Shamim-Recipes

Gajar Ka Halwa Ingredients Carrots  grated           1kg Sugar                           1/2kg Milk                             500ml Koya                            150gms Cardomom powder      1tsp Ghee                             2tbsp Almonds chopped         1tbsp Cashewnuts chopped    1tbsp Raisins                           1tbsp Method 1.Heat a pan. Add ghee and fry almonds,cashewnuts and raisins and keep aside. 2.In the same pan add grated carrot and fry for few minutes. 3.Then add milk and cook  till the carrot is tender. 4.Add sugar and cook stirring continously. 5.Add koya and cardomom and cook till ghee starts seperating.  6.Garnish with chopped and fried nuts.

Beetroot Chutney Ingredients Beetroots                  1/4kg Redchillies                 6 Coriander seeds        1tsp Chana dal                   1tsp Urad dal                      1tsp  Tamrind pulp              2tbsp Oil                                2tsp Salt to taste Method 1.Dry roast red chillies,dhania,urad dal and chana dal. 2.Take oil in a pan  and fry chopped beetroot till tender. 3.Add all the other ingredients and blend in the mixer . 4.Serve with hot dosas.

Cauliflower Chutney Ingredients Medium size cauliflower        1 Lemon                                     1 Red chilli powder                    3tsp Mustard powder                      2tsp   Methi powder                           2tsp Salt                                            2tsp Garlic flakes                             4 Curry leaves Mustard  seeds                       1/2 tsp Chana dal                                 1/2 tsp Oil                                            5tsp  Red chillies                               2 Method 1.Cut florets and soak in hot water for 30 minutes and dry them.\ 2.  Take the florets in a bowl and add all the powders and salt. 3.Heat oil in a pan,add mustard seeds,chana dal and red chillies .When they are roasted add garlic flakes crushed, and curry leaves. 4. Remove from fire and add cauliflower florets. 5 Cool it and add lemon juice. 6.Serve with rice after a couple of days.

Amla Supari Ingredients Amla pieces                 2 cups Lemon juice                 3tsp Ginger juice                 3tsp Cumin powder              1/2 tsp Salt                                1/2 tsp. Method 1.Take amla pieces in a bowl and mix all the other ingredients. 2.Keep aside for 2-3 hours. 3.Dry them in sun  for atleast two days. 4.Store in a jar.

Amla Pickle Ingredients Amla                          1/4 kg(about 10 -12) Oil                              100ml Red chilli powder     3 tbsp Mustard powder       2 tbsp Methi powder            1/2 Lemon                Salt                            2  For tempering Mustard seeds       1tsp Red chillies               2 Hing                          a pinch Method 1.Wash the amlas and dry them .Prick them with a fork or knife. 2.Heat oil in a pan and fry the amlas till they are tender and change colour. 3.In a bowl take lemon juice and  put the fried amlas.Now add red chilli powder,mustard powder and methi powder and salt.Mix well. 4. Heat the oil which is left after frying the amlas, add the ingredients for tempering and pour over the amlas. 5.Taste it and add more salt if necessary  6. Use it after 2-3 days.

Amla Murabba Ingredients Amlas                       1kg Sugar                        2kgs Alum                         1/2tsp Citric acid                  2tsp Cardomom powder    1/2tsp Method 1.Wash amlas and prick all over with a fork. 2.Dissolve alum in a litre of water  and soak amlas for 4-5 hours. 3.Then put them in boiling water for 3-4 minutes ,remove and immediately put them in cold water. 4.Add  500ml of water to sugar and make a syrup.  5.Add  amlas and boil till they are tender. 6.Add cardomom powder and citric acid and cook for few more minutes. 7.Cool and store in air tight jar.

Coconut Burfi Ingredients Coconuts   3 Sugar          600gms Milk            500ml cardomom powder the  Method 1.Grate coconuts. 2.In a thick bottom pan ,add grated coconuts,sugar milk and cardomom powder and cook. 3. Keep stitting and cook on low flame till it thickens and starts leaving  the  sides of the pan. 4. Pour in a greased tray,cool it and cut into squares.

Dates are rich in iron and are popular energy boosters and are easily digested.Here are few recipes using dates. Date Pudding Ingredients Chopped dates    1 1/2 cups milk                     3 cups eggs                    2 cornflour             2 tbsp sugar                   4 tbsp vanilla essence   1tsp Method 1.Beat eggs along with sugar and vanilla essence. 2Add milk,cornflour and chopped dates .Mix well. 3.Pour in a greased baking dish. 4.Bake in a pre heated oven till th etop is browned. 5.Serve hot or cold. Stuffed Dates Ingredients Dates              10 Sugar               1 tbsp Chopped nuts   1tbsp Method 1.Slit dates  2.Mix sugar and chopped nuts 3.Stuff this in the dates  4.Serve chilled. Date chutney Ingredients Dates                    1 cup(seedless) Kashmiri chillies  2-3 Garlic flakes         2 Tamrind                 1tsp Jaggery                  1tbsp Salt to taste Method 1.Soak chopped dates and kashmiri chillies in a cup of hot water for 10 minutes.

Ingredients Amla pieces            2 cups Red chilli powder   3tsps Methi powder        1 tsp Mustard powder    2 tsps Turmeric powder    1/4 tsp Salt                          2tsps Oil                             5 tsps Mustard seeds         1/2 tsp Lemon                      1  Hing                        a pinch Method 1.Heat oil in a pan.Add mustard seeds, hing,methi powder and turmeric. 2.Add amla pieces and fry for 4-5 minutes. 3.Add red chilli powder,mustard powder and salt and mix well. 4.Remove from fire and add lemon juice. 5.Cool and store in air tight jar.