Basoondi

Ingredients
Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.

Method
Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce it to get a thick consistency.
Stir continuously to avoid milk sticking to thebottom of the pan.
Add charoli seeds and sugar.
Cook on a slow fire for 10 minutes.
Add green cardamom powder .
Pour into a serving dish and serve cold

Baked Bread Rolls

Ingredients
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
Remove toothpicks before baking.

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Baigan Fry

Ingredients
1 Large Baigan (Eggplant)
2 tbsp Besan (Gram flour)
3 tbsp red chilli powder
pinch of turmeric powder
salt to taste
1/4 cup Peanut oil

Method
1.Cut the baigan into thin round slices.
2.Mix chilli powder, turmeric powder and salt thoroughly.
3.Heat the frying pan with the peanut oil.
4.Take one slice of baigan at a time apply the mixture to both the sides and fry it.
5.Serve it hot with chapatis.

Badusha

Ingredients
2 cups bisquick,
Sour Cream,
2 cups sugar,
1 cup water

Preparation
Make one thread consistency syrup with sugar and water.
Make a dough with bisquick and sour cream.
Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside.
Can place a walnut or pecan in the center immediately after dipping.

Badshahi Baigan

Ingredients
300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt to taste
1/4 cup ghee

For the garnish:
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins

Method
1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
5. Remove from ghee and keep aside.
6. Fry the brinjals in the same ghee till tender. Remove.
7. In the remaining ghee fry the chopped onions till transparent.
8. Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt.
10. Stir well.
11. Cook till the gravy thickens.
12. Add fried brinjals to the gravy and simmer for two minutes.
13. Sprinkle the garnish on top.
14. Serve hot with rice or parathas.

Badam Ka Seera

Ingredients
1 & 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Method
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.

Badam Kheer

Ingredients

Almonds (Badam)
1 cup Milk
4-6 cups Sugar same amount as almond paste (about 1 cup)
Saffron 1/2
t.spoon Kesari powder (color) a small pinch (optional)

Method
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount ofsugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.