Homemade dryfruits Shrikhand

Shrikhand is an Indian sweet dish made of strained yogurt.It is one of the main desserts in Maharashtrian cuisine and Gujarati cuisine.A popular variation of shrikhand in Maharashtra is Amrakhand (आम्रखंड), which is shrikhand blended with mango pulp shrikhand is eaten as either a side-dish with breads such as poori (usually "khaaja poori", which is a savory fried flaky bread) or as a dessert.

Things you need:-----------
4 cups of yogurt (yogurt should be homemade)
¾ cup of sugar as needed
Few strands of saffron
1 tablespoon warm milk
About ¼ teaspoon crushed cardamom
1 tablespoon sliced almonds
1 tablespoon sliced pistachios

How to do:------------
. Drain the yogurt – Put a muslin or cheese cloth.
. Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
. Now hang the yogurt cloth so excess water will drain out, it will take 7-8 hrs, to be perfect, (its best to keep it overnight)
. After this prosses Yogurt will become thick in consistency.
. Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.
. Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.
. Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.
. Chill the shrikhand before serving.
. You can use any sweet fruit pulp to flavour it.

Caramel cornflakes chocolate.

Kids just love chocolates, all the time they just ask for chocolate, but just imagine if its a homemade
and healthy then..

Ingredients:--------------

5star:------------------6 bars.(chopped)
butter:---------------------2tbsp (unsalted)
cornflakes:-----------------1 1/2cup (any flavour)

Method:----------------

In a non-stick pan add butter, as the butter melts
add the roughly chopped 5star's
as the 5stars melts add your cornflakes.
stir it very fast make sure you coat all the cornflakes in melted 5star.
make a small balls, when its slightly warm and wrap it.
you can store it in freeze for 8-10 days.

Shahi Tukda

Ingredient for Shahi tukda

4 pcs of bread fried in ghee
For the rabadi
1 1/2 cups milk
4 tbsp condensed milk
4 tbsp khova
1/2 slice fresh bread crumbs
1/4 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
For the garnish
1 tbsp slivered almonds (badam) and pistachios or saffron
1 to 2 edible silver leaf (vark)optional.

For the rabadi

1. Combine all the ingredients (except fried bread) in a broad bottomed non-stick pan and bring to a boil, stirring continuously.
2. Simmer for 10minutes or till the rabadi is thick.
3. Remove from the fire and keep aside.

How to proceed :-
1. Place the toast pieces in a deep serving dish.

2. Pour the warm rabadi over the top .
3. Refrigerate till it is chilled.
4. Serve garnished with the silver varak and almonds and pistachios.

Modak

A modak is a sweet dumpling popular in Western and Southern India. It is called modak in Marathi .Modaks have a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit. During the Ganesh worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twentyone modaks to the deity and as prasad

Ingredients:

For the modak :-----
1 cup wheat flour
1/2 cup water (as you required)
2 tsp oil
pinch of salt.

For the filling :------
2 tsp ghee
1 cup grated coconut
1/2 cup grated /powdered jaggery
1/4 tsp ealichi powder
1cup finely sliced dry fruits.

Method :------

Preparing the filling:
In a saucepan add  ghee, jaggery and the grated coconut, elaichi and dryfruits.
Continue stirring till the water from the mixture evaporates, till the mixture becomes quite dry.
Switch off the flame and keep the mixture covered and set it aside.

For the outer covering of the modak :---------

Take water in a kadhai and heat it. When the water comes to a boil, add salt and oil and switch off the flame.
Add the wheat flour (atta) to the water and keep stirring to ensure that no lumps are formed. As you keep stirring, after a while, you will get a dough which is neither too sticky nor too dry.
Now keep the dough in a covered vessel and wait for it to cool down.
Transfer the dough onto a flat surface.
Grease your hands with oil/ghee and knead the dough to make it more softer.It is best to make modaks when the dough is slightly warm.
Divide the dough into small, equal portions and roll each portion into a palm sized,thin puris.
Put 1 tsp of the filling in the centre of the rolled out circles (puris)
Apply oil on the outer edge of the circle (puri) and fold/pleat on all sides.
Bring the folds/pleats together on top and seal it to form a peak.
The completed modak looks like a whole garlic pod.
Place the modaks on a greased plate without touching each other.
Steam it for 15 minutes.
Serve the modaks hot with a drizzle of ghee.
Tip :------ 1.If the filling remains, and for the instant modak.You can just knead the dough and with water,salt and oil and make a puris and do it as above.
2.Deep fry modak also taste yummy.
3.Just add 3tsp khova, and you will get a different taste.
4.You can add sugar instead of jaggery.

Narali Bhat

This dish is specially made on Narali Pournima, that marks the
end of monsoon season in Maharashtra. People offers coconut
to sea. Narali Pournima comes on Raksha Bandan and its also
a special day for Fishermen.

Ingredients:- 

2 cups :-------- Basmati Rice.

3 cups :-------- Jagerry.

4-5      :-------- Cloves
5-6        :-------- Granted Cardamon.
3 tbsp   :-------- Ghee.
1           :-------- Ground coconut.
4 cups  :-------- water.
2 pinch :-------- Saffron (soaked in milk).
3 tbsp  :-------- Roasted (dryfruits).

How to do :-----

1. Wash and soak basmati rice for 30min.
2. Heat ghee in a pan add cloves n saute for 2-3mins, then add soaked rice and saute for another 2-3 mins.
3. In another pan make the water to boil.
4. Add water to the rice.and let the rice cook.
5. Once the rice is cooked,put it in a big plate n make it cool.
6. In a bowl mix grated coconut and jaggery.
7. Heat a pan add ghee, rice,mixture of jaggery n coconut, saffron stir well and cover it.
8. Leave it for another 10 mins on low flame. then add cardamom n dryfruits for decoration.
Tip    :-- You may make use of sugar instead of jagerry.
             :-- It taste nice on next day also.