Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Milk Cream (malai) taken out from 3 lit full cream milk
If you want to use milk cream taken out over a period of 2 – 3 days…
When you take out milk cream, store it in a deep freezer…
And take it out and bring it to room temperature
only when you want to make white butter
Because after a few days milk cream starts stinking if not stored in a deep freezer
Method
• Take milk cream in utensil
• Whisk it with wooden blender (dungri)
• Butter comes out within 2-3 minutes
• You can even use hand blender or mixer for whisking
• When butter comes out, add ice cubes
• Add little water
• White butter separates out
• Remove it and transfer in a bowl
• Decant the excess water from the bowl
• White butter is ready…
• It can be served with paratha or dal makhani
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Avocado, ripe and soft – 1 No.
Coriander Leaves – 1 Bowl
Green Chilli – 1 No.
Garlic, Cloves – 3 – 4 Nos.
Lemon – 1 No.
Salt To Taste
Olive Oil – 2 Teaspoon
Jalapeno Pickles (Optional)
Method
• Cut the avocado
• Take a jar of a food processor
• Add the scooped flesh of the avocado
• Add coriander leaves
• Add garlic
• Add green chilli
• Sqeeze a juice of a lemon
• Add ½ teaspoon of salt
• Add 1 teaspoon of olive oil
• Close the lid of a jar
• Grind the mixture using a food processor
• Remove the ground mixture in a serving bowl
• Don’t grind it too fine. Let it be little coarse
• Add chopped Pickled Jalapeno (Optional)
• Add 1 teaspoon of olive oil
• Avocado Dip is ready
• It can be served with nachos, pringles, chips or toast
Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients For Pani Puri Liquid
Salt – 2 Tablespoons
Black Salt – 1 Tablespoon
Roasted Cumin Seeds Powder – 2 Teaspoons
Black Pepper Powder – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Dried Ginger Powder – 2 Teaspoons
Asafoetida Powder – ½ Teaspoon
Dried Mint Leaves Powder – 1 Teaspoon
Method
• Take a mixing bowl
• Add salt, black salt, roasted cumin seeds powder
• Add black pepper powder, red chilli powder
• Add dried ginger powder, asafetida powder
• Add dried mint leaves powder
• Mix well
• Raita Ka Masala is ready
• Keep it in any glass jar
• It lasts for 6 months
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Tamarind (Imli) – 100 G
Jaggery (Gud) – 200 G
Salt – 1 Teaspoon
Kala Namak Mixture – 1 Teaspoon
Roasted Cumin Powder – 1 ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Dried Ginger Powder – 2 Teaspoons
Raisins – As Per Liking
Method
• Soak tamarind and jaggery in a hot water
• Strain the tamarind and jaggery mixture using a sieve
• Rinse the pulp with little water
• Strain it again
• Transfer the imli and jaggery mixture to wok
• Cook it till it boils
• Add salt
• Add kala namak mixture
• Add red chilli powder
• Add roasted cumin powder
• Add black pepper powder
• Add cumin seeds
• Add dried ginger powder
• Add little raisins
• Boil the mixture till the desired consistency
• Imli Ki Chutney is ready
• Allow it to cool and keep it in a glass jar
• It can last up to 6 months
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Coriander (Dhania) – ½ Cup
Cumin (Jeera) – ½ Cup
Black Pepper (Kali Mirch) – ¼ Cup
Nutmeg (Jaiphal) Powder – ½ Teaspoon
Dried Ginger (Sunth) Powder – 1 ½ Teaspoon
Black Cardamom (Badi Elaichi) – 8-10 Nos.
Green Cardamom (Hari Elaichi) – 2 Teaspoons
Star Anis (Chakriphool) – 2-3 Nos.
Cloves (Laung) – 1 Big Teaspoon
Cinnamon Sticks (Dalchini) – 2 Nos.
Bay Leaves (Tej Pata) – 2-3 Nos.
Mace (Javitri) – 2-3 Nos.
Method
• Put frying pan on a flame to dry roast all whole spices
• Add coriander seeds
• Add cumin seeds
• After coriander seeds and cumin seeds get roasted, add black pepper
• Then add all rest of the whole spices
• Roast the spices lightly just to remove moisture
• Turn off the flame when the spices begin emitting aroma
• Allow the spices to cool down
• Take the mixture in a jar of a mixer grinder
• Add dried ginger powder
• Add nutmeg powder
• Grind the mixture
• Check intermittently for the coarseness
• Grind to get a smooth powder
• It may be sieved or can be used as it is also
• Punjabi style garam masala is ready
• It can be stored in a dry and clean glass jar
• It can be made in a quantity sufficient to last for 2-3 months
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 = 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
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
