Rajeshree Gandhi's Kitchen blog

Rajgira Dhani ni kheer

Ingredients

• 1 lit. full fat milk.
• 1 cup puffed Amaranth.
• ¼ cup Sugar.
• 4  tbsp. Choco protein powder.

Method

1. In a thick bottom sauce pan boil milk for 10 minutes.
2. Add puff of Amaranth and again boil till your desired consistency on slow flame.
3. Now add sugar and Choco protein powder and mix it thoroughly.
4. Boil it for 1 minute and switch off the flame.
5. Serve it hot or chilled but serve with love and smile.

Sabudana ni Kheer

Ingredients

• 1 litre full fat milk.
• ¼ cup Tapioca(Sabudana)
• ⅓ cup Sugar.
• ⅛ tsp. Cardamom powder.
• Pinch of Saffron.
• 6 pieces of each Almonds Cashews and Pistachios.

Method

1. In a thick sauce pan boil milk and Sabudana together.
2. Simultaneously grate dryfruits and keep aside.
3. Crush and blend a few Saffron strands with a few drops of milk in the motor and pastel and keep aside.
4. Simultaneously stir the milk so that sabudana or milk could not stick to the bottom of the pan.
5. When each grain of sabudana turns transperant, it means sabudana is properly cooked.
6. If you wants thick porridge then continue boiling milk at fast flame  and stir continuously till your desired consistency.
7. Add sugar, dryfruits and saffron milk and mix thoroughly.
8. Switch off the flame and serve hot or chilled but serve it with love and smile.

Ingredients

• 1 cup Roasted puffed Amaranth (Rajgira dhani)
• 250 ml. Chilled Milk
• 2 tbsp. Misri
• 1 tbsp. Choco protein powder  (optional)

Method

1. Either buy pop of Amaranth (Rajgira dhani) from the grocery store or make at home with the help of Amaranths grains.
2. Mix all the ingredients and enjoy every morning as well as during your religious fasting.
3. Amaranth is known as super food due to its nutritive value.
4. Amaranth are high in fibre, gluten free and protein power house.
5. One cup of cooked Amaranth provides 9 g.of proteins and 5.17 mg. of iron.

Rajgira Dhani

Ingredients

• Amaranth grains
• Heavy bottom kadhai.
• Rolling pin or long handle spatula or thick cloth.

Method

1. Heat heavy bottom kadhai.
2. Add 1 tbsp of Amaranth grains in hot kadhai and stir vigorously so that grains will not burn.
3. And you will see the grains of Amaranth puffed immediately. The whole process is done under a fast  flame.
4. As soon as all grains are puffed, transfer to the plate.(Ideally transfer to the sieve,not in the plate because the meshed bottom of the sieve doesn’t allow water vapour to settle on its bottom.).
5. Store puffed Amaranth in an air tight container up to 3 months.

Dal and rice liquid

Ingredients

• ⅛ cup cooked Moong Dal ( you can also use Tur dal or Masoor dal)
• ⅛ cup cooked Rice.
• 250 ml. Water.
• 1 tsp. Salt.
• 1 tsp. Lemon juice.
• 1 tsp. finely chopped Coriander leaves.
• Tempering Ingredients
• 1 tsp. Ghee.
• ½ tsp. Cumin seeds.
• ⅒ tsp. Asafoetida powder.
• 1 Garlic clove paste.( optional).
• 1 inch Ginger piece paste
• 8-10 Curry leaves.

Method

1. In a mixture grinder add cooked moong dal and rice and make a fine paste.
2. Add the required quantity of water and make a soup consistency.
3. Heat ghee in a tadka pan. Add cumin seeds. wait for a crackling sound. Add Asafoetida powder, Curry leaves and Ginger Garlic paste and pour into the rice dal liquid.
4. Boil for two minutes. Now sprinkle coriander leaves and lemon juice. Serve hot with love and smile.

Pumpkin and Drumstick soup

Ingredients

• 1 cup Pumpkin pieces.
• 2 whole drumsticks cut into small pieces.
• 350 ml. water.
• 1 tsp. Salt.
• ½ tsp Black pepper powder.
• 1 tsp. finely chopped Coriander leaves.
• Tempering Ingredients
• 1 tsp. Ghee.
• ½ tsp. Cumin seeds.
• 1 Garlic clove.

Method

1. Wash and peel the Pumpkin and cut it into small dice.
2. Wash and cut Drumsticks into finger size pieces.
3. Pressure cook both up to 2 whistles.
4. When the pressure is released, open the lid and blend it into smooth paste.
5. Add the water in the paste and boil it for 5 minutes after adding salt, black pepper powder and tadka.
6. Garlic paste is optional if you like it then add. It will enhance the flavour of the soup.
7. Sprinkle the coriander leaves and serve it hot with love and smile.

2 persons

Ingredients

• One medium size Beetroot.
• one medium size Carrot
• ½ Onion (optional)
• 1 tsp Salt.
• ½ tsp Black pepper powder.
• Tempering Ingredients
• 1 tsp. Ghee.
• ¼ tsp. Cumin seeds
• 2 Cloves.

Method

1. Peel and wash the Carrot , Beetroot and Onion ( if you are using).
2. Pressure cook up to 2 whistles.
3. When pressure is released, open the lid and blend into smooth paste.
4. Strain the paste and add 300 ml. water to it. Boil for 5 minutes.
5. Add salt, pepper and tadka in it.
6. Serve hot with love and smile.

Ingredients

• Fresh Coconut

Method

1. In a mixture grinder, grind tender coconut into fine paste.
2. Mix coconut paste with coconut water,  blend it.
3. Serve chilled with love and smile.