MATTAR MUSHROOM

INGREDIENTS:

200 gms Mushroom

3 nos Onion

1 no Tomato

1/2 cup Cashew Nuts

1 cup Peas

3 nos Whole Green Cardamom

1 nos Cinnamon Stick

1 tsp Coriander powder

1 tsp Garam masala

1 tsp Chilly powder

2 tbsp Oil

Pinch of Sugar

Salt to taste 

For garnish Chopped Coriander 

PREPARATION:

1. Heat oil in a kadai. Add green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste and sauté for half a minute. Add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala. Add cashewnut paste dissolved in one cup of water, stir well. 

2. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms. Cook on high heat for seven to eight minutes or till the green peas are fully cooked. 

3. Cook on low heat for five minutes. Serve hot.

PAV BHAJI

INGREDIENTS:

8 Pavs (Soft Buns) 

Butter to Shallow fry

For Bhaji:

1 Capsicum chopped fine

2 Onions chopped fine

2 Tomatoes chopped fine

2 1/2 cups Chopped mixed vegetables (beans, carrots, cauliflower, potato and bottle gourds) 1/2 cup shelled peas

2 tbsp Butter

2 tsp Pavbhaji masala

1 1/2 tsp Chilli powder

1/4 tsp Turmeric powder

1/2 tsp Sugar

Salt to taste

1 cup water (Preferably in which vegetables were boiled)

1/2 tsp Each ginger grated, garlic crushed

1/2 Lemon's juice

To Garnish:

1 tbsp Coriander chopped

1 Onion chopped

Small pieces of lemon

PREPARATION:

For Bhaji: 

1. Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.

2. Heat butter in a pan. Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

3. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pavs:

1. Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

2. Serve hot with bhaji, a piece of lemon and chopped onion.

GAJJAR KA HALWA

INGREDIENTS:

1 kg Gajjar

1 litre Milk

300 gm Condensed Milk

1 teaspoon Cardamom powder

5 tablespoons Ghee

Dry Fruits 2 tablespoons Raisins, 2 tablespoons Almonds, 2 tablespoons Pistachios

250 grams Sugar

PREPARATION:

1. Wash and grate the carrots using a grator. Finely slice the nuts.

2. Put the milk to boil in a heavy base kadhai.  Add grated carrots and bring it to boil. Cook over medium heat until all the milk gets reduced. You should stir the mixture occasionally to prevent any sticking. 

3. Add sugar, mix well and then cook till all the sugar has dissolved and the milk has been absorbed completely. Add ghee, condensed milk and simmer for 5 minutes. Add the slightly crushed cardamoms powder and the raisins. Mix well.

4. Remove the halwa from heat and put it in a serving dish. Garnish the halwa with almonds and pistachios. Best preffered is serving HOT but you can also serve cold or at room temperature.

PRASADACHA SHEERA

INGREDIENTS:

1/2 cup Rawa/Semolina

3/4 cup Ghee

2 1/2 cup Hot Milk

1/2 cup Sugar

1 Riped Banana

10 nos Almonds

15 nos Raisins

1/4 tsp Cardamom Powder

PREPARATION:

1. Melt 1/4 cup Ghee and add rawa in that. Roast rawa very well on a low to medium high heat for 15 to 20 minutes until rawa gets deep golden color.

2. Heat up one tbsp ghee in separate pan, add almonds, raisins and roast until it gets little

browning around its edges. Peel banana and cut in to thin slices. Now add banana slices in to roasted nuts and cook banana and nuts together for one minute or until banana slices start to caramelize.

3. After sooji gets roasted, lower down the heat and add hot milk in to that. Let milk gets absorbed in sooji. Cover and cook for 3 to 4 minutes so that sooji will turn soft. Add sugar and mix well.

4. Add banana mixture, cardamom powder,  mix well, cover and cook over medium heat for

4 to 5 minutes.

5. Garnish with sliced pieces of almonds and 1 tbsp of ghee. Serve hot!

MAWA MODAK

INGREDIENTS:

1 1/2 cup Mawa / Khoya

3/4 cup Sugar

A pinch Kesar

A pinch Cardamom powder

PREPARATION:

1. Take mawa and grate that with grater. Now add grated mawa to the pan, start the heat on medium high heat. Just heat up the mawa for about two minutes.

2. After mawa starts to loose out ghee from it, turn the heat off. Add powdered sugar in to mawa, add kesar, add cardamom powder and mix well.

3. Transfer mixture in to dish and refrigerate for an hour. Now take the modak mould and stuff it with mawa mixture. If you don't have modak moulds then just roll the mawa mixture in to small balls just like Pedha.

UKDICHE MODAK

INGREDIENTS:

2 cups Rice flour

1 tbsp Pure ghee

A pinch salt

For Stuffing

1 1/2 cups Coconut (Grated)

3/4 cup Jaggery

1/2 tsp Green cardamom powder

PREPARATION:

1. Bring  one and a quarter cups of water to boil in a pan, an, add salt and ghee to it.

2. Add sieved rice flour in a flow, stirring continuously to prevent lumps from forming. Remove the pan from heat and keep it covered for ten to fifteen minutes. Grease your palms with a little oil and knead the cooked rice mixture to a soft dough. Keep covered with a moist cloth. 

3. In a pan add coconut and jaggery . Cook it on medium heat for five minutes or till light golden brown. Ensure that it is not overcooked. Add green cardamom powder and remove from heat and cool it slightly. Divide coconut mixture into ten to twelve equal portions.

4. Divide dough into ten to twelve lemon sized balls. With greased palms flatten each ball to form discs of three inches diameter. Press edges of the discs further to reduce the thickness.

5. Place a portion of coconut-jaggery mixture in the centre, form eight to ten pleats with fingers, gather them together to form a bundle and seal the edges at the top. 

6. Stream them in a steamer for ten to twelve minutes. Serve hot modak with pure ghee. 

ONION RICE

INGREDIENTS:

1 cup rice
1 medium sized onion (sliced) 
1/2 cup green peas 
3 nos chopped green chillies 
little garlic 
1 tsp Mustard and cumin seeds for seasoning
For garnish chop coriander leaves and fried onions (barista)
salt to taste

PREPARATION:

1. Cook the rice separately and keep it aside. 

2. Heat oil in a pan and season with mustard and cumin seeds. Add sliced onions and chopped green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 

3.Add the boiled rice to the mixture and cook for 5 min. Then garnish with chopped coriander and barista.