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.