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.