Diwali Special Receipe Snaks - Shakkar pare

Ingredients:
All-purpose flour - 500 gmsGhee - 100 gmsBaking powder - 11/2 tspWater to kneadOil for fryingFor the coating -Sugar - 300 gmsWater - 100 ml
Method
Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
Add the baking powder and then with the help of water knead it into a stiff dough.
Cover it with a damp cloth for 10-15 min.
Heat oil in a kadai. Divide the dough into three long rolls.
Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
Drain them on a paper tissue and fry the remaining pieces in the same way.
To make the syrup (coating)
In a pan boil the water and the sugar till it reaches one-string consistency
Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
Do not mix too much, as the sugar will harden.
Take them out and let them dry for a while.
Store in airtight container.

Diwali Special Receipe Snaks - Poha Chiwda

paper poha - 250 gms
ground nuts(peanuts) - 2 tbsp
red chili powder - 1 teaspoon or according to taste
salt - 2 tsp
oil - 2 or 3 tbsp
sugar (optional) - ½ tsp
curry leaves - 8-10
Dalia (puthane/roasted gram,chana) - 2 tbsp
Dried coconut(copra) - ½ cup, cut in thin strips.
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - ¼ tsp
Asafetida - ¼ tsp
Making chivda:
Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
Remove from oil and put on a plate.
In the same oil, add the copra pieces and fry on low heat till golden brown. Do not let it turn black. Remove from oil and put along with peanuts.
Add the mustard and cumin seeds. When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
Add the beaten rice. Mix well. Keep stirring till the poha gets crisp.
Add chili powder, salt, sugar, peanuts, copra pieces and mix well.
Taste it and add salt or chili powder if necessary. When the aval is crisp, remove from stove and cool completely.
Fill in container with airtight lid. This will keep for almost a month.
Tips :
Keeping the thin aval in the sun for a few hours will reduce the time you need to crisp the poha on the stove.
You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered.
Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a redish color though that looks nice too.

Diwali Special Recepie Snaks - Gujiya

· 250 grams of flour
· 500 grams of Khoya
· Few Raisins
· 100 grams of Almonds
· 3 tablespoon of cooking oil
· 100 ml of water
· 250 grams of sugar
Instructions

Mix the oil and flour properly to form a binding consistency of breadcrumbs.

Add some water and knead lightly the entire mixture.

Make it soft dough and set it aside with a damp cloth covering it.

Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes.

Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough.

Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it.

Make the sealing look decorated by giving a look of hemming.

Deep-fry these gujias until it becomes light golden brown, keeping the flame at low.

Take out the gujias on a paper napkin and let the oil get soaked.

Diwali Special receipe snaks - chakli (murku)

Chakli Ingredients
4 cups rice,
2 cups bengal gram,
split (Chana dal),
1 cup black gram,
split (Udad dal),
1/2 cup coriander seeds
,1/4 cup cumin seeds,
1/4 cup white sesame seeds,
1 teaspoon ajwain,
red chili powder,
turmeric powder,
asafoetida,
salt
,1/2 cup ghee
Method
1) Roast rice, bengal gram and black gram (each item separately) till the grains are crisp. Do not use oil for roasting.
2) Also roast coriander seeds and cumin seeds.
3) Grind together all these items into a very fine powder. This flour is called 'Bhajani'. The grinding can be done in a good grinder or flour mill.
4) Now heat some ghee in a pan. Pour it over the bhajani and mix.
5) Also add sesame seeds, ajwain, salt, turmeric powder, chili powder, and approx. 1 cup boiling water into the bhajani.
6) Knead Bhajani well to make a soft pliable dough. Put some of this dough in the chakli mold
7) Press the piston of chakli mold and make chaklis of desired size (normally in circle type)
8) Heat oil in a pan. When oil is sufficiently hot, turn the flame to medium and fry chaklis over medium to low heat. Avoid overfrying. Chakli is done is when it stops bubbling in the oil and oil becomes steady.Let them cool and store in an airtight container

Kaewa Chauth receipe - Badam Puri

Ingredients:
All purpose flour or Maida 2 cups
Salt 1/2 tspGhee
4 tbspsOrange food color
Grated dry coconut(copra)
Chopped nuts
Oil for frying
For syrup (chashni / paka ):
Sugar 1 cup
Water 1 cup
Cardamom powder 1 tsp
Method:
In a large bowl, combine flour, food color and salt.
Add water and make a soft dough (like chapathi). Keep covered for 20 minutes.
Now prepare sugar syrup or chashni.
Add 1 cup of water to 1 cup of sugar. Bring it to boil.
Keep boiling till you get a thread like consistency.
Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered.
Dust the working surface with little flour.
Take a ball and roll into round shape. Smear ghee on the surface.
Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls.
Heat oil in a frying pan, dip prepared trianglular puris one by one.
Deep fry in a medium flame till golden brown. As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side.
Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri

Karwa Chauth receipe - Aloo Tikki

Ingredients:
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
Oil for frying
Method:
Microwave potaoes for 7 mins. Peel and smash the potatoes.
Mix in potatoes rest of the ingredients except oil and make small patties.
Heat oil in a frying pan and deep fry till golden brown and serve hot with wafers.

Karwa Chauth Special Receipe - Dum Aloo (Potato)

Ingredients
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour
Method:
Peel the potatoes. Cut them into small cubes.
Grate the tomato and keep aside. Heat oil in a pressure cooker.
Add jeera and hing together. Add tomato and cook till done.
Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala.
Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves.
Serve hot with Bedmi Puri.

Karwa Chauth Special Receipe - Rabdi

Ingredients


1/4 cup condensed milk


2 cups milk


2 bread slices


A few safforn strands


1/4 tsp elachi powder


Method


1. Discard crusts from bread slices.


2. Grind these slices in a processor and prepare fresh bread crumbs.


3. Boil milk in a pan.


4. Add bread crumbs, condensed milk and sugar altogether.


5. Simmer on a high flame, stir continuously for about 10 minutes.


6. Remove from the fire.


7. Add safforn and cardamon powder and mix well.


8. Keep it in a refrigerator for 2-3 hours.


9. Rabri is ready to serve.

Rakshabandhan Special receipe -Dal Ke Namkin Laddu Recipe

Ingredients:
1 cup moong dal (dhuli)
1/2 tsp red chilli powder
3/4 tsp garam masala
2 tblsp mint chutney
2 tblsp tamarind chutney
chaat masala
salt to taste
1 tblsp coriander leaves
250 gms radish (grated)
water to soak dal
Method :
· Soak dal overnight.
· Drain excess water and grind to a fine paste.
· Add salt, red chilli powder and garam masala.
· Mix well.
· Make small balls and deep-fry till they are golden in colour. Keep these balls on a plate. Garnish with radish (mooli) lachha, mint chutney, tamarind chutney, chaat masala and coriander leaves

Rakshabandhan Special receipe -Chandrakala Recipe

Ingredients:
Maida (refined flour)- 1 cup
Rava (semolina)- 1/4 cup
Ghee - 1/4 cup
Milk - for making the dough
Mava - 50 gms
Powdered sugar - 2 tblsp
Almonds - pistachios -chashew (sliced)- 1/4 cup
Elaichi (powdered cardamom)- 1/2 tsp
Sugar - 1/3 cup
Kesar (saffron strands)- a fewKesari colour (saffron colour) -a littleFor the garnish
:Silver varq
Almonds & pistachios
Method:
· Make a soft dough of maida, rava, ghee and milk.
· Keep it aside for 10 minutes.
· Sieve mava and roast it for 3-4 minutes in a kadai.
· Cool it.
· Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
· Make 15 round pieces of it.
· Divide the firstly prepared dough into 30 portions and roll them out into small puris.
· Stuff one piece of mava preparation between two such puris.
· Seal the edges by pressing them lightly and make any design at the edges.
· Fry these pieces in hot ghee till crisp and light brown in colour.
· Set them aside to cool.
· Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the kesar and kesari colour.

Rakshabandhan Special receipe -Chana Dal Banana Kheer Recipe

Ingredients:

1 cup chana dal
(8 ounces)1 medium size ripe banana
saffron to taste
cardamon powder to taste
sugar to taste
1 can evaporated milk
3 cups milk
2 tablespoons ghee
dry coconut flakes for garnish
cashew nuts and raisins to taste
Method :
· Put 2 tablespoons of ghee in pan on medium heat.
· Add raisins and cashew nuts and roast lightly.
· Set aside for garnish. Boil chana dal and 2 cups milk until dal is over cooked (soft) so that it can be mashed.
· After this mixture is mashed, add evaporated milk, remaining milk, saffron, cardamon powder and sugar to taste.
· Add the cut banana pieces and boil all of this together to the desired consistency, stirring constantly to prevent milk from cooking over sides of pan.
· Garnish with coconut flakes, roasted cashew nuts and raisins. Serve hot or cold.
· Serves: 4-6

Rakshabandhan Special receipe -Bread Dahiwadas Recipe

Ingredients:
8 slices bread
4 cups curd
2 tbsp. raisins
1 tsp. chilli powder
1 tsp. powdered roasted cummin seeds
1/2 cup tamarind pulp,
sweetened with sugarSalt
and sugar to taste
Oil for frying2 tbsp.
coriander leaves
Method:
· Remove bread crusts. Knead bread with a little curd and salt.
· Make small balls, putting some raisins in the centre. Fry till crisp in hot oil. Drain and keep aside.
· Beat rest of curd and add salt and sugar. Drop in the wadas.
· Sprinkle with chilli powder and cummin seed powder, and pour tamarind pulp over.
· Garnish with coriander leaves.

Rakshabandhan Special receipe - Bread Barfi Recipe

Ingredients:
2 cups soft breadcrumbs
1 cup milk
1 grated coconut
1 cup sugar
4 table spoons oil
pink color as required
2 or 3 drops rose essence
8 to 10 chooped cashewnuts
Method :
· Combine coconut and sugar, stir over a low fire till the sugar melts.
· Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
· Add oil and continue stirring till the mixture leaves the sides of the pan.
· Add coloring, essence and cashewnuts and mix well till the color is evenly blended.
· Turn the mixture onto a greased tray and spread it evenly.
· Allow it to cool and then cut into desired shapes.
· Makes 22 pieces (2"x1").

Rakshabandhan Special receipe - Badam Kaju Pista Burger Recipe

Ingredients:
Almond powder - 100 gms
Sugar - 60 gms & 25 gms & 20 gms
Anjir - 2 pieces
Cashew powder - 50 gms
Chopped almonds & pistachios - 2 tblsp
Chocolate colour,
kesar & powdered cardamom - a little
Pistachio powder - 30 gms
Pista colour - a little

Method :
· Make a sugar syrup of two-string consistency with 60 gms sugar and one fourth cup of water.
· Add powdered almond, mix it well and take it off the flame.
· Cool it.
· Cut the anjir into small pieces and soak them into one-fourth cup of water for four hours.
· Grind it well.
· Add the ground anjir and 25 gms sugar in a madai and heat it on a slow flame.
· Stir constinuously till it turns sticky in consistency.
· Add chocolate colour, kesar and powdered cashew.
· When it gets the consistency of a soft ball, take it off the flame.
· Add chopped pieces of almonds and pistachios. Cool it.
· Make a sugar syrup of less than one-string consitency with 20 gms sugar and one-eight cup of water.
· Add pista colour ot it and take it off the gas.
· Then add powdered pistachios.
· Mix it well and allow it to cool.
· Divide the formerly prepared almond dough into 30 parts.
· Then divide the anjir mixture and the pistachio mixture into 15 parts each.
· Take one part of the almond dough and press it a little in the shape of a bun.
· Place it on a greased butter paper.
· Then pace one part of the anjir mixture on it.
· After this, place one part of the pistachio mixture and slightly press it.
· Cover with another part of the almond dough.
· Bake these pieces in an oven on 150 degrees Celsius for 10-15 minutes till the burger turns light brown in colour.
· Cool it.
· Garnish with kesar.

Rakshabandhan Special receipe - Balushai Recipe

Ingredients:
Maida - 1 cup
Dalda - 1/2 cup
Baking soda - 1/4 tbsp
Oil
Cardamom powder (Elaichi Powder)- 1/2 tbsp
Ghee - 3 tbsp
Yogurt - 1 tbsp
Milk - 2 tbsp
Sugar - 2 cups
Chandi Ka warak
Methods:
· Sieve the flour in a mixing bowl and add heated Ghee, milk, curd and baking powder .
· Rub the mixture with your hands by gradually adding warm water, and mix into a stiff dough.
· Break off a small portion of the dough into a ball, then flatten it, and make a deep hole through the center.
· Prepare sugar syrup by adding sugar and 1 cup of water.
· Add cardamom powder(Elaichi Powder)- .
· The syrup should be quite sticky
· Heat oil in a frying pan and fry the Balushai's quite slowly until they are golden brown
· When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup
· Take them out singly from the pan and place on a shallow dish.
. Garnish it with Chandi Ka Warak.
· Sever cold or hot as per your taste.

Rakshabandhan Special receipe - Tamarind Rice

Ingredients:
3 cups Rice cooked with 1 tbsp butter/ghee/oil
1/2 cup thick Tamarind extract
3 tbsp Channa Dal
2 tbsp grated Ginger
2 level tsp Red Chili powder
1 level tsp Turmeric powder
1/4 tsp Asafetida powder
6-8 Green Chilies slit in two
3-4 dry Chilies
Few Curry Leaves
5 tbsp Cashew nuts (broken up and kept)- Optional
1/2 cup Vegetable Oil
Salt to Taste
Method:
1. Heat ½ cup vegetable oil.
2. When the oil is hot add the chana dal, dry chillies, curry leaves, green chillies, asafetida powder or a small piece of solid Asafetida.
3. Fry until the Dal is golden brown.
4. Now, add the salt, turmeric powder, chili powder, grated ginger, broken cashew nuts and stir for a few minutes on a low flame. Don't let the turmeric and chili powder burn.
5. Boil for 15-20 minutes till the quantity reduces to half and the mixture becomes thick.
6. Put the cooked rice in a dish, add the prepared mixture and required quantity of the Tamarind extract.
7. Mix to the rice and stir well. Keep covered until ready to serve

Rakshabandhan Special receipe - Khoya Burfi

Ingredients:
1 Lt. Milk
75 gms sugar
50 grams naryal chura (coconut powder)
20 grams pistachios,
chopped20 grams almonds,
Method:
Boil milk reduce heat and let it simmer for 45-minutes to one hour till thick paste like.
Keep stirring in between. Add sugar and coconut powder and stir till sugar dissolces.
Grease a thali and pour the batter. Garnish with pistachios and almonds.
Let it cool and cut into square or rhomboid pieces.

Rakshabandhan Special receipe - Pakoras

Ingredients:
250 grams besan
½ tsp. turmeric
½ tsp. red chilly powder
1 tsp. dried pomegranate seeds
1 tsp. Coriander paste
1 medium sized onion,
chopped1 medium sized potato,
chopped1 green chilly chopped.
Salt to taste
Method:
Mix all the ingredients to make a thick batter. Heat oil in a frying pan.
Drop chunks of the batter in hot oil and fry till light brown.
Drain cut into small pieces using a blint knife and re fry till crisp.
Serve hot with green chuttney and tamarind chutney

Rakshabandhan Special receipe - Vegetable Pancakes

Ingredients:
250 grams Besan
3 tbsp Maida
2 tbsp cornflour
3 tbsp rice flour
1 teaspoon baking powder
1 Potato (large) finely chopped
1 carrot (large) finely chopped
2 onion, chopped
½ cumin powder
½ turmeric powder
3 spring onions, finely chopped
1 tablespoon fresh lemon juice
1-1/2 cups (375 ml) oil
1 cup (250 ml) water, approximately
Salt and red chilly powder to taste
300 ml waterOil for shallow frying.
Method:
Mix all the ingredients and make a thick batter with water. Keep aside for 10 minutes.
In the mean time grease a pan and heat it.
Now drop the batter in 2'' rounds in the pan fry till deep yellow on both the sides.
Serve hot with green chutney or tomato ketchup.

Rakshabandhan Special receipe - Vermicelli Sevinya Kheer

Ingredients:
1cup Roasted Vermacili
1.5 liter Milk
½ tsp. Cardamom Powder
½ tsp. SaffronDry fruit and resins
Method :
Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste.
Let it boil till thick. Dissolve saffrom in 1tsp. Water.
Add cardamom and saffron to the thick vermacelli and milk mixture .
Garnish with soaked almonds and resins.

Rakshabandhan Special receipe - Banana Cutlets

Ingredients:
6 Raw bananas
1/4 cup fresh peas,
boiled1/4 cup beet root,
boiled and finely chopped
1 tbsp. each mint leaves & coriander leaves finely chopped
4-5 green chillies finely chopped
1" piece ginger grated(optional)
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1/2 tsp. turmeric powder
1 tsp. Amchur
oil to deep fry
1-1/2 cups Breadcrumbs
salt to taste
Method:
Steam whole bananas with skins, till soft.
Remove skins. Mash while still hot.
And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter.
Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root.
Mix this well with the mashed bananas. Add salt and other spices as well. Heat oil in a pan.
Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

Pateti Special receipe - Chicken Farcha

Ingredients:
Chicken pieces (cleaned and washed) - 500 gms
Ginger-garlic paste - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Vinegar - 1 tsp
Ghee - 4 tbsp
Eggs - 4 nos.
Bread crumbs - 1 cup
Salt and sugar to taste
Method:
1.) Mix chicken with all ingredients except ghee, eggs and bread crumbs.
2.) Refrigerate for 8 hours.
3.) Pull out of the refrigerator, dip chicken pieces in egg, roll them in breadcrumbs.
4.) Fry until chicken is done and turns reddish brown in color.

Pateti Special receipe-Patra ni Macchi

Ingredients:
Pomfret fillets (clean and washed) - 500 gms
Vinegar - 1 tbsp
Groundnut oil - 2 tbsp
Banana leaves to wrap each fillet
Salt to taste
Lemon wedges for garnishing
For paste:
Fresh coconut (chopped) - 5 tbsp
Fresh green coriander (chopped) - 3 tbsp
Green chillies - 5 nos
.Garlic - 1 tbsp
Red chilly powder - 1 tsp
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Lemon juice - 3 tbsp
Sugar - 1 tbsp
Salt To Taste
Method:
1.) Marinate the fish fillets in salt and vinegar for half an hour.
2.) Grind the paste ingredients to obtain a smooth paste. Keep aside.
3.) Make slits, put this paste inside the fish fillets, and spread the rest on outer sides as well.
4.) Oil the banana leaves and wrap each fish fillet separately.
5.) To cook fish steam it for about half an hour.
6.) Once cooked open up the banana leaves and serve the fish got garnished with lemon wedges.

Pateti Special receipe - Parsi Pav Makhan pudding

Ingredients:
2 L whole milk, 150 to 200 gm sugar, 8 eggs, 5-6 slices bread, 1/2 tsp. vanilla extract, 12-15 almonds (sliced), 1 heaped tbs. dates, 1 tbs. charoli or pistachio, 1 1/2 tbs. mixed dry fruits (chopped), 1 1/2 tbs. rose water, 1/2 tsp. nutmeg powder, 1/2 tsps cardamom powder

Method:
Bring the milk to a boil and then reduce the flame.
Let it simmer gently for an hour and a half.
Keep the sides clean using a wet brush or rubber spatula.
With a wooden spatula, scrape the bottom to prevent milk from burning.
Beat egg and sugar together until light and foamy. Cool the reduced milk slightly.
Pour milk gradually into the egg mix, whisking all the time and for a minute after.
Strain the mixture if needed.
Add rose water, vanilla essence, cardamom and nutmeg powders.
Apply butter to a baking dish with a brush.
Sprinkle sugar liberally to coat the entire dish well.
Butter both sides of the bread slices and arrange at the bottom of the dish, trimming edges to fit.
Sprinkle a layer of dates and dry fruits.
Place remaining bread over it and pour the egg-milk mix. Let it rest for an hour.
Sprinkle sliced almonds and charoli/ pistachios on top and bake in a moderately heated oven.
When the top turns golden and crisp, turn off the oven but let the pudding sit on the grill.
Poke a knife and if it comes out clean, the pudding is done. Served warm or cold with fresh cream.

Pateti Special receipe - Mutton seekh boti

Ingredients:

• Marinade:

500 gm mutton (cut into 1-inch pieces), 1 tbs. minced ginger, 1 tbs. minced garlic, ½ tsp. turmeric, 2 tsp. dhania, 1 tsp. cumin, 1 tsp. chilli powder, ½ tsp. garam masala, 1 tbs. lemon juice.

• Kebabs: 110 to 150 ml vegetable oil, 1 large green chilli (finely chopped), 1 tsp. chopped ginger, 2 garlic cloves (chopped), 1 tbs. chopped fresh coriander, 2 eggs, salt, 3 to 4 tbs. plain flour.

Preparation:

Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours. Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg. Carefully deep fry kebabs until golden-brown. Serve with salad.

Pateti Special Receipe - masala na gosht(masala mutton)

Ingredients:
Lamb shank, 50 gm ginger, 50 gm garlic, 1 tsp. cumin, 1 tbs. coriander, 2-inch piece of cinnamon, 3-4 green cardamoms, 2-3 cloves, 3-4 peppercorns, 3 medium onions (chopped), 200 gm tomatoes (chopped), 2-3 tbs. sunflower oil, 1 tsp. salt, 12 small potatoes.

Method:
Roast cumin and coriander on a low heat until they change colour slightly and let cool.
Grind together ginger, garlic, roasted cumin and coriander to a fine paste.
Peel potatoes, remove spots, and keep them soaked in water.
In a large casserole, heat oil until a light haze forms on the surface.
Reduce the heat and add the lamb. Brown well on all sides. Remove the lamb and add the whole spices.
Sauté for a minute or so on a low heat until the cloves swell a bit and deglaze the casserole with a little water to release the residue from the lamb stuck at the base.
Scrape with a wooden spatula until the base is clean and add the chopped onions.
Continue cooking until the liquid evaporates while sautéing the onions.
Add the ground masala. Add water to release any stuck masala.
Continue cooking for five to six minutes and put the lamb back into the casserole.
Coat it with the masala, check seasoning and add salt.
Lower the heat , cover the pan and continue cooking.
Turn the meat after 10 minutes and check if the contents are burning at the base.
If they are, add water or stock to loosen the contents at the bottom of the pan.
In another 15 minutes or so, add the chopped tomatoes and potatoes, and if necessary some water or stock.
Cover and continue cooking for another 10-15 minutes.
When the lamb is done, remove it onto to tray. Set potatoes aside.
Add water to the gravy if necessary.
Serve the lamb sliced hot with the gravy and the potatoes.

Nagpanchmi Special Recipe-Sesame Balls

Ingredients
White sesame seeds - 4 cups
Coconut - 1/4
Grated jaggery - 1 1/2
cup Water - 1/2 cup
Method
1.Chop the coconut into very small bits.
2.Roast the sesame seeds in a dry pan till it turns light brown in colour.
3.Heat the jaggery with 1/2 cup water to make a syrup.
4.Add the chopped coconut pieces.
5.Simmer till the syrup becomes thick and sticky.
6.Now add the sesame seeds and mix well
7.Turn off the heat and quickly shape into small laddoos with oily palms while the mixture is still hot.
8.Store in an airtight container

Nagpanchmi Special Recipe-Adsara Undi [Dumpling made of Rice & Coconut]

Ingredients:-

Raw rice - 1 cup-soaked for 4 hours or overnight[I used half and half of raw rice and Payasam rice-Puzhukkalari]
Freshly grated coconut - 1 cup
Jeera/Cumin seeds - 1 teaspoon
Salt to taste

Method

Grind the grated coconut to a smooth paste in the mixer.
Drain the soaked rice and grind it along with coconut to a coarse paste-almost the consistency of sooji/semolina.
Add the jeera and salt to taste.
Make small balls out of the paste[size of a lime] and steam in a steamer or an idli cooker for about half an hour or till a toothpick inserted comes out clean-You could also cook the batter,as in Undi which would make the batter stiff and pliable.This way,it is easier to make into round balls and then steam them.Follow whichever method you are comfortable with.
Serve hot.

Nagpanchmi Special Recipe - Udal Dal Pakora

Ingredients:
1/2 cup Urad Daal (Black Gram)

1 Onion,

finely chopped1 tsp Ginger

1 or 2 Green Chilies, finely chopped

Salt to taste

¼ tsp Baking Soda
Method
Pick, wash and soak Urad Dal for 3-4 hours.

Make a smooth paste of the dal by grinding it in wet grinder.

Make sure that you do not add too much water, because it should be a thick paste.

Add onions, ginger, green chilies salt and baking powder to the paste, mix well and set aside for 5 minutes.

Heat oil in a pan or kadhai and deep fry a spoonful of batter, till goldenServe with coconut chutney or sambhar as a snack.

It can also serve as meal.

Shivam's solo painting exhibition 'SANWEDNA' next generation's eMOTION

'SANWEDNA' next generation's eMOTION -By Shivam Mantri

Shivam's solo painting exhibition 'SANWEDNA' next generation's eMOTION based on Global warming will be held on 12,13,14 June at art gallery Mahant Ghasidas Sangralaya Near Ghadi chowk Raipur.
He is the First kid in C.G. state who's solo exhibition will display at M.G.S art gallery. Nearly 35nos.of paintings with water colour medium in half sheet size will display.on Environment Day (5th June) C.G Govt.given spl.honor to Shivam for his work.

Born :28-11-1995
National laity- Indian
Presently : Studying in class X
English MediumH.S.S.,Sector -10
Bhilai Steel Plant., Bhilai Chattisgarh.
VID- Classical Gayan IKSVV(Chattisgarh)
Participating: C.G State Environment Painting Competition -2010.
C.G Level Hitavada Calender Painting Competition-2010.
National Level Energy Conservation Painting Competition-2005
Bhilai Steel Plant Safety Painting Competition -2006
Azadi Ke Rang Painting Competition -2008
Dainik Bhaskar Super Chitrakar-2003.

Awards/
Honours: Winner Of Hitavada Calender Painting Competition-2010.
3rd Prize in 2006 & 2009 Safety Painting Competition Bhilai Steel Plant
Consolation Prize In Azadi Ke rang – 2003.
Consolation Prize In National Child Labor Project Competition -2006.
Super Chitrakar Award May 2003 Dainik Bhaskar.
Several awards In School & Inter School Level.

Address : Block – 5A, Street-43, Sector 7,
Bhilai District – Durg(C.G)
Mobile no :-09993079038.
Email- markmantri@gmail.com
Mantrishivam9@gmail.com

World Environment Day - Spread the words

1. Adopt as many eco-friendly lifestyle choices as you can this World Environment and make them habits!
2. Bring a cloth bag to do all you’re shopping. But not just for groceries, even on your trips to the mall.
3. Car – pool or choose a Hybrid. Hybrid cars produce 90% less pollutants than comparable non hybrid cars. Cut you carbon footprint by changing to energy – efficient bulbs.
4. Don’t run the water when brushing your teeth .You will save as much as 3 gallons every time!
5. Engage in an environmental activity like school or neighborhood beautification or tree-planting. Educate your friends on how individual actions can have an exponential impact and motivate action for World Environment Day.
6. Find an unusual insect in your garden. Fewer than 10% of the World’s described species have been assessed to determine their conservation status. Form a group of peers or colleagues to oversee the greening of your school, neighborhood or workplace with recycling, car-pooling, energy-efficiency.
7. Give Memberships to an environmental organization or seedlings as birthday gifts.
8. Clean up your neighborhood, carpool with friends, have a vegan (no animal products) and don’t forget to register your activity on World Environment Day website.
9. Identify the nature that surrounds you- take note of the beautiful plants and animals that you may not always appreciate .Improve the insulation of your home – it will really help your energy consumption and your monthly bills.
10. Join the local environmental or conservation group .you can team those around you and make a real difference for your community. Jog outside and save energy you would have used on the treadmill!
11. Don’t print unless its absolutely necessary. And when you do print – print double sided.
12. Learn more about Rwanda, this years host country. www.unep.org/wed . Leave a WED legacy. For every action registered on the site, $10 will go towards the gorilla conservation in Rwanda.
13. Message your friends about World Environment Day – face book, twitter, orkut, SMS, text, phone, email- it doesn’t matter hw, just get the word out .
14. Optimize the use of your washing machine – use the cold wash option and significantly save energy and reduce your carbon emissions. Offset your travel whenever possible – most airlines provide an option to offset your travel when you book your tickets.
15. The International Energy Agency estimates that standby mode could be causing a full 1 % of the worlds greenhouse gas emissions.
16. Quantity how much money you could save each winter if you lowered the temperature inside your home by 2 degree Celsius. It could reduce your energy consumption by 14%
17. Sacrifice something a small each month – eat local fruit instead of the imported fruit, do without steak, carpool with co-workers.
18. Think about your daily routine – turn out your lights when leaving a room. Just by making a few small changes you could cut your daily emissions by more than 60%.
19. Understand you options. Learn about the small ways you, as an individual , can make a positive impact on the environment .

Easter Special Cookie Recipe -Peanut Butter Cookie

Ingredients:
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
3/4 teaspoon soda
1/2 teaspoon baking powder
1 1/4 cups flour
1/4 teaspoon salt
Method:
Cream sugars, margarine and peanut butter. Beat in egg, then stir in remaining ingredients.
Shape dough into small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center.
Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350° for about 12 minutes.

Easter Special Cookie Recipe -Peanut Butter Cookie

Ingredients:
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
3/4 teaspoon soda
1/2 teaspoon baking powder
1 1/4 cups flour
1/4 teaspoon salt
Method:
Cream sugars, margarine and peanut butter. Beat in egg, then stir in remaining ingredients.
Shape dough into small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center.
Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350° for about 12 minutes.

Easter Special Cookie Recipe -Meringue Kisses Cookie

Ingredients:
2 Egg whites
1/4 teaspoon Cream of tartar
Pinch Salt
1/2 cup Granulated sugar
1/2 teaspoon Vanilla extract
4 ounce semisweet chocolate chips
Method:
The first step begins with the preheating of oven to a temperature of 375 ° F.
Seeking the help of parchment paper, line the baking sheet in a oven.
Take a medium sized bowl and at a medium speed, beat the egg whites in it till they become frothy.
Add on cream of tartar and salt to it.
Pour 1 tablespoon of granulated sugar each time, till the mixture gets stiff.
Add on 1/2 teaspoon Vanilla extract and fold it in the semisweet chocolate chips.
Heap the batter in a spoon and drop it on the baking sheet.
Place it in the oven and turn the oven off but cookies are not to be taken out before 5 hours.

Easter Special Cookie Recipe -Jelly Bean Nest Cookie

Ingredients:
2 cups miniature marshmallows
Butter
1 (6-ounce) package (4 cups) chow mein noodles
Jelly beans
Method:
Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.
Press mixture on bottom and up sides of each buttered 12 cup muffin pan cup with buttered fingers. Refrigerate at least 2 hours or until firm.
Remove from cups; fill with jelly beans.

Easter Special Cookie Recipe -Gingerbread Easter Bunny Cookie

Ingredients:
1/4 cup (c) margarine
1/2 cup brown sugar
1/2 cup dark molasses
3 1/2 cup flour
1 teaspoon (tbsp) baking soda
1/4 tbsp cloves
1/2 tbsp cinnamon
1 tbsp ginger
1/2 tbsp salt
1/4 cup water
Method:
The first step begins with the preheating of oven to a temperature of nearly 350 ° F
Take the margarine and sugar in a bowl and blend them nicely till it turns creamy and then beat in the molasses.
Sift together flour, baking soda, powdered cloves, powdered cinnamon, and powdered ginger.
Pour these dry ingredients to the mixture of margarine and then put water into it so as to prepare the dough. Knead it until it is soft.
The next step consists of rolling the dough directly on the cookie sheet.
With the help of cookie cutter, cut the cookies in the shape of bunny rabbits.
Then bake the cookies for about 8 minutes and your Gingerbread Easter bunny cookies recipe is ready to serve.

Easter Special Cookie Recipe - Easter Dream Bar Cookie

Ingredients:
1-cup margarine
1-cup brown sugar
1 egg
2-cup flour
1 teaspoon vanilla
12 ounce chocolate morsels
1 cup nuts, chopped
Method:
Take a bowl and put margarine, brown sugar and egg in it. Now mix well.
Add on 2 cups of flour and 1 teaspoon Vanilla to it.
Stir until everything gets properly mixed.
Spread the mixture on to the greased cookie sheet.
The next step consists of baking at a temperature of 350 ° F for about 15-20 minutes. Keep baking till the color turns light brown.
Take 12 ounce chocolate morsels and melt them.
Do the topping with these melted chocolate morsels on the baked mixture.
Spread chocolate nuts on it. Seeking the help of spatula, insert these nuts deep into the chocolate.
Let the baked nutty mixture cool down and later on, cut bars out of it. And the yummy cookies are ready to be served.

Easter Special Cookie Recipe - Chocolate Chip Cookie Recipe

Ingredients:
1 cup butter, room temperature
3/4 cup granulated sugar
1 1/4 cups brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 to 3 cups semisweet chocolate chips
Method:
In large mixing bowl, cream butter and sugars until light. Beat in the eggs and vanilla.
Sift together the flour, salt baking powder, and soda; stir into the first mixture, blending well. Stir in chocolate chips.
Shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an un-greased cookie sheet.
Bake in a preheated 350° oven for 8 to 10 minutes, or until edges are light brown.

Easter Special Cookie Recipe - Chocolate Chip Cookie Recipe

Ingredients:
1 cup butter, room temperature
3/4 cup granulated sugar
1 1/4 cups brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 to 3 cups semisweet chocolate chips
Method:
In large mixing bowl, cream butter and sugars until light. Beat in the eggs and vanilla.
Sift together the flour, salt baking powder, and soda; stir into the first mixture, blending well. Stir in chocolate chips.
Shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an un-greased cookie sheet.
Bake in a preheated 350° oven for 8 to 10 minutes, or until edges are light brown.

Easter Special Cookie Recipe - Apricot Squares Cookie Recipe

Ingredients:
1/2 cup shortening
1/2 cup sugar
1 Egg, well beaten
1/2 teaspoon lemon juice
1 1/2 cup flour
1 1/2 tbsp baking powder
1/2 tbsp salt
1/2 tbsp cinnamon
1 clove
2 tablespoon milk
3/4 cup apricot preserves
Method:
Take about 1/2 cup shortening and cream it.
Add on sugar to it and continue creaming till it becomes fluffy.
Add eggs and lemon juice and beat them well.
Take a bowl and put all the dry ingredients in it for sifting with milk.
Take a well-greased pan and spread the batter prepared but only half the quantity.
Add on apricot preserves to it for covering purpose.
Put the remaining half batter into it.
Bake the batter for nearly half an hour at a temperature of 400 degrees.
When the color of the mixture has turned golden, take it out from the oven for cooling it. Once the batter has cooled down, cut them in the shape of squares.

Easter Special dinner recipe - Stuffed Easter Lamb

Ingredients
1 young Lamb
Salt and Pepper
3/4-cup Butter, divided
Juice of 3 Large Lemons
Offal (heart, liver, lungs, etc.)
1 pound Meat, ground
2 large Onions, grated
4 1/2 cups Rice, cooked
Small Cinnamon Stick
2 tbsp Mint, finely chopped
3 cups Boiling Water
Method
Take the lamb and wash it properly. Once washed, leave it for drying.
Marinate the lamb from inside as well as outside with salt, pepper, 1/4-cup butter, and lemon juice.
Take a frying pan and melt the butter in it.
Add on offal as in the waste products of the butchered lamb and ground meat to it and cook for about 10 minutes. Keep stirring at frequent intervals.
Add onion, rice, cinnamon and mint and cook for about 10 minutes. Don't forget to stir.
Now remove cinnamon stick and stuff the lamb.
Take the roasting pan and place the lamb in it.
Add 3 cups of boiled water.
Now the time is to roast the lamb. Keep on roasting at a temperature of 350°, for about 2 1/2 hours but do not forget to moisten occasionally and the mouthwatering stuffed Easter lamb is ready to be served

Easter Special dinner recipe - Spring Salad recipe

Ingredients
3 cups Baby Spinach Leaves, washed
3 cups Salad Greens, washed and torn
1 cup Strawberries, sliced
1 medium Red Onion, thinly sliced
1/4 cup Almonds, sliced
1/4 cup Orange Juice
2 tbsp Honey
1 tsp Dijon Mustard
1/2 tsp Poppy Seeds
Salt
Pepper
2 tbsp Olive Oil
Method
Take a large size bowl and stock it with fresh spinach leaves, red onion, green salads, sliced strawberries and sliced almonds. Mix them well.
Now, take a separate small bowl and in that bowl pour some orange juice, and honey. Also, add on mustard, poppy seeds, salt and pepper to taste and toss everything, until well mixed.
Pour olive oil on the dressing and blend, until well mixed.
There can be two ways of serving: one is that, the dressing is served separately along with the spring salad and the other way is to toss the dressing with the green leafy salad and present in a gorgeous designed large platter.

Easter Special Dinner recipe - Spaghetti Sauce

Ingredients
1/2 Green Pepper, diced
1/2 Onion, diced
2 Garlic Cloves, smashed
2 Large Tomatoes, chopped
1 cup Tomato Sauce
1/2 cup Red or White Wine (or stock)
1/2 cup Cream or Milk
Spices of your choice- Oregano, Basil, etc
Salt and Pepper
Method
Heat olive oil in large skillet until water crackles.
Add green pepper, onion, garlic and tomatoes.
After they cook for about 5 minutes, add one cup tomato sauce, wine and cream.
To add flavor, spray it with oregano, basil, salt and pepper.
Finally, turn off the heat and simmer for about 5 minutes.
Your delicious 15 minutes spaghetti sauce is ready to be served. Serve over pasta.

Easter Special Dinner recipe - Spaghetti Sauce

Ingredients
1/2 Green Pepper, diced
1/2 Onion, diced
2 Garlic Cloves, smashed
2 Large Tomatoes, chopped
1 cup Tomato Sauce
1/2 cup Red or White Wine (or stock)
1/2 cup Cream or Milk
Spices of your choice- Oregano, Basil, etc
Salt and Pepper
Method
Heat olive oil in large skillet until water crackles.
Add green pepper, onion, garlic and tomatoes.
After they cook for about 5 minutes, add one cup tomato sauce, wine and cream.
To add flavor, spray it with oregano, basil, salt and pepper.
Finally, turn off the heat and simmer for about 5 minutes.
Your delicious 15 minutes spaghetti sauce is ready to be served. Serve over pasta.

Easter Special Dinner recipe - Roasted Spiced Lamb

Ingredients
1 Leg of Lamb, about 6 pounds
2 1/2 tsp Salt
1/4 tsp Pepper
2 tsp Cinnamon
2 tbsp All-Purpose Flour
1 small Bay Leaf
1 tbsp Dried Onion, minced
Method
Wipe lamb with a damp cloth. Do not remove fell. Combine salt, pepper and cinnamon; rub all over leg of lamb. Insert a meat thermometer into the fleshy part of the leg of lamb, to check the temperature. By doing so, make sure that you do not insert the thermometer in the bone of the lamb.
Place the lamb on a rack in a shallow roasting pan and roast for about 3 to 3 1/2 hours, or until the thermometer reads 160° to 165° for medium, 175° for well done.
Remove lamb to a heated platter and keep warm, while making the sauce.
Pour off cooking juices, reserving two tablespoons in the roasting pan. Stir flour into roasting pan juices. Gradually stir in two cups of cold water
Add bay leaf and minced onion to the mixture. Reduce heat and cook the mixture over simmer, for five more minutes.
After the sauce is made, serve it with the lamb.

Easter Special Dinner recipe - Roasted Spiced Lamb

Ingredients
1 Leg of Lamb, about 6 pounds
2 1/2 tsp Salt
1/4 tsp Pepper
2 tsp Cinnamon
2 tbsp All-Purpose Flour
1 small Bay Leaf
1 tbsp Dried Onion, minced
Method
Wipe lamb with a damp cloth. Do not remove fell. Combine salt, pepper and cinnamon; rub all over leg of lamb. Insert a meat thermometer into the fleshy part of the leg of lamb, to check the temperature. By doing so, make sure that you do not insert the thermometer in the bone of the lamb.
Place the lamb on a rack in a shallow roasting pan and roast for about 3 to 3 1/2 hours, or until the thermometer reads 160° to 165° for medium, 175° for well done.
Remove lamb to a heated platter and keep warm, while making the sauce.
Pour off cooking juices, reserving two tablespoons in the roasting pan. Stir flour into roasting pan juices. Gradually stir in two cups of cold water
Add bay leaf and minced onion to the mixture. Reduce heat and cook the mixture over simmer, for five more minutes.
After the sauce is made, serve it with the lamb.

Easter Special Dinner recipe - Honey Garlic Meatballs

Ingredients
2 pounds Ground Beef
1 cup Dry Breadcrumbs
1 tsp Salt
2 Eggs
½ cup Honey
¾ cup Ketchup
1 tbsp Butter or Margarine
¼ cup Soy Sauce
Cooked Rice
6 Garlic Cloves, minced
Method
In a large sized mixing bowl, combine ground beef, breadcrumbs, eggs and salt.
Out of the mixture, prepare 48 balls, each measuring about 1 1/2 inch in diameter.
Take a jellyroll pan and making a single coating, pour the meatballs into the pan.
Preheat oven to 500 degrees F.
Put the pan in the oven and bake the meatballs, for about 12-15 minutes.
Melt butter in a frying pan. Now, add garlic in the molten butter and sauté until tender. Add Soya sauce, honey and ketchup to the mixture and stir. Bring the mixture to a boil.
Keep the gas on low flame and the pan with a lid, for about five minutes.
Now, add meatballs to it and keep on heating till the sauce thickens and a shiny effect occurs on the meatballs. Now the yummy honey garlic meatballs are ready to be served with the rice.

Easter Special Dinner recipe - Honey Garlic Meatballs

Ingredients
2 pounds Ground Beef
1 cup Dry Breadcrumbs
1 tsp Salt
2 Eggs
½ cup Honey
¾ cup Ketchup
1 tbsp Butter or Margarine
¼ cup Soy Sauce
Cooked Rice
6 Garlic Cloves, minced
Method
In a large sized mixing bowl, combine ground beef, breadcrumbs, eggs and salt.
Out of the mixture, prepare 48 balls, each measuring about 1 1/2 inch in diameter.
Take a jellyroll pan and making a single coating, pour the meatballs into the pan.
Preheat oven to 500 degrees F.
Put the pan in the oven and bake the meatballs, for about 12-15 minutes.
Melt butter in a frying pan. Now, add garlic in the molten butter and sauté until tender. Add Soya sauce, honey and ketchup to the mixture and stir. Bring the mixture to a boil.
Keep the gas on low flame and the pan with a lid, for about five minutes.
Now, add meatballs to it and keep on heating till the sauce thickens and a shiny effect occurs on the meatballs. Now the yummy honey garlic meatballs are ready to be served with the rice.

Easter Special Dinner recipe - Greek Lamb recipe

Ingredients
5 lb Leg of Lamb, boneless
1 cup Olive Oil
1/2 cup Red Wine Vinegar
2 tbsp Garlic, minced
1/2 cup Parsley, chopped
1/2 cup Dill, chopped
4 tbsp Rubbed Oregano
Black pepper
Method
In a medium size bowl, combine oil, vinegar, garlic, parsley, dill, oregano and pepper. Mix well.
Smear pepper on the lamb. Now, cut some slits in the meat. Marinate (preserve) the lamb for about 2 to 24 hours.
Sap marinade from the lamb.
Preheat oven to 425 degrees F.
Place the lamb in a shallow roasting pan, which is greased with non-stick spray. Now, bake the lamb in the preheated oven, for about 45 minutes.
Maintain an internal temperature of 135 F.
Keep the lamb at rest, before serving.

Easter Special Dinner recipe - Baked Smoked Ham

Ingredients
1 center-cut ready-to-eat Ham Steak, about 1 1/2 pounds
2 tsp Dry Mustard
1/4 cup Brown Sugar, packed
2 tbsp Vinegar
Method
Place ham on a rack in a shallow pan.
Combine mustard with brown sugar and vinegar, in a mixing bowl. Blend well, so that all the ingredients are mixed thoroughly.
Sprinkle the mixture, prepared in the above step, over the ham steak.
Broil ham slice under moderate heat, until browned.
Turn, baste with pan drippings and broil until lightly browned.

Easter Special Dinner recipe - Baked Smoked Ham

Ingredients
1 large Smoked Ham, about 12 to 18 pounds
Whole Cloves
3 cups Pineapple Juice
1 pound Dark Brown Sugar
One bottle Dark Corn syrup
Method
Preheat the oven to 325° F.
Take a shallow roasting pan and place the ham on it.
Score the fat and cover it with cloves.
Take pineapple juice and pour it over the ham.
Bake the ham for 12 minutes per pound.
Remove the baked ham from the oven, after 1 1/2 hours.
Sprinkle brown sugar on the baked ham.
Without touching the brown sugar, pour the corn syrup over the ham.
Continue baking the ham but don't forget to moisten it every 15 minutes.
Once the baking part is over, remove the ham from the oven and let it cool. However, moistening with water has to be done at frequent intervals, until the ham gets completely cool. The yummy dish is ready to be served.

Easter Special Dinner recipe - Baked Chicken

Ingredients
One 3-4 pound Chicken, cut into serving pieces
6 Potatoes, peeled & quartered
1 cup Crushed Tomatoes
2 tbsp Parsley
1 tsp Basil
2 Garlic Cloves, minced
Salt and Pepper, to taste
1/4 cup Parmesan Cheese, grated
3 tbsp Vegetable Oil
Method
Wash chicken and wipe up it dry with the help of paper towel.
Pour oil in a large roasting pan, enough to cover full base of the pan. Heat the oil over medium flame.
Put chicken pieces in the pan and then place potatoes in between the chicken pieces.
Add tomatoes, parsley, basil, garlic, salt and pepper over the matter (chicken and potatoes).
Finally, spray with the grated cheese and the oil.
Preheat over to 375 degrees F.
Bake the chicken in the preheated oven, for about 1 1/4 hours, or until the chicken becomes dark brown.
After the chicken is baked fully, transfer it to a serving plate and serve hot.

Easter Special Cake Recipe - Easter Lamb Cake

Ingredients
1 package Chocolate Cake Mix
1-cup Butter
2 cups White Sugar
1-cup Water
3 1/2 cups All-Purpose Flour
2 1/2 tsp Baking Powder
1 tsp Vanilla Extract
4 Egg Whites
½ tsp Salt
Method
In a mixing bowl, combine butter, sugar and cream. Add water to the mixture. Blend well.
Add 3 and ½ cups all-purpose flour, baking powder and salt and mix well.
Fold the creamed batter and mix vanilla extract to it. Stir properly so that all the ingredients blend thoroughly.
In a separate bowl, beat egg white until it turns stiff. To the beaten egg white, add the creamy mixture prepared in the above step. Stir well.
Take a well-greased floured lamb mold and put the batter in it.
Preheat oven to 350 ° F.
Now, bake the cake mix in the preheated oven, for about 45 minutes.
Transfer the baked cake carefully, to a serving plate, and then add the toppings.

Easter Special Cake Recipe - Easter Lamb Cake

Ingredients
1 package Chocolate Cake Mix
1-cup Butter
2 cups White Sugar
1-cup Water
3 1/2 cups All-Purpose Flour
2 1/2 tsp Baking Powder
1 tsp Vanilla Extract
4 Egg Whites
½ tsp Salt
Method
In a mixing bowl, combine butter, sugar and cream. Add water to the mixture. Blend well.
Add 3 and ½ cups all-purpose flour, baking powder and salt and mix well.
Fold the creamed batter and mix vanilla extract to it. Stir properly so that all the ingredients blend thoroughly.
In a separate bowl, beat egg white until it turns stiff. To the beaten egg white, add the creamy mixture prepared in the above step. Stir well.
Take a well-greased floured lamb mold and put the batter in it.
Preheat oven to 350 ° F.
Now, bake the cake mix in the preheated oven, for about 45 minutes.
Transfer the baked cake carefully, to a serving plate, and then add the toppings.

Easter Special Cake Recipe - Jelly Bean Confetti Cake

Ingredients
3/4-cup Miniature Jelly Beans, cut in half
2 cups All-Purpose Flour, divided
1 1/4 cups Granulated Sugar
1 cup Butter, softened
8 ounces Cream Cheese, softened
1 tsp Vanilla Extract
3 Eggs
1 1/2 tsp Baking Powder
¼ tsp Salt
Confectioners' Sugars
Method
Take a 12-cup fluted tube pan and grease it well. Now, sprinkle flour into the pan
In a mixing bowl, combine jellybeans with two tablespoons of flour and reserve.
In a large bowl, pour sugar, butter, cream cheese and vanilla extract and beat the mixture well. Don't put all the eggs at once. Keep adding one egg each time, while you stir the mixture.
Add the remaining flour, baking powder, salt and mix up everything.
Now, put one cup of the prepared batter over the greased tube cake pan.
In the remaining batter, add jellybeans and blend properly. Now, just pour it into the pan.
Preheat oven to 325 °F.
Bake the cake in the preheated oven, for about an hour.
Once the baking part is over, cool the cake in upright pan, for about ten minutes.
Take a serving dish and invert the cake on it.
Do the topping with confectioner's sugar. Your mouthwatering jellybean confetti cake is ready to serve.

Easter Special Cake Recipe - Chocolate Carrot Cake

Ingredients
1 1/2 cups Carrots, finely grated
3/4 cup Granulated Sugar
1/2 cup Canola Oil
1 cup Boiling Water
1 1/2 cups Whole Wheat Flour
1/2 cup Unsweetened Cocoa
1 tsp Cinnamon
1 1/2 tsp Baking Powder
1/2 tsp Salt
Method
In a large mixing bowl, combine carrots, sugar & oil. Pour water over the mixture; set aside.
In a separate bowl, combine flour, cocoa, cinnamon, baking powder and salt.
Add to the carrot mixture; mix well.
Pour batter into a non-stick or lightly oiled 8" square pan.

Easter Special Cake Recipe - Apple Easter Cake Recipe

Ingredients:
1/2 cup Walnuts, chopped
1 box Spice Cake Mix
1 small box Instant Butterscotch or Vanilla Pudding And Pie Filling
4 Eggs
1/2 cup Vegetable Oil
1/2 cup Cold Water
3 Apples, peeled, cored and coarsely chopped
1 cup Golden Raisins
Method
Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside.
Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended. Stir in apples and raisins if desired. Pour batter into prepared pan.
Bake the mixture at 325 degrees F, for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto rack and cool completely. Sprinkle with confectioners' sugar before serving.

Easter Special Cake Recipe - Angel Food Cake Recipe

Ingredients
1 1/2 cup Sugar
1 cup Flour
1 tsp Cream Of Tartar
1/8 tsp Salt
Egg white of 11 Eggs
1 tsp Vanilla
Method
Sieve collectively the sugar, flour, cream of tartar and salt for four times.
Beat the egg whites until it becomes dry. Fold the dry constituents into eggs.
Now, add vanilla.
Bake the matter at 250 degrees F, for about one hour.
Dust the cake with crushed sugar or frost top and sides with desired frosting.

Easter Special Dessert Recipe -Banoffee Pavlova

Ingredients
1 cup castor sugar or superfine sugar
2 teaspoons cornstarch
1 pinch cream of tartar
4 egg whites
1 pinch salt
1 dash vanilla extract
1 teaspoon white wine vinegar
2 small bananas, sliced
1 cup caramel ice cream topping
1 tablespoon grated semisweet chocolate( for garnish)
2 cups sweetened whipped cream
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Now line a baking sheet with an aluminum foil and mark out an 8 inch circle onto the surface.
In a bowl, blend the sugar, cornstarch, and cream of tartar finely.
In another bowl, mix together the egg whites with salt, vanilla, and vinegar till the mixture becomes soft.
Sprinkle the sugar mixture slowly in this egg mixture and continue to beat till it becomes semi-solid and shiny.
Now knoll this egg-mixture into the marked circle on the baking sheet. Compress the top and smoothen the sides using a metal spoon.
Now place this batter into the preheated oven, and immediately reduce the heat to 300 degrees Fahrenheit.
Bake it about 1 to 1 1/2 hours, until it turns pale golden brown.
Turn off your oven and allow your pavlova to get cooled.
Before serving top it with slices of banana, caramel sauce, whipped cream and spray grated chocolate.

Easter Special Dessert Receipe - Candy Strawberries

Ingredients
2 (3 ounce) packages strawberry flavored gelatin
1 cup ground pecans
1 cup flaked coconut
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 (2.25 ounce) jar red decorator sugar
5 drops green food coloring
1/4 cup sliced almonds
Instructions
Mix gelatin, pecans, and coconut.
Stir them in milk and vanilla till they blend well.
Refrigerate the mixture for one hour.
Shape into strawberries by your hands.
Roll the strawberry- shaped mixture in red sugar.
Now, hue sliced almonds with green food coloring
Insert the colored almonds in top of "berries" to make them appear like leaves.

Easter Special Recipe - Easter Ham

Ingredients:
One 7-8 pound fully cooked smoked ham shank
1 cup Maple syrup
2 tablespoon Cider vinegar
1 tablespoon Prepared mustard
Whole cloves
Method:
Mix syrup, vinegar and mustard in a bowl.
Place ham, fat side up in a shallow roasting pan.
Pour about ½ cup mixture over ham and bake uncovered in a preheated 325-degree oven for 1-1/2 hour.
Put additional sauce every 30 minutes.
Remove ham from oven and scour fat into diamond shapes.
Insert a clove into each diamond.
Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees.
Let ham rest 15 minutes before carving.
Makes 10 to 12 servings.

Easter Special Recipe - Easter Eggs

Ingredients:
2 - 1/4 cup Sugar
1 cup Light corn syrup
3/4 cup Hot water
1/2 lb Marshmallow crème
1/2 cup Shortening melted
1/4 cup Confectioners' sugar
2 cups Candied fruit such as cherries and pineapple Nuts
Dipping chocolate
Method:
In a saucepan, cook sugar, syrup and water to 265 degrees.
Add marshmallow crème and beat until almost firm.
Add melted shortening, confectioners' sugar, candied fruit and nuts.
Mix well.
Shape eggs by hand and dip in the chocolate.
Makes 10 eggs.
The eggs can be kept for 6 to 8 months.

Easter Special receipe - Chocolate Easter Eggs

Ingredients:
1 cup Soft butter
2 teaspoon Salt
4 teaspoon Vanilla
1 can Condensed milk
10 cup Icing sugar
1 teaspoon Yellow food coloring
1 lb Semi-sweet chocolate
Method:
Beat butter, salt and vanilla until fluffy.
Add milk.
Beat in sugar.
Blend until stiff.
Dust with brown sugar.
Knead till smooth.
Set aside more then 2/3 of mixture.
To the remaining mixture add yellow food coloring.
Blend in well.
Divide yellow and white into 16 or 24 pieces.
Shape yellow into ball.
Mold white around yellow to form an egg shape.
Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth.
Dip egg shaped balls in chocolate.
Once dipped, cool at room temperature.
Refrigerate after cool.
To serve, slice the eggs thus having a white cream filling with a yellow filling that appears to be the yolk.

Good friday Special recipe - Floral Raspberry Cake

Ingredients
1 baked Angel Food Cake (torn into pieces)
2 cups Whipping Cream
2 tbsp Sugar (granulated)
1 (6 ounce) package Gelatin (raspberry-flavored)
Dash of Salt
2½ cups Water (boiling)
1 (10 ounce) package frozen Red Raspberries (thawed)
Method
Dissolve gelatin and salt in boiling water. Add in raspberries and chill, until set partially.
Beat whipping cream and sugar, until the formation of a stiff mixture.
Whip gelatin-raspberry mixture, until fluffy and add in whipped cream.
Spoon a small portion of raspberry mixture into the bottom of an oiled or sprayed angel food cake pan.
Add a layer of cake pieces and continue to layer, until the pan is full.
Cover and refrigerate the cake for 6 hours.

Good Friday recipe - Zucchini Carpaccio with Garlic Crostini

Ingredients
3 large Zucchini
2 tsp Lemon Rind (finely grated)
2 tbsp Olive Oil
1/4 cup fresh Mint Leaves (torn)
30g (1/3 cup) Pecorino (shaved)
Garlic Crostini
2 tbsp Olive Oil
1 Garlic Clove (crushed)
1 Baguette (thinly sliced diagonally)
Method
Preheat the oven to 200 degree Celsius.
Take bowl and mix oil and garlic paste in it.
Take baguette slices and brush both sides with the oil mixture.
Put the slices in the oven for 10 minutes. Turn the slices once.
Take out the golden crisp, garlic crostini slices and allow cooling for some time.
Now, take a peeler to thinly slice the Zucchini lengthways. Arrange them on the serving platter.
Sprinkle some lemon rind on zucchini and season it with salt and pepper.
Add some oil and sprinkle with mint and pecorino as well.
Zucchini carpaccio is ready. Serve it hot with the garlic crostini.

Good Friday recipe - Zucchini Carpaccio with Garlic Crostini

Ingredients
3 large Zucchini
2 tsp Lemon Rind (finely grated)
2 tbsp Olive Oil
1/4 cup fresh Mint Leaves (torn)
30g (1/3 cup) Pecorino (shaved)
Garlic Crostini
2 tbsp Olive Oil
1 Garlic Clove (crushed)
1 Baguette (thinly sliced diagonally)
Method
Preheat the oven to 200 degree Celsius.
Take bowl and mix oil and garlic paste in it.
Take baguette slices and brush both sides with the oil mixture.
Put the slices in the oven for 10 minutes. Turn the slices once.
Take out the golden crisp, garlic crostini slices and allow cooling for some time.
Now, take a peeler to thinly slice the Zucchini lengthways. Arrange them on the serving platter.
Sprinkle some lemon rind on zucchini and season it with salt and pepper.
Add some oil and sprinkle with mint and pecorino as well.
Zucchini carpaccio is ready. Serve it hot with the garlic crostini.

Mahavir Jayanti Recipe - Kale Chane Ki Sabzi

Ingredients:
Kala Chana :250 gram (soaked overnight)
Mustard OilJeera: 1 tablespoon
Kala namak: 1 Teaspoon
Ginger garlic Paste: 1 Teaspoon
Regular namak: a pinch
Lal Mirch Powder: 1/2 teaspoon
Jeera Powder: 1/2 teaspoon
Dhania Powder: 1/2 teaspoon
Method :
Pressure cook the Kala Chana for two or three whistles.Drain it and keep the chanas aside.
In the same pressure cooker Add some Mustard oil (You can use any refined oil).
Add the jeera when the oil starts heating.When the Jeeras turn slightly brown ad the ginger-garlic paste.Add the chanasAdd kala namak, regular namak and stir well.
Add Lal mirch powder and stir more.Since there is no water, the chana might stick to the bottom of the pan. pressure cooker, so keep on stirring.Add the jeera powder and dhania powder and stir it a little moreAdd 1/4th cup water and let it simmer.

Mahavir Jayanti Recipe - Puri Recipe

Fried, Puffed Whole Wheat Flat Breads
Mix together in a bowl:
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Slowly add about 3/4 cup warm water,
just enough to form a firm dough, and knead till smooth.
Cover, let rest at least 1/2 hour, and knead again briefly.
If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.
Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking.
Fry the puri one at a time, holding them under the oil on the first side until they puff.
Turn and fry till light brown; drain. Serve as soon as possible; these breads are not as good later. Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.
For spicy puris:
When making the dough, add to the dry ingredients pinches of: turmeric hot pepper cumin/coriander powder hing

Mahavir Jayanti Recipe - Dahi chane ki subzi

Ingredients:
1 cup red chana (whole red gram), soaked overnight
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds (rai)
2 bay leaves
4 whole red chillies
1/8 teaspoon asafoetida (hing)
1 teaspoon ginger
-green chilli paste 1 teaspoon chilli powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds (yoghurt)
2 teaspoons Bengal gram flour (besan)
4 tablespoons chopped coriander
1 tablespoon oil salt to taste
Instructions:
1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
2. Pressure cook for 2 to 3 whistles till the channa is cooked.
3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
4. Serve hot garnished with the coriander. Tips: You can substitute the chana with lobhia bean (chawli).

Mahavir Jayanti Recipe - Kheer

Ingredients:
1) Milk - 2 kg.
2) Sugar - 3 - 4 tablespoons.
3) Raisins - 2 teaspoons or more (as needed)
4) Rice - 3 cups
5) Almonds - 10 (sliced lengthwise)
6) Kevra essence - 2 teaspoons
7) Chandi ka varak (Silver beaten into very thin paper) - 1, for decoration(optional).
8) A frying pan.
Method:
1. Bring milk and sugar to boil. Stir for about 8 minutes, until sugar dissolves.
Lower heat, put in elaichi and simmer for about 12 to15 minutes, stirring continuously to keep it smooth, until the milk is reduced to one third of its original volume,.
Stir in santra or kinoo segments.
Simmer and stir, for 5 minutes more, or till it is reduced to half of its original volume.2.
To cool slightly, keep to one side. Meanwhile, finely tear up 2 tablespoons of the outer peel for garnish..
Transfer pudding to individual dessert cups or serving bowl. Scatter shredded peel over and serve warm, with a dash of elaichi powder.

Ramnavmi Recipe - Chalimidi

Ingredients
1cup raw rice
2-3 tbsp chopped coconuts
1tbsp ghee
½ cup sugar or jaggery
Water for syrup
½ tsp crushed cardamom
Preparation
There are 2 methods for making this chalimidi.
One is called the Pachi chalimidi (Raw or uncooked chalimidi).
For this the raw rice is soaked for 2-3 hours in warm water.
The rice is then drained and dried in a dry cloth untill completely dry and powdered coarsely.
This rice powder is then mixed with sugar or jaggery adding 1-2tsp water.
Add grated coconut and crushed cardamom.Mix well to make a dough. See the picture.
This is the basic recipe. I used ready-made rice powder and it came out very well. There are lot of variations from this one.
The second method is the cooked chalimidi where the rice powder is added to the warm sugar or jaggery syrup and cooked in low heat to form the dough.It is very carefully stirred so that no lumps are formed. Then the rest of the ingredients are added.But the traditional way to make it is the very first method.

Ramnavmi Recipe - Vada pappu (Soaked Split yellow moong dal)

Ingredients:
1 cup moong dal
2-3 tbsp grated coconutcrushed green chillies(optional)
1tbsp lemon juice (optional)
Salt to taste.
Fresh chopped cilantro to garnish.
Method:
The moong dal should be soaked in warm water for about half an hour and drained.
To this, add all the other ingredients and mix well.
This dal is eaten raw and uncooked.

Ramnavmi Recipe - KOSMARI

Ingredients
Cucumber - 1 no Moong dal
2 table spoons Coriander leaves - 2 twigs
Grated coconut 2 table spoons
Green chillies - 1 no
Salt to taste
Method
Peel and grate the cucumber.
Soak the moong dal for 15 minutes and drain.
Mix the grated cucumber, soaked dal, finely chopped coriander leaves and green chillies and salt. Serve chilled.

Ramnavmi Recipe - PAANAGRAM

Ingredients
Drinking water - 2 cups Jaggery
3 teaspoons Cardamom
1 no Lemon juice 1 teaspoon
Method
Mix all ingredients and strain to remove impurities in jaggery.
Store in an earthern pot or copper vessel or chill in the fridge.

Ramnavmi Recipe - NEER MOOR

Ingredients
Curd - 2 table spoons
Drinking water - 2 cups
Curry leaves 1 twig finely chopped
A pinch of salt
Method
Beat the curd well adding all ingredients.
Store in a Earthern pot or a copper vessel.
You can also refrigerate for 1 hour.

Ramnavmi Recipe - CARROT KOSSAMALLI

Ingredients
Carrot - 2 large sized.
Green Gram dhal - 1 1/2 tablespoons.
Green Chillies - 2(or more according to taste)
Tomatoes - 1 Lemon juice - 1 tsp.
Mustard seeds - for seasoning.
Cooking Oil - 1 tsp.
Salt - to taste.
Coriander leaves to garnish.
Method
1. Soak the green gram dhal for 15-20 minutes, or until it is tender but not soft.
2. Grate the carrot.
3. Cut tomatoes into quarters.
4. Chop green chillies and coriander leaves.
5. Drain water from soaked green gram dhal and add this to the grated carrot. Also add the tomatoes.
6. Heat oil,drop mustard seeds. After the seeds pop, add green chillies, stir once and pour this into the grated carrot mixture.
7. Add salt, mix well and finally add lemon juice.
8. Garnish with coriander leaves. Variation: Replace tomatoes with more lemon juice. Use grated coconut for garnishing. Note: This is mainly a salad, which serves well as a side dish too. Raw carrot and tomatoes along with dal is very rich in vitamins and proteins. The same dish can be done with raw cucumber, cut into small pieces. Do not use tomatoes. You may use raw mangoes in place of lime juice. Garnish with grated coconut and coriander leaves.

Ramnavmi Receipe - Aalu Ki Subzi (Potato Curry)

Ingredients:
3 potatoes (Boiled, peeled and thick sliced)
1 tsp Ghee
2-3 green Chilies (Chopped)
Sendha Namak (Rock Salt)
1/2 cup dhaniya/Cilantro leaves (Finely chopped)
Method:
Heat the pan.
Add ghee in the pan.
After a minute add green Chilies and let them crackle.
Now add potatoes and salt.
Mix and Fry well.
Add water in accordance with the quantity of curry you want
Add dhaniya leaves for garnishing.
Serve with Roti / puri.

Non Vegetarian Fare – Murg Tava

Ingredients:
400gm boneless chicken(cut into medium pieces)
1 tomato finely chopped
2 tablespoon ginger garlic paste
1 teaspoon green chillie paste
5 tablespoon hung curd
5 = 6 tablespoon oil
Salt to taste

For Garnishing:
2 onions (Peeled and cut into rings)

Method:
1) Mix the hung curd , ginger , garlic , chilli paste, salt and 2 tablespoon of oil.
2) Marinate the chicken pieces with this paste and leave aside for 1 hour.
3) Heat a tava and heat the oil.
4) Add the tomatoes and fry for 1 minute
5) Add the marinated chicken on the tava and cook it over a low flame.
6) Cook till the chicken pieces are tender and a light brown color and the marinade has been absorbed into the pieces.
7) Transfer to a serving dish and serve, garnished with onion rings.
8) Best with parathas , tandoori roti or naan.

Non Vegetarian Fare – Macchi Ka Saalan

Ingredients:
600gm fish tikka
6gm ginger paste
15gm garlic paste
60ml oil
8gm coriander powder
8gm cumin seeds powder
300gm onion peeled
3gm cardamom powder
1gm saffron(dissolved in water)
500gm curd (whisked well)
6green chillies
20ml vinegar
2 springs of curry leaves
5gm mustered seeds
25gm tamarind pulp
Salt to taste

Method:
1) Boil onions along with vinegar and green chillies to make a fine paste.
2) Take oil in a kadhai add mustard seeds , and when they start to crackle , add curry leaves followed by ginger garlic paste.
3) Then add coriander and cumin seeds powder, salt.
4) Add fish and sauté it along for a while.
5) Take out the fish and keep it aside.
6) Add boiled onion paste along with curd and let it cook till the gravy leaves oil.
7) Add sautéed fish and tamarind pulp and cook till the fish is done.

Non Vegetarian Fare – Masala Machhi(Fish)

Ingredients:
600gm fish (large pieces)
50gm chopped coriander leaves
30gm mint leaves(pudina)
8 green chillies (chopped roughly)
10gm cumin seeds powder
10gm coriander powder
6gm garam masala powder
10gm ginger paste
20gm garlic paste
200gm curd
Salt to taste

Method:
1) Make a fine paste of coriander leaves , green chillies and mint.
2) Take oil in a handi and add ginger garlic paste and sauté.
3) Add fish with all spices and sauté for a while.
4) Take out the fish pieces and add the curd and cook well.
5) Then add the green paste , that was made in the 1st step.
6) When the puree is cooked well, add the fish and cook it.
7) Serve hot.

Non Vegetarian Fare – Murg Palak

Ingredients:
750gm chicken (medium pieces)
1kg palak(Spinach) blanched and pureed
100ml oil
3 cardamoms
1 stick of cinnamon
3 cloves
1 bay leaf
10gm red chilli powder
15gm coriander powder
10gm ginger paste
15gm garlic paste
3gm turmeric powder
15gm cumin seeds powder
60gm white butter
Salt to taste

Method:
1) Take oil in a Handi and add all the hot spices.
2) Add ginger garlic paste , sauté and add salt, red chilli powder, coriander powder, turmeric powder, and cumin seeds powder.
3) Put chicken and sauté well.
4) When the chicken is 20% done , add palak(spinach paste) and cook well.
5) Finish it with garam masala powder.Serve hot
6) Garnish it with fresh cream and coriander leaves.

Non Vegetarian Fare – Dum Muttom chops

Ingredients:
750gm mutton chop(washed well)
10gm ginger paste
15gm garlic paste
10gm red chilli powder
10gm coriander powder
15gm cumin seeds powder
25ml vinegar
120 gm hung curd
50 ml oil
150 gm cashew nut(fried and made paste)
150gm onion paste
Salt to taste.

Method:
1) Marinate mutton with ginger garlic paste , salt ,red chilli powder and vinegar.
2) Keep it aside for half and hour, then make the second marinade with hung curd, oil, salt, red chilli powder and cashew nut paste.
3) Keep it aside for 2 hours and put it in the oven at 220 degree C. for 45 minutes.
4) Take oil in a handi and add ginger and garlic paste and then add coriander powder and cumin seeds powder.
5) Add the brown paste and cook well.
6) Adjust seasoning and set the gravy, add mutton chop pieces .
7) Serve hot garnished with coriander leaves n with fresh cream.

Non Vegetarian Fare – Keema Kaleji

Ingredients:
2kg mutton liver(kaleji)
500gm mutton mince(keema)
150ml oil
5 whole cardamom
5 whole cloves
3 stick of whole cinnamon
3 bay leaf
10gm ginger paste
15gm garlic paste
10gm red chilli powder
10gm coriander powder
15gm cumin seeds powder
6gm garam masala powder
750gm tomato puree
400gm onion paste
180gm curd(whisked)
3gm turmeric powder
Salt to taste.

Method:
1) Take oil in a handi, add al the whole hot spices and sauté.
2) Add ginger – garlic paste and sauté for a couple of minutes.
3) Add salt , red chilli powder, coriander powder, cumin seeds powder and sauté.
4) Put the mince and sauté till mutton mince is half done.
5) Add mutton liver and sauté along with mince.
6) Add curd and sauté aslong, when the mutton is 80% done.
7) Add tomato puree and onion, finish with garam masala.
8) Serve hot, garnished with coriander leaves.

Non Vegetarian Fare – Kacchi Mirchi Ka Gosht

Ingredients:
750 gm mutton
100ml oil
8 whole cardamom
8 whole cloves
3 stick of whole cinnamon
3 bay leaf
10gm ginger paste
15gm garlic paste
10gm red chilli powder
10gm coriander powder
10gm cumin seeds powder
6gm garam masala powder
200gm onion(some finely chopped and remaining make a paste)
750ml water
8 whole green chillies
3gm turmeric powder
Salt to taste.

For Garnishing:
3 green chillies slit
10gm coriander leaves (finely chopped)

Method:
1) Take oil in a handi and sauté all hot spices and green chillies.
2) Add ginger garlic paste, sauté and add salt, red chilli powder. Coriander powder and cumin seeds powder.
3) Add mutton and cook till it is dried , and the add curd and sauté
4) Mix in finely chopped onion and cook till 80% done, and then add onion paste and tomato puree.
5) Finish with hot spice powder.
6) Serve hot , garnished it with chopped coriander , slit green chillies.

Non Vegetarian Fare – Kandhari Chooza

Ingredients:
1 chicken (cut into 8 pieces)

For marinating chicken:
10gm ginger paste
15gm garlic paste
10gm salt
15gm red chilli powder
25ml white vinegar

For second marinade:
200gm hung curd
50ml cream
8gm red chilli powder
6gm hot spice powder
10gm cumin seeds powder(roasted)
3gm cardamom powder
Salt to taste

Method:
1) Marinate the chicken with the first set of ingredients.
2) Leave it aside for an hour.
3) Make the second marinade with the second list of ingredients, masing them well.
4) Leave it aside for 2 hrs.
5) Put chicken pieces on skewers, marinate in second marinate and cook them in tandoor.
6) Serve hot and garnish with fresh coriander leaves.

Non Vegetarian Fare – Nalli Korma

Ingredients:
800gm mutton nalli
100ml oil
3 whole cardamom
3 whole cloves
1 stick of whole cinnamon
1 bay leaf
10gm ginger paste
15gm garlic paste
10gm red chilli powder
15gm coriander powder
3gm turmeric powder
15gm cumin seeds powder
10gm garam masala powder
300gm brown onion paste
120gm curd
Salt to taste

Method:
1) Take oil in a handi and sauté all hot spices and turmeric powder.
2) Add ginger garlic paste, sauté and add red chillie powder & salt, coriander powder and cumin powder.
3) Add mutton and cook till is is 80% done, then add brown onion paste and cook till done.
4) Finish with hot spices powder and garnish with fresh coriander.

Non Vegetarian Fare – Handi Chicken

Ingredients:
750gm chicken (medium pieces)
100ml oil
3 cardamoms
1 stick of cinnamon
3 cloves
1 bay leaf
200gm curd(whisked)
10gm red chilli powder
15gm coriander powder
10gm ginger paste
15gm garlic paste
3gm turmeric powder
1 cup Tomato puree
15gm cumin seeds powder
150gm cashew nut paste
Salt to taste

Method:
1) Take oil in handi and add all the whole hot spices and sauté.
2) Add turmeric powder, sauté and gnger – garlic paste and add all the spices.
3) Add the chicken and sauté for a couple of minutes and add curd and sauté.
4) As soon as the chicken is cooked , add the tomato puree and cook it for 10 minutes in a medium flame .
5) Strain the chicken and cashew nut paste and cook the gravy well.
6) Put back the chicken in the gravy and sauté it of a while.
7) Serve hot, garnished with fresh coriander leaves.

Non Vegetarian Fare – Chicken Badam Korma

Ingredients:
600gm chicken (medium pieces)
6gm ginger paste
15gm garlic paste
60ml oil
8gm coriander powder(dhaniya powder)
8gm onion (peeled)
500gm curd (whisked well)
6green chillies
20ml vinegar
100gm almond paste
50gm peanut paste
Salt to taste

Method:
1) Boil onions along with vinegar cashew nuts and green chillies and make a fine paste of them.
2) Take oil in a kadhai, add ginger – garlic paste, sauté and then add coriander and cumin seeds powder and salt.
3) Add chicken and sauté it along for a while.
4) After that take out the chicken and keep it aside.
5) Add boiled onion paste, and let it cook till it leaves oil.
6) Add sauted chicken and cook till the chicken is done.
7) Serve hot and garnish with fresh coriander.