YELLOW LENTILS WITH RAW MANGO

Ingredients

-2 cups dal
-1 tsp Turmeric powder
- 6 tbsp Ghee / Clarified butter
-1 Raw mango peeled and cut into slices )
 - 5 Dry red chilies
- 1 tsp Mustard seeds
- 2 tsp Cumin seeds
- 1/2 tsp Heeng
 - 1 tsp red chili powder
 - salt to taste
 - fresh coriander for garnishing

Method

Wash the dal and put it in a pressure cooker along with raw mango slices,and salt to taste add turmeric powder and 8 cups of water and cook it till done
Mash the dal slightly with the back of a ladle.
Heat ghee in a small pan and when the ghee is hot, add mustard seeds, cumin seeds and heeng.
When the seeds starts to splatter, switch off the heat.
Add dry red chilies and red chili powder.Pour the tadka in the dal and garnish with fresh coriander.

SHAKARKANDI - SOOJI HALWA

Ingredients

2 sweet potato
10 tbsp Ghee , divided
25 Cashew nuts
25 Golden raisins
1 1/2 cup  Semolina
6 cups water
1/2 tsp Cardamom powder
pinch salt
1 cup Sugar plus 4 tbsp (or more as per sweetness desired)

Method

Boil, peel and mash the sweet potato to make at least 2 cup of mashed sweet potato and set aside.
Heat 2 tbsp ghee in a  deep skillet. Fry the cashews and raisins till golden and plump. Remove and set aside.
Heat another 2 tablespoon of ghee and add the semolina and roast on medium-low heat till semolina is toasted. Remove and set aside.
Heat your 6 tablespoon of ghee and add the mashed sweet potatoes. Fry it on medium heat  for  5 minutes, stirring all the while.
While you do this, start boiling the water in another saucepan.
Add the roasted semolina to the sweet potato and mix well and add the boiling hot water, salt and cardamom powder. Give it a stir, lower the heat and let it cook till the water is almost absorbed, for 3-4 minutes.
When the semolina is cooked and almost all water is absorbed, add sugar and stir well.  Stir for a couple of minutes till all moisture is evaporated.
Add the last tablespoon of ghee and mix well.
 Give it a few stirs, till you see the halwa leave the sides of the pan. Tip in the fried cashews and raisins.
Serve halwa hot, warm or cold as per your preference. .

COTTAGE CHEESE CROQUETTES WITH APPLE CHILI SAUCE

Ingredients cottage cheese croquettes

1 cup minced onion
2  tbsp. oil
4 cups cottage cheese
6 eggs, beaten
2 cups soft whole wheat bread crumbs
3 - 31/2  cups dry bread crumbs
1/2 cup nuts, chopped (optional)
2  tbsp. McKay's chicken seasoning
4  tbsp. yeast flakes (optional)
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt

Method

Saute onion in oil until soft.
Mix all remaining ingredients with onion.
Place mixture in refrigerator to form for 1 hour.
Form into croquettes and place in oiled baking dish.
Place in 350 degree oven until croquettes are brown.

 For apple chili sauce

0,500  kg  tomatoes, after peeled
0,500 kg  sliced apples, after peeled
 1  onion
0,250 g  light brown sugar
0,250 ml vinegar
1/2  tsp. salt
Pepper to taste
Chopped hot pepper or dry hot pepper
1/2  tsp. cloves or mixed spice
1/4  tsp. ginger or any other spice you would like

Method

Boil 2 1/2 hours or until thick. Can and seal.

GINGER TEA

Ingredients 

24 thin slices fresh ginger ( pounded with mortar or rolling pin) 
2  Tbs. honey or to taste 

Method 

 Put ginger and 6 cups water in small saucepan, and bring to a boil. 
 Reduce heat to medium-low, and simmer 20 to 25 minutes.
 Strain out ginger slices and discard or reserve for another use. 
 Stir in honey, and serve hot.