GAJAR KA MURABBA

GAJAR KA MURABBA <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Ingredients

Gajar                2-1/2Kg of size 2-21/2 inch

Sugar               1/2 Kg

Butter Plain       ¼ Kg

Cardamom       6-8 Nos.

 

Preparation

Peel washed gajar and cut into two pieces , pressure cook for 15 minutes adding ¼ glass of water.

Take butter in deep non sticky pan heat butter and add cardamom , transfer boiled gajar in it and add sugar and keep on low flame for 30 minutes.

Serve hot WITH CREAME CAN BE  preserved in fridge  up-to two weeks.

Rich in vitamin A

lal mirch achar

INGREDIENTS

LAL ACHARI MIRCH - 10 NOS

SALT , HALDI , RAEE ( SARSOON )  , SAUNF , LAL MIRCH , DHANIA , ZEERA , METHI , KALONJI , AAM CHHOR POWDER , AJWAIN - ONE SPOON EACH  ( PUT IN PAN ON LOW FLAME TILL LIGHT BROWN ) GRIND IN MIXER )

TAKE OIL IN PAN ADD MIXER PUT ON LOW FLAME FOR 5-6 MINUTES

FILL THIS MIXTURE IN MIRH  AND  SHALLOW FRY AND KEEP IN FRIDGE FOR ONE WEEK BEFORE USE.

 

 

 

aoljpictureUpload, aoljpictureUpload_1

Garlic Pickle

Garlic Pickle -Lehsan Achar

Ingredients

Garlic  (peeled)   1/2 Kg

Ginger                1/4 Kg  

Oil                      1/4  Kg

Salt -1service spoon , sugar- 2 tea spoon , chilli podwder - 2 spoon ,

mustard powder , fenegreek( methi dana) powder , black seed (kalonji) powder , saunf , termaric  ( haldi) powder -2 spoon each ,

Heat mustarad oil on high and let it cool till warm add all ingredients mix well and heat on low flame 3-4 minutes and transfer in glass bottle and keep in sun light for one week

this will be ready to eat after two weeks.

 

 

 

 

 

 

 

 

 

Gajar ka Halwa

Gajar Ka Halwa (carrot sweet dish )

 

Tips : carrots should be selected of medium size neither too hard nor tender

 

Ingredients :

Carrots -           2and half kilogram

Milk -               same as carrot weight

Sugar-              half of carrots weight (adjust as per your test )

 

 

Cream-                        1 cup

Ghee                2spoon

Ilaichi               4 Nos

 

Dry Fruits         almonds , kaju , pista , khopra sliced

Decoration       chandi ka wark (should be genuine other wise do not use it

           

 

Wash carrots thoroughly peel and grate by grater

 

Take a iron karahi of thick base put ghee/oil heat and put two nos ilaichi add

Grated carrots , milk , and let it be cooked on full flame till milk is fifty perecent absorbed rest should be cooked on moderate heat till it is  dry add sugar and again cook on low flame until sugar is totally melted and remaining water is also absorbed.

 

While cooking on full flame all ingredients to be stirred frequently to avoid burning

 

Add fried dry fruits , ilaich powder , fresh cream before serving , serve hot .

 

( to save time carrots may be cooked in pressure cooker with milk and water can be dried on full flame burner)

egg sweet

ingredients
egg-2 nos
sugar-3 spoon
coconut powder-5 spons
oil- 3 spoons

heat oil in a non sticky frying pan (on high ) add mixture of eggs  , sugar , coconut powder . continue stirring till it is light brown.

fresh apple juice

convienent way is take can of apple juice and drink but you will not get flavour of fresh one it takes hardly five minutes but fresh juice will keep you away from preservatives.

Take 3 apples cut in four pieces remove seeds and put in juicer you will get one glass juice .

But by this you have reduced fibres which is also impotant intake. To utilise remaining apple fibres are taken by mixing in egg and little amount of oil and cook on low heat. add coconut poder and dry fruits.

aalo puri(potato ,fried bread)

Alu Puri

Ingredients:

For potato Mix-Potao -1Kg , Onion 1/3 Kg , Tomato -1/2 Kg , green chillies ,turmeric poder 1 spoon , saunf 1/2 spoon , heeng ,ajwain , methi seeds , kalunji -mixed -2 spoon

Boil potato mesh , take oil in pan put all ingredients along with silced onin and fry 2-3 minutes add meshed potato and cook on high 5 minutes

add 1 lit water on cook on moderate heat for 6 minutes.

READY TO EAT WITH PURI OR CHAPATI