ANJEER HALWA

Cooking Time : 20 mins.

Preparation Time : 10 mins.Serves 4.

Ingredients

24 nos. (200 grams) dried figs (anjeer)
3 tablespoons ghee
1/2 cup almonds, blanched, peeled and powdered
1/3 cup milk powder
4 tablespoons sugar
1/4 teaspoon cardamom powder

For the garnish

2 tablespoons slivered almonds


Method

1.
Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
2.
Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
3.
Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
4.
Add the cardamom powder and mix well.
5.
Serve hot, garnished with slivered almonds.

APRICOT BARFI

Cooking Time : 5 mins.

Preparation Time 10 mins. Makes 8 pieces.

Ingredients
1/2 cup apricot puree
1/3 cup dry fruits (almonds,pistachio,cashewnuts)
1 tablespoon ghee
1/4 teaspoon cardamom powder
For the garnish

2 edible silver leaves
Method
1.
Combine all the ingrdients in a bowl and knead to form a soft dough.
2.
Roll out into a rectangle of 100 mm. x 50 mm. (4" x 2").
3.
Garnish with varq.
4.
Cut into 25 mm. x 25 mm. (1" x 1") squares.

MALPUA WITH SHAHI RABADI

MALPUAS WITH SHAHI RABADI
A sinful combination, simply irresistible.
Preparation Time : 10 mins.

Cooking Time : 40 mins.Serves 4.

For the malpuas
1 cup whole wheat flour
½ cup juggery
½ teaspoon saunf
½ teaspoon cardamom powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1.
Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2.
Add all the other ingredients and mix well.
3.
Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
4.
Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.
Repeat to make 8-10 more malpuas.
For the shahi rabadi
1.
Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2.
Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.

LAVANG LATIKA

LAVANG LATIKA

Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.
Cooking Time :30 mins.

Preparation Time : 10 mins.Makes 12 pieces.

For the covering
1 cup plain flour
3 tablespoons ghee, melted

To be mixed into a filling
3 tablespoon grated Khoya
2 tablespoons chopped dry fruits
1 tablespoon sugar
1/4 teaspoon cardamom powder
a few saffron strands
For the sugar syrup
1 cup sugar
1/2 cup water
Other ingredients
12 cloves
ghee for frying

For the sugar syrup
1.
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2.
Remove from the heat and keep warm.
For the covering
1.
Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
2.
Divide the dough into 12 equal portions.
3.
Roll out each portion into a circle of 125 mm. (5") diameter.
How to proceed
1.
Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
2.
Insert a clove on top of the sealed edge.
3.
Deep fry in ghee over a slow flame until golden brown in colour.
4.
Remove and drain on absorbent paper.
5.
Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
6.
Drain and serve warm.

CHOCOLATE BROWNIE

Preparation Time : 15 mins.
Cooking Time : 5 mins.
Makes 1 brownie (8 pieces).
Ingredients

1 cup plain flour
½ teaspoon baking powder
1/2 teaspoon soda bi-carbonate
2 cups 250 grams
chocolate, chopped
½ cup butter softened
¼ cup castor sugar
¼ cup curds, beaten
1 teaspoon vanilla essence
½ cup walnuts, chopped
Other ingredients

1 teaspoon butter for greasing
grease proof paper for lining
Method

1.
Grease and line a 150 mm. (6") diameter shallow, microwave safe bowl and keep aside.
2.
Sift together the flour, baking powder and soda bi-carb and keep aside.
3.
In a microwave safe bowl, add the chocolate pieces and microwave on HIGH for 1 minute. Remove and stir lightly to get a smooth mixture. Keep aside.
4.
In another bowl, add the butter and castor sugar and stir with a wooden spoon till the mixture is soft and creamy.
5.
Add the melted chocolate to the butter mixture and mix lightly.
6.
Add the curds, vanilla essence, flour mixture and walnuts and mix lightly.
7.
Pour the batter into the greased and lined dish and microwave on HIGH for 3 minutes.
8.
Reduce the temperature to 70% power and microwave for another 1 minute. Remove and keep aside.
Tips
To grease and line is to first grease the bowl with butter or vabaspati and then line with a piece of greaseproof paper.

ANJEER BASUNDI

Cooking Time :15 mins.
Preparation Time :
10 mins.
Serves 4.
Ingredients

4 cups low fat milk
1½ cups finely chopped fresh figs
½ tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
½ cup low fat mava
2 tbsp sugar substitute
For the garnish

4 fig slices
Method

1.Refrigerate the fig pieces to chill.
2.Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
3.Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
4.You will get bigger curdled particles which is not desirable.
5.Add the cornflour mixture, mava and sugar substitute and mix well and simmer for another 1 to 2 minutes.
6.Cool and refrigerate for at least 1 hour.
7.Add the chilled fig pieces to the cooled thickened milk and mix well.
8.Serve chilled garnished with fig slices.

KAJU KHOPRA SHEERA

Cooking Time :
15 mins.Preparation Time : 10 mins.
Serves 4.

Ingredients

1 cup (100 grams) cashewnuts, coarsely powdered
1 cup grated coconut
3/4 cup sugar
1/4 teaspoon cardamom powder
a few saffrom strands
4 tablespoons ghee
For the garnish

4 to 6 cashewnuts

Method

1.
Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.
2.
Add the sugar with 1/2 cup of water and cook till the sugar has dissolved (approx. 5 minutes).
3.
Add the cardamom and saffron and mix well.
4.
Serve warm, garnished with cashewnuts.

MEVA PEDA

Cooking Time :
15 mins.

Preparation Time :

15 mins.

Makes 8 pedas.

Ingredients
1 cup grated mava
6 grams SugaRite or 1/4 cup sugar
1/4 teaspoon cardamom powder
A few saffron strands
For the garnish

2 to 3 slivered pistachios

Method

1. Combine the khoya and SugaRite / sugar in a heavy bottomed pan and cook on a slow flame while stirring continuously till the SugarRite / sugar has dissolved and the mixture leaves the sides of the pan (approximately 5 to 10 minutes).
2. Remove from the fire, add the cardamom powder and saffron and mix well. Allow to cool completely.
3. Divide the mixture into 8 equal portions and shape into even sized rounds.
4. Garnish with slivered pistachios. Tips Cook the mixture on a slow flame as otherwise the ghee from the khoya will separate, giving the pedas a grainy texture

AMRIT PEDA

Preparation Time :
15 mins.Cooking Time : 15 mins.Makes 8 pedas.
Ingredients

1 cup grated mava
1/4 cup powdered sugar
1/4 teaspoon cardamom powder
1/4 cup pistachios, blanched, peeled and chopped
a few saffron strands
For the garnish

2 to 3 slivered pistachios

Method

1.
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2.
Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
3.
Divide the mixture into two portions, 2/3 and 1/3.
4.
In the 1/3 mixture, add the pistachios and mix well.
5.
In the 2/3 mixture, add the saffron strands and mix well.
6.
Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
7.
Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8.
Stuff each saffron round with the pistachio round and seal the edges completely.
9.
Make designs on the peda using a toothpick.
10.
Garnish with slivered pistachios.

DATE AND SESAME PURANPOLI

Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 4 puranpolis.

For the dough

1 cup Whole wheat flour
4 tablespoons milk

For the filling
¾ cup finely chopped dates
2 tablespoons sesame seed
¼ cup brown sugar
2 tablespoons milk

For the dough
1.
Make a soft dough using the flour, milk and little water (if required) and knead well.
2.
Divide the dough into 4 equal portions and keep aside.

For the filling
1.
Toast the sesame seeds over a medium flame until they are lightly browned. Cool.
2.
Grind coarsely and mix with the remaining ingredients.
3.
Divide into 4 equal portions and keep aside.

Method
1.
Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
2.
Place one portion of the filling mixture in the centre of the circle.
3.
Bring together all the sides in the centre and seal tightly.
4.
Roll out again into a circle of 125 mm. (5") diameter using flour to roll.
5.
Cook on a non-stick pan until both sides are brown.
6.
Repeat with the remaining dough and filling to make 3 more puranpolis.
7.
Serve hot

CREAM OF POTATO SOUP

Try this rich potato soup, sprinkled with grated cheese, for a refreshing change.
Cooking Time : 40 mins.Preparation Time : 10 mins.Serves 6.

Ingredients

450 grams medium sized potatoes
1 onion
2 tablespoons butter
1 bay leaf
3 teacups milk
1/2 teacup fresh cream
salt and peeper to taste

Method
1.
Slice the potatoes and onion finely.
2.
Melt the butter in a vessel, add the vegetables. cover and cook on a slow flame for at least 5 minutes.
3.
Add the bay leaf, 1 1/2 teacups of water and the milk. Simmer for 20 to 30 minutes.
4.
Take out the bay leaf. Blend the mixture in a liquidiser and strain the soup.
5.
Reheat the soup and add the cream, salt and pepper.
6.
Serve hot.

CREAMY VEGETABLE SOUP

This is a colourful soup.
Cooking Time : 15 min.Preparation Time : 10 min.Serves 6.

Ingredients
2 teacups mixed vegetables (french beans, carrots, green peas)
1 onion, chopped
1 1/2 tablespoonsplain flour(maida) or cornflour
3 teacups milk
2 tablespoons butter

To serve
grated cheese

Method
1.
Heat the butter and fry the onion for 1 minute.
2.
Add the vegetables and fry again for 2 to 3 minutes.
3.
Add 3 teacups of water and cook until the vegetables are soft.
4.
Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.
5.
Serve hot with grated cheese.

CABBAGE SOUP

A hearty soup- at the same time inexpensive.

Cooking Time : 50 mins.Preparation Time : 20 mins.Serves 6.

For the stock
225 grams cabbage
225 grams white pumpkin
2 onion
2 potatoes

For the topping
1 finely chopped onion
1 finely chopped carrot
1/2 teacup finely chopped cabbage
11/2 teacups white sauce
1 tablespoon butter
salt and peeper to taste

For the stock
1.
Cut all the vegetables into big pieces. Add 7 teacups of water and cook in a pressure cooker.
2.
When cooked, pass through a sieve.
How to proceed
1.
Heat the butter in a vessel and fry the vegetables for the topping for at least 3 to 4 minutes.
2.
Add the stock and cook for at least 20 minutes.
3.
Add the white sauce, salt and pepper.
4.
Serve hot.

MEVA BATI

A richer version of gulab jamun filled with dry fruits. A great dessert for a buffet presentation.

Preparation Time : 15 mins.Cooking Time : 45 mins.Makes 24 pieces.

For the gulab jamuns

2 cups (250 grams) hariali mava (khoya), grated

5 tablespoonsplain flour
1/4 teaspoon cardamom powder or whole cardamom seeds

For the filling

1/4 cup chopped pistachios

1/4 cup grated almonds
1 tablespoon sugar
a few saffron strands
1/4 teaspoon cardamom powder

For the sugar syrup

3 cups sugar
a few strands saffron(optional)

A small quantity of ghee for deep frying

For the sugar syrup

1.
In a large pan, dissolve the sugar in 1 1/2 cups of hot water and bring to a boil.
2.
Simmer over a slow flame till the syrup is of 1 string consistency.
3.
Remove any impurities which float on top of the syrup by using a slotted spoon.
4.
Add the saffron if desired and keep the syrup warm.

For the gulab jamuns
1.
In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
2.
Divide the dough into 13 equal portions.
3.
Mix one portion of the dough into the ingredients for the filling mixture and divide the filling into 12 equal portions.
4.
Press out each dough portion into a circle of 50 mm. (2") and place one portion of the filling mixture in the centre.
5.
Seal the filling mixture in the gulab jamun by bringing the sides together in the centre and roll gently to ensure there are no crakcs on the suface. 6.
Repeat to make 11 more gulab jamuns.
7.
Deep fry in ghee over a slow flame till they are golden brown (approx. 10 to 12 minutes).
8.
Drain and transfer into the warm sugar syrup. Soak for at least 30 minutes.
9.
Drain after 10 minutes.
10.
Cut each meva bati into 2 equal halves and place on a serving plate.

COCONUT PAK

A traditional coconut sweet which is a popular favourite.
Cooking Time : 15 mins.Preparation Time : 20 mins.Makes 20 pieces.

Ingredients

2 cups grated fresh coconut
2 cups sugar
1 teaspoon lemon juice
a few saffron strands
1 teaspoon whole milk
1/4 teaspoon cadamom(small ellachi)powder
2 teaspoons ghee

For the garnish

5 pistachios, blanched, peeled and cut into small pieces


Method

1.
Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.
2.
Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.
3.
Remove the floating dirt using a slotted spoon and strain the syrup if necessary.
4.
Boil the syrup again until it is of 2 string consistency.
5.
Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.
6.
Spread the mixture on a thali (flat metal plate) and allow to cool.
7.
Decorate with the pistachios. Cut into desired shape.

MYSORE PAK

This delicious fudge from South India has a granular texture. Do not be alarmed by the amount of ghee mentioned in the recipe as most of it is drained out at the end of the cooking process.

Cooking Time : 20 mins.Preparation Time : 10 mins.Makes 12 pieces.

Ingredients
1/3 cup (50 grams) bengal gram flour
1/3 cup (50 grams) plain flour
1/2 cup melted ghee
3/4 cup (150 grams) sugar
For pouring into the flour mixture 3 cups melted ghee, hot

Method

1.In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
2.In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
3.Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
4.Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture.
5.Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
6.Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.
7.Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
8.Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.
9.Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
10.Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
11.Cut into squares and if you want to store it useair tight container.

AMRIT PEDA

Mava pedas stuffed with pistachios. Preparation Time : 15 mins.
Cooking Time : 15 mins.Makes 8 pedas.

Ingredients

1 cup grated mava(khoya)

1/4 cup powdered sugar
1/4 teaspoon cardamom powder

1/4 cup pistachios, blanched, peeled and chopped

a few saffron strands

For the garnish

2 to 3 slivered pistachios

Method

1.
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2.
Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
3.
Divide the mixture into two portions, 2/3 and 1/3.
4.
In the 1/3 mixture, add the pistachios and mix well.
5.
In the 2/3 mixture, add the saffron strands and mix well.
6.
Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
7.
Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8.
Stuff each saffron round with the pistachio round and seal the edges completely.
9.
Make designs on the peda using a toothpick.
10.
Garnish with slivered pistachios.

MUTTER PULAO WITH SOYA CHUNKS

Pulaos are always a welcome addition to any meal. A pulao can often make a complete meal by itself. The soya chunks added to this aromatic pulao are easily available in the market and are a rich source of protein and vitamin B12 - a vitamin which is otherwise lacking in vegetarian diets.
Preparation Time : 10 mins.Cooking Time : 20 mins.Serves 4.

Ingredients
1 cup uncooked rice
¼ cup soya nuggets (chunks)
¼ cup green peas
½ teaspoon cumin seeds
1 stick cinnamon
2 cloves
1 bay leaf
1 cardamom(elaichi)
½ cup onion, chopped
¼ teaspoon turmeric powder
¼ teaspoon garam masala
1 teaspoon coriander powder
½ cup tomatoes, chopped
1 teaspoon oil
salt
to taste
To be ground into a chilli-garlic paste
3 cloves garlic
3 whole red chillies
Method
1.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2.
Combine the soya nuggets and salt with 1 cup of water and pressure cook for 2 whistles. Drain and keep aside.
3.
Heat the oil in a pressure cooker and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.
4.
When the seeds crackle, add the onions and prepared chilli-garlic paste and sauté till the onions turn golden brown.
5.
Add the turmeric powder, garam masala, coriander powder, tomatoes, rice, green peas, cooked soya nuggets and salt and sauté for another 2 minutes.
6.
Add 2 cups of hot water and pressure cook for 2 whistles.
7.
Serve hot.

CREAMY HERBAL PASTA

Just make the pasta in advance and toss it with a paneer and spices to make a healthy main course in a jiffy.
Preparation Time : 5 mins.Cooking Time : 10 mins.Serves 4.

Ingredients
3 cups cooked whole wheat pasta
2 cloves garlic finely chopped
2 green chillies, finely chopped
1½ cups paneer (cottage cheese), cut into square pieces
½ cup whole milk
1 cup fresh parsley, finely chopped
½ cup fresh basil leaves, finely chopped
2 tbsp fresh cream
1 tbsp butter
salt to taste

Method
1.
Heat the butter in a pan and add the garlic and green chillies.
2.
Add the paneer pieces and stir for some time.
3.
Add all the remaining ingredients and mix gently.
4.
Cook till the pasta is hot and serve immediately.

CHOCOLATE WALNUT SLICE

A crisp chocolate walnut slice that melts in the mouth. Cooking Time : 25 mins.Preparation Time : 10 mins.Makes 18 pieces.


Ingredients
1/2 cup plain flour
1/4 teaspoon soda bi-carbonate
1/3 cup coarsely powdered walnut
2 tablespoons castor sugar
2 tablespoons golden syrup
1/4 cup (30 grams) dark chocolate, grated
1/4 cup condenesed milk
1/3 cup melted butter,


Method
1.
Sieve the flour with the soda bi-carbonate. Add the walnut powder and castor sugar and keep aside.
2.
Heat the golden syrup, dark chocolate and condensed milk in a non-stick pan over gentle heat. Keep aside.
3.
Combine together the chocolate mixture, flour mixture, and melted butter and mix well.
4.
Pour into a greased 150 mm. x 150 mm. (6" x 6") square baking tin.
5.
Bake in a pre-heated oven at 180°C (360°F) for about 20 minutes or until a knife inserted in the slice comes out clean.
6.
Cool slightly, unmould and cut into 50 mm. x 25 mm. (2" x 1") pieces, while it is still warm.
7.
Store in an air-tight container.