Recipe : Rasmalai

Ingredients :

• Semolina (Rava / Suji) – 1 cup

• Fine Wheat Flour (Maida) – 3 tbsp

• Rasgullas - 20 pieces

• Milk - 1 liter

• Chopped pistachios - 2 tbsp

• Shelled green cardamoms - 3

• Crushed saffron - 1/4 tsp

Method :

• Drain the sugar syrup from the rasgullas and set it aside.

• Meanwhile, pour the evaporated milk in a wide container. Add enough sugar syrup to sweeten it to your liking.

• Then crush a big pinch of saffron with your fingers and add it to the milk.

• Put the milk in the microwave on HIGH for 3 minutes.

• While the milk is heating, squeeze the rasgullas. Lift the rasgullas one by one with a spoon and put them in a lime squeezer. Squeeze them gently to remove all the sugar syrup they have absorbed. Take care not to break them.

• Dunk the rasgullas in the hot milk, along with the shelled and powdered cardamoms. In a couple of minutes, they will soak up the milk and puff up like cotton balls.

• Toast the chopped pistachios in the microwave on HIGH for 30 seconds.

• Top with the nuts, and eat it warm or chilled.

Recipe : Tandoori Dry Chicken

Ingredients :

• Chicken - 1

• Ginger – 2 “

• Garlic cloves - 6

• Green chilies - 2

• Red Chili Powder to taste

• Oil – 2 tbsp

• Salt – 1 ½ tsp

• Curd – 2 cups

• Red Colour – ½ tsp

• Garam Masala – 1 tsp

Method :

• Skin the chicken, wash and dry.

• Make a paste of ginger garlic and green chilies in the mixer.

• Marinate the chicken in this ginger-garlic paste with curd, salt, red color, red chili powder for 5-6 hours in the fridge.

• Cook in the grill for 10 minutes.

• In order to get the tandoor like burnt flavour, put the grill to high for 5 minutes , turn the chicken to the other side and leave it for 5 minutes.

• Sprinkle garam masala and chaat masala.

• Serve hot garnished with onion rings, green chilies and lemon halves.

Recipe : Badam Milk Powder

Ingredients :

• Almond - 100 gms

• Pista - 50 gms

• Green Cardamom - 6

• Nutmeg, grated - 1 tsp

• Saffron - few strands

Method :

• Take out the seeds from the cardamom and mix it with other ingredients.

• Blend all the ingredients together in a blender to produce a fine powder.

• Store the powder in an air-tight container in refrigerator.

• Use 1 tsp of it with milk and sugar when needed.

• This powder should be consumed within 8 - 9 months.

Recipe : Pani Puri

Ingredients :

• Ingredients for puri:

• Semolina (Rava / Suji) – 1 cup

• Fine Wheat Flour (Maida) – 3 tbsp

• Baking Soda – ¼ tsp

• Oil to deep fry

• Ingredients for pani:

• Water- 2 cups

• Tamarind (Imli) Pulp – ½ cup

• Roasted Cumin Seed – 2 tbsp

• Un-roasted Cumin Seed -2 tbsp

• Coriander Leaves – Few leaves

• Green Chilly – 3

• Mint Leaves Chutney – 2 tbsp

• Black Salt – 1 tbsp

• Jaggary – 2 tbsp

Method :

• Method to make pani :

• Measure all ingredients.

• Adjust spices and tangyness to taste.

• Strain through a wire strainer to remove any rough bits.

• Method to make puri:

• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.

• Stand covered with wet cloth for 15-20 minutes.

• Make small sized balls.

• With the help of some dry maida or sooji, roll into thin rounds.

• Heat oil in a pan and deep fry puris till very light brown and crisp.

• Drain in a paper towel for a while to dry out the oil.

• Store in an airtight container when cool.

• Variations that may bring the taste of Indian Style:-

• Measurement should be accurate. A bit of more suji will make puris more crispy, while more of the maida flour will make it soggy and oily.

• Kneading should be properly done.

• You should use the white cooking oil for frying.

• Tip the puris on high flame and then lower the flame and fry them at a constant temperature.

Recipe : Chocolate with Cocoa Powder

Ingredients :

• Cocoa Powder – 6 tbsp

• Dessicated Coconut – 6 tbsp

• Biscuit Crumbs (any sweet biscuit) – 6 tbsp

• Melted Butter – 2 tbsp

• Condensed Milk – 3 ½ tbsp

• Milk – 1 tbsp

• Vanilla Essence / Orange Essence / Orange Squash / Brandy / Rum – few drops

Method :

• Keep aside 2 tbsp of the coconut.

• Mix all the ingredients together to knead soft dough.

• Divide into equal parts and shape them in a desired shape and evenly coat with the coconut and then wrap with the chocolate wrappers and keep it for a few days.

• If the room temperature is hot refrigerate them but do not freeze it.

Recipe : Sooji Halwa

Ingredients :

• Ghee – ¼ tsp

• Semolian – 1½ tbsp

• Sugar – 1 tsp

• Almond, finely grated – 1

• Cardamom, fine powder – a pinch

• Milk/Water – ½ cup

Method :

• Melt ghee in a small pan.

• Add semolina to it and keep on stirring on medium flame till light brown in colour.

• Add sugar and milk to it and stir it properly.

• Add almond and cardamom powder to it.

• Keep on stirring for a minute till you get a soft flowy consistency.

• Cool a bit and feed the baby.

Recipe : Porridge

Ingredients :

• Daliya – 2 tbsp

• Water – 2 tbsp

• Milk – ½ cup

• Sugar – 2 tsp

• Cardamom, fine powder – a pinch

• Almond, finely grated – 1

Method :

• Pressure cook the daliya with water for 3-4 whistles or 15-20 minutes.

• Take out an let it cool for some time.

• In the meanwhile boil the milk properly.

• Add all the ingredients to daliya.

• Adjust the temperature of the porridge as tolerated by the baby and feed it.

Recipe : Vegetable Khichidi

Ingredients :

• Rice – 2 tbsp

• Mix vegetables ( beans, carrot, bottle gourd, ridge gourd, potato), very finely chopped – 2 tbsp

• Moong dal – 1 tbsp

• Salt to taste

• Turmeric powder- A pinch

• Water – ½ cup

Method :

• Wash rice and dal together 3-4 times. Soak it for atleast ½ hour.

• Wash all the vegetables properly and finely chop them.

• Add all the ingredients together.

• Pressure cook it for 5-6 whistles or till done.

• Adjust the consistency by adding water, if the khichidi is too tight.

• Khichdi has to be of a soft consistency and all the ingredients should be well cooked.

• Stir properly and adjust the temperature.

• Serve it as lunch or dinner.