SATTU SHARBAT

 

Prep Time : 15 mins
Total time
Serve : 2

INGREDIENTS
Roasted gram flour / sattu   -  4 tbsp
Finely chopped green chilly-  1/4 tsp
Black salt  - 1/2 tsp
Salt  -  to taste
Roasted cumin seeds powder   -  1 tsp
Lemon juice   -  2 tsp
Mint leaves  - 2 tbsp
Water  -  2 glass

METHOD
Take a blender and add all above listed ingredients and blend it.
Pour the mixture on the serving bowl
Serve chilled.

Hh

BOONDI LADOO

 

Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 6

INGREDIENTS
Gram flour / besan   -  1 cup
Water   -  3/4 cup
Baking soda - a pinch
Saffron food color - a pinch
Clarified butter   -  1 tsp
Clarified butter - for frying

To make the sugar syrup
Sugar   -  1 cup
Water   -  3/4 cup
Cardamom powder  -  1/4 tsp

METHOD
Sieve the besan take a bowl add besan ,water and one tsp clarified butter.
Make a thick batter now add a pinch of saffron food color and baking soda.
Heat  enough clarified butter in a wok and pour 1 tbsp gram flour / besan batter over a large round boondi jhara.
So that boondi drops into the clarified butter
So in this way deep fry all the boond is in medium flame.
And strain it from another boondi jhara.
Now churn boondi coarsely.
For the sugar syrup
Heat sugar and water in a pan keep it medium flame for 8 to 10 mins.
When it gets sticky it means syrup is ready .
Add cardamom powder,raisins.crushed cashew nuts and crushed boondi and mix well.
Turn off the flame.

Apply some water in your palm and make small round shape balls
Boondi ladoo is ready to eat.

                                      

                             

                              

                                     

                               

                                

                                

                                

                                

                                 

                                 

       

FLEX SEEDS CHUTN

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Flax seeds / alsi       - 1 cup
Sesame seeds / til    - 1/2 cup
Peanuts - 2 tbsp
Cumin seeds - 1/2 tsp
Whole red chilly   - 4 - 5
Garlic cloves   -    7 - 8
Salt     -  to taste
Olive oil   -  2 tsp

METHOD
Dry roast the peanuts and strain it
Grease the pan and  roast til / sesame seeds , flax seeds,garlic cloves, cumin seeds, whole red chilly and peanuts on slow flame .
In a blender add all  roasted ingredients and salt and blend it.
It is a dry chutney don't add water at all.
Store in a air tight container in fridge.
It will last for at least 10 - 15 days.
Serve with drop of olive oil.