SPECIAL LADDOO

Requirements:

*200 grams wheat flour

*100 grams khoya

*400 grams ghee

*200 grams sugar (grounded)

*50 grams soaked almond(finely chopped)

*4 cardamom(small)

*1 inch dalchini

Preparation:

Make stiff dough using very little water.

Heat the rest of the ghee in a kadaai. make about 15-20 balls with dough.

Fry it on low flame till it becomes golden brown. churn it in grinder after it cools down.

Mix khoya.heat 1 tbso ghee in kadaai.

Add cardamom seeds and dalchini.

Add the above mixture of wheat flour and khoya.fry it for one min.

When it cools down, add sugar and chopped almonds.

Mix well. serve laddo in a plate.

You can enjoy the taste of laddoo for 8-10 days if you keep it in an airtight box.

To be served with dal and baati..

BREAD PAKORA

Ingredients:
6 slices of bread
For batter:
1 cup besan (gram flour)
1 tsp red chillie powder
1/2 tsp turmeric powder
1 tbsp fresh chopped coriander
Oil for frying
Salt as per taste

Method:
Cut the side of bread and then cut in desire shape.
Mix all the above ingredients to a smooth paste.
Heat oil in a pan for frying.
Now dip one by one bread cubes in a batter and deep fry till done.
Serve hot with tomato sauce or mint chutney.

FISH FRIED RICE

INGREDIENTS:
1/2 kg: Fish, cut into small pieces (white fish is best)
2 cup: Long grained rice
2 large: Onions, chopped
2 tbsp: Desiccated coconut
1 tbsp: Ground coriander
11/22 tsp: Turmeric powder
1-inch: Piece ginger
2 tsp: Ground cumin seeds
½ tsp: Fenugreek seeds
1 : Bay leaf
Juice of a ½ lime
1/2 cup: Oil
Salt to taste

HOW TO PREPARE:
*Wash the rice and soak it in cold water for at least 1 hour.
*Wash and cut the fish into 2-inch pieces.
*Mix the coriander, cumin, turmeric, fenugreek and ginger together.
*Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
*Place the fish in the pan, stir without breaking the pieces.
*Cover the pan and allow the fish to cook in its own steam for five minutes.
*Remove the fish carefully with a fish slice and keep them warm.
*Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
*Drain the rice and add to the onions.
*Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
*Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
*Add extra warm water, just enough for the rice to simmer and cook
*Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
*Garnish with chopped coriander leaves.

COOKING TIPS

 * Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
*A little lime juice added to beetroot will make them a brilliant red colour.
*Add a few drops of lemon juice and 1/2 tsp. ghee while steaming long grain rice (basmati) to make the it whiter and keep the grain unbroken.
*Never over-boil soups as they lose their colour and body.
*Always mash potatoes when they are still quite hot. They mash more easily and can be finely mashed too.
*Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. cauliflower, spinach,
*.Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness.
*Sprinkle salt in tamarind before storing, to keep away the worms.

CHICKEN FILLED CHAPPATHY

INGREDIENTS:
Bone less Chicken 1 cup
Egg 1 no.
Oil 2 tbsp.
Chilly powder ½ tsp.
Roasted Cumin powder 1 tsp.
Garam Masala 1 tsp.
Tomato 1 no.
Onion ½ cup
Capsicum 1 no.
Green chilly 2 nos.
Coriander leaves 1 tbsp.
75% cooked Chapathi 2 to 3 nos.
Salt

HOW TO PREPARE:
For Filling:
In a pan heat oil and sauté finely chopped onions, green chilly, chilly powder, cumin powder, finely sliced capsicum,
 tomato, julian cut chicken and salt. Add one by one and fry well. Once the chicken becomes soft, add garam masala
 and chopped coriander leaves and mix well.
For Coating:
Mix gram flour, egg, salt, pinch of garam masala adding little water to a thick batter consistency.
Stuff the chapathi with the filling and roll it tight. Roll in the coating-mixture and shallow fry it in oil.
 Fry it on both the sides and serve hot with mint chutney or any ketchup.

CHICKEN MANCHURIYAN

INGREDIENTS:

1) 1 kg of small pieces of chicken
2) Soy Sauce - 300 gms
3) 200 gms Ginger cut into small pieces
4) 300gms Garlic cut into small pieces
5) Coriander leaves
6)1 Onion cut into long pieces
7) All purpose flour - 200 gms
8) Egg - 1
9) Bell pepper - 1 cut into small pieces
10) Agin-o-motto - a pinch
11) chilli powder, salt, black pepper to taste



HOW TO PREPARE:
1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.
2) Add the chicken to the paste and let it for 45 minutes
3) Heat some oil in a pan and deep fry the chicken.
4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.
5) Add the soy sauce and let it boil
6) Add the fried chicken pieces to the boiling mixture.
7) Add the agin-o-motto and coriander leaves.