CASHEWNUTCHOCOLATE BURFI

INGREDIENTS
cashew nut  1 1/2 cups
milk 1/3 cup
sugar 2 cups
cocoa pdr. 2 tbsp

METHOD
Soak cashews in water for an hour. Drain, make paste with milk, being careful that oil from cashews don't come out.
Put the paste in a non-stick or heavy pan, add sugar and keep stirring on medium flame till it turns into a ball.
Add cocoa pdr., mix well, spread on a greased plate, level, let it set, cut into desired shape.

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SAKKARPARA

INGREDIENTS
flour 2 cups
milk 1/2 cup
sugar 1/2 cup
ghee 4 tbsp
sesame seeds 2 tbsp
oil / ghee for frying
For coating
sugar 1 cup
water 1/4 cup
lemon juice few drops

METHOD
warm milk with sugar and ghee.
make tight dough with flour and sesame seeds with this mixture.
knead well, roll into big balls and rolli nto 1mm thick rotis.
cut into desired shapes with cookie cutter or cut into simply diamond shapes
deep fry in hot oil till light golden.
melt sugar in water, add lemon juice, strain the scum
heat the syrup again till you get 2 thread consistency
add the fried paras with the sugar syrup, mix well to coat evenly
allow it to cool and then store in air-tight containers.

ps - those who don't like it too sweet or calorie conscious, you can avoid the sugar coating.

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MAWA / THICKENED MILK FILLED GUJIYAS / SOMASI

INGREDIENTS
FOR THE FILLING
mawa  1 1/2 cups
semolina  / suji 3 tbsp
ghee 1 tbsp
powdered sugr 1/4 cup
cardamom pdr/ 1/2 tsp
nuts finely chopped 2 tbsp
FOR THE COVERING
all purpose flour 2 cups
melted ghee 4 tbsp
salt a pinch
oil for frying

METHOD
roast mawa till pink, take out and cool.
roast suji with ghee to light brown, cool
mix mawa, suji, sugar and nuts well once suji and mawa are at room temperature
mix ghee with flour well along with salt till it looks like crumbs
add enough water to make dough like for puris
make small puris, put enough stuffing, seal well either by putting in gujiya mould or press and turn the edges to seal well or you can even seal the edges with a fork to get a nice design.
fry in hot oil till golden on both sides, strain well, cool and store.

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RABRI IN MAWA CUPS

INGREDIENTS
FOR THE CUPS
mawa 2 cups
powdered sugar 1/4 cup
little saffron melted in 1 tsp of warm milk
paper cups as needed
FOR THE RABRI
milk 1/2 litre / 500 ml
sugar 1/4 cup
lemon juice few drops
cardamom pdr. 1/2 tsp
few slices of nuts for garnishing

METHOD
take mawa, sugar, saffron together, mix well, mash well to a smooth dough
keep in the fridge for 30-45 minutes
to make rabri, take milk in a heavy pan, boil, add 2-3 drops of lemon juice, continue to boil till quite thick, stirring from time to time
add sugar, cook till it thickens a bit more, add cardamom pdr. , mix well and cool it completely.
shape mawa till small cups, put inside the papercups
fill each cup with a little rabri, garnish with few nut pieces on top
keep in the fridge till it is ready to serve.

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PANEER DISC WITH COCONUT TOPPINGS

INGREDIENTS
FOR THE COCONUT TOPPING
fresh coconut grated  3/4 cup
sugar 1/2 cup
cardamom pdr. 1/4 tsp
poppy seeds ( khus khus)  1 tsp
pinch of saffron melted
nuts few pieces
FOR THE PANEER DISCS
paneer 1 1/2 cup
powdered sugar 1/3 cup
cardamom pdr. 1/4 tsp
pinch of saffron melted

METHOD
take all the ingredients for the discs together, knead well to make a smooth dough
keep it in the fridge for some time
then divide the dough into small equal parts and flatten them ( about 1 1/2" in diameter)
for the topping, in a heavy or non-stick pan, add the ingredients mix and keep aside for 30 minutes, then cook on medium flame stirring well till the mixture becomes thick and sticky
cool completely, divide the coconut mixture equally on the prepared paneer discs, decorate with nuts or raisins on each and serve or keep it in the fridge till ready to serve.

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SWEET PURIS

INGREDIENTS
maida 3 cups
fine suji/ semolina 1 cup
oil 1/2 cup
salt 1/2 tsp
sour buttermilk 1 cup
sugar 2 cups
lemon juice little
saffron pdr 1/8 tsp
oil for frying

METHOD
make a firm dough with maida and suji, adding salt, buttermilk and little water if necessary. keep aside for an hour.
make 1 string sugar syrup using little water, add lemon juice to remove scum, strain and boil again. add saffron pdr. mix well
make small slightly thick puris, deep fry, strain well, put in sugar syrup, till you soak the next badge, remove the soaked puris, arrange on a flat plate.
ps- in case the syrup gets thick, add a little water and boil till it gets to 1 string consistency.

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CHEESE PAKORAS

INGREDIENTS
maida 1 cup
suji 1/4 cup
grated cheese 3 tbsp
curd 2 tbsp
green chili-ginger paste 1 tsp
salt to taste
chili flakes little
oil for frying

METHOD
mix all the ingredients well and keep aside for an hour
if need be add little water to make small pakoras and fry in hot oil, drain well, serve hot with chutney / ketchup.

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PINEAPPLE SEMOLINA PUDDING

INGREDIENTS
semolina / suji  1 cup
ghee 1/2 cup or less
pineapple pieces 1 cup
water 1 cup
milk 1 cup
sugar  1 cup ( more / less as per taste)
nuts 1 tbsp
raisins 1 tbsp
saffron little soaked in milk
cardamom pdr. 1/2 tsp

METHOD
chop pineapple into small pieces, cook in wee bit of water with wee bit of sugar
fry nuts and raisins in 1 tsp ghee, strain and remove
fry suji in 1/4 cup ghee till light brown and keep aside.
boil water and milk, add suji, cook well without any lumps, add pineapple pieces, cook well, add sugar cook till it is absorbed, add little ghee, saffron milk, mix well, adding half of the nuts, press the mixture in a mould, turn it upside down, decorate with remaining nuts.

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QUICK COCONUT-RAV VADA

INGREDIENTS
rava 3 cups
curds 1 cup
coconut 1 cup
grind together- green chilies 4-5 with ginger 1 " , hing and curry leaves
salt to taste
mustard seeds 1/2 tsp
oil to fry

METHOD
heat 1 tbsp of oil, add mustard seeds, once it crackles, add rava fry till a nice aroma comes, add the ground paste, fry well for another 2-3 minutes on a low flame, cool
when rava comes to room temperature, add coconut, curds and a little water along with salt to get a thick batter like for vada. keep aside for 10-15 minutes, as if too watery, moisture gets absorbed. wet your hands, take small amount of batter, flatten in your palm to shape it flat like a vada, fry in hot oil till golden, drain well. serve hot with coconut chutney.

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RAVA IDDIAPPAM

INGREDIENTS
rava 3 cups
water 4 cups
oil 2 tbsp
salt to taste

METHOD
boil water with salt and oil, once it boils, reduce heat, add the rava, keep stirring till it becomes dry. remove and cool.
then take small amount of dough which will fill your sev ( thick type) mould, grease and put it, make like sev on a plantation leaf or on a greased plate which will fit in your steamer or cooker, steam 3-4 at a time for about 7-10 minutes, serve hot with any vegetable stew of your choice.

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DATE AND NUT COOKIE BARS

INGREDIENTS
FOR COOKIES / BISCUITS
butter 4 tbsp
castor sugar 1/4 cup
self-raising flour  5ounces
almond  or cashew nut coarsely powdered 1/4 cup
FOR TOPPING
seedless dates 1/2 cup
cashew nut coarsely powdered  1/4 cup
demerara sugar 1 tbsp
ghee 1 tbsp
milk 2 tbsp
almonds blanched and split 16 or 2 tbsp
glaze cherries 8

METHOD
beat butter and sugar in a bowl till light and fluffy, add self-raising flour and nut powdered
mix and make a dough, roll out dough to 2 mm thick rectangle on a plastic sheet dusted with flour. make few holes with a fork.
bake in a pre-heated oven at 175 deg. C for 10 minutes to a light pink colour
take out, cut into rectangles when still hot.
For the topping, take ghee, demerara sugar, dates and milk in a vessel, cook on low gas, stirring continuously till it becomes a smooth paste.
apply on top of each rectangle pieces,keep cherry pieces on each. arrange them on the baking tray and bake again for 5-7  minutes at 100 deg.  take out, cool before serving.

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SPICY RAW BANANA CRISP

INGREDIENTS

raw banana 2 peel, cut into 3, then slice length-wise 1/2 cm or little less thick pieces, soak them in water to prevent from turning black
tamatind paste 1 tbsp or tamarind water 1/2 cup
oil 1 tbsp
besan 2 tbsp
chili pdr. 1 tsp or to taste
corn flour or rice flour 1 1/2 tbsp
salt to taste
hing 1/4 tsp
turmeric pdr. 1/4 tsp
finely chopped coriander leaves with stem 1 tbsp
curd 1 1/2 tbsp
water little if needed to make thick batter
oil for shallow frying

METHOD
in a bowl, mix flours, salt, chili pdr., turmeric, hing, dhania, well, then add curd, tamarind, curd, oil, mix well, if it is too thick, add wee bit of water to make a thick paste, which you'ld be able to spread on the banana slices, after draining them completely.
let it marinate for 15-20 minutes, then grill or shallow fry them in a hot tawa with little oil on medium flame, cooking well on both sides till it turns brown, serve hot with curry leaves rice ( for which you've to see my previous recipe) or with any rice or snacks.

 

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CURRY LEAVES ( GARLIC- OPT) RICE

INGREDIENTS
to grind
oil 2 tsp
curry leaves 1 cup
green chilies 3-4 as per taste
coconut grated 3 tbsp
garlic 3-4 chopped optional
tamarind one tbsp or imli paste 1/2 tsp
salt
onion chopped 2 tbsp
fry all these in 1 1/2 tsp of oil well, cool and grind all these with little water

for rest
rice cooked 2 cups
salt to taste if needed
oil 1 tbsp
ghee 1 tbsp
mustard seeds 1/2 tsp
urad dal 2 tsp
chana dal 2 tsp
peanuts 1 1/2 tbsp
sweet corn 2-3 tbsp blanched
onion finely chopped 2-3 tbsp
hing 1/4 tsp

METHOD
heat pan, add oil , add mustard seeds, once it crackles, add the dals and peanuts once they turn light golden, add onion, hing, fry well, adding ghee and wee bit of salt, then add sweet corn blanched, stir well, add the ground paste, fry for 2 minutes on medium flame, add rice, mix well, check for salt. 
serve hot with roasted papad and tomato raita or spicy raw banana crisp ( see my next recipe for that)

ps- health tips- curry leaves are full of Vitamin E, which is good for hair and skin, garlic has anti-cancer, anti-microbial properties, nuts and dal give you protein, all the more when you've with raita, as it has calcium from curd and protein too, corn is full of fibre and protein.

 

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PICKLED BEETROOT WITH LEMON

INGREDIENTS
vinegar  450 ml
lemons 3 thinly sliced, pips and ends removed.
onion 2 thinly sliced
sugar 2 tbsp
cinnamon stick 1 "
beetroot cooked 1 kg

METHOD
pour the vinegar in a pan and add the remaining ingredients except the beetroot
bring to a boil, simmer for a minute, strain, the lemons and onion, reserving the vinegar.
peel the cooked beetroots and cut into thin slices
put the beets in a sterilised jar, making layers with onion and lemon slices
mix salt and chili pdr. to taste with the vinegar, pour it over the beets, close when cool.
it is a good accompaniment for roti, bread toast, dosa, idli than the usual pickles or chutneys.

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APRICOT / PEACH JAM

INGREDIENTS
peaches / apricot 1- 3/4 kg
grated rind and juice of 2 limes
sugar 1 - 3/4 kg

METHOD
cut the apricot or peaches in half through the stone, then twist to separate the halves and remove the stones. cut each into quarter after peeling.
pour water over apricots or peaches and add the lemon rind and juice.
heat gently and simmer for 10-15 minutes or until the fruit is soft but some pieces as whole.
add sugar and heat gently stirring until the sugar dissolves.
bring to a boil, boil rapidly till the setting point is reached.
if scum is there, remove, cool slightly and store in sterilised bottles.

ps- to test if the jam has reached the right consistency, when you drop a spoonful on a plate and tilt it, it should not run /flow.

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Ways to include tomatoes in your food

• Add slices of tomatoes to your sandwiches, whether they have meat, fish, or are vegetarian
• Make a tomato sandwich, by adding some mustard or mayonnaise as a dressing
• Add chopped tomatoes to any salad (at room temperature, if possible)
• Make pasta sauce out of tomato pulp (canned, cooked or homemade), instead of creams
• Drink tomato juices or make tomato smoothies
• Add chopped tomatoes to your morning scrambled eggs or omelets
• Eat them raw as a mid-afternoon snack
• Add them to stews and soups
• Serve them stewed over baked potatoes or mashed potatoes
• Make tomato salsa to serve with fish, meats, and even salads
• tomato rasam - see my recipes or those who want can mail
• see my tomato and apple pickle/ spread recipe too
• 
  Of course most of the North-Indian recipe uses tomatoes in their gravies- kidney beans, chickpeas, we can make tomato rice, use for raita,  can also use for veg biryani- see my recipe
• 
  
• 
  
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STUFFED PANEER / COTTAGE CHEESE BALLS IN RICH GRAVY / SAUCE

 INGREDIENTS

FOR THE BALLS

paneer  200 gm

peas  200 gm

raisins 15-20

coriander leaves 1 tbsp

garam masala pdr. 1 tsp

chili pdr. 1 tsp or to taste

maida/ all purpose flour 3 tbsp

cream 2 tbsp

ginger finely chopped 1 tsp

oil for frying

salt to taste

FOR THE GRAVY

almonds/ cashew nuts  2 tbsp soaked and ground to a fine paste

OR you can use 1 tbsp of nuts, 1 tbsp of roasted khus-khus/ poppy seeds, soaked and ground to a fine paste with the nuts

onion 3 medium ground to a paste

tomatoes 4 chopped

ginger-garlic paste 1 tsp

cream 1 cup

knol khol / Kohlrabi 2 diced

cardamom 3-4

milk little

salt to taste

chili pdr. to taste

raisins fried in little ghee

METHOD

For the balls

boil peas, drain well, fry in a little oil with chili pdr., garam masala pdr., ginger and salt, cool and mash well, adding coriander leaves

Mash paneer, mix with maida, cream and salt, make small balls, stuff with peas mixture, roll well, fry in hot oil ( in case you feel the balls will separate, roll in suji/ bread crumbs to coat well ), drain and keep aside.

TO PREPARE THE GRAVY

fry onion, ginger-garlic paste well, add almond paste, fry for 2-3 minutes, add tomatoes, knol khol, fry a little, add cream, chili pdr.,  pressure cook for 2 whistles, pour the gravy in a serving dish, stir in the fried raisins and the balls just before serving.

 

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EASY CAKE

INGREDIENTS

maida/ all purpose flour  1 3/4 cup

castor sugar  1 cup

ghee/ butter  1/2 cup

egg 1 or use egg substitute ( see my earlier recipe)

curd  1/2 cup

cardamom pdr. 1 tsp

walnuts chopped 1 tbsp

raisins 1 tbsp

baking soda  3/4 tsp

powdered sugar 1 tbsp

METHOD

mix powdered sugar, nuts and raisins in a small bowl, keep aside

In a bigger bowl, mix all the other ingredients well with hand thoroughly

add the cardamom pdr. and nuts mixture, bake in a pre-heated oven at 350 deg. F for 20-25 minutes or till the knife inserted in the middle comes out clean.

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