1. Sabudana Kichuri (a dish is prepare with Sabudana, Pulse and vegetables)
- 150 gm Sabudana (big) (soak into water for 2 hours)
- 150 gm Mung dal
- 100 gm boiled mixed vegetables (potato, capsicum, cauliflower etc)
- 2 tomato (cut into medium size)
- 2-3 green chilli (chopped)
- 1 bay leaf
- 1 dried red chilli
- 1-teaspoon cumin seeds
- 1-teaspoon turmeric powder
- Salt & sugar according to taste
- 3 tablespoon mustard oil
- 3 tablespoon Ghee (clarified butter)
- 2 cup of water
- Drain the water and keep aside.
- Boil the Mung dal & keep aside.
- Heat the oil in a pan and fry the pre-boiled vegetables & keep aside.
- Heat the ghee in a pan, saute the bay leaf, cumin seeds, dried chilli, green chilli & stir well .
- Add sabudana, pre-fried vegetables, dal and tomato & mix well.
- Give the turmeric powder, salt & sugar according to taste & stir well.
- Add water and cook for 10 min in a low flame with cover.
- Sabudana kichuri is ready, serve it hot.
- Make a stiff dough of the flours, ghee and salt.
- Roll 1½ inch thick.
- Cut squares.
- Deep fry till golden and keep aside.
- In a saucepan boil sugar and water till you have a thick two-strand sugar syrup.
- Keep it warm on the flame.
- Dip in the squares in the sugar syrup and drain quickly.
- Serve it cool.
- 2 cups white flour
- 2 tablespoon semolina or rice flour
- 1/4 teaspoon baking powder
- 3-4 tablespoon plain curd (yogurt)
- 1 cup of warm water
- 1/2 teaspoon saffron threads (slightly dry-roasted and powdered)
- 3 cups of sugar
- 2-3 cups of water
- 1/2 teaspoon green cardamom seeds powder
- 1 tablespoon kewra water or rose water
- Ghee or vegetable oil for deep frying
- Mix the flour, semolina or rice flour, baking powder, curd, water in a bowl (preferably a ceramic bowl)
and mix well with a whisk.
- Mix well and then add remaining water (if needed) and saffron powder, and whisk until smooth.
- Keep aside about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare sugar syrup with sugar & water.
- Just before the syrup is ready add saffron and cardamom powder.
- Heat the oil in a big kadai, pour the batter in a steady stream (coconut shell with a hole) in the kadai to form coils.
- Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadai and drain on a kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take them out of the syrup and serve hot.
4. Cashew Burfi
- 200 gm Cashew nuts
- 250 gm sugar
- A cup of ghee
- 1/2 cup of milk
- A pinch of saffron
- 1/2 teaspoon cardamom powder
- Soak the cashew nuts in milk for an hour & grind finely along with saffron.
- Mix the sugar with 1/2 cup of water & stir well in a medium flame and make the sugar syrup.
- Heat the ghee and add cashew paste, sugar syrup and stir continuously.
- Grease a plate with some ghee or vegetable oil.
- When the cashew mixture becomes thick and dense, pour it a greased plate and let it cool.
- Cut the mixture in a diamond shape.
- Keep it in a air-tight container, serve it cool.
5. Lavang Lata
- 2 cups of white flour
- 1 cup of sugar
- 4 tablespoon ghee
- 2 cups of water
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon cardamom powder
- Some cloves
- 1/2 cup of dried coconut (grated)
- 1/2 cup of mixed dry fruits (almond, cashew, pistachio, raisins) (chopped)
- Vegetables oil for frying
- Make sugar syrup with sugar and water and keep it warm.
- Make a hard dough with ghee and water.
- Roll the dough in circles.
- Fold the three edges in to make a pocket and fill with a mix of coconut, raisins and nuts
and tiny pinches of nutmeg and cardamom powder.
- Close the fourth flap and anchor with a clove.
- Deep fry in oil on low flame.
- After frying, dip in a sugar syrup and take them out.
- Keep the Sweets in a nice plate and decorate with rose petals.
- Ready to serve.