STUFFED BUTTON MUSHROOMS

Ingredients:

Mushrooms 10 (button mushrooms)

Onion 1 big chopped

Garlic cloves 2 – 3 chopped

Cottage cheese 2 - 3 tbsp

Pepper powder 1 tsp

Toothpicks 10

Lemon juice 1 tsp

Butter as needed

Salt to taste

Preparation:

1.  Wash, clean and remove stalks of mushrooms. Chop the stalks finely and keep aside. Keep heads of mushrooms aside.

2.  

For the stuffing: Heat butter, add chopped onions. Sauté. Add chopped mushroom stalks, garlic chopped, pepper powder, nutmeg powder and salt. Sauté. Switch off the gas and add cottage cheese. Remove in a dish and let it cool.

3.  Sandwich the mushroom heads with toothpicks by filling this mix in middle.

4.

  Heat butter, add stuffed mushrooms. Fry them till outer layer done. Add lemon juice. Switch off gas.

5.  

Serve with any sauce as desired.

SWEET PANCAKES

Ingredients

·         Rice flour 2 cups

·         Jaggery or Gud 1 ½ cups

·         Banana 1

·         Baking powder ½ tsp

·         Cardamom powder 1 tsp

·         Sesame seeds or Til 2 tsp

·         Salt a pinch

·         Ghee

·         Honey

·         Crushed almonds

Preparation

Mix jaggery in 1 cup water.

Add mashed banana, rice flour, baking powder, cardamom powder, sesame seeds and salt.

Add to the jaggery mixture.

Prepare a thick batter. Add a little water if needed.

Heat ghee on a tawa. Prepare small 3-inch diameter pancakes. Turn the other side.

When pancakes are done, place them on plate. Drizzle honey and crushed almonds. Serves 4.

VEG KURMA IN WHITE GRAVY

Ingredients

Vegetables (beans, carrot, green peas, potato etc) 2 cups
Oil
Salt to taste

For ground masala:
Dhania seeds 2 tsp
Jeera 1 tsp
Pepper 4-5
Poppy seeds (khus-khus) ½ tsp
Shahijeera ½ tsp
Dalchini ½ inch
Cardamom 2-3
Green chilli 3-4
Onion 1 medium (chopped)
Garlic cloves 3-4
Coconut 1 cup

Preparation

Wash, cut and boil the vegetables.

Prepare kurma masala with the ingredients using water.

Heat oil, add the masala. Fry for 2 min. Add boiled vegetables and salt. Cover and cook till done.

Serve with chapattis, rotis or rava idli.

GAVA GULI

(ATTA LADDU)

Ingredients

Wheat flour (atta) 1 ½  cups

Ghee ½  cup

Sugar powder 1 cup

Cardamom powder 1 tsp

Dry fruits chopped 1/4 cup (optional)

Preparation

Heat ghee on a low flame, add maida and keep stirring continuously till aroma arises (nearly 5 min).

Add sugar powder and mix well. Switch off heat.

Add cardamom powder, chopped dry fruits and mix well.

Place mixture in a dish to cool for 5 min.

Prepare laddus and store in air tight containers.

NANKATAI

Ingredients

Maida 3 cups

Ghee 1 cup

Sugar powder 1 cup

Cardamom powder 1 tsp (optional)

Preparation

Mix maida, ghee and sugar powder well.

Preheat oven at 180 degrees.

Make small lemon-sized balls and press on top. Place on a greased baking tray. Prick with fork.

Bake in oven at 180 degrees for half an hour.

Let it cool. Store in air tight containers.

CHIROTI

Ingredients

Maida 1 cup

Rava (fine sooji) ¼ cup

Hot oil 2 tbsp

Ghee ¼ cup

Rice flour 2 tsp

Sugar powder ½ cup

Oil for deep frying

Preparation

Mix maida, rava, and hot oil for 5 min. Mixture should be crumbly. Using very little water prepare a soft dough. Cover in a plastic wrap and keep aside for 2 hours.

Make lemon sized balls. Roll them as thin as possible.

Apply generous amount of ghee on one such rolled portion, sprinkle some rice flour. Place one more rolled portion on top. Again repeat the process of ghee and rice flour. Repeat this step until 4 rolled portions.

Now make a sort of log out of this. Press on the sides.

Cut 1 cm pieces slantly and slight roll each of them.

Deep fry immediately till golden brown. Remove on a tissue paper and roll them in sugar powder. After it cools, store in air tight containers.

SHANKARPALI

Ingredients

Maida 1 cup

Wheat flour (atta) 1 cup

Rice flour 2 tsp

Jeera ½ tsp (optional)

Hot oil 2 tsp

Chilli powder 2 tsp

Hing a pinch

Salt to taste

Oil for deep frying

Preparation

Prepare a dough using all the ingredients (like a chapatti dough). Keep aside for half an hour.

Roll out the dough as thin as possible. Cut into diamond shapes.

Deep fry immediately till golden in color. Store in an air tight container.