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Sevai ki Kheer

Milk 1 liter,
Vermicelli 2 cup (Sevai),
Sugar 1 and 1/2 cup,
1 teaspoon Cardamom powder,
2-3 stick of saffron,
4-5 almonds,
5-6 pistachio,
9-10 raisins,
1 table spoon ghee.

Procedure To Make Sevai Ki Kheer:

1. Heat the ghee in a pan and rost Sevai into it. You can make sevai about 1" in length. Saute sevai in ghee till it becomes light brown (May take 4-5 minutes but dont let it burn)
2. Boil the milk and add sugar and cardamom powder while boiling. Add saffron , it gives nice color to the milk.
3. Add sevai to the boiling milk and stir it for 4-5 minutes. Add chopped cashews,almonds, pistachios and raisins into it.
4. Let it cool for sometime and server it.

Sarson Da Saag

Ingredients:

2 bunches Mustard greens(sarson ka saag), cleaned & chopped

Asafoetida A pinch

1 no. Onion, small, minced

1"piece Ginger finely chopped

2 flakes Garlic finely chopped

1 tsp.Makai flour

1/2 tsp. Turmeric powder

1no. Tomato, large, blanched & diced

Chili powder To taste

Salt To taste

Procedure to make Sarson Da Saag:

1. Heat 6 tablespoons Ghee or butter in a pan , put in asafoetida, then add all the spices,mustard,tomato and salt.

2. Cover tightly and cook till tender.

3. Mash to a very fine paste.

4. Blend makai flour with 2 tablespoons water and put in.

5. Keep on stirring till the saag turns dry.

6. Heat 2 tablespoons ghee and toss in ginger, garlic and onion and fry till soft.

7. Mix in and serve hot.

Cauliflower Manchurian Or Gobi Machuri

Ingredients:

Florets of Cauliflower,medium sized 16 nos.
Ajinomoto A pinch
Oil For deep frying
**For the batter **
Refined flour ½ cup
Cornflour ¼ cup
Chili powder (optional) ¼ tsp.
Salt To taste
Water A little
**For the sauce **
Oil 2 tbsps.
Finely chopped spring onion (optional) 2 tbsps.
Finely chopped Garlic 1 tbsp.
Finely chopped Ginger 1 tbsp.
Finely chopped green chilies 1 tbsp.
White pepper ¼ tsp.

Soya sauce 2 tbsps.
Sugar ¼ tsp.
Ajinomoto A pinch of
Cornflour mixed 1 tbsp.mixed with¼ cup water
Vegetable stock or water 1 cup
Salt To taste

Procedure To Make Cauliflower Manchurian :

1. Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.

2. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter.

3. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.

4. Heat 2 table spoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for ½ minute.

5. Add the stock, pepper, Soya sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.

6. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

7. Add the fried cauliflowerets just before serving.

8. Garnish with spring onion tops.

Aate ka Sheera

Ingredients
1 cup wheat flour
3 tbsp ghee
3/4 to 1 cup sugar or molasses (jaggery)
Elaichi/cardamom powder
chopped cashew and almonds

Procedure To Make Aate ka Sheera:

1.Add flour and roast on slow fire, stirring continuously
2.Side by side add to sugar 2 1/2 cups water and keep to boil
3.When the atta becomes a golden brown, add the boiling sweet water
4.Stir gently and continuously till excess water evaporates and the ghee separates.
5. Decorate with chopped nuts.

Namkeen Karele

Ingredients:

250 grams maida
50 grams ajwain
1/2 tsp green colour
salt to taste
Oil to fry

Procedure to make Namkeen Karele:

1. Take maida in a mixing bowl.Add ajwain,salt and moyan(2 tbsp hot oil ).

2. Add green colour in water and kneed the maida with this green water to form a dough.

3. Take a small ball out of this dough and roll a small puri.

4. Cut it vertically but take care not to separate the cuttings.

5. Slowly twist the edges of the cutting and paste with the help of water.And form a roll.

6. Pate both the ends and fry in hot oil carefully.

7. Your Namkeen karele are ready to eat with hot beverages like tea.

Suji Ka Halwa Or Sheera (Semolina Pudding)

Halwa or sheera is one of the most common sweet dish served in India.There are a number of verities of Halwa.But the most common is Rawa Halwa or Suji Ka Halwa or Sheera or Semolina Halwa.It is made up of Rava(semolina)or Suji(dalia) or rawa can be replaced with simple wheat flour which is also an another great recipe.Various flavours are made like mango,pineapple,saffron,cardamom,etc.

Ingredients:

1 cup suji (rawa/semolina)

¾ cup sugar

1.5 cup whole milk

1.5 cup water

3 tbsp ghee, butter or margarine

1 tsp cardamom (Elaichi)

2 tbsp raisin

2 tbsp cashew nuts

10 almonds

Procedure to make Rawa Halwa:
1. Heat ghee, butter or margarine in a non stick pan.

2. Add Semolina and heat for few minutes .

3. Keep stirring continuously so as not to burn until the semolina turns light brown in color

4. Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat.

5. Add warm water and milk. Add cardamom powder.Mix well and heat until you get desired consistency, reduce the heat to low, cover and let simmer for 4-5 minutes.

6. Cover and let cook for an additional 5 minutes.Garnish with remaining raisins cashews and almonds.Serve immediately and enjoy hot.