Coconut ladoo

Ingredients

• 2 ½ cup shredded coconut (fresh/frozen)
• 1 cup sweetened condensed milk 
• ½ tsp cardamom powder
• ½ cup coconut for garnishing/rolling the laddoo
  If raisins to decorate the ladoos.
    
  Method: 
• Heat a heavy bottom flat pan (preferrable non-stick) on low flame. Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
• Next add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.
• Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
• The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.
• Garnish or roll this over the remaining coconut shredding. This makes about 10-15 medium sized laddos.

 Once you have made the ladoo garish with raisins and keep in fridge for 2 hours.

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Appo/ Appe

Ingredients :

• 100gms - Urad dal
• 200gms -  uncooked Rice
• Cooking oil 
• Appe pan

Method :

1. The dal and rice is to be soaked in water for 2-3 hours.
2. Grind to a fine batter - batter should be thicker than dosa batter - about 25% thicker. After grinding, add salt. Keep this mixture overnight to allow fermentation.
3. Heat the appe pan - add a little oil to each of the little compartments - to get a thin layer of oil - fill the compartment with batter. Cover this pan on top.
4. After roasting to a slightly golden colour - turn over with a spoon - and roast.
5. Eat with coconut chutney.

Tip: You can keep the batter for 1-2 days in the fridge. On the second day - add finely chopped onions, green chillies. www.thboxes.com

Litti chokha

Ingredients :
For Dough 

Wheat flour (atta) - 2 cup Yogurt (dahi) - 4 tablespoon Water - 1/2 cup   For Filling: Sattu - 1 cup ( gram flour made by fried gram in hot sand) Garlic( chopped ) - 4 cloves Ginger( chopped ) - 1 tablespoon Green chilies ( chopped ) - 2 Coriander leaves ( chopped ) - 2 tablespoon Onion seeds ( Mangrella ) - 1/2 teaspoon Thyme ( Ajwain ) - 1/2 teaspoon Lemon juice - 2-3 teaspoon Pickle masala (achar) - 3 teaspoon Mustard oil - 2 tablespoon Salt to taste   Method: Mix all the filling ingredients with sattu. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside. Add yoghurt , in flour. Mix lightly with finger tips with water knead it into stiff dough. Make balls out of dough of 2.5" to 3" diameter in size with hand. Stuff 2 to 3 teaspoon sattu filling in the center of each balls and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil . Bake till one side is brown and black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well. Take out and dip in pure ghee or butter and serve with baigan (Brinjal) ka bharta. If you enjoyed reading this article, consider sharing it. Thanks.

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Sattu Paratha

Ingredients  :

2 cups Roasted Chana dal
1 t-spoon roasted Cumin
1/2 onion, chopped
2 table-spoon coriander leaves, finely chopped
1 table-spoon, grated ginger
1 Green Chilly, finely chopped
1/2 t-spoon turmeric powder
1/4 t-spoon red chili powder
1/2 t-spoon amchur (dry mango powder)
1/4 t-spoon Ajwain
Salt to taste
oil for shallow frying
Wheat flour -2 cups
Water to knead the dough.

Method :

• Coarsely grind Chana dal and cumin to make a powder known as Sattu. Combine all the ingredients including sattu in a large bowl and mix properly.
• Knead dough with wheat flour and water.
• Now, take a small dough and roll it into a small chapati. Spread a bit of ghee on the surface of the chapati and place suitable amount of Sattu mixture.
• Now, gather all the edges of the chapati with Sattu mixture inside it to a round peda. Now, roll out the peda into suitable size Paratha in such a way that it should not get broken from anywhere.
• On a preheated griddle or tawa add sufficient amount of oil and roast paratha from both sides by turning it many times and spreading oil to its surface. Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the griddle and serve Sattu ka Paratha hot.

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Vada Pav - Indian style burger

Vada Pav is a popular street food and perfect punch  recipe as evening snack.

Ingredients

•	Potatoes,boiled, peeled and mashed	6 large
•	Garlic	8-10 cloves
•	Green chillies	4
•	Turmeric powder	1/4 teaspoon
•	Asafoetida	a pinch
•	Lemon juice	1 tablespoon
•	Fresh coriander leaves,chopped	1/4 bunch
•	Salt	to taste
•	Oil	to deep fry
•	Pavs	8
•	FOR BATTER
•	Gram flour (besan)	1 1/4 cups
•	Soda bicarbonate	a small pinch
•	Turmeric powder	1/4 teaspoon
•	Red chilli powder	1/2 teaspoon
•	Salt	to taste
•	Oil	1 tablespoon
•	Red chutney
•	Dry coconut (khopra),grated	3 tablespoons
•	Red chilli powder	2 teaspoons
•	Garlic	4-6 cloves
•	Oil	1 tablespoon
•	Gram flour Crumbs (besan boondi)	1/2 cup
•	Salt	to taste

Method
For red chutney, grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool. Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl. Divide into eight equal portions and roll them into balls. Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture. Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Drain on an absorbent paper. Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.

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Chicken achari- pickle.

http://tipsfromyuvika.blogspot.co.uk/2012/04/chicken-achari-pickle.html www.thboxes.com

Paneer -ee-bhaar

http://askmerecipes.blogspot.co.uk/2012/05/paneer-ee-bhaar.html
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Egg and Mashroom Panini

http://askmerecipes.blogspot.co.uk/2012/09/egg-and-mashroom-panini.html





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Stawberry Milkshake

Ingredients:
2 pints strawberries, frozen or fresh
2 -3 cups milk (depending on desired thickness)
2 tablespoons sugar
1 teaspoon vanilla
2 -3 scoops vanilla ice cream (optional)

Method:

Put all ingredients into blender and blend until smooth.
Serve

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