Dry Fruit Chikki
- Badam 1 cup (chopped)
- pista 1 cup (chopped)
- cashew 1 cup (chopped)
- jaggery ¼ cup (grated)
- kesar-few soaked in milk
- ghee 2 big spoons.
Heat 2 big spoons of ghee in a kadai.
Put grated jaggery, mix well and melt nicely to a fine paste.
To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces
- 250 gms. wheatflour
- 250 gms. ghee
- 250 gms. sugar ground
- 3-4 tbsp. milk
- 1 tsp. cardamom powder
Melt ghee in a heavy pan.
Add, flour and cook on med/low flame.
Stir continuously, till med. brown.
When aroma exudes, and properly browned, take of fire.
Spread in a large plate.
Cool till a shade above room temperature.
Sprinkle cardamom powder and sugar.
Mix well. Sprinkle milk.
Mix again and form tight fist shaped pinnies.
This is done by taking some mixture and pressing in the fist.
- 1/2 lb Puffed rice (murmura, churmura)
- 1/2 lb Jaggery
- 1/2 cup Roasted peanuts
- 1/2 cup Dry coconut flakes
- a few Cardamoms
Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.
To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.
Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients. Let it cool for a couple of minutes.
Grease your palm with oil or ghee and roll into balls.
Makki Ki Roti
- 2 cups Corn Flour (Makki ka atta)
- Warm Water required for preparing the dough.
How to make Makki Ki Roti:
Knead the corn flour with warm water in a in a shallow tray.
Now put a square of polythene paper on the kitchen platform.
Put a balTake a part of the kneaded dough on the paper and cover with another piece of polythene.
Then press with the ball of your palm till it turns to be the size of a roti.
Remove the polythene cover and transfer the roti to a hot skillet.
Cook on low heat, turning till both sides are roasted.
Apply some ghe
Sarson Ka Sag
Sarson Ka Sag is a very popular recipe. Learn how to prepare Sarson Ka Saag by following this easy recipe.
- 1 kg Mustard Green (sarson finely chopped)
- 1/4 kg Spinach Finely chopped
- 1 cup Water
- 2 Red chilies
- 4 Garlic cloves (minced)
- 2 cm piece Ginger (minced)
- 2 tbsp Gram flour
- 1 tbsp Butter
- 2 Green chilies (minced)
- Salt to taste
How to make Sarson Ka Sag
Boil sarson and spinach in 1 cup of water until cooked.
Drain excess water and mash the vegetables. Keep aside.
Heat about 4 tbsp of ghee in a pan.
Add green chillies, garlic, ginger and broken red chillies.
Saute the spices till brown.
Now add the mashed vegetables and salt.
Make paste of the gram flour with a little water.
Add it to the above mixture.
Cook for about half an hour.
Top with 1 tbsp of butter.
Serve with makkai ki roti.
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