CAULIFLOWER KHEER

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

APPLE KHEER

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

MAKHANE KI KHEER

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

SUJI (SEMOLINA) KHEER

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

LAUKI (GOURD) KHEER

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

Mango Kheer

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

SHAMMI KEBAB

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

FISH KEBAB

INGREDIENTS

• 250g Fish
• 50g Potato (boiled)
• 3 Slices of Bread
• 5-6 Green Chillies
• 10g Ginger (grated)
• 10g Coriander leaves (chopped)
• 1tsp Amchur Powder
• Salt to taste
• Cooking oil

METHOD

• Boil fish in a cooker 
• Remove thorns/bones to obtain flesh
• In a bowl mix fish flesh, potato, chillies, coriander leaves, aamchur, ginger and salt
• Moisten the bread slices, crumble and add to the mixture
• Mix thoroughly and make kebabs.
• Heat oil in a pan and place the kebabs on it. Cook until brown
• Serve hot with chutney

MIX VEG KEBAB

INGREDIENTS

• 50g French Bean
• 50g Carrot
• 50g Cauliflower
• 2 medium size Potatoes (boiled)
• 50g Green Peas
• 50g Cottage Cheese
• 5-6 Green Chiliies (chopped)
• 10g Ginger (chopped)
• 2 Slices of Bread
• 1tsp Amchur Powder
• 1tsp Garam Masala
• Salt to taste
• Cooking oil

METHOD

• Parboil all the vegetables together
• Strain the vegetables after boiling
• Mash the vegetables in a bowl and add potatoes, green chilly, garam masala, ginger, amchur powder, cottage cheese, coriander leaves and salt
• Moisten the bread slices and crumble them up then add to the mixture
• Mix properly
• Divide the mixture into 10 equal portions and flatten between hands to give a circular shape
• Heat oil in a pan and place the kebabs on it. Cook until brown
• Serve hot with chutney

MASOOR DAL KEBAB

INGREDIENTS

• 250g Masoor Dal (Chilkey waali;Soaked in water for 2 hours)
• 8 cloves of Garlic
• 10g  Ginger (Grated)
• 3  Badi Elaichi
• 2  Choti Elaichi
• 2  Cloves
• 1/2"  Dalchini
• 1 Black Pepper
• 5-6  Green Chilly
• 1tsp  Amchur Powder
• 2  Medium-sized Onions (Chopped)
• 2  Slices of Bread
• Salt to taste 
• Cooking oil

METHOD

• Take masoor dal in a pressure cooker
• Add 2 glasses of water, garlic, badi elaichi, chotti elaichi, clove, dalchini and black pepper
• Close the lid and cook for 10 minutes
• Strain the mixture and seperate badi elaichi, clove, choti elaichi, pepper and dalchini.
• Grind and blend the seperated badi elaichi, choti elaichi, pepper, clove and dalchini together
• Mash boiled dal in a bowl
• Add grated masala powder, ginger, green chilly, onions, coriander leaves, salt and amchur powder
• Add crumbled pices of bread and mix thoroughly
• Divide the mixture into 12 equal portions and press the portions between hands to flatten
• Heat oil in a pan and place the kebabs on the pan. Cook until brown
• Serve hot with a chutney of your choice

CAULIFLOWER KEBAB

INGREDIENTS

• 200g  Cauliflower (grated)
• 1 medium size Poatao (boiled)
• 50g  Besan (roasted)
• 1tsp  Amchur Powder
• 5 to 6 Green Chillies (Chopped)
• 5g  Ginger (Finely Chopped)
• 1tsp  Garam Masala
• 2tsp  Chopped Coraiander Leaves
• Salt to taste
• Cooking Oil

METHOD

• Take grated Cauliflower in a bowl and add Besan to it
• Add mashed Potato, Amchur Powder, Garam Masala, Ginger, Coriander leaves, Green chillies and salt  
• Make small balls of the mixture and flatten to give them a circular shape
• Heat oil in a pan and place the kebabs. Cook until brown

SPINACH AND COTTAGE CHEESE KEBAB

INGREDIENTS

• 400G  Spinach-boiled
• 100g  Cottage Cheese
• 1 Medium Size Potato (boiled)
• 3tsp Besan (Roasted)
• 6  Green Chillies
• 1tsp Amchur Powder
• 5-7g  Ginger-Chopped
• 2tsp Chopped Coriander leaves
• Salt to taste
• Cooking Oil

METHOD

• Mash the boiled spinach leaves
• Grate cottage cheese and potato
• Mix spinach, cottage cheese and potato in a bowl
• Add roasted besan, ginger, green chillies, amchur, coriander leaves and salt.
• Mix thoroughly
• Make small balls of the mixture and flatten between hands
• Heat cooking oil in a pan and place the kebabs. Cook until brown
• Serve hot with chutney of your choice 

SOY NUGGETS/NUTRI NUGGETS KEBAB

INGREDIENTS
• 250g Nutri nuggets/Soy Nuggets
• 50g Chana dal (soaked in water for 2 hours)
• 100g  Onion- finely chopped
• 5  cloves of Garlic
• 5-7g  Ginger- finely chopped
• 3  Badi elaichi-peeled
• 2  Chotti elaichi-peeled
• 2  Cloves
• 1/2"  Dalchini
• 7-8  Black pepper
• 10-15g  Coriander-chopped
• Refined oil for cooking
• Salt to taste

METHOD
• Take 2 glasses of water in a saucepan and place it on high flame initially
• Add Soy nuggets, soaked chana dal,garlic,badi elaichi, chotti elaichi,
  cloves, dalchini and black pepper
• Boil for 10 minutes on low flame
• Strain the excess water and remove black pepper manually
• Blend the mixture
• Add coriander, garlic, onion, and salt to taste.
• Mix well and make small balls of the mixture and press to flatten
• Heat oil in a pan and place the kebabs. Cook on low flame until brown.
• Serve hot with chutney

JACKFRUIT (KATAHEL) KEBAB

INGREDIENTS

• 250g  Jackfruit(katahel)-cut into pieces
• 50g  Chana Dal
• 2  Onion(big) chopped
• 5g  Ginger finely chopped
• 6  Green chillies chopped
• 1tsp  Aamchur Powder
• 1tsp  Garam masala
• 50g  Coriander leaves finely chopped
• Refined oil for cooking 
• Salt to taste

METHOD

• Soak chana dal in water for 2 hours
• Boil jackfruit with the soaked dal for 5 minutes and drain the water
• Finely grind jackfruit and chana dal to make a coarse paste
• Mix all the other ingredients to this paste and add salt to taste
• Divide the paste into 10 equal portions and press between hands to flatten in a circular shape
• Heat oil in a pan 
• Place the kebabs on the pan and cook on low flame until brown.\
• Serve hot with chutney