Quick Kairi Juice / Aam Panna / Sweet n Sour Raw Mango Juice- No cooking

Serves 2-3

Preparation Time : 5-10 mins
Cooking Time : 0 mins

Ingredients :
Raw Mango / Kairi - 1 Nos.
Salt - To taste
Sugar - To taste


Cumin Powder - 1 pinch
Chat Masala - 1 pinch (optional)
Chilled Water
Ice Cubes (optional)

Method :
1) Grate mangoes and sprinkle some salt on it. Keep aside for 2-3 minutes till it starts to leave juice.
2) Squeeze the grated mango between your palms to remove the maximum juice as possible.
3) As per amount of the juice divide the juice in 2 or 3 glasses. Add enough water to dilute the juice. Add salt, sugar, chat masala, cumin powder as per taste. Adjust seasoning if required.
4) Serve Chilled with ice cubes.

Tips :
1) The remaining mango can be used for Kanda Kairi, Pickle or Kairi Chatpataka.

Kochkai / Kanda Kairi / Sweet Sour Raw Mango Side Salad

Serves 2-3

Preparation Time : 5-10 mins
Cooking Time : 1-2 mins

Ingredients :
Raw Mango / Kairi - 1 Nos.
Medium Onion - 1 Nos.
Oil - 1-2 Tsp
Mustard Seeds - 1/2 Tsp.
Cumin Seed - 1/2 Tsp.
Turmeric Powder - 1/2 Tsp.
Red Chilli Powder - 1 Tsp.
Aesafoetida / Hing - 1/8 Tsp.
Salt - To taste
Sugar - To taste

Method :
1) Grate mangoes and sprinkle some salt on it. Keep aside for 2-3 minutes till it starts to leave juice.
2) Squeeze the grated mango between your palms to remove the maximum juice as possible.
3) Grate onion. Mix mango and onion in a heat proof bowl.
4) Create a well in the centre of this mixture. Heap Chilli, Turmeric Powder, Asafoetida in the same sequence as mentioned here in that well.
5) Heat oil in a tadka kadhai or ladle. Add mustard and cumin. Allow them to crackle. Pour this hot oil right on top of the masala heap we created. Mix everything together.
6) Add sugar. Mix well. Adjust seasoning if required. Serve with parathas or as side salad.

Tips :
1) The mango juice can be used for Sweet and Sour Drink.

Vegetable Dum Biryani - Perfect Everytime

Serves 4-5

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Biryani Rice - 2.5 Cups
Mixed Vegetables - 500gms appx. (cauliflower, peas, french beans, carrots, potatoes, capsicum)
Onion Large - 3  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Mint Leaves - 10-15 Nos.
Coriander Leaves - 1/2 Cup
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Saffron - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Biryani Masala - 3 Tbsp.
Curd - 1/2 Cup
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Cut thin slices of 2 large onion spread these on a newspaper and leave it to dry in the sun for 30 mins. Once dried, deep fry till they turn brown and crisp.
2) Cut the mixed vegetables in big chunk pieces except peas. Dice 1 onion and tomato. Crush garlic cloves. Grate ginger. Soak rice for about 30 mins.
3) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion, garlic, ginger. Fry till onion is translucent.
6) Add coriander powder, cumin powder, chilli powder, kanda lasun masala, biryani masala, salt. Mix well.
7) Add mixed vegetables. Stir well. Add water if required. Adjust seasoning. Cook for 1-2 minutes.
8) Meanwhile boil water in a large vessel or cooker filled almost till the top.
9) Add beaten curd to vegetables. Add tomato. Mix well.  Cover and cook till oil separates and vegetables are 70% cooked.
10) To the boiling water in vessel add salt, 1 tbsp of oil and soaked rice. Cook till rice is 70% done. Strain rice and keep aside.
11) In a pan arrange half of the vegetable mixture as the bottom layer. Spread half of rice as second layer. Spread roughly chopped mint leaves and coriander leaves on this layer. Spread the remaining vegetables in third layer. Arrange the rice on the top layer. Garnish with crunchy fried onion and saffron mixed with water. Seal the lid of the pan with some dough. Cook this on medium flame for 10 minutes. Serve hot with raita.

Tips :
1) Use potato chips maker to get perfect thin sliced onion. This way they will become crunchy in a lesser time and lesser oil.
2) To avoid biryani from sticking to the bottom of the pan, use a bain marie arrangement, where biryani will cook from heat of the boiling water under the vessel.
3) Use a mud vessel to cook this biryani for a more traditional taste.
4) Add dry fruits like almonds, cashews for a crunch and some sweetness.

Eggless Whole Wheat Pita Bread - Without Oven

Serves 5-6

Preparation Time : 1.5- 2 hrs
Cooking Time : 5-10 mins

Ingredients :
Wheat Flour - 2 Cups.
Dry Yeast - 1.5 Tsp.
Sugar - 0.5 Tsp.
Oil - 1 Tsp.
Salt
Water

Method :
1) Add yeast, sugar and 1 tsp of flour to 1 cup warm water. Let it sit till yeast is active
2) Sift the flour in a bowl. Add the yeast mixture and oil. Knead into a soft mixture.
3) Grease the bowl and dough. Cover and let the dough sit till it rises and doubles in size. (This might take two hours or less)
4) Knead the dough softly and divide in 8 equal portions. Flatten the each portion in a 3-4 inch round shape. Let these breads sit for another 30 minutes.
5) Pre-heat a pan. Grease with a little oil. Place the bread on the pan and cook for 2-3 minutes till both sides develop brown spots and bread is puffed with air.
6) Cut the bread in half and open like pockets. Fill these with salads, falafel, flitters, sauces of your choice and serve.

Chatpati Chana Tikki (Chickpea Patty)

Serves 3

Preparation Time : 5-10 mins
Cooking Time : 15-20 mins

Ingredients :
Chickpeas (Chana) - 1.5 Cup. (Soaked overnight)
Medium Onion - 1 Nos. (Finely Chopped)
Chickpea Flour (Besan) - 2 Tbsp.
Garlic Cloves - 2-3 Nos.
Cumin Powder - 1 Tsp.
Coriander Powder - 1 Tsp.
Fresh Parsley (Dhaniya) - 1 Tbsp.
Oil
Salt


Method :
1) Add all ingredients except oil to a grinder. Grind slowly into a dough consistency mixture.
2) Remove in a bowl. Divide in 3-4 equal portions. Shape into a patty.
3) Shallow fry the patty till golden brown on both sides. Serve hot with sauce of your choice.

Tips :
1) Place the patty in between a bun or pita bread with some fresh home-made mayo and salad and enjoy like a burger.
2) Choose any legumes of your choice to make it more healthy and delicious for example : peas.

Check out pita bread and yogurt sauce recipe :

Yogurt Mint Dip Sauce

Serves 10

Preparation Time : 5 mins

Ingredients :
Yogurt - 2/3 Cup.
Garlic Cloves - 1-2 Nos. (Finely Chopped)
Mint Leaves (Finely Chopped) - 1.5 Tsp.
Salt


Method :
1) Beat yogurt thoroughly till it becomes smooth.
2) Combine yogurt, garlic, mint leaves and salt. Mix Well.
3) Adjust seasoning. Serve as a dip along with potato wedges, fries, fresh cucumber sticks or salads, etc

Tips :
1) For better result and healthy option, use greek yogurt.

Tasty Healthy Chat - Rich in Fibre

Serves 3

Preparation Time : 10 mins
Cooking Time : 20-25 mins

Ingredients :

Elephant Foot Yam (Suran) - 500 gms.
Tamarind - 1/2 Cup.

Chat Masala
Oil (for deep frying)
Salt / Rock Salt
Water


Method :
1) Peel the yam and cut in four big pieces.
2) Take 500 ml of water. Add tamarind and salt to it. Add yam pieces and bring it to boil. Cook till yam is soft.
3) Once cooked, remove yam from water, rinse with cold water and leave it to cool.
4) After yam is cooled, cut in small bit-sized cubes.
5) Heat oil in a pan. Deep fry yam pieces till golden brown. Remove on a paper towel.
6) Sprinkle chat masala and salt as per taste. Serve hot.

IceCream CupCake

Serves 1

Preparation Time : 60 mins

Ingredients :
Medium Size Dairy Milk Chocolate - 1Nos.
Chocolate Ice Cream - 1 cup
Mint Ice cream - 1 cup
Cup Cake liners - 1Nos.
Choco chips - 1Tsp.

Method :
1) Melt Dairy Milk Chocolate in a double boiler.
2) Once melted using a spoon coat the cup cake liner from inside with melted chocolate. Leave in freezer until chocolate is frozen.
3) Remove cup cake liner from freezer. Scoop chocolate ice cream and fill in the cup cake liners. Using a spoon shape the ice cream like a cup cake. Separate cupcake liner from chocolate liner. Leave it in freezer to set.
4) Meanwhile, shape a parchment paper into a piping bag. Fill it with mint ice cream. If ice cream melts while filling in the bag, leave it in freezer till it is ready to pipe on the cup cake.
5) Remove cup cake from freezer. Decorate with mint ice cream and chocochips on top and serve chilled.


Tips :
1) Ice cream of any choice can be used.
2) For more colourful appearance use multiple ice creams in cup cake.
3) If you don't have a parchment paper, you can use a zip lock bag with a small edge cut.
3) Refer following video for piping bag :