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.

Aloo Kumroo Checki with Luchi

 Ingredients

    1) 3/4 Potato

    2)  250 gms Red pumkin

    3)  2/3 Green chillies

   4)  2 tbs white oil

   5) Salt

   6)1 tsp sugar

   7)  1/4 tbs of kalonji

   Method

  1) Peal the potato and slice them into small pieces. Do the same with the pumpkin. Wash them and let the water drain.

   2) Put the pan on stove and pour the oil. As the oil gets hot put in the kalonji and slit green chillies.

   3) Now put in the cut vegetables. Add salt and sugar.

   4) Stir a whole 1 min and pour 1 cup water. Cover it up and let it simmer till it is done.

  5) Open the cover and stir it till the water evaporates.

   6) As it done pour it a bowl.

     For Loochi 

    Ingrdients

     1) 250 gms of flour

     2)3tbs of oil

     3)Water to make dough

     4)1/2 cup of oil for frying

      Method

    1) Pour the  3tbs of oil into the flour and mix it nicely . Now pour water as required to make a tight dough.

   2)  Divide the dough into small portions. Roll them out into small  rounds

    3) Put the pan on stove and let the oil get hot. Now one at a time put the rolled out dough into the oil. Press  it with your laddle so that it swell up into round loochis.  Serve them  hot with the pumpkin vegetable  cooked .