Dilpasand Recipe (Easy Version) / Dilkush Recipe / Dilkhush Recipe /Dilkush Pastry Recipe / Coconut & Tutti Fruity Stuffed Pastry Recipe

Easy version of  Dilpasand / Dilkush / Coconut filled pastry

Filling ingredients
Freshly grated coconut-1 cup
Sugar-1 cup
Tutti fruity-1tbsp
Raisins-1/4 cup
Cardamom powder-1tsp
Chopped almond-1/4 cup
Outer covering
Ready made puff Parathas-2
Or Puff pastry sheets

Method
Heat sugar & coconut in a sauce pan for 2 minutes.Switch of the stove add all the above ingredients.Mix it well & keep it aside.Take 2 puff parathas,roll 1 paratha little bigger than the second one.Place the filling in the center & spread it well.Close it with the second paratha(smaller one) & seal it well.Heat an oven & bake it for 10 minutes or till light brown at 325 deg.Cool & cut & serve.

Sweet Potato Pulao

Ingredients ground to a smooth paste
Coriander leaves-3tsp
Mint-10 leaves
Ginger & Garlic paste-1/2 tsp
Cinnamon-a small piece
Cloves-2
Cardamom-2
Onion-1tbsp
Tomato-1/2
Salt to taste
Turmeric powder-1/4tsp
Fennel seeds-1/4tsp
Tempering
Oil-3tsp
Ghee-3tsp
Cumin seeds-1/2tsp
Bay leaf-1
Other ingredients
Basmati rice-1 cup
Water-2 cups
Chopped sweet potato-1 medium size
Lime juice-3tsp
Method
Heat a pressure pan add ghee & oil,temper it.add the ground masala & fry till oil separates the pan.Add the sweet potato & fry for 2 more minutes.Add rice & water,close the lid & give a whistle.Squeeze the lime juice give a mix & serve it with raita.

Mango Cake

Ingredients

Maida- 2 cups

Baking powder-4tsp

Salt-1/2tsp

Sugar-1 cup

Mango pulp-1 & 1/2 cup

Oil-1/4 cup

Milk-1 cup

Large egg-1

Vanilla essence-1tsp

Method

Mix maida,baking powder,salt,keep it aside.In another bowl beat all other ingredients together.Slowly fold in the dry ingredients.Pour it on a greased baking tin.Bake it at 375 deg. for 30 minutes or till done.

Potato Thogayal / Potato Chutney Recipe

Potato Thogayal

Ingredients
Grated potato-1 large
Oil-3tsp
Salt to taste
Urad dhal-1tsp
Channa dhal-1tsp
Red chillies-4
Coriander seeds-1tsp
Hing-1/2tsp
Garlic-2
Methi seeds-10
Tempering(optional)
Mustard,Jeera,Urad & Channa dhal-each-1/4tsp
Curry leaves-little
Red chillies-1
Method
Heat 2tsp of oil in a pan spread the grated potato,add salt & in medium flame cook till all water has evaporated & slight crisp & brown.Keep it aside.
Heat 1tsp of oil & fry remaining ingredients till golden brown.
Cool everything,first dry grind the fried above ingredients except the potato.
Then add the potato & blend it well (do not add water).
Temper it mix & erve it with hot rice.

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Mango Dip

Ingredients

Ripe mango-1

Salt to taste
Chilly garlic paste-1/2tsp
Sugar-a pinch
Lemon juice-6tsp
Orange juice-3tsp
Method
Blend all above ingredients together in a blender to a smooth paste.Serve this dip with any appetiser.

Egg Biriyani-Version 2

Ingredients ground to a smooth paste
Tomato-1
Ginger & Garlic paste-1/2tsp
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1/2tsp
Cloves-2,Cardamom-2,Cinnamon-a small piece
Jeera-1/4tsp
Fennel seeds(somph)-1tsp
Walnuts-4(optional)
Coriander & Mint leaves-a handful
Tempering
Bay leaf-1
Shajeera-1/2tsp
Sliced onions-1/2
Slit green chillies-1
Oil-3tsp
Ghee-2tsp
Ingredients for omelet
Eggs-3
Garam masala-1/2tsp
Salt to taste
(beat everything together)
Other ingredients
Cooked basmati rice-2 cups
Lime juice-1tsp
Mint leaves -for garnish
Method
Heat 1tsp of oil in a pan,pour the egg mixture into the centre of the pan and cook for approx 1-2 minutes until egg is set.Flip & cook it on the other side too.Cool & cut into small pieces & keep it aside. Heat oil in a pan temper it,fry onions & green chillies are light brown.Add the ground masala & fry it till oil separates the pan.Pour very little water & make a thick gravy.Add the cut eggs & mix it well.Add the cooked rice,lime juice & mint,mix it well & serve it hot with any raita.

Masala Vegetable Kichadi / Rava Vegetable Kichadi Recipe

Rava Vegetable Kichadi

Ingredients
Rava(Semolina)-1 cup
Semiya(vermicelli)-3/4 cup
Mixed vegetables-1cup
(carrot,beans,peas,corn,potato)
Onion chopped-1
Slit green chillies-3
Curry & Coriander leaves-little
Mint leaves-5
Ginger chopped-1/4''
Garlic sliced-4
Tomato Chopped-1
Turmeric powder-1/2tsp
Salt to taste
Ghee-2tsp
Water-3 & 1/2cups
Tempering
Fennel seeds-1/2tsp
Cinnamon
Cloves-1
Cardamom-1
Bay leaf-1
Mustard-1/4tsp
Jeera/cumin-1/4tsp
Urad Dal-1/4tsp
Channa Dal-1/4tsp
Oil-4tsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,green chillies,ginger,garlic,vegetables,tomato,mint,salt & turmeric powder,fry till light brown.
Now add rava & semiya fry till its slightly roasted.
Reduce flame & pour boiling water mix it well.Close with a lid & cook it in low heat till cooked.
Pour ghee & mix well,garnish with curry & coriander leaves & serve hot.
Notes:
Coconut milk can also be added it gives extra taste to your dish.
Rava & semiya should be fried well otherwise your dish will be sticky.

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Tofu & Egg Burji

Ingredients

Eggs-4

Salt to taste

Turmeric powder-1/2tsp

Coriander powder-1tsp

Chopped green chillies-2

Chopped onion-1/2

Chopped tomato-1
Chopped coriander leaves-little

Grated ginger-1/8tsp

Frozen peas-a handful

Cubed firm tofu-1 cup 

Tempering

Oil-3tsp

Mustard-1/2tsp

Jeera-1/4tsp

Method

Beat eggs,salt & turmeric powder together,keep it aside.Heat oil in a pan temper it.Add the onion,green chillies,ginger & tomato fry till onions are light brown.Add the peas,tofu,coriander powder & beaten eggs.Mix it well & cook till its scrambled.Garnish it with coriander leaves.Best served with roti...