WALLNUT (AKHROT)KA HALWA

Ingredients

•	Walnut kernels,for garnish	2 cups +
•	Ghee	3/4 cup
•	Khoya/mawa,grated	1/4 cup
•	Milk powder	1 cup
•	Milk	1 cup
•	Green cardamom powder	1/2 teaspoon
•	Sugar	1 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.