MANGO BURFI

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

INGREDIENTS
Mango pulp  -   1 cup
All purpose flour  -  200 gms
Besan/gram flour  -  1 tbsp
Sugar   -  1cup
Saffron  -  few strands
Mawa/whole dried milk  -  2 tbsp
Clarified butter  -  2 tbsp
Cardamom powder  -  1/4 tsp
Almonds  -  1 tbsp

METHOD
Heat clarified butter in a pan and roast all purpose flour,gram flour on medium flame until light brown in color and gave out the fragrance.
In another pan roast the mango pulp and mawa.
In a pan add sugar and half cup of water and make one string consistency.
In this syrup add roasted all purpose flour,gram flour,mango pul;p and mawa and mix well
Add saffron,cardamom powder and almonds and mix well.
Pour the mixture in the grease plate and keep in the fridge.
Once cooled,cut in the diamond shape.

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BANANA KOFTA

Prep Time   : 30 mins
Cooking Time : 50 mins
Serves  ; 4

INGREDIENTS
Raw banana / kaccha kela  -   4
Roasted gram flour    -      2 tbsp
Chopped green chilly      -          2
Chopped coriander leaves  -  1 tsp
Salt   - to taste
Oil   -    for frying
For curry
Finely chopped onion      -    1
Red chilly powder  -  1 tsp
Coriander powder   -  1 tsp
Turmeric powder  -  1/2 tsp
Ginger garlic paste  -  1 tsp
Garam masala powder  -  1 tsp
Cumin seeds  -   1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp

METHOD
Wash banana and boil in a pressure cooker.
When cooker release the whistle switch of the gas.
Peel the skin of the banana and mash it.
Add green chilly,roasted besan,coriander leaves and salt and mix well.
You can make lemon size balls.
Heat oil for deep frying.
Deep fry for these balls until golden in colors.
Always cook in medium flame.
Drain extra oil.
For curry
Heat up remaining oil,add cumin seeds to crackle.
Add onion and saute till light brown
Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder and add some water and saute 4 - 5 mins in a medium flame.
Add one cup of water and bring to boil,once boiled turn off the flame
Add banana kofta and garnish with coriander leaves and serve.

SATTU PARATHA

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour - 2 cup
Carom seeds - a pinch
Onion seeds - a pinch
Salt - to taste
Oil - 1/2 cup
Water -  as required
For filling
Chana ka sattu - 1 cup
Finely chopped onion - 1
Finely chopped green chillies - 2-3
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
        Mix wheat flour, salt, carom seeds and onion seedswith the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas. Cook  on hot tawa applying oil till both the sides are cooked and golden brown in colour.

BREAD CHAMCHAM

Prep Time : 30 mins
Cooking Time : 10 mins
Serve : 6 - 8

INGREDIENTS
Bread slice  -  8 - 10
Mawa/whole dried milk  -  150 gms
Grated coconut  -  100 gms
Sugar  -  1 cup
Food color  -  orange color
Sugar powder  -  2 tbsp
Cardamom powder  -  1 tsp
Raisins  -  1 tbsp

METHOD
Heat sugar and two cup of water in a pan to make a syrup.
Add sugar powder and cardamom powder in the mawa and mix well.
Now stuffing is ready
Cut the bread into round shape with the help of cookie cutter.
Keep the sugar syrup into two bowls.
One is white and second one is orange color.
Dip the two pieces of bread in the sugar syrup and stuff the filling
Coat them with grated coconut
Press in the middle and garnish with raisins
Serve chilled.

BESAN KACHORI

Prep Time : 30 mins
Cooking Time : 15 mins
Serve : 4


INGREDIENTS
All purpose flour /maida      -  2 cup
Chickpea flour / besan     -    250 gms
Red chilli powder   -      1 tsp
Asafoetida / hing   -  a pinch
Salt    -  to taste
Oil     - for frying
Carom seeds /ajwain  -  a pinch
Coriander powder  -  1 tsp
Amchur powder  -   1/4 tsp

METHOD
In a kneading bowl mix all purpose flour /maida,carom seeds /ajwain,salt and one tbsp oil
Make a soft dough with the help of a water'
Take aside for 15 mins'
Heat one tbsp oil in a pan,add asafoetida,red chilly powder,coriander powder,besan,amchur powder and salt and roast the besan for 3 - 4 mins
Take chickpea flour /besan in a bowl.
Now stuffing is ready.
Now fill the stuffing inside a all purpose flour / maida dough and roll out the pori.
In  a pan heat enough oil and add the kachori,lower the heat and fry till light brown.
Drain extra oil.
Serve hot with aloo bhaji

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CHOCO CHIPS CUP CAKES

Prep Time : 10 mins
Cooking Time : 2 mins
Serve : 4


INGREDIENTS
All purpose flour / maida    -    3 tbsp
Sugar powder    -   3 tbsp
Baking powder   -      1/8 tsp
Salt    -     a pinch
Oil       -     3 tsp
Milk          -          3 tbsp
Choco chips    -   2 tbsp

METHOD
Mix all the above ingredients together and lastly add the choco chips, pour the batter in a cup
Microwave high for two minutes.

DHABA STYLE MUTTON CURRY

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Mutton pieces  -  500 gms
Sliced onion  -  1
Onion paste  - 2 onion
Curd  -  2 tbsp
Ginger garlic paste  -  2 tbsp
Coriander powder  - 1 tsp
Red chilly powder  -  2 tsp
Turmeric powder  -  1/2 tsp
Garam masala powder  -  1 tsp
Cloves  - 2 - 3
Cardamom  -  2
Cinnamon  -  1 inch stick
Black pepper  -  3 - 4
Salt  -  to taste
Clarified butter  -  2 tbsp
Mustard oil  -  2 tbsp

Heat oil and clarified butter in a pan,add cloves,cinnamon,cardamom and black pepper to crackle.
Add sliced onion and saute till light brown.
Now add ginger garlic paste and onion paste and cook for five mins.
Add mutton pieces and salt and cook on a high flame for five mins
Add coriander powder,red chilly powder ,turmeric powder and curd and mix well.
Cook in a slow flame for 10 mins.
Now add two cup of water and garam masala powder and cook for ten mins or mutton becomes tender
Serve hot with rice or chapatis.