KESAR HALWA - Basant Panchami Recipe

Ingredients:

1 cup Rawa

Sugar to taste

2 1/2 cup water

5 Almonds

10 Cashews

10-12 Raisins

1/4 tbsp Cardomom Powder

1/4 tbsp Nutmeg (Jaiphal) Powder

2 pinches Saffron soaked in 1 tbsp warm milk

few drops Yellow Colour

3 tbsp Ghee

How to cook Kesar sooji ka halwa:

1. Heat ghee in a large heavy Pan, add rava.

2. Stir and Roast on low for 7-8 minutes or till aroma exudes.

3. Side by side, put water to boil, add sugar and bring to a boil.

4. Add boiling water to rava, little at a time stir continuously.

5. Take care to protect hands from spluttering.

6. When well mixed, check rava grains between fingers and taste for sweetness.

7. Adjust sweetness, and add more boiling water if grain is hard.

8. Add the remainng ingredients, cover & simmer till ghee separates.

9. Save a small amounts of Almonds and Cashews for garnishing.

10. Add colour and mix well.

11. Halwa is ready.

Few tips for Serving:

1. Grase a Katori or steel cup.

2. Press hot halwa inside it and unmould onto a plate.

3. Garnish with few Almonds and Cashews.

4. Serve hot.

RECIPE FOR MALPUA - TEEJ RECIPES

Ingredients

Milk : 1 litre

Suji : 1 cup

Maida : 2 ½ cup

Ghee : for roasting

Water : 1 cup

Grated Jaggery : 2 cups

Curd : 1 tbsp

Lime : 1

Salt and soda : a pinch

Method of Preparation

1. Boil the milk for 15-20 minutes till it reaches half the total quantity.

2. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan.

3. Beat the mixture for 5-7 minutres so that the mixture becomes light.

4. Heat 2 tablespoons of ghee in a pan.

5. Pour the mixture over it.

6. Cover the mixture and keep it in a warm place for 6-7 hours.

7. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick.

8. Add a pinch of soda and lime juice to it. Blend well.

9. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee.

10. Fry it to golden brown.

11. Take it out in a wired mesh to drain excess ghee.

12. Similarly, fry all malpuas.

RECEIPE OF DAL BAATI - TEEJ RECIPES

Ingredients

Urad dal soaked in water with sodium bicarbonate : ¾ cups

Soaked rajma beans : 2 cups

Ginger-garlic paste : 1 tbsp

Chopped onions : 3-4

Chopped tomatoes : 2-3

Garam masala powder : 2 ½ tsp

Red chilli powder : 2 tsp

Chopped green chillies : 2-3

Coriander leaves : 10-12

Ghee : 4 tbsp

Cream : 2 ½ tbsp

Oil : ½ cup

Salt : according to taste

For dumplings

Ghee : 1 cup

Wheat flour : 5 cups

Curd : 2 ½ tbsp

Salt : according to taste

Method of preparation

1. Pressure cook rajma and urad dal.

2. Heat oil in a round vessel. Fry onions till it turns brown. Add ginger-garlic paste and fry.

3. Add rajma beans with all the masalas in the fried paste. Add some salt to it and blend it well. 4. Make a thick paste and pour over ghee and cream.

5. Prepare a dough with flour, ghee, curd, salt and little water.

6. Make out small soft balls from it and keep for one hour.

7. After that roast these balls till puffed. It should be golden outside and spongy inside.

8. Dip hot dumplings in dal and garnish the dal with coriander leaves and chillies. Serve hot.

Recipe for Ghevar - Teej recipes

Ghevar is the delightful delicacy linked with the monsoon festival of Teej. It is a round cake made made from plain ghee and flour.

Ingredients

Plain Flour : 3 cups

Solidified ghee : 1 cup

Water : ½ cup

Milk : ½ cup

Ice cubes : 3-4 pcs

Yellow food color : ¼ tsp

Ghee : 1 cup (for deep frying)

Kewra essence : 5-6 drops

Syrup

Sugar : 1 ½ cups

Water : 1 cup

Topping

Cardomum powder : 1 tsp

Chopped almonds : 1 tbsp

Pistachios : 1 tbsp

Milk with saffron : 1 tbsp

Method of Preparation

1. Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.

2. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white.

3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.

4. Dissolve some color in the water with kewra essence and to the batter. Add more water if required.

5. Batter should be very smooth and thin.

6. Take an aluminum cylinder or a long cylindrical container with height 12 inches and diameter 5-6 inches.

7. Fill half the container with ghee and heat.

8. When ghee is hot, take 50ml glass full of batter and pur it slowly in the centre of the ghee.

9. Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.

10. When foam settles again, loosen ghevar with an iron skewer inserted in the hole.

11. Place ghevar on the wire mesh to drain excessive oil.

12. Pour hot sugar syrup in the flat bottomed container to fit in ghevar.

13. Put ghevar in it and drain excessive syrup.

14. Cool it for a while, cover with silver foil.

15. Splash a few drops of saffromn milk and sprinkle some pistachios and almonds with cardomum powder.

16. Ghevar is ready to serve.

SALAD OF VEGETABLES ON SPINACH

Ingredients:

1 big aborigine
salt
pepper
oil
2 turnip cabbage
300 g tomatoes
1 red paprika
1 yellow paprika
2 carrots
300 g fresh mushrooms
1 packet fresh cress
1 packet croutons (roasted small pieces of bread)
5 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon capers
5 tablespoons walnut oil
500 g spinach

Direction:
Cook the sliced aborigine in salt water for 10 minutes, season with salt and pepper, add 2 tablespoons oil. Cut the other vegetables in small pieces. Arrange all the vegetables on the spinach. Make a salad sauce with
orange juice, vinegar, walnut oil, salt and pepper and spoon over the salad. Decorate with the capers.

SALAD WITH FETA - Continental Recipes

Ingredients:
500 g small potatoes
salt
200 g green beans
200 g zucchini
200 g carrots
300 g feta
2 onions
red wine vinegar
oil
sugar
1 bunch of dill
1 bunch of parsley
1 bunch of chives
pepper

How to make Salad with feta:

Cook the unpeeled potatoes until they are done, peel them and quarter them. Cook the beans (20 min), the quartered onions and sliced zucchinis (3 min). Cool the cooked vegetables in ice water. Stir vinegar with oil, fine chopped herbs, salt and pepper. Spoon the sauce over the vegetables and decorate with small pieces of feta.

MASALA EGGS RECIPE: STARTERS RECEIPE

INGREDIENTS:
6 hard-boiled eggs
3 1/2 tablespoons mayonnaise or cream according to your taste
3 tablespoons minced green onions
1 tablespoon minced seeded jalapeno chilis (or to taste)
1 1/2 teaspoons minced mango chutney or tomato sauce
1/2 teaspoon garam masala
METHOD:
Shell eggs, then cut in half lengthwise.
Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped radishes.
Time 10 Minutes