Category: My recipes

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(367)Dill Greens/Seeds Tea

Dill is an annual herb where its leaves and seeds are used as a herb or spice for flavouring foods. It contains Vitamin C which boosts the immune system. It is a good source of Calcium helps to prevent bone loss and decrease bone density. It ló la in digestion and reduces blotting. Dill’s flavonoids have anti inflammatory and antioxidant properties that help to keep the heart healthy. It lowers down cholesterol. It also contains Vitamin A so it is important in vision, growth and reproduction. Dill seeds contain enzymes which act as a sedative and help in insomnia.

Ingredients

  • 8-10 Dill Greens or 1 tsp. Dill seeds
  • 500 ml. water.

Method

  1. Heat water in a sauce pan.
  2. Add either Dill’s green or seeds in water.
  3. Boil for 5 minutes and strain.
  4. Serve hot with love and smile.
Dill Greens
Dill seeds

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(366)Palak Paneer Rice

Ingredients

  • 1 cup Basmati rice.
  • 2 cups finely chopped Spinach.
  • 200 gms Paneer cut into ½ cm cubes.
  • 2 finely chopped Onions.
  • ¼  cup finely chopped Coriander leaves
  • 1 tsp. Salt.
  • ½ tsp. Black pepper powder.
  • 1 tbsp. Lemon juice.
  • 1 tsp. Desi ghee.
  • Tempering Ingredients
  • 2 tbsp. Oil
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 whole or finely chopped Green chillies.
  • 8- 10 Curry leaves.

Method

  1. Wash and soak rice in 4  cups water for 30 minutes.
  2. Wash and finely chop Spinach leaves and keep aside.
  3. Wash and finely chop Coriander leaves and keep aside.
  4. Wash and chop paneer into desirable sizes and keep aside.
  5. Heat the water used for soaking rice into a sauce pan.
  6. Add rice in it when water starts boiling.
  7. Add ½ tsp. Salt in it and cook till tender on medium flame.
  8. Once the rice is cooked, transfer it into a sieve to discard excess water. keep aside.
  9. Simultaneously heat oil in a nonstick pan and add Cumin seeds.
  10. Wait for the crackling sound and add Asafoetida powder, green chilli and Curry leaves in it.
  11. Add chopped onion and saute till translucent.
  12. Now add chopped spinach and saute till it becomes tender.
  13. Add Coriander leaves, Paneer cubes and salt in it Mix thoroughly and switch off the flame.
  14. Now add cooked rice, ghee and lemon juice in the pan and mix thoroughly.
  15. Serve hot Palak Paneer Rice with Kadhi or Any Soup from the index or as you wish but serve with love and smile.

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(365)Lemongrass Tea

Lemongrass is a tall grass like plant. It tastes citrusy and has a fresh lemony flavour. It has antibacterial properties. Chlorogenic acid, Isoorientin and swertia japonica are main antioxidants.  It also helps in digestion and regulates blood sugar. It also boosts metabolism and as an excellent source of Vitamin A and C which are essential nutrients for beautiful skin and hair

Ingredients

  • ½ cup lemongrass.
  • 2 cup water.
  • 1 tsp Lemon juice( optional)

Method

  1. Heat water in a sauce pan.
  2. Add lemon grass in water.
  3. Boil for 10 minutes and add lemon juice after the temperature of the water reduces (hot water reduces the vitamin C contents present in the lemon )
  4. Serve Lemongrass Tea with love and smile.

                     

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(364)Chana dal Chilla

Ingredients


  • 3 cups Chana dal( Bengal gram).
  • 1 cup finely chopped Spinach.
  • ½ cup finely chopped Spring onion.
  • ½ cup grated Cucumber.
  • ½ cup curd.
  • ½ cup Rice flour.
  • 1 tbsp. White sesame seeds.
  • 1 tsp. Salt.
  • ½ tsp. Cumin Coriander powder ( DhanaJeera)
  • ½ tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Garam masala.
  • ⅛ tsp. Asafoetida powder.
  • 2 Green chillies.
  • 1 inch Ginger piece.

Method

  1. Wash Chana dal for 2-3 times and soak overnight or for 8-10 hours.
  2. Grind soak Chana dal into fine paste.
  3. Mix rice flour and curd as well as leafy vegetables. Adjust the consistency by adding water.
  4. Now add all spices and mix thoroughly.
  5. Heat non stick dosa tawa and spread the batter in a circular manner with the help of a laddle.
  6. As we added green leafy vegetables so thin chila won’t be possible. So make it slightly thick like uttapam.
  7. Serve hot Chana dal chila with Green chutney, Red sweet chutney and Pumpkin Carrot Tomato soup or as you wish but serve with love and smile.

                  

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My recipes salads

(215)Lal mogri ni Salad

Ingredients

  • 250 gms. Lal mogri.
  • 1 tsp. Salt
  • 1 tsp. oil .
  • 2 tbsp. Athana no sambhar(Pickle masala)
  • 1 tbsp. Lemon juice( fresh)

Method

  1. Wash and finely chop mogri. Marinate with salt and keep aside.
  2. After 5 minutes squeeze extra water.
  3. Heat oil, add mogri and saute for 2 minutes on a fast flame.
  4. Switch off the flame, add athana no sambhar and lemon juice. Mix thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish. Serve with love and smile.

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My recipes onepot recipe

( 33) Khichadi

serves 2, 150 -200 gms.each

Ingredients:

  • ½ cup Rice(chawal preferably Parimal also known as Patna rice)
  • ¼ cup Moong dal (Mung beans)  (split green which contains more fibre or yellow which is easy to digest).
  • ¼ cup Masoor dal( split red lentils).
  • 2 tbsp. Tur dal (split pegion pea) .
  • 3 ½ cups water.

Tips:

Requirements of water varies by types of vessels you use to cook khichadi

  • 4 cups water if khichadi in direct pressure cooker .
  • 3½ cups if khichadi in steel pot  in cooker.
  • 4½ cups water if khichadi in sauce pan or kadhai.

Dry masala:

  • 2½ tsp.salt
  • 1 tsp.turmeric pd.
  • 1 tsp.black pepper pd.
  • or
  • 1 tsp. red chilli pd.

Tempering ingredients:

  • 2 tbsp.ghee.
  • 1/2 tsp. mustard(rai)
  • 2 cloves.
  • 1/2 inch cinnamon stick.Asafoetida (hing).
  • ⅛ tsp.Asafoetida (hing).

Method:

  1. In one big steel pot mix all dals and rice .Wash and drain  3 times  with water .
  2. Add 6 &1/2 cups water and all dry ingredients.
  3. Side by side heat tempering vessel and add ghee. Once ghee melts,add mustard seeds and wait for crackling sound. Add cloves , asafoetida and cinnamon . Pour this mixture in khichadi pot. Stir the mixture in pot .
  4. Place this pot in pressure cooker. Cover the pot with lid and close pressure cooker. Pressure  cook upto 4 whistles.
  5. Open cooker after  pressure releases and serves hot and pour 1 tsp. ghee per  plate. khichadi with Soup,tameta nu shak, papad and pickle.
  6. Serve hot khichadi with Soup,tameta nu shak, papad and pickle.

This is a simple type of khichadi which is healthy and yummy too but you can make more rich and spicy by adding different ingredients like onion and garlic and mixing some vegetables.

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(31) Tomato Soup.

Serves 4, 150 ml each

Ingredients:

  • 3 medium size tomatoes.
  • 4 Drumsticks 3 inches each.
  • 1 Carrot 6 inches long.
  • 500 ml Water.
  • 2 tsp. Salt.
  • 2 tbsp. Sugar.
  • 1 tsp. black pepper powder.

Tempering ingredients:

  • 1 tbsp.Butter or Ghee.
  • 1 tsp. Jeera.
  • ½ inch cinnamon stick.
  • 2 Cloves

Method:

  1. Pressure cook all vegetables in 200 ml water. Add salt, sugar and black pepper. Cook upto 3 whistles.
  2. After pressure release, open the cooker and cool the things completely.
  3. Scrape pulp from drumstick with the help of spoon and discard skins.
  4. Blend all the vegetables in blender and strain with the help of strainer. Add water to to make required quantity.
  5. Boil soup for 5 mins. Side by side heat tempering vessel on slow flame and add butter . Once butter melt add cumin. After crackling sound add cinnamon and clove. Pour this tempered mixture in soup and boil for 1 more min. Serves hot.
  6. Serve your soup with handavo,khichadi biryani or as you want. Serve with love and smile
  7. You can also have during sickness .As drumsticks contains all nine essential amino acids, tomatoes are rich in fibers, lycopene, minerals and vitamins B and C and carrots are rich in minerals and vitamins A, D, E and K.

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Chilas My recipes

(15) Chilla

serves 16 chillas

Ingredients

2 bowl (300 gms.) chanadal flour (chickpea)

1 bowl (150gms.) chawal ( rice) flour.

1/4 tsp Ajwain(carom seeds)

1/4 tsp. Haldi(turmeric)pd

1 tsp dhania jeera( coriander cumin) pd.

1and 1/2 tsp salt

1 tsp. lal mirch( red chilli) pd.

1 tsp kala miri( black pepper) pd.

Method:

1) In one mixing bowl take both atta and all spices.

2) Add 2and 1/2 bowl water in it and mix thoroughly so no lumps.

3) keep aside for 30 mins.

4) Check the batter,must be pouring consistency.Start making chillas (dosa)

5) Serve hot with any Soup,green chutney and red chutney. Serve with love and smile.

6) while making chilla,you can sprinkle shredded cheese.

7) You can also add finely chopped onion, tomatoes, capsicum and finely chopped coriander in chilla batter.

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Chats My recipes

(14) Pattice

12 pattice balls 3 inches each

Ingredients

  • 1 kg. Potatoes.
  • 2 tbsp. Chat masala.
  • 1 tbsp. Lemon juice.
  • 1 tbsp. Salt.
  • 1 cup finely chopped coriander leaves.

Method:

1) After washing,boil potatoes in pressure cooker

2) After 3 whistles, switch off flame and wait for pressure release

3) Peel and smash all potatoes and add chat masala,salt, finely chopped fresh coriander and lemon juice

4) mix thoroughly and make 3 inches size balls

5) Gently press each ball in your palms and shallow fry on tawa with ghee

6) Pattice are ready. Enjoy it with ragda,green hot chutney,red sweet chutney,finely chopped onion and sev.

Potatoes balls
Pattice on tawa
Ragda pattice

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My recipes Teas

(13) Herbal Tea

Serves 2. 250 ml.each

Ingredients

water. 500 ml.

Basil(Tulsi) Leaves. 8-10

Lemon grass. 15-20 pcs

Mint (Phudina) Leaves 8-10

Ginger grated 1/2 inch

Method:

1) In one big vessel mix all ingredients and boil for 10 mins.

2) Herbal tea is ready. Add 2 tsp. honey(optional) and squeeze 1/2 lemon in 500 ml. tea.

3) Enjoy your herbal tea with some cookies, sweet shakarpare,salty biscuits, salty namakpare ,mathri or puri.

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