Masala Kharek

Ingredients:

Fennel seeds................1 Tbsp.

Cumin seeds.................1 Tbsp.

Amchur powder

Anardana powder

Dry Ginger powder..........1 Tbsp.

Hing ( asafetida).............pinch

Sugar...........................3 Tbsp.

Salt to taste

Lemon Juice..................2-3 Tbsp

Dry Date.......................8-10 pieces

Method:

1.   In a bowl add 1/2 cup water, salt and lemon juice. Soak dry dates in it for 8-10 hours

2.   Take the dates and out from the water make a slit on once side and let it dry for 4-5  hour

3.   In a pan dry roast fennel seeds and cumin seeds.

4.   Once its dry then add rest of the ingredients accept lemon juice in it and mix well.

5.   Add lemon juice in to the spice mixture and again mix everything well

6.   Take little amount of mixture in hand and stuff dry date with it.

7.   Serve in a plate after meal.

Kacchi Keri Panna / Raw Mango Drink / Kachi Keri No Baflo કાચી કેરી નો બાફ઼લો

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Ingredients:

Raw Mango.................... 1 medium 

Jaggery.............................1/2 cup

Cumin .............................1 tsp

Black Salt ........................1/2 tsp

Red Chili Powder ............1/4 tsp ( optional)

Salt to taste

Method:

1. Boil mango in a pressure cooker and cook for 2-3 whistle
2. Take the mango out in a bowl and add water in it and let it cool down for a while
3. Seperate pulp, seed and skin by pressing gently and discard skin and seed
4. Add pulp in to the mixture bowl . 
5. Add jaggery , cumin powder, black salt, chilly powder and regular salt. Blend everything together
6. Take some ice in a glass and pour aam panna on top and enjoy cold and refreshing drink in a hot summer day

Paneer Corn Samosa

Corn is in the season these days and l love to include corn in my recipe wherever i can :) ... and when its mixed with paneer and make samosa then its a " Win - Win " recipe for kids and a " crowd pleasure" for any party..

Ingredients:

Paneer........................1 cup
Corn..........................1 cup
Oil.............................1 Tbsp
Red chili powder............1 tsp
Chaat Masala................1/2 tsp
Ginger chili paste...........1 Tbsp
Cilantro.......................1 Tbsp
Salt to taste

For Dough :

All Purpose Flour (Meda) .........2 cups
Ghee.................................2 Tbsp
Salt to taste


Method:

1. In a bowl, mix All purpose flour, salt and ghee and knead dough with help of water. Cover with damp cloth and keep it aside for 10- 15 mins
2. In a pan, add oil, corn, salt and saute for 3-4 mins.
3. Add paneer, red chili, chaat masala, ginger-chili paste, cilantro and mix everything
4. Now take a small amount of dough and roll round pur of 4 inch diameter and cut in the middle to make two part.
5. Now take on half and join the flat side to make a cone shape and add one table spoon stuffing in it
6. Seal the top by applying some water and make a shape of samosa.
7. Fry samosa in hot oil of medium flame until its golden brown
8. Serve hot with tamarind and green chutney.

Rajsthani Daal Baati | दाल बाटी | How to make perfect Baati | RinkusRasoi

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Dal Baati (दाल बाटी) is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan and Braj, Nimar and Malwa regions). Dal is basically prepared using Combination of Mix daals ( like Tuver, Moong, urad, chana daal and masoor) All these pulses/lentils are cooked together . First a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. And finally, the boiled daal is added and cooked. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi(yogurt) and water. Tennis ball-sized round balls of this dough are cooked in well heated traditional oven. When the "baati" becomes golden brown in colour, it is greased with ghee and is then served with dal, Churma, rice, green chutney, Raw Mango chutney, green salad with lots of onion and fresh buttermilk.

Cashew Karela Sabzi | Kaju karela nu shaak | काजु करेले की सब्जी

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Shikanji Powder

Ingredients:

Black pepper...............1 tsp
Cumin Powder.............1 tsp
Black Salt..................1 tsp
Sugar........................3 tsp
Salt..........................1 tsp
Citric Acid..................1/4 tsp
Cinnamon Powder..........1/8 tsp
Cardamom...................pinch

Method:

1. Mix all the ingredients together and store in a air tight container.

To make Shikanji Drink:

Mix 1 tsp powder in 1 cup of water add 1 tsp lemon juice and 4-5 mint leaves. 

Add 2-3 pieces of ice and Enjoy!!!

Stuffed Baby Potato and Eggplant subzi | Bataka Ringan Nu Bharelu Shak |...

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Aloo Bhujia | आलू भुजिया

Ingredients:

For Aloo paste

Boiled potato……………..….1 medium ( mashed)

Black pepper……………...…1/2 tsp

Chaat Masala…………….…..1 tsp

Oil………………………….......1/4 cup

Water……………………...……1/4 cup

Salt to taste

For Dough

All purpose flour……..………1/2 cup

Rice Flour……………....………1/2 Cup

Besan……………………......……2 Tbsp.

Oil for frying

Method:

1.       In a mixture jar add boiled potato, black pepper, chaat masala, salt, oil, water and crush everything to make a fine paste.

2.       Now in this paste add All-purpose flour, rice flour and besan and knead to make a soft dough.

3.       Heat oil for frying.

4.       Now grease the Sev-Maker and add small amount of dough in it

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

10.   Now sprinkle some chaat masala and Enjoy!!

Tomato Cheese Sev | टोमेटो चीज़ सेव

Ingredients: 

Rice flour………...........…….1/2 cup

Besan ……………................1 cup

Oil ……………………..............1/4 cup

Tomato puree................. ¼ cup

Cheese powder……………..…..2 Tbsp.

Red chili powder …………..…..1 tsp

Red chili sauce + Ketchup……1 Tbsp.

Salt to taste

Oil for frying

Method:

1.       In a bowl add oil, Tomato puree, Cheese powder, Red chili powder, Red chili + ketchup sauce, salt and blend it well with a blender.

2.       Add Rice flour and Besan flour in it and make a soft dough.

3.       Heat oil for frying.

4.       Now grease the Sev-Maker and add small amount of dough in it

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

10.   Sprinkle some cheese powder on top and Enjoy!

Spinach Mint Sev | पालक पुदिना सेव

Ingredients: 

For Puree

Spinach ………………….. 8-10 big leaves

Mint…………………………2 Tbsp.

Green Chili……………….2 pieces

Cilantro…………………….1 Tbsp.

Ginger………………………1 inch piece

Lemon Juice……………1 Tbsp.

Chaat Masala…………. ¼ tsp

Salt to taste

For dough

Besan Flour………………1 cup

Oil  for frying

Method:

1.       Make puree with spinach, Mint, Green chili, Cilantro, Lemon Juice, Chhat masala and salt.

2.       Add Besan as required. ( if you feel the dough is very sticky and runny then add more flour )

3.       Now grease the sev-maker and add dough in it.

4.       Heat oil for frying. Make sure to keep the temp on medium flame.

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

Mango pakodi Tangy and Spicy Raw Mango Chaat | Rinku

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Homemade Thandai Masala

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Ingredients: 

Almonds.......................15-20 pieces

Pistachios .....................15-20 pieces

Melon Seeds...................1/4 Cup

Fennel Seeds ..................2 tsp

Poppy Seeds...................1 tsp

Whole black paper ...........4-5 pieces

Cardamom.....................3 pieces

Saffron..........................2-3 strands 

Method:

1. Put all the ingredients in to a blender and make a fine powder
2. Transfer the thandai powder in a air tight container and store it in the refrigerator for 7-8 months or outside for 2-3 months