MyRecipeBook

 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...

  Input 1 cup urad dal whole and 1/4 cup rajma soaked for 8 hours 350 gm tomato paste (approx 5-6 tomato) Ginger garlic paste Salt, red chilli, kasuri methi Butter, milk, fresh cream (malai) Process Boil urad dal and rajma. It may take 7-9 whistles  Once boiled, check it to ensure that the rajma and dal are meshed well Add butter to a wok, followed by ginger garlic paste At this stage, add kashmiri red chilli Add 350 gm tomato paste and let it cook. Remember cooking tomato will take a very long time. If not cooked properly, the raw tomato taste may be evident. Tomato needs to be cooked before dal is added, else it would interfere with cooking process of dal Add little salt to the wok  Once tomato has been completely cooked, add the boiled dal  Tomato will mix nicely with the dal The cooking would still require 20-40 minutes Since the mixture may start to become thick, keep adding milk as per requirement Add butter and some salt at this stage as well.  The color ...

 Input White matar Chopped Coriander Lemon/amchur powder/imli water Salt, red chilli, black pepper, black salt, chat masala Process Keep white matar in water for 4-5 hours Boil white matar. It may take 5-6 whistles to soften You can mash some of it.  Just add chopped coriander, lemon, salt, red chilli, black pepper, black salt and chat masala and serve with kulcha Output

  Input Approx 250- 300 gm paneer Tomato (4-5) and dried chillies (1-2) fine paste Onion (3-4) Fine paste Ginger garlic fine paste 1 bowl curd Cashew nuts (10-15) fine paste (The fine paste should be made after cashew nuts have been soaked in lukewarm water for 5 minutes) 3/4th cup fresh cream (home made malai) Peppercons, cumin seeds, cinnamon stick, tej patta, choti elaichi and moti elaichi: Let's call it Masala 1 1/2 cup milk Garam masala Dry roasted kasuri methi Turmeric, red chillies, salt, sugar Process Add little mustard oil to the wok Add Masala 1 and wait till cumin has stopped spattering.  Once done, add the onion paste. Onion would take some time to saute Once done, add ginger garlic paste. Once ginger garlic paste has been done, add cashew paste. Cashew paste needs less sauting compared to onion Add turmeric and red chilli at this stage and continue to saute Add tomato and dried chillies paste and let it cook for some time You can also close the wok lid till tomato...

Inputs For Sarso ka Saag 1 bundle Sarso Saag/Mustard leaves 1 bundle Spinach 1/3 bundle Bathua 0.75 - 1 onion finally chopped 0.75 - 1 garlic finely chopped Small quantity of ginger 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, ginger and onion. You can also add green chillies  Once the sauting is complete, add the mixture from the mixer jar to the...