SHEERA

INGREDIENTS :-


Semolina/Rava - 1/2 cup
Ghee - 3 tbsp
Cashews - 1 tbsp
Raisins - 1 tbsp
Almonds - 1 tbsp
Sugar - 1/2 cup
Water - 1 1/2 cup
Saffron - pinch
Cardamom - 2
Yellow colour - pinch


METHOD :-


1. Heat ghee in a pan and add in the Cashews, Raisins and Almonds.
2. Fry them till the Raisins plum up.
3. Add in the Suji and cook till it releases aroma or till it turns into light-golden color.
4. Meanwhile crush the saffron with a little bit of sugar in a pestel.
5. Add Sugar and mix in well.
6. Heat up the water in the microwave to speed up process and add to the Suji.
7. Lower the heat, add in the Saffron, cardamom and a pinch of color and keep stirring till it reaches the desired consistency.

Serve hot.

PULIHORA (ANDHRA TAMRIND RICE)

INGREDIENTS :-


Rice - 2 cup
Turmeric powder - 1/2 tsp
Curry leaves - 10
Tamarind - lemon size (soak in a cup of hot water and extract pulp)
Jaggery - 1 tsp
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red chilli - 4
Green chillis -4 cut length wise
Ginger - 1 1/2 tsp
Asafoetida - pinch
Sesame seeds Powder - 1 tsp
Roasted peanuts - 2 tbsp
Oil - 2 tbsp
Salt to taste
Cilantro - 1 tbsp


METHOD :-


1. Sprinkle turmeric powder, salt, a tbsp of oil and few fresh curry leaves to the cooked rice and keep aside.
2. Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
3. Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears. It will be a like a thick but flowing paste. Remove from heat.
4. Add the cooked tamarind mix and combine well such that its spread all over the rice.
5. Finally sprinkle the roasted sesame seeds and roasted peanuts and combine well. Let it sit for at least 3hours for the flavors to set in.
6. Garnish with cilantro.


 Serve with yogurt.

BANANA / BAALE HANNU RASAYANA

INGREDIENTS :-


Banana - 2 cup
Freshly extracted Coconut Milk - 1 1/2 cup
Jaggery - 3-4 tbsp
Cardamom - 2
Small pinch of Salt
Cashew - 8

Rasin - 5 (optional)

Almonds - 3

METHOD :-


1. Dissolve grated Jaggery in coconut milk and mix all the ingredients.
2. Refrigerate for 30 mins and serve it cold.


You can also substitute banana with ripe mango.

CHOCOLATE COVERED STRAWBERRY

INGREDIENTS :-


Vegetable oil - 2 tsp
Strawberry - 10
Chocolate Chips - 1 cup


METHOD :-


1. Wash the strawberry and let it dry completely.
2. In a heatproof bowl put chocolate chips and add 2 tsp of vegetable oil.
3. Melt the chocolate chips on a double boiler (double boiling - a large pan containing hot water, into which other smaller pans are set in order to cook food at low heat). Keep stirring the chocolate chips and oil, till all the chips are melted, keep stirring constantly to avoid scorching the chocolate sauce.
4. Remove from double boiler and get ready to dip the strawberries in the chocolate sauce.
5. Take one strawberry, hold it by its leaves and dip it in the chocolate sauce. Cover 3/4 th of the strawberries with chocolate sauce and place it on the plate. Do the same to all the strawberries.
6. Let the strawberries set in room  temperature for 5 minutes, then keep it in the refrigerator  for 30mins.

MENASKAI

INGREDIENTS :-


Mango - 3
Turmeric powder - 1/4 tsp
Asafoetida - pinch
Red Chilli - 10
Coriander seeds - 2 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Jaggery - 2 tbsp
Coconut - 1 cup

Mustard seeds - 1/2 tsp

Curry leaves - 6

Oil - 1 tbsp

METHOD :-

1. Wash and peal the mangoes, put all the mangoes in the vessel and add 3 cups of water. keep this on medium flame, add turmeric powder, hing and salt, cover and cook for 10 minutes.

2. In a pan roast red chilles with little oil for a minute and keep it aside.

3. Now in the same pan roast coriander seeds, cumin seeds, urad dal, channa dal, fenugreek seeds and sesame seeds, for 2 minutes till light brown and keep it aside.

4. Add little oil and roast the coconut in the same pan  till it turns slightly red.

5. Grind all the above roasted things to a fine powder.

6. Add the ground mixture and jaggery to the boiling mangoes and mix well for 5 minutes. If the gravy is very tangy add more jaggery, bring to boil and take off the flame

7. In a small pan, heat oil and when hot add mustard seeds, curry leaves  and 1 red chilli .when the mustard stops splattering , pour on the mango gravy.

Serve with rice.

MUSHROOM CHICKEN

INGREDIENTS :-


Chicken
Mushroom - 1 cup
Onion - 1 cup
Green chillies - 2
Tomato - 1 1/2 cup
Chilli powder - 1 tsp
Ginger Garlic paste - 1 tbsp

Cilantro - 1/4 cup

Coriander powder - 1/2 tsp
Turmeric Powder - 1/4 tsp


METHOD :-


1. Heat oil in a skillet, add chopped onion and green chillies.
2. When onion turns transparent, add the tomatoes and sprinkle salt and let it cook thoroughly.
3. Now add chicken and ginger garlic paste.
4. When chicken turns white,add the mushroom .
5. Now add chilli powder, coriander powder, turmeric powder and cook.
6. Garnish with cilantro.


Serve with Rice or Naan.

RASMALAI

INGREDIENTS :-


Rasgullas - 10
Half & Half Milk - 1 cup
Condensed Milk - 1 cup
Evaporated Milk - 2 cup
Almond - 6
Kesar (saffron) - pinch


METHOD :-


1. In a microwave safe bowl hear half and half milk for a minute.
2. Now add condensed milk, saffron and evaporated milk to half and half milk and microwave for a minute.
3. Squeeze rasgullas and put in the above milk and microwave for 2 mins.
4. Turn the rasgullas and heat for another 2 mins.
5. Garnish with almonds.
6. Refrigerate at least for 24.


Serve the Rasmalai chilled.

RASGULLA

INGREDIENTS :-


Milk - 4 cup
Lemon juice - 1/4 cup
Sugar - 1 1/2 cup
Water - 4 cup


METHOD :-


1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat and keep stirring , make sure milk doesn't burn.
3. As the milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth.
5. Wrap the curd in a cheese cloth, and rince under cold water, and squeeze well.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for a minutes, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 5 min until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. If the paneer is too crumbly, add a teaspoon of water.


10. Divide the dough into 12 equal parts and roll them into smooth balls.
11.To make the balls apply some pressure at the first and then release when forming the balls.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
14. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
15. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.

Serve the Rasgullas chilled.

BEANS PALYA ( SABZI)

INGREDIENTS :-


Beans - 3 cup
Onion - 1 cup
Tomato - 1 cup
Green chilli - 4
Garlic - 2 pods
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp


METHOD :-


1. Heat Oil and add mustard seed, and when it splutters add chopped garlic.
2. Now add onion and fry till  its turns transparent, add tomato and salt anf fry for 5mins.
3. Add beans, close the lid and cook for 15mins in low flame.


Serve with rice or Roti.