Banarasi Barwan Aloo

Ingredients:

Potatoes: 20-25 medium
Paneer (cottage cheese) grated : 100 grams
Fennel seeds (saunf): 1 teaspoon
Oil: 2 tablespoons + to deep fry
Fresh coriander leaves,chopped: 2 tablespoons
Green chillies,chopped: 4
Raisins:10
Cashewnuts,chopped: 10
Salt to taste
Asafoetida: a pinch
Cumin seeds: 1 teaspoon
Ginger grated: 1 inch piece
Tomato puree: 2 cups
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon
Tamarind pulp: 1 1/2 tablespoons
Dry mango powder (amchur): 1/2 teaspoon
Jaggery grated: 1/2 cup
Fresh cream: 2 tablespoons

Method
1. Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly.
2. Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown. Drain onto an absorbent paper and set aside to cool and scoop out the middle of each half potato.
3. Chop the scooped out portion of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix well.
4. Stuffed the scooped out potato halves with this filling.
5. Heat two tablespoons of oil in a kadai. Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté. Add tomato puree and mix well, add turmeric powder and red chilli powder.
6. Add half a cup of water and cook for three to four minutes. Add tamarind pulp and stir. Add amchur powder, grated jaggery and salt to taste.
7. Add stuffed potatoes to this gravy and cook on low heat for three to four minutes.
8. Add fresh cream and stir gently. Cook till the gravy is reduced slightly and serve hot.

KAJU KATLI

•Cashew nuts 3 cups
•Powdered sugar 10 tablespoons
•Cornflour/ corn starch 1 teaspoon
•Rose essence 1/3 teaspoon
•Silver warq for decoration as required

Recipe:
Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste on a grinding stone, using as little water as possible. Mix together sugar and cashew nut paste.

Cook in a Prestige Non stick Cookware on medium heat. When the mixture begins to thicken, reduce heat and keep stirring. When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle corn starch.

Stir well and remove from heat. Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface. Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Dal Makhani

Ingredients:
3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish

Method:

Clean, wash and soak the whole urad and rajma overnight.
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.
Serve hot garnished with coriander and fresh cream.

Puran Rice Modak

Ingredient :-

  

Bengal gram (yellow) 2 cup, 

sugar – 2 cup, 

turmeric powder – ¼ tea spoon, 

green cardamom powder – ¼ tea spoon, 

nut meg powder – ¼ tea spoon, 

clarified butter (ghee) – 50 gm,

salt – as per taste,

water – 4-5 cup water or as per required.

For dough –

 2 ½ cup rice flour ( Preparation - pour a 3 cup water into the rice and keep aside for 2 days and after that remove all water and grind the rice through Jaipan Mixer grinder and make rice flour), 1 pinch salt, water as per required.

Method :-

 
1. Wash the bengal gram and add 4-5 cups water into it and cook this pulse into the pressure cooker for 8-10 min. 

2. After 10-15 min. take out the cooked pulse from the pressure cooker.

3. Remove the excess water from that then add sugar and salt then mix it well and cooked again on low gas flame till sugar melt. But while cooking you should stir this mixture well.

4. Grind this whole mixture from Puran machine then add green cardamom powder and nut meg powder in it and again mix it well. This is known as a “Puran”.

5. Make Lukewarm water in utensil then take a mixture of rice flour in bowl and add pinch of salt for a taste. ( Preparation - pour a 3 cup water into the rice and keep aside for 2 days and after that remove all water and grind the rice through Jaipan Mixer grinder and make rice flour) And make a dough by adding lukewarm water in it then keep aside.

6. Take a small ball of rice dough then make a puri size shape and stuff above mentioned puran in it and make a modak. 

7. Arrange all modaka in modak patra or pressure cooker (without vessel) and keep for 10-12 min on slow gas flame then keep aside for few minute.

8. After that pour melted ghee on it and serve hot is serving dish. These yummy modak is ready to eat.
Importance of Bengal gram

Bengal gram is widely appreciated as health food. It is a protein-rich supplement to cereal-based diets.

Coconut Rose Modak

INGREDIENTS

Desiccated coconut/Nariyal ka boora or burada- 3 cup
Condensed milk- 1 tin
Milk powder- 2 tbsp
Saffron- 1/3 tsp

Filling-

Gulkand / rose petal preserve- 3.5 tbsp
Desiccated coconut- 3 tbsp
Almonds,chopped- 12
Cardamom powder- 1/3 tsp



PROCEDURE-

1. In a big bowl add desiccated coconut, condensed milk, milk powder and mix and mash well.
2. In a separate bowl add all the ingredients of filling and mix and mash wall.
3. Mix saffron with little water and crush to make a paste.
4. Now grease a modak mould and stuff the mixture and press it on all the sides of the mould.
5. Make a small ball from the stuffing mixture and stuff it in the centre of the modak.
6. Apply some mixture from the condensed milk mixture at the bottom of the modak and press tightly.
7. Now carefully remove the modak from the mould.
8. Apply some saffron mixture on the top of modaks.
9. Now offer these easy and delicious modaks to lord Ganesha!

Tips-

1-You may need around-3 to 3.5 cup of desiccated coconut,remember that the mixture should not be sticky, it should be like a dough.
2-Milk powder is added to give some body to the dough and reduce stickiness.
3-If want to avoid stuffing then you can add the gulkand to the dough itself and shape in modak or laddoo.

Healthy Oats and Date laddu

*INGREDIENTS-

* Instant oats-1/4 cup
* Dates-25
* Almonds-15
* Roasted Sesame seeds-1.5 tbsp
* Digestive biscuit-2 *
* Honey-1.5 tbsp *
* Ghee or butter-2 tsp
* Dessicated coconut-2 tbsp
 * Cardamom powder-1/2 tsp

*PROCEDURE-

* Take 1 tbsp ghee in a pan and roast oats on low flame for a minute OR dry roast in microwave for 1 minute.
* Grind almonds and sesame seeds in Jaipan Mixer Grinder coarsely and make fine powder of oats and 2 digestive biscuit or 4 glucose biscuits.
* De seed dates and grind in Jaipan Mixer Grinder to make a paste (don't add water)
* Now add all the dry ingredients in a bowl and mix,now add honey and ghee, mix and mash well.
* Make small round balls and then roll them in dessicated coconut.
* You can add 1 tsp of extra honey and ghee if the mixture is dry and having difficulty in rolling the laddu's.

* NOTE-

If you don't like to add honey then add 2 tbsp of condensed milk.

Serving suggestions-For breakfast, dessert,and good as a travel food too

choco chips curma for kids:)

Aaj kal bacche mitha kuch khana nahi chahte unko sirf chocklets hi pasand hote hai so unke intrests ko dekhte hue meine ek recepi banayi hai jo bahut hi aamezing hai. That is" CHOCO CHIPS CHURMA"


Preparation Time: 20 mins.
Cooking Time: 1hour
Serves 2

Ingredients

1 PACKET - MARIA BISCUIT
150 GM - SUGAR
CADBURY CHOCO CHIPS
HOT CHOC0LET
WAFFER BUISCUIT 1 PACKET
1/2 BOWL GHEE



HOW TO PREPARE

CRUSH THE MARIA BUISCUIT IN JAIPAN MIXER GRINDER VERY WELL TO FORM LIKE POWER. THEN CRUSH SOME WAFFER BUISCUIT IN JAIPAN MIXER GRINDER . THEN  MIX IT WITH MARIA BUISCUIT POWDER .THEN MELT YOUR HOT CHOCOLATE AND ADD MELTED HOT CHOCOLATE IN IT. PUT GHEE IN THE MIXTURE MADE, MIX IT VERY WELL WITH YOUR HANDS. AND CRUSHED SUGAR (CRUSHED IN JAIPAN MIXER GRINDER) AND AGAIN MIX IT  AND  THEN ADD SOME CHOCO CHIPS (AVILABLE IN MARKET) .NOW MAKE SMALL BOWLS(LADOO) OF IT SMOOTHLY BY UR HANDS.NOW IT IS READY TO EAT .