Date/ khajoor Daliya - A Healthy Breakfast Recipe

Ingredients

1 bowl ---------- Daliya (bulgur)

1/ 2 tbs --------- Ghee (clarified butter)

1/2 bowl -------- Dates/ Khajoor (de-seeded)

500 ml ---------- Water

1/2 tsp ----------- Nutmeg powder

1/2 tsp ----------- Cardamom powder

Method

1. Heat a pan and add ghee and daliya.

2. Cook daliya till it turns light golden brown.

3. When you start getting aroma, add water.

4. Add dates when water starts boiling.

5. Cook daliya on low heat for 20-25 mins.

6. Add nutmeg and cardamom powder, mix well.

7. Transfer into a serving bowl, serve hot.

Note: No sugar or jeggery needed for sweetness, dates will make your daliya sweet. Enjoy your healthy daliya breakfast.

Aloo Puri Breakfast Recipe/ Mathura ke dubki wale aloo recipe

Ingredients
6-8 medium size potatoes/aloo, (boliled, peeled and mashed)
2 to 3 green chilies, chopped
1 tsp cumin seeds/jeera
1 tsp dry ginger powder or 1 inch ginger, finely chopped 
1 tsp kashmiri red chili powder 
½ tsp turmeric powder/haldi
¼ tsp asafoetida powder/hing
1 tsp dry mango powder/amchur
1 tsp garam masala powder
¼ cup chopped coriander leaves
3 cups water
2 tbsp oil
salt as required

Instructions
1. Heat oil in a pan add cumin seeds and crackle them.
2. Now add the green chilies and stir for a few seconds.
3. Turn off the flame and add turmeric, asafoetida, kashmiri red chili powder, garam masala powder and dry ginger powder. Stir and turn on fire again.
4. Now add the mashed potatoes and stir well. Add  3 cups water, dry mango powder and salt.
5. Stir very well and let the curry simmer for 10 to 12 mins.
6. Turn off the flame, stir and keep covered for few minutes. 
7. Garnished with green coriander and serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

How to make puri/ poori?

Ingredients
2-3 cup wheat flour
2 tblspn oil
Salt as required
Water (luke warm)
1/2 tsp ajwain
Oil for deep fry

Instructions
1. Add wheat flour in a deep bowl .
2. Now add salt, ajwain and oil, mix well.
3. Now pour luke warm water into wheat flour to knead the dough.
4. Once the dough is made coat it with little oil to prevent it forming a crust.
5. Cover and keep aside for 1 hour.
6. Heat oil in a deep frying pan on medium heat. Allow it to heat very well.
7. Make 15-20 small balls (tennis ball size) from dough and roll the puri with the help of rolling pin without using flour.
8. Gently slide the Puri in the hot oil from the side.
9. The Puri will settle at the bottom for a few seconds before it come up to float.
10. After a minute or so, flip the Puri and cook on the other side.
11. After another minute, scoop the puri to the side and drain out all the excess oil.
12. Put the done Puri in a bowl. Repeat the process with remaining balls.
13. Serve hot and fresh puris with Dahiwale Aloo, Rasedaar Aloo, Mathura Ke Dubki Wale Aloo, Potato Curry, Aloo Gobhi, Chole or Suji ka Halwa.

Veg Grilled Sandwich Recipe

Ingredients
8-10 slices of bread (white or brown bread or whole wheat bread or sandwich bread)
1 medium potato, boiled and sliced into rounds
1 small to medium cucumber thinly sliced
1 small onion thinly sliced
1 small to medium tomato, thinly sliced
butter as required
chaat masala powder as required
roasted cumin powder as required
black salt or regular salt as required
freshly milled black pepper – optional
tomato ketchup or sauce to be served with the sandwiches

Method
1. Boil the potatoes. they should not be cooked too much or fall apart. just cooked well till soft. peel and slice them.
2. Rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.
3. Spread butter evenly and generously on bread slices so that the bread does not become soggy on spreading the green chutney. 
4. Now spread green chutney on the buttered slices.
5. Place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.
6. Now place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and black salt.
7. Cover the sandwiches with the remaining slices of bread. spread butter on the top of slices.
8. Place the sandwich carefully in a pre-heated grill, with the buttered side facing at the bottom. Now spread butter on the top side.
9. Close the grill and grill the sandwiches for 2-3 minutes or till crisp and golden.
10. Remove the sandwiches from grill with a wooden spatula and serve hot with tomato ketchup and coriander chutney or any other green chutney of your choice.

How to make green chutney?

Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 large sized onion , sliced (optional)
1 to 2 tbsp lemon juice
1 tbsp sugar
4 to 6 green chillies , roughly chopped
12 mm ( 1/2") piece of ginger (adrak)
Salt to taste

Method
1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
2. Refrigerate and use as required.

Grilled Cheese Sandwich Recipe

Ingredients
8 to 10 slices of bread ( white, brown or whole wheat bread)
Butter as required, at room temperature
Cheddar cheese as required
Freshly crushed black pepper, 
Roasted cumin powder 
Chaat masala as required

Method
1. First grate the cheese and keep aside, then spread butter on each slice.
2. Top half of the bread slices with grated cheese.
3. Sprinkle two to three pinches of black pepper powder, cumin powder and chaat masala on each slice which is topped with grated cheese.
4. Cover the cheese topped slices with the remaining buttered breads.
5. Spread butter on top of each slice.
6. On a heated grill place the sandwich carefully with the buttered side facing down.
7. Spread butter on the top slices. close the grill sandwich maker and grill for 2-3 minutes till the sandwiches are crisp and golden.
8. Serve grilled cheese sandwich hot, plain or accompanied with green chutney or tomato ketchup.

How to make hare chane ke kabab?

Ingredients

1 cup hara chana (green chick peas)

1 cup crumbled paneer (cottage cheese)

1/2 cup finely chopped onions

1/2 cup finely chopped mint leaves (phudina)

3 tbsp finely chopped coriander (dhania)

1 tsp finely chopped ginger (adrak)

1 tbsp finely chopped green chillies

1 tsp garam masala

1 tsp coriander (dhania) powder

1 tsp lemon juice

1 tbsp cornflour

salt to taste

3 1/4 tsp oil for cooking

Method

1. Soak the hara chana overnight.

2. Next day, drain, wash, add 3 1/2 cups of water and pressure cook for 4 whistles or till the hara chana turns soft.

3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.

4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.

5. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.

6. Place 6 kebabs on it and cook each kebab on a slow flame, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides.

7. Serve hot with green chutney.

Apple Shake Recipe

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in grinder, till apple is crushed completely.
2. Chill the shake. Pour into glass, from a height, so froth forms. Serve cold.

Badam Doodh Recipe

Ingredients
2 cups milk
10 almonds
few strands of kesar
2 tsp sugar (more as per you taste)

Method
1. Blanch the almonds, peel and cut into thin slices, lengthwise.
2. Soak kesar in 1 tbsp warm milk for 10-15 minutes.
3. Bring milk to boil.
4. Add soaked kesar, sugar and almonds.
5. Let it simmer on slow flame for a min. Stir well.
6. Pour into cup, from a height. This way a lot of froth will form on the milk. Serve hot.

Chocolate Balls Recipe

Ingredients
3 cup semi-sweet or white Chocolate Chips
Coco Powder
300 ml Milk (sweetened and condensed)
Nuts (finely chopped)

Method
1. Melt chocolate chips in a heavy cooking pan, keep stirring.
2. Now pour in sweetened condensed milk and mix well, cook for 3-4 mins.
3. Let the mixture to chill for 3 hours or till it is firm. Now shape into balls.
4. Arrange these balls on wax paper-lined trays. Let it chill till it get firm.
5. Roll in nuts, coco powder, or dip into melted chocolate chips of a different color.
6. Keep it in refrigerator to cool.

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.