Kaju Katli Cashewnuts 3 cups Powdered sugar 10 tablespoons Cornflour/ corn starch 1 teaspoon Rose essence 1/3 teaspoon

Silver warq , for decoration as required Method Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste on a grinding stone, using as little water as possible. Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring. When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle cornstarch. Stir well and remove from heat. Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface. Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis. Store in an airtight container when cold. ********************* Ingredients: Cashews - 1 cup Sugar - 1/2 cup Water - just to the level of sugar immerses (5 tbsp) Ghee - 1 tsp Kaju Katli Recipe Method: Dry your mixer completely without any moisture and wetness. Now grind the cashew to a fine powder. Grease the back of a flat plate with few drops of ghee and keep it ready. Grease the chapathi roller with remaining ghee. Take half cup sugar in a thick wide bottomed pan(preferably non-stick), and pour 5tbsp of water till it get immersed. Mix well till sugar is dissolved completel y. Simmer and then keep checking continuously. The sugar syrup will become sticky, take a drop and check. Second stage is, If you pour few drops in a plate containing water, it should lay a fine thread that doesn t gets dissolved immediately. Therefore the required stage for Kaju Katli is just before the stage of 'Single String Consistency'. Kaju Katli Recipe This is the stage , now add the cashew powder and mix well. Dont allow any lumps to be formed, break them incase they are formed. Keep in low flame itself and keep stirring for 2-3 minutes. The dough will be non sticky and when u take a small piece, roll and see, it should form a very flexible ball as shown in the above pic, it shouldnt break. Now switch off , allow it to cool for 5mins. Then knead it till a soft dough is formed then transfer this to the greased plate and roll them evenly of 1/4 inch thickness with chappathi roller. Cut them into diamonds and store them in air tight container. Kaju Katli Recipe ###########################

Ingredients: 2 cups of cashew nuts (kaju) 1 1/2 cup sugar 3/4 cup water About 20 strings of saffron (optional) Method: Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best. On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise p owder will start getting oily. In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer. Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat. Add the cashew powder to the syrup and mix it well, making sure there are no lumps. To check the right consistency take a little mix in a spoon, you should be able to roll this into softball. Next spread the mix quick to the greased plate. Spread before the mix cools off. Allow burfi to cool and then cut them in the shapes you will like. Enjoy! Notes: Grind small portion at a time if you grind for too long nuts start getting o ily. Store at room temperature for a week or in the fridge for longer. Tips: If the burfi remains soft, you can cook the mixture on low heat for few minu tes. If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency. As you see you can never go wrong with this recipe. ******************* mushroom korma Ingredients: b>Chop fine : 1 lb garden ( button) mushrooms - firm ones Medium sized onions - 3 Wash the mushrooms and chop into small cubes. Chop the onions fine. Spices to add : Cloves - 6 Cinnamon - 1 rolled stick Tumeric - 1/2 tsp Salt to taste To grind :

Medium sized onion - 1 sliced Tomatoes - 1 large - sliced Cardamoms - 2 Ginger - 1" piece Garlic - minced - 1 tsp Coconut - 1/2 grated Coriander seeds - 1 1/2 tsp Red chillies - 5 or 6 for good spice Aniseed - 3 tsp Grind these into a fine paste . Set aside. Method Take 3tbsp oil in a pan. Add cloves , cinnamon and let them pop. Add onions and saute them till lite brown. Add the mushrooms and cook them for 5 mins on medium fire. Add the tumeric and stir well. Add the ground paste and keep stirring the mix for a couple of minutes. Add 10 oz of water and then cover and cook on medium flame till raw smell di sappears. The korma will be done once the oil seperates on the top. Granish with coria nder. Serve hot with rice / rotis / idlis / dosas. *********************************** Gram Flour 4 cups ghee 2 cups green cardamom powder 1/2 tspn crushed badam 3/4 cup powdered sugar 2 cups heat the ghee in a kadhai.add cardamom powder and besan.roast on low heat for ab out 20-30 minutes. transfer to another bowl and allow it to cool. add crushed almond and mix. add powdered sugar and mix. roll into ladoo.cool and store. *********************** 2 cups gram flour 1/2 cup ghee 3/4 cup powdered sugar 1/4 tsp powdered green cardamom Few almonds-blanched, slivered, to garnish Few pistachios-blanched, slivered, to garnish Method In a kadahi (wok) , melt the ghee and add the gram flour. Stir-fry over low heat

. It takes about 30 minutes for the flour to get cooked through and it gets a pa sty look when done. The color should be a light brown. Shut off the heat and leave the mixture to co ol completely. If it does not cool entirely, it becomes moist when sugar is adde d. Add the sugar and cardamom and mix well by rubbing it with your open palm agains t the base of the bowl. Rub till blended thoroughly. Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth. Decorate the top of each ball with almonds and pistachios. Can be stored for almost 4-6 weeks. **************** Ingredients 2 cups whole wheat flour (gehun ka atta) 1 cup chopped fenugreek (methi) leaves 1/2 cup finely chopped onions 1 tbsp chilli powder 1/2 tsp turmeric powder (haldi) 1 tsp chopped coriander (dhania) 1/2 tsp garam masala salt to taste oil for cooking Method Combine all the ingredients along with 3/4 cup of water, mix well and knead into a soft dough. Divide the dough into 4 equal portions band roll out each portion into a cir cle of 6" diameter. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides. Serve hot with chutney or tea. Member Photo This recipe was contributed by padma2v on 17 Jun 2011 Know more about this member, Click Here ***************** Ingredients 4 cups Flour (Whole wheat) 2 cups Fenugreek Leaves 1 cup Vegetable Oil 1 tsp. Red Chilies(powder) tsp. Turmeric Powder tsp. Garlic(paste) tsp. Ginger(paste) Salt to taste Directions Mix together flour, washed and cut methi leaves, red-chili powder, haldi and salt. Add half cup of oil, Ginger and garlic paste. Knead the the dough well while adding water.

Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha. Shallow fry on a griddle (tava) to golden brown. serve hot with pickle or tea.