Sunita Raghav Rasoi

Ingredients: 7-8 Dry Red Chillies 15-20 Cloves of Garlic 1 Tbsp Oil 1 tsp Fenugreek Seeds 2 tsp Yellow Mustard Seeds 1 tsp Cumin Seeds 1 tbsp Dry Mango Powder 1/2 tbsp Sugar 1/2 tbsp Coriander Powder 2 tbsp White Vinegar Salt to taste Method: Heat oil in a pan and add fenugreek seeds, mustard seeds and cumin seeds. Saute for few minutes till it starts crackling. Add dry red chillies and garlic cloves in it and fry for few minutes. Switch off the flame and add all the dry ingredients in it. Mix well. Blend it to make fine paste in blender with the help of white vinegar. Serve with any dish.

Ingredients: 1 Big Bowl Anjeer or Figs (Chopped) 1 Bowl Khajoor or Dates (Besseded and Chopped) Kishmish or Raisins  Chironji Badam or Almonds - Chopped Kaaju or Cashewnuts - Chopped Watermelon Seeds Akhrot or Walnuts - Chopped Method: Soak anjeer in hot water for 15 minutes. Blend anjeer and khajoor in blender to make paste. Cook anjeer khajoor mixture on low flame for 5 minutes till they turn soft and mushy. Add all the dry fruits in the mixture and mix well. Transfer the mixture to greased box and keep it in fridge for 2 hours. Cut square pieces of Anjeer Barfi. Serve with anything that you like.

Ingredients: For Batter : 2 Cup Gram Flour 1/2 tsp Red Chilli Powder 1/2 tsp Chat Masala Salt to taste 1 tsp Ginger-Garlic Paste 1 tbsp Lemon Juice For Stuffing: 1 Bowl Paneer - Grated 1 Big Onion - Chopped 1 Tomato - De-seeded and Chopped Coriander Leaves - Chopped 1 Green Chilli - Chopped Method: In a bowl, add in the besan and all other ingredients (except stuffing material) along with water and mix till all the lumps are gone. The mixture should be medium-level thick, neither too thick nor too runny.  Let it sit for 5 minutes. For stuffing add all the ingredients together in a bowl.  Now add red chilli powder and salt in the stuffing and mix well. Put 1 tsp oil in the batter and mix well. Heat a non-stick flat tawa on the stove and cover it with a splash of oil. Once hot, Switch off the flame.  Now pour a ladle full of the batter and spread it evenly. Put some oil on its corner and cook on medium flame till golden brown from both sides. Fi