This simple recipe is really easy to cook and tastes delicious

Ingredients ( NanKhatai )

Gram flour(Besan) - 2 cups Plain Folur(Maida) - 1 cup Semoline(Suji) - 1/2 cup Sugar(ground) - 1 cup Ghee or Refined oil - 1 cup Soda Bi Carbonate - A Pinch Salt - A pinch (to taste)

Method
1. Mix all the ingredients together. 2. Shape it into small balls of the required size and flatten it between the two palms. You can cut it with a cookie cutter also. 3. Bake them till golden brown at 180 degree C. 4. Serve with Tea.

Nan Khatai
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Nan Khatai Asha Patel

Cuisine Style North Indian Servings Rating

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Ingredients
150 GMS Maida 120 GMS Butter 85 GMS Powdered sugar 50 GMS Fine sooji 1 tsp. Vanilla A few Almonds / cashewnuts

Preparation Method
1.Cream the butter till it looks like fluffy and light. 2.Add the sugar and mix well. 3.Add vanilla, then add the maida (all purpose flour, plain flour) and sooji (semolina). Make a smooth dough. 4.Form into small rounds and cut across in the center. 5.Place a piece of cashewnut on the top. 6.Bake on a greased pan at 150 C for about 25-30 Mts.

Ingredients Wheat Flour : 500 gm Powdered Sugar : 250 gm Ghee : 375 gm Yogurt : 4 table spoon Baking Soda : 2 table spoon Nutmet : 1/2 tea spoon [optional]

Method 1. Blend ghee with hand in one dish. [mostly 10 min] 2. Add sugar gradually and after that add nutmet and yogurt and baking soda. 3. Then add wheat flour gradually. 4. Make small balls with hand and bake it for 15 min with middle level of gas, not too

fast and not too slow. It is now ready to serve.

Preparation Time: 20 min Cooking Time:one hour Serves: 25 to 30 pieces

Nankhatai
Ingredients 250 gms Flour, 125 gms powdered sugar, 50 gms butter

Method: Beat the butter and sugar together till it becomes light and creamy white. Add the flour gradually into it. Mix well and knead to make a dough. Make small balls of the dough and flatten them slightly. Bake them in oven in a pre-heated, greased pan for about 10 minutes at 180c. Switch off the oven and allow it to attain room temperature. The crispy and tasty 'Nankhatai' is ready to serve.

NANKHATAI

2 cups of All-Purpose Flour (Maida) 1 cup of Gram Flour (Besan) 1 cup of Powdered Sugar 1 cup of Ghee or Oil Almonds (optional)

1) Sieve together All-Purpose Flour, Sugar and Gram Flour. 2) To this add melted ghee or oil and mix until it becomes a smooth dough. 3) Make small balls or make desired shape out of it. If prefered, press an almond in between each cookie. 4) Bake in 150-200o C for 20 minutes or until done

Balu Shahi
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Balu Shahi Asha Patel

Cuisine Style North Indian Servings Rating

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Ingredients
For Balu Shahi: 225 GMS refined flour 125 GMS ghee 2 tbsp. warm milk/curd 1 tsp. baking powder 1 tsp. warm water For syrup: 250 GMS sugar 2 teacupful water

Preparation Method

1.Sieve the flour in a mixing bowl and add the heated Ghee(clarified butter) and baking powder. 2.Rub the mixture with your hands , gradually adding milk/curd and warm water, and mix into a stiff dough. 3.Break off a small portion of the dough into a ball , then flatten it, and make a deep hole through the center. 4.To prepare the syrup, boil the sugar and water together in a large pan for 15 minutes; the syrup should be quite sticky. 5.Heat the Ghee(clarified butter) in a frying pan and fry the balu shahi quite slowly until they are golden brown. 6.When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup. 7.Take them out singly from the pan and place on a shallow dish. 8.Serve cold or hot as you desire.

Description

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Ingredients
3 tbsp custard powder 2 cup(s) milk 2 tbsp sugar 4 ripe bananas slit lengthwise

2 tbsp mixed fruit jam 1 cup cream sliced almonds and walnuts for garnish

Description Recipe by Comments

Evening sweet sonali S

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Ingredients
Maida flour - 3 cups Coconut milk - 1/2 cup Sugar - 6 tsp Banana - 1/4 banana

Preparation Method
Heat 250 - 300 gms of oil in a deep pan - Turn on in medium high when the oil is hot Add the above batter with 1 tsp of cooking soda powder, then take the mold , first dip the mold in oil then into the batter , then into the oil when the batter starts to fry using a long spoon take out the batter off the mold.

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Ingredients
Maida 175 gm Powdered sugar 100 gm Cocoa powder 25 gm Chocolate essence 1 tsp. Soda 1 tsp. Refined oil cup Salt a pinch Curd 1 cup FILLING Arrowroot biscuits 8 pc Mix fruit jam 2 tbsp.

Sugar 1 tbsp. Refined oil 1 tbsp. INGREDIENTS FOR ICING Icing sugar 200 gm White butter (homemade) 100 gm Drinking chocolate 100 gm

Description Recipe by Comments

Bread and coconut Manju Sree

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Ingredients
Bread - 12 slices Desiccated coconut - 1 CUP Sugar - 5 Tsp Milk - 1/4 cup Oil for fry

Preparation Method
Cut bread into small pieces in wide skillet . Add to this sugar, milk and coconut. Make it into a thick dough. Now make into small lemon sized balls. Fry them in oil until light brown.

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Ingredients
2 20 oz. can of Jackfruit 1 13.5 oz. can of Cream of Coconut 2/3 cup Sugar 1 Tablespoon White flour or rice flour 1/4 teaspoon cardomum powder

Preparation Method
Rinse the jackfruit in warm water.Cut into small pieces Add 2 cups of water and cook till tender.

Thoroughly mix the flour in 1/4 cup water.Pour into the cooked jackfruit and stir for 5 minutes. Add sugar and stir. Mix the coconut milk and bring to a boil. Add the cardomum powder.

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Ingredients
2 cups maida - all purpose flour (refined flour) 1/2 tsp. Baking powder ghee (clarified butter) for frying 2 cups Sugar A pinch of saffron 1 tsp. cardamom powder

Preparation Method
1.Mix maida (all purpose flour, plain flour) with baking powder, cardamom powder and water to made a batter of the consistency of thick cream. 2.Put it aside in a warm place to ferment for 24 hrs. 3.Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes a syrup of one thread consistency. 4.Add saffron soaked in warm water. 5.Now heat Ghee(clarified butter) in a deep frying pan. 6.Fill up with batter in an ordinary plastic funnel or a coconut shell or a muslin cloth and pierce it from the bottom. 7.Now allow the batter to fall into continuos double circles . 8.Allow the jalebis to set and then turn over once. 9.When fried well, remove out of the pan and slip into the syrup , apply slight pressure so as to make them absorb the syrup. 10.After 5 minutes, take it out of the syrup , drain and serve hot.

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Ingredients
Ingredients:Milk cream -2 teaspoons, Potatos -5 nos., Tomatos - 4 nos, Onion - 3 nos., Garlic - 1 , Cashewnuts, Salt, Chillypowder., Maida flour.

Preparation Method

Boil and mash the potatos.make them into small round balls.Add a pinch of salt and chilly powder to the milk cream.Make small hole in each potato ball and fill with this cream and cover the ball completely.Make a semi-liquid paste out of maida flour and salt. For gravy: Grind onion ,garlic and tomatos.Heat oil in a pan and pour this mixture into it.Keep stirring it till the oil separates out.Now add salt and chilly powder to it. Then make a small paste with cashewnuts and water.Mix with the above gravy. Dip each potato ball in the maida paste and fry to golden brown. Serve this hot Kofta with the gravy on it.This is an excellent side dish for chappathis.

Description

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Ingredients
250 grams ground rice flour 175 grams powdered mishri sugar (or powdered ordinary sugar if mishri is not available) 100 grams ghee 25 grams raisins 25 chopped dried fruit and nuts -- cashew nuts, almonds, pistachios and dates

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Rawa Ladoo Asha Patel

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Ingredients
2 cups semolina(rawa) 1 1/2 cup powdered sugar 1 cup ghee 1 tbsp. broken cashewnuts, fried 1 tbsp. raisins, fried 1 tsp. cardamom powder

Preparation Method
1.Heat 1 tsp. Ghee(clarified butter) in a pan and dry roast the rawa till pink 2.Grind the fried rawa and powdered sugar in a mixer to a fine powder. 3.Heat the remaining Ghee(clarified butter) and add the powdered rawa, cashewnuts, raisins and cardamom powder. Mix thoroughly 4.While still warm, make into small lemon-sized balls .Cool and store in an airtight container

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Ingredients
1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 GMS. ghee (clarified butter) 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. Milk 1/2 tsp. cardamom seeds

Preparation Method
1. Sift both flours together. Then heat Ghee(clarified butter) in a pan. 2. Add flour mixture and roast on low heat till light golden. Keep aside to cool a little, stirring occasionally. 3.Now make syrup out of sugar, Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture. 4. Beat well with a large fork till the mixture forms thread like flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. 5. Sprinkle the elaichi (cardamom) seeds and gently press down with palm. 6.Cool, cut into squares, Store in airtight container.

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Ingredients
2 cups semolina(rawa) 1 1/2 cup powdered sugar 1 cup ghee 1 tbsp. broken cashewnuts, fried 1 tbsp. raisins, fried 1 tsp. cardamom powder

Preparation Method
1.Heat 1 tsp. Ghee(clarified butter) in a pan and dry roast the rawa till pink 2.Grind the fried rawa and powdered sugar in a mixer to a fine powder. 3.Heat the remaining Ghee(clarified butter) and add the powdered rawa, cashewnuts, raisins and cardamom powder. Mix thoroughly 4.While still warm, make into small lemon-sized balls .Cool and store in an airtight container

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Ingredients
4 cups Gram Flour 1 cup Pure ghee (clarified butter) 2 cups sugar 1 tsp. Powdered Cardamom 1/2 cup chopped Almonds and Raisins

Preparation Method
1.Heat the Ghee(clarified butter) in a pan. Add the gram flour and fry it on a low flame stirring continuously till brown. 2.Once it is browned, let it cool . 3.Add powdered cardamom and sugar. Mix well. Add chopped almonds and raisins. 4.Shape into ladoos and serve.

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Ingredients
150 gr Maida 75 Gr Jaggary or sugar 1tsp of Cardamom Powder 25 gr Cashewnuts 15 gr raisons 1 tsp poppy seeds 1 tsp Khus-Khus 25 gr roasted ground nuts. 100 gr dry coconut powder 1tsp of ghee Oil to fry

Preparation Method
Seave maida.Melt ghee pour into the flour make the flour like a soft chapathi dough,by using alittle water Filling: grind the dry coconut to coarse powder. Grind cahsew nuts and ground nuts khus-khuspoppy seeds to a coarse powder. Mix sugar with powder add caordomom powder, coconut powder,add raisonsand mix well,keep it aside Make dough like small lemon size ball roll it like chapathi, cut in to semi circles,take one part of chapthimake it like cone fill with the mixture close the top by wetting your fingers.fry it in hot oil.Fry till golden brown.repeat the process for all.

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Ingredients
1/8 cup Paneer 3/4 cup Mawa (Khoya) 1/4 tsp. Soda bi-carb 1 1/2 cup Sugar 2 strands saffron 2 tbsp. Flour (Maida - all purpose flour) 1/2 tsp. Green cardamom powder ghee (clarified butter)/Oil for deep frying

Preparation Method
1.Cook a mixture of 4 cups of water , Strands of Saffron and the sugar until the syrup thickens. Remove and keep warm. 2.Grate Khoya and paneer and keep aside. 3.Mix Khoya, paneer, soda bi-carb, green cardamom powder and a little water to make it into a soft dough. 4.Roll the dough into small balls .

5.Heat Ghee(clarified butter) and deep fry those balls into it till golden brown. 6.Drop the balls into hot syrup.
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Ingredients
750 ml. Milk 1 cup Sugar 1 tbsp. Flour 1 cup Water A pinch of Cardamom Juice of a lime

Preparation Method
1.Make Paneer/chenna of the milk by adding lime juice to it. 2.Add flour and cardamom to the chenna and knead it with hands until it is smooth and pliable. 3.Divide the dough into small equal portions and roll them into balls. 4.Make a thin syrup by combining 1 cup sugar and 1 cup water and cook over low heat. 5.Drop the rasogullas in the clean boiling syrup, and boil for 10 minutes. 6.Sprinkle water on the boiling syrup every 2 minutes. 7.Remove from the heat and cool. Flavor with rosewater. 8.Keep it refrigerated and serve it chilled.

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Ingredients
1 cup of wheat gram (Dalia) 1 1/2 of cup sugar 1 cup of ghee 1 tbsp. of chopped almonds & pistachios with 1/2 cardamom powder

Preparation Method
Warm ghee in a pan by adding wheat gram.Stir and cook till gram turns golden in colour and arom exudes.Melt sugar in 1-cup water and keep aside.Boil and add remaining water to roasted wheat gram stir gently now, and cook till the grain of the gram is soft on pressing.Cook till ghee separates along the sides.Now its ready to serve.

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Ingredients
1 cup flour 1/2 cup condensed milk l/2 cup raisins ghee (clarified butter) for frying 200 ml sugar syrup

Preparation Method
1.Mix flour and milk to a smooth batter. Add a little water, if it is too thick. Heat a non stick pan on a medium heat. 2.Add a tsp. of Ghee(clarified butter) to the pan and spread well. 3.Drop one-third cupful batter on to the pan. Do not spread. 4.Cook for a minute or till the edges can be lifted. 5.Turn the pancake. Cook for another 30 to 45 seconds. 6.Dip it in the sugar syrup for 3 minutes and then serve hot.

Potato Biscuits
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Sweet dish sonali S

Cuisine Style American Servings Rating

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Ingredients
3 cups flour 2 heaping tablespoons baking powder 1 teaspoon salt 1 cup vegetable shortening 2 cups mashed cooked sweet potatoes 1/2 cup sugar 1/4 cup milk

Preparation Method
Sift together flour, baking powder and salt. Cut in shortening with fork or pastry cutter. Combine warm sweet potatoes and sugar, mixing well. Add milk. Combine sweet potato and flour mixtures. Blend well. Place on floured surface and roll to desired thickness or about 1/2 inch thick. Cut with biscuit cutter. Bake on lightly greased baking sheet at 400 degrees for 10 minutes. Yields 2 to3 dozen.

Paal Payasam

Description Recipe by Comments

a delicious dessert which can be served hot Cuisine Style Kerala or cold teena john
Servings Rating

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Ingredients
nellukuthari- 1/4th cup milk-8cups sugar-2 cup cardamom-5nos cashews and raisins fried in ghee for garnishing(optional)

Preparation Method
mix all the ingredients in a pressure cooker and cook in the high flame till the first whistle.after the first whistle lower the fire and cook for half an hour.serve hot or cold.

Mootichur Ladoo
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Mootichur Ladoo Asha Patel

Cuisine Style North Indian Servings Rating

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Ingredients
2 cups gram flour (besan) 2 cups clarified butter (ghee) 3/4 cups sugar 2 tbsp. almonds, finely chopped 1/2 tsp. cardamom powder 1/4 tsp. edible saffron color

Preparation Method
1.Mix gram flour with just enough water to make a thick batter. Add color. 2.Heat clarified butter (Ghee(clarified butter)). Through a sieve, gently place batter drops into the hot Ghee(clarified butter). Fry till pink and drain out. 3.Continue till all batter is used. Reserve the fried drops as boondis. 4.Heat sugar with 3/4 cup water and make a sticky syrup of one- thread consistency. 5.Add fried boondis, almonds, cardamom powder and mix well. 6.While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry.