Monday, November 26, 2012

BADAM BARFI

Ingredients
Almonds250 grams

Sugar3/4 cup

Milk 1 tablespoon

Liquid glucose 1 1/4 teaspoons

Silver warq 1-2 sheets

Method
Blanch the almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry. Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder. Cook sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves. Add milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency. Take the pan off the heat and add the liquid glucose and almond powder and mix well. Continue to mix till the mixture is smooth and pliable. Transfer the mixture onto a flat surface and spread to cool a bit. Grease your palms with ghee and knead. Spread it out as thinly as possible in an aluminium tray. Cut into diamonds or squares and serve.

Monday, October 29, 2012

CHOCO PIE

Content:

Biscuits: 10 pieces

Milk: 1 cup

sugar(powder):2/3 tsp (according to your taste)

Chocolate powder: 4/6 tsp

Fruit Jam: 5 tsp

 
dry nuts(small pcs):2 tbs


Butter paper: Small 1

Method:



First, turn on your fridge cooling. Now add chocolate powder, sugar, and milk in a bowl and mix  it well. take a biscuit put1 teaspoon jam on it and cover it with another biscuits.do the same with other biscuits.
put butter paper on a plate.now dip all the biscuits into the mixture (the mixture should be thick.)and one by one keep them on a butter paper.sprinkle some nuts at the top of these biscuits. Now keep these pie/ Choco inside a deep fridger for (1 hour).. YOUR Choco Biscuits / pie is ready.serve these cool chocopie to your guests.hope they'll love it.

CAPSICUM BARFI

INGREDIENTS:

capsicum puree:1 1/2 CUP
roasted mava (khoya):1 1/4 cup
sugar:1 1/4 cup
powdered cashewnuts (kaju):2 tbs
freshly grated coocnut:1 tbs
ghee:1 tbs
quick cooking rolled:1 tbs

For The Garnishing:

pistachio flakes


Method:



 Heat the ghee in a pan, add the capsicum paste and saute for 3 to 4 minutes. Add the khoya, oats, sugar, cashewnuts powder, coconut and mix well and cook till the mixture becomes lumpy and leaves the sides of a pan.
    Grease the plate, pour mixture, garnish with pista flakes, cut it in a desired shape, serve.

Saturday, October 27, 2012

CHANADAL HALWA

Ingredients
Split Bengal gram (chana dal) ,soaked and boiled 1 cup

Pure ghee3 tablespoons

Saffron (kesar)a few strands

Khoya/mawa,grated1/4 cup

Green cardamom powder 1/2 teaspoon

Sugar3/4 cup

Cashewnuts,halved10-12

Almonds,slivered10

Method
Crush the chana dal in a chopper attachment and put it into a deep non stick pan. Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned.
Add saffron and mix. Add khoya and mix.
Add green cardamom powder and sugar and cook till sugar dissolves.
Add cashewnuts and almonds and mix. Cook for 1-2 minutes.
Serve hot or at room temperature.

OATS SOUP

ingredients:

oats:(powder):2 tbs
corn(creamy style):450grms
soya sauce:1/2 tbs
chopped spring onion:1 tbs
salt:as per taste

method:

mix all the ingredients leaving spring onions.cook it for 25 minutes.ur soup is ready.serve it 

ORANGE PASSION



  

Ingredients:

Orange juice:100ml
Pieces of orange:8
 Passion fruit syrup:10 ml 
  

For garnishing:

Orange twist
Put pieces of oranges inside a glass and mix it well.add crushed ice and passion fruit syrup into it.than add orange juice on the top of the mocktail and mix it .put ornage twist at the top of the glass n serve it.

Friday, October 26, 2012

PANEER TIKKA

Ingredients:


Cottage cheese (paneer),cut into 1-inch cubes 500 grams


Green capsicums,cut into 1 inch pieces 2 medium


Oil 4 tablespoons


Butter 1 tablespoon

Marinade:




Yogurt,drained 1 cup


Ginger paste 1 tablespoon


Garlic paste 1 tablespoon


Kashmiri red chilli powder 2 teaspoons


Garam masala powder 1 teaspoon


Lemon juice 2 tablespoons


Salt to taste


Mustard oil 2 tablespoons


Onion tomato masala






oil:2-3 tablespoons


Cumin seeds 1 teaspoon


Onions 4 medium


Garlic,chopped 7-8 cloves


Ginger paste 1 teaspoon


Garlic paste 1 teaspoon


Tomatoes,chopped 3 large


Salt to taste


Tomato puree 1/4 cup


Red chilli powder 1 1/2 tablespoons


Turmeric powder 1/4 teaspoon


Coriander powder 1 teaspoon


Cumin powder 1 teaspoon


Fresh coriander leaves,chopped 1 tablespoon


Kasoori methi ,crushed 1 teaspoon


Garam masala powder 1 teaspoon


Cream 1/4 cup

Method:

To make the tikkas combine all the ingredients for the marinade and whisk well. Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator. Thread the marinated paneer cubes onto skewers. Heat oil on a tawa and place the skewers on it. Cook turning the skewers a few times, so that the paneer browns evenly on all sides. Take the paneer cubes off the skewers, place on a plate and set aside. For the onion-tomato masala, heat the oil in a pan. Add cumin seeds and when they begin to change colour, add onions and sauté till well browned. Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute. Add tomatoes and salt and cook, covered over low heat till the tomatoes are soft and pulpy. Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates. Stir in the coriander leaves, kasoori methi, garam masala powder and cream. Cook for another two minutes. Add paneer tikka and capsicum, stir gently and serve with a dollop of butter on top.

CHOCOLATE

Ingredients

 
Chocolate sponge cake1/ 8-inch

Vanilla Custard powder4tablespoon

Milk2 1/2 cups

Sugar4 tablespoons

Grated chocolate2 tablespoons

Fresh cream1/2 cup

Chocolate chips1/2 cup

Method:
 
Mix vanilla custard powder with milk till smooth. Pour into a non stick pan and cook, stirring till thick.
Crumble the cake into a bowl.
Add sugar to the custard and stir. Add chocolate, cream and whisk till well blended.
Spread ⅓ of the cake crumbs at the base of a serving bowl, pour half the custard over, spread ⅓ of the cake crumbs, sprinkle half the chocolate chips. Pour the remaining custard, sprinkle the remaining cake crumbs and remaining chocolate chips.
Cool down to room temperature and chill in the refrigerator. Serve chilled.

Thursday, October 25, 2012

KHARVAS

Ingredients
Colostrum (cheek) 3/4 litre

Milk 3/4 litre

Green cardamom powder 3/4 teaspoon

Nutmeg powder a pinch

Saffron (kesar) a few strands

Sugar 1 1/4 cups

Method
Take colostrums and milk in a bowl. Add green cardamom powder, nutmeg powder, saffron and sugar and mix well. Heat sufficient water in a steamer. Pour the mixture into a silicon container and cover with the lid. Place it in the steamer and steam at high heat for about ten to fifteen minutes. Reduce heat and steam for ten minutes or till it sets. Let it cool to room temperature and then chill in the refrigerator. Serve chilled.

GINGER CHUTNEY

Ingredients
Ginger one-inch pieces5

Garlic,finely chopped8-10

Coriander seeds1 tablespoon

Mustard seeds 2 teaspoons

Dried red chillies2-3

Turmeric powder1/4 teaspoon

Saltto taste

Jaggery (gur),grated4 tablespoons

Tamarind pulp1 tablespoon

Tempering

Sesame oil (til oil)2 teaspoons

Cumin seeds1/2 teaspoon

Fenugreek seeds (methi dana)1/4 teaspoon

Dried red chilli,broken1

Method
Chop 3 ginger pieces finely and grate the remaining.
Heat oil in a non stick pan, add chopped ginger, grated ginger and stir. Add garlic and sauté on medium heat, stirring constantly.
Dry roast coriander seeds, mustard seeds and red chillies in another non stick pan till fragrant.
Add a little water to the ginger mixture in the first pan and let it cook.
Cool the roasted spices and grind to a powder
Add turmeric powder to the ginger mixture along with 1½ tbsps of the powdered masala, salt, jaggery and ¼ cup water and mix well.
Add tamarind pulp and cook.
For the tempering, heat sesame oil in another non stick pan, add cumin seeds, fenugreek seeds and broken red chilli and sauté till fragrant.
When the chutney thickens, switch off the heat and add the tempering and mix well.
Serve with hot steamed rice.

GEHUN KE KHEER

Ingredients
Broken wheat (dalia/lapsi),soaked for 1 hour1 cup

Ghee2 tablespoons

Raisins1 tablespoon

Green cardamom powder 1/4 teaspoon

Cashewnuts,chopped1 tablespoon

Jaggery (gur),grated1 cup

Milk3 cups

Method
Heat ghee in a thick bottom non stick pan, add lapsi and sauté till transluscent and fragrant.
Add raisins and sauté on high heat. Add green cardamom powder and cashewnuts and mix well.
Add jaggery and mix well and cook for a minute. Add 1 cup water and cook, stirring continuously for 3-4 minutes.
Reduce heat, add milk, gradually and keep stirring till well blended.
Serve hot


SUJI DALIA

Ingredients
Broken wheat (dalia/lapsi)1 cup

Pure ghee2 tablespoons

Semolina (rawa/suji)4 tablespoons

Green cardamoms3-4

Milk2 cups

Raisins1 tablespoon

Almonds6-7

Cashewnuts6-7

Sugar2 1/2 tablespoons

Method
Heat ghee in a deep non-stick pan. Add dalia and sauté for 1 minute.
Add suji and mix well and sauté till fragrant.
Add 1 cup water, cover and cook till water is absorbed.
Place green cardamom seeds in a mortar.
Add milk to the dalia and stir to mix. Cover and cook for another 3-4 minutes.
Coarsely pound the green cardamom seeds with a pestle, add to the dalia and stir to mix.
Add raisins and mix again. Chop almonds and cashewnuts and add to the dalia, mix and cook for 5-7 minutes.
Add sugar and mix well and cook till the dalia is done.
Serve hot.

CHOCO WALLNUT FUDGE

Ingredients
Dark chocolate100 grams

Walnuts,finely chopped1/2 cup

Unsalted butter4 tablespoons

Condensed milk400 grams

Khoya/mawa180 grams

Vanilla essence1/2 teaspoon

Method
Grease a seven-inch square aluminium tray.

Heat a non-stick pan; add the butter and allow it to melt. Add the chocolate and stir till it melts. Stir in the condensed milk and cook for five to six minutes.

Add the walnuts to the pan and mix. Add the grated khoya, and vanilla essence, and mix well.

Transfer the mixture onto the greased tray and spread evenly with a greased spatula. Cool in the refrigerator before cutting into pieces. Serve chilled.

CHIWADA CUTLETS

Ingredients
Pressed rice (poha)1 cup

Ginger,finely chopped1 inch piece

Green chillies,finely chopped2

Onion ,finely chopped1 medium

Raw bananas,boiled and peeled2-3

Turmeric powder1/4 teaspoon

Cumin seeds1 teaspoon

Amchur powder1 teaspoon

Cornflour/ corn starch 1 tablespoon

Saltto taste

Oilto shallow fry

Lemon juice1/2

Chaat masala1/4 teaspoon

Method
Soak pressed rice in water for 2-3 minutes. Put ginger, green chillies and onion in a bowl.

Mash boiled raw bananas and add to the bowl. Add turmeric powder, cumin seeds, dried mango powder and cornstarch.

Drain poha, squeeze out excess water and add to the bowl. Add salt and mash all the ingredients together to mix well.

Heat sufficient oil in a kadai.Add lemon juice to the mixture and mix well. Divide into equal portions and shape them into tikkis or cutlets.

Slide them into hot oil, a few at a time, and deep fry till golden and crisp. Drain on absorbent paper.

Sprinkle chaat masala while the cutlets are still hot. Transfer onto a serving plate. Serve hot.

BREAD HALWA

Ingredients
Bread slices8-10

Ghee4-5 tablespoons

Almonds,finely chopped1 tablespoons

Cashewnuts,finely chopped1 tablespoon

Raisins1 tablespoon

Green cardamom powder1/4 teaspoon

Sugar2 tablespoons

Khoya/mawa,grated1/2 cup

Milk1/4 cup

Method
Heat ghee in a kadai. Cut bread slices into small pieces and fry the sides of bread and drain on absorbent paper. Lower the heat, add almonds, cashewnuts, raisins, bread pieces and sauté.

Add green cardamom powder, sugar and mix. Add khoya and mix. Add milk and mix well. Cook for a minute.

Transfer into a serving bowl. Garnish with the fried bread and serve.


BESAN METHE MATHRI

Ingredients
Gram flour (besan)2 cups

Fenugreek leaves (methi),finely chopped1 cup

Refined flour (maida)1/2 cup

Soda bicarbonatea pinch

Carom seeds (ajwain)1/2 teaspoon

Black peppercorns,crushed1 teaspoon

Saltto taste

Ghee3 tablespoons

Oil1/2 teaspoon + for deep-frying

Method
Sieve together gram flour, refined flour and soda into a bowl. Add carom seeds, crushed black peppercorns, salt, fenugreek leaves and ghee and mix well.

Add sufficient water and knead into a dough.

Heat sufficient oil in a kadai.

Apply little oil to the dough and divide into equal portions and shape into balls. Lightly press each ball in the centre to make a mathri.

When the oil is sufficiently hot, turn off the heat and slide in the mathris. When the mathris begin to float, turn the heat on and deep-fry on low heat till golden and crisp.

Drain on an absorbent paper and serve hot.

WHEAT(ATTE) FLOOR HALWA

Ingredients
Coarse Whole Wheat flour (Jada Atta)1 cup

Ghee1 cup

Sugar1 cup

Green cardamom powder a pinch

Method
Boil 4 cups water in a non stick pan.

Heat ghee in another non stick pan, add wheat flour and sauté for 12-15 minutes or till golden.

Add sugar and cardamom powder and mix well. Add boiled water and cook on high heat for 3-4 minutes or till the water is absorbed. Transfer into a serving bowl and serve hot.

AMARKHAND

ngredients
Yogurt2 cups

Condensed milk 3/4 cup

Mango puree1/2 cup

Mango essence 1/2 teaspoon

Sunflower seeds (charoli/chironji) optional1 teaspoon

Method
Put yogurt in a muslin cloth and hang it for one hour (preferably in the refrigerator) to drain away excess whey. Press to make sure all the excess water is removed. Blend with condensed milk, mango puree and essence in a blender to make it smooth. Sprinkle sunflower seeds (optional) and chill till almost frozen. Serve cold.

WALLNUT (AKHROT)KA HALWA

Ingredients
Walnut kernels,for garnish2 cups +

Ghee3/4 cup

Khoya/mawa,grated1/4 cup

Milk powder 1 cup

Milk1 cup

Green cardamom powder 1/2 teaspoon

Sugar1 cup

Method
Crush walnuts coarsely. Heat ghee in a non stick pan, add crushed walnuts and saute till fragrant.

Add khoya and mix and continue to saute. Add milk powder and mix well and continue to saute.

Add milk and mix. Add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa consistency.

Serve warm garnished with walnut kernels.

VEG CHAN DAL KABABS

MaterialThree quarters Bingoan chana dal in water for a few minutes, a cup of mashed boiled potatoes, mash the boiled ½ cup carrots, ½ cup peas Krsd, a Chauthi cup coriander leaves, two to three chopped green pepper, ¼ cup dry bread Sawdust, a piece of bread, a teaspoon grated ginger.
Sijning½ tsp red chilli powder, ½ tsp chana masala, ½ tsp Kitchen King masala, ½ tsp coriander powder, ½ teaspoon dried mango powder dry, salt taste, oil to fry well.
GarnishingGarnish with butter sandwich and serve with tomato ketchup or green chutney.

Method

    
First chana dal boil in salt water until they are soft to the. Place the filter in the container.
    
After that all the remaining ingredients into a bowl and mix well please. Then take the spice mix Gund.
    
Dividing the mixture into 16 balls, and make sure to flattened palm. Place steak in the fridge for 10 minutes.
    
Now in pan heat the oil and fry the kebabs until then, unless he should be golden brown. Drain on kitchen paper after frying. Garnish with butter and tomato sandwich Now Serve with ketchup or green chutney.

POTATO BONDA

MaterialFour cups boiled and mashed potatoes, two tablespoons finely chopped coriander, a teaspoon grated ginger, finely chopped green pepper (taste), a tablespoon of lemon juice, ½ teaspoon mustard (optional), ½ teaspoon cumin, ½ teaspoon coriander powder , ½ teaspoon Anardana powder, a quarter teaspoon turmeric powder (optional), rock salt (taste), two teaspoons oil, oil for deep fry.
For BetterSingadhe Kuttu and two cups of flour, three-fourths cup red chili powder, ¼ teaspoon baking soda, salt (taste), ½ teaspoon Ajwain, water (as needed).
Common - served with mint sauce.
Method
- Better make the contents of the slurry mix and keep for 10 minutes.- Heat oil in pan and the mustard, cumin seeds, green chillies, ginger and fry for insert does not change the color of ginger.- Insert and play the turmeric and salt. The lemon juice, coriander powder, coriander leaf, Amchur Anardana powder and stir.- Now add potatoes and mix well, then remove from heat. Leave the mixture to cool and then make bullets.- Dipped in batter and deep fry the balls now.- Remove when golden brown and place on a tissue paper.

SOYA KABABS

MaterialSoya granules (small grains), a third chana dal soaked in water for 15 minutes Take ½ cup chopped onion, one teaspoon grated ginger, two chopped green pepper, ½ teaspoon pepper powder, two to three cloves grounded , two to three cardamom powder, salt taste, water as needed.
SijningA teaspoon roasted gram powder, one teaspoon corn flour, two teaspoons slice of bread, ½ tsp red chilli powder, ½ tsp meat masala, chaat masala ½ teaspoon oil.
GarnishingOnion, tomato and lemon sauce with pieces Garnish with mint and serve.
Method

    
Do not hang up until the water is changed. If the mixture is dry ribs would break. Make a paste by cooling mixer.
    
Pour the entire contents of the Sijning now and then Gunden and stronger until it becomes soft. Mixture so as to make small sized balls and leave you flat kababs.
    
Heat oil in pan and fry the kebabs until a golden brown. Take a longer service plate onion, tomato and lemon sauce Serve with mint garnish pieces.

PISTA-KESAR SHRIKHAND

Material
Four cup yogurt, ½ cup ground sugar, a teaspoon rose water (optional), ½ teaspoon cardamom, nuts needed to stand, half teaspoon saffron, four tablespoons finely chopped pistachios.

Method

     Put the yogurt in a clean muslin cloth tied or turn the bike overnight and leave for 10 to 12 hours.
     Saffron and pistachio yogurt in the morning, leaving all the ingredients together well-beaten bike.
     Now chill in the refrigerator for a while and then serve with garnish of pistachios and saffron.

SABUDANA (SAGO)KHEER

Material
A liter full cream milk, ½ cup Sago settling soaking up the bike and keep aside for two hours, two to three teaspoons Kndensd Milk (taste), taste sugar.

Garnish
Raisins and almonds.

Method
- Deep-fried milk in saucepan and boil for five to seven minutes, making it thick and three-quarters left. Now run on low, add sago and cook a little longer.
- Play Now a lump Kndensd do not add milk. Cook until thick and creamy milkshake when it should not. In the short run, add sugar taste.
- Now take off from heat and add the raisins and almonds in a bowl of service to garnish.

Colocasia celery(arbi with aajwain)

Material
Arabic 500 grams, a tablespoon celery, three-quarter teaspoon garam masala, three-quarter teaspoon red chili powder, ½ teaspoon chaat masala, ½ tsp turmeric powder, ½ teaspoon Anardana, one tablespoon lemon juice, salt to taste, oil for frying.

Serve with salsa sauce.

Method

     Peeled boiled and cut into desired shape to Arabic. Then cook it in the pan on low heat until golden brown.
     Place in a bowl of fried Arabic.
     The celery, salt, garam masala, red chilli powder, chaat masala, turmeric powder, lemon juice and Arabic Anardana everywhere equal - equal amounts spray, so that the spices go well into Arabic.
     Then prepare the salsa sauce served with crisp celery in Arabic.

SOYA VEG

MaterialSmall grains have a cup of soy (soy granules), ½ cup shredded carrots, chopped ½ cup beans, ½ cup peas, ½ cup American corn.
To spice½ cup paste of all spices (onion, tomato, tomato puree), a teaspoon ginger - garlic paste, a teaspoon chopped green pepper, ½ cup cumin, ½ cup red chili powder, ½ teaspoon turmeric, ½ tsp Kasuri Methi, half Spoon biryani masala, ½ tsp garam masala, salt to taste, two tablespoons of olive oil, a teaspoon of ghee.
Method

    
Add soy granules in water to keep covered for 10 minutes.
    
Soy filtered water filter water to keep the gravy.
    
Heat oil in it and cook cumin, green chillies and ginger garlic paste insert.
    
Fry for a few minutes after you take it, the spice paste.
    
After completely fry chopped vegetables in it, add soy granules and American corn.
    
Mix well, add a little water to go, give a whistle in the pressure cooker.
    
Boil for five minutes.
    
Remove the lid and pour in a tablespoon ghee cooker Remove from heat.
    
Chopped green coriander garnish Serve with kulcha or bread.

SHAHI PANEER

Ingredients (for four people)Inches long and half an inch thick 400 g cheese cut into triangular pieces. Two tablespoons of olive oil and two tablespoons butter.
For gravy½ cup onion paste, tomato mash boiled light make a cup, a cup of tomato puree, a cup of milk, three-fourths cup cream, two tablespoons corn flour, a teaspoon of garlic paste, ginger paste a teaspoon, ½ teaspoon cumin.
SeasoningTo taste salt, a teaspoon shahi paneer masala, ½ tsp red chilli powder, ½ teaspoon chaat masala, a quarter teaspoon white pepper.
GarnishingGranular pieces of cashews and fresh coriander.
Method

    
Heat the butter and oil in a pan. Then cumin, green chillies and fry till golden brown, add the onion paste.
    
Ginger, garlic, green cardamom, cinnamon, cloves and fry for a minute run Kasuri Methi.
    
Mix the mashed tomatoes and tomato purée.
    
A little later masala and cook on low flame till the oil separates.
    
Mix corn flour dissolved in milk in the pan.
    
Insert a piece of cheese and cream. Cook on low for three to four minutes.
    
When the gravy thickens and becomes creamy Serve the dish.
    
Cashews and fresh green coriander to garnish.
    
Serve with bread or stuffed tandoori kulcha.

RUMALIPANEER TIKKA

Material350 g shredded cheese (four inches long and 1/8 thick pieces), oil.
Filling½ cup green coriander and mango - Dine's hard sauce, ½ cup grounded boiled peas, boiled ½ cup French beans, a quarter cup boiled and mashed grains of corn.
SijningChaat masala ½ teaspoon, spoon Amchur a quarter, a quarter teaspoon white pepper, salt to taste.
GanirshingDisintegrate with salad.
Method

    
Cheese to four inches long and 1/8 thick Cut into pieces.
    
Coriander and mango in a bowl - add mint sauce and peas, beans and corn grains stir.
    
Mix all the spices and fry for Sijning properly.
    
Put the pieces of cheese with a knife and spice.
    
Cheese from one end start to roll inward.
    
Sprinkle cheese roll a little oil and grill for five to ten minutes, gently flip.
    
Crispy grilled so the cheese until light brown and serve hot with salad disintegrate.

STUFFED KHANDAVI

Method:
Mix the flour with ½ cup buttermilk curd. Solution with turmeric, cumin, coriander powder, asafoetida, salt and ginger - green chilli paste Milan. Spread a sheet of clear plastic on the back plate.
Pour the mixture into the pan and keep on low heat Nonstik. Running around it cook for 25 minutes until thickened. Spread 1 T. Spoon mixture and pour it on the tray. Cold and Czech lands that it is not easy. If that does not easily cook five minutes. Hot - hot mixture diluted circulate on the sheet. Equal to the knife. Heat oil for stuffing. Insert rye, cracked the coconut, carrots, raisins and coriander leaves, mix with salt. Remove from heat. Gram flour mixture after cooling cut into 2-inch wide stripes. Place 1 T. Spoon stuffing on one end. After each roll bar and prepare khandvis.
To tag:
Pour warm mustard oil, green pepper, then add the Ctkne engaged. Remove from heat and place on khandvis. Garnish with coconut and coriander and serve.
Content:
1-1/2 cup yogurt, 1/4 t spoon turmeric, 1/4 t spoon cumin powder, 1/2 t spoon coriander powder, pinch of asafoetida powder, salt to taste.
To paste:
½ inch piece of ginger, 1-2 green chillies.
For filling:
1 Te. Spoon oil, 1/2 t spoon mustard, 1 T. spoon raisins, 1 te. Spoon chopped coriander leaves, 1 te. Spoon Grated carrots.
To tag:
Te 1-1/2. Spoon oil, 1/2 T. mustard spoon, 2-3 green chillies, some coriander leaves, 1 te. Spoon Grated fresh coconut.

THEPLA

Method:

Take all the ingredients together interlock soft dough. If necessary, use only water. Take fifteen divide the dough into equal parts. Take five inches in diameter, each part of the vine. Thepla non stick pot fry both sides until golden light. Pronse hot.

Content:

2 cups wheat flour, three-fourths cup any pumpkin, ½ cup low-fat yogurt, ½ t-spoon ground turmeric, 1 - ½ t-spoon ground pepper, 1 t-spoon oil, salt to taste.

CHURMA

Method:

¼ cup melted butter into the flour, mix well and knead stiff bike. Now the dough flat and round loaves Belkar first on high heat then fry on low heat until brown, crisp and cooked must not go there. If it is warm, add the powder to form a grinder or make powdered opium. Stir-fry on low heat until the glue until it is not thoroughly cooked. When brewing it will then be cut easily. Remove from oil and grind while still warm. Then mix it well before adding the sugar, add almonds and cardamom. You make this mixture or similar Serve sweet.

Content:

¼ cup butter, 250 grams of flour, 60 g gum, 120 g ground sugar, ½ cup roasted and coarse crushed almonds, 1 t-spoon cardamom powder Ghee for frying.

CHOCOLATE SANDESH

Method:
Boil the milk. When the milk boils and then pour the lemon juice. Be undertakes to burst milk. If the cheese or casein does not properly - some lemon juice and pour. Drain it in linen cloth. Binding to the fabric in cold water for ten minutes to keep immersed. Suspend for fifteen minutes. Then squeeze the water to remain in the cheese. Now with casein cocoa in mixer, add sugar and little cardamom powder and grind it very well. Remove from the mixer and place in a frying pan with a heavy bottom. Three - four minutes to dry curd and cook until slightly thickened. To lubricate the nut-growing mold. Almond and white portion cut in half to keep the mold down. Fill the mold and press the curd mixture add almonds. Remove the plate down on service message. Place in the refrigerator before serving.
Content:
1 kg milk, juice of 2 lemons, 2 Te. Spoon cocoa powder, 10 Tay. Spoon ground sugar, a small pinch of cardamom powder, some chopped almonds to decorate half.