Ingredients:
- 1/4 kg Wheat flour
- 1/2 kg Maize flour
- 4 tbsp Plain yogurt
- 4 Green chillies
- 1" Piece ginger, grated
- 3 Cloves garlic, grated
- 1/4 tsp Chilli powder
- 1/4 tsp Haldi
- 1-1/2 tsp Oil
- Oil for frying
- Salt and pepper to taste
Method:
- Mix all ingredients and knead properly to make dough. Add a little water if needed. Make small balls out of the dough.
- Heat a grill and smear it with drops of oil.
- Roll each ball into chapati shape and fry until both the sides become uniformly brown.
- Makke Ki Roti is ready to serve.
Ingredients:
- 1 Cup milk
- 1 1/2 Litres water
- 1 1/2 Cups sugar
- 1/2 tbsp Aniseed
- 1 tbsp Almonds
- 1 tsp Peppercorns
- 1/2 tsp Cardamom powder
- 1 tbsp Dried watermelon seeds
- 1/2 tbsp Poppy seeds
- 1/4 Cup fresh rose petals
Method:
- Soak dry ingredients in 2 cups of water and sugar in 1/2 litre of water for 2 hours.
- Grind soaked ingredients to make smooth paste.
- Pour remaining water into this paste and strain through muslin strainer.
- Strain the extract into a vessel till the residue turns dry.
- Add sugar and milk to the liquid.
- Mix powdered cardamom.
- Chill for about an hour before serving.
Ingredients:
- 1 Cup Wheat flour
- 1 Cup Sugar
- 1/2 Spoon Cardamom Powder
- Oil to fry
Method:
- Mix wheat flour as chappatti dough without adding salt.
- Roll in to chapattis and cut them into small square pieces
- Pour oil in a deep pan and fry these small square pieces till they become crispy
- Remove from fire and keep aside.
- Pour one cup water and Sugar in a pan and make it like thick sticky paste. (Paghu) Add cardamom powder in that.
- Put all the crispy chips in that and mix well to coat uniformly.
- Now sweet chips are ready to taste.
- (OR)
- You can make CARAMAL and put the chips in that.
- This will be easy than preparing sugar paghu.
Ingredients:
- 300 gms flour
- 1/2 Cup Sugar
- 4tbsp Oil
- 2 tsp Curd
Method:
- Mix salt and flour.
- Heat the oil.
- Pour hot oil in flour mixture.
- Dissolve sugar in water.
- Mix it with flour mixture.
- Add curd and water to make dough.
- Roll out chapatis from dough.
- Cut chapatti into long stripes and then into the shape of diamonds.
- Heat the oil.
- Fry the diamonds till it turns brown.
- Shakar Para is ready.
Ingredients:
- 1/2 kg Maida (All purpose flour)
- 1/2 kg Channa dal
- 1 tsp Cardamom powder
- 150 gm Ghee
- 1/2 kg Jaggery
- 100 ml oil
Method:
- Wash and boil channa dal with water and cook it,till it is half done.
- Cool slightly and strain the dal using a strainer.
- Add cardamom powder and jaggery and grind to make fine paste.
- Pour 2 sp ghee in a pan and put the ground paste, till it becomes dry and a lump.This is puran.
- Knead 1/2 kg maida with water and a pinch of salt. Do not make it hard.
- Add oil and knead the maida again till oil gets absorbed.
- Prepare equal number of balls from maida and puran.
- Roll out maida balls to make small pooris.
- Stuff these pooris with puran ball.
- Roll them again into balls.
- Roll out to make chapatis. It is called poli.
- Heat a griddle and roast each poli.
- Pour ghee on both sides when done. Remove and serve with ghee.
Ingredients:
- 2 Cups grated lauki
- 1 Litre milk
- 1 Cup khoya
- 1/2 Cup sugar
- 4 Elaichi
- 1/4 tsp Green color
Method:
- Boil the milk.
- Grate the lauki.
- Drop the grated lauki in boiling milk.
- When half of the milk is left, add khoya, sugar and color.
- When the froth starts leaving the side of the vessel, transfer it in an aluminium tray.
- Add elaichi now and garnish with dry fruits.
- Cut it into pieces after an hour.
- Lauki Ki Burfi is ready.
Ingredients:
- 250 gms Besan (gram flour)
- 200 gms Potatoes
- 200 gms Cauliflower
- 150 gms Onions
- 100 gms Spinach
- 200 gms Brinjal
- 10 gms Bhang seed powder
- 2 gms Soda-bicarb
- 5 gms Ajwain
- 5 gms Pomegranate seed powder
- Salt to taste
- Oil for deep-frying
Method:
- Wash and peel all the vegetables.
- Sieve besan, soda-bicarb and salt together.
- Add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
- Add water according to requirement and make thick batter.
- Heat oil in a deep-frying pan.
- Dip the peeled vegetables in the batter.
- Deep-fry on medium fire till golden brown.
- Pakoras are ready to serve.
Ingredients:
- 1 kg Khoya
- 500 gms Sugar
- 500 gms Maida
- 200 gms Almonds, chopped
- 6 tbsp Cooking oil
- 3 tbsp Kismis
- 200 ml Water
Method:
- Combine maida with 6 tbsp of oil using your fingers.
- Make soft dough and knead it lightly. Add water if needed.
- Cover with a wet cloth and leave aside.
- In a frying pan, deep-fry the khoya till light brown in color.
- Add chopped almonds, sugar and raisins and mix well.
- Fry again for few minutes. Allow the mixture to cool.
- Prepare a small and thick chapati from the kneaded dough.
- Stuff half of the chapati with the khoya mixture.
- Fold and draw the edges of chapati inwards to close.
- On slow fire, deep-fry the gujia till golden brown.
- Take out using a sieve and drain the oil properly.
- Store them in an airtight container.
- Repeat the procedure with remaining dough.
Ingredients:
- 1 Can Sweetened condensed milk
- 2 Cans of carnation milk powder
- 1 Stick of butter
- 1/2 Cup of mixed dry fruits
- 1 tsp Cardamom powder
Method:
- Place a corning ware dish in the microwave with butter and melt it for a minute.
- Take out and add all the ingredients to the melted butter.
- Keep it again in the microwave for about 5 minutes.
- Allow it to cool for few minutes.
- Cut it into pieces.
- Khoya burfi is ready to serve.
Ingredients:
- 2 Liters milk
- 1/2 Cup sugar
- 1/2 tsp Citric acid
- 1/2 Cup water
- 1/2 Cup chopped nuts (pista, almonds)
Method:
- Dissolve citric acid in water.
- Boil 1 litre of milk.
- Add citric acid solution as it comes to boil.
- Once the chenna settles, drain excess water and keep it in plate.
- Now put the remaining milk to boil.
- Add cheena and boil till it turns thick
- Now add sugar and cook till the mixture turns lumpy.
- Keep it for cooling and cut it into diamond pieces.
- Sprinkle chopped nuts and serve.
Ingredients:
- 4 Cup flour
- 2Cup yoghurt
- 2 Cup sugar
Method:
- Combine all the ingredients to make thick batter. You can use little water if required.
- Cover it for 2 hrs till the sugar gets dissolved and batter turns soft.
- Prepare small, oval shaped balls.
- Heat oil and fry the balls on medium flame till reddish.
- Remove when done and transfer on a blotting paper to absorb excess oil.
- Serve hot with yoghurt.
Ingredients:
- 2 Cups flour
- 4 Cups Maida
- 6 Cups curd
- 4 Boiled potatoes
- 4 tsp Red chilli powder
- 1 tsp Turmeric powder
- 2 tsp Cumin seed powder
- 2 tsp Ajwain powder
- 1 Bunch coriander leaves
- 1 Cup grated coconut
- 2 tbsp Tamarind
- 6 Dates
- Green chillies
- 1 tsp Chat powder
- Salt to taste
- Curry Leaves
Method:
- Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric powder.
- Add water to make hard dough.
- Roll out puris from this dough.
- Heat the oil and deep fry them.
- Blend the curd nicely.
- Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes.
- Pour in the curd and mix it properly.
- Mix dates and tamarind.
- Add water and boil till it gets cooked.
- Blend it in a mixer to make a paste.
- Add red chilli and salt.
- Mash the potatoes and add chaat powder.
- Crush the puris and ad 1 tbsp of mashed potatoes.
- Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it.
- Sprinkle chaat powder and serve.
Ingredients:
- 1 Litre milk
- 200 gms Vermicelli
- 400 gms Sugar
- Cardamom powder
- 2 Pinches saffron
- 15-20 Pieces cashewnuts
- 8 tbsp Ghee
Method:
- Fry the vermicelli in half of the ghee till it turns golden brown.
- Keep the milk for boiling. Add vermicelli in boiling milk.
- Boil the milk till the vermicelli is cooked.
- Add sugar and stir it to dissolve.
- Now add cardamom powder and saffron.
- Continue boiling till the desired consistency is achieved.
- Garnish it with fried cashewnuts.
- Serve the vermicelli pudding hot or cold.
