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Steamed Poha/ भाप के पोहे

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Poha is a popular snack/ breakfast/ street food. This steam poha is famous in malwa/ Madhya #pradesh area of India. Ingredients: 2 cups poha/ chewda/ pohe (thick is better for poha making) 2 tsp Oil 1/2 tsp Mustard seeds A pinch of Hing 1 tsp Cumin seeds 10-12 Curry  leaves 1 green chilly finely chopped  1 tsp fennel seeds/ सौंफ 1/2 tsp Turmeric powder 1.2 tsp red chilly powder 2 finely chopped Green chilies 1 onion finely chopped 1 potato in small pieces, you can use boiled, par boiled or raw any potato as per your wish. Salt to taste Sugar (optional) for balancing spice taste. Finely chopped Coriander leaves  Method First to begin with wash pohe with water and soak the pohe into a strainer. Soaking is done only for thick poha, soaking here is in strainer not keeping additional water in it. Cover and keep the pohe aside for about 15 minutes. Add turmeric powder, salt, sugar directly on poha only mix everything. Now in big utensil/
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Raw Mango/ kacchi kairi/ aaambi

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Ahh the tingling taste of raw mango or saw kairi or say aambi...is mind boggling. Come summers and we are blessed with mangoes. Be it ripe or raw there are endless things we can make with it. Just to enlist few of raw mango recipes- Aam panha Kairi chutney Kairi sweet pickle Kairi murrabba Kairi loncha or say pickle pickle too is made in many varieties be it with grated raw mango or pieces.
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Daal Makhani

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Ingredients 1.5 cups whole/ sabut urad daal 1/2 cup rajma/ red kidney beans 2 medium finely chopped onions 3 medium tomatoes finely chopped 2 green chilies finely chopped 1-inch ginger finely chopped or grated 6-7 cloves garlic finely chopped or crushed or one can use 2 tbsp ginger garlic paste 1 tsp jeera 1 tejpatta/ bay leaf 1-inch a / cinnamon stick 2-3 cloves/ the 2-3 cardamom/ elaichi, green and black both 1/2 tsp red chili powder 1 tsp coriander powder  oil/ ghee cream/ malai 1 cup finely chopped coriander water salt to taste For dhungar method 1 piece of charcoal 1/2 tsp oil Preparation Soak daal and rajma overnight in enough water. rinse the lentils in water and drain. Add daal in the pressure cooker with 4-5 cups of water and a little salt. pressure cook them for at least 15-20 whistles, until the lentils are soft. after one whistle you can keep it for half an hour on low flame. daal should melt in your mouth and finger which says it's
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Malai cake

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For all my friends who don't eat eggs, don't be nervous for a fluffy cake without egg, here is a tried and tested recipe from my mother's diary. INGREDIENTS 1.5 cups (175 gms)flour/ maida 1 cup powdered sugar 1 cup malai/ homemade cream 1 cup milk 1 tsp baking powder 1 tbsp baking soda few drop vanilla essence few dry fruits METHOD Sieve flour, BP, and BS Mix sugar, oil, milk, malai till its sift in touch Add essence and dry fruits Bake in preheated oven till light brown say approx 60 mins
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Panner bhurji/ cottage cheese scramble

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I love paneer in any way, its rich in proteins so consuming it anyways helps. one can just cut and saute it on pan and just have it with little chat masala sprinkled on it. well right now talking of paneer, paneer curries as well as dry chilly paneer is all the way famous. That one day i had little paneer at home so as tomato, and capsicum which in itself were of not much use to me as i needed veggie for four, so i combined all of them to make a team effort and here they are all veggies in one to form panner bhurji for my lunch table.   Ingredients: 200 gms Paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1/2 tsp Salt 1 Medium Onion 1 medium Tomato 1 small capsicum (optional) Preparation: Chop the onions, tomatoes and chillies finely. Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the gin
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Gujhiya/ karanji

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Gujhiya or karanji is a special sweet made often during Holi time, which is also spring starting. Its a sweet pastry filled with khoya/ mawa and dry fruits along with sugar and coconut. So as holi is around sharing a basic and simple recipe for gujiya For the outer dough 1   cup   Maida 1 cup Sooji (Semolina) 1   tablespoon oil/  Ghee (moyan) A   pinch of   Salt   Filling  1   cup   Khoya/Mawa or you can take 100 gms of pedha 1/4  cup powdered sugar 1/4   cup Desiccated Coconut 2   teaspoon Cardamom powder/ ialichi powder 1   teaspoon   Saffron strands dissolved in water 10 pcs                 Charoli Raisins/ kishmish 2 spoons Almonds Pistachios Cashew pieces we will cut all dry fruits in small pieces   Method First kneed the soft dough and keep it aside for almost 2 hoirs. We will keep it aside as this will help soji/ semolina to get marinated properly and will increase in size. cover the dough with damp cloth and keep aside. In a
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Chocolate chaos

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When melting chocolate if it splits/goes grainy (usually because water has managed to find its way in!) try adding a few drops of groundnut (or another flavorless) oil and mixing swiftly. This should slacken the mixture and return it to its former glossy glory.
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