Ingredients
2 cups karonde (washed, cut into half and deseeded)
2 cups sugar
Half teaspoon cardamom powder
Process
In a pan heat sugar and half cup water.
Bring it to a boil and add karonde.
Keep stirring till 1-string chasni is ready.
Cool it and then add cardamom powder.
Bottle it in a glass jar and refrigerate.
Goes well with puri, phulka and paratha. Can be topped with some desi ghee which enhances the taste.
Ingredients
1/2 kg chawli bhaji
1 big onion chopped
Finely chopped kairi (raw mango) as per taste
1 tsp oil
1/2 tsp rai
1/2 tsp haldi
1 tsp lal mirchi
Salt to taste
Process
Pluck only the leaves of green amaranthus.
Thoroughly rinse it in salt water and then fresh water.
Heat oil in a kadahi and add rai
Allow it to splutter then add the green bhaji, onion, kairi, haldi, lal mirchi and salt
Mix well, cover and cook till the bhaji is soft and evaporate the extra water by keeping the flame high
Serve hot with phulka, Bhakri made of jowar or bajri
Ingredients
2 big kairi (murabba kairi), peeled and grated
Sugar in equal quantity of the grated kairi
1/2 tsp of salt
Pinch of haldi
1 tbsp of lal mirchi
2 tsp of bhuna jeera powder
Process
In a kadahi mix the grated kairi, salt, haldi and sugar, keep aside for 10 min
Cook it on medium flame
Stir it continuously till the chasni becomes thick (one taar ki chasni)
It should be of pouring consistency because the mixture will thicken after cooling.
Put off the flame and let it cool.
Add jeera and lal mirchi powder, mix well
Fill it in a clean dry glass jar.
Refrigerate it to use for longer duration.
Enjoy with paratha or chapati.
PS: Quite a variety of spices are added as per personal taste.
Ingredients
10-11 medium thick moderately chilli green chillies
4 teaspoon dhania powder
Pinch of hing
Salt to taste
2 teaspoon sour curd
Process
Vertically slit the chillies.
Mix dhania powder, hing and salt.
Add curd and mix to get a crumbly texture (It should not be wet).
Stuff the chillies with this masala. (Do not press or else they become hard.)
Sun dry for 3-4 days or more till it becomes completely dry and crisp.
Keep rotating the chillies so that it dries from all sides.
Store in an air-tight dry jar.
It has a shelf-life of 9-10 months.
Deep fry in oil for a few seconds and serve with khichadi and other rice varieties.
Ingredients
1/2 kg carrot
1/2 kg radish
1/2 kg ash gourd / petha
1/2 kg raw papaya
3-4 big tomatoes finely chopped
5-6 green chillies
100 grams cluster beans (gawar fali)
200 grams ladyfinger (bhindi)
1/4 cup til
2 tablespoon khada dhania
2 tablespoon jeera
Salt to taste
Process
Ingredients
20 lemons (chopped)
Juice of 5 lemons
1/2 cup salt
2 cups sugar (can be more or less as per taste)
2 Table spoon ajwain
1 tsp hing
Process
Mix salt, sugar, hing and ajwain
Add this to lemon pieces.
Mix well and fill it in a jar.
Pour the lemon juice and mix well by shaking the bottle.
Shake the bottle well on every alternate day for a week.
If possible keep in sun for 4-5 days,
When the lemon pieces are soft , the pickle is ready to be served.
Ingredients
2 Aloo chopped
250 gm hari pyaj chopped
1 tomato chopped
2 tsp oil
1/2 tsp rai pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste
Process
Heat oil in a kadahi and add rai +hing
Allow it to splutter and add the chopped tomato, aloo and hari pyaj
Sprinkle haldi, lal mirch and salt
Mix well, cover and cook till the aloo is soft
Serve hot with phulka.
Ingredients
2 cups bajri ka aata
1 Cup finely chopped methi (fenugreek leaves)
1 Cup grated louki (bottle gourd) squeeze the extra juice which can be used to knead the dough if required
1/ 2 Tea spoon haldi
1/2 Tea spoon lal mirch
1/2 Tea spoon ajwain (carom seeds)
1/2 tea spoon til (sesame seeds)
1/2Tea spoon sugar/gud
1 Tea spoon adrak (ginger), hari mirch (green chilli), lahsun (garlic) paste (optional)
2 Table spoon oil
2-3 spoon dahi (curd, if required)
Salt to taste
For tempering:
4 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon til (sesame seeds)
1/2 Tea spoon ajwain (carom seeds)
5-6 Curry leaves (kadhi patta )
1-2 Hari mirch cut into halves
Process
In a bowl take aata, 2Tsp oil ,haldi, mirch, til, ajwain, salt, sugar and mix well.
Add methi and louki. Mix well.
Knead the dough very lightly just apt to make balls adding the louki juice and dahi if required.
Make small balls lightly (do not press) and steam for 10 minutes.
Allow it to cool.
Just before serving:
Heat oil in a pan, add rai, til, ajwain, kadhi patta and hari mirch.
Add the muthiya and fry till it gets golden and crisp .
Serve hot with nimbu ka achar.
Chhappann Bhog 