NARKOL NADU RECIPE

credits: iindianfoodforever.com
img credits: hamareerasoi.blogspot

Ingredients:

1 coconut
raisins for decorate 
1/2 cup milk solids (khoya / mawa)
1/4 cup condensed milk
1/2 tsp green cardamom powder
3 tblsp milk powder
1/2 cup sugar

Method:

·    Grate coconut and grind without water.

·    Knead khoya well.

·    Make peas sized balls.

·    Keep aside.

·    Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk.

·    Stir well.

·    When the mixture dries a little mix in the milk powder and green cardamom powder.

·    Keep stirring continuously.

·    When it starts to leave sides of the kadhai, take off from heat, let it cool a little.

·    Divide into marble sized pieces, put one khoya ball in each.

·    Roll in to smooth balls.

·    Decorate each with a raisin.

CHANAR DALNA RECIPE - Bengali

credits : indianfoodforever
img credits : nadinizcuisine.blogspot

Ingredients:

1 tblsp ghee
250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying 
1/4 tsp turmeric powder
1 tsp ginger paste
2 - 3 green chillies
salt to taste 
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water

Method:

·    Heat up oil and fry the potatoes lightly and keep aside.

·    Fry the paneer in the same oil and put it in warm water.

·    Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.

·    Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.

·    Stir fry for 2 minutes.

·    Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.

·    Take off the paneer from the water and mix in to the potatoes.

·    Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.

·    Serve hot.