PALAK PANEER WITH WHITE KIDNEY BEANS

Ingredients:

For the paneer

1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt

For the spinach

1 kg spinach
4 cloves garlic - chopped
2 tsp oil
salt
1 tsp lemon juice

For beans

1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt

Method:

Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.

Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.

Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.

Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice.

Garnish with celery or coriander.

MINT CHUTNEY

Ingredients

1 cup mint leaves chopped
1 small onion chopped
1 tsp garlic crushed
1 tsp ginger slices
4-5 green chillies chopped
1 tsp coconut shredded
2-3 tsp lemon juice
1 tsp cumin powder
1 tsp urad dal
1 tsp channa dal
1 tsp olive oil
Salt to taste

Method

Heat oil in a pan. Add onions, garlic, and ginger. Sauté till golden brown.Add green chillies, channa dal, urad dal, coconut. Cook till they are done. Set aside for 10 mins.In a food processor, grind mint leaves, lemon juice, cumin powder, cooked masala, salt and little water to a smooth paste.

EGGLESS CHOCOLATE CHIP COOKIES

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 Tbs. All purpose flour + ¼ Cup Water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Mix the 2 Tbs. all purpose flour in ¼ cop water, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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.