Paani ka achaar

500gm vegetables (carrot, cauliflower, turnip, radish) cut into cubes

1-1.5 liter water, boiled

80gm peeled garlic, crushed

30-40 gram mustard seeds/rai, crushed
10-15 gram kuta lal mircha
3 tsp salt
10 gram jaggery/gud, optional

Bring the water to a boil and add the cubed carrots, cook for 2 minutes and add the radish, cook for a minute, bring the water to a boil again and add the turnip, then add the cauliflower and turn off the heat. Stir well, make sure the water covers all the vegetable. If using only carrots, cook for four minutes and turn the stove off, if using just cauliflower, cook for half a minute in boiling water and turn the stove off.
Once cool, separate the water and put in glass bottles, add the garlic, gud, lal mircha, rai and salt to the water and mix well. Mix with the vegetables, make sure the vegetables are soaked in the boiled water and keep in the sun for 2-3 days. Serve with mutter pulao or any other meal. Enjoy!

pani ka achar

Imli chutney

Imli puree - 1 cup
Whole red chilies - 6
Garlic 7-8
Coriander - 1/2 bunch
Mint - 1 tsp
Jaggery 1 tsp
Cumin 1 tsp
Ajwain 1 tsp
Sont 1/2 tsp
Namak 1/2 tsp

Red Chilli Chutney

Ingredients:

Dry Red Chillies - 12

Garlic - 15 fat cloves

Tamarind - 1 tblspn

Salt to taste

Oil - 6 tblspn (Use gingelly oil)

Mustard Seeds / Kaduku - 1 tsp

Method:

Soak dry red chillies in warm water for 10 mins.

Drain them, add it to a blender, along with garlic, tamarind, salt. Add very little water and make it into a fine puree.

Heat oil in a kadai. Add in mustard seeds and let it splatter.

Add in the chutney and cook on low heat till oil separates.

Imli chutney

50 gram good quality tamarind
2 cloves of garlic
1/2 tsp ground zeera
1 green chilli
1/4 tsp ground red pepper
1/2 tsp rock salt
1/4 tsp regular salt
2 tsp sugar
Bunch of coriander leaves
Bunch of mint leaves

Soak the tamarind overnight, strain and make into pulp. If  you time and the Tamarind has been deveined and deseeded, soak for a few hours, grind and add the other ingredients and grind to a fine paste. Check for salt, sugar, chilli balance. Adjust accordingly.
Keeps in the refrigerator for a week, or in the deepfreeze for a year

This mixture can diluted for the paani of a pani puri

Salad/ Kachumar

1 medium sized white onion, chopped
2 medium sized tomatoes, chopped
2 tbsp fresh coriander, chopped
2 tbsp lemon juice
1/4 tsp salt
1 finely chopped green chilli
1/4 cucumber, chopped, optional
2 tbsp spring onions/fresh garlic, optional



Method
Add all these to a bowl and mix well.
Serve with Biryani, tehri or khichri.

Raita

1 cup yoghurt, whisked well
1/2 tsp plain salt or ground rock salt, half and half
1 tsp sugar
1 finely chopped green chilli
1/2 tsp cumin, roasted and ground
2 tbsp chopped fresh coriander
1 tsp finely chopped garlic


Add all the ingredients to a bowl and whisk well.
Serve with biryani, khichri or tehri.

Khatta/saaraa/bhara/hyderabadi Baigan

350 gm baigan
2 medium onions
2 tbsp mumphali
2 tsp til
2 tsp dhanya
1 1/2 lal mircha
1 tsp haldi
1 tsp
1 tsp naryal
2 tbsp paste of good, sour imli