COCONUT DATES LADOO

 

Prep Time  :  25 mins
Cooking Time  :  20 mins
Serve  : 8

INGREDIENTS
Fresh grated coconut   -   1 cup
Mawa / whole dried milk  -  1 cup
Dates - 12
Cardamom powder  -  1/4 tsp


METHOD
Remove the skin of the coconut.
Peel and grate the coconut.
Take a pan add grated coconut saute for one  to two mins.
Add whole dried milk / mawa  and stir continuously and mixed well,now add chopped dates and mix well
The solution will start to thicken switch off the gas.
Add cardamom powder  and mix well.

When it cools,shape it into ladoo. 

FRIED RICE PITHA

 

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

INGREDIENTS
Rice flour  -  2 cup

Catch ka hing - 1/4 tsp
Warm water  -   1 cup
Salt    - to taste
Chana dal   -  1 cup
Cumin seeds   -  a pinch
Chopped green chilly  -   2
Chopped coriander leaves -  1 tbsp
Ginger   -  1 inch stick 
Black  mustard seeds  - 1 tsp 

Oil - for frying 

METHOD
     Soak chana dal for 4 -5 hours
.Then drain chana dal  add ginger and green chilly
.No need to add water
.While grinding, smooth paste is ready
. Mix finely chopped coriander leaves, cumin seeds and salt
. Now stuffing is ready.
  Take rice flour,mix salt and make a smooth dough with the help of warm water.
   Divide the dough into 12 equal size balls.
 On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter.
. Now add 1 - 2 tbsp of dal filling on it,wrap up the dough pieces and close from all sides.

Steam for 10 to 15 mins

Now cut into pieces  and heat oil in a pan add mustard seeds  and catch hing to crackle and  now add  sliced  pitha and fry for 4  to five mins. 
Enjoy with coriander chutney.

WHOLE GREEN MOONG DAL SOUP

 

Prep Time      :10 mins
Cooking Time ; 15 mins
Serve - 3

INGREDIENTS

Whole green moong dal   - 1/2 cup
Chopped onion       -    1
Garlic cloves      -     3 - 4
Pepper    -   3 - 4
Salt   - to taste                  
Water        -    3 cup


METHOD
    Heat butter in a pressurecooker add onion, garlic,black pepper,and water in a high flame
   After one whistle cook in a simmer for ten mins.

Once cooled  to make a paste add salt and mix well.

Serve hot .

ORANGE APPLE AND POMEGRANATE SMOOTHIE

 

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

INGREDIENTS
Chopped apple - 1
Chopped almonds  - 6 - 8
Orange  - 1
Pomegranate pearl - 1 cup
Black salt - 1/2 tsp
Crushed ice - 8 - 10

METHOD
Wash and chop the apple and orange.
Take a blender add apple,orange and pomegranate pearl and black salt  and blend  to make  smooth. 

Add crushed  ice in the serving glass 

and pour the orange apple and pomegranate smoothie in the serving  glass .

CHOCOLATE BANANA SHAKE

 

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

INGREDIENTS
Chocolate syrup   - 1/2 cup
Chopped banana - 1
Cold milk - 1 cup


METHOD
Wash and chop the banana
Take a blender add banana and chocolate syrup and blend  to make smooth
Now add milk in the blender and blend to make smooth
Take a glass add 2 tbsp chocolate syrup and now pour the banana and chocolate syrup
Garnish with banana and serve.

AAM PAPAD CHUTNEY

 

Prep Time : 15 mins
Cooking Time  : 20 mins
Serve : 4 - 6

INGREDIENTS
Tamarind / imli  -   100 gms
Aam papad - 100 gms
Sugar  -  200 gms
Jaggery - 50 gms
Black salt  -  1 tsp
Salt  -  to taste
Roasted cumin seeds powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Crushed cashew nuts  -   2 tbsp
Raisins  -  2 tbsp


METHOD
Cut the aam papad into pieces and soak  aam papad and  imli in two cup of water.
Take a pan  add soaked aam papad and imli water  in a medium flame.
Add sugar,jaggery,saltblack salt and red chilly powder.
Boil till it gets thick.
Add roasted cumin seeds powder and mix well.
Once cooled,add dry fruits (cashew nuts, and raisins) and mix well.
Serve chilled.

ORANGE RASGULLA

 

Prep Time : 30 mins
Cooking Time : 15 min s
Serve : 10

INGREDIENTS
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Cardamom powder  -  1/4 tsp
Saffron food color   -  a pinch

METHOD
Boil the 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.
Add saffron food color and make a 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 two cup of sugar ,three cup of wate and boil it 
Now we add paneer balls and cardamom powder and boil in full flame and cover the lid.
Cook for ten mins and turn off the flame.
Once cooled,we open the lid.
Orange rasgulla should be floating on the syrup and its size should be double.
Serve chilled .