PICNIC PARTY THEME

Prep Time : 60 mins
Cooking Time : 60 mins
Serve : 6

Jeera rice,puri,chapati,garlic noodles,egg curry,sweet mango chutney,chole,chana dal,rice kheer,tamarind sweet chutney,banana,watermelon,water

INGREDIENTS
For jeera rice
Gobindbhog rice 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

For puri
wheat flour     -       2 cup
Salt   -  to taste
Carom seeds   -  1/4 tsp
Onion seeds -     1/4 tsp
Clarified butter - 2 tbsp
Clarified butter - for frying

For chapati

Wheat flour - 1 cup

Water - 1/4 cup
garlic noodles

 noodles  -  200 gms

Chilly garlic sauce - 2 tbsp

Chopped spring onion  -  2 - 3

Chopped carrot  -  2 tbsp

Chopped capsicum  -  1/2 cup

Garlic paste  -  1 tsp

Olive oil  -  3 tbsp

Salt  -  to taste

Egg curry

Boiled eggs - 4
Oil - 2 tbsp
Chopped onion - 2 tbsp
Ginger garlic paste - 1 tsp
Tomato paste - 2 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilly - 2 cut in slit
Curd - 2 tbsp
Cumin seeds - 1/4 tsp
Cloves - 2 - 3
Green cardamom - 1
Cinnamon - 1 inch stick
Black pepper - 2 - 3
Salt - to taste
Coriander leaves - 1 tsp
sweet mango chutney
Raw mango  -   3
Whole red chilly  -  3
Grated coconut  -  1 cup
Asafoetida  - 1/4 tsp
Jaggery  -  2 cup
Kashmiri red chilly  - 1 tsp
Salt  -  to taste
Oil  -  2 tbsp

For chole

Chickpea      -       500 gms

Clarified butter / ghee    - 1 cup

Whole red chilly    -   2 - 3

Whole coriander seeds   -    1 tsp

Cumin seeds / jeera seeds      -  1 tsp

Chopped onion   -     2 medium

Ginger garlic paste     - 1 tsp

Black pepper    - 3 - 4

Cinnamon     -  1 inch stick

Mace / javitri    - 1 piece

Whole cloves  - 3 - 4

Green cardamom  -  4

Anardana / pomedranate seeds    -   1/2 tbsp

Tomato paste     -         1/2 cup

Chole masala powder    -   1 tsp

Turmeric powder   -  1/2 tsp

Salt      -  to taste

Chopped coriander leaves  - 1 tbsp

Baking powder   -      1  tbsp

chana dal

Bengal gram/chana dal  -  1 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped onion  -  1
Grated ginger  -  1/2 tsp
Finely chopped coriander leaves  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Finely chopped tomato  -  1
Oil  -  2 tbsp

rice kheer

Milk     - 5 cup

Rice   - 50 gms

Sugar     - 4 tbsp

Green cardamom    - 1/4 tsp

Roughly chopped cashew nuts  -   1 tsp

Roughly chopped almonds   - 1 tsp

Rose water   -  1 tsp

tamarind chutney

Tamarind  - 100 gms

Gud/jaggery - 250 gms

Black salt  -  1 tsp

Whole red chilly - 2

Cumin seeds  -  1 tbsp

Fenugrrek seeds  - 1/2 tsp

Mustard oil  - 2 tbsp

METHOD
For jeera rice
Take clarified butter in a pan.
Wash the gobindbhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
For puri
Take a large bowl  add all above listed ingredients
With the help of water make a soft dough.
Keep aside for 30 mins,again knead it.
Divide the dough into balls,roll out puris
Heat enough oil in a pan.
Place the puri lower the heat and fry till light brown.
chapati

Take a wheat flour,.

Make a soft dough with the help of little water.

Cover with muslin cloth and keep aside for 30 mins.

Divide the dough into lemon size balls.

Now roll this using rolling pin to make thin roti.

Heat tawa and make chapati
garlic noodles

Heat water in a pan ,add pinch of salt and one tbsp oil.
Add noodles and boil it,once boiled ,turn off the flame.
Wash the noodles in a cold water and strain it
Brush the oil into the noodles,add ,chilly garlic sauce and mix well.
Heat oil in a pan,add garlic paste and saute for one mins.
Add spring onion and all veggies and saute till crunchy in a high flame.
Now add boiled noodles and cook on a high flame for 3 - 4 mins
Add salt and mix well.
Egg curry
Heat oil in a pan and fry the boiled eggs in medium flame and remove it.
Now add cumin seeds,cloves,cinnamon,whole black pepper and cardamom to crackle.
Add onion paste and ginger garlic paste and saute for 4 - 5 mins
Add tomato paste and saute for one mins.
Add red chilly powder,turmeric powder,coriander powder and two tbsp water and mix well.
Add curd and green chilly and saute until oil leaves the pan.
Add one cup of water and bring to boil.
Once boiled add boiled and fried eggs and salt and cook for 4 - 5 mins
Turn off the flame
sweet mango chutney
Wash and peel the mango and chop into small pieces.
Heat oil in a pan and add mango pieces cook for one to two mins,now add grated coconut,whole.
 red chilly and asafoetida and cook for one mins
Add jaggery, kashmiri mirch powder and salt and cook till thick.
for chole
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add poiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
chana dal
Boil chana dal with salt and turmeric powder and three cup of water in a pressure cooker
Heat oil in a pan.
Add onion ginger and tomato and saute for 2 - 3 mins.
Add green chilly and coriander leaves and mix well.
Add boiled chana dal and cook for five mins.
Add garam masala powder and turn off the flame.
rice kheer
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped cashew nuts ,almonds and rosr water and mix well.
Garnish with  almonds.

Tamarind chutney
Soak tamarind in warm water for half an hour.
Dry roast the whole red chilly,cumin seeds and fenugreek seeds
Once cooled to make a coarse powder.
Heat mustard oil in a pan.
Add jaggery in slow flame,when jaggery melt add tamarind and cook in a slow flame.
Add roasted powder and black salt in the tamarind pickle.
Cook for ten mins,when it gets thick turn off the flame