Coconut laddoo

Ingredients:
Dessicated coconut powder
Cardamom powder
Condensed milk

Method:
Keep a small quantity of coconut powder separately to roll the laddoos later.
Dry roast the remaining coconut powder for a few minutes till the powder becomes aromatic and changes its colour a bit. Transfer the roasted coconut powder to a bowl and keep it aside to cool. Add cardamom powder and mix. Now slowly add condensed milk and keep mixing to make a sticky dough. Make bite sized balls from this dough and roll then in the separately kept coconut powder.
Super easy and yummy coconut laddoos are ready.

Macroni

Ingredients:

Water, salt, oil, macroni, onion, tomato, ginger, tomato ketchup, black pepper , cheese

Method:

Put water for boiling. Add some salt and cooking oil while the water is kept for boiling. Once the water starts boiling, put macroni in it and let it boil until the h macroni turns soft. Strain the water out of the macroni and pour normal/cold water on the macroni. Then keep aside.

Chop ginger, tomatoes and onions. In a pan/wok, add some cooking oil and put on gas flame. once the oil is medium hot, add chopped ginger. Once the ginger is a bit cooked, add chopped onions till the raw smell goes and then add the chopped tomatoes. Mix the chopped tomatoes and onions and roast them for a while. Add salt, black pepper and tomato ketchup. Stir this mixture for a few seconds and then add the boiled and strained macroni. Mix it properly to evenly coat the macroni with the tomato-onion mixture. Grate loads of cheese on the macroni while serving hot.

Missi roti

Ingredients:

Any left over cooked dal (preferably moving dhuli)

Chopped onions, green chilli, coriander leaves

Salt

Red chilli powder

Wheat flour

Method:

Mix all the ingredients and knead a dough. Add very little water only if required. You should be able to knead the dough with the cooked dal without needing any water for the dough.

Make regular or lachcha paranthas with the dough.

For lachcha parantha, roll a ball and then roll it in a flat bread. Apply ghee and roll it in layers on alternate side. Then make a when with it. Press the wheel and roll it flat again. Apply ghee on one side, and put it on tawa with the ghee side face down on the tawa. Toast it like a regular chapati now. Once cooked, apply ghee on one side and some chat masala on top.

Fruit custard

Ingredients:

1/2 litre milk

2.5 spoons custard powder

4 spoons sugar

A pinch of cardamom powder

Peeled & chopped fruits

Procedure:

Take some milk separately in a bowl from the 1/2 litre milk. Put the rest of the milk on flame for boiling. Add 4 spoons of sugar to this milk. Add a pinch of cardamom powder.

Add 2.5 spoons of custard powder to the milk kept separately in the bowl. Mix it well to remove any lumps.

Once the milk boils, turn off the gas flame and add the custard mixture to the boiling milk. Stir continuously to avoid any lumps formation. keep stirring intermittently for a while till the temperature of the milk reduces.

Keep it in the fridge to chill. Add chopped fruits to chilled custard while serving.