DELE KA ACHAR

1kg dela washed properly
500 ml Mustard oil
 2 tbspRed chilly powder
4tsp salt or as per taste
4 tbsp saunf powder (Fennel )
¼ tsp heeng(Asafoetida)

2tbsp haldi(turmeric)
6 tbsp rai powder(  brown mustard seed)
2tsp citric acid

alted water covered for 48 hrs  drain water keep in sun for 2-3 hrs. place dela in s heat mustard oil to smoking point then let it cool down completely mix in all spices along with dela mix well and put in an airlight jar und sun for 3-4 hrs daily for 3 days then its ready to eat…so serve as you like.

MAKKI KA STUFFED PRANTTHA

For Dough  500gms maze flour

Ghee as required for frying for 

stuffing:

200gms  boiled and mashed

2 Tbsp methi  leaves (fenugreek) chopped

1 tsp grated ginger
A genrous pinch of salt

2-3 finely chopped green chillies

salt as per taste

Mix well the filling in a bowl,  heta tawa on medium flame Take small pieces of dough but double to  we take for wheat prantha, shape into round balls and flatten place 2 tbs of filling and fold the edged while doing so keep your hands weat with warm water otherwise prantha will break then slowely flatten with soft hands to shape the prantha place on tawa when the edges start leaving the sides flip it brush with ghee than change the side apply ghee cook on low for 2-3 minute keepi changing the sides…sever hot with butter and hot tomato chuttney…..

MAIZE FLOUR DHOKLA

250 gms makki ka atta (Maize flour)
1/2 cup curd
1/4 tsp heeng ( asafoetida)
 salt to taste
1 tsp eno fruit salt
 2 tbsp oil for greasing and tempering
1 tsp mustard seed

6tbsp sugar

2tbsp lemon juice

 3-4 medium green chilies cut lengthwise
10-12 karhi pata

1tbsp ginger julienned

1tbsp hara dhania chopped (coriander)
water as required

Mix maiz flour with curd water heeng salt make a batter of medium consistency add fruit salt mix well grease the dhokla pan pour the mixture and steam for 15-20 minutes. Heat oil in a pan add mustard seed when they crackle add kari leaves ginger and green chilies add I cup of water along with sugar and salt bring to boil till sugar melts add lemon juice and coriander to it pour this mixture over steamed dhokla cut in to square when its absorbed properly serve as you require.

FISH TAWA FRY

500 gms Fish( any fish)

1tspChilli Pwd or as per taste

2tsp Lemon juice

 1 tsp Cumin pwd

½ Pepper pwd

 ½ Turmeric pwd

2tbsp corn flour

 1tsp any seasoning dry or fresh  powdered or mashed

2 tbsp Oil

Salt : to taste 

• Add the above ingredients in a bowl and add little water and make a paste , now apply the paste to the fish so that whole piece is covered , keep aside for one hour. Heat a non stick pan apply little oil Once  place fish pieces on the pan , fry both sides till it turns golden brown. Serve hot with cuttney of your choice. 

GAJAR KI KAANJI

ingredients

1kg mixed  Kali Gajar and red gajar

4 liter water in a glass jar or earthenware pot
6 Tbsp ground rai (small mustard seeds)
4 tsp  red chili powd
2 tsp  kala namak (black salt)

rest regular salt(As a taste)

 Peel the carrots and cut into fingers. Fill water in the pot add the spices and salts, stir well, keep in sun for 2-3 days depending upon the temperature. Serve along with the pickled carrot. Keep in cool and dark place.