Rava Bonda/ Sooji bonda

 INGREDIENTS

2cups- Rava

½ cup- Rice flour

1 cup- Curd

2 green chillies chopped finely

1 medium sized onion chopped finely

Curry leaves ( optional)

Shredded coconut ( Optional)

1 bunch coriander leaves chopped finely

Salt to taste

Method :

Mix roasted Rava, Rice flour, Curd, salt, onion leaves, coriander leaves and Green Chillies to get a semi solid batter. Add baking soda (Optional) Make small balls and deep fry till golden brown and till they are properly cooked. Remove from flame and serve with Green chutney or sauce of your choice.

Rava / Sooji Laddu

Ingredients:

§  1 cup Rava/Sooji

§  1/4^th cup Ghee

§  1 cup- ground sugar

§  2Tbsp- Crushed Cashew

§  1tbsp- Kishmish/ Raisins

§  8-10 crushed elaichi

§  1/4^th cup- Boiling milk

Method

Heat 1tbsp ghee in a pan and roast the cashews for about 2 minutes  on medium heat until they turn light brown , Now add raisins , they’ll get puffed and remove from flame. Now add rest of the ghee in a frying pan adns roast the rava till it changes color, keep stirring and roast it evenly. Add nuts, cardamom, and sugar stir until everything is mixed properly. Turn off the flame. Now add 2Tbsp of hot milk, mix it well. Add more milk if required. One’s the mixture gets a little cool, start making laddus, you can add a bit more milk to enable holding the mixture. It will set in about ½ an hour. Ready to serve. Can be stored for about 10 days in an airtight container

Soya Nugget popcorn

 INGREDIENTS

½ cup- Soya Nuggets  

1 medium sized onion- chopped finely

1 bunch coriander- finely chopped

1 cup- Besan/ Gram flour

1/4^th tsp- Haldi/Turmeric powder

1 tsp- Red chilli powder

Salt to taste

Oil for deep frying

1 tsp- Ginger garlic paste

METHOD:

Soak soya nuggets in hot water for 15 minutes, the pour it out in cold water, drain water after about 5 minutes, squeeze it out dry. Now in a bowl add besan, haldi, red chilli powder, ginger garlic paste, chopped onions, chopped coriander, a little water and make a thick batter. Add the nuggets to the batter. Mix well., ensure the nuggets are coated properly. Heat oil in a pan for deep frying, drop the soya nuggets in the oil, deep fry in oil till the color turns golden, remove from oil and place it on a kitchen napkin, so that it absorbs extra oil. Now it’s ready to serve.

Serve hot with green chutney or any sauce.

Rasgulla Soft and Spongy

INGREDIENTS

1 litre: Whole milk

2 tbsp of fresh lime juice
1 cup of sugar 
3 cups of water 

1 cup- Water ( Room temperature)

2 tsp- Maida/All purpose
1 tsp-Rose water

METHOD:

Heat milk in a heavy bottom pan, when the milk boils, add lime juice little at a time, keep stirring till you find the milk curdling, keep stirring. Switch off the flame, and let it stand for about 2 minutes. Now discard the whey (greenish water). Now take a muslin cloth, put the milk solid in it. Place it under running water, so that it gets clean and the citrus taste also is removed from it. Now gather the cloth together and squeeze out the water. Tie it and let it hand for about ½ an hour. After half an hour, remove the cloth open, add rose water and maida. Now divide the mixture into equal parts of small balls. Make sure the mixture is lump free. Now cover it with a napkin, so that they don’t get dry. Heat water in a large pan and add sugar, the sugar will start melting (On a medium flame). One’s it comes to a rolling boil,
Now add the ball to the sugar syrup and cover with a lid. Let it cook for about 20 minutes. The Rasgulla’s will now double or triple in size. Switch off the flame and add a cup of water at room temperature, so that the cooking process is stopped. The Rasgulla’s will sink in the syrup, means it is cooked. One’s it cools down refrigerate it

Tip: The ball should be made in small size as it tends to double or triple it’s actual size when added to sugar syrup

Instead of a large pan, you can also use a pressure cooker. After adding the small balls to the sugar syrup, close the pressure cooker lid, without its whistle and let it steam for about 8-10 minutes.

Now you can garnish it with saffron strands or Pistas.

Hibiscus lime soda mojito mocktail

INGREDIENTS

1 cup sugar

2 cups water

1/3 cup dried hibiscus flowers

A Sprig of mint

Zest/Peel of two limes

Soda

Fresh lime juice

METHOD:

Simmer the sugar and water in a pan for about a minute, remove from flame, now add the dried hibiscus and lime peel/Zest. Allow the mixture to cool; now strain the mixture finely and refrigerate.

SERVING:

Add ½ glass of hibiscus mixture to 1 glass of soda add, freshly squeezed lime and drop in mint leaves. You can serve it chilled or with crushed ice.

GARNISH:

Garnish with a wedge of lime and mint leaves.