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.