Sooji/ Bombay rava Sweet


Sooji/ Bombay rava Sweet:


Sooji                            2 cups
Sugar                           1 cup
Milk                             1 cup
Raisins, cashew           10-12
Ghee                            2 table spoons
Cardamom                  ½ tsp powder

Method:
Take a pan, add the ghee when the ghee is hot add the raisins and cashew and fry it lightly, add the sooji and fry till light brown then add the sugar and fry well add the milk and a little water and keep stirring it till it is completely dry, add ½ tsp of cardamom powder and then remove from the stove. 





Caramel Custard


Caramel Custard


                       

Custard powder                      4 table spoons
Milk                                         ½ litre
Sugar                                       6 table spoons

Method:
Boil the milk, add the sugar and mix well while it is boiling add the custard powder (mixed in a small bowl with cold milk) continue stirring it so that there are no lumps till a think consistency.
In another bowl add a little sugar(about 4-5 tsp) and keep it on the stove, keep it moving round and round (with a clamp) till the sugar melts and becomes nice and dark brown, now pour the custard mixture into this bowl.  Allow it to cool and then place it in the fridge.  When it is chilled, you can overturn it onto a large plate so that the caramel is on the surface.  

Sweet Potato


Sweet Potato

Sweet potato               200 gms
Jaggery                        100  gms

Method:
Scrape the sweet potato and wash it well.  Take a dish place the sweet potatos (slit and cut into two) and add 2 cups of water and the crushed jaggery and cook on slow fire till the jaggery solution become thick and the sweet potato is cooked. It is a very simple, easy and healthy sweet.

Channa Dal (Bengal gram)Sweet:


Channa Dal  (Bengal gram)Sweet: 

Channa dal                              2 cups
Jaggery                                    200 gms
Ghee                                        2 table spoons
Cardamom                              2 tsp powder
Raisins & cashew                    10-12

Method:
Soak the dal for about 2 hours and pressure cook it , grate it and keep aside.
Crush the jaggery and keep aside.
Take a dish and add the ghee, when hot add the cardamom, raisins and cashew and fry till light brown, add the grated dal and the jaggery and keep stirring it till the mixture starts leaving  the sides.  Remove on to a greased plate, flatten it and cut into pieces.

Coconut Sweet


 





Fresh coconuts                      2

Sugar                                    2 cups

Vanilla essence                      2 tsp

Cardamom                            1


Method:

Remove the coconut from the shell wash it and grate it and keep aside.

Take a pan add the sugar and one cup of water allow it to boil till a syrup is formed.

You can check if there is a string like consistency then add the grated coconut, essence, powdered cardamom and keep on stirring till the mixture leaves the sides of the dish.(If you have pink, lemon or orange colour can be added mixed with little milk.)

Remove it on to a greased plate and allow it to cool.  Cut into required size pieces.


Sent to Midweek Fiesta Food Corner

Carrot Halva


Carrot Halva








Carrots                                    1 kg
Ghee                                        2 table spoons
Milk                                         1 litre
Sugar                                       2 cups
Cardamom                               2-3
Raisins                                     15-20
Cashew                                    10

Method:
Wash the carrots well and grate it or scrape it on a coconut scraper or use the food processor, and keep aside
Boil the milk and keep aside
Take a big dish and add ghee 2 table spoons, add the crushed cardamoms, raisins and cashew and fry till light brown.  Add the grated carrot and mix it well into the ghee, add the sugar and the milk and mix it well.  Allow it to cook on slow fire for about 10 minutes.  Fry well till completely dry and remove from stove.  If you have vanilla essence you can add 2 tsps just before removing from the stove.  If you have any other dry fruits like almond & pista also can be added.  Serve hot.










Bread Sweet


Bread Sweet


Bread                          6-8 slices
Ghee                            3-4 table spoons
Sugar                           ½ cup
Milk                             1 ½ cup
Cardamom                   2
Cashew                        5-6
Raisins                         8-10
Method:
Cut the bread slices into halves, apply a little ghee on both sides and toast it brown on a frying pan and keep it aside.
In a kadai/wok add to 2 table spoons of ghee, put in the crushed cardamom, cashew, raisins and fry it to light brown, add the toasted bread slices, add the sugar, and pour the milk over the slices and allow it to cook on slow fire till it is dry.  Mix it slowly so that the bread does not become a paste.
Serve it hot in small bowls.

Dry Apricot (Kubani) Sweet







Dried apricots                         20 nos

Sugar                                     1 small cup

Method:
Soak the apricots overnight in 2 cups of water.   Deseed the apricots.  Crack the seeds and remove the dry seed from within and keep aside.
Place the apricots with the water on the stove and allow it to cook for about 15 min. on medium flame and just smash the apricots, add the sugar and allow it to thicken, add the dry fruit seeds and remove from the stove.
You can serve it with vanilla ice cream or a little cold cream or custard.




Seviyaan (Fine Vermicilli) Sweet














 Seviyaan                                 100 gms

Ghee                                        2 table spoons

Sugar                                       1 cup ( you can check according to your taste)

Milk                                         ½ litre

Cardamom                              2

Chirongi/chakoli                     2 table spoons

Kishmish (raisins)                    10-15

Cahew nuts (kaju)                   6-8

Almonds                                  5-6

Dates                                       5-6


Method:

Take a big container with 1 litre water and bring it to boil.   Put the sewiyaan in it and immediately strain out the water and keep aside.

Boil the milk and keep aside.

Take another container add the ghee, when it is hot add the cardamom (pounded) add all the cut dry fruits and fry it till light brown, add the milk and the sugar & allow to boil add the sewiyaan into the milk and remove from the stove.

Serve hot in a small bowls.




Lobia/lentils


Lobia/lentils



Ingredients
Lobia                           2 cups
Oil                               2 table spoons
Onion                          1
Tomato                        1
Green chillies              3-4
Coriander leaves         ½ bunch (5-6 stalks)
Saffron                        ¼ tsp
Salt                              2 tsp or as per taste.

Method:
Wash and Soak the lobia over night.
In the pressure cooker, heat the oil, add the chopped onions and fry well till brown, add saffron, green chillies, chopped tomoto & coriander leaves and fry well, now add the soaked lobia and the salt and fry it well.  Add 2 cups of water and allow it to pressure cook for about 10-15 minutes.  Open and check the consistency and allow it to cook till the water is dried or semi dry according to your taste.
It is a healthy dish which can be eaten plain in a bowl or it can be served with rotis.

Meat with Spinach/Palak


  Meat with Spinach/Palak



Mutton                         250 gms
Palak                            3 bunches
Methi leaves(fenugreek) 2 bunches
Oil                                2 table spoons
Green chillies                 2-3 slit
Onion                           2
Ginger garlic paste         2 tsp
Red chillie powder         2 tsp
Saffron   powder           ½ tsp
Salt                              2 tsp or as per taste

Method:
Wash and cut the palak and methi leaves & keep aside
Wash the mutton pieces well and keep aside.
Heat the oil in a kadai or dish, add the finely chopped onions, saffron and fry till light brown, add the ginger garlic paste, slit green chillies, red chillie powder, salt and meat and fry it well, now add the washed methi leaves and fry it well then add the palak leaves and add a little water to cook on medium heat.  After 15-20 minutes check If the mutton is cooked you remove from the stove.  Check the consistency if you want it dry keep stir frying till it is dried. 

Itchy potato(Arbi) with Mutton


Itchy potato (Arbi) with mutton


Itchy potato/taro(root)/arbi    250 gms
Mutton                                500 gms

Onions                                1

Tomato                               2

Ginger garlic paste                2 tsp

Red chillie powder                2 ½ tsp

Saffron   powder                 ½ tsp

Tamrind                              medium size ball

Salt                                     2 tsp or as per taste   

Dry fry and grind the following into a paste:

Dry coconut                ½

Poppy seeds                2 table spoons

Jeera                           1tsp

Coriander seeds           2 tsp

Pali                             2 table spoons

Roasted gram dhal(putnal)     2 table spoons

While grinding you can add the tomatoes also into the paste.


Method:

Heat the oil in a dish, add the chopped onion and fry till light brown, add the saffron, ginger garlic paste, red chillie powder, the ground masala paste, salt and mix well, add the washed mutton pieces and mix it well so that the masala  blends into the mutton add the washed and cut itchy potatos (half it in the centre).   Now add 2 cups of water and allow the mutton and the itchy potato to cook well on medium heat.  When the mutton and itchy potato is cooked add the tamrind pulp and allow it to cook on sim for about 10 min.

It can be served with hot rice or rotis.

Bhagara Baigan(Brinjal)


Bhagara Baigan :

Brinjals (round)             250 gms
Onion                           1
Ginger garlic paste         2 tsp
Red chillie powder         2 ½ tsp
Saffron  powder            ½ tsp
Salt                              2 tsp or as per taste   
Tomato                         2
Oil                                4 table spoons
Dry coconut                  ½
Sesamme (Thil)            2 table spoons
Coriander seeds            2 tsp
Cumin seeds                 1 tsp
Groundnut(pali)            3 tsp
Roasted gram dhal(Putnal)2 tsp
Tamrind                      medium size ball

Method:
Dry fry and grind, the coconut, thil, coriander, cumin, pali, putnal and chopped onion (also should be dry fried)  to a paste, add also the tomato and grind  to paste and keep aside.
Now slit the brinjals into 4 (don’t make pieces only slit, the whole brinjal) wash it well in salt wate.  In a pan heat the oil and fry the washed brinjals till light brown, remove and keep aside.
In a dish you can add oil (you can use the same oil in which you fried the brinjals) when the oil is hot you can add ½ tsp cumin seeds & ½ tsp mustard seeds, when it splutters add the ground masala paste, saffron, ginger garlic paste, chillie powder and salt and fry it well in the oil for about 2 minutes mixing it well.  Add a 1 ½ cup of water to the masala mix well and allow it to boil then add the fried brinjals and allow it to cook for about 5-7 min.   Add the tamrind pulp and allow it to simmer for about 10 min.
It can be served with fried rice, biryani, hot rice or rotis.

You can follow the same method to prepare chillie curry. (reduce the chillie powder)

Bhendi Masala with Mutton


Bhendi with Mutton -  Masala Curry











Ingredients:
                         
Bhendi             250 gms
Mutton             500 gms
Tamrind           medium ball size
Onion               1
Ginger garlic paste    2 tsp
Saffron                       ½ tsp
Red chillie powder    2 ½ tsp
Salt                            2 tsp or as per taste

Dry fry and grind the following into a paste:
Dry coconut                 ½
Poppy seeds                2 table spoons
Jeera                           1tsp
Coriander seeds          2 tsp
Pali                              2 table spoons
Roasted gram dhal(putnal)     2 table spoons
While grinding you can add  3 chopped tomatoes also into the paste & grind.
Method:
Heat the oil in a dish, add the chopped onion and fry till brown, add saffron, ginger garlic paste, red chillie powder, the ground masala paste and salt.  Fry all the maslas  well, add the mutton pieces and stir fry for about 5 minutes then add 2 cups of water and allow it to cook on medium flame for about 20 – 30 minutes till the mutton is cooked.   When the mutton is cooked add the chopped bhendi (cut it into two pieces).  Allow it to cook for about 5 minutes then add the tamrind pulp, mix well and allow it to simmer for about 10 minutes.  Check the consistency according to your taste.   It can be served with hot rice or rotis.

Mutton Vindaaloo



Mutton Vindaaloo



Mutton                      500 gms
Potato                       2  (boiled & cut into medium size pieces)
Onions                      2
Tomato                     4
Ginger garlic paste     3-4 tsp
Oil                            4 table spoons
Red chillie powder     3 tsp
Jeera powder             2 tsp   ( dry fry and ground)
Saffron                      ½ tsp
Salt                           3 tsp
Vinegar                     1 table spoon

Method:
Heat the oil in a dish, add the finely chopped onions and fry till golden brown, add saffron, ginger garlic, red chillie powder, jeera powder and salt and fry well, add the washed mutton pieces and fry it well, add the chopped tomatoes and mix well, now add water for cooking about 1-2 cups.  When the mutton is cooked, check the consistency if water is extra allow it to cook keeping the lid open till the consistency is semi dry.  Then add the boiled potato pieces and mix it well into the curry, add the vinegar 5 min before removing from the stove.
Garnish with finely chopped coriander leaves & slit green chillies (2).

Butter Chicken


Butter Chicken











I.
Heat oil  (1-2 table spoon) in a Kadai and fry the following ingredients & blend it in a mixie.
Jeera                               2 tsp  (cummin seeds)
Onions                            2  (chopped)
Green chllies                    3-4
Cashew nuts                    5-6
Tomato                           3-4
Red chillie powder           2 tsp
Ginger garlic paste           2 tsp
Dhania powder                2 tsp
Kasuri methi                    2 tsp
Salt                                 1 tsp

II.
Take boneless chicken 500 gms and cut it into long  pieces  (about finger size)
Marinate for about 15 minutes, with saffron ½ tsp, red chillie powder 2 tsp, dhania powder 2 tsp, ginger garlic paste 2 tsp and salt 2 tsp.
Fry the chicken lightly in a pan with a little oil for about 10 minutes on medium heat & keep aside.
Pour butter 100gms in a large pan or kadai, add the blended mixture, add the fried chicken, a little red colour, a table spoon of tomato sauce or ketchup and keep mixing it well, last add ½ cup milk cream and remove after 5 minutes.
Garnish with slit green chillies & finely chopped coriander leaves.





Mutton Cutlet







Ingredients
Minced meat                   500 gms
ginger garlic paste           3 tsp
red chillie powder             2 tsp
saffron                            1/2 tsp
garam masala pwd          1 tsp
corriander leaves             4-5 stalks
salt                                  as per taste
potato                             500 gms (boiled and smashed)
lemon                              1/2
Method
Wash the minced meat, add to it ginger garlic paste, red chillie powder, saffron, garam masala powder , chopped corriander leaves, salt and 2 cups of water.  You can pressure cook it or else cook it in a dish.  Pressure cooking is faster.  After the mince is cooked allow it to cook till completely dry. 
Mix the cooked mince with the smashed potato, add 1/2 lemon juice and make patties on your palms according to the size you desire.  In a bowl take a beaten egg with little salt, dip the patties one by one and shallow fry it  few at a time till nice and golden brown.

(If the mince is less and the potato is more, mince can be filled in the potato and then fried,if you have dried bread crumbs you can use it after dipping in the egg or without the egg  )

Mutton kebabs




                        
                                     
 Mutton Kebabs

Ingredients:
                                           
Boneless meat or mince               500gms
garlic pods                                  8
mint leaves                                  10-12
green chillies                               5
pepper (black)                            2tsp
garam masala                             2 tsp


Roast & dry grind the following ingredients
chirongi                                         50 gms
putnal pappu                                 50 gms                                 


Method:
1. In a dish wash the meat or mince add garlic pods, mint leaves, green chillies and salt and water (2 cups) & allow to cook for about 15 minutes.
2. Blend this mixture in a mixie and then add the dry ground chirongi, putnal pappu, pepper and garam masala powder and salt as per taste and blend it in the mixie itself or else it can be mixed in a separate bowl with the hand.
3. Make small patties oval or round shape and keep aside
4. Take a frying pan, and shallow fry few pieces at a time, in refined oil.

Garnish with round sliced onions and lime pieces.Laziza Shami Kebab Masala, 100-Gram Boxes (Pack of 6)





Haleem



Haleem









(Mutton or chicken or beef)
(This is a traditional  & labourious  dish, but the following is a easy home made recipe)


Ingredients
Boneless meat                          500 gms
broken wheat or Dhalia 100 gms               (wash &  soak for 1 hour)


Lentils (25gms each)
urad(black gram)            25gms
moong(split green gram) 25gms
channa(bengal gram)      25 gms
red dhal                         25 gms 
(wash & soak for 3 hrs)
onions                             4
refined oil or vanaspathi   1/2 cup

Marinate the meat with the following ingredients for about an hour
ginger garlic paste                        3-4 tsp
curd                                            100gms
corriander & mint leaves              1 bunch each
green chillies                                5-6
red chillie powder                        2 tsp
garam masala powder                  2 tsp

Pressure cook the marinated meat by adding one cup of water.
Pressure cook the broken wheat and lentils by adding 2 cups of water.
(You can even pressure cook the meat, wheat & lentils together by adding 3-4cups of water)
Nest step Mix the pressure cooked mutton and the broken wheat and lentils and use a masher to mix all the ingredients into a paste. (before making a paste if there is extra water  allow it to cook for some more time till semi dry)
check the consistency and the salt. 
In a small kadai or wok add 1/2 cup oil when hot add chopped onions when golden brown, the same can be poured over the mixture and mixed well. 
Garnish it will golden fried onions and chopped corriander leaves.

Mutton/Chicken/Beef Stew


Mutton/Chicken/Beef Stew:
Ingredients:








Mutton or chicken           250 gms
Ginger garlic paste           2 tsp
Saffron                               ½ tsp
Potato                                1 medium
Beans (French)                 10 – 12
Carrot                                1
Onion                                1    
Green chillies                     3-4
Pepper                              8 – 10 pods
Cardamom                        1
Cinnamom                         1
Black cumin (shahjeera)  ½ tsp
Cloves                               2
Wheat flour                        2-3 tsp

Method:                                             
Heat the oil in a pressure cooker, add the whole spices (pepper, clove, cardamom, shah jeera, cinnamom ) when splutters add the onions & green chilies and fry it till light brown, add saffron, ginger garlic paste and fry well, add the meat and vegetables and mix it well, add the salt and add 2 cups of water and pressure cook it for about 5 min. on high flame and 10-15 minutes on low flame.While its cooking  mix 2-3 tsp of wheat flour with water in a small bowl and keep aside.Open the pressure cooker and add this mixture and stir continuously for about 2minutes in order to thicken the stew


Mutton Chops Fry


Mutton Chops Fry:











Ingredients:
Mutton chops                   500 gms
Curd                                200 gms
Red chillie powder           3 tsp
Saffron                            ½ tsp
Ginger garlic paste           3 tsp
Garam masala pwd         2 tsp
Salt                                2 tsp or as per taste
Oil                                  3-4 table spoons

Marinate:
Wash the Mutton chops well and add to it curd, red  chillie powder, saffron, ginger garlic paste, garam masala & salt.  Marinate it for about 2 – 3 hours.
Take a Kadai/wok/or dish.  ( In a Kadai it is easy to fry) When it is dry put  3-4 table spoon of cooking oil, when the oil is hot , add in the marinated mutton and mix well, add 2 cups of  water and allow to cook on slow fire for about  20-30 min.   Check if the mutton is cooked open the dish and fry it well till completely dry.  In a separate frying pan fry thin sliced potatoes  (like chips) which can be used to garnish the chops fry.
If there is no mutton chops, ordinary mutton pieces also can be used.
Garam masla: cinnamom, cloves, black cumin, pepper, cardamom  (10 gms each can be powdered  and kept to use in any curry)

Mutton Korma curry


Mutton Korma curry:













Ingredients:
Mutton                                500 gms    (washed well)
Onions                                1 big (chopped)
Tomatoes                            3 (chopped)
Curd                                    100gms
Lime                                   ½
Oil                                       3-4 table spoons
Green chillies                       2-3
Coriander leaves                  ½ bunch
Ginger garlic paste               3 tsp
Red chillie powder              2-3 tsp
Saffron                                ½ tsp
Salt                                     as per taste

Masala paste: (dry roast & grind to paste)
Coconut (dry)                    ½ 
Kuskus                              2 table spoons (poppy seeds)
Pali(groundnut)                  1table spoon
putnal(roasted gram)         1 table spoon
Coriander & cumin  seeds 1 teaspoon each  (dhania, jeera)
1 Patta(cinnamon), 2 laung(clove),1 elichi(cardamom), shahi jeera(black cumin)  ½ tsp  (a little of each)

Method:
Heat the oil in the dish, add the onions  and fry till golden brown add, saffron, ginger garlic paste, green chillies, red chillie powder  and the masala paste and salt and fry well.  Now add the mutton pieces, tomatoes and beaten curd and mix and fry well till the masala is mixed well in the mutton, add 2 cups of water and allow the mutton to cook.  You can add chopped potatoes (optional) .  Chop  coriander leaves ½ bunch.  Cook on slow flame, when the mutton is cooked you can squeeze in the lime juice and allow it to sim for another 5 minutes and remove.  Check the consistency according to your taste, if water is extra allow it to cook without the lid the water will evaporate fast.

Achari Ghosh


Achari Ghosh








Ingredients

Meat (Chicken or mutton or beef) 1/2kg
curd 100 gms
red chillie powder 3 tsp
saffron 1/2 tsp
ginger & garlic paste 3 tsp
salt as per taste
oil 1 tsp

Marinate the above for atleast 2 hours

Achari powder:

Jeera(cummin) 100gms
Rye(mustard) 100gms
Dhania(corriander) 100gms
methi(fenugreek 50 gms

Broil/ Dry fry all the above seeds light brown. Grind and keep for use whenever required to prepare achari ghosh.

METHOD

Heat the oil (3-4 table spoons) in a kadai or dish.  Add 2 finely chopped onions and fry till light brown.  Then add just a little (as you have already addied the same in the marinate) saffron, ginger garlic paste, chillie powder and salt fry well and then add this achari powder 4-5 tsps and mix it well then add the marinated meat and mix well.  Add a little water for cooking and allow it to cook 15-20min.  When the meat is cooked  slit about 3-4 green chillies and place it on the meat. Cover and allow to cook another 5 min.  If there is still water in the curry open the lid and cook on high flame till it gets dry. Mix well so that it does not get burnt at the bottom.