SEEB KA SONDESH

SEEB KA SONDESH

 

 

 

For the apple mixture

1 cup apple pulp

1 tablespoon lemon  juice

2 tablespoons sugar

 

In a wide skillet sauté apple pulp, lemon juice and sugar  on a medium heat  for about 6 to 8 minutes , stirring occasionally. Turn the heat off set aside and allow to cool at the room temperature.

For sondesh

 

3/4 cup fresh paneer

3/4 cup milk powder

3/4 cup icing sugar

few strands of saffron

In a large bowl, combine panner, milk powder, icing sugar and saffron. Knead all together till smooth. Add the apple mixture and mix well. Refrigerate the mixture for about 1 hour, scoop out little mixture and shape into round balls. Enjoy thande  seeb ka sondesh .

 

 

 

SPINACH MASALA UGALI

SPINACH MASALA UGALI

 

2cups corn meal

4 cups water

1 tablespoons oil

1/2 teaspoon cumin seed

1 tablespoon chili paste

1 3/4 teaspoons salt

1/2 bawl fresh spinach chopped

 

For garnishing

Methi masala ( optional)

In a large heavy bottomed saucepan  heat the oil add cumin seeds and once it cracks add water, salt chili paste and spinach.Boil the water , once boiled turn  the heat on a low. Add corn meal in the water while continually mixing with mwiko , so no lump  forms. stir continuously and mash any lump that forms.  Cover the lid and let cook for about 8to 10 minutes. Place in the serving plate and garnish with  methi masala.

 

WARYARI LADU

 

WARYARI LADU

1/3 cup  waryari powder ( fennel seeds)

1/3 cup cashew nut powder

1/3 cup fresh  coconut grated

1/3  cup spoon almond powder

1 tablespoon gulkand

1 tablespoon khaskhas ( poppy seeds)

1/2 teaspoon cardamom powder

Combine all the above ingredients  and set aside.

 

For the sugar syrup

3/4 cup sugar

1/2 cup water

Mix sugar and water in a souse pan, simmer until you get 2 thread consistency. Turn the heat off, add the syrup in the waryari mix Stir well to ensure all the mixture is well blended into the syrup. Take small amount make equal size balls or press in the mold. Garnish with khashas.

 

BHINDA & JELAPENO

 

OKRA ( BHINDA & JELAPENO)

 

 

Bhinda   ( Okra) & jalapeño

15 bhinda   (small tender)

4 Green chilies

Ingredients for stuffing

 

1 tablespoon grated coconut

2 tablespoon grounded pea nuts

1 tablespoon gram flour

1 teaspoon sugar

2 tablespoon dhana jeru

2 teaspoon chili powder

1 teaspoon turmeric powder

1 1/2 teaspoon salt

1 tablespoon oil

2 tablespoons finely chopped cilantro

1 tablespoon pava ( flat rice, soaked for few minutes and squeezed )

Mix all above ingredients and keep  on the side

 

Wash bhinda and the green chilies wipe with clean cloth.  slit the bhinda & chilis in the center pull out the seeds  and stuff  the  prepared masala.

 

For the tempering

3 tablespoons oil

1/2 tea spoon mustard seeds

pinch asafetida

 

Method

Heat the oil in the pan, add mustard seeds and asafetida. cover the pot with a lid ,let it crackle. add the bhinda and marcha  .Do not cover and let it cook on a low heat. stir occasionally, till the oil separates   and  gets crunchy. Tastes good with fulka / Roti.  Enjoy!!

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