Fish Orly



Ingredients
    4 fillets of betki fish (you can use any other fish also)
    2 Tbsp onion - paste
    1 tsp garlic - paste
    1 tsp ginger paste
    1/4 tsp baking powder
    6 Tbsp oil
    2 Tbsp wheat flour
    2 Tbsp corn flour
    1 egg
    1/2 tsp salt
    1 Tbsp vinegar

Method
Marinate fillets with ginger, garlic, onion, salt and vinegar for one hour.
Blend wheat flour, salt, corn flour, egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil.
Serve with chips and salad.


Khirmohan



Ingredients:
Mixed nuts like almonds, currants, cashews and pistachious – finely crushed
Cottage cheese – made of milk of 2 litres
Seeds of cardamoms – 2, crushed
Khoya – 1/2 cup

For syrup
Saffron – 4 strings
Water – 4 cups
Cardamom seeds – 2
Sugar – 4 cups

Method:
1. To prepare the filling, combine khoya along with powdered cardamoms and crushed nuts. Once the filling is made, set it aside.
2. Knead the cheese and divide in to 20 equal portions. Give each portion the shape of a ball. Then, make a hollow at the center of each and every cheese ball. Stuff each hollow with 1/2 tsp of the above prepared filling. Properly cover the hollow with the surrounding cheese. See to it that the ball has a smooth feel. The same process should be repeated until the entire cheese and the filling are exhausted.
3. To prepare the syrup, take all the syrup ingredients in the large saucepan. Let all the ingredients come to boil. Then, simmer it for about 12 minutes on medium flame.
4. Delicately dip the cheese balls into the syrup. Lower the flame and place a lid on the saucepan. Simmer for about 15 minutes. Allow it to cool and serve.

Rasabali



General Ingredients of Rasabali
500 gm Paneer
3 to 4 teaspoon wheat flour
250 gm sugar
2 gm cardamom
500 ml milk
300 ml refined oil


Method of Preparing Rasabali
Mash the Paneer after adding wheat flour to it.
Add 2 teaspoon sugar and cardamom powder.
Mix well and make smooth batter.
Make small balls or baras from the batter.
Heat oil in a frying pan and deep-fry the baras.
Add remaining sugar to the boiled milk.
Stir properly.
Add the fried rasabalis to the milk.
Keep on low flame for 1 minute.

Preparation of Rasabali with Chenna
1 cup chenna
Half tsp baking soda
1 teaspoon sooji
1 tsp maida
Sugar- 2 tblsp
1 litre milk and half cup milk powder
Saffron few strands
1 and half cup sugar
4 cardamom crushed
Half tsp cardamom powder
Oil for deep frying
Sliced almonds or cashews for garnishing

Method of Preparing Rasabali
In a bowl add mashed Paneer, maida, suji, soda, sugar and cardamom powder.
Mix it and make smooth dough, make small balls and flatten it by using the palms; when done keep aside.
Meanwhile boil milk in a heavy bottom vessel in low- medium flame. Let it boil.
Take 1 cup of Luke warm milk and add milk powder to it. Pour the milk powder paste to the above boiled milk. Keep stirring on a low heat.
Add crushed cardamoms, sugar and kesar strands. Mix properly. Stir continuously and cook for 40-45 minutes till the milk is reduced to half the amount.
Heat sufficient oil in a kadai and add the previously done chenna balls one by one and deep fry them till both the side turns to golden brown in colour.
Drain excess oil in a kitchen tissue paper.
Add the balls to the boiling milk. Boil for another 3-4 minutes in a low flame. Let it cool.
Garnish it with sliced almonds and cashew nuts.
Serve chilled.

Chhena Poda Pitha



Ingredients:
2 lbs - part skim ricotta cheese
3 tbs - sooji
13 to 15 tbsp - sugar
15 to 20 - raisins
15 to 20 - cashew nuts
3 to 4 - small green cardamoms


Method

    Put the Ricotta cheese and the sooji in a container and knead throughly using a hand blender.
    Fry the cashew nuts in a little oil so that it browns a little.
    Be careful not to overcook.
    Add the cashews and all other ingredients into the cheese mixture and mix thoroughly.
    Grease the baking dish with some butter and transfer the batter into the baking dish leaving about a 1 inch from top empty.
    Pre-heat the oven at 325 F and bake it for 60-90 minutes until the top turns light brown.
    Cool it after taking out from the oven.
    Then cut into 2 in X 1 in squares and serve.