Sheer Khurma

Ingredients

1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence

Instructions

Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.

Can be served hot or chilled.

Serving: 4-5 persons

Bombay Biryani

Ingredients:

Cloves
3/4 cup Oil or Ghee + 2 tbsp
1 tsp Salt
500 gms Mutton
1 cup Yoghurt
2 tsp Red Chilly powder
2 - 3 Onions
500 gms Rice cleaned and soaked
2 tsp Ginger / Garlic
2 tsp Ginger / Garlic
2 Potatoes cubed
Dried Plums 10 -12
Dried Plums 10 -12
2 cups Water Coriander leaves chopped


Description:

Marinate the meat in a mixture of the yoghurt, ginger / garlic, all spice, salt, red chilly powder and dried plums for 2 hours. Heat 3/4 cup oil and fry the onions till they are light golden. Remove with a slotted spoon and set aside. In the same oil fry the potatoes, remove with a slotted spon and set aside. Put the meat with all the marinade in the same pan, cover and cook till the meat is tender. Stir and fry till the oil seperates. Add the fried potatoes. In another pot heat 2 tbsp Oil. Add the cummin seeds, cloves, rice, water and 1/2 of the fried onions. When the water dries, remove a little rice from the top and add the meat mixture. Sprinkle the coriander leaves and remaining fried onions on top.

Chocolate Crunch Cake

Ingredients:

4 ounces Semi-Sweet Chocolate or Milk Chocolate
4 ounces White Chocolate
1 cup Nuts (chopped)
2/3 cup Dates (Khajoor) (chopped)
1 tbsp. or 1 stick Butter (Makhan)
½ cup Whipping Cream

Preparation:

1. Line the bottom of a round cake pan with parchment paper. Butter it or spray with a non-stick baking spray.
2. Break the chocolate into small pieces. Place the semi-sweet or milk chocolate in one bowl and the white chocolate in another.
3. Add 4 tablespoons of butter to each. Stand the bowls over pans of hot water until the chocolate and butter have melted, stirring occasionally, or melt them in a microwave oven. Place the bowls on the counter and stir half the cream, nuts, dates and crushed cookies into each.
4. Spoon the darker chocolate mixture into the pan and spread level with the back of a spoon, pushing the mixture down into the corners.
5. Top with the white chocolate mixture. Cover with foil or plastic wrap and chill until set. Remove from the pan and serve cut into slices.

Dahi Baray Special

Ingredients:-

Dal maash dhuli (white) 2 cups (presoaked in luke warm water for 4-5 hours)
Baking soda 1 Pinch
Asafetida (Heeng) 1 pinch
Baking Soda 1 Pinch
For Curd:-
Curd 2 Cups
Salt ½ tsp
Ginger garlic paste 1 tsp.
Sugar 1 tsp.
red chili powder 1/2 tsp.
Coriander (zeera) powder 1/2 tsp.
Corn flour 1 tsp.
Water 2 Cups mixed with 1 tsp sugar & 1/2 tsp salt.

Instructions:-

Grind the presoaked dal into a paste and put salt, baking soda & heeng.
Mix well and leave for 10 minutes.
Then in a frying pan add plenty of oil for deep frying and with the help of a spoon drop into the pan flat rounded patties and fry till golden brown remove and put them into water (mixed with 1/2 tsp. salt, 1 tsp. sugar) mixture. Remove when soft, pressing it to drain excess water.

Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and zeera powder, corn flour and sugar.
Put the Dahi baras in Curd mixture to serve.

Garnish with sweet Imli Chutney and Chat Masala.

Papri Chaat

Ingredients:

For Papri:
Wheat Flour 1 1/2 cup
Maida 3 cups
Oil 1/4 cup
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Heeng 1/4 tsp
Cumin seeds 1 tsp
Ajwain Seeds 1 tsp
Vegetable Oil 2 tbsp
Salt to taste

For Green Chutney:
Coriander Leaves 1/2 bunch
Grated Coconut 1/2 cup
Lemon Juice 2-3 drops
Green Chilli 1 hot
Salt to taste

For Tamarind Chutney:
Dates 4-5
Tamarind 1 tbsp
Red Chilli Powder 1/4 tsp
Salt to taste

For Yoghurt:
Yoghurt 4 cups
Sugar 4 tbsp
Curry Leaves 2-3
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil 2 tsp

Other:
2 Potatoes Boiled

Instructions:

Papri:

* Grind the cumin seeds and the ajwain seeds.
* Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
* Knead a little hard dough adding water as required.
* Roll out very small even size round puris of the dough.
* Deep fry them in oil and pressing on center, o that they may swell up. Take out & keep aside.

Green Chutney:

* Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.

Tamarind Chutney:

* Make the tamarind chutney by boiling the dates and tamarind together in water till they are cooked. Then blend it in a blender to make a fine paste. Mix salt and red chilli powder to it. Keep it aside.

Yoghurt:-

* Beat the yoghurt and add sugar and salt. Mix well.
* Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
* Mix it well and keep it aside.

Finally:-

* Now boil the potatoes and cut into small cubes. Add salt and little chat masala powder.
* In a plate take slightly pressed puris. Put one tbsp of potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and tamarind chutney over it. Sprinkle little red chilli powder and chaat masala powder and serve.

Fruit Yogurt

Ingredients :

1 pack condensed milk
2 pack cream
yogurt
1 pack un cook jelly ( pineapple)
2 tbsp gelatin
1 can pineapple (only pineapple not juice)

Instructions:

1.take a bowl and add yogurt, condense milk cream and jelly pack
2. make gelatin by cooking in water
3.now add gelatin in the mixture
4.then add pineapple and stir
5.rfrigrate it max one day or whole night
and enjoy this delicious and nutritious dish for your family

Dahi Baray Recipe

Ingredients

2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
½ tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste

Instructions

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar
Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons

Cholay Chaat Recipe

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Instructions

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

Firni Recipe

Ingredients

1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice flour
dry fruit --pistachio, almonds
1 tsp. Kewra essence
4 green cardamom (Chhoti Ilaichi) seeds

Instructions

In a pot add milk and Ilaichi seeds, rice flour and sugar.
Leave on a very low flame to cook and keep stirring. When the mixture thickens add Kewra essence and remove from heat.
Garnish with dry fruits.

Serving: 4-6 persons

Biryani Recipe

Ingredients

1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi

1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch

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Preparation

Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 45 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color.

Keep it covered and on a low flame.
Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready.

Serve with salad or garlic chutney.