Saankhein

Ingredients :
1 cup soaked chana dal
1/3 cup soaked moong dhuli
1/3 cup soaked urad dhuli
1/3 cup soaked arhar dal
1/2 tsp asafoetida
1 tsp chilli powder
1/2 tsp baking soda
2 tsp ajwain
oil for deep-frying
salt to taste

Method
Grind the soaked lentils to a dough-like consistency without using water. Make the dough a little grainy.
Mix in the rest of the dry ingredients and shape the dough into slightly flat rounds. Heat oil over high flame, put in as many balls as fit in without their touching each other. Turn after about 10 seconds and lower heat. Cook to make it firm but donot turn them brown.
Keep it aside to cool down and cut them into thick slices.
Now, deep-fry the slices and make them crisp before serving. Serve with green chutney.



PURAN POLI

Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)



GUJIA

Ingredients :
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method
Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.

Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.



PAPRI

Ingredients :
1/2 kg besan.
1 tsp mustard oil.
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves.(chopped fine)
1/4 kg maida.

Method
Mix besan, salt, red chilli powder and oil well. Knead the mixture into dough. Knead for about five minutes. Add the methi leaves. Knead for another three minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.

Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.

Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready.
Drain oil and store in an airtight container.



Dahi Bhalle

Ingredients:
For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney

Method
Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney


Malpua

Ingredients:
Malpua3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

Method:
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.

Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry - Malpuas can be stored for a week or so.



Sweet Kachoris

Ingredients:
250 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying

Filling:
100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds

Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water

Method:
1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.



Khasta kachodi

Ingredients :
Maida 4 cups
Hot oil 8 tbsp
Oil for frying
Salt to taste
For filling
Moong dal (half boiled) 1 cup
Gram flour 1 cup
Oil ½ cup
Garam masala 3-4 tsp
Salt to taste
Pomegranate seeds (crushed) 2 tbsp
Mango powder 1 tsp

Method
Heat ½ cup oil in a pan. Add moong dal and stir for 10 minutes. Add gram flour and cook some more. Add garam masala, mango powder and pomegranate seeds.
Add oil and salt to the flour and knead a hard dough. Cover and keep for 10-15 minutes. Divide into equal portions. Flatten each ball, put 1 tsp mixture of filling and close. Keep all kachodis covered with a wet muslin cloth.

Heat oil till it is smoking. Remove from fire and cool. Put it again on low flame. Flatten kachodi a little at the top and put in oil one by one. Keep on full flame, when kachodis puff up, lower the flame and turn and fry till golden in colour. Cool oil again and repeat the process with rest of the kachodis



Bread Dahi Vade

Ingredients
Bread slices 10
Paneer 50 gm
Curd 250 gm
Oil to fry
Salt to taste.
Red chilli powder and black pepper.









Method
Remove the brown portion from all slices. Soak these in water and squeeze. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well. Make small-sized balls, flatten and deep fry till light brown. Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.
Beat the curd. Add salt and chilli powder. Add vadas and decorate with mint and jeera powder.



BARFI

Ingredients :
Serves 6 to 8
4 cups or 1 liter milk.
1/4 cup or 60gms sugar
1/2 teaspoon cardamom seeds
20 gms Pista or any other nuts
20 gms silver almonds

Method
Place milk in a saucepan and bring to boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge like consistency. Stir frequently. Add sugar, stir over heat until dissolve. Add cardamoms, pista nuts, and almonds. Pour into a greased lamington pan, and cool. Cut into diamonds to serve.


Sweet Rice

Ingredients:
Basmati rice-1 cup
Milk-1 cup
Cardamom-4
Salt a pinch
Sugar-1&1/2 cups (alter to one's taste)
Ghee - 2 tbsp
Food color(red)- a pinch
Cashewnuts-10
Grated coconut-1 cup

Method:
Soak rice for an hour. Cook with milk, salt and little water (if necessary). In a sauce pan, make sugar syrup with little water. To this add the cooked rice, color, 1 tbsp ghee, cardamom and stir for 10 minutes in low flame till all water is absorbed. Fry cashew nuts and coconut in 1 tbsp ghee to a golden color and add to the rice mixture.


Thandai

Ingredients:
Makes: 8 glasses (approx.)
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)

Method:
Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water.

Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress. Repeat this process till the residue becomes dry and husklike. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well.
Chill for a hour of two before serving. This can be stored for 35-40 hours if refrigerated.