MANGO RASGULLA

Prep Time  : 30 mins
Cooking Time  : 15 mins
Serve  : 6

INGREDIENTS
Milk       -          5 cup
Mango pulp    -   1 cup
Sugar             -   1 cup
Water             -   2 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 pressure cooker and add sugar.two cuo of water,one cup mango juice and also add the paneer  balls.
Steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,we open the cooker lid.
The rasgulla should be floating on the syrup and its size should be double.
Add mango essence and serve chilled.

MANGO GULAB SAKRI

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

INGREDIENTS
Whole dried milk / mawa                 -                      1/2 bowl
Sugar                                              -                     1/2 bowl
Mango pulp                                     -                     1/2 bowl
Cardamom powder                           -                     1/4 tsp

METHOD
Take sugar and little water in a pan till sugar disolves.
Bring into two to three sting consistency.
Add whole dried milk / mawa and mango pulp and stir continuously till thick consistency.
Add cardamom powder and mix well.

SEV GUR KE LADOO / SEV JAGGERY LADOO

Prep Time  : 15 mins
Cooking Time : 35 mins
Serve : 6

INGREDIENTS
Gram flour /besan                   -                   2 cup
Oil                                        -                    2 tsp
Oil                                        -              for frying
For jaggery syrup
Grated jaggery / gur                -                    2 cup
Water                                    -                  1/4 cup
Glarified butter                       -                     1 tbsp

METHOD
Take a bowl add gram flour and 2 tsp oil and mix well.
Make a smooth and soft dough.
Heat enough oil in a pan. for deep frying the sev.
Use the sev make machine and fixed in the sev plate.
Fill the machine with the gram flour / besan dough .
When the oil is hot press the sev machine over the oil and put the gas in a medium flame.
Repeat the process to finish the dough.
Deep fry the sev for 2 - 3 mins. and then turn over another side.
Drain in paper napkin.
Heat clarified butter in a pan.
Add jaggery and water and stir continuously on a low flame until jaggery gets thick and sticky.
Now crushed the sev and add in it.
Stir continuously till sev mixed with jaggery.
Switch off the gas.
Apply some water in your palm and make small round shape ball.

MOONG DAL KACHORI

Prep Time : 25 mins
Cooking Time  : 15 mins
Serve :6

INGREDIENTS
All purpose flour                    -                   2 cup
Suji                                       -                   1 cup
Oil                                        -                   2 tbsp
Carom seeds                          -                  1/4 tsp
Salt                                       -                  to taste
Oil                                        -              for frying
For stuffing
Soaked moong dal                  -                   1 cup
Oil                                        -                  2 tbsp
Cumin seeds                          -                 1/4 tsp
Chopped green chilly              -                   1 tsp
Ginger paste                          -                    1 tsp
Asafoetida / hing                    -               a pinch
Red chilly powder                  -                 1/2 tsp
Crushed whole coriander seeds -                  1 tsp
Crushed fennel seeds               -                  1 tsp
Sugar                                     -                  1 tsp
Salt                                        -              to taste
Gram flour                             -                 2 tbsp
Chat masala                            -                 1tsp

METHOD
Heat oil in a pan.
Add Cumin seeds,asafoetida,crushed coriander seeds,crushed fennel seeds
Let them splutter and saute for one mins.
Add chopped green chillies and ginger paste.
Saute for one to two mins.
Add gram flour and cook for 3 - 4 mins.
Now add soaked moong dal and mix well.
Add salt and half cup of water.
Cover and cook on a low flame until the dal becomes soft.
Add all dry ingredients and mix well.
Press the dal from the back of bthe spoon to crush it a little.
Now stuffing is ready.
For making kachoris
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or slow.
Now divide the dough into equal size balls.
Now flatten the balls with your palm.
Place a small ball of stuffing in the centre and seal it properly.
Now roll the balls.
It should be little thick.
Place the kachori in the oil for frying.
Fry in small batches.
Deep fry in medium hot oil till golden brown.
Drain and serve.

GARLIC NAAN

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

INGREDIENTS
All purpose flour / maida        -     one and half cup
Baking powder                      -             1/2 tsp
Milk                                     -              2 tbsp
Curd                                     -              2 tbsp
Salt                                       -            1/4 tsp
Sugar                                    -            1/2 tsp
Clarified butter                      -              3 tbsp
Onion seeds                           -             1 tbsp
Water                                    -        as required
Butter                                   -              1 cube
Finely chopped garlic cloves   -              2 tbsp
Chopped coriander leaves       -             2 tbsp

METHOD
In a kneading bowl mix together all purpose flour/maida,salt,clarified butter,milk,curd,baking powder sugar and garlic cloves.
Add water little by little and make a soft dough.
Keep aside for an hour.
Knead it again.
Take some dough and make medium balls.
Roll into balls.
Then roll out the naan.
Add green coriander leaves and onion seeds and sprinkle some dry flour and roll out.
Grease oven plate with butter.
Place the naan in pre heat oven of 180 c for 10 mins.
Flip over it till brown.
Apply butter and serve hot..

METHI PANEER / COTTAGE CHEESE

Prep Time  :15 mins
Cooking Time : 25 mins
Serve  : 4

INGREDIENTS
Cottage cheese / paneer cubes        -          1 bowl
Finely chopped onion                    -        1/2 bowl
Ginger garlic paste                        -          1 tsp
Chopped methi leaves                    -         1/2 bowl
Kashmiri red chilly powder            -        1/2 tsp
Red chilly powder                         -          1 tsp
Turmeric powder                           -       1/2 tsp
Coriander powder                          -          1 tsp
Garam masala powder                    -        1/2 tsp
Curd                                             -         2 tbsp
Fresh cream                                   -        2 tbsp
Honey                                           -         1 tbsp
Lemon juice                                  -          1 tsp
Salt                                              -       to taste
Oil                                               -          4 tbsp

METHOD
Heat oil in a pan.
Add onion and saute.
Add ginger garlic paste and mix well.
Take a bowl add curd,fresh cream,salt,kashmiri red chilly powder,turmeric powder,red chilly powder,coriander powder,garam masala powder,honey and 1/2 cup of water and mix well.
Add this mixture in the pan and stir fry for 4 - 5 mins.
Add methi leaves and lemon juice and mix well.
Add cottage cheese / paneer cubes and one cup of water.
Cover the lid and cook in a low flame for 5 - 6 mins.
Serve hot with chapatis.

BADAM PASANDA

Prep Time  : 20 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Mutton         -       500 gms,lamb thigh meat
Boiled onion paste     -    2 big sizse
Ginger garlic paste     -        1 tsp
Cashew nut paste       -      10 - 12 cashew nuts
Peeled and sliced almonds   -     7 - 8
Red chilly powder      -           2 tbsp
Turmeric powder        -        1/2 tsp
Coriander powder       -          1 tsp
Nutmeg powder          -       1/2 tsp
Green cordamom        -        2 - 3
Black cardamom        -          1
Cloves                      -          3 - 4
Mace powder             -         1/2 tsp
Garam masala powder  -        1/2 tsp
Curd                          -         2 tbsp
Salt                            -        to taste
Clarified butter            -       4 tbsp
Water                         -         2 cup

METHOD
Heat clarified butter in a pan.
Add green cardamom,black cardamom,cloves.
Add boiled onion paste,ginger garlic paste and saute.
Add red chilly powder,coriander powder,turmeric powder and curd and mix well.
Add mutton pieces and mix well.
Soak cashew nuts for an hour and make a paste.
Add cashew nuts paste and salt and mix well.
Add garam masala powder,nutmeg powder,mace powder and two cup of water.
Cover it and cook in a low flame for 20 - 25 mins.
Garnish with peeled and sliced almonds.
Serve hot.