Tindora Pickle(Ivy Gourd) instant Pickle Recipe

Ingredients:

150 gm Tindora (Ivy Gourd)
1 tbs Lemon juice

2 tsp Pickle Masala

1 tsp Mango Pickle

Pinch of Salt

Method:

Wash tindora and wipe well, trim the ends and make thin slices.

Combine all the above ingredients in a bowl, mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. You can store in the fridge up to one month.

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Mix saak (Mixed vegetable curry) no onion no garlic recipe

Ingredients:

½ cup chopped Carrots
½ cup chopped Potatoes
¼ cup French beans
½ cup chopped Cauliflower
¼ cup Green peas
1 chopped Tomatoes
1 tsp Red chili powder
½ Turmeric powder

½ tsp Cumin powder
1 tsp Garam masala powder
¼ tsp Mustard seeds

½ tsp Cumin seeds

 ¼ tsp asafoetida
½ tsp sugar (optional)

4 tbsp oil 

Salt to taste

Method:

Heat the oil in a pan and add mustard seeds, asafoetida and sauté for second add cumin seeds, turmeric powder, chopped tomato and salt mix it well and sauté for 2 minutes or tomato cook well. Add all the vegetable and mix it well, cook on low flame for 10 minutes, close the lid on pan. Stirring occasionally. Add chili powder, garam masala powder, cumin powder and sugar, cook for another 5 minutes on low flame or till all vegetable cook well. Serve hot with roti.

Ghughra - popular gujarati street food

Ingredients:

1 cups plain flour (maida)

¼ cup semolina

 1 tbsp oil

Salt to taste

For The Stuffing:

1 cups fresh green peas boiled and mashed

1 cup potato boiled and mashed

1 tbsp oil

1/2 tsp cumin seeds

1/4 tsp asafoetida

1 tsp sugar

2 tsp ginger-green chili paste

2 tbsp chopped coriander

1 tbsp lemon juice

Oil for frying

Salt to taste

Method:

For the dough

Combine all the ingredients in a bowl and add enough water to make firm dough and keep aside for 15 minutes.

For the stuffing:

Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle add ginger-green chili past, green peas and potato, sauté on a medium flame. Add the sugar, coriander, lemon juice and salt mix well and cook for 2 minute. Divide the stuffing into 12 equal portions and keep aside.

For Ghughra:

Divide the dough into 12 equal portions and roll out medium size puri. Place stuffing on one half of puri, lightly dampen edges with water and fold the other half over the stuffing and press edges firmly using a fork. Repeat with the remaining ingredients to more ghughras.

Heat the oil in a non-stick kadhai and fry the ghugras on a medium flame till they turn golden brown in color from both the sides. Serve hot with your coriander chutney, garlic juggery chutney, sweet chutney and masala peanuts.

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