Firun

Ingredients :

125 gms - White Rice
1 ltr - Milk
250 gms - Sugar
3 nos - Silver leaves
3 nos -
Saffron stigmas

Cooking Instructions :

- Soak Rice over night in water and dry it after straining by spreading on a dry cloth.
- Crush the soaked softened rice
- Bring milk to a boil, add crushed Rice, keep stirring till it is cooked into a thick pasty consistency
- Add Sugar. Stir and cook for another 5 minutes. Pour into small glass or metalic bowls or plates, to cool and set.
- Decorate each bowl or plate or cup, with a piece of Silver leaf in the middle of the top and spread two or three wet, stigmas of Saffron around the leaf.

Kheer

Ingredients :

150 gms - White Rice
1 ltr - Milk
200 gms - Khoya
1/2 kg - Sugar
25 gms - Almonds
25 gms - Raisins
50 gms - Dry Dates
50 gms - Dessicated Coconut
10 gms - Musk Melon shelled Seeds
3 nos - Black Cardamoms
5 nos - Green Cardamoms
5 drops - 'Kewra' essence
5 nos - Cashew Nuts
10 gms - Pistachio Nuts
5 nos - Saffron stigmas

Cooking Instructions :

- Clean, wash in several waters, and soak the Rice in 1/4 litre of water for 2 hours before cooking.
- Blanch Almond Kernels by soaking in hot water and then peeling the skins. Split each into two halves, along with Cashew Nuts.
- Soak the dry Dates in hot water for an hour and after washing these, cut each lengthwise into 5 or 6 slices, after removing the horny tops and also discard stones.
- Pare Coconut with a sharp knife, and whittle crosswise into thin shavings, of about 1" length.
- Clean the shelled Musk Melon Seeds, by discarding any unshelled or bad Seeds and hull pieces. and wash these.
- After removing the shells of Pistachio Nuts, whittle these, with a sharp knife, into thin shavings.
- Take out the Seeds of Black and Green Cardamoms, and crush these separately into small granules, and keep aside in two plates.
- Stem and wash the Raisins.
- After reserving in separate bowls, for garnishing, about one fourth of Raisins, split Cashew Nuts and Almond Kernels, and all the Green Cardamom granules, mix the remaining split Almonds and Cashew Nuts, and Raisins along with Coconut shavings. Keep these aside in a bowl.
- Mix in a bowl thoroughly the Milk Powder or grated 'Khoya', with a cup of water or Milk.
- In a pan boil milk, add the soaked Rice and cook until done
- Add Sugar, keep stirring to avoid lumps, add the mixed split Almond Kernels, Cashew Nuts, Raisins, Coconut shavings and Date slices
- Add khoya and cook till the pudding is ready
- Add the Essence and Black Cardamon granules, transfer the 'Kheer' to a Service Bowl, and garnish with prepared Almonds, Cashew Nuts, and Raisins, serve cold

Muji Chetein

Ingredients :

1/4 kg - Radishes without leaves
1 cup - Curd
1/2 tsp - Red Chili Powder
1/2 tsp - Salt
1/2 tsp - Sugar
1 Pinch - Caraway Seeds
3 nos - Green Chillies

Cooking Instructions :

- Wash the Radishes, grate them and keep aside.
- Mix the grated Radishes with the Curd, Red Chilies, Salt, Sugar and Caraway Seeds, and garnish with washed and finely chopped Green Chilies after slitting these and removing seeds.
- This raitha is served in dinner as an accompaniment.

Veth Chaman

Ingredients :

1 Kg - Panir
11/2 cup - Mustard oil
5 nos - Cloves
1 tsp - Cumin Seeds
1/4 tsp - Asafoetida
2 tsp - Red Chili Powder
2 tsp - Turmeric
1 cup - Curd
1/2 cup - Milk
1 tsp - Ginger Powder
2 tsp - Aniseed Powder
1 tsp - Mixed Coriander- Cumin Seeds Powder
1 tsp - Mixed Big Cardamom, Cinnamon and Black Pepper Powder
1 tsp -
Garam Masala
Salt to taste

Cooking Instructions :

- Slice, with a sharp knife the Paneer, into cubes
- Deep fry panner to golden brown.
- Boil milk and water, add 1 tsp of Turmeric, half a pinch of Asafoetida and the Salt. Add the fried paneer, and let these cook for half an hour, on medium heat.
- Heat oil add Cloves, Cumin Seeds and the remaining Asafoetida, saute for some time and add Chili Powder and the remaining one tsp. of Turmeric, along with a tablespoon of water.
- Stir till oil takes colour. Add well beaten or churned Curd, and go on stirring for a minute so that Curd blends with the oil etc.
- Add this sauce to the boiling paneer, add Ginger, Aniseed and Coriander - Cumin Powders. Stir to avoid lumps.
- When gravy thickens, and the oil begins to separate, add Big Cardamom, Cinnamon and Black Pepper Powders, along with the 'Garam Masala'.
- Serve with rice or rotis

Chamani Qaliya

Ingredients :

1 Kg - Paneer
1 Cup - Milk
10 gm - Ginger (Sliced)
10 gm - Aniseed
Salt to taste
1/4 Tsp - Asafoetida
2 tsps - Turmeric
1 cup - Curd (Yoghurt)
2 tsps - Aniseed Powder
1 tsp - Ginger Powder
1 tsp - Mustard Oil
1 tsp - Cumin Seeds
3 nos - Cloves
1/2 tsp - Caraway Seeds
1 tsp - Garam Masala
6 nos - Cardamom
1/2 tsp - Black Cardamom
1/2 Inch - Cinnamon
1/2 Tsp - Black Pepper powder

Cooking Instructions :

- Deep fry the Paneer in oil till golden brown and keep aside
- Boil milk with 1 ltr water and ginger, aniseeds, Turmeric, Salt, 1/8 tsp asafoetida and paneer for 30 mins.
- Retain the broth and paneer and discard the rest
- To the broth, add the Curd, Aniseed and Ginger Powders, after mixing these with a spoon.
- Pour the mixture in a pan and resume heating it, and keep on stirring to avoid curlding and till it comes to a boil.
- Add the boiled paneer, and let boil for another 20 minutes.
- In a pan heat oil and add to it Cloves, Cumin Seeds, and the remaining asafoetida.
- Add this to the boiling mixture of paneer, add Caraway Seeds, somewhat crushed Green Cardamoms, the Black Cardamom, Cinnamon and Black Pepper Powders, and also the 'Garam Masala'.
- Simmer on very low heat for another 10 minutes.
- 'Chamani Qaliya' is ready. Serve it piping hot, on hot Plain Cooked Rice.