BHENDI SHINDHI MASALA

20 FRESH LADIES FINGER(WASHED WELL)

2 ONION(MEDIUM CHOPPED)

2 TSP RED CHILLI POWDER

2 TSP CORIANDER POWDER

1 TSP GARAM MASALA POWDER

1 TSP DRY MANGO POWDER(AAMCHUR POWDER)

1/4 TSP TURMERIC POWDER

SALT

1/2 TBSP CURD

2 TBSP OIL

FIRST CUT THE LADIES FINGER INTO 4 SLITS (3/4 TH ONLY).

THEN IN THE MIXER PUT ONION,RED CHILLI POWDER,CORIANDER POWDER,GARAM MASALA,DRY MANGO POWDER,TURMERIC POWDER AND SALT AND MAKE A FINE PASTE.THEN TAKE THIS INTO A BOWL AND THEN MIX CURD TO IT AND MIX WELL.THEN TAKE A LITTLE MIXTURE AND FILL INTO THE BHENDI .LIKE THIS PREPARE WITH ALL THE BHENDI.

THEN IN A THICK BOTTOMED KADHAI PUT OIL AND PUT ALL THE STUFFED BHENDI AND FRY IT WELL TILL THE STUFFING GETS WELL ROASTED.

GOBI MANCHURIAN

INGREDIENTS:

1 WHOLE CAULIFLOWER(CUT INTO FLORETS)

2 TBSP CORN FLOUR

1 TSP RICE FLOUR

2 ONION(FINELY CHOPPED)

2 TSP FINELY CHOPPED GINGER

2 TSP FINELY CHOPPED GARLIC

4 GREEN CHILLIES (FINELY CHOPPED)

2 TSP SOYA SAUCE

4 TBSP TOMATO SAUCE(ADD MORE IF REQUIRED)

LITTLE SALT

FEW FINELY CHOPPED CORIANDER LEAVES FOR GARNISHING.

OIL FOR DEEP FRYING.

PREPARATION:

FIRST BOIL THE WATER BY ADDING LITTLE SALT AND FOR THIS PUT THE CAULIFLOWER FLORETS AND BOIL IT.THEN STRAIN THE WATER COMPLETELY AND TAKE THE CAULIFLOWER FLORETS TO A SEPERATE BOWL.FOR THIS ADD CORN FLOUR,RICE FLOUR AND SALT AND MIX IT AND IMMEDIATELY PUT TO THE HEATED OIL AND DEEP FRY TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE CAULIFLOWER FLORETS.

THEN IN ANOTHER KADHAI PUT 4 TSP OIL.THEN FOR THIS ADD GINGER,GARLIC ,ONION AND CHILLIES AND FRY IT.THEN ADD SOYA SAUCE,TOMATO SAUCE AND MIX WELL AND SWITCH OFF THE FLAME.AT THE TIME OF SERVING PUT THE FRIED CAULIFLOWER FLORETS TO IT AND MIX WELL.IF U WANT TO HEAT LITTLE HOT ONCE AGAIN LITTLE FRY IT.THEN GARNISH WITH CORIANDR LEAVES.

PURI MASALA

INGREDIENTS:

2 CUPS WHEAT FLOUR

1/2 CUP RICE FLOUR

1/2 CUP SMALL SUJI(SEMOLINA)

1/2 CUP JAWAR FLOUR

6 TSP RED CHILLI POWDER

1/2 CUP URAD DAL(SOAKED IN WATER FOR 2 HOURS)

1 TSP CUMIN POWDER

1 TSP OOM SEEDS

1/4 TSP ASAFOEDITA

1 1/2 TSP WHITE SESAME SEEDS

FEW FINELY CHOPPED CORIANDER LEAVES

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST PUT IN THE MIXER URAD DAL AND GRIND IT SMOOTHLY (ADD LITTLE WATER).

HEAT OIL IN A KADHAI FOR FRYING.

IN A BIG BOWL ADD WHEAT FLOUR,RICE FLOUR,SUJI,JAWAR FLOUR,ABOVE GRINDED URAD,SALT,RED CHILLI POWDER ,CUMIN POWDER,SESAME SEEDS,OOM SEEDS,ASAFOETIDA,CORIANDER LEAVES AND 4 TSP OF HEATED OIL AND MAKE A DOUGH LIKE CHAPATI BY ADDING WATER.KEEP ASIDE FOR 10 MINUTES.THEN TAKE A SMALL BALL OF THE DOUGH AND BEHL LIKE PURI AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE DOUGH.

U CAN HAVE WITH COCONUT CHUTNEY OF MINT CHUTNEY.

EGG CURRY

INGREDIENTS:

3 EGGS(BOILED AND CUT INTO HALF)

1/2 CUP GRATED COCONUT

1 INCH GINGER

3 TOMATOES(MEDIUM CHOPPED)

5CLOVES GARLIC

FEW CORIANDER LEAVES

1 1/2 TSP RED CHILLI POWDER

2 GREEN CHILLIES

1/2 TSP CUMIN SEEDS

1 ONION(FINELY CHOPPED)

1/2 CUP MINT LEAVES

1/4 TSP TURMERIC POWDER

SALT

1 TSP SUGAR

1 TBSP OIL

PREPARATION:

FIRST IN THE MIXER PUT COCONUT,TOMATOES,GINGER,GARLIC,CUMIN SEEDS,GREEN CHILLIES,RED CHILLI POWDER,MINT LEAVES,CORIANDER LEAVES AND SALT AND GRIND TO A FINE PASTE.

IN A KADHAI PUT OIL AND ONION AND TURMERIC AND FRY IT THEN ADD THE ABOVE PASTE ,SUGAR AND LITTLE WATER (SO THE IT MUST BE GRAVY) AND COOK WELL .ADD THE BOILED EGGS AND ONCE AGAIN COOK WELL.GARNISH WITH CORIANDER LEAVES.

THIS IS A GOOD COMBINATION FOR CHAPATI OR CURD DOSA.

ALOO PAROTA

INGREDIENTS:

FOR DOUGH:

1 1/2 CUP MAIDA

1/2 CUP ATTA

SALT

5 TSP OIL

FOR THE STUFFING:

1/2 KG POTATOES(BOILED AND PEELED AND SMASHED WELL)

1 ONION(FINELY CHOPPED)

5 GREEN CHILLIES(FINELY CHOPPED)

FEW CURRY LEAVES(FINELY CHOPPED)

FEW CORIANDER LEAVES(FINELY CHOPPED)

SALT

FOR THE POWDER:

1 1/2 TSP CORIANDER SEEDS(FRIED)

1 TSP CUMIN SEEDS(FRIED)

4 CLOVES

2 CINNAMON STICK

4 BLACK PEPPER

PREPARATION:

FIRST IN A BOWL PUT MAIDA,ATTA,SALT AND LITTLE WATER AND MAKE A DOUGH LIKE CHAPATI CONSISTENCY AND THEN PUT OIL AND KNEAD WELL AND KEEP FOR 20 MINUTES ASIDE.

FIRST IN A MIXER PUT THE POWDER INGREDIENTS AND MAKE A FINE POWDER.

IN ANOTHER BOWL PUT SMASHED POTATOES AND FOR THIS ADD ONIONS,CHILLIES,ABOVE PREPARED POWDER,CURRY LEAVES ,CORIANDER LEAVES AND SALT AND MIX WELL.

TAKE A BIG BALL OF THE DOUGH AND LITTLE SPREAD WITH HANDS AND TAKE A SMALL BALL OF THE POTATO MIXTURE AND PLACE ON THE DOUGHA AND CLOSE WELL AND BHEL LIKE CHAPATI BY SPREADING LITTLE MAIDA ON IT.

HEAT THE TAVA AND PLACE THE ABOVE PREPARED AND PUT LITTLE OIL AND HEAT ON BOTH SIDES TILL LIGHT GOLDEN BROWN.MOUTH WATERING ALOO PAROTA IS READY .U CAN HAVE WITH CURDS OR BUTTER.

ALOO METHI

INGREDIENTS:

1/2 KG POTATO(PEEL THE SKIN AND CUT THE POTATOES INTO MEDIUM SIZE)

1 SMALL BLUNCH METHI LEAVES( FENUGREEK LEAVES)WASHED WELL AND CHOPPED

1 TSP JEERA(CUMIN SEEDS)

2 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

1 TSP JEERA POWDER(CUMIN POWDER)

1 TSP CORIANDER POWDER

SALT

2 TBSP OIL

PREPARATION:

FIRST IN A THICK BOTTOMED KADHAI PUT OIL AND SWITCH ON THE FLAME AND THEN PUT JEERA AND THEN PUT CHOPPED POTATOES AND FRY WELL TILL LIGHT GOLDEN BROWN.THEN ADD CHOPPED METHI LEAVES AND FRY WELL.THEN ADD RED CHILLI POWDER,GARAM MASALA,JEERA POWDER ,CORIANDER POWDER AND SALT AND FRY WELL .THEN SWITCH OFF THE FLAME.

THIS IS A GOOD COMBINATION FOR CHAPATI AND NAN ROTIS.

DATES HALWA

2 CUPS SEEDLESS DATES(CUT INTO PIECES AND SOAKED IN WATER FOR 2 HOURS AND THEN STRAIN THE WATER)
2 CUPS MILK
2 CUPS SUGAR
7 TSP GHEE
DRY FRUITS LIKE CASHEWNUTS AND PISTA CUT INTO PIECES AND FRIED IN LITTLE GHEE.
5 CARDAMOM

PREPARATION:

FIRST IN A THICK BOTTOMED KADHAI PUT MILK AND BOIL IT AND FOR THIS ADD SUGAR AND BOIL WELL TILL THE SUGAR DISSOLVES AND THEN ADD DATES AND COOK WELL AND THEN ADD GHEE AND COOK TILL THE MIXTURE IS HALF THICKENED .NOW ADD DRY FRUITS AND CARDAMOM POWDER AND MIX WELL.THEN SWITCH OFF THE FLAME.

COCONUT BURFI

INGREDIENTS:

3 CUPS GRATED COCONUT

1/4 CUP MILK

4 CUPS SUGAR

5 CARDAMOM

LITTLE GHEE

PREPARATION:

FIRST IN A THICK BOTTOMED VESSEL PUT COCONUT ,MILK AND SUGAR AND MIX WELL.NOW SWITCH ON THE FLAME AND COOK IN A LOW FLAME WITH CONTINUOUS STIRRING TILL THE TENDERNESS OF COCONUT IS NOT THERE AND SUGAR SYRUP DRIES WELL.NOW PUT CARDAMOM POWDER AND MIX WELL AND SWITCH OFF THE FLAME.

GREASE THE PLATE WITH GHEE AND TRANSFER THE MIXURE TO THE PLATE AND FLATTEN IT.NOW CUT TO THE TRIANGLE SHAPE WHEN HOT AND ALLOW TO COOL WELL SO THAT THE BURFI CAN BE EASILY REMOVED.YUMMY COCONUT BURFI IS READY TO EAT.THIS CAN BE STORED FOR 6 DAYS.

BANANA WALNUT MUFFINS

INGREDIENTS:
2 OVER RIPE BANANAS
1 CUP MAIDA
1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
A LITTLE SALT
1 CUP UNSALTED BUTTER
1 CUP SUGAR
FEW DROPS OF VANILLA ESSENCE
1/2 CUP WALNUTS
3 TSP MILK


PREPARATION:
FIRST FOR THE MAIDA PUT BAKING POWDER,BAKING SODA AND SALT AND STRAIN.

IN A BIG BOWL PUT BUTTER AND FOR THIS ADD SUGAR AND MIX WELL.PUT VANILLA ESSENCE AND PUT SMASHED BANANA TO IT.PUT WALNUTS AND PUT THE ABOVE FLOUR AND PUT MILK TO IT AND MIX WELL.PUT THIS MIXTURE ON THE MUFFINS TRAY AND BAKE IT IN THE PREHEATED OVEN 2OO DEGREE CELCIUS FOR 20 MINUTES.

ROSE BUD SWEET

INGREDIENTS:
1 CUP MAIDA
LITTLE SALT
OIL FOR DEEP FRYING
SUGAR POWDER
PREPARATION:
FIRST IN A KADHAI PUT OIL FOR FRYING IN A LOW FLAME.
IN A BOWL PUT MAIDA AND LITTLE SALT AND MIX WELL.NOW ADD THE ABOVE HEATED OIL(3/4 TBSP) AND LITTLE WATER AND MIX WELL AND MAKE A SMOOTH DOUGH OF CHAPATI CONSISTENCY.THEN TAKE A BIG BALL AND BEHL LIKE CHAPAT .THEN CUT INTO PIECES OF SQUARE SHAPE.THEN FOR EACH SUARE MAKE THREE LITTLE LINES WITH KNIFE.THEN ROLL LIKE ROSE BUD AND DEEP FRY IN THE ABOVE PREHEATED OIL TILL GOLEEN BROWN.THEN TAKE FROM THE OIL AND SRINKLE SUGAR POWDER ON IT WHEN HOT.LIKE THIS PREPARE WITH ALL THE DOUGH.

KADAI BHINDI

INGREDIENTS:
1/2 KG BINDI(LADIES FINGER)
1 CUP CURDS
1 TSP RED CHILLI POWDER
1/4 TSP TURMERIC POWDER
1 TSP CUMIN SEEDS
1 ONION (FINELY CHOPPED)
1 CAPSICUM(MEDIUM CHOPPED)
2 TSP GINGER GARLIC PASTE
4 GREEN CHILLIES(CUT LENGTH WISE)
3 TSP SWEETLESS KOWA
1 1/2 TSP KITCHEN KING MASALA
1/2 TSP GARAM MASALA
SALT
3 TSP FRESH CREAM
OIL

PREPARATION:
FIRST WASH THE LADIES FRINGER AND CUT INTO 2 PIECES .
KEEP OIL IN A KADHAI AND PUT THE LADIES FINGER AND DEEP FRY.

IN A BOWL PUT CURDS AND FOR THIS ADD TURMERIC POWDER AND RED CHILLI POWDER AND MIX WELL AND KEEP ASIDE.

IN ANOTHER KADHAI PUT 5 TSP OF OIL AND PUT JEERA AND ONION AND FRY IT.THEN ADD GINGER GARLIC PASTE AND FRY IT.FOR THIS ADD CHILLIES,CAPSICUM AND FRY IT.THEN ADD THE CURD PASTE AND COOK IT WELL.THEN ADD KOWA AND MIX WELL.THEN ADD KITCHEN KING MASALA,GARAM MASALA AND SALT AND COOK WELL.AT THE END ADD THE FRIED BINDI AND MIX WELL.THEN ADD CREAM AND LITTLE COOK.

THIS IS A GOOD COMBINATION FOR CHAPATI,NAN ROTIS AND PARATHAS.

VEG MAKHANWALA

INGREDIENTS:
2 TBSP BUTTER
1/4 CUP BEANS(MEDIUM CHOPPED)
1/4 CUP PEAS
2 CARROT (MEDIUM CHOPPED )
4 BABYCORN(MEDIUM CHOPPED )
1 TSP JEERA
1 TSP RED CHILLI POWDER
1 TSP GARAM MASALA
1 TSP KASURI METHI(DRY FENUGREEK LEAVES)
2 TSP CASHEWNUT PASTE
1 TSP SUGAR
4 TSP FRESH CREAM

FOR GRINDING:
3 TSP BUTTER
1 ONION(CHOPPED)
2 TOMATOES(CHOPPED)
1 INCH GINGER
6 GARLIC CLOVES
PREPARATION:
FIRST IN A KADHAI PUT 3 TSP BUTTER AND PUT THE (GRINDING INGREDIENTS)LIKE ONION AND FRY TILL GOLDEN COLOUR THEN ADD GINGER AND GARLIC AND FRY THEN ADD TOMATOES AND FRY WELL. ALLOW TO COOL AND MAKE A FINE PASTE.
IN THE PRESSURE COOKER BOIL THE VEGETABLES LIKE BABYCORN,BEANS,CARROT AND PEAS WITH WATER AND STAIN THE VEGETABLES AND COLLECT THE VEGETABLE STOCK.

IN ANOTHER KADHAI PUT 2 TBSP BUTTER AND SWITCH ON THE FLAME AND ADD JEERA THEN ADD THE BOILED VEGETABLES FOLLOWED BY RED CHILLI POWDER,GARAM MASALA CASHEWNUT PASTE AND VEGETABLE STOCK(ADD STOCK TILL GRAVY CONSISTENCY) AND BOIL WELL.THEN ADD KASURI METHI,SUGAR ,SALT AND THE ABOVE PASTE AND BOIL WELL.AT THE END ADD FRESH CREAM AND BOIL WELL.
THIS IS A GOOD COMBINATION FOR CHAPATI,NAN ROTI AND PARATHA.

VEG CURRY

INGREDIENTS:
1/2 GRATED COCONUT
3 GREEN CHILLIES
1 INCH GINGER
1 CHOPPED ONION
3 TOMATO PUREE
2 TSP CORIANDER POWDER
1 TSP CUMIN POWDER
1/2 TSP TURMERIC POWDER
1 TSP GARAM MASALA
2 TSP RED CHILLI POWDER
1 CUP BOILED CAUFIFLOWER FLORETS
3/4 CUP BOILED PEAS
1 1/2 TBSP OIL
PREPARATION:
FIRST PUT TO THE MIXER COCONUT,CHILLI GINGER AND LITTLE WATER AND MAKE A SMOOTH PASTE.
IN A KADHAI PUT OIL THEN ADD ONION AND FRY TILL LIGHT GOLDEN THEN ADD THE ABOVE PASTE AND BOIL WELL.THEN ADD TOMATO PUREE AND BOIL WELL.THEN ADD CORIANDER POWDER,CUMIN POWDER,TURMERIC POWDER,GARAM MASALA ,RED CHILLI POWDER AND SALT AND BOIL WELL.THEN ADD THE CAULIFLOWER,PEAS AND LITTLE WATER AND BOIL IT.
THIS GOES WELL WITH CHAPATI,PARATHA AND NAN ROTI.

SAPOTA LADDU

INGREDIENTS:
1 TBSP GHEE
1 CUP SAPOTA PASTE
1/2 CUP SMALL SUJI(DRY FRIED)
1/4 CUP DRY COCONUT GRATED
5 CARDAMOM POWDER
3/4 CUP SUGAR POWDER
1/4 CUP SWEETLESS KOWA
DESSIGNATED COCONUT POWDER
DRY FRUITS LIKE CASHEWNUTS,BADAM FRIED IN LITTLE GHEE
PREPARATION:
FIRST IN A KADHAI PUT GHEE AND SWITCH ON THE FLAME.FOR THIS ADD SAPOTA PASTE AND FRY WELL.TO THIS ADD SUJI AND ONCE AGAIN COOK WELL.THEN ADD COCONUT GRATED AND CARDAMOM POWDER AND FRY WELL.THEN ADD DRY FRUITS ,SUGAR POWDER AND KOWA AND MIX WELL AND FRY WELL.THEN SWITCH OFF THE FLAME.MAKE SMALL LADOOS FROM IT AND ROLL OVER DESSIGNATED COCONUT.

THIS IS INSTANT FOR EAT AND CANNOT BE STORED.

GULKAND KHEER

INGREDIENTS:
1/2 LITRE MILK
3 TSP BASMATI RICE(SOAKED FOR HALF AN HOUR
4 TSP CONDENSED MILK
6 TSP SUGAR
6 TSP GULKAND
8 ROSE PETALS
2 DROPS ROSE ESSENCE
1 TSP SWEETLESS KOWA
DRY FRUITS LIKE CASHEWNUTS,BADAM AND PISTA
PREPARATION:
FIRST BOIL THE MILK IN A VESSEL. FOR THIS ADD BASMATI RICE AND ALLOW THE RICE TO GET SOFT .PUT CONDENSED MILK,GULKAND AND SUGAR TO IT AND MIX WELL AND DRY FRUITS TO IT .AT THE END ADD ROSE PETALA AND BOIL WELL.SWITCH OFF THE FLAME AND ADD ROSE ESSENCE TO IT AND KOWA TO IT AND MIX WELL.U CAN HAVE HOT ALSO AND U CAN HAVE IT CHILLED.

MUTTER PARATHA

INGREDIENTS:

MASALA PREPARATION:

2 CUPS PEAS

1 TSP GINGER GARLIC PASTE

2 TBSP OIL

½ TSP JEERA

½ TSP TURMERIC POWDER

1 TSP CORIANDER POWDER

½ TSP GARAM MASALA

½ TSP CHILLI POWDER

1 TSP AAMCHUR POWDER(DRY MANGO POWDER)

FEW CORIANDER LEAVES

SALT TO TASTE

FOR PARATHA:

4 CUP ATTA

4 TSP OIL

½ TSP SALT

METHOD

IN A COOKING PAN,ADD SOME OIL.ONCE THE OIL IN HOT ENOUGH,ADD GINGER GARLIC PASTE AND SAUTE IT TILL LIGHT BROWN.FOLLOWING THIS ADD JEERA AND PEAS.PLACE A LID AND LET THE ITEMS COOK FOR A WHILE.NOW ADD INTO THIS ALL THE MASALA INGREDIENTS AND ALLOW THE MIXTURE TO COOK WELL BY PLACING THE LID ONCE AGAIN.ONCE THE MIXTURE AND PEAS IS COOKED PROPERLY,REMOVE AND PLACE IT IN AN OPEN DISH AND LIT IT COOL FOR SOMETIME.THEN GRIND THE ENTIRE MASALA INTO A FINE MIXTURE AND KEEP IT ASIDE.

MAKE A DOUGH OUT OF THE FLOUR,SALT AND OIL AND WATER ( AS MUCH REQUIRED) YOU WOULD DO FOR ANY ROTI 30 MINUTES BEFORE AND COVER IT WITH WET MUSLIN CLOTH.DIVIDE IT INTO EQUAL PORTIONS AND KEEP ASIDE.TAKE EACH PORTION AND FLATTEN IT A LITTLE BIT,ADD THE MASALA FILLING INTO IT AND ENCLOSE IT FROM ALL SIDES AND ROLL IT IN THE FORM OF PROPER ROTI.COOK ON A PRE HEATED TAWA WITH LITTLE OIL APPLYING ON BOTH SIDES.SERVE MUTTER PARATHA HOT WITH CURD AND YOUR FAVOURITE CHUTNEY OR WITH PICKLE.

CAULIFLOWER MASALA

INGREDIENTS:
1/2 KG CAULIFLOWER FLORETS(BOILED)
1/4 CUP FROZEN PEAS
1 TSP GINGER GARLIC PASTE
3 TBSP TOMATO PUREE
3 TSP CURDS
1 1/2TSP RED CHILLI POWDER
1 1/2 TSP CORIANDER POWDER
1 TSP GARAM MASALA
A PINCH OF TURMERIC
1 BIG ONION FINELY CHOPPED
SALT
PREPARATION:
IN A BOWL PUT GINGER GARLIC PASTE,TOMATO PUREE,CURDS,SALT,RED CHILLI POWDER,TURMERIC POWDER,CORIANDER POWDER,GARAM MASALA AND MIX WELL.
IN A KADHAI PUT OIL AND PUT THE CHOPPED ONION AND FRY WELL.NOW ADD THE PEAS AND FRY IT.NOW ADD THE ABOVE MIXTURE AND BOIL IT WITH LITTLE WATER. AT THE END PUT THE BOILED CAULIFLOWER AND ONCE AGAIN BOIL IT.
THIS IS GOOD COMBINATION FOR CHAPATI AND NAN ROTIS.

HANDI PANEER

INGREDIENTS:
2 ONIONS(FINELY CHOPPED)
1 INCH GRATED GINGER
1/2 CUP BEATEN CURD
1/2 TSP RED CHILLI POWDER
1/4 TSP GARAM MASALA POWDER
1 FINELY CHOPPED TOMATO
2 GREEN CHILLIES(CUT INTO SLITS)
1/2 CUP WATER
150 GMS PANEER (CUT INTO CUBES)
1 TSP FINELY CHOPPED CORIANDER LEAVES
2 TBSP OIL
SALT TO TASTE
BLACK PEPPER TO TASTE
1 TEJ PATTA
A PINCH OF TURMERIC POWDER

METHOD:
FRY ONION IN OIL.ADD GINGER,TURMERIC POWDER ,RED CHILLI POWDER AND GARAM MASALA.STIR FOR FIVE MINUTES.NOW ADD TOMATO,GREEN CHILLI AND TEJ PATTA.FRY FOR SOME TIME.COOK FOR SEVEN MINUTES ON A LOW FLAME.BEAT THE CURD AND ADD IT TO THE MIXTURE.COOK TILL IT BECOMES DRY.NOW POUR WATER AND BOIL IT.ADD PANEER CUBES AND FINELY CHOPPED CORIANDER.STIR FOR FEW SECONDS AND LEAVE IT TO COOK TILL THE MASALA DRIES.ADD SALT AND BLACK PEPPER AND COOK .

THIS IS A GOOD COMBINATION FOR CHAPATI,ROTIS AND PARATHAS

PALAK PANEER

INGREDIENTS:
200 GMS PANEER CUBES(FRIED IN LITTLE OIL)
10 PALAK LEAVES(SPINACH)
4 ONIONS(CHOPPED MEDIUM)
10 CLOVES GARLIC
6 GREEN CHILLIES
2 TOMATOES(FINELY CHOPPED)
2 INCH GINGER
6 TBSP REFINED OIL
1/2 TSP JEERA(CUMIN SEEDS)
1 TSP GARAM MASALA
A PINCH OF TURMERIC
SALT TO TASTE
PREPARATION:
FIRST BOIL THE PALAK LEAVES WITH WATER ,STRAIN IT AND MAKE THE PASTE WITH PALAL.
MAKE A PASTE OF GINGER,GARLIC AND GREEN CHILLIES
IN A KADHAI PUT OIL AND THEN PUT JEERA AND WHEN IT CRACKS ADD ONIONS AND LITTLE TURMERIC AND WHEN ONION TURNS LIGHT GOLDEN ADD THE PASTE(GINGER,GARLIC AND CHILLI) AND LITTLE FRY.THEN ADD THE CHOPPED TOMATOES AND COOK TILL THE KADHAI LEAVES OIL SIDE WISE.NOW ADD THE PALAK PASTE AND AND ALLOW TO COOK AND THEN ADD THE PANEER .AT THE END ADD SALT AND GARAM MASALA AND COOK WELL.
THIS GOES GOOD WITH CHAPATI,PARATHAS AND ROTIS.

MIRCH KA SALAN

INGREDIENTS:

18-20 LARGE GREEN CHILLIES

2 TBSP OIL+FOR FRYING

2 TBSP SESAME SEEDS

1 TBSP CORIANDER SEEDS

1 TSP CUMIN SEEDS

1/2 CUP ROASTED PEANUTS

2 WHOLE DRY RED CHILLIES

1 INCH GINGER ,ROUGHLY CHOPPED

8 GARLIC CLOVES

1 TSP MUSTARD SEEDS

10 CURRY LEAVES

1 ONION FINELY CHOPPED

1 TSP TURMERIC POWDER

2 TBSP TAMARIND PULP

SALT TO TASTE

PREPARATION:

1. WASH,WIPE AND SLIT GREEN CHILLIES LENGTHWISE WITHOUT CUTTING THE CHILLIES INTO TWO.

2. HEAT SUFFICIENT OIL IN A KADHAI AND DEEP FRY FOR ONE MINUTE.DRAIN AND PLACE ON AN ABSORBENT PAPER AND SET ASIDE.

3. DRY ROAST SESAME SEEDS,CORIANDER SEEDS AND CUMIN SEEDS.GRIND THEM ALONG WITH ROASTED PEANUTS,DRIED RED CHILLIES ,GINGER AND GARLIC.

4.HEAT 2 TABLESPOONS OIL IN A PAN,ADD MUSTARD SEEDS.ONCE THEY SPLUTTER ADD CURRY LEAVES AND SAUTE FOR 1/2 MINUTES.ADD ONION AND SAUTE STIRRING CONTINUOUSLY TILL ONION TURNS LIGHT GOLDEN BROWN.

5. ADD TURMERIC POWDER AND MIX WELL.ADD THE GROUND PASTE AND SAUTE FOR 3 MINUTES,STIRRING CONTINUOUSLY.ADD 1/2 CUPS OF WATER AND BRING TO A BOIL.REDUCE HEAD AND COOK FOR 10 MINUTES.DISSOLVE TAMARIND PULP IN 1/2 CUP OF WATER AND ADD.

6.ADD FRIED GREEN CHILLIES AND SALT AND COOK ON LOW HEAT FOR 10 MINUTES.

DAL TADKA

INGREDIENTS:

1 CUP TUVAR DAL

2 TOMATOES(FILELY CHOPPED)

3 GREEN CHILLIES(FINELY CHOPPED)

1 TSP MUSTARD SEEDS

1 1/2 TSP JEERA(CUMIN SEEDS))

A PINCH OF TURMERIC

SALT

6 TSP OIL

FEW FINELY CHOPPED CORIANDER LEAVES

PREPARATION:

FIRST IN THE COOKER PUT TUVAR DAL AND 1 1/2 CUP WATER AND COOK FOR 4 WHISTLES.

FOR THE TADKA:

IN A KADHAI PUT 4 TSP OF OIL.FOR THIS ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD JEERA AND GREEN CHILLIES AND PUT LITTLE SALT AND LITTLE FRY.

IN A KADHAI PUT 2 TSP OF OIL AND PUT TOMATOES AND SLIGHT COOK.FOR THIS ADD THE COOKED DAL ,TURMERIC AND SALT AND BOIL WELL(ADD WATER IF NECESSARY AND THE GRAVY MUST BE LITTLE THICK).AT THE TOP PUT THE ABOVE PREPARED TADKA AND GARNISH WITH CORIANDER LEAVES.

WHILE SERVING SPRINKLE LEMON JUICE ON IT.

THIS IS VERY GOOD COMBINATION FOR CHAPATI,PARATHAS AND ROTIS ALONG WITH PANEER BUTTER MASALA.

PEANUT SHAKE

THIS PEANUT SHAKE IS LIKE A COMPLETY MEAL AND GOOD FOR HEALTH.

INGREDIENTS:

1 APPLE(MEDIUM CHOPPED)

1 SAPOTA(CHIKOO )MEDIUM CHOPPED

20 PEANUTS(SOAKED IN WATER)

1 1/2 BANANA(MEDIUM CHOPPED)

JAGGERY(AS PER UR TASTE)

LITTLE CARDAMOM POWDER

FIRST IN THE MIXER PUT APPLE,BANANA,SAPOTA,PEANUTS AND JAGGERY AND GRIND IT.TRANSFER IT TO THE DRINKING GLASS AND PUT CARDAMOM POWDER AND MIX IT WELL.

SPINACH GREEN GRAM DAL CURRY

INGREDIENTS:

1 CUP SPLIT GREEN GRAM DAL(SOAKED FOR 4 HOURS) AS IN PICTURE 1

1 BLUNCH SPINACH(WASHED PROPERLY AND FINELY CHOPPED)

2 ONIONS(MEDIUM CHOPPED)

2 TOMATOES (MEDIUM CHOPPED)

2 TSP GINGER GARLIC PASTE

3 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

1 TSP JEERA POWDER(CUMIN POWDER)

1 TSP CORIANDER POWDER

A PINCH OF TURMERIC

SALT

1 TBSP OIL

PREPARATION:

FIRST IN A KADHAI PUT OIL AND SWITCH ON THE FLAME.FOT THIS ADD GINGER GARLIC PASTE AND TURMERIC AND WHEN IT COOKS WELL ADD ONIONS AND COOK AND WHEN THE ONIONS TURNS LIGHT GOLDEN PUT TOMATOES AND WHEN IT COOKS ADD RED CHILLI POWDER ,GARAM MASALA , JEERA POWDER AND CORIANDER POWDER AND FRY WELL.NOW ADD SOAKED SPLIT GREEN GRAM DAL AND ADD 2 CUPS OF WATER AND CLOSE WITH LID AND COOK TILL THE DAL GETS SOFTENED.NOW ADD SPINACH LEAVES AND SALT AND COOK WELL.

WHILE SERVING SPRINKLE LEMON JUICE.

U CAN HAVE WITH CHAPATI,PARATHAS AND ROTIS.

PREPA

PANEER BUTTER MASALA

I PREPARED THIS PANEER BUTTER MASALA WHEN THE RELATIVES CAME TO MY HOUSE AND THEY ALL APPRECIATED THIS RECIPE WHICH WAS VERY RICH AND VERY GOOD TO TASTE ALSO .

INGREDIENTS:

6 TSP BUTTER

250 GMS PANEER CUBES

1 CAPSICUM(CUT TO NORMAL SIZE WITH SEEDS REMOVED)

2 TSP GINGER GARLIC PASTE

2 ONION PASTE

2 TOMATOES PASTE

1 TSP CORIANDER POWDER

1 TSP JEERA POWDER

2 TSP RED CHILLI POWDER

1/2 TSP GARAM MASALA

1 TSP EVEREST CHICKEN MASALA(THIS ENCHANCES TASTES MORE)

1 1/2 TBSP CURDS

3 TSP CASHEWNUT PASTE

3 TSP FRESH CREAM

SALT

A PINCH OF TURMERIC

PROCEDURE:

FIRST IN A KADHAI PUT THE BUTTER AND TURN ON THE FLAME.FRY BOTH PANEER AND CAPSICUM SEPERATELY AND KEEP ASIDE ON A PLATE.

FOR THE SAME KADHAI PUT GINGER GARLIC PASTE AND LITTLE TURMERIC AND COOK TILL THE PASTE TURNS LITTLE GOLDEN .FOR THIS ADD ONION PASTE AND COOK WELL TILL THE RAW SMEEL IS NOT THERE.NOW ADD CORIANDER POWDER,JEERA POWDER,RED CHILLI POWDER ,CHICKEN MASALA AND COOK TILL WELL.NOW ADD TOMATO PASTE AND COOK TILL THE KADHAI LEAVES OIL SIDEWISE.NOW ADD CURDS AND AGAIN COOK.TO THIS ADD CASHEWNUT PASTE AND AGAIN COOK WELL.AT THE END PUT THE FRIED PANEER ,CAPSICUM, SALT AND MIX WELL.SWITCH OFF THE FLAME .AT THE TOP PUT FRESH CREAM.VERY RICH PANEER BUTTER MASALA IS READY TO EAT.U CAN HAVE WITH CHAPATI,PARATHAS OR ROTIS.

MODAK

U MIGHTLY ALREADY KNOW THAT FOR GANAPATI MODAK IS FAVOURITE .SINCE GANAPATI FESTIVAL IS NEAR SO I HAVE WRITTEN RECIPE TO PREPARE MODAL.

INGREDIENTS:

FOR THE FILLING:

1 CUP JAGGERY

2 CUP FRESHLY GRATED COCONUT

1 TSP RICE FLOUR

1 TSP POPPY SEEDS(ROASTED)

1 TSP CARDAMOM POWDER

FOR THE SHELL:

1 CUP WATER

1 CUP RICE FLOUR

1/2 TSP OIL

1 TSP GHEE

A PINCH OF SALT

PREPARATION:

FIRST IN A KADHAI ROAST THE JAGGERY AND COCONUT ON A LOW HEAT.STIR CONTINUOUSLY UNTIL THE JAGGERY MELTS AND MIXES WELL.ADD POPPY SEEDS,CARDAMOM POWDER AND RICE FLOUR.CONTINUE COOKING IT TILL THE FILLING MIXES THOROUGHLY .THEN KEEP ASIDE.

IN ANOTHER VESSEL BRING ONE CUP OF WATER TO BOIL AND ADD SALT,GHEE,RICE FLOUR AND OIL.MIX WELL.COVER AND COOK FOR FEW MINUTES,ALTERNATELY STIRRING AND THEN ALLOWING IT TO SIMMER.TAKE THE DOUGH TO A PLATE AND KNEAD WHILE IT IS HOT TO MAKE A SOFT DOUGH.

TAKE A SMALL BALL OF THE DOUGH AND FLATTEN IT AND FILL IT WITH 1 1/2 TSP OF THE ABOVE PREPARED FILLING AND CLOSE IT LIKE MODAK .LIKE THIS PREPARE WITH ALL THE DOUGH AND THE FILLING.

KEEP THESE PREPARED ONES IN THE VESSEL (LITTLE SMEAR THE VELLEL WITH GHEE)AND PLACE THIS VESSEL IN THE PRESSURE COOKER AND PRESSURE IT FOR 15 MINUTES.U CAN HAVE WITH GHEE.

MALPUA WITH RABRI

INGREDIENTS:

FOR THE MALPUA:

100 GMS WHEAT FLOUR

100 GMS MAIDA

1/2 CUP BOILED AND COOLED THICK MILK

4 TSP FINELY SMASHED KOWA

FEW PIECES OF PISTA

TWO PINCH OF BAKING POWDER

OIL FOR DEEP FRYING

FOR THE RABRI:

1 LITRE FULL CREAMED THICK MILK

1/2 CUP MILK POWDER

10 STRINGS OF SAFFRON SOAKED IN LITTLE MILK

5 CARDAMOM

2 TSP SUGAR POWDER

FOR THE SUGAR SYRUP:IN A KADHAI PUT SUGAR AND LITTLE WATER AND MAKE THE SYRUP(WHEN LITTLE SYRUP IS PLACED BETWEEN FINGERS A THIN THREAD MUST FORM).

PREPARATION:

IN A BOWL PUT WHEAT FLOUR,MAIDA,KOWA ,MILK ,BAKING POWDER AND MIX WELL AND THE BATTER SHOULD BE LITTLE THICK.HEAT OIL IN A KADHAI.TAKE 1 TBSP OF BATTER AND PUT INTO THE OIL AND FRY LIKE PURIS AS SHOWN IN FIRST PICTURE .

LIKE THIS PREPARE WITH ALL THE BATTER.THEN PUT THE FRIED IN THE SUGAR SYRUP AND LEAVE IT FOR 4 HOURS SO THAT THE SUGAR SYRUP IS ABSORBED .

IN A THICK BOTTOMED KADHAI PUT MILK AND ALLOW TO BOIL AND WHEN IT BECOMES HALF ADD MILK POWDER ,SUGAR POWDER AND CONTINOUSLY STIR SO THAT THAT IT MUST NOT STICK TO THE BOTTOM.WHEN IT BECOMES THICK ADD SAFFRON MILK AND CARDAMOM POWDER AND MIX WELL AND BOIL.NOW RABRI IS READY.
IN A SERVING DISH KEEP MALPUA(AS MUCH AS U LIKE )AND ON THE TOP LITTLE RABRI AND GARNISH WITH PISTA.

CORN FLAKE COOKIES(METHOD 2)

INGREDIENTS:

60 GMS BUTTER

45 GMS SUGAR POWDER

60 GMS CRUSHED CORNFLAKES

2 TSP MILK POWDER

1/4 TSP BAKING POWDER

75 GMS MAIDA

25 GMS CRUSHED CORN FLAKES(FOR TOPPING)

PREPARATION:

FIRST IN A BOWL PUT BUTTER AND BEAT IT .FOR THIS ADD SUGAR POWDER AND AGAIN BEAT IT NICELY.FOR THIS ADD 60 GMS CRUSHED CORNFLAKES ,MILK POWDER,BAKING POWDER AND MAIDA AND MIX WELL.MAKE PEDAS OUT OF IT AND SMEAR IT WITH CRUSHED CORNFLAKES AND BAKE IT IN A PREHEATED OVEN 120 DEGREES FOR 25 MINUTES

EGGLESS COOKIES

INGREDIENTS:

100 GMS GHEE

100 GMS SUGAR POWDER

100 GMS MAIDA

1/4 TSP CARDAMOM POWDER

PREPARATION:

FIRST PUT GHEE IN A BOWL.TO THIS ADD SUGAR POWDER AND MIX WELL.FOR THIS ADD MAIDA ,CARDAMOM POWDER AND MIX WELL AND MAKE A DOUGH AND KEEP IT FOR A WHILE.NOW BEHL THE DOUGH AND CUT INTO ROUND AND KEEP IT IN THE PREHEATED OVEN 150-180 DEGREES FOR 20-25 MINUTES.

EGGLESS CAKE

INGREDIENTS:

65 GMS BUTTER

200 GMS MILK MAID

1/2 CUP WATER

1 1/2 TSP BAKING POWDER

100 GMS MAIDA

1 TSP VANILLA ESSENCE

PREPARATION:

FIRST IN THE PAN PUT BUTTER AND PUT MILK MAID AND BEAT WELL.NOW PUT 1/2 CUP WATER AND MIX WELL.NOW KEEP THE PAN ON THE FLAME AND MAKE IT TO BUBBLE AND SWITCH OFF THE FLAME AND MAKE IT TO COOL.

PUT THE BAKING POWDER TO MAIDA AND MIX WELL.PUT THESE INGREDIENTS TO THE ABOVE PAN AND VANILLA ESSENCE AND MIX WELL WITHOUT LUMPS.

PUT TO THE GREASED PLATE (WITH LITTLE BUTTER) AND KEEP IN THE PREHEATED OVEN 120 DEGREE FOR 25 MINUTES.

SAPOTA (CHIKKU)MILK SHAKE

INGREDIENTS:

3 SAPOTA(PEELED AND CUT INTO PIECES)

250 ML MILK

3 ICE CUBES

1 1/2 TBSP SUGAR(ADD IF REQUIRED MORE)

PREPARATION:

FIRST IN THE MIXER PUT SAPOTA,MILK,ICE CUBES AND SUGAR AND GRIND IT WELL.NOW SAPOTA MILK SHAKE IS READY TO DRINK.

LIKE THIS U CAN PREPARE WITH APPLE,BANANA AND MANGO FRUITS.

CHOCLATE AND WALNUT COOKIES

INGREDIENTS:

1 CUP BUTTER

1 CUP MAIDA

1 CUP SUGAR POWDER

2 TSP BAKING SODA

2 EGGS

5 TSP CHOCLATE PIECES

5 TSP WALNUTS

A PINCH OF SALT

GHEE

PROCEDURE:

FIRST IN A BOWL PUT BUTTER ,MAIDA ,SALT,SUGAR POWDER,BAKING SODA AND EGGS AND BLEND IT WELL.PUT CHOCLATE PIECES AND WALNUTS AND MIX IT WELL.GREESE THE PLATE WITH GHEE AND ABOVE MIXTURE (2 TSP EACH) ON IT AND BAKE IT 180 DEGREES FOR 10 MINUTES.

SPONGE CAKE

INGREDIENTS;

HALF A TIN CONDENSED MILK

100 ML SODA WATER

60 GMS UNSALTED BUTTER

1 1/2 TBSP SUGAR

125 GMS MAIDA

3/4 TSP SODA BI CARBONATE

3/4 TBSP BAKING POWDER

1 TSP VANILLA ESSENCE

A FEW DROPS OF PINEAPPLE ESSENCE

FOR DECORATION:

2 CHERRIES

FRESH CREAM FOR ICING 1 CUP

PREPARATION:

STRAING MAIDA WITH SODA BI CARBONATE AND BAKING POWDER AND KEEP ASIDE.

MIX SUGAR AND BUTTER AND ADD MILK MAID.BEAT WELL.ADD SODA WATER,MIX WELL AND ADD BOTH THE ESSENCE.ADD THE MAIDA GRADUALLY,BEATING WELL,AFTER EACH ADDITION.BEAT WELL FOR 4 MINUTES TILL THE MIXTURE IS SMOOTH,FLUFFY AND LIGHT.BAKE IN A GREASED AND DUSTED (WITH MAIDA)TIN FOR ABOUT 35-40 MINUTES AT 150 DEGREES.COOL IT AND ADD ICING AND DECORATE WITH CHEERIES AND IS READY TO SERVE.

PEANUT BURFI

INGREDIENTS:

1 CUP ROASTED PENUT(REMOVED THE SKIN AND MAKE NOT FINE POWDER)

1 1/2 CUP SUGAR

1 CUP GRATED DRY COCONUT

DRY FRUITS LIKE RAISINS AND CASHEWNUTS FRIED IN GHEE

PREPARATION:

FITST IN A KADHAI PUT SUGAR AND LITTLE WATER AND MAKE A GOOD SYRUP(WHEN A LITTLE SYRUP IS PLACED BETWEEN FINGERS IT MUST FORM A THREAD)

FOR THIS ADD COCONUT AND PEANUT POWDER AND MIX WELL COOK TILL THE MIXTURE LEAVES THE KADHAI.FOR THIS ADD DRY FRUITS AND MIX WELL.ON THE GREASED PLATE (WITH GHEE) PUT THE MIXTURE AND FLATTEN IT AND CUT INTO DESIRED SHAPE AND ALLOW TO COOL IT.

KSHEERANNA

INGREDIENTS:

5 CUPS MILK

1 CUP RAW RICE

2 CUPS SUGAR

1 CUP GHEE

1/2 CUP CONDENSED MILK

5 CARDAMOM

CASHEWNUTS FRIED IN GHEE

PREPARATION:

FIRST PREPARE RICE WITH 1 CUP OF RAW RICE.

BOIL THE MILK AND REDUCE IT TO 3 CUPS.NOW ADD THE RICE AND MIX WELL.NOW ADD SUGAR AND ALLOW THE SUGAR TO MELT.NOW ADD GHEE,CONDENSED MILK AND ALLOW TO BOIL.AT THE END ADD CARDAMOM POWDER AND BOIL IT.GARNISH WITH CASHEWNUTS.

CHANDRAHARA

INGREDIENTS:

1/2 LITRE MILK

1 CUP SUGAR

200 GMS KOWA(ADD LITTLE WATER TO KOWA AND MAKE PASTE)

4 CUPS MAIDA FLOUR

1 CUP GHEE

A PINCH OF SODA

STRINGS OF KESAR SOAKED IN LITTLE MILK

5 CARDAMOM

FEW CLOVES

DRY FRUITS LIKE CASHEWNUTS AND PISTA

PREPARATION:

FOR THE MAIDA PASTE.TAKE 1 TSP OF MAIDA AND PUT LITTLE GHEE AND MIX WELL.

FIRST TO THE MAIDA ADD GHEE ,SODA AND LITTLE MILK AND MIX PROPERLY AND PREPARE SMOOTH DOUGH (CHAPATI CONSISTENCY) AND KEEP FOR ONE HOUR.

BOIL 1/2 LITRE MILK .TO THIS ADD SUGAR AND WHEN IT BOILS AND KOWA PASTE TO IT AND BOIL IT.ADD SAFFRON MILK AND CARDAMOM POWDER AND AGAIN BOIL AND SWITCH OFF THE FLAME.

TAKE A SMALL BALL OF THE DOUGH.BEHL TO A SMALL ROUND LIKE PURI AND SMEAR MAIDA PASTE AND FOLD LIKE TRIANGLE ,PIERCE THE CLOVES AND IN SLOW FLAME DEEP FRY IN OIL TILL GOLDEN BROWN .LIKE THIS PREPARE WITH ALL THE DOUGH.IN THE SERVING BOWL ADD THE ABOVE PREPARED (2 )AND ABOVE IT SPREAD THE MILK MIXTURE LITTLE AND GARNISH WITH DRY FRUITS.U CAN ALSO HAVE CHILLI BY KEEPING IT IN FRIDGE.

CREAM CHOCLATE

INGREDIENTS:
1 CUP FRESH CREAM
1 CUP SUGAR
2 TSP COCO POWDER
1 TSP MAIDA FLOUR
FOR GARNISHING CHOPPED CASHEWNUTS AND PISTA
PREPARATION:
FITST IN A KADHAI(WITHOUT SWITCHING ON THE FLAME) PUT CREAM AND SUGAR AND MIX WELL TILL SUGAR DISSOLVES.FOR THIS ADD COCO POWDER AND MAIDA AND MIX WELL.NOW SWITCH ON THE FLAME AND BOIL TILL THE MIXTURE LEAVES THE KADHAI.
NOW POUR THE MIXTURE IN GREASED PLATE (WITH GHEE) AND ALLOW TO COOL.NOW CUT TO PIECES AND DECORATE WITH DRY FRUITS.

WALNUTS CHOCLATES

INGREDIENTS:

750 GMS SUGAR

1 CUP COCO POWDER

1 1/2 CUP MILK

1/4 CUP PEANUT BUTTER

1 TSP VANILLA ESSENCE

1 TSP BUTTER

200 GMS CHOPPED WANLUTS

A PINCH OF SALT

PREPARATION:

FIRST IN A KADHAI ADD SUGAR,COCOA POWDER AND MILK AND MIX WELL. THEN SWITCH ON THE FLAME AND HEAT THE KADHAI TILL THE SUGAR MELTS PROPERLY AND THE CONSISTENCY BECOMES LITTLE THICK.THEN SWITCH OFF THE FLAME.FOR THIS ADD PEANUT BUTTER ,VANILLA ESSENCE AND LITTLE SALT AND DO NOT STIR IT NOW .ALLOW IT TO COOL FIRST AND THEN MIX WELL.FOT THIS ADD WALNUT AND THEN MIX PROPERLY.TRANSFER IT TO A GREASED PLATE(WITH BUTTER) AND KEEP IT IN THE FRIDGE FOR 1 1/2 HOURS AND THEN CUT INTO PIECES.

SHENGA HOLIGE(PEANUT HOLIGE)

1 CUP PEANUTS(FRIED AND REMOVE THE SKIN AND COARSELY GRIND)

1 CUP JAGGERY

1/2 CUP GRATED DRY COCONUT

4 CARDAMOM

1/2 CUP MAIDA

OIL

PREPARATION:

FIRST IN A BOWL PUT MAIDA AND FOR THIS ADD WATER AND 1 TBSP OF OIL AND MAKE A SMOOTH DOUGH(CHAPATI CONSISTENCY) AND KEEP FOR HALF AN HOUR.

IN ANOTHER KADHAI PUT JAGGERY AND LITTLE WATER AND BOIL WELL SO THAT IT FORMS A THICK SYRUP(WHEN A LITTLE DROP OF SYRUP IS DROPPED IN WATER IT MUST FORM A BALL THEN IT COMES TO KNOW THAT A SYRUP IS FORMED).

FOR THIS JAGGERY SYRUP PUT COCONUT ,PEANUT POWDER AND CARDAMOM POWDER AND MIX WELL AND ALLOW TO COOL IT.

TAKE A SMALL BALL OF MAIDA DOUGH AND WITH THE HELP OF HANDS SLIGHTLY SPREAD AND IN BETWEEN PLACE A SMALL BALL OF THE ABOVE PREPARED JAGGERY MIXTURE AND CLOSE IT PROPERLY.SMEAR THE PLASTIC SHEET WITH OIL AND KEEP THE ABOVE PREPARED AND BHEL IT LIKE CHAPATI.HEAT ON THE TAVA ON BOTH SIDES BY SMEARING WITH OIL.PREPARE ALL LIKE THIS WITH REMAINING JAGGERY MIXTURE.

BREAD RASMALAI

INGREDIENTS:

8 BREAD PIECES(WITH SIDES REMOVEDAND CUT TO TRIANGLE SHAPE)

150 GM KOWA

2 TSP GHEE

1 1/2 CUP MILK

1/4 KG SUGAR SYRUP

5 CARDAMOM

FEW STRINGS OF SAFFRON SOAKED IN LITTLE MILK

DRY FRUITS LIKE CASHEWNUTS ,PISTA AND RAISINS FRIED IN GHEE

OIL FOR DEEP FRYING.

PREPARATION:

FOR SUGAR SYRUP:FIRST IN A VESSEL PUT SUGAR AND LITTLE WATER AND BOIL SO THAT IF FORMS A GOOD SUGAR SYRUP.

FIRST HEAT THE MILK.FOT THIS ADD KOWA AND MAKE IT TO BOIL.FOR THIS ADD SAFFRON MILK AND FURTHER BOIL IN LOW FLAME TILL THE MILK LITTLE THICKENS.ADD CARDAMOM POWDER ,1 TSP GHEE AND DRY FRUITS AND BOIL IT AND SWITCH OFF THE FLAME.

IN ANOTHER KADHAI HEAT OIL.FOR THIS ADD 1 TSP GHEE AND PUT BREADS AND DEEP FRY TILL GOLDEN BROWN.

IN A SERVING BOWL PUT THE FRIED BREAD PIECES(AS MUCH AS U LIKE).ON TOP OF IT PUT THE SUGAR SYRUP AND THE ABOVE PREPARED MILK .DO THE SAME WITH ALL THE BREAD PIECES.

HONEY LADOO

INGREDIENTS:

15 MARIE BISCUITS(MAKE POWDER IN MIXER

5 BADAM(FINELY CHOPPED)

5 CASHEWNUTS(FINELY CHOPPED)

8 RAISINS(FINELY CHOPPED)

2 CARDAMOM

HONEY(AS PER REQUIREMENT)

PREPARATION:

FIRST SLIGHTLY FRY THE BISCUIT POWDER.FOR THIS ADD ALL THE DRY FRUITS AND CARDAMOM POWDER.THEN ADD LITTLE HONEY AND MIX WELL.AGAIN ADD HONEY(SO THAT A LADOO IS FORMED) AND MAKES LADOO OUT OF IT.DELICIOUS HONEY LADOO IS READY TO EAT.

PANEER KHEER

INGREDIENTS:

1/2 LITRE MILK

1/2 CUP GRATED PANEER

3/4 CUP MILK MAID

3 CARDAMOM

DRY FRUITS LIKE CASHEWNUTS ,RAISINS ,ALMONDS AND PISTA FRIED IN GHEE

FEW STRINGS OF SAFFRON SOAKED IN LITTLE MILK

PREPARATION:

FIRST IN A KADHAI SWITCH ON THE FLAME AND BOIL MILK.TO THIS ADD PANEER ,KESAR ,MILK MAID,CARDAMOM POWDER,DRY FRUITS AND MAKE TO BOIL.SWITCH OFF THE FLAME.

KEEP IT IN THE FRIDGE FOR 30 MINUTES AND SERVE COLD.

CUSTARD ROLLS

INGREDIENTS:


12 BREAD PIECES(SIDES REMOVED)


1 CUP MIXED FRUITS(APPLE,BANANA,POMEGRANATE,ORANGE)


CUT TO SMALL PIECES


1/2 CUP DRY FRUITS(CASHEWNUTS,RAISINS,PISTA,DATES,BADAM)


CUT TO SMALL PIECES .


2 1/2 CUPS MILK


2 TSP CUSTARD POWDER


8 TSP SUGAR


ICE CREAMS


PREPARATION:


IN A BOWL ADD ALL THE FRUITS .FOR THIS ADD ALL THE DRY FRUITS AND 2 TSP OF SUGAR AND MIX WELL.

IN A BOWL ADD 1/2 CUP MILK AND DIP THE BREAD AND SLIGHTLY SQUEEZE IT .PUT THE ABOVE PREPARED MIXTURE (A SMALL BALL) AND CLOSE IT PROPERLY.DO SAME WITH ALL THE BREAD PIECES.

IN ANOTHER KADHAI FOR 2 CUPS OF MILK AND 2 TSP OF CUSTARD AND MIX WELL WITHOUT LUMPS AND SWITCH ON THE FLAME AND BOIL IT.FOR THIS ADD 8 TSP OF SUGAR AND BOIL TILL THE CONSISTENCY IS SEMI PASTE.TAKE THE BREAD BALL ONE BY ONE AND ROLL ON THE CUSTARD PASTE .DO WITH ALL THE BREAD BALLS AND KEEP IT IN THE FREEZER FOR 45 MINUTES.

WHILE SERVING IN A BOWL TAKE A BREAD BALL AND FOR THIS ADD 2 SCPOOPS OF ICE CREAM AND EAT IT BEFORE MELTS.LIKE THIS PREPARE WITH ALL THE BREAD BALLS.

MANGO PUDDING

INGREDIENTS:

1 CUP MANGO PULP

2 CUP MILK MAID

1 CUP FRESH CREAM

1 TSP GELATIN

CHERRY FOR GARNISH

PREPARATION:

FIRST IN A BOWL TAKE MANGO PULP.FOR THIS ADD MILK MAID AND CREAM AND BEAT IT WELL.

DOUBLE BOILING PROCEDURE:

IN A KADHAI TAKE WATER AND MAKE IT TO BOIL.IN A SMALL VESSEL ADD WATER AND GELATIN AND MIX WELL.KEEP THIS SMALL VESSEL IN THE BOILING WATER SO THAT THE GELATIN MELTS COMPLETELY.

PUT THIS MELTED GELTAIN TO THE ABOVE PREPARED MIXTURE BOWL AND MIX WELL.POUR THIS MIXTURE TO THE SERVING BOWLS AND KEEP IN THE FREEZER FOR 45 MINUTES.GARNISH WITH CHERRY.

PANCHALI

INGREDIENTS:
1 CUP SMALL SUJI(SEMOLINA)
3 TSP GHEE
1 CUP KOWA
1 CUP SUGAR
1/2 CUP MILK
1/2 CUP MILK POWDER
DRY FRUITS LIKE CASHEWNUTS AND RAISINS FRIED IN GHEE.
PREPARATION:
FIRST IN A KADHAI FRY SUJI WITH GHEE.WHEN NICE AROMA COMES ADD SUGAR AND COOK WELL.THEN ADD KOWA AND MIX WELL.FOR THIS ADD MILK AND MILK POWDER MIX IT AND COOK IT WELL.GARNISH WITH DRY FRUITS.

CHOCLATE

INGREDIENTS:

3 TSP MILK POWDER

2 TBSP SUGAR

1 TBSP COCO POWDER

1 TBSP BUTTER

PREPARATION:

FITST STRAIN BOTH MILK POWDER AND COCO POWDER.

THEN IN A KADHAI PUT SUGAR .FOR THIS ADD 2 TSP OF WATER .THEN SWITCH ON THE FLAME.WHEN THE SUGAR MELTS ADD BUTTER ,AND WHEN IT MELTS ADD THE POWDERS(MILK POWDER AND COCO POWDER) AND STIR WELL SO THAT NO LUMPS ARE FORMED.AFTER 4-5 MINUTES THE MIXTURE WILL THICKENS.THEN TRANSFER TO THE GREASED PLATE (WITH GHEE) .WHEN IT COOLS CUT TO THE DESIRED SHAPE.

MANGO BURFI(METHOD 2)

INGREDIENTS:

1/2 CUP GHEE

1/2 CUP SUJI(SEMOLINA)

1 CUP MANGO PULP

1 CUP SUGAR

A PINCH OF SALT

DRY FRUITS LIKE CASHEWNUTS AND BADAM FRIED IN GHEE

PREPARATION:

FIRST IN A KADAHI PUT GHEE.TO THIS ADD SUJI AND LITTLE SALT AND FRY WELL TILL FINE AROMA COMES.TO THIS ADD MANGO PULP AND COOK WELL.AND FINALLY ADD SUGAR AND COOK TILL THE HALWA LEAVES THE BOTTOM OF THE VESSEL.TRANSFER IT TO THE GREASED PLATE AND FLATTEN IT.GARNISH WITH DRY FRUITS AND CUT INTO PIECES WHEN COOLED.

HOLIGE (PURAN POLI)

INGREDIENTS:

1/2 CUP CHANA DAL (BENGAL GRAM DAL)
1 1/2 CUP TOOR DAL

2 1/2 CUP JAGGERY
10 CARDAMOM
3 CLOVES
1 INCH DRY GINGER
2 1/2 CUPS MAIDA
OIL
RICE FLOUR
PREPARATION:
FOR KANAKA:
TAKE IN A BOWL MAIDA AND ADD WATER TO IT TO MAKE A VERY SMOOTH DOUGH AND ADD OIL (1 TBSP) AND KNEAD WELL.KEEP ASIDE FOR 1 HOUR.

FOR HOORNA:
PUT IN THE MIXER CARDAMOM, CLOVES AND DRY GINGER TO MAKE A SMOOTH POWDER.
PUT 5 CUPS OF WATER IN A KADHAI ALLOW TO BOIL.THEN ADD CHANA DAL AND WHEN IT GETS HALF COOKED ADD TOOR DAL AND ALLOW TO COOK WELL SO THAT BOTH THE DAL GETS WELL COOKED AND WHEN U PRESS BETWEEN FINGERS THE DAL MUST GETS MASHED.THEN STRAIN THE WATER.TO THE DALS ADD JAGGERY AND COOK WELL TILL THE JAGGERY MELTS AND THE MIXTURE MUST BECOME THICK.ALLOW TO COOL FOR A WHILE AND PUT IN THE MIXER AND GRIND WITHOUT WATER TO MAKE A VERY SMOOTH. PUT THE ABOVE PREPARED POWDER AND MIX WELL.
TALE A SMALL BALL OF THE KANAKA AND LITTLE SPREAD WITH FINGER .THEN TAKE A SMALL BALL OF THE HOORNA AND PLACE ON THE KANAKA AND CLOSE VERY NEATELY SO THAT THE HOORNA DOES NOT COMES OUT.THEN DIP IN THE RICE FLOUR AND BEHL LIKE CHAPATI .FRY ON THE TAVA BY POURING OIL ON BOTH SIDES.LIKE THIS PREPARE WITH ALL THE KANAKA AND HOORNA.WHILE EATING ADD GHEE ON HOLIGE AND EAT.DELICIOUS HOLIGE IS READY TO EAT.

PEANUT CHIKKI

INGREDIENTS:
4 CUPS SPLIT PEANUT (FINELY ROASTED AND REMOVED THE SKIN AND MAKE THEM SPLIT)
3 ¼ CUP JAGGERY
1 CUP OIL
GHEE
PREPARATION:
IN A THICK BOTTOM KADHAI PUT BOTH THE JAGGERY AND OIL AND SWITCH ON THE FLAME.COOK WELL TILL THE JAGGERY COMPLETELY MELTS AND THE COLOUR CHANGES TO CHOCLATE.THEN ADD THE PEANUTS AND MIX WELL.
GREASE THE PLATE WITH GHEE AND PUT THE ABOVE PREPARED AND FLATTEN IT.IMMEDIATELY CUT THEM INTO DIAMOND SHAPE BEFORE COOLING .ALLOW TO COOL FOR FEW HOURS AND STORE THEM IN AIR TIGHT CONTAINER.THIS CAN BE STORED FOR MORE THAN 15 DAYS.

MIXED FRUITS KESARI BATH

INGREDIENTS:

1 CUP SMALL SUJI(SEMOLINA)

2 CUPS MILK

1 CUP SUGAR

1/2 CUP PINEAPPLE(CHOPPED)

1/2 CUP SAPOTA(CHOPPED)

1/2 CUP BANANA(CHOPPED)

3/4 CUP GHEE

FEW PIECES OF SAFFRON STRINGS IMMERSED IN LITTLE MILK

5 CARDAMOM

DRY FRUITS LIKE BADAM AND CASHEWNUTS FRIED IN GHEE

PREPARATION:

FIRST PUT IN A KADHAI 3 TSP OF GHEE AND TO THIS ADD SUJI AND FRY IT TILL NICE AROMA COMES.TO THIS ADD MILK AND COOK WELL TILL THE MILK IS COMPLETELY ABSORBED .PUT SUGAR AND COOK WELL TILL IT COMPLETELY GETS DISSOLVED.FOR THIS ADD ALL THE FRUITS AND COOK WELL .ADD GHEE AND CARDAMOM POWDER AND COOK TILL THE KADHAI LEAVES THE GHEE.AT THE END ARRANGE WITH DRY FRUITS.

ANNAPURNE SWEET

THIS SWEET IS SOUTH INDIAN.THIS IS REALLY YUMMY TO TASTE.U SURE ALL LIKE IT.

INGREDIENTS:

3 CUPS GRATED COCONUT

2 CUPS JAGGERY

10 CARDAMOM

1 TBSP RICE FLOUR(FRIED)

1/2 CUP DALDA(VANASPATI GHEE)

1 1/2 CUP WHEAT FLOUR

2 1/2 CUP MAIDA FLOUR

A PINCH OF SALT

OIL FOR DEEP FRYING

PREPARATION:

FOR HOORANA:

PUT IN A KADHAI JAGGERY AND FOR THIS ADD LITTLE WATER AND BOIL WELL TO MAKE JAGGERY SYRUP.FOR THIS ADD COCONUT AND CARDAMOM POWDER AND COOK WELL .WHEN IT GETS COMPLETELY COOKED SWITCH OFF THE FLAME.ADD RICE FLOUR TO IT AND MIX WELL.

FOR THE DALDA PUT VERY LITTLE SALT AND MIX WELL.

FOR KANAKA:

IN A BOWL PUT THE BOTH MAIDA FLOUR AND WHEAT FLOUR AND MIX WELL.FOR THIS ADD ABOVE DALDA AND MIX WELL. PUT VERY LITTLE WATER TO IT AND MAKE DOUGH(LIKE CHAPATI).

TAKE A SMALL BALL OF KANAKA AND SPREAD WITH HANDS ON THE GREASED (WITH OIL)PLASTIC SHEET.PUT LITTLE HOORANA(ABOVE PREPARED ) AND CLOSE THE KANAKA AND AGAIN SPREAD WITH HANDS TO MAKE A SMALL CHAPATI LIKE AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE KANAKA.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

MANGO LASSI

INGREDIENTS:

1 CUP MANGO PIECES

1/4 CUP SUGAR

3 CUPS CURDS

FEW PIECES OF ICE CUBES

PREPARATION:

PUT TO THE MIXER MANGO PIECES,SUGAR ,CURDS AND ICE CUBLES AND GRIND IT.CHILLED MANGO LASSI IS READY TO DRINK.

MANGO LASSI

BEVU

THIS SWEET IS PREPARED DURING UGADI BY NORTH KARNATAKA PEOPLE SO THAT WHOLE YEAR GOOD THINGS HAPPENS .IT IS EASY TO PREPARE AND YUMMY TO TASTE.THIS U CAN PREPARE WHENEVER U WANT TO TASTE.
INGREDIENTS:
1/2 KG DALIA SPLIT(HURIGADALE OR CHUTNEY DAL)
1/2 KG SUGAR(LITTLE LESS THAN 1/2 KG)
12 CARDAMOM
DRY COCONUT GRATED
DRY FRUITS LIKE CASHEWNUT AND RAISINS
MILK
GHEE
PREPARATION:
KEEP IN THE SUN BOTH DALIA SPLIT AND SUGAR FOR 2 HOURS SEPERATELY.PUT IN THE MIXER DALIA SPLIT FOR THIS ADD SUGAR AND MAKE A FINE POWDER.FOR THE POWDER ADD CARDAMOM POWDER AND DRY FRUITS AND MIX WELL.STORE IN A AIR TIGHT CONTAINER AND CAN BE THERE FOR 20 DAYS.
DURING SERVING PUT IN A CUP AS MUCH POWDER AS U LIKE .FOR THIS ADD COCONUT ,GHEE AND LITTLE MILK SO THAT IT MUST FORM A LITTLE THICK PASTE AND EAT.THIS WILL BE REALLY YUMMY TO TASTE.

BADAM PURI(METHOD 2)

INGREDIENTS:
1/2 KG MAIDA
1/4 CUP MELTED DALDA(VANASPATI GHEE)
1/4 CUP MILK
1 CUP SUGAR POWDER
8 CARDAMOM
5 TSP FRIED POPPY SEEDS
2 TSP DALDA
OIL FOR DEEP FRYING
PREPARATION:
FOR MAIDA ADD DALDA AND MILK(AS MUCH REQUIRED) AND MAKE A DOUGH(LIKE CHAPATI)AND KEEP IT FOR HALF AN HOUR.
FOR THE SUGAR POWDER ADD CARDAMOM POWDER AND POPPY SEEDS AND MIX WELL.
TAKE 2 TSP OF DALDA IN A BOWL.TO THIS ADD 1 TSP OF MAIDA AND MIX WELL .IT WILL BE LIKE A PASTE.
TAKE A SMALL BOWL OF DOUGH ,DIP IN MAIDA AND MAKE A SMALL CHAPATI.ABOVE IT SMEAR THE ABOVE PREPARED PASTE AND FOLD LIKE A TRIANGLE AND AGAIN BEHL ONLY LITTLE.LIKE THIS PREPARE WITH ALL THE DOUGH. HEAT OIL IN A KADHAI AND DEEP FRY THE ABOVE PREPARED TILL LIGHT GOLDEN .IMMEDIATELY SMEAR THE SUGAR POWDER.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 12 DAYS.

PUMPKIN PAYASAM

1 CUP GRATED PUMPKIN(WINTER MELON,ASH GOURD,BOODKUMBALAKAI)
1/2 CUP WATER
3/4 CUP SUGAR
1/2 CUP GHEE
1/2 CUP MILK
1/4 CUP CONDENSED MILK
4 CARDAMOM
DRY FRUITS LIKE CASHEWNUTS AND RAISINS FRIED IN GHEE
PREPARATION:
IN A KADHAI PUT THE GRATED PUMPKIN AND TO THIS ADD WATER AND BOIL TILL THE PUMPKIN GETS SOFT AND THE WATER GETS DRIED.TO THIS ADD SUGAR AND BOIL TILL THE SUGAR GETS DISSOLVED.AFTER THAT ADD GHEE AND MILK (LITTLE LESS THAN HALF CUP) AND CONDENSED MILK AND BOIL WELL .AT THE END ADD CARDAMOM POWDER.GARNISH WITH DRY FRUITS,

PUMPKIN PAYASAM

CORN FLAKE COOKIES

INGREDIENTS:
125 GMS BUTTER
125 GMS SUGAR POWDER
1 EGG
2 DROPS VANILLA ESSENCE
125 GMS MAIDA
100 GMS CORNFLAKES
A PINCH OF SALT
PREPARATION:
TAKE BUTTER IN A BOWL TO THIS ADD SUGAR POWDER AND MIX WELL.PUT EGG , LITTLE SALT AND VANILLA ESSENCE TO IT AND MIX WELL.TO THIS ADD MAIDA AND CORNFLAKES AND MIX WELL AND KEEP IT ASIDA FOR 30 MINUTES.MAKE SMALL ROUNDS AND FLATTEN IT.LIKE THIS PREPARE WITH ALL THE MIXTURE.ARRANGE THESE ON THE GREASED PLATE AND KEEP IT ON THE PREHEATED OVEN FOR 150 DEGREE CELCIUS FOR 20-25 MINUTES.YUMMY CORNFLAKE COOKIES IS READY TO EAT.