Aloo Bhajias Ingredients: 2-3 potatoes Â½ kg rajgiri flour 1 glass Water Salt Â½ tsp Red chilly powder 1/2 liter Oil for frying Method: Take a bowl and put the rajgiri flour in it. Add salt and red chilly powder
RasgullaÂ / Rossogolla Ingredients: 1 litre milk 1/2 tsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream
Dal ka seeraÂ Â Ingredients: 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk elaichi powder water about 250 ml. Method: Soak the dal for 5-6 hours. Wash and remove the skins well.
Doodhi KaÂ HalwaÂ / Lauki Ka HalwaÂ Ingredients: 1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method: Peel and grate Dudhi Put milk and dudhi in a heavy saucepan. Boil
Shankarpala / Shakarpara Ingredients: 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method: 1.Warm the water, sugar and ghee together till sugar dissolves. 2.Add maida and knead into a
Badam ka seeraÂ Â Ingredients: 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method: Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan. Add paste
Cabbage Kofta Curry Ingredients: For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1
Mysore PakÂ Â Ingredients: Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Method: 1.Dissolve the sugar in the water and heat it. 2.Keep stirring till you get a thread consistency. 3.You can check