Pani Puri Pani

Ingredients

 4 People

1. 1/2 cup Mint Leaves
2. 1/2 cup Coriander leaves chopped
3. 1-2 Green Chilli chopped (or to taste)
4. 1/2 inch pcs of Ginger
5. 1 1/2 medium sized Lemon
6. 2 tsp or more Everest Pani Puri Masala
7. 1/4 tsp Black Salt (kala namak / sanchal)
8. 4 cups Water

Cooking Instructions

 15 mins

1. 1

   Rinse Coriander and mint leaves properly in water.

2. 2

   Take a mixture Jar add Coriander and mint leaves, green chill, ginger and lemon juice.

3. 3

   Grind until the smooth paste if required add 1/4 cup of water.

4. 4

   Take a big bowl and add this mixture in a bowl now add remaining ingredients such as chaat masala, black Salt and water stir well

5. 5

   Pani puri ka tikka pani is really to serve.

6. 6

   You can keep it in the refrigerator for 1 hour for the best results.

Copied from:  https://cookpad.com/in/recipes/13967766-pani-puri-ka-tikha-pani  with little modification. 

Pudina Chutney

1. Half bunch pudina 
2. Same amount of kothimbir  as Pudina
3. Garlic cloves
4. 3-4 green chilli,  
5. 1 inch ginger,   
6. half spoon sugar   
7. limbu   And 
8. black salt + regular salt…
9.  Add some water and grind it.. 
10. To make it even consistency add  1-2 spoon Barik Kesari shev or dalava and grind it again.. Do not add too much shev or dalva… 
11. Last la thoda chat masala optional

Kolhapuri Mutton

Ingredients for 2 KG mutton:

1. Lots of coriander leaves - may be 3 cups
2. 1/4 cup sesame seeds
3. 1/8 cup cumin seeds
4. 2 whole garlics
5. 2 inch ginger
6. half a cup grated fresh coconut  

1. Mix everything from above masala together and make a smooth paste.
2. mix 3 tsp of salt and 2 tsp of turmeric to washed mutton, mix it well.
.
3. Now cut 1 onion and take 1 cup oil in a large vessel or cooker, add mutton. Mutton will lose its water. cook without lid till all the water from mutton is gone

4. Now add less than half of above-grinded masala paste and cook it on simmer for 3-4 mins
5. Then add hot boiling water till all the mutton covers into the water.
6. Cook 2 vessels if mutton is fresh, else more vessles would be needed
7. 

Gulachi Dashami

https://www.youtube.com/watch?v=Vl198h3jPQo

Nachani Ladoo with Jaggery

Nachani Ladoo with Jaggery

1 of the 2 halves of dry coconut:  desiccated (Sukya khobaryachi ardhi vaati- grated)

1 cup peanuts

1 cup almonds (or any combination of dry fruits)

1/4 cup sesame seeds

5 cups ragi flour

Ghee as per need

around 3.5 to 4 cups of jaggery (little more than half the quantity of above total mixture)

Method:

Step1:

1. Roast peanuts well and remove the skin (optional). 

2. Roast the sesame seeds in the same pan

3. Roast/fry the almonds in ghee

4. Take out the almonds and roast the grated dry coconut. Make sure the flame is low because the coconut burns easily.

5. Now add some more ghee and add ragi flour. Roast it well till the raw flavor is gone and aroma spreads out.

Step2: Grind everything except ragi flour together to form a coarse powders. Nuts will lose oil while grinding.

Step 3: Take in batches, some of the above mixture + Ragi flour + Jaggery, such that jaggery is half of the rest of the mixture (Adjust the sweetness according to the sweetness of jaggery, I have used organic jaggery), and grind it together. (Mix with hand also), Then form the ladoos. 

This recipe is derived from here - https://www.indianhealthyrecipes.com/ragi-ladoo/

Satuche ladu / Sattu ladu

Ingredients: (I could make 18 ladus with below measurement)

• Satu flour: 4 cups
• Dry fruit powder: 1 cup
• Powdered Sugar: 2.5 cup (half of satu floor+dry fruit powder)
• Ghee: 1 cup (add more as per the need)

Preparation:

1. Take a heavy bottom pan
2. Heat the ghee in the pan. Add satu flour and dry fruit powder
3. Roast the mixture until it becomes golden brown and aroma starts coming. 
4. Turn off the gas and add powdered sugar, mix very well.
5. Spread the mixture into another plate and keep it aside till it becomes warm.
6. Shape the ladu while the mixture is warm, add more ghee if the mixture is too dry to shape the ladus.  

Note:

1. Have not tried yet but this is the recipe for jaggery mix ladu instead of sugar : https://www.vegrecipesofindia.com/sattu-ladoo-recipe/

 2. Recipe to make satu flour : 

https://cookingdelight.blogspot.com/2019/03/satu-flour-sattu-flour.html

Satu Flour/ Sattu Flour

Ingredients: 

• 1 kg wheat
• 1 kg futana daal (also called Pandharpuri Dale)

Preparation:

• Wash wheat in water a few times and immediately take it out. (Do not soak)
• Keep the washed wheat in the strainer for 2-3 hours.
• Now roast well on the wheat on low to medium flame till it turn golden brown. It starts fluffing also. 
• Take it aside and let it cool down completely. 
• Then add the same amount of roasted chana daal (futana daal). 
• Grind it in the mill.