MANGO SE,WAI

 

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

INGREDIENTS
Milk     -  1 cup
Milkmaid  - 1 cup
Vermicelli sewai - 1/4 cup
Mango puree  - 1 cup
Mango chunks  - 1 cup
Chopped apple  - 1 cup
Cashew nuts  - 1 tbsp
Pumkin seeds  - 1 tsp
Pistachio  - 1 tsp
Clarified butter  - 1 tsp
Cherry  - for garnishing
Mint leaves for garnishing

METHOD
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Heat clarified butter in a pan add vermicelli and fry until pink and now add the  milk.
Add milkmaid and mix well.
Turn off the flame and stir allow to cool completely
Then keep it in the fridge.
Mix the mango puree and mix well.
Mix dry fruits and mango chunks.
Pour into the bowl and at the top add mango chunks and cherry.
Garnish wth ,mint leaves and serve chilled.

 

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hung curd        -    1 cup
Grated cucumber         -     1/2 bowl
Finely chopped onion  - 1/2 bowl
Boiled sweet corn - 1/2 bowl
Chopped  tomato -  2 tbsp
Roasted cumin seeds powder - 1 tsp
Finely chopped coriander leaves - 1 tsp
Green chilly - 1
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp

                               -                                              1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt ,roasted cumin seeds powder and black salt and mix well.
Add grated cucumber , tomato,onion, boiled sweet corn,green chilly in the curd and mix well.
Garnish with sweet corn, grated cucumber onion and tomato 
Serve chilled.

CHEESE BREAD ROLL

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Bread           -  4 slices
Corn - 50 gms
Mozzarella cheese    -   50 gms
Finely chopped onion     -  2tbsp
Finely chopped green chillies   -      1
Chopped coriander leaves    -  1 tbsp
Salt - to taste
Black pepper powder - 1/4 tsp
Oil - for frying

METHOD
Take a bowl add cheese,onion,corn,green chilly and coriander leaves and mix well
Springle some salt and black pepper and mix well
Now stuffing is ready.
Cut the edges of the bread.
Dip the bread in a bit of salted water.
Press the bread so that excess water is drained.
Now fill the cheese corn stuffing inside a bread and roll into balls.
Keep the cheese corn rolls in the fridge for two hours.
In a wok heat the oil and add the bread rolls, lower the heat and deep fry till light brown.
Serve hot.

BESAN LADOO

 

Prep Time : 15 mins

 Cooking Time : 50 mins

 Serve : 10

 INGREDIENTS

Clarified butter resude - 1/2 cup

 Gram flour ( besan )- 2 cup

 Ghee/clarified butter - 1 cup

 Powder sugar- 1 cup
Mawa- 1/2 cup

 Green cardamom- 1/4 tsp

 METHOD

 Heat the ghee in a pan. 

 Roast the besan on medium heat until light brown in color and give out the fragrance

 After stirring for 10 to 15 minutes, switch off the flame and add mawa and clarified butter resude mix it well.

 Let the besan cool down, now add sugar, cardamom powder

. Mix it well.

 When it cools completely, shape it into ladoo

 Store it in a air tight container

LITTI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

 INGREDIENTS

Wheat flour - 1 cup
Carom seeds - a pinch
Onion seeds - a pinch
Baking powder - 1/4 tsp
Salt - to taste
Clarified butter - 1 cup
For stuffing
Roasted gram flour/sattu - 100 gms
Finely chopped onion - 2 tbsp
Finely chopped green chilly - 1/4 tsp
Finely chopped garlic cloves - 1/2 tsp
Mustard oil - 1 tbsp
Salt - to taste
Lemon juice - 1 tsp
Chopped coriander leaves - 1 tbsp
Water - 4 tbsp
For chokha

METHOD
Take a large bowl add wheat flour,baking powder,carom seeds,onion seeds,salt and 2 tbsp clarified butter and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Take a large bowl add above listed stuffing ingredients and mix well.
Now stuffing is ready.
Divide the dough into equal size balls.
Stuff the filling in the dough.
Wrap up the dough pieces and close from all sides.
Grease appa pan with oil.
Place the litti in appa pan.
Flip it over every two to three minutes till brown.
Deep in the clarified butter and serve hot.