Corn in coconut milk gravy

corn boiled 1 cup          cloves 2                 cardamom 2              cinnamon 1/2"         oil 2 tbsp    
coconut milk thin 2 cups               corn flr. 1 tbsp                lime juice 1tsp         salt
to grind-
Onion 1 big             ginger 1"           garlic pearls 5              1 cup fresh coriander leaves
poppy seeds ( kaskas) 4 tsp          coconut 2 tbsp                green chilies 2

Method
1) In a heavy pan, add oil, fry the ground masala well, add lime juice.
2) Add clove, cardamom, cinnamon & fry for another 3 minutes.
3) Add coconut milk, corn, salt to taste.
4) Add corn flr. mixed in a little coconut milk to the mixture for it thicken.
5) Once it thickens to the consistency you want, remove it from fire.
6) garnish with fresh coriander leaves.

Vella Kolakkattai

rice flr 1 cup           fresh coconut 3 tbsp            jaggery( vellam) syrup 3/4-1 cup not too thick
ghee 2 tbsp               cardamom pdr 1/4 tsp

Method
1) In a thick pan or non-stick, melt ghee, add rice flr & keep roasting till a nice aroma comes.
2) Add coconut & roast till coconut dries.
3) Add cardamom pdr. & remove from fire.
4) Add jaggery syrup 1/2 first mix well, keep aside for 15 minutes.
5) If after some time you feel, it has become too thick, add some more syrup, mix well.
or if by mistake you've added more syrup & feel it is too sticky, don't worry mix some rice flr.
6) make small  oblong balls, press with your fingers.
7) steam them in idli plates for 3-5 minutes.


ps- this will an easy Kolakkattai recipe for those young girls/ women, who don't know to make normal/traditional Kolakkattai !

Best wishes to all for Ganesh Chathurthi, may Lord Ganesh shower His blessings on all of us, let the world be more peaceful place to live in.

Zuccini Bread

Ingredients:

3 Eggs

1 Cup Oil

1&1/4 Cup Sugar

2 Tsp Vanilla Essence

3 Cups All Purpose Flour  *

1 Tsp Cinnamon               *

1 Tsp Salt(optional)          *     *Mix these 5 dry ingredients together and set aside

1 Tsp Baking Powder       *

1/2 Tsp Baking Soda       *

1/2 Cup pecans(crushed/chopped)

1/2 cup chopped Dates(optional)

2 Cups grated Zuccini

 

Method:

Beat eggs.

Add sugar and then oil. Keep beating.

Add vanilla essence. Mix well.

Fold in the dry ingredients mixture slowly. It will get very thick towards end. Add a little bit of grated zuccini to make it moist.

Fold in grated zuccini and chopped pecans and dates.

Heat oven to 350 degree.

Grease two Loaf Bread pans.

Divide mixture between the two pans.

Bake at 350 degrees for one hour on middle shelf.

Take out and let cool on rack for some time.

Remove from pan and slice.

Enjoy fresh or when cooled.

 

P.S. I sometimes use half quantity white flour and half quantity wheat flour used for chapatis.

This recipe is thanks to Jyoti Nagpal.

Baked samosas

flour 1/2 cup                           wheat flour 1/2 cup                       butter 1 tbsp
curd 1 tsp                             carom seeds, cumin seeds a pinch crushed
water 1/3 cup at room temperature

For the stuffing
onion 1                            ginger-garlic paste 3/4 tsp                green chilies 1-2
tomato 1                           curry leaves 1 sprig cut                   turmeric a pinch
red chili pdr to taste            coriander pdr a pinch                   carrot 1 small
peas 1/4 cup                     potato 1                                        coriander leaves 1 tbsp chopped
lemon juice few drops            

for the garam masala
ajwain/ carom seeds a pinch               saunf/ fennel 1/4 tsp                   clove 1
cinnamon 1"                                     cardamom pdr 2 pinches

Method
1) In a bowl, sift flours. Add salt, crushed carom & cumin, mix well.
2) Add soft butter, curd &make the dough pouring water to make it supple.
3) Keep the dough covered for an hour.
4) Crush all the items for the garam masala to a coarse grainy texture using a mortar * pestle.
5) Pressure cook carrot, peas, potato roughly chopped in some water for 3 whistles.
6) Drain the liquid & slightly smash this mixture.
7) In a heavy pan/ kadai, heat 1 tbsp oil, saute the onion slices, ginger-garlic paste, chilies, curry leaves until the onion turns pink.
8) Add the tomato pieces & saute until it turns dark.
9) Now add turmeric & the other dry powders.
10) Add the garam masala, roast well.
11) Add the smashed vegetables, salt & a pinch of pepper pdr. & lime juice. Stir well & remove.
12) Add the coriander leaves chopped fine, mix well.
13) Divide the ball of dough into 3, roll as thinly as possible like roti.
14) Slice each roti into 4 with a knife, tab water along the rim of each piece, place a teaspoon of filling in the middle, close the dough, press together the edges to form a triangle.
15) Place the samosas on a greased baking sheet, bake at 160 deg C for roughly 60- 70 minutes.
16) In between, brush the samosas with ghee/ oil on both sides, this is optional & turn the sides so that it gets evenly baked.
17) Serve the samosas hot with ketchup or mint chutney or sweet chutney.

Spicy Coriander Mint Chutney

Spicy Coriander Mint Chutney

Ingredients

Fresh coriander leaves 1 bunch

Fresh mint leaves 1 bunch

Green chillies 4-5

Amchoor powder 1 tsp.

Salt to taste

Method: Grind all ingredients into a thick paste. Serve chaat with this chutney.

Steamed Dahi Bada

Steamed Dahi Bada

Ingredients

Urad Dal 1 cup (soaked overnight)

Coconut shavings 1 tbsp

Currants 1 tbsp.

Salt to taste

Fresh curd 2 cups (whipped)

Red chilli powder 1/4 tsp

Roasted cumin seed powder 1/2 tsp

Chaat masala 1/2 tsps.

Salt & sugar to taste.

Method: Grind urad dal in a mixie. Add currants, coconut and salt to the mixture. The mixture should be thick. Pour small portions of the mixture into idli moulds and steam in a pressure cooker (20 min.) or in a microwave oven at 180°C (four minutes).

Dip the steamed rounds in cold water and squeeze gently to soften them. Then drop them in whipped curds which have been flavoured with red chilli powder, cumin seed powder and chaat masala.

Baked sabudana tikki

Baked sabudana tikki

Ingredients

Potatoes (boiled and peeled) 2

Sabudana 1/4 cup

Whole wheat bread 2 slices

Green chillies- 3-4

Coriander and mint leaves 2 tbsp (chopped)

Salt to taste

For Coating

Refined flour 1/2 cup

Corn flour 1 cup

Oil 1-2 tsp

Method: Soak sabudana for 20 min. in a cup of warm water. Mash potatoes, bread and sabudana together and knead into a firm dough. More bread may be added to make dough firm. Next add chillies, coriander, mint and salt. Shape into tikkis. Make a thick paste of refined flour and corn flour. Coat the tikkis with this paste and brush with oil. Bake or grill for about 15 minutes till the tikkis are brown and crisp.

Low cal channa

Low cal channa

Ingredients

Black channa or chick peas (soaked overnight and boiled)

Onion 1 (medium sized)

Green chilli 2-3

Chaat or channa masala 1 tsp

Fresh coriander and mint leaves

Salt and chilli powder to taste

Ghee or oil 1 tsp (optional)

Method: Put channa in a pan and add a cup of water. Add other ingredients except coriander and mint leaves and boil. Crush channa with a heavy spoon. When other ingredients blend into the channa and the water dries out, remove from heat and serve garnished with coriander and mint leaves. (The channa can be substituted with steamed green peas).

Baked papdi

Baked papdi

Ingredients

Semolina (rava) 1 cup

Refined flour (maida) 1/4 cup

Oil 1 tbsp

Ajwain and salt to taste

Method: Knead all ingredients together into firm pliable dough. A little milk may be added if the mixture is to dry. Divide into four balls and then roll out each ball thinly. Using a cookie cutter, cut out rounds. Place the rounds on a greased microwave tray. Bake for about 15 minutes at 180°C or till crisp.

Baked pakoda

Chaat is both popular and easily accessible. It is found at every market, street corner and crossing in India and can also be made at home without the high calories. An Iftar of chaat can be a lip smacking affair and a healthy choice.

Baked pakoda

Ingredients

Onions 2 (medium sized)

Torai 2

Brinjal 1 (small)

Green chilly 3-4

Potato 1 (optional)

Besan 2 tbsp

Ginger-garlic paste 1 tsp

Fresh coriander leaves, a handful

Oil 2-3 tsp.

Salt and chilli powder to taste

Method: Slice vegetables thin and add all other ingredients. Mix thoroughly till the mixture is moist and crumbly but not sticky. Arrange the vegetables separately on a greased microwave tray or make balls of the mixture. Bake in a microwave oven in the combi (180°C) or grill mode for about 20 minutes, turning every five minutes. They can also be grilled in an ordinary oven but need to be turned frequently. Remove when brown and crispy and serve.

Cranberry-Walnut Relish

Cranberry-Walnut Relish

Ingredients

Granulated sugar: 250gm

Dark brown sugar: 250gm

Maple syrup: 200ml

Water: 700

Ground cinnamon: 15gm

Nutmeg, freshly grated: 5gm

Cranberries: 400 gm

Oranges, peeled and divided into segments: 2

Walnuts, coarsely chopped: 200 gm

Method: Bring the sugars, maple syrup, water, cinnamon and nutmeg to a boil. Reduce to a simmer and cook gently for five minutes. Add the cranberries and continue to simmer, uncovered, until half the berries pop.

Remove from heat; then stir in the orange segments. Allow the mixture to cool, then stir in the walnut pieces.

Crumble cake

sweet biscuits crumbs 2 cups                           chocolate pdr 1 tbsp
butter 2 tbsp                                                    sugar 2 tbsp
raisins, dates & figs chopped together 1 cup         caramel syrup 1 tbsp

Mix together butter, sugar & syrup, heat slowly to melt the sugar.
add biscuit crumbs followed by mixed fruits & chocolate pdr.
press thin into a tray & allow to set for 4-6 hours in the fridge.
cut into pieces & serve.

egg-less sponge cake

condensed milk 1/2 can                                 refined flour ( maida) 140 gm
melted butter 60 gm                                      baking pdr 1 tsp
soda bicarb 1/2 tsp                                       vanilla essence 1 tsp

1) Sieve flour with baking pdr & soda bicarb.
Mix all the ingredients together, add 75 ml water & beat well.
grease a tin & pour the mixture, bake in a pre-heated oven at 200 deg C for 10 minutes, then reduce the heat to 150 deg C & bake for 10 minutes or till done.

falooda dream

corn flour 7 tbsp            water 2 cups             rose syrup           ice-cream                 ice cubes
sabja seeds 2 tbsp

Mix corn flour with 1/2 cup water.
heat rest of the water, add the corn flour mixture, bring to boil.
simmer for 2 minutes, cool.
strain the mixture through a sieve into a bowl of ice cold water & ice cubes.
store faloods in iced water.
soak sabja seeds in a glass of water, chill.
for serving, put 3 tbsp of falooda in a tall glass, add milk to fill glass, top with crushed ice cubes & rose syrup & a some ice- cream.

Cabbage rice

onion 1                                 cabbage cut fine 1 cup                               capsicum 1 cut small lengthwise          
rice cooked 2 cups                cumin seeds 1 tsp                salt & pepper pdr to taste          
 ghee & oil 2 tbsp together

1) sprinkle some salt on cabbage & squeeze out the water after 15 minutes.
2) In a heavy pan, add ghee & oil together or only oil if you're health conscious.
3) Once the fat is hot, add cumin, once it crackles, add onion sprinkle some salt & fry till transparent.
4) Add cabbage & fry for 2 minutes, add capsicum, fry till the veges are tender, add salt & pepper pdr to taste.
5) Mix well, add cooked rice, mix well, if rice is a bit  dry, sprinkle some water, fry on high flame for 2 minutes, or you can keep it covered on low flame for 3-4 minutes.
garnish with fresh coriander leaves.

ps- have this with tomato raita, as then it would make a complete meal.

Nut-choco squares

Nut choco squares

Peanut pdr ½ cup                                         grated coconut ½ cup

Vanilla essence 1 drop                                  rose essence 5 drops 

Mixed nuts 1 tbsp chopped                           ghee 2 tbsp

Cardamom 6                                                 raisins 1 tbsp

Topping

Drinking chocolate 4 tbsp                 cream 3 tbsp

Sugar 4 tbsp                                      vanilla essence 5 drops

Peanut pdr 1 tsp                              cashew nuts few

Method

1)      fry coconut to golden brown with ghee over slow fire. Keep aside.

2)      Add essence to peanut.

3)      Dissolve sugar with ¼ cup water over slow fire.

4)      Stir for about 3 minutes.

5)      Then add the ingredients, keep stirring till the mixture leaves the sides of the pan.

6)      Quickly spread it thinly on a greased plate, smoothen & cut into squares.

For topping mix all the ingredients to blend into an even spreading consistency. A few drops of milk may be added if the mixture is too thick. Cover each square with the topping. Top with halved cashew nuts. Set aside till firm.

Steamed custard pudding

Steamed custard pudding

Boiled milk ½ liter                                    eggs 2 beaten well

Sugar to taste                                            corn flour 1 tbsp

Grated nutmeg ¼ tsp

Method

1) put the milk & sugar in a heavy pan & bring to a boil.

2) Set down    & blend in beaten eggs stirring continuously.

3) blend corn flour with little cold milk to a smooth paste.

4) Stir into the custard & put it back on slow fire stirring till it coats the back of the spoon.

5) Pour into a greased mould. Cover with grease-proof paper & secure with a string.

6) Steam gently in a pan of boiling water for 20-25 minutes.

Cake quick mix

Cake quick mix

Baking pdr 1 ½ tsp                                          refined flour 1 cup

Butter 4 tbsp                                                    1 large egg

Castor sugar ¾ cup                                           vanilla essence 6 drops                       

Pinch of salt                                                      milk ½ cup

Method

1)      sift together flour, baking pdr. & salt, keep aside.

2)       Grease the baking tin

3)      Pre-heat oven for 10 minutes at 180 deg. C

4)      With wooden spoon, mix butter, sugar well using circular motion for just 1 minute.

5)      In a separate bowl, whip egg till light & frothy.

6)      Stir lightly into butter sugar mixture with a knife.

7)      Add little flour & milk alternately till all the flour is used.

8)      Add essence, mix well.

9)      Pour into the prepared tin, bake for 20-25 minutes or till done.

10)  Cool thoroughly before cutting.

Honey-comb pancakes

Honey-comb pancakes

Baking pdr 3 level tsp                               refined flr 3 cups

Salt 1 level tsp                                           buttermilk 4 tbsp

Honey 2 tbsp                                              butter for frying

Desired flavoring                                      sugar 6 level tbsp

Water 1 ½ cups

Method

1)      Dissolve sugar in water, add baking pdr & mix well.

2)      Add rest of the ingredients to make a thick batter.

3)      Heat a frying pan on medium flame & spread ½ cup batter on it.

4)      Cover pan till the pancake is well browned.

5)      Smear butter on top & flip over to brown the other side.

6)      Serve hot with butter, honey or jam.

Ps- you may add fruits of your choice.

Swiss tarts

Swiss tarts

Corn flour  1 ½ cups                                          refined flr 1 1.4 cups

Icing sugar 1 cup                                               butter 1 cup

Vanilla essence 2 drops                                    glace cherries cut in half for decorating

Icing sugar for dredging

Pre-heat oven.

Cream together icing sugar & butter.

Rub in corn flour & flour.

Pipe into paper cups with 1 ½ cm piping nozzle & place cherry half in the centre.

Bake for 45 minutes or till done in a pre-heated oven.        

Dredge with icing sugar.

Benefit of eating Okra (Lady's Finger) *

**Benefit of eating Okra (Lady's Finger) *    *A guy has been suffering from constipation for the past 20 years and recently from acid reflux. He didn't realize that the treatmentcould be so simple -- OKRA! (or Lady's Finger). He started eating okra within the last 2 months and since then have never taken medication again. All he did was consume 6 pieces of OKRA everyday.   He's now regular and his blood sugar has dropped from 135 to 98,  with his cholesterol and acid                 reflux also under control. Here are some facts on okra (from the research of Ms. Sylvia Zook, PH.D nutrition), University of Illinois.  *    *"Okra is a powerhouse of valuable nutrients, nearly half of which is  soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease.   The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. *  *Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra. Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.   He got the following numbers from the University of Illinois Extension Okra Page Please check there for more details.    Okra Nutrition (half-cup cooked okra)  * Calories = 25  * Dietary Fiber = 2 grams  * Protein = 1.5 grams  * Carbohydrates = 5.8 grams * Vitamin A = 460 IU  * Vitamin C = 13 mg * Folic acid = 36.5 micrograms  * Calcium = 50 mg  * Iron = 0.4 mg  * Potassium = 256 mg * Magnesium = 46 mg *     *These numbers should be used as a guideline only, and if you are on a medically-restricted diet                 please consult your physician and/or dietician.   Ms Sylvia W. Zook, Ph.D. (nutritionist) has very kindly provided the following thought-provoking comments on the many benefits of this versatile vegetable.   They are well worth reading  1. The superior fiber found in okra helps to stabilize blood sugar as it  curbs the rate at which sugar is absorbed from the intestinal tract.   2. Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there... * * 3. Many alternative health practitioners believe all diseases begin in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation . Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure                 the intestinal tract, okra's mucilage soothes , and okra facilitates elimination more comfortably by its slippery characteristic many people abhor.   In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems, if not evacuated, but also assures their easy passage from the body. The veggie is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most.   4. Further contributing to the health of the intestinal tract, okra fiber(as  well as flax and psyllium) has no                 equal among fibers for feeding the good bacteria (probiotics).    5. To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw.  .................................................................................................................................................................   Some important benefits of consuming okra:  *   *Stabilises blood sugar level.  Lowers serum cholesterol level.  Prevents constipation.  Keeps intestinal tract healthy.  Feeds good bacteria residing in us all. *  ===========================

Chocolate cookies/ biscuits

 Chocolate cookies/ biscuits

Self raising flr/ maida 1 ½ cups                             butter 100gm

Pdr. Sugar ¾ cup                                                   cocoa pdr 1 ½ tbsp

Milk 2 tbsp                                                            vanilla essence ¼ tsp

Pinch of salt

Method

1)      sift flr. Cocoa & salt.

2)      Beat sugar & butter in a bowl till light & fluffy.

3)      Mix essence & milk.

4)      Slowly add flr. mixture  to form a smooth pliable dough.

5)      Put the dough between grease proof papers & roll to a thick chapatti.

6)      Cut in desired shapes with biscuit cutter or with any small round katori/ dish.

7)      Place on a greases cooking sheet a little apart & bake in a medium hot oven for 10 minutes.

8)      Cool a little & remove.

Greek halwa

Greek halwa

Semolina 100 gm                             cinnamon pdr 1 level tsp

Butter 180 gm                                  pdr. Sugar 250 gm

Eggs 4                                              nuts 100 gm chopped

For sugar syrup

Sugar 450 gm                                 cinnamon stick 5 cm     

Water 1 litre                                     lemon juice 1 tbsp

Method

1)      Put unsalted butter in a bowl, beat well till creamy.

2)      Gradually add pdr. sugar      

3)      Add eggs one at a time, beating well after each addition.

4)      Blend in chopped nuts, semolina, cinnamon.

5)      Spread the mixture on a greased tin & bake in a pre-heated oven at 180 deg C for 25-30 minutes or till done.

6)      Meanwhile make sugar syrup, by adding sugar, cinnamon & water in a pan.

7)      Bring to a boil until sugar dissolves & it gets thick.

8)      Stir in lemon juice. Cool

9)      Pour the cooled syrup over the bakes mixture & leave until cold.

10)  Cut into desired shapes & serve.

Quick barfi

Quick barfi

Desiccated coconut 1 cup                                  milk pdr 1 cup

Sugar ¼ cup                                                       cardamom pdr ½ tsp               

Butter 1 tbsp                                                      milk to mix

Nuts to decorate

Method

1)      mix together coconut, milk pdr., sugar & cardamom pdr with ghee/ butter.

2)      Sprinkle warm milk & knead well.

3)      Form into small balls.

Chop nuts & press a little on each ball flattening slightly

Moong dal kheer

Moong dal kheer

Moong dal 4 tbsp                                     jagery/ gur 1 cup

Coconut 1                                                  coconut flakes 1 tbsp

Cardamom 3 pdr.                                      Ghee to fry

Method

1)      extract milk from the coconut after desiccating it & keep aside.

2)      Heat ghee, fry the flaked coconut till golden brown, drain & keep aside.

3)      Add the dal to the ghee & fry well till the raw flavor disappears.    

4)      Add 2 cups of water & simmer till the dal is tender.

5)      Add jaggery & mix well.

6)      Add the coconut milk & simmer till thick but don’t boil.

7)      Add cardamom pdr. & fried coconut.

8)      Serve hot or cold.

Milky macaroons

Milky macaroons

Desiccated coconut 2 cups               condensed milk ½ cup

Almond essence ½ tsp                       chopped nuts 1 tbsp           

Method

1)      mix together all the ingredients.

2)      Drop teaspoonful on a greased baking sheet 2 cm apart.

3)      Bake in a hot oven for 10 minutes.

4)      Cool & remove from the sheet.

Bread payasam

Bread payasam

Bread slices 2                                           milk ½ litre

Cardamom 4 powdered                            sugar ¼- ½ cup

Ghee 1 tbsp                                               nuts 2 tbsp

Method

1)      boil milk with sugar & cardamom till thick

2)      cut bread into small cubes, toss lightly in ghee, add to milk.

3)      Cook till bread dissolves & the mixture thickens.

4)      Garnish with some fried nuts & raisins.

5)      Serve hot or cold.

Condensed milk toffees

Condensed milk toffees

Condensed milk 1 tin                              butter 6 tbsp

Sugar 1 cup                                             grated coconut 4 cups

Method

1)      fry coconut in a heavy pan without fat on a slow flame till dry.

2)      Add sugar & stir till sugar begins to dissolve.

3)      Add butter & condensed milk.

4)      Stir on a slow flame till the mixture forms a soft ball .

5)      To test if it is done, when a little mixture is dropped in water & rolled it forms a ball.

6)      Transfer on to a greased tray.

7)      Cool & cut into desired shapes & serve.

Mysore pak

Mysore pak

Besan 1 cup                                    ghee 2 cups

Sugar 1 ¾ cup                                water ½ cup

Method

1)      heat water in a thick pan & dissolve sugar.

2)      Add besan, stirring to dissolve any lumps.

3)      Separately heat ghee.

4)      When the besan mixture starts bubbling, add ghee 1 tbsp at a time, stirring continuously.

5)      As it cooks, it thickens & becomes porous & spongy.

6)      As it leaves the sides of the pan & ghee starts to come out of the mixture, pour on a greased plate.

7)      Cut it while still warm into desired shape.

Ps- in case you want to have a soft mysore pak, add ½ cup of cashew nut pdr. or paste to besan & cook in the same way.

Shahi tukre

Shahi tukre

Milk 2 litres                                            sugar 7-8 tbsp

Water 300 ml                                          saffron little

Bread 10-12 slices                                  ghee to fry

Almond 30 sliced                                  pista 10 sliced

Cardamom                                            almond essence ½ tsp   

Method

1)      cook milk stirring it till it becomes very thick.

2)      Add 1 tbsp pdr sugar, mix well & remove.

3)      Blend in essence, set aside.

4)      Trim bread slices, cut into halves.

5)      Boil water with remaining sugar,  whole cardamoms & saffrom for 8-10 minutes.

6)      Take off from heat & set aside in a shallow pan, keeping 4-5 tbsp aside.

7)      In a frying pan, heat ghee, fry bread slices until golden.

8)      Drain & lay them in syrup.

9)      Turn over the slices once.

10)  Apply prepared milk generously on one side of fried slice.

11)  Place the slices side by side on a plate.

12)  Decorate with nut slices, sprinkle crushed cardamom.

13)  Just before serving, pour the remaining syrup evenly over the whole to give it a glaze look.

14)  Serve warm or cold.

Inexpensive spicy cookies

Inexpensive spicy cookies

All purpose flr/ maida 3 ½ cups                          thick gur syrup 1 cup

Melted butter ½ cup                                            dry ginger pdr ¾ tsp

Cinnamon pdr ½ tsp                                               cardamoms 4

Cloves 2 powdered                                                 baking soda 3 tsp

Method

1)      sift together flr, baking soda & powdered spices.

2)      Mix syrup & melted butter.

3)      Rub into the ingredients * knead well.

4)      From into small balls.

5)      Flatten the centre, bake in a hot oven for 15 minutes.

6)      Makes about 5 dozen cookies.

Caramel halwa

Caramel halwa

Semolina 1 cup                       water to make batter        

ghee ½ cup                                 sugar 1 cup

Method

1)      make a batter of semolina with water, the batter should be of medium pouring consistency like a pakora batter.

2)      Leave it aside for 20 minutes.

3)      Put a pan on fire with ghee, when it melts, add sugar & stir continuously. The sugar will gradually melt & will begin to caramelize.

4)      When it has a rich golden color, add semolina & stir briskly now till sugar & semolina re well blended,

5)      Let it roast on slow fire for 8-10 minutes till ghee separates.

6)      Remove the excess ghee.

7)      The halwa will one mass now. Leave it to cool for 20 minutes.

8)      Then cut & break into smaller chunks.

9)      Decorate with nuts & raisins & serve cold.