RAW 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 coarsely.
Mix together all the dry ingredientssalt,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.

 

DHUSKA

 

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

INGREDIENTS

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

,
METHOD
Wash and soak basmati rice and  chana and urad dals for 3-4 hours and grind to make a thick paste with the help of little water
The batter should be thick and smooth.
Now add the cumin seeds,coriander leaves and salt
Heat enough oil for deep frying.
Now pour one spoon of batter in the hot 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

CORIANDER LEAVES AND BHUJIA CHUTNEY

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Bhujia  - 2 tbsp
Garlic pods - 4 - 5
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Curd    - 2 tbsp
Salt     -  to taste
Mustard oil - 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,, garlic cloves and green chilly
 Add bhujia and curd and mix well. 
     Blend all ingredients to a smooth consistency. 

     Add mustard oil and serve.

 

BEETROOT TOMATO SOUP

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

INGREDIENTS
Chopped beetroot     -  1 cup
Chopped tomato     -    1
Chopped onion    -  1 medium
Garlic cloves    -  3 - 4
Black pepper powder    -  a pinch
Salt    -    to taste
Water    -       3 cup
Butter  -    1 tbsp


METHOD
Heat butter in a pressure cooker.
Add beetroot,tomato,onion,garlic and mix well.
Add 3 cup of water and cover the lid of the pressure cooker.
When cooker release the whistle simmer the gas for 10 mins.
Once cooled,we open the cooker lid.
Blend the mixture till smooth.
Season with salt and pepper.
Serve hot.

 

CHILLY CHICKEN AND GARLIC NOODLES

 

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Forchilly chicken
Boneless chicken        -   250 gms
Soy sauce                  -      1 tbsp
Chilly sauce                -        1 tsp
Chopped onion            -  2 medium
Chopped capsicum      - 1 medium
Ginger garlic paste       - 1 tbsp
Black pepper powder  -  1/4 tsp
Kashmiri mirch  powder   - 1 tsp
Chopped green chilly   -  1
Corn flour                 - 2 tbsp
Vinegar            - 1 tsp
Salt             -   to taste
Oil               -  4 tbsp

  

  METHOD                                -                                      

For chilly chicken
Take a mixing bowl marinate chicken pieces with soy sauce ,vinegar,1 tbsp corn flour,1/2 tsp ginger garlic paste,a pinch pepper powder,kashmiri mirch powder and salt.
Keep it one hour.
After one hour heat oil in a pan and fry chicken pieces.
Strain and keep aside.
Take a bowl add 1 tbsp corn flour,1/2 tsp soy sauce,1/2 tsp vinegar chilly sauce,.
a pinch black pepper powder and 2 tbsp water and mix well.
In another heat 2 tbsp oil.
Add onion,ginger garlic paste and capsicum and mix well.
Add fried chicken and salt and also add corn flour solutions
Add water and green chilly and mix well.
Garnish with coriander leaves and serve with  garlic noodles

FOR GARLIC NOODLES

INGREDIENTS

Noodles     -  200 gms
Schezwan sauce        -   2 tbsp
Chilly garlic sauce      -  2tbsp
Chopped capsicum   -   1 cup
Chopped carrot - 1/2 cup
Chopped spring onions - 1 cup
Garlic paste - 1 tsp
Olive oil - 2 tbsp
Salt - to taste

        

METHOD

Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Add schezwan sauce,chilly garlic sauce and spring onion and mix well.
Heat oil in a wok, add garlic paste and saute for 1 mins.
Now add onion,capsicum and carrot and saute until crunchy.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt and sauces and mix well.

CRISPY BREAD

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

INGREDIENTS
Bread     -  4 slice
Rice flour      - 1 cup
Ccumin seeds      -     1/2 tsp
Salt      - to taste
Oil      -   2 tbsp

METHOD
Take a large bowl combine all the above ingredients except bread and oil.
Add little water and make a thick batter.
Heat oil in a pan.
Dip the bread slice one by one in this batter and place on the hot pan.
Flip over and cook on the other side until brown.
Take off the pan and serve hot.