MALAI CHUMCHUM

Prep Time : 25 mins
Cooking Time : 20 mins
Serve : 6

INGREDIENTS
Milk       -  5 cup
Lemon juice    -  2 tbsp
Sugar       -   2 cup
Water    -  2.5 cup
Green cardamom powder         -     1/4 tsp
Saffron     -   few strands
For stuffing
Whole dried milk / mawa    -    1 cup
Sugar powder   -  2 tbsp
Orange food color    -   a pinch

METHOD
For making malai chumchum we need to prepare cheena / cottage cheese.from five cup of milk.
We mashed the cheena / cottage cheese very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.
Roll each ball between your palms.
Shape each ball to square shape of medium thickness.
Now we take pressure cooker and add sugar and water and also add square shape cottage cheese / paneer ,few saffron strands and cardamom powder and steam it.
When cooker release the whistle simmer the gas for 10 mins.
Once cooled,we open the lid,the paneer square should be floating on the syrup and its size should be double.
Take a bowl add whole dried milk / mawa,sugar powdrer and orange food color and mix well.
Spread the whole dried milk / mawa mixture on the square shape of cottage cheese / paneer.
Cover with other square shape of cottage cheese / paneer.
Cut into half.
Serve chilled.

BREAD BHATURA

Prep Time : 15 mins

Cooking Time : 10 mins

Serve : 4

INGREDIENTS

All purpose flour / maida -2 cup

Bread- 2 slices

Curd- 2 tbsp

Milk- 1/2 cup

Oil- 1 tsp

Salt- to taste

Oil- for frying

METHOD

Soak bread slices in milk for 15 minutes. 

Take a bowl and mix all purpose flour, curd, sokaed and mashed bread slices, salt and 1 tsp oil all together.

Knead to make a soft dough.

Keep it aside for 2-3 hours.

Make an equal size ball.

Flatten the balls into thin round puri.

Heat enough oil in a pan and add the bhatire in it.

Lower the heat and fry till light brown.

Serve hot with chole.

MANGO SANDESH

Prep Time : 30 mins
Total Time : 40 mins
Serve :2

                    

INGREDIENTS
Milk                                       -                             1 ltr
Sugar                                      -                          2 tbsp
Ripe mango                            -                                1
Saffron                                    -                          few strands
Lemon juice                            -                               2 tbsp

METHOD
Boil the milk and curdle it using lemon juice.
Drain and wash in a fresh water and hang for about one hour.
Now we get soft paneer.
We mashed the paneer very well and make a soft and smooth dough.
In a non stick pan add the paneer / cottage cheese and cook it in a low flame for 2 - 3 mins.
Once cooled add sugar and saffron and and mix well.
Now we take a big slice of a peeled mango then take cottage cheese / paneer in ur hand and wrap the mango slice with cottage cheese / paneer.
Keep it in the refrigerator for half an hour cut thin slices.


                   

MANGO RAITA

Prep Time : 15 mins
Total Time: 20 mins
Serve- 2

INGREDIENTS
Mango pieces- 1 cup
Hang curd- 1 cup
Mayonnaise- 2 tbsp
Fresh cream- 1 tbsp
Sugar powder- 2 tbsp
Olive oil- 1 tsp
White pepper- 1/2 tsp
Salt- a pinch

METHOD
Hang the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hang curd.
Add mayonnaise and cream and mix it well.
Add olive oil, sugar, white pepper and salt and mix well.
Now, add mango cubes and mix well.
Mango Raita is ready to eat.
Serve chilled

AKKI ROTI

Prep Time : 25 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Rice flour                                   -                                1 cup
Warm water                                -                              1/2 cup
Carom seeds                               -                              a pinch
Finely chopped onion                -                                2 tbsp
Finely chopped green chilly       -                              1/4 tsp
Finely chopped coriander leaves -                                1 tsp
Salt                                               -                             to taste
Oil                                                -                               2 tbsp

METHOD
Take a bowl add rice flour,onion,green chilly,coriander leaves ,carom seeds and salt and mix well.
Knead a soft dough with the help of warm water.
Rest for 15 mins.
Heat a pan and sprinkle some water and rub with a cloth.
We take the dough directly on the pan and evenly spread it.
Firstly we cook on a high flame and turn the paratha and we cook on a low flame.
Applyimg clarified butter on both the sides and cooked golden brown in color.
Serve hot.

BREAD ICE CREAM

Prep Time : 15 mins
Cooking Time : 3 - 4 hours
Serve : 2

INGREDIENTS
Milk                                       -                                  500 ml
Fresh cream                           -                                  150 gms
Sugar                                      -                                      2 tbsp
Bread                                      -                                      2 slice

METHOD
Cut the edges of the bread.
Soak the bread slice in the milk for 30 mins.
Add fresh cream and sugar and churn it.
Pour the mixture in the air tight container and place in the freezer.
After 3 - 4 hours take it out and churn again and freeze it.
After two hours it would have completed formed.
Yummy ice cream is ready.
Enjoy.

JAGGERY SHAKARPARA

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

INGREDIENTS
All purpose flour       - 1 cup
Suji                             - 1/2 cup
Clarified butter / ghee              -    2 tbsp
Baking powder                   -  1/4 tsp
Oil                                  -  for frying
Grated Jaggery         - 3/4 cup
Water         -  1/4 cup

METHOD
Take a bowl add all purpose flour.clarified butter and baking powder to get crumble texture.
Make a dough with little water.
Keep aside for 30 mins.
Make four balls out of it.
Roll down ball to roti shape.
Then from one end roll it cylindrical to other end with rolling pin.
Press it slightly close end by pressing.
Then with a knife cut it tp small pieces.
Heat oil and deep fry at low flame to light brown.
For syrup
Take grated jaggery / gur and water in a pan.
Stir continuously till it reaches one thread consistency.
Switch off the gas and add all fried shakarpara and mix well.