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.

Gujhiya

Ingredients:

                                  

Ghee / Oil to fry                                                 
For the Cover :
500 gms Maida (refined flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya (mawa)
1/2 tsp green Cardamom Powder
25 gms chopped Almond
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar powder 

How to make gujhiya:

• Sieve the flour.
• Mix the six tablespoons of oil with the maida.
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly.
• Keep adding water as required and knead into a soft but tight dough.
• Set aside and cover with a damp cloth.
• Now mash the khoya and fry it in a fry pan till light brown in colour.
• Add sugar and cardamom powder into the khoya and mix well.
• Add almonds, cashews, coconut and raisins.
• Fry for 2 minutes and remove from the heat.
• Allow it to cool.
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
• Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
• Take care that the filling does not ooze out.
• Prepare all the gujiyas and spread on a cloth.
• Heat ghee in a fry pan and deep fry the gujiyas in batches on a medium flame..
• When golden brown in colour, drain and remove.
• Store for use in an airtight glass jar.
• Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.

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Dahi Bada Recipe

Ingredients: :

For Bada:

1. 1 Cup Urad daal
2. 1/2 cup moong daal
3. Salt as par taste
4. Oil to fry

For Dahi :

1. 1 kg Dahi (curd)
2. 1/2 tsp grated Ginger
3. Finely chopped coriander leaves
4. 1-2 green chilies chopped
5. Salt as par taste
6. 2 tsp Roasted cumin(Jeera) powder
7. Red chili powder as per taste
8. Black pepper powder as per taste

Preparation:

• For Bada - Clean, wash and soak both daals overnight.
• Grind it into smooth paste.
• Add salt as per taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.                                                           
• For Dahi - Blend the curd and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder, black pepper powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add Imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the Dahi Badas chilled.

Tips #7

1. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
2. Putting 3-4 cloves in sugar container will keep the ants at bay.
3. To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
4. Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep 5 minutes and then
   clean.
5. Keeping a small piece of hing  in the same container will store chili powder for long time. 
6. Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer        
    time.
7. Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
8.To keep the chillies fresh for a longer time, remove the stems before storing. 

Idli

Idli, Recipe - Ingredients

• Idli rice - 3 cups
• Whole urad dal (no skin variety) - 1/2 cup
• Fenugreek seeds/Vendhayam - 1/2 tsp
• Water - as needed
• Salt - to taste
• Method:
  1.Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
  2.Then drain water from urad dhal+fenugreek seeds and add it to the grinder. While adding urad dhal take care the grinder doesnt get stuck. Sprinkle water then and there and grind it for 40mins in total. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.
  
  3.Collect the urad dhal batter in a container(big enough to hold the fermented batter). Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it for 30mins on the whole, keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter.
  4.Now take the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 10 - 12 hours. Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli  batter is ready to use.
  5.Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.
  Hot soft idlis ready to be served.