Jaipuri Pulao

Ingredients:

• 2 cups of boiled rice 
• 1 cup boiled mix vegetables (carrot, green peas, french beans ,sweet corn ,asparagus, )
• 1 tbsp cashew nut pieces 
• 1 tbsp raisins
• Coriander leaves 
• salt to taste
• 3 paneer cubes 
• 1 tbsp butter

For seasoning: 

•  pinch of mustards seeds
•  2 cardamons
•  1" cinnamon stick
•  4 pepper corns
•  2 cloves
•  1 bay leaf

 *  Masala Paste For Jaipuri Pulao  ( http://food4masti.blogspot.com/2013/07/masala-paste-for-jaipuri-pulao.html )

Method

1. Heat butter and add all the seasoning ingredients,cashewnuts and raisins and cook till cashew nuts are golden brown in colour. 
2. Add masala paste and cook for 3 to 4 mins.
3.  Add rice and vegetables and mix well till all the rice is coated with the masala paste
4. . Season with salt and remove from fire. Plate the rice and garnish with grated paneer and coriander leaves. Serve the rice with curd ,raita, dal, etc.

Masala Paste For Jaipuri Pulao

Ingredients-

 

• 1 small onion
• 2 green chillies
• 1/2 " ginger piece
• 1 tbsp cashew nuts
• 1 tsp coriander and cumin seed powder
• 1 tbsp cream

 Method-

1. Grind all the ingredients into a smooth paste.

No Bake Strawberry Icebox Cake .

Ingredients:

• 3 lbs. fresh strawberries, sliced
• 2 cup fat-free whipped cream 
• 8 to 10  graham crackers
• 1/4 cup chocolate syrup
• 1 box

                                                                 Method:

1.  Spread a small amount of whipped cream on the bottom of box.
2.  Place 3 graham cracker sheets down the middle and break 1 more sheets into crackers to fit down the sides. 
3.  Lightly cover the top of the graham crackers with more whipped cream and then a layer of sliced strawberries. Repeat three times, until you have 3 layers of graham crackers .
4. You’ll end with a layer of strawberries on top.
5. Drizzle chocolate syrup over top of cake.
6. Refrigerate covered for at least four hours, or until the crackers have softened completely. 

Pesarattu (Green gram dosa)

Ingredients:

• 1 cups green gram ( moong)
• 2 green chilly, chopped
• ½ inch piece ginger, chopped
• 1/2 cup rice 
• 1/4 cup Onion
• Jeera 1  tbs
• Salt  to  taste

Method:

Soak green gram and rice for 6 hours.  Grind soaked green gram and rice with green chillies, ginger, salt, jeera and onions by adding water little by little till it gets dosa consistency.  Now take a dosa nonstick pan, heat it and pour a small cup of dosa batter in the middle and spread it.  Fry it by applying oil on the edges and turn around. Serve hot.

Wheat Halwa (Shiro)

Ingredients:

• Ghee- 4 TBS
• Wheat flour – ½ Cup
• Sugar – 4 to 5 TBS
• Hot water – 1 to 1 & ½ Cup
• Sliced almonds – 2 TBS
• Raisin – 1 TBS
• Cashew Nut  - 2 TBS

Method:

1. Keep flame on low and add ghee to pan.
2. Add flour to it and mix it well.
3. Roast flour until its start to release roasting aroma or it’s become golden brown.
4. Add water slowly and mix it well until flour leave the edges of pan and ghee.
5. Add sugar to it and stir it for 2 minutes.
6. Take shiro into plat and garnish with remaining almond slices, raisins and cashew nut.
7. Serve it hot.

Gujarati Methi Thepla ( Fenugreek Bread )

Ingredients:

• Fresh Fenugreek Leaves – 2 tbsp 
• Whole Wheat Flour – 3 cups
• Oil 
• Yogurt – 1 cup
• Salt – 2 tsp
• Turmeric Powder – 1/2 tsp
• Red Chilli Powder – 1/2 tsp
• Cumin Powder – 1 tsp
• Sesame seeds - 1 tsp
• Ginger-green Chilli Paste – 2 tbsp
• Coriander Leaves– 1/4 cup, packed
• Warm Water – 1/4 cup + 2 tbsp

Method:

1. In a big bowl, mix Whole Wheat Flour and Oil (2 tbsp) and incorporate the two well together.
2. In a separate bow, mix well the following: Yogurt, Salt, Turmeric Powder, Red Chilli Powder, Cumin Powder ,Ginger-green Chilli Paste ,Sesame seeds, Fenugreek Leaves, Coriander Leaves.
3. Mix the above Yogurt mixture into the Flour and knead.
4. Add additional Warm Water little at a time if needed. Knead to form a ball of dough.
5. Drizzle a few drops of Oil, smear, cover and allow to rest for 15-20 minutes.
6. Heat a tawa on medium flame.
7. Make golf size balls of the dough and start rolling just as you would for chapati. Use dry Flour to dust.
8. Roll and place on a hot Tawa and cook.
9. Once the dough starts to change color, flip and cook for a couple of minutes on the other side.
10. Drizzle a few drops of Oil and smear and flip once again.
11. Drizzle and smear Oil on this side as well.
12. Press gently with a spatula and allow to cook till there are a few golden spots.
13. Take off the tawa and serve hot.

Lemon Rice

Ingredients:

• Cooked Rice – 3 cups
• Oil - 1 tbsp
• Dried Red Chili – 1
• Mustard Seeds - 1/2 tsp
• Chana Dal - 1 tsp
• Raw Peanuts – 1 tbsp
• onion - 1 medium, sliced
• Cashews – 1 tbsp
• Urad Dal - 1 tsp
• Turmeric Powder - 1/4 tsp
• Asofoetida – pinch
• Ginger – 1 tsp, minced
• Green Chili – 1, finely chopped
• Curry Leaves – 1 sprig
• Lemon/Lime Juice – 2 tbsp or to taste
• Salt - to taste
• Cilantro - 5 springs, for garnishing

Method:

1. Mix Salt and Lemon Juice to the Rice. Mix well.
2. In a pan, heat oil and wait for it to get hot.
3. Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
4. Add in the Mustard Seeds and let them pop and crackle.
5. Add i n the Chana Dal and  onion, cook for a minute.
6. Add in Raw Peanuts and cook for about 30 seconds.
7. Add in the Cashews, Urad Dal, Turmeric Powder, Asofoetida, Ginger, Green Chilies, Curry Leaves…in that order.
8. Add in the Rice and mix well gently.
9. Keep on the flame till the rice is hot all the way through.
10. Garnish with Cilantro and it is ready to serve.