Dry Fruit Paneer Gujhiyaa

Ingredients

Maida- 150 gm
Milk- 50 gm
Paneer 50 gm (grated)
Maava (Khoyaa)- 100 gm
Ilaaichi powder- ½ teaspn
Jaiphal powder- ½ teaspoon
Mixed dry fruit pieces- ½ cup
Pure ghee- for frying

Method

1. Make dough of maida using milk (add some water, if required).

2. Take maava in a pan, heat and stir it well.

3. Off the stove and mix paneer, ilaaichi powder, jaiphal powder and dry fruit pieces in the maava.

4. Make the balls of maida dough and roll these to give shape of small puris. Stuff with maava mixture and fold it like Gujhiya.

5. Fry the Gujhiyaas in pure ghee.

6. Serve the tasty dry fruit paneer gujhiya to please your dear ones (or only for yourself!!).

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Coriander Mint Paratha

Ingredients

Wheat flour- 1 bowl
Oat (optional)- ½ bowl
Mint (pudina)- ½ bowl (chopped)
Green Coriander(hara dhaniya)- ½ bowl (chopped)
Ajwaain- ½ tblspn
Jeera- ½ tblspsn
Black pepper powder- as per taste
Salt- as per taste
Oil- 1 tblspn and for frying

Method

1. Mix all ingredients in wheat flour and add 1 tblspn of oil in it. Make the dough.

2. Make the balls and roll it to give shape of parathas.

3. Make parathas on a griddle using oil (or desi ghee).

4. Serve the tasty parathas hot.

(Optional- One can also mix garlic, chilly, ginger paste and curd in the flour to make the parathas tastier.)

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Nutritious Cutlet

Ingredients

Porridge (daliyaa)- 1 cup
Paneer- 1 cup (grated)
Garam masala- 1 tblspn
Oil- 2 tblspns
Besan- 1 tblspsn
Sugar- 1 teaspn
Cheese- 1 teaspn (grated)
Green chilly- as per taste (chopped)
Curd- ½ cup
Onion- 1 (chopped)
Til- 1 teaspn
Green coriander- 1 tblspn
Red chilly powder- as per taste
Salt- as per taste

Method-

1. Add 2 tblspns of oil in daliyaa and boil it.

2. Add all the ingredients (except Til) in boiled daliyaa and mix well. Give the paste shape of cutlets and cover with Til.

3. Heat oil in a pan and fry the cutlets till brown.

4. Server the nutritious cutlets hot with green chutney.

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Karela Kaaju Bhajiya

Ingredients

Chane ki daal- 50 gm (soaked)
Moong ki daal- 50 gm (soaked)
Karela- 150 gm
Kaaju pieces- 25 gm
Green coriander – 2 tblspns
Ginger and green chilly paste- 1 teaspn
Sugar- 2 tblspns
Hing- one pinch
Salt- as per taste
Oil- for frying

Method

1. Half-grind chanaa daal and moong daal separately and leave them in separate bowls for 1 hour.

2. Peel the karelaas and make fine pieces using chilly cutter. Mix salt in it well and leave for 1 hour. Then take out water from these pieces.

3. Mix both the daal in a bowl and then mix karela pieces. Add kaaju pieces and other ingredients. Mix all these very well. Add 2-3 tblspns of hot oil in it and mix.

4. Heat oil in a pan and fry the pakodas till brown.

5. Serve the tasty Karela Kaju Bhajiya hot.

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Coconut Chocolate Barfi

Ingredients

Fresh grated coconut- 1 bowl
Milk- 3 cups
Maava (Khoya)- 100 gm
Sugar- 1 ½ cup
Coco powder- 3 tblspns
Yellow food colour- one pinch

Method

1. Take grated coconut in a pan, add 2 cups of milk and boil it.

2. Add maava in it, stir well and add one cup of sugar. Stir well till it becomes thick.

3. Take the thick paste in two bowls (same quantity in each). Leave the one white coloured paste as it is in the bowl while Mix yellow colour in the another one.

4. Take one cup of milk, sugar half cup and coco powder in a pan. Heat it till becomes thick paste and take out it in a bowl to cool.

5. Grease a thali with ghee and spread white coconut paste from one bowl. Over it spread yellow coloured coconut paste. Then spread coco powder paste over it. Put the thali in fridge and after it got chilled cut the pieces and serve.


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Mango Cashew Sweet

Ingredients

Mango pulp – 4 table spoon
Cashew powder – 1 cup
Sugar – ½ cup

Method

1. Take sugar in a pan, add mango pulp and make 1 ½ taar chashani in slow flame.

2. Add cashew powder; stir well to make thick paste.

3. Cool the paste and give shape of little mangoes and serve.

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Garlic Potato

Ingredients

Potato – 3 (boiled & cut in cube shape)
Garlic chilly paste – 1 table spoon
Peanut powder – 1 table spoon
Khajur (date) paste – ¾ cup (boil dates and make paste)
Oil – 4 table spoon
Lemon juice – 2 tea spoon
Sugar – 1 tea spoon
Salt – as per taste
Curd – for garnishing
Cheese, coriander leaves – for garnishing

Method

1. Heat oil in a pan, add Garlic chilly paste and sauté it.

2. Add potato cubes, peanut powder, khajur paste, lemon juice, sugar and salt in the same pan.
Then add little water and stir well for 2 minutes.

3. Take out the potato cubes in bowl. Spread curd, chopped coriander and cheese over these .
Serve hot.

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Sweet Pineapple Magic

Ingredients

Maida – 1cup
Besan – 1 teaspoon
Pineapple slices – 7-8 (rounded)
Sugar – 1 bowl
Ilaichi Powder – ¼ tea spoon
Kesar (Saffron) – One pinch
Ghee – for fry


Method

1. Make maida & besan paste, leave it at least for 10 hours (or more).

2. Soak kesar in ½ tea spoon of milk.

3. Take sugar in a pan, add little water and heat it to make ek taar ki chashani. Off the stove. Add soaked kesar and Ilaichi powder in it.

4. Heat ghee in a pan, dip pineapple slices in Maida paste and fry it till brown.

5. Then dip fried slices in chashani and soak well.

6. Enjoy the taste of sweet pineapple magic.

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Soybean ka Halva

Ingredients

Soybean- 2 cup (soaked & semi-mashed)
Ghee- ½ cup
Milk- ½ cup
Mava (khoya) – ½ cup
Sugar- 1/3 cup
Cashew & almond piece- ½ cup
Ilaaichi powder – ½ teaspoon

Method

1. Heat ghee in a pan. Add ilaaichi powder and soybean paste in it.

2. Then add milk and mava in the same pan and stir it well. Add sugar and stir well.

3. Add cashew, almond pieces and again stir.

4. Serve the delicious halva hot.

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