ORANGE CUSTARD KHEER

Pre[p Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk     -  5 cup
Gobindbhog rice - 1/4 cup
Weikfield custard powder - 4 tsp
Orange   -   4 medium size
Orange juice - 1 cup
Sugar    -   4 tbsp
Cardamom powder     -   1/4 tsp

METHOD
Cut the orange into two pieces and remove the inner thin skin and the seeds.
We take the orange pulp.
Boil milk in a thick bottom vessel.
Once boiled add rice and,keep it on low flame and stir occasionally for thickening the milk.
Take custard powder and add in the half cup of cold milk and mix well
Add sugar  and custard milk and mix well.
Remove the vessel from the gas.
Add cardamom powder and stir allow to cool completely.
Then keep it in the fridge.
Keep the orange pulp in fridge too.
Mix the orange juice and orange pulp into the cold custard rice kheer
Garnish with strawberry and serve

INSTANT RAVA DHOKLA

Prep Time- 10 mins
Cooking time- 15 mins
Serve- 4 to 6

INGREDIENTS
Semolina    -  2 cup
Yogurt   - 1 cup
Sugar   -  1 tbsp
Salt   -   to taste
Water    -  2 cup
Oil   -  2 tbsp
Lemon juice   - 1 tsp
Eno fruit salt    - 1 tsp

For tempering
Black mustard seeds   -  1 tsp
Curry leaves  -  8 to 10
Green chillies  - 5 - 6
Sugar - 1 tbsp
Oil   -  1 tbsp


METHOD
Take a bowl mix together semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased mold and steam it for 10 mins.
Heat oil in a pan for tempering and add mustard seeds , curry leaves, green chilly,sugar and 1/2 cup of water
Pour it over the dhokla and  serve

CHICKEN DAKBUNGLOW

Prep Time : 15 mins
Cooking Time : 50 mins
Serve :2

INGREDIENTS
Chicken - 500 gms
Sliced onion - 4
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chilly powder - 2 tbsp
Cinnamon stick  - 1 inch stick
Black cardamom - 1
Green cardamom - 2
Whole black pepper - 3 - 4
Cloves - 3 - 4
Curd  - 1/2 cup
Hard boiled eggs - 2
Potatoes - 2
Salt - to taste
Sugar - 1/2 tsp
Oil - 1/2 cup
Green chilly - 3 - 4

METHOD
Dry roast the whole garam masala ,make a paste of green chilly,ginger garlic paste and roasted graram masal
Fry the potatoes and hard boiled eggs until golden brown.
Wash and marinate the chicken with roasted garam masala paste,curd and 2 tbsp mustard oil and keep aside for 3 - 4 hours or whole night.
Heat oil in a pan and add the sliced onion and fry until golden.
Add the marinated chicken and mix well.
Add the turmeric powder,red chilly powder and coriander powder,sugar and salt and mix well.
Cover it and cook for ten mins in high heat..
Add fried potatoes and egg and cook until oil seperates.
Add two cup of water and cook for five mins.
Serve hot.

VEG KEEMA GOLI

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Kala chana or black gram  - 250 gms
Diced onion    - 1
Green chillies  -    2-3
Cumin seeds - 1 tsp
Besan       - 2tbsp
Salt  - to taste
Chopped coriander leaves  - 1 tbsp
Oil  -    for frying

METHOD
       Wash and soak biack gram for 3-4 hours
. Then drain black gram completely and grind coarsely.
 Mix onion, coriander leaves, green chillies ,besan and cumin seeds
. Heat oil in a pan, shape each ball of medium thickness
 . Deep fry in hot oil until golden brown in colour
.Flipping once in between
. Always cook in medium flame.
 Drain extra oil in paper napkin.
       Serve hot with tea.

RASABALI ORIYA SWEETS

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

INGREDIENTS
Paneer - 1 cup
Suji - 1 tbsp
Sugar 4 tbsp
Milk - 3 cup
Cardamom powder - 1/4 tsp
Clarified butter - for frying

METHOD
Take a bowl add paneer,suji and 1 tbsp sugar and mix well.
Make a flat patties of medium thickness.
Heat clarified butter in a pan and place the paneer tikkis and deep fry in medium flame until brown and crispy.
Heat milk in a pan,once boiled keep it in a low flame and reduced to half.
Add sugar and cardamom powder and mix well.
Add the fried paneer tikkis in it and boil for 2 - 3 mins and turn off the flame.
Serve warm or chilled.