Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Watermelon, Chopped – 1 Bowl
Pomegranate Seeds – ½ Bowl
Strawberries, Chopped – ½ Bowl
Mint Leaves – 5-6 Nos.
Black Salt to taste (optional)
Method
• Take a jar of mixer grinder
• Add watermelon, pomegranate and strawberries
• Add a few mint leaves
• Blend the mixture well in a mixer grinder
• Pour the juice in a glass
• Add black salt (optional)
• Garnish with mint leaves
• Serve chilled
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Cauliflower, Florets – ½ Kg
Carrots, Juliennes – ½ Kg
Turnip (Shalgam), Chopped – ½ Kg
Cumin Seeds – 3-4 Teaspoons
Cloves – 1 Teaspoon
Black Peppers – 2 Teaspoons
Black Cardamom – 5-6 Nos.
Cinnamon Stick – 1 No.
Ginger Paste – 1 Cup
Garlic Paste – ½ Cup
Jaggery – ½ Cup
Vinegar – 1 Cup
Mustard Oil – 1 Cup
Salt – 2 Teaspoons (Big)
Red Chilli Powder – 2 Teaspoons (Big)
Split Mustard Powder, Achari – 2 Teaspoons (Big)
Method
• Take cauliflower florets, carrot juliennes and chopped shalgam
• Keep all the vegetables (cauliflower, carrots and shalgam) in boiled water for 2 minutes
• Strain the vegetables
• Remove the excess water by keeping vegetables under fan or in the sunlight
• Lightly roast all the whole spices
• When they cool grind them in a mixer grinder
• Meanwhile, take a frying pan
• Add mustard oil and heat it till it smokes
• While mustard oil is getting heated take a sauce pan
• Add vinegar and jaggery
• And, keep it for boiling till jaggery dissolves completely
• When mustard oil starts smoking add ginger paste
• Add garlic paste and mix well
• Meanwhile if jaggery has dissolved completely in vinegar put off the flame
• And, if the roasted whole spices have cooled down, grind them in a mixer grinder
• When ginger garlic paste kept for heating in mustard oil turns brown, add red chilli powder
• Add 3 teaspoons of ground whole spices to it
• Add mustard powder and salt
• Add jaggery and vinegar mixture to it
• Add boiled vegetables to it
• Simmer while mixing it well
• Don’t cook it much since the vegetables are already boiled
• Put off the flame
• After cooling store it in a sterilized jar for longer life
• A jar can be sterilized by rinsing it with a boiled water and drying it in a sunlight
• Gobhi gajar shalgam achar is ready to serve within 3-4 days
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Bajra Atta – 1 Bowl
Bathua Leaves, Chopped – 1 Bowl
Ginger, Crushed – 1 Inch
Onion, Chopped – ½ No.
Sesame Seeds – 2 Small Teaspoons
Carom Seeds – 2 Small Teaspoons
Green Chilies, Chopped – 1 No.
Red Chilli Powder – ½ Teaspoon
Boiled Potatoes – 2 Nos.
Salt to taste
Oil for frying
White Butter for garnishing
Curd for serving
Method
• First of all chop Bathua leaves
• Take a big bowl
• Mesh potatoes in it
• Add bathua leaves
• Add onion
• Add crushed ginger
• Add green chilli
• Add salt to taste
• Add red chilli powder
• Add sesame seeds
• Add carom seeds
• Add bajra atta
• Add little oil
• Knead the mixture well using water
• Dough is ready
• Make medium sized dough balls
• Meanwhile keep tava on flame
• Pat the dough bowl in about 10 inch round paratha
• Grease pre-heated tava with little oil
• Put paratha on tava and cook well on both sides
• Add little oil if required
• Remove paratha from tava once it is fully cooked on both the sides
• Garnish paratha with white butter
• Serve hot with curd
Method
• Take 2 big teaspoons of butter in a bowl
• Let it come to a room temperature
• Add 1 teaspoon crushed garlic
• Add ½ teaspoon chilli flakes
• Add 1 teaspoon mixed herbs
• Mix well and apply the mixture on bread slices
• Put grated cheese on the bread slices
• Put bread slices on [re-heated tava or in an oven or a tandoor
• Cover tava with lid and keep it on a low flame for sometime
• Let the bread slices become crispy and the cheese on the top melt
• Remover the bread slices from tava
• Cut the bread slices with a pizza cutter
• Place the slices on a serving plate and serve hot
