Red chilly powder-1/2 teaspoon (quantity can be increased or decreased according to taste.
Oil -3 table spoons
Asfoetida- a pinch of
Turmeric powder-1full tea spoon
Coriander powder- 2 tea spoons
Garam masala powder-1 tea spoon
Methi powder-1,2 teaspoon
Mango powder- one tea spoon
Tomatoes- 4 medium sized
Salt- to taste
Take a Pan (kadhai) put it on gas flame, pour 1 table spoon of oil let it be steaming hot.
Put asfoetida and onion garlic paste to it, sauté it it golden brown, now add onion paste to it. Fry it till it starts laving the sides of pan and has changed its colour.
Mix corriender powder, methi (fenugreek)powder, turmeric powder and chilly powder make a paste by adding little water to it,add this paste to the above mix in kadhai and fry it again for 4-5 minutes.Dont forget to stir continuously. Now add chopped tomatoes and salt and stir it till the whole mix become dry and leaves sides of the pan, Now add garam masala and mango powder to it and mix it properly and switch of the flame.
Take brinjals make two perpendicular slits in it, remember it should remain attached to its crown or stem part.
Now fill the above mix (filling ) in brinjals. Don’t fill it too much otherwise it will spill in kadhai.
Now take another pan put remaining oil to it and keep stuffed brinjals to it, put pan on slow flame. Sprinkle little water to it (it reduces oil consumption), let it cook on low flame,turn brinjals upside down to cook it from both the sides. Brinjals become soft and little brownish when cooked. Now switch off the flame and serve it with poori, paraatha or Roti. It’s a good option for journey food.
Very Easy and healthy breakfast/ snack, specially for youths staying away from home.
sprouted moong- one bowl
Sprouted gram (chana)- one bowlblack salt
Roasted and grinded cumin seeds
cumn seeds-1/2 tspoon
Onion- one medium sized (Finally chopped)
green chillies finally chopped -2
Method of Sprouting-Soak gram and whole moong ( Khadi Moong) for 6-7 hours. Drain water and tie it in muslin cloth keep it in a basket (it should have aeration), It take 8 to 12 hours to sprout depending on the atmospheric temperature.
Open muslin cloth when grains are sprouted. Separate unsprouted seed and wash it under water. Your sprouts are ready for use.
Take a pan heat ghee/oil till steaming hot. Put cumin seeds and asfoetida. Add sprouts the moment cumin seeds start crackling. add green chillies and little water to it, Cook it for 5-7 minutes.
Sprouts will become soft. Now add black pepper, black salt and roasted cumin seeds.
Garnish it with finally chopped onion and coriander leaves. You can squeeze half lemon and add bikaneri bhujia to enhance its taste. Those who like curd can add curd to it.
Sprouts can be eaten without cooking . Omit step one simply add all other ingredients and enjoy. This will be more healthy and convenient.
If you want you can add even boiled and mashed potato to it .top it with round mthari ( used in Bhel) Sprout bhel is ready.
Common names of Lasodha include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ा Lasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi).
Lasodha is available in the market in May June
lasoda- 500 gms
Oill 20 table spoons
red chilly coarsly grounded-2 table spoons
salt -to taste (around 3 table spoon)
Garlic- One whole ( make paste without adding water)
Mustard seeds grinded – 3 table spoons
Turmeric-1 table spooon full
Roasted and grinded spices- 1,2 table spoon cumin seeds+ one table spoon corriender+ one table spoon Anise (saunf)
1,2 t spoon fenugreek ( methi)
wash lasoda twice .
Keep ( double the amont of lasoda )water in a pan , let it boil add lasoda to it , boil it for 5 minutes, it should become little soft (dont boil it for long time).
Take it out fromwater. Dry it under sun.
Take lasoda in a pan , pour 3-4 spoon of mustard oil , be sure that all lasodas are coated with oil. Add salt, chilly powder, garlic paste, roasted spices and trmeric , mix them properly .
Take a glass jar, coat its inner wall with mustard oil and keep pickle in it.
Keep this jar in sun for4-5 days. Your pickle is ready to eat. serve it with hot namkeen poories.
lasoda also known as- Common names include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ाLasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi). The fruit is known as phoà-pò
Boil 4 medium sized unripe mangoes for 5 minutes in a pressure cooker .
Peel mangoes and mash it to take out smooth pulp.
Add 1/2 tea spoon grounded and roasted cumin seeds , ½ teaspoon of black salt and white salt to taste add paste of (on small bowl) freshly grinded mint leaves .Mix all ingradients properly than add 4 table spoons full of suger. Make up this to 4 glass by adding remaining amount of water, Serve chilled.
Benefits of Mango pana- It is very healthy drink for summers.
Mango pana is rich in vitamin C
Its an effective remady of heat exhaustion and heat stroke
Prevents excessive lass of body salts during summer due to sweating.
Good fo gastro intestinal disorder and blood disorder.
Increses resistance against tuberculosis, anemia, cholera and dysentery.
Whole spices for making fresh paste ( it gives aroma and taste to the dish)
black cumin seeds- 1/4 tea spoons
cinamom/ dalcheeni-1/2 inch
nut meg /jayphal-1/4
javitri/ mace- very little
Poppy seeds- 2 tea spoons
Black pepper- 10 in numbder
Soak all the whole spices in water for some time and make smooth paste.
Marination- Marinate chicken in curd and !/2 tea spoons of garam masala for 30 minutes
Boiling Rice- Wash and soak rice in water for some time.
Take around 6 -7 cups of water in a pan put ½ t spoons of pure ghee , 2 cardamoms, 2bay leaves in it. Add soaked rice to it when water starts boiling. Cook rice till it is nearly done. Press it with hand and be sure that it is left very little uncooked(ek kinki kachcha). Drain water and keep it aside.
Fry one finally chopped onion in desi ghee(cleared butter)e and keep it aside for garnishing.
Put oil in a pan and add 2 bay leaves to it. Add ginger garlic paste when oil gets heated. Sitr for some time till it turn golden. Add one chopped onion and fry it till golden brown. Now add groided onion and cook it in mediun flam till it starts leaving sides of the pan and turns light brown. Add powder spices and cook it till done . ( oil sperates from spices).
Put chicken pieces to it and cook it by stirring continuously. It will leave some water and the it will start drying . add little water and cover it with lid till done,. Evoporate excess water and make it dry. Add freshly grounded spices to it and mix them properly in medium flame and continuoud stirring. Now you korma is ready for biryani
Take a heavy base utensil cover its base with bay leaves. Pour small amount of rice spread it evently then put another uniform layer of chicken, then again a layer or rice and korma. Top most layer should be of rice . Make four hole by using handle of spoon and pour saffron milk in them. Cover rice with fried onions. Cover the pan with lid. It will be better if its lid could be sealed with dough otherwise a heavy weight can also be kept on it. Put it on low flame for around 5-7 minutes. Leave it for some time . Open the lid and mix rice and chicken gently. Serve hot with curd and Onion.