Ingredients -
For the Choux Pastry -
Plain all purpose flour - 75 g (3/4 cup)
Butter - 60 g
Salt - a pinch
Eggs - 2, well beaten
Water - 155 ml(2/3 cup)
Filling n decoration -
Chocolate - 100 g
Coco powder - 1 tsp
Cornflour - 1/2 tsp (dissolved in 2 tbsp water)
Castor sugar - 2 tbsp + 1/2 cup
Coffee - 1 tsp
Cream(double heavy) - 200 g + 2 spoon
Method -
1. Sift the flour and salt.
2. Put water and butter in a shallow frying pan and bring to boil.
3. When boiling fast, reduce the heat and pour in the
flour. Using a wodden spoon, beat it vigorously until the
mixture forms a soft ball and leaves the sides of the pan.
4. Allow to cool a bit before mixing in the eggs, one at a time, beating nicely until it incorporates well in the mix.
5. Line a baking tray with parchment or foil paper, put the mixture in a piping bag and pipe either small buns or in a finger shape on to the baking sheet.
6. Bake at 200C for 10 min. then reduce the heat to 180C for further 20- 25 min or until hollow sounding when lightly tapped on the bottom.
7. Peirce the ends of the eclair shells right after removing otherwise the heat trapped inside, if not pierced would make the eclairs soggy. Cool completely on a wire rack.
Filling n decoration -
1. To decorate, melt the chocolate in a pan over low heat, add the cocoa powder, 2 tbsp castor sugar, 2 tbsp cream, cornflour and bring it to boil, take it off the heat and allow to cool.
2. Beat the cream, sugar and coffee together until its light and fluffy and fill a piping bag with a small nozzle, push the end through the side of the eclairs and fill the centre with the mocha cream. You can also
slit the sides of eclairs and spoon the cream into it.
3. Dip both the ends of the eclairs into the chocolate sauce.
4. Home made delicious eclairs are ready to be served and win
many a hearts specially the little ones.
Ingredients -
Moong Dal (split ) - 250 g
Sugar - 1 cup
Clarified butter ( pure ghee) - 200 ml
Mawa (khoya) - 250 g
Condenced milk - 1/2 tin
Water - 4 - 5 cups
Almonds - 2 tbsp
Cashews - 2 tbsp
Raisins - 3 tbsp
Chironji ( charoli) - 1 tbsp
Coconut grated - 2-3 tbsp
Cardamom crushed - 4-5
Method -
1. Soak the dal overnight.
2. Grind it the next day to a smooth paste using very little water.
3. Heat a deep and heavy bottomed karahi with ghee in it.
4. Put the ground dal in it and fry it on a low heat.
5. Keep stiring it continuously, until it resembles bread crumbs and has turned to a dark golden colour.
6. Fry the mawa separately and mix into the moong mixture nicely.
7. Make sugar syrup by boiling the sugar and water, put cardamom in it.
8. Pour this syrup in the fried moong dal and stir it, taking care to
avoid any lumps.
9. Chop the dry fruits and add it with the condenced milk. Keep frying it until the ghee has separated.
10. Garnish it with dry fruits and serve it hot.
11. It is a popular north Indian sweet dish eaten mostly in winters and keeps well for weeks when refrigerated. Mix little milk while warming and enjoy this rich and tasty delight.
Ingredients -
Milk - 2 lt
Anjir ( Fig) - 200 g
Sugar powdered - 200 g (can be reduced or increased acc. to taste)
Cardamom powder - 1 tsp
Almonds choppped - 2 tbsp (optional)
Ghee pure ( Clarified butter) - 1 tbsp
Method -
1. wash and soak the anjir in water for 1/2 an hour.
2. Heat the milk in a heavy bottomed karahi, bring it to boil while stirring occasionally, reduce the flame, drain the anjir and chop coarsely, add in the boiling milk.
3. keep stirring until milk gets thickened and anjir is soft.
4. Remove it from the flame and add sugar and chopped almonds and cook again for 5-10 minutes on a slow flame.
5. Add little ghee and fry for a while until of dough like consistency
6. Lastly add cardamom powder and mix well.
7. Grease a metal thali or tray and pour the mixture into it and spread evenly.
8. Cut into squares when its cool.
9. Serve this tasty anjir barfi to your family n friends on this
beautiful occasion of Diwali and Enjoy!!!
Note - Instead of milk, Khoya (mava) can also be used.
Heat 1 cup of milk in a karahi, add the soaked and chopped
anjir and 1 tbsp sugar and cook on medium flame until the Anjir are soft and tender and the milk is evaporated. Add khoya (500 g) and fry for 8-10 minutes and after that follow the recipe from no. 4 to 8. Tasty anjir barfi is ready to serve.
For Spinach -
Green spinach leaves - 300 g
Green chillies - 2
Garlic cloves minced -5-6
Ginger minced - 1 inch
Onion - 1 med size
Tomato chopped - 1 small
Yogurt - 2-3 tbsp
Salt - to taste
Turmeric - a pinch
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2-3 tbsp
1. Clean and cut the spinach leaves. Blanch and
puree it in a grinder.
2. Heat a karahi with oil and fry the onions until translucent.
3. Add the minced chillies, ginger, garlic and fry for a while.
4. Add the tomato, all the spices, salt and yogurt and cook
until it is almost dry. Keep it aside for later use.
For chicken Marinade -
Chicken breast (cut in small pieces) - 250 g
Garlic paste - 1 tsp
Ginger paste - 1/2 tsp
Red chilli powder - 1/2 tsp
Yogurt - 2 tbsp
Tandoori chicken powder - 1 tsp ( optional)
Lemon juice - 1 tsp
Salt - 1/2 tsp
Oil - 2-3 tbsp
Marinate the chicken mixing all the ingredients and keep it in the fridge for 2-3 hours.
1. Heat oil in a shallow frying pan or non stick pan.
2. Take the chicken and thread it through skewers or just arrange it on the pan coating it with the marinade.
3.Fry until it is done and the chicken is browned on both
the sides. Keep it aside.
For the dough -
Whole wheat flour - 2 cups
All purpose flour ( maida) - 1 cup
Ghee (clarified butter) - 2-3 tbsp
Salt - 1/2 tsp
Warm water - enough to knead the dough
Oil - for the parathas
Butter - 2 tbsp to spread
Coriander leaves - 2 tbsp
Mix the flours, ghee and salt and knead it mixing the warm water to a pliable dough. Keep it for half an hour before making the parathas.
1. Heat a griddle (tawa) and make round parathas using
little oil on both the sides, laccha parathas
can also be made.
How to proceed n wrap -
1. Divide the spinach filling into 5-6 portion.
2. Take a paratha and apply little butter on it, place a portion of spinach filling in the middle and spread slightly so it's in one line.
3. Take the chicken out of the skewer and arrange it over the spinach filling on the paratha.
4. Sprinkle coriander, onion rings and chopped chillies over it and roll it up carefully, cut across diagonally.
5. Serve it in a cocktail party, B'day parties, brunch or as a filling snack.
