Ingredients:
1 kg Mustard green
(sarson finely chopped)
1/4 kg Spinach finely chopped
1 Cup water
2 Red chilies
4 Garlic cloves (minced)
2 Cm piece ginger (minced)
2 tbsp gram flour
1 tbsp butter
2 Green chilies (minced)
Ghee
Salt to taste
Method:
Boil sarson and spinach in 1 cup of water until cooked. Drain excess water and mash the vegetables. Keep aside. Heat about 4 tbsp of ghee in a pan. Add green chillies, garlic, ginger and broken red chillies. Saute the spices till brown. Now add the mashed vegetables and salt.
Make paste of the gram flour with a little water. Add it to the above mixture. Cook for about half an hour. Top with 1 tbsp of butter. Serve with makkai ki roti.
Ingredients:
1 cup Groundnuts,skinned, roasted,pounded roughly,3/4 cup Sticky Jaggery (gur)
2 tbsp Clarified Butter (ghee)
Method:
Heat jaggery in 1/2 cup water till the syrup get harden.Test its hardness by putting a drop in cold water -it should remain firm.Add groundnuts. Grease a board with oily substance and spread the groundnut-jaggery mixture.Roll flat to 1 cm thickness.Cut into squares when sufficiently cool and hardened. Store in a container lined with butter paper.
Ingredients:
1/2 Cup roasted peanuts
1/2 lb Puffed rice(muri)
1/2 lb Jaggery(gur)
1/2 Cup dry coconut flakes
Few cardamoms (elaichi)
Method:
Take jaggery and water in a cooking pan.
Boil till thick syrup is formed.To check the consistency, add few drops of the syrup into water. It should solidify immediately.Now add roasted peanuts, rice, cardamom powder and dry coconut flakes. Stir the ingredients.Allow the mixture to cool for few minutes. Smear your palms with little ghee.Roll out balls from the mixture.
Ingredients:
1) 100gm de-husked bajra (barley), washed and soaked for 2 hours
2) 40gm yellow moong dal
3) ½ tsp salt
4) 1 tsp ghee
Method:
Bajra Khichdi1) Grind the bajra coarsely in a mixer and mix with the moong dal. Transfer the mixture in a pressure cooker with 250ml water and salt. Cook for 10 minutes on low heat. Turn the heat off after three whistles.
2) Allow the steam to escape. Add hot water if required.
3) Mix in ghee. Serve with pickle or deseeded green chillies.
Ingredients:
1) 2 cups makki ka atta (millet-maiza flour)
2) Warm water for dough
3) ½ tsp salt
Method:
Makke ki roti1) Mix the maize flour and salt in a shallow plate. Make a “Well” in the centre; add a little water at a time to knead the flour into a dough.
2) Divide into equal-sized balls. Put a square sheet of foil on the surface on which rotis will be made. Lightly flour the surface. Put a ball of the kneaded dough on the paper and cover with another piece of foil. Press with the ball of your palm till it becomes size of a roti. Remove the foil cover and transfer the roti to a hot skillet.
3) Cook on low heat, turning till both sides are roasted. Serve with butter.
Ingredients:
1) 1 cup til (white sesame seeds)
2) 1 can condensed milk
3) 2 tbsp white butter
4) ½ cup milk powder
5) 1 cup gur (jaggery)
Method:
1) Roast the sesame seeds in a dry skillet. Grind coarsely in a blender on low speed. Heat the jaggery in a thick-bottomed vessel till it melts completely. Grease a tray with butter and leave aside. Mix all the ingredients along with ground sesame seeds and microwave for about 3 minutes. Stir the mixture properly and microwave again for 3 minutes. Remove when it starts to bubble. Stir till it becomes thick.
2) Spread the mixture on the greased tray. Cut in squares when cool. You can refrigerate the barfi for 10 days.
Ingredients:
1) 2 litres (or 6 cups) sugarcane juice
2) 100gm basmati rice
3) 6-7 unsalted badam (almonds), cut into silvers
4) 6-7 pieces of kishmish (raisins)
Methods:
Sugarcane kheer1) Heat the sugarcane juice in a heavy-bottomed pan. Wash the rice and add to the sugarcane juice. Cook the contents on low flame for 15 minutes.
2) Take care to gently remove any dark froth the collects at the surface. Remove from the fire when thick.
3) Serve hot or cold after garnishing with badam-kishmish or cold, unsweetened fresh cream.