Milk Gulab Jamun

Ingredients:

milk - 1 liter
maida - 2 cups
ghee - for deep frying
sugar - 3 cups

Procedure:

• keep milk in a vessel and place it on stove in a medium flame, and stirr it with a spoon until it becomes half ( 500ml)
• now add maida to the milk and stirr well to become dough
• add 1 glass of water to sugar and keep it on flame for sugar syrup
• make small size balls and dip the balls in heat ghee and fry till it becomes brown colour
• place these balls in sugar syrup and serve after 30 min.

Kobbari Pala Munjalu 

Ingredients:
1.Jaggery 1 cup
2.Coconut milk1 cup
3.Rice flour 1 cup
4.Dry fruits 10 grams
5.Oil for deep frying

Preparation:
1.Take a pan pour some coconut milk and bring it to boil,add rice flour and mix it well,cover and cook for few seconds.

2.Meanwhile prepare coconut,jaggery mixture by adding some cardamom powder.
3.Heat sufficient oil for deep frying.

4.Now prepare round balls with rice mixture and coconut mixture.Stuff coconut mixture inside the rice flour and prepare round balls.

5.Slowly drop the balls in hot oil and deep fry till golden brown colour and serve hot. 

CUSTARD FRUIT SALAD

             
                        
Ingredients:1 apple 
1 orange 
 5-6 dates 
1/2 cup of pomogranate
1 small banana 
1/4 cup of  cherries 
1/4 cup of chopped cashew nuts
1/4 cup water
2 tbsp sugar

For Custard Sauce:
2 cups of milk 
3 tbsp of vanilla custard powder 
3 tbsp of sugar 

How to Make Custard fruit salad:

• Add the custard powder to 1/4 cup milk, mix well, and set aside.
• Bring the rest of the milk to boil and add sugar. Slowly add the custard mixture and continue to cook    until thick - about 5-7 mins.
• Remove from fire, keep it a side until it becomes cool
• Chop the fruits(except pomogranate) and dates into small pieces and add the pieces to the custurd mixture and mix well, cool completely, and refrigerate.
•  Cube the cherries, chop the nuts and garnish it to the custard mixture and refrigerate until you need to serve.
• Tastes good when it is cool....
• Tip: garnish with nuts and fresh strawberry slices gives a nice look

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VEGETABLE MANCHURIAN RECIPE

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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