Daily *Nix

Tovar washed 100gm
cup Red Gram (split)
Masoor dal washed 75 gm
Ghee 30 gm
Chopped onion 150 gm
Ginger garlic paste 2tbsp
Red pumpkin peeled & diced 100gm
Brinjal peeled & diced 100 gm
Potatoes diced 100 gm
Sweet potatoes diced 50 gm
Fenugreek leaves chopped/spinach 30 gm
Coriander leaves chopped 30 gm
Tomatoes chopped 200gm
Pepper corn 8 nos
Green chilli chopped 2-3 nos
Red chilli powder 1tsp
Turmeric powder 1/2 tsp
Cumin powder 1/2 tsp
Dhania powder 1/2 tsp
Water 1.5lit
Tamarind pulp 30 gm
 
== Dhansak masala (grind to paste ) ==
 
Garlic 2 pod
Ginger 60 gm
Kashmiri dry chilli 6 nos
Cumin 1tsp
Coriander 1 tsp
Cinnamon stick 1stick
Cardamom 2 nos
Cloves 3 nos
 
 
== Garnish ==
 
Brown onion slices 1 no
Chopped coriander 10 gm
Slit green chilli 2no

- Heat 50 gm ghee in cooker, add chopped onions and saute.
- Add ginger and garlic paste saute over slow heat for 2 minutes.
- Then add both dals and vegetables dices, cook for 10 minute, 
- Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
- Add around 1 1/2 litre of water and pressure-cook till one whistle.
- Then simmer and again cook for 15 min
- Pass the vege tables &dal through straines/blender.
- In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
- Add strained dal and tamarind pulp.
- Cook for 5 min or correct consistency
- Garnish with coriander leaves, slit green chilli and brown sliced onions.
- Serve hot with brown rice & kebabs.

3  bottles milk (1 1/2 litres)
200g sugar (1 cup less 1 desert spoon)
5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water
3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water
1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired

 
  - Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes.
  - Cool thoroughly.
  - Mix cornflour  with 1 1/2 cups water and cook on low fire till it begins to look transparent. 
    Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water. 
    stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through. 
    It will fall into the iced water in drops and solidify. After 1/2 hour strain water.
  - To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring 
    to make pink Falooda) Also add tukmuri seeds and cornflour drops.
  - Chill in refrigerator.
  - Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired.
 
    Make 8 glasses.

500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool

Using very little oil in a heavy skillet or pan, on medium heat, roast all spices separately till well browned. Grind individually. Mix till well combined. Pack pressing into glass jars, covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).