MANGO SWEET CHUTNEY(LOUNGY)

INGREDIENTS

1. 2 raw mangoes
2. 2tbsp sugar 
3. 1tbsp ghee or oil
4. 1/2 tsp cumin seed 
5. 1/2 tsp mustard seed
6. 1/2 tsp sounf (ani seeds)
7. pinch of asafoetida
8. 1tsp red chili powder 
9. 1/2 tsp coriander powder
10. 1/4 tsp turmeric powder
11. 1/2 tsp black salt
12. 1/2 tsp garam masala whole (2cloves,1 cardamom,1/2''cinnamon,4 pepper corns)

METHOD

wash,peel and cut raw mango es in to pieces.

• boil them with 2 cups of water till they are tender,remove them from water.
• dissolve chili powder, turmeric and coriander powder in 2 tbsp water.
• heat ghee /oil add whole garam masala,cumin seeds,rai,sounf,hing,
• add the wet masala and fry well,
• now add boiled mango slices stir them few minute,.
• add sugar or jaggery in it stir it until sugar is dissolved.
• adjust  the sweetness and seasoning according to your taste.
• serve with daal boiled rice or just paratha.

keep this chutney in refrigerator and use it for at least a week.

SWEET AND SOUR MANGO PICKLE(CHUNDA)

INGREDIENTS

1. 6 cups grated raw mangoes(kalmi,gola,kesar or any variety)
2. 8 cups sugar
3. 2tbsp salt
4. 2tbsp roasted and pounded cumin seeds
5. 2-3 tbsp red chili powder
6. pinch of asafoetida
7. 1tsp ghee
8. 1tbsp whole garam masala

• mix the grated mango and salt and leave it for 2 hours,stir it in between. mango juice will ooze out.
• add sugar and mix well till the sugar is dissolved cover and put aside for 5-6 hours.
• boil the mixture until two tar consistency , in the mean time check the sweetness if it is too sour add more sugar. add red chili powder ,cumin powder and asafoetida
• heat ghee add whole garam masala add this in cooked pickled.mix well.
• fill the pickle in a glass jar.
• this can be preserved for more than a year.

it is a very tasty pickle can be serve with vegetarian or non vegetarian dishes .kids love this pickle.

RICE PUDDING AND SWEET PORIES(KHEER AUR METHI TIKKIYAN)

INGREDIENTS FOR RICE PUDDING

1. 1cup boiled rice
2. 3 cup whole milk
3. 1/2cup sugar
4. 6 cardamoms
5. 2tbsp almond powder
6. 2tbsp raisins
7. 4 strawberries for garnishing

• grind sugar with cardamom .
• mash boiled rice with a wooden spoon.
• in a heavy bottom pan heat milk add sugar and almond powder cook for 5 minutes,
• add mashed rice and mix it very well cook it for 8-10 minutes
• add raisins and dry fruits.
• remove from heat add kewara and saffron water.
• garnish with chopped strawberry or chopped mangoes.

INGREDIENTS FOR SWEET TIKKIYAN

1. 2cups flour
2. 1/2 cup semolina
3. 2tbsp coconut powder
4. 3 tbsp ghee or butter
5. 3/4 cup powder  sugar
6. 1 tsp cardamom powder
7. ghee/oil for frying

• mix all the ingredients ,with the help of luke warm water, make a medium hard dough.
• cover it and leave it for one hour.
• make a large thick pori  cut 3'' rounds with the help of cutter.
• fry them first in hot oil then lower the flame and fry .
• serve with kheer.

LAZEEZ CHICKEN BIRYANI PULAV

INGREDIENTS

1. 750 g chicken pieces
2. 500g basmati rice soaked for 1/2 an hour
3. 1 bud of garlic 
4. 2'' ginger
5. 1 onion 
6. 1tbsp whole coriander
7. 1tbsp fennel seeds(saunf)
8. 1tsp cumin seeds
9. 2whole red chilies
10. 1tbsp whole garam masala
11. salt

METHOD

• in a pan pour 6 cups of water add chicken pieces,1tsp salt and whole garam masala(2 bay leaves,1'' cinnamon,2 black cardamom,10 pepper corn,4 cloves)
• make a small muslin cloth bag(potli) in it put pealed garlic cloves,chopped ginger,one onion chopped,coriander seeds,fennel seeds,whole red chili,cumin seeds.put this bag in , pot and cook chicken until chicken is tender.
• remove and discard muslin bag.
• remove chicken pieces from yakhni(liquid in which chicken was cooked)
• cook rice in the yakhni
• in an other pot heat 1/2 cup of oil and fry one sliced onion light brown ,take out onion from oil.
• in the same oil add 2 tbsp ginger garlic paste 1tsp red chili powder,1/2cup yogurt,1tsp garam masala powder and salt, fry masala for 2 minutes then add cooked chicken and fry chicken in the masala

TO ASSEMBLE IT

     add half the cooked rice to the cooked chicken ,mix thoroughly and transfer to a oven proof pan,spread remaining half of the rice over it. sprinkle some kewara and saffron mixture,crushed cardamom,  fried onion,few mint  leaves ,.4tbsp of melted ghee or oil and 2tbsp milk cover it or seal it with foil.

place it in a slow oven(125c)for 20 minutes 

• serve with raita.

SPICY RICE AND LENTILS(MASALAY DAR KHICHRI)

INGREDIENTS

1. 1 cup rice
2. 3/4 cup split green beans(moong ki dal)
3. 1 chopped onion
4. 2 cloves of garlic chopped
5. 1'' chopped ginger
6. 2green chilies
7. 1chopped tomato
8. 1tbsp whole garam masala
9. 1/2tsp turmeric powder
10. 1/2tsp red chili powder
11. salt to taste
12. 2tbsp refined oil
13. 2tbsp ghee or butter
14. 1small sliced onion

METHOD

• soak rice and lentil separately for 30 minutes.
• heat oil in pressure cooker add whole garam masala(1 bay leaf,1/2''cinnamon,2 cloves,1black cardamom,6 pepper corn and 1tsp cumin seeds)let them sizzle,
• add chopped onion,garlic, ginger,green chili and saute them.
• add chopped tomato, turmeric powder,red chili powder,and salt cook till tomato is soft.
• add soaked lentil stir few minutes then add rice mix well.
• add 21/2 cups of water close cooker.bring to full pressure on high heat,reduce heat and cook for 3 minutes.remove cooker from heat .let it cool.(this can be cooked with out pressure cooker)
• heat ghee or butter fry onion slices ,light brown in colour  pour this ghee over cooked khichri
• serve hot with mango chutney or raita (cucumber or bondi)

AMM KI CHUTNEY

INGREDIENTS

1. 30g fresh raw mango slices
2. 30 g  fresh mint leaves
3. 30 g fresh coriander leaves
4. 1green chilli
5. 1tsp salt
6. 3 cloves of garlic

METHOD

• put all the ingredients in grinder with 1or 2 tbsp of water and make smooth paste
• this is a very tasty chutney .

CHURMA

INGREDIENTS

1. 250 g whole wheat flour
2. 2 tbsp  ghee
3. 1/4 cup coconut powder roasted
4. 1/2 cup sugar(powder)
5. 1/4 cup chopped almonds and pistachios
6. 2tbsp raisins
7. 1tsp cardamom powder
8. ghee for frying

METHOD

• rub ghee in flour and make a hard dough
• make thick patties from the dough
• heat ghee and fry these patties first on high heat then slow heat till they are cripes.
• cool them completely then grind them 
• add grind sugar, coconut powder,chopped dry fruits,raisins,and cardamom powder ,mix well
• make small round balls like laddu or serve as such

DAL,BATI AND CHURMA

INGREDIENTS FOR DAL

1. 1cup urad dal(split black beans)
2. 1/4 cup Channa dal
3. 1 onion 
4. 1tbsp ginger,garlic paste
5. 1tsp red chili powder
6. 1/2tsp turmeric powder
7. 1 tsp coriander powder
8. salt to taste
9. 1tsp garam masala powder
10. 1tsp cumin powder
11. 2 red whole chilies
12. 2tbsp ghee or butter 

METHOD

• wash and soak both dals for 30 minutes.
• in pressure cooker put 3cup water ,add ginger garlic paste chopped onion,red chillies,turmeric powder,coriander powder,salt and one tsp oil. boil it for 2 minutes, add dal  and cook it for 15 minutes until dal is tender.
• add garam masala powder.
• heat ghee add cumin seed,2cloves of sliced garlic,red chilies,and sliced onion fry until onion is light brown.
• pour over cooked dal.

INGREDIENTS FOR BATI

1. 2cups whole wheat flour
2. 1/2 cup semolina
3. 1/2 tsp ajwain(carom seeds)
4. 1/4 tsp baking soda
5. 1tsp salt
6. 1/2 cup ghee /refined oil
7. 1 1/2 cup ghee

METHOD

• in flour mix semolina,ajwain, salt,baking soda and 1/2 cup hot oil .mix all the ingredients very well.
• with water make soft dough,cover and leave it for 30 minutes.
• make round balls(bati) and press them at the top.
• bake them in bati oven or in oven at 180 c about 20 minutes or until golden brown they will crack
• now put the bati in melted ghee for 2 minutes take them out and enjoy with dal.