Kesari Kulfi

Ingredients:
Milk (3 litres - 15 cups)
Saffron (a few strands)
Green cardamom powder (¼ teaspoon)
Sugar (½ cup)
Almonds, slivered (10-15)
Method:
1. Place the matkis in water for two to three hours. Remove them from water and keep them aside upside down to dry.
2. Heat milk in a pan and simmer till it is reduced to one third its original volume. Add saffron strands, green cardamom powder, sugar and cook for some more time.
3. Roast slivered almonds till lightly browned. Add to the milk and remove heat.
4. Transfer the mixture into the matkis and set aside to cool to room temperature.
5. Cover the matkis with aluminium foil and keep it in the deep freezer to set.6. Serve in the matkis itself.

Rajgiri Ka Thepla

Ingredients:

Rajgira atta (2 cups + for dusting)

Rock salt (sendha namak) (to taste)

Ginger, grated (1 inch piece)

Sesame seeds (til) (1 teaspoon)

Green chillies, finely chopped (2)

Potatoes, boiled and mashed (2 medium)

Yogurt (2 tablespoons)

Ghee (3 tablespoons + to shallow fry)

Fresh coriander leaves, chopped (2 tablespoons)

Method:

1. Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies. Add smashed potatoes, yogurt, three tablespoons of ghee and coriander leaves. Knead into a semi-soft dough using water. Cover and keep the dough aside for half an hour.

2. Divide into 10 to 12 portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.

3. Heat a tawa. Shallow fry the theplas on both sides using ghee as required. Serve hot with yogurt.

Sabudana Khichdi

Ingredients:
Sago (sabudana) (1½ cups)
Peanuts (¼ cup)
Ghee (3 tablespoons)
Cumin seeds (1 teaspoon)
Green chillies, finely chopped (4-5) Potato, ½ cm cubes (1 medium)
Salt (to taste)
Lemon juice (1 teaspoon)
Fresh coriander leaves, chopped (2 tablespoons)
Method :
1. Wash sabudana two to three times and then soak in one cup of water for three to four hours. Sabudana grains should be separate and moist.
2. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
3. Heat ghee in a pan, add cumin seeds and green chillies. When cumin seeds begin to change colour add potato cubes. Cover and cook till the potatoes are done.
4. Add sabudana and ground peanuts and cook for four to five minutes, stirring carefully.
5. Sprinkle a little water, add salt and lemon juice. Mix well. Remove from heat.6. Sprinkle chopped coriander leaves and serve hot.

Sukhi Arbi Aloo Ki Sabzi

Ingredients
Colocassia, (arbi), boiled and cubed (250 grams)
Potatoes, boiled and cubed (4-5 medium)
Oil (2 tablespoons)
Cumin seeds (½ teaspoon)
Green chillies, slit (2)
Salt (to taste)
Sugar (1 teaspoon)
Lemon juice (2 tablespoons)
Fresh coriander leaves, chopped (3 tablespoons)

Method
1. Heat oil in a pan, add cumin seeds and once they change colour add slit green chillies, colocassia and potato cubes.
2. Add salt, sugar, lemon juice and mix. Add coriander leaves. Remove from heat and keep it covered for a while before serving.

ALMOND MILK

A SIMPLE ONE BUT GREAT TASTE. GOOD FOR HEALTH.

Method: Soak almonds for about three hours. Place almonds in a small pan and add boiling water to the pan. Keep aside for five minutes and drain the water. Soak poppy seeds for two hours. Peel almonds and grind them with poppy seeds into a fine paste.Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue. Add sugar and cardamom powder to the strained soy milk. Blend till frothy and serve warm or chilled.

MASALA VADA

Ingredients:

1/2 cup chick peas daal

1/2 cup Soya bean

green chillies - to taste

2 onions - chopped

2 tbsp ginger - grated

salt - to taste

refined oil

Method: Soak soybeans overnight and chick peas for two hours. Drain water completely and combine both the beans. Grind the beans and green chillies together with as little water as possible into a coarse batter. Add chopped onions, grated ginger, and salt to the batter and mix well.Make the vadas with the batter (approximately two tbsp for each vada) and deep fry in hot oil till golden brown. Serve hot with tomato ketchup.

Tofu Bhurji

Ingredients:

100 gm tofu

2 tomatoes

1 onion

2 tbsp refined oil

1/2 tsp cumin seeds

1/2 tsp ginger paste

1/2 tsp garlic pastep

inch of turmeric powder

red chilli powder - to taste

salt - to taste

Method: Grate tofu and chop the onion and tomatoes. Keep aside.Heat oil in a pan, add cumin seeds and stir for 30 seconds. Add ginger paste, garlic paste, chopped onions, turmeric powder, red chili powder and fry till the onions turn golden brown in colour.Add chopped tomatoes, salt and cook till the tomatoes are soft. Add grated tofu, stir for two minutes and remove from flame. Bhurji can be used as filling for sandwiches or can be served with rotis.