Category: Healthy food

Categories
Healthy food

(137)Gluten free spicy Waffles

Ingredients

  • ½ cup Sorghum (Jowar) flour(tightly filled).
  • 1 tbsp.finely chopped Fenugreek leaves.
  • 2 tbsp finely chopped coriander leaves.
  • 2 tbsp. grated carrots ( cheese grater).
  • 1 tsp. freshly grate Ginger.
  • 1 finely chopped green chilli( optional).
  • 1 tsp. salt.
  • 1 tbsp. til oil.
  • ⅛ tsp. Asafoetida powder.
  • ⅛ tsp. soda bi carb.
  • 165 ml. water.

Method

  1. In medium size pan mix all given ingredients.
  2. See the video for consistency of batter.
  3. Use til (sesame)oil for greasing the sides of waffle maker.
  4. Pour batter and fill till rim of waffle maker.
  5. Close the lid and cook for 7 minutes .
  6. Lovely, crispy from out sides, spongy from inside and spicy waffles serves hot with Tomato sauce and green chutney.
consistency of batter
waffle maker
Fill batter till rim of waffle maker.
😍crispy spongy spicy waffle
Categories
Healthy food

(135)Til Papdi

Ingredients

  • 1 cup til( Sesame seeds).
  • ¾ cup Sugar.
  • 1 tsp Ghee for greasing steel plate, wooden bhakhri press and wooden rolling pin.

Method

  • Dry roast til on medium flame and keep aside.
  • Grease back side of plate, bhakhri press and rolling pin.
  • Heat non stick pan and melt sugar on fast flame for 1 minute. and then turn flame to slow.
  • Stir continuously but slowly to give maximum heat to sugar.
  • After 3 minutes and 45 seconds you will get brown coloured sugar syrup. Immediately turn off the flame.
  • Add Sesame seeds in syrup and quickly mix it.
  • Empty mixture on back side of greased plate and quickly press with bhakhri press and then roll it into thin roti.
  • Mark thin til roti with knife into square shape pieces.
  • keep aside for 15 minutes to cool down and then separate til roti with knife from plate.
  • Separate each piece and keep. In air tight container it can be preserved for 3 months.
  • Til papdi is healthy winter food.
Categories
Healthy food

(134)Daria dal na ladoo

Ingredients

  • 1½ cup daria dal.
  • 1 cup grated natural jaggery( niether jaggery powder nor organic jaggery nor chiki jaggery) commonly known as barfi gud.
  • 8 tbsp. melted ghee.

Method

  1. Clean daria dal and dry roast on slow flame.
  2. Cool down completely and grind in pulse mode of grinder.
  3. Mix daria dal coarse powder with jaggery.
  4. After mixing add melted ghee and again mix it thoroughly.
  5. Make ladoo from mixture.
  6. Store in air tight container for 1 month.
  7. Daria dal ladoo is healthy winter food. Good source of protein. It is good in coughing.
Daria dal
1½ cup daria dal+ 1 cup grated jaggery
Coarse daria dal powder+ grated jaggery
Mixture of daria dal+ jaggery+ghee
Ladoo from mixture.

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Categories
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

List of my other recipes

Categories
Healthy food

(132)Baigan Bhartha

Ingredients

  • 500 gms bhartha baigan.
  • 1 bunch spring onion.
  • 1 big tomato.
  • 3-4 green garlic. OR Green Garlic Chutney
  • Dry masala-: 2 tsp. chilli powder, 2 tsp. cumin coriander powder, ½ tsp. turmeric powder.
  • Tempering ingredients: 2 tbsp. Oil, 1 tsp. cumin, ¼ tsp. Asafoetida.
  • Coriander leaves.

Method

  1. Wash brinjal and peel skin.
  2. Cut the brinjal into 2 halves and cook upto 3 whistles.
  3. Once cooker cool down, remove brinjal from cooker and mash it with the help of potato masher and keep aside.
  4. Roast tomato directly on flame, remove the skin and cut it into fine pieces.
  5. Finely chop spring onion and green garlic pod with its leaves.
  6. Heat oil in nonstick pan. Add cumin seeds and wait for crackling .
  7. Add Asafoetida powder and spring onion in it and saute till it translucent.
  8. Add chopped tomatoes and garlic in it and cover with lid for 2 minutes.
  9. Add all dry masala and again saute for ½ minute.
  10. Add mashed brinjal, mix well with masala and close the lid. Simmer for 2 minutes.
  11. Switch off the gas and garnish with finely chopped coriander leaves.
  12. Serve hot baigan bhartha with bajra roti, buttermilk and white butter.
Categories
Healthy food

(131)Dry fruit cake.

Ingredients

  • 100 gms. Raisin.
  • 100 gms. Black raisin.
  • 100 gms. Cranberry.
  • 100 gms. Fig. cut into small pieces.
  • 50 gms. Apricot. cut into small pieces.
  • 200 ml. Black grapes juice.
  • 250 gms. butter.
  • 300 gms. powdered brown sugar.
  • 50 ml. oil.
  • 130 gms. curd.
  • 300 gms Maida.
  • 50. gms. Almond powder.
  • 1 tsp.baking powder.
  • ¼ tsp.baking soda.
  • ¼ tsp. salt.
  • ¼ tsp. clove powder.( optional)
  • ¼ tsp. cinnamon powder (optional).
  • ¼ cup Sugar
  • 1 cup water

Method

  • In one big sauce pan mix all dry fruits with fresh black grape juice.
  • Cover the lid and refrigerate for 24 hours for soaking.
  • After 24 hours remove from the fridge and mix thoroughly and keep aside.
  • In another big mixing bowl sieve dry ingredients like flour, baking powder, baking soda, salt, clove and cinnamon powder.
  • In another big sauce pan beat butter and sugar with medium speed till it turns creamy.
  • Add curd and oil in it and again beat for few minutes. Scrape the sides and will get super creamy consistency.
  • Now add flour and Almond powder and mix with cut and fold method for 2 minutes.
  • Add soaked juicy dry fruits and again mix with cut and fold method for 2 more minutes.
  • Grease disposable cake mould and pour batter and fill upto ¾ mould . Level the poured batter by taping twice or thrice.
  • Preheat oven at 160 °centigrade for 10 minutes.
  • place mould in to oven at 160° centigrade for 70 minutes.
  • After 70 minutes check the cake with the help of skewers.If it come out clean then cake is ready. If doesn’t come out clean then bake for 10 more minutes.
  • Switch off the oven and after 10 minutes remove from the oven.Separate all sides of cake from mould and unmould the cake.
  • With the help of skewers poke the cake.
  • Prepare sugar syrup ( mix sugar and water, syrup is ready after boiling for 2 minutes) and pour generously in the cake.
  • Wrap cling film and keep aside for 4-5 hours.
  • After 5 hours remove the film and cut the cake into 1 inch thick slices.
  • Serve cake slices with herbal tea.

Categories
Healthy food

(130)Energy Bars or Coins

Ingredients

  • ½ cup Almonds.
  • ½ cup Cashews.
  • ½ cup Pistachio.
  • ½ cup Walnuts or Coconut powder
  • ⅛ cup Pumpkin seeds.
  • ⅛ cup Sunflower seeds.
  • ⅛ cup Chia seeds.
  • ⅛ cup Musk melon seeds.
  • ⅛ cup water melon seeds.
  • ⅛ cup Sesame seeds.
  • 2½ cups Figs or 2 cups Dates.
  • ½ cup Resins.
  • Honey 3 tb. spoons ( optional).
  • Approximately 1 cup dry roasted oats coarse powder or dessicated coconut powder.

Method

  1. In thick bottom kadhai roast Almonds, Cashews Pistachio and Walnuts under slow flame.
  2. Grind it into coarse powder.
  3. Roast all seeds .
  4. Cut Figs/dates into small pieces.
  5. Grind it into fine paste.
  6. Mix all ingredients with figs/dates paste thoroughly.
  7. Adjust the consistency by adding either honey or make a half cup of Figs/dates paste again and add.
  8. For making energy coins:-
  9. Make a cylinder of this dry fruit dough.
  10. Roll this cylinder in roasted oats.
  11. Cover it with baking paper and refrigerate for 2 hours.
  12. After 2 hours cut this cylinder into 2 cms. thick coins.
  13. For making energy bars:-
  14. Grease and make a thin layer of roasted oats or coconut powder in one big tray.
  15. With the help of 4 fingers spread whole dough in tray approximately 2 cms. thick and again sprinkle dry roasted oats or coconut powder.
  16. Refrigerate for 2 hours.
  17. Cut it into long 3 inches pieces.
  18. Enjoy this energy bars before or after workout or as you wish.
Coarse powder of dry ingredients.
Coarse paste of all berries
Categories
Healthy food Steamed food

(127)Patra

Ingredients

  • 20 medium size patra na paan( Colocasia leaves)
  • 3 cups tightly filled flour( 2 cups besan,  ½ cup rice flour and ½ cup jowar flour.)
  • 2 tbsp. Imli paste( Tamarind paste)
  • 1 cup jaggery powder.
  • 3 tbsp. red chili powder.
  • ½ tsp. Asofoetida powder.
  • ½ tsp. turmeric powder.
  • 6 tbsp Coriander-Cumin powder.
  • 1½ tbsp. salt.
  • ½ tsp. Garam masala.
  • ⅛ tsp. Soda.
  • 2 tbsp. Til oil.
  • 500 ml water for making batter.

Tempering ingredients

  • 6 tbsp. Til oil.
  • 1 tsp. Mustard seeds.
  • 1 tbsp. white sesame seeds.
  • 10-15 curry leaves.
  • 4-5 finely chopped green chilies.
  • 2 tbsp. finely chopped coriander leaves for garnish.
  • 2 tbsp. grated fresh coconut for garnish.

Method

  • Cut stalk and thick mid rib of each leaf.
  • Wash thoroughly  and wipe each leaf.
  • In sauce pan add besan flour .
  • Add all other ingredients and prepare thick besan paste.
  • For the exact consistency see the video.
  • On back side of the big dinner plate place one leaf with back side on top.
  • Apply thick besan paste with help of hand and fold as shown in video.
  • Place each roll in stand and cook patra upto 4 whistles.
  • After cooling down completely,  cut each roll into ¾ inch size patra.
  • Prepare ingredients for tempering
  • Heat oil in big nonstick pan and add Mustard seeds.
  • After crackling sound add curry leaves ,sesame seeds and patra pieces . Turn gas flame to slow flame.
  • Stir occasionally. Turn off flame once all patra are  roasted and golden in colour.
  • Serve hot with Sweet chutney and Green chutney and enjoy with Aamras or Shrikhand .
Washed,wiped leaves.
Tightly filled besan cup
Besan flour with all spices
Tamarind and jaggary liquid
Consistency of ba7tter
Raw patra roll
Steamed Patra roll
Patra roll cut into disc
Making of patra roll

Categories
Daal Healthy food

(126) Rasam

Ingredients

  • 750 ml. water.
  • ½ cup Lentils. (Tur dal)
  • 4 Tomatoes.
  • 2 tbsp. Rasam powder.
  • 1 tbsp. finely chopped coriander leaves.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chili paste.
  • ½ tsp.Turmeric powder.
  • ½ tsp. Red chili powder.
  • ½ tsp. Coriander Cumin powder.

Tampering ingredients

  • 2 tbsp. Til oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Fenugreek seeds.
  • 8-10 Curry leaves.
  • ⅓ tsp. Asafoetida powder.
  • 2 whole red chilies.

Method

  1. Wash dal twice and cook upto 3 whistles.
  2. Pierce fork in tomato and hold it with fork in flame.
  3. Roast all 4 tomatoes and remove burnt skin of the tomatoes.
  4. Make a pulp of the tomatoes and keep aside.
  5. After pressure is released, open the lid and churn the dal with the help of churner.
  6. In sauce pan mix dal, pulp of tomatoes and all other ingredients .
  7. Again churn with the churner and keep the sauce pan on gas stove .
  8. After 2-3 boils turn the stove on slow flame.
  9. Simultaneously heat oil in tadka pan.
  10. Add Mustard seeds and wait for crackling sound. Add Fenugreek seeds
  11. Add Cumin seeds, Asaphoitida powder, Curry leaves and dry whole red chilies.
  12. Pour tadka in Rasam and give one more boil . Turn off the flame.
  13. Add Coriander leaves and serve hot.
  14. Serve with Moongdal Vada or Udad dal Vada or Handvo along with Coconut Chutney.
  15. Serve with love and smile.
Ingredients for Rasam.
Roasted tomatoes
Burnt skin remove
1 cup pulp from 4 tomatoes
Rasam

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Categories
Healthy food Rejuvenating food Winter tonic food

(47) Chavanprash

Ingredients:

  • 1kg Amla.
  • 1 kg Sugar or Jeggary or 500 gms Jeggary and 500 gms date’s pulp.
  • Spice powder.
  • 1cup Basil leaves.
  • 1 cup ghee.

Ingredients for spice powder:

  • 2 Bay leaves(tej patta).
  • 2 inches Cinnamon Stick (Dalchini)
  • 20 gms. Dry Ginger powder (Sunth).
  • 20 gms. Bamboo silica( Vanshlochan).
  • 20 gms. Long peppers ( Pipri).
  • 10 gms. Naag kesar.
  • 10 gms. Nutmeg (Jaiphal).
  • 15 pcs. Green cardamom ( Choti elaichi).
  • 10 gms. Black pepper ( kalamiri)
  • 10 gms. Cloves (lavang).
  • 10 gms. Brahmin powder.
  • 2tbsp. Cumin( jeera)
  • 2 tbsp. Fennel( Saunf).
  • 10 gms. Shatavari powder.
  • 10 gms. Punarnava powder.
  • 10 gms Ashvagandha powder.

All dry ingredients you will get either from grocery shop or from Ayurvedic store.

Method:

  1. Make a smooth paste of Basil leaves and keep aside.All dry ingredients except which are in powder form, grind it into fine powder. Sieves all dry ingredients and keep aside.
  2. Wash and wipe good quality Amlas .
  3. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  4. Cooks up to 3 whistles.
  5. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash ( sharbat)
  6. Deseed them and make pulp in mixture.
  7. Melt ghee in thick deep sauce pan on slow flame and mix amla pulp and Basil pulp .Stir continuously for 2-3 mins.on high flame.
  8. Add Sugar or finely chopped Jeggary or mixture of jaggery and date’s pulp and mix thoroughly .
  9. On high flame ,stir continuously for 10 mins.
  10. Add spice Powder and continue stir for 5 more mins. on slow flame.
  11. Chavanprash is ready now.
  12. Improve your immunity by having one teaspoon of chavanprash every morning with hot plain milk, masala milk or turmeric milk