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.

                              

                               

                               

                              

PANEER KI SUBJI

 

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

INGREDIENTS
Paneer  / cottage cheese cubes  - 250 gms
Onion            -   2 medium size onion paste
Melon seeds          -   1 tbsp
Cashew nuts       - 1 tbsp
Tomato puree      -  1/2 cup
Red chilly powder  - 1/2 tsp
Green cardamom      -   5
Cinnamon    -  1 inch stick
Mace / javitri    -  1 piece
White pepper    -  1/4 tsp
Whole dried milk / mawa   -  1 tbsp
Cream      -   1 tbsp
Cumin seeds   -   1/4 tsp
Milk    -  1/4 tsp
Sugar   -  a pinch
Salt    -  to taste
Oil     -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp

METHOD
In a blender add melon seeds,chopped tomato,cinnamon,cardamom,mace /javitri,cumin seeds,white pepper,cashew nuts  and one tbsp water to make a fine paste.
Heat oil in a pan add  onion   and saute for 4 - 5 mins now add ginger garlic paste.
Add in the blender and make a paste.
Heat oil in a pan add onion paste and now add tomato and melon paste and saute till oil seperate from pan.
Add milk little by little in a pan and cook in a medium flame to make a thick gravy
Add sugar,salt and cottage cheese /paneer cubes and mix well.
Garnish with  coriander leaves.

MANGO CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 20 mins
Serve :8 - 10

INGREDIENTS
Raw mango / kachche aam     -     2.5 kg
Sugar                                          -   1.5 kg
Salt                                               -   to taste
Black salt                               -    1/2 tsp
Cinnamon                               -   a pinch

METHOD
Wash the mangoes and wipe them nicely.
Peel and cut into small slices.
Add salt and leaves for at least 4 - 5 hours.
Take a pan and pour mango water into it and bring it to boil.
Then  mix mango pieces into it and bring it to boil.
Then mix mango pieces into the pan and cook for 5 - 6 mins. until mango become tender or or little soft.
Now add sugar into it and mix well.
Cook for 8 - 10 mins until it looks shiny.
Add cinnamon powder,black salt and black pepper powder and mix well.
Dont over cook after mixing sugar.
Let it cool completely and then fill into the jar.
Khatta meetha achar is ready to eat.

ROSE LASSI

 

Prep Time- 10 mins
Total Time- 10 mins
Serve- 2

INGREDIENTS
Fresh curd- 2 cup
Chilled water- 1/2 cup
Rose syrup- 1/2 cup
Sugar- 4 tbsp
Crushed ice cubes- 10-15
Chopped almonds- 1 tbsp
Chia seeds - for garnishing

METHOD
Take a blender. Add fresh curd, chilled water, sugar, rose syrup and ice cubes and blend it.
Pour the mixture into the glass.
Garnish with crushed chia seeds.