Spicy Curls

  It is an ayurvedic nutritional mix of more than 30 herbs like ashwagandha, satavari, munakka, edible gum, etc which helps in recovering from day to day weakness and fatigue.   INGREDIENTS: Achwani powder- 2tbsp Jaggery- 100gm Almonds- 20gm Pista- 20gm Poppy seeds- 20 gm Cashew nuts- 20gm Fox seeds- handfull Cumin seeds- 1/2 tsp Turmeric- 1/4 tsp Ghee- 4tbsp Water- as required Dry ginger powder- 1tbsp PROCESS: Soak overnight all the dry fruits in a bowl. Drain the soaked dry fruits and grind into a finr paste. In a pan/ kadhai, heat ghee. Add cumin seeds and let it crackle. Add the dry fruits to it and also achwani power and turmeric powder to it. Add ginger powder to kadhai and roast these till the paste turns golden and it oil starts to separate. Add to it jaggery (crushed). Let the jaggery melt. Adjust jaggery as per choice. Add water to it and let it boil and cook on low heat for 5 mins. Achwani is ready to be served. Serve it hot with puri or drink it as it is with spoon...

  INGREDIENTS: Jaggery (findy)- 1kg Desi ghee- 800gm Gum (gond)- 200gm Dry ginger powder- 150gm Makhana- 100gm Almonds- 100gm Raisin- 100gm Chuhara (deseeded)- 100gm Cashewnuts- 50gm Chironji- 50gm Turmeric powder- 50gm Poppy seeds- 100gm PROCESS: Put 250gm of ghee in a pan and heat it, then add all the whole dry druits and fry till it becomes light golden. Let the dry fruits cool down then grind it coarsely. Put gum in the remaining oil and fry it on medium flame till the gum swells and then grind it. Put one spoon of ghee in a pan and fry the turmeric on low flame. Now put jaggery (finely coarsed), dry ginger powder and all the ingredients in a big vessel and mis it well by mixing. Now heat the remaining ghee slightly and mix little by little ghee in the prepared mixture. Add hot ghee, mix it well and make big or small sethora laddus as per choice. [ Sethora can be made once and filled in an air tight container and eat for a couple of months. ] Recipe by -  Suchi Srivastava ...

                                Ambra Pickle (Hogplum Pickle) INGREDIENTS: Ambra fruit- 250gm Mustard oil- 1/2 cup Salt- 4tbsp Yellow/black mustard coarse powder- 2tsp Fennel seeds- 2tsp Fenugreek seeds- 1tsp Carrom seeds- 1tsp Turmeric powder- 1/2 tsp Red chilli powder- 1/2 tsp Garlic crushed- 1tsp  Asafoetida- 1/4 tsp PROCESS: Wash ambra fruit and dry nicely. Remove stalk and cut into two halves. Deseed if required. In a pan, dry roast fennel seeds and yellow/black mustard seeds. Make coarse powder of these. In a pan, heat mustard oil and heat it properly. Reduce the flame, add fenugreek and carrom seeds. Then add coarse powder of fennel and mustard seeds. Also add to the pan crushed garlic and asafoetida. Saute for a while. Now add ambra pieces and mix. Switch off the flame. Add salt, turmeric and red chilli powder. Mix really well all the ingredients. All the ambra pieces should be nicely coated wit...