AMLA KI LAUNGI

Prep Time :15 mins

Cooking Time : 10 mins
Serve  : 2

INGREDIENTS 
Amla  -   200 gms
Sugar  -  2 tbsp
Black mustard seeds  -  1/4 tsp
Asafoetida  -  a pinch
Salt  -  a pinch
Green chilly  -  1
Red chilly powder  -  1/4 tsp
Jaggery - 100 gms
Turmeric powder  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Wash and boil the amla
Remove the seeds of the amla.
Heat oil in a pan.
Add asafoetida and black mustard seeds to crackle.
Remove the seeds of the green chilly.
Add boiled amla and green chill and mix well.
Add red chilly powder, turmeric powder and salt and mix well.
Add sugar ,jaggery and half cup of water.
Cook five mins in a low flame.
Switch off the flame.

BANANA SMOOTHIE

 

Prep Time : 15mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Dry fruits  - 1/2 cup
Chopped banana - 1
Cold milk - 1 cup


METHOD
Wash and chop the banana
Take a blender add banana and dry fruits and blend  to make smooth
Now add milk in the blender and blend to make smooth
Take a glass  pour the banana smoothie
Serve chilled.

POTATO CHIPS

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 10

INGREDIENTS
Medium size potatoes - 6
Salt - to taste
Oil for frying - 1 cup


METHOD
     Wash and peel the potatoes.
 Cut it in a thin slice with the help of chips cutter
. Soak it for 4-5 hour in the water. Then heat the big vessel  and boil the chips with enough water.
 Put the salt in it
. Drain it and let  the chips dry in sun light or in fan wind and flatten them in a plastic cloth and after 2 hours flip it
.The next day it will be fully dried
.Store in container after drying.
 Fry in enough heat oil and drain in paper napkin.
    Serve with tea.

WHOLE MOONG DAL TADKA

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Whole moong dal   -   1 cup
Turmeric powder      - 1/2 tsp
Tomato - 1

Chopped onion - 1
Salt - to taste
Green chilly - 1
Turmeric powder - 1/4 tsp
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
 shudh ghee -2 tbsp
For second tadka
 shudh ghee - 2 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp
Water - 1/4 cup

METHOD
Pressure cook the whole moong dal and  add tomato,onion, turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat  ghee in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat  shudh ghee in a pan add cumin seeds to crackle,add garlic cloves and turn off the flame and now add kashmiri red chilly powder and some water and pour into the dal
Garnish with coriander leaves serve hot