Preparation Time = 5 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Fresh Strawberries – 1 Cup
Sugar – ¼ Cup
Water – Very Little
Method
• Heat the pan
• Add diced strawberries
• Add sugar
• Mix well
• Add little water
• Cook for 5-6 minutes
• Turn off the flame
• After it cools down fill it in a jar
• Keep it in a refrigerator and use it whenever required
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Basmati Rice, Soaked – 1 Cup
Moong (Green Gram), Sprouts – 1 Cup
Onion, Chopped – 1 No.
Tomato, Chopped – 1 No.
Ginger, Chopped – 1 Teaspoon
Garlic, Chopped – 1 Teaspoon
Cloves – 2-3 Nos.
Cinnamon – 1 Stick, 1 inch
Black Cardamom – 1 No.
Cumin Seeds – 1 Teaspoon
Black Pepper Powder – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Coriander Leaves – 2 Tablespoons
Cooking Oil – 3 Teaspoons
Salt – To Taste
Method
• Heat the pan
• Add cumin seeds when oil gets heated
• Add black cardamom
• Add 2-3 cloves
• Add chopped garlic
• Add chopped onion
• Add chopped ginger
• Add chopped tomato, when onion turns brown
• Add red chilli powder
• Add black pepper powder
• Add moong (green gram) sprouts
• Cook for 1-2 minutes
• Add soaked basmati rice
• Add 2 cups water for 1 cup rice
• Add little more water for cooking the sprouts
• Add salt to taste
• Close the lid and cook on high flame, stirring intermittently
• Once the rice is half done, simmer it on low flame
• Cook it till the water gets absorbed and rice gets cooked
• Check whether rice is cooked
• If rice is cooked well, add coriander leaves
• Pulav is ready
• Transfer in a serving dish
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Eggs, Boiled & Grated – 2 Nos
Spring Onion, Chopped – 1 Teaspoon
Ginger, Grated – ½ Teaspoon
Green Chilli, Finely Chopped – As per taste
Coriander Leaves – 3 – 4 Teaspoons
Mint Leaves – 3 – 4 Nos
Salt – As per taste
Red Chilli Powder – ¼ Teaspoon
Garam Masala – ¼ Teaspoon
Cumin Powder – ½ Teaspoon
Butter – 4 Teaspoons
Brown Bread, or White Bread – 4 Slices
Method
• Take a big bowl
• Add grated boiled eggs, spring onion and grated ginger
• Add chopped green chillies as per liking
• Add salt as per taste
• Add red chilli powder, cumin powder and garam masala
• Add coriander leaves and mint leaves
• Mix well
• Spread the mixture on a bread slice
• Cover it with another bread slice
• Put the stuffed sandwiches in a preheated sandwich maker
• Apply little butter on the surfaces of the sandwiches
• Close the lid of the sandwich maker
• Let the sandwiches get grilled till they turn golden brown
• After some time, open the lid and turn the sandwiches
• Apply butter on the other sides also
• Close the lid of sandwich maker
• After the sandwiches turn golden brown on both sides
• Remove the sandwiches from sandwich maker
• Cut the sandwiches in triangular shapes
• Serve the sandwiches with tomato sauce
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Turnip, Shalgam – ½ kg
Onion, finely chopped – 1 No.
Ginger, finely chopped – 1 Large Teaspoon
Garlic, finely chopped – 1 Large Teaspoon
Tomato, pureed – 1 No.
Clarified Butter (Desi Ghee) – 3 Teaspoons
Jaggery, powdered – 2 Teaspoons
Salt – 1 Small Teaspoon
Red Chilli Powder – 1/s Teaspoon
Turmeric Powder – ¼ Teaspoon
Cumin Seeds – 1 Teaspoon
Garam Masala – ½ Teaspoon
Coriander Leaves – For Garnishing
Method
• Take 1 cup water in cooker
• Add shalgam, after water starts boiling For “Tadka”
• Heat pan
• Add 3 teaspoons of clarified butter (desi ghee)
• Add 1 teaspoon cumin seeds
• After cumin seeds turn brown, add 1 large teaspoon of chopped garlic
• After garlic turns brown, add 1 finely chopped onion
• After onion turns brown, add 1 large teaspoon of chopped ginger
• Add 1 pureed tomato
• After tomato gets cooked, add dried spices
• Add ¼ teaspoon of turmeric powder
• Add ½ teaspoon of red chilli powder
• Add 1 small teaspoon of salt
• Add 2 teaspoons of powdered jiggery
• “Tadka” is ready For “Whipping Shalgam”
• Shalgam is boiled
• Add 1-2 teaspoons of corn or wheat flour (atta)
• Mash with hand blender
• Add mashed shalgam to tadka
• Mix well
• Add ½ teaspoon of garam masala
• Add a lot of coriander leaves
• Mix well
• Low simmer for 5 minutes to ensure that the flour gets nicely cooked
• After 5-6 minutes, transfer in a serving bowl
• Garnish with white butter
• Lehsuni shalgam is ready
• It can be served with makai roti, naan or lachha paratha
Preparation Time = 0 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Clarified Butter, Desi Ghee – 2 Teaspoons
Gram Flour, Besan – 2 Teaspoons
Nuts, Chopped – As per liking
Milk – 2 Cups
Sugar – 3 Teaspoons
Cardamom, Powdered – As per liking
Method
• Heat the pan
• Add 2 teaspoons of clarified butter
• Add 2 teaspoons of gram flour
• Mix well. Add little more clarified butter, if needed
• Mix till gram flour turns brownish
• Do not overcook, otherwise gram flour may get burnt
• When there is aroma of roasted gram flour, add nuts
• Slightly roast the nuts
• For 2 servings add 2 cups of milk and mix well
• Add 3 teaspoons of sugar
• Add little cardamom powder
• Boil the mixture well
• After the mixture starts boiling.
• Keep it on low flame for 4-5 minutes
• Gram flour and milk should get nicely mixed
• Consistency can be adjusted with quantities of milk and gram flour
• Serve it hot
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Ginger – 100 g
Lemons – 3 Nos
Red Chilli Powder – ¼ Teaspoon
Salt – As per taste
Garlic or Green Chilli (Optional)
Method
• Take a big bowl
• Add thinly cut and long ginger juliennes
• Add salt as per the taste
• Add red chilli powder
• Add fresh lemon juice
• Mix well
• Ensure that the ginger dips completely in the lemon juice
• Ginger turns red in colour
• Adrak Ka Instant Achaar is ready to serve
• Little garlic or green chilli also can be added
• But, when chilli is added, Achaar should be kept for minimum 2-3 days before serving
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Black Carrot (or else Red Carrot & Beatroot) – 250 gm
Salt – 50 gm
Black Salt – 2 Sticks
Red Chilli Powder – 20 gm
Mustard Seeds Powder – 2 Tablespoons
Water – 2.5 lit
Method
• Take 2.5 lit water in a glass jar
• Add black carrots
• Add 2 teaspoons salt
• Add ½ teaspoon black salt
• Add 1 teaspoon red chilli powder
• Add 4 teaspoons mustard seeds powder
• Stir well
• Close the lid of the jar
• Keep in a diffused sunlight
• In 3-4 days Gajar Ki Kanji will be ready
• You can serve it or else store it in a refrigerator
Preparation Time = 10 mins.
Cooking Time = 20 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Wheat Flour, Coarsely Ground – 1 Cup
Sugar – 1 Cup
Ghee – 1 Cup
Water – 3 Cup
Semolina – 2 Teaspoons
Almonds, Chopped – For Garnishing
Method
• Heat clarified butter in thick bottomed pan
• Add wheat flour and semolina
• Stir fry till the mixture becomes evenly brown and
• It emits aroma of roasted wheat flour
• Add sugar
• Add water
• Stir continuously to break all the lumps
• Cook it till ghee separates out from the mixture
• Transfer in a serving bowl
• Garnish with chopped almonds
• Serve hot
Method
• Heat the wok
• Dry roast all the whole spices to remove moisture
• Also, dry roast powdered spices to remove moisture
• Cool for some time
• Grind all spices
• Store the mixture in an air tight container
Preparation Time = 10 mins.
Cooking Time = 10 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Black Salt – 200 gm
White Salt, Regular – 200 gm
Black Pepper – 50 gm
Cumin – 50 gm
Carom Seeds – 25gm
Dried Mint Leaves – 2 Tablespoons
Dried Ginger Powder – 2 Tablespoons
Method
• Heat wok and dry roast cumin seeds
• Add black pepper
• Add carom seeds
• Dry roast whole spices
• Add dried ginger powder
• Let it cool
• Grind it
• In a big bowl add both the salts and ground spices mixture
• Mix well
• Store the black salt mixture in an air tight container
