Kesar Pista Kulfi

Ingredients:

Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron

Method:

1.Take a pot and mix evaporated milk, condensed milk and wipped
cream with the hand grinder (mixer grinder)
2.Now mix pis ta and saforn in it
3.Put into a air sealed container and put in the freezer for 4 hours.

Note: It will taste authentic with falooda.

Tur Dal Kofta

Ingredients:

2 cups tur dal
6-7 green chilles, chopped
3tb.spoon cumin seeds
1 pinch asafotida
Salt to taste
3tb.spoon finely chopped corriander leaves
3-4tb spoon grated coconut

Method:

1.Soak tur dal over night. Then wash it thoroughly.
2.Grind it coarsly.
3.Then add chopped chillies, corrinder leaves, grated coconut, cumin seeds, asafotida & salt mix it thoroughly.
4.Then make small koftas (balls) with the mixture pressure cook for 15 min.
5.Serve hot with rice dishes.

Cabbage Kofta Curry

Ingredients:

For Koftas:

1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy:

1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

Method:

1.Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.

Mysore Pak (South Indian Dish)

Ingredients:

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure:

1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.

Cooking time: 45 minutes.
Yield: 40 medium sized pieces.

Palak Paneer

Ingredients:

Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder

Method:

1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.

Mix Veg Curry

Ingredients:

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter

Method:

1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.

Making time: 20 minutes.
Makes: 2 servings

Simple Potato Cake

Ingredients:

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes