Suji ka Halwa

Ingredients:

• Suji-1 Cup
• Ghee-1 Cup
• Sugar-2 Cups
• Water -4 Cups
• Crushed Cardamoms-2
• Raisins-1/4 Cup
• Chopped Almonds-1/4 Cup

Method
In a pan, mix water and sugar and put them to boil. In another pan, heat ghee and add suji and fry until it turns golden brown. Add cardamom, raisins and almonds to the fried suji. Mix it well. Now, add the sugar syrup to the mixture. Keep stirring while adding the syrup to avoid the formation of lumps. As the mixture starts to froth, remove it from the fire.Suji ka halwa is ready to serve

Aloo Parathas

Ingredients

• Flour-1 kg
• Boiled potatoes-1/2 kilo
• Grated cheese -3 spoonful
• Grated onions-2
• Finely chopped chillies-2
• Coriander leaves /dhania powder-as per taste
• Turmeric powder-1/4 tbsp
• Salt- as per requirement-
• Water- a little warm

Method
First mix onions, chillies, chopped coriander, cheese spread, and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes. Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary. Now set this aside for an hour and then roll out the parathas and cook in preheated nonstick Tawa. Serve with tomato chutneys, pickles and tomato ketchup.

Mooti Chur Ladoo

Ingredients:

For Boondi:

• Gram flour (besan)- 3 cups
• whole milk-500 ml
• Clarified butter (ghee), for deep frying-3 cups
• Dry fruits, finely chopped -1/4 cup
• For Sugar Syrup:
• Sugar-2 1/2 cups
• Whole milk-2 tbsp
• Cardamom powder-1/2 tsp
• Saffron essence (for deep frying)- a few drops
• Water-3 and 1/2 cups

Special Equipement:
A colander, strainer or fine sieve with droplet-sized or smaller pores.

Method

For Making the Sugar Syrup:
In a large deep pot, put the sugar and water and bring to a boil and than add milk.. Boil for 5 minutes or until scum forms on top. Strain with the strainer spoon and return to stove. Add in the saffron color and boil until it is muggy but no thread has created. Add in the cardamom powder and mix well. Then set aside.
For Making the Boondi:
Mix the flour and milk together to form a smooth batter. Heat the clarified butter in a heavy frying pan. Hold the boondi-strainer over the frying pan with one hand. With the other hand, pour some batter all over the holes. Tap gently until all of the batter has fallen into the hot clarified butter. Be careful to stay away from the stove as the ghee might spit a little. Stir with another strainer and remove once it is light golden in color. Set aside on a paper towel, and repeat the process for the remaining batter.

For Making the Ladoos:
Partly crush/smash 1/4th of the fried boondi with hand, submerge all the fried boondi in the syrup. Drain any excess syrup and spread in a large plate. Add the chopped dry fruits to this mixture. Sprinkle about 2 tsp of hot water over it. Cover and set aside for 5-10 minutes so the boondi soaks up the syrup and it becomes soft. Once it gets sticky, and cool enough to handle, take a small portion of the boondi mixture and shape into small round balls with wet palms. Do the same for all laddoos. Arrange on a plate and keep open to dry so the laddoos solidify. One they are hard enough, you can store in an air-tight container and keep in the refrigerator.

Tandoori Chicken

Ingredients
• Chicken-2.5 lbs
• Chilli Paste-2 tbsp
• Tandoori Paste -3tbsp
• Vindaloo Paste-2 tbsp
• Curry Paste-2tbsp
• Red Chilli Powder -3 tbsp
• Plain Yogurt-4 tbsp
• Buttermil-1/2 cup.
• Salt to taste
Method

Prepare the chicken by removing the skin and extra fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all Pastes, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.

Coconut Barfi

Integration:

Pumpkin fruit -2cup
Suger-1 cup
Eating green colour-2 spoon
Desi ghee-1 spoon
Mingle coconut -1cup
Chironji (onion seed)-1 spoon
Method:-

The half of mingle coconut mix in pumpkin fruit then sugar and cooking. Add green color. Mix left coconut mingle and spread ghee oriented thali. Decorate with chironji. You can chop in willing shape.

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Chhole Bhature

Bhature

Ingredients

• Flour- 3 cups polished
• Cooking oil- 1 tbsp
• Plain Yoghurt -1/2 cup
• Baking powder-1 tsp

Method
filter together the polished flour and baking powder than add ghee and yoghurt .Mix well. Make a smooth dough using water as needed. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight Make small balls from the dough, roll into thick round chapati. Deep fry in oil on both sides until golden brown. Serve with hot chhole

Chhole Recipe

Ingredients
• Gram -100 gms.
• Garam masala- 1/2 tsp
• Garlic Paste- 1 tsp
• Dry Mango Powder- 1 tsp
• Dry Coriander powder- 1 tsp
• Finely Chopped Large Onion- 1
• Salt-as per taste
• Cooking Oil
• Chopped Coriander 1 tbsp
• Ginger Paste- 1 tsp
• Chili powder- 1/2 tsp

Method
Heat oil in a pan, add onions, ginger garlic paste, Fry until golden brown. Add coriander powder and garam masala, and fry for 2 minute. Now add wet grams, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.

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Dahi Bada

Ingredients

• Urad daal(black gram)-1 Cup
• Salt-as per taste
• Oil –for fry
• curd (yogurt)- 1 kg
• Ginger-1/2 tsp
• Chilies-2 chopped
• Roasted cumin (jeera) powder-2 tsp
• Red chili powder to taste
• Finely chopped coriander leaves

Method

For Bada
Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop spoonfuls of batter and fry till golden brown. Take the hot badas and put in cold water for 2-3 minutes. Now Take them out of water and press the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serve bada. With dahi or chatani.

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Bread Omlate

Ingredients

• Bread 4-5 slices
• Small onion -1
• Coriander leaves
• Egg-3-4
• Salt-as per taste
• Green chilies- 3

Method

Take the bread slices. Break an egg, beat it lightly, add salt and finely chopped green chilies, finely chopped onions and coriander leaves. Mix all ingredients together .Place the bread (with centre removed) on a pan. Pour 1 dipper of the mixture in the centre, place the centre of the bread that had been cut out, press lightly for it to get pasted with the edges. Wait till the egg is cooked and rotate it over for the bread to be toasted. Serve with a little butter on top of the egg.

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Paneer Pakora

Paneer -30gms
Green chatni—2teaspoon
Cashew nut powder-1/4
Chat masala-1 ½ tea spoon
Gram floor (besan)-1 cup
Rice floor-1/2 cups
Green corianders leave (hoped)-1/2 cup
Khas-khas-2 tea spoon
Salt, red chili- as per taste
Oil for freezing
King’s cumin (ajwayan)

Method:-

Cut the cheese in to cube. For making the blender, put all the material in the bowel and make paste .Add chatni and chat masala in cashew nuts. Spread mixture in one piece of cheese and put another piece on the top of first. Prepare all cheese pieces in this way Heat up oil in a pan Mix 2 tea spoon h\eat oil in to paste and shake it .Make even sized balls with hands or table spoon. Heat up oil and deep fry the pokoras in median heat up till golden brown Remove and keep on an absorbent paper to soak excess oil serve hot with green chantey.

Gajar Ka Halwa

Ingredients and Content

• Grated carrot-1 kg
• Mawa - 200 grams
• Milk- 1 liter
• Sugar-2 cups
• Ghee-2 tbsp
• Dry fruits(sliced)- 1/2 cups
• Cardamom powder-1/2 tps

Method

Put milk and grated carrots in a heavy base pan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf). Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Mutter Paneer Cream

Ingredients and Content

• Paneer-1 packet
• Cream-½ cup
• Broken cashews- Handful
• Mutter--2 cups
• Cumin seed-1 tbsp
• Oil-3 tbsp
• Tomato paste-2 tbsp
• Onions-2
• Ginger paste-1 tbsp
• Garlic paste-1 tsp
• Masala powder-1 tbsp
• Elaichis--3
• Red chili powder--1tbsp
• Chopped coriander
• khus-khus

Method

Grind the ingredients the mixture of onions, ginger paste, garlick paste, red chili powder Khus-khus cream in a food processor. In a frying pan, add 3 tbsp of oil and add some cumin. Then add the paste from the food processor. Cook for about 9 minutes till all the water evaporates now add the peas, cover and cook for 5 minutes. Add cream to the frying pan and cook for 15 minutes. Now add the paneer, cashews and salt as per taste in to it. Mix well and heat up. Decorate it with coriander leaves and serve it.

Green Pepper Chutney

Ingredients and Content

• 3 green peppers
• 2 jalapenos
• 1 pinch turmeric
• ½ teaspoon mustard seeds
• 1 teaspoon sugar
• 1 teaspoon tamarind paste
• 1 tablespoon oil and
• salt as per taste

Method

Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Use this chutney on bread slices and tasty sandwiches are ready to serve.

Chicken Fry

Serve to 4 persons.

Ingredients and Contents

• Chicken 500 gms
• Chilly Powder 5 tablespoon
• Cornflour 3 Tablespoon
• Maida flour 2 tablespoon
• Allspice powder 2 tablespoon
• Garlic paste 2 tablespoon
• Red colour powder, 2 teaspoons
• Chopped Chinese parsley, 4tablespoon
• Salt, as required
• Oil, 200 ml

Method

Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for atleast 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.

Spiced Beef with Mushroom

To Serve for 4 persons.

Ingredients and Contents

• Beef 500 gm, cut into Bite Sized Pieces
• Button Mushroom 200 gm,
• Small Onions 10
• Peas 100 gm
• Black Pepper, Freshly Ground, 2 tbls
• Chili Powder 1 tbls
• Garlic, 30 Flakes, Crushed
• Tomato 6
• Clove 4
• Bay Leaf 3
• Cinnamon 4
• Chinese Parsley (Cilantro) 1 cup
• Salt 2 Teaspoon
• Green Onion 2
• Green Chili 4
• Ginger 1 inch piece

Method

Grind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. Add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry. Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half. Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

Roast Broccoli with Garam Masala

Ingredients and Contents

• Olive oil
• 2 tsp Garam Masala
• 1 head broccoli
• Florets

Method

Heat the oven to 200^oC and toss the broccoli in a little oil and then put garam masala. Roast on roasting tray and cook for 25-30 min. cook until it is tender and browned.

Braised Peas with Lettuce

Ingredients and Contents

• 1 Large onion, balve and sliced butter
• 200 ml vegetable stock
• 300 ml peas
• 2 Small lettuces, quartered
• 100 ml double cream

Method

Cook the onion in a knob of butter for about 8 min until melting soft. Put the lettuce and cook for 3-4 min Mix the stock and peas, cover and cook for 2 min then add the cream and simmer uncovered for 5 min until the lettuce is just tender.

Chaas- Butter Milk

Ingredients and Contents

• 1 Cup chilled yogurt
• 1 Cup chilled water
• ½ inch finely grated ginger
• 1 green chilly chopped fine
• ½ tsp roasted cumin powder
• Salt to taste

Method

Blend all ingredients together and serve garnished with finely chopped corianders leaves.

Mango Smoothie

Ingredients and Contents

• 1 cup mango, peeled and diced
• 1 cup plain yogurt or lassi
• ½ cup ice
• ½ cup milk

Method

Put all ingredients in a blender and blend till it has a smooth, creamy texture. If too thick add extra milk. Garnish with a slice of mango and serve chilled.

Mango Raita

For 4 Persons to Serve

Quantity and Ingridents

• 2 Cup Dahi (Curd)
• 1/2 Cup Mango
• 1/2 Teaspoon Jeera (Cumin seeds)
• 1/2 T.S. Salt
• 1/2 T.S. Kali Mirch (Black Peper)
• 1/2 T.S. Red Chilli
• 1/2 T.S. Sugar
• Pudina (Mint) Leaves for Decoration

Method

Take sugar and curd with all other spices and properly mix them. Also mix mango pieces with it. Decorate it with Pudina leaves and red chilli.

Chat Papdi

For serving 5 persons.

For Papdi

• 1 1/2 Cup Wheat Flour
• 3 cup Sugar
• 1/4 Cup Oil
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Haldi Powder (Turmeric)
• 1/4 Teaspoon HING (Asafetida)
• 1 Teaspoon Jeera (Cumin seeds)
• 1 Teaspoon Ajwayan (Lovage)
• 2 Teaspon Oil
• Salt as require

For Green Chatni

• 20 gm Green Dhania (Coriander Cilantro)
• 1/2 cup curshed Coconut
• 1 teaspoon Lemon Juice
• 1 green Chilli
• Salt as require

For Red Chatni

• 4-5 Khajoor
• 1 teaspoon Imli (Tamarind)
• 1/4 teaspoon Red Chilli Powder
• Salt as require

For Dahi (Curd)

• 4 cup Curd
• 3 teaspoon Sugar
• 2-3 Curri Patta
• 1/4 teaspoon sarso ke daane
• 1/4 teaspoon Jeera
• Salt as require
• 2 teaspoon oil

For Serving

• 2 Aaloo (Patato)
• curshed Hara Dhanaya (Coriander leaves)

Method

1. Papdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.
2. Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixture of them.
3. Red Chatni: mash Khajoor and imli after boiling them. cook it with water and make it all same in mixer. and than put salt and red chilli powder in it.
4. For Curd: mix salt and sugar in curd and mix properly it. boil oil and put sarso, jeera and curri patta and after some time mix in curd.
5. Make small pieces of boiled Aaloo and mix salt and other spice blend on it.

Serving: To serve them put papdi piecies in a plate and put Aalu pieces on it. mix them with 3 teaspoon of curd. also put 1 teaspoon of green and red Chatni and decorate it with green dhaniya. put salts and other Spice blend on it and serve to friends!