Coconut Burfi (Khopara Barfi) Coconut Sweet

Ingredients

• 225 gms Khoya


• 225 gms coconut (dry and ground)


• 1 tsp cardamom seeds (ground)


• 1 tbsp ghee


• 2 1/2 cups sugar


• 2 cups water


• 1/2 tsp almonds (grated)


• 1/2 tsp pistachios (grated)

How to make coconut burfi:

1. Mix khoya and coconut and fry them lightly with ghee on a low heat.


2. Add cardamom and mix well.


3. Prepare one-string syrup by dissolving sugar in the water.


4. Now stir the coconut mixture into the syrup.


5. Grease the plate and spread the grated nuts on it.


6. Spread the prepared evenly over the plate and allow it to cool.


7. Now with the knife, cut it into desired shapes.


8. Turn them over so that nuts covered part appears on the top.


9. Nariyal ki burfi is ready to be served.

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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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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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Achari Mutton (Acharii Muton)

Ingredients

• 1/2 cup coriander leaves chopped
• 1/2 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• 800 gms mutton
• 1 tsp turmeric powder
• 8 red chillies whole
• 1 tsp red chilli powder
• 4 medium tomatoes
• 5 cloves
• 1 tsp onion seeds
• 7 tblsp mustard oil
• 2 tblsp ginger chopped
• 4 medium onionssalt to taste
• 1 tblsp garlic chopped
• 1 tsp mustard seeds

How to make achari mutton :

1. Wash and cut the mutton into 11/2" cubes.
2. Take off and cut the onions.
3. Cut the tomatoes.
4. Roast the whole spices separately and grind everything coarsely.
5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
6. Mix in the cut ginger-garlic.
7. Mix well.
8. Mix in coarsely ground masala powder.
9. Stir fry for half a minute, stirring all the time.
10. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
11. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
12. Stir fry till oil leaves the masala.
13. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
14. Stir fry till the mutton is fully done.
15. Adjust the flavor and serve hot decorated with coriander leaves.

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Bhindi Gosht (Bhinddi Goshht)

Ingredients

• 1 Kg. Mutton
• ½ kg Bhindi
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion –chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

Instructions

1. Fry the onion in oil till brown.
2. Remove the onion and grind.
3. Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil.
4. Fry with little water till it dries.
5. Add mutton and ground onion and cook till water dries again.
6. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
7. When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left.
8. Cook throughout on low heat.
9. Garnish with fresh Dhaniya, green chilies and lemon.
10. Serve with naan.
11. Serving: 6 – 8 persons

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Mooli ka Paratha (Muli ka Praatha)

Ingredients

For stuffing:

• 3 Mooli (Radish)
• Salt To Taste
• 1/2 tsp Red chilli powder
• 1/2 tsp Corainder powder
• 2 Green chillies, chopped finely
• 2 tbsp Corainder leaves

For dough:

• 2 cups Wheat flour
• Salt To taste
• Water As needed
• Oil for frying muli paranthas

Preparation:

1. Sieve the wheat flour and salt.
2. Add water and knead to stiff dough.
3. Cover and keep aside.
4. Peel and grate the radish.
5. Squeeze and drain all the water.
6. Heat the pan and fry the radish to light brown.
7. Add salt, red chilli powder, green chillies, corainder leaves and mix well.
8. Allow it to cool.
9. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides.
10. Roll again into a thick, round parantha.
11. Heat a tava and fry the mooli ka paratha both sides to crispy and brown.
12. Put some oil over the paratha.
13. Serve the mooli paratha hot with raita or curry.

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Keema Palak (Qeema Palak)

Ingredients

• ½ kg. minced beef
• 250 grm. Palak - chopped
• 2 tomatoes
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin Seeds (Zeera)
• 1 tsp. Coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tbs. dill (Soya) or
• 1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

1. Finely chop the onion and sauté in oil until light brown.
2. Cook on medium heat till water is almost dried.
3. Add mince meat mix and dry the water again.
4. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
5. Add Palak and cook till the water dries.
6. Sprinkle garam masala powder.
7. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
8. Serve with naanServing: 4 to 5 persons

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