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.

SOYA THANDAI

Chef: Dr Kavitha Reddy

Ingredients:

3 cups soya milk

1 tbsp cashewnuts

1 tbsp almonds

1 tbsp poppy seeds

1 tbsp fennel seeds

5 peppercorns

1/2 tsp cardamom powder

6 tbsp sugar

1 tbsp rose water

Method: Blanch and peel the almonds. Soak all the ingredients except sugar in water for about four hours. Grind into a fine paste. Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.Add sugar and rose water to the strained soya milk. Chill the thandai and serve with ice.

Paani Poori (Puffed Stuffed Crispies)

Ingredients:Paani

1 cup sonth chutney
2 cups firmly packed mint leaves
75 gm coriander leaves-ground together
6-7 green chillies
2 tbsp roasted and powdered cumin seeds
1 tbsp salt
1 tsp chilli powder
8 cups water

Sonth ki Chutney
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala

Paani Poori

24 puffed papri
1 cup boiled and diced potatoes
1 cup boiled chick peas


Paani Poorie ka PaaniMethod:
For the Paani poori ka paani, mix all the ingredients together, chill and serve.

For the Sonth ki chutney, strain the tamarind through a strainer, adding water, to facilitate this. Add enough water to the pulp, to make it into a pouring consistency. Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.

For eating the Paani poori, break a hole in the centre of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorie immediately.

Chicken Manchurian (Chinese)

Ingredients:
250 gm chickenmince
2 eggs-slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto-optional
water
oil for deep frying2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine


For sauce, mix together:

3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celeryor 1/4 tsp celery salt
1/4 tsp ajino moto-optional
2 cups water

Method: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes. Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.

MYSOREPAK

Ingredients:
1 1/2 cups sugar
2 cups water
1 cup besan (chick-pea flour)
2 cups ghee

Method: Sift the besan and keep ready. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil and cook till it reaches a one-thread consistency. Add a tablespoon of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time. Add the ghee, one tablespoon a time till all of it is used. The color and texture will change by now. It will get more brown and crumbly. Set in a thali, patting to level. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.

CARAMELCAKE

Ingredients:
75 gm grain sugar
75 ml cold water
2 eggs
2 yolks
450 ml milk
1 heaped tbsp castor sugar
1 tsp vanilla essence


Method: Beat eggs and yolks together with vanilla essence. Add milk while stirring. Strain the mixture. Dissolve sugar and water together until caramelized. Line serving cup with the caramel. Pour the custard over the caramel. Cover with foil and bake in a shallow tray full of water for half an hour at moderate heat. Turn out and serve.

Plum Sponge Cake

Ingredients:
4 eggs - separated
125 gm castor sugar
125 gm flour 1/2 kg plums -
halved and stoned 50 gm
butter 75 gm castor
sugar 30 ml rum
Scoops of ice cream
cocoa to dust.

d: Whip whites until stiff. Gradually whisk in sugar. Stir in yolks and fold in flour. Pipe into 3" discs on a greased tray. Bake at 190 degrees C for 10 minutes or until firm to the touch. Remove from oven and cool. To prepare plums, heat butter in a pan. Add plums. Sprinkle on sugar. Cook for 5 minutes. Flamb?ith rum. Serve warm on sponge discs with ice cream. Dust with cocoa before serving.