INGREDIENTS:


Raw papaya - 1
Food Color - 1/4 tsp
Sugar - 2 cup
Ghee - 4-5 tsp
cashew - 10 nos
cardamon powder- 1/2 tsp
milk - 1 cup

METHOD:


Make cashew into small pieces. Fry the cashews in ghee and keep aside.Boil the milk for 15-20 minitues in medium heat until gets thick.Heat one tbsp ghee in a pan, add the papaya pulps and fry till the smell vanishes.Cook it in medium heat and stir occasionally for 5 minutes.Now add the milk and boil it until milk evaporates,then add the food color,sugar and stir continuously in low heat.Now add the remaining ghee and stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Serve with decorated cashews and cardamon powder

ingredients
- 3/4 cup (not salted) Butter
- 1 cup Sugar
- 1 cup (refined/self rising) Maida
- 4 powdered Cardamom
How to make Nankhatai
1. Beat the butter and sugar till creamy.

2. Add the flour and cardamom powder and mix to make a soft dough.

3. Keep it in the refrigerator for 5 minutes.

4. Roll, cut into 20 equal portions. Round and keep on baking sheet.

5. Pre-heat the oven to 200 degrees. Now bake the nankhatai at 180 degree c. Look for the golden color and it's done

6. Take out the sheet and keep on the cooling rack. As the nankhatais come at room temperature take them out and enjoy them with tea or coffee or just snap it without anything.

Ingredients:

* 1 cup all purpose flour (plain flour, maida)
* 1/4 cup fine sooji (semolina flour)
* 2 tablespoons oil
* 1/2 cup water (use water as a guide line)

For syrup:

* 3/4 cup sugar
* 1/2 cup water
* 1/2 teaspoon coarsely grounded cardamom
* 3 tablespoons coconut powder

Method:

1. Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
2. Cover the dough and set aside for 15 minutes or more.
3. Divide dough in two equal parts.
4. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
5. Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
6. Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
10. Let the shakkar paras comes to the room temperature and they should be crisp.

Making Sugar Syrup:

1. Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
2. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
3. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
4. Add coconut powder and cardamom to the syrup mix it well.
5. Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
6. Take them out on a greased tray, making sure that paras are not clumped together.
7. Allow them to cool.
8. Shakkar paras can be stored for several weeks in airtight container.

Ingredients:

* Pani (Spicy Water):
* 1 cup mint leaves (Pudina)
* 2 to 4 green chilies (adjust to taste)
* 3 tablespoons tamarind paste (Imli)
* 3 tablespoons lemon juice
* 1 teaspoon black salt
* 1 teaspoon salt (adjust to taste)
* 1/4 teaspoon ginger powder
* 1/8 teaspoon asafetida (Hing)
* 1 tablespoon roasted cumin seed powder
* 1 tablespoon sugar (adjust to taste)
* 1/2 teaspoon black pepper
* 4 cups water (adjust to taste)
* Puris:
* 1/4 cup All Purpose flour (Maida or Plain Flour)
* 3/4 cup fine Sooji (Semolina Flour)
* 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water):
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
3. After straining mix the paste with remaining water or adjusting to the taste.
4. The pani (water) will taste best if refrigerated for a day.

Puris:

1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
3. Divide the dough into about 60 small balls. Keep them under a damp cloth.
4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
6. Start frying the puris, starting first with the puri you first rolled.
7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
9. Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!

Ingredients for crust:

* 1 cup All Purpose flour (plain flour or maida)
* 1/4 teaspoon salt
* 2 tablespoons oil
* 1/2 cup-1 tablespoon chilled water

Ingredients for filling:

* 1/4 cup yellow moong dal
* 1 teaspoon coarsely grinded fennel seeds (saunf)
* 1 teaspoon coarsely grinded coriander seeds (dhania)
* 1 teaspoon red chilly flakes
* 1/4 teaspoon ginger powder
* 1/2 teaspoon mango powder (amchoor)
* Pinch of asafetida (hing)
* 1/2 teaspoon salt (adjust to your taste)
* 1 tablespoon oil
* 2 tablespoons water
* Oil to deep fry

Method:

To make crust:

1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry until it almost becomes a powder.
2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
4. Add two tablespoons of warm water and mix it well.
5. Let it sit for ten minutes and cover with demp cloth.

To make the Kachoris:

1. Take the dough and knead it for a few minutes.
2. Divide the dough in twelve equal parts.
3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
4. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
5. Let the filled ball sit for 3 to 4 minutes before rolling.
6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

Tips:

1. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.

Ingredients:

* 2 cups shredded carrots
* 2 cups milk
* 3 tablespoons unsalted butter
* 1/4 cup sugar
* 1/2 teaspoon cardamom powder
* 6 chopped roasted cashew nuts (To garnish)

Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Ingredients
1 cup macaroni
4 medium Carrots, shredded
1 /2 cup Raisins
1/2 cups fat-free mayonnaise
1 cup sugar
1/2 cup Thick cream
1 teaspoon salt
Directions
1.Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots
2.In a small bowl, whisk the mayonnaise, milk, sugar, raisin, salt and until smooth.
3.Pour over macaroni mixture and toss to coat.
4.Cover and refrigerate overnight.

Ingredients:
2-cup sprouted moong,
2-tbsp garlic and red chilli paste,
2-tbsp oil,
1-tbsp turmeric powder,
Salt to taste,
Coriander leaves for garnish

Method:
Step 1: Heat the oil in pan and add garlic paste in it.
Step 2: Then add turmeric powder and salt to taste.
Step 3: Add little water and cook until they are soft (or microwave for 2 minutes).
Step 4: Garnish with coriander leaves.
Step 5: Serve hot with roti, rice and kadhi.:)

Ingredients

Spinach- 1 large bunch
paneer- 3/4 pack chopped into cubes
cumin seeds- 1/2 tsp
garlic- 3 cloves chopped fine
milk- 1/2 cup
salt to taste
oil/butter- 2 tbsp
heavy cream(optional)- 1tbsp
green chillies-3- 4 green chillies
bayleaves- 2
kasoori methi- 1/4 tsp

Method

Heat 2 tsp of oil/ butter in a pan and add cumin seeds,chopped garlic and green chillies. when it turns golden brown add washed and chopped spinach. saute for 2 mins .Grind this into a fine paste when cool.
Heat the remaining oil/butter in the same pan and add bay leaves and the ground paste. Add the milk to it. Let it boil and add salt , kasoori methi and chopped paneer cubes. Simmer the flame and cook for 6 to 8 minutes. Garnish with cream.

Ingredients:

* 2 cups all-purpose flour, stirred or sifted before measuring
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, slightly beaten
* 1 1/2 cups milk
* 2 tablespoons melted butter

Preparation:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.

INGREDIENTS
1)Basmati rice (long grain rice) 1 cup
2)Green cardamom pods crushed 8
3)Rose essence 2 tbsp
4)Ground pistachio nuts 2 tbsp
5)Whole milk 7 1/2 cups
6)Sugar 12 tbsp 2
COOKING DIRECTIONS
1. The rice is to be ground finely and placed in a saucepan with the cardamoms.
2. Add 63/4 cups of milk and boil over medium heat stirring continuously.
3. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency.
4. Add sugar and the rose water and continue to cook for another 2 minutes.
5. Serve chilled, and garnished with nuts.

Ingredients:
Urad dhal - 1 cup
Mung dhal (yellow split) - half cup
Ginger - 1 inch piece, chopped
Green chillies - 3, chopped finely
Curry leaves - few, chopped
Salt, Pepper - to taste

Yogurt sauce:
Yogurt - 2 cups, thick
Milk - half cup (approx)
Water - as required for the consistency
Green chillies - 2
Coconut - 2 tbsp, shredded
Salt - to taste
Cumin powder, Chilli powder - to sprinkle on top
Tamarind-date chutney (optional)
Coriander leaves - 2 tbsp, chopped

Method:
1) Wash & soak both dhals together for about 2 hours and grind to a thick paste with as little water as possible till light and fluffy. Add some salt towards the end so it gets mixed uniformly. I use a grinder for this.

2) Add in the chopped ginger, g. chillies & curry leaves with pepper and mix thoroughly. One could deep fry the batter after forming them into patties similar to this. I used the kuzhipaniyaram/appe pan instead following RedChillies' fabulous method. I add about a drop of oil in each depression on medium-low flame and once the batter is filled, cover with a lid and allow to cook till light brown. Flip over and cook the other side as well.

4) Keep some hot water on the side and dunk the vadais once they are cooked into this. This will enable them to get soft and will remain that way when put in the yogurt sauce later. Take them out after a few minutes, squeeze gently to remove excess water.

3) Grind g. chillies & coconut to a smooth paste and blend with milk, yogurt, water as required & salt to form a smooth, thick liquid. Soak the vadais in this blend for atleast 2-3 hours - the longer the better.

4) Just before serving, sprinkle the top with chilli powder, cumin powder, tamarind-date chutney and coriander leaves and enjoy this tasty treat.

INGREDIENTS
Potatoes ………………4 medium sized
Tomatoes ……………..4 medium sized
Onions………………….2 medium sized
Green peas (sheled)……………….1/4 cup
Cauliflower ……………….1/4 small sized
Green chillies ……………………3-4
Fresh coriander leaves……1/4 medium bunch
Ginger …………………….1 inch piece
Garlic……………………..8-10 cloves
Capsicum…………………1 medium sized
Lemons ……………..2
Salt………………..to taste
Pav Bhajee masala………….1 and half tbsps
Oil ………………..3 tbsps
Butter………………3tbsps
Pav ……………..8

METHOD OF PREPARATION
1. Wash, boil, cool, peel and grated potatoes. Wash and finely chop tomatoes. Peel, wash and finely chop onions. Wash and boil green peas in salted water till soft. Drain and mash lightly.
2. Break cauliflower into florets, wash and grated. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Peel, wash ginger and garlic and grind to a fine paste.Wash, halve, deseed and finely chop capsicum. Wash and cut lemon into wedges.
3. Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger- garlic paste. Stir-fry for half a minute.
4. Add half of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
5. Ad capsicum, peas, cauliflower, potatoes and one and half cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetable are completely mashed.
6. Add pav bhajee masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. heat half of the butter in a thick-bottomed pan or on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.