GUR KI MEETHI MATTHRI / JAGGERY MATTHRI

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

INGREDIENTS
Wheat flour       -         1 cup
Suji / semolina   -       1/2 cup
Grated jaggery / gur      -      3/4 cup
Water                          -      1/4 cup
Clarified butter / ghee    -      2 tbsp
Oil                      -      for frying

METHOD
Heat jaggery /gur and water in a pan
Stir continuously till jaggery disolves
Switch off the gas.
Take a bowl add wheat flour,suji / semolina,clarified butter and melted jaggery / gur and mix well.
Knead to make a stiff dough.
Divide the dough into balls and roll out.
Deep fry in medium hot oil till golden brown.
Drain and serve.
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MUGLAI MUTTON BIRYANI

Prep Time  : 20 mins
Cooking Time : 45 mins
Serve  : 4

INGREDIENTS
Half done rice         -       500 gms
Clarified butter        -          2 tbsp
Mutton  pieces        -        250 gms
Black cardamom      -            1
Green cardamom     -         2 -  3
Whole black pepper  -        2 - 3
Cloves                    -         3- 4
Cinnamon powder    -         1/2 tsp
Mace                      -          1 piece
Saffron                   -      few strands
Cashew nuts paste   -      1/2 bowl
Almonds                 -      1 tsp
Cashew nuts            -      1 tsp
Sliced onion            -          2
Salt                        -      to taste
Kevra water             -      8 - 10 drops

METHOD
Heat clarified butter in a pan.
Add black and green cardamom,Whole black pepper,cloves and mace  and fry for one mins.
Add sliced onion and fry for 2 to 3 mins.
Add mutton pieces and salt and fry for 5 to 6 mins.
Add water and cashew nuts paste and cover it.
Cook in a slow flame for 30 mins.
Add almonds and cashew nuts  and half done rice spread evenly.
Add cinnamon powder and saffron water.
Cover it and cook in a low flame for 7 to 8,
Add kevra water and serve.

COFFEE ICE CREAM

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

INGREDIENTS
Condensed milk      -      1/2 bowl
Fresh cream            -     1/2 bowl
Instant coffee powder  -    1 tsp
Dry coffee powder      -   1/2 tsp

METHOD
Take a bowl add condensed milk and fresh cream and mix well.
Take other bowl add instant coffee powder and half cup of water and mix well.
Add this coffee powder in the condensed milk and fresh cream mixture.
In a blender add this mixture and churn it.
Pour it into air tight container.
Keep it in freezer for  4 - 5 hours.
Sprinkle some dry coffee powder and serve chilled.

MANGO PUDDING

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

INGREDIENTS
Finely chopped mango pieces       -      1 bowl
Fresh cream                               -    1/2 bowl
Custard                                     -    1/2 bowl
Roasted walnut                          -       1 tbsp
Sugar                                       -        2 tbsp
Marie biscuits                           -        4 pieces

METHOD
Take a glass add mango pieces.
Add sugar in the fresh cream and mix well.
Add fresh cream in the glass.
Add roasted walnut in the glass.
Now add custard in the glass.
Crush the marie biscuit and add in the glass.
At the top add the marie biscuit .
Now mango pudding is ready to serve.

CRUNCHY SANDWICH

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

INGREDIENTS
Bread                              -                   4 slices
Boiled n grated potato       -                 1/2 bowl
Whole moong n black gram sprout  -       1 bowl
Chopped green chilly                     -        1/4 tsp
Chopped coriander leaves               -          1 tbsp
Red chilly powder                         -         1/2 tsp
Black pepper powder                     -         1/4 tsp
Garam masala powder                    -        1/2 tsp
Corn flour                                    -         1 bowl
Salt                                              -        to taste
Oil                                              -      for frying

METHOD
Take a large bowl add boiled n grated potato,sprout,green chilly,coriander leaves,red chilly powder,garam masala powder,black pepper powder ,salt and mix well.
Now take a bowl add corn flour,salt and water and make a batter.
It should not be very thick.
Slice bread pieces in triangle shape.
Apply sprout mixture on bread slice.
Now dip that slice in corn flour batter.
Heat oil in a non stick pan.
Deep fry till golden brown.
Serve with tea.

PANEER / CHEENA PAYESH

Prep Time  : 10 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Milk    -      500 ml.
Cottage cheese / chenna cubes   -   200 gms
Sugar     -      2 tbsp
Saffron     -    few strands
Cardamom powder   -    1/4 tsp
Crushed almonds  -  1 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Reduce milk in a half quantity.
Add sugar and saffron strands and mix well.
Add cottage cheese / cheena and cardamom powder and mix well.
Garnish with crushed almonds.

MANGO KHEER

Prep Time  : 10 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk    -    5 cup
Gobind bhog rice  -  4 tbsp
Mango pulp    -   1 cup
Sugar     -       2 tbsp
Crushed almonds   -   1 tbsp
Cardamom powder   -  1/4 tsp
Chopped mango pieces    -   2 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Add rice and stir in between thickening the milk.
Cook well till it gets thick and rice is fully done.
Add sugar and cardamom powder and mix well.
Once cooled add mango pulp and crushed almonds and mix well.
Garnish with chopped mango pieces.