Gujiya Recipe

Ingredients

Refined flour (Maida) 500 gms

Ghee 100g
For the Filling

Khoya 500g
Green Cardamom Powder 2g
Almonda, chopped 25 gms
Raisins  25 gms
Dried Coconut (grated) 25 gms
Sugar 350 gms 

Ghee / Oil to fry


Method

Sieve the flour.
Mix the six tablespoons of oil with the flour.
Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly.
Keep adding water as required and knead into a soft but tight dough.
Set aside and cover with a damp cloth.
Now mash the khoya and fry it in a kadhai till light brown in color.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and raisins.
Fry for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
When golden brown in colour, drain and remove.

Vegetarian Manchurian Recipe

Ingredients

Cabbage (Grated)  200g
Carrots (Grated)   200g
Spring Onion, Chopped  50g
Green Chilies (Chopped ) 2no
Garlic Flakes Crushed 3-4
Corn Starch  2 tbsp
Oil for deep frying
Soya Sauce 1 tbsp
Salt to taste
Pepper Powder  1 tsp
Sugar  1 tsp
A pinch of ajinomoto
oil   2 tbsp

Method

Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture.
Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the

Sewian Recipe

Ingredients

 

 

100g Sewian
1 Litre milk
75g sugar
15g Ghee
Sliced cashew nuts and almonds
1/4 tsp Cardamom powder
1 tbsp Raisins

 

 

Method

 

1. Melt ghee in a frying pan.
2. Fry sewian over medium heat till golden brown.
3. Mix milk, cardamom powder, sliced cashew nuts and raisins with it.
4. Now boil it.
5. Simmer over low heat till the mixture becomes thick and creamy.
6. Add sugar and stir properly.
7. Place it into the refrigerator.
8. Garnish sevai with sliced almonds.

Dal Tadka Recipe

Ingredients

 

30 gram Clarified butter
100 gram Onion, sliced
5 gram Mustard seed
2 no Garlic cloves crushed
5 gram Fenugreek seeds
10 gram Ginger, grated
125 gram Red lentils
30 ml Tomato puree
150 gram Tomatoes chopped
5 ml Lemon Juice
10 gram Coriander sprigs
5 gram Green chili chopped
Ground red chilli
Garam masala
Salt to taste
600 ml Water

 

Method

 

1. Heat half the ghee in a large sauce pan, and add onions. Cook for 2-3 minutes over a high heat, and then add mustard seeds. Cover the pan until the seeds begin to pop.
2. Add the garlic, fenugreek, ginger and salt.
3. Stir once and add the lentils, tomato puree and water and add simmer gently for 10 minutes.
4. Stir in the tomatoes, lemon juice and coriander add simmer until lentils are tender.
5. Transfer to a serving dish. Heat the remaining ghee in a small sauce pan until it starts to bubble. Remove from the heat and stir in the garam masala and chili powder. Immediately pour over the tarka dal and serve.