Wheat porridge (Daliya) with honey

INGREDIENTS:

• 1 tbsp pure ghee
• 1 cup wheat porridge
• 4 cups water
• 4 cups hot milk
• 4 tb sugar

Garnish: Almonds, raisins,honey
SERVES: 4

METHOD:

1. heat ghee in a pressure cooker , add wheat porridge,saute and dry roast until light brown, add water. Stir well and cover with the lid, cook for 1 big whistle then cook on simmer for 10 minutes. Remove from heat, keep aside.
2. Put the cooked wheat porridge into a large serving bowl, add hot milk and sugar,stir well.
3. Garnish with almonds,raisins and honey.

Fruit Custard

Ingredients:

• 2 cups milk
• 2 tbsp cup custard powder
• 2 tbsp sugar
• few grapes
• 1/2 banana finely diced
• 1 pear finely diced
• 1 apple finely diced

METHOD:

1. Put milk in a saucepan;bring to boil and reduce to simmer.
2. Dissolve the custard powder in little cold milk.
3. Pour the custard paste into the milk in a thin stream, stirring continuosly to prevent formation of lumps.
4. As the milk thickens remove from flame; add sugar and stir well.
5. Let it cool ; place the finely diced fruits in serving bowl; pour the custard over them, stir gently
6. Garnish with dribble of honey and some fruit pieces.
7. Chill for some time and serve accordingly.

Gram Flour Pancakes

Ingredients:

1cup/100gm besan(bengal gram flour)
Salt to taste
1/4 tsp Red chilli powder
1/2tsp Coriander powder
1small onion finely chopped
1small tomato finely chopped
2 green chillies finely chopped
2tbsp coriander leaves finely chopped
3 tbsp vegetable oil

METHOD:
1.Sift together besan and salt.
2. Gradually add water ,stirring constantly to make asmooth batter.
3. Add all other ingredients except oil.Mix well.
4.Heat tava/griddle ,add 1tsp oil and spread with a wooden spatula.
5. Stir and pour 1/4 cup batter in the center of pan.Place the back of a rounded ladle.
slowly and gently spread the batter evenly outwards from center to make a round pancake around 14cm in diameter.
6.Add 1tsp oil around edgesof pancake.dribble 1/4 tsp oil in the center.fry till underside is golden brown.turn over press allover top surface of pancake with spatula.fry till golden brown and slightly crisp.
7. Fry remaining pancakes in the same way.
Serve hot with chutney or tomato sauce.

Seviyan/Sweet vermicelli

Ingredients:

1tbsp unsalted butter
1/2 cup vermicelli
3 cups milk
pinch of cardamom powder
2 tbsp sugar or to taste
25 grams almonds
Few raisins

METHOD:

1. Heat the butter in a saucepan , add vermicelli and fry on low heat until evenly browned and deeper in colour.
2. Add the milk and cardamom powder, bring to boil and cook for 5-7 minutes or until milk thickens.
3. Remove from flame add sugar , blanched almonds and stir well.
4. Transfer to a serving bowl, garnish with remaining almonds and raisins.
5. Serve warm or chilled.

Fruit Custard

Ingredients:

2 cups milk
2 tbsp cup custard powder
2 tbsp sugar
few grapes
1/2 banana finely diced
1 pear finely diced
1 apple finely diced


METHOD:

1. Put milk in a saucepan;bring to boil and reduce to simmer.
2. Dissolve the custard powder in little cold milk.
3. Pour the custard paste into the milk in a thin stream, stirring continuosly to prevent formation
of umps.
4. As the milk thickens remove from flame; add sugar and stir well.
5. Let it cool ; place the finely diced fruits in serving bowl; pour the custard over them, stir gently
6.Garnish with dribble of honey and some fruit pieces.
7. Chill for some time and serve accordingly.

Paneer Phirini

Ingredients:
3 cups milk
1cup cottage cheese, crumbled
2tbsp sugar
20 gm almond
20 gm pistachhio

Method:
1. Soak almonds in lukewarm water for 20 minutes.
skin them and cut them in thin slices.
2.Blend the cottage cheese in 1/2cup of milk into a thick smooth paste.
3. Heat rest of the milk in heavy bottom saucepan;bring toa boil,then add the cottage cheese&milk paste stirring all the time;cook on medium heat until the milk thickens & turns into custard like consistency.
4. put in the sugar and thinly sliced almonds mix well and remove from heat.
5. Transfer into a serving dish garnish it with almonds & pistachio.
6. Serve hot or chill before serving.

Gajar Halwa

Ingredients:

500g red carrots,peeled, coarsely grated
2tbsp pure ghee
1cup khoya,grated
4tbsp sugar
Few raisins
Almonds
Cashewnuts

METHOD:

1. Put the ghee and grated carrots in a karahi; cook on medium heat till the carrots are
tender and water released by them is reduced.
2. Add the khoya and stir gently,till it melts and mixes well into the carrots.
3. When the halwa turns dry,put the sugar and stir well.
4. Cook for another 2 minutes and remove from heat.
5. Transfer to a serving bowl ,garnish with almonds,cashewnuts and raisins.
6. Serve warm.

Mixed Sprouts Salad

Ingredients :

1 cup moong soboot dal(sprouted &steamed)
1 cup chaane(sprouted &steamed)
1cup tomatoes ,finely diced
1cup corn grains boiled
1cup cucumber finely diced
1 cup onions,finely diced
1tb spoon lemon juice
1tb spoon coriander leaves, chhoped
1tb spooon chaat masala
salt & pepper to taste

Garnish: cottage cheese(cubes)
fresh pomegranate seeds
serves:4

METHOD:
1. To sprout the pulses soak them in water overnight,
next morning tie them in a clean soft cloth moisten them and put it at a warm place.
Sprouts will come out in next 8-10 hours.
2. Put the sprouts in a pressure cooker and cook for 1big whistle.
3. Remove from pressure cooker and put in a salad bowl,add cucumber, tomatoes and onions.
4.For seasoning add chaat masala,coriander leaves, salt & pepper to taste and lemon juice.
5.Mix well & toss gently.
Garnish with fresh pomegranate seeds & cottage cheese.
Serve at room temperature

Chola (Chana Masala)

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Ingredients:

• 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
• 3 tablespoons oil
• Pinch of asafetida (Hing)
• 1 teaspoon cumin seeds
• 1 tablespoon gram flour (Besan)
• 1 large tomato
• 1 teaspoon ginger paste
• 1 teaspoon chopped green chilies
• 2 teaspoons coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chily powder
• 1 teaspoon salt
• 1/4 teaspoon garam masala
• 1 teaspoon chopped cilantro (Green coriander)
• Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

Dal Makhani

Dal Makhani is a popular north Indian dish; it is rich and hearty. Dal Makhani is a combination of whole urad and red kidney beans. It goes great with Naan or Tandoori Roti.

Serves 2 to3.

Ingredients:

• 1/2 cup whole urad dal
• 1/8 cup red kidney beans (Rajma)
• 1 teaspoon grated ginger
• 1 minced green pepper or adjust to taste (Hari Mirch)
• 1/2 teaspoon turmeric (Haldi)
• 3/4 teaspoon salt
• 1/2 teaspoon mango powder (Amchoor)
• 1/4 teaspoon garam masala
• 1/4 cup cream
• 2 tablespoons ghee or clarified butter
• 1/2 teaspoon cumin seed (Jeera)
• Pinch of asafetida (Hing)
• 3 to 4 whole red chilies (Sabut Lal Mirch)
• 1/4 teaspoon red chili powder optional (Lal Mirch)

For garnish:

• 1/2 tablespoon shredded ginger

Method:

1. Wash urad dal and kidney beans well and soak dal in about 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.
2. In pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat.
3. As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes.
4. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and Kidney beans should be soft and tender.
5. Lightly mash the dal and kidney beans, cook for another 5 minutes on low medium heat.
6. Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.
7. Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready.
8. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
9. Add 1 teaspoon of water to keep the spices from burning. Pour spiced ghee over dal.
10. Garnish with shredded ginger.

Paratha (whole Wheat Flat Bread)

Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.
Makes 5 parathas.

Ingredients:

• 1 cup whole-wheat flour
• 1/2 cup water (Use as needed)
• Pinch of salt
• 3 to 4 teaspoon of oil
• 1/2 cup dry flour to roll

Method:

1. In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).
2. Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
3. Set the dough aside and cover. Let the dough rest for at least ten minutes before.
4. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.
6. Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
7. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
8. The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
9. Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
10. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serving Suggestions:
Paratha can be served with any gravy vegetable or dry spiced vegetable.

Roti, Chapati (Flat Indian Bread)

Roti is also known as chapati or fulka. Roti is Indian flat bread made with whole-wheat flour. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

Makes 8 Rotis.

Ingredients:

• 1 cup whole-wheat flour
• 1/4 teaspoon salt
• 1/2 cup lukewarm water (Use more as needed)

Also needed:

• 2 teaspoons ghee (clear butter)
• 1/4 cup whole-wheat flour for rolling

Method:

1. Mix flour, salt and water togather to make a soft dough (add more water as needed).
2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
4. Divide the dough into 8 equal parts.
5. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
7. Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
8. Place the roti over skillet.
9. After roti start changing color and start puffing in different places flip the roti over.
10. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
11. Flip the roti again. The roti should have light golden-brown spots on both sides.
12. Butter the roti, the side that is facing the skillet.
13. Keep the rotis in a container with a paper towel covering the bottem.
14. Tip: make sure to cover the container after each roti is made. This will keep the steam in and ensure the rotis are soft.
15. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days

Puri, Indian Puffed Flat Bread

Puri is a whole wheat bread. Made on special occasions, especially popular among kids.

Makes 10.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup water (lukewarm)
• 1/2 teaspoon salt
• 1 teaspoon oil
• Oil to deep fry

Method:

1. Mix whole-wheat flour and salt . Add water as needed to make firm dough.
2. Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
4. Divide the dough in 10 equal parts.
5. Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
6. Roll the dough into about 7-inch circule. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
7. You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
8. Heat the oil in a frying pan on high heat; frying pan should have atleast 1 1/2 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough shpuld float to the top right away.
9. Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
10. Tturn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
11. Serve puri hot or store in covered container after they cool to room temperature.

Gobhi Paratha

Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

Makes 6 parathas.

Ingredients:

• Dough:
  • 1 cup whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • 1/2 teaspoon of salt
• Filling:
  • 2 cup shredded cauliflower
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1 chopped green chili
  • 2 tablespoons chopped cilantro (green coriander)
  • 1/2 teaspoon salt
• Also needed:
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method

Dough

1. Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.
2. Squeeze the cauliflower mix in order to take out as much water as possible.

Making of paratha

1. Divide the dough and cauliflower mixture into 6 equal parts.
2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
7. Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. Cool the Parathas on a wire rack so they don’t get soggy.
11. Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.

Variations

Replace cauliflower with white radish (mooli), the method remains the same.

Aloo Paratha

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

Makes 6 Parathas.

Ingredients:

Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

Potato Filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon amchoor powder (optional)

Also needed

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don’t get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.

Serving Suggestions

1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Kadhai Paneer

Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Recipe serves 4.

Ingredients:

• 1/2 pound paneer
• 1 medium red bell pepper (shimla mirch, capsicum)
• 1 medium green bell pepper (shimla mirch, capsicum)
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chili
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 and 1/2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Vegetable Rice (Pulav)

Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

Serves 2 to 4.

Ingredients:

• For rice
  • 1 cup basmati or long grain rice
  • 2 cups water
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 teaspoon salt
• For vegetables
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium sized potato, chopped into 1/2″ cubes
  • 1 carrot, chopped
  • 1 cup cauliflower, cut into small pieces
  • 1 cup frozen green peas
  • 1/2 red bell pepper, chopped
  • 2 long sliced green peppers
  • 1 teaspoon grated ginger
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1 tablespoon lemon juice
• For garnish:
  • 2 tablespoons minced cilantro

Preparing the rice:

1. Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready.
2. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds.
3. Next add the rice. Stir-fry for 2 minutes.
4. Add water and salt, bring to a boil and turn the heat to low. Cover the pan.
5. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

1. Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
2. Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
4. Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
5. Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
6. Add garam masala and lemon juice.
7. Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

Suji Ka Halwa

Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

Makes 4 servings.

Ingredients:

• 1/2 cup sooji (rava, semolina flour)
• 1/4 cup ghee (clear butter)
• 1/3 cup sugar
• 1 1/2cup water
• Pinch of cardamom powder
• 1 tablespoon sliced almonds for garnish

Method:

1. Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
2. Melt the butter in a frying pan on medium heat.
3. Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
4. Add the syrup slowly, as you add the syrup to sooji water will splatter.
5. Turn down the heat to medium low and let it cook for about 2-3 minutes.
6. Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
7. Garnish with almonds.

Serving suggestion:

1. Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
2. For breakfast serve with aloo poori.

Variations:

Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.