Cookies-kulkuls-Christmas sweets

Bombay rava/ semolina         100 gms

All purpose flour/maida         100 gms

Wheat flour                           100 gms

Sugar     (powdered)             50 gms

Egg         (beaten)                 1

Ghee     (melted)                   3  table spoon

Vanilla essence                      1 tsp

Salt                                       1 pinch

Oil for deep frying

Method:

Dry fry the rava in a pan.  Take a big bowl and mix the rava, maida, wheat flour, sugar, ghee, egg, essence & salt.  Take a little warm water and add to these contents and make a dough.    If you have a food processor you can make the dough in it.   Add the water little by little or else it can become sticky because of the sugar.   Cover the dough and keep aside for about 1 hour.   Take little by little dough & make small balls, flatten it on the back of fork or on a  new comb and roll it.  Apply a little oil on the fork or comb so that the dough does not stick and rolls out evenly.

After preparing all the kukuls,  Take a wok or kadai and heat the oil.  Deep fry the kulkuls  few at a time.  Remove when golden brown.  When it is cool you can store it in an air tight container.  You can store it right upto a month.    You will get about 50 cookies/kulkuls. 
Christmas Sweet

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Chicken patties

  

Boneless chicken                   250 gms

Pepper powder                      3 tsp

Garlic pods                            10-12

Green chili                             3-4

Oil                                         4-5 table spoons

Salt                                       2tsp or as per taste

Method:

 Wash & Cut the chicken into pieces and add the pepper powder,  cut green chilie, garlic pods & salt and grind it into a paste in the mixie.   Take small amounts of the paste and flatten it on the palm and shallow fry it few at a time.    You can serve it as a starter or as a side dish.

Mutton mince with ridge gourd keema beerakaya

Mutton mince                            500 gms

Ridge gourd                              250 gms

Potato                                      1

Onion                                       1

Tomato                                    2

Ginger garlic paste                   3 tsp

Saffron                                    ½ tsp

Red chili powder                     2 tsp

Salt                                         2 tsp or as per taste

Oil                                         3 table spoon

Fenugreek leaves                   2 bunches

Green chili                             2-3

Method:

Heat the oil in a dish, add finely chopped onion & slit green chili and fry it well till light brown, add saffron, ginger garlic paste, red chili powder, mince, fenugreek leaves and fry it well.  Add potato & ridge gourd pieces & salt and mix it well.  Add 2 cups of water and allow it to cook for 20-30 minutes on slow fire.  Once the mince is cooked increase the flame and cook according to the consistency you require.  You can dry it completely or keep it as semi liquid.   It can be served with hot rice or chapatti.

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Mutton Mince Broad beans keema chikudukaya

Mutton mince                       500 gms

Broad beans                        250 gms

Onion                                  1

Tomato                               2

Ginger garlic paste               3 tsp

Saffron                               ½ tsp

Red chili powder               2 tsp

Salt                                   2 tsp or as per taste

Oil                                    3 table spoon

Fenugreek leaves              2 bunches

Green chili                        2-3

Lemon juice                     ½ lime

Method:

Wash the mince thoroughly, strain out the water and keep aside.

Open the broad beans, separate the seeds and chop the bean covers, wash and keep aside.

Heat the oil in a dish, add chopped onion, and slit green chili and fry it till light brown then add the ginger garlic paste, saffron, chili powder and keep frying.  Add the mince, fenugreek leaves & salt and fry it well  till all the ingredients are mixed well into the mince.  Add the chopped broad beans and tomato and mix it well.  Add 2 glasses of water and allow it to cook for about 20-25 min.  When the mince is cooked add the lemon juice and fry it well till completely dry.  It can be served with hot rice, or as a side dish or with chapatti/puri.

Palak Paneer Spinach Indian cheese

Palak                                5 bunches

Onion                               1

Tomato                            1

Cumin                              ½  tsp

Whole garam masala        2 cloves, 2 cinnamon, 1 cardamon

Kasuri methi                     3 tsp

Paneer                            100 gms

Ginger garlic paste           2 tsp

Cumin powder                1 tsp

Coriander powder          1 tsp

Chili powder                  1 tsp

Saffron                          ¼ tsp

Green chili                     2-3

Salt                              1 tsp or as per taste

Oil                               2 table spoons

Method:

Wash the palak and chop it.  In a dish add 2 glasses of water and bring it to boil.  When the water is boiling add the chopped palak and allow it to cook for 2 minutes.  Blend the palak in the mixie and keep aside.  Cut the paneer into small cubes and keep aside.

Take a dish, add the oil, when the oil is hot add the whole garam masala,  cumin seeds and fry it well.  Add  finely chopped onion and fry till light brown, then add the saffron, ginger garlic paste, cumin & coriander powder, chili powder, chopped green chili , kasuri methi & salt (as you add each ingredient keep frying it well) add chopped tomato and fry it for 2 min, add the blended palak and cook for about 2 min, add the paneer pieces and allow it to cook for about 5-6 minutes on medium flame.  You can add ½ cup of milk cream (optional) cook on sim for about  2 min.

Fresh Cream

Check the consistency before removing from the stove.  If liquid is more, turn the flame high, open the lid and allow it to cook till you get the required consistency.   You can serve this dish with hot rice or chapatti.

Broad beans/Chikudkaya curry

Broad beans                       250 gms

Onion                                 1

Tomato                               2

Ginger garlic paste               2 tsp

Saffron                                ½ tsp

Red chili powder                 2 tsp

Salt                                     2 tsp or as per taste

Oil                                      2 table spoon

Fenugreek leaves                 2 bunches

Green chili                           2-3

Lemon juice                        ½ lime

Method:

Peel open the broad beans.  Keep the seeds aside, and chop the cover of the beans fine, wash and keep aside.  Wash the Fenugreek leaves, chop the onions and tomatoes and keep aside.

Heat the oil in a dish, add finely chopped onion and fry well till light brown, add the saffron, ginger and garlic paste, chili powder, chopped beans and fenugreek leaves, chopped tomato and salt.  Mix all the ingredients well add 2 cups of water and allow it to cook on a slow flame.  When the beans and the tomato is cooked, add lemon juice and fry it well on high flame till completely dry. 

It can be served with hot rice or chapatti.

Ivy Gourd fry/Tindora/dondakaya

Ivy gourd                                250 gms

Ginger garlic paste                   1 tsp

Saffron                                    ½ tsp

Red chili powder                     1 tsp

Salt                                         1 tsp or as per taste

Oil                                          2 table spoon

Method:

Heat the oil in a wok/kadai, add the chopped ivy gourd pieces, saffron, ginger & garlic paste, red chili powder & salt and fry it well.  Cover the lid and allow it to cook for about 6-7 minutes on sim.  Open the lid and fry it well till completely dry.  

It can be served with hot chapatis or as a side dish.