Puris

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

3 cups whole wheat flour
1 tsp salt
3 tbsp oil or melted ghee
1 1/2 cup water
about 3 cups vegetable oil for frying


Method:

- Combine flour and salt. Add oil or ghee, rubbing it in with the fingers.
- Add one and half cup of water and continue mixing until you have a smooth dough. Add more water if needed to achieve a silky consistency.
- Lightly oil a work surface and knead the dough for 15 mins. Divide the dough into 24 equal parts.
- Roll each one into a ball and flatten it between your palms. Put a little more oil onto work surface and roll each piece into an even 4" circle. Cover these circles with a slightly damp dish towel to keep them from drying out. 
- Heat the vegetable oil in a frying pan over medium heat. Slip a puri into the oil, it should puff right up and float to the top.
- Using a slotted spoon or spatula, flip the puri gently; continue to cook and flip until both sides are golden brown. Drain the oil and serve hot. 

Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 tbsp ghee
1 pint whole milk
3 tbsp vermicelli
2 tbsp broken cashews
2 tbsp raisins
4-5 tbsp sugar
1 tsp crushed cardamom seeds
A Pinch of saffron thread


Method:

- Heat the ghee and fry the vermicelli, cashews and raisins in a pan till golden brown.
- Add vermicelli, milk and cardamom to it and bring to a boil. simmer gently
- The vermicelli will thicken it further. Add sugar till it completely dissolves. 
- Remove from heat and sprinkle with some saffron. Serve warm or chilled. 

Coconut Chamcham

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Coconut grated - 1 whole
Flour 2 cups
Ghee - 2 tbsp
Cardamom (big) 1 to 2
Oil for frying
Sodium bicarb 1/4 tsp

For sugar syrup

Sugar 4 cups
Water 4 cups

Method:

- Put hot ghee in flour and sodium bicarb, mix well, and then add the grated coconut and cardamom seeds and mix thoroughly. 

- Heat a kadai and put the flour coconut mix in it. 

- Stir frequently till the dough is a little stiff and cool. 

- Cut six pieces of chamcham from this mix. 

- Boil four cups of water with four cups of sugar and make a thin syrup. 

- Put all the chamchams in it and keep aside for 1/2 hour. 

- Then serve chilled.

Stuffed Dates

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 1/4 cup sifted confectioner's sugar
1/3 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla essence
1/8 tsp almond extract
45 pitted dates

Method:

- Slowly add two cups of sugar to the milk. 

- Blend well. 

- Mix in salt and extracts. 

- Sprinkle 1.4 cup of sugar on a board and knead the mixture into the sugar. 

- The mixture should be smooth and creamy. 

- Put the mixture in refrigerator for up to 24 hours. 

- Use the mixture to stuff the dates. 

- You may want to put coconut or walnuts in the mixture. 

- This recipe makes 4 to 5 dozen dates.

Shahi Kheer With Potato

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Potato 250 gms 
Milk 1 ltr
Rawa 50 gms
Sugar 300 gms
Kewra essence 
Dry fruits chopped 2 tbsp
Saffron a pinch


Method:

- Boil potatoes, de-skin and mash. Mix rawa with it. 
- Then take a deep bottom vessel. Boil milk along with potato-rawa mix and cook it by stirring constantly for 7-8 minutes. 
- When it becomes thick, add sugar and cook for another five minutes. 
- Make thick kheer. Spread it on a serving dish, garnish with chopped dry fruits and saffron strands. 

Trio Rich Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 cup carrot (grated) 
1/2 cup paneer crumbled
1 cup apple grated
1 ltr milk
100 gms sugar
1 tsp custard
1 tsp ghee
1 cup vanilla ice cream(optional)
strawberry crush as per taste


Method:

- Mix custard powder in 1/2 cup cold milk. Keep it aside. 
- Heat ghee and saute the carrot for 2 minutes add milk, sugar, paneer and boil it for 5 minutes. 
- Now add in the cold milk and further boil it for 5  minutes. 
-When the milk becomes a little thicker cool it in the refrigerator. 
- Add in the grated apple, strawberry crush and the vanilla ice cream. 
- Serve chilled. 

Besan Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

50 gms besan
1 tbsp ghee
1 glass water
2/3 glass milk
1 tsp poppy seeds (khus khus)
25 gms cashewsnuts
25 gms almonds


Method:

- In a kadai heat the ghee. 
- Once it melts add the besan to it, Fry till it turns brown with a good aroma. 
- Add a little water and mix it well. 
- Allow it to cook for 15 minutes and add a bit of sugar after that. 
- Continue to stir on the flame till the sugar is dissolved. 
- Finally add milk and allow it to boil for a few minutes. 
- To garnish add the fried cashewnuts and almonds over it. 

Kheer Puda

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 ltr buffalo's milk
250 gms sugar
30 gms shredded blanched almonds
15 gms sultanas (kishmish), optional
Silver leaves, optional
1 tsp crushed green cardamom seeds
60 gms rice
3 to 4 drops kewra essence or 1 dessert spoonful ruh kewra.


Method:

- Soak the rice in 120 ml water for half an hour. 
- Boil the rice in the same water till it is cooked and the water dries up.  
- Heat the milk, add rice and simmer on the slow fire for about one and a half hour. 
- Scrape out the mixture sticking to the sides and the bottom of the pan and mash rice whilst stirring frequently. When it is of creamy consistency, add sugar and stir till this is dissolved. 
- Cook so that the mixture becomes creamy again. 
- Remove from the fire, add crushed green cardamom seeds, ruh kewra or essence and the shredded almonds. 
- Serve hot or cold decorated with silver leaves.



Ingredients for puda

150 gms wheat flour
50 gms sugar
1 tbsp fennel seeds
ghee for frying


Method:

- Make a batter of pouring consistency with the ingredients using water (3/4 cup). Keep aside. 
- Heat a non stick pan or a griddle. Put a teaspoon of ghee. 
- When hot, pour two serving spoonful of the batter on the griddle. Reduce the heat to medium. 
- Cook the puda till golden brown on one side. 
- Turn and cook, adding a little more ghee if required till this side is also golden brown. 
- Continue making pudas, till all the batter is consumed.

Fortune Cookie Recipe

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

3 egg whites
3/4 cup sugar
1/8 tsp salt
1/2 cup butter - melted
1/4 tsp vanilla
1 cup flour
1 tbsp instant teapowder
2 tbsp water


Method:

- Preheat oven to 350 deg. F.
- Combine ingredients in order , mixing well after each addition. 
- Chill 20 minutes. Make cookies 2 at a time. 
- On greased cookie sheet, drop a spoonful of dough for each cookie. 
- It is very important to spread dough very thin with back of spoon to about three inch     diameter. 
- Bake for about 5 minutes or until edges are lightly brown.
- Working quickly, place a fortune**  in the center of each cookie. 
- Fold cookie in half enclosing fortune, to form a semi-circle. 
- Grasp rounded edges of semi-circle between thumb and forefinger on one hand. 
- Place forefinger of other hand at center of folded edge,and push in, making certain solid sides of cookie puff out. 
- Place each cookie in small size muffin tin, open edges up until cookie is set. 
- Store in airtight container.

**Beforehand:
Cut some paper into 2 inch x 1/2 inch strips. Type or write fortunes on them, to insert in cookies. 

Cashewnut Cookies

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Maida - 200 gms

Sugar - 100 gms 

Butter - 100 gms 

Eggs - 2

Cashew nuts - 100 gms ( cut into very small pieces)

Fruit essence - 2-3 drops

Milk to mix if required

Method:

- Cream butter and sugar with egg, nut and essence. 

- Fold in maida lightly and knead to a smooth mixture.

- Roll out and cut with a medium sized cutter and cut a small hole in the centre and remove    the centre. 

- Bake in a moderately hot oven for 15 - 20 minutes. 

- Let it cool.

Chocolate Chip Cookies

BISMILLAH HIR RAHMAN NIR RAHEEM


Time: 20 mins 
Serves 4


Ingredients:

3/4 cup sugar
1 cup softened butter
2 large eggs
1 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 cups semi sweet chocolate chips


Method:

- Preheat oven to 375 degrees. Mix  sugar, butter, vanilla and eggs in a bowl. 
- Stir in the flour, baking soda, and salt. 
- Add the chocolate chips and keep folding the mixture till they are evenly dispersed. 
- Drop tablespoonfuls of dough two inches apart onto a greased tray. 
- Leave them in the oven for 15-20 mins. 
- The centres will be soft. 
- Let it cool completely and then serve. 

Masala Milk

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


4 glasses of milk, (boiled)
6 cashew nuts (chopped)
6 almonds (chopped)
6 pistachios
1/4 tsp elaichi powder
1 pinch nutmeg powder
1 tbsp cream
1 pinch kesar
4 tbsp sugar


Method


- Mix together the cashew nuts, almonds, pistachios, elaichi, nutmeg, sugar and kesar and grind into a coarse powder.
- Add this to the hot milk followed by the cream.
- Churn this drink in a blender and bring to a boil again. allow it to thicken for five minutes.

- Serve hot

Butter Milk Masala

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Jeera - 25 gms

Hing Powder - 5 gms

Saunth - 10 gms

Method:

- Take 1 glass of buttermilk (beaten curd mixed with water).

- Add 1/2 tsp of jeera powder.

- 1 pinch of hing.

- 1/4 tsp of saunth powder.

- little salt for taste.

- Mix it well.

To chill during summer, you can add a couple of ice cubes.

Benefits: Its very good fro digestion and nausea.

( Well about this recipe, I am myself a bit confused but have posted it though. I feel once we mix all the ingredients together there is no need to add the ingredients individually in the buttermilk.)

Milk Masala

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Badam - 50 gms
Lavang - 10 gms
Dalchini - 10 gms
Elaichi - 10 gms
Saunth - 5 gms

Method:

- Heat all the ingredients one by one.
- Keep it for cooling for sometime.
- Grind them all together into fine powder. 
- Boil milk and add sugar as required. 
- Add 1/2 tsp of masala with a pinch of haldi.
- Stir well. Serve hot.

Benefits: Very tasty and good for sore throat.

Tea Masala

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Dalchini - 50 gms
Lavang - 25 gms
Pepper - 10 gms
Saunth - 25 gms
Elaichi - 10 gms

Method:

- Heat ingredients one by one. 
- Keep it for cooling for sometime. 
- Grind them all together and keep them in an airtight jar. 
- While making tea, put two pinches of tea masala per cup. 

Benefits: Its very good for digestion and common cold.

Shahi Tukda

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Slices of bread - 4
Condensed milk 6 tbsp
Milk 1/2 ltr
Ground cardamom seeds - 1/2 tsp
Nutmeg 1/4 tsp
Almonds, pistachios, charili, walnuts, cashewnuts, raisins - 15 gms each

Method

- Trim and cut each slice of bread into four pieces and deep fry to a golden brown color. 

- Drain thoroughly and keep aside. 

- Fry all the nuts and pound coarsely. 

- Also fry the raisins. 

- Take a wide pan and put in milk, condensed milk, 2 tbsp sugar, cardamoms and nutmeg. 

- Cook on a low fire till the mixture turns a little thick, add the fried bread simultaneously in the pan. 

- Let it cook till all the moisture is absorbed by the bread.

- Serve cold, Garnish with nuts and raisins and cover with a foil.

Tropical Forest

BISMILLAH HIR RAHMAN NIR RAHEEM


A blend of exotic fruits, this milk shake helps build immunity.


Ingredients:

150 ml milk
2 kiwi fruits
1 avacado
1 tsp sugar


Method:

Cut the fruits into tiny pieces and blend all the ingredients together.


Shake-o-meter
energy 280kcals
vitamin c 38mg
b complex group vitamins 9mg

Paal Payasam

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 ltr milk
1/4 cup rice
1 cup sugar or according to taste
1/4 tsp cardamom powder
2 tbsp ghee
cashew nuts and raisins

Method:

- Put together milk and rice in a pressure cooker and bring to a boil. 
- Lower the heat, cover and place the weight and cook on low flame for 12 to 15 minutes,       then let it cool. 
- Now add sugar and boil for a few minutes. 
- Add cardamom powder and fried cashews and raisins in ghee. 
- Serve hot ot cold. If desired you can add saffron too. 

Bhappa Doi (Steamed Sweet Curd)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Curd (beaten) 1 cup
Milk 1 cup
Sweetened condensed milk 1 tin
Almonds ( blanched and sliced ) 5
Pistachios (sliced) 10
Raisins 5
Water - 2 cups

Method:

- Beat together curd, milk and condensed milk till well blended. 

- Add almonds, pistachios, nuts and raisins. Mix.
- Pour the mixture into a 1 ltr pudding mould. 

- Cover mould tightly with aluminium foil securely.
- Pour water into a cooker. 

- Put the grid and place the mould on it. 

- Bring it to full pressure on high heat. 

- Reduce heat and cook for 20 minutes. 

- Uncover mould and drain off water if any. 

- Refrigerate until well chilled. 

- Approximately four hours. 

- Place a serving dish on top of the mould and release it.

Palappam

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Raw rice - 2 cups 

Shredded coconut - 1 cup

cooked rice 1/4 cup

Sugar 1 tbsp

Yeast 1 tbsp

Salt to taste

Method:

- Soak the raw rice for 2-3 hours. 
- Then make fine paste of raw rice, cooked rice and shredded coconut. T
- Take 1/2 glass of lukewarm water and add yeast and sugar to it. Stir well. 
- Mix the solution with salt and add to the batter. ( Like dosa batter). 
- Keep the batter overnight (8hours) for fermentation.

- Take an iron kadai, keep in slow fire, grease and pour a big spoonful of batter. 
- Hold the kadai and give a circular twist so that the middle portion becomes thick and sides    thin. 
- Close tightly with a lid and cook till the sides are brown. 
- Take out the appam with a flat spoon.

Make Your Own Pie

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Light brown sugar - 100 gms
Castor sugar - 100 gms
Flour - 1 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 1/3 tsp
Apples ( peeled, cored and sliced) - 5
Raisins - 100 gms
Puff pastry or short crust pastry - 250 gms
Egg - 1

Method:

- Preheat oven to 220 deg C.
- Roll out half the pastry and line the pie dish.
- Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well
- Add apples and raisins to sugar mixture, stir until fruit is well coated.
- Spoon apple mixture into pie crust.
- Roll out the second half of the pastry and place it on top of filling, and trim edges.
- Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
- Bake until golden brown, about 35 to 40 minutes.
- Place on a wire rack, and cool for 30 mins.

Moong Dal Payasam

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Moong dal (yellow without skin ) 1 cup
1 whole fresh coconut, grated
1 cup jaggery
raisins
kaju

Method:

- First fry the moong dal in a kadai without any oil till it becomes golden brown and leaves a nice aroma. 
- Put the grated coconut in a mixer along with little water and just whisk it for a minute. 
- Pour this mixture into a vessel and squeeze out the thick juice about 1 cup and keep it aside. 
- Then again put the above coconut mixture into the mixture along with little water and repeat it and squeeze about 1 glass of little thin coconut milk. Keep this also aside. 
- Repeat this process again for the third time for a third glass of very thin coconut milk.
- Take a cooker add the above moong dal along with the third thin coconut milk and keep it on pressure for about 3 whistles.The dal should not be smashed. 
- In the meanwhile add the gud in another vessel along with little water and keep it on the stove till it dissolves. 
- Then add the above dal mixture to this jaggery paste along with the second glass of coconut milk. Let it boil for some time. You will start getting a good aroma of the dal and jaggery together. 
- Lastly add the first thick milk of coconut and bring it to boil only once. Put off the gas. 
- Take about 2 tsps of ghee in a small kadai when it becomes hot add the kaju and raisins till it becomes golden brown. Add it to the payasam and serve it hot or cold. 

Honey Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 benarasi leaves
1 tsp gulkand
1 tsp sabja seeds
1 tbsp honey
1/2 tsp sugar
1 glass full of cold milk

Method:

Warm the leaves on a tava. 

Cut them into small pieces. 

Blend the sugar, milk, gulkand and honey for a little while. 

Grind it well and then sieve it. 

Keep this concoction aside. 

 Add sabja to the cold milk and this concoction to it. 

Serve chilled.

Ulli Theeyal

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Onion - 1 cup
Green chillies - 5 split
Grated Coconut - 1 1/2 cups
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Curry leaves - a few
Turmeric - 1/2 tsp
Jaggery - 2 tsp
Tamarind - small lemon size
Water - 1 cup
Coconut oil - 2 tbsp
Salt to taste

Method:

- Fry onions and green chillies lightly and remove.
- Fry the coconut over low flame till light brown.
- Add coriander, chilli and turmeric powders.
- Fry for 2 minutes. Remove and grind to a fine powder.
- Soak tamarind in the water and squeeze out the tamarind water. 
- Add jaggery, salt, coconut powder and curry leaves to the tamarind water. Place on flame and add onions. 
- Bring to boil and cook uncovered till the oil separates and floats on top of the gravy.