पायनापल गोज्जू (कायरस )

              पायनापल गोज्जू (कायरस )

साहित्य  

१ तेल        १ चमचा 

 २ उडीद  डाळ  २ चमचे   व  पायनापल १ कप  बारीक  फोडी 

  ३ मेथी दाणा   १/२ चमचा  व  एक बुटुक चिंचेचे  पाणी 

  ४  हिंग       चुटकी भर  आणि  गूळ २ चमचे 

  ५   सुकलेल्या लाल मिरच्या  ६ मीठ  ७ किसलेले खोबरे  २ चमचे 

   कृति 

 गरम तेल पाव चमचा त्यात उडीद डाळ तांबूस झाल्यावर  मेथी 

  मिरची  आणि खोबरे  परतून थंड झाल्यावर पावङर करावी

  गरम तेलात हिंग व चिंचेचे पाणी ,मीठ, गूळ व वरील पावडर 

  घालून उकळावे व थंड झाल्यावर  पायनापलच्या फोडी घालाव्या 

      

  Add 2 spoons of  black gram dal, 1/2 spoon of fenugreek seeds,

  2 dry red chlly, 2 tsp of grated dry coconut in few drops of oil in heated pan and saute till dal gets brown  color.Now cool it and grind it with out water.

Heat 1 tsp of cooking oil add pinch of Asofoetida and 1 cup of 

tamrin thin water ,salt to test and powdered jaggary 2 tsp and add above ground powder. Boil it till good aroma .

Cool it and add cut pineapple pieces and serve .

TIP 

 A  Gojju can be made with above method  from Grapes or  cucumber pieces also.

                                      

                                   

Lemon peals curry

                      Lemon peals  curry 

  Ingredients 

1 Lemon peels cut into small pieces    1cup

( Peels after squeezing )

2 Oil                                                         2 tsp

3 Fenugreek, Mustard seeds & cumin  1/2 tsp each

4 Asofoetida ( hing powder)                                              a  pinch

5 Turmeric powder                                    less than 1/4 tsp

6 Salt to test 

7 Lemon juice                                            1 tsp

8  Jagery ( opatinal)

9 water                                                        1 cup

Method 

Heat oil in a pan add mustard,fenugreek(methi seeds),cumin,

HIng, Turmeric powder and cut lemon peels,and soute for a minute and cover with lid 

When it becomes soft add water and cook properly

Then add Salt,Jagery, Lemon juice and boil for a minute .

cool it store in bottle, 

for a peroid of use keep it in fridge 

IMPORTANT TIPS

Peel contains vitamin C and fiber like potassium and calcium 

for nutritional boost.

                           RED   PUMPKIN  CHOLE  VEGETABLE

     Ingredients 

 1 Red pumkin cut into medium size     2 cups 

 2 boiled chole in water with little salt   1/2 cup 

 3  Green chili                                          2-3 

 4   Fenugreek (methi seeds) seeds          1/2 tsp

  5  Mustard seeds                                     1/4 tsp

 6   Cumin ( jeera)                                      1/4 tsp

  7   pinch of Asofoetida ( Hing)

 8    cooking oil                                          2 tbs

 9   Salt to test

 10  Tamarind pulp                                     2 tsp

 11   Jaggary and turmeric                          1 tsp and 1/4 tsp

  

12   Coriander + jeera powder                    1 tsp

 13   Roasted chana dal powder                   1tsp (optional)

 14   Fresh coconut grated  & coriander      for garnishing 

    

     METHOD 

 In a pan temper with oil,mustard,methi dana,jeera, hing

and slit green chili. Add pumpkin pieces and saute for a min

 Cover the pan for  on medium flame & add turmeric powder , cook for 2 mins.

When it is half cooked add chole with water,salt,tamarind pulp,jaggary & roasted chana powder coriander and jeera 

powder.  Cook for a min with lid  on

 Garnish with grated coconut and coriander.

 AND SERVE HOT  

 

Mango Chutney

                                 Mango Chutney 
   
 Ingredients

1 Raw mango 1/2 kg
2  Jagary       1/2 to 3/4 cup ( depends on sourness of mango )
3  Fenugreek  ( methi dana)   roasted in few drops of oil and powdered it     1tsp
4 Jeera (cumin seeds )   1tsp powder
5 Grated dry coconut     1 cup
6 Dry chilly  powder      2 tbs 
 7 Salt to test
 8 for tempering 
     asofoetida ( hing powder)  1/4 tsp
     jeera                                      1/2 tsp
      mustard seeds                      1/2 tsp
      oil                                            2 tbs 

   Method

 Scrape mango skin and grate. To this grated add salt,chilly powder, grated coconut, jagary, jeera powder, roasted fenugreek powder. Mix well.
Temper this mixture with mustard seeds, jeera &hing 
Mix well & stored in a  dry bottle.
Tips
 If to be used as a spread  grind the mixture & then temper