Category: Healthy junk fóod

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Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.
Categories
Fried Foods Healthy junk fóod

(125) Moongdal Vada

Ingredients

  • 2 cups Green Moongdal.
  • 1 tsp. Green chili paste.
  • 1tsp Ginger paste.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Red Chili powder.
  • ½ tsp. coarse ground whole coriander seeds.
  • 1 tsp. Salt.

Method

  1. Wash and soak moongdal for 12 hours.
  2. After 12 hours drain all the water with the help of strainer. No need to discard skins of Moongdal.
  3. Because of the skin vada will remains soft from inside otherwise have to add oil for softness.
  4. Grind Moongdal into coarse batter
  5. Try to avoid adding water during grinding .
  6. If batter is watery vada will become shapeless and soft from outside.
  7. If you soak yellow moongdal then add 1 tbsp. hot oil in batter before frying.
  8. Mix all ingredients thoroughly and vigorously for getting fluffy batter .
  9. Starts frying vada (see video)
  10. Serve hot vada with Rasam and coconut chutney.
Moongdal Vada
Making of Moongdal Vada
Categories
Fried Foods Healthy junk fóod

(124) Kanda na Bhajiya

Ingredients

  • 4 medium size Onions.
  • ¼ cup rice flour.
  • 1- 2 cups besan depends on the quality of onion.If onion is fresh and juicy then require more besan compare to old and desiccated onion.
  • 1 tsp. Salt.
  • 1 tsp. Red chili powder.
  • 1 tsp. Coriander-Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 2 tbsp. Finely chopped coriander leaves.
  • 2 Green chilies finely chopped (optional)
  • ½ tsp. whole coriander seeds.
  • Groundnut oil for frying.

Method

  1. Cut onions into long slices.
  2. Marinate cut onion with salt . Knead onion for 1 minute . Keep aside for 10 minutes. Water release from onion.
  3. Coarse ground coriander seeds with the help of your two palms.
  4. Add remaining ingredients and mix thoroughly with onions.
  5. Add besan as well as rice flour and mix lightly in onions with the help of your fingers.
  6. Heat oil in kadhai for frying.
  7. Fry kanda bhaji in oil.
  8. Serve kanda bhaji with 2 slices of bread or with pav and Green Chutney,Red Chutney, Garlic Chutney.
Kanda mixed with besan and masala
Making of kanda bhaji.
Kanda bhaji.
Categories
Fried Foods Healthy junk fóod

(109) Kali ni bhaji na pakoda

Ingredients

  • 2 cup roughly chopped or  1bunch Kali ni bhaji (Water spinach or Nali bhaji).
  • ½ cup chopped onion.
  • ½ cup chopped tomato .
  • ½ cup chopped capsicum.
  • 1 tsp. Salt
  • 1 tsp. Sugar.
  • 1 tbsp. Curd.
  • ⅓ tsp. Asafoetida powder.
  • ½ tsp. whole coriander seeds.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Red chili powder.
  • 1 tsp. Coriander Cumin powder
  • 1 finely chopped Green chili( optional)
  • pinch of soda bicarbonate.
  • 1 cup mixed flour [¼cup Rice(for crispiness) ,¼ cup Jowar (for dryness ) and ½ cup Channa (for taste)].
  • ½ cup water.
  • Ground nut oil for frying.

Method

  1. Discard all white part of kalini bhaji  which is bitter in taste.
  2. Wash thoroughly and chopped bhaji onion and tomato.
  3. In one sauce pan mix all three vegetables  and add salt, sugar and pinch of soda for marination.
  4. Keep aside for 5 minutes.
  5. After 5 minutes mix flour, curd , capsicum and all spices in it. Add water and make thick batter for pakoda.
  6. Heat oil for frying pakoda.
  7. See video for how to make pakoda. Each lot of pakoda takes 5 minutes on medium flame.
  8. Enjoy pakoda with Garlic chutney, Green chutney, sweet chutney or as you desire.
Safed Musli or kali ni bhaji.
Discard white portion of the bhaji.
Chopped bhaji.
Marinated bhaji, onion and tomato
Add all dry spices.
Add capsicum and curd.
Making of Kali ni bhaji na pakoda.
Kali ni bhaji na pakoda with dry Garlic chutney.

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