Shanthi's Cookbook

Raw Mango pieces- 2 cups

Mustard Powder - 1 cup

Salt - 3/4th cup

Red Chilli Powder - 1 cup

Sesame Oil - 2 cups

*** All the ingredients used in this preperation do not have to be heated / cooked. They are to be used as it is.

1. Cut Mango into medium pieces. Do not remove the skin. We need atleast 2 cups of pieces.

2. If you do not have ready-made Mustard powder, grind Mustard seeds. Do not roast / add oil. Grind the store-bought mustard seeds till they become a fine powder. We need 1 cup for the pickle.

3. Take a big bowl and add the mustard powder, salt and red chilli powder. Mix them well. Add the mango pieces and while adding oil ... mix the pieces with the other ingredients. Take out the pickle in dry air tight container. You can add more oil after you transfer it into the container. The pickle should be fully soaked in oil. For best results, use the store-bought raw sesame oil.

4. Close the lid and store the pickle. Its good to eat after 3 days

Garlic lovers : Add atleast 5-8 Garlic pods. Remove the skin, Mash and directly add to the pickle. Store the pickle in an air tight container.

Pickle stays fresh up to a month.

Garbanzo Beans / Chick Peas 15 oz cans - 2

Onions - 2 big

Tomato - 1 medium

Ginger Garlic Paste - 1 tsp

Tumeric - 1/4 tsp

Coriander powder - 1 tsp

Amchur powder - 1/2 tsp

Garam masala - 1 tsp

Red Chilli Powder - 1/4 tsp

Sugar - 1 tsp ( my secret ingredient )

Water - 1/2 cup

Oil - 4 tbsp

Salt - according to taste

1. Chop onions and tomato into big pieces. Grind them and make a paste. Set aside.

2. Heat oil in a sauce pan and add the onion-tomato paste. Also add the Ginger Garlic paste along with tumeric.

3. Put the flame on Low-Medium flame and keep a lid on it. Let that cook for sometime.

4. Since I did not have Chole masala powder , I added a mixture of coriander powder, amchur powder and garam masala powder. Add Sugar and some water and let it cook for atleast 10-15 minutes. Keep stirring time to time.

5. Meanwhile Microwave the Garbanzo beans. I used the Canned ones. Take out all the water out of the can...wash the beans and micro wave them for atleast 10 minutes or till they turn soft. (Its necessary to take out the water from the canned beans ... as it contains salt and other preservatives).

6. Now add the Chick peas to the Gravy and let them cook for another 10 minutes on a low flame. Cover them with a lid.

7. Add salt and chilli powder. Garnish with Cilantro and serve.

Serving Suggestion :

Always serve hot. Chop up a onion into small pieces and serve Chole

along with a slice of Lemon. Can be served along with Poori / Bature / Chapati / Roti. Can also be eaten as it is.

Potatos - 2

Onions - 1 large

Cauliflower florets - 1/2 cup

Carrots - 3

Peas - 1/2 cup

Ginger Garlic Paste - 1 tsp

Coriander Powder - 1 tbsp

Garam Masala - 1 tsp

Curd / Yogurt - 1 tbsp

Turmeric - 1/4 tsp

Red Chilli Powder - 1/2 tsp

Coconut Milk - 3 tbsp

Water - 1 cup

Oil - 3 tbsp

Salt - according to taste

Chopped Cilantro - 1/2 cup

1. Cut Potatos in big cubes and carrots into small pieces. Chop onion into small pieces.

2. Seperate florets from cauli flower. Wash and Microwave them with some water .. till they become soft.

3. Heat 2 tbsp of oil and saute onions, potato pieces. Add ginger garlic paste. Mix them well. Add 1/2 cup water and let them cook for a while, till potatos become soft. Add the cauliflower florets. Add the remaining water and boil them.

4. Now add curd, coriander powder , garam masala and red chilli powder. Cook them all on a Medium-low flame till all the masala and vegetables cook together well.

5. To this add coconut milk and simmer.

6. Garnish with cilantro.

Serving Suggestion : Serve with Chapathi / Roti / Poori.