MEETHI MATHI / MEETHI MATHRI

Preparation time: 15 minutes

Cooking time : 30 minutes

Serves: 10

Ingredients:
500 gms maida
150 gms pure ghee
500 gms sugar
200 gms water for sugar syrup
ghee for frying
pistachios and silver work for garnishing

Method:

1. Rub ghee with madia till you get a crumb like mixture.
2. Make a tight dough using little water and keep the dough on rest for 1/2 an hour.
3. Now divide the dough in 12-15 equal portions (depending upon the size you want) and roll each one into a disk of 3-5" like a chapati but don't make it thin like chapati. 
4. Now prick each mathi with knife or fork from both the side and fry them in medium to low hot ghee till it starts changing color.Keep them aside to get cool.
5. Heat 200 grms of water in a pan and all the sugar and make a two string sugar syrup.
6. Now dip the fried mathis in sugar syrup one by one and then keep them on a strainer so that extra syrup is drained out.
7. Don't make a pile of the mathis. Keep each one separately and let them get dry.
8. Now garnish each mathi with silver foil and pistachios.
9. Now mathis are ready to be served. 

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GUR WALI MATHRI / GUR KI MEETHI MATHI

Preparation time: 15 minutes

Cooking time : 30 minutes

Ingredients:
2 cup all purpose flour (or 1 cup flour +1 cup maida)
3/4 cup gur (jaggery)
2 tbsp pure ghee
1 tbsp cornflour
1/2 cup water
1 tsp fennel seeds (saunf) (optional)
1/4 tsp cardamom powder(optional)

oil for frying

Method:

1. Sieve flour and add 2tbsp pure ghee,baking soda,fennel seeds and cardamom powder to it,rub well and keep aside.
2. Heat 1/2 cup water in a pan and add grated Jaggery and cook till it melts completely.
3. If there are some impurities or lumps in the jaggery syrup then strain it with the help of a strainer and then keep it aside till it cools.
4. Now mix flour mixture and jaggery syrup and knead a tight dough using some water if required.
5. Now make round balls and roll the balls with the help of a rolling pin to make very thick circular disks of desired size.  
6. Prick them from both the sides with the help of a fork or knife. 
7. Deep fry them in medium hot oil till they become brown in color.
8. Drain them out on an absorbent paper.

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COCONUT RICE

Ingredients:

2 cups basmati rice

1 tbsp oil

1 1/2 cups water

1 cup canned unsweetened coconut milk

1 teaspoon kosher salt

Method (vidhi):

1. Rinse and drain rice in cold water. Soak the rice in water for 10 minutes. Drain the excess water and keep aside.
2. Heat oil in a pan then add water, coconut milk,soaked rice and salt. 
3. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes or till all the water and coconut milk is absorbed in the rice.
4. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve with vegetables in thai curry.

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BRUSCHETTA BREADS

Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta

5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp cream cheese

1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

1 tsp soya sauce or balsamic vinegar

For one slice of cucumber bruschetta

8-10 slices of cucumber 

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 

8-10 slices of avocado

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste

For one slice of blue berry bruschetta

10-12 blue berries

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

For one slice of peach bruschetta

8-10 slices of peaches

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

Method:

 Tomato basil bruschetta

1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some roughly torn basil leaves or spring onions and serve hot.

Mushroom bruschetta

1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some sliced spring onions and serve hot.

  Cucumber bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.

Avocado bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

Peach bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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RICE PAPER ROLLS

Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Serves 6-8

Ingredients:

2 cloves of garlic finely chopped
1 small onion thinly sliced
1/2 carrot julienne
1 cup thinly julienne capsicum red , green, yellow all mixed together
1 cup moong/bean sprouts or corn kernels
salt and pepper to taste
1-2 tsp soya sauce
1 tsp white vinegar
1 tsp sugar optional
2 tsp oil
6-8 rice paper sheets
warm water to soak rice paper sheets

Method (vidhi):

1. Heat the oil in a kadhai on a high flame till it smokes.
2. Add the garlic and onion and sauté on a high flame for 1 minute.Then add rest of the veges and cook for 2 minutes.
3. Add all the remaining ingredients and sauté on a high flame for 2 minutes.
4. Keep the stuffing aside and let it cool.
5. Dip a rice wrapper sheet in enough warm water once and remove from water check whether it is soft or not if not then dip once again and remove immediately.
6. Place it on a flat, dry surface and spread a tbsp. of the stuffing on one edge of the wrapper and fold to make a roll.
7. Repeat the process with remaining wrappers.
8. If you like you can cut each roll into pieces of desired size.
9. Serve immediately with sweet chili sauce.

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