Pav Bhaji

haji

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)

butter to shallow fry.

For Bhaji

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled

peas

2 tbsp. butter

2 tsp. pavbhaji masala

1 1/2 tsp. chilli powder

1/4 tsp. turmeric powder

1/2 tsp. sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 tsp. each ginger grated, garlic crushed

juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped

1 onion chopped

small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add ginger-garlice, capsicum, onion, tomatoes.

Fry for 2-3 minutes till very soft.

Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.

Bring to boil.

Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).

Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)





Read our other posts:
Masala Dosa

Channa Bhatura

Badam ka seera

Gulab Jamoon

Masala Dosa

Mava Burfi

i Ladoo

adoo

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1.Mash paneer.

2.Add condensed milk and cook on slow flame, stirring continously.

3.Cook till thick and sides leave.

4.Add essence and remove from flame.

5.Mix well.

6.Pour on plate.

7.Cool. Make ladoos.

8.Sprinkle powdered elaichi and decorate.


Read our other posts:
Masala Dosa

Shrikhand

Mava Burfi

Carrot Halwa

Sweet Kachori

Rossogolla

Sweet Kachori

hori

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom -cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

31

Method

1.Mix ingredients for filling. The mixture should be soft and crumbly.

2.Mix ingredients for cover. Using water knead to a pliable dough.

3.Cover with a wet cloth. Keep aside

4.Boil sugar and water adding a tbsp. of milk to clear the syrup.

5.Boil till the syrup is slightly sticky between the fingers.

6.Strain. Crush and add the saffron. Keep aside.

7.Make 15 to 16 flattish balls of the mixture.

8.Divide dough also into 15 to 16 parts.

9.Roll one part into a puri, place one mixture ball in the centre.

10.Pull up all the sides to seal the mixture and press in centre.

11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12.Repeat for remaining kachoris.

13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for

one week and

sweetened as required .

Serves:15 helpings .

Time required:2 hr.

Shelf life: 10 days .


Read our other posts:
Rava Dosa

Kalakand (Milk Burfi)

Shankarpala

Boondi

Rossogolla

Mitha Khaja

Mitha Khaja

haja

Ingredients

1 1/2 cup maida (plain flour)

1/2 cup jaggery

1 cup water

1/4 tsp. cardamom powder

1 tbsp. ghee

ghee to deep fry

Method

1.Heat the water and jaggery till all of it dissolves in the water.

2.Strain and cool a bit.

3.Mix the cardamom powder and ghee in the flour.

4.Knead the flour with the jaggery water.

5.The dough should be stiff but pliable.

6.Break into approx. 20 parts.

7.Knead each with palm and roll into 4" rounds.

8.Make many tiny slits with knife or fork on each on both sides.

9.Keep them aside on a clean cloth for an hour or so to dry a bit.

10.Deep fry in hot ghee on low flame till light golden in colour.

11.Drain and cool for a while.

12.The khajas will become crisper and harder as they cool.

13.Store in airtight container after cooling completely.

Making time: 45 minutes

Makes: 20-25 pieces


Read our other posts:
Imarti

Rossogolla

Karanjia

Shrikhand

Rava Dosa

Boondi

Shankarpala

pala

Ingredients

1 cup water

1/3 cup sugar

1/3 cup ghee

1 1/2 cup maida (plain flour)

ghee to deep fry

Method

1.Warm the water, sugar and ghee together till sugar dissolves.

2.Add maida and knead into a soft pliable dough.

3.Divide dough into 4 parts.

4.Roll into chappatis 1/3" thick.

5.Cut with a cookie cutter or knife into small diamond shapes.

6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

7.Deep fry in hot ghee over slow flame till light golden brown.

8.Drain well and keep aside till cool.

9.Store in clean, dry containers.

Making time: 45 minutes.

Makes: 2 1/2 cups.


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isa (Soan Papdi)

Gulab Jamoon

Dhaal vada

Boondi

Green All-Purpose Chutney

Atte ka seera

Channa Bhatura

tura

Ingredients

For Channa

1 cup kabuli channa soaked overnight

1 large tomato

2 large onions

1 1/2 tbsp. chopped coriander

1 tsp. ginger grated

1 tsp. garlic crushed

1 lemon (juice extracted)

2 tbsp. oil, 1 tbsp. ghee

1 tsp. tea leaves (tied into a pouch in a

small piece of clean muslin cloth)

4 green chillies slit

2 bay leaves

1 tsp. sugar

1 tsp. cumin seeds

Dry masalas :-

1 tsp. red chilli powder

1/2 tsp. each cinnamon - clove powder,

turmeric powder

1/4 tsp. each garam masala, pepper

powder

salt to taste

For Bhatura

2 cups plain flour (maida) 2 tbsp. curds

2 tbsp. butter or oil

1/2 tsp. soda bicarb

salt to taste

Milk to knead dough

oil to deep fry

Method:

Sieve together flour, salt and soda.

Add and mix in curds and oil.

Add enough milk to knead into a soft pliable dough.

Cover with a wet cloth.

Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.

Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.

Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and

slices of onions and lemon.

Method for Channa

Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.

Pressure cook till done. (approx. 6-7 whistles).

Cool about 5 tbsp. channa for grinding.

In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.

Chop remaining tomatoes and onions fine.

Heat oil in a large skillet.

Add cumin seeds to splutter.

Add ginger-garlic and fry for a minute.

Add chopped tomatoes, onion and fry till tender.

Add channa-paste, fry further 3-4 minutes.

Add all dry masala except cinnamon-clove powder.

Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.

Stir and bring to boil.

Simmer for 7-8 minutes till gravy thickens.

Take in serving dish.

Heat ghee in a small sauce pan.

Add the chillies and cinnamon-clove powder.

Add chopped coriander and pour hot over the channa.

Squeeze lemon over channa.

Stir in seasoning gently.

Making time :- 30 mins (excluding pressure cooking)

Serves - 5


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Dhaal vada

Atte ka seera

Atte ka seera

Khajur Burfi or Rolls

Pear and Mango Chutney

Masala Dosa

Boondi

ondi

Ingredients

1 cup gram flour

1/2 cups sugar

1 cup water

1/4 tsp. cardamom powder

6-8 chopped almonds

ghee to deep fry

perforated flat spoon about 5" diameter

Method

1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.

2.Remove scum and boil liquid till the syrup is sticky between the fingers.

3.Keep aide, but keep warm for use.

4.Make batter with gram flour, which should not be too thin.

5.The batter should evenly coat the back of a spoon when dipped in it.

6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.

7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.

8.Pour back remaining batter and wipe spoon.

9.Stir the boondis in the ghee gently and fry till crisp but not brown.

10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.

11.Spread on a wide plate, add cardamom powder, almonds and mix gently.

12.Cool completely and loosen the boondi with finger till each droplet separates.

13.Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is

very easy.

Making time: 30 minutes.

Makes: 3 cups approx.


Read our other posts:
Spicy Khaja

Rava (Semolina) Ladoo

Carrot Halwa

Dhaal vada

Carrot Halwa

Karanjia

njia

Ingredients

For cover :

1 cup plain flour (maida)

1 tbsp. ghee

water to knead

For filling:

1/2 cup coconut flakes fine

1/2 cup khoya

1 tbsp. poppy seeds (khuskhus)

1 tsp. cardamon powder

1 tbsp. crushed almond

1/4 cup sugar ground

10 to 15 raisins

Method

For cover:

1.Roast khoya to a light pink by stirring continuously over low heat.

2.Cool and break in fine crumbs with fingers.

3.Mix flour and ghee well.

4.Add enough water to make soft pliable dough.

5.Keep aside.

For filling :

1.Roast coconut flakes lightly. Cool.

2.Mix all other ingredients.

3.Check for sweetness.

1.Make small (4 ") rounds, not too thin not too thick .

2.Place 1 tsp. filling in one half of round .

3.Fold over the other half, sealing in the mixture.

4.Seal edges by twisting or pressing together .

5.Make all in t he same way.

6.Dry on clean cloth for 30 minutes.

7.Deep fry in hot ghee on low till light brown on both sides.

8.Drain and cool completely before storing.

Note: You may use a karanjia mould for filling them if available.

Making time: 1 hour.

Makes: 13 to 15 pieces.


Read our other posts:
Kalakand (Milk Burfi)

Rava Dosa

Rava Dosa

Atte ka seera

Green All-Purpose Chutney

Gulab Jamoon

Masala Dosa

Dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala:

Ingredients

2 large onions in vertical slices

2 large potatoes boiled and peedled

4-5 green chillies

1 tbsp. chopped coriander

8-10 cashews halved

1/2 tsp. each udad dal, cumin & mustard seeds

2 tbsp. oil

1/4 tsp. turmeric

salt to taste

Chop potatoes coarsely. Chop green chillies.

Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter.

Add chillies and onions. Fry till tender.

Add turmeric, salt, potatoes, coriander.

Mix well.

Chutney spread:

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder

1 long bean tamarind

2 flakes garlic

1 tbsp. groundnuts

salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.


Read our other posts:
Carrot Halwa

Masala Vada

Rava (Semolina) Ladoo

Sweet Pongal

Badam ka seera

Sweet Pongal

Gulab Jamoon

moon

Ingredients

500 gms. khoya

125 gms. plain flour

1/4 tsp. baking soda

1/4 cup milk

1/4 tsp. cardomom powder

1 pinch saffron strands

250 gms. sugar

ghee to deep fry

Method

1.Crumble the khoya. Sieve in the flour and soda together.

2.Mix in the cardomom powder and crushed saffron.

3.Mix well to form a soft dough. Use as much milk as required for kneading.

4.Make balls of even size. Makes about 25-30.

5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

6.When they rise up put back on fire and fry till medium brown.

7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.

9.Microwave lightly or warn over boiling water before serving.

To make the syrup:

1.Take the sugar in a heavy pan and add water to just cover the sugar.

2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.

3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings

Time required: 1 hr.

Shelf life :2-3 days, (1 week refrigerated)


Read our other posts:
Badam ka seera

Rava (Semolina) Ladoo

Pear and Mango Chutney

Sarson ka saag

Samosa

Imarti

Rava Dosa

Dosa

Ingredients:

1 cup fine soji (semolina)

1/2 cup rice flour or plain flour

1 tbsp. oil

1/8 tsp. soda bicarb

2-2 1⁄2 cups buttermilk

1 tsp. coriander chopped fine

2 green chillies chopped fine

Method:

Blend all the ingredients together.

Add more buttermilk if necessary.

ginger grated Roll the dosa in a three-fold cylinder.

oil to shallow fry Serve hot with onion and/or coconut chutneys.

The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.

Heat griddle and pour 1 large spoon of batter on it.

Spread by gently rotating the griddle.

Put some oil (1/2 tsp.) over dosa.

Lift with a spatula as for basic dosa.

Makes: 10 - 12 thin dosas

Shelflife: Fresh only.

Texture: Thin with polka sized holes, not too crisp, foldable.


Read our other posts:
Carrot Halwa


Sada Plain Dosa

Sarson ka saag

Khajur Burfi or Rolls

Spicy Khaja

Sada Plain Dosa

Dosa

Ingredients:

1 cup plain rice

1 cup parboiled rice

1/4 cup white udad dal

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds

10-12 tsps. ghee or oil as preferred

water for grinding

Method

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours.

Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with chutney and / or sambar.


Read our other posts:
Spicy Sev

Samosa

Imarti

Dhaal vada

Sweet Pongal

Atte ka seera

Spicy Khaja

haja

Ingredients

2 cups gram flour

1/2 cup plain flour

2 tsp. red chilli powder

1/2 tsp. omam seeds (ajwain)

1/2 tsp. cumin seeds

1 tbsp. coriander very finely chopped

1 tbsp. oil

salt to taste

oil to deep fry

Method

1.Mix both flours together.

2.Make a well in the centre, add all other ingredients, except oil to deep fry.

3.Mix them well in the flour.

4.Add enough water to make a soft pliable dough.

5.Divide dough to make small (4" diameter) thin rounds.

6.Prick on both sides with a fork.

7.Allow to dry on a clean cloth for 25-30 minutes.

8.Deep fry in hot oil till a light browning appears.

9.Do not over fry.

10.Drain and cool completely before storing.

32

Making time: 30 minutes

Makes: 25-30 pieces


Read our other posts:
Carrot Halwa

Coconut Burfi

Mava Burfi

Badam ka seera

Rava (Semolina) Ladoo

Masala Vada

Rava (Semolina) Ladoo

adoo

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat.

Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.

Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.

Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Serves: 12 helpings

Time required: 1/2 hr.

Shelf life : 15 days


Read our other posts:
Rossogolla

Spicy Sev

Potato in Curd Gravy

Kalakand (Milk Burfi)

Hot Kachori

Carrot Halwa

Imarti

arti

Ingredients

2 cups urad dal

3 cups sugar

300 ml. water

saffron colour

1/2 tsp. cardomom ground

500 gms. ghee to fry

Method

1.Soak urad dal overnight in plenty of water.

2.Wash and drain. Grind to fine thick batter. Put water little by little.

3.Add colour and mix very well.

4.If using a mixie, beat the dal well by hand till fluffy after grinding.

5.Keep aside for 3 hours. More is weather is cold.

6.Make 1 tar sugar syrup as shown in introduction.

7.Add cardomom powder to syrup.

8.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.

9.Remove from ghee, drain and dip in hot syrup.

10.Soak for 3-4 minutes, drain and serve.

11.Repeat for remaining batter.

12.Make 4-5 imartis at a time, depending on size of frying pan.

Note:

Use a flat bottomed frying pan.

The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.

Place over a tumbler and pour in some batter.

Hold like a pouch and press out imartis like icing.

Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

Till you come to the start.

Making time: 1 hour (excluding soaking and keeping time)

Makes: 20 imartis

Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.` 23

Kaju Barfi

150 gm cashewnuts

400 gm sugar

elaichi powdered

silver foil (optional)

500 gm khoya

Method

Dry grind the cashew

Mix khoya (grated) and sugar

Heat in a heavy pan, stirring continuously.

Once the sugar dissolves, add the cashew (powdered) and elaichi

Cooking, constantly stir till soft lump is formed and does not stick to sides

Roll on a flat surface to desired thickness and apply silver foil.


Read our other posts:
Sweet Pongal

Pear and Mango Chutney

Carrot Halwa

Shahi Paneer

isa (Soan Papdi)

Masala Vada

isa (Soan Papdi)

pdi)

Ingredients

1 1/4 cup gramflour

1 1/4 cup plain flour (maida)

250 gms. ghee

2 1/2 cups sugar

1 1/2 cup water

2 tbsp. milk

1/2 tsp. cardamom seeds crushed coarsely

2 tsp. charmagaz (combination of 4 types of seeds) refer glossary

4" squares cut from a thin polythene sheet

Method

Sift both flours together.

Heat ghee in a heavy saucepan.

Add flour mixture and roast on low till light golden.

Keep aside to cool a little, stirring occasionally.

Prepare syrup simultaneously.

Make syrup out of sugar, water and milk as shown in introduction.

Bring syrup to 2 1/2 thread consistency.

Pour at once into the flour mixture.

Beat well with a large fork till the mixture forms threadlike flakes.

Pour onto a greased surface or thali and roll to 1" thickness lightly.

Sprinkle the charmagaz seeds and elaichi and gently press down with palm.

Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.

Store in airtight container.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: 2 weeks


Read our other posts:
Green All-Purpose Chutney

Mava Burfi


Atte ka seera

Green All-Purpose Chutney

Badam ka seera

Mava Burfi

urfi

Ingredients:

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

Method:

Mash khoya . Mix in tne sugar. Put into a heavy saucepan.

Cook on slow flame, stirring continuously.

Cook till the mixture is a very soft lump.*

Place on a working board and roll with a rolling pin to 1/2 inch thickness.

Cool a little. Spread on the working board silver foil carefully and evenly.

Make incisions with knife to cut in the desired size and shape.

Note: Burfi is usually cut into 1 1/2 inch squares.

Variation:

To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3

In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.

Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.

Continue as for mavaburfee.

Serves: 25 helpings

Time required:1/2 hr.

Shelf life: 10 days





Read our other posts:
Atte ka seera

Hot Kachori

Sweet Pongal

Sarson ka saag

Dhaal vada

Shahi Paneer

Atte ka seera

eera

2 tbsp. wheat flour

2 1/2 tbsp. ghee

3/4 to 1 cup sugar or molasses (jaggery)

elaichi powder

chopped pista and almonds

Method

Add flour and roast on slow fire, stirring continuously

Side by side add to sugar 2 1/2 cups water and keep to boil

When the atta becomes a golden brown, add the boiling sweet water

Stir gently and continuously till excess water evaporates and the ghee separates.

Decorate with chopped nuts

33. Beetroot Halwa

1 kg beetroot

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

Peel and grate beetroot

Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir

continuously. Add sugar and cook

further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the

ghee oozes out. Serve

hot, decorated with a chopped almond or pista.


Read our other posts:
Rossogolla

Shrikhand

Green All-Purpose Chutney

Badam ka seera

Khajur Burfi or Rolls

Szechwan Chicken quick prepration

Khajur Burfi or Rolls

olls

1 tin condensed milk

1 kg khajur deseeded (dates)

250 gm mixed dryfruits (badam, cashew, pista)

1/2 cup dessicated dry coconut

Method

Break up khajur coarsely

Add milkmaid and dryfruit all in a heavy, non-stick pan.

Cook on slow flame, stirring continuously.

Do not allow to stick to bottom.

It takes a while to cook

Stir gently till a soft lump forms.

Spread some of the coconut on a butter paper sheet.

Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.

Chill the rolls in the fridge

Cut into slices

Or set in a tray and cut into squares.


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Dhaal vada

Pear and Mango Chutney

Bhel Puri - Quick Indian Recipe

Masala Vada

Bhel Puri - Quick Indian Recipe

Coconut Burfi

urfi

Ingredients

250 gms. finely grated coconut

250 gms. sugar

150 ml. water

ghee for greasing plate

Method

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.

Use method as shown in introduction.

2.Warm coconut in heavy saucepan, pour in the syrup.

3.Stir well and cook till soft lump forms.

4.Spread in a greased plate. Cool.

5.Sprinkle cardamom powder (optional).

6.Cut into squares, store in airtight container.

Making time: 30 minutes

Makes: 20-25 pieces

Shelflife: 2 weeks


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Shahi Paneer

Pear and Mango Chutney

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