Vrat Wale kachalu
Ingredients
Kachalu 300gms
Ghee 1.5tbs
Ajwain 3gms
Hing .2 gms
Hari mirch 7gms
Corriendwer 5 gms
Dhaniya powder 5 gms
Red chill powder 4 gms
Salt to taste
Water 10ml
Lemon 1pc
GINGER CHOP 5 GMS
METHOD
- Boil the kachalu upto 3-5 whistles. Peel them
- Cut kachalu into dice
- Add ghee in a pan and add hing and ajwain to it and sauté add chopped ginger chopped green chillies sauté well
- Add all the powdered masal with a dash of water (so that masal dosent burn) and sauté well
- Add boiled kachalu to it saute well and garnish it with ginger julliens and corriender leaves
VRAT WALI ARBI
INGREDIENTS
Arbi 300 gm
Tamrind paste 20 gms
Salt to taste
Red chilli powder 5gms
Chopped ginger 5gms
Chopped green chilli 3gms
Rosted ajwain 1tsp
Method
- Boil arbi upto 3-4 whistels and peel them and cut into roundals
- Take a boul add arbi then add red chilli powder chopped ginger green chilli and tamrind paste
- Keep it in a fridge at least 2 hrs
- At a time of serving sprinckle rosted ajwain and serve cold.
Fruit raita
Ingredients
Curd 400gms
Apple 1 pc
Banana 1 pc
Pemogranate 50 gms
Grapes 100 grm
Cream 50ml
Milk 50 ml
Salt to taste
Roster cumin (op) 1tsp
Black salt 1 gms
METHOD
- TAKE A BOUL and wisk the curd or strain it from a seieve
- Cut all the fruits into small dices and mix it in a wisk curd
- Add the salt and rosted cumin before serving and serve cold
PUDINA ALOO
INGREDIENTS
Aloo 300 gms
Anardana 20 gms
Water 300 ml
Salt to taste
Pudina 75gms plucked
Corriender with stem & roots 50 gms
Gree chilli 25 gms
Ginger 10 grm
Lemon 4pc
METHOD
- Boil the aloo & peel them & cut into dices
- Paste the pudina corriender ginger green chilli with salt
- Take a boul add diced potatoes to it add the above paste then add anardana squise some lemon according to your taste then add water & keep it in a fridge and serve cold.
TIKDA
INGREDIENTS
Boiled potato 60 gms
Arbi 60 gms
Redish 50 gms (grated & chopped leaves)
Spinach Chopped 100 gms
Chopped green chilli 5 gms
Chopped pudina 5 gms
Chopped ginger 15 gms
Mint & corriender paste 20 gms
Salt to taste
Singhada aataa 150 gms
Samak aataa 150 gms
Desi ghee 200 gms
Ajwain 5 gms
Jeera 5 gms
Anardaana 15 gms
Water 100 ml
METHOD
- Take a parat and a bowl and add all the vegetables and mix well
- Add salt and anardana to it and mix
- Add both the flours and kneed a dough by adding bit of ghee and water as required & keep a side for half an hour
- Take a tawa & make a roti by using your hand and cook the roti from both the sides by using desi ghee and serve hot.
ALOO PANEER KI SABZI
INGREDIENTS
Aloo 150gms (boiled & dice cut)
Paneer 100 gms
Fresh tomato paste 250 gms
Jeera 3 gms
Hing .2 gms
Water 300 ml
Salt to taste
Black pepper 3 gms
Curd (whisked) 100gms
Desi ghee 150 ml
Elaichi 2 pc
Bay leaf 3 pcs
Moti elaichi 1 pc
Green chilli slit 3 no
Chopped corriender 10 gms
Ginger jullien 10 gms
Red chilli powder 8 gms
METHOD
- In a kadahi add desi ghee add hing jeera and sauté add ginger juklliens and fresh tomato puree
- Add salt corriender powder red chill powder and sauté till oil seperates add bolied potatoes and sauté well
- Add water and wait for boiling add cubed cottage cheese after 4-5 mins add curd without wisking and cover the lid for atleast 7-10 mins till oil comes over the gravy
- Serve hot with garnish of ginger jullienes & corriender
SITAFAL VRATWALA
INGREDIENTS
Sitafal(cut dices with skin) 500gms
Desi ghee 150 ml
Achari mirch 4 no
Ginger chopped 5gms
Jeera 5gms
Hing .5gms
Imli paste 25 gms
Gur 50 gms
Salt to taste
Dhaniya powder 7gms
Red chilli powder 7gms
METHOD
- Take akadai heat the ghee and add hing and jeera after popping add chopped and chopped green chillies and sauté well
- Add sitafal diced salt red chill powder dhaniya powder and sauté well and cover the lid
- When sitafal is 80% cooked add gur and diced achari green chillies and imli paste sauté it and cover the lid for 5-7mins (till cooked)
- Garnish it with the coriander leaves and serve hot.
SAMAK KI KHICHRI
INGREDIENTS
Samak ke chawal 150gms
Potato boiled 150 gms (dice)
Chopped tomato 100 gms
Salt to taste
Hing .2 gms
Jeera 3 GMS
RED CHILLI POWDER 7 GMS
- PEPPER POWDER 3 gms
Water 350 ml
Green corriender 5 gms
METHOD
- Take a hevy bottom pan add ghee to it
- Add hing & jeera into hot ghee when it starts popping add chopped tomatoes and sauté well
- Add diced potatoes and again sauté well add rice to it and sauté for sometime
- Add water adjust the salt and spices and cover the lid till khichdi cooked
- Garnish it with coriander leaves and serve hot
SABOO DANA KHEER
INGREDIENTS
Saboo dana (soaked) 100 gms
Milk 1kg
Khoya 100 gms
Elaichi powder 1 gms
Sugar 100 gms
Kaju kishmish badam pista (for garnish)
METHOD
- In a heavy bottom pan add milk and boil and reduce it 20%
- Then add khoya and sugar and sauté well and reduce the milk
- After that add saboo dana and elaichi powder and reduce till saboo dana cooked
- Garnish it dry fruits and serve hot
VRAT WALI HARI CHATNI
INGREDIENTS
GINGER 10 GMS
Green chilli 20 gms
Corriender with stem 75 gms
Mint pricked 50 gms
Salt to taste
Anaar dana 15 gms
Curd whisked 50 gms
METHOD
- CLEAN AND CHOP ALL THE VEGETABLES add it in mixer and churn or you can use silwatta
- Add whisked curd salt and anaar dana and mix well
MEETHI SAUNTH
INGEDIENTS
Imli soaked 100 gms
Soaked aam chur 100 gms
Bhuna jeera 1 tsp
Deggi mirch 15 gms
Gur 500 gms
Salt to taste
Magaz (kheera seed) 25 gms
METHOD
- Take out the pulp from both imli and aam chur and boil it in a pan by adding gur on medium high heat
- When it starts boiling add bhuna jeera deggi mirch salt to taste and reduce it
- When it cooked add magaz to it and serve
KACHUMBER
INGREDIENTS
Ginger 25 gms
Reddish 1 pc
Salt to taste
Green chillie chopped 3 gms
Corriender chopped 5 gms
METHOD
- Grate the reddish add chopp the leaves of the reddish and keep aside by adding some salt so that its water drain out and discard the water after squeezing
- Same as reddish grate the ginger
- Mix ginger reddish green chillies corriender adjust the salt and serve as a compliment.