Mava Burfi Recipe

Ingredients

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

Method

1. Mash khoya and add sugar, mix well. 

2. Take a heavy cooking pan and cook this mixture on low flame, stirring continuously.

3. Cook till the mixture is a very soft lump.

4. Place on a working board and roll with a rolling pin to 1/2 inch thickness.

5. Cool a little and spread silver foil carefully and evenly.

6. Make incisions with knife to cut in the desired size and shape.

Sweet Kachori Recipe

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

Method

1. Mix ingredients for filling. The mixture should be soft and crumbly.

2. Mix ingredients for cover. Using water knead to a pliable dough.

3. Cover with a wet cloth. Keep aside

4. Boil sugar and water adding a tbsp. of milk to clear the syrup.

5. Boil till the syrup is slightly sticky between the fingers.

6. Strain. Crush and add the saffron. Keep aside.

7. Make 15 to 16 flattish balls from the filling mixture.

8. Divide dough also into 15 to 16 parts.

9. Roll one part into a puri, place one mixture ball in the centre.

10. Pull up all the sides to seal the mixture and press in centre.

11. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12. Repeat for remaining kachoris.

13. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14. Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15. Allow to stand for half hour before serving. 

Malai Ladoo Recipe

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1. Mash paneer. Add condensed milk and cook on slow flame, stirring continuously.

2. Cook till thick and sides leave. Add essence and remove from flame. Mix well.

6. Pour the mixture on plate. When the mixture cools down, make ladoos.

8. Sprinkle powdered elaichi and garnished with dry fruits.

Doodhi (lauki) Halwa Recipe

Ingredients

1 kg doodhi

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

1. Peel and grate Dudhi.

2. Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. 

3. Once it starts thickening, stir continuously. 

4. Add sugar and cook further till thickens. 

5. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 

6. Serve hot, decorated with a chopped almond or pista.

Rava (Semolina) Ladoo Recipe

Ingredients

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

Method

1. Take ghee in a deep sauce pan and heat.

2. Add rava and cook on low heat. Stir continuously.

3. When the rava turns light brown add the sugar. Stir for 3-4 minutes.

4. Keep aside and cool for some time. Add cardomom powder, coconut flakes and saffron.

5. Add half the milk. Mix well. 

6. Wet your hand with milk and shape the mixture in ladoos.

Moong Dal ka Halwa

Ingredients

500 gm Moong daal (without skin)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi (cardamom) powder

water about 250 ml

Method

1. Soak the dal for 5-6 hours.

2. Grind daal in a grinder to make fine batter, use as little water as possible.

3. Take a deep cooing pan, add sugar and water mix well and bring to boil.

4. Cook till you get one thread syrup. keep aside.

5. Heat the ghee in a heavy pan and add grinned daal.

6. Keep stirring rigorously to avoid burning.

7. Once the daal stops sticking to the vessel, stir gradually till golden brown and ghee begins to separate.

8. Pour the hot syrup, add elaichi and dissolved saffron.

9. Stir very carefully. Cook slowly till all water is absorbed.

10. Garnish with chopped dry fruit. Serve hot.

Chickoo Halwa Recipe

Ingredients

6 chickoos

1/2 tea cup milk

1/4 - 1/3 cup sugar

150 gms khoya or milk powder made paste.

2 - 3 drops cochineal (essence)

1 tbsp ghee

Method

1. Peel and mash chickoos or blend.

2. Add milk and boil in heavy saucepan.

3. When slightly thick add khoya and cook, stirring continuously.

4. Add sugar and ghee. Cook on low turning continuously till ghee oozes.

5. Garnish with almond or walnut in centre of the halwa.

Kaju Barfi Recipe

Ingredients

500 gm Cashewnut (powdered)

1 cup sugar

elaichi (cardamom) powdered

5-6 silver warq (optional)
2 tblsp Ghee
saffron 5-6 strands

Method

1. In a deep cooking pan add three fourth cup water and add sugar. Bring it to boil, now add saffron, mix well.
2. Cook till you get syrup of three thread consistency.
3. Add ghee and mix well. Now add cashewnut powder and cardamom powder and mix thoroughly.
4. Cool it slightly, knead it well and grease the plate to transfer the mixture.
5. With the help of big spoon form a half centimeter circle and spread silver warq
over it.
6. Cut into diamond shape and serve.

Hot Mango Chutney Recipe

Ingredients

3 large sweet mangoes, slightly ripened

1 tsp lemon rind, chopped finely

1 tsp lemon juice

10 green chillies

1/2" piece ginger, chopped finely

1 tsp cumin seeds

1/2 tsp saunf (fennel) seeds

1 tsp coriander seeds

1/4 tsp methi (fenugreek) seeds

1 tsp mustard seeds

A pinch of hing (asoefetida)

Salt to taste

6 tsp cooking oil

Method

1. Peel the mango and cut into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside.

4. Roast methi, saunf, cumin and coriander seeds and crush coarsely.

5. Heat the remaining oil and add hing and mustard seeds.

6. When mustard crackles, add ginger and green chillies and fry for about 1-2 minutes.

7. Add mango, powdered masala, salt to taste, lime rinds and lime juice.

8. Bring to a boil on a low flame.

9. Remove from heat and let it cool to room temperature.

10. Store in an airtight container.

11. If boiled and cooled well, since no water is used in making this dish, it will keep well for more than a week.

12. Store it in airtight containers in the fridge.

Coconut Chutney Recipe

Ingredients

2 cups of fresh coconut, shredded

10 dry red chillies

1 sprig curry leaves

A large pinch of hing (asoefetida)

1/2 tsp methi (fenugreek) seeds

2 tsp urad daal

2 tsp channa (gram) daal

1 small tomato

Salt to taste

2 tbs Oil

Method

1. Heat oil in a cooking pan and add channa and urad daal, curry leaves, hing, methi and dried red chillies. Fry till it turn light brown.

2. Add coconut and tomato, stir for 2-3 mins.

3. When the mixture cool down blend into a smooth paste. Add salt to taste.

4. Serve with dosas, idli or plain rice.

South Indian Tomato Onion Chutney Recipe

Ingredients

2 medium tomatoes, chopped

1/2 tsp. hing (asoefetida)

1 tsp. mustard seeds

1/2 tsp. methi (fenugreek) seeds

1 tablespoon coconut, shredded

3 tsp. red chilli powder

1 tsp dhania (coriander) powder

1/2 tsp. turmeric powder

1 very small ball of tamarind , de-seeded

1 small onion, minced finely

2 clovettes of garlic, minced finely

Salt to taste

3 tablespoons oil for frying

Method

1. Heat 1/2 the amount of oil and add the methi.

2. Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.

3. Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.

4. Heat the rest of the oil and add the chopped garlic and onion.

5. Fry till the onion turns translucent and the garlic turns brown.

6. Now add red chilli, turmeric and dhania powder and fry for half a minute.

7. Add the blended paste, salt and hing and stir.

8. Serve with Dosa, Idli or Vada.

Sweet Mango Chutney Recipe

Ingredients

3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method

1. Peel the mango and cut it into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside to cool.

4. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.

5. Adjust salt if needed.

6. Remove from blender and store in an airtight container.

7. This chutney keeps well for over a week when properly stored in the fridge.

Carrot Halwa Recipe

Ingredients
Carrots – 1 kg
Milk – 1 litre
Sugar – 1 cup
Green cardamom powder – 1 tsp
Ghee – 100 gms
Khoya – 60 gms
Flaked almonds – 3 tbsp
Crushed pistachio – 4 tsp
Raisins – 5 tsp

Method
1. Peel, wash and grate the carrots and keep aside.
2. Grate the khoya and keep aside.
3. Heat ghee in a heavy cooking pan, add the grated carrots and khoya (leaving 2 tsp for garnishing) and saute for 1-2 minutes.
4. Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
5. Add sugar, raisins and cardamom and again cook till carrots are tender and the liquid has evaporated.
6. Once the mixture starts leaving the sides of the cooking pan, lower the flame and cook for 1-2 minutes stirring vigorously.
7. Remove from flame. Garnish with khoya and dry fruits and serve hot.

Milk Cake Recipe

Ingredient
Milk - 500 ml
Milk powder - ½ cup
Sugar - ½ cup
Ghee - ½ cup minus 1 tbsp
Alum, powdered - a very tiny pinch – half of 1/8 tsp

Method
1. Mix together milk, milk powder, sugar, ghee and powdered alum. Make sure there are no lumps.
2. Boil the mixture in a heavy pan, stirring regularly.
3. When the mixture starts leaving ghee, it is ready.
4. Grease a plate & arrange chopped nuts on it.
5. Empty the mixture on it & leave it to cool completely to room temperature. Invert on a plate.
6. Garnish with remaining dry fruits.

How to cook phirni?

Ingredients
Coarsely ground rice – ½ cup
Green cardamom pods – 4 (crushed)
Milk – 3 ½ cup
Saffron strings – a pinch (optional)
Grated nutmeg – a pinch
Granulated sugar – 6 tbsp
Rose water – 1 tbsp
Crushed pistachio nuts and almonds to garnish – 2 tbs

Method
1. Dissolve saffron in 2 tsp of lukewarm milk and keep aside.
2. Heat 2 ½ cups of milk, ground rice and cardamom in a pan over medium flame.
3. Bring it to a boil stirring occasionally.
4. Add the remaining milk and stir over a medium flame for about 10 minutes or
5. until the rice mixture thickens to creamy consistency.
6. Stir in the sugar, nutmeg and saffron and continue to cook for a further 2 minutes.
7. Serve garnished with the nuts. You can add a few drops of rose water to give this sweet dish a divine flavor.