SATTU KACHORI

INGREDIENTS
Maida- 2 cup
Ghee- 2 tbsp
Oil for frying
Carom seeds
Salt to taste

For Filling
Sattu- 4 tbsp
Red chill powder- 1/2 tsp
Ginger garlic- 1 tsp
Green chilly paste- 1 tsp
Lemon juice- 1 tsp
Carom seeds- little pinch
Salt to taste


METHOD
Mix maida with salt, ghee, carom seeds with the help of water to make a stiff dough. Make the stuffing by mixing all the fillings with the help of water.
Divide the dough into equal size balls. Stuff the fillings in the dough and roll the balls. Sprinkle a little flour and roll them with rolling pin to approx 2.5 diameter.
In a kadai, heat the oil and put the kachori one by one. Lower the heat and fry till  little brown. Drain in paper. Serve hot.

AMLA CANDY

INGREDIENTS
Amla- 1kg
Sugar- 1kg
Black salt- 1tbs
Black pepper- a little pinch


METHOD
Boil amla in a large open vessel for 9-10 minutes and strain the amla. 

When they become cold cut the amla in four pieces. Put these amlas in a large vessel.

 Pour 1kg sugar and cover the amla with plain cloth and keep in the sunlight for 7 to 8 days. 

After the first day, sugar gets turned into syrup and amla pieces will be floating in the syrup.

 Stir the syrup and cover it and keep it aside for 6 to 7 days.
                                        After 8 days, amla settles down at the bottom of the vessel and syrup becomes quite thick. 

Add 1 tbsp of black salt and little pinch of black pepper.

 Amla candy  is ready to eat. 

Store it in air tight container. 

MALPUA

Prep Time       :30 mins

Cooking Time :30 mins

Serves  ;6

       

INGREDIENTS

For the batter:
Refined flour- 200 gm
Green cardamom- little pinch
Milk- 400 ml
Ghee for frying
Raisins- 2 tbsp
Crushed cashew nut- 2 tbsp

For the syrup:
Sugar- 400 gm
Water- 100 ml
Green cardamom


METHOD
Make a smooth batter with the listed ingredients. Mix the sugar into the water and make the sugar syrup. And add the green cardamom powder in the sugar syrup. Heat the ghee in a non stick pan. Reduce the flame into medium. Pour 2 tbsp of batter into ghee and cook till golden brown. Strain and soak the malpuas in the sugar syrup. Ready to eat garma garam malpua.

DAHI VADA

INGREDIENTS
Moong dal- 1 cup
Urad dal- 1 cup
Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney


METHOD
Wash and soak the moong dal and urad dal for 3-4 hours and grind to a fine paste. Beat the batter very well till light and fluffy. Add the salt, ginger paste, green chilly and coriander leaves in the batter. Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until golden in color. Simmer it after we put all the vadas and cook in a medium flame until done. Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. Now press the vadas so that excess water is out.
                        Beat the yogurt and place the vadas in a serving bowl and pour the curd all over the vadas. Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney.

TIKONA NIMKEE

Nimkee is traditional Indian recipe, its a popular snack with tea.

Prep Time : 20 min

Cooking Time : 20 min

INGREDIENTS
Refined flour-1 cup
Semolina (suji )-1/2 cup
Carom seeds-little pinch
Kalaunji-little pinch
Baking soda-1 tsp
Ghee- 4 tbsp
Salt to taste
Water as required


METHOD
Take the refined flour, semolina, carom seeds, kalaunji, baking soda in a bowl. Mix well  and add ghee to make a stiff dough. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into 10 pieces. Roll out dough into 1/8 cm thin. Fold it and then again fold to make it in a triangle shape. Now heat the oil in a non stick pan and deep fry the tikona namkeen on a slow flame till golden brown. Serve hot with tea.

LAL MIRCH KA ACHAAR

INGREDIENTS-

Lal mirch- 1 kg
Aamchoor- 150 gm
Methi ( fenugreek)- 10 gm
Sauf (fennel seeds)- 10 gm
Black mustard seeds- 100 gm
Hing ( Asafoetida) - 5 gm
Lemon juice- 1 cup
Coriander powder- 50 gm
Kalonji seeds ( Nigella seeds)- 5 gm
Black salt- 50 gm
White salt- 100 gm
Turmeric powder- 10 gm
Red chilly powder- 50 gm
Mustard oil- 500 gm
Jaggery (gurh)- 25 gm


METHOD-
First wash the chilly well and let them get dry. Keep it in sunlight for 4 to 5 hours. Cut out the top of the chilly discarding the green stick thus opening at the top.
                           . Roast the sauf, methi, kalonji, black mustard seeds and coriander seeds on low flame. Grind all these ingredients to make a fine powder. Mix sauf, amchoor powder, black salt, red chilly powder, turmeric powder, jaggery and white salt in the above fine powder. Now add 5-6 tbsp mustard oil and mix it nicely  Now stuffing is ready.Stuff the filling into the red chilly..
                           . Now place the filled chilly in a bottle. First heat the oil, then cool it and now pour the cool oil in the bottle with stuffed red chilly. Close the led and keep the bottle under the sunlight for 6 to 7 days. Serve it with aloo paratha.   

CHANA DAL KA HALWA

Chana dal halwa is very easy to prepare, its very healthy and delicious in taste.

Prep Time : 10 min

Cooking Time : 20 min

INGREDIENTS-

Chana dal- 1 cup
Ghee- 3/4 cup
Sugar- 1/2 cup
Water- 2 cup
Crushed cashew nut- 2 tbsp
Chopped almond- 1 tbsp
Raisins- 2 tbsp
Green cardamom powder- 1 tbsp


METHOD-
Soak the chana dal for 4 hours. Then grind the chana dal in a mixer. Now put the dal into a deep non stick pan. Add ghee and cook on medium heat. Stir it continuously and roast till it turns brown and gives out the fragnance. Add sugar and water in the pan. Stir the halwa till sugar and water dissolves. Chana dal halwa is ready to serve. Take it out in a serving dish and garnish it with cashew nut, almond, raisins. Serve hot.