💐😍

Aam Panna" mango drink' stomach and mind coolant

Ingredients:
Unripe mango-8 big size
Chilled water- 4 glasses
White salt-1 tbsp
Black salt - 1 tsp
Freshly roasted cumin powder- 2 tbsp
Freshly roasted fennel powder- 1 tsp
Finely chopped   mint fresh leaves - 2 tsp

Method:

Aam Panna ' spicy mango drink' stomach and mind cooler

.

Mix veg 2020( kid's veggie)

Ingredients:
Broccoli
Mushroom
Baby corn
Onion
Tomato
Capsicum
Carrot( chopped  in similar size)
Oil
Salt
 White pepper
Italian herbs

Recipe:
Heat a pan add oil. When the oil is hot add all the veggies  mix well.let it cook on low flame.after 30 minutes  add  salt, pepper and mix well  after 10 minutes add herbs mix well.remove from heat.
Now on a hot tawa  put the veggies to sizzle.let it be there for 1 minute.mix well.remove from tawa.
Ready to eat .
Eat with rice, chapati, paratha,naan
Happy eating 😃
Always cook on low flame.

Aloo palak 2020 (kids favourite veggie) spinach potato 2020

Ingredients

Potato-4 ( 6 pieces each)

Spinach- 1/2 kg (chopped)

Fresh green pea

Carrot-2 (chopped)

Onion-3 (chopped)

Turmeric-1/4 tsp

Salt- 1/2 tsp

Cumin- 1/2 tsp

Mustard oil- 2 tbsp

Recipe:

Heat the wok on high heat.add oil .when it is super hot add cumin.it will crackle immediately.now cook on low flame.

Add  onion let it cook for 2-3 minutes then add potatoes​ add turmeric and salt.cook for 4-5 minutes. Add spinach, carrots. let it cook for 2 minutes now  mix well .let it cook till it is almost cooked add pea mix well.cook till done add   1 cup water let it cook for another 5 minutes .

Your mouth watering veggie is  ready to serve. 

Eat with rice, chapati,kultche,paratha or only this veggie.

 Happy eating 😃

Slow cooking brings out all juices present in all the veggies  and that taste can't be defined in words.it can only .....

Bhindi masala/ spiced okra

Ingredients
1/2 kg bindi
1 tsp cumin seeds
2 tablespoons brown mustard seeds
2 tablespoons posto seeds
1 teaspoon haldi
few green chillies
2 chopped tomatoes
10 garlic
salt to taste
Method
First wash the bindi and cut into small pieces.
Make a paste of thegarlic,green chillies, mustard and posto seeds and keep aside for a few minutes.
Heat the mustard oil in a pan.when it is hot /smoke starts to come add cumin seeds
 then green​ chillies and then bhindi/okra.
Then add  haldi and salt.when bhindi is almost cooked add the paste and a bit of water, chopped tomatoes mix well and cover the pan for ten minutes.if not up to mark  cook for some more time.when done remove from stove. Transfer veggie in serving bowl  garnish with chopped cilantro
Enjoy with rice,chapati,paratha.

healthy laddoo

Ingredients:
1cup Fried gram
1cup Sugar
1 cup khoya
1 cup ghee( Add little by little)
Procedure:
 In a mixer grinder grind fried gram and sugar to a fine powder. Add cardamom powder and mix well. Heat ghee and add little by little to the mixture. If needed add more ghee. With the help of a spoon, mix it well. The mixture should be slightly crumbly. Shape into laddus. Give lots of pressure to shape the laddus. If shaping comes very easy, then the laddus will not hold shape. When cool, serve.

MYSORE PAK

"is saanjhh is aakash ka kya haal hai"
"jaise harr taraf gulaal hi gulaal hal"
 

Ingredients:
Besan(gram flour/cheakpea flour)-1 cup
sugar- 1 cup
pure ghee/clarified butter- 1 cup
water- 1/3 cup
cardamom powder- as per taste ,I used 4 green cardamoms

Method- Pressure cook sugar and water ,count 8 whisles switch off the flame.remove the vapour using laddle.
remove the lid ,pour the sugar syrup in handy pan,add cardamom powder and keep it on low flame.

Sieve besan ,Take a wok on medium heat pour ghee let it melt add besan little by little keep stirring ,don' t leave for single second.after adding besan start adding sugar syrup little by little  which is on low flame ,add some syrup keep it back on the flame don' t forget u can' t stop stirring,it is little painful but no pain no gain .
chill dear when the sweet will melt in your mouth you will forget the pain.

Now the besan mixture will start leaving the wok .remove it in a greased plate,let it rest for 5 minutes cut itin your desired shape and relish.

Enjoy
Happy Holi

Amla murrabba ( gooseberry candy)

Ever wonder why almost all Ayurvedic preparations contain amla? Or why it is suggested that everyone should have one piece of amla on a daily basis? Well studies have shown that amla or the Indian gooseberry is packed with nutrients and can actually help you live a longer healthier life. One of the most important fruits in Ayurveda, the fruit grows well in a warm climate. It is known to be a rich source of Vitamin C. So much so, that one small amla has as much Vitamin C as 2 medium oranges. Packed with compounds like polyphenols, minerals like Iron and zinc and vitamins like Carotenes and Vitamin B complex, amla can definitely keep a number of diseases at bay.(  **)

Ingredients:

Amla(gooseberry)-1kg

Sugar- 750 gm

Water-750 ml

Green cardamom seeds powdered  -6-7

Directions:

Wash  and prick all the gooseberries with help of fork/knife.

as per your  choice.But keep in mind that amla shouldn't break..

When gooseberries are pricked thoroughly .Boil them till tender.

Now remove from water .

Take a  heavy and big wok add sugar and water When sugar dissolves and
starts boiling add gooseberries.close the lid and let it boil.Boil on low flame.

when boiling starts remove from fire and leave it for two days.

After two days boil them for 80-90 mins on low flame .add green cardamom 

powder ,boil for another 10 mins and remove from fire .let it stand for an hour.

 Taste it and say WOW . keep in a jar and enjoy whenever u want. preserve for months. 

 and  its a   BET  u r going to make   4-5 kgs  again.

Happy Cooking

Note:Taking one teaspoonful gooseberry juice with honey reduces hypertension. 

MASOOR DAL (RED LENTIL)

                                                                         Masoor dal(red lentils)  is a popular dish known to stimulate lactation in nursing mothers. ie; good for both mother and baby.is rich in iron and a great source of fibre,also rich in vitamins,folic acid,several minerals ,notably iron,zinc and is virtually fat free.It is exeptionaly nutricious and delicious too.nowadays i cant think lunch without masoor dal  seasoned with various types  of tadka/baghar/chhaunk/garnish.



and here is the recipe:
Ingredients:
Masoor dal  100g
1/2 tsp turmeric powder
2 tsp salt
1 litre water

Method:
Mix all the ingredients in a pressure cooker close the lid and place on the gas on high flame.after1 whistle  bring the heat down and let it simmer for about 15 to 20 minutes. remove from gas.when cool remove the lid. this dal is ready to garnished.



for tadka/garnish
type 1(simple)
1 tbsp pure ghee
1 tsp carom seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds

method:
Heat ghee in a pan.add the seeds when splutter pour the dal/lentil mix very well.remove from fire.serve with rice or roti/indian flat bread.



type 2(my fovourite)
2 tbsp mustard oil
1 tsp carom seeds
1 tsp cumin seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tbsp crushed garlic
1 tbsp crushed ginger

Method:
Heat oil a pan.add the seeds when splutter add crushed garlic and ginger ,add dal and mix well.Remove from fire.serve.new mums eat or drink atlest two times a day  for your good health .:)


type 3(spicy)
1 tbsp oil
1 red dried chilly
1 chopped green chilly
1/2 tsp carom seeds
1/4 tsp onion seeds
1  finely chopped tomato
1 tbsp crushed garlic
1 tbsp crushed ginger
salt  to taste
1 pinch turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder(optional)
2 tbsp finely chopped cilantro leaves


Method:
Heat oil a pan.add the seeds and red chilly when splutter add crushed garlic and ginger  mix well,add turmeric and salt after 1 min add chopped tomato,mix .after  2 min add all the powders after 2-3 minutes a nice aroma will come.now por the dal add cilantro leaves and mix very  well. remove from fire. serve weth rice or roti.


type 4(with herbs)
1 tbsp oil
1/2 tsp  carom seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
hand full mint leaves
hand full curry leaves
hand full chopped coriander/cilantro leaves

Method:
Heat oil a pan.add the seeds and red chilly when splutter add curry and mint leaves one by one after a min add dal mix well add cilantro leaves.serve.

Aam ka chatpata achaar (green mango pickles)

Ingredients:

Mango - 1 kg                                                            

Fennel (Saunf) - 2 tbsp

ajwain-2 tbsp

kalonji-2 tbsp

Roasted Fenugreek powder (Methi ) - 1 tbsp

 Red chilli flakes - 5 tbsp

split mustard  -2 tbsp

turmeric powder-2 tsp

Salt - 5 tbsp

 mustard  oil- 500ml

hing(asafoetida)-1/2tsp

 Directions:

Wash,peel and cut the mangoes.Remove Mango seeds.

Mix   Mango  pieces with salt,turmeric and keep it in  sun for 3-4hrs..

then remove extra water using tissue paper.

then add all the seeds,, split mustard and chilli flakes.

heat oil till it becomes hot,remove from fire ,add hing(asafoetida) .

let it cool.add oil ,mix very well,pour into the jar,keep in sun for 8-10 days.

mouth watering achaar (pickles)  is ready  to serve.its freshness remains for an year.

Mujhe nahin lagta tab tak bachega.

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Mughlai Roti Recipe

INGREDIENTS

• 2 cups wheat flour
• 1 teaspoon yeast(dry)
• 1/2 teaspoon salt
• 1 teaspoon anise seeds, powdered
• 1/2 cup milk
• 1 teaspoon sugar
• ghee(for frying)
• water(for kneading)

DIRECTIONS

1. Put warm milk in a bowl.
2. Sprinkle yeast over it.
3. Leave it for 20 minutes.
4. Sieve flour with salt in a bowl.
5. Add aniseeds powder.
6. Now pour the yeast mixture and yield well.
7. Add little water if needed.
8. Make a soft dough, cover it.
9. Set aside in a warm place for 2 hours.
10. Knead again and allow it to rise.
11. Divide the dough into 10 parts, shape them into balls and roll into rounds about 5"-6" in diameter.
12. Now roast them until light brown on a hot griddle.
13. Before serving, smear ghee on each hot roti.

BACK TO BLOGGING

I am attempting to get back into blogging. Yes!

OUR BUNDLE OF JOY: BLESSED WITH A BABY GIRL

My dear blogger friends,
Greetings :)
Thanks to new blogger friends for joining my blog and thanks for writing beautiful comments which encourages me to share more recipes.
Oh i am here after 13 months.Such a long time. 13 months ago i was a daughter,a sister,a wife.
Those days i was a netbook worm and someone told me not to use it for more than 2 hrs a day during my pregnancy, but it wasn't possible for me so i left it altogether for an year :) .
                                                        

                                                                DAY 1

                                                                   DAY 3

                                                                        4 MONTHS OLD

5 MONTHS OLD

So here is the news.I was busy with my pregnancy and afer that with my  baby.Now 'm   mom of   little angel Anvie.My baby girl made her way into this world on a holiday ie, sunday 22 january 2012.She's very beautiful .We thank the super power that she is in our lives. we /every member in our family gave her some names.Sugu/Joe/Sugnu/Anvi/Beetroot/dularu ie,darling.how lucky I feel to have such a great baby ..i cant define in words. We have a routine that really suits  because it is decided by her :).we love to make her smile and laugh.

Aam ka meetha achaar

My Mom's recipe

Ingredients:

Mango - 1 kg                                                            

Fennel (Saunf) - 1 tbsp

ajwain-1 tbsp

kalonji-1 tbsp

Roasted Fenugreek powder (Methi ) - 1/2 tbsp

 Red chilli flakes - 2 tbsp

turmeric powder-1/2 tsp

Salt - 2 tsp

 Sugar - 500gm

 Water - 3 Cup

 Directions.

Take a pan, add water & sugar, mix well.

Wash,peel and chop the mangoes.Remove Mango seeds.

Dissolve Sugar. mix chopped  Mango  pieces with salt,turmeric ,add to the dissolved sugar

boil till it become thick .Keep aside to cool.add the  seeds.mix well.

Serve and Enjoy.


Mango pickles :- http://saltiepie.blogspot.in/2013/06/aam-ka-chatpata-achaar-green-mango.html

sending this recipe to bookmarked recipe :volume 43 of Priya's Mharo Rajasthan's Recipe

Layered Roti/paratha

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.
Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle  and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.

Lachchha Paratha/spiral paratha

Ingredients 

One and a half cups of atta (for about five parathas) 
1 tablespoon vegetable oil 
A pinch of salt 

Knead a dough with enough water, keep covered for about 30 minutes. Divide the dough into equal portions, each should be about the size of a juicy lime!

Roll out flatbreads or rotis, dust with flour and drizzle some oil on the surface.

then spiral the strand to make a coil-like shape. Keep covered in the fridge for about 30 minutes to an hour. 

Dust flour and roll our flat parathas with each section of the dough. Heat a griddle, pan or tava and cook the parathas on each side, about a couple of minutes turning regularly. Drizzle some oil or ghee and brown the sides. I like my parathas a little crispy. Crush the parathas gently with your hands to enhance the layers and serve. You can actually see the swirls! These Lachcha Parathas are great with curries and gravies. 

Phulka

Phulka
Ingredients
3 cups wheat flour
salt to taste
 buttermilk
Method
Knead soft dough with above ingredients. divide into tiny balls.
Roll with help of dry flour to a thin round.Heat griddle  and place phulka it.When dry on one side, turn. When brown spots appear on second side, turn again. rotating at same time. It will puff. Make as crisp
as desired.Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.

Muglai paratha

Ingredients
1/2 cup rava (semolina)
2 cup wheat flour
2 cup maida (all-purpose flour)
1  cup milk
1 +1/2 cup oil
oil for frying
salt to taste
Method
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for at least an hour.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and
make a circular roll.
Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on
both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.
bookmarked from somewhere.

Naan

Ingredients
3 cup  maida
1 tbsp oil
2 tbsp butter
1/2 cup curd fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading.
Method
Sieve together dry ingredients into a large rimmed plate. Add butter ,curd, oil and mix with fingers.add milk a little at a time, till a soft pliable dough is formed.Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. make small balls and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle  . Apply water on the top part with hands invert naan
and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que
coals). Serve hot with a blob of butter on it.

Roomali Roti

Ingredients
3 cup wheat flour
100 gm plain flour/maida
2 tsp salt
4 tbsp melted ghee or butter
Method
Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable
dough.
Cover and keep aside for an hour. Knead again till smooth, divide into six parts. Shape
into rounds.Roll as thin as possible . Invert deep tawa /griddle.
When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear
on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each. brush with pure ghee and fold like a handkerchief (roomal) before serving.

Shahi Praatha

Ingredients
2 cup wheat flour
100 gm grated paneer
1  chopped onion
1 chopped tomato
5 chopped green chillies
1 tbsp ginger-garlic paste
 chopped coriander leaves  to taste
2 tbsp oil
2 tbsp ghee
salt and red chili powder to taste

Method
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Add ginger garlic, paneer salt, red chilli powder,tomatoes.
Take two portions of the dough and make two thin roties.
On one roti , spread a tablespoon of paneer over it, sprinkle some green chillies, coriander and cover with the other roti. press the edges of the two roties tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.

COOKIES N CREAM MILKSHAKES

Ingredients 1 bowl-chocolate wafer cookies 2 tbsp chocolate syrup, 1 cup curd slightly softened 1 cup  milk 1 tsp vanilla extract chocolate sprinkles  Method

Take a small bowl mix cookies and syrup keep aside.  In a blender whirl curdt,milk and vanilla extract until smooth.Add cookie mixture mix well   .serve

Lemonade with a difference

Ingredients
2 tbsp lemon juice
8 tsp sugar
1/4 tsp pepper powder
1/4 tsp salt
1/4 tsp fresh ginger juice
 2 glass chilllled water
2-3 mint leaves finely chopped
Method
Mix all ingredients in very little water.
When dissolved add chilled water. Pour in 2 glass.
Sprinkle chopped mint. Serve immediately

Seasoned Buttermilk

Ingredients
1 bowl fresh curd
1/2 tsp each(roasted) cummin & mustard powder.
1 /2 tsp grated ginger
1/2 tsp finely chopped green  chillies
salt to taste
1 tbsp coriander leaves finely chopped
8-10 leaves fresh crushed mint leaves
1 pinch asafoetida
Method
Take curd in a big vessel add 3 glass  water,ginger and blend with  whipper till smooth.
 Pour all the powders into the buttermilk.
Add crushed greens , salt  Serve chilled.

mango lassi

Ingredients
1 ripe mango
2 cup fresh chilled curd
1/4 tsp cardamom powder
4 tbsp sugar
Method
Peel and chop mango.Put in a mixie and blend.Add all other ingredients.Blend till smooth.serve

Ginger-lemon sharbat

Ingredients
1  cup  fresh  ginger paste
1 cup lemon juice
1 cup water
2 tbsp. water
2 cups sugar
Method
 Add 2 tsp. water to ginger paste and pass through a clean muslin cloth to extract juice.
Dissolve sugar in one cup water on low heat.
Add ginger and lime juice after sugar has dissolved.
Heat till mixture boils .Remove from and heat and cool till warm.
Pour into clean sterile bottle.
Refrigerate and use as concentrate, when required.

chilled watermelon drink

Ingredients
250 gm   seedless  watermelon pulp
  2 tsp crushed fresh/new  lemon leaves
1 tsp lime juice
8-10 fresh finely crushed mint leaves finely chopped
rock salt to taste for each glass
Method
Soak lemon leaves in  1/2 cup water for 10 minutes. Bring to a boil for 5 min, stirring continuously.remove lemon leaves.Bring remaining water to boil in a deep vessel. Add sugar, stirring to dissolve sugar completely.
Strain lemon water into sugar solution. Cool to room temperature. Mix in seedless pulp and lime juice.
Blend  well. Do not allow to froth. Add mint leaves,salt and stir.serve chilled.

spinach mint cocktail

Ingredients
1 bunch spinach leaves shredded
8-10 fresh mint leaves
8 tsp cup sugar
1 tsp lemon juice
1/4 tsp.rock salt
2 pinches black pepper powder
2 tsp roasted cumin powder
4 glass chilled water
Method
Steam washed spinach till   tender.
Blend to a smooth paste, strain,cool.
Put 1 glass water with sugar to heat on slow till dissolved.
Keep aside to cool till required.
Just before serving::::::::::
Blend mint leaves and sugar syrup in a blender.
Add spinach, salt, pepper and cold water.
Run till  frothy.
  serve.

panna (kachche aam ka khatta-meetha sharbat)

Ingredients :
4 raw mango
1 1/2 cup sugar
1/2 tsp ajwain
8-10  crushed mint leaves
1 tsp roasted cumin powder
1 tiny bit nutmeg
1 tsp black(rock) salt powder
Method
.Boil till the mango is soft. Cool.peel.
In a pan, put  peeled mango, sugar,ajwain and nutmeg.boil for 5 minutes.cool.
Blend in mixie till smooth. Sieve.
Add cumin, black salt and bring to boil, stirring continuously.
Take off heat. Cool.
   Add  5-6 glass of chilled water,mint leaves and churn  once or twice in mixture to froth.
serve cool.


::::::::::

lemon concertrate

Ingredients

2 cup pure fresh lemon juice
5 cups sugar
11/2 cup water

Method
Heat water and sugar in a deep vessel. Bring to a boil, simmer to make syrup. When
sticky to touch, but not one thread, take off fire.
Cool and add lemon juice , mix well. Pour into sterilized bottles and seal. keep in fridge.
When required.Pour 2 tbsp. syrup in a 200 ml.or 1 glass of water Add 4-5 icecubes. Stir and serve chilled.

THANDAI

Ingredients
2 glass water
4 tsp sugar
1/4 cup milk
1 tsp almonds
1 tsp kharbooj/tarbooj seeds
1 pinch khuskhus (poppy seeds)
1/2 tsp saunf (aniseed)
1 pinch cardamom powder
4 peppercorns whole
Method
Soak sugar in   1/2 glass water . Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 1/2 glass of remaining water. Keep aside. Allow all soaked items to stand for at least 20 minutes .
Grind all soaked ingredients to a very fine paste. (not sugar). When the paste is very fine, mix remaining water and water with sugar ,grind well . Add milk, cardamom powder to the  liquid. Mix
well. Chill before serving.

Rassiya (sugarcane juice recipe)

Posting this recipe for bookmarked recipe(volume 38).
The source of y recipe is my Mom.
Recipe is here:

Made from ganna rass that's why d recipe is named  Rassiya :).

                          

Ingredients:

 Fresh Sugarcane juice(ganna rass) - 1 lit

Rice – handful (washed and soaked for an hour).

Method:

Put the sugarcane juice in a heavy bottom pan and heat .Wash and add the rice and cook  till the rice and sugarcane juice form a smooth thick mixture. Serve cool with milk or curd.

another version is here.

.

DNSW:G - Roundup

Dish Name Start With:G-Roundup

My first award! Thanks Akila for the lovely  trophy.  :) 

for this round up visit DNSW:G-Roundup .

For  my recipe check Gobhi Anjeeri

Rassiya (sugar cane juice kheer)

Made from ganna rass that's why d recipe is named  Rassiya :).

                          

Ingredients:

 Fresh Sugarcane juice(ganna rass) - 1 lit

Rice – handful (washed and soaked for an hour).
roasted  cashew(kaju)-handful
raisin-handful
 ginger powder(sauth)-1 tsp

Method:

Put the sugarcane juice in a heavy bottom pan and heat .Wash and add the rice and cook  till the rice and sugarcane juice form a smooth thick mixture. add cashew ,raisin and sauth powder .cook for next 5 min .Serve cool with milk or curd.

               

I'm sending this recipe to Priya's easy n tasty recipes and Nivedita's original announcement page.

Dahi-kachori with onion raita

For Dahi-kachori                        
for dough:
5 cups maida (refined flour) (to make 20 kachori)
2 cup dahi/curd/hung curd
1 tbsp ginger paste
1/2 tsp carom seeds
1 tsp green chilly paste
salt to taste
turmeric-1/2 tsp
water to knead
Method :
Mix all the ingredients sufficient water to make soft dough. After resting for 2 hours, knead  very well. Divide the dough into small  balls.


 Now flatten this ball and roll into a desired circle.do the same with all balls. 
Heat ghee in a non stick  pan.when hot  place all puris one by one and  cook over low heat. Turn it again.Cook both sides till golden brown.
Serve  hot. with onion raita.


For Onion raita
curd-2 cup(blended)
onion-1 large(chopped)
black salt powder-1/4 tsp
black pepper powder-  -1/4 tsp
red chilly powder-1 pinch
finely chopped green chilly-1/2 tsp
mint powder-1 tsp
Method:
mix all ingredients and serve cool .


enjoy this in hot summer evening :).

Imli- Saunth Chutney (Tamarind Dried Ginger Chutney )

Ingredients:

part 1

jaggery(gur) -1 cup

water-1 cup

sugar-1 cup

black salt-1 tbsp

tamarind -1 cup (soaked,mashed and sieved )

mango powder-2 tsp

roasted and cracked fenugreek seeds--1/2 tsp

lemon juice-1 tsp

ginger -1 tbsp grated

part 2

Dried raisin-1 cup

chopped dated -1 cup

cracked black pepper- 1/2 tsp

roasted and cracked fennel seeds(saunf)-1 tsp

roasted and cracked cumin seed-1 tsp

roasted  carom seeds (ajwain)-1/2 tsp

roasted and cracked cloves -1/2 tsp

Method:

Put all the ingredients(part 1) in a non stick pan .mix very well.bring it to a boil.simmer  the heat cook for next 25-30 minutes or till the desired consistency has been reached.

Now add (part 2) ingredients.sauté well.simmer for 5-7 minutes.serve when cool.

store in cool dry place.

TAMARIND-GRAPES CHUTNEY{IMLI-ANGOOR CHUTNEY}[sweet-sour sauce]

Ingredients:
1 cup seedless tamarind
10-12 grapes
2-3 tsp jaggery powder
1/2 tsp lack salt powder
1/2 tsp red chilly powder
1 pinch black pepper powder

Method:
Soak tamarind with little hot water for an hour.  mash it completely and sieve the pulp to get smooth paste.
remove the skin of grapes and mash it completely.mix all the ingredients very well.churn it once in grinder.the chutney is ready to serve.

sugar stuffed whole wheat flour chapati {meethi roti}..

                                                  
Ingredients to make about 6:                          
for dough:
2.5 cups whole wheat flour
1 tbsp pure ghee
1 cup water
For stuffing:
6 tsp sugar


Method :
Mix flour,ghee  and sufficient water to make soft dough. After resting for 1/2 hours, knead  very well. Divide the dough into 6 balls.
For stuffing:
 Now flatten one ball of dough with your hand place 1 tsp sugar  on it and again make it into ball..Seal the edges completely .Flatten this ball and roll into a desired circle.do the same with all balls.  heat the non stick  griddle (tawa). place it and  cook over low heat. Turn it again.Cook both sides till golden brown.
Serve  hot with some chutney.

Tamatar-Khajoor ki chutney{Tomato-Date chutney} :version 2

Method:

ingredients:
8 medium tomatoes
10-12 seedless dates(khajoor)
1/4 tsp haldi(turmeric powder)
salt to taste
1 tsp oil
1/2 tsp(cumin,kalonji(onion seeds),sauf(fennel seeds),methi(fenugreek seeds) mix)
1/2 tsp garam masala powder
5-6 tsp sugar or jagerry
2 tejpatta,
1 cinnamon stick
3-4 lawang(cloves)

method:
Wash,cut and grind  tomatoes to make a fine paste without adding water.
Now heat oil a non sticky  pan . add seeds,cloves,cinnamon stick and tejpatta.   when they splutter add seedless dates,salt , turmeric powder and stir.cook for 3-4 min  add tomato puree  .cook  for 5-6 min ...bring to a boil.now add sugar stir occasionally .a .cook till done.
This one is for my friend and blogger Richa (Ambrosia = beautiful blog with Yummy recipes) :)!

pls visit for version 1.

stuffed whole wheat flour chapati {meethi roti}

Today is bisua(mesh sankranthi). the main ingredient for the recipe to be eaten on this day is (roasted gram flour)sattu and raw mango.
I tried  sattu with some variation.and the result was ymmy:).

here is my recipe:                                                       
Ingredients to make about 6:                          
for dough:
2.5 cups whole wheat flour
1/4 tsp turmeric
1 tbsp pure ghee 
1 cup water
For stuffing:
1 cup roasted gram flour(sattu)
1 cup grated coconut(nariyal)
1 cup grated jaggery(gud)

6 tsp pure ghee

Method : 
Mix flour,turmeric,ghee  and sufficient water to make soft dough. After resting for 1/2 hours, knead  very well. Divide the dough into 6 balls.
For stuffing:
dry roast coconut till good aroma comes then add sattu,and jaggery  .mix well until all the ingredients cone together into one  mass.cool  it lightly and make small balls.


 Now flatten one ball of dough with your hand place small size sattu balls  on it and again make it into ball..Seal the edges completely .Flatten this ball and roll into a desired circle.do the same with all balls.  heat the non stick  griddle (tawa). place it and  cook over low heat,spoon 1 tsp ghee. Turn it again.Cook both sides till golden brown. 
Serve  hot. 
For sugar stuffed roti /chapati see here
This is going to Fast food not fat food of Priya's now serving.

This is part of "Design a menu" check here.  

Jack fruit balls with dry fruits gravy

 आज राम नवमी है .राम जी का जन्मदिन.कुछ ख़ास  हो जाये लेकिन कुछ कलाकारी के साथ .इसलिए  कटहल के साथ कुछ अलग करना चाहती थी लेकिन  क्या ?

फिर कुछ -कुछ मनं में आता चला गया और मैं बनाते चली गयी. और जो निष्कर्ष जो रिजल्ट जो  बना वो वाकई लाजवाब बना .R ने कहा अगर आज सन्डे होता तो मैं और खाने वाला था ! :)

 कभी मन हो ,मौका हो तो जरूर बनाइये !

Here is my Recipe:

Ingredients :

For balls:

4 cup jack fruit

2 tbsp besan(gram flour) 

salt to taste

1/4 tsp turmeric

2 tsp vinegar

oil to fry

For gravy:

10 kaju

10 kismish

5 almond

1 tsp poppy seeds

2 tomatoes

2 cup amul gold milk

1 tsp grated ginger

2  chillies

1 cinnamon stick

2 black cardamom

1/2 tsp cumin seeds

1 pinch asafoetida

1/2 tsp haldi (turmeric)

salt to taste

Method:

for dumplings:

wash,cut,boil and grind the jack fruits.now mix all the ingredients except oil without water.make small balls .heat oil in a non stick pan .fry all the ball till done.dont over fry.remove from oil.

for gravy:

grind all the ingredients to make a fine paste.

heat  1 tbsp oil in a wok.splutter cumin,add asafoetida.add the paste,turmeric,salt.saute and cook for 5 min on low heat add 1-2 cup of water cook for another 5 min.now add the balls and remove from fire,

enjoy with rice ,roti.

Its really delicious .unable to add picture of the recipe :( .

sending this  to Charita and Aarnavi's  C for Colourful Currys