Ginger Lemon Squash

Ingredients :

• Lemon - 20 [ remove juice and keep aside ]
• Tender ginger - 100 gms [ wash twice peel and grind in mixer to smooth paste and stain the juice
• Sugar - 1 k. g.
• Water - same mesure as lemon juice

Method :

Take a heavy bottom vessel, and put  water and sugar. Stir continuously till sugar melts cook for 5 minutes [ if you touch with your finger it should sticky ] remove from the gas after 5 minutes add the ginger juice to that and mix well. [ just add top portion of ginger juice don't take bottom white portion ]  when the sugar syrup completely become cool, add the lemon juice to that mix well and transfer to a glass bottle and keep it in the fridge. While serving mix  1/4 glass lemon squash  and 3/4 glass of cold water or soda to that. Enjoy your tasty drink.

Instant Rawa Halwa

Ingredients:

• Rawa - 1 cup
• Sugar - 1 1/2 cup
• Ghee - 6 tbsp
• Food colour - few drops
• Cardamom powder - 1/4 tsp
• Cashews - little

Method:

• First soak rawa for 3 hours.
• After 3 hours, stir it.
• Soak the rawa nicely & remove milk from that.
• If the quantity of its (rawa's) milk is 3 cups, take 1 1/2 cup of sugar.
• Keep 1 non-stick vessel on the gas, add sugar with little water & stir nicely till the sugar is completely dissolved.
• Add the milk, food colour to that & stir well.
• Then add cardamom & fried cashews (fried in ghee) to that.
• When it becomes thick, add ghee to that & stir again.
• Slowly add ghee to that.
• When the halwa becomes thick & leaves its side, remove from the gas.

Instant Wheat Halwa

Ingredients:

• Wheat flour - 1 cup
• Ghee - 3/4 cup
• Sugar - 2 cups
• Hot boiling water - 4 cups
• Broken cashews - 2 tbsp
• Cardamom powder - 1/4 tsp

Method:

• First take one non-stick kadai & add ghee.
• When the ghee becomes hot, add cashews to that.
• When it changes into golden brown colour, remove from the ghee.
• In the same ghee, fry the wheat flour till nice aroma comes.
• Then add 4 cups of boiling water & stir nicely.
• In the meantime, take a sauce pan, add 2 tsp of sugar & heat till it gets converted into caramel. 
• Add the caramel to the wheat halwa & mix well.
• Then add sugar & stir nicely. 
• Later on add the fried cashews to that. 
• When the halwa becomes thick & leaves the side, remove from the gas.

Left over roti ka yeh chatpata snack

Ingredients :

• Roti - 2 [ left over ]
• Besan - 1 cup
• Cumin seeds - 1/2 tsp
• Finely chopped onion - 1
• Green chili - 1 [ finely chopped ]
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Chopped coriander leaves - little
• Oil - enough for roasting

Method :

First take a bowl, add besan, salt, turmeric, chili powder, chopped onion, green chili, coriander leaves and mix with required water and make a thick  batter and keep aside. Keep  a  iron tawa on the gas. Greased with little oil. When it's becomes hot, place the roti [ apply besan mixture on the top of the roti fully ] placed the apply part of roti on the tawa and pour  oil in and around it, wait for a second when it's completely roasted flip the roti and apply other portion also fully [ both sides ] pour oil and wait for other side to be roasted. Before serve cut into four pieces and serve with tomato ketchup.

Shahi Aaloo Subji

Ingredients:

• Big Potato - 2 (boiled)
• Onion - 1 (chopped)
• Tomato - 2 (make it in puree form)
• Ginger garlic paste - 1/2 tsp
• Turmeric - 1/2 tsp
• Chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Bay leaf - 1
• Cumin seeds - 1/2 tsp
• Kasoori methi - 1/4 tsp (crushed)
• Salt - As required
• Oil & butter - 2 tbsp
• Fresh cream - 2 tbsp

For grinding:

• Cashews - 10
• Kaskas - 1 tsp

Soak in hot water & grind to a smooth paste.


Method:

• Boil the potato in cooker & wait for 3 whistles to come.
• Then peel the skin & cut into cubes.
• Then deep fry the potatoes into golden brown colour & keep aside.
• Then keep a kadai & add 1 tbsp of oil.
• When the oil becomes hot, add bay leaf & cumin seeds.
• Wait for a second & then add chopped onion till it changes into brown colour.
• Then add tomato puree, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt & ground cashew paste.
• Stir till the raw smell goes.
• Add little water to that.
• Now add fried potatoes to that & mix well.
• If its too thick, add 1/2 glass of water.
• When it starts boiling, add kasoori methi, fresh cream & garnish with coriander leaves.
• Serve with puri, roti etc.

Sultani Dal

Ingredients:

• Tuvar Dal - 1/2 cup
• Curd - 1/2 cup
• Milk - 1/2 cup
• Fresh cream - 1/4 cup
• Cardamom powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Kesar - 1 Pinch
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Salt - As required

For seasoning:

• Butter - 2 tsp
• Cumin seeds - 1 tsp
• Garlic flakes (chopped) - 1/2 tsp
• Green chilli - 1 (chopped)
• Dry red chilli 1 (broken)
• Coriander leaves - little

Method:

• Wash tuvar dal & soak for 1/2 an hour.
• Then add turmeric & boil in the cooker.
• Wait for 5 whistles to come.
• Then open the cooker & mash well.
• Then take a kadai & add butter.
• When it melts, add mashed dal, curd, milk, fresh cream, salt, cardamom powder, chilli powder, garam masala powder & mix well.
• Allow to boil till the ghee gets separated.
• Then take the same pan & add remaining ghee.
• When the ghee becomes hot, add cumin seeds, chopped garlic, green chilli & dry red chilli.
• Then add it to the dal.
• Garnish with chopped coriander leaves.
• Serve with jeera rice & phulka.

P.S: You can make this with moong dal also.