Kheer

Ingredients:

1l full cream milk

1/2 cup tukda rice

4 tbsp sugar

Crushed cardamom

2-4 strands Kesar

Chopped dry fruits



Method:

Thoroughly wash the rice and soak them. In a heavy bottomed container, keep the milk to boil. While the milk boils, take the seeds of cardamom and crush them. Chop the dry fruits.

Strain the water from the rice. As milk starts to boil, add the rice and keep stirring for a few minutes. Add the saffron (Kesar) strands, cardamom powder, chopped dry fruits and thoroughly mix.

Let it cook till the consistency thickens. The milk quantity reduces to almost half when the kheer is completely cooked. Keep stirring after every few minutes to make sure, the rice gets properly mixed with the milk.

Turn off the flame, add sugar and mix it completely. Let it cool and then refrigerate.

Corn palak

Ingredients:

Corn kernels - boiled

Spinach: boiled and pureed

Tomato, onion, green chilli, ginger finely chopped

Salt, dhania powder, haldi, red chilli powder

Amul cream

Method:

Boil the spinach, let it cool off and then puree it in mixer or hand blender. Keep it aside

Boil the corn kernels and keep them aside.

In a kadhai, heat some oil. Put hing in the hot oil. Then put Jeera. Let the Jeera crackle, then put chopped onion, ginger and green chilli...saute them till onion turns golden. Then add chopped tomatoes and toss. Once the tomatoes get cooked, pour the pureed spinach. Put all the dry spices: salt, red chilli powder, haldi, dhania powder and leave it to cook. After a few minutes, mix in the boiled corn kernels. In the meanwhile, pour some Amul cream in a bowl and mix it well.

Once the spinach is cooked, mix the cream in the spinach.

Corn spinach is ready to serve 😊

Mango sheera

Ingredients:

Semolina(sooji/rawa) 1 cup

Sugar 1 cup

Mango puree 1 cup

Ghee 1 cup

Cardamom(Elaichi) crushed

Water 4 cups

Method:

Roast sooji in ghee till it turns golden brown. Add sugar and let it dissolve, then add mango puree and mix it. Add crushed cardamom powder and boiling water. Keep stirring till the water gets absorbed and you get the right consistency.

Delicious mango sheera is ready 😊

Puran poli

Ingredients:

1 cup chana dal(split Bengal gram)
1 cup jaggery (Gur)
Chhoti elaichi (green cardamom)
Saunf
Sund (ginger powder)
Ghee
Haldi powder(turmeric powder)

Procedure:

Puran:

Thoroughly wash the dal, soak in water and then whistle it with 3 cups of water in a pressure cooker. Once the pressure is released, open the cooker and strain the dal.

In a wok, put some ghee then ginger powder followed by properly strained dal. Once the dal is a little roasted, add jaggery, powdered elaichi and saunf. Keep stirring the mixture on flame till the mixture turns absolutely dry.

Remove the mixture from flame once it is dry and let it cool.

Poli:

Take 2 cups of atta(wheat flour) add a pinch of turmeric, a pinch of salt, 1-2 spoons of ghee and knead a soft dough. You can use the stock left out of cooking the dal.

Mix sauce pasta

Ingredients:

Pasta (any shape)

Water

Salt

Oil

Tomato puree

Tomato ketchup

Pizza pasta sauce

Mayonnaise

Black pepper

Finely chopped vegetables

Butter

Cheese cubes

Cheese spread



Procedure:

In a deep vessel, take good quantity of water, add some salt and keep it to boil. Add pasta when the water starts boiling. Let the pasta boil/cook properly.

In a big wok, heat oil. Add all the finely chopped vegetables till they are half cooked. Add pizza pasta sauce and tomato puree and stir for a while. Add tomato ketchup, salt , black pepper and stir. Add butter and cheese spread. Add mayonnaise and keep stirring.

Once the pasta boils properly, add it to the wok containing vegetables and sauce. Stir it properly till pasta gets fully coated with the sauce mixture. Grate generous amount of cheese and serve.