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DATES AND OATS LADOO

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  INGREDIENTS: Dates pitted and chopped  10-12 Cocoa powder  2-3 tablespoons Oats  1 cup Ghee  2 tablespoons Walnuts chopped  1/2 cup Green cardamom powder  1/2 teaspoon Jaggery (gur) grated  3/4-1 cup   METHOD : 1.Heat ghee in a non-stick pan. Add walnuts, mix and sauté till golden. Reduce heat, add oats and sauté for a minute. 2.Add dates, cardamom powder, mix and cook till dates soften. Add jaggery, mix and cook till it melts on low heat. 3.Transfer the dates-oats mixture in a bowl and mix. Add cocoa powder, mix and cool. 4.Divide the mixture into equal portions and shape them into laddoos. 5.Serve.
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Bagda Chingri Jhal ( lobster with mustard paste)

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INGREDIENTS: Lobster,diced  300gm Mustard(sarson)oil(50ml) Green chillies, slit (5) Mustard paste(30gm) Water(200ml) Salt(10gm) HOWTO PREPARE:  Heat the oil in a pan, saute the lobster for a few seconds and remove To the same oil add the green chillies, mustard paste and the lobster Add the water and cook till the gravy thickens, add the salt and serve hot.
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Murgi Kalia ( chicken curry)

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INGREDIENTS: Chicken cut into 8 pieces (1) Clarified butter (ghee) 50gm Onions chopped (300gm) Ginger(adrak)paste (5gm) Garlic paste(5gm) Cloves(laung)(2) Black cardamoms(2) Cinamon powder(3gm) Tomatoes, chopped(200gm) Coriander powder(5gm) Turmeric(haldi)powder(5gm) Red chilli(lal mirchi)powder(10gm) Water(200ml)    HOW TO PREPARE: 1. Heat the clarified butter in a heavy-bottomed pan and add the onion and saute until it becomes transluscent. 2.Add the ginger and garlic pastes, the cloves, black cardamoms and cinnamon powder. Saute for a few seconds until the paste changes colour. 3. Add the chickena nd saute for 10-12 mins.  4.Stir in the tomatoes, coriander powder, turmeric powder, redchilli powder, and water. Cook till the chicken becomes tender and the gravy thickens. 5. Serve hot and enjoy!
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Gujiya recipe

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INGREDIENTS: 1.1/2 tin(200gm) nestle milkmaid (sweetened condensed milk) 2.20ml (4tbsp) oil for frying 3.1/2 cup semolina 4.1/4tsp cardamom powder 5.2tbsp raisins 6.2tbsp cashew nuts 7.2tbsp chopped almonds 8.150gm fresh grated coconut 9.150gm flour for dough 10.1/4th cup water for dough 11.25gm semolina  HOW TO PREPARE : 1. Roast semolina on fire until it changes colour. Mix all the other ingredients for filling. Cook on medium/slow flame stirring occasionally till mixture is dry. Divide into 16 portions. 2.To prepare the dough, rub oil into maida. Add water and make into stiff dough till pliable. Keep aside covered for 10-15mins. Knead the dough once again.Divide it into 16 balls. 3.Roll each ball into a flat round and place one portion of the filling. Fold over and shape the gujiya sealing the edges with little water. Deep fry in hot oil till it turns golden brown.  TIP: To seal the gujiya, press with ends of a fork or simply twis...
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