Ingredients:

• Gram flour (Besan)- 2 cups
• Sugar- 1 cup
• Cashew nuts – 15
• Dry grapes – 15
• Cardamom -4
• Cloves – 3
• Water -2 to 3 cup
• Ghee – 4 spoons
• Oil – to fry

Method:

• Batter preparation: Mix Besan flour in 1 or 2 cups Water without any lumps. The batter should be little watery and not so thick.
• For frying: Heat 2 spoons of Ghee in a pan. Add Cashew nuts, Dry grapes, Cardamom and Cloves, fry till Cashew nut turns into light brown color.
• Sugar syrup preparation: Heat Sugar and a cup of water in a vessel. Allow to boil till Sugar is completely dissolved in water and the syrup sticks in between the fingers.
• Making boondi: Heat Oil in pan on medium flame. Pour the batter over the perforated ladle(ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle holes evenly. Do not over cook this.
• It should not be crispy. Drain this from oil and put it into the sugar syrup. Repeat the same for the whole batter. Now Boondi is ready.
• Making ladoo: Mix well the sugar syrup, boondi, 2 spoons of Ghee. Finally add the fried items(Cashew nuts, Dry grapes, Cardamom and Cloves) and make balls in warm stage.

Ingredients:

• Maida or All purpose flour – 2 cups
• Baking soda – 1/4 tspn
• Ghee – 3/4 cup

For Jeera(Sugar Syrup):

• Sugar – 3 cups
• Water – 2 cups

Method:

• Blend Baking powder and Ghee by hands for 15 minutes without any lumps.
• Add 1/2 cup of Maida to the blended Ghee and mix it with your hands gradually.
• Add the remaining maida, water and start mixing till it turns into firm and soft dough (like you prepare for poori). Mix the dough without much forcing.
• Close it with a wet cloth for 15 minutes.
• Take a small portion of dough and make a small ball, then flatten it and press lightly in center. Finish all the dough like this.
• Deep fry these Badhushas in hot oil till it turns biscuit colour.

Jeera Preparation:

• Boil sugar and water until foaming bubbles. This is the correct texture. Now sugar syrup is ready.
• Drop the hot Badhushas in sugar syrup.
• Once the sugar syrup is absorbed and badhushas become soft, remove from sugar syrup and store it in another bowl.
• Garnish it with pista, almonds or coconut.

Ingredients:

• Bread (white or wheat, any) – 8 to 10 slices
• Cabbage (chopped) – 2 cups
• Carrot (grated) – 2 cups
• Onion (chopped) – 1 cup
• Ginger garlic paste – 1/2 spoon
• Chili powder – 1/2 spoon
• Salt – to taste
• Oil – to deep fry

Method:

• Dip the Bread slices in water and squeeze out the water. Take this in a mixing bowl.
• Add chopped Onion, Cabbage, grated Carrot, Ginger garlic paste, Chili powder and Salt to it. Mix well with the Bread pieces.
• Make small dumplings of this mix or vadas (Take small portion of the mix and flatten that between your palms).
• Heat oil in a pan. Deep fry these dumplings or vadas till it turns into golden brown color.

This Recipe is very much traditional,Try this
it will come with a yummy taste..
Ingredients:

• Rice-1 ¼ cups
• Thur dhal-3/4 cup
• Tamarind-qty equal to the size of a gooseberry

Vegetables

• Carrot-1
• Drumstick-1
• Potato-1
• Beans-8
• Green Peas or chickpeas-1 handful
• Small onion -20 to 30
• Tomato-1
• Curry leaves-little
• Coriander leaves-little
• (If one of the vegetable is not there you can substitute with some other one you like.)

To season

• Mustard seeds-1 teaspoon
• Urudh dhal-1 teaspoon
• Red chillies-2
• Coriander leaves-little
• Asafetida-a pinch

Masala to grind:

• Red chillies-4
• Coriander seeds-3 tablespoons
• Pepper-1 teaspoon
• Bengal gram-1 tablespoon
• Curry leaf-little
• Cinnamon-2 pieces
• Clove-2
• Fenugreek seeds-1/2 teaspoon
• Asafetida-a small piece (if powder is used add while seasoning)
• Dry roast all the items .Add fenugreek at last as it will get roasted fast.
• Powder the roasted items

Method:

• This rice can be prepared either in rice cooker or in pressure cooker. I feel it is easy in Rice cooker. But those who are used to cooking rice in pressure cooker can opt for thatCook rice with little extra water.
• Cook the thoor dhal in the pressure cooker separately.Season the vegetables in little oil with mustard seeds and cook them nicely in microwave or in the stove.Dissolve the tamarind in one cup of water
• If you are using rice cooker, when the rice gets cooked add the vegetables, cooked thoor dhal the grinded masala powder and the salt required into the rice cooker and mix well. Add the tamarind water also into the rice cooker. The rice should be little watery. As time goes on it will become thick. Cook for 5 to 10 minutes more.
• Those who are using pressure cooker can cook rice, vegetables and dhal separately. Then keep a flat bottomed vessel in the stove.
• Add the rice, dhal, cooked vegetables, grinded masala and the salt needed into it and mix well.
• Add the tamarind water also into the mix. Cook for 5 to 10 minutes more.Finally season with the items given in ‘To season’Some cashews can also be roasted in ghee and added for extra taste.
• While serving garnish with coriander leaves and little ghee. Serve along with papad

Ingredients:

• Sweet corn – 1 cup
• Butter – 1 tbspn
• Ginger garlic paste – 1/2 tspn
• Milk – 1 cup
• All purpose flour – 1 tspn
• Water – 1 cup(Water used to cook sweet corn)
• Soy sauce – 1 tspn
• Salt and pepper – to taste

Method:

• Cook Sweet corn till they are tender.
• Heat butter in a pan. Add Ginger garlic paste and fry till the raw smell goes off.
• Mix 1 tspn of all-purpose-flour in 1 cup of water and add this to the pan.
• Add Milk, Soy sauce, Salt and Pepper to it.
• Once the soup starts boiling, add cooked Sweet corn and keep the stove to medium heat.
• Bring the soup to boil once again, then remove from heat.

Ingredients:

• Milk – 500 ml
• Lemon juice– 3 to 4 drops
• Sugar – 4 spoons
• Ghee – 2 to 3 tspn

Method:

• Heat Milk in a pan and add Lemon juice into that. Keep it aside.
• Heat a pan. Add 2 to 3 tspns of Ghee into the pan.
• Pour the pre-treated Milk in to the pan and then add Sugar.
• Stir this mixture till the Milk separates into very tiny particles (like beach sand) and becomes thick. Ready to eat now.