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.