Spicy Curls

   Add taste and joy to your life by this fresh pickle. INGREDIENTS: Singhara- 1Kg Turmeric powder- 1tbsp Red chilli powder- 1tbsp Salt- [as per taste] Mustard seeds [rai]- 2.5 tbsp Garlic cloves- 10 Mustard oil- 3/4 cup (heated and cooked) Green chilli- 10-12 PROCESS: Clean and cut singhara. Add them to a cooker and boil it till 2 whistles with 2 cup of water. Drain and let it cool. In a grinder put green chilli, mustard seeds, garlic gloves and make a coarse paste. In a large bowl, put boiled singhara and add to it garlic, chilli and rai paste. Also add turmeric powder, red chilli powder, salt and mustard oil. Mix properly. Transfer it to a clean and dry jar. Can be eaten instantly and if kept in fridge it can last for 2 weeks. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava

  Spicy, tasty and super crispy dish made with tender okra. One of the best dishes for Indian meal. INGREDIENTS: Okra/lady finger- 500gms Turmeric powder- 1/2 teaspoon Red chilli powder- 1 teaspoon Coriander powder- 1 teaspoon Cumin powder- 1 teaspoon Garam masala- 1 teaspoon Mango powder- 1 teaspoon Chat masala- 1 teaspoon Gram flour/ besan- 1/2 cup Salt- [as per taste] Oil- [for frying] PROCESS: Rinse okra in water 3-4 times. Wipe them completely dry. Trim off the crown and the tip. Slice each okra vertically into 4 pieces. Take all sliced okra in a plate. Now sprinkle all the spices on the sliced okra. Mix the spice powders and sprinkle besan. Gently mix all the seasonings must evenly coat the okra. In a kadhai, heat oil and fry the marinated okra in small batches till golden brown and crisp. Serve while hot or warm to savor the crispy texture. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava

  It is a versatile and delicious vegetarian food that is from Middle East. INGREDIENTS: Chickpeas- 2 cups (soaked overnight) Oil- (as needed for frying) Onion- 1 medium (cubed) Garlic cloves- 4 to 6 Parsley (coriander leaves)- 1/4 to 1/2 cup (chopped) Ground cumin seeds- 1 1/2 teaspoon Ground coriander powder- 1 1/2 teaspoon Black pepper powder- 1/2 teaspoon Red chilli powder- 3/4 teaspoon Salt- (as per taste) PROCESS: Add chickpeas to a large bowl and rinse them well. Add chickpeas, cumin, coriander, pepper, red chilli powder, salt, onion, garlic, parsley to a food processor or a grinder. Make a coarse mixture without adding water. Test the processed dough by taking a small portion to your palm and press it down with fingers and shape to a ball. The mixture should hold shape. When ready, fry the falafal on medium flame. Oil in the pan should just be enough to partially immerse the falafal balls. Too much oil in pan can sometimes disintegrate the balls. Some falafal with yogurt di...

  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...