White Gourd (Bottle gourd /Dudhi/Lauki) Juice

Ingredients:
1-cup Peel white gourd pieces,
1-glass of fresh milk,
4-5 cashew pieces,
Sugar for taste.

Method:
Step 1: Take little water for boiled the pieces of white gourd.

Step 2: Boiled this until they become soft.

Step 3: Then grind this with hand blender.

Step 4: After that add milk and sugar for taste. Also grind for one time to mix well.
Step 5: Serve chilled with cashew pieces.

Notes:
* White gourd is a fruit of the plant belonging to the cucumber family.
* White gourd has much nutritional value like Protein, sucrose, vitamin B1 and B2.

Sweet Boondi Ladoos

Ingredients for preparing Boondi:
250gm besan flour (gram flour),
1-tbsp baking soda,
Ghee for deep frying.

Ingredients for making ladoos:
50gm Kishmis (Raisins),
50gm cashew (Kaju),
2-cup sugar,
2-cup water,
2-3 drops of edible orange color mixed in 1-tbsp of water.

To prepare the syrup:
Step 1: Boil the water and the sugar together and stir till the sugar melts.

Step 2: Thicken the syrup slightly by cooking it on medium flame for 3-4 minutes more.
Step 3: Add the mixer of orange color. Turn off the flame and keep aside.

Step 4: Soak the raisins in to the water for 5-mintues.
Step 5: After that dry with cotton towel.

To make Boondi:
Step 1: Take a bowl and mix gram flour and baking soda.

Step 2: Add the water for making smooth paste.

Step 3: Making smooth paste of flour and stir well.

Step 4: Heat the enough ghee in a kadhai.
Step 5: Through a round slotted spoon with round slots, pour the gram flour mixture onto hot ghee, a little at a time.Step 6: The surface of the ghee should be covered with very small balls or boondi.

Step 7: Fry until crispy but not brown.
Step 8: Remove from the ghee. While the boondi is still warm place in the prepared syrup.

Step 9: Soak for 1-minutes and remove the boondi from syrup and place it in a dish.

Step 10: After making all sweet boondis and fry the raisins for 10-secounds only.

Step 11: Turn off the flame and mix this raisins into sweet boondis.

Step 12: Cut the cashew in to small pieces and add into boondi. ( you also add almonds pieces)Step 13: Serve hot sweet boondi with dinner or lunch. You also make this dish before one day of party and when you like to serve cook in microwave for 2-minutes.

Step 14: Grease your palms with oil and shape the boondi into small balls.

Mango Jam

Ingredients:

2-big fully ripe mango cubes,
1\2-cup of sugar,
3-tbsp lime juice.

Method:
Step 1: In a heavy bottom pan add mango cubes and start to cook on medium heat. You need a heavy bottomed pan, so that the heat conduction would be better.

Step 2: Stirring continuously for 15 minutes so mango cubes turn into smooth jelly.

Step 3: Turn the flame low and add sugar in it and cook until thick and the proper consistency for a jam.Step 4: After that finally add lemon juice so the nutritious value is remaining. Mix well and cook for just 1-2 minutes.Step 5: Turn off the flame and cool in room temperature.
Step 6: Pour into hot sterilized jars and seal. This jam is store for long time in cool place.

Step 7: The jam could be spread on toast or breads slice.:)

My contribution for the event “Preserve it” hosted my Great Girl Coffee.:)

First time cook jam so I start to search the recipe of jam and get it from Mahanandi site cooking with consciousness. Thank you Mahanandi, first time try your recipe and come out nice. It is very simple and delicious.:)

Note: Use mango pulp (remove skin, cut into slice and use blender) to make mango jam easily.

Dal Dhokli
For the dhokli:
1-cup wheat flour,
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-tbsp sesame seeds,
1-tbsp oil,
Salt to taste.
Method:
Step 1: Mix all ingredients for dhokli and add water for making smooth dough like Roti.
Step 2: Make a small lemon size balls.
Step 3: Roll out this ball with roller up to medium size roti or chapti.

Step 4: Cut this into small squares pieces.

Step 5: Do same thing with other 3-balls and prepare the dhokli and keep aside.

For the dal:
1-cup toor dal(Tuver dal),
2-medium size onions (optional),
1-big size potato,
1-cup of Guvar(Vetch) (optional),
1\4-cup roasted peanuts (optional),
6-7 curry leaves,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-big size lemon,
1-tbsp ginger paste,
1-tbsp garam masala,
Jaggery (optional),
2-tbsp oil,
Salt to taste,
Coriander leaves for Garnish.
Method:
Step 1: Finely chopped onions and potato.

Step 2: Wash the toor dal and pressure cook for three whistles. When it cool mash with hand blender.Step 3: Heat the oil in pan and add mustard seeds, cumin seeds. Cook till the seeds starts to splutter after that add curry leaves.Step 4: Then add ginger paste, roasted peanuts and chopped guvar (vetch) and cook for 5-minutes. (If you like tomato then also add finely chopped tomato in it.)Step 5: After that add chopped potatoes and onion in it. Cook until they are golden brown.

Step 6: Then add red chilli powder, turmeric powder, and salt (for better color i add red chilli powder and turmeric powder before add dal).

Step 7: Add cooked dal along with one cup water if needed.

Step 8: Cook dal for 5 to 7 minutes so all vegetables cook very well and become soft.

Step 9: When dal become boiled then add prepared dhokli’s, jaggery, lemon juice and garam masala in it.Step 10: When the dhokli’s start floating on the surface of the dal, it’s a sign that it’s cooked through.Step 11: Turn off the flame and garnished with coriander leaves.

Step 12: Serve hot. This is a one-meal dish and does not require anything else. If you like then also serve with Rice also.

Mango Juice

Ingredients:
2-fully ripe mangos,
4-glass milk,
10-12 cashewnut pieces (optional),
Sugar for taste.


Method:
Step 1: Peel the mango and cut into small pieces.

Step 2: Then add milk and sugar for taste.

Step 3: Mash with hand blender.
Step 4: Drain in glasses and add cashewnut pieces. Serve chilled.