Gajar (carrot) Ka Kanji

Ingredients:
1 kg carrots
2 teaspoons Rai Dana ( Mustard Seeds)

4 teaspoon salt.
1/4 teaspoon red chilli ( less or more according to your taste)
5 Pudina Leaves ( Mint leaves)
4 litre water
200 gram sour curd


Instructions:
1. Wash and scrape the carrots lightly.
2. Cut the carrots in 1 inche long pieces.
3. Take the mustard seeds and dry grind them in a mortar and pestle.
4. Take a mixing bowl and add mix the carrots with salt, red chilli,
Mustard Seeds.
5. Take 4 litres of water and bring to boil.
6. Now cool down water and add  in the mixing bowl..
7. Add this mixture into an airtight wide mouth jar or bottle.
8.Now keep this bottle in the sun for 5 days, during the day just shake
the bottle once or twice.
9. After 5 days keep this bottle in the fridge.
10. Serve chiiled with some mint leaves.

Aloo ka Halwa

Ingredients

1. 4 potatoes , boiled and mashed 
2. 6 tsp ghee

3. 6 tsp suger ro as par taste

4. 1/2 cup boiling milk

5. 2-3 cardamom (elaichi) powder 

6. saffron (kesar) strands

Method 

1. First place ghee in a non stick heavy and deep pan.
2. Put mashed potato in it.
3. Fry this on low ..medium heat til this turns in to golden brown or aroma comes.
4. After this pour in the boling milk and sugar in this.
5. Stir this till it leaves ghee or starts leaving the pan...there should not be any lumps.if necessary add some more milk but very little
6. and mix elaichi and kesar
7. now your sweet potato halwa ready

Sweet Amla Pickle Recipe

  Ingredients :-

1. Fresh Amla (Indian gooseberries) - 1 kg
2. Mustard oil - 3/4 kg
3. Rai (mustard seeds small) - 2 table spoon
4. Mustard seeds (Sarson) - 100 gm
5. Salt - as per taste
6. Fenugreek seeds - 50 gm
7. Red chilli powder - 2 tbsp
8. Jaggary - 250 gm
9. Asafoetida - a pinch of

How to make:-

1. Wash amla  properly.
2. Now boil water in a broad vessel.
3. Keep strainer above the vessel and put amla  on strainer. When amla half cooked, switch off the flame.
4. When amlas have cooled, separate the seeds from them. Keep the amlas in sunlight for 1/2 an hour till they become little dry (without water).
5. Roast rai (small mustard seeds), sarson (mustard seeds) and fenugreek seeds in a fry pan (kadai). Grind them in mixer (not too finely)
6. Mix grinded (heeng) asafodia in above prepared masala.
7. Now heat oil in fry pan. Add grinded masalas, red chilli and salt. Then add amla  and mix them properly. Switch off the flame.
8. Add jaggary in this mixture and mix well so that jaggary melts properly and mixes well.
9. Now put this pickle in sunlight for some time an then fill it in the glass jar and cover it with cotton cloth tightly.
10. Keep pickle in sunlight for 4 to 5 days and keep turning it at regular intervals.
11. After 4 to 5 days your tasty and healthy sweet amla (gooseberries) pickle will be ready to eat.

Amla Candy (Sugar)

Ingredients:

Amla: 1 kg ( 30 - 40 pieces)          

Sugar: 1 KG 500 gram

How to make

1. Boil water in a large vessel. 

2. When water starts boiling add all the amlas in the                   boiling water. (Please make sure to put the amlas only                                                            when water starts boiling)  

3. Boil amlas in the boiling water for 2 minutes. Switch off the flame.
4. Let it stay in the boiling water for 2 more minutes and strain the amlas. Allow it to cool.  
5. When they become cold, cut them using knife. 
6. Put these amlas in a large vessel, pour 325gms of sugar so that it covers the amlas entirely. Powder the remaining 25 gms (2 tbsp of sugar) of sugar. This powdered sugar will be used later on after amlas sun dried.
7. Close the vessel and keep it aside for 3 days. 
8. After First day sugar gets turned into syrup and amla pieces will be floating in the syrup. Stir the syrup and cover keep it aside for 2 more days. 
 9. After third day amla settles down at the bottom of the vessel and syrup at the top. Sieve the amla pieces and put them in sunlight to dry. 
10. Sun dry these pieces for 2 - 3 days till it turns brown in color.
11. After drying coat these amla pieces with powdered sugar
Amla sugar candy is ready to use. Store it in air tight containers.

Amla Murabba

Ingredients:
1 kg. fresh big firm amlas 
1-1/4 kg. sugar
4 gms. Citric acid
1/2 tsp. alum 

Method:
Wash and prick amlas all over with a fork.
Dissolve alum in 2 litres water.
Soak amlas in this water for 24 hours.
Wash again with alum water.
Put amlas in boiling water and boil for 2 minutes.
Remove keep aside.
Prepare sugar syrup with 3/4 litre water.
Syrup should be just stick enough when touch between finger and thumb.
Put amlas in syrup for 24 hours.
Remove amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put amlas back in syrup. Keep aide for 24 hours.
Repeat this process :Remove amla, boil syrup, add amla for 4 days.
By now amla will stop oozing water, and making liquid thinner.
Preserve cooled murabba in a clean tight jar.

Amla ka Achar

Ingredients:
1. amla 1kg

2. aniseed 100 gram.
3.asafoetida(heeng) 1\4 table spoon
4.cumin seeds (jeera) 50 gram.
5. fenugreek seeds 50 gram.
6. nigella (kalonji) 25 gram.
7. mustard seeds 25 gram.
8. turmeric powder 2-3 table spoon
9. salt 50 gram.
10. mustard oil 250 gram.
How to make achar
 Wash the amla properly and remove any remains of stems. Then you need put a pot with water on the stove and heat up some water. When it is boiling, add the amla and let them boil in there for five to six minutes.
You can check whether they are ready to be taken out by testing how hard they are. They need to be soft enough for you to open them easily with the fingers. Once you can do this, take them out of the water and open them for taking out the stone. In that time you can also break or cut the Amla into pieces. Make four or six pieces out of each fruit.
Now, to let the amla pieces dry a bit until the water in which you boiled them is dry
.
Put a pan on your stove and put the fenugreek seeds on top of it. Roast them for two minutes until they have slightly changed their colour. Put them into a grinder or mortar now, together with the mustard seeds, and grind both spices to a fine powder. Mix turmeric and salt and finally add the spice mixture into the bowl of amla pieces. In the end, you only need to add mustard oil.
Your pickles is ready to eat right away now but it tastes even better if you let the amla soak the oil in a little bit. The quantity of both, oil and salt, depends on your taste and you can vary it just as you like!

Stuffed Red Chillie Pickel

Ingredients:

1. kg big red chillies for stuffing 

2. 250 gram coriander seeds

3. 50 gram  fenugreek seeds

4. 25 gram cumin seeds

5. 50 gram dry mango powder

6. 1/4 teaspoon hing powder\asafoetida

7. 2 teaspoons mustard seeds

8. 50 gram aniseeds

9. namak\salt as par taste

10. 50 gram mustardoil

                                       

                                         

How to make stuffed red chilli pickle:
* Take  coriander seeds, fenugreek seeds,  cumin seeds,  mustard seeds,  aniseeds in a frypan and rost it.and grind make powder.
*  add hing powder, salt , dry mango powder(amchur) and mustardoil. 
*  mix well all ingredients.
*  Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
*  Fill the masala tightly in the chillies and pack them in a jar.
*  .Pour the oil over them.
*  keep it sunlight 3-4 days.
* now reddy for eat.