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#CookWithPrestige


Kacchi Haldi Ki Sabji
I made this raw‑turmeric vegetable in a Prestige kadai. The Prestige kadai is really good—food doesn’t stick to it and it cooks well.” 

#SS26Kacchi kairi ka tangy magic in every sip 
Garmi ko bolo bye with this thanda thanda cool cool sharbat 
Chatpata, refreshing aur full desi vibes 
Summer feels, all in one glass 

#LP26
#kurkuri bhindi,keripanna,rai ki gunde Roti
Kurkuri bhindi_
Indigrants_
1bhindi
.2beasn
3.oil
4.Salt,Turmaricpow,red chilli pow,n dhaniya pow.
5.ground nut n til


Method
1bhindi ko dhokar pochkar bich Mai cut mar le.
2.besan sekh le us mai ground nut or til grind kareke masala bana le.
3 bhindi ko oil mai acchi tarah fast flame per sotte kar le..
4 .turmaric powder dhaniya pow,n red chilli pow dalkamilaye or salt dale kuch second pakaye fhir besan groundnut or til dalkar dhak kar pakaye
5.kuch der mai aapki kurkuri bhindi ready


Aam panna_ kacchi keri ko boil kareke thanda kar le 
2.uska pulp nikal kar grind kareke chan le.
3.ab uss mai pici sugar ya gud kalanamak,shikha hua jeera,kalanamak,saunf, pudhine ka powder sab dale acchi tarah se mix kare upper se namak wali Bundi dale.
4.pesh hai garmiyo ka amrut Keri ka Panna.

#AAM26
#Kabuli Chana keri ka Achar.
Ingridents_
1.Kacchi  keri.     _1/2 kg
2.Kabuli chana.     _ 250 gm
4.sarso ka oil.            _250 gm
3.Salt.,Soanf,Sarso dana,Turmaric pow,red
 chilli pow.,hing,


Method__1.kabuli chane ko acchi tarah kapde se saaf karle.
2 .Keri ko barik cut karke salt or turmaric pow dalkar rakh de .uss mai kabuli chana bhi dal de.
3 .2 days mai keri ke pani se chane ful jayenge.
4 .2 days baad  keri or chane ko pani se nikal kar fan ki niche thali mai dalkar sukhne de.
5 Aik kacchi keri ab or cut kare.or jo chana or keri sukh gai hai uske sath mix kare.
6.ab ye kareeb 1 kg achar hai to sirf turmaric or hing ko chod kar baki sab masale 100 _100 gm dalenge
7.acvhe se sab masale mix kareke sar so ka oil garam kareke thankA kareke Achar per dal de.
8.lijiye ready hai tasty tasty Chana keri ka achar.

#Dabda Keri  ka Achar_
Ingridents_
1 kacchi keri.    ..   .       _10-15
2.meethi dana.           .   _50gm
3.Salt.                               _ 50 gm
4.Soanf.                            _ 50gm
6.Sarso ki dal.                   _30gm
7 Turmaric pow.         .       _30 gm
8.red chilli pow.                   _Taste  se maimi 30 gm dali
9.Hing.   ..   .                .         _Taste se
10Sarso ka Oil.                      _1/2 liter
Method ---
1.keriyo ko thodi der pani mai chod de.
2.uske bich Mai Aisa chira lagaye ki bichai se seed nikal jaye per tukde na ho
3.keriyo ko acchitarah andar bahar se namak haldi se lapat de.
4 2 din  mai namak haldi ka pani mai hone se keri ka colour. yellow  ho jayega.
5 pani se nikal kar keri ko acchi tarah thali mai rakhkar 10-12 gante Sukha le.
6.keri ki bache hue namak haldi ke pani mai dana meethi bhigo de.
7.sare masale  halka se kadai mai sekh le.
8. namak ki pani se dana meethi ko nikal kar Sukha le.
9.sab masale or dana meethi bhi sab mix kareke keri mai bhar de.check kar le keri acchi tarah dry ho gai ho.
Kuch keriai masale bharke glass ki jarurat mai dale.fhir kuch masala dale fhir keri dale masala bhari hui.phir masala iss tarah sab keri masala dal de.
10 1/2 liter Sarso ka oil garam kareke thanda kareke achar ki jar mai dal de.
1 week baad Achar ready hai khane ke liye
#AAM26

#KacchiKeriKiChatni_Chatpati
Ingridents_
1.kacchi keri
2.Hari mich
3.Nimbu
4.DhaniyaPudhina
5.Salt
6.Ice Cube
7.Hing


Method_


1.keri ko accha wash kareke barik cut kar le.
2.Greenchilli,Coriander,Pudhina,hing,Salt,
Or ice cube dalkar grind kar le.sath mai lemon ka juice dale uss se colour accha aata hai.
#AAM26

#RawMangoRecipe
#KacchiKeriRoll


Ingridents_
1.Kacchi keri.               _2 piece
2.jaggeri pow.               _1/2 bowl
3.Chat masala.             _1 tea sp.
4.Black Salt.                  _1 tea Sp.
5 .Ghee.                          _1 tea sp.
6.Pudhina pow.              _1 tea sp.


Method_
1.keri ko wash kareke boil kar le.
2.keri ke pulp ko chalni se chan kar alag kar le.
3.aik kadai mai 1 tea sp.ghee dalkar keri ka Pulp dal de.cuntinue spoon se chalaye jaggery pow.dale.last mai chat masalaor black salt dalkar,kadai se chutne lage tab tak pakaye.pudhina pow.bhi dale.
4.Aik oil se gress kari thali mai patla spread kar de or thali ko ghar mai pankhe ki niche rakhe.aik din baad dhup mai rakhe .
5 Sukhne per cut kareke Roll kar le .
aapke Tasty Kachi Keri Roll ready hai khane ki liye
#AAM26

#Kacchi keri ka Rajasthani Achar
#PD26


Rajasthani Keri Ka Achar (Raw Mango Pickle) Ingredients 500 g raw mangoes (keri) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp crushed mustard seeds (rai kuria) 1 tbsp fennel seeds (saunf), lightly crushed 1 tsp fenugreek seeds (methi), lightly roasted 1/4 tsp asafoetida (hing) 200 ml mustard oil Method Prepare the mangoes Wash the raw mangoes and dry them completely. Cut into medium-sized pieces. Mix the spices In a large bowl, add mango pieces. Add salt, turmeric, chili powder, mustard seeds, fennel, methi, and hing. Mix everything well. Heat the oil Heat mustard oil until it starts smoking lightly. Let it cool completely. Combine Pour the cooled oil over the mango mixture. Mix properly so all pieces are coated well. Store Transfer to a clean, dry glass jar. Keep it covered for 4–5 days and stir once daily with a dry spoon. Ready to Eat The pickle starts tasting good in 3–4 days. Full flavor develops in about a week. Tips Always use dry utensils. Mango pieces should stay covered in oil for longer shelf life. For authentic Rajasthani flavor, you can add a little extra chili and mustard. Tastes amazing with Bajra Roti, Dal Baati, or parathas.

#Protien Wrap_Mung dal ki roti ki dough se kacchi pakki roti banayi or usmai Rajma,Tofu panner ki masale dalkar stuffing banakar dono taraf se ghee/oil se sekh liya or green dhaniya Pudhina Chatni ki sath serve kiya