Shahi Tukda

Ingredients :-

• 6 Milk Bread
• 1/2 cup Sugar
• 1 ltr Full fat milk (to make rabdi)
• 100 grms Khova or mawa
• 4 tbsp Ghee
• A pinch of saffron
• 2-3 Cardamom pods
• Slivered Pistachio and Almond for Garnish
• Water as needed

Method :-

To cook rabdi for shahi tukda

• First, add milk to heavy bottom pan and bring it to a boil. Then reduce the flame and simmer until it is reduced to half.
• Then add saffron, sugar,khova,cardamom powder keep simmering the rabdi until desired consistency.
• Then switch off the flame and keep aside.

To make sugar syrup

• To make syrup, add sugar and water in pan and bring it to boil. Once it starts boiling add saffron and cardamom pods, simmer for another 5 minutes.

Preparation of Shahi Tukda

• Snip off the edges of the bread and cut into triangles.
• Heat ghee in pan and add cut bread slices,fry the bread slices from both the side with medium flame, until golden and crisp from both the sides.
• Now dip the fried bread slices in warm sugar syrup for 30 seconds.
• Then Keep the soaked bread slices in to a serving plate and topped it with thick rabdi . Garnish with nuts and serve.

Poha Cutlet

Ingredients :-

• Thick Poha -1 cup
• Boiled Potato - 1 nob
• Carrot - 2 tbsp grated
• Onion - 1 nob Chopped
• Green chili -1nob Chopped
• Boil peas - 2 to 3 tbsp
• Garam masala powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili powder - 1 tbsp
• Dry Mango powder/ lemon Juice - 1 tbsp
• Salt as per taste
• Ginger and garlic paste - 1/2 tbsp
• Coriander leaves chopped - 1 tbsp
• Oil - 1 cup

Method :-

• Take 1 cup thick poha into a bowl and rinse it once or twice. Then soak the poha in water just     about covering them for 3 to 4 minutes.
• Then using a strainer, drain all the water from the Poha. The poha should get softened well but there should be no water in them. So use a strainer to drain all the water.
• Take the boiled potato and Mash very well with a fork or with your hands.
• Add finely grated carrots, boiled green peas, finely chopped onions, 1 tablespoon chopped coriander leaves, ½ teaspoon of finely chopped ginger and garlic.
• Now add turmeric powder, red chili powder, garam masala powder, dry mango powder, a pinch of sugar (optional) and salt as per taste. Instead of dry mango powder, you can add ½ teaspoon lemon juice.
• Mix everything very well. Check the taste and add more salt or spices if required.
• Shape into small cutlets or tikki.
• Heat a tawa or a Pan, Add 3 -4 tablespoons oil and let the oil become hot. Place the poha cutlet on the tawa.
• When one side is lightly golden and crisp, turn them over.
• Turn them again when the second side is lightly golden and crisp.
• Flip them a couple of times more and pan fry till the tops have become golden. The onions will also brown and that’s the indication that the poha cutlet has cooked. Do fry them on a low to medium flame.
• Place the pan fried poha cutlet on kitchen paper towels to remove excess oil.
• Serve Poha Cutlet hot with  mint chutney or tomato ketchup.

Rava/Semolina Cake

Ingredients:-

• Semolina (Thin Rava) - 1 cup
• Sugar Powder -1/2 cup
• Baking soda - 1/2 tbsp
• Baking powder -1 tbsp
• Curd - 1/2 cup
• Milk -1/2 cup
• Oil/Butter - 1/2 cup
• Vanilla essence -1tbsp
• Salt a pinch

Method :-

• Take a big bowl add , Thin rava/Semolina, add 1/2cup of sugar powder,baking soda and baking powder,salt a pinch then mix all together nicely.
• Then add oil/Butter mix it properly .
• Bow add the vanilla essence and curd into the semolina and mix nicely. It should be lumps free,then cover the bowl and rest for 15 minutes.
• Pre heat the oven 15 minutes with 210C°
• After 15 minutes add the milk slowly into the semolina mixture and again mix it nicely to make the batter consistency properly.
• Then grace the baking tray with oil and little Maida,then pour the Semolina/Rava mixture into to it .
• Now bake the cake for 40 minutes with 210 C°.
• After 40 minutes put a toothpick and check it, once it came out without sticking then take out from oven and let it cool down.
• Then remove the cake from baking tray ,cut it into pieces and serve it.

Sweet Boondi

Ingredients:-

• Besan/Gram Flour - 1 cup
• Oil - 1 tbsp
• Sugar - 1 cup
• Water -1/2 cup
• Broken cashew nuts - 1 tbsp
• Melon seeds - 1tbsp
• Green Cardamom powder - 1 tbsp
• Kesar/ orange food color - 1 pinch
• Cooking oil to fry

Method :-

• Take gram flour in a bowl add 1 tbsp of oil into it       then add water mix well to make a smooth batter.

• It should be smooth and little thin than bajji batter     and keep it aside.

• 2 Slotted ladles are needed. One for making boondi and another for draining boondi from oil.

• Heat oil for deep frying,Oil should be moderately hot.

• To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.

• Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. 

• Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.

• Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil.

• Repeat the process with rest of the batter.

• Then make sugar syrup from 1cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil. 

• Then add in cardamom powder,cashews, melon seeds,one pinch of food color and mix well to make syrup.

• Add the fried yellow boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.

• Then switch off the flame . Let this set for 1 hours until the sugar syrup is completely absorbed by Sweet Boondi .

• Now it's ready to eat .

Rasgolla/Pahala Rasgolla

Ingredients : -

•  2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)

• Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.

• Plain Flour (Maida) – 2 tablespoon

• Sugar – 1 tablespoon

• Muslin cloth or Fine strainer

For the Sugar Syrup :

• Water – 6 Cups

•  Sugar –  1 1/2 cup

• Cardamom power (Eli chi) – 1 teaspoon

Method:-

For the Golla's :

•  Heat the Milk in a Deep bottomed pan and let it be boiling.

• Add the lime juice or vinegar slowly to curdle the milk, and leave it for 5 minutes in lowest flame.

• Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.

• Now place the muslin cloth on a strainer and slowly drain the water.

• Rap the cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).

• Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.

• Nicely squeeze the muslin cloth and drain the water in to the cheese.

• Now the cheese put it in the plate, add the flour (Maida) and sugar and    knead for 5-10 mints till the dough is soft and smooth.

• Make it small small equal sized round balls.( make sure the balls are crack free)

For the Syrup and the Rasgolla:

• Heat a pan add 2tbsp of sugar and caremol it with high flame,once it turn brown in color add 1 cup of water and switch off the flame.
• Add same water with water and add rest of sugar in a wide mouth container .

• Add the Cardamom powder after the water starts boiling and the sugar is dissolved.

• Know add the cheese balls one by one at a time.

• Cover the pot and cook on lowest flame about 40-45 mints.

• Remove the lid and take the pan off heat and let it sit for 5 mints.

• Now it’s ready to eat, serve warm

Can be refrigerated up to 5 days an airtight container.    

Rasmalai

Ingredients :-

For Making the Chenna

• Milk -1 ltr
• Vinegar - 3 tbsp

For making the malai 

• Milk -1ltr
• Sugar -1 cup
• Cardamom Powder -1 tbsp
• Rose water - 1tbsp
• Saffron/kesar - 1 tbsp
• Pistachio(thin sliced) - 5-6 nobs

For Sugar Syrup 

• Water - 5 cup
• Sugar - 1 cup

Method :-

Rasmalai Balls

• Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

• Wait for 5-10 minutes and then start adding Vinegar till milk curdles.

• Add Vinegar till the milk curdles completely.

• Using a strainer drain the water and collect the chena.

• Rinse it under tap water so that there's no trace of vinegar in it.

• Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

• Add cornflour and start mashing the chena till it’s smooth.

• Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

• Heat 1 cup sugar and 5 cups water in a wide pan and wait till it comes to a full boil.

• Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

• Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk/Thick Malai

• In a heavy bottom pan, boil 1ltr of milk.

• Soak few strands of saffron in a tablespoon of warm milk and set aside.

• Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

• After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

• Also add finely chopped pistachios [if using]. Mix and switch off the flame.

• Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

• Transfer the balls to thickened milk [milk should be warm].

• Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
• Then serve the yummy chilled Rasmalai and enjoy. 

Jackfruit Kabab /Kathal ki Kabab

Ingredients:-

• Jack fruit (Raw cut into cubes) -200 gm
• Corn flour - 1/2 cup
• Ginger and ginger Paste - 1 tbsp
• Chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Garam Masala -1tbsp
• Salt as per taste
• Kabab powder - 2 tbsp
• Baking powder - 1 pinch
• Oil for fry

Method:-

• Wash the jacket fruit pieces nicely and put into the pressure cooker adding with little salt and turmeric Powder, add 1 glass of water and give 3 whistle.
• After that leave it for cool down the cooker, then open the lid drain the water from the jackfruit and let it dry little bit .
• Jake the boiled jackfruit in to a bowl,add turmeic powder a pinch,chilli powder,ginger and garlic paste,kabab Masala,garam Masala,cornflour,salt add all together and mix it slowly with hand.
• If needed you can add little water .make sure the jackfruit has to coated nicely with all the ingredients and keep it aside.
• Heat oil in a frying pan,once oil is hot add the marinated jackfruit pieces one by one and fry it with medium high flame.
• Once jackfruit kabab is fried from both the side and change the color in to golden brown, then remove it to a tissue paper.
• Know our jackfruit kabab is ready to eat serve hot with tomatoe ketchup and sliced Onion.