Haldi ka Achar

Ingredients

100 gm kachchi haldi
1 lemon
Salt to taste

Process

Wash and dry the haldi
Peel of and grate
Add salt and lemon juice
Pickle is ready
It’s shelf life is for 2-3 days
Can be relished in lunch, dinner or breakfast

Ps; This haldi enhances the taste of hari mirch ka achar.

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Amla ka Achar

Ingredients

5 amla (goose berry)
2 Table spoon rai ki dal
1table spoon haldi
1/2 Table spoon lal mirch
1/2 Tea spoon methi seeds
1 Tea spoon hing
4 Table spoon oil
Salt to taste

Process

Boil amla till it is soft
De-seed and open up the amla flakes
In 1/2 tea spoon oil fry the methi seeds and grind it to powder
In a bowl spread salt, rai ki dal, lal mirch, haldi, methi powder and hing
Heat oil and pour it on the masala
Mix well and allow it to cool
Mix the amla pieces and masala nicely
Store this pickle in a tight lid bottle
The shelf life of this pickle is 5-8 days
To increase the shelf life it can be stored in refrigerator
Serve it with paratha or puri.

 

Ponk Vada

Ingredients

1 cup ponk (hurda in marathi, green jowar)
1/2 cup chana dal
2 tablespoon besan
1 onion
2 tablespoon curd
1 chilli
2 cloves garlic
Salt to taste
Pinch of haldi
Oil for frying

Process

Soak chana dal for 2 hours.
Remove excess water and coarsely grind along with chilli and garlic.
Keep it aside for 8 hours to ferment.
In this mixture, add besan, ponk, salt, haldi, finely chopped onion and two tablespoons of hot oil.
Mix it well and make small vadas.
First put a small sample vada in oil and if it disintegrates, add more besan.
Deep fry on medium flame till it is golden brown.
Enjoy it will green chutney and ketchup.

Thekua

Ingredients

3 cups aata
1 cup dry fruit powder (Badam, kaju, pista)
1 cup grated dry coconut
Powder of 5 elaichi
1.5 cup grated jaggery
1 cup water
4 tablespoon ghee
Oil for frying

Process

Add a cup of water in a bowl and melt jaggery in it on low flame.
In a bowl, take aata, dry fruit powder and add ghee. Mix well to get ‘mutthi band’ (fist closed) mixture.
Add coconut and elaichi powder and mix well.
Add jaggery water slowly and make a medium hard dough.
Make small balls and shape it in the form of cutlets.
Heat oil and fry it to a nice golden colour on medium flame.

It has a shelf life of 7-10 days. It makes a nice evening snack with tea/coffee.