Carrot Juice

Ingredients
2 Medium size(5 inches) Carrots
4 table spoons of lime
5 table spoons of Sugar

Slice off top part of the carrot (section where leaves fit in - it tastes bad)
Cut the carrots into pieces & put them to blender jug.Add lime
Add sugar and one glass of water
Blend until you see carrot pieces no more
Add two more glasses, blend for some more time & serve
Note.
If you do not like the taste of Carrot, add more lime.

Ambarella Pickle

Ingredients:-

Ambarella fruit (approximately 50)
Salt
Sugar

Peel the ambarella fruit.Coat the ambarella with salt in a large bowl/basin. Let it sit in the fridge for about 4-5 hours. Drain the salt water.
Mix approximately 2-3 handfuls of sugar evenly with the ambarella. Keep in fridge.The pickled ambarella should be ready in about 2-3 days. Stir the fruit once a day so it will coat with the sugar syrup.

Note:
No water or vinegar is required, as the sugar will turn into liquid.

Cucumber & Tomato Chaat Salad

Ingredients
1 small cucumber
1 tomato
1/2 small red onion
2 tablespoon chopped cilantro
1/2 teaspoon finely chopped fresh ginger
1/8 teaspoon toasted cumin seeds
2 tablespoons fresh lime juice
1 teaspoon chaat masala
salt
pepper

If the cucumber is unwaxed, use it whole; if waxed, peel before using. Slice the cucumber into quarters lengthwise, then cut across the strips into 1/4-inch pieces.
Dice the tomato. Chop the red onion.
Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve.
About five minutes before serving, toss the salad with the chaat masala and lime juice. Season to taste with salt and pepper and serve.

Toasting Cumin Seeds: To toast cumin seeds, heat a small, dry skillet on medium heat until hot. Add the seeds and shake the pan. The seeds cook almost instantly, releasing their aroma. Within a few seconds, as soon as you smell their fragrance, turn off the flame, shake the pan again, and pour the seeds out of the pan. Be careful not to overcook the seeds or they'll turn bitter (if this happens, throw them out and start again).usually toast a teaspoon or so at a time for use in other dishes that day or week, but they do lose their flavor quickly.

Podalangai Pachadi

Ingredients
Tender snake gourd without fibers (Chopped) - 2 cups
Fresh thick Curds - 2 cups
Fresh coconut gratings - 4tbsps
Green chillies - 2
Salt - 1 pinch
Black pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a few
Coconut oil - 1 tbsp

Wash and chop the snake gourd along with its tender seeds into small uniform pieces.
Boil the chopped snake gourd in just enough water with 1/2 a pinch of salt till it is cooked but not mushy.
Drain the vegetable and set it aside to cool. Save the drained water to be used in other dishes.
Grind coconut gratings and green chillies into a smooth paste adding a little water.
Blend the paste, 1/2 a pinch of salt and the thick curds together and mix in the cooked and cooled snake gourd.
Heat coconut oil and add the whole black pepper.
When the pepper cracks add cumin seeds and switch off flame.
Add curry leaves into the seasoning and pour over the Podalangai Pachadi.

Besan Ladoo

Ingredients:
2 cups gram flour (besan/chickpea flour)
1 1/2 cup sugar
½ tsp cardamom powder
¾ -1 cup ghee (clarified butter)
15-20 raisins/ cashew pieces

Heat the ghee in a heavy bottom pan.
Note: This is the tough and time consuming part, but the taste of the ladoos depends on this step.
Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more). Add more ghee in small quantities if required.
Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.
Add powdered cardamom and sugar and mix well.
Shape into ladoos and add chopped almonds (optional) and raisins on each of them.
Store in air tight containers.

Fried Rice Chikki

Ingredients
250 grams fried rice
1- cup of brown sugar
1/4-cup ghee.

Roast fried rice in a pan for 10 minutes.In a frying pan take brown sugar and heat.
When it melts and bubbles comes out add ghee and stir for 5 minutes.
Add fried rice. Mix well.Grease a thali. Pour the contents in the pot to a thick layer and press.When cool cut into pieces.

Groundnut Chikki

Ingredients
500 grams groundnut
200 grams brown sugar
100 grams sugar
2-3 tbsp. Ghee.

Roast groundnut and remove its skin.In a frying pan take brown sugar and mix sugar.
Add a little water and boil the mixture.
When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard.Mix groundnut. Mix well and pour in a greased thali.
Cut into pieces and fill in the container.

Bottle Gourd Kabab

Ingredients
2 cup Grated bottle gourd (heaped)
3/4 cup Bengal gram dhal
1 tbsp Ginger (cut into strips)
2 tbsp Finely cut onions
1 tbsp Chopped coriander leaves
Salt to taste
1/2 tbsp Garam Masala powder
Oil for deep fry

GRIND TO PASTE :
2 flakes Garlic
1/4 inch piece Ginger
7 Green chilles

Wash dhal and take in any vessel with grated gourd and ginger strips.Place the vessel in pressure cooker and cook till one sound.To dry excess moisture after food preparation dry roast this in the pan for few minutes (without oil).
Mill coarsely and then mix salt, coriander leaves, garam masala, onions and ground insert.Make lemon sized balls and shape like palms.Deep fry in hot oil till crisp.
Bottle Gourd Kabab is ready to serve.