Maidha (Flour) Burfi

Ingredients :

• Flour (Maidha) - 1/2 cup
• Sugar - 1 cup
• Vanaspati Ghee - 1/4 cup
• Water - 3/4 cup
• Vanilla essence - 1/4 tsp 
• Any food colour - 3 drops

Method :

Heat the pan & add 1/4 cup of vanaspati ghee. Check if the same is hot by adding a pinch of flour (because it should get fried immediately). Add 1/2 cup maidha & mix well. Roast well until you get nice aroma without changing its colour. Then keep aside.

In another heavy bottom pan, add 1 cup sugar & 3/4 cup of water. Boil until one string consistency is reached. Check between your fingers wherein a string should form. Switch off the flame & add the roasted maidha. Add 1/4 tsp vanilla essence & 3 drops of food colour. Mix well to dissolve it in the sugar syrup. Keep mixing. When it starts cooling down, it will become thick. Once it becomes thick & spreadable, transfer it to a grease plate. Spread evenly to a greased flat bottom bowl. Cool down & invert the plate. Cut into squares or any desired shapes. Your burfi is ready.

Bread [ brown bread ] Bonda [ a evening snack ]

Ingredients :

• Mashed potatoes - 5 to 6 [ boiled and mashed ]
• Carrot - 2 [ peeled boiled and mashed ]
• Onion - 1 [ peeled and finely chopped ]
• Green chilies - 2 [ finely chopped ]
• Ginger and garlic - [ crushed ]
• Coriander leaves - finely chopped 
• Brown bread slices - 4 [ soaked in water for a second and squeezed ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Bread grumps - 1/4 cup
• Oil - enough for frying

Method :

Take one big bowl, add all the ingredients and mix well. Add little water and make a dough. From that make medium balls. Mean time keep oil on the kadai. When the oil becomes hot, add the bondas to that and fry till it changes into golden brown colour. Remove from the fire and serve with tomato ketchup. Serve as evening snack along with hot masala chai. 

Coconut Milk Rice

Ingredients :

• Basmati rice - 1 cup [ soaked in water for 20 minutes ]
• Green chilies  - 4 [ slit ]
• Mint leaves - 1/2 cup [ chopped ]
• Green peas - 1/4 cup
• Salt - as required
• Oil - 2 tsp
• Ghee - 2 tsp
• Coconut milk - 2 cup
• Onion - 1 big [ peeled and chopped ] 

For seasoning :

• Cumin seeds - 1 tsp
• Cashew nuts  8 to 10 [ broken ]

Method :

Keep one pressure pan, add oil and ghee in that. When the oil becomes hot, add the seasoning. When the cashew nuts changes into golden colour, add onion, green chilles. Fry for 5 minutes. Then add green peas and mint leaves. Mix well and add coconut milk along with soaked rice close the lid and pressure cook in the cooker. Wait for 3 whistles to come. Then remove from the gas. After the pressure goes, open the cooker and serve with spicy gravy and papad.

Easy Biriyani [ avasara biriyani ]

Ingredients :

• Mix vegetables - 1 cup
•  [ flower, beans, potato, carrot, and green peas ]
• Onion - 2 [ cut in to length wise ]
•     cut the vegetables in length wise 
• Cooked  rice - 2 glass
• Salt - as required
• Red chili powder - 1 tsp
• Biriyani masala powder - 1 1/2 tsp
• Coconut milk - 1 cup( it's  optional  )
• Lemon juice - 2 tsp
• Cashew nuts - 6 to 7
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Chopped coriander leaves - little
• Bay leaf - 1 [ broken ]

Method :

First boil the rice in cooker and make it cool. Then Keep one kadai on the gas, add oil and ghee together. When the oil becomes hot, add bay leaf cashews and then onion to that. Fry for 3 minutes adding little salt till it change in to light pink in colour. Then add other vegetables one by one. Add required salt, turmeric, red chili powder  and  biryani  masala along with coconut milk and 1/2 glass of water.  Mix well and  close with a lid.  allow boil till the water completely dryed. Then mix the cooked rice with the vegetables and lemon juice. Remove from the gas. Garnish with chopped coriander leaves. Serve with any raitha and roasted papad.

P.N. :

You can make biryani with out using  coconut milk also.

Vegetable Kurma [ South type ]

Ingredients :

• Mix vegetables - 1 cup [ cut in to small pieces ]
•  [ flower, carrot, potato, cabbage, green peas. ect ]
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp

For grinding masala :

• Onion - 2 [ peeled and cut ]
• Tomatoes - 2 [ chopped ]
• Green chilies - 2
• Ginger - small piece
• Cashew nuts - 5 to 6
• Black pepper - 4 to 5
• Cumin seeds - 1/4 tsp
• Dry red chilies - 4 to 5

 [ grind all these ingredients in mixer to smooth paste ]

Method :

First take one small cooker and boiled all the  vegetables adding salt and turmeric for two whistle. Then open the lid and add the ground masala along with required water. Add red chili powder and mix well add 1/4 tsp of sugar and mix well . Check salt and remove from the gas. Garnish with chopped coriander leaves. Serve with roti, puri as a side dish. 

Carrot Aloo Paratha

Ingredients :

• Carrot - 3 [ blanched and make purie ]
• Potato [ aloo ] - 1/2 kg [ boiled and mashed ]
• Green chilli- 2 
• Ginger - small piece
• Garlic flakes - 3 [ optional ]
• [ grind all three together ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Asafoetida - 1/4 tsp
• Wheat flour - 4 cups
• Oil - as required
• Chopped coriander leaves - 1/2 cup

Method :

First take one big bowl, add carrot purie, potato mash, chilli ginger garlic paste, coriander leaves, salt and other dry masalas. Then add wheat flour to that along with water and little oil. Knead and make soft dough. Keep for 10 minutes. Heat a tawa on medium flame and make parathas. Cook on both the sides.  Pour oil and roast till both the sides become brown. Serve with pickle and curd.

Green Kurma

 

Ingredients  :

• Broccoli- 1/ 4 kg [ clean and cut ]
• Green peas - 1 hand full
• Potato - 2 [ boil peel and cubed ]
• Onion - 2 [ peel and chopped ]
• Tomatoes - 2 [ chopped ] Salt - as required
• Oil - 3 tsp

 For grind masala :

• Coriander leaves - 1/4 bunch
• Green chillies - 5 to 6
• Ginger - small piece
• Garlic flakes - 2
• Grated fresh coconut - 1/4 cup
• Cashew nuts - 4 to 5
• Khus khus - 1/ 4 tsp
•  [ grind all together  in a mixer to a smooth paste ]

 For seasoning :

• Cumin seeds - 1/2 tsp
• Cinnamon - 1 small piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 2

Method :

First take one deep bottom kadai, add oil to that. When the oil becomes hot, add whole masala to that. Wait for a second. Then add onion to that & stir well. Then add ginger garlic paste &  chopped tomatoes. Mix well. Then add the ground masala to that. Add 1/2 glass of water. Then add broccoli, green peas along with potatoes. Add salt to that. Close with a lid & allow to boil for 10 minutes. Then remove the lid. Your kurma is ready to serve. Serve with carrot puri.