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1½ teaspoons
Garam masala powder 1 teaspoon
Method
1. Heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
2. Add garlic paste and ginger paste and continue sautéing. Add turmeric pwd and mix. Add tomatoes and stir.
3. Add fresh tomato puree and salt. Mix and add red chilli pwd, coriander pwd, garam masala pwd and sauté till oil begins to separate.
4. Use or cool and store frozen.
This recipe is by Sanjeev Kapoor.Tastes very good for punjabi vegetables.

JEERA ALOO

Ingredients
Potatoes, boiled, 1 inch pieces 4 large
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander seeds, crushed 1 tablespoon
Roasted cumin powder 1 teaspoon
Dry mango powder (amchur) ½ teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Method
1. Heat oil in a pan. Add cumin seeds and sauté till it changes colour.
2. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.
3. Add potato cubes and stir carefully till the masala covers all the potato cubes well.
4. Add coriander leaves and stir. Serve hot.
This recipe is by Sanjeev Kapoor.
Tip:Always keep boiled potato ready in fridge.It is time saving.

BAOLI HANDI

Ingredients
Brinjals, quartered 4 small
Carrot, ½ inch pieces 1 medium
Cauliflower 5-6 small florets
Green peas ¼ cup
Green chillies 4
French beans, ½ inch pieces 7-8
Potato, ½ inch pieces 1 medium
Tomatoes, ½ inch pieces 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green grams (dhuli moong dal) ¼ cup
Spinach (palak), hand torn 7-8 leaves
Rice (kolam), soaked 1 cup
Soya granules ¼ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion, sliced 1 large
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Method
1. Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes.
2. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes.
3. Add rice and three cups of water. Cover and cook for two minutes.
4. Add soya granules, stir and again cover and cook for two minutes.
5. Add tomatoes, coriander leaves, split green gram and spinach and stir to mix well.
6. Add salt, stir and cover. Cook on medium heat till done. 7.Serve hot.
Mix vegetable from eastern India.Recipe by Sanjeev Kapoor.

SAUNF ALOO

Ingredients
Baby potatoes, boiled and halved with skin 15-20
Fennel seeds (saunf), crushed 1½ teaspoons
Oil 2 tablespoons
Asafoetida ¼ teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Coriander powder 1 teaspoon
Red chilli powder ½ teaspoon
Yogurt ½ cup
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat oil in a pan. Add asafoetida and turmeric powder. Add potatoes and mix. Sauté for two to three minutes.
2.Add salt, coriander powder, red chilli powder and crushed fennel seeds. Mix and add yogurt and salt and mix. Cook for two minutes.
3. Add coriander leaves and mix. Serve hot.

MIXED VEGETABLE

Chef:Sanjeev Kapoor
Ingredients
Carrots, 1 inch pieces 2 medium
Cauliflower, medium florets ¼ medium
French beans, 1 inch pieces 10-12
Green peas, blanched ½ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Cashewnuts 15-20
Peanuts 2 tablespoons
Turmeric powder ¼ teaspoon
Green chillies, chopped 2
Red chilli powder 1 teaspoon
Fresh tomato puree 3 cups
Coriander powder 1 teaspoon
Garam masala powder 1½ teaspoons
Yogurt ¼ cup
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add carrots and sauté for two minutes. Add one cup of water and let it cook.
2. Soak cashewnuts, peanuts in water for fifteen minutes and grind into a smooth paste.
3.Add turmeric powder, green chillies and red chilli powder to the carrots and stir. Add cashewnut-peanut paste and mix.
4.Add cauliflower and cook for a minute. Add tomato puree and mix.
5.Add coriander powder and garam masala powder and stir. Cover and cook till the vegetables are almost done.
6.Add French beans and green peas and let it simmer for four to five minutes.
7.Add yogurt and salt and mix. Simmer for two minutes and take it off the heat.
8.Garnish with coriander leaves and serve hot.

TIL WALE ALOO PALAK

Ingredients
Sesame seeds (til), roasted 1 tablespoon
Spinach (palak), roughly chopped 2 bunches
Baby potatoes 8-10
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4teaspoon
Whole green chillies 4
Salt to taste
Turmeric powder ½ teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Yogurt 2 tablespoons
Method
1.Quarter each potato without peeling and halve each piece.
2.Heat oil in a pan. Add cumin seeds and when they begin to change colour add asafoetida, green chillies and potatoes. Stir and add salt. Mix, cover and cook on medium heat for two minutes.
3.Add turmeric powder and stir. Cover and cook. Add spinach and stir. Cover and cook till done. 4.Add coriander powder, cumin power and yogurt. Take off the heat and add roasted sesame seeds. Mix and serve hot.

SHAHI PANEER

Ingredients:
200 gms paneer
2 Onions
3-4 Pieces garlic
2 Green chillies
1 Inch ginger
3/4 tsp Turmeric Powder
1 tsp Garam masala powder
3-4 tbsp Cream
1/4 Cup dry fruits
1/2 tsp White pepper powder
1 tsp Red chilli powder
8-10 tbsp Vegetable oil
1/2 Cup milk
Salt to taste
Method:
1.Pour oil in a frying pan.
2.Cut paneer into small pieces. Fry them on a medium flame until light brown. Occasionally turn the cubes while frying.
3.Southe dry fruits in a tbsp of oil.
4.Make a fine paste by grinding onion, garlic, ginger and green chilli in a blender.
5.Fry this mixture in the remaining oil. Fry till it turns golden brown.
6.Add white pepper, turmeric powder, red chilli powder, garam masala and salt. Saute the mixture again for about 1 to 2 minutes.
7.Pour milk to make the gravy. Heat until the gravy boils. Cook on a low flame until the gravy turns thick.
8.Put few roasted dry fruits in the gravy while cooking.
9.Now add paneer cubes and 1 tbsp cream. Heat for about 5 minutes.
10.Shahi paneer is ready. Garnish dry fruits and cream.

MUTTER MUSHROOM

Ingredients
1 teacup boiled green peas
200 grams fresh mushrooms,
sliced 1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste
To be ground into a ginger-garlic paste
4 cloves garlic
12 mm. (1/2") piece ginger
To be ground into a cashewnut paste
2 tablespoons poppy seeds
2 teaspoons cashewnuts
Method
1. Heat the oil in a tava and fry the onion until golden.
2. Add the ginger-garlic paste and tomato and cook until soft.
3. Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4. Add the peas, mushrooms and curds and cook for another 3 minutes.
5. Serve hot.

GOBI MANCHURIAN

Ingredients :
1 medium cauliflower, cleaned and cut into big florets
1 small bunch of spring onions,finely chopped
2 tsp ginger (adrak), finely chopped
1 tsp garlic (lahsun),finely chopped
3 tbsp corn flour (makkai ka atta)
¼ cup plain flour (atta)
¼ tsp red chilli powder
2 red chillies,
dry3 tbsp oil
1½ cups water
1 tbsp milk
Soy sauce as per taste
Method
1. Boil the florets for around 5 min in plenty of water, to which a tbsp of milk has been added. Drain the residue after boiling and pat dry on a clean cloth.
2. Make thin batter out of flour, add 2 tbsp corn flour, ¼ tsp of ginger and garlic each, red chilli pwd and salt to taste.
3. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add the remaining ginger, garlic, and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir-fry for a minute.
5. Add 1½ cups of water and bring to a boil.
6. Add 1 tbsp corn flour to ¼ cup water and dissolve well.
7. Gradually add to the gravy and stir continuously till it resumes boiling.
8. Boil till the gravy becomes transparent.
9. Add florets and soy sauce.
10. Boil for two to three minutes and remove.
11. Serve hot with rice, rotis, or noodles.
Variation:Dry Manchurian can be made by omitting the gravy.Make florets as above and instead of adding water, add fried florets, spring onions, and soya sauce at this stage.Sprinkle 1 tsp corn flour on the florets and stir fry for 2 min.Serve piping hot with toothpicks or mini forks and chilli garlic sauce or tomato sauce.Follow the same procedure for Vegetarian Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping-pong ball.Fry as above .

PANEER BHURJI

Ingredients :
250 gm paneer (crumbled)
4 tsp oil
1 tsp cumin seeds (jeera)
2 chopped onions
1 chopped tomato
2 chopped green chillies
½ tsp red chilli powder
½ tsp garam masala
A pinch of amchur (mango powder)
A pinch of turmeric (haldi)
2 tsp chopped coriander (dhaniya)
salt to taste
Method :
1. Heat the oil and add jeera (cumin), let it turn golden.
2. Add onions and fry it until it turns light brown.
3. Add garam masala, amchur, turmeric powder, red chilli powder and salt.
4. Stir for a few seconds, and then add green chillies and tomatoes.
5. Cook until the tomatoes turn dry and blend well with onions.
6. Add the paneer and coriander.
7. Mix well and serve hot with parathas.

KADAI SUBZI

Chef: Niru Gupta
Ingredients:
2 cups mixed vegetables- chopped
3-4 green chillies- slit
1 cup grated onions
1 tsp garlic paste
1 tsp ginger paste
1/2 cup hung curd
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 tbsp powdered coriander seeds
1 tbsp chopped coriander leaves- for garnish
Method:
1. Heat the oil and add the cumin seeds and the bay leaves.
2. When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Sauthe till brown and fat separates. Add the vegetables and stir fry till cooked through.
3. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.
4. Add the green chillies and saute over high heat till well mixed.
5. Serve hot, garnished with the coriander leaves.

ZUNKA BHAKAR

Shabri Restaurant
Hotel Parichey, Pune
Ingredients:
For the wet mix (ghol)1 glass water
2 chopped onions
1 tsp red chilli powder
1/2 tsp turmeric powder
2-3 curry leaves
1 tsp coriander leaves
1 cup chickpea flour (besan)
For the onion mix
4 tsp oil
1 tsp mustard seeds
1/2 cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger paste
2 chopped onions
1/2 tsp chopped green chillies
1 tsp salt
Method:
1. Mix water, onions, chilli powder, turmeric powder, curry leaves, coriander leaves and chick pea flour to make a ghol or a wet mix.
2. Heat oil in a wok. Add mustard seeds, cumin seeds, garlic paste, ginger paste, chopped onions, chopped green chillies and salt.
3. Stir till the onions turn brown. Add the onion mix to the wet mix. Stir briskly for 4-5 minutes till all the water evaporates. The Zunka is ready.
This is maharashtra speciallity

GATTE

Chef: Niru Gupta
Ingredients:
2 cups besan
3 tbsp oil
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric water to knead
oil to fry
Gravy
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
1/2 tsp chilli powder
1/4 tsp garam masala
2 tsp powdered coriander seeds
2 tsp salt
1/2 cup tomato-grated
1/2 tsp turmeric
1/4 cup yogurt
coriander leaves
Method:`
1. Sieve besan and add salt, pepper and turmeric. Rub oil into it, and add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.
2. Shape into cylindrical rods and boil in 4 cups of water till they come up and are covered with tiny bubbles. Lift out of the water, leave to cool and reserve the water. Cut into rounds and deep fry.
3. To make gravy, heat oil, and add cumin and asafoetida. Add tomatoes and cook, till the fat separates. Add turmeric, salt, coriander powder, garam masala and chilli powder. Make up to 3 cups of liquid with the reserved water, adding water if need be, and add to the tomato mixture.
4. Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves.

STUFFED DHUDHI

Ingredients:
1 medium lauki
Marinade - 50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala
Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste
Method:
1. Blanch the lauki in boiling water. Peel, deseed and split horizontally
2. Pour the marinade over the lauki and set aside for an hour
3. Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.
4. Set the filling inside the lauki and secure with string.
5. Wrap in a foil and bake in a very hot oven for 15-20 minutes.
6. Serve hot with mint/coriander chutney.

POTATO CURRY (NEPAL)

Ingredients:
1/2 kg boiled peeled potatoes
2 ground green chillies
3 tbsp ground coriander
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp salt
75 ml oil
1 tbsp sesame seeds - roasted and ground with a little water
1 1/2 tsp amchur
3/4 tsp sesame seeds
1/2 tsp sesame powder
chopped coriander to garnish
Method:
1. Blend the chillies, coriander, garlic, turmeric and salt. Saute until oil separates.
2.Add potatoes. Stir-fry for 2-3 minutes. Add sesame paste, amchur and sesame seeds. Season well.
3.Serve garnished with coriander and sesame powder.

SUKHI ROTI KI SUBZI

Ingredients:
6 sookhi roti
4 tomatoes
50 ml oil
pinch of asafoetida
salt according to taste
5 gm red chilli powder
20 gm amchoor powder
pinch of turmeric
2 gm cumin
5 gm coriander powder
2 gm mustard seeds
50 gm green coriander
Method
1. Dissolve the red chilli powder, amchoor powder, turmeric, coriander powder in water.
2. Take oil in a kadahi, heat it and add asafoetida, cumin and mustard seeds. Now add water with the masalas and allow to boil.
3. Add the sookhi roti crushed into small pieces and cook till it gets soft.
4. Add the chopped tomatoes. Top with chopped green coriander and serve hot.

BOMBAY MIXED VEGETABLES

Chef: Niru Gupta
Ingredients
Use any two of the following vegetables
200 gm carrot
200 gm capsicum
200 gm cauliflower
200 gm green peas
200 gm tomatoes
200 gm onions
200 gm potatoes
200 gm cabbage
4-5 green chillies
2 thin slices of ginger
1/2 tsp turmeric powder
salt-to your taste
2-3 tbsp gram flour
1/2 tsp mustard seeds
lime / lemon juice - to your taste
coriander leaves to garnish
Method
1. Finely chop your choice of vegetables, green chilies and ginger. Keep aside.
2. Fry mustard seeds, add the vegetables, salt, turmeric powder and saute.
3. Pour in a little water (depending on your choice of vegetables) and let it boil on low heat.
4. Mix gram flour with a little water to make a thin paste.
5. Add this to the cooked vegetables and boil till it becomes thick (porridge consistency).
6. Add lime / lemon juice and chopped cilantro. Serve hot.

PANEER BHURJI

Ingredients
2 tbsp oil
4 tsp chopped garlic
1 tbsp chopped ginger
1-2 chopped green chillies
1 tsp cumin seeds
2 diced onions
1/4 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes diced
400 gm crumbled paneer
1 diced capsicum
1 tbsp chopped coriander
1/2 tsp chat masala
salt
Method
1. Heat oil in large pan. Add ginger, garlic and chillies.
2. After 20 seconds stir in cumin and onions. Cook onions until soft, stir in turmeric and chilli powder over a fast flame.
3. Add tomatoes and allow juices to evaporate. Lower heat, add paneer and heat through.
4. Season well. Add capsicum and coriander.
5. Sprinkle with chat masala before serving.
It is fast to cook.Good for tiffin.

SARSON KA SAAG & MAKKI KI ROTI

Ingredients
750 gm sarson saag
250 gm palak saag
250 gm bathua saag
2 cups water
salt pinch
1 1/2 cup makki atta
4 green chilly
25 gm ginger
2 onions
6 cloves of garlic
100 gm ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp coriander powder
Makki ki roti
makki atta 1/2 kg
water for kneading
ghee for frying
Method
1. Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside.
2. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
3. Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick.
4. For tadka, add chopped onions, ginger, garlic, red pepper powder, garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with juliennes of ginger fried in ghee.
5. Makki ka atta, knead the makki atta until it becomes a ball.
6. Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown.
7. Serve with hot sarson da saag and gur and home made butter.
This is speciality of Punjab,Madhya Pradesh & Rajasthan.

STUFFED CAPSICUMS (MICROWAVE)

Ingredients
4 medium capsicums firm
1/2 cup corn kernnels
1/4 cup peas
1/2 cup grated chesse
1/2 tsp garlic crushed
1 green chilly crushed
1 slice day old bread
salt to taste
1 tbsp butter
Method
1. Cut the tops of capsicum like small lids. Keep stalks intact.
2. Make bread crumbs out of bread.
3. Put capsicums & tops in salty boiling water for 3 to 4 mins.Drain, dot with butter & keep aside.
4. Melt the butter in a microwave proof large bowl for 10 seconds.
5. Remove, & add washed corn kernels, peas & sprinkle some water.
6. Cover with loose lid so that steam can pass.
7. Microwave for 4 mins on medium.
8. Remove add chilly, garlic, 1/2 cheese, bread crumbs & salt.
9. Return to oven & cook on high for 2 mins.
10. Stuff the mixture in capsicums, sprinkle cheese on stuffing & place the lids back.
11. Microwave for 2 mins on high. Stand covered for 3-4 mins.
12. Serve hot with dinner rolls & ketchup.
This one can use as vegetable also.Dry veg for tiffin.

BHINDI MASALA (MICROWAVE)

Ingredients
Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste
Method
1.Mix all the ingredients and cook on power 70 for 8 minutes.

NAVRATAN KURMA

Ingredients
Paneer 50 gms, diced and fried.
Mixed vegetables 3 cups, (potato, green peas , beans, carrot, cauliflower, cucumber, etc) Tomato 4, chopped
Onion 3, chopped
Ginger, garlic paste 1 tablespoon
Milk 11/2 cup
Fresh cream 4 tablespoon
Ghee 4 tablespoons
Turmeric powder ½ tablespoon
Coriander powder 2 tablespoon
Chilli powder 3 tablespoons
Garam masala 1½ tablespoons
Salt to taste
Method
1. Fry the onions. Add the ginger, garlic paste and fry for another 2 minutes.
2.Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt and fry for 5 minutes.
3.Add all the vegetables, milk, cream and fried paneer and cook for a few minutes till the vegetables are done. Serve hot.

AAM DUDHI & PYAZ KI SUBZI

Ingredients
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little watercoriander leaves
METHOD
1.take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.add musterd seeds and asafoetida again hit for 2 minites
3.add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. close the bowl and take in microwawe in 100%power for 5 minites.
5. take it out. decorate with coriander leaves. and served it.
This is dry vegetable so we can use in tiffin also.

PALAK PANEER

Ingredients
4 cups spinach (palak), chopped
1/2 cup paneer, cut into 25 mm.
(1") cubes 1 onion, chopped
12 mm. (1/2") piece ginger, finely chopped
2 green chillies, finely chopped
1 teaspoon coriander (dhania) powder
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
2 tablespoons cream
3 tablespoons oil
salt to taste
Method
1. Place the chopped spinach on a plate and microwave on HIGH for 2 minutes.
2. Blend in a liquidiser to a smooth puree and keep aside.
3. Combine the oil, chopped onion, ginger and green chillies in a glass bowl and microwave on HIGH for 1 minute.
4. Add the spinach puree, paneer, coriander powder, turmeric powder, garam masala, cream and salt and mix well. Microwave on HIGH for 3 minutes.
5. Serve hot.

PANEER TAKA TAK

Ingredients
250 grams mashed paneer
2 tomatoes, finely chopped
2 pinches ajwain
1 onion,finely chopped
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pav bhaji masala
4 tablespoons oil
salt to taste
For the garnish
1 teaspoon chopped coriander
Method
1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for 1/2 minute.
2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 minute.
3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander and serve hot.
Tips Burnt ajwain brings out the flavour of the preparation.