Dry Fruits And Khajoor Laddoo

Ingredients Cashewnuts Almonds Pistachios Dates,seeded and chopped Ghee Gum resin (gond),crushed Poppy seeds (khuskhus/posto) Green cardamom powder Nutmeg powder Method 1/4 cup 1/4 cup 1/4 cup 1/2 kilogram 2 tablespoons 1 tablespoon 1 tablespoon 1 teaspoon 1/2 teaspoon

Coarsely grind dates in a mixer and transfer into a bowl. Coarsely grind cashewnuts, almonds and pistachios. Heat one tablespoon of ghee in a pan, add gum resin and fry till golden brown. Drain and set aside. In the same pan, add the remaining ghee and saut coarsely ground dry fruits and poppy seeds. Add dates and mix well. Saut till dates are heated through. Remove into a plate and set aside to cool slightly. Add green cardamom powder and nutmeg powder. Crush the gum resin and add. Mix everything well. And knead into a dough. Divide the mixture into equal portions and shape them into laddoos. Cool completely and store in an airtight container.

Ginger Lemonade
Ingredients Ginger,minced Lemon juice Sugar Ice cubes Lemon,sliced thinly , for garnish Method 2 tablespoons 1/4 cup 1 cup as required 1

In a small pan stir together two cups of water with the sugar and ginger. Bring the mixture to a boil, stirring until the sugar is dissolved. Simmer it for three minutes. Strain the syrup through a fine sieve set over a bowl and let it cool. In a jug, combine the cooled syrup, three and a half cups of water and the lemon juice. Stir the lemonade well. Divide the lemonade among tall glasses filled with ice cubes and garnish each glass with a lemon slice.

Chef's

Tip

In case you wish to serve the lemonade with soda, combine the cooled sugar syrup with lemon juice. Pour this concentrate equally in four glasses, add a few ice cubes in each and top with soda.

Sabudana Kheer

Ingredients Sago (sabudana),soaked Milk Saffron (kesar) Almonds,blanched Sugar Green cardamom powder Method 1/4 cup 5 cups a pinch 8-10 1/4 cup 1/4 teaspoon

Heat the milk in a deep non stick pan. Add the saffron and mix. Cook on low heat till the milk thickens a little. Meanwhile thinly slice the almonds. Add the sabudana to the milk and cook, stirring, till the sabudana is fully cooked and the kheer thickened. Add almonds, sugar and green cardamom powder and mix well. Serve it hot or chill and serve.

Sabudana Khichdi
Ingredients Sago (sabudana) Peanuts Green chillies Potato Ghee Curry leaves Cumin seeds Salt Lemon juice Fresh coconut scraped Fresh coriander leaves Method 1 1/2 cups 1/4 cup 4-5 1 medium 3 tablespoons 1 sprig 1 teaspoon to taste 1 teaspoon 2 tablespoons a few sprigs

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, saut for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

Sabudana Pakoras
Ingredients Sago (sabudana) Yogurt Green chillies 2 cups 1 cup 3-4

 Cumin seeds Salt Oil Method

2 teaspoons to taste to deep fry

Soak sabudana in yogurt for one hour. Remove stems, wash and finely chop green chillies. Add chopped green chillies, cumin seeds and salt to taste to the sabudana. Make small roundels and flatten them slightly. Heat sufficient oil in a kadai and deep fry the sabudana roundels till golden. Drain onto an absorbent paper. Serve hot with coconut chutney

Sabudana Thalipeeth
Ingredients Sago (sabudana) Potatoes,boiled and grated Green chillies,chopped Fresh coriander leaves,chopped Cumin seeds Salt Roasted peanuts,crushed Pure ghee Method 1 cup 2 large 2-3 2 tablespoons 1 tablespoon to taste 1/2 cup 4-5 teaspoons

Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes. Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well. Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible. Make a few holes and put some ghee in the holes and also around the thalipeeth. Flip over when the underside is light golden and cook till the other side is cooked equally golden. Serve hot with any chutney of your choice.

Sago Potato Rolls

Ingredients Sago (sabudana) Potatoes,boiled and mashed Roasted peanuts,crushed Green chillies,chopped Ginger,chopped Lemon juice Fresh coriander leaves,chopped Salt Oil Method 3/4 cup 3 large 1/2 cup 3 1 inch piece 1 tablespoon 2-3 tablespoons to taste to deep fry

Wash sago and soak in water for at least one hour. If the rolls are to be prepared within very short time, then soak the sago in hot water. Squeeze out and keep in a big bowl. Add potatoes, peanuts, green chillies, ginger, lemon juice, coriander leaves and salt and mix. Add a little water if necessary to make a dough. Let it stand for a few minutes. Divide the dough into eight equal portions and shape them into oval shaped rolls. Heat sufficient oil in a kadai till medium hot. Slide in four rolls and deep

fry till golden. Drain and place them on an absorbent paper. Similarly prepare rest of the rolls. Serve hot with any chutney of your choice.

Badami Besan Ke Laddoo

Ingredients Almonds Gram flour (besan) Ghee Green cardamom powder Powdered sugar Method 20-25 4 cups 2 cups 1/2 teaspoon 2 cups

Heat ghee in a kadai and add green cardamom powder. Add gram flour and roast on low heat till a nice aroma is given out - for approximately ten minutes. Crush almonds. Transfer roasted gram flour to a bowl and add crushed almonds and mix. Allow the mixture to cool slightly before adding powdered sugar. Add sugar and mix. Roll into even sized laddoos. Cool and store.

Chhenna Murki
Ingredients Cottage cheese (paneer),1/2 inch cubes Sugar Milk Kewra essence Icing sugar Method 250 grams 1 cup 1 tablespoon 2-3 drops as required

For the syrup, cook the sugar with one cup of water, stirring continuously, till the sugar dissolves. Add the milk. Collect the scum, which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Add the cottage cheese and cook till the syrup coats the cubes well.

Remove from heat, add the screw pine essence and mix well. Keep swirling the pan till the cubes are thickly coated with the syrup and separated from each other. Arrange in a serving plate and sprinkle liberally with icing sugar.

Churma Laddoo
Ingredients Whole wheat flour (atta) , coarse Ghee Milk Jaggery (gur),grated Powdered sugar Green cardamom powder 2 cups 1 cup + to deep fry as required 1 1/2 cups 1/2 cup 1 teaspoon

 Nutmeg powder Poppy seeds (khuskhus/posto) Method

1/4 teaspoon 1/2 cup

Take coarse wheat flour in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough. Divide the dough into lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain onto an absorbent paper and cool. Take grated jaggery in a pan and heat on medium heat. When it melts add the remaining ghee and mix. Break the fried dough balls in a mortar with a pestle to make coarse choorma. Transfer into a bowl. Add cardamom powder and nutmeg powder and mix. Pour the melted jaggery into the choorma and mix. Add powdered sugar and mix again. Spread poppy seeds on a plate. Divide the mixture into sixteen equal portions. Shape each portion into a laddoo, roll in the poppy seeds and serve.

Instant Gulab Jamun

Ingredients Milk powder Refined flour (maida) Soda bicarbonate Green cardamom powder Ghee Sugar Lemon juice Method 1 cup + 2 tablespoons 1 tablespoon 1/4 teaspoon 1/2 teaspoon 4 teaspoons + to deep fry 1 cup 1 teaspoon

Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix. Heat sugar and one cup of water in a pan and cook to make a syrup. Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish. Heat sufficient ghee in a kadai. Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls. Deep fry these in the heated ghee on low heat. When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature. jalebi

Ingredients Refined flour (maida) Yogurt Sugar Milk Saffron (kesar) Ghee Method 1 cup 1/2 cup 3 cups 1 tablespoon a few for deep-frying

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. Squeeze round spirals into the hot ghee and deep fry, turning

them over gently a few times, till they are evenly golden and crisp. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

Kaju
Ingredients

Khoya

aur

Besan

ke

Laddoo

Cashewnuts,coarsely powdered Khoya/mawa Gram flour (besan) Ghee Green cardamom powder Powdered sugar Method

1/2 cup 2 cups 1/2 cup 1/4 cup 1/2 teaspoon 1 cup

Melt the ghee in a non-stick kadai and add the gram flour. Cook on low heat, stirring, for about fifteen to twenty minutes till the gram flour is light brown and fragrant. Add the cardamom powder, stir and take the pan off the heat. Let the mixture cool for a while. Add half a cup of powdered sugar and mix well with your hands. Cool again and divide into twelve equal portions. Shape each portion into a laddoo. Saut the khoya in another non-stick kadai for four to five minutes. Add the remaining powdered sugar and cashew nut powder. Divide into twelve equal portions. Take each portion of the khoya mixture and spread it thickly on your palm. Place a gram flour laddoo in the centre, gather the edges of the khoya together and roll, making sure that the gram flour laddoo is completely covered with the khoya mixture. Set aside to cool completely and store in an airtight container.

Kaju Pista Badam Kesar Burfi

Ingredients Cashewnuts,coarsely ground Pistachios,coarsely ground Almonds,coarsely ground Saffron (kesar) Khoya/mawa Sugar Liquid glucose Ghee Method
Soak the saffron in one

10 10 10 a few threads 2 cups + 1 tablespoon 1/2 cup 1 teaspoon for greasing

tablespoon of warm water and set aside.

Heat a non-stick pan. Add the khoya, sugar and glucose, and cook for fifteen minutes, or till the khoya leaves the sides of the pan. Remove from the heat and divide into four portions.

Add the cashew nuts to one portion, almonds to the second portion, pistachios to the third portion and saffron to the fourth. Mix each portion well. Grease a 2-inch deep, six-inch square aluminium tray with a little ghee. Divide each portion of burfi again into three portions and shape each one into a cylinder. Starting from left to right first, lay a cylinder each of cashew nut, almond, pistachio and saffron burfi. Starting from left to right again, place a cylinder each of saffron, pistachio, almond and cashew nut burfi over the first layer. Place another layer in the first order. Repeat with a layer of the burfi in the order of the first layer. Gently tap the tray Cut into squares and serve. on the tabletop and leave to set.

Kaju Pista Roll

Ingredients Cashewnut powder Pistachios Khoya/mawa Powdered sugar Green cardamom powder Silver warq Method 2 cups 1 cup 1 2/5 cups 1 1/3 cups 1/4 teaspoon 2 sheets

Blanch the pistachios in two cups of hot water for five minutes. Drain, peel and grind coarsely. Cook the khoya in a non-stick pan, stirring continuously, for about ten minutes. Set aside to cool. Add the cashew nut powder and sugar, and knead to a smooth mixture.

Divide the mixture into two equal parts. To one part add the coarsely powdered pistachios and cardamom powder. Take half the plain cashew nut mixture and roll it into a four-by-five-inch rectangle. Take half a portion of the pistachio mixture and roll it into a five-inch long cylinder. Place it at one end of the cashew nut rectangle and roll up the cashew sheet enclosing the pistachio roll. Use the remaining cashew nut and pistachio mixtures to make a similar roll.

Gently press silver foil on the rolls. Cut into two-inch pieces and serve

Kesari Rajbhog
Ingredients Chenna (from cow's milk) Refined flour (maida) Semolina (rawa/suji) Pistachios Almonds Mawa (khoya),grated Green cardamom powder 250 grams 1 teaspoon 1 teaspoon 12-15 6-8 3 tablespoons 1/2 teaspoon

 Rose syrup Sugar Saffron (kesar) Method

2 teaspoons 4-5 cups 7-8 strands

Take fresh chenna, knead it well till smooth. Add refined flour and semolina and knead it gently. Divide into twelve to fourteen equal portions. Soak pistachios and almonds in one cup hot water for five minutes. Drain, peel and chop them roughly. Combine grated khoya with green cardamom powder and rose syrup. Knead it into dough. Mix in the roughly chopped pistachios, almonds and divide in to twelve to fourteen equal portions. Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls. Combine sugar with three and a half cups of water. Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth. Bring sugar syrup to a boil in a wide-mouthed pan and add saffron. Gently slide in stuffed chenna balls and cook for four to five minutes on high heat. Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size. Remove and keep in sufficient quantity of sugar syrup. Refrigerate and serve chilled.

Kalakand
Ingredients Milk Alum,crushed Sugar Ghee FOR DECORATION Pistachios,thinly sliced Silver warq Method 2 litres 1/4 teaspoon 4 tablespoons 1/2 tablespoon 15-20

Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy. Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place. When completely set, decorate with silver varq and cut into squares or diamonds

Malai Sandwich

Ingredients Chenna Cows milk White vinegar Refined flour (maida) Cornflour/ corn starch Sugar Milk FOR FILLING Khoya/mawa Rose water Saffron (kesar) Sugar syrup 2 litres 8 teaspoons 1 tablespoon 1/2 teaspoon 1.2 kilograms 2 tablespoons 2 tablespoons 1 teaspoon 3-4 strands 1 tablespoon

 Yellow food colour Method

Bring the milk to a boil on high heat. Set aside to cool slightly to about 77 C/170F. Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir. Strain the chhenna through a piece of muslin and squeeze to remove the excess whey. You should have 250 grams of chhenna. Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is absolutely smooth. Divide into twelve equal portions and shape into squares, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.

To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and bring the syrup to a boil. Collect the scum which rises to the surface with a ladle, and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl. Pour one cup of strained syrup, reserving the rest, into a deep, wide non-stick pan; add four to five cups of water and bring to a boil. Add the chhenna squares and half the flour mixture. The syrup will start frothing. Let the chhenna squares cook. Do not stir but just agitate the syrup gently so that the squares do not stick to the bottom of the pan. Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes longer, or till the chhenna squares spring back when pressed. This is a sign that they are cooked. Remove the chhenna squares with a slotted spoon and place in the reserved syrup to soak. Place in a refrigerator to chill for at least two hours, or till the chhenna squares absorb the syrup. In a separate non-stick pan, cook the khoya, rose water, saffron, sugar syrup and yellow colour together till

Mathura ka Peda
Ingredients Khoya/mawa Sugar Milk Liquid glucose Castor sugar (caster sugar) Method 2 cups 1/4 cup 1 teaspoon 1/4 teaspoon 1/4 cup

Saut the khoya in a non-stick pan on medium heat, stirring continuously, for eight to ten minutes. Take the pan off the heat and set aside to cool. Cook the sugar with one-fourth cup water in another non-stick pan on medium heat, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard. Cook till the syrup attains a one-string consistency. Add the liquid glucose and stir well. Take the pan off the heat.

Add the khoya mixture to the sugar syrup and mix well. Transfer the mixture to a bowl. Divide the mixture into twelve equal portions and shape into round balls. Press the balls lightly. Spread the caster sugar in a plate and the roll the peda lightly in it. Arrange on a serving dish and serve.