Palak Puri ( Spinach Puri)

Ingredients:

Wheat flour(atta) - 2 cups

Gram flour(besan) - 2 tbs

Rice flour - 2 tbs

Palak(spinach) - 1/2 bunch

Green chillies - 4-5 no

Cumin seeds(roasted) - 1 tsp

Ginger - 1 small small piece

Red chili powder- 1 tsp

Turmeric powder - a pinch

Asafoetida - a pinch

Sesame seeds - 1tbs

Salt to taste

oil for frying.

Procedure:

1.Wash the spinach leaves in water and blanch in boiling water for about 5 min.
2.Then in a blender pot take spinach leaves, green chillies, ginger, cumin seeds and grind in to fine paste.

3.Take all flours , add salt, asafoetida, sesame seeds and mix with fingers

4. Now mix the palak paste in the atta, add red chili powder,turmeric powder and 1 tbs oil while kneading into semi hard dough.

5.Now make equal sized balls and roll into round shape puries.
Deep fry puries in hot oil from both sides on medium to high heat.
6.Serve palak puri hot with aloo sabji or red chili chutney.

Rajma Masala

Ingredients:

Rajma( red kidney beans) - 1 cup (soaked overnight)
Onion finely chopped - 1 big size
Tomato finely chopped - 1 medium size
Ginger-garlic paste - 1/2 tbs
Green chillies - 2
Cumin seeds - 1 tsp
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Bay leaf - 2
Garam masala - 1 tsp
Oil - 2 tbs
Salt to taste
Finely chopped coriander leaves

Procedure:
1. Wash soaked rajma (overnight) and pressure cook it for up to 2 whistles. Keep water of cooked rajma for curry.
2. Heat oil in a pan and add bay leaf and cumin seeds. When cumin seeds splutter add cut onions and fry them till golden brown.
3. Now add ginger garlic paste and green chillies and saute for few seconds.
4. Add all spices except garam masala and saute for few seconds.
5. Now add the cut tomatoes and cook them till mushy.
6. Add boiled rajma along with the boiled water and bring it to a boil.
7. Add salt and garam masala powder, cover it and cook on a medium flame till everything blends together. (Approximately 15 minutes).
8. Garnish with coriander leaves and serve hot with chapati or rice.

Simple Tomato Soup

Ingredients:

Tomatoes(big) - 2
Onion (medium) - 1/2
Ginger - 1 small piece
Pepper powder - as per taste
Salt - as per taste
Cumin powder - 1/2 tsp
Butter - small cube

Corriander leaves for garnish
Water.

Procedure:

1. Cut tomatoes, onion and ginger into pieces, and cook them in a pressure cooker with 2-3 whistles and then grind it into smooth paste by adding some water.
2.Filter the mixture and then in a heavy bottom pan pour this mixture.
3.Add butter, salt, cumin and pepper powder and required amount of water.
4.Make it boil , if required add water.
5. Garnish with corriander leaves and serve hot with bread stick.

Shahi Bread

Ingredients:

Bread slices - 5-6

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Ghee to fry

Procedure:

1. Prepare sugar syrup, for this boil 1 cup sugar with 1.5 cups water and make sugar syrup.

Put some powdered cardamoms into the sugar syrup it gives good flavour

2. Cut each bread slice into 4 pieces and keep them spread in a plate to dry for about 1 hr. Doing so it absorbs less ghee while frying.

3. Fry the bread pieces in the ghee till golden brown and drain them on tissue paper for 5-10 min.

4. Put the pieces into sugar syrup and take it out after 1 minutes.

It tastes very good and crispy.

Rawa Sheera ( Semolina Pudding)

Ingredients:

Rawa - 1 cup
Milk or water - 2 cups
Ghee or clarified butter - 4-5 tablespoon

Sugar - 3/4th cup

Cardamom powder - 1/2 teaspoon

Cashewnuts and Raisins

Procedure:

1.Heat the pan and put ghee, add the rawa & saute it till the rawa turns light brown .

2.In the another vessel boil the milk (you can take water instead of milk), add sugar in it so that it dissolves. Add this milk -sugar mixture to the rawa & mix well so that it does not form lumps.

3.Once the rawa absorbs the milk completely & swells up, lower the flame & cover it with a lid for 5-10 min .

4.Add Cardamom powder and garnish with almonds, cashewnuts & raisins.

Peanut chikki (Shengadane Papadi)

Ingredients:

Roashed and grinded peanuts - 1 cup

Sugar - 1 cup

Grated coconut - 4-5 tbs

Ghee/butter - 1 tsp

Procedure:

1. Take the sugar in a non-stick pan and heat it on medium flame, till the sugar melts completely. (Do not add water)

2. Add Peanut powder and coconut to the above sugar syrup.

3.Remove from fire and mix all ingredients together.

4. Grease the reverse side of plate with ghee/butter and spread the hot mixture on it and roll evenly with greased chapati roller.

5. With knife make the square pieces immediately and allow it cool down.

After 5 min sweet delicious peanut chikkies are ready to eat.

Basundi

Ingredients:

Milk - 1 litre

Sugar - 1/2 cup

Crushed Cardamoms - 2-3

Chopped almond - 5-6

Chopped cashew nut - 5-6

Procedure:

1.Boil the milk in a big pan.

2.Keep stirring constantly on medium heat and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.

3.Add the sugar and cook the mixture for another 10-15 minutes. Stir the mixture and remove from the fire.

4.Transfer the Basundi to a bowl and add the cardamom powder and chopped nuts and mix thoroughly. Serve hot or cold.