Delicious Diary

The season of winter, autumn & summer is good time for lemon pickle. From my school time i started making pickle with mom's recipe. Getting ready pickle at home is not very easy task do.  Many time we fail to making good pickle, whatever recipes we follow making our pickle tasty & good is difficult. So we need to take extra care and avoid getting fungus. Ingredient: Fresh Lemon Salt 1 Carrot 4 Green chilies Hing Mustard Turmeric Powder Garlic Jaggery Oil Method: Cut the lemon in desired shape. Mix it well with salt, hing & jaggery, green chilies, turmeric. Add it in glass bottle & leave it for at least 1 month but keep shaking it every week. After that give it tadka with oil, mustard seeds, garlic... It depend on wish to add carrot or karela (bitter gourd) Leave it in jar for another 15 days than pickle is ready.

This is one of my favorite starter i always prefer. I tried it cooking at home and its the best experience. In my last job i was going to lunch parties and Gobi Manchurian is the only starter i order all the time. Ingredients: A Cauliflower Corn flour 4 tablespoon Maida flour 2 tablespoon Black pepper powder 1 pinch Red chilies powder 2 tablespoon Turmeric half teaspoon Cooking color Salt Oil Ingredients:B Onion 1 Green chilly 1 Capsicum 1 Spring Onion Red chilies powder 1 teaspoon Tomato sauce 4 teaspoon Soy sauce 2 teaspoon  Oil Cabbage & coriander to garnish Cooking Method - A: Cut the cauliflower as wished size & boil it for 15 minutes & keep aside. Make batter of Corn flour,Maida,red chilies,black pepper,turmeric,salt and cooking color. Mix it well than add cauliflower in it and mix smoothly so all the pieces should get into the batter. Take frying pan heat the oil & fry. Cooking Method - B: Chop the onion, green chil

Here is Gulab Jamun i prepared for second time perfectly. Ingredients: MTR gulab jamun flour Milk 1 cup Ghee to fry Sugar for syrup Almond Method: Staring its seems quite easy but we have to mix the flour & milk properly,  Make sugar syrup with 1 cup sugar & 1 glass of water, cook it till get strings or sticky, can cook 20 minutes.  Mix the flour & milk, make dough than make small balls using ghee on palm as required size, Keep aside when all done. Take a non stick pan add ghee.  Wait till it get hot, once it get heat decrease the the fire than fry the jamun till it get golden brown and leave it in sugar syrup. Well i don't like it to serve hot so i keep the jamun in freezer for an hour, than it becomes little thick and really delicious i felt. Lastly garnish it with almonds.