Kheer (Kher) Sweet Recipe

Ingredients

• 1/4th cup long grain rice (washed and drained)


• 4-5 cups milk


• 2-3 cardamom seeds (crushed)


• 2 tbsp almonds (blanched silvered)


• A pinch of saffron threads, soaked in a little hot milk


• 1 tbsp skinned pistachio nuts (chopped)


• 1 tbsp raisins (optional)


• 2-3 tbsp sugar or as desired

How to make kheer:

1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.


2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.


3. Add the sugar and stir until completely dissolved.


4. Remove the rice kheer from heat and serve either warm or chilled.
   

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Besan k Laddo (Basan k Laddu)

Ingredients of besan laddoo :

• 2 cups gram flour (besan)


• 11/2 cup sugar (grinded)


• 1 cup ghee


• 1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

1. In a kadhai mix gram flour and ghee over a low heat.


2. Keep constantly stirring to avoid lumps.


3. When it releases an appetizing smell, it is ready.


4. Remove from the heat and allow it to cool.


5. Add sugar and nuts to the gram flour and mix thoroughly.


6. Now form ping-pong size balls of the mixture.


7. Besan Laddoo are ready to be served.
   

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Kulfii (Kulfi)

INGREDIENTS:

• 4 cups milk
• 8 tsp. sugar or to taste
• 1/2 tsp. ground green cardamom seeds (chotti elaichi)
• 1tbsp. skinned pista (pistachios), thinly sliced
• 1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

1. Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
2. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes).
3. Stir the sides of the pan constantly to avoid scalding.
4. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
5. Pour the mixture into Kulfi molds or small ramekins, distributing evenly.
6. Cover with plastic wrap or foil and freeze until set, about 6 hours.
7. To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.
8. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

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Sarson ka Saag (Srson ka Sag)

Ingredients

• 1 kg: Sarson (green mustard)
• 250 gm: Spinach
• 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
• 3-4 flakes: Garlic (finely chopped)
• 2" piece: Ginger (finely chopped)
• 2-3 Green chillies (finely chopped)
• 2 tsp: Makki ka atta (maize flour)
• 11/2 tsp: Powdered gur (jaggery)
• Salt to taste
• Tadka (tempering)
• 3 tsp: Desi ghee
• 1/2 tsp: Red chilli powder
• 2-3: Green chillies (finely chopped)
• 1" piece: Ginger (finely chopped)

Method

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
4. Remove from fire and cool.
5. Grind the spinach to a rough paste.
6. Add makki ka atta and cook for 15 minutes on low heat.
7. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
8. Serve hot with Makki ki Roti.

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Mixed Vegetables (Mexed Vegitables)

Ingredients

• 1 tsp fenugreek (Methi) leaves
• 1 tomato
• 1 medium onion-chopped
• 1 tsp cumin seeds (Zeera)
• ½ tsp. salt to taste
• 1/4 tsp turmeric (Haldi) powder
• 3-4 green chilies chopped
• 2-3 tbs. oil
• ½ cup cauliflower -chopped
• 4 pcs. Arvi
• 2 potatoes
• 1 capsicum
• 1 radish
• ½ cup all type of beans-chopped
• 1 turnip (Shaljam)
• 1 beetroot (Chuqandar)
• ½ cup cabbage chopped
• ½ cup peas
• 1 eggplant (Bengan)
• 1 carrot

Instructions

1. This dish is made with as many vegetables as you like.
2. Their quantity should be adjusted according to your needs and the size of the vegetable available.
3. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
4. Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot.
5. All chopped.
6. Heat the oil and add all the ingredients and spices.
7. Cover and cook on very low heat till the water has dried and all the vegetables have become soft.
8. It is better if they are a little bit crunchy.
9. Serve with naan or boiled rice

Serving: 4 persons

DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

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Chicken Tikka (Chickkin Tika)

Ingredients

• 1 kg. chicken1
• ½ tsp. ginger (Adrak) paste
• 1½ tsp. garlic (Lehsan) pastebunch fresh Coriander (Dhaniya) leaves
• 3-4 green chilies
• 1 medium onion
• 1 tsp garam masala
• 4-5 whole dried red chilies
• ½ salt (according to taste)
• 6 tbs. yogurt OR 3 tbs. lemon juice

Instructions

1. Mix all the spices together.
2. Put in a blender and make a paste.
3. Make 4-5 deep cuts on each side of the chicken pieces.
4. This will help it cook better on the inside as well as giving it a better flavour.
5. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
6. Then BBQ or bake in oven.
7. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
8. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes.
9. By this time the chicken should be cooked.
10. Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
11. Turn over and when it looks done - it’s done!
12. Serve with salad and naan

Serving:

2 to 3 persons

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Fried Fish (Frid Fissh)

Ingredients

• 1 kg. fish filets

Marinate:

• ½ tsp. salt (according to taste)
• 2-3 tsp. lemon juice
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. chili (Lal Mirch) powder
• ¼ tsp. carom seeds (Ajwain)

Batter for frying:

• 4-5 tbs. basin (Chana or rice flour)
• ½ tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder

Instructions

1. Mix the ingredients for marinate.
2. Coat the fish with the marinate and leave for 2-3 hours in fridge.
3. Prepare batter using water to make paste (not too thick or thin).
4. Dip the pieces in batter and deep fry till golden brown.
5. Serve with fries or Mint (Podina) sauce and naan.

Serving:

2 to 3 persons.

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