·
Place khoa in Food Processor Bowl and blend till a smooth dough is power
and sugar through the feed tube. Blend well. Leave the dough to rise.
·
Divide the dough into small balls.
·
Fry the balls in hot ghee over a medium fire, till evenly browned.
·
Drain, cool and soak in syrup for 2-3 hours or over night.
·
Boil till the balls become soft and serve with the syrup.
Pundeena Chutney
Ingredients
·
100gms. Mint
·
50gms. Coriander leaves
·
1 tbsp. Salt
·
2tsp. ground
Cumin seeds
·
2 green chilies
·
2 tbsp. Lemon juice
·
½ (30 gms.) Onion
·
2 tsp. sugar
Method
·
Put all ingredients in food processor bowl and blend to a smooth paste.
·
Put in an air- tight bottle and refrigerate.
·
Use when required.
Garam Masala
Ingredients
·
1 tbsp. (20gms.) Cardamom seeds
·
1tbsp. (20 gms.) Cinnamon
·
1tsp. (7
gms.) Cloves
·
1 tsp. (7 gms.) Black cumin seeds
·
A pinch of mace and
nutmeg.
Method
·
Lightly roast all ingredients on a tava.
·
Grind
all the ingredients together. Pass through a fine sieve and store in an
air-tight bottle. Keeps well for a fortnight.
Panch Phoran
Gredients
·
1¼ tbsp. (25 gms.) Cumin Seed
·
1¼ tbsp. (25 gms.) Nigella Seeds 1¼
tbsp. (25 gms.) Aniseed· 114 tbsp. (25 gms.) Fenugreek Seeds
·
1¼
tbsp.(25 gms.) brown Mustard Seeds
Method
·
Grind
all the ingredients together.
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