Saraso Da Saag

Ingredients

1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms

1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)

2 green chillies1 tbsp grated ginger (or paste)

1 tbsp grated garlic (or paste)Salt to taste

2-3 tbsps ghee (clarified butter)

1 large onion grated

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

Juice of 1/2 a lime/ lemon

1 tbsp bengal gram

flour/ maize flour

Receipe

Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.

Mash the greens mix well to make a course paste.

In another pan, heat the ghee on a medium flame.

When hot add the grated onion and fry till pale golden.

Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).

Add the greens mix to this and stir till blended.

Garnish with a dollop of butter and serve with Makki Ki Roti (Indian Maize Flatebread).

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Pajabi Tadka - Rajma Rice

INGREDIENTS

Rajma Or Red Kidney Beans - 2 cups, soaked in water for overnight
Onion - 1 medium size, make into paste
Ginger paste - 1 teaspoon
Garlic paste - 1 tablespoon
Green Chilies - 4 to 5
Tomato - 2 medium size, pureed
Turmeric powder - 1/2 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red Chili powder - as per taste
Cumin seeds - 1 teaspoon
Kasoori methi - 2 tablespoons, crushedFresh cream - 3 to 4tablespoons
Vegetable/Canola oil - 4tablespoons
Salt and sugar as per taste
Cinnamon stick - 1Cloves - 5 to 6
Green Cardamom pods - 4 to 5
Big Cardamom - 1
Tea Leaves - 1/2 teaspoon

Receipe:

Take a Pressure cooker and add the overnight soaked Rajma into it, add 3 cups of water.

Now take a very 6/6 inch cheese cloth and place the Whole spices at the middle of the cloth and tie the 4 corners of the cloth to make it a small bag, but make sure the spices should not come out from the bag and put the bag inside the Pressure Cooker.

Now take another Cloth and place the Tea Leaves at the middle and tie the 4 corners and make a bag in the same way you did for the Whole Spices bag.

Put this bag also inside the Cooker , add some salt and close the lid.Put the cooker on high heat and wait for 6 to 7 whistles.

Turn off the heat and keep aside the cooker to release the pressure itself.

When all the Pressure will be released open the lid and remove the small bags from the Rajma.

Now take a non-stick pan, heat oil in it, add Cumin seeds and wait for splattering.

When seeds will start splattering add the Onion Paste and fry till the paste becomes light brown.

Add Ginger & Garlic paste to the pan and fry again. now add Turmeric, Cumin powder, Coriander powder & Red Chili powder to the pan and 1-2 tablespoons of water and fry again.

Add the Tomato Puree and cover the pan to cook the Tomato for 2-3 minutes.
After 2-3 minutes open the lid and add Salt & Sugar and stir till oil oozes from the masala.

When it will start doing that add the boiled Rajma, Crushed Kasoori Methi to the pan and add 1/2 cup water too.

Cover the pan and let it cook on medium heat for 10 minutes.After 10 minutes open the lid turn off the heat and add the Fresh Cream and mix well with the Rajma Masala.

Farari Khandavi

     Ingredients

• 1 Cup Singhara Flour (Singoda Flour)
• 1/2 Cup Yogurt
• 1 Cup Water
• Salt to Taste
• 1 Teaspoon Oil
• For Tempering:
• 2 Tablespoons Oil
• 1 Teaspoon Sesame Seeds (Til)
• 2 Green Chilies, chopped
• To Garnish:
• 1 Tablespoon Cilantro (Coriander Leaves), finely chopped
  

Reciepe:

• Lay out Aluminum Foil in long sheets on the counter top and grease lightly.
• Mix together singhara flour, yogurt, water and salt make a smooth batter.
• Heat one teaspoon oil in a non-stick pan on a low heat.
• Pour singhara flour batter to pan, stir constantly so that lumps do not form.
• Keep stirring till the batter becomes thick, about 10-12 minutes.
• Spoon batter from one edge of the foil and with a flat spatula, spread thinly.
• Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is spread.
• Gently lift the edge and roll up carefully like a Swiss roll.
• Cut 1 inch pieces out of each big roll to get bite-sized khandvis.
• Place these on a serving dish.
• Heat oil in a small pan, add sesame seeds and green chilies and stir for few seconds.
• Pour over khandvis and garnished with chopped cilantro leaves.

Gajar Ka Halwa

Ingredient:
Carrots – 1 kg
Milk - 2 ½ cup (boiled) (You can also use dry milk powder)
Sugar to taste
Cardamom Powder - ½ tsp
Butter - 3 tbsp
Almond - 10
Pistachio - 10
Cashew - 10
(You can use nuts of your own choice e.g walnuts etc.)

Method of Preparation:
Wash, peel and grate the carrots. Heat a pan with butter and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.??