Anokhe jamun

This “Anokhe jamun” is one of the type of “Gulab jamun” in a totally new look and taste! It is very interesting to eat and it is very tasty too.

Items required
8-10 gulab jamuns
2 cup strawberry-vennila ice cream
8 teaspoon strawberry crush
1 small packet strawberry jelly crystals
Garnish
Chopped dry fruits
Silver varak
Rose petals
Preparation method
1.Prepare the jelly following the instructions on the packet. Transfer to serving bowl and allow it to set.
2.Arrange the gulab jamuns over the jelly. Spread the ice cream on top.
3.Decorate with strawberry crush. Garnish with dry fruits, silver varak and rose petals.
4.Refrigerate for 2 hours so that it sets well. Serve chilled.
Makes 8.

Malpuas

This “Malpua” is a traditional treat-sweet flour pancakes. It is a Indian traditional and festival dish recipe. It is very interesting to do and simply flavored recipe.

Items required
For the malpua batter
250gm unbeaten double cream
4 1/2 teaspoons refined flour
Ghee for frying
For the Kesaria syrup
1 cup sugar
1 1/2 cup water
4 teaspoons milk mixed with 1/4 teaspoon saffron
Garnish
Finely chopped dry fruits
Cardamom powder
Preparation method
1.For the malpua, mix the cream and flour into a batter of pouring consistency.
2.For the kesaria syrup, boil together on low heat, the sugar and water till it thickens slightly. Stir constantly to avoid the sugar from crystallizing or sticking to the bottom of the pan.
3.Meanwhile, dissolve the saffron in warm milk till the milk takes on the colour of the saffron. Add a little water to it and mix well. Keep aside.
4.To prepare the malpua, drizzle ghee on a frying pan. With a ladle or small katori / bowl, spread batter on the pan. Smaller pancakes look more attractive than bigger ones.
5.Pan fry both sides until golden brown and then drain well on paper. Similarly fry pancakes till all the batter is used up.
6.Just before serving, warm the sugar syrup, soak each malpuas in it for 3-4 minutes and then serve, garnished with chopped dry fruits and sprinkled with cardamom powder.
Makes 12 Malpuas

Matarka Halwa

A hot winter dessert made with peas. This “Matar ka halwa” is one of the Indian tarditional sweet dish recipe. It is very easy to do and simple flavored recipe. It is a tasty recipe too.

Items required
1 litre milk
1 1/2 cup shelled peas, boiled in water
for 5 minutes, drained, cooled, made to
paste with a little water
2 cardamoms
2 teaspoon ghee
1/4 teaspoon saffron dissolve in 4 teaspoon
Warm milk (kesar)
250gm grated khoya
1 cup sugar
2-3 drops green food color
8-10 raisins
8-10 cashew nuts
10-12 each of pitachio and almonds
soaked in water, and then skin removed and shredded.
1 teaspoon cardamom powder
Garnish
Rose petals
Silver varak
Dry fruits
Preparation method
1.Heat 2 teaspoon ghee in a kadhai and then add cardamoms to it. Add the green peas and saute. Keep aside.
2.Heat the milk in a kadhai, bring to boil, add the sauteed green peas to it.
3.Stir well and then add half of the grated khoya to it and mix well.
4.Add the kesar and mix well. Stir occasionally so that the milk does not stick to the bottom. Simmer until it thickens.
5.When the mixture thickens add sugar, the remaining khoya, green food colour, dry fruits and cardamom powder.
6.Check the sweetness and adjust. Stir well until the mixture is dry.
7.Spread it into the serving platter and decorate with dry fruits, rose petals, silver varak, Serve hot or cold.
Serves 8.

Bisi bele bath

Bisi bele bath is ready-to-eat cooked rice. Tasty and nutritious, it can in fact be consumed without any accompaniments, since it has, within itself, all the ingredients that go into making sambar plus an assortment of vegetables, rice and spices.

Items required
Tamarind (the size of a small lemon)
12 red chillies
A pinch of asafoetida powder
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
3 tablespoons grated coconut
20gm cashewnut
3 tablespoons ghee
10french beans
4 carrots
1 knolkhol (small)
10 madras onions
2 tomatoes
1 teaspoon poppy seeds
4 cloves
A small piece cinnamon
4 cardamom
1/2 teaspoon aniseeds
1 cup (200ml) rice
1/2 cup (100ml) thoor dal
A pinch of turmeric powder
2 teaspoons mustard
A few curry leaves
A few coriander leaves
4 green chillies
Salt to taste
Oil for frying and seasoning
Preparation method
1.Soak tamarind in a little (say 100ml) of water and keep aside.
2.Fry 6 red chillies, asafoetida powder, fenugreek seeds, coriander seeds and grated coconut in a little oil until the fenugreek seeds turn golden brown in colour. Take out this fried mixture, grind into fine powder and keep aside.
3.Fry cashewnuts in 1 tablespoon of ghee until they turn golden brown in colour and keep aside.
4.Cut french beans and carrots into bite-sized pieces; as for knolkhol, peel it before cutting it. Madras onions being small, need only to be peeled. Quarter the tomatoes; keep all these vegetables aside.
5.Fry poppy seeds, clove, cinnamon, cardamom and aniseeds in a little oil, grind into a fine powder and keep aside.
6.Squeeze out the tamarind, retaining the tamarind and water solution.
7.Take rice and thoor dal in a vessel (ensure that the vessel fits into the cooker properly) with a capacity of atleast 3 litres; wash the rice and dal thoroughly and strain off the water.
8.Add the tamarind and water solution , the ground powder, turmeric powder and chopped vegetables to the rice and dal, mixture and mix well by hand to eliminate lumps.
9.Pour appropriate quantity of water into the cooker and bring the water to a boil; place the vessel in the cooker and pour 1 1/4 litre of water into the vessel. Close the lid of the cooker correctly.
10When steam issues steadily from the vent tube of the cooker, press down the weight valve reduce the flame to the minimum.
11.Shut off the flame when the first whistle issues from the cooker; it will take between 30 and 45 minutes, assuming that cooker is kepton ‘low’ flame as suggested above; putting the cooker straight onto a “high” heat may result in more whistles in a shorter time but it need not mean that the contents of the cooker have cooked properly; it is recommended that the cooker be put on a steady ‘low’ flame for 30 or 40 minutes for the first whistle to issue and the contents to cook well.
12.After the cooker cools,remove the weight valve, open the cooker and take out the vessel. If the cooked food, calledbisi bele bath, is too thick to your liking, thin it down to the required consistency by adding a little water.
13.Heat a little oil in a frying pan and add mustard, curry leaves, green chillies and the remaining 6 red chillies. Remove from fire when the mustard crackles and add to the bisi bele bath.
14.Add the fried cashewnuts, the powdered poppy seeds, etc. and salt (to taste) to the bisi bele bath, and mix well.
15.Add the remaining ghee, garnish with coriander leaves and serve hot.
Serves 4.

Cashewnut Halwa

This “Cashewnut halwa” is one of the sweetest and best halwa recipe. It is very tasteful , delightful and very very delicious item to eat. Even children likes to eat eagerly.

Items required
350gm cashewnut
1 litre sugar
250ml ghee
A pinch of kesari powder
A pinch of saffron
A pinch of borneal crystals
10 cardamom capsules
250ml milk
Preparation method
1.Soak the cashewnuts in a little water and keep aside.
2.Shell the cardamom capsules, powder the seeds and keep aside.
3.After 30 minutes, drain the cashewnuts and grind into a smooth paste, along with milk and keep aside.
4.Bring 400ml of water to a boil in a thick-bottomed and wide-mouthed vessel; add sugar, stir well until the sugar melts and begins to thicken again.
5.Add kesari powder, saffron and the paste and stir well.
6.When the milk in the ingredients evaporates, add the remaining ghee gradually and mix well.
7.Soon the ingredients will turn into a pliable mass, no longer sticking to the vessel.
8.Shut off the flame and add powdered cardamom and borneal crystals and mix well.
9.Pour the halwa on a plate greased with ghee spread evenly with plantain leaf and let it cool.
10.When set firmly, cut into diamond shaped pieces of desired size and serve.

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