Badham Halwa Ingredients : Almonds - about 20 or 25 Sugar - 1 1/2 cups Ghee - 1/4 cup Coloring powder - a pinch Soak

the almonds in boiling water for atleast 2 hours. Remove the outer skin and make into a fine paste adding less water. Heat up a pan and add the paste, sugar, coloring agent and 1/2 of the ghee and stir continuously to mix well. Reduce the heat to low and let it remain for some more time. Once the sweet no longer sticks to the sides, add the remaining ghee and mix evenly. Transfer to another greased vessel.

Banana Halwa Rava - 1 cup Sugar - 1 cup Banana Slices - 1 cup Ghee - 1 tsp Milk - 1 cup Procedure : Fry the rava until golden brown in some ghee. Add the banana slices, 1/2 cup wat er and the milk. Once the rava is cooked, add the sugar and the remaining ghee a nd mix thoroughly. Once it no longer sticks to the sides of the vessel, remove f rom the heat / fire and if interested, add some coloring agent.

Coconut Halwa Ingredients : Coconut - 1 large (or) Grated Coconut - 1 1/2 cups Rice - 1/2 cup Ghee - 2 tbs Powdered Jaggery - 1 1/2 cups Cashews - 6 Cardamom - 2 Procedure : Soak the rice in warm water for atleast an hour prior to preparing. Grind this w et rice along with the coconut without adding much water into a fine smooth past e. In a heavy bottomed vessel, heat up this grind paste along with the powdered jaggery and the cardamom. Stir well and remove from fire when it no longer stick s to the sides of the vessel. Fry the cashew pieces in ghee and add along with t he remaining ghee. Mix thoroughly

Carrot Halwa Ingredients : Carrots - 4 or 5 medium Sugar - 1 1/2 cups Milk - 3/4 cup Ghee - 2 tbs Cashews - 8 Cardamom - 2 Procedure : Peel the carrot and grate it into thin, even pieces. Heat up 1/2 of the ghee in a heavy bottomed vessel and stir fry the carrot gratings in it, until the raw sm

ell goes away. Add the milk and tes. Add the sugar and mix well nd stir well. Once it no longer ning ghee, cashew pieces (fried heat.

1/4 cup water and cook the carrot for a few minu until it dissolves completely. Bring to a boil a sticks to the sides of the vessel, add the remai in ghee) and cardamom and remove from the fire /

Maida Halwa Ingredients : Maida - 3/4 cup Sugar - 1 1/2 cups Cardamom - 1 Ghee - 3 tbs Milk - 1/4 cup Coloring agent - a pinch Procedure : Add 1/4 cup water to the milk and mix the maida and the coloring agent in it. Be at to mix evenly into a smooth batter. Set aside for 1/2 hour. Heat up the sugar along with 1/4 cup water in a heavy bottomed vessel. Let the sugar dissolve com pletely and just start to thicken. Mix the prepared batter, cardamom and ghee al ong with the sugar syrup and continue to heat up. Stir continuously until it no longer sticks to the sides of the vessel.

Pumpkin Halwa Ingredients : White Pumpkin - a thick piece Sugar - 1 1/2 cups Cashew - 6 Milk - 3/4 cup Ghee - 3 tbs Cardamom - 2 Procedure : Peel the pumpkin and grate it into fine strips. Squeeze it to remove the water. You may also drain off the excess water using a fine collator. In a heavy bottom ed vessel, heat up 1/2 of the ghee and stir fry the dry pumpkin gratings in it. Continue for about 5 minutes. Add milk and 1/4 cup water and cook the pumpkin. A dd the sugar and mix well to dissolve completely. Add the cardamom and coloring agent (if using). Reduce the heat and when the sweet no longer sticks to the sid es of the vessel, add the remaining ghee and cashew pieces (fried in ghee). Mix well and remove from the heat / fire.

Wheat Halwa Ingredients : Wheat Flour (Atta) - 3/4 cup Milk - 1/4 cup Ghee - 1/2 cup Sugar - 1 1/2 cup Cardamom - 2 Coloring agent - a pinch Cashew - 6 Procedure : Add 1/4 cup water to the milk and mix the maida and the coloring agent in it. Be at to mix evenly into a smooth batter. Set aside for 1/2 hour. Heat up the sugar along with 1/4 cup water in a heavy bottomed vessel. Let the sugar dissolve com pletely and just start to thicken. Mix the prepared batter, cardamom and 1/2 of the ghee along with the sugar syrup and continue to heat up. Stir continuously u ntil it no longer sticks to the sides of the vessel. Pour it over a greased plat

e and level it out. Add small pieces of cashew on top and while it is still warm , cut the halwa into pieces. Mysore pak: Gram (besan) flour 4 spoons Sugar 8 spoons Ghee 5 to 6 spoons Milk (condensed/evaproated/half and half/ regular whole milk)

2 spoons

Fry gram flour in microwave for 45 to 50 secs. Mix flour and sugar and then add ghee followed my milk, mix everything and then keep in microwave for 2min 15 secs. Once done immediately transfer it into a plate which is already coated with a la yer of ghee. And after 5 mns make pieces even though it has not solidified compl etely. Leave it aside or if needed keep in freezer for 5 mns and take out the pieces. Soft mysorepak ready, if u need hard mysorepak keep it for few more secs. Easy and quick sweet ready in 10 mns.

samosa 2 cups - all purpose flour (maida) 1/3 cups - semolina (suji) 1 cup - vegetable oil 4 - boiled potatoes 1 tsp - whole coriender seeds 1 tsp - red chilli powder 1 tsp - garam masala 11/2 tbs coriender powder 1 tbs - amchur 3 to 4 pinch - asafoetida powder 1 tbs - cumin seeds 1 - chopped green chilly chopped ginger vegetable oil for frying chopped coriender leaves salt to taste Preparation for Filling Mixture : 1. Boil potaoes in microwave or pressure cooker. 2. Mash potatoes with fingers into medium size pieces. 3. Add oil in heavy pan. 4. Add cumin seeds, asafoetida powder, coriender powder and chopped ginger and fry it. 5. Add mashed potaotes, salt, garam masala, whole coriender seeds, chili powder and amchur powder. 6. Mix it very well and stir it for 8-10 mins. 7. Add chopped green chillies and coriender leaves for garnishing. Preparation for Cover 1. 2. 3. 4. 5. 6. Sieve all purpose flour, add salt. Add vegetable oil (so that you can make bowls)and mix it very well. Then add small quantity of water and make a smooth dough. Make small round rolls with dough. Roll it like chappati (chappati should be around 8-10 inches in diameter). Cut it into 2 equal halves along the diameter.

7. Put small water along the diameter. 8. Join and press together to make a cone. Method for Samosa 1. Place a 1 to 1 and 1/2 tsp of potato mixture in the cone and seal third side as above. 2. Make five to six. 3. Put in hot oil, deep fry on low to medium till light brown. 4. Do not fry on high or the samosas will turn out oily and soggy. 5. Drain on rack or kitchen paper. 6. Serve hot with green chutneys. Note Dough may be made hours ahead and stored in room temperature. You can cover fried / unfried samosa's with plastic wrap. Put it in freeze for 2-3 days. Before serving, heat the samosa in oven toaster for 5-8 mins at medium.