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...

  Melt in mouth recipe. It is a delicious recipe served as party snacks and appetizers. INGREDIENTS: Button mushroom- 20-25 (sliced) Oil- 1tbsp Green chilli- 2-3 (chopped) Large onion- 1 (chopped) Ginger garlic paste- 1tsp Red chilli powder- 1 1/2 tsp Cumin powder- 1 1/2 tsp Garam masala powder- 1/2 tsp Turmeric powder- 1/4 tsp Salt- (to taste) Fresh coriander leaves- 2tbsp Boiled potatoes- 2 medium (grated) Gram flour- 3tbsp (roasted) Cottage cheese- 50 gms Chutney- (to serve) PROCESS: Heat oil in a non-stick pan, add green chillies and onion and saute till onion is translucent. Add ginger garlic paste and saute for 1-2 mins. Add mushrooms and saute till golden brown in colour. Add red chilli powder, cumin powder, garam masala powder and turmeric powder and mix. Add salt. Cook for 2 mins. Add half of coriander leaves and mix. Switch off the gas and set aside to cool. Once cook, put the mushroom mixture into a blender jar. Add potatoes, gram flour, remaining coriander leaves and cr...

It is a popular Gujarati delicacy made with colocasia leaves(arbi ke patte). The dish has a unique combination of tanginess and spiceness.   INGREDIENTS: Colocasia (arbi) leaves- 5-6 pcs Tamarind pulp- 1/4 cup Green chilli, ginger garlic paste- 1tbsp Hing- 1 1/2 tsp Ajwain- 1tsp Salt- to taste Turmeric powder- 1tsp Red chilli powder- 1/2 tbsp Baking soda- a pinch Besan (gram flour)- 1 1/2 cup Water- as required Oil- 3tbsp PROCESS: Wash and clean the leaves. Pat them dry with a cloth. In a bowl, mix tamarind pulp, green chilli-ginger-garlic paste, hing, salt, turmeric powder, red chilli powder and baking soda. Add besan and some water to make a thick paste. Place one arbi leaf on the flat surface and apply a layer of the besan mixture. Then place another leaf on top and repeat the process for 3-4 layers. Fold the edges of the leaves and roll them into a cylindrical shape. Seal the edges with besan paste. Heat the steamer and steam the rolled arbi leaves for 10-12 minutes. Remove fro...

  A tasty dish from Rajasthani cuisine. Prepared with gram flour as base ingredient.  INGREDIENTS FOR MAKING GATTE:  Gram flour- 1 cup  Red chilli powder- 1/2 tsp Coriander powder- 1 tsp  Turmeric- 1/4 tsp  Salt- to taste Oil- 1 tsp (to grease hands) Oil- 1tbsp (to cook) Water- (for boiling) Hing- a pinch  Carom seeds- 1/4 tsp INGREDIENTS FOR MAKING MASALA/GRAVY: Ginger paste- 1tsp Onion- 1 big (chopped) Fenugreek leaves (dried)/ kasoori methi- 2 tsp  Garam masala powder- 1-2 tsp Coriander powder- 1tsp Red chilli powder- 1/4 tsp Haldi- 1/4 tsp Salt- to taste Oil- 1-2 tbsp Cumin seeds- 1/4 tsp PROCESS: In a bowl, combine besan and all the spices and add salt. Mix well and knead it and form a dough with the help of little water. Grease your hands, take a small portion of dough and roll it in between your bands and give them a cylindrical shape. Similarly make cylindrical shape to rest of the dough. Boil water in a pan and add gatte to it.  Boil...

   Delicious, comforting, creamy and rich! Everyone's favourite Indian desert! Delicious, comforting, creamy and rich! Eat anytime when you crave for something sweet.  INGREDIENTS: Milk (full fat)- 4 cups Rice- 1/4 cup (Basmati or any rice) Sugar- 4-6 tbsp Cardamom powder- 1/2 teaspoon Cashews- 10 (roughly chopped) Pistachios/ Almonds- 10 each (roughly chopped) Sweet raisins- 2 tablespoon Ghee- 1 tablespoon Saffron- 1 pinch  PROCESS: Wash the rice and soak for 30 mins. Pour milk to a heavy bottom pot. Bring it to boil on medium heat and stir in the rice. Continue to cook on low to medium heat until the rice is soft and lightly mushy. Keep stirring every 3-4 mins to prevent milk getting scorched at the bottom. Stir in the sugar and continue to cook for another 3-4 mins or until the kheer becomes thicker but is yet of flowly consistency. Adjust the sugar as per taste . Add cardamom powder and nuts. [ OPTIONAL - Nuts could also be fried in ghee until golden and then be ...