MyRecipeBook

  Inputs 3 big tomato 1 spicy green chilly finely chopped 4-5 big garlic cloves (8-10 cloves if using small garlic) 1 onion finally chopped Small amount of coriander finely chopped Process Give a slit along the side of tomato and add the garlic cloves to it. The cloves would be visible from the side.  Put the tomato directly on gas flame so that the outer layer softens. Some part of the layer may even turn black, which is fine. Once the tomato have been cooked (outer layer softened/blackened), remove it from the gas and remove the outer layer Mash the tomato garlic with hand. Even if it seems little hard at this stage (not completely soft), use grinder to grind it a little Add mustard oil to wok and saute the chopped onion Add the tomato garlic paste from the grinder Add chopped green chilly and coriander to the wok  Add salt and red chilli powder as per taste  Continue to saute for some time. Add little water if needed Turn off the gas once the paste becomes semi dr...

  Inputs For Sarso ka Saag 1 bundle Sarso Saag/Mustard leaves 1 bundle Spinach 1/3 bundle Bathua 0.75 - 1 garlic finely chopped Small quantity of ginger Home made white butter (Makhan) 2 - 3 spoons maize flour salt, as per requirement For Makke ki Roti Maize flour Radish finely grated Water as per requirement Salt Bathua (totally optional) Process For Sarso ka Saag First of all, clean all the three types of leaves. Since there is a lot of dirt, they need to be cleaned multiple times with lukewarm water so that the dust can be removed Once cleaned, the three types of leaves need to be chopped before being added to the pressure cooker Add the three types of leaves to the cooker and wait for 2-3 whistles Once the cooker mixture cools down, transfer it to a mixer jar and grind it. But it should not be made a fine paste Add little mustard oil to a wok and saute garlic and ginger . You can also add green chillies  Once the sauting is complete, add tomato puree and saute it so it coo...

 Inputs 500 gm kaccha aam One small bunch mint leaves Jaggery powder Process  Boil the raw mango and strain the water and the pulp  Take the mint leaves and run it through a grinder Heat the obtained water and mango pulp and add mint leaves to it Keep heating till the mixture thickens Add black salt and jaggery powder as per requirement. There is no difference in taste when adding sugar vs when adding jaggery powder Dry roast cumin seeds, crush them a little and add them to the mixture Allow the mixture to cool The final quantity obtained would be approximately one litre To serve, add 60 ml prepared mixture to approx 250 ml cold water. Garnish with mint leaves on top Output

  Inputs 50 gm sona masoori rice 1 dasheri mango Jaggery powder (7-8 spoons) Crushed almonds, cashew and raisins Process Grind rice only partially Start to boil the milk and stirr it constantly Since the grinded rice may form lumps, add little hot milk to it first before transferring it to the boiling milk Start to add the grinded rice to the boiling milk, while stirring the milk continuously Peel the mango, and separate the mango kernel. Put the mango through a mixer to make it a paste Keep adding the mango paste to the boiling milk and continue to stir  Add jaggery and the color of the dish would start to change a little. More jaggery may be added as per requirement. Stir the milk till mango and jaggery have mixed properly and the rice are no longer raw Pour the dish in a bowl and add crushed dry fruits on the top Output

  Input 1 cup besan 1/2 cup curd 1.5 cups water Salt and turmeric Ginger garlic chilly paste (2 garlic cloves and a small portion of ginger) Mustard seeds Curry leaves Green chilly chopped vertically Process Add besan to a bowl and add curd to it Slowly start to add water and mix it properly to avoid any lumps Add salt and turmeric. Adding too much turmeric may lead Khandvi to have little hues of red in its color. Add ginger garlic chilly paste and continue to mix Take a pan and add the mixture Once the mixture starts to thicken, remove it from the flame Start to apply a thin layer of the mixture on the back side of the plates Within 5-7 minutes, the mixture will start to dry. You can use knife to create vertical lines for rolling the khandvi Once rolls have been made for khandvi, transfer them to a plate. For tadka, use oil, mustard seeds, curry leaves and chopped green chillies and pour them over the khandvi rolls Output

  Input Besan: 1 cup Curd: 1/2 cup Water: 1/2 cup Salt: 1/2 teaspoon Eno: 1 pouch Turmeric powder Sugar, mustard, lemon Process  To prepare dhokla Sieve the besan and add curd to it Continue to add water to it while you mix it Add salt and turmeric as per requirement. Less turmeric should be added else dhokla may turn little red Once the mixture has been prepared, keep it for 20 minutes Take a wok and add water to it. Greese a container that you wish to prepare the dhokla in. Add a container that can fit into the wok into which you wish to prepare the dhokla. I use one aluminium container Start the flame and meanwhile, add eno to our mixture and stir it for a minute. Eno needs to be only added just before transferring the mixture to wok Cover the wok and let it cook for 15 minutes You can check using knife. The dhokla would be soft. The next step is to prepare tadka To prepare tadka (To be prepared only when dhokla is to be served. Else it would be totally absorbed) Heat oil a...