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Chilas My recipes

(487)Ponk Thabda

Ponk is a seasonal delicacy made from tender, green sorghum (jowar) grains, harvested before they mature fully. Ponk is popular during the winter months.It’s soft, chewy, and slightly sweet, often roasted or steamed and eaten with sev, lime, and spices—or made into various snacks like ponk Pakoda, Chevdo, Chilas, Dhokla, Idli, Appum or Thabdas

Thabda comes from the Gujarati word thabadvu, meaning “to pat” or “to flatten with hands.” So ponk thabda refers to flat tikkis or patties made by patting a dough of ponk and other ingredients into shape.

Ingredients

  • 1 cup Ponk.
  • 1 cup Jowar coarse flour.
  • 2 tbsp. Oil for moin.
  • ¼ cup Curd.
  • ¼ cup chopped Coriander leaves
  • 1 tsp. Salt.
  • 1 tsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 2 inch Ginger piece.( grated)
  • 2-4 Green chilies ( optional)(finely chopped)

Method

  1. Wash ponk thoroughly and grind it in mixture grinder.
  2. In a mixing bowl mix flour and oil thoroughly .
  3. Add all dry spices and mix it  with flour.
  4. Now add chopped Coriander leaves, grated Ginger, crushed ponk and curd.
  5. Knead all together into soft dough. If require then add water.
  6. Keep aside for 10 minutes.
  7. After 10 minutes, place a damp cloth over wooden rolling board.
  8. Take Tennis ball size dough and place it over damp cloth. Now with wet fingers flattened the dough into round patties Make a small holes on the patties
  9. Heat nonstick tawa, lift  patties along with cloth and invert it over the tawa.
  10. Pour oil in each hole and also to the periphery of the roti. Cover it with lid and cook on slow flame.
  11. Flip the side and cook till golden brown colour.
  12. Serve hot with Boondi Raita but serve with love and smile.

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My recipes snacks

(486)Butter Chakli

Butter Chakli is a delicious, melt-in-the-mouth variation of the traditional chakli. Made with rice flour, butter, and gentle spices, this crispy snack is perfect for festivals or tea-time munching. Its rich flavor and light texture make it a family favorite.

Ingredients

  • 2 cup tightly filled Rice flour.
  • 2 heaped  tbsp. butter.
  • 1 tbsp.Sesame seeds.
  • 1 tsp. Salt.
  • ⅛ tsp. Asafoetida powder.
  • Oil for frying.

Method

  1. In a mixing bowl thoroughly mix all dry ingredients.
  2. Add butter and mix it with your hand and then hold flour in your fist. If flour hold the shape it means moin is perfect, if not then add ½ tsp. more butter and mix well.
  3. Knead medium soft dough either with water or with butter milk.
  4. Knead for 2-3 minutes so that dough becomes soft.
  5. Take a small portion of dough and fill the Chakli press machine.
  6. Heat oil in thick bottom kadhai and drop a tiny bit of dough to test the temperature of oil. The dough should sink in the oil first, sizzle and rise to the top. It means oil is ready to fry chakli.
  7. On a high temperature push the dough through extruder directly in the oil and then turn the flame to medium. When bubbles in the oil reduce at that time flip the Chakli in oil and fry till golden brown.
  8. Remove from the oil on kitchen paper  and when it cools completely,store in air tight container.
  9. Serve Butter Chakli with Masala Tea, Ukalo, Coffee, Herbal Tea, Masala Milk or as you wish. But serve with love and smile.

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cold drink My recipes

(485) Kokum Sharbat.

Ingredients

Method

  1. Mix syrup and soaked Gond Katira in water. You can also add soaked Sabja seeds. Stir well.
  2. Ideally serve without ice but if you wish you can serve with ice but serve with love and smile.

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(484) Jowar Para

Ingredients

  • ¾ cup Jowar flour.
  • ¼ cup Wheat flour.
  • 2 tbsp. Solidified Ghee
  • 1 tsp. Cumin seeds powder.
  • 1 tsp. Black pepper powder.
  • ½ tsp. Sesame seeds.
  • ½ tsp. Salt

Method

  1. In a mixing bowl mix both the flours and add all dry spices and ghee as moin.
  2. Mix thoroughly and hold tightly the flour in the first and then open the fist. If flour hold the shape then moin is perfect otherwise add ¼ tsp more ghee in it.
  3. Knead the medium thick dough. Keep aside for 10 minutes.
  4. After 10 minutes again knead and make smooth texture.
  5. Divide the dough in to 4 equal parts and roll each part into thick roti.
  6. Cut each roti into small squares.
  7. Deep fry on slow flame till golden brown.
  8. Serve these Jowar para with Masala Tea, Ukalo, Coffee, Herbal Tea, Masala Milk or as you wish but always surve with love and smile

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cold drink My recipes

(483) Kokum Syrup

Ingredients

  • 2 cup Water
  • 1 cup Jaggery
  • ¼ cup soft kokum
  • 1 tbsp. Cumin seeds.
  • 1 tsp. Salt

Method

  1. Wash the kokum two times and keep aside.
  2. Finely chop Jaggery and keep aside.
    1. In a mixture grinder, grind  kokum, Salt, Cumin  powder and water into smooth paste.
    2. Strain the syrup with the help of strainer and store in the glass jar in the refrigerator because here we are not  boiling the content.

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Chilas My recipes

(482) Sandwich Uttapam

Ingredients

  • 1 kg Idli batter
  • Green Chutney
  • Ingredients for stuffing
  • ½ kg. Potatoes
  • ¼ kg Onions
  • ½ cup chopped Coriander leaves.
  • 1½ tsp. Salt.
  • 1 tbsp. Garlic, Ginger and chilli paste.
  • ½ tsp. Turmeric powder.
  • Ingredients for tempering
  • 2 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Udad dal.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Finely chop Curry leaves.

Method

  1. Potato Stuffing :
  2. Boil potatoes in a pressure cooker upto 3 whistles.
  3. When pressure released open the lid and keep aside.
  4. Chop Onions and Coriander leaves and keep aside.
  5. When potatoes cool down, peel the skin and mash the potatoes with masher.
  6. Heat oil in nonstick pan, add Mustard seeds, wait till crackling sound and then add Udad dal. Saute till golden brown.
  7. Add Asaphoitida powder and Curry leaves and then chopped Onions. Saute till golden brown. Add Ginger Garlic and Chilli paste, Turmeric powder and mix well.
  8. Now add mashed potatoes, salt and chopped Coriander leaves.
  9. Saute this potato stuffing for two minutes and switch off the flame.
  10. Potato stuffing is ready.
  11. Heat nonstick tawa and turn the flame to slow and pour idli batter, spread this batter in a circular manner to make 6-7 inch size uttapam.
  12. At the periphery of the uttapam drop the green chutney and in the center spread  potato stuffing and then make a layer over it with idli batter.
  13. Close the lid over this sandwitch uttapam and cook both the side till golden brown.
  14. Serve Sandwitch uttapam wth coconut chutney and Sambhar.
  15. Serve with love and smile.
Categories
Home remedies My recipes

(481) Home remedies for Pitta prakop

Pitta Prakop means aggravation or imbalance of Pitta dosha, where its natural qualities (hot, sharp, oily, light, acidic) become excessive. This leads to increased internal heat, irritability, inflammation, and various disorders related to digestion, skin, liver, and emotions. Pitta increases due to Hot, spicy, oily, or acidic foods, Overexposure to sun or heat, Anger, overworking, stress. Increased pitta shows Skin rashes, acne, urticaria, Heartburn,  acidity, loose stools, Irritability, impatience temperament.Excessive body heat or sweating.

Remedies

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My recipes Spice Benefits

(480) Gond Katira

Gond Katira (also known as Tragacanth gum) is a natural gum obtained from the sap of the Astragalus plant. It’s commonly used in traditional Indian  medicine. Balances Pitta and Vata, can slightly increase Kapha if taken in excess and also as a coolant in summer drinks like sharbat. It has a jelly-like texture when soaked in water.

Benefits:
Natural coolant – excellent for summer
Hydrating and anti-aging for skin
Soothes urinary tract and prevents dehydration
Boosts stamina and is often given to postpartum women
Helps relieve constipation due to its mucilaginous nature.

2-3 crystal of Gond Katira soak for 8-10 hours in 60 ml. Water will give 2 tbsp of jelly of Gond Katira.

Consumption:

For obtaining maximum benefit of the Gond Katira alternate day consumption is recommended by ayurvedachary. 1 tbsp of soaked Gond Katira is mixed with 250 ml of water and 60-90 ml (depends on concentration of sugar in the given flavour) of either Kokum Syrup, Rose syrup or Khus Syrup.

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(479) Dill Seeds

Suva or Sowa

Dill seeds, known for their distinct aroma and slightly bitter taste, are a traditional remedy used in many our houses. These tiny seeds pack powerful medicinal properties:

1. Improves Digestion: Dill seeds stimulate digestive juices and help relieve bloating, flatulence, and indigestion.

2. Relieves Colic and Gas in Infants: A popular ingredient in gripe water, dill seeds are gentle and effective in easing infant colic and gas.

3. Regulates Menstrual Cycle: Known to support hormonal balance, dill seeds may help in regularizing menstruation and easing cramps.

4. Boosts Immunity: Rich in flavonoids and essential oils, dill seeds strengthen the immune system and protect against infections.

5. Supports Lactation: Traditionally used to increase breast milk production in new mothers.

6. Anti-inflammatory Properties: Dill seeds help reduce inflammation and may relieve joint pain or discomfort.

7. Calms the Mind: Their mild sedative effect can help reduce stress and promote restful sleep.

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My recipes Teas

(478) Mint Leaves Tea

Mint leaves stimulates digestive enzymes and helps relieve indigestion, bloating, and acidity. The menthol in mint helps clear nasal congestion, ease breathing, and calm sore throats. Its cooling nature can help reduce stress-related headaches and migraines. Rich in antioxidants and antibacterial properties, mint tea supports the body’s defense system. Mint has mild sedative properties that help relieve anxiety, improve mood, and promote better sleep. Drinking mint tea helps fight bad breath and maintain oral hygiene.

Ingredients

  • ⅓ cup Mint Leaves (Phudina)
  • 500 ml. Water

Method

  1. Pluck fresh leaves of Mint  from the sprigs of the Mint.
  2. Wash thoroughly and add in sauce pan.
  3. Add water in the same pan and boil this for 2-3 minutes.
  4. Mint Leaves Tea is ready to serve.
  5. Serve with love and smile 1 hour before bedtime.

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