Category: Healthy food

Categories
Healthy food

(224)Celery na Bhajiya

Ingredients

  • 250 gms. Celery.
  • 1 cup Chana dal  flour.
  • ½ cup Rice flour.
  • 2- 3 Finely chopped Green Chillies.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  •   Pinch of Soda bi carb.
  • 1 tsp. Salt.
  • 1 ½ cup+ 1 tbsp. Water.
  • Oil for frying.

Method

  1. Pluck all the leaves from Celery.
  2. Wash stalks as well as leaves thoroughly and spread leaves on kitchen nepkin .
  3. Finely chopped tender stalks and ½ cup leaves and keep aside. Remaining leaves keep aside.
  4. In a mixing bowl mix both the flours, spices and soda and make a smooth batter with the help of water. Adjust the consistency by adding more water ( see video).
  5. Add finely chopped leaves and stalks . Mix thoroughly.
  6. Heat oil in kadhai on a fast flame.
  7. Once oil heat check it by dropping 2- 3 drops of batter . If drops come immediately on the surface of the oil  it means oil is ready for frying bhajia but if drops sit at the bottom it means still you have to heat the oil.
  8. Dip 2-3 leaves at a time in batter and then drop it in oil. Fry till golden brown. Repeat the process till frying is completed. Sprinkle chat masala on bhajia.
  9. Serve hot Celery bhajia with Sweet chutney and Green chutney. Tomato ketchup
Celery
Consistency of the batter
Making of Celery na bhajia.
Categories
Healthy food

(223)Tur Dal Puran Poli. (Microwave recipe)

Ingredients

  • 2 cups Tur dal.
  • 6 cups of water.
  • 3 cups of sugar.
  • 12 cardamom.
  • 2 tbsp. Ghee.

Method

  1. Wash twice tur dal.
  2. In a  cooker container  pressure cook  tur dal up to three whistles. If you want to keep dal directly in the pressure cooker then add 1 more cup of water.
  3. When pressure releases, remove the dal container from the pressure cooker.
  4. Place the lid on the container. Hold the container with cloth and strain extra water by tilting the container.
  5. With the help of potato masher mash dal thoroughly.
  6. Add sugar and mix vigorously  with a spatula
  7. Make a fine powder of Cardamom
  8. Mix thoroughly Cardamom powder and Ghee.
  9. Transfer whole content in a microwave proof glass bowl.
  10. Microwave for 24 minutes but after every 4 minutes stirring must with a wooden spatula.
  11. No need to remove the glass bowl from the microwave for 20 minutes. You can stir with a small wooden spatula in the microwave. But after 20 minutes  take out the bowl and stir continuously for 30 seconds.
  12. Again keep the bowl in the microwave for 2 minutes.After 2 minutes take out patiently and again stir for 30 seconds and wait for 10 minutes and again stir . Sometimes puran is ready in 22  minutes . All this depends on how much you can drain water from dal. So from 22 to 24 minutes,  heat the puran very carefully.
  13. When you feel hard to stir puran that time place your spatula in the center of puran and if it stands straight it means puran is ready.
  14. This can be further confirmed when puran has completely cooled. Then while forming a small ball with fingers it should not stick to your fingers.(see video).
  15. For making puran poli please refer to my moong dal  puran poli recipe.
Consistency of Puran
Categories
Healthy food

(221)Khaman Dhokla

Ingredients

  • 2 cup Chana dal.
  • 3 Green chillies.
  • 2 inches long Ginger piece.
  • 2 tsp. Salt.
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder.
  • 1 Eno fruit salt sachet.
  • 2 tbsp. Oil.
  • Tempering Ingredients : 4 tbsp. Oil, ¼ tsp. Mustard seeds, 1 tsp. White Sesame seeds, 8 – 10 Curry leaves, 4 finely chopped Green Chillies, 4 tbsp. water, 2 tsp. lemon juice and 2 tsp. Sugar.
  • For Garnishing 1 tbsp. grated fresh Coconut and 1 tbsp. chopped Coriander leaves.

Method

  1. Soak Chana dal for 8- 12 hours
  2. Make a fine paste of chillies and Ginger.
  3. After 12 hours wash Chana dal for 2 times and in the same mixture jar make a coarse batter of Chana dal.
  4. Adjust the consistency by adding water.
  5. Empty Eno sachet and mix thoroughly but slowly so that air won’t escape from batter. Pour batter in pre-greased thali.
  6. In a big kadhai heat water . Once it starts boiling place dhokla thali on stand in the kadhai. Close the lid and steam for 15 minutes.
  7. After 15 minutes open the lid of kadhai, pierce the knife tip, take out the knife and check. If the tip of the knife comes out clean, it means dhokla is properly steamed. If not again steam for 3 – 5 more minutes .
  8. Take out dhokla thali from kadhai and keep aside . After 5 minutes cut dhokla into square shapes. Keep aside.
  9. Heat oil into a big nonstick pan. Add Mustard seeds and wait for crackling sound after that add sesame seeds, curry leaves and green chillies.
  10. Stir continuously and saute for 30 seconds and add water and sugar.
  11. When water starts boiling, add lemon juice and then dhokla pieces.
  12. Toss quickly and continuously so that all dhokla pieces are easily mixed with tempering. Switch off the flame.
  13. Serve hot with Green chutney, after garnished with coriander and coconut. Accompanied with a glass of chaas, masala tea, Immunity booster tea, herbal tea or as you wish.
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.