INGREDIENTS
- 100g Grated Cauliflower
- 2Tsp Milk Powder
- 5-6 Almonds (soaked, peeled and grated)
- 15-20 Chiraungi
- 4Tsp Sugar
- 2tsp Ghee
- 2 Chotti Elaichi (powdered)
SERVES 4
METHOD
- Add Cauliflower in boiling water and boil for 1 minute.
- Strain the extra water
- Heat ghee in a pan and fry cauliflower until slightly brown
- Boil milk in a pan and add sugar, chiraungi, almonds and milk powder
- Boil the mixture for 10 minutes until it becomes thick
- Then add cauliflower and boil for another 20 minutes on low flame
- Finally add elaichi powder and serve hot/chilled
INGREDIENTS
- 1 Big Apple
- 200ml Milk
- 1Tsp Milk Powder
- 3Tsp Sugar
- 1tsp Ghee
- 6-8 Almonds (soaked and peeled )
- 10-12 Chiraunji
SERVES 4
METHOD
- Peel and grate apple
- Heat ghee in a pan and fry apple
- Boil Milk in a pan
- Add milk powder and sugar. Boil for another 10 minutes
- Then add apple, chiraunji and almonds
- Cook till the mixture becomes thick in consistency
- Garnish with almonds
- Serve hot/chilled
INGREDIENTS
- 100g Makhana
- 400ml Milk
- 1Tsp Milk Powder
- 4Tsp Sugar
- 4tsp Ghee
SERVES 6
METHOD
- Heat ghee in a pan and fry makhana until crisp
- Boil Milk in another pan
- Add Milk Powder and sugar while boiling
- Crush makhana to reduce it to moderately small pieces
- Then add makhana to the boiling milk
- Further boil it for 5 minutes
- Serve hot/chilled as per choice
INGREDIENTS
- 50G Suji (semoline )
- 300g Milk
- 1tsp Ghee
- 6-8 Almonds (soaked and peeled)
- 8-12 Chiraungi
- 10g Finely Grated Coconut
- 4-6 Cashewnuts (cut to pieces)
- 3tsp Sugar
- 2 Chotti Elaichi (powdered) optional
SERVES 6
METHOD
- Heat ghee in a pan and fry semolina till it slightly changes its colour
- Boil milk in another pan and add sugar, almonds, cashewnuts, chiraungi, coconut, chotti elaichi.
- Boil for 5 minutes and add suji (semolina)
- Boil for 5 minutes more
- Serve hot/chilled
INGREDIENTS
- 100g Lauki ( gourd )
- 300ml Milk
- 2tsp Milk Powder
- 3tsp Sugar
- 6-8 Almonds (soaked and peeled)
- 15-20 Chiraungi
- 1tsp Ghee
SERVES 4
METHOD
- Grate the gourd (lauki)
- Heat ghee in a pan and saute the grated lauki till all the water evaporates
- Cook milk on high flame and add milk powder
- Add grated lauki, sugar, chopped almond, chiraunji to it
- Cook till it becomes 2/3 rd of its original volume
- Serve chilled/hot by choice
INGREDIENTS
- 3 Cups Milk
- 2 Ripe Mangoes
- 6-8 Almonds(Soaked in water for 2 hours)
- 4tsp Sugar
- 2tsp Vanilla Ice-cream
- 2tsp Milk Powder
- 2 Chotti Elaichi (powdered)
SERVES-6
METHOD
- Boil the milk and cook till it becomes half of its original volume
- While cooking add milk powder and sugar
- Now cool the milk and keep it in refridgerator for 2 hours
- Grate the Mangoes and add to the cooled milk along with chopped almonds
- Add Ice-Cream and elaichi powder to the mixture
- Serve cold
INGREDIENTS
- 250g Keema
- 2 Medium size Onions
- 8 cloves of Garlic
- 10g Ginger(grated)
- 50g Chana Dal (soaked in water for 2 hours)
- 4 Cloves
- 1/2 Dalchini
- 1/2tsp Jeera
- 2 Badi Elaichi
- 2 Choti elaichi
- 8 Black pepper
- 5-6 Green Chillies
- Juice of 1 Lemon
- 10g Coriander leaves
- Salt to taste
- Cooking oil
METHOD
- Take Keema in a cooker and add Garlic, Choti elaichi, Badi elaichi, Cloves, Dalchini, Jeera and Chana dal
- Add one glass of water and place the lid
- Cook for 10 minutes
- Open the lid and cook the mixture on high flame to dry up the extra water
- Now grind and blend the mixture properly
- To the obtained fine paste add onions, coriander, green chilly, grated ginger, lemon juice and salt
- Divide the mixture into 10 equal portions and flatten to give them a circular shape
- Heat oil in a pan and cook the kebabs on low flame until brown
- Serve hot with chutney
