Instructions

Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch).
Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).
In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.
Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.
Remove from heat and allow it to cool to room temperature.
Put the Ras malai into refrigertor for 3-4 hours. Serve it Chilled.

Paneer Spring Rolls

Take Maida in a bowl, add one tsp oil, 2-3 drops of lemon and 1 tsp salt. Knead into a soft dough and keep aside covered
2) Add vinegar to grated paneer and leave aside for 5 mins.
3) For the filling, mix all the remaining ingredients with grated paneer (except water and oil).
4) Divide the dough into balls of 1 inch diameter; roll each ball into thin circular rotis.
5) Spread the filling across at one end, roll to over to the other end so as to cover it and seal with little water. Fold and seal the sides with water.
6) Fry on both sides and drain excess oil on paper towel.
7) Garnish with grated paneer and serve hot with tomato sauce.

Samosas

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Nimki

Ingredients:

1 cup maida
½ tsp salt, 3 tbsp
1 tbsp ghee for spreading on the nimkis
oil or ghee for frying the nimki

Method
Knead the maida with salt, ghee and enough water to form a dough, which is neither hard nor soft.
Divide into 6-7 portions.
Roll out each portion into a circle with 3 inches in diameter.
Rub a little ghee on this and fold the rolled out roti twice into quarters.
Make all the nimkis in this way.
Heat the ghee and fry the nimkis on a low flame till they are over crispy.
Ready to serve.

Kaju Katli

Ingredients

100 gms cashews, soaked in water for 1 1/2 hr
100 gms powdered sugar

Procedure

Make a paste of the soaked cashews, with very little water. If too much water is used the kaju katli will become too soft and unmoldable.
Add the sugar to the kaju paste and stir well to mix the sugar.
Turn out the paste in a pan (I prefer non-stick).
On a medium flame stir the mixture constantly till the mixture starts leaving the sides and coming together.
Turn out the mixture in a bowl.
Cool this mixture stirring constantly, till it becomes very stiff, like dough and is completely cool.
Turn out the mixture on a sheet of plastic.
Spread it out. After a while (10 mins), roll out the dough with a rolling pin. Cut into diamond shapes.

Kaju Roll

Ingredents: 250 gm cashew nuts 250 gm (1 cup) sugar240 gm (1 cup) milkFew silver leaves for decoration-optional

Method: Blend cashews and milk in a blender to a fine paste.Mix paste and sugar and cook over low heat stirring till the sugar dissolves, then bring to a boil. Continue stirring over medium heat, till the mixture leaves the sides of the pan, and becomes a dough like paste. It gathers up together into a mass.Remove from heat and when cool enough to handle, roll it on to a greased surface, with a greased rolling pin (roll before it cools). Roll to 1/4cm/1/8" thickness. For the Rolls, you can make a mixture of grated, blanched almonds or pistas, or crumbled khoya, with some powdered sugar and powdered elaichi (you can vary filling according to taste, e.g. use pista). Cut the rolled kaju into rectangles, place some filling along the width of the rectangle and roll into cylindrical shapes, covering the filling completely.

Fig Burfi

INGREDIENTS:

12 dried figs
1/3 cup chopped dry fruits (almonds, pista, cashewnuts, walnuts)
1 tsp. ghee or butter
1/4 tsp. cardamom (elaichi) powder
A few saffron strands
2 edible silver leaves, for garnishing

DIRECTIONS:

Blanch the figs in boiling water for about 2 minutes. Drain and puree them in a food processor.
Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough.
Roll out into a rectangle of 100 mm. x 75 mm. (4″ x 3″). Garnish with silver leaves and cut into 25 mm. x 25 mm. (1″ x 1″) squares.
Makes 12 pieces
Preparation time: 15 minutes

Ras Malai Food Recipe

Samosas

Nimki

Kaju Katli

Kaju Roll

Fig Burfi