Dried Fried Delight – Finger Fish(Non-Veg):

Ingredients:
500gm boneless fish(cut into fingers)
1 tablespoon turmeric powder
1 tablespoon ginger garlic paste
1 tablespoon cornflour
½ cup breadcrumbs
Oil for frying the fingers
Salt to taste.

Method:
1) Rub salt , turmeric powder and ginger garlic paste on the fish fingers and keep aside for 10 minutes.
2) Mix the cornflour in a half cup of water to obtain a thin paste.
3) Dip each of the fish fingers in the cornflour batter and lightly roll in the breadcrumbs and fry in oil till golden brown and crispy.
4) Serve with the salad of your choice.

Dried Fried Delight – Masaledar sookhi Pomfret(Non-Veg):

Ingredients:
2 meduim size pomfret fish
1 tsp turmeric powder
1 tablespoon garam masala paste
5-6 tablespoon oil for frying the fish
1 tsp amchur(dry mango powder)
2 tablespoon ginger garlic paste
2 tablespoon tomato puree
Salt to taste.
Method:
1) Clean the fish and cut into halves.
2) Sprinkle salt and turmeric and leave aside for 10 minutes.
3) Heat the oil Iin a non stick frying pan , and fry the fish on both sides till just light brown in color.
4) Remove and keep aside .
5) In the same pan, lower the flame , add ginger – garlic paste.
6) Fry for another minute and then add the spices and the tomato puree.
7) Add salt to taste.
8) Add the fried fish and gently stir and remove to a serving dish.
9) Serve as a starter or with naan and parathas.

Dried Fried Delight – Vegetable Jhal Frazei(Veg):

Ingredients:
1 small cauliflower weighing abt 200gm
1 cup shelled peas
1 medium sized carrot
1 capsicum
100gm paneer(Cottage Cheese)
4-5 tablespoon tomato puree
1 tomato
2-3 green chillies
1 tablespoon cumin seeds powder(roasted)
½ tsp turmeric powder
1tsp anardana powder
1 tsp red chilli powder
2 tablespoon ginger garlic paste
Oil for frying the vegetables
Salt to taste.

Method:
1) Cut the cauliflower into florets.
2) Cut all the other vegetables into medium –sized pieces, preferably long strips.
3) Cut the tomato and chillies into pieces.
4) Cut the paneer int strips.
5) Wash , all the vegetables and drain out the water.
6) Sprinkle salt and turmeric on all the vegetables, except the peas and keep these aside for 5 minutes.
7) Heat oil in the kadhai.
8) Drain out the water from the vegetables separately. All except the shelled peas, till just light brown in colour.
9) Remove the oil from the kadhai, leaving only about 2 tablespoon.
10) Add ginger garlic paste to this oil and lower the flame and fry for 1 minute.
11) Add the tomato puree , tomatoes and the chillies and the spices and continue to fry till a fine aroma rises.
12) After frying for 2 minutes, add the shelled peas and cook for a further 1 minute.
13) Add the paneer pieces and mix gentely.
14) Mix in the rest of the vegetables and stir gently.

Dried Fried Delight – Paneer Bhurji(Veg):

Ingredients:
500gm paneer(cottage cheese)
2 onions
2 tomatoes
2-3 green chillies
5 tablespoon oil
1 tsp cumin seeds powder
1 tsp coriander powder
Salt to taste

For garnishing:
Coriander leaves(finely chopped)

Method:
1) Peel and slice the onions into long strips.
2) Cut the chillies into pieces or slit these into halves.
3) Cut the tomatoes into small pieces .Crumble the paneer.
4) Heat the oil in a kadhai and fry the onions and chillies till just light brown.
5) Add the tomatoes and cook for another minute.
6) Mix in the crumbles paneer and the spices and continue to cook and stir for another 2-3 minutes.
7) Serve hot , garnished with chopped coriander leaves.
8) Serve with parathas, naans or tandoori roti.

Dried Fried Delight – Baingan Patiala(Veg):

Ingredients:
600gm brinjal(wash and fried)
400gm onion
100gm tomatoes
2gm ginger
3green chillies
2gm turmeric powder
2gm cumin seeds
3 whole red chilli
50gm cashew nuts
5gm garlic paste
20gm ghee
Oil
Salt to taste.

Method:
1) Take oil in a kadhai, add cumin seeds.
2) When they start crakling add onions and let them turn golden brown.
3) Add tomatoes and the seasoning and cook well.
4) Add cashew nut paste and then friend brinjals to the gravy.
5) Finish with hot spice powder(garam masala)
6) Serve hot ,garnished with coriander leaves.

Dried Fried Delight – Lahori choley(Veg)

Ingredients:
250gm kabuli channa(white or black)(washed and soaked overnight)
150gm onion chopped
200gm tomato chopped
3gm cumin seeds
3gm red chilli powder
2gm ginger paste
5gm garlic paste
3gm garam masala powder
2-4 cloves
2 cardamoms
1 bay leaf
5gm coriander powder)
5gm cumin seeds powder
5gm raw mango powder(aamchur)
3gm anardana(pomegranate)
½ tsp heeng
2 green chillies
5gm besan
2stick cinnanom
3gm mint leaves
½ tsp lemon
Salt to taste

Method:
1) Boil the channa till well done with salt.
2) Make a paste of onion, cumin seeds ,anardana, cloves, cinnamon ,mint, ginger.
3) Grind green chillies , tomatoes and coriander leaves.
4) Dissolve hing in hot water.
5) Heat oil add finely chopped garlic, cook till golden brown.
6) Add dissolved hing.
7) Put the onion and masala paste and cool till oil separates.
8) Add roasted besan and then tomato paste.
9) Add boiled chick peas(kabuli channa) and cook till the gravy becomes thick.
10) Add garam masala powder.
11) Garnish with coriander leaves.

Dried Fried Delight – Pindi Channa(Veg)

Ingredients:
250gm kabuli channa(white or black)(washed and soaked overnight)
150gm onion chopped
200gm tomato chopped
3gm cumin seeds
3gm red chilli powder
2gm ginger paste
5gm garlic paste
3gm garam masala powder
2-4 cloves
2 cardamoms
1 bay leaf
5gm coriander powder
5gm cumin seeds powder
5gm raw mango powder(aamchur)
Salt to taste

Method:
1) Boil the channa with salt till well done.
2) Take oil in a kadhai and add whole garam masala, cumin seeds and onions & sauté.
3) Ass tomatoes , red chilli powder , salt , coriander powder, raw mango powder and cook well.
4) Add the boiled channa and toss it well.
5) Garnish it with coriander leaves.

Dried Fried Delight – Dhingri Mattar(Veg)

Ingredients:
400gm paneer
250gm green peas
20ml oil
5gm coriander powder
5gm cumin seeds powder
5gm yellow chilli powder
200gm tomato
2gm ginger
5gm garlic
3gm garam masala powder
15gm coriander leaves
150gm onions
Salt to taste.

For Ganishing:
Coriander leaves

Method:
1) Take the oil in kadhai and ad onion and sauté till it turns brown.
2) Add ginger and garlic paste and sauté for a while then add tomatoes.
3) Add all the spices and cook for a while .
4) Then add paneer and green peas and sauté.
5) Finish with garam masala powder and garnish with coriander leaves.

Dried Fried Delight – Gajjar Mattar ,Methi(Veg)

Ingredients:
250gm carrots(cut into pea – size dices)
250gm peas(cut into pea – size dices)
200gm fenugreek greens(methi)
(Chopped and fried)
20ml oil
5gm coriander powder
5gm cumin seeds powder
3gm red chilli powder
150gm tomato puree
Salt to taste

Method:
1) Boil carrot and peas, and keep separately.
2) Take oil in a kadhai.
3) Add ginger – garlic paste and sauté.
4) Then add all the spices & tomato puree.
5) Put in the vegetables and sauté for a while.

Dried Fried Delight – Jeera Aloo(Veg)

Ingredients:
500gm baby potato(peeled and boiled cut into half)
15gm oil
5gm cumin seeds
2gm turmeric powder
5gm cumin seeds powder
5gm coriander powde
3gm red chilli powder
60gm tomatoes(finely chopped)
5gm chaat masala
Salt to taste

For Garnishing:
15gm coriander leaves(chopped)

Method:
1) Take oil in a kadhai , add cumin seeds , as they start to crackle .
2) Add ginger garlic paste and sauté well.
3) Put in the tomatoes and seasoning and stir for a while .
4) Add the potatoes and saute.
5) Finish with hot spice powder and garnish with coriander leaves.

Dried Fried Delight – Jeera Aloo(Veg)

Ingredients:
500gm baby potato(peeled and boiled cut into half)
15gm oil
5gm cumin seeds
2gm turmeric powder
5gm cumin seeds powder
5gm coriander powde
3gm red chilli powder
60gm tomatoes(finely chopped)
5gm chaat masala
Salt to taste

For Garnishing:
15gm coriander leaves(chopped)

Method:
1) Take oil in a kadhai , add cumin seeds , as they start to crackle .
2) Add ginger garlic paste and sauté well.
3) Put in the tomatoes and seasoning and stir for a while .
4) Add the potatoes and saute.
5) Finish with hot spice powder and garnish with coriander leaves.

Dried Fried Delight – Heeng ,Dhaniye ke Chaptey Aloo(Veg)

Ingredients:
500gm baby potato(peeled/boiledcut in to half)
3gm asafetida(hing)
60gm tomato(chopped)
3gm turmeric powder
15ml oil
5gm coriander powder
3gm red chilli powder
8gm raw mango powder(aamchur powder)
Salt to taste

For garnishing:
25gm coriander leaves(chopped)
A few tomato

Method:
1) Take oil in a kadhai or pan , add the asafetida.
2) Then add turmeric powder , cumin seeds powder and cook.
3) Add ginger garlic paste and the chopped tomatoes and cook.
4) Add seasoning and the potatoes and mix.
5) Serve hot,garnished with chopped coriander and tomato dices.

Dried Fried Delight – Rajpuri Bhindi(Veg)

Ingredients:
500gm lady’s fingers(sliced)
4gm red chilli powder
20gm gram flour(besan)
15 gm cornflour
10gm chaat masala
Oil to fry
Salt to taste

Method:
1) Mix gram flour (besan),cornflour,red chilli powder and salt .
2) Dust the lady’s finger slices in this mixture .
3) Sprinkle water over ladysfinger and deep fry till crisp brown.
4) Finish it with garam masala .
5) Serve with sauce or green chutney.

Delectable Dishes : Kadhai Paneer(Veg) Recipe

Ingredients:
350gm cottage cheese(paneer sup in to finger size)
20ml oil
54 red chilli (whole)
250gm tomato puree
200gm onion(chopped)
3gm red chilli powder
60gm turmeric powder
6gm cumin seeds
6gm coriander powder
3gm garam masala powder
Salt to taste.

Method:
1) take oil in a handi or kadhai , add the whole red chillies.
2) When they crackle , add onions and when they are brown , add ginger garlic paste.
3) Then add red chilies powder , turmeric powder ,cumin seeds ,coriander powder and seasoning.
4) Add tomato puree and cook well.
5) Finally add the paneer.
6) Finish with chopped corainader and garam masala powder and with fresh cream.

Delectable Dishes : Sarson Ka Saag(Veg) Recipe

Ingredients:
1kg mustard leaves(chopped and boiled)
20ml oil
2gm mustard seeds
3gm ginger paste
3gm garlic paste
20gm maize flour
50gm white butter
3gm red chilli powder
Salt to taste

Method:
1) take the oil in a pan or kadhai and add mustard seeds.
2) When it starts crackling , add ginger garlic paste and sauté it.
3) Add maize flour and cook it well.
4) Then, add mustard leaves and cook till it is done.
5) Finish it with butter.
6) Serve hot garnished with fresh cream .

Dried Fried Delight – Malak Makai (Veg)

Ingredients:
1kg spinach (chopped and blanched)
15ml oil
3gm red chilli powder
10gm garlic
75gm grain corn
35gm white butter
10gm gram flour
3 gm garam masala powder
Salt to taste.

For Garnishing :
White butter

Method:
1) Take oil in a pan or kadhai, add garlic & sauté .
2) Then add gram flour and cook it well.
3) Add spinach and let I cook till its raw flavor is gone.
4) Adjust seasoning and then add butter and grain corn.
5) Garnish it with a little amount of white butter.

Dried Fried Delight Recipe – Babycorn Masala (Veg)

Ingredients:
150 gm babycorn(Sliced thinly).
200gm tomato puree
20gm oil
3 gm cumin seeds
2 gm turmeric powder
3gm ginger paste
5 gm garlic paste
6gm coriander powder
6gm cumin seeds powder
3gm red chilli powder
3gm hot spiece powder(garam masala)
Salt to taste

For Garnishing:
10gm coriander leaves(finely chopped)

Method:
1) Take the oil in a kadhai, add cumin seeds,ginger –garlic paste and turmeric powder and babycorn and let it cook.
2) Put coriander , cumin , salt ,red chilli powder and tomato puree and let it cook for a couple of minutes.
3) Finish with hot spice powder an garnish with chopped coriander leaves.

Dried Fried Delight Recipe – Yellow Fingers In Sesame Seed (Veg)

Ingredients:
200gm channa dal(soak it over night)
1 cup cabbage (grated)
½ cup carrots(grated)
½ tsp red chilli powder
½ cup oil for frying
1 tablespoon sesame seeds roasted
2 green chilli (optional)
100 gm spring onion(cut into long pieces)
Salt to taste

Method:
1) Shred the cabbage and keep the carrots.
2) Sprinkle salt and keep aside for 15 minutes.
3) Squeeze out the excess water ad keep aside.
4) Drain out excess water from the channa dal and grind to a paste.
5) Heat the oil in a kadhai and add the grated vegetables, salt and the chilli.
6) Heat the oil in a kadhai and add the dal mixture and cook till it is dry.
7) Transfer to a greased, rimmed thali and spread evenly.
8) Refrigerate for 1 hr and allow it to set
9) Cut into fingers and deep fry till golden brown.
10) Remove the oil leaving only 1 tablespoon in the kadhai.
11) Add the sesame seeds and the green chillies and aloow to sputter.
12) Add the spring onions .
13) Lower the flame and add the fried yellow finger and toss gentely.

Dried Fried Delight Recipe – Palak Chicken Delight(Non-veg)

Ingredients:
500 gm boneless chicken pieces.
200gm palak(spinach)
6 pods of garlic.
1 inch piece of ginger
4-5 green chillies
1 tabslespoon vinegar
1 teaspoon cumin seeds(roasted)
1 teaspoon red chilli powder
1 cup oil
Salt to taste.

Method:
1) Marinate the chicken in the cumin seeds and chili powder, salt and vinegar for 1 hr.
2) Cut the palak(Spinach)wash it and and pressure cook it with ginger and garlic for about 10 minutes.
3) Drain the excess water , cool it and grind it to for a fine paste.
4) Heat the oil in kadhai and add the Spinach puree.
5) Cook over a medium flame for about 5 minutes.
6) Add the chicken and continue to cook over a low flame covering the lid.
7) Stir from time to time and cook till the chicken pieces are tender and the saag is dry.
8) Serve hot with Naan , Tandoori Roti and Parathas.

Dried Fried Delight Recipe – Hariayali Chicken (Non-veg)

Ingredients:
500gm chicken wings
100gm coriander leaves
25gm mint leaves
4-5 green chillies
½ cup hung curd
1 cup oil
Salt to taste

Method:
1) Grind the ginger, garlic and the green chillies into a fine paste.
2) Mix together with the hung curd.
3) Mix in half the quantity of the oil.
4) Marinate the chicken wings with the salt and this mixture and keep aside for 1 hr.
5) Heat the remaining oil in the kadhai and the chicken wings and cook over a low flame for 12-15 minutes covering with the lid till wings are tender.
6) There should be no gravy at all , should be all dried.
7) Serve hot with naan, tandoori roti , of stuffed paratas.

Dried Fried Delight Recipe – Chicken Mushroom Fried (Non-veg)

Ingredients:
250gm chicken or meat balls
100gm mushroom
2 tablespoon ginger garlic paste
3 tablespoon tomato puree
50gm spring onion
1 tsp garam masala powder
3-4 tablespoon oil.
Salt to taste.

Method:
1) Cut the spring onion into 1 inch pieces.
2) Prick(Pierce) the mushrooms.
3) Heat the oil and fry the spring onions till light brown in color.
4) Add the meatballs and fry over a low flame for about 5 minutes.
5) Add the mushrooms and the rest of the ingredients and continue to cook over flame for another 3-4 minutes.
6) Serve hot with the parathas.

Dried Fried Delight recipe – Pomfret Masaledar (Non-veg)

Ingredients:
2 pomfret fish abt weighing 600gm.
2 tablespoon ginger-garlic paste
3 tablespoon hung curd
1 tablespoon garam masala powder
1 teaspoon anardana powder(pomegranate)
1 tabslespoon vinegar
½ cup oil.

Method:
1) Clean the fish and cut into halves.
2) Make slits in the fish and rub salt on the fish pieces.
3) Mix all the spices and the ginger-garlic paste with the hung curd and vinegar.
4) Marinate the fish pieces with this mixture and keep aside for 1 hour.
5) Grill the fish in a hot oven for about 12-15 minutes,adding oil time to time.
6) Cook till it is tender but not overcooked.
7) Garnish it with onion rings , coriander leaves.

Dried Fried Delight Recipe – Fried Beans Paneer (veg

Ingredients:
300gm French beans
100gm paneer (cottage cheese)
½ tsp mustard seeds
2 dry red chillies
2 tomatoes(finely cut into small pieces)
1 tablespoon turmeric powder
3-4 tablespoon oil
Salt to taste.

Method:
1) String the French beans and cut into tiny pieces.
2) Heat the oil in a kadhai and add the mustard seeds.
3) Allow these to splutter.
4) Mix in the beans and the tomatoes and the rest of the spieces.
5) Cover with a lid and cook over a low flame till the beans are tender.
6) Crumble the panner with your fingers and add to the beans.
7) Mix weel and transfer to a serving dish.
8) Serve hot with parathas , tandoori roti or Naan.

Dried Fried Delight Recipe – Green Choley & Paneer (veg)

Ingredients:
250gm green choley
100 gm paneer(cottage cheese)
1 tsp(black) pepper powder
2 onions(peeled and sliced)
2 tablespoon ginger garlic paste.
1 tablespoon coriander powder
1 tsp turmeric powder
2-3 green chillies(finely chopped)
4-5 tablespoon oil
Salt to taste

Method:
1) Cut the paneer into ½ inch pieces.
2) Sprinkle 1 tabslespoon of ginger garlic paste and pepper powder and keep aside for 10 min.
3) Heat the oil and fry the onions till brown.
4) Remove these and keep aside.
5) In the same oil, add the green choley and cook over a medium flame for 2 min.
6) Mix in the spices and continue to cook over a medium flame for another 5 minutes, stirring all the time.
7) Mix the marinated paneer pieces and halt of the browned onions.Mix gently.
8) Tranfer to a serving dish and serve garnished with the remaining browned onions.

Dried Fried Delight Recipe – Musroom & Peas Takatak (veg)

Ingredients:
200gm button mushroom
150gm shelled peas
3 tablespoon oil
2 tablespoon ginger garlic paste
3 tablespoon hung curd
1 tsp cumin seeds powder.(roasted)
1 tsp red chilli powder
Salt to taste.

For Garnishing :
50gm bhujia sev

Method:
1) Pierce(Prick) the mushrooms
2) Rub salt, ginger garlic paste and the hung curd and keep aside for 30 minutes.
3) Heat the oil in a kadhai and add the shelled peas.
4) Add the spieces and lower the flame.
5) Cook over a low flame for 3-4 minutes, stirring from time to time.
6) Add the marinated mushrooms and continue to cook over a low flame covering with a lid.
7) Cook till the mushrooms are tender and the sabji is absolutely dry.
8) Transfer to a serving dish and serve garnished with bhujia sev.

Dried Fried Delight Recipe – Stuffed Green Chillies .(veg)

Ingredients:
250gm big sized green chillies.
4 potatoes(boiled and mashed)
1tsp ananrdana (pomegranate)powder
1cup gram flour
Oil for frying the pakoras
2 tablespoon desiccated coconut.
50 gm peanuts rosted
1 onion(peeled and sliced)
Salt to taste.

Method:
1) Make a lengthwise slit in the centre of the green chillies and discard the seeds.
2) Mix salt and the annardana powder to the mashed potatoes.
3) Fill each of the chillies with this mixture.
4) Mix water and salt to the besan and form smooth but thick dough.
5) Heat oil. Dip each stuffed chilli to the besan batter and deep fry till golden brown.
6) Cool the pakoras and then cut into 1 inch long pieces.
7) Heat one tablespoon of oil in a kadhai and add peanuts and the sliced onion and brown till golden brown.
8) Add the stuffed chilli pakoras and mix genetely.

Dried Fried Delight Recipe – Radish And Peas Delight .(veg)

Ingredients:
500gm radish
1 cup shelled peas
1tsp turmeric powder
1 tablespoon coriander paste
1 tablespoon cumin seeds
2 tabslespoon oil
2-3 green chillies
Salt to taste.

Method:
1) Scrape and grate the raddish.
2) Squeeze out as much water as is possible.
3) Heat the oil in a kadhai and fry the green chillies and grated radish over a medium
Flame for 2-3 minutes.
4) Add the shelled peas and continue to fry for another 2 minutes.
5) Add the spices, lower the flame and cover the kadhai with a lid.
6) Cook till the peas are tender and the sabji is dry.
7) Garnish with coriander leaves.

Dried Fried Delight Recipe – Cabbage and carrot balls in desiccated coconut.(veg)

Ingredients:

For Cabbage Balls:
1 cabbage weighing about 300gm
2 carrots
2 tablespoon cornflour
1 tablespoon rice flour
2 green chillies(finely chopped)
Oil for frying the balls
2 tablespoon desiccated coconut
A bunch of curry leaves
Salt to taste

Method:
1) Grate the cabbage and the carrots.
2) Add salt to taste and keep aside for 15 minutes.
3) Squeeze out all the water from the grated vegetables.
4) Mix the rest of the gradients for the balls and blend well.
5) Shape into small balls.
6) Heat oil and deep fry these balls till golden brown.
7) Remove most of the oil from the pan leaving about 2 tablespoon.
8) Add the curry leaves and allow these to splutter.
9) Lower the flame and add the desiccated coconut.
10) Mix in the prepared vegetable balls and mix very gently.
11) Serve with parathas and puris , and also with green chutney or sauce.

Holi receipe - PURAN POLI

Ingredients :
300gms. chana (yellow gram) da
l300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. gheewarm water to knead doughghee to serve

Method Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.Repeat other side.Take on serving plate. Apply a tsp. of ghee all over top.ORShallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.Serve hot with dal or amti. Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Holi Recipe - Sweet Kachoris

Ingredients:

250 gm flour

1 tbsp besan

1 tbsp gheewater for kneading

oil for deep frying

Filling:

100 gm caster sugar

150 gm khoya

100 gm chopped dried fruits

1/4 tsp green cardamom seeds

Saffron Syrup:

250 gm sugar

250 ml water

1/2 tsp saffron strands - soaked in

1 tbsp water

Method:

1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.

2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.

3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.

4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.

5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.

6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.

Holi Recipe - -Malpua

Ingredients:
3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.
Method:
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture. Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down. Thus fry - Malpuas can be stored for a week or so.

Holi Recipe - Kesar Chawal

Kesar Chawal RecipeIngredients
1 cup long grain Indian Basmati Rice
2 cup warm water and extra water, for washing and soaking rice
Salt to taste
1/4 tsp Saffron Strands
1 Bay Leaf
2 - 2 inch Cinnamon Sticks
4 Green Cardamoms
15-20 pieces of Paneer (Cottage Cheese) cubes (about 1cm x 1 cm each)
1/3 cup Raisins
10 Cashew Nuts
A little Hot Milk
2 tbsp Ghee (clarified butter), for frying
Method
Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
Soak saffron in a little hot milk for about 15 minutes, till milk is a deep orange-yellow colour. You may vary the quantity of saffron, depending upon it's quality. If the quality is not very good, you may need a little more saffron to achieve this colour and vice versa.
Heat oil in a wok. Fry the cashewnuts till golden. Drain and set aside. Next, fry the paneer cubes, till light golden, drain and set aside.
In a pan, heat ghee or clarified butter. Add the bay leaf, cardamom and cinnamon.
Add the rice. Add salt. Stir till ghee coats every grain of rice and rice looks glossy.
Add warm water. Bring to a boil. Add the raisins. Stir once.
Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
When holes appear on the surface and water has almost evaporated, lightly fork in the paneer cubes. Sprinkle the saffron liquid on top.
When water has completely evaporated, fork the rice out onto a serving serving dish. This will separate each grain out. This rice will have a beautiful mix of white and yellow and half coloured grains.
Garnish with fried cashewnuts. Serve hot with any creamy curry.

Holi Recipe -Thandai

Thandai RecipeIngredients
1 1/2 liter Water
2 cups Sugar
1 tbsp Almonds
1 tbsp Watermelon Seeds, skinned
1/2 tbsp Khuskhus (Poppy seeds)
1/2 tbsp Saunf (Aniseed)
1/2 tsp Cardamom Powder
1/2 tsp Rosewater
1 tsp Whole Peppercorns
1/4 cup Dried or fresh Rose Petals
Method
Soak sugar in 1/2 liter of the water used. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder.
Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar)
Use a stone grinder (manual or electric) if possible.
When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
Press through muslin with back of palms, extracting the liquid into vessel.
Add remaining water, a little at a time to extract more.
Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husklike.
Add milk, sugar and rosewater to the extracted liquid.
If using cardamom powder mix it in with the milk.
Mix well. Chill for a hour of two before serving.

Holi Recipe- Dahi Bhalle

IngredientsFor Bhallas
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi
1 kg Dahi (yogurt)
1/2 tsp Ginger, grated
Coriander Leaves, finely chopped
1-2 Green Chilies, chopped
Salt to taste
2 tsp Cumin (jeera) Powder, roasted
Red Chili Powder, to taste
MethodFor Bhallas
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot Bhallas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
For Serving
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve chilled.

Holi Receipe -Gujia

Ingredients
500 gm Maida (flour)
1 kg Khoya
3 tbsp Kishmish (raisins)
200 gm Almonds (cut into thin strips)
6 tbsp Cooking Oi. ( keep some more aside for deep frying)
200 ml Water
500 gm Sugar
Method
Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out with a sieve type ladle and drain the oil completely.
Note - Makes about 40 gujhias.

Holi Receipe - Vegetable Pakora

Ingredients
1 cup Chickpea Flour (Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chilies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 sliced Spinach
1 1/2 cup Sliced Onion
Method:
Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375"
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or tomato ketchup

Holi Receipe - Bhang

Ingredients
1½ liters Water
1½ cups Sugar
1 cup Milk
1 tbsp Almonds
1 tbsp Watermelon Seeds, peeled
1/2 tbsp Khus-khus (poppy seeds)
1/2 tbsp Saunf (aniseed)
1/2 tsp Cardamom Powder (or 15 whole pods)
1/2 tsp Rose Water (optional)
1 tsp Peppercorns, whole
1/4 cup Rose Petals, dried or fresh (gulkand variety)
Method
Soak sugar in 1/2 liter of the water used.
Wash clean all other dry ingredients.
Soak in 2 cups of remaining water.
Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste.
Mix remaining water to the paste.
Place a strong muslin strainer over a large deep vessel and press through muslin with back of hands to extract the liquid into the vessel.
Add milk, sugar and rosewater to the extracted liquid.
Chill for a hour or two before serving.

Holi Receipe - Papri Chaat

Ingredients
1/2 kg Besan
1 tsp Mustard Oil
1 tsp(heaped) Salt
1 small tsp Red Chili Powder
1 cup Water
1 tsp Methi Leaves (chopped fine)
1/4 kg Maida
Method
Mix besan, salt, red chilli powder and oil well.
Knead the mixture into dough for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color. Take them out with a sieve type ladle and drain the oil completely

Holi Receipe - Aloo Chaat

Ingredients
3 Potatoes, peeled
1/2 tsp Red Chili Powder
1 tsp Cumin Powder, roasted
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves for garnish
Optional garnish - Chopped Onion, Tomato Julienne, Fresh Pomegranate Seeds
Oil for frying
Method
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate

Hoi Receipe - Onion Bhajia

Ingredients:
Chickpea Flour (Besan)
1 cup Oil
2 tbsp Ground Cumin
1 tsp Salt
1 1/2 tsp Chopped Green Chillies (Jalapeno) 1-2 each
1/2 cup Water
1 1/2 cup Sliced Onion
Method :
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Dip onions in batter to coat.
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney.

Holi Receipe - Jaljeera

Ingredients:
2 tbsp Dry Cumin Seeds, roasted and ground
2 tbsp Mint Leaves Paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (also known as Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar
5 cups Cold Water
2 tbsp Mint Leaves (for garnishing)
Method:
In a bowl mix all of the above ingredients except the water and mix well.
Add the cold water.
Garnish with mint leaves.

Valentine Day Special –Walnut Cake

Ingredients:
200gms Walnut(Chopped)
250gm butter
250gm sugar
4 eggs
250gms flour(maida)
3gm baking soda
1 lemon ring(grated)
50gm icing sugar.

Method:
1) Soften and whisk the butter until it is creamy.
2) Add sugar and whisk again for a few minutes.
3) Add eggs one at a time beating well after each addition.
4) Add chopped Walnuts.
5) Mix sifted flour with baking powder and grated rinds of lemon into the mixture.
6) Line a cake tin with non – sticky greaseproof paper.
7) Pour the mixture into the tin with care so that the tin is filled above two thirds of its height.
8) Bake in a preheated oven . at 180 Degree C for 90 minutes and then leave it to cool in the tin onto a wire rack to cool completely.
9) To Decorate the Walnut cake , dust icing sugar on top.

Valentine Day Special –Coconuts Rocks

Ingrediants:
Condenced Milk 1 cup
Desiccated Coconut 1 cup
Cherries to decoreate

Method.
1) Mix Condenced milk and Desiccated Coconut well.
2) Then take a butter paper cup pour the batter in it and put a cherry on top.
3) Put it in the oven for about 15 to 20 mins , oven temperature should be 400 Degree F.
4) Cool It and Serve.

Valentine Day Special –Chocolate Banana Cupcake

Ingrediants:

Cocoa Poder 3 Tablespoon
Ripe Bananas 3
Refined Flour
(Maida) 2 cups
Baking Powder 1 teaspoon.
Eggs 2
Honey 2 Tablespoon
Brown Sugar 1 Cup
Oil 4 Tablespoon
Skimmed Milk 4 Tablespoon.

Method:

1) Preheat oven to 160 Degree C / 325 Degree F.
2) Lightly grease the muffin moulds.
3) Peel and grate ripe bananas into a bowl.
4) Sift refined flour with cocoa powder and baking powder into a deep bowl.
5) Break eggs and add to the flour mixture. Add the mashed bananas , honey , brown sugar and mix everything well.
6) Add oil and mix. Finally add milk and mix well.
7) Pour the batter into the muffin moulds up to three- fourth .
8) Bake them in the preheated oven for about 30 minutes.
9) Cool it , demould and serve to your loved ones.

Valentine Day Special -Coconut Ice.

To make 24 to 30 Pieces.

Ingrediants:
450 gms castor sugar
60 ml milk
150 gm desiccated coconut.
2 drops of edible red color.
Butter greased shallow baking mould of 6x4 or 6x5 size.

Methods:
1) Dissolve sugar in milk over low heat. Gradually being to the boil and boil gently for 10 min.
2) Remove from heat and add coconut to the milk and mix.
3) Pour half the mixture in mould, spreading it evenly.
4) Color the remaining half mixture to light pink by adding 2 drops of edible color and mixing it thoroughly.
5) Pour the colored mixture over the white mixture in the mould , spreading it evenly.
6) Allow to half set. Mark the top surface with knife 1’inch squares
7) Allow to set fully till cold .Remove and cut into marked squares.
8) Enjoy .

Valentine Day Special -Chlocolate Fudge with Rasins.

To make :24 Pieces.

Ingrediants:
450 gms powered sugar.
300 ml water
400 ml condensed milk
150 gms cooking chocolate.
75gms raisins(Kishmish)
Rectangular tin mould of 9”x6”x1” greased.
Butter paper for wrapping.

Method:
1) In a heavy – bottomed pan, combine sugar and water, keep on slow flame and
Sugar to dissolve completely.
2) Add condense milk and bring to boil .Keep boiling till it reaches soft ball Consistency .when dropped in water. Stir continuously to avoid sticking.
3) Remove pan from heat. Add cooking chocolate and raisins and beat the mixture with Wooden spoon till thick and creamy.
4) Pour the mixture in greased mould and leave to cool to room temperature for few hours.
5) Cut in to 1 ½ square by sharp knife.
6) Wrap into butter paper and refrigerate.
7) Serve when required.

Valentine Day Special -Swiss Tarts

To make : 15 Tarts.

Ingrediants:
125 gms butter
2 table spoon sugar
6 table spoon flour(maida),sifted.
Few drops of vanilla essence.
Piping bag with star nozzle.
Flat rectangular mould/sheet for baking.
15 paper cases.
3 tablespoon mix fruit jam.

Method:
1) Beat the butter till soft and creamy.
2) Add powdered sugar and beat till fluffy
3) Add vanilla essence and beat further.
4) Gradually add flour and beat well the batter.
5) Line the paper cases onto the flat mould/sheet.
6) Pour the beaten batter in the piping bag and force through the nozzle , on to each paper case , in circular fashion so as to leave small hole in the centre.
7) Bake the batter in paper cases in preheated oven at 150 Degree C or 300 degree F for about 15 minutes.
8) Remove and cool.
9) Fill into each hollow of the baked tart, ½ tsp jam.
10) Serve tarts with tea.

Valentine Special -Swiss Rolls

To make 12 Rolls.

Ingredients :
For Swiss Roll mixture
4 Eggs Beaten,
1 cup powdered sugar
¾ cup flour
20 gms cocoa powder
½ tsp vanilla essence

For Baking Swill Roll mixture:
½ cup powdered sugar
1sheet butter paper
Flat Baking Tray

For Filling the Rolls:
2 table spoon butter
1 cup icing sugar
½ cup shelled walnuts finely chopped

Method:
1) Sift flour and cocoa powder together and set aside.
2) Mix eggs and powdered sugar in a large bowl and beat till fluffy.
3) Gradually add sifted flour and cocoa powder mixture.
4) Fold the mixture with flat wooden spoon very gently and add essence.
5) Line the flat baking tray with butter paper or grease the tray and dust with flour.
6) Pour the roll mixture in the baking tray.
7) Pre heat the oven at 170 degrees C or 340 Degree F, for 5 Minutes and bake the cake roll at the same temperature for 15 minutes .Remove.
8) Place the Butter paper on flat surface and sprinkle the powdered sugar on it.
9) Unmould the cake on the sugar sprinkled butter paper and quickly Roll along with the butter paper, ensuring that there are no cracks in the cake.
10) Keep in rolled state for about 2 minutes and unroll the cake and set aside.
11) Mix butter and icing sugar in bowl and beat till smooth.
12) Spread the butter icing sugar mixture on the unrolled cake and sprinkle Walnuts.
13) Roll the cake again, without butter paper very carefully.
14) Cut the Swiss Rolls in Circular slices and serve.

Notes:
1) Swiss Rolls are first rolled with butter paper because while rolling for the Second time with butter icing , it is easier to roll without any cracks being formed.
2) Instead of butter icing , any fruit jam can also be spread.
3) For plain Swiss Rolls , omit cocoa powder , but add further 2bspn flour.

Valentine Day Receipe - VALENTINE COOKIES

Ingredients:
1 roll Sugar Cookie Dough (refrigerator)

1 can Pink Frosting Powdered Sugar (Cheeni)

Method :

· Prepare sugar cookies as per the directions given on the package for rolled cookies.
· Cut hearts in dough using a cookie cutter.
· Cut out a heart in the center of half the cookies with a help of a knife or small cookie cutter..
· Arrange cookies on ungreased cookie sheet.
· Bake it in a preheated oven at 170 degrees c for about 7 - 9 minutes.
· Spread each big solid cookie with frosting.

Shivratri Special - Bhagar Dosa

Ingredients

2 cup upvas rice ( bhagar )
1 cup roasted & crushed peanuts.
6-7 green chilli.
2-3 boiled patatoes.
1/2 tea spoon jeera
Sendha Namak (As per Taste).
oil

Method
1. soak upvas rice for 4-5 hours in water. and then blend it in mixer not too thin.
2. take roasted & crushed peanuts add green chilly & jeera to it and make a paste (add little water for the paste0.
3. take both blends in a bowl ( mixture of bhagar & peanuts, chilli paste ) add salt to it & add smashed boiled patoes to it make its paste needed for making dosa.
4. heat a pan add this mixture to it & spread it like dosa but not very thin layer like dosa as material of it is not so smooth so let it be little thick. sim gas & put lid over it let it get cook from 1 side then from other side. put oil in order to stop it from sticking the pan.
5. serve it hot with peanut chutney.