Paneer bhurji

Ingredients:-

· Paneer - 250 gms (crumbled like bread crumbs)
· Onions - 2 (chopped finely)
· Garlic - 1/2 tsp (crushed)
· Ginger - 1/2 tsp (grated)
· Green chilies - 2 (slit lengthwise)
· Tomato - 1 (chopped finely)
· Cashews - 5
· Capsicum - 1 (slit into long thin strips)
· Garam masala - 1/4 tsp
· Black pepper powder - 1/2 tsp
· Turmeric - 1/2 tsp
· Sugar - 1/2 tsp
· Red chili powder - 1/2 tsp
· Salt - to taste
· Lemon juice - 1 tsp
· Ghee - 2 tbsp
· Butter - 1/2 tbsp
· Milk - 3 tbsp

Method:-
Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain and keep aside.
Fry green chilies. Drain and keep aside. Fry the capsicum till tender. Drain and keep aside.
Now add ginger, garlic to the ghee and fry for 2-3 seconds. Add onions and fry till pink. Add tomatoes and fry further till mushy.
Add all the masala and milk and cook for 3-4 minutes. Add butter, lemon juice, sugar and paneer. Mix well. Take in a serving dish. Garnish with fried cashews, chilies and capsicums. Serve hot.

Paneer pakodas

Ingredients:-

· Paneer cut into small pieces- 250gm
· Bengal gram flour (besan)- 1 cup
· Salt- ¾ tsp
· Water- ½ cup
· Red chilli powder- ¼ tsp
· Oil for frying

Method:-

To make batter: sift together gram flour and salt into a bowl. Gradually add water, stirring constantly to make a smooth batter. Add chilli powder. Mix.
Spread ¼ tsp chutney between two pieces of paneer. Assemble remaining paneer pieces in the same way.
Heat oil in deep fry pan on high heat for about 5 min. Dip 5 assembled pieces in batter to coat. Add one after the other to hot oil. Reduce heat to medium-high. Fry till golden brown. Remove and drain. Fry remaining assembled pieces in the same way, increasing heat after each batch. Serve hot with tomato ketchup or chutney.

Kadai paneer

Ingredients:-

Serves 6

· Coriander seeds (dhaniya)- 1tbsp
· Cumin seeds (jeera)- 4tsp
· Peppercorns (kalimirch)- 1 ¼ tsp
· Vegetable oil- 2tbsp
· Chopped onions- 2
· Dry red chilies torn into small pieces- 6
· Chopped tomatoes- 2
· Chopped green chilies- 2
· Garlic finely chopped- 15 flakes
· Salt- 2 ¼ tsp
· Paneer cut into small pieces- 350 gm
· Chopped coriander leaves (dhaniya patti)- 2tbsp

Method:-

Roast together coriander seeds, cumin seeds and peppercorns. Grind roasted spices to a coarse mixture.
Heat oil in a deep fry pan on medium-high heat for about 1 min. Add onions. Stir fry till onions are transparent. Add spices mixtures and all other ingredients except paneer and coriander leaves. Stir for a few seconds. Add paneer. Mix. Cover and cook on medium-low heat till liquid has evaporated, stirring occasionally. Add coriander leaves. Mix. Serve hot.

Atta (wheat flour) ke laddu

This recipe is a traditional indian recipe which was suggested by my mother, Mrs Asha Soni.

Ingredients:-

· Wheat flour (atta)-1kg
· Pure ghee-1/2kg
· Powdered sugar (bhura)-1kg
· Dry fruits:- 1tbsp each
· Cashew nuts (chopped)
· Almonds (slivered)
· Charoli (chironji)
· Desiccated coconut (grated)
· Puffed lotus seeds (makhane or kamalbee) (grinded)
· Edible gum crystal or dinka (gond)(grinded)
· Cardamom (crushed)-4-5
· Salt-1pinch

Method:-

Sauté all the dry fruits in a small pan using 1tsp ghee and keep aside. Take a woke, heat it on a low flame and pour the flour in it. Sauté the atta by adding a little amount of ghee (around ¼ of mentioned), till it turns to brown tinge and gives the aroma. Allow it to cool. Heat the rest ghee till it melts Now mix all the dry fruits, heated ghee, elaichi powder, salt and sugar bhura in the cold flour. Mix it well so that all the ingredients blend completely. Now make small balls or laddus of it. The nourishing atta ke laddu are ready.

Tips:-

1. Laddus can be stored for 8-10 days.
2. Especially suited for winter season.
3. Rich and healthy for children.

Mungode (moong ke pakode)

Ingredients:-

· Split green gram (hari moong dal)-1/2kg
· Dry spices:- cumin (jeera) ¼ tsp, coriander seeds (dhania) 1tsp, fennel (saunf)1/2 tsp, asafoetida (hing)-1 pinch
· Ginger(adarak)-1inch piece
· Green chilly (hari mirch)-to taste
· Oil-for frying
· Salt- to taste

Method:-

Soak the dal for 3-4 hrs. After soaking, wash it well to remove the skin as far as possible. Grind it in a mixer to a coarse consistency. Sauté all the dry spices in a small pan, grind them too and mix in the dal. Grind ginger and chilly separately. Now mix the ginger paste and salt to the dal.Mix well all the ingredients. Heat the oil in a frying pan. Pour small quantity of dal paste into the oil, using either hands or a spoon and deep fry the mungode. Serve hot with hari chutney or ketchup.

Tips:-

1. While grinding the dal do not add too much water.

Badam ki kheer

Ingredients:-

· Almonds (badam)-25
· Milk-1 litre
· Water-1/4 cup
· Sugar-1/2 cup
· Crushed Cardamom (elaichi)-4-5
· Strands of Saffron (kesar)-10-15 (optional)

Method:-

Soak almonds in hot water for 15 mts and peel off the skin. Grind them to a paste adding water. Heat the milk to a boil in a heavy bottomed vessel; add sugar and almonds paste to it. Allow the contents to boil on a low flame with occasional stirring till the milk is reduced to ¾ of its quantity. Add cardamom powder and stir well. Turn off heat. Soak saffron strands in some milk and stir it well and to kheer. Garnish with slivered almonds and serve either hot or chilled.

Tips:-

1. Especially suited in winter season.
2. Healthy for skin and nourishing for children.

Coconut Chutney

Ingredients:-

· Chopped fresh coconut- 1 cup
· Soft chana dal (daalia or siki dal)-1/2 cup
· Green chilly-2-3
· Curry leaves (kadhi patta)-1 tbsp
· Yoghurt (dahi or curd)-1/4 cup
· Mustard seeds (rai)- ½ tsp
· Salt to taste
· Vegetable oil-1tbsp
· Whole red chilly-2-3
· Coriander leaves- 1 tbsp

Method:-

Grind coconut, dal, chilly, yoghurt, salt, coriander in a mixer till it grinds and blends well. Add water or yoghurt to make it desired consistency. Now prepare tadka for chutney – heat oil in a tadka pan then put mustard seeds in it .Wait till it crackle then put red chilly and curry leaves in it, sauté for a sec and pour tadka in the prepared chutney, mix well. Serve this chutney with idli, dosa, vada, upma etc.

Hari chutney

Ingredients:-

· Green coriander leaves (dhaniya)- 100gm
· Green chilly (hari mirch) – 2
· Ginger (adrak) (optional)- small piece
· Garlic (lesun)- 2 to 4 cloves
· Lemon juice- 2 tbsp
· Roasted cumin seeds (bhuna jeera)- ½ tsp
· Salt to taste
· Sugar- ¼ tsp

Method:-

Grind all the ingredients in a mixer to make a green paste.

Tip:-

1. Instead of lemon juice you can add either amchur (mango powder) or 2tsp of yoghurt.

2. Always add sugar so that your chutney remains green.

Plain Yellow Dal

Ingredients:-

Serves 2

· Pigeon pea (arhar or toor dal)- ¾ cup (120gm)
· Salt-1 tsp
· Turmeric (haldi)- 1 tsp
· Asafoetida (hing)- 2 pinches

For tadka:-

· Cumin seeds (jeera)- ½ tsp
· Mustard seeds (rai) - ½ tsp
· Red chilly powder (lal mirch) – ¼ tsp
· Turmeric powder (haldi) – ¼ tsp
· Coriander powder (dhaniya)- ¼ tsp
· Oil or ghee- 2 tsp

Method:-

Wash the dal and put it in a small pressure cooker. Add turmeric, salt and hing to it and let it boil for about 15-20 min. Allow the pressure of the cooker to come down and pour the boiled dal in a serving bowl.
Now prepare the tadka. Heat the oil in a small pan. Put mustard seeds and cumin seeds and let them crackle. Now add the spices and pour the tadka immediately in the dal and close the lid.
Now again boil the dal and mix water if needed to make it thin.
Serve hot garnished with chopped coriander.

Malai Kofta

Ingredients:-

For kofta-

· Boiled potatoes-4 large (250gms)
· Khoya (optional)-50 gms
· Cottage cheese (paneer)-25 gms
· Cashew & raisins-1/2 tsp each (finely chopped)

· Cornflour-1tsp
· Salt-1tsp
· Oil-for deep frying

For gravy-

· Onion-2 large (coarsely grinded )
· Tomato puree-1/4 tin or pulp of 2 tomatoes
· Ginger garlic paste-1 tsp
· Khoya (optional)-1tsp
· Milk-1 cup
· Fresh curd-1 tbsp
· Fresh cream-1/2 cup
· Turmeric (haldi)-1tsp
· Coriander powder (dhania)-2 tbsp
· Chilly powder (lal mirch)-1tsp or to taste
· Hot spices (garam masala)-1tsp
· Salt-to taste
· Oil-2-3 tbsp

Method:-

For kofta-

Mash or grate the boiled potatoes while they are still hot and fresh and mix required salt and a tsp of corn flour in it. Mix khoya, paneer, chopped nuts, salt and a pinch of garam masala in a separate bowl. Make small balls of the mixture. Now make a flat puri of the boiled potatoes and fill the mixture of paneer in it and close it tightly to make smooth, oval shaped kofta. Now deep fry the koftas and keep them in the serving dish.

For gravy-

Heat the oil in a pan. Put the onion paste and sauté till colour changes to light brown then add ginger garlic paste to it. Now add all the dry spices and sauté for 2 seconds then add tomato puree and sauté till the oil comes out. After this add khoya, salt and curd and sauté for sometimes. Then add milk slowly with stirring the gravy. Now add small quantity of water to get thick gravy. Allow it to boil for sometimes. Pour the gravy over the koftas at the time of serving and garnish with fresh cream and chopped coriander.

Tips:-

1. Serve the koftas with tandoori roti or nan.
2 Low fat koftas may be prepared by mixing potatoes, paneer, a slice of bread and other ingredients except dry nuts and khoya.

Vegetarian Snacks on Toothpicks

Ingredients:-

· Refined flour-1 ½ cups (125gms)
· Salt –to taste
· Pepper-1/4 tsp
· Water -3/4 cup (180ml)
· Capsicum-1medium (100gm) (cut into 2cm squares)
· Tomato-1 large (150gms) (cut into 2 cm squares)
· Cottage cheese (paneer)-150 gms (cut into 2 cm squares)
· Oil for frying-2cups (480 ml)

Method:-

Mix together flour, salt and pepper in a bowl. Gradually add water, stirring constantly to make a smooth batter. Assemble vegetables and paneer on a tooth pick in the following order: capsicum, tomato, paneer, tomato, paneer, capsicum. Heat oil in a deep fry pan on high heat for about 5 min. Dip 8 snacks in batter to coat. Add one after the other to hot oil. Reduce heat to medium. Fry till light golden brown. Remove and drain. Fry remaining snacks in the same way, increasing heat after each batch. Serve hot, with tomato ketchup.

Tips:-

1. The above preparation may yield up to 24 snacks.

French Fries

Ingredients:-

· Potatoes peeled and cut length wise, thick pieces- 600gm (4large)
· Salt to taste
· Pepper- ¼ teaspoon
· Oil for frying

Method:-

Heat oil in a deep fry pan on high heat for about 4 min. Add a handful of potatoes. Reduce heat to medium-low. Fry till potatoes just start changing colour (they should not turn brown). Remove and drain. Fry remaining potatoes in the same way, increasing heat after each batch. Keep potatoes in room temperature. This whole step may be done in advance.
When ready to serve, reheat oil on high heat for about 5 min. Reduce heat to medium. Again fry potatoes a handful at a time, till golden brown. Remove and drain. Sprinkle salt and pepper. Serve hot with tomato ketchup.

Bread Pizza

Ingredients:-

· Bread-1 packet
· Whole cream- 2 cup
· Chopped tomatoes- 2 or 3
· Chopped onion- 1or 2
· Chopped coriander- for garnishing
· Chopped green chilies-to taste
· Salt to taste
· Powdered black pepper- 1tsp

Method:-

Mix all the ingredients, except bread, in a bowl. Apply well this mixture over the loaf of bread. Heat a flat pan and put the plain side of the bread over the pan on a low flame. Put some oil around the bread for sauté. After sometime turn the bread upside down and sauté for sometime. Sauté it to your need. Serve it hot with tomato ketchup or green chutney.

Shrikhand

Ingredients:-

· Thick curd-1kg
· Powdered sugar-300gms
· Warm milk-1tbsp
· Cardamom powder- 2 tsp
· Pista & almonds -2tbsp
· A few strands of saffron

Method:-

Hang the curd in a muslin cloth for 4-5 hrs. You can also use readymade chakka (water removed curd) available in the market. Mix sugar in chakka and stir well till sugar blends completely. Keep it aside for sometime. Meanwhile dissolve saffron in warm milk and mix it in the curd. Lastly add cardamom powder and mix well. Refrigerate the ready shrikhand for 1-2 hrs and garnish with pista and almonds before serving.

Tips:-

1. To make fruit flavoured shrikhand e.g. mango, add pulp at the stage of adding cardamom and saffron.

Malpua

Ingredients:-

· water -2cups
· sugar-3cups
· saffron strands
· cardamom powder -1/2 tsp
· flour-500gms
· baking powder-1/2 tsp
· sweetened condensed milk -1can or 400 gms
· milk -1 litre to make rabri
· slivered almonds and pistachios to garnish
· ghee to deep fry malpuas

Method:-

Prepare rabri from 1 lit. Milk. Keep it in fridge.
In another pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency. The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
When the syrup is ready add the cardamom powder and saffron and mix well. Keep the syrup aside to use later.
In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
While you are mixing the batter, heat enough ghee in a deep frying pan to cook the malpuas.
When the ghee is hot, use a ladle to gently pour the batter into the ghee to form circles about 4" in diameter.
Cook till golden brown. Remove from the ghee and put directly into the sugar syrup.
Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.
To serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.

Tips:-

1. Low fat tip:

serve the malpua without dipping into rabri.

Suji ka halwa

Ingredients:-

· Semolina (suji)- ½ cup
· Sugar- ¼ cup
· Ghee- ¼ cup
· Water- 1 cup
· Cardamom powder- 1 tsp
· Sliced almonds- 1tsp
· Raisins- 1tsp
· Chopped Cashews- 1 tsp

Method:-

First prepare the sugar syrup. Keep aside.
Heat a tsp of ghee in a pan and fry dry fruits.
Heat the rest amount of ghee. Add suji and fry on a low flame, till it becomes brown.
Add sugar syrup and mix rapidly to prevent lump formation.
Cook over medium heat until the water gets completely absorbed.
Decorate with sliced almonds and serve hot.

Tips:-

1. You can add half cup of water more to make it softer.

2. If you want to make it rich, add some more ghee.

Besan ka laddu

Ingredients:-

· Gram flour (Coarsely grinded) (besan)- ½ kg
· Pure ghee- 250gm
· Sugar powder- ½ kg
· Cardamom powder

Method:-

Heat the ghee in a woke. Add gram flour to it. Sauté the mixture on a low flame till it turns to dark yellow or brown with a typical aroma. You can also judge if most of the ghee comes out then it is almost finished. Allow it to cool to room temperature.
Add powdered sugar and cardamom powder. Make balls or laddus of the required size.
Your laddus are ready.

Tips:-

1. Use fewer amounts of ghee in summer season and more in winters.

2. If somehow there is extra ghee, then mix 1 or 2 tsp of roasted semolina (suji).

Sugar Syrup

Ingredients:-

· Sugar- 4 cups
· Water- 3 cups

Method:-

Mix water and sugar in a pan and boil it, till it thickens to a single strand consistency. Keep the sugar syrup in a serving dish and allow it to cool. Add a few cardamoms and a few strands of saffron for flavour.

Coconut Laddu

Ingredients:-

· Khoya- ½ kg
· Powdered sugar- ½ kg
· Grated coconut-300gm

Method:-

Slightly heat khoya in a wide pan till it dries up. Make sure that its colour does not change. Allow it to cool.
Add sugar bhura and mix well so that both of them blend completely. Taste before mixing whole of sugar bhura. Now add more than half of coconut bhura and mix well. Make small balls or laddus out of the mixture. Now roll the laddus over the remaining coconut bhura and your laddus are ready.

Tips:-

1. You can add cardamom powder while mixing the khoya.

Ras malai

Ingredients:-

· Milk- 2 lit
· Citric acid- ¼ tsp
· Suji(semolina)- 1 tsp
· Kevra essence- ¼ tsp
· Sugar- 1 ½ cup
· Water- 3 cup

Optional:-

· Saffron
· Finely chopped almonds
· Finely chopped cashews
· Finely chopped pistachios

Method:-

Heat 1 lit milk on a low flame. Slowly add citric acid to the milk with constant stirring, till it curdles (curd separates from whey).
Remove pan from heat. Place a muslin cloth over a bowl. Pour the curdled milk into the muslin and strain. Press the cloth until milk comes out.
Mix 1 tsp of suji in the curdled milk (chhena or paneer). Knead well till ghee comes out.
Make flat balls of chhena. Then, prepare the sugar syrup and put the balls into it.
Boil them for at least 20 min. on a low flame keeping the lid closed tightly (you can also put some weight over the lid).
Meanwhile, prepare rabri of the remaining 1 lit milk. Use half amount of the sugar of the quantity mentioned in the link. Also add kevra essence to the rabri.
After soaking the balls for 6 hrs in the sugar syrup, pour them in cold rabri, before serving.

Tips:-

1. You can also garnish ras malai with chopped almonds, pistachios or cashews or you can also add some strands of saffron to give the mouth watering yellow colour to the ras malai.

2. One lit. Milk can make 20 to 22 balls.

Kalakand

Ingredients:-

· Paneer- ½ kg
· Milk powder- 2 tbsp
· Milkmaid(condensed milk)- 1 tin
· Cardamoms(elaichi)- 4 to 5

Method:-

Mash paneer coarsely. Add milk powder and milk maid and mix well. Cook the mixture in a wide panwith heavy base with constant stirring till it bcomes thick. Remove and set in a greased plate. Sprinkle cardamom powder, and top with silver leaf. Cut into pieces and kalakand is ready to be eaten.

Rabri

Ingredients:-

· Milk- 4 cups(960ml)
· Sugar- ⅓ cup (65gm)
· Almonds(badaam) thinly sliced- 6
· Pistachio nuts(pista) thinly sliced- 6

Method:-

Bring milk to boil in a deep fry pan on high heat, stirring occasionally. Reduce heat to low. As a layer of cream forms on top, move layer to the edges, slightly pushing it up the sides of pan and leaving it to set. Continue this process till milk is reduced to about 1 cup.
Add sugar. Stir till sugar dissolves. Remove pan from heat. Scrap cream from the sides into milk. Mix.
Place rabri in a serving bowl. Sprinkle almonds and pistachio nuts. Serve at room temperature or cold.

Jalebi

Ingredients:-

· Fine floor(maida)- 300gm
· Yoghurt- ½ cup
· Baking soda- 1 tsp
· Orange colour
· Pure ghee for frying
· Cardamoms- 4 to 5

For sugar syrup

· Sugar- 500 gm
· Water- 500 ml

Method:-

To make sugar syrup: boil water and sugar in a wide pan, till it thickens to a single strand consistency. After this allow it to cool and mix some crushed cardamoms in it.
Mix yoghurt and baking soda with floor. Add water to make it softer dough. Keep this dough overnight for fermentation.
Next morning add water to make it thin. Now take a muslin cloth and make a small hole in the centre. Pour the mixture in it.
Meanwhile, heat ghee in a woke.
Spread the mixture in the shape of jalebies in the heated ghee and fry till golden brown from both the sides.
Before serving, dip the prepared jalebies in the sugar syrup for 5 to 10 min. and serve hot.

Tips:-

1. You can serve the jalebies with milk to improve the eyesight.

2. you can also serve them along with poha, which is a favourite snack of Northern India.

For instant jalebi:-

Mix 1 cup yoghurt, ¾ cup fine floor (maida), 1tsp soda or eno and 3 to 4 drops of liqiud orange colour. Mix and keep them for ten min. After that fry the jalebies in ghee and serve after dipping them in sugar syrup.

Gulab Jamun

Ingredients:-

· Khoya-1 kg
· Suji(semolina)-2 small cups
· Chironji(Indian cashews)- few nuts
· Ghee( pure or vegetable) or refined oil
· Slightly crushedCardamoms-4 to 5
· Saffron

For sugar syrup

· Sugar- 4 cups
· Water- 3 cups

Method:-

To make sugar syrup: mix water and sugar in a pan and boil it, till it thickens to a single strand consistency. Keep the sugar syrup in a serving dish and allow it to cool. Add a few cardamoms and a few strands of saffron for flavour.
Take suji in a wide pan and mix a tsp of ghee. Then knead it with water to make dough and keep it for half an hour.
Take khoya in another wide pan and knead it properly. Add the dough of suji in it & mix well till both of them blend into each other. Now make small balls out of it. Put a chironji in the centre of each ball. Heat enough ghee in a woke & put the balls into it. Fry them in low heat till brown. Drop the balls into the syrup & let them absorb the syrup. For best results keep gulab jamuns overnight. Serve them either hot or at room temperature.

Tips:-

1. Do not overheat the sugar syrup, it will caramelize the sugar.

2. Add a pinch of salt in the suji dough to blend the sweet taste.

Stuffed vegetable cutlet

Ingredients:-

Yield: 18 cutlets
· Butter- 2tsp
· Onion finely chopped- 1tbsp
· Ginger finely chopped- 2
· Peas shelled or frozen- ¼ cup
· French beans cut into small pieces- 50 gm
· Carrot finely chopped- 50 gm
· Salt- 1 tbsp
· Water- 1 ¼ cups(300ml)
· Garam Masala powder- ¼ tsp
· Coriander leaves(dhania) chopped-1tbsp
· Bread crusts removed- 6 slices
· Potatoes boiled peeled and mashed while still hot- 5 large(750gm)
· Oil for frying- 2 cups(480ml)

Method:-

To make stuffing: Melt butter in a pan. Add onion and ginger. Fry till onion is transparent. Add cumin seeds (jeera), green chilies, peas, french beans, carrot and ¼ teaspoon salt. Stir for a few min. Add ¼ cup water. Stir. Cover and cook on a low heat till vegetables are just tender and water has evaporated, stirring occasionally. Add garam masala powder and coriander leaves. Mix. Allow mixture to cool.
Put bread in remaining water (1 cup) for 15 sec. Squeeze out water. Mix bread, potatoes and remaining salt (2 ¾ tsp). Divide into 36 portions. Make two patties using two portions. Put 1 tsp stuffing in centre of 1 patty. Cover with second patty. Press edges to seal. Gently pat all around to give an even shape. Assemble remaining patties in same way.
Heat oil in deep fry pan on high heat for 5 min. Add 4 cutlets one after the other. Reduce heat to medium. Fry till golden brown. Remove and drain. Fry remaining cutlets in the same way, increasing heat after each batch. Serve hot, accompanied with chutney or tomato ketchup.

Shahi Tukra

Ingredients:-

Serves 6
· Water- ½ cup(120ml)
· Sugar-1 ¼ cups(250g)
· Milk-2 cups(480ml)
· Green cardamoms crushed(hari elaichi)-5
· Khoya-250g
· Ghee- ⅓ cup+1 tbsp(100g)
· Bread crusts removed and cut in half diagonally- 12 slices
· Almonds thinly sliced-10
· Pistachio nuts thinly sliced-10

Method:-

To make syrup: boil water and sugar in a pan till sugar is dissolved, stirring constantly.
In a separate pan, bring milk to boil, add cardamoms and khoya. Cook till milk thickens, breaking up lumps while stirring constantly.
Heat ghee in deep- fry pan on medium heat for about 2 min (130°C). Add two bread pieces. Fry on both sides till golden brown. Remove and drain. Immerse bread in syrup and arrange in serving dish. Repeat this procedure for remaining slices.
Pour thickened milk on top of bread. Sprinkle almonds and pistachio nuts. Serve hot or cold. Shahi Tukra may be reheated in oven.

Upma

Ingredients:-
Serves 2
semolina(suji) roasted-2 big bowls full
soaked grampulse(chana dal)- 2tbsp
finely chopped onion-2
kadhi leaves(kadhi patta)-8 to 10 leaves
whole red chilies-2 or 3
oil- 3tbsp
pure ghee-1tsp(optional for flavour)
spices-mustard (rai)-2tsp, salt to taste, sugar- 1 pinch
finely chopped vegetables(optional)-cauliflower, cabbage, peas, carrot
lemon juice-1tsp

Method:-

Put oil in a pan and allow it to heat. When the oil is hot, first put mustard seeds, chilies, onion and gram pulse. Sauté a bit then add all the vegetables. Sauté till they become soft. Now add water (double the quantity of suji i.e. 4 big bowls). Put salt and sugar. Boil it for sometime. Then add suji slowly with constant stirring so that no clumps may be formed. Keep stirring till whole of the water is absorbed. Now add pure ghee and lemon juice. Close the pan with a lid and keep it in a very low flame for 2 to 3 min. Now it is ready to serve garnished with cilantro.

Tips:-

1. If you want to make it softer use half cup water more.
2. It will taste better with coconut chutney.

The ultimate Rajma

Ingredients;
Rajma (kidney beans)-250 gms
Onion -2 medium
Ginger garlic paste 1 tbsp
Tomatoes 2 large
Oil -2 tbsp
Spices –jeera,
Whole cloves (loung)2
Whole black pepper 3-4
Cinnamon( dalchini) sticks 2
Cardamom (hari elaichii) 1
Doda elaichi1,bay (tej patta) leaves 2
Turmeric pwd 1 tsp
Coriander pwd 2 tsp
Chilly pwd 1tsp
Garam masala 1 tsp
Rajma or chana masala 2 tsp
Salt to taste
Method;-
Wash & soak rajma for about 6 hrs.Boil soaked rajma in pressure cooker with the slightly ground whole spices like long, pepper, dalchini, elaichi,salt, little chilly garlic paste, 1tsp rajma masala for 30 mins or until soft. Meanwhile heat oil in a wok or pan. Put jeera & let them splutter. Chop onion & tomatoes to paste separately. After jeera put onion & sauté them until turn brown. Then put ginger garlic paste & again sauté it till the oil shows itself. After that put all dry spices & mix well. Then put tomato puree& stir well until oil removes. Lastly add salt a pinch of sugar &pour boiled rajma over the gravy. Add water according to consistency needed.Boil for few mts & garnish with coriander before serving.

All time favourite Indian Poha

Ingredients:-
For 2 persons
· poha –abt 250 gms or 2 bowls full
· onion – 2 chopped
· potatoes – 2 finely sliced
· green chillies-2,3 chopped
· kadhi patta (optional)
· groundnuts – 2tbsp (optional)
· juice of lemon -1
· coriander –chopped
· bareek sev (optional)
· oil -2 tbsp
· spices-
rai -1tsp
jeera – 1/2tsp
turmeric powder- 1tsp
red chilly powder- 1tsp
dhaniya powder – 1tsp
salt to taste
pint of sugar


Method:-

Soak poha in a wide pan. Put oil in a pan and let it get hot. Meanwhile cut onions, potatoes, chilies and coriander. When the oil gets heated put rai to crackle, then put jeera. Firstly, put sliced potato and let it sauté for some time, then put onion, green chilies, kadhi patta and groundnuts and allow it to sauté till onion gets brown, potatoes become soft and groundnuts are fried. Put all the spices together mix it for some time. Put salt, sugar and lemon juice over the soaked poha and put it in the pan. Now mix all the ingredients softly over a low flame and cover it. After a minute put off the flame wait for some time. While serving garnish with chopped coriander and bareek sev