Ingredients:
1 litre milk, boiled and cooled
6 tbsps sugar
1 tsp rose essence
1/4 tsp pink colour
a pinch of saffron
few almonds and pistas soaked, peeled and sliced
Method:
- Add sugar and saffron to the milk and mix well.
- Add rose essence and colour.
- Blend all together and serve chilled in glasses with slices of badam and pista sprinkled on top.
Ingredients:
Flour - 2 cups
Ghee - 1 cup
Sugar - 1 cup
Baking Powder - 2 tsps
Vanilla essence - few drops
Sooji - 2 tbsps
Method:
- Mix ghee and sugar.
- Add flour, sooji and baking powder.
- Knead and add essence.
- Refrigerate for 10 minutes.
- Now divide the dough into small portions and roll out into poories.
- Brush and bake in a pre-heated oven for 30 minutes until done.
Ingredients:
Lemon Juice - 100 ml
Sugar Syrup - 100 ml
Ice Cubes, Crushed - 15 nos.
Method:
- Mix all the contents and blend it well till it becomes like a thick sorbet.
- You can use a mixer-grinder for mixing the contents.
- Pour it in a nice cocktail glass and garnish it with a slice of fresh lemon.
Ingredients:
Paneer - 200 gms
Sugarless Mava (reduced Milk) - 50 gms
Castor Sugar - 200 gms
Desiccated Coconut - 100 gms
Cashewnuts - 15 nos.
Almonds - 15 nos.
Raisins - 15 nos.
Ghee - 5 tbsps
Cardamom Powder - to taste
Method:
- Fry the chopped cashewnuts, almonds and raisins in ghee.
- In a heavy bottomed kadai, roast paneer in ghee over a slow fire.
- Add sugar and stir fry.
- Now add the mava and stir fry everything together.
- Add cardamom powder and allow the mixture to cool.
- Finally, make balls and stuff them with fried dry fruits and roll the stuffed balls in desiccated coconut.
Ingredients:
Urad Dal - 50 gms
Asafoetida - 2 pinches
Dry Red Chillies - 10
Coriander Seeds - 2 tsp
Fenugreek Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Fistful Tamarind - 1 small
Onion - 1 small
Oil - 2 tsp
Salt - to taste
Method:
- Wash the tamarind, drain water and keep aside.
- Heat oil and add the red chillies, asafoetida, coriander, mustard and fenugreek seeds and the dal all together and mix till the dal just begins to turn colour.
- Remove from fire, sprinkle a little water, add the tamarind and pound.
- Then add salt and the onion and pound again.
Ingredients:
Paneer - 500 gms
Powdered Sugar - 4 - 5 tbsps
Orange Juice - 1 tsp
Orange essence - 2 drops (or)
Orange colour - 2 drops
For decoration:
Orange segments - 2
Almonds, blanched and sliced - 4
Pistachios, blanched and sliced - 4
Method:
- Knead the paneer thoroughly with the sugar.
- Add the orange juice, orange essence and orange colour and mix well.
- Spread half this mixture to form a 125 mm. square on a plate or dish.
- Arrange half the orange segments on top.
- Cover with the remaining paneer mixture, spreading it evenly on top chill.
Ingredients:
Orange jelly - 100 gms
Vanilla Ice cream - 1/2 litre
Lemon Juice - 1 tsp
Orange Essence or Orange Colouring - few drops
Sweetened cream for decoration
Method:
- Dissolve the jelly in 3 teacups of boiling water.
- Pour over the ice cream and place over the ice.
- Add the lemon juice and beat continuously until light and fluffy. Add the orange essence.
- Pour into individual tall glasses and put to set in the refrigerator.
- Just before serving, decorate with sweetened cream.
- Serve hot.
Ingredients:
Orange squash - 1 tbsp
Lemon Juice - 1 tsp
Thick fresh cream - 2 tsps (or)
Vanilla Ice cream - 2 tsps
Lemonade - 1 bottle
Method:
- Chill the lemonade.
- Put the fruit in a tall glass and then add the orange squash.
- Add the lemon juice and ice cream and top with the chilled lemonade.
- Garnish it with orange and serve chilled.
Ingredients:
White bread slices - 6
Butter - 3 tbsps
Hot Milk - 2 cups
Sugar - 1/2 cup
Vanilla essence - 1 tsp
Raisins - 1/2 cup
Method:
- Preheat oven to 180 degree Centigrate, butter bread slices.
- Keep one slice on top of another and make three sandwiches.
- Cut each of them into four triangles.
- Arrange the triangles in a baking dish so each triangle overlaps the previous one.
- Take hot milk in a bowl, add sugar and stir till it dissolves.
- Add vanilla essence and mix.
- Pour this mixture over the bread slices and press the bread lightly so that they soak up most of the milk.
- Sprinkle raisins on the top.
- Place the dish in the preheated oven and bake for about 40 minutes.
- Serve hot or cold.
Ingredients:
Whole Wheat Flour - 450 gms
Radish, grated and squeezed - 100 gms
Raw papaya, grated and squeezed - 100 gms
Red Chilli powder - 20 gms
Chopped Onions - 5 gms
Salt - to taste
Water - 200 ml
Chaat masala - 10 gms
Chopped Ginger - 10 gms
Garam masala - 5 gms
Ghee - to fry
Chopped Green Chillies - 5 gms
Method:
- Make a dough with whole wheat flour and water.
- Add all powdered masalas to the radish and raw papaya and mix well along with chopped onions, ginger and green chillies.
- Fill this mixture in parathas and pan fry.
- Serve hot.
Ingredients:
Whole Wheat Flour - 450 gms
Potatoes, boiled and mashed - 100 gms
Ajwain - 10 gms
Red Chilli powder - 20 gms
Cooked chole - 75 gms
Salt - to taste
Water - 200 ml
Chaat masala - 15 gms
Chopped ginger - 10 gms
Garam masala - 5 gms
While Jeera - 10 gms
Ghee - to fry
Chopped Green Chillies - 5 gms
Method:
- Make a dough with whole wheat flour and water.
- Add all the powdered masalas to the mashed potatoes and temper with white Jeera and make small tikkis and shallow fry till dark brown.
- Then mash these tikkis again and add chick peas and lightly crush with mashing completely.
- Fill this mixture in parathas and pan fry.
- Serve hot.
Ingredients:
Whole Wheat Flour - 350 gms
Refined Flour - 100 gms
Ajwain - 10 gms
Bottle Gourd (Lauki) grated and squeezed - 100 gms
Chick peas (chana dal) - 75 gms
Salt - to taste
Water - 200 ml
Chaat masala - 15 gms
Chopped Ginger - 10 gms
Garam Masala - 5 gms
Red chilli powder - 10 gms
Ghee - 3-4 tbsps
Chopped Green Chillies - 5 gms
Method:
- Make a dough with whole wheat flour, refined flour and water and add ajwain to it.
- Mash the grated lauki and cooked chana dal along with some garam masala, red chilli powder, chaat masala, chopped green chillies, chopped ginger and salt.
- Fill this mixture in parathas and roll and pan fry in desi ghee.
- Serve hot.
Ingredients:
Whole Wheat Flour - 450 gms
Fresh Coconut, grated - 100 gms
Jaggery - 70 gms
Fennel - 10 gms
Salt - to taste
Ghee - 2-4 tsp
Water - 200 ml
Method:
- Make a dough with whole wheat flour, salt and water.
- Mash Jaggery with a fork and add a little salt and grated coconut along with broiled and crushed fennel seeds.
- Fill this mixture in the parathas, roll and pan fry in desi ghee.
- Serve hot.
Ingredients:
Rice flakes (poha) - 2 cups
Onion - 3 finely chopped
Green Chillies - 3-4
Roasted Peanuts - 1/4 cup
Oil - 2 tbsps
Curry Leaves - 8-10
Turmeric Powder - 1 tbsp
Salt - To taste
Lemon Juice - 1 tbsps
Coriander leaves - 1/4 cup
Method:- Wash the poha and place in a strainer to drain.
- In a microwave safe bowl, add oil, onions, green chillies, curry leaves and crushed peanuts.
- Cook uncovered, on convection microwave 'HIGH' for three minutes.
- Add the turmeric powder, poha and salt.
- Mix well and cook, covered, on 'HIGH' for five minutes.
- Add the lemon juice.
- Mix and garnish with chopped coriander leaves.
Ingredients:
50 whole dry red chillies (bedgi)
1/4 cup coriander seeds (dhania)
12 cloves (loung)
7-8 black peppercorns
2 tsps fennel seeds (saunf)
1/2 tsp cumin seeds
3/4 tsp caraway seeds (shahi jeera)
2 black cardamoms
5 two inch sticks cinnamon
1 1/2 tbsps stone flower (dagad phool)
1/2 tsp nagkeshar
1/2 tsp mustard seeds
1 inch piece turmeric stick
1/2 tsp asafoetida
1 nutmeg
1/2 star anise
Method:
- Dry roast all the ingredients one by one.
- Cool and grind to a fine powder.
- It makes 100 grams of Malvani masala powder.
- This masalas is recommended for any coconut based dish and sea food.
Note : It is used widely in the Malvani region on the Western Coast of India.
Ingredients:
4 tbsps coriander seeds (dhania)
2 tsps cumin seeds (jeera)
1 tsp carom seeds (ajwain)
2-3 whole dry red chillies
3 tbsps black salt
1/2 tsp citric acid
1 tsp dry mango powder (amchur)
1 tbsp salt
1 tsp while/black pepper powder
Method:
- Dry roast coriander seeds, cumin seeds and carom seeds separately.
- Cool and powder them with whole dry red chillies, black salt and citric acid.
- Mix in amchur, salt and pepper.
- Store in an air-tight container.
Ingredients:
10-12 blades mace (jawitiri)
8-10 one inch sticks cinnamon (dalchini)
25 cloves (loung)
25 green cardamoms (elaichi)
10-12 black cardamoms
2 nutmeg (jaiphal)
8-10 bay leaves (taj patta)
8 tsps cumin seeds (jeera)
20-24 black peppercorns (kali mirch)
Method: - Dry roast all ingredients lightly.
- Cool and grind to a fine powder.
- Makes 100 grams of garam masala powder.
Ingredients:
Green peas - 350 gms
Milk - 500 ml
Almonds - 3
Sugar - 150 gms
Ghee - 1 tsp
Method:
- Boil green peas and mash into a fine paste.
- Keep aside.
- Boil the milk and stir until it reduces to half.
- Add green peas paste and stir.
- Add sugar and stir till it dissolves.
- Add a spoon of ghee and continue to cook on a low flame, stirring all the time.
- Cook till all the milk is absorbed and a fine aroma rises.
- Garnish with sliced almonds.
Ingredients:
Red chillies - 500 gms
Tamarind - 250 gms
Asafoetida - 2 tbsps
Fenucreek seeds - 100 gms
Salt - to taste
For tempering:
Mustard seeds - 1tsp
Urad dal - 2 tsps
Curry leaves - 1 spring
Oil - 1 tbsp
Method:
- Pound together the red chillies and tamarind and leave for a day.
- Roast the fenugreek seeds and asafoetida and grind to a powder.
- Add this and salt to the chillies, mix well and store in an airtight container.
- When required, take a small quantity, prepare the tempering and pour over the pickle.
- Serve with rice or dosa.
Ingredients:
1/2 kg Red chillies paste
1 tsp Garlic paste
5 tsps Vinegar
Salt to taste
Oil for frying
Method:
- Heat some edible oil in a pan and stir in the red chilli paste.
- Add the garlic paste, vinegar and salt and keep on medium heat till the sauce is cooked.
- The paste can be made thick and diluted before serving.
- Chilli sauce can also be preserved and used at a late date.
