Sorekai Halwa

Ingredients:

Sorekai - 1
sugar to taste
milk - 1 cup
khova - 1 cup
chiroti rawa/soji/semolina-2tbsps
condensed milk - 1 tin

Method:

Grate the Sorekai and press the water. Then put it into a vessel. Add the milk and cook. Until the sorekayi is tender. Add condensed milk,sugar,semolina and khova. Stir constantly. Add ghee and stir well. When it becomes thick add cardamom powder and fried raisins and cashewnuts. Mix well.Remove from heat. Ready to eat sorekai halwa.

Chikku / Sapota MilkShake

Ingredients:

Sapota/Chikku- cleaned and chopped
sugar to taste
cold milk - 2cups
essence-a pinch
pinch of salt
vanilla icecream - 2tbsp


Method:

Grind all the ingredients. Serve immediately.

ONION SALAD

Ingredients:
2 onions, medium sized - finely chopped
green chilli - finely chopped/minced/paste to taste
fresh mint, finely chopped - 1tbsp
fresh coriander leaves, finely chopped - 1tbsp
lemon juice - 1tsp
fresh grated coconut- 1tbsp(optional)
salt to taste

Method:
Mix all the ingredients - onions,greenchilli,mint,corianderleaves and lemon juice. Stir in the salt and coconut just before serving. Serve with all types of meal.

KHARA PURIS - MASALA PURIS

Ingredients:
Wheat flour - 1 cup
rice flour - 2tbsps
grated coconut - 2tbsps
coarsely chopped green chillies - 1tbsp
finely chopped onions - 3 tbsps
chopped coriander - 1tbsp
chopped curry leaves - few
salt to taste
----
oil for deep frying

Method:
Mix all the ingredients well except oil. Add little water to  the mixture, knead well .Make a soft dough. Make into small balls and press it down gently to make a flat. Dust each flattened small dough and roll out the puris.Repeat the procedure. Fry them in hot oil, until it turns lightly golden brown.

PUFFED RICE BHEL / BHEL PURI

(simple method):
INGREDIENTS:
2 cups or more - puffed rice /muri/puri
2tbsps- finely chopped onion
1tbsp - chopped tomato
2tbsps- grated carrot
1tsp - green chilli paste or finely chopped (to taste)
1/4 tsp - chilli powder
1/2 tsp - lemon juice
1tbsp - finely chopped coriander leaves
1tbsp - oil
1/4 tsp - chaat masala (optional)
1tbsp - shredded coconut (optional)
salt to taste.


Instructions:
Put the vegetables in a big bowl. Add chilli powder, chaat masala(if used),salt,oil,lemonjuice and coriander leaves and fresh coconut(if used) and mix well. Then add puffed rice to the mixture. Mix well again. And serve immediately.

CASHEWNUT BURFI

Ingredients:
Cashewnut- finely powdered - 1 cup
sugar - 2 cups
milk - 1 cup / condensced milk - 1cup
ghee - 1 cup
besan flour - 1 cup
cardamom powder - 1 tsp

Method:
Mix together all the ingredients. Put on a low flame. stirring continuously,when it leaves the side, put on a greased board or plate and level and cut. Cashewnut burfi is ready to eat.