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 cupsMethod: 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: 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 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.
