Ingredients:
2 litres milk
a few drops of ghee
3 dry figs
6 walnuts
3 dried apricots
rose essence
Method:
1. Soak the rice in water for 1 hour. Soak apricots and figs in water for 1/2 hour so that they are easy to cut into small pieces. Also dice the walnuts.
2. Drain the water from the rice and let it dry by spreading it out on a paper or napkin.
3. Grind the rice very coarsely. This is called “tandulachi kani”
4. Take very little ghee (a few drops) and roast the rice until pink.
5. Boil the milk.
6. Once it starts boiling, sprinkle the roasted kani. Ensure no lumps are formed.
7. Let the milk boil while the kani gets cooked well. It will thicken as the kani gets cooked & after cooling.
8. Add the dry fruits and a few drops of rose essence.
9. Cool and serve chilled.
Ingredients:
1 bunch Alu leaves (with green stem, slightly rounded leaves)
chincha
gool
mirchi
khobra
goda masala
besan
methi grains
cashews/ground nuts (optional)
Method:
1. Peel the stems.
2. Chop leaves and stem and cook in pressure cooker along with cashews/groundnuts/etc of your choice.
3. Grind to paste, khobra, mirchi, gool, chincha, goda masala, meethand also a spoon full of besan.
4. In the tadka, add oil, rai, methi grains and the cooked alu with the ground paste.
5. Enjoy!
Ingredients:
For Daal:
Toor Daal – 2 cups
Moong Daal – 2 tspoons
Chana Daal – 2 tspoons
Groundnuts – 1/2 cup
Grated coconut
Chilies
Ginger
Cinnamon
Garam Masala
Cashews
Ghee
Cumin seeds
Jaggery
Tamarind
Chilly powder
Coriander
Lemon
For Dhokli:
Besan – 4 tspoons
Wheat Flour – 1 tspoon
Salt
Cumin and Coriander powder
Ajwain (Owa)
Chilly powder
Method:
1. Cook all daals and groundnuts in a pressure cooker.
2. Prepare dough for dhokli by mixing together all ingredients and adding water as necessary.
3. Roll the dough to form a thin layer. Cut into diamonds.
4. For daal, take ghee in a pan and add cumin seeds. Add cinnamon.
5. Once the cinnamon starts giving out good aroma (make sure cumin is not getting burned), add the cooked daals.
6. Add plenty water to make a watery daal.
7. Grind together grated coconut, chillies and ginger.
8. Add to the daal. Add lots of jaggery and tamarind to make a sweet and sour daal.
9. Add very little garam masala. If needed, add chilly powder.
10. After it begins boiling, add the dhokli diamonds one by one. Boil for at least 5 mins to ensure the dhokli is cooked well.
11. After turning off the gas, squeeze lemon juice.
12. Garnish with coriander and ghee just before serving.
Ingredients:
Bananas (ripe) – 12
Honey – 3 tspoons
Orange juice – 1 tspoon
For topping:
Whipped cream
Method:
Peel banans and slit them lengthwise.
Coat with honey.
Add orange juice and ensure it is mixed thoroughly.
Bake in the over at 200 degrees Farenheit for 25-30 mins.
Ensure the bananas don’t get charred.
Cool and then refrigerate.
Serve with whipped cream as topping.
Copyright Kshitija Nadgouda.
Ingredients:
Onions
Capsicum
French beans
Carrots
Flower
Rice
Cashews
Curds
Ginger
Garlic
Green chilies
Kothimbir
Pudina
Garam Masala
Lemon
Method:
Wash rice, add salt and cook.
Grind some cashwes into powder.
Deep fry the onions on very low heat till dark brown.
Dice all the vegetables.
Prepare a paste of kothimbir, pudina, ginger, garlic, green chilies, cashew powder, salt, turmeric, mirchi powder, lemon. Add to curds. Marinate the vegetables in this mixture. This mixture should taste very spicy. Cook this mixture till vegetables are just cooked (not over-cooked).
Take a baking dish, spread a layer of rice, add a layer of the veggies, then add a layer of the fried onions. Repeat once or twice more, depending on how many layers you want.
On the top layer, add about half cup of milk and a coule of blobs of butter. Bake in oven on low heat for about 25-30 mins.
Copyright Kshitija Nadgouda.
