10 minutes Prep Time:
5 minutes Cooking Time:
Mango: 2 medium sized, washed and chopped into small pieces
Oil: 1 Teaspoon
Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 ½ teaspoon
Red Chili Powder: 1 teaspoon
Sugar or Jaggery (Gur): 2 tablespoons
Salt: 1 Teaspoon
Turmeric powder: ½ Teaspoon (optional)
Heat Oil in a pan, add Bengali Panchforon, and when it changes color, add Mangoes, salt, turmeric powder. Stir and cover it till Mangoes are cooked.
Add sugar or jaggery, and red chili powder. Cook till sugar or jaggery melts.
Turn off the heat and serve hot.
Or, let it cool and preserve it in an air-tight container.
15 minutes Prep Time:
40 minutes Cooking time:
Potato: small and round potatoes, 15-16
Oil: ½ Tablespoon and more for fry
Hing (asafetida): 1 pinch
Onion: 1 medium sized, chopped
Curry leaves: 4-5
Ginger: ½ Teaspoon, chopped
Garlic: ½ Teaspoon, chopped
Tomato: 2 medium sized, chopped
Green chili: 2
Kashmiri Dried red chili: 2
Cashew nut: 7-8
Poppy seeds: 1 Teaspoon
Cumin seeds: ½ Teaspoon
Saunf (Fennel seeds): ½ teaspoon
Salt: 2 Teaspoon or to taste
Turmeric: 1 Teaspoon or to taste
Red chili powder: ½ teaspoon
Coriander powder: 1 teaspoon
Cumin Powder: 1 teaspoon
Garam Masala Powder: ½ Teaspoon
Beaten curd or fresh milk cream: ½ cup
Red food color: a few drops
Water: 1 Cup or as required
Coriander leaves: 1 tablespoon
Blend onion, curry leaves, ginger, garlic to a smooth paste and keep aside.
Blend tomato, Kashmiri dried red chili and green chili to a smooth paste and keep aside.
Using little water blend cashew nuts and poppy seeds to a smooth paste and keep aside.
Boil the potatoes.
Peel the skin. If the size of the potato is big, cut into 2-4 pieces.
Deep fry or shallow fry in 2 tablespoon oil till golden brown all around.
Take out the fried potatoes on a plate.
Prick them on 2-3 places using a fork.
Sprinkle 1 tsp salt on the potato. Keep it aside
Heat ½ Tablespoon oil in the same pan.
Add hing, cumin seeds and saunf (fennel seeds).
After 30 seconds, add the onion paste. Sauté for 2-3 minutes.
Add tomato paste and sauté for another 2 minutes
Add Cashew and poppy seeds paste and sauté for another 2 minutes.
Add 1 tsp salt, turmeric, red chili powder, garam masala powder, coriander powder, cumin powder, red food color, milk cream, water. Stir and let it boil.
Once it starts to boil, lower the heat and cover the pan.
Cook for 3-4 minutes.
Add the fried potatoes. Mix gently. Potatoes should be well coated with the gravy.
Cover the pan and cook in medium heat for 4-5 minutes.
Turn off the heat.
Add coriander leaves and serve.
25 mins Prep Time:
20-25 mins Cook Time:
5 Paranthas Serves:
For the dough:
Whole wheat flour (Aata): 2 cups
Water: As required
Oil: 1 teaspoon
For the veg stuff:
Carrot: peeled and finely chopped, ½ tablespoon
Green beans: trimmed and finely chopped, ½ tablespoon
Green Peas: ½ tablespoon
Paneer: crushed or finely chopped: ½ tablespoon
Cauliflower: finely chopped, ½ tablespoon
Sweet corn kernels: 1 teaspoon
Spring onion: finely chopped, 1 teaspoon
Oil: ½ tablespoon
Salt: ½ Teaspoon or to taste
Sugar: ¼ Teaspoon
Cumin seeds (jeera): ¼ teaspoon
Red chili powder: ¼ teaspoon
Garam masala powder: ¼ teaspoon
Aamchur powder: ¼ Teaspoon
For the paratha:
Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
To make stuffing, heat oil in pan, add cumin seeds, when it changes color, saute spring onion.
Add carrots, beans, peas cauliflower and salt. Mix and cover the pan for 5-6 minutes.
Add paneer, sweet corn, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Cover till all vegetables are cooked properly. Turn off heat and let it cool.
Take the aata dough, divide into 5 equal portions and divide the stuffing into 5 equal portions as well.
Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha.
Heat a non-stick tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.
Vegetable stuff should be very finely chopped into micro pieces, otherwise rolling the parantha would be tough.
0 minutes Prep Time:
10-15 Minutes Cook Time:
Makhana: 2 Cups
Ghee / Clarified butter: ½ Tablespoon
Rock Salt: ½ Teaspoon
Black Pepper powder: ½ Teaspoon
Heat ghee in a pan.
Roast the makhana in low heat for 10-12 minutes or until light brown and crispy.
Add salt and black pepper powder.
Turn off the heat and serve.
Other than fasting days, you may use regular salt as well.
35 Minutes Prep Time:
0 Minutes Cook Time:
Ripe Banana: 1 large
Kiwi: 2 medium
Milk: 2 Cup
Sugar: 2 tablespoons
Vanilla extract: ½ teaspoon
Vanilla Ice cream: 2 scoop
Cardamom Powder: ¼ teaspoon
Ice Cubes: 4-6
Mixed dry fruits: chopped, 1 tablespoon
Peel and cut the banana and kiwi into small pieces. Deep fridge them in refrigerate for 30 minutes.
Blend the frozen banana, sugar, milk, ice cream, vanilla extract, cardamom powder. Do not blend in high mode and for long time, as the kiwi seeds break and the smoothie becomes bitter. Sometimes, because of this bitterness milk curdles. If so, do not drink it.
While serving, add 2-3 ice cubes in a glass, pour the Kiwi banana shake and garnish with chopped dry fruits.
1 week Prep Time:
5 Minutes Cook Time:
Raw green mango: 2 large
Salt: 3 teaspoons
Turmeric powder(haldi): 2 teaspoons
Mustard Oil: 1/4 cup
Hing (Asafoetida): 1 pinch
Mustard seeds: 1/2 teaspoon
Methi seeds (Fenugreek seeds): 1/4 teaspoon
Kalonji (black seeds / kala jeera): 1/4 Teaspoon
Saunf (Fennel seeds): 1/4 Teaspoon
Red chili powder: 1 tablespoon
Mustard (Sarson) powder: 1/2 cup
Wash the mangoes and pat dry them.
Cut into 2 halves and take out the seed.
Cut into small pieces. Do not peel them.
In a glass bowl, add the mango pieces, salt and turmeric powder. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
Salt will leave water, so the mix will become watery.
Drain the excess water and spread the mango pieces on a sieve or cotton cloth for 4-5 hours. let the excess water dry. Do not over dry them.
Once it is dried, take out the pieces in a bowl. Add red chili powder, mustard powder, mustard seeds, kalonji, saunf and methi seeds. Mix well.
Heat mustard oil in a small pan. Let it smoky hot.
Turn off the heat.
Add Hing in the oil and let the oil come to room temperature for 1 hour. Now add this oil to the bowl of mango pieces.
Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
Keep the jar under Sun for another 1 week.
Use it for 2-3 months.
15 Minutes Prep Time:
30 Minutes Cook Time:
Rice: 1 ½ Cup
Water: 4 Cup
Raw green mango: 2 medium sized
Water: as required
Oil / ghee: 1 tablespoon
Mustard seeds: ½ Teaspoon
onion: 1, chopped
Dried Red chili: 1
Green chili: 1, chopped, crushed or paste
Ginger: 1 teaspoon, chopped, crushed or paste
Roasted Chana Dal (Dalia): ½ Tablespoon
Peanuts: 1 tablespoon
Curry Leaves: 4-5
Salt: 1 ½ Teaspoon or taste
Turmeric powder (Haldi): ¼ teaspoon
Cumin powder: 1 teaspoon
Coriander Leaves: 1 tablespoon, chopped
Trim, Peel, deseed and cut the mangoes into small ½-inch pieces.
Heat oil/ghee in a pot / pressure cooker. Add mustard seeds, dried red chili and curry leaves.
After 30 seconds add onion, ginger, green chili, peanuts. Roast for 1 minute.
Add roasted chana dal, mango pieces, salt, turmeric powder. Mix well and stir for 1 minute.
Add rice and cumin powder. Mix well.
Add water and let it boil.
Once water starts to boil, lower the heat and cover the pot / pressure cooker.
Simmer for 15 minutes in low heat till rice is cooker. If you are using pressure cooker wait till 1 whistle in high flame or switch off after 15 minutes in low flame before whistle.
Turn off the heat.
Wait till steam escapes from pressure cooker.
Remove the lid add coriander leaves.
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