Feast: Festive Satisfying Tasty Recipes-1

Mukhwas is very important in terms of health. This hard mask is very useful to get rid of the mucus in the teeth. It is also fragrant and removes bad breath after a meal. Putting an oily substance with a strong scent like cloves in the mask is very beneficial for the teeth. It does not cause germs in the teeth. The gums stay clean and good. Mukhwas are also helpful in digestion.

Mukhwas

Content:

20 gms of fennel, 20 gms of coriander lentils, 2 gms of sesame seeds, 2 tsp of swallowed fennel seeds, 20 gms of cashew nuts, 5 tsp of brain seeds Cardamom.

Method:

Sprinkle a little water on the anise, clean a little sugar. Add salt, lemon, a little turmeric and let it dry. Once it is dry, fry it.

Squeeze lemon in coriander lentils and dry it a little. Clean the sesame seeds, add salt, turmeric and lemon and let it dry for a while. Then bake. To make small pieces of cashew and cinnamon. Lightly fry the crushed copra. To prepare its seeds by frying cardamom. Gather all the stuff. Mix brain seed, gali anise and jintani pill in it. Shake well and fill into a bottle.

Mawa cashew nuts

Content:

150 gms wheat flour, 100 gms mando, 100 gms maw, 0. Cup green crushed coconut, 2 tsp finely ground cashew nuts, 2 tsp ghee, 15 gms powdered sugar, 0. T. Spoon cardamom powder, saffron or yellow color, ghee for chopping, 0. Wadki milk.

Method: Combine wheat and mutton and put ghee in it, mix loose dough with milk and water and mix well. Cover and let stand for a while. Heat a little ghee and fry the dough in it.

After a while, take down and add crushed copra and cashew nuts in it. When the mixture cools down, add sugar. Prepare cardamom powder and saffron or yellow color by shaking the filling well. Take a small loaf from the bread dough and knead a little. Put a little filling in the copra mixture and put it in between. Bend like a quiche. Bake over low heat. When seeds fall on both sides, take it down and apply ghee on top. Prepare all the remaining Puranpoli as follows. Use it in meals with curry and dishes.

Chewing gum

Content:

150 gms of poona, 20 gms of grown mug, 20 gms of chickpeas, 20 gms of lentils, 20 gms of groundnuts, 3 nos. Potatoes, 5 gms of chickpea flour Nang green chillies, 3 tbsp. Spoon of powdered sugar, pinch of lemon blossom, 2 tbsp. Spoon sesame, 3 tbsp. Spoon fennel, sweet neem, asafoetida, salt, turmeric, 1 tsp. Spoon cayenne, oil for frying.

Method:

Steep 1 chickpea dal and mugi dal for 2 to 3 hours. Peel a squash, grate it and grate it. Peel a squash, grate it and squeeze the juice. Drain the grate in a sieve, dry the oil, put the oil hot and smoke a lot. So take a few pounds in the sieve and dip the poua in the sieve oil. To widen the pouna over the print. Fry all the powder like this. Then fry the chana dal, mugni dal and grown mug and take it out after draining it and cover it with poona. Fry sesame seeds and aniseed in the poua mixture.

Finally add salt, turmeric, red chilli, lemon blossom and sugar in moderation. Fry in sweet neem oil. Finally add hing and save and stir well. Take it on the second print and shake it again. Excess oil will all be sucked out. Then fill in the fitted box.

Coconut curry

Content:

1 tsp coconut, 2 tsp shingoda flour, 1 large piece ginger, 2 tsp green chillies, 2 tsp sugar, sweet neem, whole cumin for garnish, 2 pieces cinnamon, 2 tsp cloves, salt, 1 tsp ghee for garnish. , 1 Nang whole red chilli.

Peel a squash, grate it and add 2 cups of hot water. Leave it for a while. Pour water back into the cooled strainer through a steel hole with a slightly larger hole and take a bowl in the mixer. Put shingoda flour in the milk prepared like this. Stir well and mix well. Add salted ginger, chilli and sugar. Slowly heat and stir constantly so that it does not burst. Increase after a while. Heat ghee and add whole cumin. Add cinnamon, cloves, whole chillies and sweet neem to the curry. When the curry boils and thickens, take it down. This curry looks very nice in taste, is also beautiful in appearance and is a suitable dish for fasting.

Cashew nuts

Content:

150 grams cashew nuts, 100 grams sugar, a little ghee, cardamom powder, foil, 0. Cup of milk, saffron, (if you want to make yellow slices)

Method: Finely grind cashew nuts with a machine, remove half of the sifted powder from the machine again, when all the flour is ready, add water to the sugar and make its syrup, when the syrup boils, add milk and purify it. Put a plate upside down and put ghee on it to keep it ready. Prepare cardamom powder. Once the syrup is uniform, add crushed cashew nuts and stir for a while.

When it becomes round, take it down and put cardamom in it. Add saffron. Stir the mixture well and pour over the plate. (If you want to make two loaves, weave two loaves at a time). Roll out a thin loaf on a plate. Lay foil on top of it, to cut it into small sugar-like pieces.

Let it rest on the plate for three to four hours then remove the pieces. Arrange a few pieces in the box, put a thin white paper from the back of the foil on top and then put another piece. Keep the compartment closed. Katari feels as fresh and delicious as it stays soft.

Almond slices or peanut slices can also be made in the same way. Almonds are boiled, peeled, dried and turned into a machine and crushed finely. Lightly fry the peanuts, remove the husks and grind them finely. The thinner it is, the better it will taste.

-Glacier