Bengal Gram and Nutrilla Kabab

Bengal Gram and Nutrilla Kabab

Ingredients (4-5 servings)

1cup Bengal gram (kala chana) 
¼ cup whole masoor dal

1 cup nutrilla crumps

2 big  onions, roughly chopped

½ cup onion finely chopped
7-8 garlic, peeled chopped
½ inches ginger, chopped
salt as per taste
2 green chillies
2-3 cloves 
2 bay leaves
1 ”sticks cinnamon
2 black cardamoms
2 green cardamoms
4 dried red chillies
½ tsp black peppercorns

1 tsp garam masala

2 tbsp chopped coriander

½ cup onion finely chopped

Method (How to make whole gram kabab)

Soak the Bengal gram and whole masoor dal at least 6 hrs or overnight

Put the soaked gram, whole massor in a pressure cooker add nutrilla crumps, roughly chopped onion, ginger, garlic,  whole spices, salt, whole red chilli, garam masala,  with 2 cup water. Pressure cook for 2 vessels after 2 vessel simmer for 5 minutes. Remove from the heat and wait for cool down.

After cool down completely grind them using some  water to make a fine paste.

Add finely chopped onion and chopped coriander. Mix well and adjust seasoning.
Shape mixture into 15-16 small patties on your palm.

Heat non stick pan or tawa put some oil.

Add a few patties at a time and shallow-fry on medium heat till golden brown and crisp at the bottom Flip the patties over and cook the other side as well.

Serve with mint chutney and paratha.

Amla Candy – Goosebeery Candy

Amla Candy – Goosebeery Candy

Ingredients

½  kg Amla ( 16 - 18 pieces)

300 gms Sugar

2 tbls powdered sugar

Method (How to make amla candy at home)

Boil water in a large vessel. 

When water starts boiling add all the amlas in the boiling water. (Put the amlas only when water starts boiling)

Boil amlas in the boiling water for 2 minutes. Switch off the flame.

Let it stay in the boiling water for 2-3 more minutes and strain the amlas. Allow it to cool.  

When they become cool completely, cut them using knife. 

Put these amlas in a large vessel, pour 300gms of sugar so that it covers the amlas entirely.

Powdered sugar will be used later on after amlas sun dried.

Close the vessel and keep it aside for 3 days. 

After First day sugar gets turned into syrup and amla pieces will be floating in the syrup. Stir the syrup and cover keep it aside for 2 more days.

  
After third day amla settles down at the bottom of the vessel and syrup at the top. Sieve the amla pieces and put them in sunlight to dry. 

Sun dry these pieces for 3- 4 days till it turns brown in color.

After drying coat these amla pieces with powdered sugar.

Amla sugar candy is ready to use. Store it in air tight containers and consume 1 - 2 pieces everyday.

Syrup you can use as a amla sherbet mix water and ice cubes amla sherbet is ready.

Mango Rabdi

Mango Rabdi

Ingredients

1 litre full cream milk
1 cup sugar
1 cup mango pulp

1 tsp cardamom powder

1 tsp pistachios slivered

1 tsp almonds slivered

Method (How to make mango rabdi)

Heat the milk in a deep heavy bottom pan and bring it boil.

Reduce the flame after one boil and boil till milk is reduced to half. Stir in between.

Switch off the flame and add sugar, while stirring continuously till the sugar is dissolved. Allow it to cool down completely

Add the mango pulp and cardamom powder and stir gently.

Keep in a refrigerator to chill.

Garnish with almonds and pistachios slivered.

Serve chilled.

Papad ki churi

Papad ki churi

Ingredients

5-6 roasted or fried bikaneri masala papad

½ cup bikaneri bhujiya

½ cup finely chopped onion

2 tbsp finely chopped coriander

1 green chilli finely chopped

1 tsp red chilli powder

1 tbsp melted ghee (if using roasted papad)

Salt as per taste

Method

Fry or roast papad. Crushed as small pieces as corn flacks.

Mix papal and bhujiya.

Add chopped onion, coriander, chilli, red chilli, ghee and salt mix well.

Serve immediately.

Parle G Biscuit Microwave Cake

Parle G Biscuit Microwave Cake

Ingredients

150 gms Parle G Biscuit packet
5-6 Hide & Seek biscuit
1/3 cup Sugar
300 ml Milk
11/2 tsp baking powder
2-3 tbsp chopped almonds

Oil for grease the pan

Method

Take a deep microwave bowl and grease it with oil nicely and keep it ready.

Break parle G biscuits and Hide and seek into fine pieces, mix sugar to it and grind it in the mixer to a fine powder.

Take milk in a bowl and add the ground powder to it and mix well. The mixture should be smooth, neither very thin nor very thick.

Add sliced almonds to it and mix well.    

Add baking powder to it and give a quick stir, you will see a foamy batter ready.

Pour this batter into the greased bowl. Sprinkle sliced almonds on top.

Microwave it on high for 5 mins. Check it after 4 mins, as the power differs for each microwave it is always better to check it in between. Insert a tooth pick and see if it comes out clean it is ready if it is slightly battery then again microwave it for a minute or more. Repeat the tooth pick test if needed.

Leave it undisturbed for 5 mins. Run a knife around the corner of the cake and unmould it on to a plate. Let the cake cool completely.

Decorate it as per your choice and serve.

Rajasthani Maandiya

Rajasthani Maandiya

Ingredients

1 ltr  water

3 tsp wheat flour

3 tsp gram flour (besan)

1 tsp dry ginger powder

2-3 bay leaves

2 pinch asafetida

4-5 cloves

1 tsp cumin seeds

¼ tsp turmeric powder

¼ tsp citric acid (tatri)

Salt as per taste

For tampering

2 tsp ghee

1 pinch asafetida

½ tsp cumin seed

½ tsp red chilli powder

Method (How to make rajasthani maadiya at home)

Mix all ingredients into the water and boil, after one boil cook on medium flame for 7-8 minutes. Switch off the flame.

Heat ghee in a tadka pan add cumin and asafetida switch off the gas and add red chilli powder and mix into the cooked maandiya immediately.

Maandiya is ready for serve.

Serve hot with dry daal and rice.

Coffee Banana Smoothie

Coffee Banana Smoothie

Ingredients

2 medium size Bananas (peeled and cut)

1 ½ cup Milk

1 cup fresh Yogurt

1 pinch Cinnamon powder

3 tbsp Sugar

1 tsp coffee powder

1 cup crushed Ice

Method

In a blender combine bananas, milk, yogurt, cinnamon, coffee, sugar and crushed  ice.

Blend until smooth.

Pour into long glasses, serve chilled.