Multani Sohan Halwa (Multaani Sohann Halwaa) Recipe

Ingredients:

1 kg Corn flour
1 kg Sugar
1 kg Ghee
1 Cup milk
100 gms Almonds
100 gms Pistachios
1 tsp Saffron

Method:

Mix corn flour in 1 cup of water
Allow it to dissolve properly.
Dissolve saffron in water.
Mix 3 cups of water in sugar and boil for it for sometime.
Add milk and boil it for 5 minutes.
Mix corn flour and saffron mixture to it.
Cook the mixture over medium heat.
As the mixture turns thick, start adding oil.
Continue adding oil and stirring till the mixture gets separated.
Add almonds and pistachios.
Place this mixture on greased plate.
Keep it for cooling for a while.
Cut into square pieces.
Crunchy Sohan Halva is ready.

Ingredients:

6	- eggs
4	medium potatoes
1/2	cup oil
1	- onions, roughly chopped
1	tablespoon ginger paste
1	tablespoon garlic paste
1	teaspoon salt
1/4	teaspoon turmeric
1	teaspoon red chili powder
2	teaspoon coriander powder
.5-.75	cup water
1	teaspoon garam masala

Method:

Peel and cut the potatoes into large cubes and keep them in cold tap water.
Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
Meanwhile hard boil the eggs, peel and quarter.
Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.

Preparation Time: 10 minutes.
Cooking Time: 25 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

Ingredients

- 1- medium Chicken
- 1 tsp-fresh Ginger paste
- 1 tsp-fresh Garlic paste
- 2 tsp-coarsely ground black pepper corns
- 1 tsp-white pepper powder
- 3 tbsp-oil
- 1/2 cup-water
- 2 tbsp-lemon juice
- 3-green chillies-slit lenghtwise
- salt to taste

Method

1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces. Leave aside for one hour.

3. Heat oil in kadhai and add the chicken pieces

4. Stir fry for 10-15 minutes.

5. Lower the heat and add the green chillies and water.

6. Simmer until chicken is tender.

7. Add lemon juice and serve hot.

Ingredients

- 6 pai
- salt according to taste
- 1 tsp haldi
- 1tsp chili powder
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 cup cornflour (starch)
- 1 onion

Method

- Fry onions in oil till they are golden.
- Add all the ingredients to it except cornflour.
- Then add about 8 glasses of water and leave on very low heat to tenderize.
- When soft and you can see oil surfacing add cornflour to thicken, stirring all the time to
avoid lumps.
- Garnish with fresh dhuniya, green chili and ginger.
- Also sprinkle some garam masala for additional spicy taste.

This dish goes best with Nan

Ingredients

1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley

Method

1. Coarsely grate each of the vegetables
separately. Mix potato, carrot and onion together.
Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrot and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chili (optional).

3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonfuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.

Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce:

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Method

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.