Falooda

Ingredients:
1 litre Milk
170 gms Cream / vanilla icecream
300ml Rose syrup
85 gms Sugar
4 tbsps Tukmeri/sabja seeds
60 gms Cornflour


Method
1. Mix cornflour with a little cold milk to a smooth paste. Boil half the milk and add half the sugar. Pour over cornflour paste stirring well. Return to fire and cook till thick.
2. Soak Sabja seeds in cold water and allow them to swell up.
3. Pour a small quantity of rose syrup in 6 glasses. Put in soaked tukmeri and the cornflour globules. Mix the remaining milk and sugar and pour into the glasses. Top with cream or a scoop of vanilla ice cream and grated pistachio nuts. Serve cold with crushed ice.
4. You may add some boiled vermicelli at the bottom of the glass. (optional) and a few drops of pink color in milk if desired.

Gulab Jamun

Ingredients
500 gms/17.64 ounces Gulab Jamun Khoya or unsweetened Khoya
500 gms/17.64 ounces Sugar
7-8 Cardamom
2-1/2 Cups Water
100 gms/ 3.53 ounces Cornflour
1 tablespoon Rose Essence
1 pinch Soda
a pinch Saffron


Method
1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

Simple n Easy Gulab Jamun
Take 2 ½ cups dry milk powder. Add ½ cup all purpose Flour ( Maida) , 1/8 th tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. Add cardamom powder. Make small balls and fry in oil/ ghee till golden brown. Put in sugar syrup as explained above.

Eggless Cake

Ingredients
½ Can of condensed milk
100 ml of soda water
1/3 cup of butter
1 tablespoon of powdered sugar
1 1/4 pressed cups of all purpose flour
3/4 table spoon level of baking soda
3/4 table spoon of baking powder
2 table spoons of vanilla extract
Small baking dish



Method
First Preheat the oven at 300 degrees before starting mixing . Take Maida(all-purpose-floor), with baking soda and baking powder and sift them . keep aside this mixture.

In a big bowl add butter and sugar and mix well together .Then add condensed milk and beat well for 5min continuously. Add soda water and beat well. Add vanilla extract and mix well till you feel that it has been puffed up . Add maida mix gradually and mix it in single direction. While mixing we must be very careful so that it will not create any lumps. Put a timer and mix it exactly for 3-4min in only one direction. Do not change the direction. Grease the baking dish with butter and put all purpose floor in it. Dust it properly and then pour the batter into the dish and bake it at 200 degrees for 5-7 min and then bake it at 150 degree for 35-40min. when done then remove it and keep it outside at room temparature. Do not try to remove the cake before it cools down.

ICING
Cream cheese 1 pack
2 sticks of butter
1 box of confectionery sugar
1 table spoon of Vanilla Extract

Method
Take both of above and keep it in room temperature one night before you plan to do. Add Confectionery sugar to it. Then add 1 table spoon of Vanilla extract to it. After the cake is cooled, add the icing around it and over it smoothly. Dip the knife in hot water and then apply icing.

Note: If you have a cake baking dish from walmart/Briscos/KMart/Famers(or any other store) then you dont need apply butter and dust it with all purpose floor as mentioned above o use baking paper.

Aloo Tikki

Ingredients
3 large potatoes, boiled peeled mashed coarsely
1/2 cup Singhare ka atta (water chestnut flour)
1/4 tsp. kala namak (black salt)
1/4 tsp. black pepper powder
5 Green chilies, finely chopped
1 tbsp. Fresh coriander leaves
finely chopped
Salt to taste(For Ekadashi use Rock Salt)
Oil to shallow fry.



Method
Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties, allow cooking on low flame till golden. Flip and cook other side, drizzling more oil if required. Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil.

*Singhara ka atta: This is available in most departmental stores.

*This food is suitable for Ekadashi too.

Mooli Dal

Ingredients
Chana dal 100 gm
Urad dal 50gm
Tuvar dal 100 gm
Moong dal 100 gm
Mooli (Radish) 400gm (thinly sliced) Coriander leaves – 10 gms
Green chilli – 4 nos small
Ginger half inch
Tomato 2 medium size
Red chilli powder 1 tsp
Haldi a pinch
Salt as per taste
Garam Masala 1 tsp
Kasuri Methi 1 tsp
Jeera seeds 1 tsp
Ghee / oil / butter 100 gm



Method
Heat oil in a pan; add jeera, cubed tomatoes, finely chopped ginger, fry them well, now add red chilli powder, haldi, salt, garam masala, green chillies and coriander finely chopped. Reduce the flame and heat well till it becomes a paste. Now add the channa, tuvar, moong, urad dals which have been previously boiled and mashed. Now add the thinly sliced radish. Boil for some more time and switch off the flame.

You may relish this wish chapattis, pooris, rice, parathas, etc.

Dal Peshwari

Ingredients
Chana dal 100 gm
Moong dal (full) 100 gm
Black urad dal (full) 100 gm
Red chilli powder 1 tsp
Haldi 1 tsp
Salt 1 tsp Dhania powder 1 tsp
Garam Masala ½ tsp
Kasturi Methi 1 tsp
Kashmiri Mirch (Deggi Mirch) powder ½ tsp
Jeera 1 tsp
Ghee / oil / butter 100 gm
Tomato 2medium finely chopped
Green chilly 2 finely chopped
Ginger ½ inch
Coriander leaves 10 gms



Method
In a separate pan heat oil, add jeera , Kashmiri mirch, fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala.

Mix the boiled dals along with the above masala and heat till they blend well. When finally done garnish with coriander leaves.Ingredients
Chana dal 100 gm
Moong dal (full) 100 gm
Black urad dal (full) 100 gm
Red chilli powder 1 tsp
Haldi 1 tsp
Salt 1 tsp Dhania powder 1 tsp
Garam Masala ½ tsp
Kasturi Methi 1 tsp
Kashmiri Mirch (Deggi Mirch) powder ½ tsp
Jeera 1 tsp
Ghee / oil / butter 100 gm
Tomato 2medium finely chopped
Green chilly 2 finely chopped
Ginger ½ inch
Coriander leaves 10 gms
Method
In a separate pan heat oil, add jeera , Kashmiri mirch, fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala.

Mix the boiled dals along with the above masala and heat till they blend well. When finally done garnish with coriander leaves.

Vegeteian Biryani

Ingredients
200 gm basmati rice
Red chilli powder ½ tsp
Haldi ½ tsp
Salt ½ tsp
Garam Masala ½ tsp
Jeera ½ tsp
Oil / Ghee / Butter 100 gm
Kasturi Methi 1 tsp
Pudina finely chopped 2 tsp
Ginger ½ inch juliennes
Green chilli juliennes 2 nos
One cup of cubed carrots, cauliflower, beans, potato.
Kewda essence 1 tsp



Method
Boil basmati rice and the vegetables separately. In a separate pan heat oil, add jeera , fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala. Now add this mixture to the cooked basmati rice and vegetables. Add the pudina leaves and Kewda essence and mix well. Serve with raitha, plain curds, dal makhni, etc.

Malai Kofta

Ingredients
5 potatoes boiled
1 cup bread crumbs
½ cup dessicated coconut
¼ cup mixed dry fruits – ground
2-3 green chillies chopped
½ cup coriander leaves
Sugar and Salt to taste
1 ½ cups curd
3 blanched tomatoes – ground
½ tsp chilli powder
½ tsp turmeric powder
¾ tsp garam masala powder
1 tsp cumin seeds
½ cup curd, a pinch of soda-bi-carb
1 tsp oil
1tsp sugar, 1tbsp pure ghee for frying

Method
For Malai Kofta: Mash the potatoes and make lemon-sized balls. Mix coconut, dry fruits, chillies, coriander leaves, salt and sugar for filling. Put in a small quantity of this stuffing in a potato ball, roll each ball in bread crumbs and deep fry in oil. Drain and keep aside.

Heat 4 tbsp of oil in a pan, add cumin seeds, ground tomatoes and curd. Fry till done. Add powdered spices, sugar and salt along with 2 cups of hot water. Simmer over a low flame till the grave is done. Add cream, mix well. Drop in the koftas. Cook for 2-3 minutes, serve hot garnished with coriander leaves. Relish it hot with paranthas.