DESSERT IN A GLASS

Ingredients

250gm vanilla ice-cream

5-6 brownie pieces

250gm strawberry 

1 tablespoon sugar

A pinch salt

Recipe

Chop strawberry in small pieces add 1 tablespoon sugar and a pinch of salt, mix it well keep this in fridge.

Take out Ice-cream from fridge and keep it outside for 5-7 minutes, it is little soft now.

Chop brownie in small pieces.

Take a glass add brownie followed by Ice-cream and strawberry.

Repeat same for next layer.

Serve immediately.

FRIED MODAK

For the stuffing 

1 cup shredded Coconut 

1/2 cup Jaggery 

10-15 raisins 

1 tablespoon chopped nuts 

1/4 teaspoonCardamom powder 

For the cover 

1 cup Wheat flour 

1/4 teaspoon Salt

2 tablespoon oil

3-4 tablespoon Milk 

Oil/ghee for deep or shallow frying

Recipe

Step 1

Take coconut, jaggery and cardamom powder in pan. Turn the heat on medium.

Mix them well. And let it cook with stirring continuously.

When it is not sticking in pan switch off the flame.

Let the stuffing cool, add cardamom and chopped nuts mix well.

Step 2

Take flour, salt, 2 tablespoon of oil, milk and mix well with your fingertips.

Now add little water a time accordingly and knead into stiff and smooth dough.

Cover the dough with damp kitchen towel and let it sit for 10 minutes.

After 10 minutes, knead the dough once again; divide it into 8-9 equal portions. Roll each portion in a ball and flatten it out with your palms. 

Roll it using a rolling pin into a circle. With the help of cutter you can give them even round shape.

Put some stuffing in the center. Apply some water or milk to the edges.

Now take it into your palm.

Start pinching the edges with your finger and thumb.

Now bring all the pleats together in the center very carefully.

And then pinch them together to seal it properly.

Do the same for all the modaks. 

When you are making last modak, at that time heat oil in pan on medium heat for deep frying or shallow frying.

Fry in the oil till it becomes golden brown and crispy from all the sides.

Then remove it to the paper towel lined plate. 

Let it cool completely before serving.

GULKAND

Ingredients

200gm rose petals

150gm sugar

2 teaspoon fennel seeds

1/2 teaspoon cardamom powder

1 teaspoon rose essence 

Recipe

Wash rose petals and dry it with kitchen towel.

Now in a kadai add rose petals and sugar

now rub this with hands for 2-3 minutes till nice aroma comes out.

Now switch on the gas on medium flame stir the mixture continuously for 6-7 minutes.

Now add fennel seed and cardamom powder p, mix everything.

Cook on low flame for 5 more minutes.

Swich off the flame and add rose essence.

Let the mixture cool down.

Store in glass bottle and keep this in fridge.

You can use this for gulkand icecream, paan icecream, lassi..as per your choice.

CHOLE CHAT

Ingredients

1 cup boiled chickpeas

1/4 cup pomegranate seeds

1/4 cup chopped onion

1/4 cup chopped tomato

1/4 cup boiled corn+green peas

1 teaspoon chopped coriander 

2 tablespoon lemon juice

2 chopped green chilli 

1 teaspoon salt

2 teaspoon chat masala

1/2 teaspoon chilli powder

1/2 teaspoon garam masala

Recipe

Put all ingredients in a bowl

add all masala, lemon juice and mix it well.

Serve this with toasted bun.

MASALA LACHCHA PARANTHA

Ingredients

2 1/2 cups whole wheat flour

1 teaspoon salt

3 tablespoon oil

warm water for kneading

Ghee/oil for shallow frying

Stuffing

1 tablespoon oil

2 tablespoon achar masala

2 tablespoon chopped coriander 

Recipe

Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside.

Knead again and divide the dough into 8 portions. Shape each into a round ball. 

Roll out each flattened ball into a circle sprinkle 1/4 teaspoon achar masala,some coriander and 1/8 teaspoon of oil

fold this paratha into strips lengthways. Place all the strips over the center one.

Press a little with your fingers.

Now make this in a shape of round again.

Sprinkle some flour and roll it out into a circle.

Heat a tava and cook the rounds lightly on both sides till you see nice golden/ brown color on both sides.

Before serving apply some butter on Parantha and serve hot.

GARLIC NAAN

Ingredients

1 1/2 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon of salt

1/4 teaspoon sugar

1/4 cup yogurt at room temperature

2 tablespoons oil

luke warm water

1/2 flour for rolling

For Garnishing

1 tablespoon soft butter or ghee

1/2 tablespoon Chopped garlic  

1 tablespoon of chopped coriander

Recipe

Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well.

 Then slowly add the water to make very soft dough.

Apply light oil to the dough and cover. Let the dough sit for about 2-3 hours in warm place.

Dough should be about double, knead the dough again on floured surface. Divide the dough in five parts

lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.

Roll the naan one at a time on a lightly floured surface.

Sprinkle some coriander and chopped garlic on side of naan and press it with hands.

On another side, Sprinkle the water lightly on naan.

Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.

Put water side naan over tawa, once the naan start bubbling and dough start drying, 

turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. 

Once naan browned to your satisfaction, remove, and spread the butter over. Place in a on a plate and cover with a cloth to keep warm until serving.

Serve hot with dal makhani.

IDLI RECIPE

Ingredients

1 cup urad dal

4 cup rice

1/2 teaspoon fenugreek seeds

1/2 teaspoon baking soda

Instructions

salt

cold water

Recipe

Wash dal and rice separately multiple times, soak them in lot of water for at least 6-7hours, add fenugreek seeds to the urad dal and soak.

Drain the water. Add dal, salt and enough cold water to grinding jar. Grind till smooth and frothy, occasionally scraping off the batter from the sides of the utensil. Add very little water when ever needed.

Take rice, add it to the blender with little water and grind coarsely. Add it to the urad dal batter add baking soda and mix well. 

Use your hand to mix as it helps to ferment faster and better. If needed can add little water, if the batter is too thick.

Set this aside in a warm place for at least 8-10hours.

On a high flame, bring enough water to boil in an idly steamer or a pressure cooker, grease your idly plates. Greasing is optional. Mix the batter well.

Pour this in the molds.

 When the water begins to bubble and steam up, place it in the steamer. Steam for 9-10 minutes on a medium high flame and off the heat.(check with toothpick if toothpick comes out clean idlis are done)

After 2-3 minutes, remove the plates and set them aside for 2 to 3 minutes.

Serve idli with tomato chutney and sambhar.

ROSE SANDESH

Ingredients

1 liter Full Cream Milk 

2 tablespoons Lemon Juice

1/4 cup Powdered Sugar

1/2 tablespoon rose essence 

Few rose Patel chopped

Recipe

Bring milk to boil over medium flame.

When it comes to rolling boil, reduce flame to low. Add lemon juice gradually while stirring continuously. Within 1 or 2 minutes, milk solid and whey (liquid portion) will start to separate.

When it separates completely, transfer it to a colander or a large sieve having cheesecloth lined over it and drain the whey.

Rinse paneer (chhena) under running water to remove residual lemony taste.

Tie prepared chhena in a muslin cloth. Squeeze it gently to drain the water and hang it for 30 minutes to drain the water .

Transfer solidified chhena to a large plate. It should be moist. If it is too dry, sandesh will turn crumbly.

Knead it like dough for around 4-5 minutes or until smooth.

Add sugar and mix well.

Put in a kadai on a low flame.

Stir it continuously and cook it over low flame until mixture turns a little dry but is still moist cook around 5-6 minutes. Do not over cook.

Turn off the flame and let it cool for few minutes, add rose essence and mix well.

When it is still warm, knead well until smooth.

Divide mixture into 12-14 small portions and make round shaped balls from it. Take each ball, press it gently between your palms and flatten it like thick pattie.

Garnish with rose patel.

Place this sweet in a refrigerator and chill it for at least an hour before serving. Consume it within 2-3 days and store in a refrigerator.

BANANA PARANTHA

Ingredients:

For dough

2 cup Wheat Flour 

2 tablespoon ghee

1/4 teaspoon salt

1/2 cup Dry Wheat Flour (for coating)

Butter/oil/ghee shallow frying Oil

Stuffing

2 raw banana

1/2 onion chopped

1 tomato chopped

1/2 teaspoon ginger garlic paste

5-6 curry leaves

1 teaspoon cumin seed

1/2 teaspoon chilli

1/2 teaspoon garam masala

1/2 teaspoon dry mango powder

1 tablespoon coriander powder

1/4 teaspoon turmeric

Chopped coriander for garnishing

2 tablespoon oil

Recipe

Step - 1

Take 2 cup wheat flour, 2 teaspoons ghee and salt to taste in a bowl. Knead smooth and soft dough using water. Cover it with clean muslin cloth for 10 minutes.

Step - 2

Pressure-cook the raw bananas up to 2 whistles. Allow the bananas to cool. Peel off the skin. Cut them into pieces.

On a low flame, heat oil in a pan. Add cumin seeds. As they start to crackle, add the onion sauté for 2 minutes now add ginger-garlic paste,curry leave sauté for a minut.

Add Tomato let it melt completely add all dry masala & salt.

Sauté for a minute.

Add banana pieces,Gently toss to mix well, add chopped coriander. 

Cook for 3-4 minutes. Stuffing it ready

Step - 3

Divide dough it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour.

Place one pattie on board and roll it out in a circle having approx 4-5 inch diameter. Put one portion of prepared stuffing in the center.

Wrap stuffing with rolled circle and make a stuffed ball. Press it a little and give a shape of pattie.

Coat it with dry wheat flour and roll out carefully and give it a circular shape having approx 6-7 inch diameter.

Place it on a heated tava and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.

Spread 1/2 teaspoon ghee around its edge on both sides with the help of spatula and cook for 30 seconds each side. 

Repeat flip and cook process until light brown spots appear on both sides.

Stuffed banana paratha are ready.

Serve hot with curd.

FRUIT PANJIRI

Ingredients

1 cup wheat flour

1/4 cup ghee

1/4 cup shredded dry coconut

2 tablespoon fennel powder

1 banana chopped

1/2 apple chopped

3-4 apple slice for garnishing

1/2 cup powder sugar

1/2 teaspoon cardamom powder

Chopped nuts

7-8 raisins

Recipe

Heat ghee in a pan add flour, cook it on low-medium flame till nice aroma comes out.

Switch off the flame, transfer it in a plate.

Cool down this completely now add all remaining ingredients in plate mix in well.

So that fruits can get nice coating.

Transfer it in serving bowl, garnish with apple slices.

MOOLI PARANTHA

Ingredients:

For dough

2 cup Wheat Flour 

2 tablespoon ghee

1/4 teaspoon salt

1/2 cup Dry Wheat Flour (for coating)

Stuffing

3/4 cup Shredded White Radish

1 Green Chilli, finely chopped

1/2 teaspoon Garam Masala Powder

1 teaspoon Coriander Powder

1 teaspoon Red Chilli Powder

1 tablespoon coriander

Salt

Butter/oil/ghee shallow frying Oil

Recipe

Take 2 cup wheat flour, 2 teaspoons ghee and salt to taste in a bowl. Knead smooth and soft dough using water. Cover it with clean muslin cloth for 10 minutes.

Squeeze radish and take out all water from it.

Take squeeze radish, chopped green chilli, red chilli powder, salt, garam masala powder,coriander powder and chopped coriander in a bowl.

Mix them properly and make a stuffing. Divide it into 6 equal portions.

Divide dough it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour.

Place one pattie on board and roll it out in a circle having approx 4-5 inch diameter. Put one portion of prepared stuffing in the center.

Wrap stuffing with rolled circle and make a stuffed ball. Press it a little and give a shape of pattie.

Coat it with dry wheat flour and roll out carefully and give it a circular shape having approx 6-7 inch diameter.

Place it on a heated tava and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.

Spread 1/2 teaspoon ghee around its edge on both sides with the help of spatula and cook for 30 seconds each side. Repeat flip and cook process until light brown spots appear on both sides.

Stuffed paratha with radish is ready.

Serve with pickle and curd.