Category: My recipes

Categories
Home remedies My recipes

(500) Gulkand

Benefits of Chaitri Gulab

  • It balances Pitta dosha like heat rashes, acidity and irritability
  • Internally cooling and purifying so help in managing urticaria, heat induced rashes and other skin irruptions like pimples and acnes
  • It improves digestion and improve appetite and also acts as mild laxative
  • Rich in antioxidants which helps to rejuvenate tissues.
  • Due to its pleasent fragrance it reduces mental stress and uplift mood so use in Aroma therapy.

Ingredients

  • 300 g. Chaitri Roses.( Pink sweet scented real roses)
  • 500 g. Misri powder ( Rock Sugar)

Method

  1. Separate petals from the Rose flower
  2. Wash petals two times and then spread over kitchen towel for 1 hour under the fan.
  3. In a sauce pan make a lower layer with Misri powder.
  4. Spread Rose petals on the Misri layer
  5. Make another Misri layer over Rose petals.
  6. Fourth layer in the sauce pan is of Rose petals.
  7. And final fifth layer is of Misri powder.
  8. If your vessel is big and ingredients are less then make sure that your upper and lower layer should be of Misri powder.
  9. Close the lid of the sauce pan and keep aside for 24 hours.
  10. Next morning open the lid, stir thoroughly and either cover the pan with cloth or net strainer and keep this pan under the Sun for 7-8 hours.
  11. In the evening bring the pan inside the home, stir well, close the lid and keep aside.
  12. Repeat the same process for 4-5 days and the Gulkand will be ready.
  13. If you doesn’t have Sunlight facility then you can prepare inhouse in the oven for 50-65°C for 1 hour for 5-6 days. Please don’t keep more than one hour per day in the oven.
  14. This time I had prepared in month of May and accidentally weather changed so prepared in oven on 65°c for one hour and in this way It was ready in 6 days. Try to prepare Gulkand in month of April and dry off all excess water from the petals with the help of spreading washed petals on kitchen towel for 2 hours under the fan.
  15. In both the way testing of the Gulkand is same. It should have glossy and sticky consistency.
  16. Store in air tight glass jar.
  17. Serve 1 tspoon every day with chilled milk. Serve with love and smile.
Chaitri Gulab
1st Day
3rd Day
5th Day
Gulkand

List Of My Recipes

Categories
Daal My recipes

(499) Rasawali Matki

Rasawala Math

Ingredients

  • ¼ cup Matki
  • 1 cube Tomato puree cube.
  • OR 3-4 Garcenia (Kokum)
  • 1 tbsp. Jaggery.
  • 1¼ tsp. Salt.
  • ½ tsp. Red Chilli powder.  
  • ½ tsp. Coriander Cumin powder.
  • ¼ tsp. Turmeric powder.
  • 2 Green chilies
  • 1 inch long Ginger piece.
  • Tempering ingredients.
  • 2 tbsp. Oil
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 2 tbsp. finely chopped Coriander leaves.

Method

  1. Wash Matki 2 times and soaked it for 8-10 hours.
  2. After 8 hours discard the water and again wash Matki with fresh water. 
  3. In a  pressure pan  add half liter water, salt,  turmeric powder and soaked Matki. Cook the Matki till 3-4 whistles.
  4. Once pressure released open the lid, check the grains of Matki whether it is cooked or not by pressing one or two grains with the help of fingers. If grains get meshed, it means Matki is cooked and if grains breaks into two to four parts, it means it requires to cook matki for two more whistles.
  5. When pressure released open the lid and again check that grains are cooked or not.
  6. Heat Matki pan again and add all spices, tomato puree or kokum and jaggery.
  7. Simultaneously heat oil in tadka pan and add Mustard seeds.
  8. After crackling sound add Asaphoitida powder, Curry leaves, Red chilli powder, Coriander Cumin powder and Coriander leaves. Stir well and pour this tadka in the Matki pan.
  9. Simmer it for five minutes and then switch off the flame.
  10. Serve hot with roti, paratha, millet roti, bhakri, rice or as you wish but serve with love and smile.
Soaked Matki

List Of My Recipes

Categories
My recipes salads

(498) Fresh Herbs and Lemon Dressing

Ingredients

  • 1 tbsp. Lemon juice.
  • 1 tbsp. Olive oil.
  • 1 tsp. Chopped Coriander leaves.
  • 1 tbsp. Chopped Mint leaves or Basil leaves or Parsley
  • ½ tsp. Salt
  • ½ tsp. Black Pepper powder

Method

  1. Mix all the ingredients in a mixing bowl.
  2. Pour over the leafy salads like Spinach, Radish leaves, Baby spinach, Amaranth leaves, Moringa leaves, Microgreen of Fenugreek, Microgreen of pulses.
  3. Serve with love and smile.

List Of My Recipes

Categories
My recipes salads

(497) Raw Mango and Cumin seeds Dressing

Ingredients

  • 1 tbsp. Grated raw Mango. Or  1 tbsp. pulp of raw Mango
  • ¼ tsp. Cumin powder
  • 1 tbsp. Sesame oil.
  • ½ tsp. Salt.

Method

  1. Mix all ingredients in a mixing bowl.
  2. Pour over cucumber Salad or any sprouts or on Onion salad.
  3. Serve the salad with love and smile.

List Of My Recipes

Categories
My recipes salads

(496) Mustard seeds and Lemon Dressing

Ingredients

  • 1 tsp. Yellow Mustard seeds powder.
  • 1 tbsp. Lemon juice.
  • 1 tbsp. Mustard oil.
  • ½ tsp Salt.
  • ¼ tsp. Asafoetida powder

Method

  1. Mix all the ingredients in a mixing bowl.
  2. Pour it over boiled potato or sweet potato or any whole millet salad
  3. Serve salad with love and smile.

List Of My Recipes

Categories
My recipes salads

(495) Tamarind Dressing

Ingredients

  • 2 tbsp. Orange juice or Mosambi juice
  • ½ tsp. Tamarind pulp.
  • 1 tsp. Jaggery
  • ¼ tsp. Black salt.
  • 1 tsp. Mustard oil

Method

  1. In a mixing bowl mix well all ingredients.
  2. Pour over beetroot or Cucumber or Radish salads
  3. Serve salad with love and smile.


List Of My Recipes

Categories
My recipes Spices

(494) Tamarind Pulp

Ingredients

  • 100 g Tamarind
  • 100 ml water.
  • 1 tsp. Salt.

Method

  1. Wash tamarind and soaked in equal quantity of water for 10- 15 minutes. Add salt in it.
  2. Transfer the mixture in a mixture grinder jar. Blend  it into smooth paste.
  3. Strain the pulp with the strainer and store in the glass container in the refrigerator.
  4. 1 tsp. of pulp is equal to 2 tsp of lemon juice.

List Of My Recipes

Categories
cold drink My recipes

(493) Rose Sharbat

Concentrated Rose syrup.

Chaitri Gulab is a desi gulab, pink in colour with long lasting sweet aroma. These roses are used to prepare concentrated Rose syrup, Gulkand, Rose water, Rose perfume and dry rose petals powder use in cosmetics.

Benifits of Rose syrup.

  • It balances Pitta Dosha
    Ideal for summer and Pitta-related imbalances like heat rashes, acidity, and irritability.
  • Soothes Skin and Reduces Acne
    Internally cooling and purifying; helpful in managing urticaria, heat-induced rashes, and other skin eruptions
  • Improves Digestion
    Acts as a mild laxative and improves appetite when taken in small amounts.
  • Rich in antioxidants; it helps rejuvenate tissues.
  • Aromatic and calming; reduces mental stress and uplifts mood.
  • Cooling effect helps regulate high Pitta-induced palpitations or blood pressure.

Ingredients

  • 50 pcs. Or 250 gms Chaitri Gulab.
  • 1 kg. Sugar.
  • 1 small size beetroot.

Method

  1. Separate petals from each rose flower.
  2. Wash these petals two times and spread on cotton cloth under the fan for 10 – 15 minutes to drain excess water.
  3. In a mixture grinder jar add all petals and 1 cup water. Blend it into fine paste and keep aside.
  4. Grate the beetroot with the help of cheese grater and keep aside.
  5. In a thick bottom sauce pan add Sugar, rose paste and beetroot shredings and 1½ cup water.
  6. Cook entire thing on a 5 minutes high flame and 10 minutes slow flame.
  7. Switch off the flame and let it cook.
  8. When rose syrup cool down completely, strain it with soup strainer and bottle it in glass or food grade plastic bottle.
  9. Rose Sharbat : In 500 ml water add 3 tbsp. of Rose syrup , soaked Gond Katira and 1 tbsp. soaked Tukmariya (Sabja seeds). Mix thoroughly and serve either with or without ice cubes.
  10. Serve with love and smile.
Categories
My recipes salads

(492) Amla Ginger Dressing

Ingredients

  • 2 tbsp Amla juice.
  • ½ tsp. freshly grated Ginger
  • 1 tbsp. Olive oil.
  • ½ tsp. Rock Salt.
  • ¼ tsp. Black pepper powder.

Method

  1. If you are using Amla juice which is linked then please don’t add Ginger, next ingredient of the dressing. If you are preparing fresh juice then grate Amla and squeeze juice from it.
  2. In a mixing bowl mix all the ingredients.
  3. Pour Amla dressing over Cabbage salad, Raw Papaya salad.
  4. Serve the salad with love and smile.

List Of My Recipes

Categories
My recipes salads

(491) Lemon Curry Leaves Dressing

Ingredients

  • 1tbsp.Lemon juice
  • 1 tsp.Roasted curry leaves powder
  • 1 tbsp. Finely chopped Coriander leaves
  • 1 tsp.Olive oil
  • ½ tsp. Rock Salt
  • ¼ tsp.Black pepper powder
  • ¼ tsp. Cumin powder

Method

  1. Heat tawa and turn the flame to slow and dry roast 30-40 Curry leaves. Keep aside to cool down.Then grind it into power.Store in airtight container.
  2. In a mixing bowl mix all ingredients and let it rest for 5 minutes to let flavours blend.
  3. Pour this Lemon juice Curry leaves dressing over salads like chopped Radish and Radish leaves, sliced Carrot, sliced Tomato, Cucumber etc. Serve with love and smile.

List Of My Recipes