GOND KE LADOO

Preparation time- 15 minute
Cooking time- 45 minute
Serve :10

INGREDIENTS
Wheat flour- 2 cup
Suji- 1 cup
Gond- 100 gm
Sugar- 2 cup
Raisins- 2 tbsp
Crushed cashew nuts- 2 tbsp
Crushed almonds- 2 tbsp
Green cardamom powder- a pinch
Ghee- 1 cup

Before fried gond

After fried gond

METHOD
Heat the ghee in a pan. Roast the suji on medium flame until light brown in color and give out the fragrance.

Sugar powder

Roasted suji

Again heat the ghee in a pan. Roast the wheat flour on medium flame in color and give out the fragrance. After stirring further for 10-15 minutes, switch off the gas.

Roasted wheat flour

Heat the ghee, deep fry the gond and grind it. Let the mixture cool down. Now add sugar, wheat flour and suji and mix it well. And again mix cardamom powder, raised, crushed cashew nuts and crushed almonds. When it cools down, shape it into ladoos.

FRESH COCONUT LADOO

                        Here's the video-             

A traditional ladoo made up of coconut combined with sugar, mava, dry fruits and rolled into round balls.

INGREDIENTS
Fresh Grated Coconut- 1 cup
Mava- 250 gms
Sugar- 3/4 cup
Cardamom powder- a pinch

METHOD

In a wok, add coconut and stir continuously for one minute in a low flame. Add mava and sugar and stir continuously till the sugar melts. Once the sugar melts, mix sugar, coconut and mawa in the solution. Once the solution starts thickening, switch off the gas.
Add cardamom powder. Apply some water on your palm and make small round shape balls. Coconut ladoos are ready to eat.

Here's the video-

TIL LADDOO

                                  

                       Til laddoo is especially ,made during Makar Sankranti.

INGREDIENTS
Til- 250 gms
Jaggery- 200 gms
Ghee- 1 tsp

METHOD
Roast the til in a medium flame till light brown.
Heat ghee in a kadai and add jaggery.
Stir continuously on a low flame until jaggery gets thick. Now add roasted til and constantly stir till it gets mixed with jaggery, Switch off the gas.
Apply some water on your palm and make small round shape balls. Til laddoo is ready to eat.

GAJAR HALWA IN PRESSURE COOKER

Preparation time- 20 minutes
Cooking time- 1 hour

INGREDIENTS
Chopped carrot     -  2 kg
Milk   -    1 kg
Sugar    -   500 gms
Mawa    - 250 gms
Ghee     -   1 cup
Cardomom powder    -   1 tsp
Crushed cashew nuts     -   1 tbsp
Raisins       -    2 tbsp


METHOD
Wash, peel and chop the carrots
. Pressure cook the chopped carrots and milk.
 When it release the whistle, switch off the gas. Once cooled, open the lid.
Simmer the gas. Stir continuously till it gets thick
. Add ghee and sugar and mix well. When the mixture (carrot and milk) gets dried, add mawa and saute for 4-5 minutes.
Add cardamom powder, raisins and cashew nuts.
Serve hot.

TOMATO CHICKEN

 Well this recipe was made by my son,and tomato chicken  turned out to be very yummy.I got very happy eating it.

Prep Time      : 20 mins
Cooking Time  : 20 mins
Marinated Time  :2 hours

INGREDIENTS
   Chicken                                           -                                   1 kg
  Chopped onion                                 -                                   4
 Jeera powder                                      -                                  1 tsp
Cinamon powder                                 -                                 a pinch
Oil                                                        -                                 1/2 cup
Salt                                                       -                                 to taste
Turmeric powder                                 -                                  1 tsp
Red chillie powder                              -                                   2 tbsp
Chicken powder                                  -                                   1 tsp
Ginger ,garlic paste                             -                                   2 tsp
Coconut                                               -                                   1 small piece
Tomato                                                -                                    1
Curd                                                    -                                     2 tbsp
Pepper powder                                    -                                     a pinch
Clove powder                                      -                                     a pinch
Black and green cardamom powder    -                                    a pinch

METHOD
    Clean and wash the chicken and drain out water and keep aside.
 Marinate chicken for two hours in freeze with curd,salt,turmeric powder, red chillie powder, pepper powder, black and green cardamom powder , 1 tsp ginger garlic paste, cinamom powder and cloves powder.
Heat oil in a pan. Add onion and fry till till dark brown. Roast coconut and grind to make a paste.
Heat oil in a thick bottomed pan. Add 1 tsp ginger garlic paste and saute for one minute. add marinated chicken in the pan on high heat for 7-8 minutes, then put it on low heat. Cook covered. Grind the tomato paste and chicken powder and add it. Cook for 15 minutes. Add the grind brown onion and coconut.
Serve hot with rice or chappatis.

CHANA KA SAAG

INGREDIENTS
Chana saag or leaves                                            -                             250 gms
Chopped green chillies                                         -                              4 - 5
Chopped garlic cloves                                          -                              4 - 5
Salt                                                                       -                               to taste
Mustard oil                                                           -                               1/2 tsp

METHOD
        Wash and clean the leaves.Chop the leaves.
  Pressure cook chana saag with one cup of water.After one whistle switch off the gas.
Once cooled,open the lid drain water and keep aside.

Mash  it and add chopped green chillies,chopped garlic cloves,salt and mustard oil and mix well.
        Serve with chapatis or rice.

STUFFED CAPSICUM OR BHARWAN SHIMLA MIRCH

INGREDIENTS
Capsicum      -   2
Potatoes boiled and mashed  -  1 cup
Green peas    - 1 tbsp
Turmeric powder     -  1/2 tsp
Coriander powder    -  1 tsp
Red chillie powder   -  1 tsp
Garam masala  -  a pinch
Jeera seeds    -  a pinch
Amchur powder     -  a pinch
Chopped green chillies   -  2
Chopped onion      -   1
Ginger, garlic paste   -  1 tsp
Salt    -  to taste
Oil   -  2 tbsp
Chopped coriander leaves    0  1 tbsp

METHOD
   Cut the top of the capsicum and remove all the seeds.

  Heat oil in a wok.Add cumin seeds to crackle.Add onion and fry till light brown.Add ginger ,garlic paste,coriander powder,turmeric powder,red chillie powder and add some water n saute.Add green peas and saute.Add mashed potatoes,salt,amchur powder,green chillies and cook on medium flame approax 3 - 4 mins.Add garam masala and coriander leaves and mix well.Now stuffing is ready.

Stuff the filling in the shimla mirch.Heat the oil in a wok add the stuffed shimla mirch and cover the wok, lower the heat and cook till the skin of the capsicum becomes light brown.

Serve hot with roti.

HARA CHANA KA PAKORA

Prep Time     : 10 mins
Cooking Time :15 mins

INGREDIENTS

Hara chana                                -                         1 cup
Besan                                         -                         1 cup
Rice flour                                   -                         2 tbsp
Red chilli powder                       -                        1 tsp
Chopped green chillies               -                         3 - 4
Turmeric powder                        -                         1/2 tsp
Salt                                              -                         to taste
Oil                                                -                        1 cup

METHOD
    Mix all the ingredients with besan and rice flour except  oil and make a smooth batter with the help of water.

Heat oil in a kadai and fry the crispy pakora. Drain in paper napkin.
 Serve hot with sauce.

TOMATO SOUP

Prep Time      :10 mins
Cooking Time ; 15 mins

INGREDIENTS

Chopped ripe tomatoes       -    4
Chopped onion       -    1
Garlic cloves      -     3 - 4
Pepper    -   3 - 4
Salt   - to taste                  
Water        -    2 cup


METHOD
    Heat butter in a pressure cooker.Add onion, garlic,black pepper,tomatoes and water.
   Cover the lid of the pressure cooker.When cooker release the whistle simmer the gas
  for ten mins.
.

 Once cooled
, we open the cooker lid.Blend the mixture till smooth.Add salt and mix well.
   Garnish with fresh cream.
     Serve hot.

METHI KACHORI

INGREDIENTS

Methi leaves   -  100gms
Maida               -  1 cup
Ajwain           -  a pinch
Mangrail         - a pinch
Salt               - to taste
Oil for frying   - 1 cup

METHOD
  Wash and chopped methi leaves. In a kneading bowl add methi leaves, maida, salt, ajwain, mangrail and one tbsp oil and mix well.

Make a stiff dough with the help of water. Keep aside for 15 mins.

Divide the dough into equal size balls.Sprinkle a little flour and roll them with a rolling pin to approximately 2.5 inch diameter.

Heat oil in a wok, deep fry the kachori in a medium flame and fry till light brown.

Drain extra oil in paper napkin

Serve hot.

KESAR PEDA

INGREDIENTS

Mawa -    1 cup
Bura    -   1 cup
Milk      -    1 tbsp
Kesar     -   20 -25 thread
Cardamom powder    -   a pinch

METHOD
  Add the kesar in the hot milk.
Take mawa in a microwave safe bowl and crumble.
Microwave  on high for one minute.
Add the kesar milk in mawa and microwave on high for one mins.
Once cooled,add bura and cardamom powder and mix well.
Apply some oil on your palms and make  peda.

KATHAL ALOO SABJI OR JACKFRUIT POTATO SUBJI

INGREDIENTS
Kathal                                              -                                  500gms
Aloo                                                 -                                   4 nug
Onion                                               -                                   1
Chopped onion                                -                                    1
Garlic cloves                                    -                                    4 - 5
Ginger                                              -                                    1 inch piece
Coriander powder                            -                                    1 tsp
Turmeric powder                             -                                    1/2 tsp
Red chilli powder                            -                                    1 tsp
Cumin seeds                                    -                                    1 tsp
Black pepper                                   -                                     3 - 4
Cinnamon                                        -                                    1 inch stick
Cloves                                             -                                      3 - 4
Salt                                                  -                                      to taste
Oil                                                   -                                     1/2 cup
Chopped tomato                             -                                       1
Chopped coriander leaves              -                                       1 tbsp

METHOD
    Cut the kathal into pieces.Pressure cook kathal and aloo with one cup of water. After one whistle switch off the gas.Drain water and keep aside.
Peel the skin of potatoes and cut into pieces.Heat oil in a wok shallow fry the kathal and aloo pieces.

Blend the onion, ginger, garlic, cinnamon, cloves, pepper and jeera seeds to make a fine paste.

Heat oil in a wok.Add jeera seeds to crackle.Add chopped onion and saute till brown.Add masala past and saute for 4 - 5 mins.Add finely chopped tomato and cover it till oil starts separating.

Add kathal and aloo and saute for 4 - 5 mins.Add one cup of water and cover it.
Garnish with coriander leaves and serve with roti or rice.

EGG ROLLS

Prep Time        :15 mins
Cooking Time  :15 mins

INGREDIENTS
Maida   -    1 cup
Eggs   -   4
Finely chopped onion  - 1
Chopped green chillies  -  2 - 3
Chopped coriander leaves   -  1 tbsp
Chat masala  -  1 tsp
Pepper  -   a pinch
Salt   -   to taste
Oil  -  2 tbsp

METHOD
  In a kneading bowl mix maida and salt with  small amount of water to make a soft dough.Keep aside  for 15 mins.
 Divide the dough into round balls.Roll out dough into thin circle with the help of rolling pin.
Heat  the pan on a medium flame and make a paratha.
In a bowl beat one egg and mix salt and pepper.Heat oil in a pan add egg and place the paratha on the egg and press it.
Flip over and cook on the other side.

Place the onion, green chillies, chat masala and coriander leaves on the egg side facing and fold it,make a roll.
     Serve hot.

CHEENA PAYASH

INGREDIENTS

Milk for cheena                                           -                                   1/2 ltr

Milk for payesh                                           -                                     1 ltr

Sugar                                                           -                                     2 tbsp

Cardamom powder                                      -                                    a pinch

Lemon juice                                                 -                                    2 tbsp

METHOD

  Boil the milk in the gas.When it boiled add the lemon juice and cover the milk.After few minutes milk is fully curdled..

Store the milk in a muslin cloth and wash in fresh water for 2 - 3 times.And hang the cheena in muslin cloth for half an hour.

Now we get very soft paneer.We mash the paneer very well and make a soft and smooth dough.

Divide the dough into equal size balls.Roll each balls between your palms.All the balls are made in the same way.They should be very small in size.

Boil the milk in a pan. When it brings to boil simmer the gas. Stir in between.

Cook well till it gets thick.Add cheena balls and sugar ,and cook for 4 - 5 mins.Add cardamom powder.

    Serve chilled.