Raw Mango Coolant

U need : Green Raw Mangoes : 1 big
green coriander chutney
sugar : 3 tablsp
chat masala powder: 1 /2 tsp
roasted and powdered jeera: 1 tsp
water : 3/4 litre


Method:
1. Cover the mango with enough water and cook till mango is tender.
2.Cool and squeeze out the pulp and discard seed. Strain the pulp through a strainer/muslin cloth.
3. Add the strained juice into a glass jug.Add the other ingredients and water.
Stir well. Sugar if needed can be added to reduce the sourness.
4.Keep the jug in fridge for about an hour. Pour into juice glasses.Sprinkle some boondi, powdered black salt and serve as a refreshing drink.


A heat quencher,this drink is very refreshing during peak summer..
Bon Apetite!!!!!!

SATVIK DUM ALU

U need:
 Potato : 250 gms                                                Dry roast:
Roasted peanuts : 2 tablsp
ginger-green chilli paste: 1 and 1/2 tsp             Bay leaf: 1
turmeric powder: 1/2 tsp
dhaniya jeera powder: 1 tablsp                          jeera: 1 tsp
curd: 1/4 cup
salt                                                                       saunf: 1/2 tsp
sugar to taste
bay leaf: 1
cinnamon,cardamom and clove: 2 each        
oil for frying and cooking: 3 tablsp
Garam masala: 1/2 tsp
coriander leaves: 2 to 3 tsps


METHOD:
1.Wash potatoes well and cut into quarters.Don't peel the skin
2.Heat oil in a kadai and fry the potatoes golden brown.Drain off excess oil.Set aside.
3.In the same leftover oil add bay leaf ,cloves,cinnamon and cardamoms.
4. Saute for a minute,add the ginger-green chilli paste.
5. Fry for 1 min,add the peanuts, turmeric powder and dhaniyajeera powder. Add a little more oil.
6. Add curd and continue stirring till the curd is absorbed and the masalas cooked. Add the potatoes.. Stir well
7.Continue stirring on medium heat for 5 to 6 mins.Add salt and sugar. Add 2 cupa water.Cover with a lid and simmer.
8 Meanwhile dry roast the bay leaf,jeera and saunf and dry grind to a powder.
9.After 10 mins,remove the lid and taste for salt.Add the dry powder and garam masala.The gravy should be semi thick and the potatoes well cooked.
Garnish with coriander leaves and serve hot with rotis or rice.


Yummy to eat and stays in fridge for 2 days. Happy cooking and Bon Apetite!!!!!!!!!!