NOODLES KACHORI

Ingredients-

1 cup wheat flour, 4 tablespoons oil, 1/2 teaspoon salt, A pinch of soda bicarbonate.

For stuffing-1/2 cup cooked noodles, 1 boil and mash potato, 1/4 cup bhujiya, 2 tablespoons chopped coriander leaves, 2 green chillies chopped, oil , 2 tablespoons boiled moong,

Method-

Mix salt, soda and oil with the flour. Add water to make a soft dough and knead well with ghee. Cover and set aside for 1/2 hours. Knead again and make balls.

For the stuffing , mix all the ingredients. Mix well. Put stuffing on one side and seal all sides and make a ball again . Roll out and deep fry in oil. serve hot.

SWEET PURI

Ingredients-

1 cup wheat flour, 1/4 cup semolina, 2 cups sugar, 2 tablespoons oil, 2 tablespoons curd, a pinch of saffron, 3 teaspoons lemon juice, chopped almonds and pistachios.

Method-Add wheat flour, semolina and oil . Mix well, adding water and curd carefully to make a stiff dough. Knead well with a little oil. Cover it with wet cloth and set aside for 1 hour. Knead again and make small- small balls.

Take the sugar in a vessel and add just enough water to dissolve it. Add the lemon juice to remove any dirt, strain. Return the vessel to the stove and cook till the sugar syrup forms atwo thread consistency thick syrup. Now add saffron.

Roll out each ball into a small circle.Deep fry in oil over medium heat till it turns light pink and crisp.

Add the fried puries into the sugar syrup for 5-10 minutes. Put out the puries from the sugar syrup. Garnish with almonds , pistachios and saffron. Serve hot or cold.

KHATTA- MIITHA LEMON PICKLE

Ingredients-

1 kg. good quality lemons, 2 tablespoons red chilli powder, 200 gms. salt, 1/2 tablespoons asafoetida(hing).

METHOD-

Washed all lemons and dried on a cloth. Cut the lemons into 4 pieces . In a plastic vessel, add the salt, asafoetida. Mix well .

Place the vessel in the sunlight till 1 month. Shake everday . After one month , mix well and fill the lemons in the jar. This lemon pickle can be preserved for a year.

BESAN KE LADDOO

Ingredients-

4 cups coarse gram flour, 2 cups ghee, 1/2 teaspoon cardmom powder, 20-25 almonds, 2 cup powder sugar, 1tablespoon sliced almonds.

Method-Heat the ghee. Add the gram flour and roast till it turns light pink. Grind almonds and mix in it. Remove from the stove and cool. Mix sugar , cardmom powder and almonds slices. Mix well and make small, round and ball shaped laddoo.

SPICY BETEL NUT(SUPARY)

Ingredients-

2 tablespoons roated aniseeds (saunph), 2 tablespoons coriander -dal , 1/4 teaspoon mulhathi powder, 1/4 teaspoon cassia(tej patta), laung and cardmom powder, 10 gms mas (javitri), 2 tablespoons betel nuts.

Method-

Grind aniseeds, coriander dal, betel nut and mas. Mix mulhathi powder, tejpatta, laung and cardmom powder, javitri, roasted betel nut.

This is a best and delicious supari.

PAPAD KI SABJI

Ingredients-
8 papads, 2 cups sour curd, 3 green chilies chopped, 1 teaspoon mustard seeds, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander leaves, salt to taste, oil.
Method-
Cut papads into the pieces . Beat the curd . Heat the oil, add the asafoetida and mustard seeds. When they stop sputtering , add the green chillies, turmeric powder, red chilli powder. Add curd with little water and papads pieces. Mix well and cook then bring to a boil Now add salt to taste.
Serve hot with coriander leaves sprinkled over the top of the sabji.

ALMONDS HALWA(BADAM- HALWA)

Ingredients-

2 1/2 cups almonds peeled and chopped, 1 cup ghee, 1 cup milk, 2 1/2 cup sugar, 1 teaspoon cardamom powder, 1/4 teaspoon saffron, silver varkhs.

Method-

Grind almonds with little milk . Heat the ghee in a heavy vessel and add the almonds paste on the low flame till golden brown. Add sugar and milk . Cook till thickening. Remove from the stove and mix cardamom powder and saffron.

Sprinkle almonds and silver varkh before serving in a bowl.

STUFFED EGGS

Ingredients-

6 boiled eggs, butter 50 gms., 1 teaspoon lemon juice, salt to taste, 1/2 tablespoon curry powder, 15 gms ajmod, 1 chopped tomato.

Method-

Peeled the boiled eggs and cut in in length. Put out the yellow part of the eggs. Mix butter, salt curry powder and lemon juice with the yellow part. Fill this mixture into the eggs.

Decorate with tomato and ajmod and serve.

KHICHDI PARATHE

Ingredients-

1 cup wheat flour, 1/2 cup cooked khichdi, 1/4 cup coriander leaves, 1 teaspoon red chili powder, 1 teaspoon ginger chili paste, 1/4 teaspoon turmeric powder, 2 tablespoons curd, 2 tablespoons oil, a pinch of asafoetida, oil for shallow frying, salt to taste.

Method-

Add the rice to the flour, along with all the spices and coriander leaves, mix well. Prepare a stiff dough by adding a little water. Make 10 balls.
Roll out each ball with a little dry flour. Shallow fry in oil. Serve hot or cold. a

SPICY CHEEZ

Ingredients-

6 pieces cheese cube, 2 tablespoon cornflour, 1/2teaspoon black peeper powder, 1 drop yellow colour, salt to taste, oil.

Method-

Mix salt, black peeper powder and one drop yellow colour into the cornflour with water to make a thick batter. Cut the four pieces of the every cheese-cube. Now put the one cheese cube with the toothpick.Dip into batter and deep fry on low heat until golden brown.

Serve hot with coriander chutney.

PANEER KI GUJIYA

Ingredients-
500gms. potatoes, 150gms. pane er, 4 tablespoons arrowroot, 4-5 green chillies, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, oil, 1/2 cup chopped coriander leaves, salt to taste.
Method-
Wash the potatoes and boil, peal the boiled potatoes and mash.Now mix the arrowroot and little salt.Mix well . Make the small balls.
For Stuffing-
Mash the paneer. Add green chillies, red chili powder, turmeric powder, chopped coriander leaves, salt to taste and mix well. Roll the potatoes balls and fill the paneer mixture. Shape the Gujiya and paste with hand.
Heat the oil and fry till done. Serve hot Gujiya with coriander chutney or tomoto sauce.

KESARI SHRIKHAND

Ingredients-
1 cup powdered sugar, 4 cups thick curd, 1/2 teaspoon cardmom powder, 1/4 teaspoon safforn (dissolved in a little milk), chopped almonds and pistachios slices.
Method-
Place the curd on afine sieve before two hours and drain off its whey. The curd will reduce to nearly 2 cups. Add in the powdered sugar and mix well in ablender. Strain again to make a very smooth thick paste.
After it, mix in cardamom powder and saffron (dissolved in alittle milk). Sprinkle almonds and pistachios slices. Mix well.
Chill in the refrigeratior till you wish to serve.

PALAK HALWA (spinach halwa)

Ingredients-
1kg. palak, 250gms.mawa(khoya), 300gms. sugar, 150gms. ghee, 2 tablespoons cashewnuts, 1 tablespoons almonds, 1tablespoon chopped pistachios, 1/2teaspooncardmom powder, silver varakh.
Method-
Clean and wash the palak leaves and boil. Grind the boiled palak leaves. Heat the ghee and roast the spinach paste till the paste leaves the sides of the vessel. Add the water, sugar and simmer till it becomes thick and leaves the sides of the vessel. Remove from the stove. Add the mawa and mix well. Add the cashewnuts, cardamom powder and mix well. Decorate with chopped almonds, pistachios and silver varakh before serving.