Ajwain(post natal dish)

 Our country is full of medicinal herbs and our people have good knowledge of benefits of these herbs.These are being used in our homes for centuries.We have a complete plan for the postnatal care
 with the help of these  herbs .Ajwain is used for digestion and stomachache.
This dish is given after delivery and is usefull for lactation and digestion.it also acts as  an apetiser






Ingredients required
2 tab spoon powdered ajwain
4 tab spoon grated jaggery
4 tab spoon ghee
 4 tab spoon chopped almonds,dry coconut.
2 tab spoon fried gond(eating gum also called dink)
In a thick bottomed pan pour ghee and heat.Add jaggery and stir for 3 or 4 minutes.when jaggery melts remove from heat and add ajwain powder and nuts and fried Gond
Stir well and should be eaten hot.

Rajasthani kabuli (layered pulao)

Kabuli

This dish is considered as delicacy and prepared mostly during winter when all vegetables are available .

Ingredients required

1 cup rice

1/4 cup florets of cauliflower
1/4 cup potato slices
1/4 cup ratalu slices
bread pieces of  1 inch of 2 slices
1/4 cup fresh green peas
1/4 cup fresh grapes (green and black)
1/4 cup applie slices(optional)
1 cup fresh yogurt

1/2 cup  milk
salt ,turmeric powder,red chilli powder,cummin seeds and hing powder
cashew and raisins 1 tab spoon each
chopped coriander

In a pan pour oil and deep fry ratalu slices then potato slices and then florets of cauliflower.
In the last fry bread pieces. Now in the remaining oil put cummin,hing and all spices and then pour
yogurt and stir till yogurt gets fried  .Now add peas, cashews,grapes,raisins,and apple slices.
Cook rice in a separate pan by adding salt to it.

Grease a  thick bottemed panand  put one layer of rice and then a layer of vegetables with gravy.

Repeat this 2 or 3 times till all the rice and veg gravy is used.
Keep this pan on slow flame .Pour milk from all  sides of the pan slowly.Now cover the pan with lid and let the pulao cook for 5 to 10 minutes.  Remove from the flame .  Now garnish with fried bread pieces and chopped coriander leaves.It is ready to serve.

Green chilli and green tomatoes with methi seeds

                                                                           Tamatar mirchi(green)


                Most of the times red tomatoes are used in our vegetables.But in this we will use green tomatoes with green chilli.

Ingredients used 
Green tomatoes medium size    2
Green chilli                             4
1 teaspoon termeric powder
2 tabspoon fenugreek seeds (methi)
1/2 teaspoon amchur powder
a pinch of hing powder
2 tabspoon oil

salt according to taste
Wash and dice tomatoes in 1/2 " pieces.
Cut chillies into 1/4" pieces and remove the seedsAdd 1/2 cup of water into methi seeds.Either boil or microwave methi seeds for 4 to 5 minutes.
Keep a pan on stove and add oil when it is hot add hing now put chilli pieces and fry for 2 minutes into oil then add turmeric powder and tomatoes.Stirand let the tomatoes cook for 2 minutes and add methi seeds and amchur powder.Mix well and switch off the flame.It is ready to serve.Serve with hot roti or paratha.