Ingredients:

5 cups milk
4 tbsp rice
8 tbsp sugar
1 cup blanched almonds (sliced)
2 tsp green cardamom (crushed)
1 tsp kewra essence
silver foil paper

First soak rice in water for four hours, and then drain water. Using milk grind rice in a small mixe – into a smooth paste. Now Take a non-stick heavy bottom vessel and bring milk to boiling level. Now in the low heat add rice paste, sugar and cardamom and stir continuously till milk turns thick. Now remove the vessel from heat and add sliced almonds and cardamom powder and essence. Put the phirni in serving bowl and chill in a fridge. Garnish the badam phirni with silver foil paper and serve chill.

2 bundles of Keerai,

1/2 tsp turmeric powder

Salt to taste

Wash and Cut Keerai and then Put all the above in a vessel and  Pressure Cook them for 5 minutes.  Allow them to cool.  Then put them in a mixie and run it for two minutes.  Heat oil in a pan and add mustard seeds, black gram dal and red chillies.  Fry them and pour over the blended keerai.  Bring them to boil and serve hot.

2 cups aval

2 cups sugar

1 tsp yellow color (mixed in 1 tbsp water)

½ cup ghee

10 cashew nuts

20 raisins

10 pods cardmom (powdered)

Heat ghee in a pan and fry raisins and cashew nuts till golden.  Soak aval in water and immediately drain and fry in the left over ghee till pink.  Add 1 cup boiling water (to which the coloring has been added) and cook till done. Add sugar and cook till dry.  Add cardamom powder, cashew nuts and raisins.  Mix well and serve.

2 coconuts (grated)

2 cups sugar

3 tbsp ghee

10 pods cardamom (powdered)

cashew or almond broken – 50 grams (fry in ghee)

Grind grated coconut coarsely.  Prepare a syrup of one thread consistency with 2 cups sugar and 1 cup of water.  Add coarsely ground coconuts, ghee and cardamom powder.  Cook on a medium flame, stirring continuously till mixture leaves sides of the pan.  Put this mixture in a greased plate and allow to cool a little.  Cut into desired shapes and fix the cashews. When cool remove from plate and store.

To Pressure Cook

8 raw bananas

1/2 tsp turmeric powder

Salt to taste

For Garnishing

1/2 coconut (grated0

6 green chillies

For Seasoning

1 tsp mustard seeds

2 tsp blac gramdal 2 red chillies (broken)

4 tbsp oil

Method

Peel and cut raw bananas into small pieces.  Pressure cook along with turmeric powder and salt and set aside.  Heat oil.  Add mustard seeds, black gram dal and red chillites.  When brown add the cooked vegetables.  Cook the vegetables on a low fire till dry.  Run the grated coconut and green chillies in a mixie for a minute and add to the vegetables.  Serve hot.

12 medium potatoes peeled

½ cup coriander leaves, chopped

4 onions chopped, ground

1 tbsp. ginger-garlic paste

1 tbsp. chili powder

1 tsp turmeric powder

½ cup mixed almonds, pistachios, coarsely powdered

3 tomatoes, skinned, ground

1 tsp. cumin seeds

1 tsp. garam masala

4 tbsp. sugar

1 cup oil

salt to taste

Put a hole into each potato.  Stuff with nuts mixed with salt and a few coriander leaves.  Close with potato pieces.  Heat oil fry 2 or 3 potatoes at a time till browned.  Drain and reserve.

In the same oil, put in cumin seeds.  When they pop, add onion paste, Brown and then add tomato and ginger garlic paste. Fry them till brown.  Add all powdered spices.  Fry till oil separates from the paste.  Add potatoes and one and a half cups of hot water.  Simmer, adding cream, salt and sugar till potatoes are cooked and gravy is well blended.

2 cups green gram (Moong dal), without skins, soaked overnight in water

1 tsp. cardamom powder

2 cusps sugar

1 cup khoya or unsweetened condensed milk

1 cup ghee

½ cup mixed almond and pistachio slices

Drain dal and grind to a medium paste.  Heat ghee in a pan. Add dal paste and fry on a low flame till the mixture is pink and aromatic.  Stir to avoid sticking.  Add khoya or mulk and fry for a while.  Add sugar and stir till syrup is mostly but not fully absorbed by the dal mixture.  Add cardamom powder.  Mix Garnish with nuts.

5 potatoes, boiled, peeled, mashed

½ cup grated coconut

5 green chilies, chopped finely

1 cup fine breadcumbs

¼ cup mixed nuts, ground

½ cup coriander leaves, chopped

Oil as needed

Salt and sugar

For the gravy

3 cups curd

1 cup cream

1 tsp. gram masala powder

1 tsp cumin seeds

3 tomatoes ground

1tsp. turmeric powder

1 tbsp. chilli powder

1 tbsp. sugar

Salt to taste

Out of the mashed potatoes, make lemon-sized balls.  Prepare filling by mixing coconut, dry nuts, chilies, a few coriander leaves and salt and sugar to taste.  Crust together.  in the centre of each potato ball, put in  a small quantity of this stuffing.  Roll each ball in bread crumbs.  If the potato mash is soft, add bread slices dipped in water (squeeze out all water) to the mash and knead well.  When all koftas are ready, deep fry them carefully in hot oil.  Drain and reserve.

From the remaining oil, heat 4 tbsp. in a fresh pan.  Add cumin seeds, then tomato paste and curd.  Fry till blended.  Add powdered spices, sugar and salt.  Add cream and simmer.  Drop in the koftas and cover with a little cream and coriander leaves.

2 cups rava

1 cup khoya

2 cups ground sugar

8 tbsp. ghee

1 tsp. cardamom powder

2 tbsp. mixed sliced nuts, raisins

1 cup milk

½ tsp. saffron

1 tbsp. grated copra

Ghee for frying

Mix ghee with rava.  Add saffron, cardamom powder and milk to make a stiff dough.  Make small balls and deep fry to crisp.  Drain, cool and crush to a powder.  Reserve.

Heat 2 tbsp. ghee and fry the khoya till pink.  Add rava, sliced nuts, raisins and coconut. Add sugar and heat through till blended.

When still warm, make oblong pinnis with greased fingers.  Cool and store.