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).