Chhundo

Ingredients :-

1 cup grated raw mango (Rajapoori)
1 tsp salt
1 cup sugar
1 tbsp red chilli powder
1 tsp rosted cumin seed (jeera) or whole cumin seeds.
1 tsp cinnamon powder

Method :-

• Combine the grated mango, salt, and sugar in vessel.
• Cover it with lid.
• Put it in to the sun-light for 5-6 days till sugar dissolved but stir it daily.
• After thn add cloves and cinnamon powder, red chilli powder, then mix well.
• Stor in a clean and dry glass jar.

Methi- Chana- Mango Pickle

Ingredients :-

3 tbsp dry methi dana ( fenugreek seeds )
3 tbsp black chana ( black chick-peas )
1 bowl row mengos pieces
1.5 tsp hing
1 bowl oil
200g.m. Achar masala
salt to test
1 tsp haldi

Method:-

• Add hald and salt in mangoes pieces, now sock it for overnight.
• Wask fenugreek seeds and black chickpeas & sock separately in good amount of water for overnight.
• See released water in mengos. now slowly take out that water to make dry. take out mengos, chana, & methi gently and spread on cotton clothe for one day.
• Take Achar masala on vessel.
• otherside make oil heat . and make it cool. then pour nicely on this achar masala.
• Now add salt, hing , mango, methi, & chana in it.
• Make sure its cool completely not over warm. keep mixing after 2 hour .
• Achar is ready, now store in a clean and dry glass jar.
• You can preserve this pickle for one year.
• If oil is less then u can add oil. 

Handwo

Handwo

 Serve: 3
 Ingredients:-

2 Cup - Old rice
1 Cup - Chana dal
Half cup - Moong dal
Half cup - Toovar dal
1 - Green chilli
1tsp - Red chilli powder
1tsp - Haldi
10 to 12 - Garlic clove
7-8 Curry leaves
2tsp Peanut
1tbsp White teel
Ginger
1tbsp Mengo sweet pickle
1tsp - Mustard seeds
pinch of Hing
soda bi-carb
250gm - Bottle gourd
Tej-patta
4 - Lavang
1tbsp - Jaggery
4tbsp - oil
Salt to test
1tbsp - Curd

Method:-

• Wash rice and all daals and sock them for 4-5 hours.
• Drain water from & socked rice and daal.
• Add curd and coarsely grind ,add little water if required.
• Then rest batter in sun light or 5-6 hours.
• Mix all ingredients in batter, add soda, mix well so that the batter becomes fluffy.
• In small skillet heat oil,add mustard seeds and let them pop. switch off stove, add hing, curry leaves to the oil, then add in to the mixer.
• Then take remaining oil in to the handwa cooker or non-stick pan.
• Heat oil then add all batter in to the pan.
• don't stir . just add teel up side of batter.
• Now cook for 30 min on slow flame. You can see a golden crust forming at the top.
• Let, the handwo cool a bit before you serve it.

Dhokla (Gujarati cuisine)

  

Serve:2

Ingredients:

1 Cup old rice
1/5 Cup Chana dal
Half cup - curd
Soda bi-carb
Haldi
2 Green chilli chopped
2tbsp Oil
1tsp Mustard seeds
1tsp Safed til
5-7 Curry leaves
1tsp Red chilli powder
Salt to test
Pinch of hing

Method:

Soak old rice and chana dal in water for 5 hour.

 

Take soaked rice and dal in to the mixer jar. add in to the curd and if require then add water

 Batter is ready now put it in to sunlight for 4-5 hour or keep it in hot place.

 Then add salt,soda bi-carn,haldi and mix well for smooth batter .

 Now pour the batter in the greased dish and put dish in to the steamer.

 Cook for 10 min.

In a small pan heat 2 tbsp oil.add mustard seed, safed til, green chilli,curry leaves,red chilli powder, then add hing.

 Then pour this tempering mixture evenly on the  dhokla and let it seep through the sliced edges.

  Hmmm...Dhokla is ready to eat, Serve hot with green chutney.

Shahi Dahi Vada

Serve: 2
Ingredients:

1 cup urad dal (soaked for 5 hours)

1-green chilli

Ginger

A pinch of soda bi-carb

2 cup curd (beaten)

Green chutney

Khajur imli chutney/tomato souse

Salt to test

Pomegranate

Chilli powder, coriander and cumin seeds powder, dry fruits for garnish.

Chaat masala

Method:

     Wash and drain the urad dal.

Grind together urad dal, ginger, green chilli, salt, soda in mixer.

Mix it well tills better is light and fluffy. If require then add one or two spoon water.

Deep fry vadas on slow flame till the vadas are golden brown.

Soak the deep fried vadas in water for 30min, drain and squeeze out the excess water.

Do well plating of vadas in serving plate then top with beaten curds and garnish with red chilli powder, chaat masala, pomegranate seeds, dry fruits and green chutney Khajur imli chutney/tomato souse.

[Note: - If u want more good test for your kids then you can add orange, strawberry, apple, grapes any fruits which u like in curd.]    

 

 

 


  

Chocolate Badam Kheer Recipe

This is a milk based dessert, in that almonds are cooked in milk and sugar and than flavored with saffron and cardamom. Try it this highly nutritious drink with  easy and quick recipe.

Ingredients:

• 10 almonds
• 500  milk
• 1 cup water
• 1/2 cup sugar
• 4-5 crushed green cardamoms
• 10-15 strands saffron soaked in warm milk
• chocolate sous, pista for garnish

Method:

• Soak almonds in hot water for one night or 30 min and peel the skin and grind the almonds to a paste adding half a cup of water.
• Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity.
• Ensure that you stir so that it does not burn.
• Add the cardamom powder  and stir well. Turn off heat.
• Soak saffron strands in some warm milk and stir it well and add it to the kheer.
• Garnish with almonds, chocolate sous and pista serve it chilled.

Curd methi curry

Ingredients:

200gm curd,

100gm besan,

200gm methi,

1 green chilly,

Haldi,

Salt to test,

1 tbsp oil,

1tsp sugar.

Method:

•   Drain methi and chop. Then  in pan put oil, let it hit .
•  Add chopped green chilli then methi.
•  Add in to solt, huldi.
•   Mix curd and besan in other bowl.mix well.
•   Add basen and curd mixer in methi slowly. Stir it.
•  Stir some more till it comes to required thick consistency. 
•  Decorate with coriander.
•  U can also use methi with potato/carrot/spring onion.