SHAKARKANDI CHAAT

Ingredients:

250 gm sweet potato

1 tbsp desi ghee

1/2 tsp roasted cumin seed powder

1/4 tsp black pepper powder

2 green chilies

rock salt as per taste

Fresh coriander leaves for garnishing

Lemon juice as required

Method:

1. Wash the sweet potatoes under running water.

2. Heat one spoon of desi ghee in a pressure cooker, add sweet potato, and stir it well.

3. Add 2 cups of water, close the lid and pressure cook the sweet potatoes for one whistle.

4. When the sweet potato cools down, peel it and cut it into small pieces.

5. Add, roasted cumin seed powder, rock salt, black pepper powder finely chopped green chilies, and fresh coriander leaves, squeeze lemon juice, and mix well.

6. Your sweet potato chaat is ready to be served.

SARSO KA SAAG MAKE KI ROTI

Ingredients (For Saag):

500 grams of finely chopped mustard leaves

200 grams spinach and bathua each finely chopped

5 cloves of finely chopped garlic

1-inch piece of finely chopped ginger

3 green chilies finely chopped

salt to taste

1 tbsp maize flour

1 pinch sugar

1 pinch Asafoetida

1 pinch of turmeric powder

2 tbsp ghee

2 finely chopped onions

2 finely chopped tomatoes

1 tsp red chili powder

Ingredients (For Roti):

1 cup maize flour

1 tsp ghee

1/2 tsp salt

Method (For Saag):

1. Cook all the chopped mustard, spinach, and bathua leaves with garlic, green chilies, and ginger together in a pressure cooker.

2. When it cools down, grind it coarsely in the mixer.

3. Heat ghee in a pan, add asafoetida and onion and fry till it turns golden.

4. Add salt, turmeric powder, tomato, and green (Saag) paste and cook on low flame for 5-10 minutes.

5. Now, add maize flour, red chili powder, and sugar and cook it for more 10 minutes and your saag will be ready.

Method (For Roti):

1. First of all, take maize flour in a bowl and mix one spoon of salt in it, now add lukewarm water little by little to the maize flour and mash it with light hands till it becomes soft.

2. After kneading the dough, put one spoon of ghee in it and leave it to rest for 5-10 minutes.

3. Now make balls of all the flour and apply dry flour and roll it with the help of a rolling pin and make small circle rotis.

4. After that put it on a hot tawa and cook it from both sides then place the roti directly on the flame with using a tong.

5. The roti will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don’t burn it.

6. Now these maize breads are ready, serve with sarso ka saag, radish pickle, and lots of ghee.

GAJAR HALWA

Ingredients:

1 kg Gram (8-10 medium-sized carrots) carrot

250 grams (1 1/4 cup) sugar

250 grams (1 cup) mawa

1 cup milk

1 tbsp desi ghee

1 tbsp (remove the stalks) raisins

12-15 grams (cut into 4-5 pieces) cashew

12-15 grams (cut into 4-5 pieces) almonds

1 tbsp grated coconut

5-6 (peeled and grind) green cardamom

Method:

1. To make gajar ka halwa, take one kilo of red carrots peel, wash and grate them.

2. Now, put the mawa in a pan roast it on low flame and keep it aside.

3. Put grated carrots in a pan, add milk give it a nice stir and then let the carrots cook till they become soft.

4. Now add sugar to the carrot, keep stirring. After a while, carrot juice will start coming out, keep stirring it after every 2 minutes, cook the carrot till all the carrot juice evaporates.

5. Add ghee, mawa and ghee fried raisins, cashews and almonds to the halwa and cook the halwa for 2-3 minutes. Turn off the gas and add green cardamom powder and mix it well.

6. Take out the Carrot Halwa in a bowl, garnish it with grated coconut and some dry fruits and serve it hot!