Gound Meva Dry Nuts Ladoo for Lactating Mothers

Ingredients:

• 100 gm Kaju
• 100 gm Kismis
• 200 gm Makhana
• 100 gm Gondh
• 200 gm Chuhara (Dry Dates)
• 200 gm Kajur (Soft/wet Dates)
• 100 gm Chirongi
• 100 gm Dry coconut, grated
• 10 gm Ajwain
• 10 gm Saunf
• 10 gm Saunt
• 10 gm Haldi powder
• 10 gm Khuskhus
• 250 gm Atta / Wheat flour

Direction:

1. Deep fry Gond, as it needs more ghee. It will pop like popcorn.
2. Next Makana, lightly roasted in ghee.
3. Roast these in ghee - Kaju, Kismis, Khuskhus, Chirongi.
4. Blend the above in mixer along with Coconut, Chuhara and Kajur, to a coarse consistency.
5. Roast the flour with a little ghee and then mix them all.
6. Now to the most skillful part of it all - make laddoos of this mix.

Tamatar Ki Mithi Chutney

Ingredients :

• tomatoes 500 gm
• whole dry red chillies 4-5 nos.
• mustard seeds 1/4 tsp
• fennel seeds 1 tsp
• fenugreek seeds 1/2 tsp
• nigella seeds 1/4 tsp
• finely chopped ginger 2 tsp
• jaggery 200 gm
• salt 1/4 tsp
• mustard oil 2 tsp

Direction:

1. Chop the tomatoes roughly in large chunks ....no need to fine chop. 
2. Break the whole dry red chillies in two three pieces and keep aside.
3. Heat the oil and throw in all the seeds and the broken red chillies ... wait till they get aromatic and turn brownish ( take care not to burn them ) 
4. Add the chopped ginger , wait till they sweat and add the chopped tomatoes at once.
5. Add water ( about 500-600 ml ) and salt and cook covered for 8-10 minutes . The tomatoes should get mushy .
6. Add the crushed jaggery and cook to make a syrupy saucy chutney ... the color will darken a bit making the chutney a bright red saucy deliciousness ....

Kurkuri Bhindi

Ingredients:

• 200 gms Okra/Bhindi
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/4 tsp amchur powder
• 1/4 tsp chaat masala
• 1/4 tsp garam masala powder
• 3 tbsp besan/gram flour
• 1 tbsp cornflour
• salt or black salt
• oil for frying the bhindis

Direction: 

1. Rinse the okra in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the okra vertically into 4 pieces. If you have small sized okra, then slice into 2 pieces.
2. Take all your sliced okra in a big thali or a big bowl.
3. Now sprinkle all the spice powders one by one on the sliced bhindi.
4. With a spoon or spatula, gently mix the spice powders with the bhindi.
5. Sprinkle the besan and cornflour on the bhindi and mix.
6. The besan must evenly coat the bhindi.
7. Marinate the bhindi in this mixture for 25-30 minutes. You could also keep it for an hour.
8. Heat oil in a pan, add the ladies finger and deep fry till they turn crisp. Serve with Rice.