Rice Kheer

Ghee - 2 tbsp.

Basmati Rice - ¼ cup, washed and drained

Milk - 4 cup

Sugar - 1 cup

Saffron - 1 tsp

Cardamom powder - 1 tsp

Cashew and Raisins - to garnish

Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma.

Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done.

Immerse a hand blender into the Payasam and mash the Rice to desired consistency.

Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again and cook closed on low flame until the Payasam begins to thicken and reduces to half the quantity.

Temper Cashew and Raisins in Ghee and add to the Payasam.

Parotta

AP Flour - 3 cup

Egg - 1

Condensed Milk - 2 tbsp.

Baking soda - 1/4 tsp

Sugar - 1 tsp

Milk - 1/8 cup

Oil - 1 cup

Salt

Combine together AP Flour, Egg, Condensed Milk, Baking soda, Sugar and required Salt in a bowl. Add Milk and stir to combine. Now adding little Water at a time knead the mixture to a smooth Dough.

Make small balls with the Dough and smear with Oil. Keep the balls covered with a moist towel for at least 4 hours.

Take one ball and spread out with your hand as you would make a pizza or you can roll out as thin as possible. Spread a thin layer of Oil on top of the spread Dough. Then make pleats on the Dough and roll the Dough to a tight circle; bring the end and seal at the center. Repeat the same with remaining dough.

Now spread the Roll into a big circle using your hand or a rolling pin and place on a hot griddle. Cook until the edges begin to brown. Flip over and cook the other side also. Keep on flipping and cooking every 40 seconds until the Dough is cooked through and the Parotta is golden. Now remove from heat and smear with Ghee.

Crush gently with your hands to make layers and serve warm with your favorite Non Veg gravy.

Nargisi Kofta

A Scottish Egg consists of a hard-boiled Egg wrapped in spiced Sausage meat, and then coated in Bread crumbs and baked or deep-fried.

Egg - 4, hard boiled

Kheema - 1 1/2 cup

Potato - 4, mashed

Bread Crumbs - 1/2 cup

Onion - 1, minced

Green Chilli - 2, minced

Cilantro

Chilli powder - 1 tsp

Garam Masala - 1 tsp

Salt

Oil

In a large bowl add the Kheema along with mashed Potato, Bread Crumbs, Onion, Green Chilli, Cilantro, Chilli powder, Garam Masala powder and required Salt. Knead all the ingredients together and make large balls with the above mixture.

Stuff the hard boiled Egg into the meatballs and keep aside. Deep fry the stuffed Eggs one at a time in hot Oil until golden brown. Transfer to a plate lined with paper towels and enjoy hot.

If the Meatball starts to disintegrate in hot Oil add a Egg or 1 tbsp. Corn Starch to the meatball mixture and knead again.