Madhur Vadai

Ingredients

All purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped
onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying
Method     

Mix all the above ingredients with little water, make small balls and deep fry in oil.

Palak Paneer

Ingredient
· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste

Procedure
· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.

Rava laddu (Ravaalaadu)

white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

Dal ka seera

YOU NEED;

500 gm Moong dal (green)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi powder

water about 250 ml.

Method

Soak the dal for 5-6 hours.

Wash and remove the skins well.

Grind dal fine either in a stone grinder or electric grinder or mixie.

Use as little water as possible.

Put sugar and water in a pan and put to boil.

Once sugar dissolve add a few tblsp. of milk.

As the syrup boils the scum will rise.

Remove with a strain.

Further boil till the syrup become sticky between the fingers.

(One thread should fall when poured from a tilted spoon) keep aside.

Heat the ghee in a heavy kadai (vessel) and add dal.

Keep stirring rigorously to avoid burning.

Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.

Pour the hot syrup, add elaichi and dissolved saffron.

Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.

Decorate with chopped dry fruit.

Serve hot especially on a cold day.

Rava (Semolina) Ladoo

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

Bread Pakoras

You need:

• 5 slice of bread
• 1 cup gram flour
• 1/4 tsp turmeric powder
• Salt to taste.
• 1/2 tsp ajwain.
• Red chilli powder to taste
• 1/4 tsp garam masala powder
• Water for batter.
• Oil for frying.

Cut the bread slices into squares or triangles. In a bowl, add gram flour, salt, chilli powder, garam masala, ajwain, and mix well.


Now by pouring little water, make a smooth batter (neither too thick nor too lose).

Heat oil in a wok. Dip bread piece in the batter and fry till crisp on medium flame, serve them hot with green chutney and tomato sauce.

Aloo Bonda

You need:

• 2 large potatoes boiled  and mashed.
• 1-2 green chilies. (chopped)
• 1 tbsp coriander leaves (finely chopped)
• 1 cup gram flour. about 100 gms.
• Salt to taste. 
• Red chilli powder to taste.
• 1/4 garam masala powder.
• Oil for frying.

Add salt, chilli powder, garam masala, coriander, and green chillies to the mashed potatoes and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chilli powder to it. Add water bit by bit, mixing with hand make a batter, which should be neither too dense or thin.

Make small balls of aloo (potato)

Dip each ball in the batter and deep fry them till golden brown, serve with chutney.