Female MFS

Dahi Bhalla

Material / Ingredients :

1 cup Mung bean and 1 cup Split black gram (urad washed dal), 1/2 tsp salt, 1 tsp cumin seeds, 2 tsp ginger chopped, 5 grams green chili chopped, 250 ml. oil.

For Yogurt:

2 cups thick curd, 1 tsp sugar, 1/2 tsp salt, 3/4 tsp roasted cumin powder, 1/2 tsp black salt, 1/2 tsp white chili powder.

For Garnishing:

1 tsp chopped coriander, 1 pinch red chili powder, 1 pinch cumin powder, 4 mint leaves, 2-2 / 3 tsp tamarind chutney, 1/4 cup green chutney.

Method:-

Wash the Mung bean and Split black gram (urad washed dal) and soak them in water for 5 hours. When the lentils get soaked, remove the excess water and grind them coarsely in a grinder. Add salt, cumin, ginger and green chili to the paste of the lentils and mix well.

Now heat oil in a pan. When the oil is hot, make rounds of dal paste and fry in hot oil till it becomes brown. Take out the bhallas (snack originating in the North Indian subcontinent) on paper so that their excess oil is removed. When cold, soak them in lukewarm water. Churn the curd well. Add sugar, salt, cumin powder, black salt and white chili powder and mix well.

For serving: – Remove the Bhalla from the water and squeeze it well without breaking. Put this Bhalla in the curd and let it soak for 10-15 minutes. Add tamarind chutney and finely chopped green coriander and serve it cold.


Sweet Corn Kheer

Ingredients required to prepare Sweet Corn Kheer:

  • Essential Ingredients Sweet Corn – 2 Flowers Cream
  • Milk – 500 ml.
  • Sugar – 2 cups (65-70 grams)
  • Ghee – 1 tbsp
  • Cashew – 10-12
  • Almonds – 10-12
  • Raisins – 1 tbsp
  • Cardamom – 4
  • Saffron – 15-20 threads (as required)              

How to prepare Sweet Corn Kheer – Method (Sweet Corn Kheer Recipe)

Method:

Wash the sweet corn well and grater and take out all the pulp from it, add ghee in the pan, let it melt, add sweet corn pulp (cream) and fry it on low and medium flame while stirring continuously. When the color of the pulp (cream) changes and releases the ghee, take the pan off the gas.

Add chopped cashews-almonds, raisins and saffron milk to the kheer and keep stirring it for a while. Kheer is cooked on a slow flame for about 12 – 14 minutes, thickened and prepared. Add sugar and cardamom powder to the kheer and cook for 1-2 minutes. Kheer is ready. Turn off the gas, take out the kheer in a bowl and garnish with finely chopped cashews and almonds.


Lentil Soup with Tomato

Material / Ingredients :

  • Red tomatoes cut into 4 portions – 6 -7
  • Soaked Mung bean – half cup
  • Oil – 1 teaspoon
  • Cumin seeds – half a teaspoon
  • Chopped onion – 1
  • Ginger chopped – 1 inch
  • Chopped garlic – 2 buds
  • Salt-flavored
  • White chili powder – as per taste
  • Brown bread – 4 slices, coriander.

Method

Tomato Soup Lentil

Heat oil in a deep pot. Add cumin, ginger, garlic, onion and fry until light brown. Add Mung bean and roast for 1 minute. Add 3 cups of water, salt and white pepper and cook till it boils. Add the tomatoes and cook until the lentils melt. Cut the bread into a heart shape with a cutter and roast it until crisp. Sieve and mix the dal mixture and boil it. Pour into a soup bowl and serve it hot with garnished bread and green coriander.


Jaggery Carrot Pudding

Material / Ingredients :

  • 500 grams red carrots
  • 250 grams milk
  • 250 grams Jaggery
  • 300 grams Khoya / whole dry milk (mawa)
  • Finely chop 12-15 almonds
  • Chop 12-15 cashews finely
  • 8-10 pistachios
  • Finely chop
  • 5 pieces Green Cardamom
  • 5 tablespoons Ghee
  • 1 tbsp dry fruits.

Method

  • Wash and peel the carrots and grate them.
  • Keep the pan on the gas. When it gets hot, add clarified butter (ghee) to it.
  • As soon as the clarified butter (ghee) gets hot, add grated carrot and cook it while stirring well.
  • The carrot has to be cooked till the water dries. It takes up to 15 minutes.
  • When the carrot dries well and starts to thaw, add milk and mix well.
  • Pudding is stirring until the milk thickens.
  • When the milk becomes thick, add jaggery to the sweet candy (halwa) and cook it while mixing well.
  • After adding jaggery, the pudding will release water so cook it while stirring.
  • When the jaggery dissolves well in the sweet candy (halwa), add whole dry milk (mawa) and mix it well.
  • When the pudding becomes fine granular, add cardamom powder and chopped nuts / dry fruits.
  • Cook for 4-5 minutes and turn off the heat.
  • After 10 minutes enjoy carrot sweet candy (halwa).