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Ladoo is very very famous sweet in India that is often prepared on every celebrations.In India there are so many variation in laddu. But i like most Motichoor laddu, moti means pearl.So here is the recipe -

Ingredients:

• 2 cups gram flour (besan)
• 500g milk
• 2 cups clarified butter( Desi ghee) for deep fry
  
• 2 tablespoon almonds chopped
• 2 tablespoon pistachios chopped
• a few drop of saffron food color

• 2 cups (250 g) sugar
  
• 2 tablespoon milk
• 2 1/2 cups water
• 1/2 tsp cardamom powder
  

Eggs are highly nutritious and simple and quick to cook. Eggs provide protein, vitamin A, and minerals. The yolk contain all the fat and cholesterol in an egg.It is balance diet.

Serve 2
Time 4 minutes
Ingredients:

• 3 Eggs
• 50g Mushrooms chopped
  
• 50g Grated Chese
  
• ½ Tomato
• 2 tbsp Olive Oil
• Salt and Pepper

1.To little milk added to Onions while frying will help retain their rich color and prevent them from burning too.

2. To remove sticky Jack fruit Gum from the knife, hold it over a gas burner for few seconds and wipe it clean with a newspaper.

In my last post 'Spinach toast' I mention about 'Til chutney'. If someone don't know how its makes, here is a solution.Take a look.

2 cups Sesame seeds
½ cup peanuts(groundnuts)
6 hot dry red chilli peppers (or to taste)
4-5 garlic cloves paste
salt to taste

Method:

First of all Roast the peanuts in a pan for 2 minutes. When it cool remove the skin of it.Then roast the sesame and red chilli in a pan till its popping. Take garlic paste add red chillies and blitz them till you see flakes. And then add the peanuts and pulse till coarsely powdered. Remove it. Pulse the roasted sesame seeds for just a few seconds & the sesame seeds must remain mostly whole. Mix everything and season with salt. Store it in a clean jar.

Here is a good tip: Don't discard the peels of cucumber and pumpkin. Boil them in a little water, blend and add to coconut chutney to enhance its taste.

Ingredients:
1 cup spinach leaves
1/4 cup paneer ( cottage cheese)
1/2 onion
1/2 tomato
2 tsp groundnut(Peanut) and til chutney(Sesame-Peanut Chutney)( can be prepared and stored)
1 tsp ginger- chilli paste
4 slices wholewheat bread
1 tsp oil lemon juice
salt to taste

Method:

First of all heat oil in a pan. Add finely chopped onion and the pastes. Saute till light brown. Add chopped tomato and salt. Mix well, then add finely chopped spinach and crushed paneer. Cook on high flame to burn excess water. Add lime juice. Spread the mix on wheat bread slices and grill or toast them.

To keep green chillies fresh for long time, wash and cut the stems first.To store, put a layer of paper in an airtight box and store the chillies in it.

Ingredients:
1 cup moong sprouts
1/2 cup besan ( gram flour)
1 onion 1 tomato
2-3 tbsp coriander leaves chopped
2 tsp ginger-garlic paste
salt to taste
oil for cooking
grated tofu/cottage cheese for garnishing
Method:
Grind moong sprouts.Add besan, chopped onions, tomatoes, ginger- garlic paste, chopped coriander leaves,water and make it to dosa- like consistency. Heat a non-stick pan. Spread the batter on it and cook on both sides with grated tofu. Serve with coriander and coconut chutney.

Serve 6-7
150 gms cottage cheese (paneer) grated
2 small boiled potatoes grated,
2 tbsp plain flour
1/2 tsp garam masala
1/2 tsp red chilli powder
3/4 tsp salt to taste
2-3 tbsp plain flour to coat
Filling:
2 tbsp oil
1/2 onion very finely chopped
1/2'' piece ginger very finely chopped
4-5 cashews chopped
1/4 tsp each of salt
red chilli powder
garam masala

Gravy:
A few strands saffron
3 big onions
1'' piece ginger
2 dry red chillies,4 tbsp cashewnuts powdered
2 bay leaf, 4-5 green cardamoms,
1/2 cup fresh thin cream (malai)-beaten
3 tbsp desi ghee ( Clarified butter )
1/2 tsp garam masala( mixture of dry spices)
3/4 tsp red chilli powder
1 tsp salt or to taste
1 tbsp kasoori methi(dried fenugreek)
1+1/2 cups milk mixed with 2 cups water
Method:
First of all To prepare the koftas, mix grated paneer, potatoes, red chilli powder, salt, garam masala and 2 tbsp maida.Mix all it well till the mixture is smooth then make 12 balls.
For the filling,heat 2 tsp ghee.Add onions and ginger.Fry till golden brown.Add cashewnuts,salt,garam masala and chilli powder. Remove from fire.Flatten each ball of paneer mixture, put 1 tsp of onion filling in each ball. Form a ball again. Roll each ball in maida(plain flour). Dust to remove excess plain flour.Deep fry 1-2 koftas at a time in medium hot oil.keep aside.
To prepare the gravy, Soak Saffron in 1 tbsp warm water.Grind onions, ginger and dry red chilli to a fine paste. Heat 2 tbsp oil in a heavy bottomed pan and the onion paste.
Add bay leaf and green cardamom.Cook on low flame for about 10-15 minutes till onions turn light brown and oil separates.
Add masalas- garam masala, red chilli powder and salt.
Add Cream. Cook for 3-4 minutes till masala turns brown again.Add cashewnut powder.Cook for 1/2 minutes.After that add milk mixed with water to make a gravy. Boil it on simmer flame for 5 minutes.
Add dried fenugreek. Discard bay leaves from the gravy. Add saffron, keeping aside a little for garnishing
To serve ,boil gravy Add koftas.Keep on low flame for 1/2 minutes.
Enjoy it!