Sindhi kadhi

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

Heat oil in a pan.Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Allow them to stop spluttering, then add the gram flour, stirring continuously.
Fry it, till the flour becomes brown in colour and aromatic.
Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
Stir in the vegetables and the spices.Add the tamarind pulp and cook further, till the vegetables become tender.
Add the salt and garnish with chopped coriander.

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Malpua

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

Boil the milk till it reduces to 1/2 its quantity.
Roast the rava till light brown.
Add to the milk along with maida. There should be no lumps.It should be a smooth pouring consistency.
Heat the ghee. Take the batter in a glass.Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard
Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

Kashmiri pulao

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Almond biscotti

3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)


Mix sugar and butter.
Combine in brandy, almond extracts, vanilla, nuts and eggs.
Mix them well.
Stir in flour, baking powder and salt.
Shape it into loaves.
Place loaves on cookie sheet.
Bake it for 25 to 30 minutes.
Take out of the oven.
Let them cool slightly.
Reduce into 1/2� diagonal slices and return again to cookie sheet.
Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
Let them cool completely.
Store them in an airtight container.

Instant juice shake

Its a quick cold beverage made from fruit juices and ice-cream with soda.Its very easy to make and tasty too.

Orange juice-1 can(try Indian brand' Real juices')
Guava juice-1 can
Pineapple juice-1 can
Plain soda-1 bottle
Vanilla ice-cream-1 small cup

Firstly take a glass and fill it half with combination of three chilled juices then put 2tbsp. soda on it.Now add 1tbsp. ice-cream into that and put some more soda on that.Juice is ready to serve with a straw.

You can try with different combination of your flavoured juices and other flavoured ice-cream.

make 1 serving