ANARASER CHATNI

Ingredients:



1/2 tblsp raisins
2 bay leaves
2 - 4 tblsp sugar
salt to taste
1" ginger chopped
1/8 tsp mustard seeds
1 tsp oil
1/4 big size pineapple


Method:

* Discard the hard core of the pineapple.
* Take off and take off the eyes.
* Cut them into fine dices.
* Heat up oil in a kadai.
* Mix in the mustard seeds.
* When it starts to crackle mix in pineapple.
* Stir fry for few minutes and mix in salt.
* Mix in 1 cup of water and sugar.
* Mix in bay leaves, raisins and cut ginger.
* Simmer (boil slowly at low temperature) till the chutney is thick.

AMER CHATNI

Ingredients:

2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste

Method:

* Cut the green mangoes with the skin into boat shapes.
* Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
* When they start to crackle mix in the mangoes.
* Mix in warm water.
* Mix in sugar or jaggery.
* Mix in salt when the mangoes are cooked and the syrup is thick.
* Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
* When the chutney is cool sprinkle this powder on top.

ALUTUA RECIPE

Ingredients:

1 cup sugar
oil for frying
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

Method:

* Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
* Wash and boil the sweet potatoes with as little water as possible.
* Drain.
* Take off skin and fibre, if any, and mash.
* Sieve the flour and the soda, rub in the ghee.
* Mix in to the sweet potatoes.
* Knead well.
* In case the mixture feels soft, mix in a little more flour.
* Make lime size crack free balls and stuff one raisin in each.
* Heat up oil in a kadai.
* When the oil begins to smoke, take off the heat, put in a few balls at a time.
* Put on medium heat up again and fry till golden brown.
* Remove and put the balls in the syrup and keep aside for a few hours.
* Serve warm or cold.

ALOO POSTO

Ingredients:


2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)


Method :

* Take off and cut the potatoes into one inch sized pieces.
* Keep them in water.
* Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
* Remove and grind to a fine paste.
* Heat up mustard oil in a pot till it just reaches smoking point.
* Remove, cool and heat up the oil again on medium heat.
* Mix in kalonji and stir-fry briefly.
* Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
* Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
* Take off the lid, mix in salt, sugar and slit green chillies.
* Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

ALOO PHULKOPIR DALNA

Ingredients:


1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
4 tblsp mustard oil


Method:

* Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
* Take off and cut the onions.
* Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
* Then fry the florets of cauliflower till they turn a little brown.
* Remove and keep it aside.
* Take off the oil.
* In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
* Mix in cut onion and fry till golden in colour.
* Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
* Mix in a tblsp of water if necessary.
* Mix in the potatoes, cauliflower and the tomatoes.
* Stir fry for a while.
* Mix in a cup of water, cover and stir fry over medium heat.
* Stir from time to time.
* Take off from heat up when the vegetables are cooked and nearly dry.