Khaja Recipe

Ingredients:

• 1-1/2 cup All Purpose Flour
• 1 tbsp Ghee
• 1/2 cup Jaggery
• 1/4 tbsp Cardamom Powder

How to make Khaja:

•Heat 1 cup water and dissolve jaggery in it.
•Strain the solution and cool it.
•Add ghee and cardamom powder in the flour.
•Knead this mixture with jaggery water.
•Make the dough stiff. Divide it into 25 parts.
•Roll out 4'' rounds from these parts.
•Leave aside to make them a bit dry.
•Fry in hot ghee until color turns golden brown.
•Remove and cool till the khajas becomes crispy
. •Khaja is ready to serve.

Kurmura Ladoo Recipe

Ingredients:

• 1/2 Cup roasted peanuts
• 1/2 lb Puffed rice
• 1/2 lb Jaggery
• 1/2 Cup dry coconut flakes
• Few cardamoms

How to make Kurmura Ladoo:

•Take jaggery and water in a cooking pan. Boil till thick syrup is formed.
•To check the consistency, add few drops of the syrup into water. It should solidify immediately.
•Now add roasted peanuts, rice, cardamom powder and dry coconut flakes.
•Stir the ingredients. Allow the mixture to cool for few minutes.
•Smear your palms with little ghee.
•Roll out balls from the mixture.

Malai Kofta Recipe

Ingredients:

For Kofta:

• 2-1/2 Cup Mashed Cheese
• 4 tbsp Gram flour
• Oil for frying
• 2-3 tbsp Lemon juice
• Salt to taste

For Gravy:

• 3 tsp Oil
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 2 Green chilli
• 400 ml Milk
• 1 Onion (finely chopped)
• 2 Tomatoes (finely chopped)
• Salt to taste

How to make Malai Kofta:

•Make a soft dough by kneading the cheese.
•Roll out small balls of equal size and wrap each of them in gram flour.
•Heat oil in a frying pan. Fry the cheese balls until they turn golden brown.
•Take a kadhai with sufficient oil and fry the onions until they become pink.
•Add turmeric powder, coriander powder and green chillies to it.
•Add tomatoes and fry them well till the mixture gets separated from oil.
•Now pour the milk and allow it to boil. Keep stirring periodically.
•Boil for about 5 to 7 minutes and add fried balls.
•Allow boiling for another two minutes.
•Malai Kofta is ready. Serve hot with chapati.

Methi Parathas Recipe

Ingredients:

• 2 cups Whole-Wheat Flour
• 1 tsp Fennel Seeds (roasted and crushed)
• Salt to taste
• 2 tbsp Fenugreek Leaves (chopped )
• 2 tbsp Ghee or oil

How to make Methi Parathas:


•Mix all the ingredients in a bowl.
•Make soft and pliable dough using warm water.
•Knead the dough well.
•Leave it for about 10 minutes.
•Fold in the chopped fenugreek leaves.
•Divide the dough into equal parts.
•Roll out flat parathas from each portion.
•Heat a griddle and cook the parathas.
•Apply ghee on both sides.
•Methi Parathas are ready to serve.

Mushroom Biryani Recipe

Ingredients:

• 900 gms Mushroom
• 2 Onions (thinly sliced)
• 4 cup Basmati Rice
• 1 Lemon
• 3/4 cups Oil/ghee
• 2 tsp Soya Sauce
• 7 Cloves garlic
• 4 Green chillies(chopped)
• 3 tsp Ginger (chopped)
• 3 Cinnamon
• 3 Cardamoms
• 3 Cloves
• 3 Tomatoes (chopped)
• 1-1/2 tsp Chilly Powder
• 3 tsp Coriander Powder
• Mint leaves
• Salt to taste

How to make Mushroom Biryani:

•Clean, wash and soak the rice for 1 hour in enough water taken in a pot.
•After due time, drain the water from pot.
•Heat ghee in a pressure pan and saute soaked cleaned rice. Remove.
•Trim mushrooms into big pieces and keep it aside.
•Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.
•In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.
•Then add all other ingredients, mushrooms and stir for 10 minutes.
•Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes

Naan Recipe

Ingredients:

• 2 cups All Purpose Flour
• 1 tsp Superfine sugar
• 1 tsp Dry yeast
• 1 tsp Salt
• 1 tsp Ghee
• Water as per requirement

How to make Naan:

•Take the yeast and dissolve it water taken in a bowl.
•Cover the mixture and leave it aside for 10 minutes.
•Now take the all purpose flour in a shallow tray and make a depression in the center.
•Add yeast, ghee, sugar and salt. Mix them properly.
•Add some more water if it is required.
•Put the mixture on a floured surface and make dough. Knead it well for 5-7 minutes.
•Keep it in a warm place for 1 hour and cover it so that it can rise.
•After due time period, make small balls out of the dough.
•Flatten each ball to make ovals of about 1 cm thickness.
•Put these ovals on a smeared heavy-duty aluminum foil.
•Grill it under a preheated broiler till golden brown color appears.
•Repeat the procedure with rest of the balls.
•Naans are ready to serve.

Vegetable Biryani Recipe

Ingredients:

• 1-1/2 cups Uncooked Rice
• 2 pinches Saffron (dissolved in a little water)
• 2 Onions (sliced)
• 2 tbsp Cashew nuts (broken into pieces)
• 2 tbsp Raisins
• 3 Tomatoes (finely chopped)
• 2 Capsicums (sliced)
• 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas)
• 1 tbsp Coriander Leaves (chopped)
• A little Milk
• 4 tbsp Ghee
• Salt to taste

To be ground into a paste:

• 6 Garlic Cloves
• 25 mm piece of Ginger
• 3 Cardamoms
• 4 Green Chilies
• 3 Cloves
• 1 tbsp Poppy Seeds
• 2 sticks Cinnamon
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chilly Powder
• 2 Onions
• 6 Mint leaves

How to make Vegetable Biryani:

•Boil the rice in a vessel containing adequate water, cook and drain excess water.
•Add the saffron liquid and salt to the cooked rice. Mix well.
•Heat the ghee and add the onions.Fry until brown.
•Remove the onions and in the same ghee, add the cashewnuts and raisins.
•Fry for a few seconds. Remove and keep aside for garnishing.
•Add the prepared paste and fry for 3 to 4 minutes.
•Add the tomatoes and capsicum and fry again for 2 to 3 minutes.
•Add the boiled vegetables and coriander and cook for a while.
•Put 2 tablespoons of ghee at the bottom of a baking bowl.
•Make layers of the rice and vegetables, beginning and ending with rice.
•Sprinkle a little milk on top.
•Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes.
•Garnish with fried onions, cashew nuts and raisins and serve hot.