Double Ka Meeta

Ingredients :

1 Loaf of Bread
1 litre Milk
500gms Sugar
250gms Double cream
250gms Pure Ghee
100gms Chopped & roasted cashew nuts
100gms Almonds (soaked and chopped)
10gm Saffron
5 Cardamom powdered

Method :

1. Cut each bread slice into four pieces.
2. Fry them in ghee till golden brown.
3. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
4. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.


Finally refrigerate and serve.

Vangi bath

Ingredients:

1 long purple brinjal(eggplant), cut into large pieces
1 1/2 cup raw rice, washed and cooked such that the
grains of rice remain seperate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee(clarified butter)
4 cloves
Salt to taste
1 tsp urad dal
1" cinammon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
3 green chillies
1 tsp channa dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sourcream.
2 tsp lemon juice.
Vangi bath powder.

Fry all below ingredients in 1 tsp oil.

• Grind to a smooth paste and use 2 tsps of this mixtue for the vangi bath

• chana dal- 3 tsp
• urad dal- 3 tsp
• fenugreek (methi seeds)- about 4 seeds
• dry coconut- 3 tsps
• red chillies- 5 to 6
• jeera (cumin)- 1 tsp
• coriander seeds- 1 tsp
• cloves- 2
• cardamom- 1
• cinammon stick- a small piece

Procedure:
Take a large nonstick skillet ,Heat the ghee in a pan and add the mustard seeds,
green chillies, urad dal and channa dal,curry leaves ,cilantro.
When the seasoning is almost done, add the brinjal pieces
and fry till the brinjal is done, with little salt.













Now add the sour cream an mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Cook the rice with 3 cups of water.Put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of
salt and lemon juice. Gently mix all the ingredients, with out breaking
the rice.put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of
salt and lemon juice. Gently mix all the ingredients, with out breaking
the rice.

Besan Ladoo

ingredients :

1. Besan flour - 4 cup (ground a bit coarse)
2. Sugar - 2 cups (powdered)
3. Almonds (badam) sliced - 5-7
4. Raisins (kissmiss)- 15-20
5. Ghee - 1 cup
6. Cardamom powder - 1 tsp


Method:
1. Heat ghee in a pan.
2. Add besan slowly while stirring for a uniform mixture . Keep on low flame. Keep stirring to avoid blackening. Continue for about 4-5 mins.
3. Remove from heat and cool.
4. Add the powdered sugar to it and mix well.
5. Add the almonds, raisins, cardamom powder and knead well.
6. Shape the mixture into balls. Let it cool before serving.

Makes:
15-20 ladoos (depending on size)


Note:
Besan: Bengal gram.

Gobi Manchuria

Ingredients :
1 small Cauliflower, cut into flowerets
2 tbsp ginger garlic paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch cilantro leaves,
A pinch of saffron (or red coloring), dissolved in milk
2-3 spring onions,
1 1/2 teaspoon of garlic (chopped),
2 tsp soya sauce
1 1/2 tablespoon of cornflour, dissolved in water

1 tablespoon maidha (all purpose flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt , oil to taste.

Method:

In a large bowl combine maidha flour, rice flour, cornflour, baking powder, salt, soy sauce, 1 tablespoon ginger-garlic paste, 1 tsp chilli powder, turmeric powder and 1 tbsp green chilli paste. Mix well adding water as required, to get the consistency of thin batter.

Dip the cauliflower flowerets in this batter and fry them in oil and set aside.

In a pan add 2-3 tbsp of cooking oil, heat a few min, add the remaining ginger-garlic paste, let it simmer.

When it starts turning brown, add chopped onions fry them for 3 min at low heat.

Add the chopped garlic and green chilli paste and fry for a minute.

Add the soy sauce and stir for a minute. Reduce the heat.

Dissolve 1 tbsp corn flour in 1/4 cup of water and add the mixture to gravy simmering in the pan.

Add red food color or saffron.

keep on stirring on low heat and when the mixture turns thick enough, add the chopped cilantro leaves and stir for 20 seconds.

Take this mixture from the heat and pour it over the fried cauliflower.

Serve hot.

Good for 2-3 adults.


Note:
chilli - peppers