Tamarind (Imli)

Ingredients:

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

method:

Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.

Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.

Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)

Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

chola batura

Ingredients

For Chola
1 cup Chola
Salt to taste
1 packet Tea leaves
1/2 tsp Zeera
2 piece Kadi Patta
1 Onion (1/2 thinly slized and 1/2 to make paste)
1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste, mince them)
1 tsp Garam Masala
1/2 big size Tomato and 2 tbsp Tomato Puree (or, 3/4 tomato)
1/4 tsp each Haldi, Mirchi, Dhaniya powder
1 tsp Chola Masala (if not doesn't matter)

For Onion Paste
1/2 Onion
2 Red Chillies
Small piece of Cinnamon
3/4 piece Cloves
2 piece Elaichi

Method:
Let chola soak in water overnight. 
Next day pressure cook with salt to taste and 1 packet of tea (from 100 pack we get in USA), or put little tea-leaves, we get in India and wrap it in a cloth. This will change the color of chola to black. 
In a pan, in little oil, add Zeera, Kadi Patta. Then add 1/2 thinly slized onion. Fry till golden brown. 
Then add minced garlic and ginger paste. Then add onion paste. Fry till oil comes out. Then add tomato and tomato puree. Add haldi, mirchi, dhaniya and chola masala. 
When masala is done, add chola and little water. Check salt. Let cook for few minutes. 
Garnish with chopped onion. 

Ingredients

 For Batura
1 cup Maida
1/4 cup Atta
Salt to taste (1/4 tsp)
2 tsp Oil
3 tbs Curd

Method
Add maida and atta. Add salt and the add oil. Mix with hand, till you can make balls from atta. Mix dahi. Mix very well. Add enough water to make atta dough. 
Put the dough in a plastic bag. 
Roll the bag to remove any air and tie it. Let stand atleast for 6 hours.(You can do it when you put chola in water, previous night). 
Heat the oil and make big size poories (batura). 
Eat with chola. Enjoy with Imli Chutney. 

churma

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• Ingredients
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• 200 gm: Wheat flour
• 100 gm: Khoya / Mawa
• 400 gm: Ghee
• 200 gm: Sugar (grounded)
• 50 gm: Soaked almond (finely chopped)
• 4 : Cardamom (small)
• 1" piece: Dalchini

Method

1. Melt 150 gm ghee and mix it in wheat flour. Make a stiff dough using very little water.
2. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya.
3. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well.
4. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

vanilla icecream

Ingredients

2 cups milk

1 cup milk powder

1/2 cup (100 grams) fresh cream
1/3 cup powdered sugar
1 tsp vanilla essence

Method

1. Combine all the ingredients together and whisk well till the sugar dissolves.
2. Pour into a shallow container. Cover and freeze till it is semi-set.
3. Churn in a blender till all the ice crystals break down and transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve.