Lehsuni Matki Palak by Bharti Koli

Ingredients:-

120 gm. Washed and dried, shredded spinach

25 gm. Washed and dried chana dal

3 tbs gram flour ( besan )

1 onion (chopped)

½ tbs chana masala powder

½ tbs  chat masala

½ inch ginger (chopped)

1 green chilly (chopped)

1 tbs salt

1 cup refined oil

Method:-

1. Soak the chana dal for an hour and then cook it in presser cooker. 

2. Drain the excess water.  

3. Take a pan and heat it over moderate flame.

4. Add dal in the pan and fry it few seconds.

5. Add finely spinach (chopped), onion, and green chilly in the pan.

6. Stir well and add besan, salt, Chana masala powder, chat masala ginger, onion.

7. If want a tangy flavor add little lemon juice.

8. Remove from flame and allow the mixture to cool.

9. Make balls of this mixture. Shape them like cutlet.

10 Take a pan, add refined oil in it for frying.

11 Deep fry the cutlets till turn it golden brown from both sides

12 Transfer the cutlets in a serving plate, keep cutlets in tissue paper to drain extra oil.

13 Serve the delicious cutlets with green chutney or tomato ketchup.

Anjeer Dates Halwa by Sukhada Nadkarni

Ingredients

6 Figs 

6 Dates

2tbsp Almond Powder 

4tbsp Ghee 

1tsp Cardamom powder

Method

1. Soak Figs and Dates  overnight

2. Blend them separately 

3. Heat pan and add Ghee.

 4. Pour the mixture of Figs and Dates and stir it till halwa consistency 

4. Add Almond powder, stir it properly 

5. Halwa is ready, 

6. Garnish it with Dry fruits 

Anjeer Khajoor Rolls by Mansi Ayre

Ingredients :

250grams Dried fig 

300ml Water 

125grams 

25grams Cashew nuts

25grams Walnuts 

20grams Almonds  

20grams Pista 

70ml Desi ghee 

70grams Poppy seeds 

Method: 

1. In a bowl take 250 grams dried figs in 300 ml water . Soak for 4 hours.

2. In another bowl, add 125 grams dates in 300 ml water. Soak for 2 hours 

3. Grind Cashews, Walnuts, Almonds and Pista in a paste 

4. Grind the soaked Figs and Dates

5. In a pan add ghee, add blended mixture of figs and dates . Cook until it brown

6. Transfer the prepared mixture of Dates and Figs on a butter paper and flattened it with the help of spatula 

7. Spread dry fruits stuffing evenly on it . 

8. Wrap it up.

9. Refrigerator for 5 minutes 

10. Take a plate full of poppy seeds 

11. Roll the dry fruit stuffing to cover it with Poppy seeds

12. Refrigerator it for 30 minutes

13. Cut the roll into small pieces and serve. 

Sago Fruit Pudding by Shubhangi Koli

Ingredients

½ Cup Sago 

¼  Water

½ litre  Full Cream Milk

Fruits-Grapes/Pomegranate etc.

Dry Fruits

½ Cup Sugar Powder

1 Tbsp  Cardamom Powder

Method

1. Soak Sago for an hour

2. Boil ½ litre Milk till it thickens

3. Boil 2 Cup Water &  Soaked Sago  on  Medium Flame

4. Mix boiled sago into thickened milk.

5. Mix ½ Cup Sugar Powder.

6. Mix chopped dry Fruits & fresh fruits

7. Mix 1 tbsp Cardamom Powder 

8. Garnish with dry fruits 

Banana Barfi by Kalpana Patil

Ingredients

4 ripe Bananas

1 cup Chopped Jaggery

1 cup wheat flour

2 tablespoons ghee

2 spoons semolina

Dry-fruits

Method 

1. Chop 4 bananas and smash it  or grind in mixer.

2. Take 1 cup chopped jaggery, dissolve jaggery by mixing 1 cup of water .

3. Take a cup of wheat flour, roast in 2 tablespoons of ghee until reddish on medium flame.

4. Take 2 spoons semolina, roast it and mix in wheat flour, roast it again

5. Mix finely chopped bananas into wheat flour

6. Mix Jaggery water to make batter

7. Roast dry fruits in hot ghee and add in batter

8. Pour 1tbsp ghee in a pan, and add the batter, mix till it thickens

9. Transfer in a plate and let  it set.

10. garnish with dry fruits and cut into pieces.

Coconut Barfi by Vahida Palekar

Ingredient: 

500gms grated coconut 

250gms Jaggery

Almond,pistachios,walnut, cashew grind it coarsely 

Saffron

200gms Ghee 

Method:

1. Take ghee and add grated coconut then stir it continuously till little golden 

2. Add jaggery 

3. Add all coarsely ground dry nuts 

4. Add saffron 

5. Saute till batter becomes dry 

6. Transfer in a plate and keep till set. 

7. Cut into desired shapes.

Red Velvet Cake by Shaheen Sheikh

Ingredients

2 medium size Beetroot

2/3 cup Sugar

1/2 cup Plain curd 

1/4 cup Refined oil 

1/2cup Beetroot Puree

1cup Flour

1 1/2tbsp Cocoa powder

1tsp Baking powder 

1/2tsp Baking soda

1/4cup Milk 

1tsp Vinegar

Sugar syrup

1 cup Whipped cream 

1/4cup Almond powder

(White chocolate 1/4 cup+2tsp cream )

Method

1. Cut and boil beetroot.

2. blend to smoothen it 

3, In a small bowl, add 2/3cup sugar to 1/2cup curd.

4. Add 1/4cup oil and mix it well

5. Add beetroot puree. Mix it well

6. Add 1cup flour, almond powder, cocoa powder, baking soda. mix it well

7. Add milk, vinegar. mix it well

8.Transfer in a greased pan and bake in a preheated oven at 180°c for 35-45 minutes

9. Cut the cake in three layers

10. Apply cream on first layer, cover with second layer and apply cream on second layer.

11. Mash the third layer of cake and apply the crumbs on the side of the cake.

12. Decorate the top layer with sprinklers

13. Refrigerate the cake for an hour.