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RECIPES OF THE WEEK
Dry Fruit Fudge
Ingredients
1 liter milk
1 tsp. ghee
200 gms sugar
1 cup coarsely chopped walnuts
1/2 cup raisins
1/2 cup coarsely chopped cashewnuts
24 walnut
Preparation Method
1. Grease a baking tray.
2. Melt the Ghee(clarified butter) in a non stick pan. Swirl the pan to completely coat the
bottom of the pan with the Ghee(clarified butter).
3. Add the milkand stir constantly to avoid sticking to the bottom of the pan. Cook until
it thickens now add sugarand keep stirring till the sugar is dissolved.
4. Add thenutsandtheraisins. Pour the mixture into the greased tray.
5. Level with a spoon . Using a sharp knife cut the fudge into diamonds and cool in the
refrigerator.
Further readingGhathia
Ingredients
1/2 kg. Wheat Flour
11/2 cups. Water
1 1/2 tsp. Ajwain
2 tbsp.. Oil
Oil for frying As required
Salt according to tastePreparation Method
1. Sieve the wheatflourandrubthe oilinto it. Then add the salt,Ajwain(oregano)and mix
well.2. Make a well in the center, add enoughwaterand knead into a stiff dough.
3. Heat oil in a kadhai, to smoking point.
4. Roll out the dough into big size Chapati and cut it into long strips. Now put these long
strips into the hot oil. Remove from theoilwhen crisp and golden brown in color.5. Drain on tissue paper, cool and store in air tight containers.
Ladyfinger Paratha
Ingredients
250 grams ladies finger
1/2 tbsp jeera
1 tbsp chilli powder
1/2 garma masala
Salt to taste
100 gms onion
250 grams of wheat flour
Preparation Method
- Take a Pan, put oil and saute jeera
- Fry ladyfinger and onion, add chilli powder, garam masala powder
- Take a big bowl put wheat flour, salt and the bendi mixture.Mix gradually, and keep it aside for 1 hour