Mango Mastani Drink

Mango Mastani Drink

Ingredients(for 3-4 servings)

• 3 big size mangoes
• 2 cup chopped mangoes
• 1 cups full cream chilled milk
• 3 tbsp sugar
• 1 tbsp pistachios (chopped)
• 1 tbsp cashews (chopped)
• 1 tbsp almonds  (chopped)
• 5-6  scoops of ice cream (vanilla or mango)
• 3-4 tbsp tutty fruity for decoration (optional)
• 4 to 6 ice cubes (optional)

Method (How to make mango mastani at home)

• Peel and chop mangoes and add them to the blender add ice cubes, milk and sugar and blend them tp smooth shake.
• Now place some mango pieces in the long glasses, pour mango milkshake in glasses till ¾ glass, add one scoop of ice-cream top with chopped dry fruits and tutty fruity.
• Serve mango mastani immediately.

Chana Dal Pumpkin Curry

Chana Dal Pumpkin Curry

Ingredients (for 3-4 servings)

• 3 cups chopped green pumpkin (chopped in ½ inch pieces)
• ½ cup chana dal split
• 1 medium onion  (finely chopped)
• 2 medium tomatoes  (finely chopped)
• 1 green chili (chopped)
• 1 tbsp ginger  garlic paste
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ¼ tsp red chili powder
• ½ tsp garam masala
• ½ tsp coriander powder
• a pinch of asafoetida
• 1 cup water
• 1tbsp oil
• 1 tbsp chopped coriander leaves
• salt as required

Method (How to make chana dal pumpkin curry)

• Wash and soak the chana dal for atleast 30 mins. Drain the water from chana dal and keep aside.
• Heat oil or ghee in a pressure cooker add cumin seed and sauté till start cracking, add asafoetida, add the onions and saute till they become translucent.
• Add the ginger garlic paste and green chilies and saute for 10-15 seconds.
• Add chopped tomatoes and all the dry spice powders. saute till the tomatoes soften.
• Cook till the oil separate from the masala.
• Add chopped pumpkin and chana dal and stir for 2-3 minutes.
• Add salt and water.
• Cover the cooker with the lid and pressure cook for about 4-5 whistles on a high flame. After that cook on low flame for 4-5 minutes.
• When the pressure cooker cool down on its own, remove the lid and  garnish with coriander leaves.
• Serve hot with pumpkin chana dal sabzi hot with rotis or rice

Arbi Cutlets

Arbi Cutlets

Ingredients(for 3-4 servings)

• 12-15 arbi (colocasia roots)
• 1 tsp red chilli powder
• 1 tsp roasted cumin powder
• ½ tsp dry mango powder
• 2 tsp chat masala
• 1 tsp lemon juice
• Ghee or oil for frying
• Rock salt as per taste
• 1 tbsp coriander leaves for garnishing

Method(How to make arbi cutlet for navratri vrat)

• Wash arbi with water 2-3 time to remove the soil.
• Boil in a pressure cooker with some rock salt and water for one vessel.
• When cool down, drain the water, and peel the arbi.
• Now take one arbi and flatten it in between your palms.
• Heat non stick tawa or pan put some oil of ghee, place some arbi and fry till golden brown and crispy for both side.
• Mix all dry spice and salt sprinkle over it.
• Add some lemon juice on top and serve hot with green chutney.

Vegetable Tehri

Vegetable Tehri

Ingredients(for 3-4 servings)

• 2 cup rice (washed and soaked)
• 2 cup mix vegetables chopped (carrot, cauliflower, peas, potato or beans)
• 1 cup onion (nicely chopped)
• 1 large tomato (chopped)
• 1 tbsp ginger garlic paste
• 2 green chilli (nicely chopped)
• 2 big cardamom
• 2-3 clove
• 2 bay leaves
• 1 inch cinnamon
• 1 tsp turmeric
• A pinch of asafoetida
• ½ tsp cumin seeds
• 1 tsp red chilli powder
• 1 ½ tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• 2 tbsp coriander leaves (chopped)
• 1 tbsp ginger (chopped)

For serving

• Green chutney
• Papad
• Ghee
• Raita or curd

Method (How to make vegetable tehri)

• Wash and soak rice with water for 30 minutes.
• Chopped vegetable in small pieces.
• Heat oil in a pressure cooker, add asafoetida, bay leaves, cardamom, cloves, cinnamon  and cumin seeds sauté for few seconds.
• Add chopped onion and sauté till light brown, add ginger garlic paste sauté for few second, add chopped tomato and cook for 2-3 minutes.
• Add chopped vegetable and rice sauté for few minutes.
• Add all spices and salt.
• Add 4 cup of water and close and lid of the cooker cook till one vessel.
• Switch off the flame and wait for cool down.
• Place in a serving plate add 1 tsp ghee, garnish with coriander and chopped ginger.
• Serve hot with chutney, raita and papad.

Kathal Korma

Kathal Korma

Ingredients (for 3-4 servings)

• 500 gram kathal (jackfruit) (1 ½ inch pieces)
• 2 medium size onion (nicely chopped)
• 1 tbsp ginger garlic green chilli paste
• 1 bay leaves
• 2 pinch asafoetida
• 2 medium tomato (nicely chopped)
• 1 cup fresh curd
• 2 whole red chilii
• Salt as per taste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 tbsp oil
• 3-4 green cardamom
• 1 tbsp coriander leaves (chopped)

Method (how to make kathal korma or raw jack fruit curry)

• Add salt into the kathal and leave aside for 30 minutes.
• Heat oil in pan and fry kathal till light brown.
• Heat 2 tbsp oil, add bay leaves, cardamom, asafoetida and cumin fry for few second.
• Add onion and fry till light brown, add ginger garlic chilli paste fry few second.
• Add chopped tomato and turmeric, red chilli and fried kathal sauté it nicely add curd and cook till kathal soft.
• Add garam masala and switch off the flame and garnish with coriander leaves.
• Serve hot with chapati.

Rajma Kabab

Rajma Kabab

Ingredients

• 1 cup soaked and boiled rajma
• ¾ cup chopped onion
• 2 tbsp ginger (nicely chopped)
• ¾ cup boiled and mashed potato
• 2 tbsp chopped coriander leaves
• 2 green chillies (chopped)
• 1 tsp garam masala
• 2 tbsp ghee
• Salt as per taste
• 1 tbsp oil
• Oil for frying

Method (How to make rajma kabab at home)

• Mash boiled rajma and potato nicely.
• Heat oil in pan add onion and fry till light brown, add ginger and green chillies.
• Add boiled and mashed rajma and potato.
• Mix salt,  garam masala, chopped coriander leaves and mix well.
• When cool down make 10  flat tikkis.
• Heat non-stick tawa or pan place 4-5 tikkis and add some ghee around the tikkis shallow fry tikki till crispy and brown flip over and fry from other side.
• Rajma kabab is ready.
• Serve hot with green chutney sauce.

Green Fried Rice

Green Fried Rice

Ingredients

• 2 cup boiled rice
• 5-6 pieces of broccoli (blanched)
• 5-6 French beans (nicely chopped and blanched)
• ¼ cup spinach (nicely chopped)
• 2 tbsp capsicum (nicely chopped)
• ½ cup spring onion (nicely chopped)
• ¼ cup moong sprouts
• ¼ cup onion chopped
• 3 tbsp green chilli sauce
• Salt as per taste
• 2 tbsp salt

Method (How to make green fried rice at home)

• Heat oil in a pan add chopped onion and saute for few minutes add moong sprouts, broccoli and French beans till half cook.
• Add spring onion, spinach and capsicum and fry for few minutes.
• Add cooked rice, chilli sauce and salt and fry for few minutes.
• Switch off the flame and green fried rice is ready, serve hot with sauce.

Sooji – Coconut Laddu

Sooji – Coconut Laddu

Ingredients

1 cup sooji

½ cup shredded coconut

¾ cup sugar

½ cup water

Few thread of saffron

1 tbsp cashew nuts (1:4 pieces)

1 tbsp raisin

¼ tsp cardamom powder

¼ cup ghee

Method(How to make sooji coconut laddu)

Heat ghee in a kadhai fry cashew pieces and raisins and keep aside, now add sooji in same kadhai and fry on low flame till colour change into light brown, and nice aroma come.

Add shredded coconut and stir for few seconds switch off the flame.

 Now heat water in a pan and dd sugar boil till sugar dissolve,  add saffron and boil till one thread consistency.

Add fried sooji and mix well switch off the flame and allow it to cool down. Add fried nuts and cardamom powder and make small with the mixture.

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