Narali Bhat ( Sweet Coconut Rice)

Narali Bhat ( Sweet Coconut Rice)

Ingredients :

• 1 1/2 cup Basmati Rice
• 1 1/2 cup Fresh or frozen Coconut
• 1 1/2 tsp Sugar
• 6 tsp Ghee
• 1/2 tsp Saffron
• Cardamom powder to taste
• 1 inch Cinnamon stick
• 3 to 4 Green Cardamom
• 5 to 6 Cloves
• Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked.Heat 3 tsp ghee in a pan, add whole spices, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, add saffron water, cover and cook on low heat for 15 mts.Open cover after 10 mts, Narali Bhat is ready to serve!  Traditionally jaggery is used to prepare Narali Bhat, you may make use of jaggery instead of sugar.

Malai sandwich

Malai sandwich

Ingredients :

For Paneer :

• 4 Cups Milk
• 2 Tsp Lemon Juice dissolved in 1 Tbsp Water
• 2 Tsp Curd
• 1 Tbsp Maida (All purpose flour)
• A pinch of Red Color (Optional)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder

For Filling / Malai :

• 1/2 cup of Sweet Mawa / Khoya / Khawa
• 2-3 tsp of sugar pr  icing sugar.
• A pinch of saffron soaked in a spoonful of milk (optional)

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice, Add Curd and wait for milk to curdle completely. Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now add pinch of red color and knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make oval shaped balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil. Add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once paneer balls are cooked, turn off the gas and let it cool for 1 hour.

Now for Making Malai mixture. Mix khoya and icing sugar and blend in mixture to form a fine thick paste / creamy mixture.

After 1 hour remove paneer balls from sugar syrup , do not squeeze them.Cut each of them horizontally into 2 equal part, spread khoya mixture on one part and put other part on it,Garnish with Silver Foil, chopped pista. Refrigerate for 1 hour and served chilled.

DrakshaRatan Korma / AngoorRatan Korma

DrakshaRatan Korma / AngoorRatan Korma

Ingredients :

• 1 Cup Fresh Grapes
• 2 Tbsp Cashew-nuts Paste
• 1 Cup Milk
• 1 Cup Fresh Cream
• 3/4 Cup Curd 
• 50 / 75 Grams Khoya / Khoa
• 2-3 Tsp Sugar
• 1 Tsp Black Paper Powder
• 1 Tsp Cardamom Powder
• 2 Tbsp Water
• 2-3 Tsp Truity Fruity
• 2 Tsp Finely  Chopped Coriander
• Salt to Taste

Method :
Take a Pan / Kadai . Add cashew-nuts paste and water and mix well.Then add curd ,Sugar mix well and On the Gas ,put Pan on it ans stir for 5 minutes till mixture becomes little thick.Then off the Gas, Add Milk, Khoya, Fresh Cream, Black Paper Powder and Salt to the mixture and mix well.Now add Grapes, Truity Fruity, Coriander leaves& Mix well .

Garnish with some chopped grapes and Truity Fruity and Serve Hot with Butter Roti.

Shahi Tukda

Shahi Tukda

Ingredients:

• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron


Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard. Now  To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it. Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk. Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides. Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

Apple WalNut OatMeal

Apple WalNut OatMeal

Ingredients:

• 1 apple
• 1/2 cup apple pulp
• 1 cup milk
• 1/2 cup rolled oats
• 2 Tsp Walnut Pieces
• 1/4 Cup Sugar
• 1/4 tsp Cinnamon Powder
• 1 cup of water

Method :

Chop the apple into small pieces .Now take a sauce pan with water and apple pulp in it and boil.Add chopped apple to the above mixture.Then Add rolled oats , walnuts peices, sugar and cinnamon powder to it and stir well.Boil the mixture till it becomes thick.Off the stove when the mixture becomes thick.Add milk to it and stir well.Garnish with some apple pieces and walnut.Hot and yummy apple walnut oatmeal is now ready to serve.

Banana Payasam

Banana Payasam

Ingredients :

• 2 Ripe Bananas
• 2 cups Milk
• 1/2 cup Powdered Jaggery
• 1/2 tsp Cardamom powder
• 2 pinch Saffron 
• 3 tsp Butter
• Finely sliced dry fruits (Badam, Cashewnuts & Raisins)

Method :
Heat a little butter in a pan, roast the sliced dry fruits along with raisins and keep it aside.Mash the riped bananas with hand so as to form a rough paste.Heat a little butter in a pan and allow it to melt. Add the banana paste to it and fry till it turns slight brown. Add jaggery to it and keep mixing properly when all the jaggery is uniformly mixed, add milk to it and simmer and allow it to cook.Add the saffron to the payasam and bring it to boil. Add cardamom powder and roasted dry fruits to it.Mix properly and bring it to boil .Serve Hot .

Gajar ka Halwa / Gajar Halwa

Gajar ka Halwa / Gajar Halwa

Gajar (Carrot) Halwa is a traditional dessert made with carrots and milk/ khoya

Ingredients :

• 2 Cups Grated Carrots .
• 1 Cup Sugar
• 2 Tbsp Khoya
• 2 Tsp Fresh Cream
• 2-3 Tbsp Dry Fruits Pieces
• 1 Tbsp Clarified Butter / Ghee

Method :

Heat ghee in a thick-bottomed pan, add grated carrots and saute for five minutes.Ad sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.When mixture dries little bit then add khoya to the mixture and saute for 3-4 minutes. Then add fresh cream , fry fruits pieces and mix well and cook for 2 minutes. Garnish with some dry fruits and serve hot or at room temperature.

GulPoli / Gulachi Poli / Jaggery Roti

GulPoli / Gulachi Poli / Jaggery Roti

Gulpoli as the name suggests is the poli/flatbread with jaggery filling. Gulpoli is generally made for the MakaraSankranti festival.

Ingredients :

For the dough

• 1 cup Whole wheat flour
• 1/2 cup All purpose flour(Maida )
• 4 Tbsp Oil
• Less than 1 cup or As required Luke warm water 
• Salt - a pinch 
• Clarified Butter (Ghee)  for roasting.

For the filling

• 1 cup Grated Jaggery
• 1/4 cup Besan
• 4 Tbsp Sesame seeds 
• 1 Tsp Cardamom powder
• 1 Tsp Clarified Butter (Ghee )

Method :

Take the  both the flours and mix well. Heat oil in a tadka/seasoning pan. Pour the hot oil on to the flour. Mix well so that the oil coats the entire flour.  Add water in parts to make a tough dough. Cover the dough with wet cloth or bowl and rest it for 1/2 hour.

Now,Roast sesame seeds Roast besan in a tablespoon of ghee. Grind sesame seeds .Now Add the ground mixture, roasted besan, cardamom powder to the jaggery and Mix well. Make sure there are no tiny pieces of jaggery. 

Divide the dough and filling into equal portions each. Take a ball of dough. Roll it into a small circle. Place the filling on the roti and cover with the edges. Seal and roll into a roti of medium thickness. Heat a tawa. Smear some ghee and roast the polis on both side, till brown spots appear. The poli will be crisp and tastes awesome when hot. It is equally good even when it comes to room temperature.

Kalakand / Malai Barfi

Kalakand / Malai Barfi

Kalakand / Malai Barfi is very traditional and delicious dessert, made with milk. Its soft and grainy in texture.

Ingredients:

• 8 cups omilk
• 1/2 cup sugar
• 2 to 3 Tsp lemon juice (for making paneer)
• 2 Tsp Curd
• 1 Tbsp Chopped Dry Fruits for Grnishing
• Silver Foil ( Optional)

Method :

Making Paneer:

     Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Then add Curd..The curd will start separating ,turn off the heat.Once the milk fat has separated , drain it using a strainer line with cheesecloth, or muslin cloth.Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

    Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.Pour it over greased plate keeping about half inch thick.

Garnish with Silver Foil and Dry Fruits pieces.Let it cool for about one hour. Cut the kalakand in squares and serve

Bread Pudding / Bread pudding made in Cooker

Bread Pudding / Bread pudding made in Cooker

Ingredients : 

• 14-15 slices of Bread ( take only White part ) 
• 2 Cups Milk
• 1/2 Cup Sugar
• 1-2 Drops of Vanilla Essence

 For the Caramel

• 1/2 Cup Sugar
• 2 TbspWater

Method :
Tear the bread roughly into small pieces and soak it in the milk mixed with sugar and vanilla essence properly. Make sure the bread is smashed nicely in milk. Keep aside.
Then in a pan add in water and sugar for the caramel mix. Keep stirring on low-med flame. Once the sugar is thick leave as it on flame till you get brown color mixture. Just stir the pan once in a wile if you need.Once you get the brown color melted sugar, pour evenly in a pressure cooker pan and the on top of that put the bread mixture around and sprad with spoon evenly.
Cover the pan with aluminium foil and make holes randomly to keep the steam going through it. Pour sufficient water in pressure cooker and then put in the pressure cooker pan and steam cook for about 20-25 mins on low flame.

Let the pudding cool down completely and then in a plate topple over the mixture and chill it in fridge. Serve chilled.

Kharavas

Kharavas

Kharvas' is the marathi name of a sweet steamed pudding made out of milk given by a cow or buffalo within a day after she has calved.

Ingredients :

• 1 Liter bovine colostrum milk ( Cheek )
• 1 or 1/2 liter Milk if required ( Please refer Method )
• 1-2 cup (more or less as pertaste / sweetness) grated jaggery or Powdered sugar
• 1 Tsp Cardamom Powder
• A few strands of saffron (optional )

Method :

P.N : If  Cheek is 1 day old then add 1 Liter Milk to Cheek, if Cheek is 2 days old then add 1/2 Liter Milk to it, and if Cheek is 3 or more days old then no need to add Milk.Dissolve the jaggery in the milk.  Add the cardamom powder and saffron to the milk.Pour the milk in a container that will fit in a pressure cooker or other large pan, with enough water in the outer pan for steaming. Cover with a lid and steam for 15-20 minutes .Or even you can Cook in pressure cooker with 3 whistles. Let cool completely , Then cut into pieces and chill it in the fridge for a few hours before serving.

Coconut Burfi / Narala chi vadi

Coconut Burfi / Narala chi vadi

Ingredients :

• 2 Cup Grated Fresh Coconut ( take only white part)
• 1 Cup Sugar
• 1 Boiled & Grated Potato
• 2 Tsp Ghee ( Clarified Butter)
• 2-3 Tsp Powdered Sugar
• 1/2 Tsp cardamom powder

Method :

In a Big Pan add Grated Coconut, Sugar and Potato.Keep stirring on High Flame for 4-5 Minutes and then lower the flame. The mixture will start thickening and it will froth from all sides. Keep stirring it till it dries.Add cardamom powder and mix well.Now off the Gas and let the mixture cool for 2-3 mintues.Now add powdered sugar to the mixure and again mix well and then transfer the mixture into a ghee smeared plate.Spread evenly with a spoon.Cool and cut into square or diamond shapes using a knife.

Shankarpali

Shankarpali

Ingredients :

• 1 1/2 cup Milk

• 2 cups Sugar

• 3.1/2 cup Maida [all purpose flour ]

• 1/2 teaspoon Salt

• 3/4 th cup Ghee

• Oil to fry

Method :

Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. Turn the heat off, as soon as the mixture starts boiling. Let the mixture cool down. Mix maida in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]  Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati. [it should not be very thin.]  Cut it with a knife into small squares. Fry in oil, on medium heat, till you get light brown colour. Serve these nice crispy, crunchy shankarpali with tea.

Rava / Rawa Ladoo

Rava / Rawa Ladoo

Ingredients :

• 1 cupSuji rava 
• 1 cup Sugar
• 1/2 tsp Cardamom powder:
• 1/3 cup Ghee
• 7 - 8 Cashews (broken into bits)
• 10 - 15Raisins
• 1/3 cup Grated coconut (optional)

Method :

Take a heavy bottomed kadai. Add 2 tbsp of ghee to it. Once hot, fry the cashews and raisins till golden brown. Keep aside. Add the rava and elaichi powder. Fry till a yummy aroma arises and it turns golden brown. Do this on a low flame. Let it cool down.Once it is cool enough for the mixie, run the rava and elaichi powder in the mixie till it becomes a reasonably fine powder. Run it a couple of times if the rava is stubborn. Empty into a large basin.Now, powder the sugar. Add it to the rava in the basin.Introduce the cashews, raisins and the grated coconut into the basin.Mix very well. Heat the remaining ghee. Pour on top of this mixture. Make firm ladoos quickly. If making of the ladoos are a trouble, add a little more ghee to it. Else, sprinkle some warm milk on the mixture and try again.Serve when cool.

Besan Ladoo

Besan Ladoo

Ingredeints :

• 2 cups gram flour (besan/chickpea flour)
• 1 1/2 cup sugar
• ½ tsp cardamom powder
• ¾ -1 cup ghee (clarified butter)
• 15-20 raisins/ cashew pieces

 Method :

 Heat the ghee in a heavy bottom pan. 
 Note : This is the tough and time consuming part, but the taste of the ladoos depends on this step.

Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more).Add more ghee in small quantities if required.Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.Add powdered cardamom and sugar and mix well.Shape into ladoos and add chopped almonds (optional) and raisins on each of them.Store in air tight containers.

Anarsa / Anarse

Anarsa / Anarse

 

Ingredients :

• 1 1/2 cup rice flour

• 1/2 cup jaggery

• 1 cup water

• 1/4 tbsp cardamom powder

• 3-4 tbsp poppy seeds or khus khus

• Ghee for frying

Method :

Heat water in a pan and dissolve jaggery to make well. Strain and set aside to cool.  Add cardamom powder and ghee to the flour and knead the flour with jaggery water till the dough becomes stiff.  Divide into 24 to 25 small portions, knead and roll it into 4" discs. Sprinkle poppy seeds on the discs. Set aside and allow them to dry a little.  Deep fry in ghee till the discs turn golden yellow. Cool the anarsa till these become crisper. Serve or store in an airtight container.

Raagi Ki Rasmalai / Nachani chi Rasmalai

Raagi Ki Rasmalai / Nachani chi Rasmalai

Ingredients :

• 1 Cup Ragi (nachani) Flour
• 1 Cup Water
• 1/2 Cup Dessicated Coconut
• 2 Tbsp Chopped Almonds
• 2 Tbsp Chopped Cashew Nuts
• 2 Tbsp chopped Pista
• 5-6 Tsp Powdered Sugar
• 2 Cups Coconut Milk
• Grated Jaggery as required
• 1 Tbsp Ghee (Clarified Butter)
• 1/4 Tsp Cardamom powder

Method :

Making Coconut Milk :
Take 2 Cups of Fresh Grated Coconut. Add 1 Cup warm Water and grind in mixture.Then squeeze this grated coconut through a muslin or cheesecloth to get Coconut Milk

 To this Coconut Milk add grated jaggery and keep aside

Now For Filling, in a bowl take dessicated coconut, chopped cashewnuts, chopped almonds, powdered sugar and mix well.
For the outer covering ,boil water, add ghee . Then add the Raagi rice flour into it , little by little constantly stirring to avoid lumps and let it cook for 3-4 minutes on low flame. Take off heat now, cover the mixture and let it cool.When cool, grease your hands with little bit of ghee and knead mixture well into a dough. 

Then make balls with the covering dough and flatten them on the palm into a circle. Put the stuffing in it and cover it completely with dough.

Now put these balls in Coconut Milk ,refrigerate and Serve by Garnishing with chopped pista ..

Dudhi Halwa(Bottle Gourd Halwa)

Dudhi Halwa(Bottle Gourd Halwa)

Ingredients : 

• 2 cups grated Bottle Gourd(Dudhi Bhopla)
• 1 Cup Sugar
• 1 Cup khoya
• 1/2 tsp cardamom powder
• 2-3 Tbsp Ghee (Clarified Butter)
• 3-4 chopped Dry Figs
• 4-5 Chopped Cashewnuts
• 4-5 Chopped Almonds.

Method :

 Peel & Grate bottle gourd. Squeeze out water from it.Now in a kadai or pan, heat Ghee.Add grated bottle gourd and saute it,the cover with lid and let the bottle gourd cook over medium flame.Once water is totally absorbed , check whether bottle gourd is cooked or not.Then add sugar to it & mix well and again let it cook for some time.When sugar gets dissolved & mixed in bottle gourd, add khoya to it and mix well.Then add dry fruits pieces and stir until you get thick consistency dudhi halwa.Garnish with dry fruits & serve hot or cold.

Eclairs

Eclairs

Ingredient :
For Stuffing :

• 1/2 Cup Grated Dairy Milk or Dark Chocolate
• 1/2 Cup dessicated Coconut.
• 2 tbsp finely chopped Cashew nuts
• 2 tbsp finely chopped almonds
• 2-3 Tbsp Drinking Chocolate Powder
• 2-3 Tbsp Powdered Sugar
• 2 Tbsp Butter

For outer Covering :

• 1 Cup All purpose flour (Maida)
• 1 Tbsp Butter
• 1/2 Cup Powdered Sugar
• 2 Tsp Drinking Chocolate Powder
• Water as required.

Method : 

For stuffing, in a bowl take all above ingredients and mix them well and keep aside.

Now for outer covering, in a bowl mix All purpose flour, powdered sugar, butter and add water little by little to make a soft dough.Then divide the dough into two parts.Then in one part add 2 tsp drinking chocolate Powder and mix well.and let the dough rest for 15-20 minutes.

Now make a ball of white dough and roll into thick circle with rolling pin.Similarly roll chocolate ball into circle and cut vertical strips of chocolate dough as shown in the following picture.Now take white circle and place those chocolate strips on it as shown in the picture and roll rolling pin over it again to make it stick to the white circle.Now cut the circle into rectangles, turn the side of the rectangles such that white side will be facing you and put the above made stuffing over it.

Then roll each rectangle to form a roll .

Now heat oil in kadai / pan.Deep fry the rolls till they turn light golden brown in color.Garnish by dusting drinking chocolate Powder and melted chocolates and serve.

Rasgulla

Rasgulla

Ingredients :

For Rasgulla :

• 4 Cups Milk
• 2 Tbsp Lemon Juice dissolved in 1 Tbsp Water
• 1 Tbsp Maida (All purpose flour)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder
• 4-5 sticks of Kesar

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice and wait fro milk to curdle completely.
Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make small balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil.Add kesar sticks and then add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once rasgullas cooked, transfer to serving dish, refrigerate and then serve chilled garnishing with some dry fruit pieces.