Ingredients for the preparation of  rice flour onion rotti

Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp

Preparation Method:

Peel and roughly chop the onion.

Cut the dried red chiles and discard the seeds.

Grind onion, broken red chiles and salt into coarse paste adding little water.

This is boil in a cup of water, add the ground onion paste.

Remove the pot from heat and stir in the rice flour.

Keep covered and let the mixture cool down so it is warm enough to handle.

The dough feels soft and but holds its shape when formed into a ball.

Divide the rice flour onion dough into two portions.

Heat a small wok or appam pan on medium heat.

Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.

Carefully spread the mixture with wet fingers into somewhat thick roti.

Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.

Cook covered on low flame for around 5 minutes and remove the lid.

Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.

Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.

Serve rice flour onion rotti with garlic pickle or with any pickle as your chice.

RASMALAI RECIPE:

2 lbs/1kg ricotta cheese or freshly made Paneer
1½ cup sugar
2 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp pomegranate
pomegranate fruits for garnish
color sugar

Method:

*  Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
*  Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
*  Remove from oven, and let it cool. When cool, shape into small flat balls.
*  Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
*  Add the remaining ½ cup of sugar, saffron, pomegrante (and any other flavoring you may want) to the half and half.
*  Insert the balls one by one to the half and half mixture. Let it stay immersed for about 1 hour. They should become spongy. Cool in the fridge.
*  Finally transfer balls into serving dishes.
*  Garnish with pomegranate fruits and color sugars.

2 cups gram flour (besan)
1½ cup sugar (grinded)
1 cup ghee

1 hand full of raisins

Method:

* In a kadhai mix gram flour and ghee over a low heat.
* Stir constantly to avoid lumps.
* When it releases an appetizing smell, it is ready.
* Remove from the heat and let it cool.
* Add sugar and raisins to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Besan Ladoo are ready to be served.

MANGO VANILLA BARFI:

4 cups full fat milk

¾ cup sugar

a pinch alum powder

4 tbsp mango juice

¾ cup paneer

3 tbsp sugar

½ tsp vanilla essence

for decoration:

chopped almonds and pistachios

Method:

* Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame.
* When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame.
*  Add the alum powder and continue boiling and stirring until the mixture becomes thick.
* Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min.
* Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate.
* Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence.
* Spread this mixture over the mango mixture.
* Sprinkle chopped nuts on top. Store in refrigerator.
* Cut into pieces and serve.

Pista Burfi Recipe:

INGREDIENTS:
1 cup powdered pista
1/2 cup sugar
1/2 tsp cardamom powder

METHOD
1. Take a pan. Add sugar & 1/2 cup water in it.

2. Boil to make a thick syrup of two strands .

3. Take it off from fire and add pista powder and mix well.

4. Add cardamom powder.

5. Spread it on thali & decorate with chopped almonds.

INGREDIENTS:
1 cup almond powder
1\2 cup sugar
1\2 tsp cardamom powder

METHOD
1. Take a kadai add 1\2 cup sugar & 1\2 cup water & boil it.

2. Make thick syrup of two strand.

3. Take it off from fire and add almond powder and mix well

4. Add cardamom powder.

5. Spread the mixture on the thali and garnish with pista.

6. Keep aside till it cools. Cut into pieces.

INGREDIENTS
1 cup walnut pwd
1/2 cup sugar
1/2 tsp cardamom pwd

METHOD
1. Take a pan, add sugar and water enough to dip sugar.

2. Make a syrup of two strands.

3. Take it of from fire.

4. Add walnut & cardamom pwd.

5. Spread it on a thali.

6. Garnish it with silver foil and cut into pieces.