DOUBLE KA HALWA

DOUBLE KA HALWA

INGREDIENTS

1.  2 cups sugar
2. 2 cups water
3. 1 loaf of bread
4. zafrani colour
5. ghee for frying
6. dry fruits for garnishing

METHOD

• cut the crust of bread slices and spread over paper towel or on clean cloth to dry them ( this way bread will absorb less ghee when fried.)
• mix water and sugar  in a pan and make syrup of one tar consistency add 1tsp lemon juice and zafrani color and 1 tsp cardamom  powder in syrup(.lemon juice used  to clear the syrup and stop crystalization of sugar)
• on medium heat fry the bread slices light golden color
• dip fried bread slices in warm sugar syrup, let them absorb, carefully remove them in a dish.
• garnish with dry fruits and silver foil.
• serve with rabri(concentrated milk)

MUNG DAL HALWA

MUNG DAL HALWA
 
     INGREDIENTS

1/2 cup mung ki dal

1. 1/2 cup ghee
2. 2/3 cup sugar
3. 2 cups water
4. pinch of saffron
5. 1 tsp cardamom powder
6. 2 tbsp dry fruit nuts( almond,cashew nuts,raisins)

METHOD

• check dal,wash well and soaked it for 5-6 hours. drain it and grind with 2 tbsp water to a fine paste.
• in a wok add grind dal and ghee. mix well cook it on medium to high heat cook it for 6 minutes
• keep stirring then lower the heat to medium and keep stirring(pressing the dal against the wok )for even cooking.
• in the mean time in a pot add sugar and water and boil it.when it starts boiling add cardamom powder lower the heat and make syrup.
• when the dal is fried light golden color and nice aroma comes add sugar syrup little by little keep stirring (don't add all the syrup at once) when all the syrup added  let it boil for 5 minutes reduce heat  and cover it for 4-5 minutes stir it once or twice.open the cover and keep stirring until halwa  start leaving the sides.
• remove from heat add saffron kewara water and dry fruits.
• it is a very tasty halwa .

MANGO PRESERVE

RAW MANGO CHUNDA

INGREDIENTS

1. 1 kg mango grated
2. 600 ml water
3. 1 1/4 kg sugar
4. 1 tbsp tartaric acid
   
   
   
   
   
5. 200 gr dry dates( chuara)chopped
6. 100 gr almond chopped and roasted
7. 1 tsp green cardamoms powder
8. pinch of ground saffron
9. 2 drops of kewra essence

METHOD

• boil water in a pan,tie  the grated mangoes loosely in muslin cloth and put it in boiling water for 5 minutes.remove it and spread on dry clean cloth.
• in the same water add sugar and tartaric  acid and boil keep removing the scum.
• when syrup is of one thread consistency add grated mangoes and dry dates keep cooking and stirring till the syrup is of two thread consistency
• add almonds cardamoms and saffron and cook 5-7 minutes more or till it is three thread consistency.
• remove from heat add kewara essence.
• pour in dry and sterilized jars.

FRIED RICE PIN WHEELS ( CHAWAL KI CHAKRI)

CHAWAL KI CHAKRI

INGREDIENTS

1. 3 cups rice flour
2. 1 cup wheat flour
3. 1 cup malai or thick cream
4. 2 tbsp sesame seeds
5. 1/2 tsp red chilli powder
6. 1 tsp cumin seeds
7. salt to taste
8. oil for deep frying

METHOD

• put all the ingredients in a bowl and mix well. add little by little water to make soft dough.
• fill this dough in chakri making machine and make spiral circles(chakri) on greased plastic sheet.
• heat oil  for deep frying on medium heat . drop the chakri pieces into the hot oil and fry till golden brown carefully turning once.they should remain crisp even after cooling.
• if you do not  have this machine use cake frosting bag with star nozzle and make the chakris.

SOOJI DHOKLA (SAMOLINA BITES)

SOOJI  DHOKLA
ingredients

1. 1 cup sooji (semolina)
2. 1tbsp coconut powder
3. 1cup dahi (yogurt)
4. 1 green chili
5. 1/2 tsp ginger paste
6. 6 curry leaves
7. 1/4 tsp haldi (turmeric powder)
8. salt 3/4 tsp or to taste
9. 1/4 tsp sugar
10. 1 tbsp ENO salt

for tempering

1. 1/2 tsp mustard seeds
2. 2 green chillies
3. pinch of asafoetida
4. 1 tbsp oil
5. chopped green coriander for garnishing

• grind green chili,ginger,curry leaves with yogurt .
• in a bowl mix all the ingredients and yogurt mixture  except eno salt ,and make a thick paste .
• cover it ,let it sit for 1 hour.
• heat  the steamer, greased the 6'' cake pan.
• add eno salt in the semolina batter and mix it very well.
• pour batter in greased pan and placed it in steamer, cover with lid and steam for ten minutes.
• when a little cool cut into squares.
• heat oil in a small pan add mustard seeds when seeds begin to crackle add sesame seeds when they pop, pour over dhoklas.
• garnished with chopped coriander leaves.
• serve with coriander chutney.

ONION POTATO WITH CHICKPEA GRAVY AND GINGER CHUTNEY

ONION  POTATOES IN CHICKPEA FLOUR  GRAVY

1. 1 cup chopped onion 
2. 1 cup chopped potatoes
3. 1/2 cup chickpea flour
4. 3/4 tsp red chili  powder
5. 1/2 tsp turmeric powder
6. 1 tsp coriander, cumin powder
7. 1 tsp ginger garlic paste
8. 2 green chilies
9. 1/2 tsp garam masala
10. 4 tbsp oil
11. few curry leaves and 1/2 tsp mustard/rai seeds
12. pinch of asafoetida

METHOD

• heat oil in a pan add rai,curry leaves and asafoetida
• add ginger garlic paste, green chili and turmeric .
• add onion potatoes and all the dry masala  with salt, fry this for 7-8 minutes or till potatoes are tender.
• dissolve chickpea flour in water make a thin paste
• add the paste in the pot keep stirring cook it for 5 minutes
• garnish with chopped coriander leaves
• serve with paratha/dosa/poori/roti

GINGER CHUTNEY

1. 1 onion chopped
2. 2'' ginger chopped
3. 2 red soaked  chilies
4. 2 tbsp oil 
5. 1/2 tsp rai
6. 1/2 tsp cumin seeds
7. pinch of asafoetida

heat oil and fry onion and ginger light golden brown cool it.

grind it with red chilies salt and sugar or gur of your taste.
for tempering....
heat   2 tsp oil add rai,cumin seeds and asafoetida. add this in chutney.

ZAFRANI KOFTA CURRY

ZAFRANI  KOFTA  CURRY


 FOR KOFTAS

1. 250g chicken/mutton  mince meat
2. 1 small onion paste
3. 1 tsp garlic paste
4. 1 tsp ginger paste
5. 4 green chilli paste
6. 1 big tbsp kabob masala
7. 1 tsp dry mint leaves or fresh coriander leaves
8. 1/2 tsp garam masala
9. 2 tbsp roasted chick pea powder(basan)
10. 1 tsp salt

FOR KOFTA GRAVY

1. 1 large onion fried paste
2. 1 tbsp whole garam masala
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp red chilli powder
6. 1 tbsp coriander powder
7. 1/2 tsp turmeric powder
8. 1 tbsp korma masala
9. 2 tomatoes puree
10. 3 tbsp oil
11. salt to taste
12. 4 cups water
13. 1 tsp zafrani kewra water

METHOD

heat oil in cooker. add whole garam masala(bay leaf, black pepper,black cardamom,cloves,cumin)

• add ginger garlic paste and fry it few minutes then add onion paste and all the ingredients.
• fry/bhuno till oil separates from masala.
• add 1 cup of water to the masala and boil it
• in the mean time mix all the kofta ingredients in mince meat and make meat balls
• drop one by one meat ball in boiling gravy don't use spoon just carefully rotate the pot in circular manner
• when oil starts separating from masala  and meat balls add 2 cups of boiling water,cover the pot
• cook it on slow fire for 20 minutes,check the seasoning.
• add zafrani  kewara water 
• garnish with chopped coriander leaves
• serve with nan,roti or zeera rice.