PANCHMAIL SAAG / SPINACH

Prep Time : 15 mins
Cooking Time ; 20 mins
Serves       : 4
INGREDIENTS
Spinach                                      -                            1 bowl
Mix veggies
(cauliflower,beans
carrot,cabbage)                           -                           1 bowl
Chopped onion                            -                           1 medium
Ginger,garlic paste                      -                            1 tsp
Chopped tomato                          -                            1 medium
Red chilly powder                       -                            1/2 tsp
Coriander powder                       -                             1/2 tsp
Turmeric powder                         -                            1/2 tsp
Garam masala powder                 -                            1/2 tsp
Cumin seeds                                 -                           a pinch
Green chilly paste                         -                          1/2 tsp
Salt                                                -                          to taste
Oil                                                  -                         2 tbsp
Chopped coriander leaves              -                         1 tsp

METHOD
Wash and boil the spinach and blend it.
Blanch all the veggies.
Heat oil in a pan.
Add cumin seeds to crackle.
Add onion and saute fot 2 - 3 mins.
Add ginger,garlic paste and mixed well.
Add coriander powder,red chilly powder,turmeric powder and saute for 2 - 3 mins.
Add chopped tomato and stir fry for 2 - 3 mins.
Add spinach paste and  all mix veggies and mix well.
Add salt and garam masala powder and mix well.
Garnish with coriander leaves and serve.

GUD PAPDI

 INGREDIENTS

Wheat flour                                                -                                         1/2 cup
Clarified butter                                           -                                         1/4 cup
Grated jaggery                                            -                                         1/2 cup
Cardamom powder                                     -                                         a pinch

METHOD
Heat clarified butter / ghee in a pan.
Roast wheat flour on medium flame until light brown in color and give out the fragrance.
Keep the flame low and add grated jaggery to this and mix well.
Add cardamom powder and mix well.
Switch off the flame immediately.
Jaggery is melted completely.
Keep a grease plate ready and pour the sweet mixture.
Spread evenely.
Cut them.

BREAD DISCS

INGREDIENTS 

Bread                                                 -                                    4 slices
Boiled potatoes                                 -                                     2
Ginger garlic paste                            -                                     1/2 tsp
Cumin seeds                                      -                                     a pinch
Red chilly powder                             -                                     1/2 tsp
Turmeric powder                               -                                     1/2 tsp
Coriander powder                              -                                     1/2 tsp
Salt                                                     -                                     to taste
Butter                                                  -                                    1 cube
Oil                                                       -                                    1 tsp
Chopped green chilly                          -                                    1
Chopped coriander leaves                   -                                    1 tsp

METHOD
Peel and chop all boiled potatoes and mash them well.
Heat oil in a pan.
Add cumin seeds to crackle.
Add potatoes,red chilly powder,turmeric powder,coriander powder,green chilly,salt and mix well.
Saute for 4 - 5 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Cut the bread slices in a round shape.
Two slices of bread cut round shape in the center.
Spread the potato  stuffing on the round shape bread.
Cover with center cut round  shape bread.
Heat butter in a pan.
Place the bread stuff and shallow fry from both the side.
Bread discs is ready to serve.

COTTAGE CHEESE / PANEER DAHI VADA

INGREDIENTS

Grated paneer / cottage cheese                         -                           200 gms
Boiled and mashed potatoes                             -                           2
Corn flour                                                         -                           2 tbsp
Salt                                                                    -                           to taste
Chopped green chilly                                        -                           2
Chopped coriander leaves                                 -                           1 tsp
Ginger paste                                                      -                            1 tsp
Oil                                                                     -                           for frying
Thick fresh curd                                                -                           1 cup
Red chilly powder                                             -                           1 tsp
Black salt                                                           -                           1 tsp
Roasted cumin seeds powder                            -                           1 tsp
Sweet tamaried chutney                                    -                           1/2 cup

METHOD
In a mixing bowl combine paneer / cottage cheese,boiled and mashed potatoes,ginger paste,green chilly,coriander leaves ,corn flour and salt and mix well.
Divide the dough into equal size balls.
Shape each ball to flat patties of medium thickness.
Heat oil in a pan and deep fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Beat the curd.
Place the vadas in a serving bowl and pour the curd all over the vadas.
Sprinkle red chilly powder,black salt and roasted cumin seeds powder.
Garnish with sweet tamarind chutney.
Ready to serve.

BIKANERI PARATHA

INGREDIENTS
Wheat flour                                            -                                        1 bowl
All purpose flour                                    -                                       2 tbsp
Salt                                                         -                                       to taste
Clarified butter                                       -                                       2 tbsp
Oil                                                           -                                       2 tbsp
For stuffing
Chana dal / bengal gram                          -                                      1 bowl
Red chilly powder                                    -                                      1/2 tsp
Turmeric powder                                      -                                      1/2 tsp
Garam masala powder                              -                                      1/2 tsp
Fennel seeds                                              -                                     1/4 tsp
Kasuri mathi                                              -                                     1 tsp
Chopped green chilly                                -                                      2 - 3
Chopped coriander leaves                         -                                      1 tsp
 Salt                                                            -                                      to taste

METHOD
Soak chana dal / bengal gram for 3 - 4 hours.
Then drain chana dal completely and grind coarsely.
Not too smooth not very coarse too.
Heat oil in a pan.
Add fennel seeds to crackle.
Add coarsely grind chana dal / bengal gram and saute for 2 - 3 mins.
Add red chilly powder,turmeric powder,kasuri methi,green chilly,coriander leaves.garam masala powder and salt and mix well.
Now stuffing is ready.
Make a smooth dough with the listed ingredients.
Stuff the filling in the dough and roll out into balls.
Flatten the ball into thick round paratha.
Grease a pan with little clarified butter / ghee and heat on a medium flame.
Bikanari  paratha is ready to eat.
Serve garma garam paratha with pickles.

RABRI MALPUA

INGREDIENTS
All purpose flour                                      -                                    1 cup
Grated mawa / whole dried milk              -                                    200 gms
Milk                                                          -                                    1 cup
Water                                                        -                                    1/2 cup
Cardamom powder                                   -                                    1 /4 cup
Raisins                                                      -                                    1 tsp
Cashew nuts                                             -                                     1 tsp
Clarified butter / ghee                               -                                    for frying
Rabri / condensed milk                             -                                     1/2 cup
For syrup
Sugar                                                          -                                     1 cup
Water                                                          -                                     1 cup
Cardamom powder                                     -                                     a pinch

METHOD
In a mixing bowl add whole dried milk,all purpose flour,milk,water,cardamom powder,raisins and cashew nuts and mix well.
Make a smooth batter.
In a medium in pan add sugar and water bring to boil stir occassionaly bring into 2 stir  consistency.   Add cardamom powder in it.
Heat the clarified butter / ghee in a pan,reduce the flame to medium.
Pour one tbsp batter into the clarified butter / ghee and cook till golden brown.
Strain and soak the malpua in the sugar syrup.
Place the malpua on the plate ,add one tbsp rabri and dry fruits on the top  of the malpua.
Serve hot..                                        

        -

COTTAGE CHEESE / PANEER LABABDAR

INGREDIENTS
Cottage cheese / paneer     -  250 gms
Chopped onion     -   1
Butter      -  2 tbsp
Fresh cream    -  1 tbsp
Ginger garlic    -   1 tbsp
Tomato puree    - 2 tbsp
Cumin seeds powder   -  1 tsp
Coriander powder   -   1 tsp
Red chilly powder  -  1 tsp
Turmeric powder   -   1/2 tsp
Kasuri methi     -  1 tsp
Garam masala powder  -    1 tsp
Lemon juice   -   2 tbsp
Salt       -   to taste
Oil      -   2 tbsp
Chopped coriander leaves     -   1 tsp

METHOD
Marinate cottage cheese / paneer with lemon and salt.
Keep half an hour.
Heat butter and oil in a pan.
Add marinated paneer / cottage cheese and fry it.
Strain and keep aside.
Again heat butter and oil in a same pan.
Add chopped onion and fry till light brown.
Add ginger garlic paste and saute for  one mins.
Add cumin seeds powder,coriander powder.red chilly powder,turmeric powder and 2 tbsp water.
Add tomato puree and mix well.
Add cottage cheese / paneer pieces and cream and mix well.
Cover it and cook well for 5 - 6 mins.
Add kasuri methi,salt and garam masala powder.

Garnish with coriander leaves .
Serve with naan or chapati.

BANANA ICE CREAM

INGREDIENTS
Ripe banana                                    -                                  4
Condensed milk                              -                                  1 bowl
Chocolate powder                           -                                  1 tsp

METHOD
Peel and roughly chop ripe banana.
In a blender add banana and condensed milk and blend it,
Pour the banana ice cream in the air tight container.
Keep it in the freezer for 7 - 8 hours.
It would have completely formed.
Yummy banana ice cream is ready.
Sprinkle some chocolate powder and serve.

NAMKIN KAJU

Prep Time :  20 mins
Cooking Time : 30 mins
Serves  :   4

INGREDIENTS
All purpose flour / maida    -     2 cup
Baking powder   -  1/4 tsp
Salt      -  to taste
Clarified butter    -   2 tbsp
Oil    -    for frying

METHOD
In a mixing bowl add all purpose flour .baking powder,salt and clarified butter / ghee.
Make a stiff dough with the help of water.
Keep aside for fifteen mins.
Roll out the dough.
Spread the clarified butter and fold it from one side.
Again fold it from another side.
Again spread the butter and fold it from both the side.
Make a square shape and roll out.
With the help of bottle cap cut the roll out dough in a kaju shape.
Heat the oil in a pan and deep fry the namkin kaju on a low flame till golden brown.
Drain in paper napkin.
Serve hot.

COTTAGE CHEESE / PANEER 65

INGREDIENTS
Paneer / cottage cheese  cubed                         -                                      250 gms
Red chilly powder                                            -                                       1 tsp
Turmeric powder                                              -                                      1/2 tsp
Garam masala powder                                      -                                      1/2 tsp
Hang curd                                                         -                                      2 tbsp
Rice flour                                                          -                                      tbsp
Cumin seeds                                                     -                                       1/4 tsp
Finely chopped garlic                                       -                                       2 - 3
Garlic paste                                                       -                                       1 tsp
Curry leaves                                                      -                                       8 - 10
Green chilly                                                      -                                       1 - 2
Curd                                                                  -                                       2 tbsp
Sugar                                                                 -                                       1/4 tsp
Salt                                                                    -                                       to taste
Oil                                                                     -                                        4 tbsp
METHOD
Maeinate cottage cheese / paneer with red chilly powder,turmeric powder,garam masala powder,salt,hang curd and rice flour.
Marinate for 45 minutes.
Heat oil in a wok and deep fry all the cottage cheese / paneer pieces till golden brown.
Flip it and strain it.
Again heat oil in a wok.
Add cumin seeds to crackle.
Add finely chopped garlic and stir fry for 1 mins.
Add curry leaves,green chilly and garlic paste and 2 tbsp water.
Add red chilly powder,garam masala powder,curd and mix well.
Add cottage cheese / paneer pieces,sugar and salt and 2 tbsp water and mix well.
Garnish with curry leaves and green chilly.

CURD CAKE

INGREDIENTS
Hang curd                                                -                                            1/2 bowl
Cottage cheese / paneer                           -                                            2 tbsp
Fresh cream                                             -                                            2 tbsp
Sugar powder                                          -                                            2 tbsp
Walnut                                                     -                                            1 tbsp
Crushed almonds                                     -                                            1 tbsp
Vanilla extract                                         -                                             1 - 2 drops

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare curd cake.
Add fresh cream,cottage cheese/ paneer ,sugar powder and vanilla extract and mix well.
Bake 160` c for 30 seconds or you keep in the freeze for half an hour.
Garnish with walnuts and crushed almonds.

PINEAPPLE RAITA

INGREDIENTS
Pineapple cubed  - 1 cup
Hung curd   -  1 cup
Mayonnaise   - 2 tbsp
Fresh cream  -  1 tbsp
Sugar    2 tbsp
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste

METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hang curd and add mayonnaise and cream.
Add olive oil,sugar,white pepper ,salt and mix well.
Add pineapple cubes and mix well.
Serve chilled with biryani

RAJ BHOG

INGREDIENTS
Milk    -  1.5 ltr
Sugar  - 4 cup
Lemon juice - 4 tbsp
Water           -  3 cup
For stuffing
Pistachios   -  1 tbsp
Crushed cashew nuts    -   1 tbsp
Cheena /cottage cheese     -  1 tbsp
Sugar          -   1 tbsp
Green cardamom powder    -  1 tbsp

METHOD
For making raj bhog we need to prepare cheena / cottage cheese from 1.5 ltr of milk.
We mashed the cheena / cottage cheese very well and make a soft and smooth dough.
Add saffron food color in it.
Now prepare raj bhog balls.
Divide the dough in eight equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Mix1 tbsp cheena / cottage cheese,1 tbsp sugar,cardamom powder and all chopped dry fruits for making stuffing.
Place 1/4 tsp stuffing in cheena balls and close the stuffing nicely.
Now we take pressure cooker and add sugar and three cup of water and also add the saffron color cheena / cottage balls and steam it.
When cooker release the whistle simmer the flame for fifteen mins.
Once cooled,we open the lid.
The Raj Bhog should be floating on the syrup and its size should be double.
Serve chilled.

7 CUP BURFI RECIPE

INGREDIENTS
Chickpea flour / besan                               -                               1 cup
Grated coconut                                           -                               1 cup
Milk                                                            -                               1 cup
Sugar                                                          -                               1 and half cup
Clarified butter / ghee                                -                                1/2 cup
Cardamom powder                                    -                                 a pinch

METHOD
Dry roast the chickpea flour / besan on medium flame until light brown in color and give out the fragrance.
Add grated coconut,milk,sugar and clarified butter / ghee and cardamom powder.
Mix well without any lumps.
Switch on the gas and start stiring further for 10 - 15 mins.
Switch off the flame.
Soon the mixture will start thicken.
Keep the grease plate ready and add the sweet mixture.
Spread evenely.
Once cooled ,cut them.