GRANDMAA’S PUDDING WITH
Dulce De Leche

INGREDIENTS-
1 tin-sweetened condensed milk,
100 gm-thin arrowroot biscuits
1 tbsp-butter
dry fruits- for decoration

Granny’s Method
1.boil sweetened condensed milk tin in a pan for 3 hours on medium flame,just take care that water is 1 inch above the tin.And your Dulce De Leche ready.To save the Gas you can boil 3-4 tin in one time to save your time and
gas.

Modern Method
1. Empty the sweetened condensed milk into a large microwave safe bowl.
2. Microwave on medium power for two minutes.
3. Remove from microwave and stir with a wire whisk. Be careful; the mixture and bowl will get very hot and remain that way throughout the process.
4. Microwave on medium power for another two minutes.
5. Remove and stir again.
6. Microwave on medium-low power for 16 to 24 minutes or until milk turns thick and caramel color, stirring every few minutes
7. Leave it to cool.

For Crispy layer
1. Now crush the biscuits either in a polythene bag with rolling pin or mixer grinder.
2. mix powdered biscuits and butter in a microwave friendly dish and microwave for two minutes.
3. Make a thin layer of this mixture in a pudding tray and put in fridge for 30 minutes
Pour over it caramel milk and garnish with your favorite dry fruits and keep in fridge.

METHOD:
1.Heat wok over high heat and add oil,rotate to coat wokevenly with oil,add ginger and garlic and stir-fry for 30 seconds.
2.Add baby corn,carrot and stir fry for 1 minute,add mushrooms and stir fry on high until almost cooked,add the other vegetables and stir-fry about 2 minutes or until vegetables are crisp-tender .
3.Add chilli puree and stir for 30 seconds.
4.Take off flame and add salt to taste,coriander,mix well and serve

Method:
1.Place dalia in a bowl,cover with cold water and left for 10-15 minutes.
2.Then drain and squeeze dry.With a fork ,separate into individual grain.
3. Stir in the salad leaves,spring onion,tomato,mint ,olive oil or cream,if you don’t want oily and heavy then add curd and lemon juice.
4.Season with salt and pepper.
5.Cover and refrigerate for at least two hours but bring to room temperature before serving

Bye,I will come soon with a new recipe.

FOR PAPADI
maida or allpurpose flour – 250gm
ghee or butter -2 table spoon,
salt to tast,
oil for frying the papadi,

For saunth or temrind chutany-
temrind-100 gm
sugar- 1 cup
red chilli powder – 1 teaspoon
saunth or dry ginger powder-1/2 tea spoon
black pepper – 1/2 teaspoon
rosted chumin seed powder-1 teaspoon
salt to tast,
Curd-1/2 kg
salt to tast

For garnishing-
Boiled patato-1.5 kg(cut in small pieces)
Onion-100 gm(cut in small pieces
red chilli powder,roasted chumin seeds,and chaat masala

METHOD-

*mix flour,butter and salt,it will look like breadcrumb,then knead a little hard for making papedi just like puri.
*now put oil in a frying pan and keep on fire ,either make small 4 inch diameter round with rolling pin or make a 10 inches or more bigger and than cut with 1.5 inches round cutter small papadies.,as you like.
now deep fry on low fire,all the paparies.
*soak temrind for 2-3 hours in1 glass of water,stain through a big a big stainer ,take out the pulp and throw remaining part of it.
*mix all the ingredients of chutney in it and keep on fire to cook till it get 1 thread consistency or thick like tomato sauce or chutney.now your tamarind chutney is ready.you can even keep it for 2 months.
*Churn the curd with hand mixer or stain through a sieve,add salt .
*mix boiled potato and onion,add salt and roasted cumin powder.
*either take bigger 4 inches papery and break in 3-4 small pieces or take 1.5 inches 4-5 paperies in a plate,on it put two spoon potato and onion mix,first pour two table spoon salted curd , on that two tea spoon tamarind chutney.On top of it garnish with roasted powdered cumin seeds,red chilly powder and chaat masala.
*so your paperi chaat is ready for eating.EAT it and relish it.

Here is recipe of almond biscuit which is one of the favorite cookies of my daughters.:

2 cup or 1/2 kg – butter

1.5 cup or 350 gm – icing sugar

4 cup or750 gm – all purpose flour or maida

1/2 cup -chopped almonds

3 eggs white ( optional)

almond essence

Method-

1. Beat the butter,add sugar and mix well.

2. Mix till it is soft and fluffy,add egg white and mix well.

3. Add flour and few drops of almond essence,mix well with light hands

4. Add chopped almonds,mix well.

5. Wrap in a butter paper or foil paper and keep in fridge   for 2- 3 hours.

6. Butter the baking tray,cut into thin cookies,arrange in tray.

7. Preheat the oven at 150dg.  Bake for 15- 20 mi nits.

8. For variation you can add any other nut and its essence or Gems/ M&Ms.

Almond biscuit

Gems biscuit

We have been staying in Rourkela,Orissa since 28 years.We are actually North Indians but have been residing here. In all these years ,we blended ourselves with the Oriya Culture…So this dish is an outcome of it

This Peetha is especially made in a Festival called Rajo which is celebrated for girls. For 3 days girls are pampered a lot, are given loads of gifts & they play on swings.They are not allowed to work.This year it was on 15th June.

this dish loved by my daughters a lot!

The recipe of the dish:

INGREDIENTS:-

500 gm: Black gram dal (Urad Dal)

500 gm: Rice

1 no: Coconut (whole)

500 gm: Guda (jaggery) / sugar

2 teaspoonful: Salt

2 inches (15gms): Ginger

1 tsp: Black pepper powder

2 tsp: Ghee

Method:-

1. Soak black gram dal and rice for about six hours. Wash the dal and rice cleanly and grind it. The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours.

2. Grate the coconut.

3. Cut ginger into very small cub sizes.

4. Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well

5. Pre-heat oven for 10 minutes and grease it with ghee.

6. Pour the paste into the tray and keep it in the oven. Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes. It should be checked with a needle and when its colour is golden brown the Poda Pitha is ready to eat.

7. Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.

8. Cut it into small pieces and serve it with any chutney preferably with coconut chutney.

4 capsicums
6 big potatoes
6 flakes of garlic
10 gram or one peice of ginger
2 or 100 grams onion
2 tablespoon gram flour
45 ml or 3 tablespoon of olive oil or any refined oil
Salt to taste
3/4 teaspoon of turmeric powder
1/2 teaspoon of cumin seeds
2 teaspoon of curry powder
1/2 teaspoon of garam masala
A pinch of asafetida(hing)
3 cubes of cheese

Servings : 4
Preparation time : 30 minutes
Cooking time : 15 minutes

Preparation :-
* peel & finely chop the garlic
*scrape, wash & finely grate the ginger
*peel,wash & finely chop the onions
*remove stems of the capsicum & wash.Cut it into 2 halves lengthwise & scoop out the seeds
*Boil the potatoes, peel the skin & mash the boiled potatoes

Cooking:-
1) heat the oil in a frying pan.Add asafetida, garlic. Saute over low heat until brown.Add ginger & stir it for 15 minutes .Add mashed potatoes,salt & 1 teaspoon of curry powder & mix well.Now the stuffing for the capsicum is ready.
2)Now fill the stuffing in the capsicums.
3)Now sprinkle the gram flour on the capsicum’s stuffing.
4)Heat 2 tablespoon of oil in a flat frying pan; add cumin seeds & turmeric.Then carefully put stuffed capsicums one by one in the oil.First fry from the stuffed side then turn the capsicum & cook for another 10 minutes.
5)preheat the oven for 5 minutes.Place the capsicums in a baking dish.Cover with grated cheese & a little curry.Bake for 2-3 minutes or till the cheese melts.
6)Serve with nan,chapati or brown bread.

1 cup chana dal
2 big capsicum
2 tablespoon butter or oil
a pinch of asafetida(hing)
3/4 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2 cardamom (small)
2 black cardamom
2 cloves
1 piece of cinnamon
2 bay leaves
4 dried red chillies
salt to taste
1 teaspoon sugar(optional)

Servings : 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Preparation:-
*peel and finely chop garlic
*scrap ,wash and finely chop ginger
*peel,wash & finely chop onion & capsicum

Cooking:-
1)Cook one cup of dal with 3/4 cup of water in pressure pan/cooker for 10 minutes or till it is cooked.
2)Now heat butter/oil in a frying pan.Add asafetida, cumin seeds, dried red chillies ,bay leaves & fry it.
3)Then add garlic, ginger, onions & capsicum in it & fry for 5 minutes.
4)Add cooked chana dal & salt in it & mix well.
5)Serve it in a serving dish.Decorate it with coriander leaves & lemon
6)Serve with chapati, nan or brown bread or pizza base bread.