Fruit Salad Recipe

Ingredients

Orange 1
Pineapple  225 gm
Bananas 2
Cherries (fresh or tinned) 110
Apples  55 gm
Cinnamon a small piece
Cloves 2
Cream 55 gm
Sugar 115 gm

Method 

• Cut all the fruits into small pieces or according to your choice. 
• Boil water and sugar.
• Add cinnamon and cloves.
• When syrup is quite thick, remove and cool.
• Strain and mix with prepared fruit
• Serve with cream or custard sauce.

Note: You can use any fruits according to your choice

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Anjeer and Date Barfi Recipes

Ingredients

1 ½ Cups Dried Figs

1 ½ Cups Dates Seedless

25 – 30 Almonds 

15 – 20 Cashewnuts

15 – 20 Pistachios 

½ Cup Ghee

1 -2 Sheets Silver Warq

Method :

Soak dried figs in two cups of water for three to four hours. Drain them and make a puree adding a little water.  If you don’t have time to soak for hours then place dried figs in one cup of hot water for two to three minutes. Drain and let them cool. Make a puree adding a little water. 

Chop seedless dates and soak them in half cup of hot water for fifteen to twenty minutes and make a puree. Or you can also cook dates in a Microwave oven on microwave high (100%) for thirty seconds and make a puree adding little water to it. 

Chop almonds, cashewnuts and pistachios finely. Heat ghee in a pan. Add anjeer puree and dates puree. Stir well and cook on medium heat. Stir continuously for ten to fifteen minutes or till excess moisture dries up. Add almonds, cashewnuts and pistachios to the mixture. Mix well and continue to cook for ten to 15 minutes, stirring continuously. The mixture will begin to leave the sides of the pan. Grease a tray using ghee. Spread the mixture evenly on the greased tray. Cover them with a silver warq. Allow them to cool and then cut into pieces and serve.

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Sweet Pongal Recipe (Sakkarai Pongal)

Ingredients

1 Cup Rice
½ Cup Moong Dal 
½ Cup Grated Jaggery or Palm Sugar
⅛ tsp. Green Cardamom Powder
2 to 3 tbsps. Ghee 
1 tbsp. Raisins
A pinch of Dried Ginger Powder
1 to 2 tbsps. Cashewsnuts broken
½ Cup Scrapped Coconut or Small Pieces of Coconut (sliced or chopped)

Method:

• Wash rice and moong dal together and keep aside.
• Pour 2¼ cups of water into pot or into a container. It is best to cook in pot as it would give a special flavour.
• When the water starts to boil, put the rice and moong dal into it.
• Add a pinch of salt to it.
• Keep checking the dal and rice, when the dal is cooked add grated Jaggery or palm sugar into it and stir continuously.
• Add green cardamom powder, a pinch of dried ginder powder, raisins and cashewnuts into the mixture.
• Cook on a medium flame till the jaggery blends well with rice. 
• Add grated coconut or pieces into the Pongal and mix well.
• Add ghee on the top of Pongal.
• Serve hot.

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Karah/Kara Parshad or Guru Parshad Recipe

Ingredients

Wheat Flour 2 tbsp 
Pure Ghee 2½ tbsp 
Sugar/ Jaggery 1 cup 
Water 2½ cups 
Elaichi Powder (for flavoring)
Pistachios (chopped, for decorating)
Almonds (chopped, for decorating) 

Method 

• Roast flour and ghee in a large saucepan on a slow flame. Make sure that you stir constantly to avoid it from burning.
• Dilute sugar/jaggery with water and keep it for boiling.
• When the flour turns golden brown, add the boiling sugar water.
• Stir well to mix. Keep stirring continuously till the excess water evaporates and ghee separates.
• Add elaichi powder and mix well.
• Remove from heat and decorate with chopped pistachios and almonds.
• Serve warm.

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Wheat and Banana Muffins

Ingredients

Large ripe bananas     2
Whole wheat flour     2 cups
Baking powder     1 ½ tsp
Baking soda      1 tsp
Salt     1/8 tsp
Light brown sugar   ½ cup
Low fat buttermilk  1 ¼  cups
Egg    1
Light Olive oil    1/3 cup
Raisins 200 gms

Method

• Preheat the oven to 350 degrees F.
• Peel the bananas and mash in a bowl, using a fork
• Mix the flour, baking powder, baking soda, salt and ½ cup brown sugar together in a large mixing bowl.
• Make a well in the centre and add buttermilk, egg, Olive oil and mashed bananas.
• Fold the ingredients together until just incorporated.
• Gently stir in raisins.
• Spoon the batter into 12 paper-lined muffin tins and sprinkle with 1tbsp brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the centre of the muffin should emerge clean. Cool in the pan for a couple of minutes. Transfer to a rack to cool completely.

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Banana Pancakes

BATTER

3 Eggs

1 c Flour

3 tsp Baking powder

½ c Milk

2 tb Vegetable oil

2 Bananas (ripe and mashed)

TOPPING

1 Banana (sliced)

Honey

Maple syrup

¼ c Pecans (chopped)

Method

1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy. Add flour, baking powder, milk & oil. Stir in bananas.

2. On a hot griddle, pour ¼ cup batter for each pancake. Cook until edges become dry, about 2 minues per side. Top with banana slices. Drizzle with honey or maple syrup & sprinkle with pecans.

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Kesariya Rice Kheer Recipe

Ingredients

Basmati Rice 2 cups
Milk 4 cups
Sugar 2 cusp
Khoya ½ gms
Desi Ghee 1 cup
Cardamom powder
Saffron ½ gms
Chopped nuts (almonds, pistachios, cashew) 1 cup

Method 

• Wash and soak rice for 30 minutes.
• Heat milk in a container and to it add saffron, When the milk is at boil add the soaked rice and cook it on a slow fire till the time the rice is tender.
• Add sugar, cardamom powder and chopped dry fruits and further cook it . Grate khoya and add to the kheer. Reduce it to a creamy consistency.
• Serve it either hot or cold with a garnish of chopped dry fruits and golden varak.

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Chocolate Fudge Topping

Ingredients

Unsweetened chocolate (or 12tbsp. shredded chocolate) 3 squares
Water ¼ cup
Sugar 1 cup
Canned milk 1 cup
Vanilla 1 tsp
White Corn Syrup 3 tbsp

Method

• Melt chocolate in double boiler. 
• Add water, sugar and syrup. 
• Boil until a few drops form soft ball in cold water (234oF). 
• Remove from heat and add milk and vanilla. 
• Serve hot. Can be reheated over double boiler for later use.

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