Indian Cooking Manual

Ingredients –

• Besan (gram flour or chick pea flour ): 250 gm
• Sooji : 1table spoon
• Ghee : 100 gm
• Sugar : 100 gm
• Green cardamom: 1 teaspoon powder
• Dry grapes: 20gm
• cashew nut: 10 no (chopped)
• Almond: 10 no (chopped)
• chandi ka verak: (edible silver leaf used to garnish) 3 -5

Procedure;

1. Take fry pan put ghee in it .Heat the ghee. When smoke starts coming add sooji .stir it well.
2. Add besan and stir it continuously on medium flame, till light golden brown color appears (about 10-12 minutes).
3. Put off the flame.
4. Take another small fry pan .Put 1 teaspoon ghee in it .Fry all chopped dry fruits in it .And mix with besan.
5. Also add green cardamom powder in it.
6. Grind the sugar and add in it.
7. Mix all things properly.
8. And then take one handful mix, shape the mixture in laddu by using your hand.
9. Depending upon size of laddu 15 to 20 laddu will be ready.
10. Decorate with chandi ka verk .

Delicious laddu is ready to serve .

Ingredients:

• Rice: 50 gm(basmati)
• Milk: 1 liter
• Sugar: 50 gm
• Green cardamom powder: 1 teaspoon
• Almond: 12-15 no.(blanched and sliced)
• Cashew nut: 50 gm
• Dry grapes: 20-50 gm.
• Condensed milk: 200 gm

Procedure:

1. Boil the milk.
2. Clean and wash the rice and put it into the milk. Stir it.
3. Continue it into 25-35 minutes into on low flame. Stir it every 5 minutes.
4. When rice is done and become soft, Add condense milk and boil it. Put off the flame.
5. Add sugar green cardamom powder, Almond, cashew nut and dry grapes(kismis).
6. Serve it into serving bowl.

Keep it into refrigerator for an hour or two.

Now, cold rice kheer is ready to serve.

Ingredients:

• Carrot: 500 gm
• Khoa/condensed milk: 200 gm
• Sugar: 100 gm
• Ghee: 50 gm
• Green cardamom: 6 no.
• Cashew nut: 50 gm
• Almond: 10 no. (Chopped)

Procedure:

1. Grate the carrots with the help of grater/food processor.
2. Heat 2 teaspoon of ghee in a pan.
3. Put 2 crushed cardamom in the ghee.
4. Add grated carrot and cover the lid.
5. Keep stirring every 5 minutes (about 15-17 minutes).
6. When carrot is done that is water is evaporated.
7. Add sugar, Khoa and cook about 5-7 minutes.
8. Add cashew nut and left over ghee.
9. Fry till carrots are reddish brown.
10. Garnish with cardamom powder and almond.

Delicious gajar ka halwa ready to serve.

Ingredients:

• Sabudana (sago): 100 gm
• Milk: 1 litre
• Sugar: 100 gm (2-3 serving spoon)
• Saffron: 1 pinch
• Green cardamom powder: 1 teaspoon

Procedure:

1. Boil the milk.
2. Wash the sabudana and put it into the milk. Stir it.
3. Continue it into 25-35 minutes into low flame. Stir it every 5 minutes.
4. Put-off the flame, when sabudana becomes double in size and transparent.
5. Add sugar and green cardamom powder.
6. Serve it into serving bowl.

Sprinkle the saffron over it.Keep it into refrigerator for an hour or two.

.

Now, cold keer is ready to serve.

Ingredients:

• Apple: 250gm
• Milk: 500gm
• Ghee: 1 teaspoon
• Condensed milk: 200gm
• Pistachio: 10 no (chopped)
• Almond: 10 no (chopped)
• Saffron: 20 thread
• Green cardamom: 2 no

Procedure:

1. Peel out the apples. Grate the apples with the help of greater /food processor squeeze gently and take out extra juice to reduce the wetness.
2. Take a fry pan heat the pan. Put ghee in it and when ghee is heated add crushed cardamom. Wait for few second. Then add grated apple. Fry for 5 to7 minutes till apple become light golden. Put it aside.
3. Boil the milk
4. Add the grated fried apples in the milk and boil it.
5. Add condensed milk and boil. Put off the flame.
6. Add half of Pistachio, almond, and saffron in it.
7. Serve in a bowl and decorate with left over dry fruits on it. And some apple slices.

Now apple kheer is ready to serve