Raw Carrot Instant Pickle

Ingredients

Raw Carrot 1 big (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced Carrot; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Dondakaya Instant Pickle

Ingredients

Raw Dondakaya 6-7 (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced Dondakaya; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Cauliflower Instant Pickle

Ingredients

Raw Cauliflower ¼ (Make small florets)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already cleaned Cauliflower florets, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Papaya Instant Pickle

Ingredients

Raw Papaya ¼ (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced Papaya; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Raw Mango Instant Pickle

Ingredients

Raw mango 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced mango; add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Kheera Instant Pickle(Cucumber pickle)

Ingredients

Kheera 1 big (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced kheera pieces, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Dosakaya Instant Pickle

Ingredients

Dosakaya 1 big (Diced into ½ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced dosakaya pieces, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Tomato Instant Pickle

Ingredients

Tomato 1 big (Diced into ¼ inch cubes)
Salt to taste
Red chili powder 1 teaspoon (To taste)

Masala Powder
Mustard seeds ¼ of a teaspoon
Jeera ½ a teaspoon
Fenugreek seeds 1/8 of a teaspoon

Seasoning
Oil 2 teaspoons
Jeera ½ teaspoon
Mustard seeds ½ teaspoon
Ginger garlic paste ½ teaspoon
Turmeric ¼ of a teaspoon

1. Make a masala powder by grinding all the ingredients that are under masala powder sub title.
2. In a hot pan prepare the seasoning by adding oil to a hot pan, once the oil is hot enough, first add jeera and mustard seeds ,as you hear the crackling sound then add the rest of the ingredients that are under seasoning sub title and remove the pan from heat.
3. In a bowl take already diced tomatoes, add salt, red chili powder and the masala powder that is prepared in step.
4. Finally add the seasoning to the above prepared mixture and enjoy it with rice and ghee.

Capsicum Barada(Capsicum & Chena Besan Dry Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Capsicum 1 big diced into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced capsicum, fry them about 2-3 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor

Methi Barada(Methi & Chena Besan Dry Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Methi 1 big bunch (Separate leaves and clean it well)
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons or little more if it is too dry
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and methi leaves, fry them about 6-7 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor

Plantain( Artikaya, Kacha Kela) Barada

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Plantain 1 dice into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and plantain cubes ,fry them till the plantain ½ cooked .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Taro Root Barada(ChamaGadda or Arvi)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Taro root (Chama Gadda) 4 dice into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced Chama gadda (taro root) ,fry them till taro root is almost cooked.
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Alu barada

Ingredients

Chena Besan (Lentil flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Potato 2 medium size (Diced into 1 inch cubes)
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Cumin seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced potatoes, fry them till potato is half cooked.
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Barada(Dry Chena Besan Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons or little bit more if it is too dry
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion ,fry them about 2-3 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor.

Vegetable Manchurian

Ingredients

Cabbage ½ a head Finely Chopped (Chop using food processor or grinder)
Carrots 4 Finely Chopped
Green Beans 25 Finely Chopped
Onion 2 Diced into 1 inch cubes (optional)
Bell Pepper 2 Diced into 1 inch Cubes (optional)
Garlic 30 cloves
Ginger 3 inch
Green chills 8
Cilantro 1 bunch
Mint 20 leaves
Curry leaves 20
Salt to taste
Corn starch 6-10 teaspoons
All-purpose flour 2-3 teaspoons
Soya sauce 3-4 tbs or more if you like little sauce
Hot and sour tomato ketchup 2-3 tsps
Oil to deep fry

1. Make a past out of the following
   Garlic 10
   Ginger 3 inch
   Green chills 4 or more if you want spicy
   Salt to taste
   Cilantro ½ bunch
   Mint 5 leaves
   Curry leaves 5.
2. Finely Chop all the vegetables, either by using a chop option in a food processor or grind them using a grinder. Make sure finely chop not into a paste.
3. Take above prepared mixture of finely chopped vegetables in a big bowl then add the past prepared in step 1 to it, mix well together. Keep it a side for 5 min
4. chop the rest of garlic, cilantro, mint, curry leaves and chills separately and keep it a side
5. Now take the mixture prepared in step3 then add corn starch and all-purpose flour, make sure you can make small size balls from the mixture. Do not add too much of corn flour or all purpose flour, this will make tough Manchurian balls.
6. Make golf size balls and deep fry till golden brown
7. Finally put 1 tsp of oil in a pan and add chopped herbs and garlic from step 4 to the hot pan then once they are fried a little add the stuff prepared in step 6, as well as onions and bell peppers if you like and let them fry for 2-3 min.
8. Finally add Soya sauce and Hot and sour tomato ketchup. Once the Soya sauce and ketchup is dried in the pan then remove from heat and server with your favorite food.
9. You can always garnish with spring onions(optional)