Raw Mango Juice

 Ingredients

• 1 kg raw mangoes
• 1 kg sugar
• 4 lemons
• a pinch of black salt
• 8 glasses of water
• few mint leaves

Directions

1. Peel and boil raw mangoes.When they become tender take them off flame and let them cool.
2. De-seed the mangoes and mash them in the same water, then blend them in a blender.
3. Put ground raw mangoes back in the pot, add sugar and cook on low flame.
4. When all the sugar has dissolved, take it off flame.When it cools, add lemon juice and black salt.
5. When completely cooled, transfer into a bottle and keep in fridge.
6. Before serving, put 2 tbsp juice in a glass of water; add ice, and garnish with mint leaves.

Chole Bhature

Ingredients

 

For the chole

1 cup kabuli chana (white chick peas), soaked overnight
1 tea bag or tsp tea leaves, tied in a muslin cloth (optional)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
12 mm (1/2") piece of ginger (adrak), grated
2 cloves of garlic (lehsun), grated
2 tsp chole masala
2 tspchilli powder
2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tbsp oil
salt to taste

For the bhature

1/2 cup plain flour (maida)
1/2 cup potatoes, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying

For serving

1 onion, sliced
4 lemon wedges

 

Method

 

For the chole

1. Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For the bhature

1. Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
2. Knead the dough very well till it is smooth
3. Cover with a wet muslin cloth and rest the dough for 10 minutes
4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
6. Serve hot with the chole, sliced onion and lemon wedges.

 

Tips

1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
2. Chole masala is a blend of spices which is readily available at most grocery stores.

Achari Gosht Recipe

 Ingredients

• 1 kg meat (small cube)
• 3 Onion(finely sliced)
• 2 tbsp Ginger (freshly grounded)             
• 2 tbsp. Garlic ( freshly grounded)
• 6 Green chillies (large,slit from 1 side)
• juice of 2 Lemons
• 6 Tomatoes (red and ripe,dices)
• 2 cups of Yogurt whipped
• 2 cups Ghee/oil
• 1 cup Masala 

Directions

1. Mix two tablespoon of masala with lemon juice and stuff it in chillies.
2. Heat oil and fry the onions till light golden. Add meat and fry well for 10 minutes. Thereafter add ginger garlic and fry well till colour changes. add tomatoes and fry for another 10 to 15 minutes.
3. Add yogurt and the remaining quantity of masalas and fry for 10 minutes till the spices are well cooked and oil starts to separate from the mass.
4. Add one glass of water, cover and cook on low heat till the meat is tender.
5. Add the stuffed large green chillies and cook for another 5 to 10 minutes till thick gravy is formed.
6. Serve hot with crisp nans or rotis.

Aaloo Salad

Ingredients:

• 3-4 large potatoes
• 1 large onion chopped very fine
• 2 tomatoes chopped fine
• 2 green chilllies chopped fine
• 5-6 cloves of garlic minced
• 1 tsp chaat masala
• 1 tsp cumin seeds roasted and ground coarsely
• 3 tbsps lime/lemon juice
• 1 tbsp mustard oil
• 1/2 tsp sugar
• Salt to taste
• Coriander leaves chopped fine to garnish

Preparation:

• Wash potatoes well and boil with salt. Cool, peel and cut into medium-sized cubes.
• Put the potatoes in a large salad bowl and add the onion, tomatoes, green chillies, garlic and coriander. Do not mix now.
• In a small bottle (must have a tighly-fitting cover), mix the lime/lemon juice, mustard oil, salt, cumin powder,  chaat masala and sugar. Put the lid on and shake the bottle to mix all the ingredients in it well.
• Pour the dressing over the salad and gently mix everything together to avoid breaking the potatoes.
• This salad tastes best when served at room temperature.

Tangy Tomato Cucumber Salad

 Ingredients:

• 2 cucumbers peeled and sliced into 1/4" thick slices
• 3 tomatoes cut into 8 pieces each, seeds and pulp removed
• 2 tbsps mustard oil
• Juice of 1 lime
• Salt to taste
• 1/4 tsp red chilli powder\

 

Preparation:

• Put the cucumber and tomato in a bowl and keep aside till dressing is ready.
• To make the dressing, put mustard oil, lime juice, salt and red chilli powder in a glass or plastic bowl and whisk till well blended.
• Pour over the cucumber and tomato and mix well with a spoon. The salad is ready to serve! It tastes great with a simple rice and Daal meal!

Boondi Raita

Ingredients -  
Boondi  1 1/2 cups (Home made or store bought)
Curds/Yogurt 3 cups
Black Salt to taste
Mirchi Powder to taste
Garam Masala to taste
Jeera Powder to taste
Dried Mint to taste
Coriander leaves finely chopped 2-3 Tbsp
Salt to taste


Method Of Preparation -  
In a bowl beat the curds/yogurt, salt, mirchi powder, jeera powder, garam masala, black salt, and dried mint.

Mix in the boondi. Adjust the quantity of boondi as per need.

Garnish with some more boondi, jeera powder, mirchi powder and chopped coriander leaves.