Category: Quick Cooking Tips

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Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.

Categories
chutney Quick Cooking Tips

(18)Sweet chutney

Red chutney, Khajur Amli chutney

Ingredients

  • 500 gms. Red Dates.( lal khajur)
  • 100 gms. Tamarind (Imli)
  • 250 gms. Jaggery (Gud)
  • 2 tbsp. Salt.
  • ¼ tsp. Asafoetida (Hing).
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.

Method:

1) Wash khajoor and imli

2) In steel vessel add all ingredients and 2 bowl (200 ml) water and pressure cook upto 4 whistles

3) After cooker cools down, deseed khajoor and imli.

4) Transfer all the ingredients in grinder and make a smooth paste of pouring consistency. Strain this mixture with the help of strainer.

5) Boil this chutney mixture for 5 mins.stir continuously.

6) After tasting chutney ,bottle it in air tight container or make a cubes in pop up ice tray.

7) If you keep in fridge, chutney will taste good upto 1 month. Chutney cubes in freezer lasts for 3 months.

8) Enjoy your sweet chutney with chats,vada,pakoda,chilla etc.

sweet chutney

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chutney Quick Cooking Tips

(17) Green Chutney

Ingredients

  • 5 cups washed,finely chopped coriander.
  • 5 green chillies. If you want more spicy then add more chillies.
  • 1cup washed mint leaves
  • 2tbsp.bhuna channa dal( roasted gram) or khara singdana ( roasted salty peanuts) if you want to use with farali dish.
  • 3 tbsp. lemon juice.
  • Salt to taste.
  • 1 tsp. sugar.

Method:

1)In a mixture jar grind bhuna chana dal and keep aside.

2) In jar add all ingredients except bhuna chana dal pd. and make a smooth paste by adding 100 ml. chilled water.

3) Now mix bhuna chana pd. and again churn the paste one more time.

4) Green chutney is ready,taste it once and now fill pop up ice tray with chutney. Freeze it for 8-10 hrs.

5) Unmould chutney cubes and keep it in air tight container and again freeze it.

6) Use these chutney cubes by defrosting whenever you needed

7) Enjoy you green chutney in sandwiches,vada,pakoda,with main course etc.

8) Please be quick during unmoulding .

Chutney cubes

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Quick Cooking Tips

(50)Coconut Cubes

Ingredients

1 Coconut( Shreefal)

Method:

1) Buy good quality coconut with coconut water

2) Remove coconut from its hard outer shell.

3) Chopped coconut into dice size.

4)Grind these coconut pcs.with 100 ml. of water into coarse paste

5) Fill this coarse paste in ice tray and freezed it for 8- 10 hrs.

6) After 10 hrs. unmould coconut cubes and keep in air tight container .Keep this container in freezer .

7) whenever you want to use coconut either in curry or for making idli-dosa’s chutney or as hair food remove from the freezer and use.

8)Please be quick while unmoulding cubes and filling container with cubes.

coconut cubes
Categories
Quick Cooking Tips

(16) Lemon Juice Cubes

Ingredients

Per cube: 1/2 tbsp. lemon juice

Juicy lemons

Method:

1)Buy 25 good quality, juicy,thin skinned yellow lemons.

2) Wash and wipe all lemons with nepkin.

3 ) Squeeze all lemons with the help of a squeezer. Please don’t throw squeezed lemon skins. you can prepare lemon peel pickle from it.

4) Strain lemon juice with the help of strainer .

5) Fill pop up ice tray with this juice and freeze for 8-10 hrs.

6) After 10 hrs.pop up all lemon cubes and store in air tight container.

7) Keep this container in freezer .Cubes will remain fresh for about 6 months.

8) whenever you want to use lemon, quickly you can use these cubes. It helps in hot summer when good lemons are unavailable.

9) Please be quick while unmoulding cubes and filling container with cubes.

Lemon juice cubes
Squeezed lemons with salt for pickle

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Categories
Quick Cooking Tips Spices

(11) Farshan Mixture Masala

Ingredients

Lavang(cloves)              2 pcs

kala miri( black pepper)    15 pcs.

Elaichi(cardamom)             2pcs

Kokam pd.(Garcinia)         1 tsp.

or

Aamchur pd.( mango) 1 tsp.

Sugar pd.            2 tsp.

Rock salt.             1tsp.

Sunth pd.(Ginger)            1 tsp.

Til. ( white sesame)          2 tsp.

Dhania jeera pd (coriandercumin) 2 tsp.

Method

1) Mix all ingredients in grinder jar and grind in fine powder

2) Farshan masala is ready.You can sprinkle on deep fried Channa dal, Moong dal,Whole Masoor, Peanuts, Almonds etc.

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Quick Cooking Tips Spices

(10) Milagai Podi or Gun Powder

Ingredients


Udad dal ½ cup
Channa dal. ¼ cup
Daliya dal. ¼ cup
Rice. ¼ cup
Sesame seeds. ¼ cup
Curry leaves. 2 cups
Kashmiri chillies. 10 pcs
or
Black pepper. ¼ cup
salt. 2 tsp

Method

1) In kadhai add all the ingredients except salt.

2) On high flame stir continuously till aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋

Home made Milaga Podi

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Quick Cooking Tips Spices

(09) Rasam Powder

Ingredients

Dhana( coriander seeds)   40 gms                                                  ½ cup   

kala miri(Black pepper)     30 gms ¼ cup

or

Kashmiri chillies  10 pcs

Channa dal.        50 gms ¼ cup

Jeera(Cumin)       30 gms ¼ cup

Tur dal.                50 gms ¼ cup

Udad dal.            25 gms ⅛ cup

Haldi(Turmeric )pd        1 tsp

Methi dana.         1 tsp

Hing(Asafoetida)              1 tsp

curry leaves.        1 cup

dried kokam(Garcinia)      10 pcs

                       or

Aamchur pd.(Mango)       2 tsp.

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all  spices except aamchur powder  in kadhai and stir continuously till it becomes aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add  aamchur powder.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.

6) You can enhance the taste of Rasam with this masala.

Rasam Powder with red chillies

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Categories
Quick Cooking Tips Spices

(08) Jeeralu Powder

Jeeralu is a spice mix – a blend of powdered masalas, and it is used to enhance the taste of food.

Ingredients

  • 4 tsp. Jeera Powder ( cumin) .
  • 2 tsp. Safed miri( White pepper powder) .
  • ½ tsp. Sunth ( Ginger powder).
  • 1 tsp. Sendha namak ( rock salt).
  • 1 tsp. Haldi ( Turmeric powder).
  • ½ tsp. Hing ( Asafoetida powder).
  • 1 tsp. Sanchal ( Black salt)

Method

1) Mix all spices powders and Jiralu powder is ready

2) To be bottled in air tight bottle.

3) You can enhance the taste of khakhra,Mathri, Jeera puri,Goba puri or Any salads.

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Quick Cooking Tips Spices

(07) Garam Masala

Garam masala is a blend of ground spices . Some selected spices are used for making garam masala.

Ingredients

Chhoti elaichi( cardamom) 4 gms 20 pcs

Badi elaichi(black cardamom) 5 pcs

Tej patta(bay leaves)       8-10 pcs

Pather phool(mace)          5 gms

Sahi jeera.   10 gms 2 tbsp

Saunf(fennel). 20 gms 4 tbsp

Sunthpd(ginger)        2 tbsp

Dhania(coriander) 50 gms ½ cup

kala miri(Black pepper ) 30 gms 2 tbsp

or

Kashmiri chillies.       10 pcs.      

Khuskhus(poppy seeds)       6 tsp

Lavang(Clove)        12 gms 2 tbsp

Star anise             2 pcs.

Javantri.       8 gms .

Dalchini(Cinnamon) 10-12 pcs 1/2 inch each

Jeera(cumin)        2 tbsp

Methi seeds(Fenugreek) 1 tsp

Jaiphal(nutmeg) 1 pc

Salt 2 tbsp

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2tbsp.oil and add all above spices in kadhai and stir continuously till it becomes aromatic.

3)Remove whole things in one big dish from kadhai to cool down for 10 mins.

4) Grind all spices in grinder and sieves with the atta sieve .

5)Garam masala is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can add this in any vegetables, pulses or farsan items for enhancing the taste.

Ingredients for Garam Masala
Garam masala without chillis

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