Milk Fudge/ Pal Peda

Ingredients

• Milk Powder: 3/4 cups
• Condensed milk: 200gm
• Butter: 4 tbsp
• Cardamom: 2 (peel and crush the seeds)
• Almonds/Pista/Cashew/Raisins - a few

Preparation

1.Melt the butter in a heavy bottomed vessel.

2.Add the condensed milk and milk powder and mix well. Cook on low to medium flame, stirring constantly, till it becomes a thick paste.Add cardamom powder and mix well.

3.Turn off heat and allow to cool.Lightly grease your fingers and palm, shape the milk powder mixture into small balls and flatten them slightly.

4.Decorate  with any nuts of your choice.Store its in an air tight container. Cool it and serve.

Broccoli Carrot Stir Fry

Ingredients

• Sliced Carrot (length wise) - 1
• Sliced Broccoli - 1 cup
• Sliced Onion - 1
• Turmeric powder - ¼ tsp
• Crushed Chilly - ½ tsp
• Mustard seeds - 1  tsp
• Red chilly - 2

Preparation

1.Put carrot, broccoli and onion into a pan.

2.Add turmeric powder, salt and little water into it and mix well. Cover the pan with a lid and cook.

3.Heat oil in a pan. Add mustard seeds, curry leaves and red chillies into it, allow to Splutter.

4.Add cooked vegetable, crushed chilly and mix well.Fry untill it becomes golden colour.

Dal Makhani

 



Ingredients   

•  Whole black beans (urad saboot) - 1 cup
•  Red kidney beans/Rajma  - 2 tbsp
•  Ghee/oil - 1 tbsp
•  Salt - 1½ tsp
•  Whole red chilly - 2
•  Ginger - 1" piece
•  Garlic- 4 flakes
•  Tomatoes - 4, pureed in a grinder
•  Ghee/oil - 3 tbsp
•  Coriander powder - 2 tsp
•  Garam masala - ½ tsp
•  Butter - 2 tbsp
•  Fresh cream - ¼ cup
•  Milk - ¼ cup

Preparation

1.Soak dal and rajma together for 6 hours.

2.Grind ginger & garlic together to a paste.

3.Pressure cook the dals and rajmah with 1 tbsp ghee, salt, half of the ginger garlic paste and whole red chillies. Mash the hot dal a little. Keep aside.

4.Heat ghee. Add tomato puree. Cook until thick and dry. Add the remaining ginger garlic paste, garam masala and coriander powder. Cook until ghee separates. Cook further for 1-2 minutes. Add this tomato mixture to the boiled dal.

5.Add butter, simmer on low flame for 20-25 mins, stirring & mashing the dal occasionally. Add beaten cream mixed with milk. Mix very well. Simmer for 15-20 mins more to get the right color & smoothness.

Pal Payasam / Rice Milk Pudding

Ingredients

• Milk - 4 cups
• Water - 3 cups
• Payasam Rice - 3/4 cups (red rice)
• Sugar - 1 cup
• Cardamom - 2 pods crushed
• Cashew nuts - 10 (toasted in ghee)

Preparation

1.Mix water and milk, cook in medium heat with occasional stirring till the volume reduces to half.

2.Wash and drain rice, add it to the cooked milk, cook under medium heat till rice is done.

3.Add sugar, cook for 20 more minutes with frequent stirring.

4.Add crushed cardamom. Remove from stove. cashew nuts toasted in ghee can be added.

Chocolate Biscuit Pudding

Ingredients   

• Tea biscuits - 15
• Unsalted Butter - 50gms
• Sugar - 1/2 cup
• Cocoa powder - 2 tbsp
• Vanilla extract - 1/2 tsp

Preparation  

1. Add 1 tsp coffee powder  in 1 cup of boiling water. Filter it and leave it to cool.

2. Line a square tin with cling film leaving a little extra on one side to fold over the top.

3.In a bowl, beat together butter and powdered sugar until fluffy. Add cocoa powder and continue beating until well mixed.

4.Add vanilla essence and mix well. Add milk little at a time and mix well. The consistency of the mixture should neither be stiff nor too watery.

5.Now dip the biscuit one at a time in coffee decoction and arrange it in the pan as a layer.
With a spatula, spread the cocoa mixture over the biscuits evenly. Continue layering biscuits and cream alternatively

6.Decorate it with chopped nuts or  sprinkles, cover it that extra cling film, press it gently and keep it in the freezer to set. When ready, lift the pudding out of the pan, unfold it and slice it into small pieces and serve..