Goosebery Murabba ( Aawale Ka Muraba )

Ingredients:-

Aawala  1 kg
Sugar   2 kg
Pure ghee
Cardamom Green Crushed
Cashew nut
Grated Coconut

Method:-

1) Grate the Gooseberry (Aawla).

2)Drain the juice of Aawla if u don't like its bitterness .

3) Heat the Ghee in the pan .Add Gated Gooseberry (Aawla).saute them for 5 to 6 minut stiring continuously

3)Add sugar and Cook over a slow flame stirring occasionally .when all sugar are dissolve in to grated Aawla and mixture are become thick ,off the gas. 

4)Add  Grated Coconut Almond Cashew Nut and Green Cardamom. allow it cool completely

5) Give the round shape just like in this picture.

6) Bottle in a sterilise Glass jaar .we can store it at lest 2 year easily at the room temperature.

Ginger Pickle(Adarak Ka Achar)

Ingrediant

Fennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black musturd seeds(Raai)1 tbsp
Turmeric powder(Haldi) 1tbsp
Giger(Adarak)250gm
Salt(namak) to taste
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella  (Kalonji ,Mangrail)1/2tbs
aamchur powder

Method

1)Clean the Ginger and cut into length like in this picture.

2)dry in to sun light for 3to 4 hour

3) Heat the pan add Cumin Seeds(Jeera), Fenugreek(Methi), Coriander Seeds(Dhaniya), Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1  to 2 min . drain and coarsely ground.

4)ground the mustard seeds coarsely

5) Add Mustard Oil ,Salt, Red Chili, Turmeric Powder, Aamchur powder and all coarsely grounded spices with  Ginger (Adarak) and toss well.

6)Bottle the pickle.

7)We can store this pickle for long time .

Grated Gooseberry Ginger pickle( Aawle Aur Adark ak achar ) Racipy

BENFITS OF GOOSE BERRY  

Awla is the source of good health. According to encyclopedia:-

 These fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g,^[12] the specific contents are disputed, and the overall antioxidant strength of amla may derive instead from its high density of ellagitannins^[13] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).^[14] It also containspunicafolin and phyllanemblinin A, phyllanemblin other polyphenols: flavonoids, kaempferol, ellagic acid and gallic acid.^[13][15]

Ingredients

Ginger 250g
Fennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black musturd seeds(Raai)1 tbsp
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella  (Kalonji ,Mangrail)1/2tbs
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Turmeric powder(Haldi) 1tbsp
Indian Gooseberry(Awla) 500gm
Salt(namak) to taste

Method:-

1) Grate the clean Goosebery and let them dry in sunlight for 2 to 3 hour

2) Grate the peeled Ginger and let them dry in sunlight for 2 hour.

3) Mix the Gooseberry and Ginger well.

4) Heat the pan add Cumin Seeds(Jeera), Fenugreek(Methi), Coriander Seeds(Dhaniya), Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1  to 2 min . drain and coarsely ground.

5) Add Mustard Oil ,Salt, Red Chili, Turmeric Powder, Aamchur powder and all coarsely grounded spices with   grated Ginger (Adarak) and Goosebery (Aawla) mixer and toss well.

6) Bottle the pickle.

7) We can store this pickle for long time .

Green Chilli Pickle( Hari Mirch Ka Achaar)

Chili is the main part of Indian food .We normally uses it in all vegetables and salted food. It is the life and soul of Indian meal.Without a touch of chili dishes seems incomplete.We cannot think of Indian cooking without green chili. Indian green chillies are rich source of vitamin C. Green chili peppers are also rich in vitamin E. Green chilies are a natural source of Iron.

Ingredients

Fennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black mustard seeds(Raai)1 tbsp
Turmeric powder(Haldi) 1tbsp
green chili(hari mirch) 500gm
Salt(namak) to taste
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella  (Kalonji ,Mangrail)1/2tbs
Aamchur powder
Salt

Method

1) Cut the green chili in to length. only make 2 piece of one chili just  like in this picture . Dry it  into the sunlight for 5 to 6 hour

2) Heat the pan add Cumin Seeds(Jeera), Fenugreek(Methi), Coriander Seeds(Dhaniya), Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1  to 2 min . drain and coarsely ground.
3) Add Mustard Oil ,Salt, Turmeric Powder, Aamchur powder and all coarsely grounded spices with  Green Chili(Hari Mirch) and toss well.

4) Bottle the pickle in a sterilised glass jar.

5) Leave it for 4 to 5 days for best result

6) we can store this pickle at least one year

Spinech (Paalak) Kofta Curry

Ingredients

For Palak Kofta

300 g Spinach (Paalak) Leaves blanched drained and chopped
1cup Bengal Gram Flour (Besan)
1tbsp Coriander(Dhaniya) Powder
Salt(Namak) to taste
2 Chopped Green Chili(Hari Mirch)
1/2 tbsp Red Chili(lal Mirch)
1/4 tbsp Black Paper(Kali Micrh) Powder
1tbsp grated Ginger (Adarak)
`

for curry 

1/2 cup Tomato(Tamatar) paste
 1 tbsp Cashew Nut (kaaju) paste
1/4 tbsp Ginger (Adrak) paste
1/4 tsp Garlic(lehsun) paste
1/2 tbsp Green Chili paste
3 tbsp oil
 2tbsp chopped Coriander lives(dhaniya ptti)
1 tbsp Cumin seeds (jeera)
1 tbsp Turmeric(haldi) powder
1 tbsp Coriander(Dhaniya) powder
Salt to taste
1/2 tbsp Red Chili
a pinch Asafoetida (hing)
1tbsp mixed Spices( Garam masaala)
1 Onion (pyaaj) chopped

Method

for the paalak kofta:-

  1)  Mix the Spinach leaves, Gram  Flour,Coriander Powder Red Chili Powder,Black Paper Powder,Chopped Green Chili.Grated Ginger and Salt in a bowl to get a soft dough, the better For the cofta is ready now we will make cofta and take the batter in your hands and give it round shape.

2)Heat the oil in kadahi and deep fry the koftas.

3)Remove and drain on absorbent paper. keep aside.

for the curry:-

Take a pan heat some Oil add Cumin Seeds, Asafoetida (Hing) chopped onion and saute 2 minute.add Ginger paste, Garlic paste, Turmeric powder, Coriander powder, Green Chili paste saute 1 minute
Add Tomato paste, Cashew Nut paste, Red Chili paste cook till the mixture start separating from the Oil .

Add 2 cup of water.

The Gravy is kept a Little thin because the kofta observe the water

Add Spices ,salt and let the Gravy boil for 2 to 3 minute

  How To Proceed 

Add the palak kofta to the hot curry and simmer for 4to5 minute.

Serve hot with rice and enjoy your lunch or dinner.

Fusilli Pasta

Ingredients

 Black Paper  1/4 tsp
Chopped Onion  2 cup
Chopped Garlic   1tsp
Chopped Ginger  1tsp
Chopped Green  Chili 2
Tomato Sauce   1/2 cup
Green Chili Sauce 1 tsp
Soya Sauce   1/2 tsp
Aginomoto   1/4 tsp
Chopped Capsicum  1 cup
Refined Oil or Olive Oil   2 tbsp
Salt to taste
Sugar  1/2 tsp
 Boiled Fusili   3 cup

Method

1) Heat the oil in the broad nonstick pan.Add the Black Paper Powder, Garlic,Ginger, green chili saute for 5 second then add chopped Onion saute on a medium flame for 2 minute while stirring occasionally.

2) Add Capsicum saute on a medium flame for 1 minute .

3)Add Tomato sauce ,Green Chili sauce ,Soya Sauce. Salt and Aginomoto and Cooke for 2 minute.

4)Add Fusilli mix well and cook on a medium flame for 2 minute while stirring occasionally.
.
5) serve hot.

Indian Goosberry Pickles (Awla Ka Achar)

Benfits of gooseberry(aawla)

Awla is the source of good health. According to encyclopedia:-

 These fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g,^[12] the specific contents are disputed, and the overall antioxidant strength of amla may derive instead from its high density of ellagitannins^[13] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).^[14] It also containspunicafolin and phyllanemblinin A, phyllanemblin other polyphenols: flavonoids, kaempferol, ellagic acid and gallic acid.^[13][15]

Gooseberry Pickle( Awle Ka Achar)

Ingrediants

Fennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black musturd seeds(Raai)1 tbsp
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella  (Kalonji ,Mangrail)1/2tbs
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Turmeric powder(Haldi) 1tbsp
Indian Gooseberry(Awla) 500gm
Salt(namak) to taste

Method

 1) Boil the Gooseberry(Awla) in a presure cooker with water for 1 whistle . Drain and allow to cool.    Cut the Awla ito pieces and discard the seeds. let them dry in to sunlight for 4to5 hour

2) Heat the pan add Cumin Seeds(Jeera) ,Fenugreek(Methi),Coriander Seeds(Dhaniya),      Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1    to 2 min . drain and coarsely ground.

3) Add Mustard Oil ,Salt, Red Chili, Turmeric Powder and all coarsely grounded spices with  Gooseberry (Awala) and toss well.

4)Bottle the pickle in a sterillised glass jar.

5)This pickle can store for up to 2 to 3 months.

Dam Aalu

 Ingredients:-

8 medium potatoes (sliced ​​in 4 chips!)

1 tspTurmeric1 tspCoriander powder

1 tsp grated ginger

1/4 ts pRed chili powder

2 Green chillies (cut to length)

1 tsp Garam masala

1 cupYogurt

1 tspSugar

4Tomatoes (medium size)

2 tbsp Makahna paste 

2 tbsp coconut paste

1/2 teaspoon cumin

 Pinch of  Asafoetida( hing)

 black Pepper powder 2 pinch

 2 tspKahsuri Methi  (Dried Fenugreek Leaves)

 Oil

 chopped coriander

Method:-

step by step  method:-

(1 )Heat  oil in a pan. Add potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.

(2) Grind  tomato in to paste

(3)Heat 2 tablespoon oil in a pan, add cumin, ginger paste,pinch of hing and green chilli saute them for 10-15 second .

(4)add  tomato paste saute them 2 min then add makhana paste coconut pest  turmeric powder coriander powder, black paper,red chili powder and saute till the mixture starts separating from the oil.

(5)add the curds ,while stiring continuasly and cook for two minut on a high flam add kasuri methi, garam massala salt and saute foe two minut

(6)Add the water of 1 ½ cup and let them boile

(7) Finaly add the potato on low flame let him cook for 5-7 minute

 Serve hot and garnished with coriander

Moong Chana Dal Halwa(Pudding)

Delicious pudding

Material:-

Mung Dal(golden gram)   1/2 cup mung

Channa Dal                            1/2 cup.

mashed the Paneer                1 cup

Milk powder                          1 cup

Milk full cream                       1 cup

 sugar                                    Half cup

Raisin( kishmish) with severed

almonds(baadam)                  2 tbsp

ghee                                      1 cup

Silver work (chaandi work)

Method:-

1- Soak the moong Dal and Channa Dal in water for 6 to 7 hours.

2- Drain and grind to a coarse paste using little water

3- Melt the ghee in a nonstick pan. add both (moong and chana Dal) Dal paste and satire the mixture continuously on a low flame until it become light brown

4- Add the milk and sugar and stirring continuously on low flame till the ghee separates.

5- Add the milk powder and paneer and mix it well.

6-Garnish with silver, paneer ,kishmish and almond

chatpata poha

 चटपटा पोहा

Ingredients

2 cups basmati chivda (poha,beaten rice)

Boiled potatoes 1

 boiled green peas 1/2 cup.

Length cut green chilli 1

lemon (Nimbu) 1

Chopped onion 1/2 cup.

mustard 1 teaspoon

Curry leaves 10-12

2 tbsp peanuts

Turmeric 1/2 teaspoon

Refined oil 1 tbsp

Salt to taste

Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all the excess water.

1)add turmeric powder, salt, lemon juice,in washed and drained beaten rice.put it side.

2)heat the oil in nonstick pan fry the peanut ,drain and transfer to plate.

3)add mustard, curry leaves heat oil when the mustard cracked add onion and fry it till light brown.

4)add potato green peas cook on low flame for two minute

5)add the washed and drained beaten rice mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 

6)decorate with coriander and serve.

चाट मसाला बनाने की विधि

चाट मसाला -:

 सामग्री :-

• साबुत धनिया             २ बड़े चम्मच               
• सोंठ पाउडर                1 बड़ा चम्मच       
• कचरी                        1 छोटा चम्मच
• आमचूर  पाउडर         3 बड़े चम्मच             
• सफ़ेद जीरा                1 बड़ा चम्मच                 
• काला  जीरा                2 छोटा चम्मच                
• लाल मिर्चसुखी            5                         
• काली मिर्च                  1 बड़ा चम्मच    
• भुनी हिंग                     पौना चम्मच (छोटा )             
• टाटरी पाउडर                1 छोटा चम्मच                      
• काला नमक                 1 बड़ा चम्मच               
• सुखा पुदीना पाउडर       1 चम्मच
• सफ़ेद नमक                 4 बड़े चम्मच या इच्छानुसार              

विधि :- 

          

          नमक, टाटरी,आमचूर और पुदीना पाउडर को छोड़कर सभी मसालों को मिलाकर सुखा ही कडाही में थोडा भुनकर मिक्सी में पिस ले।  इसमें बाकि सामग्री मिलाकर जार में भरकर रख ले। 

khoya kaaju matar ki shahi sabji

Ingredients:-

Reduced whole milk (Khoya) 200 g

 tomato 4 medium size

Kashmiri red chili powder 1 teaspoon

Ginger paste-1 teaspoon

Turmeric powder 1/2 teaspoon

Salt to taste

For a little bit then coriander decoration

1/2 cup green peas, peeled

Cashew nut 12 pieces

A teaspoon of cumin

Cut green peppers in length that

A teaspoon of coriander

Melted butter 2 tbsp

Method:-

 1) Mash the khoya properly .heat the pan
.
2)Add Reduced whole milk( khoya) and fry them on low flame for three minute.

 3)Grate the tomato now heat oil in a presure pan. fry the cashew nut drain and transfer them to plate.

4)Add cumin (jeera) and fry them .add grated tomato and ginger paste and salt cook them on low flame till the mixture start separating from the oil

 5)Add turmeric powder red chili powder coriander powder and green peas ,cook them for two minute  on low flame .

6)Add Reduced whole milk(khova )cashew nut and 1 cup of water. Cook it in pressure pan of 1 whistle .


Your shahi vegetable are ready to serve,

Transfer it on serving dish .Decorate with coriander .And serve it.