Ingredients:

Carrot 3-4 large
Sugar 1/2 cup
Milk 1 1/2 cup
Ghee 1 tbsp

Method:

Remove ends, peel, wash and grate carrots.
Heat ghee in a non-stick pan on medium high, add grated carrot and stir well for 5 minutes.
Now add milk and simmer for 10-15 minutes stirring occasionally.
When most of the milk is evaporated, add sugar and stir well.
Let it absorb all the juices and serve hot.

½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

Method:

*  Soak pistachios in the water for at least 3 hours.

*  Rinse the rice under water and place into the pan.

*  Add the half of the milk and stir. Cover and cook for 15-20 min until soft.

*  Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.

*  Decorate with whole pistachios. Serve hot or cold.

Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.

COCONUT BURFI:

300 g grated coconut

100 g  full cream milk powder

½ cup milk

few drops red color

Method:

* Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
* Once heated cook on slow flame till the mixture leaves the sides of the pan.
* Divide the mixture into two equal portions.
* Spread one portion evenly on a greased plate.
* To the other portion add the red color and mix well.
* Spread it over the white layer and allow it to cool.
* Cut into squares and serve.

PANEER AND COCONUT BALLS:

½ kg paneer

8 tbsp powdered sugar

2-3 tsp rose water

a few drops rose essence

For the coconut mixture

2 cups dried coconut

1½ cups granulated sugar

2 pinches saffron

a little milk

For decoration

4 -5 blanched and chopped pistachios, silver foil

Method:

*  For paneer balls
*  Mix all the ingredients very well and make a dough.
*  Divide the dough into 2 portions and shape into small round balls.
*  For the coconut mixture
*  Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
*  Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
*  Add the saffron mixture to the coconut mixture. Mix well.
*  How to proceed
*  Make a covering of the coconut mixture over each paneer ball using hand pressure.
*  Arrange the balls in a plate and cover with silver foil. Chill.
*  Cut each ball into 2 parts. Decorate with pistachios.
*  Serve cold.

INGREDIENTS:

2 cups cashew nuts
1¾ cup sugar
3 tbsp milk
1 tbsp unsalted butter
1 tsp vanilla essence
1½ cup boiling water
4 sheets of silver leaf (optional)

METHOD:
*  Soak the cashew nuts in boiling water for 1 hour.

*  Drain it and process smoothly in a mixer by adding milk & then sugar.

*  Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.

*  Then, put vanilla essence and mix thoroughly.

*  Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes.

*  After it is cooled, cut into diamond shaped pieces.

Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs – Beat Well

Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt

Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar – Quickly

Use 2, 9″ Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes

Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt

Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Preparation:
Add to pudding and beat well. Spread between layers and on top and sides. Sprinkle with coconut.

INGREDIENTS :-

Tomtoes  -500Gr,

Carrots  -55Gr,

Onions  -55Gr,

Coconut   -1/2,

Milk  -300Ml,

Refined flour  -30Gr,

Butter -30Gr,

Stock  -600Ml,

Pepper corns  -a few,

salt  -to taste,

Parsley  -a sprig.

PREPARATION :-

• To prepare Madras soup at first Wash and slice tomatoes.
• Peel and slice Onions.
• Peel and grate Carrots, Grate coconut.
• Place tomatoes,Onions and Carrots in a Heavy pan.
• Add Hot stock or Boiling Water. Add Pepper and Salt.
• Cook till the Vegetables are done.
• Add grated coconut and cook till Vegetables are well cooked.
• Rub through a soup sieve.
• Prepare a White sauce with flour,butter and milk.
• Add Vegetables Puree gradually.
• Reheat and serve garnished with Chopped parsley.

INGREDIENTS :-

Tomatoes  -350Gr,

Carrots  -115Gr,

Turnip  -30Gr,

Onions  -30Gr,

Butter  -30Gr,

Refined flour   -30Gr,

Milk  -300Ml,

Stock  -750Ml,

pepper  -a pinch,

Bread croutons   -a few (or) Chopped parsley

Salt  -to taste.

PREPARATION :

• To prepare the Cream of Tomato Soup, First clean and cut the Tomatoes, chop Onions,Carrots and Turnip.
• Put the vegetables into dish and cover with stock or water, add Seasoning and cook till all Vegetables are Tender.
• Take boiled Vegetables Put through a sieve to make a puree.
• Prepare white sauce with milk,Flour and Butter and cool it.
• Add puree Gradually to the Sauce.
• Reheat mixture, add more seasoning if required and Serve hot with fried Bread Croutons  or Chopped Parsley.