Gulab Jamun

Ingredients :
1 litre milk


¾ cup sugar

2-3 tsp maida

2 tbsp rose water

1 cup water

1 pinch saffron

1 pinch baking soda

ghee for frying



Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.

Put maida and continue to stir for another few minutes.

Take out from flame and knead the dough. Take a small part of the dough on palm.

Shape into the form of a little finger.

Continue the same procedure for the remaining dough.

Keep the jamoons aside on plate. Add water to sugar.

Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water.

Mix well.

Take out from flame.

Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.

Put the fried jamoons in warm syrup.

Shift to a vessel, when cool.

Keep aside under cover for sometime.

Serve jamoon with a syrup.

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Creamel Custard

Ingredients :
400 ml milk
4 eggs
30 g castor sugar
a few drops of vanilla essence

For the Caramel :

90 g sugar

little cold water




Method :

Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.

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Churma Ke Laddu

Ingredients :


1½ cups gehun ka atta

¼ cup grated dry coconut

2 tbsp til

¾ cup gur, grated

2 tbsp ghee

Other Ingredients :

Ghee for deep frying
Khus Khus for coating the laddus







Method :

Make a stiff dough of the gehun ka atta by adding ½ cup of water.
Knead properly.
Divide the dough into 8 equal parts.
Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
Drain on absorbent paper and keep them to cool.
Pound in a mortar and pestle to coarse pieces.
Grind the pieces further in a mixer to get a fine powder (churma).
Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
Take out and keep aside.
Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves.

Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted gur. Allow the mixture to cool slightly.
Divide into 10 parts and shape into rounds. Roll each laddu in khus khus. Keep the laddus in an air-tight container.

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Besan Laddu

Ingredients :

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour




Method :

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour mixture and sugar.
Divide into 7 equal parts and shape into laddus.

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Gajar Ka Halwa

Ingredients :

6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee



For garnishing :

2 tbsp slivered almonds




Method :


Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.

Put the milk and stir till it evaporates.

Then put the sugar and continue to stir until the mixture becomes slightly thick.

Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.

Decorate with the slivered almonds.

Ready to serve.

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Instant Jalebis

Ingredients : For the batter :

1 teacup self-raising flour a pinch baking powder ½ teacup fresh curds ghee for deep frying
For the syrup :

1 teacup sugar ½ tsp saffron 2 tsp rose water

For garnishing :

½ tsp cardamom powder

1 tbsp blanched and sliced pistachios

rose petals (optional)

Method :

Sieve the flour with the baking powder.

Put ½ teacup of water to the curds and beat well.

Melt the sugar in 1 teacup of water and boil for 5 minutes.

Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.

Add to the syrup. Put the rose water.

The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :

Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.

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Pav Bhaji

Ingredients :

For the pav

8 laddi pavs (small squares of white bread)

4 tbsp butter

1 tsp pav bhaji masala (optional)

For the bhaji :

1½ cups potatoes, boiled and mashed

1 cup cauliflower, finely chopped

½ green peas

½ cup green peas

½ cup carrots, chopped

1 cup onion, chopped

½ cup capsicum, finely chopped

2½ cup tomatoes, chopped

½ tsp haldi powder

½ chilli powder

1½ tbsp pav bhaji masala

½ tsp black salt (sanchal)

4 tbsp butter

salt to taste.

To be ground into a chilli-garlic paste :

3 to 4 Kashmiri chillies, soaked in warm water

4 to 6 cloves garlic

For serving :

1 large onion, chopped

4 lemon wedges

1 tbsp chopped coriander

Method :

For the bhaji :

Boil the cauliflower, peas and carrots till they become soft. remove the excess water.

Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.

Then, put the prepared chilli-garlic paste and fry till the onion become soft.

Put the tomatoes and allow to simmer till the oil separates.

Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.

Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.

If required add ½ cup of water.

For the pav :

Cut each pav into horizontally. Apply a little butter on each side of a pav.

If desired, sprinkle it with a pav bhaji masala.

Heat a tava and cook the pav on both sides till the pieces becomes light brown.

How to proceed :

Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.

Serve it with hot pav and lemon slice.

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Malai Peda

Ingredients :
1 litre full fat milk a few saffron strands ½ cup sugar 2 pinches citric acid 4 tsp milk 1 level tsp cornflour ¼ tsp elaichi powder


For garnishing :

A few chopped almonds and pistachios





Method : Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half. Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk. Put the sugar and cook for a further 4 to 5 minutes. Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture. Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk. Continue to stir till the mixture becomes thick and resembles khoya. Put the elaichi powder and stir well. Keep it to cool. Shape into 18 small balls. Arrange in paper cups and garnish with chopped almonds and pistachios. Ready to serve.

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Anjeer Halwa

Ingredients :

200 grams dried anjeer

3 tbsp ghee

½ cup almonds, blanched, powdered

? cup milk powder

4 tbsp sugar

¼ tsp elaichi powder


For garnishing :

2 tbsp slivered almonds



Method :

Cook the anjeer in boiling water for 3 to 5 minutes.

Drain and puree them in a mixer. Keep aside.

Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.

Put the pureed anjeer, milk powder, sugar with ½ cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.

Put the cardamom powder and stir well.

Decorate with slivered almonds.

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Angoori Petha

Ingredients :


2 kg. White pumpkin ¼ tsp slaked lime 3 cups sugar a few drops yellow food colour 1 cup dried coconut


Method :

Peel and deseed the pumpkin.

Scoop out balls from the pumpkin by using a melon scoop.

Prick each pumpkin ball with a fork at close intervals.

Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.

Wash the pumpkin balls thoroughly. Drain and keep aside.

In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.

Remove any impurities floating on the surface, using a slotted spoon.

Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.

Take out from the fire. Cool completely.

Drain from the sugar syrup and roll the petha balls in dried coconut.

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Beans Gravy Curry

Ingredients

2 cups green beans,

cut into 1-inch pieces

1/2-inch piece of cinnamon

3/4 tsp red chilli powder

6-8 tsp vegetable oil

Salt to taste

For Masala

1 cup onions, finely chopped 1 cup tomatoes, finely chopped 1-inch piece of ginger, finely chopped or grated 3/4 tsp cumin seeds (jeera) 3-4 black pepper corns 5-6 curry leaves 6-8 sprigs cilantro (coriander leaves)


Preparation

Heat 5-6 tsp oil in a medium pan, and saute the onions until translucent.

Add the tomatoes and saute until cooked. Add salt and red chilli powder and saute for 2 minutes, and set aside to cool.

Grind the sauteed onions and tomatoes with ginger, cumin seeds, curry leaves, cilantro, and pepper corns with 1/4 cup of water.

Heat 6-7 tsp oil in a wide, shallow pan (such as a pressure pan) and add the cinnamon, cardamom pods, and cloves, and fry for a couple of seconds, and add the beans. Sprinkle some salt and 1 cup water, and cover and cook on medium-high heat, stirring occasionally, until tender.

Pour the ground masala paste over the cooked beans, and let simmer until the gravy thickens for about 2-3 minutes.

Remove the cinamon and cloves, and garnish the curry with cilantro.

Serve the beans gravy curry hot with rice or roti, chapathi or poori.


Cooking Tip

Be sure to saute the onions until fully cooked to prevent the raw flavor of onion from messing up the taste. The raw onions can also make the curry taste a little bitter. Of course, if you don't mind a slightly oniony flavor and want to take some shortcuts, grind the onions and tomatoes raw along with the other spices and increase the simmer time a couple of minutes.

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Fish Kebab

Ingredients:

• 900 gms Fish
 
• 3/4 cup Lemon Juice
 
• 2 tsp Fresh Ginger (finely grated)
 
• 3 cloves Garlic (crushed)
 
• 1-1/2 tsp Salt
 
• 4 tsp Coriander Powder
 
• 1 tsp Garam Masala
 
• 1 tsp Chili Powder
 
• 1 cup Yoghurt
 
• 2 tbsp Plain flour
 
• 1 tbsp Cooking Oil

How to make Fish Kebab:

•    Rinse fish with cold water and pat dry.

•    Now cut into 1 inch cubes and set aside.

•    Mix all the ingredients to make a marinade.

•    Pour this into large freezer bag and add the fish cubes.

•    Make sure fish is well covered by marinade.

•    Place freezer bag in the refrigerator for two hours.

•    Take away fish from marinade.

•    Discard the marinade and assemble fish cubes.

•    Spray the grill lightly with cooking oil and place the fish kebabs on the grill.

•    Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.

•    Fish Kebab is ready to be served with hot rice.

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Galawat kay Kabab

Ingredients:

• 1/2 kg Minced beef or mutton

• 2 Onions, chopped and fried

• 1 tsp Peppers, ground

• 6 Green chillies cut into slices

• 4-5 tbsp Fresh coriander

• Red chilli powder to taste

• 1/2 tsp Turmeric powder

• 1 tsp Garam masala

• 1 tbsp Seramum seeds

• 1 tbsp Poppy seeds

• 2 tbsp Baisan

• 2 tbsp Ginger-garlic paste

• 2 tbsp Soya sauce

• Oil for frying

• 1 Egg

• Mint leaves as required

• Salt to taste

How to make Galawat kay Kabab:

•    Take a bowl and place minced beef or mutton in it.

•    Combine all the ingredients with it except oil, mix well.

•    Make kabaabs of reasonable thickness and size from this mixture.

•    Shallow fry the kabaabs over medium flame, never press while frying.

•    Serve Galawat kabab with ketchup or chutney.

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Egg Kebab

   


 
Ingredients:

• 1 hard boiled Egg

• 1 boiled Potato (mashed)

• ½ cup Maida

• 1 Egg White (beaten)

• ½ cup Bread Crumbs

• ½ cup Onion (chopped)

• ½ tsp Green Chili (chopped)

• ½ tsp Ginger (chopped)

• A pinch Red Chili Powder

• A pinch of Turmeric Powder

• ½ tsp Garam Masala

• 1 stem of Curry Leaves

• 4 tbsp Oil

• 1 cup Oil

• Salt (to taste)

How to make Egg Kebab:

•    Slice the egg into four pieces.

•    Heat oil in a pan and shallow fry onion until transparent.

•    Stir in garam masala, red chili powder, green chili, ginger, curry leaves, turmeric powder, and salt.

•    Mix in potatoes and keep aside to cool.

•    Coat each egg portion with the potato mixture.

•    Blend maida with water in a bowl to make a smooth batter.

•    Immerse each coated egg in the batter, then into the egg white and finally roll in the bread crumbs.

•    Heat oil in a pan and fry the kebabs until golden brown and crusty on all sides.

•    Serve hot with green chutney.

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Corn Kebab

Ingredients:

• ½ Cup Corn Kernels

• 2 Big Potatoes (boiled)

• 2 Onions (chopped)

• ½ cup Capsicum

• 2-½ cm Ginger (chopped)

• 3 Green Chilies (chopped)

• Salt to taste

• Oil for deep frying

How to make Corn Kebab:
 •    Without using any water, crush the corn kernels in a grinder to get a coarse paste.

•    Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.

•    Divide the mixture into equal portions and shape them as kebabs.

•    Heat oil in a pan and deep fry the kebabs until they turn golden & crisp.

•    Take them out with a slotted spoon. Drain excess oil on kitchen tissue.

•    Corn Kebab is ready to eat. Serve hot with sauce or mint chutney.

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Chicken Kebab

Ingredients:

• 230 g Chicken

• 1 small bunch of Coriander Leaves (chopped)

• 1 small bunch of Mint Leaves (chopped)

• 1 tbsp Coriander Powder

• 1 tsp Chili Powder

• ½ tsp Turmeric Powder

• 1 tsp White Pepper Powder

• 1½ tbsp roasted Bread Crumbs

• Salt (to taste)

• Oil (for frying)

How to make Chicken Kebab:

•    Combine all the ingredients in a large mixing bowl and blend well.

•    Shape the mixture into oval cutlets.

•    Heat oil in a pan and deep fry the cutlets.

•    Serve hot with chili sauce.

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Cheese Chicken Kebab

Ingredients:


• 1 Egg

• 2 inch cubes of Boneless Chicken Breast (100 grams each)

• ½ tsp Green Cardamom Powder

• ½ tbsp Caraway Seeds

• 1 tbsp Garlic Paste

• 1 tsp Green Chili Paste

• ¼ cup Roasted Chana Dal Powder

• ¼ tsp Turmeric Powder

• 1 tbsp Ginger Paste

• 1 tbsp Fresh Coriander Leaves

• 1 ½ cups Thick Yogurt

• ¼ cup Cream

• 1 cup Processed Cheese (Grated)

• 7-8 Peppercoms (Crushed)

• Salt to taste

• Oil to shallow fry

How to make Cheese Chicken Kebab:

•    Take a bowl and break egg into it. Add caraway seeds, green cardamom powder, green chili paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix it well.


•    Add in salt, cheese and crushed Peppercoms and mix well.

•    Now add the chicken cubes. Set aside the bowl to marinate for half an hour.

•    String the chicken cubes on skewers.

•    Take a non-sticky grill pan and heat it up. Put some oil and place the skewers on the pan.

•    Shallow fry the chicken by turning it from time to time till the kebabs turn golden.

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Boti Kebab

Ingredients:

• 200 gms Meat (Lamb)

• 1/2 Cup curd

• 2 Ginger

• 5 Garlic flakes

• 1 Large onion

• 1 tsp Coriander powder

• 5 tsp Red chilli powder

• 1/2 tsp Turmeric powder

• 1/2 tsp Cumin seed powder

• 6 Cloves

• Salt to taste

How to make Boti Kebab:

•    Wash the meat and cut into cubes.

•    Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.

•    Marinate the meat cubes in this mixture for 1 hour.

•    Stick the meat onto skewers.

•    Grill it for 20 minutes.

•    Garnish it with onions.

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Beef Kebab

Ingredients:

• ½ kg Beef top sirloin (cubed)

• 1 Green Pepper (cut into 1" squares)

• 1 medium Onion (cut into 1" pieces)

• 1 can Pineapple Chunks

• ½ cup Vegetable Oil

• 1/3 cup Sherry

• 1/3 cup Soy Sauce

• ¼ cup Brown Sugar

• 1 clove Garlic (minced)

• ½ tsp Ginger (minced)

How to make Beef Kebab:

•    Preheat the grill.

•    Take sherry, soy sauce, brown sugar, garlic, oil, and ginger in a bowl and combine well.

•    Transfer the mixture to a baking dish and mix in sirloin.

•    Cover the dish and keep the sirlion marinated for about 3-4 hours.

•    Line the sirloin strips, peppers, onions and pineapple onto skewers.

•    Grill on medium-high flame, rotating occasionally, for 10 minutes, or until meat is well cooked.

•    Serve hot.

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tomato Rice

Ingredients:

• 6 Tomatoes.

• 2 Cups Basmati Rice

• 1 Onion (medium sized)

• 5 Green Chilies.

• 1 Potato

• A handful of Green Peas

• Ginger and Garlic Paste

• 12-15 Curry Leaves

• 1 tsp Cardamom Seeds

• 3 Bay leaves

• 2 tbsp Oil

• 1 tsp Cinnamon Powder

• 4 Cloves

• 1 tsp Turmeric

• Salt (to taste)

How to make tomato Rice:

•    Wash the basmati rice and soak it for 30 minutes. Meanwhile chop all the vegetables into small pieces.

•    Now take one pan and heat the oil and add all the spices, fry them of 5 minutes.

•    Add the chopped vegetables.

•    Cook it until the vegetables become soft.

•    Now add soaked basmati rice after draining water. Mix it well for 5-10 minutes.

•    Add the contents into rice cooker, add salt and cook it in a medium flames for 2 whistles.

•    Now tomato rice is ready to serve.

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Andhra Shrimp Curry

Ingredients:

• ½ kg ( 17 ounce) Prawn

• 1 tsp Coriander Seeds

• 2 Dried Kokum Pieces

• 1 cup( 236 ml)Coconut (grated)

• 1 Onion (chopped)

• 5 Red Chilies (chopped)

• 1 Green Chili (chopped)

• 2 tsp Oil

• Salt to taste

How to make:

•    Grind coconut, red chilies to a very smooth paste.

•    Take a pan and heat oil.

•    Put coriander seeds and fry it.

•    Add chopped onions till they turn slightly brownish.

•    Put prawns and fry for some time till the prawns become white in color.

•    Add green chili, kokum and stir it well.

•    Pour sufficient water, salt and cook until completely done.

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Andhra Rasam

Ingredients:

• ½ cup Toor Dal

• 4 Tomatoes (chopped)

• 1½ tbls Ghee/ Refined Butter

• 4 Garlic Cloves (Paste)

• Tamarind (Lemon sized ball)

• 3 tbsp Rasam Powder

• 1½ cups Water

• Coriander leaves (to garnish)

• Salt (to taste)

How to make:

•    Cook toor dal, tomato pieces, tamarind in pressure cooker.

•    Add 1½ cup of water and let it give 3 whistles.

•    Take all the cooked ingredients and grind them.

•    Add garlic paste, the ground ingredient paste, rasam powder, coriander leaves, salt,ghee and mix it in a pan

•    Keep the pan on the stove and boil for about 10mins.

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Andhra Pongal

Ingredients:

• ¼ Cup of Moong Dal

• 1 Cup Raw Rice

• 6 Cups of Water.

• 10 Cumin Seeds

• 1 tsp Grated Ginger

• 3 tbsp Ghee.

• 12 Roasted Cashew nuts

• 4 Whole black peppercorns

• ½ tbsp Black pepper powder

• ½ tbsp Cumin seeds powder

• 12 Curry Leaves

• 3 Green Chilies ( Cut into lengthwise)

• ¼ tsp Asafoetida

• Salt (to taste)


How to make Andhra Pongal:

•    Take a pan and fry the moong Dal for 2 minutes.

•    In a vessel add raw rice and moong Dal wash it twice and rinse completely.

•    In a pressure cooker add moong Dal, rice, black peppercorns, cumin seeds ,salt, asafoetida and water.

•    Keep it in medium up to 5-6 whistles after 15 minutes transfer it to serving bowl.

•    Heat ghee in a pan and add, green chilies, curry leaves, cumin powder, cashew nuts, pepper powder fry it for 2 seconds.

•    Once done with frying add it to serving bowl and mix it well.

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Asparagus Roll-Ups

Ingredients:

    18 cooked asparagus spears

    18 slices white bread, crusts removed

    2 tablespoons French dressing

    1/8 teaspoon freshly ground pepper

    1/2 cup mayonnaise

    seasoned salt, to taste

    4 to 6 tablespoons melted butter

Preparation:

Spread each slice of bread with mayonnaise.

Place one asparagus spear on bread; sprinkle each with seasoned salt and pepper and a few drops of French dressing.

Roll up the bread jelly roll style. 

Secure rolls with toothpicks. 

Chill. To serve, remove toothpicks and place rolls on a lightly greased baking sheet; brush with melted butter, and broil until lightly browned.

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Parmesan Appetizer Puffs

Ingredients:

    1 1/2 cups flour

    1 teaspoon salt

    1 cup margarine

    1/2 cup sour cream

    2 tablespoons grated Parmesan cheese

    2 tablespoons chopped green onions

    2 tablespoons chopped mushrooms

    2 tablespoons chopped ripe olives
Preparation:


Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350 degrees.


On floured board, roll each section into a 12 x 6-inch rectangle. 

Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives.

Fold dough over to make a 6-inch sqare.

Cut the 6-inch square into 2-inch squares, pressing edges.

Continue until all dough is prepared.


Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes.

May be prepared in advance and refrigerated, then baked for 30 minutes.

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Strawberry Pie Recipe

 
Ingredients

    1 cup all purpose flour

    1/4 teaspoon salt

    3/4 stick butter

    1 1/2 tablespoon shortening

    1/8 cup ice water

    For the filling:

    1 cup sugar

    3 tablespoon corn starch

    1 pint strawberries

    1 12 ounce can 7-up

    Whipped cream



Directions

    1. Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.

    2. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour.

    3. Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.

    4. In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium-high heat until the mixture becomes thick.

    5. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring.

    6. Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell.

    7. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

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Burger

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Mushroom Pickle

Ingredients:

   

1/2 kg fresh mushroom

1/2 kg water chestnuts (singhade)

2 cup vinegar (sirka)

40 gm jaggery (gud)

2 tsp red chilly powder (lal mirch)

2 tsp spice blend (garam masala)

2 tsp cumin seeds (jeera)

2 tsp salt (namak)

2 tbsp mustard seeds (raai)

2 tbsp aniseed (saunf)

2 tsp fenugreek seeds (methiana)

a pinch asafoetida (hing)

a pinch ginger (adrak)

250 gm mustard oil


How to make mushroom pickle :

    Boil and peel singhade.

    Wash mushrooms and cut them.

    Let mushroom and singhade dry.

    Grind jeera, raai, saunf, methidana.

    Make adrak paste.

    Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.


    Now fry adrak and remove it from the flame.

    Add all the spices in it.

    Now mix mushroom and singhade well so that masala is mixed well.

    After 2-3 hours mix gud in sirka and cook.

    Let it cool and mix with aachar.

    Store in a jar and then put extra oil.

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Shahi Mushroom

Ingredients:

   

200 gm mushroom

4 onion (pyaj)

7-8 tomato (tamatar)

1 piece ginger (adrak)

2 green chilly (hari mirch)

1/2 tsp salt namak

1/2 tsp red chilly powder (lal mirch)

1/2 tsp spice blend (garam masala)

1 tsp sugar

1 cup cream (malai)

1/2 cup cashew nut (kaju)

3 tbsp clarified butter (ghee)


How to make shahi mushroom:

    Cut mushrooms into 2 pieces.

    Finely chop all the other vegetables.

    Heat ghee in a pan and fry onions until it turns pink.

    Then fry ginger, green chilies and tomato.

    When tomato soften remove it from the flame.

    Grind it in a mixer.

    Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder.

    Cook for 2-3 minutes and then add mushroom.

    Cook at low flame until mushroom softens.

    Then remove it from the flame and serve hot.

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Mushroom Malai

Ingredients:

   

200 gm mushroom

2 onion (pyaj)

3 tomato (tamatar)

1 piece ginger (adrak)

1 green chilly (hari mirch)

1 cup cream

1 tbsp coriander leaves (dhania patti)

1/2 tsp salt (namak)

1/4 tsp turmeric powder (haldi)

1/4 tsp red chilly powder (lal mirch)

1/2 tsp spice blend (garam masala)

2 tbsp clarified butter (ghee)


How to make mushroom malai:

    Cut mushroom into slices.

    Finely chop onions.

    Grind ginger, green chilies and tomatoes.

    Finely chop coriander leaves.

    Heat ghee in a pan and fry onions until it turns pink.

    Fry tomatoes in it and then put cream and mushroom.

    Cook for 5 minutes and then add turmeric, red chilly powder, spice blend and salt.

    Cook at low flame until mushroom softens. Then remove it from the flame.

    Garnish with coriander and serve hot.

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Stuffed Vegetable Pulao

Ingredients:


Rice - 2 cups

Carrots - 4

Green peas - 200 gms

Onions - 2

Cumin seeds - 1 tsp

Cloves - 4

Cinnamon -1 inch stick

Cardamoms - 4

Bay leaf - 1

Oil - 2 tbsp

Salt to taste

For stuffing :

Maida - 2 cups

Ghee - 2 tbsp

Salt to taste

Oil for deep - frying

Method :

1. Wash the rice and soak in water for 20 minutes.

2. Chop onions and cut carrots into thin strips.

3. Lightly fry the onions and carrots, Green peas. Add cloves, cinnamon, cardamoms and salt, cumin seeds. Stir.

4. Transfer to pressure pan, add soaked rice with 3 1/2 cups of water. Cook till rice and vegetables are tender and keep aside.

5. Knead maida, salt with water after rubbing in ghee. Make a big chappati.

6. Fill rice mixture in it. Seal the sides and deep fry in hot oil till lightly.

7. Over the stuffed pulao and serve with onions and pudina chutney.

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Spicy Prawn Pulao

 

Ingredients:

150 gm headless Prawns- shelled, cleaned

1 cup long-grain Basmati rice

2 cups Hot water

2 Bay leaves

1 chopped Onion

1/2 tsp Coriander powder

1/2 tsp Red chilly powder

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

1/2 tsp Ghee

salt to taste

For masala paste:

2 chopped Green chillies

2 peeled Green cardamoms

2 Cloves

1/2 tsp Cinnamon pieces

1/2 tsp chopped ginger

Salt to taste

Method:

1.Apply salt and turmeric powder to the prawns and keep aside for 15-20 minutes.


2.Grind the masala ingredients with 1-2 tsp of water into fine paste.

3.Heat the ghee in pan, add the prawns and saute for 2-3 minutes over medium heat.

4.Remove the prawns onto a plate and keep aside.

5.In the same pan, add the bay leaves and cumin seeds, saute until crackles.

6.Add the onions and saute until becomes golden brown.

7.Add the rice, ground paste, turmeric, red chilly powder and coriander powder, saute for couple of minutes.

8.Add the prawns, salt and the hot water, bring to a boil.

9.Reduce the heat and simmer cook for 10-15 minutes until all the water gets evaporated and the rice is cooked.

10.Garnish with chopped cilantro and serve with cucumber raita.

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Potato Pulao

Ingredients:

2 cups Delhi rice

1 cup moong dal

100 grams baby potatoes

A pinch sugar

4 cloves.

1-inch piece cinnamon stick.

1 bay leaf, crumpled.

1 tsp. cardamom seeds.

2 medium onions, sliced finely.

1 small onion, cut into thin rings and fried till crisp and golden.  

100 g rams shelled green" peas.

1 tsp. cumin seeds.

1/2 turmeric powder.

1 small piece coconut.

1 small bunch corriander leaves.

4 green chillies.

1-inch piece ginger.

4 flakes garlic.

Salt to taste.

Method:

Wash and soak rice in water for 2 hours. 

Drain out the water and dry for 1 hour, then grind it coarsely. 

Heat 4 tblsps. ghee and fry the rice to light golden colour. 

Remove from heat. 

In a large vessel put 2 tblsps. 

sugar and melt till golden.

Boil potatoes and peal. 

Also boil peas. Grind coconut, ginger, garlic, chillies and
corriander leaves to a paste. 

Mix in sugar, salt, turmeric and 2  tblsps. curds.   

Heat 2 tblsps. ghee and fry the potatoes and peas nicely. 

Mix in the curd mix ture and cook till dry. 

Remove from fire and set aside. Wash and soak the dal and rice for a few hours and drain.  

Heat 4 tblsp. ghee and put in the whole spices, when they smell, add the onions
and fry to light golden colour.   

Put in 1 tsp. tur meric powder and fry briefly.

Add rice and dal and fry for 5 minutes. 

Pour in enough water to stand 1-inch above the level of the rice and bring to a boil. 

Reduce heat and cook till the rice is almost tender and dry. 

Take a greased dish and arrange rice and vegetables in layers in it.

Start and finish with a layer of rice.
Cover tightly and cook over a very low heat till the rice turns
tender and completely dry.
Serve garnished with fried onions, corriander leaves fine strips of tomatoes.

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