D..Pudding

#..Cake n Mango Pudding

Ingredients

..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence

Procedure

1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar

Serve chilled

Note: mango n chikkoo are imp fruits in it.

#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.

#..Papaya Pudding
Ingredients:

2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar

Methods:

Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.

D..Halwa Types

Halwa/Sheera Types

Type 1

Gajar Halwa

Procedure

1..Take milk add grated carrot into it
2..Boil till it becomes thick paste
3..Add sugar
4..Mix well
5..Add resin,almonda and elaichi powder

Serve chilled.


Type 2

Soyabean Halwa

Ingredients

.. 2 cups Soyabean
.. 1 Tsp Ghee
.. 1 Cup sugar Syrup(Chashni 1 taar neey)

Procedure

1..Soak soyabean for 2 hrs into water.
2..Grind it into paste.
3..Steam the paste like a dhokla into the pressure cooker or dhokla steamer.
4..Then take it out,mash it to from powder.
5..Take ghee into the pan.
6..Roast the soyabean paste/powder into it till it becomes brown in color.
7..Make a sugar syrum add paste into it,Mix well n serve hot

Note: Very nutritious ,Highly rich in protein
Those who have kidney problems can have it,contains less ghee.


Type 3

Rava/Soji Halwa

Ingredients

1..bowl Rava/soji
1..bowl sugar
1/2..bowl ghee
2 riped bananas
2..bowl milk

Procedure

1..Roast soji/rava into the ghee
2..Till it becomes brown
3..Add grated banana into it.
4..Add boiling milk or water into it
5..Add sugar
6..Mix well
7..Cook on less flame for some time
8..Add saffron,elaichi,dryfruits

Serve hot



Type 4

Moong daal Halwa

Ingredients

2 Cup Moong Daal
1 Cup Ghee
1 1/2 cup sugar syrup(1 taar chashni)
Maava
Milk

Type 5

Doodhi Halwa

Same like gajar halwa only instead of gajar use grated doodhi.

Type 6

Gajar and beat root mix Halwa

same like gajar halwa instead of gajar use gajar and grated beat root together.

Type 7

Hurda no Halwo

Type 8

Bread n Maava Halwa

Type 9

Pure badaam/Almond Halwa

Type 10 Chickoo Halwa
6 chickoos

1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method

1..Peel and mash chickoos or blend.

2..Add milk and boil in heavy saucepan.

3..When slightly thick add khoya and cook, stirring continuously.

4..Add sugar and ghee. Cook on low turning continuously till ghee oozes.

5..Garnish with almond or walnut in centre of the halwa.

Type 14 Groundnut Halwa
Ingredients :

Groundnut - 2cups
Milk powder - 1cup
Water - 1cup
Sugar - 1cup
Butter - 2dsp
Powdered cardamom - 1/2tsp
Vanilla essence - 1 drop
Method :

Remove the coating of the groundnut and grind it coarsely. Dissolve the milk powder in water and add powdered groundnut, sugar and butter. Keep it on fire and stir continuously. When it becomes thick, add powdered cardamom and vanilla essence. Stir well and pour the batter into a greased vessel before it sets. Allow to cool and cut the halwa into desired shapes

D..Kheer Types(Photographs)

Doodh Paak

Ingredients

..1 litre milk
..1 small bowl rice
.. Sugar
.. Dry fruit pieces
.. Saffron
.. Cardimom/elaichi

Procedure

1..Boil rice and milk together,till rice become soft.
2..Add sugar
3..Add dry fruits
4..Add cardimom powder and saffron
5..Add some extra fresh cream if you want creamy doodh paak.
Serve hot or chilled.

Note : Add little custard/milk powder for more thickness if required.


Gobi kheer

Procedure

1..Roast grated gobhi into some ghee
2..Add milk in it
3..Boil for thickness
4..Add sugar/dry fruits,elaichi,saffron


Shev Kheer

same like gobi kheer add shev instead of gobi.

Basundi/Rabree

Procedure

1..Boil 1 litre of milk till it becomes 1/2 litre.
2..Add 1/2 cup sugar
3..Add small size gulab jamun
4..Add sugar,elaichi,kesar,dryfruits
5..Serve chilled.Tastes good with puris.

Note:- if you have plain rabree without kesar,elaichi,gulabjamun and dry fruits .
Add some mashed fresh strawberries into it.Serve chilled.


Khichado/Wheat kheer

Procedure

1..1 cup wheat grinded(Thuli),Soak into water for one night
2..Steam it in a pressure cooker.
3..Grind it.
4..Add milk
5..Boil this wheat paste n milk together till it becomes thick.
6..Add 2 cups sugar
7..Add khas khas 1 tea spoon
8..Add roastes dry grated coconut 1 table spoon
9..Boil as much as you can.
10.. Serve hot.

MAKHANE-KI-KHEER

Ingredients

* Milk 1 litre
* Makhanas 2 cups in pieces
* Ground sugar 2 dessertspoons
* Paggi gari 2 dessertspoons
* Almonds 1 dessertspoon in pieces

Method

* Mix the makhanas with the milk and cook for about half an hour.
* Once the makhanas are cooked add sugar and take it off the fire. Add the
coconut and almonds.
* This kheer will he more watery and it should be refrigerated before use.

PS..Paneer Tikka

Paneer Tikka

Ingredients (Translation)

½ kg Paneer cut into cubes
1 big spoon Curd
1 tsp Ginger-garlic paste
Salt to taste
Ghee or oil- for greasing
1 tsp Red chilli powder
1 tsp Garam masala powder
2 tsp Crushed kasuri methi
¼ tsp Ajwain/Dill
Red orange color- a pinch

Mix all ingredients except paneer.

Prick the paneer pieces using toothpick and add it to the mixture.

Refrigerate for at least two hours.

Remove and micro high for around 4 to 5 minutes in a microwave safe strainer.

Grease it with ghee or oil and grill it for 7 to 8 minutes

Your tasty paneer tikka is ready.

Moong Daal Kachori

My Nani's Recipe..:)
She used to make geeli Tuvar ne kachori too..
Ohhh Nani i miss "ur haat ka khaana"


Time : 2 hrs
Serves 8-10


Ingredients

4 cup maida
1 cup moong daal
green chilly paste
Ginger paste
Clove,tezpatta powder/Kacchha masala
Turmeric
Sugar
Lemon juice
Sauf/feneel seeds
Hing
Cilantro
1 pinch Baking powder.

Procedure

1..Soak moong daal for 2 hrs.
2..Grind little bit in a grinder.
3..Boil in a pressure cooker.
4..Add all masala into the paste.
5..Roast the paste in a hot pan till it becomes dry powder.
6..Take maida add oil(mutthi padtu mohan),salt,1 pinch baking powder,water make a puri like dough.
7..Stuff with daal powder,make kachori,Deepfry them.
Serve hot with dahee n tamarind sauce.

Zhaal Muri (Chaat/Bhel type)(Photographs)

Preparation Time:

15-20 mins

Makes:

2-3 servings

What you need:

2-3 cups crisp Puffed Pice(Mamra/Murmura/Muri)
1 Onion, finely chopped
1-2 Potato, boiled and finely diced
1 Tomato, finely chopped
Cucumber chopped (1/4 cup)-Optional
2 tbsp roasted Peanuts
1 tbsp roasted Cashews-Optional
3-4 Green chillies, finely chopped
Jucie of 1/2 Lemon
1/2 tsp Red Chilli Powder
1/2 tsp Corriander Powder
A pinch of Turmeric
2 tbsp chopped Corriander
1 tbsp fresh grated Cocunut
Salt to taste

How to proceed:

1) Mix all the ingredients.
2) Garnish with corriander and cocunut.
3) Serve freshly prepared before mamra's become too soft

* A tsp of Mustard oil is usually added at the end before serving. I didnt have it and so didnt opt for it.. The quantity of lime, salt and red chilli powder should be adjusted as desired!

R..Chitranna(Photographs)

Preparation Time:

30 mins

Serves:

3-4

What you need:

2 cups Basmati Rice
5-6 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
1 tbsp Moong Dal
2 Onions, sliced
4 Green Chillies, chopped
1/2 tsp Turmeric
1 tbsp Roasted Peanuts
5-6 Cashews
Juice of 1 Lemon
Salt to taste
2 tbsp Oil

How to proceed:

1) Cook Basmati rice in water until just done and then drain excess water..
2) Spread in a wide pan to cool
3) Heat oil, fry peanuts and cashews and keep aside
4) To remaining oil, add curry leaves, mustard seeds and cumin seeds
5) When they start spluttering, add all 3 dals and fry until they turn golden
6) Add chilies and sliced onions and cook for a min
7) Add turmeric, salt, nuts and cashews
8) Now add rice and mix well
9) Squeeze juice of lemon over rice,mix well and turn off gas!

Serve hot wit tomato rasam or raitas..