Aamras

 

In simple words Aamras means aam ka ras. Basically aamras is simply a mango puree or pulp. Mostly it is eaten with poori's. Aamras is popular in Gujarat as well as Maharashtra

🍒Preparation Time- 15 mins

🍒Cuisine- Gujarati, Maharashtrian

🍒Servings- 2-3

  

🍒Ingredients-

Diced Mango- 1 cup

Sugar- ½ cup

Ice cubes- 1 cup

Cardamom powder (elaichi) - 1 tbsp

Chilled Milk- 1 cup

Nutmeg powder (jaiphal) - ¼ tbsp

Salt- 1 pinch

Water as required

 

🍒Method-

Take a mixer grinder and add all the mentioned ingredients. Grind it well

Adjust the consistency of Aamras as per your choice (add some milk or water if it is required)

Transfer Aamras in glass or bowl and garnish it with mint leaves

Aamras is ready to serve

Aate ka Halwa

 

Aate ka Halwa is a popular Indian sweet which is made of wheat flour, sugar, milk and ghee. It is also known as Sheera or Kada Prasad .

Aate ka halwa or atte ka sheera is one such traditional North Indian sweet prepared especially during navaratras. it is mainly served with puri's and black chanas especially during fasting and festival seasons

🍒Preparation Time- 5 mins

🍒Cooking Time- 10 mins

🍒Total Time- 15 mins

🍒Cuisine- North Indian

🍒Servings- 3

Recipe:-

🍒Ingredients:-

Wheat flour- 1 cup

Sugar-  1/2 cup

Ghee- 8-10 tbsp

Cardamom powder- 1 tbsp

Warm milk- 1 glass

Dry fruits chopped

🍒Method:-

Take a pan add 8-10 tbsp ghee , wheat flour and roast it on low flame till it gets golden and aromatic

Now add warm milk and stir it continuously till 

milk gets absorbed on low flame *( Make sure there are no lumps)

Then add sugar and stir it for 5 - 7 mins .

Add cardamom powder and mix it well

Garnish with chopped dry fruits

                                       Hot Aate ka Halwa is ready to serve 

Masala Bhindi

 “Bhindi” is the Hindi word for okra and “Masala” here refers to a sautéed base of aromatics like onions, garlic, ginger with the usual, spices and herbs.

Okra or Bhindi is one of the most consumed vegetable in Indian cuisine. Bhindi has immense health benefits. In South India, it is added to sambhar, curries, stew, etc.

This is a delicious bhindi masala recipe that I often make and is a punjabi recipe of a semi-dry spiced okra curry – best savored with some soft phulka or roti. 

🍒Preparation Time- 20 mins

🍒Cooking time- 25 mins

🍒Total Time-45 mins

🍒Cuisine- North Indian

🍒Servings- 3

🍒Ingredients-

Lady's finger (Bhindi)- 250 gms

Oil- 4tbsp

Mustard seeds- 1/2 tbsp

Cumin seeds- 1/2tbsp

Hing- 1 pinch

Green chili- 2-3

Ginger + Garlic paste- 1 tbsp

Curry leaves- 5-6

Chopped onions- 1 cup

Besan- 2 tbsp

Turmeric powder- 1/2 tbsp

Fennel seeds (saunf) - 1/2 tbsp

Salt- 1/2 tbsp

Red chili powder- 1 tbsp

Coriander powder- 2 tbsp

Garam masala- 2 tbsp

Dried mango powder (amchur) - 1 1/2 tbs

Fresh coriander leaves for garnishing 

🍒Method-

Wash bhindi properly and clean it with kitchen towel, and let it dry completely 

Cut them into small round pieces and transfer it into a bowl.

Now add besan, turmeric powder, red chili powder, coriander powder and amchur powder into bhindi and mix it well.Keep it aside 

Heat oil in a pan and add mustard + cumin seeds, curry leaves, hing. Let it splutter 

Now add chopped onions, salt and saunf. Saute it 

Once onions gets translucent, add marinated bhindi and stir it

Cook it for 10-15 mins on low to medium flame 

Switch off the flame and transfer it into a bowl 

Garnish it with fresh coriander leaves 

                           

Masala Bhindi is ready to serve with phulkas or parathas

Ker ka Achar

Ker is a berry exclusive to Rajasthan and can be used in many ways in the cuisine of this region.

Ker ka Achar is one of the delicious preparation of ker pickled in oil and spiced up with variety of spices and seeds

This is very easy to prepare pickle recipe with simple ingredients.

🍒Preparation time- 5 mins

🍒Cooking Time- 3 mins

🍒Soaking Time- Overnight

🍒Total Time- 9 hrs 8 mins

🍒Ingredients-

Dry ker- 1 cup

Sesame(tilli) oil- ½ cup

Cloves- 2

Fenugreek (methi dana) powder- 1 tbsp

Yellow mustard(rai ki dal)- 4 tbsp

Fennel seeds(saunf) powder- 2 tbsp

Asafoetida(hing) powder- 1 tbsp

Salt- 2 tbsp

Turmeric powder- 1/2 tbsp

Red chili powder- 3 tbsp

🍒Method-

Take dry ker in a bowl and soak it overnight in water.

Next day drain it and dry it on a kitchen towel and keep it aside

Heat oil in a pan on medium flame for 5 mins and add cloves in it. Switch off the flame and keep it aside

Take a bowl and add yeelow mustard powder, methi dana, saunf powder, hing powder, salt, turmeric powder and red chili powder.

As oil comes at room temperature add the dry masala mixture to it. Mix it well

Now add ker into it and give it a mix 

Take a clean glass jar and transfer the achar to it . Cover the jar with cloth

Store in a cool dry place 

Achar can be consumed after 5-8 days

Ker ka Achar is ready to serve with parathas

 

Masala Upma

                      

                      

Upma is easy breakfast dish as it is quick to prepare with easily available ingredients. It is a slightlyspicy version of upma. 

Masala Upma can be served with coconut chutney, coriander chutney or sambhar.

🍒Preparation Time- 10 mins

🍒Cooking Time- 20 mins

🍒Total Time- 30 mins

🍒Cuisine- South Indian

🍒Servings- 2

🍒Ingredients-

Sooji/ Rawa- 1 cup

Oil- 4 tbsp

Mustard seeds- 1 tbsp

Cumin seeds- ½ tbsp

Curry leaves- 5-6

Chopped Green chili- 4-5

Chopped Onions- ½ cup

Chopped Tomatoes-1/2 cup

Urad Daal- 1 tbsp

Salt to taste

Red chili powder- ½ tbsp

Water- 2 cup

Chopped Coriander Leaves

🍒Method-

Heat a pan on low- medium and add Sooji to it. Dry roast for 5 mins

Switch off the flame and remove sooji in plate. Keep it side

Heat pan and add oil, mustard seeds and cumin seeds. Let it splutter

Now add curry leaves, chopped green chilies, salt, urad daal and chopped onions. Saute it till onions gets translucent

Add chopped tomatoes. Saute till it gets mushy

Now add water and keep flame on high. Let water gets boiled

After water gets boiled add roasted sooji in batches and keep on stirring continuously and make sure there are no lumps it

Mix it for 4-5 mins more and switch off the flame

Garnish it with Chopped Coriander Leaves

Hot Masala Upma is ready to serve

Pav Bhaji

 

Pav Bhaji is an Indian food consisting of spicy mixed vegetable gravy. It is basically a mix of mashed and spiced vegetables in a tangy flavorful spiced gravy. A special spice blend called ‘Pav Bhaji Masala‘ is used to make this dish. Pav bhaji masala powder is easily available in Indian stores or can be made at home too.

This Pav Bhaji Recipe is spicy, so flavorful and can be easily made 

🍒Preparation Time- 15 mins

🍒Cooking Time- 30 mins

🍒Total Time- 45 mins

🍒Cuisine- Indian Street Food

🍒Servings- 3

🍒Ingredients:-

For Bhaji

2 tbsp Oil + 3 tbsp Ghee

Mustard seeds- 1 tbsp

Cumin seeds- 1 tbsp

Hing powder- ½ tbsp

Curry leaves- 5-6

Ginger + Garlic paste- 2 tbsp

Chopped Green chilies- 3

Salt to taste

Chopped Onions- 1 cup

Chopped Tomatoes- 1 cup

Chopped Cabbage- 1 cup

Chopped Potatoes- 1 cup

Chopped Bell Peppers- ½ cup

Water to boil veggies

Turmeric powder- ½ tbsp

Red chili powder- ½ tbsp

Pav Bhaji Masala- 2 tbsp

Dried Mango powder ( amchur powder)- 1 tbsp

Lemon Slice for garnishing

Fresh Coriander leaves for garnishing

🍒Other Ingredients

Pav- 6

Ghee for toasting Pav

🍒Method:-

In a pressure cooker add chopped (Cabbage + Potatoes + Bell Peppers) and ½ glass of water. Cover the lid and pressure cook it upto 6-7 whistles on medium flame

Open the lid and mash all the vegetables properly 

Heat  Oil + Ghee in a pan, add mustard + cumin seeds and let it splutter on medium flame

Add Curry leaves, green chili, ginger+ garlic paste, salt and onions to the pan. Saute it

Cook the onions till gets translucent. Now add Turmeric powder and Chopped tomatoes to it.

Cook till tomatoes gets mushy. Now add red chili powder and boiled and mashed vegetables

Let it cook for 5-10 mins. Now add amchur powder and pav bhaji masala to it 

Mix it well on medium flame

Switch off the flame and transfer the Bhaji in serving bowl and garnish it with coriander leaves. Keep it aside

Take pav and give it a slit in two. Now again heat a pan on medium flame and place Pav and apply ghee on it

Toast it from both sides and remove it on plate

Place toasted Pav and Bhaji on serving plate and compliment it with chopped onions and lemon slice

Hot Pav Bhaji is ready to serve 

Nimki

 

Indian festivals are incomplete without nimki. This one is a perfect evening snack with a hot cup of tea.

🍒Preparation Time- 10 mins

🍒Cooking Time- 20 mins

🍒Total Time- 30 mins

🍒Ingredients:-

Maida – 4 cups

Oil – 11/2 cup

Carom seeds (ajwain) – 2 tbsp

Salt – 2 tbsp

Warm water – 1 cup

Oil for frying

 

🍒Method:-

In a bowl mix maida, ajwain, salt and oil. Rub the mixture with hands to get bread crumb like texture

Now add water and knead a semi soft dough. Cover the dough and keep it aside for 15 min

Take a small portion from the dough and roll in into thick chapatti

Now cut it into small equal diamond shapes

Heat oil in a pan on of medium flame and add nimkis to it

Fry the nimkis on medium flame till golden brown

Remove the fryed nimkis on absorbent paper to remove excess oil from it

As it cool down completely store them in air tight container

Nimki’s are ready to serve with tea or pickles