GUJIYA

 

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS

Maida - 500 gms

Suji - 200 gms

Sugar - 200 gms

Cardamom powder -1/2tsp

Grated coconut -25 gms

Crushed cashew nut -50 gms

Raisins -50 gms

Ghee - 50 gms

Ghee - 2 tbsp for kneading the dough 

METHOD

For the stuffing

Heat the pan add suji and saute on a medium flame. 

When it's color changes in light brown,turn off the flame. 

Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.

For the covering

 Knead to make a soft and smooth dough with the help of little amount of water.In a bowl, mix maida and ghee

.. Keep aside for 15 minutes.

Divide the dough into equal size balls and roll out each ball into a round puri.

Stuff the suji filling in it and fold it.'. Heat ghee in a pan and deep fry these gujiya until golden in colors. 'Put in a gujiya mold and shape it Drain extra oil. Gujiya is ready to eat.

POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Roasted makhana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Green chilly -  2

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts, roasted chana and green one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and green chilly mix well.

KHAJOOR

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS-
Refined flour- 2 cup
Sugar- 1/2 cup
Ghee- 4 tbsp 
Green cardamom- 1 tsp
Coconut powder- 2 tbsp
Water as required
Ghee for frying


METHOD-
Add sugar, green cardamom, coconut powder and ghee till well mixed in the refined flour.
. Then add water to make a fairly stiff dough.
 Divide into balls and roll out.
 Deep fry the khajoor in hot oil till golden brown.
 Drain and serve.

GUJIYA

 

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS

Maida - 500 gms

Mawa - 200 gms

Sugar - 200 gms

Cardamom powder -1/2tsp

Grated coconut -25 gms

Crushed cashew nut -50 gms

Raisins -50 gms

Ghee - 50 gms

Ghee - 2 tbsp for kneading the dough 

METHOD

For the stuffing

Heat the pan add Mawa and saute on a medium flame. 

When it's color changes in light brown,turn off the flame. 

Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.

For the covering

 Knead to make a soft and smooth dough with the help of little amount of water.In a bowl, mix maida and ghee

.. Keep aside for 15 minutes.

Divide the dough into equal size balls and roll out each ball into a round puri.

Stuff the Mawa filling in it and fold it.'. Heat ghee in a pan and deep fry these gujiya until golden in colors. 'Put in a gujiya mold and shape it Drain extra oil. Gujiya is ready to eat.

CHANA DAL STUFFED PARATHA WITH SEWAI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

For chana dal paratha 
  Wheat flour       - 1cup
Chana dal            - 1 cup
Cumin seeds        - a pinch
Turmeric powder  -  1/2 tsp
Garam masala       - 1/2 tsp
Ginger paste         - 1 tsp
Salt                      - to taste
Oil                       -2 tbsp
Chopped green chillies  - 2

METHOD
   Wash and soak chana dal for 4-5 hours. Heat the oil in a pressure cooker and sprinkle with cumin seeds. 

Add chana dal, turmeric powder, ginger paste and little amount of water and steam it. 

When cooker release the whistle switch off the gas.
  When water get absorb in chana dal mass it and add salt, green chillies and garam masala.
In a bowl mix wheat flour and salt with the help of water to make a soft dough. 

Cover the dough and keep aside for 15 mins. Divide the dough into equal size balls.
    Stuff the chana dal filling in the dough and roll into balls.

 Flatten the balls into thick round parathas.

Grease a pan with little oil and heat on a medium flame.
      Dal paratha is ready to eat. 

Serve garma garam chana dal parathas with sewai and subji.

For meethi sewai 

INGREDIENTS
Vermicelli sewai   - 100 gms
Sugar  -  4 tbsp
Milk  -  500 gms
Clarified butter / ghee -    1 tbsp
Cardamom powder  -   1/4 tsp
Kewra water    -   4 - 5 drops
Crushed almonds -2 tsp
Raisins - 1 tsp
Pistachio  - for garnishing 
METHOD
Heat clarified butter / ghee and roast the  sewai on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted sewai in the boil milk..
Cook for ten mins.in a low flame.
Add sugar and mix well.
Add crushed almonds and raisins.

Garnish with chopped pistachio.

ALOO KI SUBJI

 

Prep Time  : 15 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS

Medium size potato  -  4
Chopped tomato  -  2
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Mustard seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Garlic cloves  -  3 - 4
Fenugreek seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp

METHOD

Wash and peel the potatoes and cut into four pieces
Heat oil in a pressure cooker,add fenugreek seeds to crackle
Add potatoes and saute for one mins,now add red chilly powder and turmeric powder and saute for 5 to 6 mins
Grind the mustard seeds ,cumin seeds and garlic cloves to make a fine paste.
Add this mustard seeds paste in the pressure cooker and saute for one mins and now add tomato and mix well.
Add one cup water for gravy and pressure cook on medium flame.
After one whistle simmer the flame for five mins
Once cooled ,open the lid and add salt and mix well.
Garnish with coriander leaves
Serve with chapati.

MEETHI SEWAI

 

Prep Time  : 25 mins
Cooking Time 50 mins
Serves  : 2

INGREDIENTS
Vermicelli sewai   - 100 gms
Sugar  -  4 tbsp
Milk  -  500 gms
Clarified butter / ghee -    1 tbsp
Cardamom powder  -   1/4 tsp
Kewra water    -   4 - 5 drops
Crushed almonds -2 tsp
Raisins - 1 tsp
Pistachio  - for garnishing 
METHOD
Heat clarified butter / ghee and roast the  sewai on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted sewai in the boil milk..
Cook for ten mins.in a low flame.
Add sugar and mix well.
Add crushed almonds and raisins.

Garnish with chopped pistachio.