KAAJU BURFI OR KAJU KATLI
Ingredients :
2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar
Few silver vark for decoration

Preparation :

1. Heat milk in a large pot and add sugar.
2. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick.
3. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi.
4. Put silver vark on top if you wish.
5. Let it cool completely before cutting in burfi shape.
6. Put in a airtight container and keep in a cool place.

Ingredients
Khurma

* 1 cup: White flour or maida
* 4 tbsp: Ghee
* 1 cup: Sugar
* A pinch of salt


Method

1. Make a stiff dough of the flours, ghee and salt.
2. Roll 1½ inch thick. Cut squares.
3. Deep fry till golden. Drain.
4. In a saucepan boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
5. Dip in the squares in the chasni and drain quickly.

Ingredients
Boiled Aaloo (boiled potato) - 500 gm
Salt - 1 tsp
Onion - 1 (finely chopped)
Dhaniya Patta - 1 tsp (finely chopped)
Achar Ka Masala - 1 tsp

Method of Preparation
1. Peel boiled aaloo and mash well.
2. Mix all the ingredients.
3. Serve with Khichadi.

Ingredients

* 100 gm: Besan (Gram flour)
* 3 : Tomatoes medium size (finely chopped)
* 2 : Onion medium size (finely chopped)
* 4 : Green chilies (finely chopped)
* 1 tbsp: Ginger and garlic paste
* ½ tbsp: Turmeric powder
* ½ tbsp: Mustard paste
* ¼ tbsp: Red chili powder
* ¼ tbsp: Coriander powder
* A pinch Asafoetida
* 1 tbsp: Cumin seed
* ½ tbsp: Carom (Ajwain) seed
* ¼ tbsp: Gram masala
* Oil
* Salt to taste
* Water


Method

1. Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
2. Add water into besan to make dough.
3. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
4. Put it into boiling water and boil for 10 minutes.
5. Take out the water and cut the besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
6. Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
7. Add ginger garlic paste and mustard paste heat for 1 minute.
8. Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for 2 minutes.
9. Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.
10. Now gravy is ready.
11. Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
12. Serve hot with steamed rice or plain paratha.

Ingredients
khichdi

* 200 gm: Basmati rice
* 100 gm: Masoor dal
* 100 gm: Moong dal
* 1/4 cup: Peas
* 5 flowerettes: Cauliflower
* 4 tbsp: Desi ghee
* 1/4 tsp: Sugar
* Salt to taste
* For Tadka
o 1 tbsp:Ginger -Garlic paste
o 2-3: Dried red chilly
o 2-3: Bay leaves
o 1/2 tsp: Jeera
* Whole Garam Masala:
o 2 pcs: Green cardamoms, peeled and mashed
o 4 pcs: Cloves
o 1 pcs: Black cardamoms, peeled and mashed
o 1 inch: Cinnamon stick
* Powdered Masala:
o 1 tsp: Red chilly powder
o 1tsp: Jeera powder
o 1 tsp: Dhania powder
o 1 tsp: Garam masala powder
o 1/2 tsp: Turmeric powder


Method

1. Roast the moong daal in a dry karaahi for 5 minutes over medium flame. Then wash this daal and masoor daal. Wash the basmati rice and keep aside.
2. In a pressure cooker
heat 2 tbsp of desi ghee, add the ingredients of tadka. When jeera begins to splutter add the whole garam masala, and ginger garlic paste.
3. Saute for a minute then add powdered masalas. Add peas and cauliflower. Saute for 2 minutes on low flame.
4. Put the rice and the daals also into the pressure cooker. Add water, salt, sugar and the remaining desi ghee.
5. Close cooker, bring to full pressure on high flame, let it give out its first whistle. Then reduce heat to medium and cook for 4 minutes.
6. For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad (poppadum), desi ghee and pickle.

Ingredients :

50 pieces chicken wings
50 g garlic, peeled
30 g ginger, peeled
50 g green chilies, finely chopped
2 eggs
2 tsps Pepper powder
2 tsps Garam masala
1/2 cup all-purpose flour
1/4 cup cornflour
1/2 teaspoon red food coloring
salt to taste
oil, to deep fry


Preparation :

Break each chicken wing into two parts at the joint.

Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.

Make a paste of ginger, garlic, green chillies, pepper powder and garam masala and apply to chicken.

Next make a batter of all purpose flour and corn flour and add it to the above. Add the eggs, red food colouring and salt and set aside for some time.

Heat oil in a deep pan and fry the lollipops on medium heat to a light brown colour.

Drain and serve.