Tasty and Easy Recipes

Ingredients:

1/2 kg Turnips (Shalgam)
1/2 kg Carrots (Gajar)
1/2 kg Cauliflower (Phool gobi)
1 cup Oil (Tel)
2 teaspoons Turmeric (Haldi)
2 teaspoons Red chili pepper (Lal Mirchi)
6 tsps ground Mustard seeds (Rai/Sarson)
Salt (Namak) to taste

Method:

1. Clean and cut vegetables into big pieces and boil for 5 minutes.
2. Put in a basket to drain well and then dry with a clean cloth.
3. Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
4. Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
5. Serve after 1 week

Ingredients:
6 large potatoes
1/2 cup oil
2 1/2 cups chopped onions
12 ozs. mushrooms sliced or diced
1/2 teaspoons salt,divided
2 eggs, lightly beaten
paprika
freshly ground pepper

Method:
1. Drop potatoes in boiling water to cover in a large saucepan.
2. Reduce heat and simmer for 30 minutes or until tender.
3. Drain and set aside until cool enough to handle.
4. In a large skillet, heat 3 tablespoons of the oil. Add onions. Saute over medium heat until golden (about 15 minutes).
5. Remove about 1/2 cup sauteed onions to mix with potatoes. Add mushrooms and another tablespoon of the oil to remaining onions. Saute until mushrooms are tender. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Let Cool.
6. Peel potatoes. Mash with a potato masher in a large bowl.
7. Add remaining oil, reserved sauteed onions, salt and pepper, any mushroom liquid and eggs to the potatoes. Mix well.
8. In greased 2 qt casserole, layer half of the potato mixture. Top with the mushrooms, then add another layer of potatoes. Smooth top. Sprinkle with paprika.
9. Bake at 350 degrees Fahrenheit for 1 hour or until the top is firm and the edges are golden.
10. Let stand for 10 minutes before serving. Spoon out.