Habshi Halwa

Ingredients:-

Milk 3 Ltrs
Khoya 250 gm
Sprouted Wheat 125 gm
Sugar 1/2 Kg
Ghee 1/2 Kg
Saffron 1/4 tsp
Kewra 1/4 tsp
small cardimon 4-5

Instructions:-

Mix wheat in milk well & cook on low heat, constantly stirring.
When milk is reduced to half, gradually put khoya, keep stirring, otherwise lumps may form.
A smooth mixture will be formed.
Add sugar & cook.
When it is thick again, add ghee & cook.
After 20-25 minutes, it will not stick to the pan & it will leave the sides.
At this stage sprinkle kewra, saffron mixed in little water, ground cardimon. Mix & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.

Garnish with pistachios & almonds.

Chicken White Karahi

Ingredients:-

Chicken small pieces 1-1/2 Kg
Curd beaten 1 pao
Black pepper 1/2 tsp
White pepper 1/2 tsp
Salt to taste
Ginger garlic paste 1 TBsp
Garam masala powder 1 TBsp
Green onion chopped 3
Green Chillies chopped 4
Ginger slices 1"
Oil 1/4 Cup
Cream to taste optional


Instructions:-

In a pan take oil. Saute ginger garlic paste. Add chicken & fry till color changes. Wgen little water is left, add green onion (leave some green part for later use). Mix green chillies & ginger slices.
Beat curd & mix garam masala powder, black pepper, white pepper, salt & mix it in chicken. Mix left over green onion, more ginger slices.

Sprinkle 2-3 tsp fresh cream if you like.

Take out in a bowl.

Fruit Chat Special

Ingredients

Apples 2
Pears 2
Oranges 2
Pomegranate seeds 3\4 cup
white seedless grapes 1 cup
Seedless grapes 1 cup
Papaya 1
Bananas 3
Salt 2 tsp.
Sugar 1\4 cup
Black pepper powder 3\4 tsp.
Chaat masala 2 tsp.
Lemons juice 2
Oranges juice 2

Instructions:-

1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each piece into half. Cut grapes into half. Peel the papaya and cut into small cubes. Peel bananas and make thick slices.
2. Put all the fruits into a large bowl. Sprinkle salt, sugar, black pepper powder and chaat masala. Pour the lemon juice and orange juice and mix it well with a spoon.
3. Cover and slightly chill in the refrigerator before serving.

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.

Prawn Pakoras

Ingredients:-

Prawns 1 Kg

For Batter:-

3 TBsp Flour
2 TBsp Corn Flour
1/2 tsp Baking Powder
Salt to taste
1/2 tsp Red Chillies
1/2 tsp Black Pepper
1/4 tsp Chinese Salt
1 Egg

Instructions:-

Mix all the ingredients to make bater, adding little water. Make it a thick mixture.
Dip Prawns in this mixture & deep fry them in hot oil to golden.

Serve with Chillie Garlic Sauce or Tomato Ketchup.

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