JUNGLEE MAAS

Prep Time :15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Mutton  -   800 gms
Whole red chilly  -  10 - 15
Salt   -   to taste
Clarified butter   -  1/2 cup
Garlic cloves  -  8 - 10

METHOD
Heat clarified butter in a pan,
Add whole red chilly to crackle.
Add mutton pieces and cook on a slow flame till tender.
Add garlic cloves and salt and cook in a slow flame for five mins.
Serve hot.

BHABRA

Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Chana dal            - 1 cup
Chopped onion    - 1
Chopped green chilly   - 1
Chopped coriander leaves   - 2 tsp
Cumin seeds                        - a pinch
Salt                                      - to taste
Oil                                       - 2 tbsp

METHOD
     Wash and soak chana dal for 4 - 5 hours.
 Then drain chana dal completely and grind it coarsely
Mix salt, onion, green chillies, coriander leaves and cumin seeds.
  Heat oil in a pan and spread chana dal and cook till the mixture is sticky.
. Flip it when done one side until golden brown.

 Serve hot with sauce.

LAL MIRCH KA ACHAR

Prep Time : 30 mins
Total Time : 30 mins
Serve : 10

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 or rice

KHAJOOR

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS-
Refined flour- 2 cup
Sugar- 1/2 cup
Ghee- 1/2 cup
Green cardamom- 1 tsp
Coconut powder- 2 tbsp
Water as required
Oil for frying


METHOD-
Add sugar, green cardamom, coconut powder and ghee till well mixed in the refined flour.
. Then add water to make a fairly stiff dough.
 Divide into balls and roll out.
 Deep fry the khajoor in hot oil till golden brown.
 Drain and serve.

RICE FRYMES

Prep Time : 50
Cooking Time : 25 mins
Serve : 8

INGREDIENTS
Raw rice- 2 cup
Sago- 2 tbs
Jeera- 1 tbs
Baking soda- 1 tbs
Salt- to taste

METHOD
Soak rice and sago together for 3-4 hours.
 Boil  the rice with enough water in a cooker.
 Add jeera, salt and baking powder.
 When it gets boiled switch off the flame
.Now make a smooth dough.
 Choose a plate with your choice of shape.
.You can use the machine star shape or clove shaped hole plate.
Spread a clean plastic tablecloth.
 Fill and press the prepared rice.
 Squeeze into straight lines and repeat the process to finish the rice.
 Dry in sunlight or in fan.
 The next day it will be fully dried.
. But dry for 2 or 3 more days for safer side
 Store in container after it gets dried.
 Fry in enough oil and drain in paper napkin.

CHILKA JHARKHAND RECIPE

Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Basmati rice - 200 gm
Chana dal - 50 gm
Cumin seeds -1 tsp
Salt - to taste
Oil - 1/2 cup
Chopped coriander leaves   -  1 tbsp
Water -as required

METHOD
 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.
 Mix cumin seeds, salt,coriander leaves and enough water for a thin batter.
 Now heat the 1 tsp oil in a non stick pan and spread  the mixture.
 Flip when done on one side.
Serve hot.

NAMKEEN MATHRI

Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 6

INGREDIENTS
Wheat flour  -  2 cup
Oil  - 1/2 cup
Salt -  to taste
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl mix all the above listed ingredients.
Make a crumble texture
Add little water and make stiff dough.
Keep aside for 30 mins.
Heat enough oil in a pan.
Take a dough and cut into pieces.
Add namkin mathri in a hot oil and cook until golden and crispy.
Serve with tea.

MOOLI PARATHA/RADISH PARATHA

Prep Time : 35 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Grated radish/mooli  -  1 cup
Boiled n mashed potato  -  1/2 cup
Choppedgreen chilly  -  2
Clarified butter  -  2 tbsp
Curd  -  2 tbsp
Salt  -  to taste
Butter  -  50 gms

METHOD
Wash and grate radish/mooli.
Add chopped green chilly and salt and mix well.
Squueeze the excess water from the radish/mooli.
In a kneading bowl mix wheat lour/,boiled potato, curd,clarified butter and radish mixture. and mix well.
Make a dough with the help of little water
Divide the dough into balls and roll out
Grease a pan with clarified butter and heat on a medium flame.

Apply butter on  mooli paratha.

TOMATO RAITA

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

INGREDIENTS
Yogurt                                  - 1 cup
Chopped tomato                - 1/2 cup
Biack salt                              - a pinch
Roasted cumin seeds             - a pinch
Red chillie powder                 - a pinch
Sugar                                      - 1/2 tsp
Finely chopped coriander leaves   -   1 tbsp
METHOD
Beat the yogurt till smooth.
Season with black salt, sugar, red chillie powder and roasted cumin seeds.
Add chopped tomato and coriander leaves and mix well.
Serve chilled

DHUSKA

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS

Basmati rice -2 cup
Chana dal - 1 and a half cup
Urad dal - 1/2 cup
Cumin seeds -1/4 tsp
Salt - to taste
Water - as required
Finely chopped coriander leaves - 1 tbsp
Oil - for frying

,
METHOD
Wash and soak rice and dals for 3-4 hours and grind to make a smooth paste with the help of water
The batter should be thick.
Now add the cumin seeds,coriander leaves and salt
Heat enough oil for deep frying.
Now pour one spoon of batter in the oil and cook on medium flame till the color is lightly brown,then turn it over another side and drain in paper napkin.
Serve hot with tea

TRI COLOR GRILLED SANDWICH

Prep Time : 20 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Bread  -  4 slice
Grated carrot  -  1/2 bowl
Grated capsicum - 1/2 bowl
Grated mozzarella cheese  -  1/2 bowl
Butter  -  50 gms
Black pepper powder  -  1/4 tsp
Salt  - to taste

METHOD
Wash peel and grate the carrot.
Wash and grate the capsicum and also grate the mozzarella cheese.
Now stuffing is ready.
Take a bread slice first row we add grated carrot,second row we add grated cheese and now third row we add grated capsicum
Sprinkle some black pepper powder and salt on it.
Now cover the bread slice with other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two  pieces.
Serve hot

CHOCOLATE BROWNIES WITH CHOCO CHIPS

Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS
All purpose flour / maida  -   one and half cup
Sugar powder             -          one and half cup
Milk                        -              one and half liter
Cocoa powder          -               2 tbsp
Cooking oil              -               1/2 cup
Baking powder            -               1 tbsp
Vinegar                        -              2 tbsp
Choco chips                 -               1 cup
Salt                                -               a pinch
Vanilla essence                -         4 - 5 drops

METHOD
Boil one and 1/4 ltr milk on the gas.
When it boiled switch off the gas.
Add vinegar and cover the milk.
After few mins milk is fully curdled.
Strain the paneer / cottage cheese.
Sieve all purpose flour / maida,cocoa powder,baking powder and salt together.
Take a mixing bowl add sugar,cooking oil, 1/2 cup milkand cottage cheese / paneer mix until creamy and fluffy.
Add vanilla essence,choco chips and all purpose flour.
Make a smooth batter.
Pre heat oven to 180. c.
Grease and flour a 9 inches round baking cake pans.
Pour the batter into dish.
Add choco chips on the top of the cake
Bake for 30 - 35 mins. in the pre heated oven.
Now the delicious chocolate brownies choco chips is ready.