Coconut Barfi

Ingredients:
1. Grinded Coconut - 1kg
2. Sugar - 750gms
3. Mawa/Khoya(dried thickened milk) - 500gms

Method:
In frying pan roast the grinded coconut. Roast till all the moisture is dried(Be careful that the cononut should not become red).
Add sugar and heat it while continuously stirring.
When the sugar liquidifies add grinded mawa and stir it continuously.
After about 15-20 min of continuous stirring check if the paste is still sticky. To test whether it is ready to set, with wet hands take some paste and try to make balls of it. If the balls do not stick in your hand the barfi is ready now.
turn the gas off and put the barfi paste in a greased square plate with high edges.
Let the barfi set properly till it gets cooled.
Cut into square pieces and serve.

Matar Kachauri

Ingredients:
For Stuffing
1. Green Peas - 100gms
2. Green Chillies - 1pcs
3. Ginger - 5gms
4. Gram flour - 1/2 tsp
5. Salt to taste
6. Cumin Seeds(Jeera)
7. Oil for frying

For Kachauri
1. 3/4th portion of Maida and 1/4th portion of Semolina(Suji/Rava)
2. Cream/Malai
3. Oil for frying
4. Soda water for kneading the dough

Method:
For Stuffing
Wash the green peas and drain the excess water. Cut green chillies into 3-4 pcs along with ginger. grind peas,chillies and ginger together in the mixer(without any water).
In a pan heat oil, add cumin seeds and wait till it starts popping. Add gram flour and roast till it gets light reddish tone. Add peas paste to it and roast till all the water dries up. Add salt. Roasting should be continued until the paste starts leaving the pan surface. Turn off the gas lid and spread the paste in the pan and let it cool.

For Kachauri
Mix Maida,Suji,Cream and knead into a soft dough with Soda water. Since semolina(suji) soaks up water the dough needs to be softer.
Keep the dough for 15-20 minutes.
Now make small balls of the dough. fill in the peas paste(do not overstuff it as it might come out while making the kachauris)
Roll the balls to make small kachauris and fry it in hot oil.

Serve with Potato curry/Punjabi Chola.

Stuffed Potato

Ingredients:
Boiled Potato
Chana Dal:200 gms
Green chillies
Ginger
Cornflour:3 tsp

Procedure:
Cut boiled potatoes into 2 pieces.
Scoop out the middle portion and keep aside
Grind chana dal, green chillies and ginger in a mixer and grider.(Add some water if needed)
Take some oil in a frying pan. Add cumin seeds. When it starts popping. Add chana dal mix. Add chilly power,green mango powder, salt to taste. Mix it well and roast it till the mix turns slightly brown or reddish.
Cool the chala dal mix and stuff it the scopped potatoes.
Take the cornflour in a bowl. Add water to it to make a paste. Add some salt and chilly powder.
Dip stuffed potatoes in cornflour and deep fry it.
Take some oil in another container. Add tomoato puree, tamarind paste, chilly sauce, tomato sauce, salt to taste.
Coat the fried potatoes with the sauce . Garnish with coriander leaves and serve hot.

Veg Pasta in white sauce

Ingredients

For the white sauce
1 tbsp butter,
1 tbsp maida,
1 cup milk,
1 cheese,

finely chopped carrot, beans, and capsicum: approx 200gms
1 and 1/2 cup boiled pasta

Method
For preparing white sauce:
Take 1 tbsp butter on a pan.
Add maida to it .Mix it properly.
Now put 1 cup of milk on it slowly and keep on stirring it and see that no lumps are formed.
Add salt and black pepper to taste. Salt should be little more to account for the pasta and vegetables to be added later.

Take some oil in a pan. Roast the finely chopped vegetables. Add salt and roast till all the water dries.
Add the vegetables and boiled pasta in the white sauce mix well on low flame.
Serve hot with toasted bread and butter.

Bread roll cutlet

Receipe for 8 cutlets

Ingredients:
Mashed Paneer(cottage cheese) :100gms
5 bread slices
1/2 cup of cold milk
boiled and mashed potatoes: 5
Coriander leaves finely chopped
green chilly finely chopped:1
Oil for frying
Red chilly powder
green mango powder
cumin seed powder


Method:
Dip bread slices in milk ,mash it and mix well with mashed potatoes.
Add salt, green mango powder, cumin powder, black salt, red chilly powder and mix well.
Take paneer in a bowl, add finely chopped coriander leaves and green chillies. Add salt to taste.
Make 8 round balls of the bread and potato mix.
Flatten these balls and fill the paneer mix in it.
Make flat cutlets and deep fry in low frame.
Serve with tomato sauce or corainder chutney.

Besan ke Parathe

Ingredients:
1 cup:Gram Flour
1/2 tsp chilly powder
Oil to mix the filling
Salt to taste
Turmeric powder
Wheat flour dough(Dough should be soft so that the stuffing does not come out)

Preparation:
Mix gram flour with salt, turmeric powder, and chilly powder. Add oil to it make a paste(tight enough to fill)
Take a small portion of the dough. Flatten it a bit(approx 11/2 inch diameter)
Place approx 1 tsp of the besan mix and fold the dough and close the stuffing properly.
Flatten the stuffed dough and make round parantha.
Roast it on a griddle by applying oil on it.
Serve hot with dum aloo.

Chana Dal Pulao

Ingredients:
Chana Dal: 3/4 th cup
Rice: 1 1/2 cup
Tamarind Paste: 1 tsp
Salt to taste
Green chilly:1(cut in 2 parts from the middle lengthwise)
Chilly powder to taste
Mustard Seeds:1 tsp
Butter(ghee): 1 tbsp
Turmeric Powder: 1/4 tsp
Sweet Neem leaves(Curry patta): 4-5

Preparation:
Soak chana dal for about an hour.
Boil it in a pressure cooker for 5-6 mins till the first whistle blows.
Cook rice seperately by adding 3 cups of water in a seperate container.
Drain chana dal in a bowl.
Take some butter (ghee) in a pan.
Add mustard seeds, green chilly
Add neem patta and heat till mustard seeds start crackling.
Add chana dal to it now. And roast it for 2 mins.
Add tamarind paste. And 1/2 cup of water.
Add salt, red chilly powder, turmeric powder.
Mix well and let it cook till the gravy gets a little thick.
Mix cooked rice with it and cook till the remaining gravy of chana dal is soaked in rice.
Serve hot with coriander chutney.