Sukhdi (Golpapdi)

Ingredients 

• 1.5 cup - Wheat flour
• 1 cup - Jaggery 
• 1 cup - Ghee (clarified butter melted)
• 2 tbs - Edible Gum (optional)
• 1 tbs - Finely chopped cashew, almonds and pistachios

Method

1. Grease the plate with 2-3 drops of ghee and keep it aside.
2. Heat the ghee in a pan on medium high.
3. Add edible gum into ghee and fry then until golden brown and double in size.
4. Now remove Gum from ghee and keep it aside to cool down.
5. In same ghee add wheat flour and roast it until golden brown stirring continuously.
6. Now remove the pan from heat and then add jaggery . Mix it well.
7. Add edible Gum.
8. Mix together very well so there will be no lumps.
9. Now transfer the mixture in greased plate.
10. Spread the mixture evenly and smooth out the surface with back of spatula.
11. Sprinkle finely chopped dry fruit on top and press it gently .
12. Keep aside to cool for 5-10 mins. And cut square pieces out of it.
13. Golpapdi is ready to eat.

Banana date shake with vanilla ice cream.

Ingredients:

• 6 to 7 Seedless Dates
• 1cup Milk
• 1 cup Vanilla Ice-cream
• 1 teaspoon Coco Powder
• 1 banana

Method:

1. Blend all ingredients in a blender.
2. Pour the banana date shake in glass.
3. Sprinkle coco powder on it.
4. Serve chilled.

Muli Paratha

Ingredients

• White Radish shredded ( muli)- 1 cup
• Salt – to taste
• Cilantro finely chopped - 4 tsp
• Green Chilies – to taste, finely chopped
• Carom Seeds  – 1/4 tsp
• Red Chili Powder 1/2 tsp (Optional)
•  Turmeric Powder – 1/4 tsp (Optional)

For the dough:

Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 2 cup

Extra Flour – for dusting
Oil – for pan frying

Method

1. Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.

2. Coat dough with few drops of Oil, cover and set aside for 15 minutes.

3. Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.

4. Squeeze out and discard all of the water from the Radish.

5. Add Cilantro, Green Chilies, Carom Seeds,Red Chili Powder and  Turmeric Powder to the Radish. Mix well.

6. Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.

7. Roll out one dough ball into a small disc using dry flour to prevent sticking.

8. Place one portion of Radish mixture in the center of the disc.

9. Wrap the dough around the Radish mixture to form a ball.

10. Dip the ball into dry flour once again and roll out the paratha.

11. Shake off any excess dry flour and place the paratha on a hot tava.

12. When bubbles appear, flip the paratha over.

13. Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.

14. Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.

15. Serve paratha hot with pickle or yogurt .

Strawberry mousse..

Ingredients 

•  1/2 unsweetened natural yogurt
• 5 to 6 strawberries
• 4 tsp  sugar
• 2 tsp gelatin in powder
• 1 strawberry for the decoration

Method

1. Mix all the ingredients except gelatin powder  and blend it.
2. Dissolve the gelatin in 4 tsp warm water.
3. Mix with the strawberry mixture.
4. Pour the mousse into serving glass.
5. Put the mousse into the fridge for 2 -3 hours.
6. Serve very cold.

Bread Chapati Chivda.....,)

Ingredients:

• 6 Bread Slices
• 2 to 3 Chapati
• 4 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion finely chopped
• 1/2 tsp turmeric powder
• pinch of hing
• 5 to 6 curry leaves
• salt to taste
• 4 tsp raw peanuts
• coriander leaves for garnishing

Method:

1) Cut bread slices & chapati in to small pieces.
2) Heat oil, add peanuts and fry till it gets nice brown color.
3) Now take out peanuts and in the same oil add mustard seeds, cumin seeds, pinch of hing,  curry leaves, green chillies and onions and fry till it gets light golden color.
4) Add turmeric powder and add bread  & chapati pieces, add salt, mix.
5) Garnish with chopped coriander leaves and fried peanuts.

Shahi Matar Palak....):)

Ingredients

• 1 cup green peas
• 1 1/2 cup palak paste
• 1/2 cup tomato paste
• 1/2 cup onion paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 cloves
• 1 stick cinnamon
• 2 cardamoms
• 1/2 tsp sugar
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder 
• 1 tsp Coriander Powder 
• 1 tbsp fresh cream
• 1 tbsp oil
• 1/2 cup water
•  salt to taste 
•  2 tsp greted cheese

Method

1. Boil palak and make puree of it.
2. Now in pan heat oil add cloves,cinnamon stick, cardamoms and onion paste cook it for 2 to3 min.
3. After 2-3 min add green peas cook it for 2 min.
4. Now add ginger, garlic paste and tomato paste cook it for 3 min.
5. Now add cream after a min add palak paste, red chilli, Coriander Powder turmeric powder  ,salt, sugar and water cook it for 3-4 min.
6. Garnish the Shahi Matar Palak before serving with greted cheese.

Dal Makhani

Ingredients

• 3/4 cup whole black lentil
• 2 tbsp kidney beans
• salt to taste
• 3 tbsp butter
• 1 tsp cumin seeds 
• 2 red chilles 
• 1 stick cinnamon
• 2 cloves 
• 3 cardamoms
• 1/2 cup finely chopped onions
• 1/2 tsp ginger 
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder 
• 1 1/2 cups fresh tomato puree
• 1/2 cup cream
• 2 tbsp chopped coriander  
• 1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole black lentil and kidney beans overnight.

2. Drain, add 2 cups of water and salt and pressure cook for 6 to 7 whistles or till the dals are overcooked.

3.  Allow the steam to escape before opening the lid.

4.  Whisk till the dal is almost mashed. Keep aside.

5.  For the tempering, heat the butter in a deep pan and add the cumin seeds.

6.  When the cumin seeds crackle, add the red chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.

7.  Add the ginger-garlic paste, red chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.

8.  Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

9.  Add the cream and mix well. Simmer for 2 to 3 more minutes. Serve hot garnished with fresh cream.