Farali Dahivada

Ingredients

1 cup Moriyo(fasting rice)

2-3 medium size potatoes

Oil for frying

Crushed pepper

Cumin powder

Red chilli powder

Salt as per taste

Tamarind  jaggery sweet sour chutney

Green chutney

Cilantro

Pomegranate (optional)

Recipe

Wash 1 cup Morio well. 

1 cup moriyo and 2 cup water Cook in a pressure cooker till 2 whistles

Boil the potatoes

Once the cooker cools down, mix the potatoes and moriyo and mash them together

Add crushed black pepper, crushed cumin and salt as per taste,

Make a medium size ball and deep fry with high temp oil. Don’t over fry otherwise it will start separating.

Dip vada into water for 1 minute(optional)

Then squeeze the water from vada with two palms

Put vada in a plate, add salty/sweet yoghurt, cumin powder, red chilli powder, green chutney, sweet-sour chutney

Garnish with cilantro and pomegranate seed and enjoy

Ras malai

Ingredients 

 

For the rasmalai balls

1-liter whole milk

4 tablespoons lemon juice

1 teaspoon cornflour (optional)

4 cups of water

1 cup of sugar

 

For the ras [syrup]

500 ml whole milk

5-6 green cardamom pods peeled and crushed to get the powder

saffron a pinch

3-4 tablespoons sugar

finely chopped pistachios

 

Rasmalai Balls

·      Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

·      Wait for 5-10 minutes and then start adding lemon juice till the milk curdles.

·      Add lemon juice till the milk curdles completely.

·      Using a strainer drain the water and collect the chena.

·      Rinse it under tap water so that there's no trace of lemon juice in it.

·      Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out the remaining water slowly.

·      Add cornflour and start mashing the chena with hand or in a food processor till it’s smooth.

·      Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

·      Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.

·      Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

·      Take out the balls from the syrup and drop them in freshwater. If they sink to the bottom, the balls are done.

 

Thickened Milk

·      In a heavy bottom pan, boil 500 ml of milk.

·      Soak few strands of saffron in a tablespoon of warm milk and set aside.

·      Once the milk comes to a boil, lower the flame, and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

·      After 20-25 minutes the milk will thicken to the desired consistency, add soaked saffron, and crushed cardamom.

·      Also add finely chopped pistachios [if using]. Mix and switch off the flame.

·      Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

·      Transfer the balls to thickened milk [milk should be warm].

·      Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

Oreo Cookies

Ingredients

1 1/2 Cup All-purpose Flour
4 Tbls Dutch Cocoa Powder 
1 Tbls + 1 Tsp Hershey Cocoa powder
1/2 Tsp Kosher Salt (I prefer kosher salt)
1/2 Tsp Baking Soda
12 Tbls Purified butter (Ghee)
2/3 Cup Granulated Sugar
1/4 Cup Light Brown Sugar
1 Tsp Vanilla Essence
1-2 Tbls Water if need

Direction

_ Combine Flour, Cocoa powder, Salt, And Baking soda in a bowl.

_ Mix Sugar, ghee, and Vanilla until it becomes fluffy.

_ Add dry ingredients and mix them all together.

_ Use Flour to roll out Dough & Cut in Pieces 

_ Bake at 350*F  for 12-15 Mintues.

_ let them cool for 30-45 Minutes.


Optional

Fill with your choice of Cream & Enjoy. 

Bell Pepper and Brussels Sprout

Ingredients

Brussel Sprouts: Trimmed and cut into 4 pieces, 2 cup

Bell Pepper: Cut into small pieces, 1 cup

Butter / oil: 1 tablespoon

Salt: 1 teaspoon or to taste

Ginger Paste: 1 teaspoon

Chilli Paste: 1 teaspoon

Black pepper powder: ½ Teaspoon

Cumin seeds: ½ Teaspoon

Lemon Juice: ½ tablespoon

Method

Wash the pieces of Brussel Sprouts. Drain the water.

Heat oil in a pan. Add cumin seeds, when it changes color add Ginger Chilli Paste, bell pepper and Brussel Sprouts pieces.

Stir. Add salt. Toss well. Cover it for 4-5 minutes.

Remove the cover, add black pepper powder. Mix well.

Cook for another 5-6 minutes in high flame.

Do not overcook. It tastes good when little crunchy.

Turn off the heat. Add lemon juice.

CREAM CHEESE

        INGREDIANTS

·     1 
quart fresh Milk

·     2 
teaspoons Salt

·     4
 tablespoons Lemon Juice

       DIRECTIONS

    ·      Bring milk and salt very slowly to the boil.
 
·     Remove from heat and stir in Lemon juice
 
·     Leave to cool.
 
·   When cool pour mixture into a muslin bag and  allow to drip.
 
·    When all water drain.
 
·      Add mixture to food processor and make it smooth. Add 2-3 tsp milk if require.

STRAWBERRY TART

Ingredients:

Tart:

1 Cup All Purpose Flour

1 Cup Whole Wheat Flour

1 ½  stick or 3/4 cup butter

Salt to taste

  

Toppings:

8oz  Cream Cheese

¼ Cup powder Sugar

Vanilla extract ¼ tsps

strawberry

Method:

Take One cup each all purpose and whole wheat flour, salt to taste and 1 1/2 stick of butter.

 Make dough in food processor and do not over mix it.

It should be crumbly.

Roll the dough and make small pieces using cookie cutter.

Bake in pre-heated oven on 350F until light golden brown.

Take it out and let it cool down.

Mix 8 Oz cream cheese and 1/4 cup sugar and vanilla extract in bowl and beat it.

Top the tart with cream cheese and fresh cut strawberries.