Wheat Halwa

Ingredients :

• Samba wheat - 1 cup [ 200gms]
• Sugar - 21/2 cup [500gms.]
• Melted ghee - 1 cup
• Cardamom powder - little
• Kesar colour - little
• Water - 7 cups

Method :

Soak wheat in water for 10 to 12 hours.Then grind it in wet grinder to smooth paste. Squeeze out water by straining it through a muslin cloth.To the plup add some more water and grind. Repeat the process for 2 to 3 times.Throw away the waste and keep the extract in a vessel for 10 hours to settle down. Then throw away clear water, which stands on top of the extract.  Remaining portion add 5 to 6 cups of water. Meantime heat sugar with enough water to cover it, in a heavy vessel and heat till one string consistency is reached. Then pour the diluted extract, colour, and stir well  till halwa becomes completely transparent. At that time add melted ghee little by little whenever halwa sticks to the vessel. Stir till ghee oozes out from halwa. Then mix cardamom powder, and stir for few more minutes or it leaves the sides of the vessel. Mix fried cashewnus and pour on a greased tray. ur tasty halwa is ready.

Custard Halwa [ easy to make for diwali ]

Ingredients :

• Milk - 3 cups
• Custard powder
• [ any flavour of ur choice ] - 2 table spoon [ heaped ]
• Sugar - 1/3 cup
• Ghee - 3 tablesps.
• Cashew nuts - to garnish

Method :

Mix custard powder in 1/2 cup cold milk [ boiled and cooled milk ] then heat remaining milk along with sugar in a heavy kadai. When sugar is completely melted and milk comes to boil, reduce the flame, and pour dissolved custard mixture stirring constantly without forming lumps. Cook till it becomes little transparent and shiny. When it sticks to the vessel add ghee. Remove from the gas, when halva consistency is reached. Pour on a greased tray and garnished with cashew nuts.

Moghalai Paneer Curry

Ingredients :

• Paneer - 1/2 k.g.

For filling :

• Carrot - 1
• Fresh beans - 6
• Green peas - 1/2 cup
• Cashew nuts - 10
• Un sweetened khova - 1/4 cup
• Salt -  as required
• Oil - for deep frying

For gravy :

• Red ripe tomatoes - 2 to 3
• Onions - 3
• Ginger garlic paste - 1/2 tsp
• Nutmeg powder - little
• Garam masala powder - 1/2 tsp
• Fresh curds - 1/2 cup
• Red chilli powder - 2 tsp
• Salt - to taste
• Sugar - n1 tsp
• Oil - 2 tbsp

Method :

Blanch tomatoes in hot water.  Peel skin and make into paste.Chop carrot, beans finely,add peas, salt and steam in pressure cooker without adding water. .Mix boiled vegetables with khoya, cashewnuts a pinch of salt and mix well. Then divide paneer into small portions. Take one portion flatten in the form of a cup, place a little filling inside, close and make balls, till all the dough is over. Then deep fry in hot oil. Then take one kadai, heat oil, fry the sliced onions till thay become transparent. Add tomato paste, ginger garlic paste,nut meg powder, chilli powder, garam masala powder, sugar, salt and beaten curds. Cook till the gravy is thick, add koftas just before removing from the fire. Serve garnished  with chopped coriander leaves and little fresh cream. Your tasty side dish ready for roti, nan and parathas.

Tip :

You can also brake the koftas and add to the gravy. It will also give a good taste. This technique will help to increase the quantity of the gravy when all of a suddenly guests visits our home. Hence it will help in preventing shortage of the gravy.

Lemon Ginger Rasam [ easy to make and very tasty ]

Ingredients :

• Thurdal [ boiled ] 1 cup [ mashed with water and make it to ]- 3 cups
• Chopped coriander leaves - 1 handful
• Chopped curry leaves - little
• Salt - as required
• Lemon - 2
• Rasam powder - 11/2 tsp
• Red tomatoes - 2 [ cut into pieces ]
• Ginger - 2 small pieces

For seasoning :

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Dry red chillie - 1 [ broken ]

Grind together :
Grind tomatoes and ginger together in mixie and keep aside.

Method :

Take one deep vessel. Mix dal water, tomato ginger paste, curry leaves, coriander leaves, salt, lemon juice, rasam powder and bring to boil. Mean time Take one small kadai, add little ghee. When it become hot, add seasoning and add to the rasam vessel. Before rasam gets  boiling  remove from the gas.  Your lemon ginger rasam is ready. Garnish with chopped coriander leaves.

Note :
When you feel tired, make this rasam and drink like a soup. [ little hot] You feel fresh and it is good for kids also.

Kaju Kathli [ so easy to make ]

Ingredients :

• Cashewnuts - 1 cup [ make powder ]
• Sugar - 1/2 cup [ powdered ]
• Fresh ghee - 2 tsp
• Water - 3 tsp

Method :

Powder the nuts in a mixie using dry grinding blade. Run the mixcer at low speed for short intervals, stirring in between to make even and fine powder. Powder the sugar also.  Then take one kadai, mix kaju and sugar powder along with ghee. Keep in medium flame. In center pour the water. when its start boiling mix all together and stir consistency. When the sweet forms thick mass, transfer to greased plate. When its become warm cut into  diamond shapes. If you want you can decorate with silver warq. This recipe my sister ramya told me. I made this it is so easy. She is also a cook cook.

Kalakhand or Milk Burfi [ Easy sweets for deepavali ]

Ingredients :

• Milk maid tin - 1
• Fresh paneer - 1/2 k.g.
• Milk powder - 2 tbsp

Method :

Mix all ingredients in a heavy kadai and cook stirring constantly till its becomes thick and leaves side. Then pour on a greased tray, level the surface and decorate with sliced nuts. Cut into pieces. your yummy sweet is ready. Its very easy to make. I learned it from my sister ramya. 

Easy to make for your depavali [ like Shrikhand ]

                                              
                                               Banana Special


Ingredients :

• Ripe bananas - 3 [ peeled and thinly sliced ]
• Curds - 1 cup
• Sugar - 1/2 tbsp
• Cardamoms powdered - 2
• Salt - a pinch

Method :

Beat the curds along with sugar, salt, cardamom and add the banana slices.
Mix throughly  chill and serve.