Easy katta meeta mango ginger garlic pickle

Ingredients :

• Raw mango big - 2 to 3 [ cut into pieces ]
• Tamarind paste - 2 table spoon [ soaked in hot water ]
• Powdered jaggery - 2 table spoon
• Green chillies - 2 [ cut into small pieces ]
• Ginger - 1 inch piece [ cut into small pieces ]
• Garlic flakes - 10 to 15
• Curry leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli  powder - 2 tsp

For seasoning :

• Seasame oil - 3 table spoon
• Mustard seeds - 1 tsp
• Methi seeds - 1 / 2 tsp

Method :

First take one kadai, heat oil when it become hot add mustard seeds. When it pop add methi seeds. Wait for 2 minutes and add green chillies, ginger, garlic and fry  till the aw smell goes. Then add the cut mangoes, fry for 2 seconds and add the turmeric water. Mix well, add salt, turmeric, and  red chilli powder. Allow to boil till the mango pieces becomes soft. Then remove from the gas. When it becomes cool store it in a container.

Custard apple milk shake

Ingredients :

• Custard apple - 2 to 3 [clean  remove  the seeds ]
• Sugar - as required
• Vanilla essence - 1 drop
• Milk - 5 cups
• Ice- cubes - little

Method -:
Grind in a mixie, custard apple, [ remove 2 tabl. sps of custard apple and keep aside before grinding  for garnishing ] sugar, vanilla essence, ice- cubes, milk,  blend  well  and keep inside the fridge to cool till serving time. Before serving add little custard apple in the glass and pour the milk shake. Your yummy custard apple milk shake is ready to drink.

Moong dal sultani

Ingredients:

• Moongdal [ split green gram ] - 1 / 2 cup
• Toovar dal - 1 / 4 cup
• Chopped tomatoes - 1 / 4 cup
• Chopped garlic - 1 1 / 2 tbls.
• Chopped ginger - 1 tsp
• Finely chopped green chillies - 1 or 2
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Ghee - 1 tsp
• Chopped onions- 1 cup
• Finely chopped coriander leaves - little [ for garnishing ]

Method :

Clean, wash and soak both dals in water for 2 to 3 hours. Drain and keep aside. Mix the both dals, tomatoes, ginger, garlic, green chillies, turmeric powder, salt and 2 glass of water and pressure cook for 3 whistles. When the pressure leaves, open the lid and whisk well. Then heat a non- stick pan on a medium flame and when hot, add the oil and ghee together. When it hot,add  cumin seeds. When it pops add the chopped onions and fry for 5 minutes till it turns light brown in colour. Sprinkle little water if the mixture starts burning. Add the cooked dals, 1 cup of water and  mix well and simmer for another 5 minutes. Remove from the gas, garnish with chopped coriander leaves. Serve hot with roti, and steamed rice.

Gobhi noorani

Ingredients :

• Cauliflower - 1 small cauliflower [ cut into medium florets with long stem ]
• Maida - 2 tbsp
• Shah jeera [ black cumin ]  or regular jeera - 1 / 2 tsp
• Finely grated khoya [  mawa ]  - 50 gms
• Kasoori methi - 1 1 / 2 tsp
• Salt - as required
• Garam masala - 1 1 / 2 tsp
• Oil - for frying
• Onion paste - 3 to 4 tbsp
• Tomato paste - 3 to 4 tbsp
• Tej patta - 2 [ broken ]
• Milk - 1 cup

For onion paste :
Take 1 big onion, 2 laung [ cloves ], 1 / 2 inch piece ginger, 3 to 4 garlic flakes, 2 cardamom, 2 tsp saunf [aniseed ], small piece cinnamon and grind in mixer to a smooth paste.

For tomato paste :
Take 3 big tomatoes [ boiled in water for 5 minutes and peeled ], 1 / 4 tsp jaiphal,[ nutmeg ] javithri [ mace ] 8 to 10 cashewnuts, 3 dry red chillies,  1 1 / 2 tsp poppy seeds and grind to a smooth paste.

Method :

Cut cauli flower into florets. Wash and wipe dry, sprinkle maida and mix well. Heat oil and deep fry the florets till golden brown in colour. Remove from the kadai, keep on paper napkins. For gravy heat 4 tbsp oil, add tej patta and shah jeera, wait for a minute, add onion paste and  fry for 2 to 3 minutes till it change to brown colour. Then add tomato paste and stir for 5 minutes in low flame, till oil separates. Add  khoya, kasoori methi, salt and garam masala. Cook for 5 minutes, in low flame. Then add 1 cup of water. Mix well simmer for 2 to 3 minutes. Before serving add 1 cup milk and boil on low heat, add fried cauliflower. Cook for some more time and remove from the gas. Serve hot. It goes well with roti, parathas, and jeera rice.

Cabbage halwa

Ingredients :

• Finely chopped cabbage - 2 cups [ heaped ]
• Sugar - 1 cup [ level ]
• Fresh grated coconut - 1 / 4 cup
• Cashewnuts - 10 to 12
• Cardamom powder - 1 / 2 tsp
• Venilla essence - few drops
• Green colour - 2 drops
• Fresh ghee -3 to 4 tabl. sps
• Raisins - little

Method :

Cook cabbage in enough water till it becomes soft. Then drain off excess water. Fry it in 1 table spoon ghee. After that grind it along with cashew, coconut  using little milk for grinding. Keep one non- stick vessal, heat sugar with water. When the sugar completely dissolves, add the ground paste, colour. Mix well and keep stirring till halwa consistency is reached. Add remaining ghee to that.When the ghee leaves side,  remove from the gas. Fry raisins  in little ghee and add to halwa along with cardamom powder and vanilla essence. Garnish with sliced badam.  ur tasty  cabbage halwa is ready to eat.

Quick wheat halwa

Ingredients:

• Wheat flour - 1 glass
• Sugar - 1 1 / 2 glass
• Elachi powder - 1 / 2 tsp
• Cashew nuts - little [ broken ]
• Ghee - 5 to 6 tblsps
• Kesar colour - little

Method :

Heat sugar with enough water to cover it, in a non- stick vessel till it is dissolved completely. Add elachipowder, kesar colour, mix well and keep aside.Then fry wheat flour along with broken cashews in 3 tbl sp ghee till pleasant aroma comes. Keep the flame in simmer. Mix the sugar syrup in to the wheat flour, extra ghee and stir constantly again till it leaves out ghee and the halwa becomes thick. Remove from the fire and garnish with fried nuts. 

Khatti meethi dal

Ingredients :

• Toovar dal - 1 / 2 cup
• Radish [ mooli ] - 1 / 4 cup [ cut into small pieces ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Poha [ rice flakes ] - 2 tbsp
• Fresh grated coconut - 1 tbsp
• Mustard seeds - 1 / 2 tsp
• Curry leaves - 6 to 7 leaves
• Asafoetida [ hing ] - a pinch
• Tamarind paste or raw mango - 1 / 4 cup[ cut into small pieces ]
• [ 1tbsp ]
• Grated jaggery - little
• Chilli powder - 1 tsp
• Dhania jeera powder - 1 tsp
• Chopped coriander leaves - little [ for garnish ]

Method - :
Clean, wash and soak the toovar dal in water for 2 to 3 hours. Drain and keep aside. Mix the dal, radish, mango or tamarind paste, turmeric powder, salt and 2 cups of water and pressure cook for 3 whistle. Wait and allow the pressure to leave, then open the lid and keep aside. Then heat a non- stick pan on a medium flame and when hot, add the beaten rice [ poha ] and coconut and dry roast till they turn light brown in colour. Grind in a mixer to a fine powder. Keep aside. Then heat the same pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for 30 seconds. Then add the cooked dal, jaggery, chilli powder, dhania, jeera powder, poha, coconut powder  and 1 cup of water and simmer for 10 minutes. Serve hot garnished with coriander leaves.

 [ An innovative dal for those who like to experiment with the magic of flavours ! Rich in iron and fibre this dal is also a healthy treat. Radish adds its distinct flavour. ]