KALA JAMUN

Ingredients:

Pancake mix- 32 oz pack

Nonfat dry milk - 2 cups

Butter- 2 tbsp

Oil/ghee - to fry

Sugar- approx- 2 cups

cardamom- 2 nos

Method

Bring the butter to room temperature. Mix the pancake mix and milk powder with butter, then add water to make a soft dough. Make balls of uniform size and fry them in oil on a low heat.

Dissolve the sugar in water, boil and bring to a 1/2 string consistency. Add cardamom .Soak the jamuns in the syrup till they absorp all the syrup.Serve with drizzle of honey on top.

Rasagulla

Ingredients:

• Whole Milk - 1 litre (Four 250ml cups)
• Lemon Juice - 3 to 4 tbsp
• All Purpose Flour - 2 tsp
• Sugar - 1 1/2 cups*
• Cardamom - 3 to 4, peeled and powdered
• Water - 3 cups

Method:

Boil whole milk in a big pot on low-medium heat, stirring occasionally. When the milk starts to boil, add 3tbsp of lemon juice and stir. Add more if needed.
After the milk starts to curdle.Turn off the stove and pour them into a cheese cloth. Wash four or five times in cold water to rinse out all the lemon juice from curdled milk.
Tie a knot and hang them over a kitchen sink to drain out the whey. This should take about 1 to 2 hours. The cheese should be dry.
Add cheese and 2 tsp of flour to a food processor. Proccess them for 30 to 40 seconds.
Pour 3 cups of water in a pressure cooker. Add sugar and bring them to a boil on medium heat.
Meanwhile knead the cheese mixture again for 40 seconds using hands. Divide them to 15 equal sized portions and roll them to spheres.
When the sugar comes to a boil gently drop the cheese balls to the sugar syrup**. Close the cooker.
After the pressure cooker starts to hiss loud and clear, wait for 5 minutes and turn off the stove.
Open the cooker after 10 minutes and add the cardamom powder to the syrup and stir gently. Let them cool before transferring them to a container and refrigerate.
Serve cold.

Bread Halwa

Ingredients:

3/4 cup - 1 cup ghee (clarified butter)

1 loaf bread

6-8 cardamoms (elachi)

2 tbsps almonds (badam)

2 tbsps cashewnuts

1 lt milk (low fat)

1 ¼ cup sugar (increase or decrease as per your taste)

1 Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
2 Grind elachi, almonds and cashewnuts (leave a few almonds and cashewnuts aside for garnish) to a fine paste.
3 Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.
4 Let it simmer till the bread pieces turn soft and cook in the milk mixture. Garnish with the almonds and cashewnuts.
4 Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.

Pani Puri

Ingredients:-
Suji OR bombay rawa 2 cups
Allpupose flour/maida 2cups
Cummin powder 1tsp
salt to taste
Oil for deep frying
Water for making dough.

Method:-
Sieve both rawa & allpurpose flour.
Add salt & cumminpowder and make a pliable dough adding with water.
Cover with a damp cloth for ½ hour.
Knead well and roll out a big medium size thick roti and
use a glass for shape(if you do not have moulds).
Use whole dough like this (make many small size puris).
Cover them with a damp cloth.
Heat oil & deep fry them to crispy brown colour.
Allow them to cool.Store them in a air tight conatainer.
Shell life: 2-3 weeks

Pani:-
4 tbsps lemon juice
1 cup mint leaves
3 green chilies
1/2 tsp. chaat masala
1/2 tsp. roasted cumin seed powder
Salt to taste
1 cup boondi, (soaked & drained)
Tamarind pani:
Dry mango pulver
salt to atste
Tamarind water
Cummin powder
Ground ginger
Grind everything to a paste 'add 1 cup water.
Garnish with fresh chopped coriander.

How to make puri before you serve..
Grind the mint leaves,chillies and salt to a fine paste adding with water.
Make a hole in the center,place 1tsp soaked&drained boondi,
Pour 1 tsp gren chutney,cummin powder,chilli powder & 1tsp thick curd,eat immediately atonce.
Make another one with boondi &tamarind water,eat or serve immediately.