Sweet Maida Biscuits

INGREDIENTS:
   Maida - 1 Cup
   Powdered Sugar - 3/4 Cup
   Baking Soda - 1/4 Tsp
   Ghee - 1 Tsp
   Cardamom Powder - a pinch
   Oil - As needed

METHOD:

• In a bowl add Maida, Powdered Sugar, Baking soda, Ghee, Cardamom powder and mix well.
• Add Water little by little and make a soft and pilable dough.Keep aside for 10 to 15 minutes.

• Take some portion of the dough and roll it into a thin circle.
• Using the knife or pizza cutter first cut vertical lines and then cut diagonal lines to form diamond shape.

• Now heat enough oil in a pan to deep fry. 
• Carefully take the diamonds and drop in a sprinkled way and deep fry in oil.Drain the excess oil using tissue paper.

• Repeat the process and complete the remaining dough.
• Cool down and store in an airtight container.

NOTES:

• Always fry the diamonds in medium flame to avoid burning.
• If the dough sticks while rolling dust with some maida and roll it as thin as possible.
• I used my special cutter to cut into diamond shape, if you dont have one you can use knife or pizza cutter.

Beetroot Rice

INGREDIENTS:
   Cooked Rice - 1 Cup
   Beetroot - 2 (Grated)
   Onion - 1
   Ginger-Garlic paste - 1 Tsp
   Chilly powder - 1 Tsp
   Curry leaves - Few
   Salt - As needed
 TO TEMPER:
   Oil - 1 Tsp
   Ghee - 1 Tsp
   Mustard - 1/2 Tsp
   Urad dal - 1/2 Tsp
   Cashews - Few

METHOD:

• Heat Oil and Ghee in a pan and add the ingredients given under 'TO TEMPER' and fry well.
• Add Onion, Curry leaves and saute for few minutes.

• Then add Ginger-Garlic paste and saute till raw smell goes and add Beetroot and mix well.

• Add Chilly powder, Salt and mix well.
• Add little Water and close the lid and cook for 5 to 10 minutes.

• Finally add cooked rice and mix well.

• Serve hot.

NOTES:

• You can add finely chopped Green chilies if you want.
• Also you can add a tsp of sambar powder for little variation.

Linking this to Gayathri's WTML Event hosted by Rafeeda.

                             Srivalli's Kid's Delight event hosted by kalyani..

Moong Dal Kulambu

INGREDIENTS:
   Moong dal - 1 Cup
   Coriander powder - 2 Tsp
   Turmeric - 1/2 Tsp
   Salt - As needed
   Coriander Leaves - Few
TO TEMPER:
   Oil - 1 Tbsp
   Cumin - 1 Tsp
   Shallots - 5
   R.chilies - 3
   Curry leaves - Few
   Garlic -2

METHOD:

• Dry roast Moong dal for 5 minutes in medium flame and pressure cook upto 5 whistles with enough Water.

• Heat Oil in a pan and add the items under ' TO TEMPER' one by one and saute well.

• Transfer this to the cooked dal and add Turmeric, Salt, Coriander powder and Coriander leaves and mix well.
• Boil till the raw smell of Coriander powder leaves and switch off the flame.

• Then mash it well using the dal masher.

• Serve hot with white rice. 

NOTES:

• You can use Coconut Oil or Ghee to temper the dal.
• Adjust red chilies according to your taste.

          Linking this to Srivalli's Kid's Delight event hosted by kalyani..

Grape Sorbet

INGREDIENTS:
   Grapes - 1 Cup
   Sugar - 2 Tbsp
   Water - 1/2 Cup
   Lemon Juice - 1 Tbsp (optional)

METHOD:

• Add Grapes,Sugar and Lemon Juice in a mixer and grind it with Water and filter it through a strainer.

• Transfer this mixture to a freezer safe box and freeze it for 2 to 3 hours.
• Then take out and transfer to a blender and blend it well.

• Repeat this process every one hour for 4 to 5 times.

• Finally freeze it for 6 hours or overnight. Scoop and serve the next day.
• Serve immediately.

NOTES:

• Adjust Sugar according to your taste.
• Grinding every one hour is very important because it gives a smooth texture to the sorbet.

Lemon Juice

INGREDIENTS:
   Lemon - 1
   Sugar - 4 Tsp
   Ginger - 1/2  inch piece
   Cardamom - 1
   Salt - 1/4 Tsp
   Ice Water - 1 Cup

METHOD:

• In a mixer add Lemon juice, Sugar, Ginger, Cardamom, Salt and Water and blend well.

• Filter it in a strainer and serve chilled.

Motichoor Ladoo

INGREDIENTS:
   Gram Flour - 1 Cup
   Fine Sooji / Rava - 1 Tbsp
   Orange Food Colour - a pinch
   Baking Soda - 1/4 Tsp
   Finely Chopped Nuts - 2 Tbsp (Almonds, Cashew, Pistachios)
   Ghee - 1 Tbsp

 FOR SUGAR SYRUP:

   Sugar - 1 and 1/4 Cup

   Water - 1 Cup
   Cardomom Powder - 1/4 Tsp
   Rose Essence - 2 Drops

METHOD:

• In a bowl add Gram Flour, Rava, Baking Soda, Food Colour and make a batter by adding enough Water.Keep aside.
• The Batter should be like dosa batter consistency and without any lumps.

• Now add Sugar and Water in a pan and bring it to boil until it reaches one string consistency.
• Switch off the flame and add Cardomom Powder, Essence and a pinch of orange food colour and keep aside.

• Meanwhile heat Oil in a pan for making Boondis.
• Take a laddle with small holes and hold it on top of the Oil and pour some batter over the laddle and spread it using a spoon .
• Cook the boondis until the bubbles ceases by constant turning and take it out and keep aside.Repeat this process and fry all the boondis.

• Now add this boondis to the Sugar syrup and mix well.Add Ghee, little Cardomom powder if needed and mix well.

• Then transfer this boondis to a mixer and just pulse it for few seconds and transfer it to a bowl.
• Now add chopped nuts and mix well.

• Then start making Ladoos.If it sticks to your hand apply little ghee and shape ladoos. 
• Garnish with chopped nuts.

NOTES:

• The batter should not be too watery or too thick just make it like dosa batter consistency.
• Wipe the laddle everytime with clean cloth or paper towel to get perfect boondis.
• To check for one string consistency take the sugar syrup between your thumb and index finger, if it forms one string then switch off the flame.

CARROT JUICE

INGREDIENTS:
   Carrots - 2
   Lemon Juice - 1 Tbsp
   Sugar - 3 Tsp
   Salt -  a pinch
   Cold Water - 1 Cup
   Mint Leaves - Few (optional)

METHOD:

• Chop Carrots roughly and add it in a mixer/Juicer with Lemon juice, Sugar, Salt, Water and grind well.

•  Now strain it using metal strainer. 

• Serve chilled.

NOTES:

• Mint leaves is optional. If you like mint flavour you can add it while grinding.
• You can use Honey instead of Sugar.

Linking this to Swathi's Favourite Recipes Event hosted by Full Scoops.

paneer Biryani

INGREDIENTS:
   Rice - 1 Cup
   Paneer - 1/2 Cup
   Onion - 1
   Tomato - 1
   Green chilies - 2
   Ginger-Garlic paste - 1 Tbsp
   Mixed Veggies - 1 cup
   Mint Leaves - 2 Tbsp
   Coriander Leaves - 2 Tbsp
   Chilly Powder - 1 Tsp
   Coriander Powder - 2 Tsp
   Garam masala - 1 Tsp
   Turmeric - 1/2 Tsp
   Salt - As needed
   Water - 2 Cups

TO TEMPER:
   Oil - 2 Tbsp, Ghee - 1 Tbsp
   Bay Leaves - 2
   Fennel - 1 Tsp
   Cinnamon - 1"
   Cardamom - 2
   Cloves - 2
   Star Anise - 1

METHOD:

• Wash and Soak Rice for 30 minutes and drain the water and keep aside.
• Slice Onions and G.chilies. Finely chop Tomato and Vegetables of your choice.
• Cut paneer into cubes and fry with a tsp of Oil and keep aside.

• Heat Oil and Ghee in a pan and add the items given in 'TO TEMPER' and fry well.
• Now add Onion, G.chilies, Ginger-Garlic paste and saute till raw smell goes.

• Then add Tomatoes and saute well.
• Now add Chilly powder, Coriander powder, Garam masala, Turmeric and mix well.

• Now add Mint leaves, Coriander leaves, Veggies and mix well. Add paneer pieces and saute for  2 minutes.

• Transfer this to a pressure cooker and add Rice, Water, Salt and mix well.
• Close the lid and pressure Cook upto 3 Whistles.

• Serve hot with Onion Raita or any Kurma of your Choice.

                                                                               Paneer Biryani

NOTES:

• Add 1 cup coconut milk and 1 cup water to get rich taste.
• You can use any vegetables of your choice like Carrot, Beans, Potato, Peas, Cauli flower etc.

KULFI

INGREDIENTS:
   Milk - 2 Cups
   Sugar - 3 Tbsp
   Nuts - 2 Tbsp (Coarsely Powdered)
   Rose Mix - 4 To 5 Drops
   Cardomam Powder- 1/2 Tsp

METHOD:

• Boil Milk in a heavy bottom pan with Sugar until it reaches half the amount added.

• Then add Crushed Nuts and mix well.
• Now switch off the flame and let it cool down. Now divide the Milk into two equal portions. 
• Then add Rose mix to one portion and add Cardamom Powder to other one and mix well.

• Pour this into kulfi moulds and freeze it for 5 hours or overnight. After 1 or 2 hours take out the kulfi and Insert kulfi sticks in center and again put it in freezer.

• Then take the kulfi from freezer and keep it under running water for few seconds and demould it carefully.
• Serve immediately.

NOTES:

• Adjust sugar according to your taste.
• I added few Pistachios, Almonds and Walnuts and coarsely crushed it.
• I used my Tupperware containers looked similar to kulfi moulds.
• You can use small papercups or tumblers if you dont have kulfi moulds.

Linking this to Swathi's Favourite Recipes Event hosted by Full Scoops.