Strawberry Halwa (Serves 4)

INGREDIENTS

Fresh Strawberry 250g, Ghee 50g, Semolina 80g, Mawa 100g, Sugar 100g, Green Cardamom Powder 2g, Water 50g, Almond 20g, Pistachio 15g

METHOD: Clean strawberries, keep two pieces separate for garnish, chop half the strawberries and make paste with rest. Heat saucepan and add ghee, sooji and roast till raw smell goes off. Add khoya, sugar, and chopped and paste strawberry, and water. Cook till all the semolina and strawberries get well-cooked. When it starts leaving the sides of the pan finish with green cardamom powder and remove from flame. Add chopped almond, pistachio and mix well.

Phoolkopir Patishapta (Serves 4)

INGREDIENTS

For filling: Cauliflower 250g, Mawa 50g, Green cardamom powder 1g, Sugar 80g, Ghee 50g

For Batter Rice: Flour 40g, Maida 100g, Salt 1g, Milk 320g, Sugar 40g

METHOD: Prepare the filling: Wash and grate the cauliflower and keep aside in a flat tray to dry. Heat pan and add ghee, add grated cauliflower and saute for a minute over low flame. Add sugar, mawa, mix well and cook over slow flame for 3-4 minutes, add cardamom powder and keep aside for cooling.

Prepare the batter: Take a bowl of rice flour, maid, salt, sugar and mix well. Add milk and mix carefully to prevent lumps and keep the batter aside for at least 30 minutes. Heat a kadai or non stick pan. Add little ghee and pour the batter and make a thin crepe with the help of aspatula or by clockwise moving the pan. Put the filling lengthwise at the centre of it and roll it. Cook till the colour turns light brown. Serve hot or cold.

Chicken Ragi Samosa (Serves 4)

INGREDIENTS: For filling: Raagi flour 200g, Maida 50g, Carom Seeds 2g, Salt 3g, Refine Oil 50g, Water 80g

For filling: Boneless Chicken cube 500g, Refine Oil 100g, Ginger paste 25g, Garlic paste 20g, Red Chilli powder 25g, Cumin powder 5g, Garam masala powder 3g, Onion slice 100g, Lemon juice 5g, Salt 4g, Fresh Coriander chopped 5g, Yoghurt 50g

METHOD:

Prepare the dough: In a bowl mix together all the ingredients for dough and make a smooth dough and keep aside for 30 minutes

Marinate the chicken: Take the boneless small cube chicken and marinate with yoghurt, red chilli powder, salt, ginger and garlic paste and keep aside for 30 minutes

Prepare the filling: In a pan heat oil, add slice onion, sauté for a minute, add cumin powder and sauté for few second, add the marinated chicken and cook over medium flame, cook till the chicken get tender and dry, add garam masala powder, adjust salt and finish with fresh coriander chopped.

Preparation the Samosa: Gently knead the dough for a minute. Divided into equal balls Roll the balls into oval shape and cut into two semicircles, Apply water over the straight edge, join the edge to make a cone, fill the cone with the chicken filling, bring the edge together and seal them by pressing with the finger.

Fry: Fry the samosa over medium heat and serve hot.

Bajra Goja

FOR DOUGH: Bajra atta 100g, Maida 50g, Ghee 50g, Baking powder 10g, Water 60g,

For Syrup: Sugar 400g, Water 300g

For Frying: Refined oil 500g

METHOD:

Dough: In a bowl sieve the bajra atta, maida and baking powder together. Add ghee and mix well. Make the dough by adding water. Keep aside for 25 minutes.

Sugar syrup: In a sauce pan add sugar, water and bring to boil, stirring continuously till the sugar dissolves completely. Cook over medium flame till the syrup becomes slightly thick.

Goja: Knead the dough once more and roll ½ inch thick. Cut into rectangle shape and deep fry over slow to medium flame till brown. Take out from the oil and dip into the sugar syrup for 10 minutes and take out, Serve cold

Thandai Kalakand

For Thandai Masala: Almond 15g, Cashew nut 10g, Pistachio 15g, Poppy Seeds 2g, Fennel Seeds 2g, Black Pepper 4, Cardamom 5, Rose Petals 20g, Charmagaz 2g, Saffron 1 strand,

For kalakand: Standard milk 1.5l, Cardamom Powder 2g, Almond Chopped 5g, Pistachio Chopped 5g, Sugar 100g

METHOD:

Preparation of thandai masala: Take a pan and broil almond, cashew nut, and pistachio over low flame till raw flavour goes off and allow it to cool down. Make a fine powder of roasted nuts along with all the spices mentioned for thandai masala.

Preparation of kalakand: In a sauce pan boil the milk over slow flame and stir continuously to prevent stickiness at the bottom. Cook the milk till it turns into kheer-like consistency. Add sugar and cook till the milk becomes thicks. Add rose water, vinegar and stir continuously. Cook till the mixture becomes lumpy inconsistency. Add chopped nuts and thandai masala. Mix well and transfer to a greased tray and spread into 1/2 inch thickness with the help of a spatula. Let it cool down to room temperature and cut into equal pieces, garnishing with nuts or saffron.