Boondi Ladoo

Boondi Ladoo

 

 

 

Ingredients

 

•	Gram flour (besan)	2 cups
•	Sugar	2 cups
•	Baking powder	1/2 teaspoon
•	Cashewnuts	10
•	Raisins	20
•	Green cardamoms	15
•	Saffron (kesar)	4 strands
•	Milk	a few drops
•	Ghee	1/2 kilogram

Method

Shell and powder cardamoms.

 

Add one fourth cup of water to sugar, heat until sugar melts. To check if the sugar syrup is ready, take a drop of the solution and drop it in water - if it remains intact and does not dissolve right away in water, the sugar syrup is ready.

 

Add saffron and cardamom powder to it. (While preparing the sugar syrup, add a few drops of milk. Impurities will collect on the surface in a layer - remove it.)

 

Add soda and water to gram flour and make a paste without lumps.

 

Heat half a kilogram of ghee in a deep frying pan. Put gram flour in boondi maker and drop the boondi directly into the hot ghee. Fry till light yellow. Drain and keep aside.

 

 Fry cashew nuts and raisins. Add boondi, cashew nuts and raisins to the sugar syrup and mix. Cool.

 

 

Rub some ghee on your palms. Make laddoos by squeezing the boondi mixture in your palms and making round balls.



Coconut Barfi

Coconut Barfi

 

 

Ingredients

•	Coconut,scraped	2 cups
•	Sugar	1 cup
•	Fresh cream	1/2 cup
•	Green cardamom powder	a pinch
•	Powdered sugar	2 tablespoons
•	Ghee	1/2 tablespoon

Method

Heat a non stick pan on medium heat. Add the coconut, sugar, fresh cream and green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures turns a golden brown.

Remove from the heat and add the powdered sugar and mix.
Grease a thali with ghee and pour in the coconut mixture and spread evenly.

When it cools cut into diamonds or squares and serve. You can store in an airtight container in the refrigerator for about a week.

Gujiya

Gujiya

 

 

 

Ingredients

•	FOR FILLING
•	Mawa (khoya)	500 grams
•	Powdered sugar	3 cups
•	Desiccated coconut	3 1/4 teaspoons
•	Cashewnuts,blanched and chopped	15
•	Almonds,blanched and chopped	15
•	Raisins	20
•	Green cardamom powder	1/2 teaspoon
•	FOR COVERING
•	Refined flour (maida)	4 cups
•	Ghee	5 tablespoons + to deep fry
•	Method Mash khoya and roast it in a deep pan on medium heat till pink.   Take off the heat and let it cool. Add all the other filling ingredients to the khoya and keep aside. To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for fifteen minutes. Divide the dough into small balls and roll each ball into a small puri of four inches diameter.  Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side. Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.  Prepare all the gujiyas and spread on a damp cloth. Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown. Drain onto an absorbent paper. Cool and store in an airtight tin.	

Gajar ka Halwa

Gajar Halwa

 

 

 

Ingredients

2 cups        grated carrot
2 cups        low fat milk
6 tbsp        skimmed milk powder
3 gms        sugarite or 4 tsp sugar
1/2 tsp      cardamom (elaichi) powder

Method

 

1. Combine the carrots with the milk and pressure cook for 2 whistles.

1. Add the milk powder, SugaRite/sugar and cardamom powder and cook for 3 to 4 minutes, while stirring continuously.
2. Serve hot.

Doodhi ka Halwa

Doodhi ka Halwa

 

 

 

Ingredients

3 cups      grated bottle gourd (doodhi / lauki)
3 cups      milk
3              cardamoms (elaichi)
1/2 cup    sugar
a few       drops green food colour (optional)
3 tbsp      ghee
For the garnish

2 tbsp       almond (badam) slivers

Method

 

1. Heat the ghee in a pan, add the grated doodhi and saute till it turns translucent.
2. Add the milk and cardamoms and bring to a boil.
3. Simmer for 30 to 35 minutes, stirring occasionally.
4. When the halwa is almost dry, add the sugar and food colour and mix well.
5. Stir for 5 to 10 minutes till the moisture has evaporated.
6. Serve hot, garnished with the slivered almonds.

Tips

1. VARIATION : DOODHI KA HALWA (SUGAR FREE)
2. At step 3, add 8 to 10 sachets of artificial sweetner instead of the sugar

Kaju ki Barfi

kaju ki Barfi

 

 

 

 

 

Ingredients

1 cup (100 grams)    broken cashewnuts (kaju)
1/2 cup (50 grams)   sugar
1/4 tsp                       cardamom (elaichi) powder

Method

 

1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
2. Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4. Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
6. Use as required.



From My kitchen to yours- Vanilla Eggless Muffins

Vanilla Eggless Muffins

 

 

 

 

Ingredients :

 

1 1/2 cups all-purpose flour, sieved

1 cup curd/yogurt

3/4 cup sugar

1/2 tsp baking soda

1 1/4 tsps baking pwd

1/2 cup refined oil

1 tsp vanilla essence

Method :

 

1.  Preheat oven to 200 C for 10 mts. Grease and flour muffin moulds.

2.  Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.

3.  Add vegetable oil and vanilla essence and combine well. Now, slowly add little flour/maida (about a tbsp) at a time and blend with the wet ingredients.

4.  Bake in preheated oven at 200 degree C for 5-7 mts, reduce temperature to 175 and bake for 10-15 mts or till a toothpick inserted into the muffin comes out clean.

5.  Cool the muffin for 20-30 mts and then overturn onto a plate



Corn Salad

Corn salad

Ingredients :

Fresh and tender corn seeds                              2 cups

Grated carrot                                                        1/2 cup
Finely cut capsicum                                             1/2 cup
Finely cut cucumber                                            1/2 cup
Finely cut green chillies                                       2
Curry leaves                                                          1 tsp
Oil                                                                           1 tbsp
Mustard seeds                                                       1/4 tsp
Salt                                                                          as required
lemon juice                                                             1 tsp

Method :

• Mix all the ingredients except oil, mustard seeds and curry leaves.
• Heat oil and add mustard seeds, when they splutter add curry leaves.
• Cool it and add to the salad and garnish with coriander leaves.

Corn Samosa

Corn Samosa

Ingredients :

Tender corn                       1 cup
Grated onion                     1 cup
Boiled potato                    1 cup
Red chilli powder             1 tsp
Mustard seeds                  1/4 tsp
Garam masala                  1 tsp
Maida                                1 cup
Semolina                          1/2 cup
Salt as required
Oil to fry

Method :

First mix maida and semolina well with little oil and salt. knead it into a smooth dough adding water and keep aside covered.Heat 2 tbsp oil in a pan and add mustard seeds and when they splutter add onions and fry til they are translucent. Now add corn and fry til they become soft. Add boiled potato peices, red chilli powder, garam masala powder, salt and mix well and cook for another 5 min. knead the dough again and make into small lemon sized balls. Press them into a puri and cut into two halves.
Take one half and shape into a triangle and put a tbsp of curry in it and close it tightly. Fry in hot oil till golden brown and serve with tomato sauce or green chutney.

Shahi Paneer

Shahi Paneer

Ingredients :

200 gms Paneer

2 Medium Onions

1 tsp ginger garlic paste

2 Green chillies

1/2 tsp White Pepper Powder

1 tsp Red Chilli Powder

3/4 tsp Turmeric Powder

1 tsp Garam Masala Powder

3-4 tbsp Cream

1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)

1/2 cup Milk

8-10 tbsp Vegetable oil

Salt to taste

Method :

 Heat oil in a kadhai.Cut paneer into small cubes. Fry over medium heat until light brown.Keep aside.Saute the dry fruits in one tablespoon of oil.Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating.Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

Garnish shahi paneer with cream and dry fruits and coriander leaves.

Schzwan Noodles

Schzwan Noodles

Ingredients :-

                    Boiled Noodels

1”                ginger square pieces

3-4 buds     garlic (for paste)

2                  green chillies (for paste)

1”                ginger (for paste)

1                 vertically sliced onion

1                 vertically sliced carrot

1 cup          vertically sliced cabbage

2-3             vertically sliced beans

1                vertically sliced capsicum

4-5             dry red chillies

1/2T.sp     soya sauce

1/2T.sp     chilli sauce

1Tb sp     tomato sauce

Salt          to taste

Method:

To Boil Noodles

Boil water add pinch of salt and 1 Tb.sp oil.Add noodles and boil for 5mins.Rinse water.

Add cool water to bring at room temp,again rinse water and keep in air few mins to dry.(Do these steps 3-4 hrs before prep)

Noodles Prep:-

·         In pan take 2 Tb.sp oil and heat while rotating the pan.

·         Add GGC paste and dried red chillies.

·         Add vertically chopped onions and sauté till light pink.

·         Now add capsicum,beans,carrot,cabbage,white pepper,salt & ajinamoto & sauté for 2 mins.Add noodles and toss it.

·         Add soya sauce,tomato sauce & chilli sauce,salt to taste & vinegar+ ginger prepared before.Now toss it for 2mins on gas & add finely chopped spring onions.

Veg Manchao Soup

Veg Manchao Soup

Ingredients :-

2 Tb Sp  Finely chopped carrots

1 Tb Sp  Finely chopped Onion

2 Tb Sp  Finely chopped Capsicum

1 Tb Sp  Finely chopped Cabbage

1 Tb Sp  Oil

2         Green Chillies

2 buds   garlic

1 “       Ginger

1 Pinch  white pepper

1 Pinch  Ajinamoto

Salt     To taste

Method:-

• Mix green chilli,garlic And ginger to make a paste (GGC).
• Heat oil in a pan and add GGC paste.
• Add finely chopped onion and sauté till it become transparent.
• Now add all vegetables.
• Add white pepper,ajinamoto and pinch of salt.
• Add 1 glass water.
• Now add sauces :

 Chilli sauce  ¼ T.sp

 Vinegar      ½ T.sp

 Soya sauce  ½ T.sp

 Tomato sauce 1 Tb sp

 Salt  To taste

• In ½ cup water add 1 Tb Sp cornflour and add to soup when it boils with continuous stirring.
• When thickens close the gas knob
• Garnish & Serve with crispy noodles.

Saunfia Paneer Tikka

Saunfia Paneer Tikka

Ingredients :-

500gms          Paneer

2                      TBspoons besan

1/4                   Teaspoon turmeric powder

1/2                   TBspoon ginger paste

1/2                   TBspoon garlic paste

1/2                   Teaspoon white pepper powder

2                      TBspoon lemon juice

1/2                   Teaspoon green cardamom powder

1/2                   Teaspoon Saunf powder

1                      cup thick skimmed milk yogurt, drained

2                      medium green capsicum seeded, 1 1/2 inch squares

11/2                teaspoons chaat masala

                        Few strands of seffron

                        Salt to taste

Method :-

·                     Wash paneer and cut paneer into 1 1/2 inch squares and half inch thickness.

·                     Heat a non-stick pan, add besan and roast on moderate heat until it emits a pleasant aroma.Remove from heat and add turmeric powder.Cool and transfer to a boil.

·                     Add ginger paste,garlic paste , white pepper powder , salt, 1 TBspoon lemon juice, green cardamom powder,feenel(saunf)powder, saffron and yogurt.Whisk well to make a smooth batter.

·                     Add paneer cubes to the  batter and marinate for atleast an hour.

·                     Thread paneer cubes and capsicum squares alternately onto skewers.

·                     Roast in a tandori grill for 5 mins till the tikkas are golden in color.

·                     Alternatively, you can cook the tikkas in the oven or on a grill.

·                     Remove and sprinkle with chaat masala powder and remaining lemon juice.serve with chutney of your choice.

Sandesh

SANDESH

INGREDIENTS :

1¼    cup chenna (freshly made paneer)
¼      cup sugar

METHOD :

1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh.
4. Your sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.

Corn Bhel

Corn Bhel

Ingredients :-

1          Cup fresh corn kernels

1          large onion finely chopped

1          large tomato, finely chopped

2          medium potatoes, boiled and cut into 1/2 inch cubes

2          Teaspoon chaat masala

3-4      green chillies finely chopped

2          TBspoon grren coriander chutney

2          TBspoon sweet date &tamarind chutney

4          TBspoon fresh coriander leaves finely chopped

11/2    Teaspoon lemon juice

1          cup cornflakes crushed

            salt to taste

Method :-

·                    Bring 3 cups of water to a boil.Add corn kernels and continue to boil for 3-4 mins.Drain and remonve excess water.This bhel can be made with hot or cold corn kernels.

·                    Mix together the corn , onion, tomato, potatoes, chaat masala,green chillies, green chutney ,sweet tamarind chutney and coriander leaves.Add lemon juice, salt and toss to mix.

·                    Divide into individual servings, sprinkle cornflakes and serve immediately.