Kaju Katli

INGREDIENTS:

cashew nuts 3/4 cup
sugar 3/4 cup
Milk 2 tbsp
Ghee 2 tsp
vanilla essence 1 tbsp
water 1 cup (boiling)
silver leaf 2 sheets

DIRECTIONS:

* Soak the cashew nuts in boiling water for 1 hour.
* Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
* Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
* Then, add vanilla essence and mix thoroughly.
* Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
* Let it cool. After it is cooled, cut into diamond shaped pieces.

Poori Masala

INGREDIENTS:

2 cup wheat flour
3 tsp rava
¼ tsp salt
cooking oil

DIRECTIONS:

Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to make a fine dough.
Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.

Instant Bread Sweet

INGREDIENTS:

Sweet Bread – 10 Slices.
Sugar – 2 cups.
Cardamom – 3 to 4
Ghee – For frying.

DIRECTIONS:

Remove the brown edge of the bread slices.

Cut the slices into 2 triangular halves.

Heat ghee in a frying pan.

Drop these bread pieces into the hot ghee & deep fry them until they turn golden brown.

Place the fried bread pieces on a tissue to remove excess ghee & keep them aside.

For The Sugar Syrup: Dissolve 2 cups of sugar in 2 cups of water. Boil the syrup and keep on stirring. (Add a tsp. of milk to it. The dirt that may be present in the sugar floats on the syrup. Remove the dirt using a spoon.) Remove it from the flame when the syrup is done.

Drop the fried bread pieces into the hot syrup and soak them for a few minutes, until they become tender.

Sprinkle cardamom powder on the sweets.

Garnish with raisins, cashew and pista.

Banana Halva

INGREDIENTS:

6 big bananas
2 pav sugar
12 tbsp ghee
4 cardamom pods

DIRECTIONS:

Peel banana and cut thinly.
Cook along with sugar, turning over constantly, till the blend becomes semi-solid. Mix ghee.
As soon as lump is formed and the blend gives off the absorbed ghee, test a sample (as in the case of ‘wheat halva’) to make sure that it does not stick when pressed between fingers and thumb.
Then add powdered cardamom.
Transfer the halva to a thali smeared with ghee, and flatten it with a spatula.
Cut into pieces after an hour.

Pumpkin curry

INGREDIENTS:

1 1/2 cups baked pumpkin or winter squash
1/2 cup red lentils, rinsed
5 or 6 dried curry leaves
1 t curry powder
1/2 chopped onion
hunk of fresh ginger (i just tossed in it whole to steep, too lazy to mince)
2 whole dried red chilis
fistful of coconut
1/2 cup soymilk
sea salt

DIRECTIONS:

Toss all in pot, cook until lentils are mushy (about 1/2 hour). Serve over some cooked grains (I had leftover whole wheat couscous, but anything would do) with some chutney. Might have been better if Id fried the onion a bit first, but I didnt bother and it was still delicious.

Broiled Chicken Indienne Recipe

INGREDIENTS:

4 large chicken breasts; halved
1 1/4 cup stewed tomatoes
2 cloves garlic; minced
1 teaspoon ginger
2 tablespoon tomato paste
2 tablespoon oil
1 tablespoon coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoon sour cream

DIRECTIONS:

This thick, spicy marinade is made with canned, stewed tomatoes that are blended with fresh garlic, ginger, cumin, coriander and cinnamon. Marinate briefly before broiling. Serve with a dollop of sour cream.

TIP: Measure distance from top of chicken to broiler unit rather than from rack to broiler. If distance is less than 5 to 6 inches, the chicken will burn. To check for doneness, pierce with knife. If juice is clear, chicken is cooked. Or if fork is inserted with ease, chicken is done. Or press with your fingers. There should be a little give to the flesh.

1) Trimm any excess fat and skin from the chicken breasts. Place in a glass dish.

2) Using a blender or food processor, combine the tomatoes, garlic, giner, tomato paste, oil, coriander, cumin, cinnamon, pepper and salt until almost smooth.

3) Reserve 1/4 cup marinade to use as a sauce. Cover chicken with the rest of marinade. Allow to sit at room temperature 30 minutes.

4) Place chicken on a broiler pan, skin side down. Broil 7 to 10 minutes on each side, 5 to 6 inches from heat. Baste before turning. Spoon with marinade.

5) Bake at 350¡F for 10 minutes. Remove chicken to platter.

6) Bring reserved marinade to a boil. Spoon over chicken. Serve with a dollop of sour cream on each chicken breast.

Per serving: 623 Calories; 37g Fat (47% calories from fat); 86g Protein; 9g Carbohydrate; 253mg Cholesterol; 725mg Sodium

Cashew Chikli.

INGREDIENTS:

Ground Cashew (coarsly)- 1 Cup, Granulated sugar- 1 cup.

DIRECTIONS:

Take a pan and fry the sugar till it melts completely. Add the ground cashews immedietely and mix thoroghly until all the cashews are coated with the sugar mixture. Now , take a plate which is greased slightly with butter, and add this mixture. Allow it to cool. After it cools own, ut it into slabs and serve.