IDD SPECIAL SIWAIYAN

SIWAIYAN

INGREDIENTS

1. 1/2 kg siwaiyan roasted
2. 2 1/2cups milk
3. 350 g khoya
4. 400 g sugar
5. 400 g water
6. 200 g ghee
7. 6 green cardamoms powder
8. 1cup makhana(fox nuts)
9. 2 tbsp almond chopped
10. 2 tbsp raisins
11. 2 tbsp cashew nuts
12. 3 tbsp coconut chopped 
13. kewara water with saffron

METHOD

• roast siwaiyan  in a pan till golden brown remove.
• in the same pan add ghee and fry makhana remove and chopped.
• in the same ghee fry all the dry fruits one by one separately and remove.
• in the same pan add milk,water, khoya and sugar cook it till the consistency of this syrup becomes thick(3-4 string consistency) 
• add the roasted siwaiyan  and fried dry fruits ,stir well ,cook 2 minutes .
• remove the pan from heat add kewara - saffron water and cardamom powder, cover the pan and let it rest for  for 10 -15 minutes
• fluff it with fork.
• garnish with silvered pistachios and almond.

DAHI VADA

    DAHI VADA

INGREDIENTS

1. 3/4 cup moong dal
2. 1/4 cup urad dal
3. 1 tsp ginger green chili paste
4. pinch of asafoetida
5. 1 tsp salt
6. red chili powder
7. 1tsp roasted and ground cumin seeds
8. tamarind chutney
9. curd

METHOD

• soak both dals for 5-6 hours drain water and make thick fine paste in grinder add 2-3 tbsp water if needed.add ginger green chili paste and salt.
• heat oil in frying pan for deep frying .
• whip batter for 3-4 minutes in circular manner.
• heat should be medium to high.
• drop batter with round spoon or with hand, fry them golden brown.put them on paper towel.to remove excess of oil.
• these fried vada can be stored in freezer.(take them out as many you want defrost them in microwave for one minute then soaked them in hot water)
• soak vadas in hot water for 5 minutes remove them press between your palms to remove excess of water.put them in a dish.
• beat curd to make it  smooth, pour over vadas.
• sprinkle cumin powder,red chili powder,salt  and tamarind chutney over dahi vadas.
• for 6-8 vadas 2 cups of dahi required.

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.