Category: My recipes

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Flours and batter My recipes

(390)Mix Millets Flour

Ingredients

  • 1 cup Ragi.( Nachni)
  • 1 cup Pearl Millet.( Bajra)
  • 1 cup rolled Oats
  • 1 cup sorghum (Jowar)
  • 1 cup Horse gram ( Kulith)
  • 1 cup Rice flakes ( Poha)

Method

  1. Strain all the millet grains with the  help of a strainer.
  2. Wipe these grains with the help of cotton cloth because we are not washing it.
  3. Dry roast all the ingredients separately.
  4. Grind it into coarse flour.
  5. Store it in a dry and airtight container.
  6. Use this flour for making Handvo, Muthiya, Dosa, Dosa or as you wish.

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My recipes snacks

(389)Jowar Khichu

Ingredients

  • ¼ cup Jowar flour.
  • ½ cup water.
  • 2 tsp. finely chopped Coriander leaves.
  • 2 tsp. Oil.
  • ½ tsp. Kasuri Methi.
  • ½ tsp. finely chopped Curry leaves
  • ½ tsp. Salt.
  • ½ tsp.Black pepper powder.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Carum seeds.
  • ⅛ tsp. Asafoetida powder.

Method

  1. In a thick bottom pan or kadhai add water, Oil, dry spices as well as all Green leaves and boil the water.
  2. When the water starts boiling, turn the flame to  slow and mix Jowar flour in boiling water. Mix thoroughly with the help of a spatula and close the lid.
  3. After 5 minutes open the lid and stir continuously and then switch off the flame.
  4. Serve Jowar Khichu with sesame oil and  Methi masala ( Pickle masala) but serve with love and smile.

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My recipes

(387) Celery Cutlet.

Ingredients

  • 1 cup soaked Jada Poha( Rice flakes)
  • ½ cup grated Potato.
  • ½ cup grated Carrots.
  • ½ cup finely chopped Celery leaves.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Salt.
  • 1 tsp. Lemon juice.
  • 1 tsp. Sugar powder.

Method

  1. Wash  poha in a strainer for 2 times and keep aside this strainer with poha.
  2. Grate 2-3 Carrots and keep aside.
  3. Wash and finely chop celery leaves and keep aside.
  4. Grate 3 medium size Potatoes and marinate  it with Salt, Sugar  and lemon juice, so it retains its colour.
  5. In a big mixing bowl mix Poha,  Potatoes, Carrots and  Celery. Now add all dry spices and mix well. Knead it into soft dough.
  6. Make medium size cutlets. Shallow fry or roast on tawa till golden brown.
  7. Serve it with Gol keri or tomato ketchup or Mustard sauce but serve with love and smile.
Celery cutlets with Gol Keri

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Flours and batter My recipes

(388)Idli Batter

Ingredients

  • 3 cups  Boiled rice.
  • 1 cup Udad Dal.
  • ½ cup Poha.( Rice flakes)
  • 1 tsp. Fenugreek seeds.
  • 3 tsp. Salt.
  • 1 tsp. Sugar.

Method

  1. Wash rice 2-3 times thoroughly and soak it for 8 -10 hours.
  2. Wash Udad dal 2-3 times and soak separately for 8-10 hours.
  3. After 10 hours remove excess water of udad dal and grind it into a smooth paste.
  4. Separate  water from the soaked rice but please save this water in  a separate bowl. Use this for smooth grinding, for adjusting consistency and you can also use soaked rice water as a final rinse of your hair and spray it on your face.
  5. After grinding rice into a smooth paste, mix Dal and Rice paste as well as Salt and Sugar thoroughly and add water in the batter to get desired consistency.
  6. Keep this batter in a warm dark place for fermentation ideally in  the oven or microwave for 8-10 hours.
  7. Use this batter for making Idli, Dosa, Utappa and Appe.

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Daal My recipes

(386) Mula ni kadhi.

Ingredients

  • 4 cups Kadhi.
  • 1 cup Mula (Radish).
  • ½ tsp. Salt.
  • Tempering ingredients for Radish.
  • 1 tsp. Oil.
  • ¼ tsp. Fenugreek seeds.
  • ⅛ tsp. Asafoetida powder.

Method

  1. Wash Radish.Peel it and cut it into small pieces.Marinate with salt.
  2. Heat oil in kadhai and add Fenugreek seeds. Wait for crackling and add Asafoetida powder.
  3. Squeeze the radish pieces and mix it in tempering.
  4. Stir continuously because we used minimum oi.
  5. Simultaneously prepare kadhi.
  6. Once radish is cooked, mix it with kadhi and give one flash boil.
  7. Serve Mula ni  kadhi with Khichadi, Biryani, Pulav, Paratha or as you wish but serve it with love and smile.

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Healthy drinks My recipes

(385)Mango Mojito

Ingredients

  • 2 Cup ripe mango pulp.
  • ¾ Cup raw mango pulp
  • 1 cup Sugar.
  • 1 tbsp. Salt.

Method

  1. Wash 500 gms. raw Mango. Peel it and cut into small pieces.
  2. For making raw Mango pulp into fine puree, mix it with Sugar and salt,  make a smooth paste of it  into a mixture grinder.
  3. For better taste use less sour varieties of raw Mango.( eg. Totapuri)
  4. Pour raw puree in a sauce pan and mix ripe mango pulp in it.
  5. Heat it and boil it for 5 minutes. So that you can preserve it for at least 3 months.
  6. While serving, take ¾  the quantity of pulp and ¼ quantity of ice cubes and blend it into a mixture grinder. Serve chilled Mango Mojito  with love and smile.

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chutney My recipes

(384) Amla Phudina ni chutney.

Ingredients

  • 2 Indian Gooseberry (Amla)
  • ¼ cup chopped Coriander.
  • ¼ cup Mint leaves.
  • 10-15 Curry leaves.
  • 1 inch size Ginger.
  • 1 tsp. Rock salt.

Method

  1. Wash all ingredients thoroughly.
  2. Cut amla into small pieces and discard the seeds.
  3. Mix all fresh ingredients in a mixture grinder jar.
  4. Grind the ingredients into the coarse consistency.
  5. Serve with Bhakri, Thepla, Roti, Paratha, Dosa, Utappa or as you wish but serve with love and smile. You can also serve it with farali paratha.
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My recipes

(382) Wheat Porridge.

Daliya ni Kheer

Ingredients

  • 1 litre full fat milk.
  • ¼ cup Wheat daliya.
  • ¼ cup Sugar.
  • ⅛ tsp. Cardamom powder.
  • 1 tsp. Ghee.
  • 10-12 Resins (Kismis)

Method

  1. Heat ghee in nonstick kadai. Roast Wheat daliya in a slow flame till it turns golden brown.
  2. Add Resins and roast it. Transfer roasted daliya in another vessel and pressure cook up to 3 whistles.
  3. Simultaneously heat milk and keep aside.
  4. When pressure releases transfer cooked daliya in nonstick kadai and add warm milk in it.
  5. Boil daliya milk in a slow flame. Stir continuously. Boil till required consistency and add Sugar and Cardamom powder.
  6. Mix thoroughly and switch off the flame.
  7. Serve Daliya Kheer either hot or chilled but serve it with love and smile.
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My recipes

(381) Mix Dryfruits Milk

Ingredients

  • 400 ml. full fat milk
  • 6  Dry Figs.
  • 6 Almonds.
  • 6 Cashew Nuts.
  • 6 Pistachios.
  • 3 Apricots
  • 1 tbsp. Sugar ( optional).

Method

  1. Heat milk into a thick bottom sauce pan.
  2. Simultaneously chop all dry fruits into small pieces.
  3. Mix all Dryfruits and Sugar in the milk and again boil for 5 minutes. Stir occasionally.
  4. Switch Off the flame and serve milk either hot or chilled  but serve it with love and smile.
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My recipes

(371)Bajri na vada

Ingredients

  • 2 cup Bajri flour
  • ¼ cup Curd.
  • ¼ cup Coriander leaves.
  • ⅛ cup Sesame seeds.
  • 3 Tbsp. Oil.
  • 2 Tbsp. Green Garlic Chutney.
  • 1 Tbsp. Coriander Cumin powder.
  • 1 Tbsp. Sugar powder.
  • 1½ Tsp. Salt
  • 1 Tsp. Red chilli powder.
  • ¼ Tsp Carom seeds.
  • ¼ Tsp Turmeric powder.
  • ⅛ Tsp. Asafoetida powder.
  • ⅛ Tsp. Soda bi carb.
  • ¾ cup Water for kneading the dough
  • Oil for frying.

Method

  1. Mix all the ingredients in a big bowl.
  2. Knead a semi solid dough by adding water. Keep aside for 30 minutes
  3. After 30 minutes again knead for two minutes to get smooth and sticky  dough.
  4. one method is to apply oil on the surface of the steel plate and arrange small balls of dough on it. Taps with fingers and prepare all  vada and deep fry it. (see video)
  5. Another method is to apply oil on  your one palm and tap dough balls with two fingers of another hand and in this way make all the vadas and deep fry . (see video)
  6. Serve Bajri vada with Masala tea, Coffee, Curd, Chaas or as you wish but serve with love and smile.
Bajri na vada