ARBI BEMISAL

Ingredients:---

Arbi - 10 (Boiled and cut in cubes),
Red chilli powder - 1/2 tsp,
Cumin seeds powder - 1 tsp,
Mango powder - 1/2 tsp,
Green chilli - 1 (chopped),
Corinader leaves - 1 tbsp,
Sendha namak to taste,
Oil for frying,

Method

1. Heat oil in kadhai. Fry arbi till golden brown.
2. Heat 1 tsp oil in another pan. Add cumin seeds powder, green chilli and fried arbi.
3. Add red chilli powder, mango powder and sendha namak. Mix well.
4. Serve hot garnished with chopped coriander.

MINGI PAAK

Ingredients:---

Magaz - 1/2 cup (dried melon seeds),
Ghee - 1 tbsp,
Mawa - 1 cup,
Sugar - 1/2 cup,
Water - 1/2 cup,

Method

1. Dry roast magaz to a light pink colour cool.
2. Add ghee and saute mawa till mawa is smooth and slightly fried. Remove from heat. Mix in magaz and keep aside.
3. In another pan, put sugar and water together and dissolve sugar over low flame
4. Cook the sugar syrup till thick.
5. Mix syrup immediately into the khoya mixture stirring vigorously to blend well. Transfer to a greased plate , pat to level and leave to cool.
6. When cool, cut into pieces using a sharp knife.
7. Arrange on to a serving dish and serve.

VRAT SPECIAL SALAD

Ingredients:---

Potato - 1 (Boiled and cubed),
Cucumber - 1/2 (cut into cubes),
Tomato - 1 (cut into cubes),
Cabbage - 1 cup (shredded),
Apple - 1/2 (cubed),
Peanuts - 1/2 cup (Boiled),
Lemon juice - 2 tsp,
Sugar - 2 tsp,
Sendha namak to taste,

Method

1. Mix all the ingredients, toss and refrigeratre.
2. Serve chilled.

SWEET LASSI

Ingredients:---

Curd - 500 ml,
Cream - 250 ml,
Water - 250 ml,
Sugar - 4 tbsp,
Crushed ice,

Method

1. Put all the ingredients in a blender.
2. Add crushed ice. Serve chilled.

SHREEKHAND

Ingredients:---

Curd - 1/2 kg,
Cream - 1 cup,
Sugar - 1/2 cup (grounded),
Cardamom powder - 1/2 tsp,
Saffron - A few strands,
Pista and almonds - 1 tbsp (crushed),
Tinned fruits - 1 cup (chopped),

Method

1. Tie curd in a muslim cloth for 3-4 hours. (This should be preferably hung in the fridge to prevent the curd turning sour).
2. Transfer the hung curd to a bowl. Add cream and ground sugar to it.
3. Mix well till the sugar dissolves.
4. Rub saffron into 1 tbsp milk. Keep aside.
5. Mix in cardamom powder and dissolved saffron and half of the nuts.
6. Mix in the tinned fruits. Chill for 1-2 hours.
7. Serve chilled topped with remaining nuts.

NARIYAL PAAG

Ingredients:---

Coconut - 250 gms,
Sugar - 250 gms,
Milk - 1 tbsp,
Water - 1 cup,
Cashewnuts - 8-10 (Broken),

Method

1. Grate the coconut.
2. Fot the sugar syrup - mix sugar and water in a pan. Stir in the intervals. When sugar dissolves, add milk to it. Clear the sugar syrup by taking them out by a serving spoon. Boil the sugar till two string consistency is formed. For this test, take one drop of sugar syrup between two fingers, see if two wires are performed by separating the fingers.
3. Mix in the coocnut to this syrup.
4. Grease a thali and spread this mixture onto it. Spread it . Garnish it with cashewnuts.
5. Cut it into square sized pieces by knife.
6. Nariyal paag is ready.

FINGER CHIPS

Ingredients:---

Potatoes - 2 (cut into thin strips).
Oil - for frying,
Sendha namak to taste,
Amchur - 1/2 tsp,
Black pepper powder - 1/2 tsp,

Method

1. Heat oil in a kadhai.
2. Fry the potato fingers.
3. Drain. Add salt, black pepper powder and amchur.
4. Serve hot immediately.

DHANIA PANJIRI

Ingredients:---

Coriander seeds - 3 cups,
Ghee - 1/2 cup,
Ground sugar or boora - 1/2 cup,
Chironji - 1/4 cup,
Dessicated coconut - 1/2 cup,

Method

1. Grind the dhania and pass through a sieve.
2. Heat ghee, add dhania and saute till lightly darkened, Remove from flame and cool.
3. When dhania is cooled, mix in boora, chironji and coconut.

APPLE RABDI

Ingredients:---
Milk - 1 ltr,
Sugar - 1/2 cup,
Apples - 3 (peeled, grated),
Green cardamom powder - 1 tsp,
Almond - 8-10 (blanched, sliced),
Pistachios - 5-6 (blanched , sliced),

Method

1. Put milk in thick bottomed vessel. Simmer till reduced to half.
2. Add sugar and cook on low stirring continuously.
3. Add the grated apples to reduced milk and mix. Cook for 3-4 minutes.
4. Add cardamom powder, almonds and pistachios.
5. Serve hot or cold.
Note : Don't grate apples in advance. Grate only when milk is reduced and then immediately put the milk.

LAUKI KA HALWA (Bottle gourd Halwa)

Ingredients:---

Lauki - 1 (medium size),
Milk - 1/2 kg,
mawa - 250 gms,
Sugar - 1 cup,
Ghee - 1 cup,
Green cardamon powder - 1 tsp,
Almond - 7-8 (blanched)

Method

1. Peel lauki and grate it.
2.. In a heavy bottomed pan, heat ghee and add lauki. Saute for 10 min.
3. Add milk. Keep stirring till the milk evaporates.
4. Add mawa and continue cooking for a while.
5. Add sugar and cook till it dissolves completely.
6. Garnish with almonds and serve hot.

MAKHANE KI KHEER (LOTUS SEEDS)

Ingredients:---

Milk - 1 ltr,
Makhanas - 1 cup,
Sugar - 1/2 cup,
Green cardamom powder - 1 tsp,
Ghee - 1 tbsp,
Almonds - 10-12 (Blanched and shredded),

Method

1. Heat ghee. Saute the makhanas. When cooled, pound them coarsely.
2. Boil milk in a pan. Add makhanas, simmer over low flame till milk thickens.
3. Add sugar and elaichi. Simmer for 10-15 minutes.
4. Transfer it to a serving dish, garnish with almonds.
5. Serve hot or chilled.

SAMAK KI KHEER

Ingredients:---

Milk - 3 cups,
Samak rice - 1 cup,
Sugar - 1/2 cup,
Ghee - 1 tbsp,
Chopped nuts - 2 tbsp,

Method

1. Wash the rice and soak in water for 15 minutes. Drain out the water.
2. Heat ghee in a pan. Add the drained samak rice and saute for 4-5 mins.
3. Add the milk and cook it on low flame till the milk is thickened.
4. Add sugar and simmer for a little while.
5. Serve hot garnished with chopped nuts.

KHUSKHUS ALU

Ingredients:---

Potatoes - 4 (Peeled and cubed),
khuskhus (Poppy seeds) - 2 tbsp (roasted),
Green chilli - 1 (chopped),
Turmeric powder - 1/2 tsp,
Red chilli powder - 1/2 tsp,
Sendha namak to taste,
Oil - 3 tbsp,
Water - 1/2 cup,
Method

1. Grind the roasted poppy seeds along with the green chillies and a few tbsp of water to make a very fine paste.
2. Keep aside.
3. Heat oil in a kadhai and shallow fry the potatoes until they are lightly browned.
4. In the same remaining oil the poppy seeds paste and saute till oil, add separates.
5. Add salt, turmeric and red chilli powder.
6. Add fried potatoes and 2 tbsp water.
7. Stir, cook covered till potatoes are soft.
8. Serve hot garnished with coriander leaves.

FALAHARI RAITA

Ingredients:---

Potato - 1 (Boiled),
Cucumber - 1 (Chopped),
Pomegranate - 1 tbsp,
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Sendha namak to taste,
Black pepper powder - 1/2 tsp,
Roasted cumin seeds powder - 1/2 tsp,
Sugar - 1/2 tsp,
Curd - 2 cups,

Method

1. Beat the curd in a bowl.
2. Add sugar, salt, black pepper and cumin seeds powder. Mix well.
3. Add potatoes, cucumber and pomegranate seeds.
4. Chill the mixture.
5. Garnish with coriander leaves.

PUMPKIN HALWA

Ingredients:---

Pumpkin - 1 kg,
Ghee - 2 tbsp,
Milk - 1 cup,
Green cardamom powder - 1 tsp,
Sugar - 1/2 cup,
cashew-nuts - 10,

Method

1. Peel the pumpkin, wash and cut into cubes.
2. Boil the pumpkin with milk and mash them.
3. In a thick bottomed pan, Heat ghee, add mashed pumpkin. Saute for 10 min.
4. Add Mawa , sugar and cardamom powder, Saute and keep stirring till sugar dissolves.
5. Garnish with cashew-nuts and serve hot.

RAJGIRI KI ROTI

Ingredients:---

Rajgiri ka atta - 1 cup,
potato - 1 (boiled and mashed),
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Red chilli powder - 1/2 tsp,
Sendha namak to taste,
Ghee - 1 tbsp,
Oil for frying,

method

1. For making dough, mix all the ingredients. Knead into semi-stiff dough.
2. Make thick rotis and fry on tawa with little oil.
3. Serve hot with alu ki sabji and curd.

VRAT KI CHUTNEY

Ingredients:---

Coriander leaves - 2 cups,
Fresh mint leaves - 2 tbsp,
Green chillies - 2 (chopped),
Ginger - 1/2 tsp (chopped),
Lemon juice - 2 tsp,
Sendha namak to taste,
Sugar - 1/2 tsp,

Method

1. Blend all the ingredients of chutney in a blender with water to a smooth paste.
2. Add lemon juice and keep aside.

VRAT KE CHAWAL (SAMAK RICE)

Ingredients:---

Samak rice - cup (Washed and soaked for 15 minutes),
Potato - 1 (sliced into cubes),
Cumin seeds - 1 tsp,
Green chilli - 1 (chopped finely),
Peanuts - 1 tbsp (Roasted),
Black pepper - 1/4 tsp,
Sendha namak to taste,
Chopped coriander - 1 tbsp,
Lemon juice - 1 tsp,
Ghee - 1 tbsp,
Water - 3 cups,
Curry leaves - 1 tsp (optional),

Method

1. In a pan, heat ghee. Add cumin seeds and curry leaves.
2. Add potatoes, green chilli and cook till potatoes are done.
3. Add rice, salt, pepper and water.
4. cook till water evaporates. Add the roasted peanuts and lemon juice.
5. Garnish with coriander leaves and serve hot with curd.

PANCHAMRIT ( NECTAR OF THE GODS)

(USED AS PRASAD DURING POOJAS)

Ingredients:---

Curd - 4 tsp (Whisked till smooth),
Honey - 1 tbsp,
Tulsi leaves - 8-10,
Milk - 1 cup,
Ghee - 1 tsp,

Method

1. Mix together all ingredients in a bowl.
2. Drink a few drops by pouring into the palm.

MANGO RABRI

Ingredients:---

Milk - 1 ltr,
Mawa - 250 gms,
Sugar - 1 cup,
Mango pulp - 1 cup,
Mango cubes - 1 cup,
Cardamom powder - 1 tsp,

Method

1. Put milk in pan. Reduce till it is half in quantity.
2. Add sugar and mawa to it and blend properly.
3. Add mango pulp, mango cubes and cardamom powder and stir properly.
4. Set aside in the fridge to chill.
5. Serve chilled.