Plain cake Recipe

Ingredients

1 cup Sugar powder

1/2 Cup unsalted butter

2 eggs

1 1/2 cup of all purpose flour

Baking powder

Vanilla essence

Plain milk

Method

Take sugar powder in one bowl and add butter to it. Mix it well. Now add 2 eggs and 1 1/2 cup of all purpose flour and again mix it. Add 1 1/2 Tbsp. of baking powder, 1 tbsp of vanilla essence, 1/2 cup of plain milk. Mix awat till smooth. Take a cake baking pan and grease pan with oil , pour batter in it. put pan in oven at 350 temp for 25 to 30 mins.

When it ready cool down for 10 min. your cake is ready.

Mava Barfi

Ingredients:

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

Method

Mash khoya . Mix in tne sugar. Put into a heavy saucepan.

Cook on slow flame, stirring continuously.

Cook till the mixture is a very soft lump.

Place on a working board and roll with a rolling pin to 1/2 inch thickness.

Cool a little. Spread on the working board silver foil carefully and evenly.

Make pieces with knife to cut in the desired size and shape and serve.

Rava (Semolina) (Suji) Ladoo

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

Cashew to decorate

Method:

Take ghee in a deep saucepan and heat.

Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.

Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.

Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Decorate with cashew and serve.

Kalakand (Milk cake)

Ingredients:

2 litres milk

1/2 to 3/4 cup sugar

chopped nuts to decorate (pista, almonds)

silver foil (optional)

1/2 tsp citric acid dissolved in 1/2 cup water

Method:

Boil half the milk and add the citric solution as it comes to boil

Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press

down.

Do not knead.

Put the remaining milk in a heavy pan and boil to half.

Add the chenna and boil till the mixture thickens, stirring continuously.

Add the sugar and continue to cook, stirring all the while till softly

Cut into pieces.

Shrikhand

Ingredients:

1 K.g plain curd

600 gram sugar

1 Tsp. cardamom powder

1 pinch saffron

1 Tsp pista and almonds crushed

Method:

Tie curd in a clean cloth overnight for minimum 6-7 hours.

Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.

Add saffron into, Keep aside.

Beat well till sugar has fully dissolved into curd.

Now mix cardamom powder and dissolved saffron and half nuts.

Chill for 1-2 hours before serving.

Sarson ka saag

Ingredients:

1 bunch sarson greens

1 bunch spinach

1 onion grated

2 tomato grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese o r paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

Method:

Chop both greens, wash, drain.

Heat oil in the pressure cooker direct.

Add both greens, green chillies, stir.

Add ginger, garlic, stir.

Add few pinches salt, 1 cup water.

Pressure cook till done. (2 whistles).

Mash well.

Heat ghee in a pan, add onion, saute till brown,

Add chopped tomato

Add all other ingredients, except cheese.

Stir well and cook till oil separates.

Garnish with cheese.

Serve with makki ki roti, or paratha.

Samosa Recipe

Ingredients:

1 cup plain flour (maida)

2 tbsp. warm oil

water to make dough

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

salt to taste

oil to deep fry

Method:

For dough:

Take flour in one bowl

Add oil, salt and little water.Mix well till crumbly.

Add more water little by little, kneading into hard pliable dough.

Cover with moist cloth, keep aside for 15-20 minutes.

Beat dough on worksurface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.

Stir fry for a minute, add onion, saute till light brown.

Add coriander, lemon, turmeric, salt, red chilli, garam masala.

Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.

Cool. Keep aside.

To proceed:

Make a thin 6" diam. round with some dough.

Cut into two halves. Run a moist finger along diameter in cone shape.

Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal third side as above.

Make five to six. Put in hot oil, deep fry on low to medium till light brown.

Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper.

Serve with hot green and tamarind chutneys or tomato sauce.