FRUIT CUSTARD

 

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

INGREDIENTS
Milk     -  1liter
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Pomegranate pearls - 1 bowl
Chopped mango - 1 cup

METHOD
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the flame.
Once cooled,keep in the fridge.

 Add mango chunks and pomegranate pearls in the custard .
Serve chilled.

NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

 Wheat flour - 1 cup

Suji - 1 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add suji, wheat flour, carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.

MANGO PICKLE

 

Prep Time : 30 mins
Cooking Time : 50 mins
Serve : 15

INGREDIENTS
Mango   -     2.5 kg
Black mustard seeds   -  200 gms
 Methi seeds   -  25 gms
Red chilly powder   -   4 tbsp
Kashmiri mirch powder  -  4 tsp
Turmeric powder    -  1 tsp
Salt   -  to taste
Black salt  -  100 gms
Coriander seeds -    100 gms
Onion seeds / kalongi    - 25 gms
Asafoetida / hing-      1 tsp
Mustard oil   -   500 gms

METHOD
Wash and slice mangoes in eight pieces.
Take a bowl, add mangoes sprinkle salt and turmeric powder and mix well.
Keep in the sunlight for one day.
Next day dry roast all the above listed ingredients except red chilly powder,kashmiri mirch powder and blend coarse ly.
Mix together all the dry ingredients salt,black salt,red chilly powder,kashmiri mirch powder and mango
Add the mango pickle into the jar.
Heat mustard oil in a pan,
Once cooled,pour the oil in the mango pickle jar.
Keep in the sunlight for 2 - 3 days.
Now aam ka achar is ready to eat.

DRY ARBI KI SUBJI

 

Prep Time : 45 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Arbi/taro root  -  250 gms
Ginger garlic paste  -  1 tsp
Sliced onion  -  2
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1 tsp
Amchur powder/dry mango powder  -  1/4 tsp
Carom seeds  -  1/4 tsp
Fenugreek seeds/methi seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  1/2 cup
Coriander leaves  -  1 tbsp

METHOD
Peel and chopthe taro root/arbi 
Heat oil in a  pan,add fenugreek and carom seeds to crackle.
Add sliced onion and saute for 3 - 4 mins.
Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder,salt and two tbsp water and saute 3 - 4 mins.

Now add arbi/taro root and  mix it well,cook for ten mins in a low flame until tender.
Garnish with coriander leaves and serve.

MASALA DOSA WITH SAMBAR AND CHUTNEY

 

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

INGREDIENTS
For dosa
Rava / suji   - 1 cup
Rice flour  -  1 cup
Curd  -  1 cup
Salt    -  to taste
Oil   -  2 tbsp
For masala
Boiled potatoes     -  4 big
Soak chana dal/gram lentil    - 1 tsp
Mustard seeds           -   a pinch
Cumin / jeera seeds   -   a pinch
Red chilli powder     -   1 tsp
Turmeric powder  -   1/2 tsp
Chopped onion   -   1
Ginger,garlic paste  -  1 tsp
Chopped green chilly  -   2
Chopped coriander leaves  -    1 tsp
 Curry leaves   - 6 - 7
Oil  -  2 tbsp
Salt  -  to taste


METHOD
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.

Serve them hot with sambar and chutney.

For coconut chutney 

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa and sambar.

For sambar 

INGREDIENTS 

Tuvar dal - 1 cup 

Catch Turmeric powder - 1/2 tsp

 Red chilli powder - 1/2 tsp

 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup

 Imli pulp - 1 tsp 

Water - 3 cup 

Catch Salt - to taste 

 Sambar powder - 2 tbsp

 For the tempering 

Coconut oil - 1 tbsp

 Dry red chillies - 2 

Mustard seeds - 1 tsp

 Hing - a pinch 

Curry leaves - 8 - 10 

Urad dal - 1 tsp

 METHOD 

Heat oil add the chopped veggies and saute for 5 - 6 mins.

 Pressure cook dal and all the shallow fry veggies,catch turmeric powder and catch salt with three cup of water. 

After one whistle simmer the gas for ten minutes.

 After some time we open the cooker lid .Now we add sambar powder, red chilly powder and imli pulp and mix well.

To temper it with all spices and mix well in the sambar.

 Garnish with coriander leaves and serve