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.

This “Date and lentil pilau” is a tasty reipe. It is very easy to do and simple flavored recipe too.

Item required
3 cups (500 g) long grain rice
1 cup red lentils
250 g butter
1 cup (250 ml) warm water
1 small onion, finely chopped
250 g fresh dates, stoned
125 g dried apricots, chopped
cup blanched almonds, chopped
% cup raisins
Preparation method
1 Boil rice until almost cooked.
2 Cover lentils with water and cook for 20 minutes until soft.
3 Dissolve half the butter in water over heat.
4 Saute onion in remaining butter until soft, add dates, apricots, almonds and raisins.
5 Pour ‘12 butter water into casserole dish then add, in layers, X of the rice, ‘2 of fruit mixture, V2 of the lentils, V3 of the rice, remaining fruit mixture, remaining lentils, then remaining rice and pour over the remaining butter-water.
6 Cover with cloth then put lid on, simmer over low heat for 30 to 40 minutes.
SERVES 8

This “Coconut rice” recipe is very easy to do and simply flavored by coconut milk.So it is a tasty and delicious recipe.

Item required
3 cups (500 g) long grain rice, washed and drained
3 cups (750 ml) canned coconut milk
GARNISH
1/2 cup raisins
1 onion, peeled, sliced and fried golden brown
6 tablespoons slivered almonds, lightly fried
preparation method
1 Put rice and coconut milk in a saucepan.
2 Bring to the boil on medium heat, and boil until liquid has evaporated and steam holes appear.
3 Reduce heat to very low. Cover and continue cooking until rice is well cooked and fluffy. Stir with a fork. Garnish with raisins, onion and almonds.
SERVES 4 TO 6

The fruit chutneys are delightfully sweet and spicy. This bengal apple chutney is very tasty too.

Item required
8 large cooking apples
11/2 cups (250 g) brown sugar
31/2 cups (900 ml) malt vinegar
30 g fresh ginger, grated ‘f onion, finely chopped
3 cloves garlic, crushed
11/2 tablespoons mustard seeds
2 teaspoons salt
2 to 3 teaspoons chilli powder
125 g (‘/~ cup) raisins
Preparation method
1 Peel and slice apples, combine, in a saucepan, with sugar and vinegar, bring to boil. Cover, reduce heat to low, simmer until apples are tender.
2 Add ginger, onion, garlic, mustard seeds,salt, chilli powder and raisins. Simmer, uncovered, for 15 minutes or until mixture has reduced and thickened, stirring often.
3 When cool, seal in sterilised jars.
MAKES 6 CUPS (1′115 LITRES)

The fruit chutneys are delightfully sweet and spicy, and It is very tasty too.

Item required
6 medium sized mangoes (green), sliced
1% (625 ml) malt vinegar
11/2 cups (375 g) sugar
4 cloves garlic, crushed 30 g fresh ginger, grated
1 teaspoon chilli powder
60 g slivered almonds 1/. cup (125 g) raisins
Preparation method
1 Combine mangoes in a saucepan with Vinegar and sugar, bring to the boil. Reduce heat to low, cover, simmer 5 minutes.
2 Add garlic, ginger and chilli, simmer for 10 minutes. Add the almonds and raisins, simmer for 5 minutes, cool.
3 Pour into sterilised jars, seal well.
MAKES 5 CUPS (1′/4 ML)