UPMA SUSHI

Preparation time: 15 minutes

Cooking time : 30 minutes

Serves: 8-10

Ingredients:
1 cup Upma
1 tbsp south indian style onion tomato chuttney,ketchup or any dip of your choice

Method:

1. With the help of your hands flatten the Upma on a clean polythene sheet.If requires use some oil on your hands or simply do it with wet hands.
2. Make a rectangular sheet of 1 cm. height . 
3. Now spread the dip of your choice all over the sheet and roll it in cylinder shape.
4. Now cut 1" long pieces out of it and garnish with coriander leaf.

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SOUTH INDIAN STYLE ONION TOMATO CHUTTNEY

Preparation time: 15 minutes

Cooking time : 15 minutes

Serves: 12

Ingredients:

2 tsp oil+ 2 tsp oil(for tempering)

1/4 tsp asafoetida
2 tbsp chana dal (split bengal gram)

1 tsp urad dal (split black lentils)

2 whole dry kashmiri red chilli , broken into pieces

8 curry leaves (kadi patta)

1 onion finely chopped

1 cup finely chopped tomatoes

2 tsp finely chopped green chillies
1/4 turmeric powder (haldi)

salt to taste
1/2 tsp mustard seeds 

Method:

1. Wash the dal and keep aside in a strainer.
2. Heat the oil in a non-stick pan, add asafoetida, chana dal, urad dal, kashmiri red chilies and curry leaves and saute on a medium flame for 1 minute or till the dals turn light brown in colour.
3. Add the green chilies and onions and saute on a medium flame for a minute.
4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Add the turmeric powder,salt and mix well and cook on a medium flame for another 1 minute.
6. Allow it to cool completely and blend it in a mixer till smooth. Pour out in a bowl and keep aside.
7. Heat the oil in a small pan and add the mustard seeds.
8. When the seeds crackle, remove from the flame and pour on the chutney and mix well.
9. Serve immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas.

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RAJ KACHORI

Preparation time: 20 minutes

Cooking time : 10 minutes

Serves: 8

Ingredients:
8 big golgappa puris / ready made golgappe/canape cups
4 bhalle
1 cup curd
2  boiled potato diced
4 papdis
2 tbsp moong sprouts or boiled black chick peas or both
4 tbsp tamarind chuttney
2 tbsp green dhania chuttney
2 tbsp pomegranate seeds
1 tsp ginger julians
1 tsp beetroot julians
2 tbsp barik sev
salt to taste
red chili powder to taste
chaat masala to taste
roasted cumin powder to taste

Method:

1. Break the golgappas from the center from the side which is thin to put the ingredients into it.
2. Keep it on a plate and put 2-3 potatoes cubes, some sprouted moong or boiled black chick peas, 1/2 bhalla (soak it in water and then squeeze) , some crushed papadis, curd,  roasted cumin powder, chaat masala, red chili powder, tamarind chutney,green dhaniya chutney,2-3 ginger julians,2-3 beetroot julians, sev bhujiya, pomegranate seeds, coriander leaves.
3. Put these ingredients in the same given sequence in rest of the golgappas as well and serve immediately .

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WATERMELON JUICE

Preparation time: 15 minutes

Cooking time : 0 minutes

Serves: 2

Ingredients:
2 cups watermelon (tarbuj) cubes
1 cup guava juice or simply 2 tbsp sugar syrup (optional)
2 tsp lemon juice
1/2 tsp salt or to taste
black pepper powder or chaat masala to taste (optional)
16 ice-cubes

Method:

1. Combine all the ingredients, except ice cubes, in a mixer and blend into a smooth juice.
2. Strain juice with the help of a strainer and keep aside.
3. In each glass place 4 ice-cubes and pour equal quantity of the juice.
4. Serve immediately.

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DHANIA PRASAD FOR KRISHNA JANAMASHTMI

Preparation time: 15 minutes

Cooking time : 5 minutes

Serves: 12-15

Ingredients:

1 cup Dry coriander seeds powder (Sabut sookha dhaniya powder)
1 cup Desiccated coconut  (nariyal boorada )
1 cup Sugar powdered (boora sugar) or as per taste
2 tbsp Desi ghee

Method:

1. Take a kadhai and heat desi ghee and roast dhaniya powder on slow flame, stirring continuously in order to avoid burning 
2. Roast it for 4-5 minutes so that you can smell the aroma of roasted dhania. 
3. Turn off flame and let dhaniya cool for few minutes.
4. Place kadhai on slow flame and add desiccated coconut and boora sugar and mix it well. Turn off flame and leave prasad till it cools down. 

Notes:

1. If you like you can add some chopped dry fruits of your choice in it.
2. You can make this with seeds of dhania as well in that case dry roast dhania seeds and then grind it then add ghee,desiccated coconut and sugar and mix well.

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FALAHARI / FAST FOOD

SABUDANA KHEER



LAUKI HALWA / DOODHI HALWA / GHIYA HALWA



AALOO CHEELA



SHAKARKANDI CHAAT



SABUDANA (SAGO) KHICHDI



KUTTU KE AATE KE PAKORE



SABUDANA CUTLET



AALU KA HALWA/POTATO HALWA

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BADAM KULFI

Preparation time: 15 minutes

Cooking time : 30-40 minutes

Serves: 6

Ingredients:

4 cups+ 1/2 cup full cream milk
3 tsp cornflour
3 tbsp milk powder

6 tsp sugar or as per taste
20 almonds

1/2 tsp cardamom (elaichi) powder

Method:

1. Soak almonds in 1/2 cup water for an hour and peel them.Make a fine paste using a tbsp. of milk.Keep aside.
2. Boil 4 cups milk in a pan and reduce it to half.
3. Combine  rest of the milk with rest of the ingredients i.e. milk powder, cornflour, badam paste and sugar and mix it with boiling milk stirring continuously and bring to a boil. Add acrdamom powder.
4. Simmer for 10 minutes or untill the mixture thickens stirring continuously. Cool completely.
5. Pour into kulfi moulds and freeze for 4-5 hours or till firm.
6. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a fork, in the centre of the kulfi and pulling it out.

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RABRI FALUDA

Preparation time: 15 minutes

Cooking time : 45 minutes

Serves: 6

Ingredients:

2 scoops Kulfi or vanila ice cream
2 tsp Rohafza
1 tbsp crushed ice
1 tsp Tukmaria seeds or Sabja seeds
1 tbsp rabri
2 tbsp falooda

Method:

1. Take a glass of your choice and add all in below given sequence.
2. First of all, pour in Rohafza in the glass.

2 tbsp Falooda
1 tsp Sabja seeds soaked in half cup water for an hour.
1 tbsp. crushed ice
1 tbsp Rabri.
2 scoops of Kulfi or Vanilla ice-cream.
     3.Garnish with mint leaves and cherry  and serve immediately.

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HOME MADE CONDENSED MILK / RABRI

Preparation time: 15 minutes

Cooking time : 45 minutes

Serves: 6

Ingredients:

1 ltr.+ 1/2 cup full cream milk

2 tbsp milk powder

2 tsp cornflour

2 tbsp sugar or as per taste

Method:

1. Boil 1 ltr. full cream milk and cook it on a medium flame stirring continuously. Cook the milk until it is reduced to half.
2. Now dissolve milk powder and cornflour in 1/2 cup of milk (there shouldn't be any lumps).
3. Pour the above mixture in the boiling milk and cook further for 2-3 minutes stirring continuously.
4. Add sugar and cook further for 2 more minutes. 

Note:

1. You can also make instant rabri by adding 250 gms khoya in 1 cup milk and cook it till you get thick rabri.

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FALOODA

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 6

Ingredients:

1 cup corn flour or aararot

1 tray ice cubes

Method:

1. Take 1 cup corn flour or aararot and 2.5 cups of water and mix them well till the batter gets smooth (there shouldn't be any lumps in the batter).
2. Cook this mixture on a medium flame stirring continuously till it gets tranparent and thick.
3. Put this hot mixture into Seva maker with the help of a spoon.
4. Take a bowl filled with water and ice cubes and press the seva maker over the ice water filled bowl. Let the seva strings drop directly into the bowl and leave like that it for one hour to settle down.
5. Now change the water and keep the falooda in the fridge.

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