PEDAS

Ingredients:
2 cups khoya or mawa
1/2 to 1 cup caster sugar(bura sugar)
1 tbsp pure ghee

Method:

1. Take ghee in a pan and add khoya and cook till it becomes completely dry and leaves the sides of the pan. Add caster sugar as per taste and mix well . 
2. Make small balls of the mixture and give desired shape with hand or with the help of a mould . 
3. Garnish with sliced almonds or pistachios.
4. You can store these in a container for 4-5 days. 

Note:

1. Khoa or khoya or khawa or mawa is  dried whole milk or milk thickened made by heating milk in an open  pan to condensation.
2. Though it depends on the quality of milk but usually we get 200 gms to 250 gms khoya from 1 kg whole cream milk. 
3. If you don't get khoya then mix 1.5 cup of milk powder with 1 can or condensed milk (400 gms) and cook it in pue ghee or butter . This mixture can be used in place of khoya.

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VEG POPS

Ingredients:

1 cup Soya Chunks
2 big onions
Ginger –1" piece grated
5-6 cloves of Garlic ground to paste
1/2 cup coriander leaves finely chopped
1/2 tsp Coriander powder
1 tsp Chilly powder
1 tsp Garam masala powder
1/2 tsp Pepper powder
Potato(medium)boiled-3 nos
Salt  as per taste
2 tbsp Oil
1/2 cup Bread crumbs
1-1 tbsp cornflour, maida mixed with 1/4 cup of water and salt to taste
Oil for  frying

Method:

1. Boil 4 cups water in a pan .Turn off the gas ,soak soya. granules and close the pan with a lid for half an hour stirring occasionally.
2. Drain, squeeze out excess water and mince in a mixer.
3. Heat 2 tbsp oil in a pan and add chopped ginger-garlic,onions and green chilies .
4. When the colour turns to light brown, add salt,coriander and chilly powders. Saute and mix well.
5. Add the minced Soya chunks and sauté for a few minutes.Sprinkle a few drops of water, cover and cook for 5 more minutes.
6. Add the garam masala, pepper powder and chopped coriander leaves.Mix well.
7. Add the boiled(potatoes-peeled and mashed), mix well and remove from fire.
8. When cooled mix the bread crumbs, shape into desired shape, dip in maida slurry, roll in crumbled cornflakes and fry in oil until golden brown on medium fire.
9. Serve hot with tomato ketchup.

Note:
To make pops take an ice-cream stick or tooth prick and make the shape of a chicken leg piece and then coat it with maida slurry and role it in crumbled cornflakes and then fry them.  

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INSTANT RAVA IDLI

Ingredients:
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

Method:

1. Combine the semolina, buttermilk, oil and salt together in a bowl.
2.  Keep aside for 30 minutes.
3. Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
4. Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
5. Serve hot with a chutney of your choice.

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MOMOS

Preparation tme: 30 minutes

Cooking time: 5-10 minutes

Serves: 6-8

Ingredients:

For Dough

1 cup all purpose flour (maida)
2 tsp oil
1/4 tsp salt

For Filling:

2 tbsp oil

1 finely chopped onion

1 tsp ginger garlic paste

1/2 carrot finely chopped or shredded

8-10 finely chopped french beans

1/2 cup shredded cabbage

1/2 cup shredded capsicum

6 mushrooms finely chopped

1/2 tsp white pepper

1 tsp vinegar

2 tsp soya sauce

salt to taste

Method:

1. Heat oil add onions stir fry for 1 minute add ginger garlic paste stir a bit and  add all the other vegetables stir a bit and add salt ,pepper and vinegar.
2. Add soya sauce and mix well and keep it aside.
3. Make a stiff dough by adding required water and 2 tsp oil in maida and salt sift together.
4. Make small balls of dough and roll then into thin capaties of 4-5 " diameter. 
5. Place the filling on the rolled chapati .
6. Now pickup sides and keep collecting them in the centre like kachori.
7. Place momos in a greased idli stand or in a steamer and steam for 4 to 5 minutes and serve hot with sauce or a spicy chutney.

Note:

1. You can bake them in oven or fry these in oil.

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TANDOORI MUSHROOMS

Ingredients:
200 gm mushrooms
1 tbsp butter
1 tbsp lemon juice
4 tbsp thich cream
1 cup hung curd
3 tbsp mozzarella cheese
2 tbsp oil
1 tbsp cornflour
1 tbsp ginger garlic paste

Method:

1. Wash and drop mushrooms in boiling water with salt and lemon juice.
2. Drain them out after one minute and pat dry them on a kitchen towel.
3. Mix all the ingredients except butter and marinade mushrooms in it for 15-20 minutes.
4. Preheat oven at 180 C and bake the mushrooms in a greased pan or on a skewer for 10-15 minutes or till the coating tuns golden brown.
5. Pour some butter in-between while you bake the mushrooms.
6. Remove from oven and serve hot with dhania chutney.

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BAKED POTATOES

Ingredients:

4 medium sized potatoes
4 button mushrooms finely chopped
4 cloves garlic finely chopped
1 tbsp all purpose flour(maida)
1 tbsp butter
1 cup milk
salt to taste
pepper to taste
4 tbsp grated mozzarella cheese
mixed herbs for garnishing

Method:

1. Boil the potatoes half way don't boil then fully.Cut them into halves with skin and scoop with a spoon to make cavity in side.Keep them aside.
2. Take butter in a pan and stir fry chopped garlic and mushrooms and cook for 2 minutes.
3. Add all purpose flour and cook for another 2 minutes.
4. Add salt , pepper and milk and stir continuously so that no lumps are formed . Cook for a minute an remove from fire.
5. Fill this stuffing in the cavity or parboiled potatoes and sprinkle mozzarella cheese.
6. Preheat oven at 200 C and bake the potatoes for 7-8 minutes or till the cheese becomes brown in colour.
7. Sprinkle dried mixed herbs a serve hot.

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MANGO ICE CANDY

Ingredients:

1 cup frooti or mango juice
1/2 kiwi pureed
2 teaspoons powdered sugar
2 ice cream sticks

Method:

1. Fill the ice-cream moulds with 1 tablespoon mango juice or frooti per mould. Freeze for about 1 hour.
2. While the first layer gets setteled, prepare the kiwi layer. Puree the kiwi in a food processor. Taste the mixture and sweeten it to your liking by adding sugar .Don't make a very fine puree so that the black seeds are visible.
3. Pour kiwi into the moulds. Add the sticks and freeze for another hour.
4. Pour the remaining mango juice (1 tbsp/mould) and freeze until it is completely set.

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SAMBHAR VADA

Ingredients:

1 cup white lentil /skin less black gram (urad dhuli)      
1/4 tsp asafoetida (hing) powder
1 tsp salt
1/2 tsp cumin seeds jeera
1/2" ginger grated
2 green chilies de-seeded and finely chopped
oil for frying

Method:

1. Wash and soak dal in three cups of cold water overnight.
2.  Drain off excess water the following day. Grind dal to a smooth paste. 
3. Whisk half a teaspoon of salt, asafoetida, into the batter add cumin seeds,green chillies and grated ginger and mix well.
4.  Heat sufficient oil in a kadai..   
5. Wet your hand.
6. Take a portion of the mixture in your hand.
7. Make a hole in the centre with your thumb.
8. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
9. Deep fry the vada till both sides turn golden brown in colour.
10. Repeat with the remaining batter to make more medu wadas.
11. Drain on absorbent paper. Serve hot with coconut chutney and sambhar.

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COCONUT CHUTNEY

Ingredients:

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Tempering:
1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method:

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3. Refrigerate and use as required.

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GREEN DHANIYA CHUTNEY

Ingredients:
1 cup fresh coriander leaves
1 medium sized onion
1 green chili
1 tsp salt
1 lemon
1 tbsp sugar or as per taste(optional)

Method:

1. Wash  fresh coriander leaves,onion and green chili and roughly chop them.
2. Put all the ingredients except lemon in a mixer.
3. Add lemon juice and grind till it becomes smooth.
4. Remove the green chutney in a bowl.
5. Serve the green chutney as a side dish with Indian starters or snacks.
6. The green chutney stays good in the fridge for 3-4 days.

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