HANDVO

Prep Time : 25 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Rice - 1/2 cup
Chana dal - 1/4 cup
Moong dal - 1/4 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Grated ginger - 1 tsp
Chopped green chilly - 2
Curd - 1/2 cup
Baking powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Grated lauki - 1 cup
Grated carrot - 1/2 cup
Chopped oriander leaves - 2 tbsp
Lemon juice - 1 tbsp
Oil - 4 tbsp
Black mustard seeds - 1tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - 10 - 12

METHOD
Soak rice and dal separately for 4 - 5 hours, strain it and blend to make a paste.
Add grated lauki,grated carrot,salt,sugar,curd,red chilly powder,turmeric powder,grated ginger,green chilly,coriander leaves,baking powder and lemon juice. and mix well.
Fermentation for 10 to 12 hours
Heat oil in a pan add black mustard seeds,cumin seeds,asafoetida and curry leaves to crackle.
Add the batter of handvo into the pan  and spread it.
Cover it and cook in a low flame for 15 mins.
Flip it and now cook cook for fifteen mins in low flame.
Cut the pieces and serve hot with tomato ketchup.

RASGULLA SURPRISE

Prep Time : 20 m ins
Cooking Time  : 20 mins
Serve  : 4

INGREDIENTS
Vanilla ice cream  -  1 brick
Chopped banana   -  1 cup
Pomegranate seeds   -  1 cup
For colorful rasgulla 
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Cardamom powder  -  1/4 tsp
Yellow  food color   -  a pinch
Red food color - a pinch
Green food color - a pinch


METHOD
For colorful rasgulla
Boil  milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins, milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer / cottage cheese in muslin cloth for half an hour.
Now we get soft paneer / cottage cheese.
We mash the paneer / cottage cheese very well and make soft and smooth dough
Divide the dough into 12 equal size balls.
Roll each ball between your palms..
All the balls are made in the same way.
Now we take pan and add one cup of sugar ,three cup of water,cardamom powder and bring to boil
Once boiled add  paneer balls and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
Rasgulla  should be floating on the syrup and its size should be double.
Divide the rasgulla in  sugar syrup in three bowls separately and add yellow,orange and green food color
Keep it for 24 hours.
Take a bowl add chopped banana and pomegranate seeds
Now add two scoop vanilla ice cream
Garnish with colorful rasgulla
Serve chilled

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BLACK GRAM CURRY

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush 1/4  cup black gram in the blender..
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and crushed black gram and mix well.
Add salt and one cup of water and cover it..
Bring to boil and simmer for ten mins till done.
Add garam masala powder and mix well.
Garnish with coriander leaves and serve.
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MANGO KHEER IN BISCUIT TART

Prep Time  :  25 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Milk  -  3 cup
Gobind bhog rice - 1/4 cup
Ripe mango chunks  -  1 cup
Sugar  -  4 tbsp
Green cardamom powder  -  1/4 tsp
Crushed almonds  -  1 tbsp
For tart
Digestive biscuits  -  10 - 12
Sugar  -  4 tbsp
Butter  - 2 tbsp
Cinnamon powder - 1/2 tsp
Milk - 2 tbsp

METHOD
For tart
Crush the digestive biscuit and grind the biscuit and sugar  to make a powder.
Add cinnamon powder,milk and butter and mix well.
Grease the mould and press the dough in the mould and bake for two mins.

For mango kheer

Boil milk in a heavy bottom vessel.
Once boiled ,keep in the low flame
Wash the rice and add  in the. milk
Add sugar and cardamom powder and mix well.
Keep stirring in between till thick.
Add ripe mango pieces to the cool kheer and mix well.
Fill in the biscuit tart and garnish with mango chunks
Garnish with crushed almonds and ripe mango pieces