Imrati Recipe

 

Ingredients:

• 2 cup - urad dal
• 3 cup - sugar
• 300 ml - water
• saffron colour
• 1/2 tsp - cardomom ground
• 500 gms - ghee to fry

Method:

• Soak urad dal overnight in plenty of water.
• Wash and drain. Grind to fine thick batter. Put water little by little.
• Add colour and mix very well.
• If using a mixie, beat the dal well by hand till fluffy after grinding.
• Keep aside for 3 hours. More is weather is cold.
• Make 1 tar sugar syrup as shown in introduction.
• Add cardomom powder to syrup.
• Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once.
• Remove from ghee, drain and dip in hot syrup. 
• Soak for 3-4 minutes, drain and serve.
• Repeat for remaining batter.
• Make 4-5 imartis at a time, depending on size of frying pan.

Gobi Paratha - Recipe

Ingredients:

• 1 cauliflower, chopped into small pieces
• 2-3 cups - wheat flour
• 1 tsp - garam masala
• 1 tsp - ginger-garlic paste
• 1 - onion, chopped
• 2 - green chilies, chopped
• 1 - tsp chili powder
• 1 - bunch chopped cilantro
• 2 tbsp - oil
• Ghee (butter) for frying
• Salt to taste

Method:

• Heat oil in a pan, fry chopped onions and green chilies until golden brown. Also add garam masala, ginger-garlic paste, chili powder and fry for another 2 minutes.
• Now add chopped cauliflower, cilantro, salt and cook until the curry is done without any water.
• Mix the wheat flour with salt and knead to a smooth dough. Divide into small balls.
• Roll each ball to puri size, stuff the cauliflower curry in the middle and close the edges. Again roll into paratha size and fry with ghee on a flat pan to golden color on both sides.
• Repeat with the other parathas and serve hot.

Veg. Manchurian Dry

Ingredients

• 1 cup - Carrot (finely chopped)
• 1 cup - Cabbage (finely chopped)
• 1 cup - Beans (finely chopped)
• 1 tsp - Garlic (chopped)
• 1 tsp - Onion (chopped)
• 1 tsp - Coriander (chopped)
• 1/2 tsp - Ginger (chopped)
• 1 tsp - Spring onion (chopped)
• 1/2 tsp - Aromat powder
• Salt as per taste
• 1/2 tsp - White pepper powder
• 1 tbsp - Corn flour
• 2 tbsp - All purpose flour/Maida
• 2 tbsp - Mashed potatoes
• Oil to fry
• 1 tbsp - Oil for the sauce
• Soya sauce
• 1 tsp - Vinegar
• Chilly paste
• Water

Method

Manchurian Balls

• Add the vegetables in a bowl, add garlic, onion, coriander, green chilly, spring onion, anromat, salt, pepper powder, corn flour, mashed potatoes, water and mix them in the dough consistency.
• Make small balls of the mixture and deep fry it.
• Manchurian balls are ready and keep it aside.

Manchurian Sauce

• Heat oil, add chopped garlic saute it till turns soft. Add onion, green chilly, chopped ginger, chilly paste, 1 tsp soya sauce,pepper powder, aromat, salt as per taste, water, vinegar and bring it to boil.
• The Manchurian sauce is ready.

• Add the Manchurian balls into the sauce and stir fry it so that the sauce gets coated in the Manchurian Garnish it with 1 tsp of spring onion and coriander leaves.
• Veg Manchurian dry is ready to be served.

Veg. Hot and Sour Soup Recipe

Ingredients

•      2 tbsp Chili Sauce
•      11/2 tbsp Corn Flour / Corn Starch
•      1-1/2 tbsp Soy Sauce
•      2 tbsp Vinegar
•      2 tbsp Capsicum - chopped
•      2 tbsp Spring Onions - chopped
•      2 tbsp Tomato Sauce
•      2 tbsp Carrots - chopped or grated
•      1/4 cup Cabbage - chopped finely
•      1 tsp Black Pepper Powder
•      1-1/2 tsp fresh Ginger-Garlic paste
•      1/2 tsp Sugar
•      Salt to taste
•      4 cups Water

Method

•     Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger-garlic paste and pepper powder and bring the mixture to a boil.
•     Now add all the chopped vegetables into the soup.
•     Cook for a minute on medium heat.
•     Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame and transfer to a serving bowl.
•     Garnish with some more green onion and serve hot.

Malpua Recipe

Ingredients

• 1 cup - Wheat flour (coarsely ground),
• 1/2 cup - milk (1/2c), 
• 1 tbsp - fennel seeds , 
• 1/2 cup - sugar , 
• 10 - crushed peppercorns (Optional), 
• ghee, 
• 2 tsp - chopped pistachios.

Method 

• Take a large bowl, add all the ingredients in it. 
• Then add about 1 ½ cup of slightly warm water in the bowl. 
• Mix it well to make smooth batter. 
• Keep the bowl aside for about 40 to 45 minutes. 
• Take a kadai; place it over heat and heat ghee in it. 
• Now pour the batter of 1 tablespoon in the ghee and fry it until it gets golden brown from both sides over medium heat. 
• Drain the malpua and place on paper towel to absorb the excess oil. 
• Decorate them with chopped pistachios and serve them hot.

Vegetable Pulao Recipe

Ingredients

• 3 cups - rice, boiled
• A bunch of coriander leaves.
• 3-4 - green chillies.
• 2 tsp - coconut, shredded
• 3 - medium onions,sliced fine.
• 1/2 - an onion, chopped.
• A few sticks of cinnamon, a few
• cardamom seeds, a few cloves.
• 1 1/2 tsp - red chilli powder.
• salt to taste.
• 2 - flakes garlic.
• 1 - inch piece ginger.
• Ghee or melted butter for frying.
• 1 cup of cauliflower.
• Some mixed frozen vegetables like beans, carrots and green peas.
• 3 tbsp ghee or butter

Method

• Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.
• Keep aside.
• Fry the onions in a the ghee or melted butter.
• Also add the cloves, cinnamon and cardamom.
• When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
• Now add all the vegetables,including the cauliflower and sprinkle some water on it.
• Keep covered and cook on a low flame till the vegetables are cooked.
• This might take approximately 15-20 minutes.
• Keep sprinkling water periodically to speed en up the process, but do not add excess water as it will ruin the pulao.
• When the vegetables are done, transfer the vegetables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
• Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.

Sweet Saffron Rice Recipe

Ingredients:

• 1 1/2 cup - white rice, washed and soaked for 15-20 min.
• 3 cups - water
• 3/4 cup - sugar
• 1/4 cup - dry coconut, chopped into thin slices
• 2 tbsp - golden raisins
• 2 tbsp - almonds
• some saffron strands
• 3-4 - green cardamom
• 3-4 - whole cloves
• 1 stick - cinnamon
• a pinch of yellow food color
• 1 tbsp - ghee or butter
• 1/4 tsp - cardamom powder

Method:

• Cook rice in a rice cooker with 3 cups of water until almost cooked. Remove the extra left water.
• In a pan, heat 1 tbsp of ghee or butter, add cinnamon stick, saffron strands, cloves, green cardamom, almonds, coconut and raisins. Give a quick stir and add sugar.
• Then add the rice and mix everything with light hands. Add a pinch of food color and mix again so that rice get nicely coated with the food color.
• Let rice cook with sugar for 5-7 minutes on low heat until almost dry. Keep stirring in between to prevent burning.
• Switch off the gas and add cardamom powder and mix.

Lemon Rice Recipe

Ingredients:

• 3/4 cup - Basmathi Rice
• 2 limes - for Juice
• Salt to taste
• Coriander leaves
• Curry leaves
• 1 tsp - Frozen Peas
• 1 tbsp - Oil
• 1 tsp - Mustard Seeds
• 1 tsp - Urud Dal
• 1 tsp - Cashews or Peanuts
• 1 tsp - Raisins
• 1 - Green Chilli
• Hing
• 1/4 tsp Turmeric powder

Method:

• Rinse and drain basmathi rice. Cook in 1 1/2 cups of water. Set aside.
• Heat oil in a wide pan.
• Add mustard seeds, urud dal, cashews and raisins. Allow mustard seeds to splutter and cashews to turn light golden brown. Add peas, green chilli, hing and turmeric powder. Saute for 10 seconds.
• Turn off the heat.
• Add lime juice and salt to the seasoning.
• Now gently mix rice without smashing it.
• Garnish with coriander leaves and curry leaves.

Strawberry Cake

Ingredients:

•  3 to 4 tbsp unsalted butter at room temperature
•  11/4 cups plain flour
•  1/4 tsp salt 
•  1/4 tsp vanilla extract/vanilla essence
•  1/2 cup sugar + 1 tsp for dusting strawberries
•  2 1/2tsp baking powder
•  1/2 cup milk
•  1 cup fresh strawberries chopped
•  a few drops of lemon juice

  

Method:

•  Sprinkle 1 tsp sugar and lemon juice on chopped strawberries and keep aside. This will make them a little moist and juicy.
• Sift together the baking powder, salt and flour.
• Whisk the butter and sugar to creamy texture. Then add a little flour to the butter and sugar mixture. Mix it and then add a little milk and mix.
• Add all the flour and milk little by little stirring to avoid lumps formation throughout.
• Finally, fold in the strawberries to the batter using a spatula. Grease and dust baking pan with butter & a little flour to prevent cake from sticking. Bake in a 375 degrees F preheated oven for about 35-40 minutes.
• Remove from oven and let cool before cutting pieces.

  

KHANDVI

Ingredients :

• 1/2 cup gms flour (besan) 
• 1 cup thin buttermilk 
• Salt To Taste 
• 2-3 pinches turmeric powder 
• 1 tbsp Oil
• 2 tsp Oil 
• 1 tsp Sesame seeds 
• 1/2 tsp Mustard seeds 
• 1 tbsp Coconut scraped 
• 1 tbsp Coriander finely chopped 
• 2 pinches asafoetida 
• 2 green chillies finely chopped 
• 1 stalk curry leaves

Method:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Cabbage Raita

Ingredients:  

Yoghurt    -   2 cups

Roasted Cumin Powder    -   tsp

Green Chilies     -   2 Nos

Cabbage Leaves     -   few

Sugar     -   1 tsp

Salt     -   to taste

Ginger     -   1” piece

Coriander Leaves     -   few

Red Chili Powder     -   ½ tsp

Method:

1)    Chop the cabbage leaves after washing them well

2)    Wash green chillies and grind them into a paste

3)    Grind ginger after peeling

4)    Cut coriander after proper washing

5)    Then all ingredients have to be mixed well with yoghurt

6)    Serve this raita chilled.

Beetroot Raita Recipe

Ingredients:  

• 1 Small Beetroot

• ½ Cup Grated Coconut

• 2 Cups Yoghurt

• Salt to Taste

• 1 Tsp Oil

• ½ Tsp Mustard Seeds

• Few Curry Leaves

• Few Coriander Leaves

• 2 Green or Red Chilies

Method:

• Wash, peel, boil and dice beetroot.

• Mix yogurt, coconut, salt, beetroot.

• Heat oil and add mustard seeds.

• When seeds splutter, add red/green chilies.

• Pour over the raita.

• Garnish with coriander and curry leaves.

• Serve chill.

Dal Bati

Ingredients:
To make Bati

• 2 cups - slightly coarse wheat flour
• 1+2 tbsp - ghee
• 1 tsp - ajwain seeds(oregano)
• 1 tsp - jeera (cumin seeds)
• 1/2 tsp - sugar
• salt to taste
• 1 cup - water

To make Dal

• 1 cup - toor dal
• 1 tbsp - coriander leaves finely chopped
• 1 - medium sized tomato finely chopped
• 8-10 - curry leaves
• 3-4 - green chillies splited in between
• 1/2" piece - ginger crushed
• 1 tsp - red chilli powder
• 1 tsp - turmeric powder
• 1/2 tsp - dhania powder
• 1/2 tsp - mustard and cumin seeds
• 2 - pinches asafoetida
• salt to taste
• 2 tbsp - ghee
• 3-4 cups - water

Method:

Bati

•       Mix all ingredients (take 1 tbsp ghee only) and make very stiffddough.
•       Cover and keep for an hour.
•       Kneed till amooth and round.
•       Make small balls from dough say of the size of tennis balls.
•       Place these balls called batis in the oven for 8-10 minutes tohhalf-bake.
•       Remove from oven, take a kadai pour remaining 2 tbsp ghee.
•       Then in that ghee add those half-baked batis and cover.
•       Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in color.

 Dal

•       Wash and pressure cook dal in 2 cups of water.
•       Cool,beat dal with whipper adding some more water and keep aside.
•       Heat ghee in a suacepan and add the seeds.
•       Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a  minute.
•       Now add red chilli powder,turmeric powder,dhania powder and some water.
•       Allow to cook for 2-3 minutes,add salt.
•       Add beaten dal.
•       check taste for salt and spiceness.
•       Garnish with chopped coriander.

Carrot Halwa

Ingredients :

• 1/2 kg - carrot
• 1/4 kg - Sugar 
• 100gms - Ghee
• 1/2 tsp - Cardamom powder
• 15 gms - Cashew nuts
• 1/2 cup - Milk

Method :

• Wash the carrots with clean water.
• Then peel off the skin.
• Grate the carrot in a vegetable grater.
• Add 1/2 cup of milk to the grated carrot and cook for 20 minutes in a pressure cooker.
• Add sugar to the cooked carrot in a frying pan and heat for 10 minutes.
• Mix well and after 10 minutes of mixing on heat ,add ghee and mix well.
• Fry the cashew nuts in a teaspoon of ghee separately and add these to the above mixture.
• Mix well.
• Remove from heat and serve hot or cold.