Khazana of Indian Recipes

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84 INGREDIENTS Mawa (khoya) 2 cups Cocoa powder 3 tblspns Oil 2 tspns Sugar V3 CU P METHOD OF PREPARATION X Crumble mawa into fine granules. Grease a tray with oil and keep aside. 12. Cook mawa in a thick-bottomed pan, stirring continuously till it is completely melted and has a thick sauce like consistency Do not colour. Stir in sugar till it is completely dissolved and mawa is cooked. -4- Remove half of this mixture and pour onto the greased tray For spreading the mawa evenly on the tray, hold it from two sides and rap it on a hard surface two or three times. Let it cool. E* Keep the remaining half on a slow flame. Add the cocoa powder and mix well.
INGREDIENTS Milk 1 % lits Natural yellow colour (optional) 'A tspn Mawa (khoya) 50 gms Sugar 2 cups Green cardamom 3 For Garnishing Flour (maida) 3 tblspns Pistachio, chopped 15-20 Ghee for deep flying Saffron a few strands For the Sugar syrup Water 2 cups METHOD OF PREPARATION X Boil milk in a thick heavy-bottomed pan, reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated khoya, and mix well. Bring it to room temperature. Reserve two tblspns of sugar and form a one string sugar syrup with the rest of the sugar. 25 Add saffron to die sugar syrup. -4: Add flour and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required. 5 Heat ghee in a wide mouthed flat bottomed kadai. Pour a ladle full of batter to form a small pancake. Cook on slow to medium heat. 6 Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. "T' Sprinkle a little of the chopped pistachio and saffron. Serve hot. Chef's Tip : Serve hot Malpuas with chilled rabdi, it tastes divine. 85
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i®ii #1 ' National Bestseller i r-
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IN ASSOCIATION WITH ALYONA KAPOOR P
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mil Cooking food is an art which co
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flrsl All the recipes in this book
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Almonds Asafoetida (hinpj) Baking p
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Beans foos?ath Baingan bharta Bhind
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Beetroots 600 gms Orange juice V4 c
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INGREDIENTS Green peas 500 gms Ghee
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Onions 2 medium sized Red pumpkin (
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Grated coconut 1 cup Garlic 6 clove
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INGREDIENTS Potatoes 600 gms Salt a
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Gramflour (besan) 2 cups Yogurt 1 c
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Gram flour (besan) 1 Vi cups Ginger
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INGREDIENTS Large green chillies 16
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Cottage cheese (paneer)....300 gms
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INGREDIENTS Gram flour (besan) V2 c
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•
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28 Sago (sabudana) 1 V2 cups Potato
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INGREDIENTS Lady finger (bhindi) 50
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INGREDIENTS Colocasia (arbi) 700 gm
Page 46: 34 INGREDIENTS Cauliflower (small s
Page 50 and 51: 38 Bitter gourd (karela) ...5-6 med
Page 52 and 53: 40 For koftas Potatoes 4-5 medium s
Page 54 and 55: 42 INGREDIENTS Fenugreek leaves (me
Page 56: INGREDIENTS Potatoes 2 medium sized
Page 60 and 61: Green chillies (large) 18-20 Oil 2
Page 62 and 63: 50 For kofta Spinach 600 gms Green
Page 64 and 65: 52 INGREDIENTS Small sized potatoes
Page 66: 54 White gram, split (urad dal)....
Page 70 and 71: INGREDIENTS White gram, split (urad
Page 72 and 73: 60 Chick peas (kabuli chana) 1 '/>
Page 74 and 75: INGREDIENTS Split gram (chana dal)
Page 76 and 77: INGREDIENTS Split green gram skinle
Page 78 and 79: INGREDIENTS Whole wheat flour (citt
Page 80 and 81: 68 Rice lYz cups Salt as per taste
Page 82 and 83: INGREDIENTS Ginger 2 one inch piece
Page 84 and 85: INGREDIENTS Refined Wheat Flour (rn
Page 86 and 87: 74 INGREDIENTS Whole wheat flour (a
Page 88 and 89: 76 INGREDIENTS Basmati rice 1 Vi cu
Page 90 and 91: 78 Almonds V2 cup Charoli seeds (ch
Page 92: 80 INGREDIENTS Mawa (khoya) 1 V2 cu
Page 98 and 99: 86 INGREDIENTS Shelled green peas 1
Page 100 and 101: INGREDIENTS Split green gram, skinl
Page 102 and 103: 90 INGREDIENTS Chenna 250 gms Sugar
Page 104 and 105: 92 Cottage cheese (Indian) Cumin se
Page 106 and 107: 94 Rose water Gulab jal Rose water
Page 108: 96 Katori Patila Tandoor Tawa Tawi
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