Fig and Almond Halwa

FIG AND ALMOND HALWA

CLOUR: Brown

PORTION: 12 portions

Garnish: Almond Flakes and mint leaves

S.NO	INGREDIENTS	QTY	Unit
1	Dry Fig	500	gm
2	Sugar	400	gm
3	Almond	500	gm
4	Ghee	220	ml
5	Almond flakes	25	gm
6	Mint leaves	for garnish

METHOD:

* Soak the dry figs and Whole almonds in warm water, make a paste and keep a side.

* Cook ghee in a vessel (Kadai will be much preferred) in a slow fire. Add almond and fig paste in to it.

* Cook in a slow fire for around 5 minutes, add sugar and then cook the entire mixture for at least for 30 minutes. Ensure to cook in slow flame.

* Take out from flame after 30 minutes and rig it to room temperature.

* Serve at room temperature, Garnish with almond flakes and mint leaves.

Jhinga Anardana

                                           JHINGA ANARDANA

CLOUR: Orange red

PORTION: 1 portion

Accompaniment: Mint Chutney

S.NO	INGREDIENTS	QTY	Unit
1	Tiger Prawns	225	gm
2	cumin seeds roasted and ground	25	gm
3	yoghurt	35	gm
4	Ginger	15	gm
5	Garlic	25	gm
6	Lemon Juice	20	ml
7	Dry Pomegranate	50	gm
8	Red Chili Powder	10	gm
9	Salt	to taste

METHOD:

* Shell, devein and clean the prawns.

* Do the 1st marinate with the prawns with ginger garlic paste and lemon juice, and keep a side for 45 minutes.

* Dry the pomegranate under salamander and then grind the pomegranate and keep a side.

* Mix all the ingredients along with dry pomegranate to make a marinade.

* Marinate the prawns in the second marination and keep a side for at least 45 minutes.

* Skewer the mushrooms and roast in an oven at 180C for 5 minutes.

* serve hot with mint chutney.

Gulab Jamun Cheese Cake

GULAB JAMUN CHEESE CAKE

CLOUR: Yellow

GARNISH: Chopped dry nuts

PORTION: 6 portions

S.NO	INGREDIENTS	QTY	Unit
1	Gulab jamuns halved	6	no’s
2	Sugar	100	gm
3	Butter	110	ml
4	biscuits crushed(preferable Marie gold)	10	pcs
5	Philadelphia cheese	70	gm
6	Cream Amul	150	ml
7	Condensed milk	50	ml

METHOD:

*Melt butter in the Microwave oven for a minute. Add it to the crushed biscuits in a bowl and mix.

* Mix other ingredients together and keep a side.

* Cut Gulab Jamun in to 4 pieces and arrange on crushed biscuit.

* Pour the mixture on the top of that and bake it in double boiling process.

Double Boiling Baking process--

* Take water in a big flat pan. 

* Keep the Gulab jamun container inside the flat pan and bake in the oven at 150*c.

Mint Chutney

MINT CHUTNEY

CLOUR: Green

GARNISH: Mint leaves

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Mint leaves	150	gm
2	Coriander Leaves	200	gm
3	Green Chilli	10	gm
4	Raw Mango	20	gm
5	Roasted Cumin Powder	5	gm
6	Chat masala	5	gm
7	Rock Salt	To taste
8	Salt	To taste

METHOD:

* Clean all the ingredients and keep a side.

* Blend all the ingredients with ice cubes except ground spices (Roasted cumin powder, chat masala, salt).

* Blend it well, add the ground spices and mix it well. Keep it in fridge

* Mint chutney can be added with curd (optional) which can be stayed for long time.