Category: Healthy food

Categories
Healthy food

(220)Moola ni bhaji na Muthiya

Ingredients

  • 1 cup Moola ni bhaji(Leaves of Radish).
  • ¼ cup Coriander leaves.
  • ½ cup Suji.
  • ½ cup Moong flour or besan.
  • ½ cup Mix dal coarse flour( masoor, tur and moong dal) Optional.
  • 4 tbsp. Oil.
  • 1 ½ tsp. Salt.
  • 4 tsp. Sugar.
  • 1 tsp. Aamchur powder ( Mango powder).
  • 1 tsp. Dhana Jeera powder ( Coriander and Cumin seeds powder).
  • 1 tsp. Red Chilli powder.
  • ½ tsp Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Green chillies and Ginger paste.
  • Tempering Ingredients :- 4 tbsp Oil, 1 tsp. white sesame seeds, ½ tsp. Mustard seeds, 1 tbsp. Chopped Coriander leaves, 8-10 Curry leaves.

Method

  1. Pluck leaves from the Radish.
  2. Wash thoroughly and finely chop the leaves.
  3. Marinate with salt and sugar and keep aside.
  4. In a mixing bowl mix three flours and add oil in it . When mixed thoroughly with the oil, flour will hold the shape of the fist then the quantity of oil is proper else add little more oil .
  5. Mix all spices and marinated moola bhaji with flour and knead into soft dough. If required add a water spoon by spoon.
  6. Make muthiya with this soft dough ( see video).
  7. Pressure cooks up to three whistles.
  8. Once pressure is released from the cooker, take out all the muthia and keep aside.
  9. After 10 minutes cut into ½ cm. thick slices.
  10. Heat oil in a non-stick pan . Add mustard seeds and wait for crackling sound after that add all other ingredients and saute for ½ minute and add muthiya slices. Stir continuously and saute for 2 -3 minutes on a fast flame.
  11. Serve immediately with tomato ketchup or Sweet chutney and Green chutney accompanied with a glass of buttermilk, masala tea , Immunity booster tea , herbal tea or as you wish.
Making of Muthiya.
Categories
Healthy food

(205)Immunity booster Tea

Ingredients

  • 2 cup water.
  • ½ inch grated Turmeric or ¼ tsp. Turmeric powder
  • ½ inch grated Ginger or ¼ tsp. Ginger powder.
  • 1 freshly ground Cardamom with skin
  • 1 freshly ground clove
  • 2 freshly ground Black pepper.
  • ¼ inch freshly crushed Cinnamon stick.
  • 1 freshly cut Bay leaf.

Method

  1. In tea pan mix water with all dry ingredients.
  2. Boil for 5 minutes.
  3. Strain and serve hot.
Categories
Healthy food

(204)Coconut Ladoo

Ingredients

  • 1 cup Fresh grated coconut ( 200 gms.)
  • ½ cup Sugar.
  • ¾ cup milk.
  • ½ tsp. Cardamom powder.
  • ⅛ tsp. Saffron stands.
  • ½ tsp. Cow Ghee.

Method

  1. Heat nonstick pan with ghee.
  2. Mix grated Coconut, Sugar and Milk in heated greased nonstick pan.
  3. Reduce milk on high flame. Stir continuously otherwise coconut mixture will stick to the bottom of the pan.
  4. When mixture starts holding shapes in nonstick pan at that moment add saffron and cardamom.
  5. Stir continuously and test the mixture by rolling small ball with wet hands.
  6. If you can make perfect ball ,it means your mixture of coconut ladoo is ready.
  7. Switch off the flame and transfer ladoo mixture in steel plate.
  8. When it is warm, divide mixture into 11 equal portions to get 11 ladoo.
  9. Store in air tight container in refrigerator. Self life is one week .
Ingredients for Coconut Laddo
Ghee separates from Laddoo mixture
Saffron added and mixture started holding shape.
Saffron Coconut Ladoo
Categories
Healthy food

(203)Rabdi Malpua

Ingredients

  • Ingredients for Malpua batter
  • 1 cup All purpose flour (Maida)
  • ½ cup Suji (Rawa)
  • ¾ cup Milk
  • ½  cup water (  extra water for adjusting the pouring consistency)
  • 5 tsp. Sugar powder.
  • ¼ tsp. Cardamom powder (optional).
  • ½ tsp. Fennel seeds(optional).
  • Ingredients for Rabdi
  • 1 liter milk
  • 5 tsp. Sugar
  • Ingredients for Sugar syrup
  • 1 cup Sugar.
  • 1 cup water.
  • 1 pinch Cardamom powder.
  • 4-6 Saffron stands.
  • Ingredients for garnishing
  • Shredded Almonds.
  • Shredded Pistachio.
  • Cardamom powder.
  • Saffron srands.

Method

  • Preparation of Malpua batter
  • Mix maida and rawa with milk, sugar powder and water.
  • Mix thoroughly with the help of blender and add extra water to adjust to pouring consistency. Keep aside for 30 minutes.
  • Preparation of Rabdi
  • Wash nonstick sauce pan with plain water and add ¼ cup water in it.
  • Pour milk and boil till it reduces to 250 ml. Stir continuously and keep scrapping the dried layer of cream with wooden spatula.
  • Add sugar and allow it to boil for 2-3 minutes. Stir continuously. Rabdi is ready. Keep aside.
  • Preparation of Sugar syrup.
  • In thick bottom pan mix Sugar, Cardamom powder, Saffron stands and water .
  • Boil for 10 minutes. Stir continuously . Check the syrup with the help of finger and thumb . If you feel sticky then syrup is ready otherwise continue boil for couple of minutes . Check the stickyness of syrup and switch off the flame. Keep aside.

Preparation of Malpua

Check the consistency of malpua batter and adjust it by adding water ( see video).

Heat 1 tbsp. ghee in nonstick frying pan on medium flame.

Pour ¼ cup batter in ghee and roast till one side of malpua turns golden brown.

Slowly flip (with the help of 2 spatula, otherwise hot ghee will spash on you) the Malpua.

When both the sides of Malpua turns golden brown lift the Malpua with the help of tong so that extra ghee will drizzle out and place in sugar syrup.

Pour another spoon of batter for making Malpua and when this Malpua is ready replace new malpua in sugar syrup. Repeat this process till you finish the batter.

Serving suggestions

Take a glass plate and keep Malpua on it.

Spread rabdi over malpua.

Sprinkle shredded almonds and pistachios, Cardamom powder and Saffron stands.

If you don’t want to serve with rabdi, you can also serve plain sugar syrup malpua garnish with shredded almonds and pistachios.

Serve with smile.

Consistency of malpua batter
Making of Malpua
Plating of Malpua
Malpua
Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
Healthy food

(196) Palak Moongdal

Ingredients

  • 1 bunch of Spinach (approx 250 gms.)
  • ½ cup Yellow Moongdal.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 cup water for cooking.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Pluck leaves of spinach and discard stalks. Wash thoroughly, finely chop and keep aside.
  2. Wash Moong dal two times.
  3. Mix Moong dal, Spinach, Salt, Turmeric powder and water in pan and pressure cook upto 2 whistles.
  4. Arrange dal mix spinach pan at the bottom and kokam vessel on the top with 3 tbsp. water.
  5. Open the lid when pressure is released.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Ginger paste and green chilli paste. Stir quickly and add Red chilli powder and Coriander leaves. Saute for 10-15 seconds and pour dal-spinach mixture and kokam. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. Taste the dish before serving.
  9. Serve hot with steamed rice and Fulka roti or Bhakhri or Jowar roti or Bajra roti or as you desire.
Categories
Healthy food

(193)Lila Rajma (vegetable)

Ingredients

  • 500 gms. Rajma pods.
  • 1 cup water for cooking.
  • 1 tsp Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients (Vaghar)
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 cup finely chopped Onions.
  • ½ cup finely chopped Tomatoes.
  • 1 tsp.grated Ginger.
  • ½ tsp. Garlic paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder. of
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. Freshly chopped Coriander leaves.

Method

  1. Separate beans from the Rajma pods.
  2. Wash thoroughly and pressure cook upto 2 whistles after adding water , salt and turmeric powder.
  3. In nonstick pan or thick bottom pan heat oil and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves .Saute for 5-10 seconds. Add Onions and saute till translucent.
  4. Add tomatoes and saute till it becomes tender. Now add all dry spices and green spices and saute till oil separates.
  5. [Now at this stage if you want paste like gravy then after cooling , grind into paste. Transfer this gravy in nonstick pan and pour vaghar(¼ tsp. cumin seeds in ½ tsp oil )]
  6. Pour cooked Rajma beans along with its liquid. Close the lid and simmer for 5 minutes on slow flame.
  7. Taste the dish before serving. Serve hot with steamed rice and Paratha or Fulka roti or Bajra roti or Jower roti or Bhakhri or as you desire.
Rajma in pods.
Rajma beans.
Categories
Healthy food

(190)Dudhpoha

Ingredients

  • 1 cup Red Poha.
  • 3 cup Milk.
  • 6 tsp. Sugar.
  • 8 Cardamom.

Method

  1. Heat milk on fast flame. Stir continuously and add sugar and boil for 5 minutes on medium flame. Stir continuously.
  2. When it cools keep it in the refrigerator.
  3. Wash poha 2 times and drain it completely.
  4. Make a fine Cardamom powder and mix it in milk.
  5. Add sugar in poha, mix thoroughly and keep aside for 5 minutes so that sugar melts and poha becomes sweet .
  6. Now mix Cardamom powder, sweet poha and milk together.
  7. Served chilled Dudhpoha with hot and spicy bajiya .
Washed red poha
Sugar mixed poha
Mixed with chilled milk
Categories
Healthy food

(189) Safed Chori( Small White Lobia)

Ingredients

  • ½ cup safed chori (white chori.)
  • ¼ cup Toor dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • 2 tbsp. chopped jaggery.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. grated Ginger.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Soak overnight White Chori.
  2. Soak overnight Toor dal.
  3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder in chori pan.
  4. In pressure cooker arrange Chori pan at the bottom, above it Toor pan with ¼ cup water and on the top , kokam pan with 3 tbsp of water.
  5. Open the lid when pressure is released.
  6. Remove all three pans from pressure cooker. Choli pan keep aside and churn Toor dal properly and then mix into chori pan. Pour kokam and jaggery in Chori pan.
  7. Heat oil in tempering vessel. Add Mustard seeds and wait for crackling sound.
  8. Add Asafoetida powder, Curry leaves, Ginger, Green chilli paste, red chili powder, Coriander Cumin powder and chopped Coriander leaves. Pour vaghar in the chori pan and mix thoroughly. Simmer for 5 minutes on slow flame. Stir occasionally.
  9. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as per your desire.
Categories
Healthy food

(185) Methi Moong Dal

Ingredients

  • ½ cup Yellow Moongdal.
  • 1 cup washed and finely chopped Methi bhaji( Fenugreek leaves).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • ½ tsp. grated Ginger.
  • 2 whole Red chillies.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Wash thoroughly Moong dal.
  2. Pluck leaves from stalks, wash thoroughly and chop finely.
  3. Mix both dal and leaves together add Water, Salt and Turmeric powder and pressure cook upto 2 whistles.
  4. Arrange dal pan at the bottom and kokam pan with 3 tbsp. water above it in pressure cooker.
  5. Open the lid when pressure releases.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, whole red chilli, Ginger, Red chilli powder and Coriander leaves. Saute for 5-10 seconds and pour cooked mixture of Dal and Methi bhaji. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.