Snow Sweet (Dessert)

Ingredients:

• Milk - 1/2 litre
• Sugar - 1 cup
• Corn flour - 3 tbsp
• Butter or ghee - 1 tsp
• Desicated coconut powder - 1/4 cup
• Vanilla essence or Cardamom powder - 1 or 1/2 tsp

Method:

• Take one vessel, add milk, butter/ghee, sugar, cornflour, vanilla essence/cardamom powder.
• Mix nicely without lumps.
• Then keep it on the gas at medium flame.
• Stir continuously till it becomes thick.
• Meantime, take some small bowls or vaatis & grease with ghee. 
• Pour the mixture & tap.
• Then keep it in the fridge for 3-4 hours.
• Just release it sideways & reverse it for enabling it to get a proper circle.
• Apply cherry or cashew on top.
• Dry it with desicated coconut power.
• Your dessert is ready.

Brinjal Masala

 

Ingredients:

• Brinjal - 250 gms (Cut it lengthy & soak in water)
• Onion - 2 (Cut it lenghtwise)
• Tomato - 2 (Cut it lenghtwise)
• Green chilli - 2 (slit)
• Tamarind powder - 1/2 tsp
• Jaggery - 1 tbsp
• Salt - As required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Coriander leaves - little

For grinding:

• Seasame seeds - 1 tsp
• Peanuts - 1 tsp

Roast both without oil & grind to a smooth paste. Keep aside along with tamarind.


Method:

• First take a kadai, add enough oil & fry brinjal pieces till it changes its colour.
• Drain & keep aside.
• In the same oil, add onion, tomato & green chilli.
• Stir till it changes & becomes mushy.
• Now add all dry masala & ground masala & mix well.
• Now add fried brinjal pieces also.
• Close the lid & allow to boil for 10 mins in medium flame.
• When the oil leaves sideways & nice aroma comes, remove from the gas.
• Garnish with coriander leaves.
• Serve with roti & steamed rice.

Banana Dosa

Ingredients:

• Raw rice - 1 1/2 cup
• Poha - 1 cup
• Jaggery - 2 tbsp
• Salt - As required 
• Oil or ghee - As required
• Ripe banana - 2-3 (cut)

Method:

• First wash the poha & keep aside.
• Then soak the rice for 4 hours.
• Then grind rice, poha, jaggery & banana together in a mixer to a fine paste.
• Mix salt & make dosa immediately.
• No fermentation required. 

Gujarati Dal Dhokli

ingredients :

• Thur dal - 3 to 4 cup
• Turmeric powder - 1/2 tsp
• Red chii powder - 11/2 tsp
• Dhaniya jeera powder - 1 tsp
• Jaggery - 2tbsp

[ mix all ingredients to gether in a vessel and cook in the cooker for 5 to 6 whistle ]

For Dhokli :

• Whole wheat flour - 1 cup
• Gram flour - 2 tbsp
• Oil - 2 tsp
• Turmeric - 1 tsp
• Ajwain - 1/4 tsp

[ add little water and kneed a soft dough to make chapati. Make small balls from the dough and make thin roti. cut the roti into small pieces and keep aside.]

Method :

Now take the cooked dhal and mashed well and transfer to a big vessel, If the dhal is thick add required water and make thin now add all  dry masalas and jaggery and mix well allow to boil when it's started to boil add the roti pieces to that.  Cook for 10 to 15 minutes on medium flame  untill the dough cooked poperly. Finely heat ghee in a pan, seaso with hing, cumin seeds, mustard seeds and curry leaves. When it/s crakle add it to the dhal. Your tasty dhal dhokli ready to serve.

Jawar Dosa

Ingredients :

• chilli
  

Method :

Take a vessel, add all ingredients and pour water and mix nicely without lumps. Make like rawa dosa batter constency. Keep a dosa tawa on the gas, [ tawa should be hot. ]  pour batter and spread thin and sprinkle oil ghee mixture, wait for a second till it becomes crispy, flip it other side and remove from the tawa and serve with coconut chutney.

Cauli Flower Biryani

Ingredients :

• Basmathi rice - 1 glass [ soaked in water for 30 minutes ]
• Cauli flower - 1/2 [ remove flowerts and put it in the hot water adding a pinch salt in it ]
• Onion - 2 [ peel and cut it thin lenthly pieces ]
• Tomatoes - 2 [ chopped ]
• Mint leaves - little
• Coriander leaves - little
• Green chilli - 2 [ slit ]
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
•  Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Biriyani masala powder - 1/2 tsp
• Curd - 2 tbsp
• Oil  + ghee - 2 tsp each

[ keep the flowerts in a bowl, add salt, turmeric red chilli powder and mix well keep aside for 15 minutes ]

For seasoning :

• Whole garam masala - 1 tbsp
• Fennel seeds - 1/2 tsp
• Tej patha - 2

Method :

Take a cooker, add oil and ghee together. When it's becomes hot, add seasoning. Wait for a second then add ginger garlic paste and  stir well. Now add onion and tomatoes along with mint leaves fry till nice aroma comes then mix curd to that keep the flame low mean time keep a kadai on the gas and pour oil when the oil becomes hot, add the magranate  flowerts to that and  deep  fry till it's change in to light brown in colour. Remove them and keep it in a container. After the raw smell goes add all other dry masalas and mix well now add soaked rice along with fryed flower and required water. Now check the salt and close the cooker and wait for 3 whistle to come after the pressure goes, open the cooker and garnish with coriander leaves. Serve with onion, cucumber raitha.