Instant Dodha/Doda Barfi

Ingredients:
Condensed Milk: 1 tin/Can
Ghee: 3tsp
Curd: 2tsp
Roasted Upma Sooji: 2tbsp
Cocoa Powder: 2tbsp
Cashew: 2tsp
Chopped Almond: 3tsp

Method:
1. Add and mix all ingredients(except cashew and almond) together in a pyrex bowl.

2. Microwave this mixture for 2min, remove the bowl, mix and then again microwave for 3min

3. Again remove and mix. then back to microwave for another 3min. Finally the mixture looks like semi hard texture. Put  Cashew on this mixture and mix properly.

4. Grease the plate with Ghee and spread the mixture into a greased plate. Press evenly with the help of knife from all the sides. Sprinkle the chopped almond on it.

5. When it is warm Cut then into desired shapes.

6. Let it cool and enjoy chewy barfi.

***Can use Dahlia inspite of Sooji to get more granular type of barfi.
***Inspite of microwave can do in pan over stove.

Paneer Masala with gram flour---no onion/garlic

Ingredients:
Tomato: 1medium size
Gram flour: 2tbsp
Kasuri Methi: 1tsp
Sesame seeds: 1tsp
Kalonji: 1/2tsp
Ginger: small(crushed it)
oil- 1/2tsp
Paneer: 300g
Salt : as per taste
Haldi: 1/2tsp
Byadgi red chilli: 3( this is only to give color)
Hot red chilli: 2( this is optional)


Method:
1. Roast the gram flour till raw smell vanish but be careful not to burn. Cool down and sieve it. Warm of kasuri methi slightly and crush with hand. Roast sesame seeds, cool and roughly powered it. Mix all together properly and add water to make paste form.

2.Boil Byadgi red chilli for 1min, rest it for 15-20min, then paste it. With this you can paste hot chilies.

3. Heat the oil in the pan, add kalonji after a min add cut tomatoes and crushed ginger, mix well. Then add  1cup water, salt, 1/2tsp haldi. Cover it till the tomatoes turn into paste. Remember to mix in between.

,  4. Cut the paneer and put aside in water.

5. When tomatoes turns paste form then add gram flour mixture and chilli paste. Mix it. After 5min add paneer pieces. Paneer masala is ready.

Lauki layered beetroot barfi

Ingredients:

Grated Beetroot: 2cup

Grated Lauki: 1cup

Condensed Milk: 1.5cup

Coconut powder: 1cup

Kewra Essence: 2-3drops

Roughly Chopped Almonds and Cashewnuts: 1/2cup

Ghee: 2.5tbsp

Cardomon powder: 2pinch

Method:

1. In a pan, heat 1tbsp ghee with Grated beetroot. Cook till the moisture out.

2. Then add  condensed milk with coconut powder,Chopped almonds and cashewnuts and a pinch of cardomon powder. 

3.Cook till it becomes thick then add 2 drop of kewra essence and mix well.

4.Remove the barfi mixture in a greased plate. With the help of butter knife shape the mixture properly.

5. Put some coconut powder on it.

6.Now in another pan follow the same process as for lauki mixture also.

7.Spread the lauki mixture over beetroot mixture with the help of butter knife.

8. After giving proper shape to layered barfi then cut into a pieces while it is still warm.

9. Keep it to set in a refrigerator.

10. Lauki layered beetroot barfi is ready.

Fibre rich Cutlets

Ingredients:
Boiled Mashed raw banana: 1cup
Whole Mung and Green channa: 2cup
Finely chopped Garlic and Ginger: 1tbsp
Chopped Onion: 2tbsp
Finely Chopped Green Chilli: 1tsp
Finely Chopped Coriander Leaves: 2tbsp
Lemon juice: 1tsp
Chaat Masala: 1tsp
Garam Masala: 1tsp
Roasted Cumin powder: 1/2tsp
Semolina/Suji: 3tbsp
Salt: as per taste
Olive Oil: 3tbsp
Milk: 1/2cup

Method:
1. Soak overnight whole mung and green channa. Then grind it roughly.

2. In this add mashed raw banana and all other ingredients except oil,milk and Suji. Mix well.

3.Shape this mixture into a ball size and flatten them between your palms. Shape all mixture like this way.

4. Dip these flat cutlets in Milk then drop/ roll them into Suji and coat it from all sides.

5.  Grease nonstick pan with little oil and place the cutlets on medium heat, add little oil on them. Turn them and cook until they are crispy brown on both sides.

6. Serve hot with the Ketchup.

Can do some variation:
In place of milk egg can use.
Can do dry fry also.