WHEAT LADOO

Ingredients:
• 250 gms Wheat flour
• 30 gms Ghee
• 200 gms Jaggery/powdered sugar
How to make Wheat Laddoo:
• Heat a tava and roast the flour on it.
• Grate jaggery.
• Mix the grated jaggery with flour.
• Now add ghee and mix well.
• Prepare medium sized balls.
• Wheat Ladoo is ready.

TIL GAJAK RECIPE - Lohri Reciepes

Ingredients:
• 1 cup Sesame Seeds
• 3/4 cup Jaggery
• 2 tbsp Ghee
• 1/2 tsp Cardamom Powder
• 1/2 cup Water
How to make Til Gajak:
• Heat a pan and roast sesame seeds on low heat.
• Keep stirring constantly to avoid it from spluttering.
• After roasting, let it cool and then pound them.
• Prepare a thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
• Take out the roasted sesame from the pan and add it to the syrup.
• Spread a thin layer of oil on a rolling board.
• Spread the sesame-jaggery mixture over oil film. Press it to 1 cm thickness.
• Cool the mixture sufficiently and cut into square pieces.
• Til Gajak is ready.
• Keep it in an airtight container

SUGARCANE KHEER RECIPE - Lohri Recipes

Ingredients:
• 4-1/2 cups Sugarcane Juice
• 100 gms Basmati Rice
How to make Sugarcane Kheer:
• Heat the sugarcane juice in a pan.
• Wash the rice and add it to the sugarcane juice.
• Cook the contents on low flame.
• Cook the mixture till the sugarcane juice and rice turn smooth.
• Remove from the fire when thick consistency is achieved.
• Cool and refrigerate.
• Sugarcane Kheer is ready to serve.

PINNIE RECEIPE - Lohri Recipes

Ingredients:
• 3-4 tbsp Milk
• 250 gms Sugar ground
• 1 tsp Cardamom powder
• 250 gms Wheat flour
• 250 gms Ghee
How to make Pinnie:
• Heat ghee in a pan.
• Add wheat flour and cook it on low flame.
• Keep stirring constantly till light brown.
• Remove from the flame when it smells aromatic.
• Transfer it to a large plate and spread.
• Cool it above room temperature.
• Sprinkle with sugar and cardamom powder.
• Mix the contents well. Drizzle with milk.
• Mix well and make tight fist shaped pinnies.

TIL PAPDI RECIPE - Lohri Recipes

Ingredients:
• 200 gms White sesame seeds
• 5 Pistachios, thinly sliced
• 150 gms Sugar
How to make Til Papdi:
• Roast sesame seeds lightly and leave aside.
• Melt sugar in a small pan.
• Add roasted sesame seeds and mix well.
• Keep this pan in a large bowl of hot water.
• Take small portion of this mixture at a time.
• Make it flat with the help of a rolling pin.
• Sprinkle with few slices of pista on top.
• Roll quickly. You can smear rolling pin, palms and work surface slightly.
• Transfer the role to a clean plastic sheet. Allow it to cool.
• Separate the papdis with squares of plastic.
• Cool and place in an airtight container.

TIL BURFI RECIPE - Lohri Recipes

Ingredients:
• 1 cup Til(sesame seed)
• 1 can Condensed Milk
• 1/2 stick Butter
• 1 cup Milk Powder
• 1 cup Jaggery
How to make Til Burfi:
• Roast the sesame seeds in a dry skillet.
• Grind them coarsely in a blender.
• Now heat the jaggery in a thick bottomed vessel till it melts completely.
• Mix all the ingredients along with grounded sesame seeds in a glass dish.
• Microwave the mixture for about 3 minutes.
• Grease a tray with butter and leave aside.
• Stir the mixture properly and microwave again for 3 minutes.
• Remove it when bubbling starts.
• Stir till it becomes thick.
• Spread the mixture on greased tray.
• Cut in squares when cool.
• Til Burfi is ready.

QUICK FRIED RICE

Ingredients.
Cooked Rice 4 cups
Frozen carrots and peas 2 cups
Ginger-garlic paste - 1 tsp
Onion soup mix 1 pkt
Dry onion flakes 2 tbsp
Salt to taste
Oil

Method
Heat about 2 tbsp oil in a pan and add the ginger-garlic paste, onion flakes and the onion soup mix.
Saut for a minute and add the carrots and peas.
Let it cook for around 5 -10 min or until the carrots are tender. Check if salt is required around now. Remember the soup mix has salt in it already. If required add some now.
Add the rice and mix well.
More Rice Recipes.

KING PRAWN PULAO

Ingredients:

250 gms Jumbo prawns (shelled)

1 cups Basmati rice

4 medium sized Onions

10 cloves Garlic

1 inch piece Ginger

2 Green chilli

3 medium sized Potato

3 medium sized Tomato

1/4 medium bunch Fresh coriander leaves

4-5 strands Saffron

2 tbsps Milk

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Caraway seeds (shahi jeera)

5 Red chilli whole

5 Cloves

1 inch stick Cinnamon

3 Green cardamom

1/2 tsp Turmeric powder

10 Cashewnut

1/2 cup Oil

5 Black peppercorns

Salt to taste

4 tbsps Desi ghee

Wheat flour dough as required

Method:

Wash rice, drain and keep aside for two hours. Shell, de-vein prawns and wash them thoroughly under running water. Drain. Peel and wash onions. Slice two of them and finely chop the remaining two. Peel and roughly chop ginger and garlic. Remove stems, wash and slit green chillies. Peel potatoes and make round slices. Leave them in water. Drain just before use. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk. Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine paste. Soak cashewnuts in half a cup of water for fifteen minutes. Drain and grind to a paste. Parboil rice in three cups of water with a little salt. When rice is half done drain water completely and spread rice in a big flat plate. Heat sufficient oil in a kadai and deep-fry sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leaves. Add chopped onion and fry till light brown. Add the ground masala paste and fry for two minutes. Then add prawns, cashewnut paste, chopped tomatoes and one-fourth cup of water. Add salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts. Divide the browned onions and prawns with masala into three parts each. At the bottom of a large vessel place slices of raw potatoes. This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice. Make four holes on the topmost layer of rice and pour one tablespoon of ghee into each hole. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out. Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.

LIME RICE (TAMILIAN STYLE)

Ingredients:

Rice- 2 cups
Lime- 2
Tumeric powder- 1tsp.
Sliced onion- 1 cup.
Ginger- 1inch piece.
Green chillies- 5.
Curry leaves- few.
Salt to taste.

Method:
Cook the rice in salted boiling water and drain the water. Spread the rice in a dish. Sprinkle the turmeric powder over the rice and mix carefully without mashing the rice. Add the lime juice and enough salt. Fry the onions and curry leaves and green chillies and mix it with the rice.
More Rice Recipes.
It is One of the Recipes cooked during Pongal Festival.

CHILLI GARLIC RICE

Ingredients

Basmati rice- 1 cup
Chopped Cabbage 1 cup
Beans 1/4 cup
Chopped Green bell pepper 1/4 cup
Onions 1
Spring Onions 1 small bunch
Chopped Carrots 1/4 cup
Oil 3 1/2 tbs
Salt

For Grinding:

Green chillies 6
Garlic 4

Method:
Wash and cook the rice.
Allow it to cool and separate the grains.
Add the chilli garlic paste.
Now, heat oil in a pan and fry the cut vegetables one by one as follows:
Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
When they are cooked add salt and cooked rice.
Fry in a high flame till the rice becomes hot. More Rice Recipes.

CHINESE FRIED RICE

Ingredients

2 cup of Basmati Rice
2 Carrots
1/4 lb Beans
6-8 Green chillies
2 bunches of Spring Onions
Salt
2 tsp Pepper
1/2 tsp Ajenomoto
1 tblsp soya sauce
2 tblsp of Oil

Method
Cook basmati rice with little salt.
Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them with little salt.
Take 2 tblsp of oil in the sauce pan and heat it.
When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
Add little ajenomoto, soya sauce to veggies and cook for 1 minute.
Add basmati rice and mix well and fry for 2-3 minutes.
Add 1 tsp of pepper powder at the end.
Top with Egg scrambled with little salt and chilli powder or Chicken small pieces fried with little salt, chilli and masala or Mince meat small pieces fried with little salt, chilli and masala.
More Rice Recipes.

GREEN PEAS PULAO WITH RAITA

Ingredients

For Green Peas Pulao:

1 cup Green peas
1 medium sized onion finely chopped
2 cups basmati rice
1 medium sized tomato finely chopped
2 small green chillies finely chopped
A handful of raisins
1 tbsp cumin seeds
1 tbsp khuskhus
1 1/2 tsp turmeric powder
Salt to taste
Few pieces of Dalchini

For Raita:

1 medium sized onion
1 medium sized tomato
2 small green chillies
1 small cucumber
Few leaves of coriander
2-3 cups of Curd/yogurt
Salt to taste
1 tsp sugar

Method:

For Green Peas Pulao
Wash the rice and drain the water. Set it aside for atleast 15 mins.
In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
Add onion and allow to fry till the onions become pink.
Add the peas and chillies and again allow to fry on a medium heat.
Add the washed rice and stir fry for 2 mins.
Add the tomatoes and stir fry for a minute.
Add salt and turmeric powder and stir fry for 2 mins.
Add 4 cups of water and allow the rice to cook.

For Raita:

Beat the curd well to form a soft texture.
Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
Add salt and sugar and mix well.
Finely cut the cilantro leaves.
Garnish the raita with the above cilantro leaves.

Serve Pulao / Raita with papad.
More Rice Recipes.

RAJMA BIRYANI

Ingredients

4 Cups Rajma
3 Cups Rice
1 Large Tomato
1/2 tsp Elachi Powder
1/4 tsp Clove powder
2 1/2 tsp red chilli powder
4 Tbsp Curd
2 tsp Saffron Water

Method
Soak rice for about 1/2 hr in water and then pressurecook the rice. Keep the cooked rice aside.
Soak the rajma for about 3-4 hrs in water and then preesurecook them.
Take some oil in a pan. Saute the tomatoes and then add the curd, chilli powder, elachi powder, clove powder. Then finally add the Rajma and let it simmer for about 3-5 minutes. Keep the cooked Rajma.
In a oven proof dish first put a layer of rice and then a layer of Rajma. Then pour some curd.
Finally put another layer of rice and decorate it with garam masala powder and add the saffron water.
Cover it with the lid and put it in a 350oF preheated oven for 12 minutes.

More Rice Recipes.

VEGETABLE BIRYANI

Ingredients

For Biryani:

400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands of saffron

For Masala:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt
3 tbsp. ghee or more
Ghee for deep frying onions

For garnishing:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method:

For preparing vegetables:

Wash the vegetables and dry them well.
Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
Heat ghee and deep fry the onions till well browned. Remove from ghee.
When cool, grind to a paste.
Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
Keep aside to cool.

For preparing rice:

Lightly roast the saffron, powder and sprinkle over the rice.
Heat ghee in a kadai and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till done and almost dry.
In a baking dish arrange alternate layers of rice and the prepared vegetables.
Top with garnish and bake in a moderately hot oven for 20 minutes.
More Rice Recipes.

CHINESE RICE

Ingredients:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste
Method:

Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste. Add the cooked rice and mix well. Now mix the soya sauce to it. Cook the chinese fried rice for 2-3 minutes and serve hot.
More Rice Recipes.

KASHMIRI FRIED RICE

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
More Rice Recipes.

EASY CHICKEN FRY

Ingredients:
chicken- 1 kg (big pieces)

ginger garlic paste - 3 tsp

onions - 2

tomatoes - 2

lemon - 1

green chillies - 6

garam masala - 1 tsp

coriander powder - 2 tsp

cumin powder - 1 tsp

chicken tikka masala- 3 tsp

pepper powder - tsp

red chilli powder - 1 tsp

oil - 5 tbsp

salt to taste
Method:
Wash chicken and keep aside.
Grind coarsely onions, tomatoes n green chillies.
In a bowl add ginger garlic,garam masala ,lemon and all other powders
Then add the grinded onions and tomatoes with chilly.
Add 2 tsp of oil and mix well.
Let it marinate for minimum of 30 mins.
Heat pan. Add the marinated content in it an let it cook for 30 mins on medium heat or til the chicken is well cooked and water of gravy dries up.
Separate the chicken pieces from the gravy in the pan.
Heat oil in another pan.
Take out just the chicken pieces without gravy and fry til golden brown.
Don't over fry (5 mins or so is enough).
Take out the chicken from oil, lastly fry the gravy in the same oil for 5 mins, add pepper powder.
Now add the fried chicken pieces into it and mix well.
Serve hot.
CLICK HERE For more Chicken Recipes.

MINT CHICKEN FRY

Ingredients:
Chicken - 1/2 Kg (chopped, cleaned and broken into medium size cubes)

Mint Leaves - 1 bunch cleaned and washed

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Red Chilli powder - 1 tbsp

Cloves - 4

Cinnamon - 2
Method:
First lit the stove and keep the pan. Pour just 3 tbsp of oil. Once the oil is heated, put the cloves and the cinnamon in the oil.
Then put the chicken in it and close the lid for some time.
Open the lid and put some salt as per required and turn the chicken pieces and again close the lid for some time. Water is not required as the chicken contains some water pores in it and can cook well.
After 5 minutes put the ginger, garlic paste and mix it along with the chicken. Then put 1 tbsp of chilli powder and turn it well. Then allow the chicken to cook for some time.
After 5 minutes put the mint leaves and mix it well and close the lid and off the stove. Do not open the lid for some time. Allow the chicken and the mint flavour to mix well. After few minutes serve hot.
Time: 20 minutes Experts: 10 minutes

CLICK HERE For more Chicken Recipes.

CHICKEN KABAB PULAO - Chicken Recipe

Ingredients:
For Pulao :
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbs
palmonds - 2 tbsp( blanched and sliced)
For Chicken :
chicken - 1 small, about 750 gm
turmeric powder - ½ tsp
chili powder - 1 tsp
coriander powder - 1 ½ tsp
black pepper powder - ½ tsp
poppy seeds (खसखस) - 1 tbsp
almonds - 1 tbsp
curds - ½ cupoil or ghee - 5-6 tbsp
onion - ½ cup, sliced
garlic - 4 flakes, chopped
salt to taste
Method:
For Pulao :
Wash the rice well. Drain completely.
Add 4 cups of water and soak for ½ hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onion to mace.
Fry till the onion is golden brown.
Add the rice with the soaking water. Add salt.
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.
For Chicken :
Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seeds and almonds together.
Mix them with rest of the masala , curds and salt.
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onion and garlic.
Add the chicken and fry, turning the birds carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
Cover and simmer till the chicken is cooked.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it.

CLICK HERE For more Chicken Recipes.

SHANKARPALA (SHAKARPARA)

Ingredients (शकरपारा )
1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry
Method
1.Warm the water, sugar and ghee together till sugar dissolves.
2.Add maida and knead into a soft pliable dough.
3.Divide dough into 4 parts.
4.Roll into chappatis 1/3" thick.
5.Cut with a cookie cutter or knife into small diamond shapes.
6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.
7.Deep fry in hot ghee over slow flame till light golden brown.
8.Drain well and keep aside till cool.
9.Store in clean, dry containers.
Making time: 45 minutes.
Makes: 2 1/2 cups.

SWEET KACHORI (GUJIA)

Ingredients:
For filling:
200 gms. khoya
50 gms milk powder
1/2 tsp.nutmeg-cardomom-cinnamon powder
For cover:
250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee
For syrup:
250 gms. sugar
1 cup water
1 big pinch saffron
Ghee for deep frying
Method
1.Mix ingredients for filling. The mixture should be soft and crumbly.
2.Mix ingredients for cover. Using water knead to a pliable dough.
3.Cover with a wet cloth. Keep aside
4.Boil sugar and water adding a tbsp. of milk to clear the syrup.
5.Boil till the syrup is slightly sticky between the fingers.
6.Strain. Crush and add the saffron. Keep aside.
7.Make 15 to 16 flattish balls of the mixture.
8.Divide dough also into 15 to 16 parts.
9.Roll one part into a puri, place one mixture ball in the centre.
10.Pull up all the sides to seal the mixture and press in centre.
11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.
12.Repeat for remaining kachoris.
13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).
14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.
15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .

This can be categorised as one of desserts recipes.

See Sweet Kachori or Gujia Photo above
Serves:15 helpings .
Time required:2 hr.
Shelf life: 10 days .

LEMONY CHICKEN SOUP WITH SPINACH

Ingredients:
3 pound - chicken parts, preferably thighs, skinned
3 - large ribs celery, cut into 1-inch slices
4 - large carrots, peeled and cut into 1-inch chunks
3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions
1 & 1/2 pounds - fresh spinach, trimmed, chopped, and thoroughly rinsedor two 10-ounce packages frozen chopped spinach
4 cups - chicken broth
1 tbsp - butter or oil
1/2 cup - pearl barley, rinsed
2 - large bay leaves
1/4 tsp - dried thyme leaves
1/4 cup - minced fresh dill
4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons)
4 cups - water
salt to taste
HOW TO COOK:
Over medium-high heat, heat the butter in the cooker until it begins to foam.
Cook the leeks, stirring frequently, until they soften, about 5 minutes.
(If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.)
Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme and salt.
Lock the lid in place.
Over high heat, bring to high pressure.
Lower the heat to maintain high pressure and cook for 12 minutes.
Quick-release the pressure by setting the cooker under cold, running water.
Remove the lid, tilting it away from you to allow any excess steam to escape.
With a slotted spoon, transfer the chicken parts to a cutting board.
Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
Spoon off any fat visible on the surface.
Remove the bay leaves and discard.
Stir in the chicken broth and salt to taste and bring to a boil.
Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces.
Return to the cooker.
When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice and salt to taste.
FOR MORE SOUPS CLICK HERE.

MALAI LADOO

Ingredients
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour
Method
1.Mash paneer.
2.Add condensed milk and cook on slow flame, stirring continously.
3.Cook till thick and sides leave.
4.Add essence and remove from flame.
5.Mix well.
6.Pour on plate.
7.Cool. Make ladoos.
8.Sprinkle powdered elaichi and decorate.

SWEET PONGAL

Ingredients (for two people) :-
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.

Method
Fry the moong dhal (before washing) till it becomes little light brown (it
will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in
very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and
add milk (may be one cup) and cook it till all the milk gets absorbed. Add
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried
coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.

Sweet Pingal can be made as Free New Year Recipe.

See Photo of Sweet Pongal Recipe

CUCUMBER RAITA

Ingredients

Two cucumbers
Half teaspoon of cumin seeds
A pinch of hing
Four fresh curry leaves
Half chilli chopped
A handful of chopped coriander leaves
Half cup of plain yogurt
Method of Cucumber Raita
Peel and grate the cucumber to make the Ayurvedic Cucumber raita. Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing followed by curry leaves. Keep stirring till the seeds start popping. Add the chopped chillies and coriander leaves and take it off the pan. Stir the yogurt and grated cucumber in a bowl. Add the spices to the yogurt mixture, mix well and serve.
Cucumber is cooling and sweet and cucumber raita provokes Kapha. Hence, Kapha people should eat it carefully and should put extra hing and mustard seeds. This Ayurvedic Cucumber raita is easily digestible and works an appetizer.

SPINACH RAITA

Ingredients

Two tablespoon of ghee
One bunch of raw spinach making about four cups
Half teaspoon of black mustard seeds

Half teaspoon of cumin seeds

A pinch of hing
Two tablespoon of chopped coriander leaves
Four fresh curry leaves
Half green chilli chopped
Half-cup ground and roasted peanuts
One-cup plain yogurt
One-fourth teaspoon of salt

Method of Spinach Raita
To prepare the Ayurvedic Spinach Raita, first remove the stems of spinach. Wash the spinach and chop it finely. Keep it aside; heat the ghee in a saucepan, on medium flame. Add the mustard seeds, cumin seeds, curry leaves followed by hing. Stir gently till the seeds pop out. Add the coriander leaves and chilli and remove it from fire. In a bowl gently mix the spinach, yogurt, peanuts and salt. Add cooled spices, stir and serve.
The spices used in this Ayurvedic Spinach raita will help to remove some of the rough and cooling qualities of spinach. However, Vata and pitta prakriti people should take it occasionally and when needed for medicinal use. Spinach is a good blood purifier. People suffering from kidney stones or gall bladder stones should not take it. It helps in strengthening eyesight like most green vegetables.

TOMATO RAITA

Ingredients

Four cups of fresh tomatoes chopped
Two tablespoon of ghee
Half teaspoon of cumin seeds
Five fresh curry leaves
A pinch of hing
Handful of coriander leaves
A green chopped chilli
One-fourth teaspoon of salt

Method of Tomato Raita
Wash the tomatoes, and chop them not very finely to make the Ayurvedic Tomato Raita. Gently mix it with yogurt and keep it aside. Heat small pan on medium flame and put the ghee. When hot, add mustard seeds, cumin seeds, curry leaves along with hing. When the seeds pop add the coriander leaves and chilli. Stir for some time and remove from the fire. Pour the spices in to the tomato and yogurt mixture. Add the salt and mix it carefully as it should not mix together fully and the Ayurvedic Tomato raita is ready for serving.

Tomato raita helps in digestion and also adds taste to the food. It is the best example of the right combination of spices and herbs that can help to balance incompatible food.

CARROT RAITA

Ingredients

1 cup of raw carrots

2 tablespoon of ghee

1/2teaspoon of black mustard seeds
A pinch of hing
Handful of cilantro leaves finely chopped
1 cup of plain yogurt
1/4 teaspoon of salt

Method of Carrot Raita
To make the Ayurvedic Carrot, wash the carrots thoroughly and grate it not very finely. Stir the carrots in to the yogurt and mix it gently. Keep it aside. Heat ghee in a small saucepan and to it; add mustard seeds, cumin seeds and then hing. Mix well until the seeds pop up. Then add the chilli and coriander leaves. Remove the saucepan from the fire and pour the cooked spices and the salt in the yogurt and Ayurvedic Carrot raita is ready to serve.
Carrot has pungent and heating qualities, which may provoke pitta. Pitta and kapha prakriti person can use it occasionally. Pregnant woman should not eat it. It is also known to supply good vitamins.

BEETROOT RAITA

Ingredients:

1 cup of Beet peeled and grated

1/2 tsp. black mustard seeds

1/2 tsp. cumin seeds (जीरा)

a pinch of asafoetida (हींग)

1 tsp. of chopped cilantro

1/2 green chilli chopped

1 cup plain yogurt

1/4th tablespoon salt

5 fresh curry leaves

Method:

Add the beet to yogurt & stir gently. On the other side heat the ghee on medium heat in a saucepan. Add the mustard seeds, cumin seeds, followed by hing. Wait till seeds pop up. Add the Coriander leaves, curry leaves and chilli. Mix quickly and put off the fire. Cool little and add this to yogurt & beet. Mix it well & serve it. It should be taken in small quantities.

The pungent smell of beet may aggravate pitta but sucha a person can take it occasionally. the spices and other ingredients help yogurt to make it easy to digest. Beets are good for purifying the blood and also works as tonic. It is also good for skin and thus Ayurvedic Beet Raita is quite a beneficiary diet.

YULE LOG

Ingredients:

Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water

Filling:
1/2 pint whipped cream2 tablespoons icing (confectioners') sugar1 teaspoon vanilla

Icing:
1/3 cup butter2 cups icing (confectioners') sugar1/4 cup cocoa2 tablespoons milk1/2 teaspoon vanilla

Directions:

Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper. Mix flour, soda, and salt together. Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes. Gradually add the sugar, and beat until thick. Melt the chocolate and water together, and add to the egg mixture. Fold in the dry ingredients, and mix gently but thoroughly. Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched. Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar. Remove waxed paper, and trim of any crisp edges of the cake. Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.

Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff. Unroll the cake when cool, and spread the top with the whip cream. Re-roll, without the towel. Cut a thin slice off of each end of the roll, to make them even.

Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency. Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to affix the bump to the side of the cake - one on each side. Ice the entire cake with the icing, including the ends and the bumps. Run a fork along the icing so that it resembles tree bark. Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves.Store in refrigerator.
See Yule Log Photo as one of the Thirteen Desserts of Christmas above.

FRESH FRUITS

Oranges
Clementines
Apples
Pears
Grapes
Quince
PasteMelon
It is very important that there are at least 13 desserts – also called Les Treize Desserts de Noël. The 13 desserts can vary depending upon tradition.

DATES

The symbol of Mary and Jesus’ safe journey from the East

CANDIES

1. Black Nougats – Symbolizing evil - Hard candy made with honey and almonds.

2. White Nougats – Symbolizing good - Soft candy made with sugar, eggs, pistachios, honey, and almonds.

DRIED FRUITS

These four are supposed to symbolize beggars, represented by four religious orders (Franciscans, Dominicans, Carmelite Nuns, Augustinians):
1. Dried Figs

2. Almonds 3. Hazelnuts or other nuts

4. Dried Grapes

Finally with these desserts, one drinks cooked wine, representing Jesus himself.
One must have a taste of each dessert to have good luck for the whole year.

WISH YOU A MERRY CHRISTMAS

COCA COLA FROSTING

Ingredients
• 1/4 cup powdered cocoa
• 6 tablespoons coca cola or other cola
• 1/2 cup butter
• 3 and 3/4 cup powdered sugar (one 1 lb box)
• 1 cup chopped pecans
• 1 teaspoon vanilla
Coca Cola Frosting Directions
In a medium saucepan, mix together cocoa, cola, and butter. Heat over medium heat until melted then bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.
Let frosting cool until stiff enough to frost cupcakes. I've been know to eat the leftover frosting with a spoon!
Frosting Tip:
This frosting can be used to fill cupcakes if you work quickly. You can fill a pastry bag with the warm frosting and fill your cupcakes. Extra yummy!
For Cupcake Recipes Click here.

CUPCAKE GLAZE

Ingredients
• 3 cups powdered sugar
• 4 tablespoons orange juice
• 4 drops red food coloring
Cupcake Glaze Directions
Combine all ingredients in a mixing bowl and stir until smooth. Place a wire rack on a baking pan or over wax paper to catch all of the dripping glaze. Turn all of your cupcakes upside down on the rack so that the bottoms are up.
Spoon the glaze over the bottom of the cupcakes. I even used the spoon to spread the glaze evenly over the bottoms. Dry 5 minutes and repeat.
Let the glaze set for at least 15 minutes before turning over to frost the tops of the cupcakes. I used a white buttercream frosting.
This glaze can be used in any Cupcake, i've tried in Vanilla Cupcake. For Cupcake Recipes Click here.

ORANGE ICING

Ingredients

• 1 1/2 cups powdered sugar

• 1/8 teaspoon salt

• 1 tablespoon grated orange rind

• 3 tablespoons soft butter

• 2-3 tablespoons orange juice

Orange Icing Directions

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice. See Orange Christmas Cupcakes recipe for main dish.

For Cupcake Recipes Click here.

ORANGE CUPCAKE

Ingredients
• 1 3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened
Orange Cupcake Recipe Directions
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.
Cool cupcakes completely before frosting with Orange Icing.

CARROT CAKE CUPCAKE

Ingredients
• 2 cups all purpose flour

• 2 cups sugar

• 3 cups finely shredded carrots (a food processor is great for this)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 cup vegetable oil

• 4 large eggs
Carrot Cake Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting.

See Carrot Cake Christmas Cupcakes Photo above.

DEVIL'S FOOD CUPCAKES

Ingredients
• 2 1/4 cups all purpose flour

• 1 2/3 cups sugar

• 2/3 cup baking cocoa

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1/4 teaspoon baking powder

• 3/4 cup shortening

• 2 large eggs

• 1 1/2 cups water

• 1 teaspoon vanilla
Devil's Food Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
Frost Devil's Food Cupcakes as desired. These are even good just drizzled with chocolate syrup.

See Devil's Food Chrietmas Cupcakes photo above.

ANGEL FOOD CUPCAKE

Ingredients
• 1 1/4 cups all purpose flour

• 1 1/2 cups sugar

• 12 egg whites from large eggs ( enough for 1 1/2 cups)

• 1 1/2 teaspoon cream of tartar• 1/4 teaspoon salt

• 1 1/2 teaspoons vanilla extract
METHOD
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.

See Angel Food Christmas Cupcake photo above.

SPONGE CAKE CUPCAKE

Ingredients
• 1 cup cake flour

• 1 cup sugar

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 6 large eggs, separated

• 2 tablespoons ice water

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract
METHOD
Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners.
Place ice water in bowl with egg yolks. Set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.
Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.
Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Cool sponge cake cupcakes completely in the cupcake pans.

See Sponge cake Christmas Cupcake photo above.

BANANA WALNUT CUPCAKE

cupcake batter
• 2 1/2 cups all purpose flour

• 1 1/2 cups sugar

• 1 1/4 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup softened butter

• 2 medium ripe bananas (mashed well)

• 1 teaspoon vanilla extract

• 3 large eggs

• 3/4 cup buttermilk
nut topping
• 1 cup packed brown sugar

• 1/2 cup butter

• 1/4 cup heavy cream

• 1 cup chopped walnuts
cupcake filling
• 1/2 cups sugar

• 3 tablespoons all purpose flour

• 1/4 teaspoon salt

• 1 cup 2% milk

• 1 large egg, beaten

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 2 medium, ripe bananas sliced thin

• whipped cream
Banana Walnut Torte Cupcakes Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners.
Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts.
Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture.out clean.
Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.
In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.
While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil.
Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly.
Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.
Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates.
Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream.
If you're feeling very creative, slice cupcakes fo you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream.

See Banana Walnut Christmas Cupcake above.

RED VELVET CUPCAKE

Ingredients
• 2 1/2 cups all purpose flour• 2 cups sugar• 1/2 cup baking cocoa (powdered)• 1 teaspoon baking powder• 1/4 teaspoon salt• 1 teaspoon baking soda• 2 sticks butter at room temperature• 5 large eggs• 1 cup buttermilk (see note at bottom)• 1 teaspoon vanilla• 1 teaspoon red food coloring
Red Velvet Cupcake Recipe Directions
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
cupcake Tip:
Some people may argue that there is no need to sift flour these days since most flours are sifted prior to packaging. With these particular cupcakes, it is best for the texture of the cupcakes to do the sifting as directed. The sifting also allows the dry ingredients to be thoroughly mixed before proceeding to the additional steps.

See Red Velvet Christmas Cupcake above.

CHOCLATE CUPCAKE

Ingredients
• 2 cups all purpose flour

• 2 cups sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda• 1/2 cup shortening• 3/4 cup water• 2 large eggs• 3/4 cup milk• 1 teaspoon vanilla• 4 ounces melted unsweetened baking chocolate
Chocolate Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.

See Christmas Choclate Cupcake photo above

VANILLA CUPCAKE (SANTA CLAUS CUPCAKE)

Ingredients
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Easy Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

This is by far the easiest idea for Christmas cupcakes. Simply prepare your favorite cupcake recipe, frost with white, red, or green frosting, and top with red and green sprinkles. Instant SANTA CLAUS CUPCAKE is ready!

KHAJUR BURFI OR ROLLS

INGREDIENTS
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut
Method
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

KAJU BURFI

INGREDIENTS
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya
Method
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

MOONG DAL HALWA

INGREDIENTS
500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.
Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day

See Moong Dal Halwa Photo above

IMARTI

Ingredients
2 cups urad dal
3 cups sugar
300 ml. water
saffron colour
1/2 tsp. cardomom ground
500 gms. ghee to fry
Method
1.Soak urad dal overnight in plenty of water.
2.Wash and drain. Grind to fine thick batter. Put water little by little.
3.Add colour and mix very well.
4.If using a mixie, beat the dal well by hand till fluffy after grinding.
5.Keep aside for 3 hours. More is weather is cold.
6.Make 1 tar sugar syrup as shown in introduction.
7.Add cardomom powder to syrup.
8.Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and
allow to crisp turning once.
9.Remove from ghee, drain and dip in hot syrup.
10.Soak for 3-4 minutes, drain and serve.
11.Repeat for remaining batter.
12.Make 4-5 imartis at a time, depending on size of frying pan.
Note:
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.
Till you come to the start.
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

COCONUT BURFI

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

PATISA (SOAN PAPADI)

Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4" squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks