Dhaniya Aloo

Ingredients: (To make – 4)

1. Potato - 4pcs medium size boiled (Chopped)
2. Tomato - 1pc
3. potato - 1/2pc boiled
4. Yogurt - 3tsp
5. Green Chili - 3pcs
6. Coriander Leaves - 1bunch (aprox 2cup chopped)
7. Roasted cumin powder – 1/2tsp
8. Black pepper powder – 1/4tsp
9. Black salt - 1/4th tsp
10. Salt - To Taste
11. Sugar - 1/2tsp
12. Lime Juice or Lemon Juice - 2tsp
13. Dry Mango Powder - 2tsp















Method

1. Add all the things (Accept boiled 4pcs potato) with little water in Mixer grinder jar and make a little thick paste.
2. Arrange the Chopped Potato in a deep bowl.
3. Pour the Coriander thick paste evenly all over the potato and stir it or mix well.
4. It can be served in lunch or dinner time as salad.

Panjiri (Churma)

Ingredients:

1. Wheat Flour - 1/2 cup
2. Ghee- 4tsp
3. Sugar - 4-5tsp
4. Almonds - 10pcs (Chopped, sliced)
5. Chiraunji - 25 pcs or 2tsp
6. Cardamon Powder - 2pinchs
7. Raisin - 1tsp (chopped)
8. Dry Coconut - 2tsp (Grated)














Method

1. Heat a kadhai. Add flour and roast on slow flame, stirring continuously.
2. Add ghee and fry it till atta (wheat flour) become a golden brown.
3. Remove it from flame.Add cardamom powder,chopped raisins, almods, dry grated coconut and sugar and mix well.
5. Garnish with chiraunji and almonds.

It can also be served as BHOG item with POOJA.