Chutney of Lemon

Ingredients:-

15 large fresh lemon thin skin without spots

1 kg sugar

2 inch piece of ginger

Salt

2 or 3 tbsp red chilli powder

Pinch of hing

                                  PROCEDURE:-

Wash and dry lemon, cut lemon into four pieces, remove seeds from every pieces. All pieces of lemon grind in mixer to make a paste. Ginger also grind in mixer to make a paste. Take a kadai add hing, lemon paste, ginger paste, salt, red chilli powder and sugar. Stir well, Until the paste is slightly thicken. Remove the kadai from flame. Stir it continuously after it is colled down and put it in a jar.

Green Chilli With Lemon Juice

Ingredients:-

250gm green chillies

Juice of 10 lemon

1/2 tsp haldi powder

2 tsp yellow mustard powder

Salt to taste

                                      PROCEDURE:-

Wash and dry green chillies and chopped in small pieces. Mix salt, haldi, mustard powder and lemon juice with chopped green chillies mix well. Pour in a jar. Keep aside jar for one day. Colour of chillies turns in yellow. You can eat it with hot and crispy paratha.

Mixed Vegetable Achar

Ingredients:-

1cup cauliflower chopped

1 cup carrot chopped

1 cup raddish chopped

4 tbsp readymade achar masala

1 pinch of hing

Salt

2 cup mustard oil

                             PROCEDURE:-

Slightly boil to all vegetables water drain out. Boiled vegetables spread on a dry cloth to evoparate water. Heat oil in a pan add hing and keep oil aside for cooling. Mix all vegetable, salt and achar masala in oil, mix well. Pour in a jar stir twice a day. After 3 to 4 days you can eat with lunch or dinner.

Bread Pakoda

Ingredients:-

6 bread slices

1-1/2 cup besan

1/4 tsp haldi powder

1/2 tsp red chilli powder

1 tsp chat masala

1/2 tsp ajwain

Oil for frying

Salt

                                    PROCEDURE:-

Cut bread slices in to tringles. Take a bowl and mix besan, haldi, red chilli powder, ajwain, salt and 1tsp oil. Mix well and make a smooth paste with water. Heat oil in a frying pan. Coat every bread piece with batter and fry until it become brown and crispy. Sprinkle chat masala over to every bread pakoda. Serve hot with chutney or sauce.

Mooli ka paratha

Ingr edients:-                                                         

250gm wheat flour

100gm gram flour ( besan)

1 reddish (mooli)

2 Green chillies chopped

1tbsp chopped coriander

1/2tsp red chilli powder

1/4tsp turmeric powder

1 pinch of hing

Salt to taste

1tbsp oil for dough

Extra oil for frying

                                               PROCEDURE:-

Grate the reddish and squeeze it and water throw out. Mix all ingredients and kneed a dough by adding a little water if required.

This dough keep aside for 15 minute. After 15 minute dough divide in small size ball.Each ball roll with roll pin in shape of paratha and roast on pre heated taw by applying oil until becomes golden brown and crispy. Serve hot with aloo ki sabji.

Cabbage Pakoda

Ingredients:-

2 cup finely chopped cabbage

2 cup besan

1 cup rawa

4 green chillis chopped

1 cup chopped coriander

1 pinch of hing

½ tsp haldi powder

1 tsp red chilli  powder

1 tsp saunf

Salt

¼ tsp baking soda

1 tsp oil                                    

Oil for deep frying

                                     PROCEDURE

Besan, rawa, 1 tsp oil and all ingredients except oil for deep frying mix together and make a paste with water. Heat oil in a frying pan and fry pakoras light brown you make all pakoras with this procedure and keep aside when you want to serve second time deep fry until it become golden brown. Serve hot with chutney.

Corn Paneer Pakora

Ingredients:-

250 corn blended

100gm paneer grated

1 cup besan

4 green chillies chopped

1tbsp saunf

1tsp grated ginger

1 large onion finely chopped

1/tsp red chilli powder

1tbsp chopped coriander

Salt to taste

Oil for frying

                               PROCEDURE:-

Mix all ingredients except oil in a bowl make a paste with water. Consistancy should not be more thick. Heat oil in a frying pan for deep frying make small balls and deep fry in oil and fry until  becomes golden brown. Serve hot with chutney and tea or coffee.