Sooji Ka Halwa (Suji Ka Halwa) Recipe


Ingredients

1 cup suji
1/2 cup ghee (make it less fat by adding a little less)
3/4 cup milk
1/2 cup sugar
nuts to decorate

How to make Suji Halwa

Heat ghee in a pan and mix the suji in. Keep stirring on low heat until suji becomes brown and the aroma fills the room.
Mix the milk and let dry.
Divide the suji into two parts and add the sugar equal to one part.
Mix well.
Garnish with chopped nuts of choice.
Serve with puri or just as a dessert in itself.
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Gajar Halwa (Gajjar Halwaa) Recipe

Ingredients
  • 2 lbs carrots, grated
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 5 cardamom pods
  • 4 tablespoons ghee
  • 5 tablespoons powdered milk
How to make Gajar Ka Halwa

1.Cook evaporated milk, cadamom pods, and carrots in
a heavy deep saucepan and bring it to boil then
reduce heat.
2. Cook over medium heat until all the milk gets
dried up.
3. Stir the mixture occasionally to prevent any
sticking.
4. Add sweetened condensed milk and ghee and let the
mixture dry.
5. When it is close to dry and carrots are soft add
powdered milk. Mix with a little water to make a
paste.

Note: This can be garnished with nuts or soaked raisins or fresh cream.
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Makhadi Halwa (Mukhady Halwaa) Recipe

Ingredients
  • Ghee 1/2 cup
  • Sugar 1, 1/2 cups
  • Milk 3 cups
  • Semolina 1, 1/2 cups
  • Khoya as per taste
Method
  1. Mix the milk and semolina and keep it for some time.
  2. Put the sugar and ghee in pan and mix it.
  3. When its gets melt then add semolina when its gets thick then add khoya and dish out it.
  4. serve
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Chicken Marengo (Chiken Maringow) Recipe


Ingredients
  • Butter 1 tbsp
  • Virgin Olive Oil 2 tbsp
  • Onion(sliced) 1
  • Garlic Cloves 2
  • Chicken thighs(Skinned) 12
  • All-Purpose Flour 2 tbsp
  • Grape Juice 1 cup
  • Caned Toamtoes(crushed) 400 gms
  • Tomatoe Paste 1 tbsp
  • Sugar 1 tsp
  • Salt & Ground Pepper to taste
  • Prawns(Peeled) 225 gms
  • Fresh Coriander(chopped)1/4 cup
Method
  1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
  2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
  3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
  4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
  5. Cover & simmer for 40 minutes.
  6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
  7. Remove pan from heat and stir in coriander.
  8. Taste for seasoning.
  9. Serve hot, straight from the casserole.
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White Chicken Qorma(Wite Chiken Korma) Recipe


Ingredients
  • Chicken 1 cut into 8 pieces
  • Oil or ghee 3/4 cup
  • Yoghurt 250 gm
  • Cardamom 2
  • Cardamom 1
  • Cloves 2
  • Salt to taste
  • Red chilli powder 1 tsp
  • Ginger, garlic paste 1 tbsp
  • Onion 1
  • Cinnamon 1
  • Almonds 50 gms
  • Nutmeg 1
  • Cream as required
Method
  1. Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
  2. Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
  3. Then add yoghurt mixture in the saucepan and roast well.
  4. Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
  5. Add cream and serve hot.
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Chicken Mashrooms (Chiken Mashrums) Recipe


Ingredients
  • Olive oil 2 tbsps
  • Chicken, cut into 10 serving pieces 1 1/2 kg
  • Salt 1/2 tsp
  • Freshly ground black pepper
  • Small button mushrooms 1/2 pound
  • Garlic finely chopped 1 tbsp
  • Vinegar 1/2 cup
  • Chicken stock quarter cup
  • Juice of lemon 1
  • Parsley leaves chopped 4 tbsps
Method
  1. Heat olive oil in a heavy skillet.
  2. Sprinkle the chicken with salt and pepper.
  3. Put the chicken in the skillet in one layer and skin down.
  4. Cook, uncovered, until brown, about 10 minutes.
  5. Add the mushrooms.
  6. Turn the chicken and cook for another 5 minutes.
  7. Remove all fat from the skillet.
  8. With the chicken in the skillet, add the garlic and stir.
  9. Add the vinegar and stock.
  10. Bring to a boil.
  11. Add the lemon juice.
  12. Sprinkle the chicken with parsley.
  13. Cover and cook for five minutes.
  14. You want about half cup of liquid.
  15. If there is more than that in the pan, reduce it over high heat.
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