Payas (Kheer) - Bengoli Special

Ingredients:

1. Basmati Rice - 2tbspoon
2. Milk - 2 litre
3. Milk Maid - 1/2 cup
4. Khajur Gur (Date Jaggery) - 2 spoon crushed (Optional)
5. Sugar - 2 spoon (Optionl)
5. Dry Fruits

Method:

1. Reduce the milk to half, then add soaked rice into it.
2. Cook the rice in low flame and milk will be reduce.
3. Cook it untill it became thick and rice cooked properly.
4. Add jaggery or sugar and mix it properly
5. Add milkmaid and mix it.
6. Add dry fruits and Keep it in fridge.

Payas is ready server it cold.

Sabudana Vada

Ingredients:

1. Sabudana - 250 gm
2. Boiled potato - 2 medium
3. Roasted Peanut - 50gm
4. Green Chilley - 2tspoon
5. Corriander - 2 tspoon
6. Salt to Taste
7. Roasted Jeera Powder - 1tspoon

Preparation:

Wash sabudana thoroughly 5-6 times, draining out the excess water. Soak it in little water for 2-3 hours or untill the water soaked completly.

Method:

1. Mix all the above ingredients and make small, flat and round vadas with moist hands from it.
2. Slide the rounds in the heated oil on medium flame. Deep fry the vadas until they turn crisp and light brown in color. 
3. Take out the vadas and drain their excess oil using tissue. 
4. Sabudana Vada is ready to eat.

Serve it hot with green chutney.

Paneer Ke Samose

Ingredients:

Cover:
1. Flour (Maida) - 250 gm
2. Baking Soda - 1 pinch
3. Salt to taste
4. Oil - 2 table spoon
5. Oil to fry
6. Onion Seed - 1 tspoon

Stuffing:

1. Grated Paneer - 100 gm
2. Grated Coconut (fresh) - 50gm
3. Salt to taste
4. Green Chilly
5. Corriander
6. Crushed Black Pepper to taste

Method:

1. Mix all the ingredients of Samosa and make a soft dough.
2. Mix all the ingredients of stuffing and keep it aside.
3. Make small rolls of dough and roll it into a 4"-5" diameter circle.
4. Cut it into two parts like semi-circle.
5. Now take one semi circle and fold it like a cone. Use water while doing so.
6. Place a spoon of Stuffing in the cone and seal the third side using a drop of water.
7. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).

Samosa is ready serve it hot with green chutney.

Palak Kachori

Ingredients:

1. Palak - 250gm
2. Boiled Potato - 2 medium
3. Ajwain - 1tspoon
4. Onion - 1
5. Green Chilly - 2-3
6. Jeera Powder - 1tspoon
7. Besan - 1/2 cup
8. Wheat Flour - 1 cup
9. Salt to taste
10. Oil to fry

Preparation:

Finely chop the Palak, mash boiled potato. Finely chop onion, green chilly.

Method:

1. Mix all the ingedients together apart from salt.
2. Prepare a hard dough.
3. Now prepare small-small puri and deap fry it.
4. Serve the puri hot with reen Chutney.

Note:

Use the same ingredients and replace palak with Methi and prepare methi puri.

Veg Biryani

Ingredients:

1. Basmati Rice - 200 gm
2. Onion - 3 medium finely chopped
3. Beans - 25 gm cut into small pieces
4. Mutter - 25gm
5. Carrot - 25 gm cut into small pieces
6. Ginger Paste - 1tspoon
7. Garlic Paste - 1tspoon
8. Tomato - 2 big chopped finely
9. Garam Masala Khada - 2 Cardomom, 4 Clove, 1 cinamon stick, 1 bay leave
10. Jeera - 1 tspoon
11. Biryani Powder - 2 table spoon, red cilly powder - 1tspoon, corriander powder - 1tspoon, roasted jeera powder - 1/2 tspoon.
12. Corriander - garnishing
13. Butter
14. Oil
15. Salt to taste

Method:

1. Heat a pan, add oil then add jeera and all the ingridients mentioned in step 9.
2. Add onion once the oil is properly heat up.
3. Add salt and fry the onion untill golden brown.
4. Add all the vegetables in the fried onion and mix it well.
5. Add ginger and garlic paste once the vegetables are fried properly.
6. Now add chopped tomatoes, and all the powder masalas mentioned in step 11 and mix it well untill the oil starts seperate from masala.
7. Add soaked Rice into the masala and mix properly.
8. Add water accordingly to prepare the biryani.
9. Now add corriander & butter and pressure cook it.
10. Biryani is ready,server it hot with Raita.

Masala Chole

Ingredients:

1. Chole(Kabuli) - 250 gm
2. Onion - 3 medium
3. Garlic - 10 cloves
4. Ginger - 2 inch
5. Curd - 1 cup
6. Khada Garam Masala - 4 cardamom, 6 Cloves, 2 Badi elaichi, 1 inch Cinamon Stick, 1 Bay Leave, 6-8 Black Pepper, Jeera
7. Garam Masala Powder - 2 tspoon
8. Turmeric - 1 tspoon
9. Corriander Powder - 2 tspoon
10. Red  Chilly - 2 tspoon
11. Almonds- 4
12. Roasted Peanut - 10
13. Kaju - 5
14. Corriander - garnshing
15. Roasted Jeera Powder - 2 tspoon
16. Oil & Butter
17. Salt - To Taste
18. Kasturi Methy - garnishing

Preparation:

Partially boil the chole. Grind onion, ginger and garlic to a thick paste. Grind Almonds, Roasted Peanut & Kaju into paste.

Method:

1. Heat a pan, pour oil and add all the ingredients of step 6.
2. Add the paste mentioned in the preparation into the hot oil.
3. Fry the masala in low flame and add salt, mix it well.
4. Once the masala colour is changed to light brown and onion smell is gone.
5. Add all the powder masala of step 8, 9 & 10 with water and mix with masala and fry it.
6. Add the Almonds, Roasted Peanut & Kaju paste into the masala and fry it untill oil seperated.
7. Now add beaten curd into the masala and mix it in low flame.
8. Once theoil is seperated masala is ready.
9. Now mix the masala and chole and put it into pressure cooker.
10. After 5 wistle remove the pressure and put it into kadhai.
11. Now add garam masala powder, Kasturi Methi and corriander and give boil for 2 min add butter on the top.
12. Masala chole is ready to server with Nan or Rice.

Gajar Ka Halwa

Ingredients:

1. Gajar - 1Kg

2. Milk - 11/2 litre
3. Milk Maid - 1 Cup
4. Dry Fruits - 1 Cup Mix
5. Sugar - According to Taste
6. Khaya - 200gm
7. Ghee - 50 gms

Preparation:

Grate Gajar, chop dry fruits and reduce the milk to 1/4 th.

Method:

1. Heat a pan, pour ghee and add grated gajar and fry it untill water reduces (40min).

2. Add reduced milk and mix it for 30 min.

3. Now add milk maid and mix again.

4. Now check the sweet and add sugar accordingly.
5. Now when water is completly dry and gajar is cooked properly add the khoya and dry fruits and mix it properly.