PAPAD ROLLS

Ingredients

8 papad

200 gms potatoes

1 tsp.red chilli powder

1/2 tsp.turmeric powder

1/2 tsp.chaat masala

2 tbsp chopped fresh coriander leaves

1/2 tsp.piece ginger, chopped

salt to taste

oil to deep fry

Method:

Boil potatoes, peel and mash.Add red chilli powder, cumin powder,turmeric powder ,chaat masala,coriander leaves , ginger and salt to the mashed potatoes.Mix well.Divide it into 8 equal portions.Place one portion on one side of a papad and apply water on the edges of the papad.Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain and place on an absorbent paper. Cut into half and serve immediately.

MATAR KI KHEER

Ingredients:

1 cup shelled green peas

1/2 cup ghee

1 1/4 litres milk

1 cup sugar

20-25 pistachio nuts sliced

1 tsp.green cardamom powder

20-25 raisins

Method:

Boil green peas for five minutes. Refresh in cold water and grind to a find paste.Heat ghee in a thick bottomed pan, add greenpeas paste and cook for a few minutes, stirring constantly. Keep aside.Boil milk and add it to the cooked green peas paste. Bring it to boil.Cook on low heat for fifteen to twenty minutes or till the milk is reduced to half. Add sugar, green cardamom powder, sliced pistachio nuts and raisins. Cook for about eight to ten minutes on low heat, stirring continuously. Serve chilled.

MOONG BURFI

Ingredients:

250 gms whole moong

250 gms thickened milk

250 gms ghee

500 grams ground sugar

chopped dry fruits

cardamom seeds

Method:

Clean moong and grind into coarse flour. Put ghee in a vessel and fry this flour on low heat.When ghee separates, add thickened milk and fry for five minutes. Take off the fire and add ground sugar,chopped dry fruits and cardamom seeds and set on a plate. After it sets, cut pieces out of it and decorate on a plate.

DUDHI HALWA

Ingredients:

1 medium sized (1/2 Kg) bottle gourd (dudhi)

10 cashewnuts

10 pistachios

3 cups milk

3-4 tbsp pure ghee

1/4 cup sugar

1/2 tsp green cardamom powder

10 raisins

Method:

Peel and wash bottle gourd, scrape out the seeds.Grate it finely.Chop cashewnuts and pistachios.Heat the milk and reduce to around two cups.Heat ghee in a pan, add the grated gourd and saute for five to seven minutes.Add reduced milk and cook, stirring continuously, till all the liquid content has evaporated. Add sugar and green cardamom powder. Mix thoroughly. Serve hot or cold, garnished with cashewnuts, raisins and pistachios.

Chocolate Burfi

Ingredients:

2 cups mawa (khoya)

2 tsps oil

3 tbsp cocoa powder

1/3 cup sugar

Method:

Crumble mawa into fine granules.Grease a tray with oil and keep aside. Cook mawa in a thick bottomed pan, stirring continuously till it is completely melted and has a thick sauce like consistency. Do not colour. Stir in sugar till it is completely dissolved and mawa is cooked.Remove half of this mixture and pour into the greased tray.For spreading the mawa evenly on the tray, hold it from two sides and rap it on a hard surface two or three times.Let it cool.Keep the remaining half on low heat.Add the cocoa powder and mix well. Pour the cocoa mixture over the earlier mixture.Let it cool completely.Cut into pieces.

Carrot Halwa

Ingredients:

1 Kg carrots

200 grams sugar

50 grams ghee

1 litre milk

100 grams khoya

10 grams pistachio

50 grams almonds

50 grams raisins

Method:

Cut and peel the carrots. Grate them properly. Saute the is desi ghee. Now, add milk, khoya and sugar. Cook till the milk is completely observed in it.

Garnish with almonds, pistachio and raisins.