Gur Ka Halwa
Servings - 4 - 5
INGREDIENTS
Jaggery - 200 grams
Water - 700 milliliters
Ghee - 120 grams
Semolina - 200 grams
Cashews - 15 grams
Almonds - 15 grams
Raisins - 25 grams
Khoa - 100 grams
PREPARATION
1. Take a deep pan, add 200 grams jaggery, 700 milliliters water and stir continuously until the jaggery is melted.
2. Bring it to a boil.
3. Remove it from heat and keep aside.
4. Heat 120 grams ghee in a heavy skillet, add 200 grams semolina and roast until it turns golden brown in color.
5. Add 15 grams cashews, 15 grams almonds, 25 grams raisins and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Then, add 100 grams khoa and mix it well.
8. Cook for another 3 - 5 minutes.
9. Now, add the prepared jaggery syrup in it and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Serve hot.
Peanut Chikki
Servings - 4 - 5
INGREDIENTS
Water - 100 milliliters
Jaggery - 400 grams
Peanuts - 200 grams
PREPARATION
1. Take a skillet, add 100 milliliters water, 400 grams jaggery and stir continuously until the jaggery is melted.
2. Bring it to a boil.
3. Then, add 200 grams peanuts and mix it well.
4. Cook until the mixture is thicken.
5. Remove it form heat and pour the mixture on a tray.
6. Spread it evenly.
7. Cut it into pieces.
8. Cool for about 2 hours.
9. Serve or store in an airtight container.
Makki Di Roti
Servings - 2 - 3
INGREDIENTS
Corn flour - 100 grams
Water - 100 milliliters
PREPARATION
1. In a mixing bowl, add 100 grams corn flour, 100 milliliters water and knead it into a smooth soft dough.
2. Take a parchment paper and spread some water on it.
3. Take a ball from dough and flatten it with the help of your hands.
4. Place it on a hot tawa and cook until it turns golden brown in color from both sides.
5. Remove it from heat.
6. Serve hot with sarso ka saag.
Murmura Ladoo
Servings - 4 - 5
INGREDIENTS
Ghee - 20 grams
Jaggery - 250 grams
Puffed rice - 60 grams
PREPARATION
1. Heat 20 grams ghee in a heavy skillet, add 250 grams jaggery and stir continuously until the jaggery is melted.
2. Then, add 60 grams puffed rice and mix it well.
3. Remove it from heat and transfer it to a bowl.
4. Take some mixture in your hands and shape it into a ladoo.
5. Serve or store in an airtight container.
Pindi Chole
Servings - 2 - 3
INGREDIENTS
Chickpeas - 250 grams
Water - 1200 milliliters, divided
Salt - 1 teaspoon
Cardamom - 3 pods
Cloves - 4 pods
Cinnamon tick - 1 inch
Bay leaf - 1
Tea bag - 1
Pomegranate powder - 1 tablespoon
Cumin - 1 teaspoon
Red chili - 2 teaspoons
Coriander seeds - 1 teaspoon
Cumin powder - 1 teaspoon
Chana masala - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Oil - 2 tablespoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
PREPARATION
1. In a bowl, add 250 grams chickpeas, 700 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water, 1 teaspoon salt, 3 pods cardamom, 4 pods cloves, 1 inch cinnamon stick, 1 bay leaf, 1 tea bag and mix it well.
3. Cover it with lid and cook until you hear 4 - 5 whistles.
4. Open the lid and remove the cinnamon stick, tea bag and bay leaf.
5. Remove it from heat and keep aside.
6. Take a pan, add 1 tablespoon pomegranate powder, 1 teaspoon cumin and dry roast for 2 - 3 minutes or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. In a bowl, add 2 teaspoons red chili, 1 teaspoon coriander seeds, 1 teaspoon cumin powder, 1 teaspoon chana masala, 1 teaspoon garam masala, 1 teaspoon dry mango powder and mix it well. Keep aside.
9. Heat 2 tablespoons oil in a skillet, add 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
10. Add 1 teaspoon green chili and stir again.
11. Then, add the prepared masala in it and mix it well.
12. Add reserved chickpeas water and mix it again.
13. Bring it to a boil.
14. Now, add the boiled chickpeas, roasted pomegranate powder and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Serve hot.
Rewdi
Servings - 4 - 5
INGREDIENTS
Sesame seeds - 120 grams
Water - 60 milliliters
Jaggery - 250 grams
PREPARATION
1. Take a pan, add 120 grams sesame seeds and dry roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a skillet, add 60 milliliters water, 250 grams jaggery and stir continuously until the jaggery is melted.
4. Bring it to a boil.
5. Now, add the roasted sesame seeds and mix it well.
6. Remove it from heat and allow it to cool.
7. Transfer it to a bowl, take some mixture on your hands and roll it into a small ball.
8. Serve or store in an airtight container.
Sarso Ka Saag
Servings - 2 - 3
INGREDIENTS
Water - 250 milliliters
Salt - 1 1/2 teaspoons
Mustard leaves - 350 grams
Bathua leaves - 120 grams
Spinach - 180 grams
Corn flour - 50 grams
Ghee - 50 milliliters
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Onions - 250 grams
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
PREPARATION
1. Take a pressure cooker, add 250 millilites water and bring it to a boil.
2. Add 1 1/2 teaspoons salt, 350 grams mustard leaves, 120 grams bath leaves and cover it with lid.
3. Cook for about 5 minutes on medium heat.
4. Open the lid and give it a nice stir.
5. Add 180 grams spinach and cover it with lid.
6. Cook till you hear 1 whistle.
7. Open the lid and remove it from heat.
8. Add 50 grams maize flour, mash and mix the saag properly. Keep aside.
9. Heat 50 milliliters ghee in a heavy skillet, add 2 tablespoons garlic, 2 tablespoons ginger and stir for 2 - 3 minutes.
10. Then, add 250 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 1/2 tablespoons green chili, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
12. Now, add the prepared saag in it and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Top with ghee.
15. Serve hot with makki di roti.
Sugarcane Juice
Servings - 2 - 3
INGREDIENTS
Ginger - 1 tablespoon
Mint - 20 grams
Lemon juice - 1 1/2 tablespoons
Black salt - 1/2 teaspoon
Sugarcane juice - 500 milliliters
PREPARATION
1. In a blender, add all the ingredients and blend until smooth.
2. Garnish with mint.
3. Serve.
Dahi Bhalle
Servings - 2 - 3
INGREDIENTS
White lentils - 150 grams
Water - 500 milliliters
Cumin seeds - 1 teaspoon
Salt - 1 1/2 teaspoons
Green chili - 1 1/2 tablespoons
Ginger - 2 tablespoons
Oil - for frying
Water
Curd - to taste
Sweet chutney - to taste
Salt - to taste
Cumin powder - to taste
Chaat masala - to taste
PREPARATION
1. In a bowl, add 150 grams white lentils, 500 milliliters water and soak for 5 - 10 minutes.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this into a mixing bowl, add 1 teaspoon cumin seeds, 1 1/2 teaspoons salt, 1 1/2 tablespoons green chili, 2 tablespoons ginger and mix it well.
4. Heat sufficient oil in a heavy skillets dd a teaspoon of mixture in it and deep fry these until golden brown and crispy.
5. Add this into the water and soak for about 4 - 5 minutes.
6. Top with curd and sweet chutney
7. Garnish with salt, cumin powder and chaat masala.
8. Serve.
Ganne Ke Ras Ki Kheer
Servings - 3 - 4
INGREDIENTS
Rice - 200 grams
Water - 1 litre
Sugarcane juice - 1500 milliliters
Almonds - 25 grams
Cashews - 25 grams
PREPARATION
1. In a bowl, add 200 grams rice, 1 litre water and soak for 30 minutes.
2. Take a heavy skillet, add 1500 milliliters sugarcane juice and bring it to a boil.
3. Then, add the soaked rice and mix it well.
4. Bring it to a boil again.
5. Add 25 grams almonds, 25 grams cashews and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Garnish with almonds.
8. Serve.
