Ingredients 

1) Carrot - 2 Cups

2) Milk - 2 Cups or up to 4 cups(4 cups if mawa is not added)

3) Cardamon powder - 1/2 tsp

4) Ghee - 3 tsp

5) Sugar - 1/2  Cups

6) Whole dried milk (mawa)(optional) - 200 grams or made from 2 
   cups of milk

7) Roasted or Raw cashew nuts for garnishing

8) Raisins for garnishing

Preparation Method of Carrot Halwa 

1)Peel the carrots and grate them. Don't use a food processor as it will become too nice.Use a traditional grater to grate the carrots.

2)Pressure cook the carrot, milk and cardamon powder for about 10 minutes after placing weight.If you are not pressure cooking.Add the carrot to hot milk.

3)Open the cooker and  cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.

4)Add ghee and sugar.

5)When sugar and ghee melts, add Mawa and nuts.

6)Cook for 3 minutes till all water dries up. Halwa becomes a bit crispy as it gets coated with sugar.

7)Serve with vanilla ice cream.

Note: 500g of carrots give 4 cups of  shredded carrots.

Recipe of Whole dried milk (Mawa) or Khoya 

Ingredients 

1)Milk - 4 Cups

2)Lemon juice - 1 1/2 lemon
  or vinegar

Method

Boil Milk in a heavy bottom saucepan.           
 
Reduce the heat and continue cooking at simmering point. 

Keep stirring so that milk does not stick to the base of the pan. Add lemon juice.

The khoya is cooked when the milk is reduced to a thick, dry lump and water fully seperates out.
 
Strain the water and tie in a towel and hang it to completely strain water Or pat the towel with a dry cloth.

HAVE SOMETHING DELICIOUS !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS


BOILED EGG - 8


BENGAL GRAM/CHICKPEA - 200 Gm


MINCED CHICKEN - 1 CHEST PIECE


CHOPPED GREEN CHILLY - 3


CHOPPED CORIANDER LEAVES - 1/4 CUP


PEPPER POWDER - AS PER NEED


SALT TO TASTE


BREAD CRUMBS/RUSK POWDER AND RAW EGG - FOR COATING


SUN FLOWER OIL FOR FRYING


METHOD


1) SOAK BENGAL GRAM/CHICKPEA FOR 4 HOUR.


2) GRIND BENGAL GRAM/CHICKPEA AND MINCED CHICKEN WITH SALT IN A MIXER.


3) ADD GREEN CHILLY, CORIANDER LEAVES AND PEPPER POWDER TO THE GRIND'ED CHICKEN AND MIX IT WELL.


4) SLICE EGGS INTO TWO.


5) COAT EACH PIECE OF EGG WITH THE MIXTURE WE MADE IN STEP 3. 


6) DIP IT IN RAW EGG AND COAT WITH BREAD CRUMBS/ RUSK POWDER.


7) REPEAT STEP 6 TO DOUBLE COAT IT.


8) DEEP FRY IT IN SUN FLOWER OIL.


9) SERVE HOT AS A SNACK WITH MAYO KETCHUP OR TOMATO KETCHUP.


HAVE SOMETHING DELICIOUS !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS

MINCED CHICKEN - 250 gm

CHOPPED ONION - 150 gm

CHOPPED GINGER - 1 TEASPOON

CHOPPED GARLIC - 1 TEASPOON

CHOPPED GREEN CHILLY - 3

CORIANDER LEAVES AND CURRY LEAVES - FOR TASTE

PEPPER POWDER - 1 TEASPOON

EGG - 1

RICE FLOUR - 1/2 CUP

SOYBEAN SAUCE - 1 TEASPOON

SALT AS PER NEED

OIL FOR FRYING

METHOD

1) MIX ALL THE INGREDIENTS TOGETHER.

2) KEEP IT FOR 30 MINUTES.

3) MAKE IT INTO SMALL BALLS AND THEN SPREAD IT.

4) IN A FRYING PAN, POUR OIL FOR FRYING.

5) DEEP FRY IT IN LOW FLAME.

6) SERVE WITH ANY BREADS OR AS A SNACK WITH KETCHUP

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS 


1) BOILED POTATOES WITH SALT AND SLICED INTO SQUARE - 1
   CARROT SLICED INTO SQUARE - 1
   CAPSICUM SLICED INTO SQUARE - 1
   ONION SLICED AND PEALED INTO ROUND - 1
   CELERY STEM  SLICED INTO 1 INCH PEACE - 3 AVERAGE STEMS


2) CHOPPED CORIANDER LEAVES - 1 TABLESPOON
   CHOPPED GARLIC - 3 CLOVES
   PEPPER POWDER - 1 TEASPOON
   CHILLY POWDER - 1 TEASPOON
   VINEGAR - 2 TABLESPOON
   SALT TO TASTE
   SUGAR - 3 TEASPOON


3) BREAD SLICED INTO SQUARE - 4
   OIL FOR FRYING BREAD


METHOD 


1) MIX 1ST AND 2ND INGREDIENT TOGETHER AND KEEP IN REFRIGERATOR.


2) FRY BREAD IN OIL TO GOLDEN COLOR


3) MIX FRIED BREAD TO CHILLED VEGETABLES JUST BEFOR SERVING.


NOTE :- MIX FRIED BREAD ONLY WHILE SERVING TO RETAIN ITS CRISPNESS.


HAVE SOMETHING DELICIOUS !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS


1) TOMATOES - 1/2KG
    CELERY STICK - 2 TAB SPOON
    GARLIC CLOVES - 3 TO 4
    ONION SLICED - 1
    WATER - 2CUPS


2) BUTTER - 1 TSP
    REFINED WHEAT FLOUR - 1 TBSP
    MILK - 1 CUP


3) TOMATO SAUCE - 1/2 CUP
    WHITE PEPPER POWDER - 1 TSP
    SALT - TO TASTE
    SUGAR - A PINCH


4) BREAD SLICES CUT INTO           - 3 PIECE
   SMALL SQUARES CROUTONS


   NOTE :-  1BRED SLICE U CAN CUT IN TO 9 PIECES


5) FRESH CREAM - TO GARNISH



METHOD


1) PUT ALL THE 1ST INGREDIENTS IN ACOOKER COOK IT AND FILTER IT.


2) ADD 1 MORE CUP OF WATER, SQUEEZE IT NICELY AND FILTER THIS ALSO. KEEP IT ASIDE.


3) IN A  PAN ADD BUTTER AND FLOUR  AND FRY FOR A FEW MINUTES.


4) ADD MILK AND STIR NICELY.


5) THEN ADD THE FILTERED SOUP AND THE  3RD INGREDIENTS AND A SMALL PINCH OF RED COLOR TO THE PAN.


NOTE :- ADDING RED COLOUR WILL DO NOTHING TO THE TASTE


6) HEAT ON A MEDIUM FLAME AND SIMMER 4 A FEW MORE MINUTES TILL SOME NICE SMELL COMES.


7) DEEP FRY THE BREAD CROUTONS AND DRAIN ON A GREASE ABSORBENT PAPER.


8) SERVE HOT AS A STARTER WITH FRIED BREAD CROUTONS AND FRESH CREAM.


HAVE SOMETHING TASTY !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS


1) CHICKEN - 5OO Gms
   SALT - 1TSP
   PEPPER POWDER - 1/2 TSP


2) CHOPPED ONION - 1
   CHOPPED GINGER - 1 INCH PIECE
   CHOPPED GARLIC - 1/2 TBSP
   CHOPPED CELERY - 1 TBSP


3) KASHMIRI CHILLY PASTE - 1TBSP


4) VINEGAR - 1TBSP
   TOMATO KETCHUP - 1.1/2 TBSP
   SOY SAUCE - 2 TSP
   AJINOMOTO - 1/2 TSP
   PEPPER POWDER - 1TSP
   GINGELLY POWDER - 1TSP (ellu varuthathu podi)


5) CORN FLOUR PASTE - 1TSP FLOUR WITH 3 TBSP WATER
   CHOPPED SPRING ONION - 3


6) RED CHILLY - 5
   SALAD LEAVES - TO GARNISH


7) OIL - AS PER NEED


METHOD


1) MARINATE THE CHICKEN WITH SALT AND PEPPER POWDER.


2) HEAT OIL AND FRY THE CHICKEN.


3) HEAT OIL IN A KADAI AND SAUTE ONION, GINGER, GARLIC, CELERY
   (2ND LIST OF INGREDIENTS) TILL GOOD SMELL COME


4) ADD CHILLY  PASTE AND STIR FEW MINUTES


5) NOW ADD VINEGAR, KETCHUP, SOY SAUCE, GINGELLY POWDER, PEPPER POWDER,AJINOMOTO (4TH LIST OF INGREDIENTS) AND FRIED CHIKEN TOGETHER.


6) MIX NICELY WITH CORN FLOUR PASTE


7) ADD SPRING ONION AND HEAT IT FOR 1 MINUTE


7) FRY  THE  RED  CHIILLIES  IN  OIL.


8) DECORATE  WITH THIS FRIED RED CHILLYS AND SALAD LEAVES




NOTE:- PEPPER POWDER COMES TWICE IN FIRST STEP
(INGREDIENT LIST 1) AND IN 5TH STEP(INGREDIENT LIST 4).


Have something delicious !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS


DRY GINGER - 25 gm


PEPPER - 1.1/2 TABLESPOON


CINNAMON STICKS - 2 SMALL AVERAGE PIECE 


CARDAMOM - 3


JAGGERY - 9 TO 10 PIECES


WATER - 1.1/2 LITER


ARROWROOT POWDER - 3 TABLESPOON


GHEE - 2 TEASPOON


SHALLOTS(SMALL ONION) - 10 CLOVES


METHOD


1) PARTIALLY GRIND DRY GINGER, PEPPER, CINNAMON STICKS AND
   CARDAMOM.


2) BOIL IT WITH 1.1/2 LITER WATER AND JAGGERY.


3) WHEN IT REDUCES ALMOST TO 1 LITRE, REMOVE FROM FLAME AND
   FILTER IT.


4) SPRINKLE A LITTLE WATER ON ARROW ROOT POWDER.


5) SAUTE SHALLOTS IN GHEE .


6) ADD FILTERED WATER TO SAUTED SHALLOTS AND BOIL IT.


7) ADD WATER SPRINKLED ARROW ROOT POWDER TO THIS WHEN WATER BOILS
   AT 100 DEGREE.


8) REMOVE FROM FLAME AND STIR IT WELL.


SERVE IT HOT TO YOUR LOVED ONES FOR A ENERGETIC DAY :) :) :)


NOTE :- ARROW ROOT POWDER WILL BE LIKE VERY SMALL BALLS AND DONT FORGET TO SERVE IT HOT... 


SERVE IT FILTERED(AS I PERSONALLY DON'T LOVE TO CHEW SHALLOTS)... IF YOU LOVE IT, THEN SERVE IT WITHOUT FILTERING :) :) :)


HAVE SOMETHING TASTY !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS 


MANGO PULP - 1 CUP
MILK - 10 CUP
SUGAR - 2 CUP
WATER - 4 CUP
GRATED APPLE - 1
MILK MAID - 1.1/2 TIN
SLICED CASHEW - 50 gm


METHOD


MIX ALL THE INGREDIENTS TOGETHER AND KEEP IT IN REFRIGERATOR TO COOL. SERVE IT WITH EXTRA ICE CUBES FOR A CHILLED EXPERIENCE.


HAVE SOMETHING DELICIOUS !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

INGREDIENTS

1) chicken(cut into pieces)- 500 g


2) chilli powder - 1 tbsp
   coriander powder - 1 tbsp
   turmeric powder - 1/2 tbsp
   chopped ginger - 1 inch piece
   chopped garlic - 6 flakes
   salt


3) oil - 2tbsp


   cinnamon - 1 inch piece
   cloves - 3
   cardamon - 3
   NOTE :- (crush all the above 3 spices)
 
4) onions - 2


5) grated coconut - half
   fenugreek seeds grinded to fine powder - 1/2 tsp


6) green chillies(finely chopped) - 10
   curry leaves - few


7) coriander leaves finely choopped - 1/4 cup

Method

1) wash and clean chicken pieces


2) mix 2nd list of ingredients with chicken and cook it.


3) heat 2 tbsp oil and add crushed spices(3rd list of ingredients).


4) when nice smell comes add onions and stir for a few minutes.


5) then add the cooked chicken and 5th list of ingredients and stir
   nicely.


6) when it becomes a light brown colour add the 6th list of ingredients
   and again stir nicely in low heat till golden brown.


7) garnish with  corriander leaves.

8) can be served with CHAPATHI, PATHIRI, POORI etc etc



N.B : WHEN YOU START THE 3RD POINT OF METHOD ONWARDS, DO IT IN LOW HEAT
         AND STIR NICELY TILL LAST...


HAVE SOMETHING TASTY !!!!!


and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

SOME DAYS BEFORE, I WENT TO MY FRIENDS PLACE AND GOT A CHANCE TO TASTE HER MOM'S CHILLY CHICKEN. AND TO MY SURPRISE, SHE SEND ME ITS RECIPE ON MY REQUEST IN ONLY 2 DAYS TIME. AM SHARING HER MOM'S CHILLY CHICKEN RECIPE IN HER OWN WORDS WITH LITTLE CHANGES, WHICH GAVE A KICK FOR MY TASTE BUDS AND AM SURE IT WILL KICK YOUR TASTE BUDS TOO :) :) :)... HAVE SOMETHING TASTY!!!!!

INGREDIENTS
 

CHICKEN - 1 Kg

ONION - 3 CUT INTO SQUARE PIECES

GARLIC - 12 CLOVES CUT INTO THIN SLICES

GARLIC PASTE - 2 TEASPOON

GINGER GARLIC PASTE - 2 TEASPOON

CAPSICUM - 1 CUT INTO SQUARE PIECES

GREEN CHILLY - 4 TO 5 FINELY CHOPPED

SOY SAUCE - AS PER NEED

CORNFLOUR - AS PER NEED

REFINED WHEAT FLOUR - AS PER NEED


PREPARATION
1) MARINATE THE CHICKEN WITH SOY SAUCE, GINGER AND GARLIC PASTE AND KEEP


    IT ASIDE FOR 30 MINUTES.

2) BOIL CHICKEN FOR ABOUT 5 MINUTES TO GET THE STOCK

3) IN A FRYING PAN FRY THE BOILED CHICKEN MARINATED IN A BATTER OF CORN

    FLOUR AND REFINED WHEAT FLOUR(AS PER REQUIREMENT)

4) FRY IT ONLY TILL ITS LIGHT BROWN IN COLOR

5) TAKE THE FRIED CHICKEN TO A PLATE

6) ADD SLICED GARLIC TO THE SAME OIL IN WHICH CHICKEN IS FRIED AND SAUTE IT

7) ADD ONION, CAPSICUM AND THEN THE CHICKEN AND THE STOCK ONE BY ONE AND

    COOK FOR ABOUT 5 TO 10 MINUTES

8) ADD A LITTLE CORN FLOUR MIXED WITH WATER TO MAKE IT THICK.

9) CHILLY CHICKEN IS READY


10) WHILE SERVING ADD SOME CELERY TO GARNISH

INGREDIENTS FOR FILLING
1) MUSSEL - 250 gm
2) COCONUT OIL - 2 TABLESPOON
3) CHOPPED ONION - 400 gm
    SLICED GINGER - 2 INCH PIECE
    CRUSHED GARLIC - 12 CLOVES
    GREEN CHILLY  - 6 Nos(CUT INTO SMALL PIECES)
    CURRY LEAVES - 3 SPRIGS
    CORIANDER LEAVES - AS PER NEED
4) CHILLY POWDER - 2 TEASPOON
    CORIANDER POWDER - 1 TEASPOON
    TURMERIC POWDER - 1/2 TEASPOON
    PEPPER POWDER - 1/2 TEASPOON
5) CARDAMOM - 4
    CLOVES - 4
    CINNAMON - 2 INCH PIECE
6) SALT - AS PER NEED      


FILLING PREPARATION

1) HEAT THE OIL IN A SKILLET OR A FRYING PAN
2) ADD INGREDIENTS No.3 TO IT
3) SAUTE UNTIL SOFT (APPROXIMATELY 5 MINUTES)
4) ONCE IT STARTS TO TURN RED, ADD 4th AND 5th INGREDIENTS TO IT SLOWLY
5) ADD CLEANED MUSSEL AND SALT TO IT
6) TURN FLAME TO MINIMAL AND CLOSE IT WITH A LID
7) CHECK IN REGULAR INTERVALS FOR MASALA NOT TO STICK ON PAN
8) TURN OFF FLAME WHEN THE RAW SMELL/TASTE OF ONION GOES AND THE WATER
    CONTENT DEHYDRATES
9) DIVIDE IT INTO 20 EQUAL PORTIONS

INGREDIENTS FOR BATURA

REFINED WHEAT FLOUR - 250 gm
YEAST - 1 TEASPOON
WARM WATER - 1/2 CUP
SUGAR - 2 TEASPOON
SALT - AS PER NEED
COCONUT OIL - FOR FRYING

PREPARATION OF BATURA

1) MIX YEAST AND SUGAR TO WARM WATER AND STIR WATER FOR YEAST AND SUGAR TO DISSOLVE . KEEP IT ASIDE FOR 1/2 HOUR.
2) ADD REFINED WHEAT FLOUR TO THIS
3) MAKE IT TO A DOUGH AS YOU MAKE FOR CHAPATI (CAN ADD WATER IF REQUIRED)
4) COVER IT WITH A WET CLOTH AND ALLOW IT TO FERMENT
5) AFTER APPROXIMATELY 4 HOUR, THE SIZE OF DOUGH WILL BE ALMOST DOUBLED
6) DIVIDE IT INTO ALMOST 20 PORTIONS
7) MAKE LIME SIZED BALLS AND SPREAD THEM OUT
8) ROLL THEM OUT SLIGHTLY INTO THICK ROUNDS
9) DEEP FRY THIS IN COCONUT OIL
NOTE :- Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball as seen below



STUFFING

1) TEAR SIDE OF BATURA WHERE UPPER AND LOWER LAYERS OF BATTURA
    JOIN AS WE TEAR AN ENVELOPE.
2) STUFF THIS BATURA WITH THE STUFFING WE MADE
3) TEARED PART OF BATURA WILL CLOSE AUTOMATICALLY
4) SERVE THIS HOT AND FRESH TO YOUR LOVED ONES WITH TOMATO KETCHUP OR TOMATO MAYO KETCHUP.



DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

INGREDIENTS

SUGAR- 2 CUP
MILK - 1 Ltr
CORNFLOUR - 4 TABLESPOON
EGG YOLK - 4
VANILLA ESSENCE - AS PER NEED
BREAD - TO KEEP ABOVE PUDDING(DEPENDS UPON THE CIRCUMFERENCE OF TRAY IN WHICH YOU SERVE PUDDING)
BUTTER - TO SPREAD ON BREAD
EGG WHITE - 4
CRUSHED/POWDERED SUGAR - 4 TABLESPOON
VANILLA ESSENSE - 1 DROP

METHOD

1) ADD CORNFLOUR TO ONE CUP OF MILK AND MIX IT WELL.
2) SPREAD BUTTER ON EACH BREAD.
3) ADD SUGAR TO A THICK PAN ON FIRE
4) ONCE SUGAR STARTS TURNING RED, REDUCE FLAME AND ADD REMAINING
    MILK TO IT. STIR CONTINUOUSLY.
5) WHEN IT STARTS BOILING, ADD MILK MIXED WITH CORNFLOUR TO  IT.
6) ADD THOROUGHLY BEATEN EGG YOLK TO IT.
7) DONT FORGET TO STIR CONTINUOUSLY.
8) ADD VANILLA ESSENCE TO IT AS PER NEED.


BAKING:

9) SPREAD BUTTER ON THE BAKING PAN AND POUR THE ABOUVE MIXTURE TO IT
    AND KEEP IT TO BAKE.
10) TAKE EGG WHITE IN A DRY VESSEL AND BEAT IT WELL.
11) ADD ONE DROP OF VANILLA ESSENCE AND CRUSHED/POWDERED SUGAR TO IT.
12 ) BEAT IT WELL AGAIN.
13) TAKE HALF BAKED PUDDING FROM OVEN AND SPREAD BREAD ABOVE IT.
14) POUR BEATEN EGG WHITE MIXTURE ABOVE IT AND BAKE AGAIN.
15) ONCE PUDDING STARTS TO TURN RED SWITCH OFF OVEN AND KEEP IT SOME
      MORE TIME INSIDE OVEN. THEN TAKE IT OUT.
16) KEEP THE BAKED PUDDING TO COOL.
17) THEN FREEZE IT IN FRIDGE.

SERVE IT CHILLED FOR YOUR LOVED ONES......

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???




 

INGREDIENTS

1) REFINED WHEAT FLOUR - 2 CUP
    WATER - 2 AND HALF CUP
    EGG - 1

2) FISH(KING FISH) - 250 gm
    CHILLY POWDER - 2 TEASPOON
    TURMERIC POWDER - HALF TEASPOON
    SALT - AS PER NEED


3) COCONUT OIL - 2 TABLESPOON
    THIN SLICED ONION -  350 gm
    SLICED GREEN CHILLY - 6 Nos
    GINGER SLICED INTO SMALL PIECE - 2 Inch PIECE
    GARLIC SLICED - 6 CLOVES
    CURRY LEAVES - 2 SPRIGS
    CORIANDER LEAVES CHOPPED - 2 TABLESPOON
    SALT - AS PER NEED


4) GHEE - FOR FRYING
    EGG - 2

METHOD 


FOR COVERING:

1) MIX INGREDIENTS No.1 TOGETHER TO MAKE IT A BATTER.
2) HEAT PAN WITH LITTLE GHEE OR OIL.
3) SPREAD THE BATTER ON PAN IN CIRCULAR MOTION TO MAKE THIN DOSA.

FOR FILLING:

4) MAKE A PASTE WITH INGREDIENTS No.2(CHILLY POWDER, TURMERIC POWDER
    AND SALT) EXCEPT FISH. IF REQUIRED, ADD A LITTLE COCONUT OIL TO MAKE IT
    A THICK PASTE.
5) DAUB THIS PASTE ON FISH AND KEEP IT ASIDE FOR ABOUT  20-30 MINUTES
6) FRY THIS DAUBED FISH AS YOU USUALLY MAKE FISH FRY.
7)  SAUTE (cooked or browned in a pan containing a small quantity of butter, oil, or other fat) INGREDIENTS No.3.

8) ADD FRIED FISH INTO IT BEFORE TAKING IT OFF FROM FIRE AND MIX WELL.


TO PROCEED:

9) KEEP A LITTLE (ALMOST 1 TABLESPOON) FISH MASALA FILLING AT THE CENTER OF DOSA.
10) FOLD IT WITH FILLING IN CENTER TO MAKE IT IN A SQUARE SHAPE.

11) DIP THIS PUFFS IN EGG.
12) ADD A LITTLE GHEE TO A PAN TO FRY. ONCE HOT, FRY PUFFS ONE SIDE AT A
      TIME(NEVER DEEP FRY IT).
                                            OR
      BAKE THE PUFFS IN PREHEATED OVEN AT 400 C FOR 30 TO 40 MINUTES TO GIVE
      IT A REAL PUFFS LOOK!!!!!

NB : ONCE FRIED OR BAKED, THE PUFFS CAN CAB BE SERVED TO YOUR LOVED ONES IMMEDIATELY AS PUFFS SHOULD BE ALWAYS SERVED HOT!!!!!

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

INGREDIENTS

1) CLEANED TAPIOCA GRATED - 1 TIN
2) MILKMAID - 1 TIN
    SUGAR - HALF TIN
    MILK - 3 TIN
NB : 'TIN' REFERRED HERE IS THAT OF MILKMAID.

3) CHINA GRASS - 10 gm
    WATER - 1 TIN
4) SUGAR AND BROKEN CASHEWS - TO DECORATE

METHOD

1) SOAK CHINA GRASS IN WATER FOR 15 MINUTES OR TILL IT BECOME SOFT .
2) ADD GRATED TAPIOCA WITH INGREDIENTS LISTED UNDER NO.2 AND BOIL IT.
3) REMOVE FROM FIRE ONCE BOILED WELL.
4) MELT SOAKED CHINA GRASS IN LOW FLAME.
5) WHILE STIRRING CONTINUOUSLY ADD MELTED CHINA GRASS TO MILK.
6) CHANGE MIXTURE IMMEDIATELY TO THE BOWLS IN WHICH PUDDING TO BE SERVED.

TO DECORATE

1) KEEP A PAN ON LOW TO MEDIUM FIRE.
2) WHEN THE PAN GETS HOT, ADD SUGAR INTO IT.
3) ADD BROKEN CASHEWS WHEN SUGAR MELTS AND CHANGES INTO BROWN COLOR.
4) SMEAR(RUB) A LITTLE GHEE ON A PLATE AND POUR THE ABOVE CARAMEL MIXTURE INTO IT WHILE HOT.
5) LET IT FREE TO COOL DOWN.
6) CRUSH IT INTO SMALL PIECES AND SPREAD IT ALL OVER PUDDING WHILE SERVING.

LIKE ANY OTHER PUDDING, SERVE IT CHILLED FOR YOUR LOVED ONES.

AND DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

NOTE : TO BE SERVED WITH CURD AND PICKLE
INGREDIENTS 

1) WHEAT FLOUR - 2CUP

2) MINCED ONION - HALF CUP
PEPPER POWDER - HALF TEASPOON
CUMIN POWDER - HALF TEASPOON
CHAT MASALA - HALF TEASPOON
FENNEL POWDER  HALF TEASPOON
CHILLY POWDER - HALF TEASPOON
TURMERIC POWDER -HALF TEASPOON
COCONUT OIL - 1 TABLE SPOON
CHOPPED CORRIANDER LEAVES - 1 TABLESPOON
SALT - AS PER NEED

3) GHEE - TO COOK CHAPATI

METHOD


1) MIX SECOND INGREDIENTS WITH WHEAT FLOUR BY ADDING WARM WATER GRADUALLY TO MAKE IT A DOUGH LIKE YOU MAKE FOR CHAPATI.
2) KNEAD FOR ATLEAST 10 MINUTES AND LONGER IF POSSIBLE.
3)  MAKE IT INTO AVERAGE SIZED BALLS.
4) FLATTEN THE BALL WITH THE HELP OF A LITTLE DRY WHEAT FLOUR.
5) PLACE IT ON A HOT THAVA.
6) LET IT COOK FOR 30 SECONDS ON EACH SIDE.
7) TURN IT FOR ABOUT 3 TO 4 TIME TILL THE CHAPATHI IS COOKED.

SERVE IT HOT FOR YOUR LOVED ONES WITH CURD AND PICKLE FOR ITS BEST COMBINATION...

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

INGREDIENTS

POTATO - 250 gm
GHEE - 2 TABLE SPOON
CUMIN - HALF TEASPOON
AALOO AAMCHOOR POWDER - 3 QUARTER TABLE SPOON
GREEN CHILLY - 6 Nos
CORIANDER LEAVES - 2 TABLE SPOON 
WATER AND SALT - AS PER NEED 

METHOD

1) PEAL WASH AND CUT POTATOES INTO AVERAGE SIZED CUBES. 

2) BOIL CUBED POTATOES UNTIL PROPERLY COOKED BY ADDING REQUIRED WATER AND SALT.
 
 3) GRIND CORRIANDER LEAVES AND GREEN CHILLIES INTO PASTE.

4) HEAT OIL IN A NON-STICK PAN AND ADD CUMINS WHILE HOT.

5) ADD POTATOES WHEN THE CUMIN TURNS RED.

6) NOW ADD AAMCHOOR POWDER. ALSO ADD GREEN CHILLY AND CORIANDER PASTE TO THIS AND SAUTE UNTIL THE POTATOES ARE CRISP.


TOP IT WITH SOME CHOPPED CORIANDER LEAVESWHILE SERVING. NOW YOU HAVE A VEGETARIAN DELICACY FROM SOFIS DELICIA....


DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???