Chili Garlic Pickle (Lilu lahsun nu Aachar)

Ingredients

• 500 g green chili (vadhavani chili)
• 250 g Green Garlic
• 4 pcs lemon 
• 1/2 cup Grated jaggery
• 6 to 7 tbsp ready made Pickle masala
• salt as per test
• Oil as per need

Method:

1. Wash and wipe green chili , green garlic and chili  cut them into small pieces , then spread on a towel for 3 to 4 days.
2. When its become totally dried form then crush coarsely. 
3. In big bowl , add lemon juice, salt, jaggery mix well.
4. Add ready made pickle Masala mix well then add chili - garlic mixture mix well.
5. Store in a glass jar and wait for minimum 3 to 4 days. 
6. After 3 days mix well and enjoy with Paratha , Khichdi, Pulav.
7. Keep refrigerated after 3 days.

Note:-

• If you don't want to refrigerate then add enough oil to cover the pickle.
• The pickle stays well for minimum 12 month.

Appy Butterscotch Milkshake

Ingredients: 

•  1/2 cup diced, peeled Apple
•  2 Scoop butterscotch ice cream
•  2 tbsp sugar syrup or to taste
•  1 cups milk

Method:

1. In mixing jar combine all ingredients and blend until smooth pest.
2. Serve over crushed ice.

Paneer Chilli

Ingredients

• 3/4 cup paneer (cottage cheese) , cut into Cubes
• oil for deep-frying

For The Batter

• 1/4 cup cornflour
• 1/4 cup plain flour (maida)
• 1 tsp soy sauce
• pinch of baking powder
• salt to taste

Other Ingredients

• 1 tsp grated ginger (adrak)
• 2 tsp garlic (lehsun) , chopped
• 2 tsp chopped celery
• 1/4 cup chopped spring onions
• 2 to 3 green chillies , cut into sliced
• 1/4 cup capsicum , sliced
• 1/4 cup Onions , sliced
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp cornflour mixed with 3 tablespoons water
• 1 tsp oil
• salt to taste
• For The Garnish
• 1/2 cup spring onion greens , chopped

Method

1. Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approx. ¼ cup of water.
2. Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.
3. Drain on absorbent paper and keep aside.
4. Heat the oil and add the ginger, garlic, celery, onion and green chillies and sauté over a high flame for 1 to 2 minutes.
5. Add the capsicum and sauté for a few more seconds.
6. Add the soya sauce, sugar, cornflour paste and salt, spring onion and allow it to come to a boil.
7. Toss in the fried paneer and mix well.
8. Serve immediately, garnished with the spring onion greens.

Panjabi Tuvar

Ingredients:

• Pigeon pea soaked overnight 1 cup(tuvar )
• Salt to taste
• 2 tbsp ghee
• 1 medium Onions Puree
• 1/2 tsp cumin seeds
• 2 tbsp Ginger-garlic- chili paste 
• 2 tsp Coriander powder 
• 1 tsp Red chilli powder 
• 4 to 5 kadi patta
• 1/2 cup Tomato puree
• 1 tbsp Kasmiri chili powder
• 2 tsp garam masala
• 1 tsp kitchen king masala 
• 1 tbsp kethcup 
• 1/2 cup milk
• 1 tbsp oil
• 1 tbsp butter
• water as per need
• For the garnish
• 2 tbsp chopped coriander (dhania)
• 1 tsp butter or ghee

Method:

1. Drain pigeon pea (tuvar)  and wash in fresh water and put into a pressure cooker. Add 4 cups of water, salt and cook under pressure till 4-5 whistles are given out.
2. Drain and reserve the cooking liquor. In pan add oil ,tuvar And milk cook for 5 min.
3. Heat oil in another non-stick pan. Add cumin seed , kadi patta , onions and saute till light brown. 
4. Add the ginger-green chili-garlic pest and saute for a few more minutes.
5. Add tomato puree, garam Masala, kitchen king Masala , red chili powder, coriander powder, mix well cook for min.
6. Add the Boiled  with milk, salt & 3 tbsp water mix well.
7. When tuvar mix well with gravy add butter & ketchup mix well and switch off flame.
8. Garnish with coriander , butter & serve hot with rice.

Moong Dal & Carrot Soup

Ingredients

• 1 cup chopped carrots
• 1/2 cup green moong dal (split green gram) , washed and drained
• 1 tsp oil
• 4 to 5 black peppercorns (kalimirch)
• 1/2 cup sliced onions
• 2 tsp finely chopped garlic (lehsun)
• 1/4 cup chopped tomatoes
• 3/4 cup low-fat milk
• salt to taste
• 1 tsp freshly ground black pepper

Method

1. Heat the oil in a pressure cooker and add the peppercorns, onions and garlic and saute on a medium flame for 1 to 2 minutes.
2. Add the carrots and tomatoes, mix well and cook for 1 minutes
3. Add the green moong dal and 2 cups of water and cook for 2 whistle .
4. Keep aside to cool slightly and blend in a mixer to a smooth puree.
5. Transfer the puree back into the deep non-stick pan, add the milk, 1 cup of water, salt and pepper, mix well and bring to a boil.
6. Serve immediately.

Grape mint cooler

Ingredients

• 2 cup fresh green grapes
• Juice of medium sized lemon 1
• Fresh mint leaves 5
• Sugar 5-7 teaspoon
• small Pcs of ginger
• Salt a pinch

How to prepare mint lime juice:

1. Extract the juice from the lime.
2. Extract juice from fresh mint leaves ,ginger & grape by crushing it or blending it.
3. Dilute sugar in water and add the juices of grapes , mint and lime and mix well.
4. Serve it with ice cubes and garnish fresh mint leaves on the juice.

Quick Carrot Halwa

Ingredients

• 2 cups thickly grated carrot
• 1 tbsp ghee
• 2 tbsp milk
• 4 tbsp sugar
• 4 tbsp mava (khoya)
• 1 tbsp raisins (kismis)
• 1 tbsp chopped almonds (badam)
• 1/2 tsp cardamom (elaichi) powder

Method:

1. In Pressure cooker Add ghee, Carrot Saute for 5 min.
2. Add the milk, mix well and pressure cook for 1 whistle.
3. Now Mixture transfer in Kadai and cook for 2 to 3 min till moisture are evaporate.
4. Add Sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously. 
5. Add the mava, mix well and cook for 1 to 2 minutes, while stirring continuously.
6. Add the raisins, almonds and cardamom powder and cook for another 1 minute.
7. Serve hot or cold.