Sheermal

Ingredients:
Refined wheat flour(Maida) - 5 cup
Desi Ghee - 1/4 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Honey - 2 tbsp
Warm Milk as need

Instruction:
1. Mix curd and grind sugar in maida and make a tight dough with the help of warm milk.
2. Wrap it in a wet cloth and keep it for 1 hour.
3. Now add melted ghee and make a soft dough out of it.
4. Maida will absorb entire ghee.
5. Make medium size ball and roll it like chapati and cook on heat tawa.
6. Cook on both side till it become brown.
7. When it will be cooked then the ghee get layer on top itself.
8. Serve ur chapati with honey.

Grapes Rayata

Ingredients:
Grape - 1oo gm.
Curd - 1oo gm.
Green chillie
Grated Ginger
Jeera powder
Chat masala
Red chillie Powder
Black salt
Pepper Powder
Sugar as taste

Instruction:
1. Add all masala in curd.
2. Put grated ginger,green chillie and sugar and mix well.
3. Now add some hald cutted grapes and some whole size.
4. Garnish with coriander leaves and serve.

Cucumber Rayata

Ingredients:
Cucumber - 1oo gm.
Curd as like
Crushed Ginger
Green Chillie
Green Coriander
Red Chillie Powder
Jeera Powder
Chat Masala
Black Salt
Sugar a pinch
Pepper Powder
Mustard oil - a drop

Instruction:
1. Grated all cucumber and apart water out of it.
2. Another side add all masala in curd and mix well.
3. Put crushed ginger,green coriander and mix.
4. Now mix all grated cucumber in curd and mix thoroughly.
5. Garnish with coriander leaves and serve.

Angoori Rabadi

Ingredients:

Fresh Milk - 2 litre
Corn flour - 2 tsp
Sugar - 150 gm.
Kesar - 12-15 leaves
Grind Cardmom - 1/2 tsp
Angoor (Grapes) - 500 gm.
Almond Pista (Crushed) - 1 tbsp

Instruction:

1. Boil milk in deep white pan and mix continuously.
2. Keep half of it and Mix cornflour in half cup cool milk and add in rest of milk.
3. Add sugar in it and boil for some more minute.
4. Turn off the flame and put kesar - cardmom and keep for be cool.
5. Wash the grape(angoor) and remove the out layer and cut in two.
6. Now keep grapes in serving bowl and put prepared rabadi on it.
7. Garnish with almond pista and serve it cool.

Petha Laddo

Ingredients:

Aagare Ka Petha (Dry) - 250 gm.
Mawa - 250 gm.
Coconut Powder - 2 tbsp
Kevada Essence - 2-3 Drop
Crushed Pista - 1 Tsp

Instruction:
1. Crush the petha and mash them with mawa.
2. Put essence in it.
3. Now make the ladoo and wrap in coconut powder.
4. Garnish with pista and serve it.

Bread Balls

For: 5 people

Ingredients:

Potato - 4
Carrot - 1
Green Peas(Matar) - 1/2 Cup
Onion - 1
Pepper seeds - 4-5
Lemon juice - 1
Crushed Ginger - 1/4 tsp
Bread - 10 slice
Oil for deep fry
Chopped Green Coriander - 1/2 Cup
Salt to Taste

Instruction:

1. Boil potatoes and mash them.
2. Cut carrot in bit pieces and boil to add matar.
3. Cut onion and fry in oil to add green chillies.
4. Put ginger paste in to it.
5. Now add potatoes, matar,carrot and green coriander and mix thoroughly.
6. Wet bread slightly and squeeze it properly.
7. Make round shape of bread to fill aloo masala.
8. Deep fry all balls in oil till it become brown.
9. Serve it with green or tomato chatani.

Dahi Vada

Ingredients:

Urad Dal - 1 kg.
Black cardmom
Pepper Seeds
Jeera Powder
Black Salt
Red Chillie Powder
Chat Masala
Curd
Oil
Salt to Taste

Instruction:

1.Soak urad dal for 2 hour and grind it to add black cardmom and pepper seed.
2.When it become sponge then make it in round shape and make a whole in centre.
3. Heat oil in pan and deep fry ur all vada.
4. Put all vada in warm water to add salt and leave it to become soft.
5. Now ur vada is ready for serve.
6. Now take diluted curd and apply on vada.
7. Sprinkle red chillie powder, cumin powder,black salt and chat masala on dahi.
8. Dahi vada is ready for serve.

Kesaria Thandai

Ingredients:

Almond - 15-20
Pista - 8-10
Seeds of Watermelon
Khas khas(Poppy seeds)
Saunf
Dry Rose Leaves - 1-1 tbsp
Pepper powder - 2 tsp
Kesar - 20-25 leaves
Green Cardmom - 4-5
Milk - 1 Litre
Sugar - 100 gm.
Ice as need

Instruction:

1. Grind all dry masala in mixie.
2. Add a bowl of water and soak for half an hour and grind it again.
3. Put a thin cloth and filter it.
4. Grind rest of masala with some water twice.
5. Mix Sugar and Milk in this masala.
6. Add 8-10 Kesar (Saffron) with two spoons of milk and mix the same in masala.
7. Add some ice-cubes and server chilled.

Extra Advice:
Adding too much water might make the Thandhai diluted.

Carrot Gujhia

Ingredients:
Maida - 200 gm.
Ghee - 40 gm.
Carrot Lachha - 1oo gm.
Milk - 1/2 litre
Dry fruits - 100 gm.
Grind Sugar - 50 gm.
Cutted Almonds - 1 tbsp
Grated Pista - 1/2 tsp
Cutted Cashew - 1 tbsp
Refined oil for deep fry

Instruction:
1. Cook carrot lachha in milk on slow flame and stir.
2. When milk become thick then put dry fruits in to it and roast for a while.
3. Put almond, sugar,Pista, cashews after roast.
4. Carrot stuff is ready for filling.
5. Mix ghee and 1 tbsp carrot stuff in maida to make covour.
6. Mix properly and put little bit water to make tight dough out of it.
7. Keep for few minute.
8. Make small balls by prepare maida dough.
9. Take sancha and fill ready stuff on spread maida and give the proper shape.
10. Heat oil in pan and deep fry on low flame to be crispy.
11. Carrot gujhia is ready for serve.

Kanji Vada

Ingredients:

Washed Urad Dal - 1 Cup
Salt to taste
Asafetida a pich
Green Chillie - 1 tsp
Ginger paste - 1 tsp
Chopped Ginger - 1 tsp
Soda Bicarbonate - a pinch
Oil for fry

For Kanji:
Water - 6 Cup
Salt to Taste
Mustard powder - 1 tbsp
Turmeric powder - 1 tsp
Red Chillie Powder - 1/2 tsp

Instruction:
1. Mix the ingredients of kanji
2. Soak urad dal for 4 hour and grind it.
3. Mix properly to add the ingredients of vada.
4. Heat oil in pan and deep fry in golden brown the ready ingredients of vada.
5. Put vada in kanji and leave for 1 day.
6. Kanji vada is ready for serve.

Jafarani Biryani

Ingredients:
Rice - 1oo gm.
Cardmom - 1tsp
Tejpatta - 1 tsp
Laung - 1 tsp
Salt - 2 tsp
Lemon juice - Half

For Vagetable:
Carrot - 2 nag
Beans - 10-12 (chopped)
Green Peas - 1/2 Bowl
Onion - 1 chopped
Ghee and Curd - 2-2 tbsp
Red chillie Powder to taste
Salt and Garam Masala to taste

For Garnishing:
Onion sliced and fry - 2 Nag
Fry Cashew Nuts - 8-10
Kesar - 8-10

Instruction:

1. Wash and soak rice for 15 minute.
2. Boil to add 6 bowl water, green cardmom, tejpatta, laung, salt and lemon juice and saperate extra water out of it.Make sure that rice do not be much boiled.
3. Heat vagetable ghee in pan and fry onion and add cutted vagetable and matar and cook for 5-7 minute.
4. Add curd and masale when vagetable get soft and boil for a while and switch off the gas.
5. Now take a baking dish and apply ghee and spread half boil rice on it.
6. Apply soak milk kesar and onion and half fry vagetable.
7. Again apply rice and rest all vagetable on it.
8. Garnish with fry onion slice, cashews and kesar.
9. Before serving heat in oven for 10 minute.
10. Serve with rayata.

Sweet Shakarkand Poli

Ingredients:

Shakarkand(Sweet Potato) - 250gm boil mashed
Rajgire ka aata - 1 Cup
Singhade Ka Aata - 1/2 Cup
Grind Cardmom - 1/2 tsp
Crushed Coconut - 1/4 Cup
Grind Sugar - 1/2 Cup
Desi Ghee to taste
Rabadi(for serve) - Half Kg.

Instruction:

1. Make a fine Dough to mix all ingredients and two tbsp ghee in mashed shakarkand.
2. Now cook on tawa to make moti roti and apply ghee on both side.
3. Sweet Sharakand Poli is ready to serve.
4. Serve it with cool rabadi.

Paneer Tikka for Fast

Ingredients:

Paneer - 250 gm.
Boil Aloo - 1
Capsicum - 1
Tomato - 1
Curd - 1 Cup thick
Green Coriander - 1/4 Cup
Green Chillie - 2
Laung Cardmom Powder - 1/4 tsp
Sendha Namak(Rock Salt) to taste
Butter

Instruction:

1. Peel off the potato and cut capsicum, tomato,potato and paneer in square.
2. Grind it to add green coriander,green chillie,laung, cardmom, salt and curd.
3. Now mix paneer and other vagetable and keep in fridge to be marinade.
4. Set the cubes of paneer, tomato, aloo and capsicum in toothpick.
5. Apply butter on it and keep in oven to be golden colour.

Kalakand

Ingredients:

Milk - 2 litres
Alum(Phitkari) - 1/4 tsp crushed
Sugar Substitute(Sucralose) - 4tsp
Ghee - 1/2 tbsp
Pistachios(thinly sliced) - 15-20
Silver Varq - 1-2

Instruction:

1. Boil the milk in a large, thick bottomed pan till it thickens slightly.
2. Add the alum (Phitkari) to the thickened milk and stir continuously till the milk become grainy.
3. Cook till most of the moisture evaporates and a solid mass remains.
4. Add the sugar sabstitute and mix well.
5. Cook for a minute or two till the sugar substitute is well incorporated.
6. Grease an aluminium tray with ghee. Pour the milk mixture in to the tray and level the surface.
7. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.
8. When completely set, decorate with silver varq and cut into squares or diamonds.