Kala Jamoon

Ingredients:

Khoya (mava)................350 gms

Paneer.......................... 200 gms

 sugar............................65gms

Water...........................4 cups

Cardamom powder.......½ tsp

Milk..............................1 tbsp (if required)

Ghee for deep frying

Method:

1.       Make q string syrup of sugar and water

2.       Mash, grate or crumble khoya and paneer together.

3.       Add cardamom powder, flour and knead well till smooth.

If too dry, add a little milk. Form a soft dough.

4.       Make small balls out of the dough rolling lightly between palms. The balls should be half the size of Ping-Pong balls.

5.       Heat ghee till slightly fuming. Cool for 3 minutes.

6.       Add some balls, and allow them to rise before putting back on heat.

7.       Fry on low heat, till dark from all over.

8.       Drain and dip into syrup. Allow to soak till next batch is ready.

9.       Repeat till all dough is exhausted. Drain and transfer to serving dish.

Note: take care not to fry on high or the jamoons will stay undone from the center. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time.

Aloo paratha with yogurt and fruit ( Lunch box / Tiffin Idea)

Macaroni Pakoda

Ingredients

Macaroni ......................1 cup

Gram flour.....................1 cup

Boiled potatoes...............4 small

Green chilies..................4 nos

Cilantro.........................2 Tb. Sp.

Red chili powder..............1/4th tsp

Black pepper powder.........1/4th tsp

Baking soda.....................1/8th tsp

All purpose flour................2 Tb. Sp.

1

METHOD:

1.Boil macaroni with 2 glass of water and salt. 

2.Mash boiled potatoes.

3.Add some water in gram flour and mix salt, chilly powder, pepper powder,Baking soda, flour in it. 

4.Add boiled macaroni ,potatoes and green chilly powder in above mixture and prepare a batter. Add cilantro leaves in it.

5.Heat oil in a pan. Make small ball shape dumplings from batter and fry it till they turn into golden brown color.

6.Serve this pakodas hot with red and green chutney.

Bombay sandwich ( Lunch Box/ Tiffin Idea)

Jowar Bhakhari, jaggery, potato subzi- kids lunchbox (Tiffin)

Today's lunch menu : Jowar Bhakhari and potato subzi 

Bhakhari: 

Wheat-Jowar bhakari

Wheat flour ..................... 1 cup

Jowar flour......................  1/2 cup

Oil ...................................1 TB spoon

Carom seeds.................... 1/2 Tea spoon

Salt to taste.

Mix all the ingredients and add Luke warm water to the flour mixture. Roll out bhakari / roti from the dough and roast it on tawa. Apply some ghee (optional) on top of bhakhari so it will be stay soft. 

Potato subzi

for potato subzi I just add salt, turmeric and sugar to the cut boiling potatoes and tempered with oil and mustard  seeds and cook it in pan for 2-3 minutes. 

Sides:

Add some jaggery  on the side. Both of my kids love to eat bhakhari with little bit jaggery on the side.

Fruits: Orange.

Dudhi / Lauki Muthiya

Ingredients:

Bottle Guard (Dudhi) ......................2 Cups
Wheat Flour......................................1 Cup

Besan Flour.......................................1/2 Cup

Samolina ( Rava) .............................1/2 Cup

Ginger paste......................................1 Tbsp

Garlic paste.......................................1 Tbsp

Green chili (Finely Chopped)...........1 Tbsp

Turmeric powder...............................1/2 Tbsp

Cumin-Corriander Powder................1 Tbsp

Sugar..................................................2 Tbsp

Lemon Juice.......................................2 Tbsp

Cilantro..............................................2-3 Tbsp

Baking Soda......................................1 tsp

Plain Yogurt......................................1/4 Cup

Oil.....................................................1/4 Cup

Salt to taste

For Tempering:

Oil...................................4 Tbsp

Musterd Seeds ....................1 Tbsp
Sesame Seeds......................1 Tbsp

Garnish:

Cilantro ...................................2 Tbsp

Grated Coconut..........................2 Tbsp

Method:

1. Grate the Bottle Guard and press most of the water from it and keep it aside.

2. Now in a bowl Combine all the ingredients for Muthiya and mix well.

3. Add curd little bit at a time and mix well. If necessary then add left over bottle guard water. 

4. Divide the mixture in four equal part and roll out in cylindrical with the help of oil. 

5. Stem it in the steamer for 30-35 mins.

6. Check by inserting knife in one of the cylinder. If its come out clean then you muthiya is done.

7. Take out in a plate and let it cool and then slice them

For Tempering:

1. Heat the oil in a pan and mustard seeds in it. Once the mustard seeds crackle then add sesame seeds.

2. Add sliced muthias and toss them on a medium heat for 3-4 mins. 

3. Garnish with cilantro and coconut .

Eggless Black Forest Cake

Ingredients:

Self rising flour.........................1 1/2 cup
Cocoa powder..........................1/2 cup
Baking powder.........................3 tsp
Condensed milk........................1 can
Warm Milk..............................3/4 cup
Melted butter...........................1/4 cup
Whip cream.............................3 cup
Vanilla extract..........................1/2 tsp
Confectioner sugar.....................2 Tbsp
Chocolate shaving......................1 cup
Cherries in syrup .......................1 cup

Method:

For the Chocolate cake:



1. Preheat oven on 380 degree F.
2. Sift all the dry ingredients ( flour, cocoa powder, baking powder) well.
3. In another bowl mix all the wet ingredients ( condensed milk, melted butter, warm milk) nicely.
4. Now gradually add flour mixture in it and fold it with spoon in one direction. DO NOT USE  ELECTRIC BLENDER. 
5.  Take a cake pan and grease with oil and dust with little bit of flour or you can use parchment paper as a liner.
6. Pour mixture into the pan and bake on 380 degree for 12-15 min. Check with knife or toothpick. If it comes out clean then your cake is ready.
7.Take out the cake on a cooling rack. Let it rest for 5 minutes. Run a small knife or metal spatula around the sides of the pans and invert cakes onto lightly greased racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at least 1 1/2 hours or until completely cooled.
8. Soak the cake nicely with spoon by applying syrup from cherry bottle ( you can also use sugar syrup instead)
. 
For frosting:

1. Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. 

2.Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.

3. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

Assemble the cake:



Take one part of the cake and apply thick layer of  whip frosting. Add cherries on the top and gently put another layer of cake. Now cover the whole cake with whip frosting and add chocolate shavings on all the sides. Now take whip frosting in piping bag with star nozzle and make rounds on the cake and decorate with cherries.