JALEBI

JALEBI


Ingredients :
White gram dal - 500gm
Water - 1litre
Sugar - 1kg
Coconut oil or refined oil - 1kg
Jalebi colour (orange) - 5 drops
Salt - to taste

Preparation :
Finely grind the white gram dal with little water. Mix salt in it and make a smooth batter of semi-thick consistency.

Heat sugar in a pan and add water into it. Add the jalebi colour and remove from the fire when it thickens.

Heat oil in a thick bottom vessel. Squeeze the prepared batter into the oil through a thin layered cloth. While squeezing the batter, first make three rounds and a flower shape on top. When it is done (don't fry), remove from oil. Allow oil to drain. Put the jalebis into the warm sugar syrup. Take out after they soak in the syrup for about 15 minutes. Make jalebi's with the whole batter.

Shahi Paneer

Shahi Paneer

Ingredients (Serves: 6)

250 gm: Paneer (cottage cheese)
1/4 cup: Beaten curd
1/2 cup: Milk
1 1/2 cup: Tomatoes (chopped fine)
1/2 cup: Onion (chopped into strips)
1/2" piece: Ginger chopped fine
2-3: Green chillies chopped fine
2-3: Cardamoms (crushed)
1/2 tsp: Garam masala
1/2 tsp: Red chilli powder
2 tsp: Tomato Sauce
3 tsp: Ghee or butter
Salt to taste
For Garnish 2 tsp: Grated paneer 1 tsp: Chopped coriander

Method

Chop paneer into 2" fingers.
Heat half the ghee.
Add onion, ginger, green chilli and cardamom.
Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Phirni - Creamy Rice Flour Pudding

Phirni - Creamy Rice Flour Pudding



Ingredients (Serves: 6)

• 6 cups: Milk
• 3 tbs: Rice preferably long - grained (called Basmati in India)
• 9 tbs: Sugar (or to taste)
• 1/2 tsp: Cardamoms (powdered)
• 1½ tbs: Almonds (blanched and sliced)
• 1½ tbs: Pistachios (sliced)
• 1½ tbs: Cashew nuts (sliced)
• A few strands of saffron soaked in a little milk.

Method

1. Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
2. Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 16 minutes or till the milk has thickened. Add sugar and stir well. Keep on low heat for about 5 minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top.
3. Garnish with sliced almonds, pistachios and cashew nuts.
4. Serve chilled.

Instead of soaking the rice for long,you can microwaved it for 2mins.Also,if you are too lazy to wait for the milk to thicken,you may add 2 tbsp of rice flour mixed with 1/4 cup of water,this will help in thickening faster.Adding Mango to this would be Mango Phirni,adding Banana would be Banana Phirni and so on.

Dahi Vada

Dahi Vada



Ingredients

• 250 gm: Maa ki Daal washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak dal

Method

1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
2. Drain water and grind.
3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
4. Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs.
5. Deep fry - each Bhalla - light brown.
6. Drain oil, keep aside.
7. Soak in hot water for ten minutes. Press out water lightly.
8. Beat curds, add salt, 1/2 tsp cumin seeds.
9. Soak-raisins in water for ten minutes. Add to the curd.
10. Lay Bhallas in a flat dish-pour curds on it.
11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
12. Serve with imli chutney and extra beaten curd.

MALPUA

Malpua - sweet pan cakes

Ingredients :

• 1 litre milk or 250 ml evaporated milk
• 4 table spoon maida (refined flour)
• 2 cup sugar
• Saffron-few strands
• Ghee for frying

Method

• Boil milk in heavy bottomed broad pan on medium flame,stir continuously till it reduced to 1/4 quantity.
• Add refined flour once the milk gets cool.Mix well and make a batter of pouring consistency like the thick ice cream shake. Keep it aside for 2-3 hours.
• Dissolve saffron in a teaspoon of warm milk or you can put saffron in one table spoon of water and microwave it for 30 seconds, see the result strands will be double of there original size. Later add it to the sugar syrup.
• In a pan add sugar and take enough water to soak sugar,boil it and make the sugar syrup of one string.To achieve this, keep boiling the syrup until a drop of syrup leaves one string between your thumb and finger.
• Add saffron to the sugar syrup
• Heat ghee in the shallow small frying pan.

• Now pour some batter with the ladle to form a malpua.(approximately of the size of small pancake or poori) When you pore the batter in the center of pan, automatically it will take the shape of circle. Fry both the sides till it becomes light golden brown in color.
• Soak the malpua in sugar syrup for 1 min,drain and serve hot.
• you can serve malpua with some rabri and dry fruits on the top.

Note:

• you can serve malpua with some rabri (thickened sweet cream) and dry fruits on the top.
• Do not confuse evaporated milk with condensed milk its different.
• If you are using evaporated milk add refined flour directly to the milk,no need of boiling.
• If u reheat the malpua in microwave,do it for only 10 seconds.

Besan ki Barfi

Besan ki Barfi



Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.

Gujia

Gujia

Gujia is a favorite festival sweet prepared at the time of almost all the grand festivals in almost all parts of north India. Though gujias are known to be prepared during the time of holi but nowadays gujias are prepared during the time of Diwali also. These gujias differ from region to region particularly in the sense of the filling in the gujias like in Uttar Pradesh, the fillin of the gujias are made with khoya while in Goa this filling is made with shredded coconut and nuts. Here is the recipe for the Gujia in simple steps and language just for you.

Things Required

• 250 grams of flour
• 500 grams of Khoya
• Few Raisins
• 100 grams of Almonds
• 3 tablespoon of cooking oil
• 100 ml of water
• 250 grams of sugar

Instructions:

Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a paper napkin and let the oil get soaked.

Sohan Papdi

Sohan Papdi



Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet

Instructions:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

Khoya Laddu

Khoya Laddu


Diwali is the perfect time for satisfying your desires for sweets as you can find all kinds of delicious sweets all around you. The most important thing about these sweets is that most of them are made up with khoya. Of all the khoya sweets the khoya Laddu is the most famous and the most appetizing dish to be prepared at the time of Diwali. Thus we here provide you with the recipe for Khoya laddu in most simple steps and language.

Things Required

• 2 cups of Khoya
• Powdered Sugar
• 1-1/2 cups of powdered and roasted sesame seeds or til
• Kesar
• Chopped almonds and Pistas

Instructions
Roast the khoya on slow flame till it becomes golden yellow in color. Then let it cool for some minutes. Now add some coarsely powdered sesame seeds to the khoya and mix it well. Add the sugar when the above mixture becomes Lukewarm. Mix it well and give it a shape of small balls. Take care that the mixture should not be too hot otherwise the sugar will melt and perfect balls would not be made. Finally decorate it with kesar, almonds and pistas.

Kheer

Kheer
(Serves 4-5)



Things Required

• 1 liter of milk
• 200 grams of Rice (Soak the rice for ½ an hour before cooking)
• Sugar
• Finely chopped Cashew nuts
• 4-5 pieces of Cardamom
• Few Raisins

Instructions
Put the milk in a pan and let it boil for a few minutes. Keep the flame at low. Stir the milk continuously until it becomes a little thick. Next put some sugar in the milk and stir it continuously until the sugar melts in the milk. When the milk is ready, put the rice in it and let it boil for some time, while stirring it at intervals. When the rice is cooked, garnish it with chopped cashew nuts, cardamoms and raisins.

Almond Seera

Almond Seera


(Serves 5) Things Required

• 1 cup of coarse wheat flour
• 1-1/2 cup of blanched almonds
• 1 teaspoon of Cardamom Powder
• ¼ teaspoon of crushed saffron Strands
• 1 tablespoon of warm milk
• 8-10 blanched almonds finely chopped into slivers
• 1-1/4 cup of ghee
• 3 cups of water
• 1 cup of sugar

Instructions
Firstly dissolve the crushed Saffron in the warm milk. Keep it aside for some time. Now dry and make a powder of blanched almonds. Save 10 almonds for the purpose of garnishing. Melt some ghee in a large and heavy pan. Add some flour to it. Stir and fry the mixture for about 2-3 minutes. Next add some almond powder to the mixture and again stir and fry the mixture till it becomes golden and gives a nice aroma. The mixture should be stirred continuously. Add some water and again stir and cook it. Add some sugar to it also. When the ghee starts to exude, add some cardamom and saffron to the mixture. Now stir and place the prepared dish into the serving dish. Garnish it with the chopped almonds.