Venison

Ingredients............................

1. Venison/ Deer/हिरन -200gm
2. Sliced onion- 3
3. Grated ginger- 2tbsp
4. Grated garlic- 2tbsp
5. Chopped coriander leaves- 3tbsp
6. Starnise-1
7. Javitri-1
8. Carry leaves-2
9. Black pepper- 10-25
10. Red whole chili-2
11. Cloves- 4-5
12. Cinemom- 1/2inch
13. Green cardamom-2
14. Red chili pwd- 1/2tbsp
15. Coriander rpwd- 1tbsp
16. Turmeric pwd- 1tbsp
17. Salt to taste
18. Oil- 5tbsp
19. Water- 2 cup

Method......................

• Heat the wok pour oil and after 1/2 min add whole spices like - (curry leaves, cloves,green cardamom-2, black pepper, red whole chili, grated ginger and grated garlic) fry them about 3seconds.

• Now add sliced onion and coriander and fry till golden brown, now add venison diced- fry about 1min.

• Now add turmeric pwd, coriander pwd, salt and red chilli pwder mix it well and add cumin mix masala link ishttp://noopurnikhil.blogspot.com/2010/09/chicken-curry.html and cook about 1min.

• Now check the venison with toothpick It should be semi cooked, now add water and cook about 10 minor 5wistles

• Venison is ready to serve.

Ripe Banana Bites (Kele ki burfi)

Ingredients..................................

1. Ripe banana/paka kela- 2
2. Milk- 300ml
3. Milk pwd- 4tbsp
4. Green caromom pwd- 1/4tbsp
5. Dry fuits mix- 5tbsp
6. Oil- 3tbsp
7. Dessicated coconut- 4tbsp
8. Sugar-75gm

Method.....................

• Peel banana cut into small pieces, take a jar add banana, 100ml milk and make a smooth paste.

• Now heat the wok add banana paste and add rest milk, milk pwd and cook until milk dries up.

• Now add oil , cardamom pwd and stir continuously till it turns brown in colour.

• Now add dessicated coconut, sugar and stir.

• Remove it from the flame. Grease a plate with butter/oil and spread the mixture in the plate.

• Its thickness should be 1/2". When it settles to be cut in pieces, cut barfi in desired shape.
• Garnish with dry fruits and serve.

Singoda flour dosai

Ingredients.....................

1. Singoda flour- 150gm
2. Boiled potato- 1
3. Oil- 5tbsp
4. Water- 20ml.

Method........................

• Take a mix y jar pour flour, boiled potato and water ,Make a smooth paste it should be spreadable not more thin batter, you can add water

• Heat the flat pan drop some oil and pour the batter and spread with spoon approx 3inch diameter.

• Now pour some drop of oil on it and cook from both sides on low medium heat.

• Sighoda flour dosai is ready to eat.

Tapioca Pudding (sabudana Kheer)

Ingredients...............

1. Tapioca soaked in water- 150gm.
2. Milk- 1/2 ml.
3. Milk powder- 4tbsp
4. Green cardamom pwd- 1tbsp
5. Saffron/food colour- 1pinch
6. Sugar- 100gm.
7. Mix dry fruits- 4tbsp

Method..................

• Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
• Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
• Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes then add milk pwd.

• Next add sugar, cardamom pwd,and saffron/food colour and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.

• Kheer can be served chilled or warm.

Carrot -Tapioca Cutlets (sabudana cutlets)

Ingredients.......................

1. Boiled Potato-4
2. Soaked Tapioca- 1/2 bowl
3. Grated carrot- 4
4. Salt to taste
5. Ginger grated- 1bsp
6. Green Chili chopped- 2tbsp
7. Red chili pwd- 1tbsp
8. Oil- 10 tbsp for fry

Method.......................

• First mix  all ingredients like- boiled potato, tapioca, salt red Chili powder, ginger, green Chili and grated  carrot and make a small flat balls.

• Heat the flat pan and drop 2 tbsp oil and place the cutlets, fry till golden brown both sides, low medium heat.

• Carrot-Tapioca Cutlets is ready to serve green sauce.