GOND KATIRA SHERBAT

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Sugar - 2 tbsp
Water - 1 glass
Gond katira crystal - 1 tbsp
Rose syrup - 2 tbsp
Ice - 8 - 10
Almonds - for garnishing

METHOD
Soak gond katira over night in a bowl of water.
It becomes like a white jelly and  wash 2 - 3 times in a clear water to remove the impurities
Take a glass add the jelly and and stir  till sugar dissolves.
Add the cold water and rose syrup and mix well.
At the top add the ice cubes.
Garnish with silver almonds.
Serve chilled.

KHAMAN KAKDI

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

INGREDIENTS
Long gourd/kakdi - 1/2 cup
Clarified butter - 2 tsp
Cumin seeds - 1 tsp
Roasted peanuts - 1 cup
Green coriander leaves - 2 tbsp
Lemon juice - 1/2 tsp
Sugar -1/2 tsp
Sendha salt - to taste

METHOD
Dry roast the peanuts.
Once cooled to grind coarsely.
Wash and chop the kakdi in small pieces
Heat clarified butter in a pan,add cumin seeds to crackle.
Add peanuts and saute for one mins in a medium flame.
Now add kakdi and coriander leaves and mix well.
Chatpati kakdi is ready to eat.
Add lemon juice and sendha salt and mix well.

MANGO RASGULLA

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 10

INGREDIENTS
Milk       -          5 cup
Mango pulp    -   1 cup
Sugar             -   1 cup
Water             -   3 cup
Mango juice    -   1 cup
Mango essence  -  1/4 tsp
Lemon juice      -  2 tbsp

METHOD
Boil the milk in a heavy bottom vessel.
When it boiled add the mango pulp and lemon juice and cover the milk.
After few mins. milk is fully curdled.
Strain the milk in a muslin cloth.
And hung the paneer in a muslin cloth for half an hour.
Now we get soft paneer.
We mashed the paneer and mango pulp mixture very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pan and add sugar.three cup of water,one cup mango juice and also add the paneer  balls.
Once boiled simmer the gas for ten mns and cover the lid
Turn off the flame
The mango rasgulla should be floating on the syrup and its size should be double.
Add mango essence and serve chilled.

LEFTOVER CAKE CUSTARD TRIFLE

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

INGREDIENTS
Leftover chocolate cake   -       1 cup
Milk     -  500 ml
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Banana    -   1
Lemon juice   -   1 tbsp


METHOD
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.
Chop the banana  and pour the lemon juice and add in the custard
We have to assemble them in glass.
First put small pieces of chocolate cake in a giass.
Then add fruit custard
Then in third layer add chocolate cake and label  with fruit custard
Garnish with cherry
Serve chilled

DHABA STYLE ALOO GOBHI

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS

Cauli flower or gobi   -  250 gms

Potato or aloo        - 2

Chopped onion    -  1

Chopped green chillies    -   2

Turmeric powder   -   1/2 tsp

Coriander powder     -  1 tsp

Red chilli powder     -  1 tsp
Kashmiri mirch powder - 1/2 tsp

Ginger   -    1 inch stick
chopped garlic - 1 tsp
Whole black pepper - 2 - 3
Cloves - 2 - 3
Cardamom - 1
Cinnamom - 1 inch stick

Chopped tomato   -  1

Cumin seeds    -     a pinch

Garam masala    -   1/2 tsp

Salt       -  to taste

Chopped coriander leaves   -  1 tbsp
Oil - 4 tbsp

METHOD
Boil the potato in a pressure cooker

      Firstly chop cauliflower and wash it
.Heat oil in a pan fry the cauliflower and strain in a paper napkin.
Now fry the boiled potato and strain it
Make the paste of chopped onion,ginger garlic,cumin seeds,cloves,whole black pepper,cinnamon,cardamom

   Again heat oil in a pan add cumin seeds to crackle.Add onion paste and fry till light brown.Add  tomato and add some water n saute for 4-5 minutes in medium flame.

        Fry the spices till oil starts to leave the sides

.Add cauli flower pieces, potato ,green chilly and stir fry

. .Add 1 cup of water, salt  for gravy and boil it.

        Then cover with a lid and simmer the gas till the veggies are cooked.

      Ganish with coriander leaves and serve hot with chapties

BANANA OATS CUTLET

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Raw banana - 2
Potatoes - 2
Oats - 1/2 cup
Roasted peanuts - 2 tbsp
Rice flour - 2 tbsp
Poppy seeds - 2 tbsp
Red chilly powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Amchur powder - 1/4 tsp
Finely chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Salt - to taste
Pudina powder - 1 tsp
Oil - for frying

METHOD
Boil the raw banana and potatoes in a pressure cooker with one cup of water.
Once cooled,remove the skin of the banana and potatoes and mash it
Take a blender make the powder of the oats.
Dry roast the peanuts and crush it
Take a large bowl add all above listed ingredients except poppy seeds and mix well.
Divide the dough into balls.
Make flat patties of medium thickness.
Coat them with poppy seeds.
Heat oil in a pan and shallow fry the cutlet from both the sides
Serve hot with tomato ketchup