Aam ka Achaar

 Ingredients:

1. Kachha Aam - Cut into pieces

2. Whole Coriander - 100 gm

3. Black Mustard (

Rai/Sarson - Small) - 100 gm

4. Jeera - 50 gm

5. Mota Saunf - 50 gm

6. Methi Dana - 25 gm

7. Ajjwain - 25 gm

8. Kalaunji- 25 gm

9. Red Chilli Powder - 100 gm

10. Haldi - 100 gm

11. Everest Hing - 2 tbsp

12. Mustard Oil - 2 ltr

13. Salt

Recipe:

Wash Mango

Soak in Haldi water overnight  and sun dry for 3-4 hours till complete moisture is dried

Toss all dry ingredients separately in a pan for 2 mins each.

Grind all dry ingredients and mix in a large vessel

Add Haldi, hing, chilli, salt and 1 ltr Mustard Oil and mix well.

Add Mango pieces and mix well

Store in a large Glass Jar

Keep in sun for 3-4 hours for 7-10 days or leave aside for a month if sun rays are not directly available.

Butter Mushroom In Onion Base

 

Butter Mushroom in Onion Base:

Ingredients:

1. 250 gm Mushroom - 1 Big size Mushroom diced in 3 pieces.

2. Onoin - 3 small (1 Diced in cubes and 2 chopped)

3. Garlic - Finely chopped 10 cloves

4. Green Chilli - 2

5. Butter - 2 tbsp

6. Oil - 1 tbsp

7. coriander for Garnishing

8. Turmeric and Red Chilli Powder - 1 tsp each and Salt to taste

Recipe:

Stir fry Mushrooms  in Butter

Stir fry cubes of Onion in butter

Take oil in a pan and add green chillies, Garlic and Onion and fry well till golden brown

Add salt turmeric and red chilli powder 

Add mushrooms and cook on medium flame for 10-15 mins

Garnish with finely chopped coriander and your Mushrooms are ready to serve.

Creamy Mushroom & Paneer Curry

 

Crispy Chilli Baby Corn

 Crispy Chilli Baby Corn

Ingredients: 

Maida - 4 tbsp

Cornflour - 2 tbsp

Garlic paste - 1 tsp

Salt - 1/2 tsp

Baby Corn - 200 gms

Red Chilli Powder - 1/2 tsp

Capsicum - 2 Cut in square pieces

Onion - 2 cut on square pieces

Green Chillies - 3 finely chopped

Garlic - 8-10 cloves finely chopped

Ching’s Manchurian Masala

Recipe - Make a fine paste of cornflour, Maida, garlic paste, salt and Red Chilli powder with water with thick consistency

Boil Baby corn for 5 mins

Dip Baby corn in the paste and deep fry till golden brown

In a kadhai add 2 tbsp oil. Add onion, capsicum, green chillies and garlic and stir fry these veggies.

Mix Half packet of Ching’s Manchurian masala in 1 cup of water 

Now add this mixture to Kadhai and bring it to boil and cook for a minute on medium flame. Now add fried baby corn to this. Add salt to taste and crispy chilli Baby Corn is ready to serve.

Tip: After frying Baby corn, do not keep them covered as they will retain moisture and become soggy

Also garnish with spring onion, if available.

Taheri

Commonly known as Veg Biryani

Ingredients:
Rice - 1 Cup
Potatoes - 2
Onion - 2
Beans - 3 stick
Cauliflower - 5-6 flowers
Tomatoes - 2
Green Chillies
Garlic - 10 cloves
Green Chillies - 3
Sabut Garam Masale
Bay Leaves - 2
Dry Spices - Biryani Masala, haldi, dhaniya, Red Chilli Powder,
Salt
Dhaniya Leaves

White Sauce Pasta

Ingredients:
1 small carrot - Finely chopped/Grated
1 Onion - Cut into thick slices
1 small Capsicum - Cut into small square pieces
Mushroom - 4 - 5 Bulbs, each cut into 4 pieces
Green Chillies - 2
Sweet corn (Boiled) - 3 tbsp
200 gms Pasta
Oregano - 2 tsp
Chilli Flakes - 1 tsp
Salt
Butter - 2/3 tbsp
Maida - 3 tbsp
Milk 2 cups

Mushroom and Soya Chunks Manchurian

Ingredients:
Mushroom - 7-8 Bulbs ( Each Mushroom cut into 2 pieces vertically from centre)
Capsicum - 1 Small ( Cut in big square pieces)
Onion - 2 Small ( Cut in big square pieces)
Green Chillies - 2 (Finely chopped)
Garlic Cloves - 8-10 (Crushed)
Soya Chunks - 10 - 12 - Boiled
Maida - 3 tbsp
Cornflour - 2 tbsp
Garlic paste - 1 tsp
Ginger Paste - 1 tsp
Red chilli Powder - 1 tsp
Salt - To taste
Ching’s Manchurian Sachet

Recipe:
Add Maida, Cornflour, salt, Red Chilli Powder, Ginger Paste, Garlic Paste in a bowl.
Mix all ingredients well
Add water little by little to make a slightly thick batter
Add Mushrooms and Boiled Soya Chunks
Deep fry each mushroom and soya chunk such that they don’t stick to each other.
Now for gravy, take 2 tbsp oil in a kadai
Add chopped garlic to it
Add onion and capsicum
Stir fry for 2 mins
Do not overcook
Now add Ching’s Manchurian gravy and Manchurian pieces
Cook for 5 mins on Medium Flame.
Ready to serve.