Category: Healthy food

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

List Of My Recipes

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
Categories
Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.