Sheer Khurma

Ingredients-

  • 1 litre full fat milk
  • 150 ml condensed milk
  • 2-3 tbsp ghee
  • 25-30 gm vermicelli
  • 1/4 tsp cardamom powder
  • A pinch of saffron
  • 15 gm almonds
  • 15 gm pistachios
  • 15 gm cashew
  • 4-5 dry dates
  • 15 gm raisin

Method –

  1. Soak the dry fruits overnight.
  2. Next morning, drain the water and chop the almonds, pistachios, cashews and dates
  3. In a non stick pan, heat 1 tbsp ghee and sauté the vermicelli till it becomes aromatic and light brown
  4. Remove and set aside
  5. Add 1 tbsp ghee to the same pan and fry the chopped dry fruits till a light golden brown
  6. Remove and set aside
  7. Bring the milk to a boil in a saucepan
  8. Once the milk has come to a boil, reduce the heat and simmer for about 20 minutes
  9. After 20 minutes, add the vermicelli, chopped nuts, raisins and condensed milk
  10. After 5 minutes, add the saffron and cardamom powder
  11. Simmer for another 10-15 minutes till the consistency is achieved
  12. Switch off the flame
  13. Serve warm or cold.

Banana Nut Bread

Ingredients-

  • 1 cup ripe, mashed bananas
  • 1 3/4 cup (210 gm) all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup (76 gm) softened butter
  • 2/3 cup (133 gm) granulated sugar
  • 2 eggs
  • 2 tbsp milk
  • 3/4 to 1 cup roasted chopped walnuts
  • 1 tbsp quick oats (optional)

Method –

  1. Preheat the oven to 180°C
  2. Mix the flour with baking soda, baking powder, salt and set aside
  3. In a large mixing bowl, add the softened butter and sugar. Beat for 2 minutes
  4. Add the mashed bananas, eggs and milk
  5. Mix well
  6. Add the dry ingredients in 2 batches
  7. Mix well
  8. Add 1/2 cup chopped walnuts and mix well
  9. Pour the batter into a greased loaf pan
  10. Top with 1/4 – 1/2 cup chopped walnuts
  11. Sprinkle the oats
  12. Bake for 50-60 minutes

Chana Sundal (Chickpea Stirfry)

Ingredients-

  • White Channa / Chickpeas / Kabuli Channa – 1 cup
  • Salt to taste
  • Coconut – 3 tbsp finely grated ( Optional )
  • Black pepper – 1 tsp crushed
  • Oil – 1 tbsp
  • Mustard Seeds – 1 tsp
  • Urad dal – 1 tsp
  • Dry Red Chilli – 2
  • Asafoetida powder – ¼ tsp
  • Curry leaves – 1 sprig

Method –

Wash and soak channa in lots of water overnight.

Drain the water and add it
to pressure cooker.

Cover with fresh water and add salt to it.

Pressure cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame
and let the steam go all by itself.

Open the pressure cooker and drain
the water and set aside.

Heat oil in a kadai.

Add in seasoning ingredients and saute for a min.

Now add in cooked drained channa and mix well.

Add in salt and toss well.

Add in crushed pepper and mix well.

Add coconut if needed and mix well.

Serve.

Pepe Alu Bhaji (Raw Papaya and Potato Stirfry)

Ingredients-

  • 1 green papaya
  • 1 cup thinly sliced potatoes
  • 1 medium onion, chopped
  • 2-3 cloves of garlic, chopped
  • 1/2 tsp turmeric powder
  • 2 green chillies, slit
  • 1 tsp panch phoran
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Peel and cut the papaya into thin long pieces
  2. Rinse and set aside
  3. Boil in lightly salted water for 3 minutes
  4. Drain the water and set aside
  5. Heat oil in a pan
  6. Add panch phoran, onion and garlic
  7. Fry for a minute
  8. Add potatoes, salt to taste and turmeric powder
  9. Cook on low heat
  10. Add the papaya and cook on low heat till vegetables turn soft
  11. Add green chillies
  12. When the vegetables are completely dry, switch off the heat