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Achari Chana Pulao, Stir-fried Carrots,Dahiwale Chawal ,Jowari Tikkiyan Achari Chana Pulao Ingredients Chilli pickle cup

p Black chick peas, boiled 1 cups Basmati rice, soaked 2 cups Oil 2-3 tbsp Cumin seeds 1 tsp Cloves 10-12 Bay leaves 2 Black cardamoms 4-5 Black peppercorns 20-25 Tata salt lite to taste Tomatoes, cut into wedges 2 Lemon juice Fresh coriander leaves, finely chopped 2-3 tbsp Method 1. Heat oil in a non-stick large pan. Add cumin seeds, cloves, bay leaves, black cardamoms, black peppercorns and saut till fragrant. Add black chick peas and mi x. 2. Add basmati rice and mix. Add chilli pickle and mix. Add 1 cups kale chane soa ked water. Add a little Tata salt lite and mix. Add tomato wedges and mix. Add 2 cups Bisleri water, cover and cook, till the rice is done. Add lemon juice and c oriander leaves and mix well. Transfer into a serving bowl and serve hot. Ingredients Carrots, peeled and cut into 1 inch cubes 400 gms Fennel seeds 1 tsp Dried Pomegranate seeds 2 tbsp Coriander seeds 1 tbsp Cumin seeds 1 tsp Crushed Black peppercorns 1 tsp Oil 2 tbsp Ginger piece, finely chopped 1 inch Green Chillies finely chopped 2 Salt to taste Fresh Coriander leaves, finely chopped+ 1 tbsp for garnishing 1 tbsp Stir-fried Carrots Indian style(Baghare Gajar) Method 1. Dry roast fennel seeds, dried pomegranate seeds, dried coriander seeds, cu min seeds and black peppercorns till fragrant. 2. Transfer them into a mixture jar and grind into a coarse powder. 3. Heat oil in a non-stick pan. Add ginger, green chillies, carrots and saut. 4. Add salt and ground mixture, mix well and cook for 2-3 minutes. 5. Add coriander leaves and mix. 6. Transfer into a serving bowl, garnish with fresh coriander and serve hot. Bhindi ka Achaar Ingredients Ladyfingers, slit 200 gms Oil for deep frying

Juice of 1 lemon Split mustard seeds 1 tbsp Onion seeds tsp Mustard seeds tsp Cumin seeds 1 tsp Mustard oil 3 tbsp Red chilli powder 1 tbsp Dried mango powder 1 tsp Fenugreek powder tsp Turmeric powder tsp Black salt tsp Salt to taste Method 1. Heat sufficient oil in a non stick pan. Deep fry ladyfingers till lightly coloured and drain on absorbent paper. 2. Mix together red chilli powder, dried mango powder, fenugreek powder, turm eric powder, black salt and salt. 3. Heat mustard oil in a non stick pan till it smokes. Switch off heat and ad d cumin seeds, mustard seeds, split mustard seedsand onion seeds. 4. Add ladyfingers and dry masala mixture and mix. Add lemon juice and mix we ll. 5. Transfer into a glass bottle and use as required. Ingredients Rice, soaked in water for20 minutes and drained 1 cups Lassi 2 cups 2 tbspGhee 1 tsp Cumin seeds 1 tsp Salt to taste Dahiwale Chawal Method 1. Heat ghee in a non stick pan. 2. Add cumin seeds and saut till fragrant. Add lassi and salt . Mix well. Add the rice and mix well. 3. Cover and cook on low heat till the rice is cooked. 4. Transfer into a serving bowl and serve. Jowari Tikkiyan Ingredients sorghum, soaked & cooked with salt cup oil + to shallow fry 2-3 tbsps asafoetida tsp finely chopped ginger 1 tbsp green chillies, finely chopped 3-4 red chilli powder tsp black salt tsp chaat masala+ to sprinkle tsp Salt to taste potatoes, boiled and mashed 3-4 medium cornstarch 1 tbsp A few Onion rings for garnishing A few Red bell pepper strips for garnishing A few Green capsicum strips for garnishing

Green chutney to serve Method 1. Heat 2-3 tbsps oil in a non stick pan. Add asafoetida, ginger, green chillies and jowar and mix well. 2. Add red chilli powder, black salt, chaat masala and mix well. Transfer this m ixture into a bowl. Add salt and mix. Set aside to cool. 3. In another bowl mash the potatoes, add cornstarch and salt and mix well. 4. Heat sufficient oil in another non stick pan. 5. Divide the potato mixture in to equal sized balls. Shape each ball into a kat ori, fill it with jowar mixture, gather the edges and seal and shape it like a t ikki. Similarly use up the remaining ingredients to make more tikkis. 6. Place the tikkis in the hot oil and shallow-fry, turning sides, till golden a nd crisp on both sides. Drain on absorbent paper. Sprinkle little chaat masala. 7. Garnish with onion rings, a few red bell pepper strips, a few green capsicum strips, green chutney and Serve.

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