PISTA SANDESH

Ingredients

    2 cups grated Paneer

    1 cup sugar

    1 tbsp rose water

    1/2 tsp green cardamom seeds

    10 Pista thinly sliced





Method:

Mix sugar and paneer together.

Place it over the heat and stir constantly.

When it will turn little thick then put rose water & cardamon seeds in it.

Remove from the heat.

Stir few more times.

Now you can make round or square or any other shape.

Place the thin sliced pista upon the sandesh.

Serve cold.

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TAUK DAL

Ingredients
250 grams pigeon pea divide (arhar dal)

1 teaspoon ghee

1/2 teaspoon onion seeds

2 teaspoon sugar

4 -6 green chillies

Salt to taste

3 medium raw mangoes

1/2 teaspoon turmeric powder

How to make Tauk Dal
    Wash, take off and cut the mangoes into 6-8 pieces lengthwise.

    Wash the dal and boil with 4 cup of water.

    Mix in turmeric and stir.

    Continue cooking for about 20 minutes.

    Mix in raw mangoes, green chillies and salt.

    Stir fry till the time the mangoes are soft but not mushy.

    Mix in sugar and stir.

    Heat up ghee in a kadhai and mix in onion seeds.

    When they stop crackling pour out this over the dal.

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KUCHO AMER ACHAR RECIPE

Ingredients:




 
1/2 cup mustard oil


1 tsp red chilli powder


1 tsp panch phoron powder


salt to taste 


1/2 kg jaggery


4 - 5 raw mangoes (grated)


1/2 tsp turmeric powder




How to make kucho amer achar :


Mix the grated mangoes, jaggery, turmeric powder and salt.


Keep the mixture in the sun for about 4-5 days at a stretch.


Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.


Mix in the mustard oil just before bottling and preserving it.

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KOZHI THENGAI KOZHAMBU

Ingredients:

1/2 tsp turmeric powder

1 chicken

8 tblsp groundnut oil

salt to taste

2 star anise

10 -12 curry leaves

2 bay leaf

Masala Paste

1 cup Coconut grated

25 Sambar Onions

1" Ginger

12 cloves Garlic

10 Green Chillies

2 Red Chillies Whole

2 tblsp Coriander Seeds

How to make kozhi thengai kozhambu :

• Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces).
• Rub in the turmeric powder and little salt.
• Take off sambar onion, wash and cut the green chillies.
• Heat up 2 tblsp of oil and fry the masala ingredients till light brown.
• Cool and grind to a smooth paste with little water.
• Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry.
• Wash and mix in the curry leaves and the marinated chicken.
• Stir fry on high flame heat up to seal the surface of the meat.
• Mix in the masala paste and mix thoroughly.
• Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked.
• Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency.

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BEGUN BHAJA

Ingredients:

 
mustard oil to fry 


1 tsp turmeric powder


salt to taste 


1 big size brinjals




How to make begun bhaja :

Wash and cut the brinjals into half inch round slices.
Apply salt and turmeric powder.
Heat up the oil in a pot to smoking point.
Take off heat, cool slightly and then reheat.
Fry the brinjal pieces till crunchy and brown.
Serve hot.

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ALUTUA

ngredients:


 
1 cup sugar


oil for frying 


1 tsp sida bi carbonate


1/2 kg sweet potatoes


9 - 10 raisins


1 tblsp ghee


1/2 cup refined flour


How to make alutua :


Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
Wash and boil the sweet potatoes with as little water as possible.
Drain.
Take off skin and fibre, if any, and mash.
Sieve the flour and the soda, rub in the ghee.
Mix in to the sweet potatoes.
Knead well.
In case the mixture feels soft, mix in a little more flour.
Make lime size crack free balls and stuff one raisin in each.
Heat up oil in a kadai.
When the oil begins to smoke, take off the heat, put in a few balls at a time.
Put on medium heat up again and fry till golden brown.
Remove and put the balls in the syrup and keep aside for a few hours.
Serve warm or cold.

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ALOO POSTO

Ingredients:


 
2 green chillies


5 - 6 medium potatoes


1/2 tsp sugar


1 tsp pure ghee


2 tblsp mustard oil


4 tblsp poppy seeds (khuskhus)


salt to taste 


1/2 tsp onion seeds (kalonji)




How to make aloo posto :

Take off and cut the potatoes into one inch sized pieces.
Keep them in water.
Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
Remove and grind to a fine paste.
Heat up mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in kalonji and stir-fry briefly.
Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
Take off the lid, mix in salt, sugar and slit green chillies.
Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

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ALOO PHULKOPIR DALNA

Ingredients:

 

• 1 tblsp red chilli powder
• 1 tblsp cumin powder
• 1/2 tsp garam masala whole
• 500 gms potatoes
• 2 tblsp ghee
• 2 tblsp ghee
• 1 tsp turmeric powder
• 1 kg cauliflower
• 2 tblsp coriander powder
• 4 medium tomatoes
• 2 medium onions
• 2 bay leaves
• oil to deep fry 
• 4 tblsp mustard oil

How to make aloo phulkopir dalna :


Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
Take off and cut the onions.
Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
Then fry the florets of cauliflower till they turn a little brown.
Remove and keep it aside.
Take off the oil.
In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
Mix in cut onion and fry till golden in colour.
Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
Mix in a tblsp of water if necessary.
Mix in the potatoes, cauliflower and the tomatoes.
Stir fry for a while.
Mix in a cup of water, cover and stir fry over medium heat.
Stir from time to time.
Take off from heat up when the vegetables are cooked and nearly dry.

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