Small Baigan Ka Salan
     
     To make Paste 
     1)  1tsp of Char magach seed
     2) 1tsp of kala til
     3) 1tsp jeera seeds
     4) 11/2 tsp dhania seeds
     5)  1tbsp ground nut
         Fry all them on a dry pan. As it cools down make a paste      adding 1 cut tomato and 1 green chilli. Now keep it aside.

     Cooking

      1)  Wash and slit the baigan  put salt and keep it aside.
      2)   In a pan put 3/ 4 tbs of white oil.
      3)  Fry the baigans till it is soft and  now add the paste masala.
     4)   Cover it and cook in slow fire till the baigans are done

          Lal Mulor Ghanto.

           500gm 
       1 tsp   -   ginger paste
       2 tsp -    Cummin powder
       1/2  tsp - Garam masala Powder
        2        -  Tej Patta
        1/4tsp - sada jeera- Lal Mulli ( grated )
       200gm- Green peas
        3  Green Chilli
        Few coriander leaf
        1-2 Tomato
        Salt and sugar as required


                Boil  the grated mulli with a little salt and haldi till soft. Drain the water out.
 Put oil in a kadai when hot put sada jeera, tejpatta. Then put the mixture of cummin, ginger, tomato and green peas. When the masala is fried put the boiled mulli. Add salt, and 1tsp of sugar and green chilli. Continue cooking till it becomes dry. Add  1/2 tsp of ghee. Now place it in a container and decorate with finely cut coriander leaf and green chilli.


  
    
       

Bhaja Moong Dal

Ingredients

1/2 cup moong dal
1 tsp ginger paste
1/4 tsp jeera, whole
2 tej patta
1 red chilli, whole
3/4 green chillies, slit
1/4 tsp haldi
2 tbsp ghee
salt and sugar to taste

Optional
1 tbsp fresh coconut, diced

Method

1. In a dry pan or kadai roast the dal over medium flame till golden brown and a distinct nutty aroma is released. Be careful to constantly stir it, or it may burn. Keep aside to cool.
2. Once cool, wash the dal once. Then, in a heavy covered pan or pressure cooker, add three measures of water to one measure of dal, add the haldi and some salt and bring it to boil. Boil till the dal is cooked through, but still whole and firm to the teeth.
3. In a frying pan heat the ghee, then put in whole jeera, the tejpatta and red chilli along with the diced coconut. The ghee should be hot enough for the jeera to pop. Fry lightly for a little while, then put the ginger paste. Sauté for a few minutes, then add in the boiled moong dal.
4. Add salt, sugar and water as per taste. Traditionally, it is slightly sweet.
5. Bring the mixture to a boil, then turn off the heat. Pour it in a serving bowl, and garnish with the slit green chillies.
6. Serve with plain rice or luchi.

Phoolkapi are seem sarso bhapa

Ingredients

1 Medium  phoolkofhi or cauliflower
250gms of seem  ( white ones better)
1tsp Posto
2tsp of white sarso.
1/2 cup grated  coconut  or
1/2 cup thick coconut milk
3-4 green chillies
1/2 cup green peas.
1/2 cup chopped dhania patta
1/2 tsp kalajeera or kalonji
1 tsp sugar
4 tbs sarso or Mustard  oil
Salt

METHOD

1. Cut  the cauliflower into thin slices.
2. Cut the seem into 3-4 pieces according to its sizes.
3. In the mixi put the posto, saroo and grind it dry. When is ground finely put 1 green chilli and grated coconut  or  half of coconut milk.  Make a fine paste.
4. Put the pan up to heat , pour the oil, when hot put 1tsp kalongee or kalajeera.
5. As it get  hot put in cut cauliflower, seem, peas, paste, green chilly and coriander. Stir a little add salt as required, 1tsp sugar. Now cover it and make the flame  sim.
6. Let it cook till done ( no water added)
7. Open the cover  and  dry the cooking if required. If using coconut milk pour the remaining milk and stir it.
8. Serve it hot with coriander leave spread over it. 

Tastes good with hot rice.

Gur Aam

          Ingredients

          500gm of Raw mango( best when the core is just a little hard)
          500gm of gur or jaggery( break them up
          2tbs of Panchforan
           100lts of Mustard oil
           6-7 Red chilli
           1/2tbs Haldi
            Salt as required

         METHOD
  

1.   Cut each raw mango into 8 pieces. Wash and let the mango dry out the water.
2.    Put the pan and pour the whole mustard oil into it.
3.    As it gets hot put in 1tbs panchforan and red chillies.
4.   As the masala gets fried put all the cut mango, haldi.
5.  Tosh it a little so that the mangoes are covered with the hot oil.
6. Now put in the salt and cover it up for 5mins ( remember gur is bit salty). 
7. The mangoes become a little soft.
8.  Now put in the gur keep   on  stiring till all the gur melts   
9. .Have to go on stiring the mangoes otherwise it may stick to the   bottom of the pan
10.   Be carefull that it does not dry out to much.
11.  Take a fresh pan then fry  1 tbs of panchforan . When cooled down crush it and spread it over the gur  aam which also must be cooled to room temp. Stir it and bottle it.        

       
    
       



 

Charchari

   
      Charchari( Mixed Veg)

      Ingredience 


      2 medium size potato
      1 white raddish
      2 Long began
      3 Drumstick ( cut into 2" piece)
         If drumstick is not available then any similar kind will do.
     200 gm of red pumpkin
     Few florets of cauliflower
      200gm of Seem ( flat green beans) 
      These are basic vegetables. Can add other veg except beet,carrot
      1tbs panch foran( equal amount of jeera, kalonji, sarso, methi and saunf)
      2-3 green chilli
      1 tsp haldi
      salt as required
      1tsp sugar
      3tbs mustard oil
      A bunch of coriander leaves 


       Method
       Cut all the vegetables  length wise of same size  but  not too finely

      Put 2 tbs of mustard oil in the pan. As it gets hot put in the panchforan and 1 slit green chilli.
      As the masala start spluttering put in all the vegetables, haldi, salt and sugar. Stir the vegetables and just
      put in 1/4th cup of water. Cover it up and let it cook in medium flame. When nearly done put in the
      coriander leaves. Stir it still all water evaporates being careful that  the vegetables dont get mashed up.
      Now take off the gas and pour the remaining mustard oil stir it. Now decorate with coriander leaves and slit green chilli


       




     






    
     
   

Aam Chatni

  Ingredient
    500gm Green  mango( when the core inside soft)
     1/2 tsp Sarso
    1tbs Sarso paste
    250gm sugar
    2-3  whole red chilli
    1/2 tsp Haldi
    1/2'' ginger finely cut
     1tbs Mustard oil
     Salt as required
    Method
   Slice the mango into fine slices.
   Give  one boil to the sliced mango with the haldi powder.
   Drain out the water.
   Put  oil in a pan .As it get hot put in the sarso, red chilli. As sarso   splaters to it add the finely cut ginger and  mango.
   Saute it for 2mins add salt and sugar to it.
   Cover it and let it get cooked in medium flame.
   When done add the mustard paste. Let it cook for a little while then take it off the gas.
    When it cools down  store it bottle it will remain for 2 week or so.It can be used and chatni with meals.