Sweet pickel of Mango( Meetha Achaar)

Ingredients

• 1 kilo(s) unripe (kachcha) mangoes
  
• 500 grams sugar
• 1 teaspoon(s) saunf
• 1 teaspoon(s) methi
• 5 piece(s) whole red dried chili
• 1 teaspoon(s) red chili powder
• 1 teaspoon(s) turmeric powder
• Method (how to make)

1. Wash mango, peel and cut with guthli in small shape.
2. Add 1 tsp sugar and salt to it.
3. Roast 4 red whole chili, 1 tsp methi, 1 tsp saunf
4. Grind coarsely in a blender (mixie).
5. Add this mixture into mango.
6. Add red chili powder, turmeric to it.
7. Boil sugar in a pan with water until it melts completely and the sugar syrup becomes 1 taar chashni and till the mango is done.
8. Store in a tight glass jar; it will remain good for months.

Mango Pickle (Aam Ka Aachar)

Ingredients

• Raw mango  -  1 kg
• Crystal salt – half cup
• Turmeric powder – 1 tablespoon
• Fennel seeds – 2 tablespoon
• Fenugreek seeds – 1 tablespoon
• Nigella seeds/kalonji (in Hindi) – 1 teaspoon
• Red chilli powder – 2 tablespoon or as par taste 
• Turmeric powder – half teaspoon
• Asafetida – half teaspoon
• Salt – half tablespoon
• Mustard oil – 1 cup

  Method
• Wash mangoes well; wipe and cut mangoes; remove seeds as these seeds are not needed.
• Add crystal salt and turmeric with mango pieces; mix well and keep it for two to three days to marinate; toss it daily twice.

• As salt slowly dissolves, you can see the juice coming out from mango pieces; pick up mango pieces and sun dry them for 6 to 7 hours (drying time will be in days if you want to dry it with juice).
• Partially pound fennel and fenugreek seeds; add all listed ingredients (including pounded fennel/fenugreek seeds and mustard oil) to the sun dried marinated mangoes; toss well, cover and keep it over night.
• From the next day onwards cover the pickle with a net or clean thin cloth and keep it in bright sunlight for 3 to 6 days; daily toss/mix it with a dry spoon twice minimum.
• Now Aam ka Achar(mango pickle) ready for use.

Sattu ka Meetha Sharbat

Preparation for Sattu ka sharbat Recipe

Chane ka sattu : 3 tsp Powdered Jaggery : 4 ts  Chilled Water -  Glass How to make Sharbat Take chilled water and add powdered jaggery/ suger in it. When jaggery/suger dissolved completely, pass it through a strainer. Now add sattu in it and mix well. Add ice cubes.  Your cool-cool sattu sharbat is ready .

Sattu ka Paratha

Ingredients for Sattu ka Paratha :

2 cups Roasted Chana dal
1 t-spoon roasted Cumin (Jeera)
1/2 onion, chopped
2 table-spoon coriander leaves, finely chopped (dhaniya patti)
1 table-spoon, grated ginger (adrak)
1 Green Chilly, finely chopped (Hari Mirch)
1/2 t-spoon turmeric powder (haldi)
1/4 t-spoon red chili powder (Lal Mirch)
1/2 t-spoon amchur (dry mango powder)
1/4 t-spoon Ajwain (Carom seeds)
Salt to taste
oil for shallow frying

How to make Sattu ka Paratha :

• Coarsely grind Chana dal and cumin to make a powder known as Sattu. Combine all the ingredients including sattu in a large bowl and mix properly.
• Knead dough with wheat flour and water.
• Now, take a small dough and roll it into a small chapati. Spread a bit of ghee on the surface of the chapati and place suitable amount of Sattu mixture.
• Now, gather all the edges of the chapati with Sattu mixture inside it to a round peda. Now, roll out the peda into suitable size Paratha in such a way that it should not get broken from anywhere.
• On a preheated griddle or tawa add sufficient amount of oil and roast paratha from both sides by turning it many times and spreading oil to its surface. Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the griddle and serve Sattu ka Paratha hot with brinjal potato chutney.

Aam Panna(Mango Juice) Type2

Ingredients

• 1 large or 2 medium sized raw mangoes
• 2-3 cardamoms, crushed or powdered
• 4-5 black pepper, crushed or powdered (optional)
• 2 tsp black salt
• powdered jaggery/sugar - double the amount of the mango pulp... add more for more sweetness

method:

1. rinse the raw mangoes in water.
2. steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
3. remove the peel and take out the mango pulp.
4. mix the cardamom powder, salt and jaggery to the mango pulp.
5. mix the ingredients or blend to make it smooth.
6. store in an air tight jar or bottle.
7. while serving, add 1 tbsp of the preserve to one glass of water.
8. stir and add ice cubes.
9. now serve it .

Rose (gulab) Srabat

         Ingredients for Rose Sharbat

• Rose Petals - around 30 roses.
  
• Beetroot - 1
• Tulsi Leaves- -20-25 leaves.
• Mint Leaves- -2-25 leaves.
• Coriander Leaves - 1 table spoon (chopped)
• Small Cardamom - 5-6
• Sugar  - 1 kg (5 cup)
• Lemon  - 4
• Method - How to make Rose Sharbat 
• Wash the rose petals two times with water and clean them. Filter the left over water with a filterer and place the petals on a clean cloth.
• Boil 1 cup water, add put rose petals and the boiled water in the mixer and blend it
• Now sieve this paste and collect the rose water in a separate container.
• Wash, peel and cut the beetroot, tulsi leaves, mint leaves, coriander leaves. Mix and blend them well. Now add this mixture in a bowl filled with 1 cup water and boil it. Let it boil for 3-4 minutes on medium flame. Turn off the flame and let it cool. Now again sieve the mixture and take out the juice from it in a separate container.
  Now boil 1 cup water and 600 gms sugar and keep for 1-2 minutes once the sugar gets dissolve. Turn off the flame and let the syrup cool down.
  Now add cardamom to the left over sugar and make a paste of it.
  Take out Lime Juice in a separate bowl.
  Now add rose petal paste, beetroot paste, lime juice, sugar paste into the syrup. Now cover and leave the syrup for 4-5 hours, so that all the flavors gets mix into each other.
  Concentrated Rose Sharbat is ready. Now put this sharbat in a glass bottle and store it in the refrigerator. Whenever you wish to drink this sharbat, just take a glass and put  2 table spoon of sharbat and cold water into it. Mix it well and add ice cubes into it.
  
  

Homemade Pizza

INGREDIENTS

• 1 1/2 cups warm water (105°F-115°F)
• 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
• 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Pizza Ingredients

• Olive oil
• Cornmeal (to slide the pizza onto the pizza stone)

• Tomato sauce (purée)
• Mozzarella or Parmesan cheese, shredded
• Feta cheese
• Mushrooms, thinly sliced
• Bell peppers, stems and seeds removed, thinly sliced
• Italian sausage, cooked ahead
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Onions, thinly sliced
• Sliced ham

Special equipment needed

• A pizza stone, highly recommended if you want your pizza dough to be crusty
• A pizza peel or a flat baking sheet
• A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

METHOD

Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.