Manjul School Of Arts And Cookery “The Palace” D-17 Shantinagar, Subhanpura Baroda – 390023. Gujarat, India Phones: 91265-2393664 Cell Nos: - (91) 9898623318 And (91) 9601090639 EMAIL: - [email protected]
Delicious Festive Recipes. Pongal is one of the most popular harvest festival of South India, mainly TamilNadu. Pongal falls in the mid-January every year and marks the auspicious beginning of Uttarayan - sun's journey northwards. Pongal festival lasts for four days. Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal.
RICE PAYASAM Ingredients: Basmati Rice Chopped almonds (combined) - 4 tsp. Milk - 2 cups Coconut extract - 1 cup Evaporated milk - 1 tin Sugar - 1&1/2 cups Cardamom powder - 1/4 tsp. Preparation: Soak rice for 15 minutes. Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.
BADAM CAKE Ingredients: Almonds - 1 cup Sugar - 1 cup very finely powdered Ghee - 2 tsp. Preparation: Soak the almonds for an hour. Drain. Remove the skin and grind into a thick smooth paste adding minimum water. In a thick vessel, mix sugar and 1/4 cup water and heat. When the sugar is completely melted, add this paste and cook this for five minutes. Add ghee and remove from fire. Pour it on a large palate and smoothen the surface of the mixture with a roller. Then cut with a knife by drawing parallel lines in the form of cubes and serve.
Vasant Panchami / Shree Panchami / Saraswati PujaVasant Panchami is a festival that worships Goddess of knowledge and wisdom. Saraswati as well as it signifies the beginning of Vasant Ritu (spring season). Magh Sud 5 (5th day of the bright fortnight of the lunar month of Magh falls usually in the month of January or February) is the day of Vasant Panchami and is also celebrated as Shree Panchami or Saraswati Puja in West Bengal and few other parts of Orissa. Delicious Recipes for Vasant Panchami! Methi Ki Puri is a very nutritious as well as very tasty Indian bread. A filling prepared with fenugreek leaves and other spices is stuffed in wheat flour ball and then fried. .Ingredients: 2 Cups Wheat Flour 1 Cup Fenugreek Leaves (Methi), Finely Chopped A Pinch Of Baking Powder A Pinch Of Turmeric Powder 2 Green Chilies, Chopped 1 tsp. Aniseed Roasted A Pinch Of Asafetida Salt According To Taste Oil For Frying Water as Required METHOD Sieve the flour and salt and mix the rest of the ingredients with 1 tsp. Ghee (clarified butter). Knead it well into a soft dough using water. Divide the dough into equal balls and roll out each ball into a round puri. Heat Ghee (clarified butter) in a frying pan and deep fry the puris one at a time until it turns golden brown serve with hot with raita.
DAHIBARA for Holi Ingredients 1 Cup Urad daal Salt to taste Oil to fry For Dahi: 1 kg Dhabi(yogurt) 1/2 tsp. grated Ginger Finely chopped coriander leaves 1-2 green chilies chopped Salt to taste 2tsp Roasted cumin (jeera) powder Red chili powder to taste Method: Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Take the hot Bhallas and put in cold water for 2-3 minutes. Now Take them out of water and squeeze the water and keep aside. For Dahi: Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serving: In a deep dish arrange bhallas and pour dahi over them. Now add imli (tamarind) chutney and green chutney. Garnish with coriander. Serve chilled.
ALOO TIKIYA Ingredients: (makes - 7 to 8 tikkis) 3 no: Large Potatoes, boiled, peeled, mashed coarsely 1/2 cup: Singhare ka atta (water chestnut flour) 1 tbsp: Fresh coriander leaves, finely chopped 5 no: Green chilies, finely chopped 1/4 tsp: Black pepper powder 1/4 tsp: Kala namak (black salt) Oil to shallow fry Salt to taste Method: Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties; allow cooking on low flame till golden. Flip and cook other side, drizzle more oil if required. Serve hot with green chutney or peanut curd chutney. Tip: If you are on low cal diet, roast tikkis on nonstick tava, without using oil.
Mahashivaratri Festival Mahashivaratri Festival or the Night of Shiva is celebrated with devotion and religious fervor in honor of Lord Shiva, one of the deities of Hindu Trinity. Shivaratri falls on the moonless 14th night of the new moon in the Hindu month of Phalgun, which corresponds to the month of February - March in English Calendar. Celebrating the festival of Shivaratri devotees observe day and night fast and perform ritual worship of Shiva Lingam to appease Lord Shiva. Special recipes for Maha-Shaiva-Ratri are given in the following slides.
Ingredients (MAKES 8 GLASSES OF THANDAI): 1 cup: Milk 1½ cups: Sugar 1/4 cup: Dried or fresh Rose petals (gulkand variety) 1½ liters: Water 1 tbsp: Almonds 1 tbsp: Kharboo /Tarbooj seeds skinned (commercially available) (these are skinned dried seeds of watermelon and cantaloupes) 1 tsp: Peppercorns (whole) ½ tbsp: Khuskhus (poppy seeds) ½ tbsp: Saunf (aniseed) ½ tsp: Cardamom powder or 15 whole pods ½ tsp: Rose Water (optional) Method: Soak sugar in ½ litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside. Allow each soaked item to stand for at least 2 hours. Grind all soaked ingredient (not sugar) to a very fine paste. Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water. Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour - back some of the extract and press, repress. Repeat this process till the residue becomes dry and husk-like. Add milk, sugar and rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well. Chill for an hour or two before serving.
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