Boondi ka Ladoo

Ingredients :

1 cup Besan.
1 pinch Kesari.
1 pinch Cardamom powder.
1 tbsp Rice flour.
1 pinch Baking Powder.
1 tbsp Melon seeds.
1 tbsp Broken Cashew nut.
2 cups Oil Sugar.
1 cup Water.

Method Of Preparation :

Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil.
Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil.
Make the balls and keep aside.
Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies.
When the mixture is still warm make into balls.
Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes.

Sahi Pulao

Ingredients :

3 cups Basmati rice.
soaked for 30 minutes.

Layer 1 Grind to a paste :

1" piece ginger.
3 green chilies.
2 tbsp. coconut grated.
2 sprigs mint leaves.
½ cup coriander leaves.
4 flakes garlic.
1 carrot.
1 capsicum.
6-7 french beans.
1-sprig sping onions greens chopped.

Layer 2 :

Grind to a paste :

1 tbsp. sesame seeds.
1 tsp. soaked khuskhus seeds.
1 onion.
5-6 blanched green chilies or white pepper.
1 cardamom.
1 clove.
1 bay leaf.
1/2" piece cinnamon.
1 potato1 onion.

Other Ingredients :

6-7 whole shelled walnuts.
15 cashew nuts halved.
15 almonds, blanched and halved.
1 tbsp. raisins.
1 tbsp. cheese or paneer grated.
1 tbsp. coriander leaves finely chopped.
2 bay leaves.
1-cup mil.
Salt to taste.
Pepper to taste.
3 tbsp. ghee or oil.

Method Of Preparation :

Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes.
Take off fire , keep aside.

To proceed :

Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha.

Kaju Barfi

Ingredients :

3 cups Cashew powder.
2 cups Sugar.
0.5-cup Water.
Silver foil.

Method of preparation :

Make sugar syrup of almost 2 thread consistency.
Then dissolve cashew powder in the solution and make the whole solution thick.
Then spread it on the plate and put some silver foil.
Then cut barfi into pieces.

Serve this sweet and enjoy the diwali evening.

Dahi Vada

Ingredients :

For Bada :

1 Cup Urad daal.
Salt to taste.
Oil to fry.

For Dahi :

1 kg Dahi (yogurt).
1/2 tsp grated Ginger.
Finely chopped coriander leaves.
1-2 green chilies chopped.
Salt to taste.
2 tsp Roasted cumin (jeera) powder.
Red chili powder to taste.

Method Of Preparation :

For Bada :

Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

For Dahi :

Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving :

In a deep dish arrange vada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.

Serve the dahi vadas chilled.

Puran poli

Ingredients:

2 cups chana dal, soaked in water for 4 hours.
2 cups jaggery (adjust for sweetness).
2 cups refined flour.
3 tbsp oil.
1 tsp cardamom powder.
1/4th tsp nutmeg powder.
1/4th tsp nutmeg powder.
3/4 tsp turmeric powder.

Method Of Preparation :

Cook Chana Dal in a pressure cooker till it turns soft.
Drain out excess water until the dal is absolutely becomes dry.
Add jaggery and cook further and then mash into a soft paste.
Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well.
Form 20 balls of equal size and put it aside.
Mix refined flour, oil, water and turmeric powder.
very soft, sticky dough. Knead very well.
Use oil to knead. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm.
Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc.
This can get tricky as the paste does try to slide out.
Use a little flour if that happens. Roll.
Roast each poli on a hot, dry girdle.
Do not use oil or ghee. Roast both sides well.
Smear with ghee on both sides when done.
Serve warm with clarified butter or a bowl of milk.

Rice Payasam

Ingredients:

Broken rice - 1 cup.
Jaggery - ½ cup, grated.
Coconut milk - 2½ cup, thin.
Coconut milk -1 cup, thick.
Cardamoms - 1 teaspoon, ground.
Cashews and raisins - a little.

Method Of Preparation :

Wash the broken rice and cook it in the thin coconut milk till it is soft and tender.
Add the jaggery and stir till it dissolves.
Add the thick coconut milk and cook on low flame for sometime.
Remove from fire and garnish with ground green cardamom powder and fried cashews and raisins.

Mini Samosa

Ingredients :

2 cups of all purpose flour (maida).
1 cup of vegetable oil.
Salt (depending upon the taste).
moong daal (soak 6-8 hrs in Plenty of water with baking soda).
1 tbs red chili powder.
1 tbs garam masala.
1 tbs coriender powder.
1 tbs salt.
tbs amchur.
3-4 pinches asafoetida powder.
tbs cumin seeds.
Vegetable oil for frying.

Method Of Preparation :

Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.

Preparation for cover :

Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.