Khubani Ka Meetha (Apricot Dessert)

Ingredients

Dry apricot – 28 to 30

Sugar – ¾ cup

Lemon juice – 1 tsp

Cardamom powder – ½ tsp

Cream and chopped nuts for garnishing

Method

Wash and Soak dry apricots in water overnight or for at least 4 to 5 hours.

Take a heavy bottom pan, put all those apricot pieces along with the soak water and cook till it becomes soft and mushy. Add sugar, lemon juice and cardamom powder when it starts boiling.

Keep aside 4 to 5 apricots and make a puree of the rest apricot.

Again put in the same pan and cook till it becomes thick. Chop the whole apricot and keep aside.

When done, garnish with chopped apricots and cream and serve.

Rajma Wrap (Red Kidney Bean Recipe)

Ingredients

Boiled rajma/red kidney bean – 1 cup

Mixed vegetable – ¼ cup (carrot, beans, green peas)

Onion – 1 chopped

Garlic crushed – 5 to 6

Red chilli powder and salt as per taste

Tomato ketchup

Cheese

Chapatti

Method

Mash boiled rajma  and keep aside.

Heat butter in a pan, add onions and garlic and sauté for a minute. Then add chopped vegetables, red chilli powder and salt and stir fry for 2 minutes. Add 2 tbl.sp of tomato ketchup and mashed rajma and mix well and cook for another one minute.

Take chapatti on a flat surface. Spread rajma mixture and sprinkle little grated cheese on top. Roll and serve.

Rajma Toast (Red Kidney Bean Recipe)

Ingredients

Onion – 1 small chopped

Rajma/red kidney bean – 1 cup (small)

Garlic flakes – 5 to 6

Red chilli powder – as per taste

Chopped capsicum – ½

Salt to taste

Few bread slices

Cheese to sprinkle

Tomato ketchup

Butter – 1 tbl.sp

Method

Heat butter in a pan, add onions and crushed garlic, sauté for a minute and then add chilli powder and boiled rajma and again cook for a minute. Add chopped capsicum and 2 tbl.sp of tomato ketchup and stir fry till it becomes dry. When done, remove from heat.

Toast the bread on a pan. Spread rajma masala on top and sprinkle  grated cheese and serve hot.

Coconut Halwa

Ingredients

Thick coconut milk – 200 ml

Cashew nut paste – ¼ cup

Condensed milk – ½ cup

Cardamom powder – ½ tsp

Freshly grated coconut -4 tbl.sp

Ghee/butter – 3 tbl.sp

Few strands of saffron soaked in water

Chopped nuts

Method

Heat butter in a heavy bottom pan, lower the flame.

Add coconut milk, cashewnut paste, condensed milk, cardamom powder and freshly grated coconut.

Keep on stirring it till it becomes thick.

When half done, add chopped nuts and saffron and keep on cooking on low flame.

When done, remove in a greased tray and leave it to set in a refrigerator.

When set, cut into cubes and serve.

Coconut Ladoos

Ingredients

Dessicated/fresh coconut – 1 cup

Condensed milk – 1 cup

Cardamom powder – ½ tsp

Dry nuts and raisins

Method

Heat a pan, add one tbl.sp of ghee or unsalted butter.

Add dry nuts and raisins and fry till golden brown in color.

Remove and keep aside.

In the same pan, add condensed milk, cardamom powder and grated coconut and stir fry on a low flame till it becomes thick.

Add the fried nuts and raisins and mix well. Leave it to cool.

Roll into small balls like ladoos and coat it with dessicated coconut.

Quick Chicken Curry

Ingredients

Chicken pieces – 250 gm

Onions – 2

Yoghurt – ½ cup

Green chilli – 2

Garlic flakes – 4 to 5

Ginger – 1 inch piece

Cinnamon – 1 small piece

Cardamom – 1

Cloves – 3

Cumin seed - 1 tsp

Coriander leaves – ¼ cup

Salt as per taste       

For tampering

Few Curry leaves

Red chilli – 2

Method

Make a paste of all the ingredients given except chicken.

Mix this with chicken pieces and leave it to marinate for an hour.

 Heat 2 tsp of oil in a pan. Add this marinated chicken and stir fry for 2 to 3 minutes on a high flame.

Reduce the flame, add half cup of water.

Cover and leave it to cook for another 15 to 20 minutes.

Tamper it with few curry leaves and red chilli.

Garnish with coriander leaves and serve hot with rice or roti.

                                         

Egg Kabab

Ingredients

Egg – 4

Potato – 2 big

Green chilli and ginger paste – 1 tsp

Red chilly powder – ½ tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Coriander leaves – ¼ cup

Corn flour paste                                        

Oats for coating

Method

Boil eggs and remove the shell.

Boil potatoes. Peel the skin. Mash it and to it add ginger green chilly paste, red chilli powder, roasted cumin powder, coriander leaves and salt.

Mix it well. Apply this on boiled eggs from all the sides. Dip in corn flour paste, roll on oats and deep fry in oil.

Serve hot with tomato ketchup.