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Manjul School Of Arts And Cookery

The Palace D-17 Shantinagar, SubhanpuraBaroda 390023. Gujarat, India

Phones: 91265-2393664Cell Nos: - (91) 9898623318 And (91) 9601090639

EMAIL: - MANJULA1948@GMAIL.COM

Delicious Festive Recipes. Pongal is one of the mostpopular harvest festival of South India, mainly TamilNadu.Pongal falls in the mid-January every year and marks the

auspicious beginning of Uttarayan - sun's journeynorthwards. Pongal festival lasts for four days.

Celebrations include drawing of Kolam, swinging &cooking of delicious Pongal.

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RICE PAYASAM

Ingredients:

Basmati RiceChopped almonds (combined) - 4 tsp.Milk - 2 cupsCoconut extract - 1 cupEvaporated milk - 1 tinSugar - 1&1/2 cupsCardamom powder - 1/4 tsp.

Preparation:

Soak rice for 15 minutes. Allow the milk and coconut extract to boil, addthe soaked rice and cook. After it is cooked, add sugar, cardamompowder and almonds and let it boil for 5 minutes. Add the evaporated milkand let it boil.

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BADAM CAKE

Ingredients:Almonds - 1 cupSugar - 1 cup very finely powderedGhee - 2 tsp.

Preparation:Soak the almonds for an hour. Drain. Remove the skinand grind into a thick smooth paste adding minimumwater. In a thick vessel, mix sugar and 1/4 cup water andheat. When the sugar is completely melted, add this pasteand cook this for five minutes. Add ghee and remove fromfire. Pour it on a large palate and smoothen the surface ofthe mixture with a roller. Then cut with a knife by drawing

parallel lines in the form of cubes and serve.

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Vasant Panchami / Shree Panchami / Saraswati PujaVasant Panchami is a festival that worships Goddessof 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 orSaraswati 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 fenugreekleaves and other spices is stuffed in wheat flour ball and then fried.

.Ingredients:2 Cups Wheat Flour

1 Cup Fenugreek Leaves (Methi), Finely ChoppedA Pinch Of Baking PowderA Pinch Of Turmeric Powder2 Green Chilies, Chopped1 tsp. Aniseed RoastedA Pinch Of AsafetidaSalt According To TasteOil For Frying

Water as Required

METHODSieve 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 brownserve with hot with raita.

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DAHIBARA for HoliIngredients1 Cup Urad daalSalt to tasteOil to fryFor Dahi:

1 kg Dhabi(yogurt)1/2 tsp. grated GingerFinely chopped coriander leaves1-2 green chilies choppedSalt to taste2tsp Roasted cumin (jeera) powderRed 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 andkeep 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.

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ALOO TIKIYA

Ingredients: (makes - 7 to 8 tikkis)

3 no: Large Potatoes, boiled, peeled, mashed coarsely1/2 cup: Singhare ka atta (water chestnut flour)1 tbsp: Fresh coriander leaves, finely chopped5 no: Green chilies, finely chopped1/4 tsp: Black pepper powder1/4 tsp: Kala namak (black salt)

Oil to shallow frySalt 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.

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Ingredients (MAKES 8 GLASSES OF THANDAI):1 cup: Milk1 cups: Sugar1/4 cup: Dried or fresh Rose petals (gulkand variety)1 liters: Water

1 tbsp: Almonds1 tbsp: Kharboo /Tarbooj seeds skinned (commercially available)(these are skinned dried seeds of watermelon and cantaloupes)1 tsp: Peppercorns (whole) tbsp: Khuskhus (poppy seeds) tbsp: Saunf (aniseed) tsp: Cardamom powder or 15 whole pods tsp: Rose Water (optional)

Method:Soak sugar in 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 vesseland 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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ANY QUESTIONS?

THANK YOU VERY MUCH