MOONG DAL HALWA

Moong Dal dhuli    750 G

Sugar           250 G                                                                                              

Ghee              150 G                                                                                              

Khoya           200 G

Almonds       20 G

Cashew nut  10 G

MILK                 1 LIT

PROCEDURE      

1.    Soak moong dal for 30 minute.

2.    Grind the moong dal

3.    Add ghee into kadhai. Now add coarsely grinded moong dal cook it nicely. Roast it properly In ghee.

4.    Add 500 ml of milk to the mixture and allow dal to soften.

5.    Add sugar to the mixture and keep cooking.

6.    Add another 500 ml of milk to the mixture.

7.    Add more ghee if required. Roast the dal till it colour becomes little dark golden. Add more sugar if required.

8.    Garnish halwa with chop dry fruits

SAFED MAAS

Onion                        500 G

Ginger paste          50 G 

Garlic paste           50 G 

Lamb boneless      500 G                                                                                           

Cashewnuts           100 G                                                                                           

Curd                           15 G 

Corainder Fresh 15 G 

Green chillies       30 G 

Magaz                        100 G                                                                                           

Salt                            To taste                                                                                      

Oil                               80 ML                                                                                           

Cream                       100 ML

PROCEDURE       

 

1)    Cut the lamb into cubes and Boil the lamb in cooker with adding little salt & ginger garlic paste.

2)  Cut the onions into quater and boil in water. Make paste in grinder

3)    Heat oil in handi boiled onion paste and cook it nicely till it leaves oil from sides.

4)    Add ginger garlic paste and green chillies.

5)    Add kaju magaz paste and cook

6)    Add curd and white pepper powder. Add boiled lamb

7)    Add cardamom powder. Adjust seasoning.

8)    Finish the dish by adding lemon juice and rosewater and put it on dum. 

9)  GARNISH WITH CREAM AND FRESH CORAINDER

MANGODI PULAO

Onion                                100

Ginger                              15 g                                                                         

Garlic                               15 g                                                                         

Mangodi                           100 G                                                                      

Chop coriander          50 G                                                                         

Chop mint                       25 G                                                                         

Salt                                   As required                                                         

Turmeric powder        1 tsp                                                                        

Rice                                    150 G

Bay leaves                      1-2 nos

Javithri                            5 G

Cumin seeds                  2 G

Cinnamon sticks         2 nos

Peppercorn                   5 G

Cloves                             2 G

PROCEDURE          

1.    TAKE OIL IN HANDI, ADD WHOLE GARAM MASALA ALLOW TO CRACKLE.. NOW ADD SLICED ONION AND SAUTE FOR WHILE.

2.    Now add ginger garlic paste

3.    Add mangodi and sauté it for while

4.    Add chop coriander, mint and soaked rice, Add pinch of turmeric

5. season it with salt. Add water double quantity of rice.

6. When rice absorbs water partially, put the vessel on tawa, cover with lid and cook further by giving dum (steaming method).

7.Garnish with green chillies and fresh corainder