THANDAI

Ingredients:

• 1 litre milk
• 1 can sweetened condensed milk
• 30 almonds blanched
• 6 tsps whole pumpkin/sunflower seeds (unsalted)
• 1 1/2 tsp cardamom powder
• 3 tsps rose water (optional)
• Crushed ice
• Rose petals to garnish

Preparation:

• Grind the almonds, sunflower/pumpkin seeds, cardamom powder and rose water into a fine paste in a food processor.
• Add the milk, condensed milk and crushed ice to the paste and blend well.
• Strain the drink through a fine seive or muslin and serve in glasses, granished with rose petals.

Blender Cleaning Tips

Squirt a few drops of liquid soap into the blender, fill halfway with warm water, cover and blend, rinse and repeat as necessary.

Gujiya

GUJIA

Ingredients :

500 gms maida (flour)
1kg khoya
3tbsps kismish (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method 

Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth. 
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.

Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. 

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. 

Store in an airtight glass jar. 

Tip Of The Week

To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.

Mango Pickel

    

Raw Mango Panna

The hot summer makes you long for a cool satisfying drink. Instead of drinking some artificially flavored and sugar filled drink, try this raw mango drink - Kairi Panna that will not only quench your thirst but also make you feel cool in the hot summer. It is a great refreshing drink.

  

  Ingredients: (Serves 4-6)

1.     2 large raw mango

2.    1/2 cup sugar or as per your taste

3.    black salt/kala namak/rock salt

4.    1 teaspoons lightly roasted cumin seeds powder

5.     Crushed fresh mint leaves

Method:-

Roast the raw mangoes on direct fire or boil it. Cool it and peel off the skin.
Mash the roasted mangoes and make  pulp and mix sugar, black salt and cumin seeds powder according to taste.

Garnish with fresh coriander leaf and serve with crushed ice.

Tip Of The Week

To keep potatoes from budding, place an apple in the bag/basket with the potatoes.

Kitchen Gadgets

Gajar ki Kanji

Yummy Kanji

Ingredients-

• 4 Large  black Carrots.
• 1 Medium Beetroot.
• 3 tablespoons Salt.
• 1½ tablespoons Coarse red chilli powder.
• 4 tablespoons Coarse mustard seeds powder.

Method:

• Scrub carrots and beetroot and wash under running water. Peel and cut into 1 inch pieces.
• Take carrot and beetroot  in a bowl.
• Add salt, coarse red chilli powder, coarse mustard powder and mix.
• Add eighteen cups of water and stir.
• Cover the bowl with a muslin cloth and tie it round the rim.
  Let it stand in the sun for three to four days.
• When ready chill in the refrigerator and serve chilled.
• The kanji must not be used after 10 days and it should be consumed within ten days.