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- Ash Gourd ( Winter melon)– 600 gram (wash and dry)
- Limestone / Chuna – 1 tsp.
- Sugar – 1 cup (as per your taste)
- Food color – green
- Vanilla essence – 1 tbsp.
- Whole milk – 3 cups
- Sugar – 2 tsp. (as per your taste)
- Chopped dry fruits – Pista, cashew, almonds, etc.
- Elaichi (Cardamom) powder – 1 tsp.
- Peel the ash gourd skin and make sure the green part is not left out.
- Slice the ash gourd in triangular shape.
- Take a utensil, add enough water and limestone, mix well.
- Drop all the pieces of ash gourd in water, mix well and leave it for 2-3 hours.
- After 2-3 hours take out the limestone from water and rinse well.
- Take out all the ash gourd pieces into a pan.
- Add sugar, food color, mix it well and add enough water to immerse the sliced ash gourd.
- Turn on the stove on medium heat, cook till the ash gourd becomes transparent.
- Stir continuously so that it doesn’t burn.
- Do not let the syrup get too thick, if required add half cup water to keep the syrup thin.
- When the ash gourd becomes transparent, turn off the heat, add vanilla essence and leave aside for 1 hour, allowing them to cool down.
- To prepare stuffing, take 3 cups of whole milk and allow it to boil in a pan on high to low heat.
- Once milk is boiled, reduce the heat to medium temperature and keep stirring to avoid the milk sticking to the bottom of the container.
- When the milk becomes thick, add sugar and cardamom powder to the milk.
- Stop heating when all the water disappears. You can also add chopped dry fruits to your stuffing (khoya).
- Now take out the pieces of boiled ash gourd from syrup, drain extra sugar syrup and let them dry out for an hour.
- Take few cloves for decorating the paan.
- Once ash gourd is dried, stuff each ash gourd slices with khoya, fold the slices from the corners and pin them using cloves.
- You can also use toothpick and cherry or tutti fruity to decorate Meetha pan.
- Meetha paan is ready, serve with your meals…
- Ash Gourd ( Winter melon)– 1 kg (wash and dry)
- Limestone / Chuna – 1 tbsp.
- Sugar – 750 gm. (as per your taste)
- Food color (optional)
- Rose or kewra essence (optional)
- Peel the ash gourd skin and make sure the green part is not left.
- Cut in rectangular shape or you can also use cookie cutter to give other shapes of your choice.
- Pierce all around with the help of fork or toothpick.
- Take a bowl add enough water, add limestone, mix with your hand and let it dissolve properly.
- Drop all pieces of ash gourd in water, mix well and leave it for 7-8 hours.
- After 7-8 hours take out from limestone water and rinse well at least 2-3 times.
- Heat a pan add enough water on medium heat.
- Add all the ash gourd pieces and cook for 5-6 minutes.
- After 6 minutes turn off the heat, take out all the ash gourd form the hot water and drop the pieces in chilled water.
- Take out all the ash gourd pieces and add sugar, toss it well and coat all the pieces evenly.
- Cover and leave it for 1 ½ hours.
- After 1 ½ hours sugar is dissolved.
- If you want you can add food color and rose or kewra essence 5-6 drops.
- Turn on the stove on medium heat, cook till ash gourd start looking transparent.
- Stir continuously so it doesn’t burn.
- Once sugar is almost dissolved and syrup becomes thick, turn off the heat and let it cool down.
- Turn off the heat and let it cool down.
- Take out Pethas one by one and leave it to dry in fan for 10 – 11 hours.
- After Agra ka petha is dried completely, it’s ready to serve…
- Boiled sweet potatoes – 1
- Salt to taste
- Black pepper – 1-2 pinch
- Turmeric powder – 1-2 pinch (optional)
- Garlic paste or grated – 2 tsp.
- Chopped green chilly as per your taste
- Corn flour – 2 tbsp.
- Fresh chopped coriander leaves – 1/2 cup
- Peas or corn – 1/2 cup (boiled or frozen)
- Finely chopped onions – 1/2 cup
- Oil/Butter for shallow frying
- Bread crumbs for coating
- Peel and mash the potato in a bowl.
- Add all the ingredients, mix well and adjust salt and chilly as per your taste.
- Heat sufficient oil in the pan on medium heat.
- Take a portion of the mixture, shape into small ball and press lightly.
- Roll them in the bread crumbs till they are evenly coated from all the sides.
- You can use cookie cutter to shape them into different shapes.
- Place the cutlet in the frying pan.
- Shallow fry till both the sides are golden in color.
- Drain extra oils and place them on absorbent paper.
- Sweet potato cutlet is ready, serve hot with chutney.
- Cooked Dal (you can use moong dal, yellow lentil dal ) – 1 cup.
- Chopped tomatoes – 1 cup.
- Finely chopped garlic – 1 tea spoon.
- Chopped onions – 1/2 cup.
- Dry whole chilly – 1( as per your taste).
- Salt to taste.
- Mustard/cumin seeds – 1/2 tsp.
- Asafetida/hing powder – 2 pinch.
- Gram masala powder – 1 tsp.
- Vegetable oil/butter – 1-2 tbsp.
- Drumstick leaves (clean and wash)- 1 cup.
- Heat oil into the pan on medium flame.
- Add cumin/mustard seeds, dry chilly and fry till it changes color.
- Add chopped onions, chopped garlic and cook till its become soft.
- Add chopped tomatoes, salt to taste and hing, mix well and cook for few minutes.
- Add drumstick leaves, mix well and cook for few minutes.
- Add cooked dal, gram masala and mix well.
- Cover and bring it to boil.
- After 1-2 minutes Turn off the flame, healthy drumsticks leaves dal is ready to serve, you can adjust salt or spice as per your taste.
- Place the soak 1/2 cup dal along with 2 cups water, 1/2 tsp turmeric powder in a pressure cooker.
- Cover and pressure cook on high heat for 3-4 whistles.
- Remove from heat and mash the dal.
- Unsalted butter
- Heat the butter on medium heat.
- Stir after every 1 minute so that it doesn’t stick to the pan.
- Keep stirring the butter constantly until milk solids and ghee gets separated completely.
- Cook till the color of milk solid turns light brown.
- Ghee is ready, turn off the heat and cool down completely.
- Once it cools down completely strain the mixture and keep it in airtight container/jar.