Avadhi Dahi Kababs - Rakshaben

Can u imagine to have Dahi Kabab without any potato just try it it is very mouth watering and soft kabab which melts in your mouth like makhhan.

Hanged curd 1 cup( hang it outside for 2 hrs after keep it in fridge with weight on it for overnight, so that you get Chhanna without water)
50 gm Mawa, 1tsp sugar, Kesar, Cashuenuts and ressins, chopped corieder, chopped fudina,1/2 cup dalia powder, 1/2 cup sliced and fried brown onions.

In pan take mawa add sugar, saffron, mix it add cut cashues and ressins, mix it properly remove from flame cool it and make small balls
In bowl take hanged curd( keep the hang curd on dry cloth & press so if any water remaining will come out), add chopped mirchi, salt, coriender, phudina,dalia powder, fried onions & mix it properly, if u feel the mixture is watery keep it in fridge for 1 hr it will become firm. Take small portion and feel the mawa ball inside cover it and give whichever shape u wish. Prepare all Kababs and keep it in fridge before frying it. Shallow fry it on fast gas and serve it with onion rings & frash Fudina(Mint)chutney.

Tender Coconut Souffle - Rakshaben

It is very simple & tasty if u like Tender cocconut Icecreame u will love this one.
Take one fresh tarapo(Green) with malai, 1 cup of condense milk, 2tsp Sugar,1 tabsp Gelatine powder,1/2 cup fresh cream optional( if u want to make it rich)

Take a pan pour half the nariel pani add sugar, gelatine and mix it properly cook for 2-3 mins., add condensemilk and cook on low flame add remaining narielpani and add the malai broken in to pieces to it( if malai is very thick then u can churn it in mixy). bring to room temp and keep in fridge for 2-3 hrs and enjoy mouth watering Tender cocconu sufele.

Same way u can use any fruits like, fresh strawberry, Pineapple, Orange, Black Grapes etc. For the same u have to use Fresh Juice and u can decorate it with chopped fruits.

Frankie - Rakshaben

Take 100 gms of Maida add little curd to it, add water and prepare better like Dosa, add salt to it. Keep it for 5-6 hrs. after that prepare Frankie base, (i.e pudas). If u don't mind eating Egg than u can add egg instead of curd, 1/2 egg for 100 gms of maida( I have never tried with egg),For filling inside boil pottatoes, smash it add salt, finely chopped onions, coriender,lime juice or amchur powder,mix it properly ,prepare long cutlets and shallow fry it on non stick. Now on non stick tava take prepared frankie base apply green chutney on it, add finely chopped onions , sprinkle amchur powder, Sanchal powder,Red chilly powder than put ready cutlet in between and roll it out , serve hot. You can even apply amli chutni if u like. For corn feling you take boiled and mashed corn add bread sliced(dipped in water and mashed), add little boiled and mashed potato for binding and prepare cutlet.
This corn cutlets test very good as corn tickky also, u can serve it as starter also.In that if u like u can add boiled finely chopped vegetables like French beans, carrot, peas etc.

Chilli Paneer - Pallika

http://rasaswad.blogspot.com/2009/12/anniversary-lunch-chilli-paneer.html

This one is from Vah re vah. Follow it to the letter - curry leaves and all. The only change I did was I added some baby corms to the leftover batter, fried them and added along with the paneer. Also added some mushrooms. It was really good..

Ingredients

Directions
pinch pinch ajinomoto
1 tsp chilli garlic sauce
1/2 tsp coriander powder
1 1/2 tbsp Corn flour
1/2 tsp cumin seeds
7 number curry leaves
1 number egg
1 tsp garlic chopped
1/2 tbsp ginger garlic paste
4 number green chillies
1 tsp lime juice
1 tbsp maida
for fying oil
1/2 cup onion
1 lbs paneer
1 cup red bell pepper
as per taste salt
1 tsp soya sauce
as needed water
1 cup yellow bell pepper


Cut paneer into cubes.

Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.

Take oil to fry add the mixed paneer into it and fry in very slow flame.

Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,

Finely finish it off with coriander leaves.

Chaat -Pallika

http://rasaswad.blogspot.com/2010/04/chat-night.html

Chat Night
So we had friends over, and one of them doesn't eat onions and garlic..so I thought up a chat menu that can be customized both ways..It turned out to be a huge hit..Here's what I came up with..

1. Mung dal wada with or without onions and spring onion dip. Mummy's recipe from here.
2. Khaman Dhokla. Used Talod na Dhokla and followed the package directions exactly (it's important to follow the proportions exactly). Then for the tadka, added mustard seeds, green chillies, sesame seeds, curry leaves and water. Boil and spread. Garnish with cilantro, fresh coconut and Sev.
3. Radga Pattice. Recipe follows.
4. Kulfi - Hugely popular..Ideas from showmethecurry.com, but modified quite a bit. Recipe follows.


Ragda Pattice:

Pattice:

Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.

Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.

Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).

Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, and water. Squeeze some lime juice. May also add garlic.

Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.

To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.


Kulfi

Boil about half a gallon of whole milk on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!

Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though

Ghaau No Sheero - Pallika

There are so many stories attached to this one. Here's one that comes to mind..When mom was a very little girl (Maybe 10-12 years), she made a small quantity of this exactly as per the recipe...the right proportions, and the right order and everything. Everyone in the house was extremely impressed..wow..little Beena made Sheero? They all loved it. The next time, when Baa was away, mom decided to make it again. This time, she wanted to make a lot of it, so everyone can have enough..just that .. she thought Baa was being too picky (Why is it that three generations later, this sentiment hasn't changed much?). She thought this whole process of heating up ghee, waiting for it to melt, roasting the atta, waiting for it to brown, adding the milk, waiting for it to be soaked up, adding the sugars and waiting for them to be reduced...was all too cumbersome...so she did the smart thing...She just put everything together in a big pot - ghee, flour, milk, sugar, gud - a good quantity of it..and started stirring everything together...for a while...You really don't want to know what happened...!!

Fast forward some 50 years...her daughter, that is, me was faced with making this dish in a large quantity. Actually, I'de been married only for a few days, and the tradition at my in-law's place is that the new bride doesn't enter the kitchen until a special ceremony is performed. And as part of that ceremony, she makes something sweet for the whole family. My mom-in-law asked me what I wanted to make, and I picked this. It's called Atte-jo-Seero in Sindhi. Just that my in-laws sometimes make it with oil, and water, and sugar (no Gud). I wasn't very comfortable with that version, but my mom-in-law said "Just tell me what you need and I'll prepare everything for you". She got everything out, and then left the kitchen, so I could cook without any pressure. Yeah, right..No pressure! Well..thankfully, I had made this several times..and so it turned out really well..and it's all we had for the meal that day (except, my mom-in-law also asked me to roast some papads to go with it(incidentally,in the old days, a new bride was asked to roast papads to check if she knows how to cook). Like all other wedding ceremonies, this one also ended with me being loaded with cash, including my hubby!!

So, here's the actual recipe. If someone know the exact measures, pls post them in the comments..

Heat up a good amount of ghee in a pan. Let it melt. Now add regular roti atta (as much as to make a thick paste). Keep roasting till it turns a nice golden brown and gives out wonderful aroma. Add milk to this and continue stirring (so as not to form lumps) till you get a soft mass. Now, with a spoon, get this soft mass to occupy only half of your pan, so that the remaining half can be used to measure the sugars. Fill half of the empty half with white sugar, and the remaining half of the empty half with chopped Gud. Mix everything well. Once Sheera consistency is reached, remove from fire and add cardamom, nutmeg and nuts. Serve warm.

Magas - Pallika

I don't have proportions for this. I make it twice a year for L.'s fasts. Of course, I also have the memories of getting a "bau ni goli" from Baa when I was a young girl. I think this was a standard sweet for her Seva.

Heat good amount of Ghee (I usually use about half a cup or so). Add Besan till you get a wet mixture. Keep roasting on a slow to medium heat till it turns a nice golden color, and your home is filled with Roasting besan aroma (Remember, you might not smell it in the kitchen yourself, but people in other rooms can). At this point, take it off the heat, and add ground sugar (in the US, just use regular Sugar). Roughly the same volume as the roasted flour. Mix well so the sugar melts. Add ground cardamom, grated nutmeg, and chopped nuts (optional). Transfer to a greased plate or a small casserole dish, and let cool for about half an hour to an hour. Make small indentations with a knife, and let cool completely. Now make the pieces and store in a cool, dry place.