Gujiya...


Ingredients:

Khoya/mawa ----- 500 gms
Powdered sugar----3 cups
Desiccated coconut----3¼ tsps
Cashewnuts (blanched and chopped)----15
Almonds (blanched and chopped)----15
Raisins----20
Green cardamom or nutmeg powder ----½ tsp

For The outer covering:


Refined flour (maida) ---4 cups
Salt ---½ tsp
Ghee ---5 tbsps + to deep fry
Gujiya mould


Method:


1.Mash khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool.


2.Add all the other filling ingredients to the khoya and keep aside.


3.To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for fifteen minutes.


4.Divide the dough into small balls and roll each ball into a small puri of four inches diameter.


5.Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.


6.Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.


7.Prepare all the gujiyas and spread on a damp cloth.


8.Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown.


9.Drain onto an absorbent paper. Cool and store in an airtight tin.

Super Mithai Sundae


Ingredients:

Mini gulabjamuns----20-24
Vanilla ice-cream----4 scoops
Butterscotch ice-cream----4 scoops
Mixed fruit jam----4 teaspoons
Sponge cake, cubed----¼ medium
Dry fruit chikki, crushed----½ cup

Method:



1.Take four wide mouthed stemmed glasses and smear the inside of each with a teaspoon of mixed fruit jam.


2.Layer each glass with few cubes of sponge cake, five to six mini gulabjamuns, a scoop of vanilla ice cream, a scoop of butterscotch ice cream and garnish with crushed dry fruit chikki. Serve immediately.

Fruit Papdi Chaat


Ingredients:

Pomegranate pearls----½ cup
Pineapple, chopped----¼ medium
Apple, chopped----1 medium
Papdi----24
Lemon juice----1 tablespoon
Chaat masala----1 teaspoon
Sweet chilli sauce----2 tablespoons
Sev as required
Fresh mint leaves, hand torn---1 tablespoon


Method:



1.Mix together pomegranate pearls, pineapple, apple, lemon juice, chaat masala and sweet chilli sauce.


2.Arrange the papdis on a plate and place the fruit mixture over them.


3.Cover with sev and serve garnished with mint leaves.

MOONG DAL AND PANEER SAMOSA


Ingredients:

For covering


Refined flour (maida)----1 cup
Carom seeds (ajwain)----¼ teaspoon
Ghee----4 tablespoons
Salt----to taste


For Stuffing

Green gram split skinless----¾ cup
(dhuli moong dal)

Paneer, grated----¾ cup
Turmeric powder to taste
Oil----2-3 tablespoons
Cumin seeds----1 teaspoon
Onion, chopped----1 medium
Green chillies, chopped----3-4
Ginger, chopped----1 inch piece
Red chilli powder----1 teaspoon
Fresh coriander leaves, chopped----2 tablespoons
Chaat masala----1 teaspoon
Sugar----1 teaspoon
Oil----to deep fry


Method:


1.Mix the ingredients for the covering. Add water little by little and knead into a stiff dough. Keep, covered with a damp napkin, for half an hour.


2.Soak dal for half an hour. Drain. Add salt, turmeric powder and two cups of water to the dal and boil. Reduce heat and cook till the dal is almost done. Drain again and spread on a large plate to cool.


3.Heat oil in a kadai, add cumin seeds. Once they begin to change colour add onion and sauté on medium heat for two to three minutes. Add green chillies and ginger and continue to sauté for another minute.


4.Add red chilli powder, coriander leaves, chaat masala, sugar and dal and sauté for two minutes, stirring continuously.


5.Transfer this dal onto a plate. When cool, mix grated paneer and toss to mix well.


6.To prepare samosas, divide the dough into four portions and roll them into balls. Apply a little flour and roll them into four-inch diameter elongated diskettes.


7.Cut each into half. Apply water on the edges. Shape each half into a cone and stuff it with the dal-paneer filling. Seal the edges well.


8.Heat sufficient oil in a kadai and deep-fry samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper.


9.Serve hot.