Kiwi Phirni

Ingredients: ½ cup rice, 1 litre milk; 1/4cup sugar or to taste ; ¼ cup peeled almond powder ,slice of kiwis and glazed cherry to garnish

Method: Wash & soak the rice for half an hour. Mix with half-cup milk & grind to a very fine paste. Add the remaining milk to the rice paste. Stir well & cook for 10minutes or until thick. Add sugar & stir till the sugar dissolves. Add the almond powder and cook on low heat for 2-3 minutes. Remove from heat & keep aside to cool. To serve place slice of kiwis and glazed cherry in individual serving bowls .Serve chilled.

Choco Bal mithai flowers

Recipe name-Choco Bal mithai flowers

Ingredients-Khoya 250grams

Powdered Sugar -200grams or to taste

1/4cup coco powder

Colored Sugar balls 2tbsps

Method - In a dry heated kadai, roast khoya.

Stir continuously to avoid burning, and cook till browned.

 Add powdered sugar and cook further till the mixture attains a chocolate brown color, stirring along. Add coco powder and mix well .Remove from heat. Spread on thali which has been greased with oil. Allow to cool, roll it in round shape and make flowers with moulds. Decorate with colored sugar balls .

upwas ka dhokla from sama ke chawal

Upwas ka dhokla
 For the dhokla-ingredients
sama ke chawal (Barnyard millet) 1 cup
sour buttermilk or sour yogurt  diluted with equal amount of water2cups
rock salt to taste,1tsp ginger chilli paste
1/2tsp soda bi carb, 1tbsp sugar,2tsp lemon juice
For the tempering..
dry red chilies 1-2 broken
rai seeds or cumin seeds  (black mustard seeds) 1 tsp
curry leaves 3-4 springs
oil 2 tsp
sugar 1 tbsp
lime juice 1 tbsp or a little more
water 1.5 cup
For garnish –coarsely ground peanuts to taste,1tbsps freshly grated coconut or dessicated coconut,chopped coriander leaves

Method -Soak the millets in the Luke warm buttermilk and salt for 2 hours. Make a batter of the soaked millet by blending it in mixie or food processor when you are about to steam the dhokla. Just before steaming ,Add 1/2 tsp pf soda bi carb, 1tbsp sugar,2tsp lemon juice to the batter, mix well and pour into a greased plate or steaming vessel. Steam till set and cooked. Let it cool completely.

For the tempering- Heat oil in a pan, Add mustard seeds or cumin seeds and let them crackle. Add the red  chilies and curry leaves and stir them to let them cook and release their aroma. Pour water and add the sugar, let it come to a soft boil.Take off the heat, add the lime juice and pour over the steamed dhokla. Let the sweet and sour water soak in, it will all disappear within 5 minutes. Garnish with ground peanuts to taste, 1tbsp freshly grated coconut or desiccated coconut, chopped coriander leaves.

Cut in desirable shapes while serving.

Kooto ka Dhokla-vrat ka dhokla

Ingredients-For batter-1 cup kooto flour (buckwheat flour)
2 tbsp chesnut flour

2tsp sanwa rice flour
3/4 cup curd or as required

1 tsp gingger-chilli paste 
1 tspoil

1/2tsp of baking soda

2tsp sugar

2tsp lemon juice
rock salt(senda namak ) to taste

Other Ingredients
oil for greasing
For The tarka
1 tbspoil,1tsp mustard seeds(if u eat in vrat) or cumin seeds,few curry leaves,red chillies,sesame seeds ,(make tarka )

Grated coconut to garnish

Curd dip of choice and fruits and cucumber  to serve with

Method –Mix all the batter ingredients except baking soda, sugar, lemon juice and rock  salt and mix well to make smooth thick batter. Add water if needed..Just before steaming add baking soda, sugar, lemon juice and rock  salt and mix well. Pour the batter into a greased square aluminum container. Steam for 8-10minutes or till the dhokla is  firm. Cool slightly and unmold .Pour prepared tarka over dhokla.Garnish with Grated coconut. Serve hot with Curd dip of choice and fruits and cucumber 

Sweet potato Grilled Heart

Recipe name-Sweet potato Grilled Heart

ingredients-4 sweet potatoes

2tbsps singhada flour for binding

1tsp ginger chilli paste

2tsp chopped coriander leaves

Rock Salt and chilli powder to taste

2tsp dessicated coconut

1tsp peanut powdered

Oil to shallow fry

Handful of raisins

Method-

Cook the sweet potates in a cooker,give it 4-5 whitsles to ensure it is fully soft.

Take it out of the cooker and peel of the skin and run some cold water so it cools a little.

Now mash it with a masher or spoon and let it to cool for some time

add all the other ingredients  except oil and mix well, set aside .     

Now make heart shaped tikkis from the mixture .

Heat oil in a griller  pan and shallow fry the tikkis

Drain the excess oil on tissue.

Serve hot with fruit sauce and salad .