Desserts

Gud ka Halwa

Ingredients:Gud kaHalwa

1 cup Sooji
1/2 cup Grated Jaggery (Gud)
1/4 cup Besan
Chopped dryfruits
Cardamom powder
Pinch of nutmeg powder (Optional)

Method:

First melt Jaggery (Gud) in water till it gains a syrupy consistency.
Now roast the Semolina (sooji) and besan well. Now add cardamom powder and nutmeg powder, chopped dry fruits and finally the jaggery syrup and stir continuously till the water evaporates.

Note:
While making syrup add milk or lemon juice if any dirt in the syrup it separates.

Jaggery is very good for health in winter.

Breakfast, Kids Special Menus, Mocktails

Dates & Strawberry Punch

Dates & Strawberry Punch

Ingredients
1 Glass Hot Milk
2 to 3 Dates (soak for 10 min in hot milk )
2 to 3 Pistachios
Strawberry syrup ( u can also use fresh strawberry )
1 to 2 Walnuts

Method
Blend all the ingredients in a mixture and make a smooth puree. Serve hot.

Note
Use lukewarm milk if using fresh strawberry
Soak nuts in hot milk so it will blend very smoothly.
You can use honey for sweetness.

Breakfast, Snacks

Spicy Bajra Dumpling

Spicy Bajra Dumpling

Ingredients
1 cup Millet Powder (Easily available in market)
1/4tsp Turmeric
1/4 tsp Red Chilli Powder
1/2tsp Dhana Jeera Powder
Salt to Taste

For Seasoning
Mustard Seeds
Jeera Seeds
Hing, (Asafoetida)
Urad Dal
7/8 Curry Leaves
2/3 Green Chillies
1/2 Cup Finely Chopped Carrot
1 Finely Chopped Onion

Method
Boil Water and add all the Dry Masalas, Millet Powder and salt to taste. Mix Well. Cover with a lid and steam for another 3 to 4 mins on low flame. Turn off the gas and let the mixture cool. Knead a dough and make small dumplings. Keep aside.

In another pan, heat some oil. Add mustard seeds, Urad Dal, HIng, Curry Leaves, Green Chillies, Chopped Onions and saute for a few minutes. Add Chopped Carrots, stir again. Now add the Millet Dumplings and Saute lightly for another 5 to 7 Mins.

Your ‘Spicy Hot Bajra Dumpling’ is ready to be served. You can make green chutney for accompaniment.

Breakfast, Snacks

Rice Dhokli

Rice Dhokli

Ingredients
1 cup Leftover Rice
3/4 cup Bengal gram flour
1/2 cup Buttermilk
1/4 tbsp Turmeric powder
1 tbsp Dhania Jeera powder
1 tbsp Red chilli powder (as per taste)
1/4 cup chopped Bitter Gourd skin grated

For Seasoning
5 to 6 Curry leaves
Mustard seeds
Jeera seeds
1 pinch Hing
Salt to taste
Chopped Coriander

Method
Soak the leftover rice in buttermilk at night.
Next day morning, In a bowl add bengal gram flour, salt, dhania jeera powder, turmeric, chilly powder, coriander leaves, grated bitter gourd skin. Now add the buttermilk rice and mix well.

In a pan put this mixture stir well till it becomes a smooth dough. Cover the lid and steam for 5 to 10 mins on medium flame. Stir in between till the gram flour is cooked well.

Grease a plate with butter and pour this mixture and spread like dhokla. Season the dhokli with mustard seeds, jeera seeds, hing, curry leaves. Cut into desired shape.

Relish it with spicy tangy chutney and tea.

Main Course

Beetroot Saar

Beetroot Sar
Ingredients
1 to 2 Beetroot
1 Tomato,
Chilli Powder (You can use green chilli also)
1 lemon ball size Jaggery
1 to 2 tsp Lemon Juice
Salt to Taste
 
For seasoning
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1 pinch Asafoetida
5 to 6 Curry Leaves,
Coriander leaves for garnishing
 
Method
Boil the beetroot and tomato or pressure cook 1 to 2 whistle. Grind into smooth paste. Pour in a pan. Boil for 2 to 3 min, add salt, jaggery, lemon juice, chilli powder. Boil for another 3 to 4 min. Season with mustard seeds, urad dal, asafoetida, curry leaves, garnish with fresh coriander leaves. You can relish it as soup or have it with hot rice.
Note
If you want add green chilly then grind with Tomato & Beetroot.