khajuri ladoo(Dates ladoos) 

its a very simple and yummy desert

ingredients required-----

250gms seedless dates
2tblspoon milk(if required as dates are very sticky may not move in a blender
i blended without milk but it was tight enough so this time will suggest to add few drops of milk if require)
5 tbl spoon grated coconut
cherries for garnishing

method to prepare-----
put the dates in a blender and
make a paste .....
made small round balls out of this paste
roast grated coconut in a wok
take theses balls and coat them with this roasted coconut and garnish with cherries
put them in fridge for 1 hr or you can take immediately.....
Its a yummy desert to serve to guests at home.....
it can be stored in airtight container in fridge for minimum of 1 month.....

PARWAL IN COCONUT GRAVY

ingredients required
10\12 pieces parwals
1 teaspoon whole cumin
1\2 teaspoon whole coriander
1\2 inch ginger
2 red chilly
1\4 th teaspoon poppy seeds
1\2 tespoon any market product curry powder(without onion and garlic)
1 medium size tomato
1 bay leaf
1\2 cup coconut paste
salt to taste
refined  oil for frying
1\4 th teaspoon turmeric powder
1\4 th teaspoon green cardamom powder
method
first slit parwals from each side
wash them pat dry and keep aside
heat a wok with refined oil
fry these parwals till slightly brown
make a paste of cumin,coriander,ginger,red chilly and poppy seeds
after frying parwals just remove excess oil except two tbl spoon
add masala paste in that  hot oil
add salt and turmeric and bay leaf
add chopped tomato
sauté them in low medium flame till masala gets separated
add these fried parwals
just saute for second
add required water and coconut paste
cover it and cook it till parwal gets tender
finally add green cardamom powder and serve hot ........

KHASTA GAJJA

ingredients required
wheat flour 2 cups
1\4 th teaspoon baking soda
salt to taste
3 tablespoon refined oil \ghee
Luke warm water for kneading
oil for frying
For sugar syrup
2 cups sugar
1 cup water
Method
 first mix atta,baking soda,salt together
add oil and mix it well
slowly knead with warm water
till it becomes a perfect dough(neither tight nor watery)
heat oil in a wok
make medium size balls out of this dough
take each ball and roll it in horizontally with rolling pin
to give a good square shape cut from each side
make it a square of 2 and half inches x 2 and half inches
fry them in oil till they become golden brown
 in a bowl make sugar syrup with 2 cups sugar and 1 cup water
stir continuously to make it a thread like density
immediately put the oil fried gajja in sugar syrup
shift these sugar coated gajja into a clean paper separately
so that it wont stick to one another
let it be cool
then only store then in air tight container

 
  

MATAR PAKUDI TARKARI

ingredients required =====
2 cups white peas
1 small size boiled potato
1 tbl spoon chopped onion
few curry leaves
1\2 onion
3\4 flakes of garlic
 1\2 inch of ginger
1\4th teaspoon whole cumin
1 red chilly and1\4th teaspiin kashmiri mirchi powder
1 medium size tomato
1 medium size potato
1\4teaspoon garam masala powder
1 bay leaf
oil for frying
salt to taste
1\4th teaspoon turmeric powder
Method===
first soak peas around 3 to 4 hours
grind and make a smooth paste
 grind all spices including tomato and make a fine paste
 peel potato and cut into long sizes
add chooped onion,curry leaves,salt to it
heat a wok with oil for frying
make pakudis out of batter and deep fry them
in another kadhai add 1 tbl spoon of oil(if mustard will be better)
add already ground masala paste
add salt and haldi and cut potato
saute for mns so that the masala would get separate from oil
add required water and cover it
cook till the potatoes become little tender
ann already fried pakudis and cover it
leave it for 10 mns as pakudis would soak in gravy
uncover and sprinkle garam masala powder and serve hot with rice

PAKUDI TARKARI

ingredients required====
1 cup besan \ gram flour
1 big size potato
2 medium size onions
few curry leaves
6\7 flakes of garlic
1\2 teaspoon whole cumin
1\4 th teaspoon red chilly powder
salt to taste
1 bay leaf
1\4 th teaspoon garam masala powder
pinch of baking soda
1\4th teaspoon turmeric powder
1 medium size tomato
oil for frying
1\2 inch ginger
Method====
first make a thick batter with besan,1 chopped onion,salt,curry leaves and soda
heat your kadhai with oil
fry small small balls out of besan batter
again make a smooth paste of 1 onion ,ginger,garlic ,whole cumin and tomato
peel off potato ,cut them in long sizes and wash keep aside
heat another wok with 1 tbl spoon oil
add ground masala paste,salt and haldi,bay leaf
saute them in low flame add cut washed potato and keep sautéing till the masala and oil gets separated.........
add required water  and cover it
and cook them in low medium flame till potato becomes little tender
add fried pakudi and cover it
switch of the gas ....let the pakudis soak into gravy
finally add 1\4th teaspoon of garam masala powder and serve hot with rice

PLANTAIN CARROT CHOP

ingredients ====
2 plantains
2 medium size carrots
1 teaspoon ginger garlic paste
hand full spoon green peas
 1 teaspoon whole cumin
1teaspoon cumin powder
1 teaspoon red chilly powder
5 tbl spoon gram flour
salt to taste
oil for frying
method====
first boil carrot plantain together with water in cooker
after it is boiled just peel off plantain
and mash them together carrot and plantain with little salt
heat a pan with 1 tblspoon of oil
add cumin when it starts to splutter add ginger garlic paste
add cumin red chilly powder and sauté them in low medium flame till both masala and oil gets separated........
add green peas
and mashed plantain and carrot and cook them altogether till peas become little tender
leave it for cooling in the meantime make the batter of gram flour ,salt and water
heat a wok with oil for frying
make small balls out of this paste and flatten them and dip them into batter and deep fry them
serve hot with any chutneys......

DATES JAGGERY SANDESH

ingredients required====
100 gms dates jaggery
150gms cottage cheese
1 teaspoon green cardamom powder
1\2teaspoon ghee

method=======
heat the wok and add jaggery
when jaggery starts melting
add cottage cheese
and cook them together in low flame
till water content evaporates
switch off the gas and let it be cool
after it becomes little cool grind it
if it will require few drops water you can add otherwise it may create problem while blending
after it becomes a smooth paste again cook this paste in low flame
till the little water consistency evaporates
switch off the gas and put this paste on a greased plate
and start kneading slowly for 3-4 mns
and make balls and give shapes as per your choices ......