Aloo ka meetha lachha

Ingredients- 4 big sized raw potatoes, 1cup sugar, 1/4cup water,

for garnishing

 8-10 almond, chopped,1/4tsp cardamom powder, few saffron strands

Garnish with pomegranate seeds and tulsi leaves .

Method- Peel and wash potatoes.

Grate them in thick grater.

 In a pan boil water and blanch grated potatoes for 1 minute.

 Strain on a sieve and keep aside.

 Heat a pan and add sugar and water.

 Cook till sugar dissolves.

Add blanched aloo lachha and cook on high flame stirring gently till sugar coats on it.

 Serve garnished with chopped almonds, few saffron strands and cardamom powder.

Garnish with pomegranate seeds and  tulsi leaves .

 Note- You can serve it with thickened milk (rabri)also.

This you can serve in vrat also .

Til koot

Recipe Name –Til koot

Ingredients: 200g powdered sugar or boora, 200g sesame seeds, 100g khoya, almonds, raisins, cardamom powder & pistachio.

Method:

Clean the sesame seeds. Roast sesame seeds on slow fire, cool & grind them coarsely. Roast khoya slightly on slow fire, cool & crumble with fingers. Now mix sugar with crumbled khoya & coarsely grinded sesame seeds. Add cardamom powder. Put choorma in plate & garnish with almond pieces, raisins & pistachios.

corn cheese balls

Recipe name –corn cheese balls

Ingredients-2 Tablespoons Butter,2 Tablespoons All Purpose Flour,½ cup Milk ,Salt and black powder to taste , 1/2 teaspoon red chilli Pepper Flakes ,1 teaspoon Oregano / Mixed Herbs,½ cup Grated Cheese,1 cup Corn Kernels,¼ cup Bread Crumbs,1 tablespoon Cornstarch,2potatoes boiled and mashed finely,1/8tsp zest of orange   ,Vegetable or Canola Oil, to deep fry

To garnish - stars cut with cheese slices stars . Corn kernels, pudina leaves, oregano and chilli flakes

Method - In a pan, add butter and all purpose flour. As the butter melts, stir well with flour till raw smell of the flour goes.Add the milk constantly stir. The mixture will start to thicken. Keep cooking on medium low flame till you have a thick paste.Meanwhile, add the corn kernels to a food processor and grind to a coarse paste.To the white sauce paste, add the corn mixture, all the spices, salt, pepper ,chilli flakes,grated cheese, zest of orange   ,cornstarch, breadcrumbs ,potatoes and mix well. You should have a thick, tight dough like mixture. If the mixture is too sticky, add more breadcrumbs or cornstarch. Adjust the salt & spices to suit your taste.Chill the mixture in the fridge until you have to fry them. Make lemon  sized balls from the mixture.Heat oil in a kadai . Gently drop the corn cheese balls into the oil and let them fry at medium heat for 3-4 minutes or each side or until they are crispy, golden brown in color.Decorate with stars cut from cheese slices.Corn kernels,pudina leaves ,oregano and chilli flakes .Serve hot with your favorite sauces.

corn-vegetables with creamy baked potatoes

Ingredients -For the corn- vegetables layer –Corn kernels boiled-1 cup

Oil- 1 teaspoon

Green and red capsicum ¾ cup medium

Green zuchiini and carrot  -1/2cup grated

Onion finely chopped1 medium

Chaat masala 1 teaspoon

Butter 1 1/2 tablespoons+to grease

For the potato layer- Grated potatoes boiled and peeled-1cup

Salt and blackpepper powder to taste

Fresh cream 4 tablespoons

Redchilli flakes and oregano to taste

Method -Preheat oven at 180ºC.Heat oil in a non-stick pan. Finely chop green and red capsicums.Add onion to the pan and sauté for 1 minute. Add capsicums, Green zuchiini and carrots,  corn kernels and chaat masala. Mix and cook for 1 minute.Add ½ tbsp butter, mix well and cook for 1 minute. Grease an oven proof dish with melted butter and fill it with cooked corn-vegetable mixture.

For the potato layer -Put potatoes in a bowl, add salt , blackpepper powder  and cream and mix well. Add remaining butter and mix well.Put the potato mixture equally over the corn mixture in greased dish. Level the top, place the prepared dish to bake in the preheated oven and bake for 15 minutes or until the top is lightly browned. Top with oregano and red chilli flakes .Serve immediately.

Roasted Chana Chikki

Recipe name -Roasted Chana Chikki

Ingredients -Roasted chana - 1 cup ,Sugar – ¾ cup, Ghee - 2tbsps

Method[-Take 1 tsp ghee in a pan and allow it to melt on medium flame. When ghee is melted ,add sugar into it and stir constantly.

 Keep stirring constantly and cook until sugar dissolves completely. 

When sugar is melted, reduce the flame to minimum and add chana into it. Mix really well.

Now grease silicon mat and moulds.Pour the mixture into moulds to make thin layer and spread it evenly with greased spoon.

When it gets frigid, separate out the chikki from moulds with help of knife.

Chana chikki is ready. Eat whenever you like. 

Precaution -. Don't overcook the sugar syrup to avoid burnt taste of chikki and cook on slow flame, once sugar is melted .

seviyan khaman

Recipe name –seviyan khaman

Ingredients-2tsp refined oil

2cups roasted homemade seviyan (jave)

2cups water

1 tsp Turmeric or Haldi Powder.

Salt  and red chilli powder to Taste

4tsp sugar

1/4tsp citric acid

Lemon juice to taste

1cup boiled vegetables like carrots and peas

Coriander leaves, curry leaves and red chilli to garnish

Salad to serve with

.

Method -Heat oil in a pan. Then add the Mustard Seeds, Curry Leaves, Chili Rings. Add Water, Turmeric powder  sugar, red chili powder, citric acid and salt. Cook it for 1 minutes.Add roasted seviyan and cook on low heat till dry and seviyan are soft.Add boiled vegetables like carrots and peas and lemon juice and mix it well. Take it out in to the different shaped moulds. Give it rest for 20 minutes to set Garnish it with coriander leaves, curry leaves and red chili. Serve this very special and new Gujarati instant snack with salad.

seviyan khaman

Recipe name –seviyan khaman

Ingredients-2tsp refined oil

2cups roasted homemade seviyan (jave)

2cups water

1 tsp Turmeric or Haldi Powder.

Salt  and red chilli powder to Taste

4tsp sugar

1/4tsp citric acid

Lemon juice to taste

1cup boiled vegetables like carrots and peas

Coriander leaves, curry leaves and red chilli to garnish

Salad to serve with

.

Method -Heat oil in a pan. Then add the Mustard Seeds, Curry Leaves, Chili Rings. Add Water, Turmeric powder  sugar, red chili powder, citric acid and salt. Cook it for 1 minutes.Add roasted seviyan and cook on low heat till dry and seviyan are soft.Add boiled vegetables like carrots and peas and lemon juice and mix it well. Take it out in to the different shaped moulds. Give it rest for 20 minutes to set Garnish it with coriander leaves, curry leaves and red chili. Serve this very special and new Gujarati instant snack with salad.