MERI RASOI

This was the staple diet in winters in my childhood. Actually we started making this only from Ganga Dusshehra and stopped it from Shivraatri . My mind found this logic in this ritual..its considered hot...gives heat, so once the winter is gone..its not good to eat ..may be. Ingredients: 1cup Urad cchilka (black urad ) 1 and half cup rice. 4 cup water. 1tsp. turmeric 1+1/2 tsp. salt or to taste. green chutney, curd papad Radish ..cut into long pieces and sprinkle salt and lemon juice on them. Desi ghee Put daal , rice, water, turmeric and salt together in a cooker and put it on the gas. After one whistle slow the the fire. keep it for 3 minutes and switch off. let it cool for 5 minutes. Now open it , and serve it hot with dollops of ghee and accompaniments. I love it with radish and curd. My dad always used to like it after a little shallow frying...for this take a fry pan, put some ghee and add khichdi , and shallow fry it, till its a little crisp. Its like Indian fast food...co

laddoo with wheat flour.... This was the most favourite dish of my children, when they used to go to the hostel, they always wanted to take it with them. so I learnt making it INGREDIENTS; Besan ...3 cups Desi ghee..3/4 cup Sugar..2 cups(grind it finely), this is the general choice, I put 1 and 1/2 cup, as i like a little less. Cardamom powder.1 tbsp. 2 tbsp.. cashewnuts 2 tbsp almonds for garnishing..... 4 big cardamom-grind them 2 tbsp. coconut powder. Take a saucepan, and put besan and Ghee and roast on medium fire, stirring all the time. When it is done it leaves the ghee., then add chopped almond and cashew nuts . While you are roasting..its sort of solid mass, but when its roasted..it starts becoming a little liquid and give an aroma. Now add cardamom powder and take it off the heat. let it cool for a 3-4 minutes. now add sugar and make balls. While making the balls take some stuff and rub it between two hands, then round them. spread cardamom and coconut powder in a plate. Pu