GANGA JUMNA HALWA

INGREDIENTS:
1/2 CUP SEMOLINA
1/2 CUP VERMICELLI
2 CUPS SUGAR
5-6 NOS CARDAMOM- powder it
Saffron - 15-20 strands - crushed
1/2 cup chopped almond, pistachios,cashews
1/4 tsp dessicated coconut powder
2 CUPS MILK POWDER
1 CUP GHEE
2 CUPS HOT WATER
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METHOD:
Use a non - stick pan. Heat ghee, fry semolina on slow flame till golden brown, add vermicelli, stir for 2- 3 minutes, add milk powder & saffron, stir well for 2 -3 minutes. Add water and cover the pan for 5 mts. Open lid, add sugar, cardamom powder. Mix well. Cook on slow flame stirring continuously for 15-20 minutes.
Garnish with chopped nuts and dessicated coconut.

MASUR PULAV KADHI

MASUR PULAV
Ingredients:
1 cup Black Masur Dal ( Black Lentil)
1 medium onion
2 nos green chillies
2 cloves garlic
1/4 tsp cumin powder
1/4 tsp corriander powder
1/4 tsp red chilly powder
pinch of turmeric powder
salt to taste
1/2 cup oil
3-4 curry leaves
1/2 cup fresh chopped coriander
5 cups water
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5 cups Basmati Rice
15 cups water
1/2 tbsp salt
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METHOD:
Boil masur dal in 5 cups water, add turmeric and salt. Boil till it is little hard. Strain it and keep masur water aside to use for making Kadhi. In a pan heat oil and fry onion & garlic, add chopped chilly and all spices, curry leaves,stir well add masur, mix well. Keep aside. Sprinkle chopped corriander. Keep aside.
Boil rice with salt. Keep half cooked. Strain and keep aside.
Divide rice in 2 parts. in deep bottom pan, line up with 2 tbsp ghee then add half portion rice, then have layer of cooked masur and cover with rest of the rice portion. Sprinkle 1/4 glass of hot water over it and tighly cover the pan and simmer it on slow flame till the steam comes out. It will take approx 10 - 15 minutes to cook.
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KADHI
11/2 cup yoghurt
1/2 tbsp gram flour
Spices: 1/4 tsp corriander pwd, 1/4 tsp cumin pwd, 1/2 red chilly pwd
2 cloves garlic - chopped
1 small onion - chopped fine
2 green chillies - slit it
1 no small tomato - finely chopped
1/4 tsp mustard seed
8-10 fresh curry leaves
1/4 cup fresh corriander - chopped for garnish
2 tbsp cooking oil
salt to taste
6 cups masur water
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METHOD:
mix yoghurt,gram flour, green chilly, all spices, onion, chopped tomato, masur water, curry leaves salt. Stir well. the mixture should be smooth without any lumps. Can add 1/2 cup plain water if mixture is thick.
Cook on medium flame stirring continuously for 5 - 7 minutes, taking care no lumps are formed.
heat oil in a pan fry mustard seed and garlic. Pour over yoghurt mixture. Cook on slow flame for 10 minutes. Garnish with fresh chopped corriander.
MASUR PULAV IS SERVED WITH THIS KADHI

Sev Falooda

Cooking Time - 15 minutes approx. Serves: 4 persons

Ingredients:

1 cup - Vermecelli

5 cups - Hot Milk

1/2 cup - Sugar

1/2 tbsp - Wheat Flour

1/2 cup - chopped Almond, Pistachios, Cashew

8-10 Raisins

few strands of Saffron ( mix with hot milk)

1/2 tbsp - Ghee

Method:

Heat ghee, fry Vermecelli & wheat flour on slow flame for 2-3 minutes, stirring continuously, add milk and sugar. Stir continuously for 5-7 minutes, add saffron. on slow flame cook for another 5 minutes.

Let it cool at room temperature. Then keep in the refrigerator to cool.

Serve with Kulfi or Vanilla ice cream. Garnish with some Roof Afza syrup, raisins and chopped nuts.

Bettho Gosht

Cooking time - 20 minutes

Ingredients:

1 kg Mutton - (wash well)

2 nos Tomatoes - Chopped

1 Onion -cut into 4 pieces

1 tbsp - Garlic paste

1 tbsp - Ginger paste

2 nos - Green Chillies

1/2 tbsp - Wheat Flour

1/4 tsp- Garam Masala pwd

1 tsp - Coriander powder

1 tsp - Cumin Powder

1/4 tsp - Red Chilli Powder

1/2 tbsp - cooking oil

2 cups hot water

Salt to taste

Chopped Fresh Coriander - 1/2 cup

Method:

Mix all the ingredients and marinate for 15 - 20 minutes. Pressure cook for 5 - 7 minutes. Open the cooker when it is at room temperature. Slow cook for another 10 minutes, stirring in between.

Garnish with fresh chopped coriander. Betho Gosh is ready to serve with Roti, Bread or Rice.