• 1/4 cup tamarind
• 1 cup Jaggery
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 2 cups water
• salt to taste

• Jaggery (Molasses

 

Ingredients :

• 1 cup whole wheat flour
• 1 Tbsp Tamarind Chutney 
• 1 Tsp Garam Masala
• Water (lukewarm) as reqd to form a dough
• 1/2 teaspoon or as reqd salt
• 1 teaspoon oil
• Oil to deep fry

Method :

P.N. : Tumarind Chutney recipe :http://mumsdeliciouscuisine.blogspot.in/2013/12/tamarind-chutney.html

Mix whole-wheat flour and all ingredients . Add water as needed and  make tight dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small balls.

Roll balls and spread some poppy seeds on it and roll once again.

Deep fry in oil and serve hot the chatapata puri.

Ingredients :

• 1/2 cup sago (sabudana)
  
  
• 1 cup boiled and mashed potatoes 
• 1/2 tsp or as reqd red chilli powder 
• 1/2 tbsp lemon juice
• salt to taste

Method :
Wash the sabudana. Drain and keep aside for about 4 hours. If necessary, sprinkle a little water to moisten the sabudana.


Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.


Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.


Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.Serve hot with curd or green chutney.

• 200 gram Paneer 
• 1 cup Half cooked Peas
• 2 medium Chopped Onion
• 2 large Chopped Tomato 
• 2 tablespoon Ginger garlic paste 
• 2 cups Cooked Rice
• 2-3 Cloves
• 1"  piece  Cinnamon
• 2 Cardamom
• 2 teaspoon Jeera
• 2 Bay leaves
• Oil+Ghee-3 tablespoon
• Few Chopped Cilantro
• 1 teaspoon Red chilly powder
• 1 teaspoon masala
• 1/4 teaspoon Turmeric powder
•  Salt-To taste

Ingredients :

• 200 gram ginger roots
• 300 gm powdered sugar
• 100 gm Khova or1 Cup milk with cream
• 1 tsp ghee
• 1-2 drops of kesar syrup for color

Method :

Wash and peel the ginger root. Cut into small pieces. . Add ginger pieces into a blender and Blend well and make a fine puree.Keep a steel plate ready. Grease it with some ghee.
Heat ghee into a deep saucepan. Add ginger mixture along with khoya or milk with cream, mix well.


Cook over medium-high heat. You can add 1-2 drops of kesar syrup for color if required.Keep stirring and do not let the mixture settle at the bottom.
Mixture will thicken . You will notice whitish froth around bubbles. Now within couple of minutes the mixture will be ready to spread. The mixture will gather in the center.Off gas and after 2 minuted add powdered sugar to mixture and mix well..




Immediately spread the mixture on greased plate and spread with spatula or greased flat based bowl.

Cut into 1 inch squares.


Let it cool down. Separate these vadis / cubes , and keep in airtight container.

Ingredients :

• 1 cup khoya/mava
• 3/4 cup icing sugar
• 1/2 cup milk powder
• 2 tbsp drinking chocolate powder or Grated Chocolate
• 1 Cup Desiccated Coconut powder or as required

Method :
Mix mava, cocoa powder / grated chocolate & milk powder  in a pan



Saute the mava, cocoa powder & milk powder over low heat until mixed properly.Take off the heat.


 Stir in the icing sugar & leave to cool down to room temperature.Then add desiccated coconut powder and mix well to form doughy consistency .
Stuff the mixture into modak moulds and make modaks as shown in below pictures
.





Place each modak on its base and leave to set at room temperature.

Ingredients:

• 2½ cups milk (about 500 milliliters)
• ¼ cup milk powder
• ½ cup condensed milk (I used sweetened condensed milk)
• ¼ cup sugar

Method :

Combine all the ingredients in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.
 

Pour the mixture into individual kulfi moulds and freeze till set.


Unmould the Kulfi. You can easily do that by placing it under running water for few seconds. It will come out.

Ingredients:

• 2½ cups milk (about 500 milliliters)
• ¼ cup milk powder
• ½ cup condensed milk (I used sweetened condensed milk)
• ¼ cup sugar
• 1 Alphonso mango 

Method :

Combine all the ingredients except mango in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.


Now cut upper part of mango ,remove the seed from mango as shown in the below picture and pour the kulfi mixture into mango , cover it again with cut part as shown and freeze till set.


 When kulfi gets completely set remove the peel of mango and cut into pieces and serve.