Categories
Chats

(350) Pani Pakodi

Ingredients

  • 1 cup Green split Moong dal.
  • ½ cup Udad dal.
  • 2 green chillies.
  • ½ inch size piece of Ginger.
  • 1 tsp. Salt.
  • 1 tsp. Eno fruit salt.
  • 1 lit. Phudina Pani
  • ½ cup Red sweet chutney
  • ½ cup Bundi. ,

Method

  1. Wash and soak both dals together for 8-10 hours.
  2. In a mixture grinder add both dals, Chillies and Ginger.
  3. Make a fine paste after adding salt. Please do not add extra water while grinding.
  4. Transfer the batter in a bowl and stir continuously and vigorously for 2-3 minutes. You can mark the colour difference due to aeration and the batter becomes fluffy also.
  5. Add Eno on the batter and activate it by adding 1 spoon of water on it. Mix smoothly and thoroughly.
  6. Heat the appe pan and brush each cavity with oil.
  7. Close the lid and cook Moong dal pakodi for  2-3 minutes under slow flame.
  8. Flip all the pakodi and again cook for 2-3 minutes. Pierce each pakodi with a knife. If the knife comes out clean, it means Pakodi are cooked.
  9. Mix  red sweet chutney and Phudina pani  in a bowl.
  10. Add all cooked pakodi in the Phudina pani and keep aside for 4-5 hours in the refrigerator.
  11. Serving suggession:
  12. Garnish chilled pani pakodi with Bundi and serve with love and smile.
  13. If you wish you can sprinkle finely chopped onion and coriander along with bundi.
Categories
Chats

(349)Phudina pani

Ingredients

  • 2 bunches of  Mint leaves (Phudina).
  • 2 Green chillies.(optional)
  • ½ inch size piece of Ginger.
  • ½ cup chopped Coriander leaves.
  • 2 tbsp. Dry mango powder ( Aamchur). OR  4 pieces of green mango (each of 2 inch size). OR 2 inch size ball of tamarind OR 3 tbsp. lemon juice. I prefer green mango.
  • 1 tsp. Rock salt.
  • 1 tsp. Salt.

Method

  1. Pluck only leaves from the Phudina twigs because stalks are bitter in taste.
  2. Wash the leaves thoroughly, drain the water and make a fine paste with remaining ingredients and 3-4 ice cubes. (Always add ice cubes instead of water while making green chutney or green pesto. Due to this colour of the chutney or pesto remains intact. And for locking the aroma add 2 tbsp. of olive oil while bottling the chutney or pesto).
  3. Add 3 litres of water in the above phudina paste.
  4. Taste it and adjust the taste accordingly and your phudina pani is ready to serve.
Phudina Pani
Categories
Protein rich food

(348)Palakh Paneer Sandwich Uttapam

High protein Uttapam

Ingredients

  • ¼ cup Chana dal.
  • ¼ cup Masur dal.
  • ¼ cup Moong dal.
  • ¼ cup Udad dal.
  • ½ cup Jada poha.
  • ½ tsp. Fenugreek seeds.
  • 2 Green chillies.
  • ½ inch Ginger piece.
  • 2 tsp. Salt.
  • 1 tsp. Red chilli powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 1 cup chopped Spinach( Palak).
  • ½ cup chopped Coriander leaves.
  • For making sandwiches:
  • Green chutney.
  • Grated paneer.

Method

  1. Wash and Soak all dals and Fenugreek seeds together for 8-10 hours.
  2. Soak separately poha for 30 minutes.
  3. After 10 hours,  add poha, ginger and chillies in dal and make a fine paste of it.
  4. Either keep aside a batter for fermentation or you can use it immediately.
  5. Add all spices, chopped spinach and coriander in the batter. Mix thoroughly.
  6. Heat non stick dosa tawa.
  7. Spread 4 equal size uttapam on dosa tawa with the help of ladle. (2 tbsp. batter in each ladle.)
  8. Cook uttapam both the sides.
  9. Serving techniques.
  10. Apply green chutney on the back side of one uttapam, grate panner on it and cover it with second uttapam .(If you wish you can arrange Cucumber and Tomato slices in it.)
  11. Serve with love and smile.
Categories
Dessert

(347)Khubani ka Mitha

Jardalu ni mithai

Ingredients

  • 500 gms. Dried Apricot.
  • 100 gms. Sugar.
  • Milk cream (optional)
  • Vanila icecream (optional)

Method

  1. Wash Apricot once and soak overnight in 2 cups of water.
  2. Next morning extract water and keep aside.
  3. Separate seeds and cook Apricots in thick bottom pan along with its soaked water till it becomes tender.
  4. Simultaneously break seeds and separate kernels from it. Keep them aside.
  5. When the Apricots become tender, switch off the flame and wait for some time to cool down.
  6. In the mixture grinder make a coarse paste of ⅓ part of cooked Apricots.
  7. Mix sugar and coarse paste with remaining ⅔ of cooked Apricots in the pan.
  8. Stir continuously till sugar melts.
  9. Switch off the flame and garnish with Apricot kernels.
  10. Serve hot or cold with or without milk cream Or Vanila icecream but serve with a smile and love.
Categories
Healthy food

(346) Nomato PavBhaji

No Tomatoes

Ingredients for cooking :

  • 6-7 Medium size Potatoes.
  • 1 whole Yellow Bell Pepper.
  • ½ Red Bell Pepper.
  • 1 cup Cauliflower florets.
  • ¼ cup Green Peas.
  • 250 gms. Cabbage.
  • 5-6 medium size Onions.
  • Ingredients for making paste :
  • 10-12 Garlic pods.
  • ½ red bell pepper.
  • 4-5 whole non spicy red chilles.
  • Spices :
  • 2 tsp. salt.
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Green Mango powder ( Aamchur)
  • 1 tbsp. Everest pavbhaji Masala.

Method

For cooking vegetables

  1. Peel the potatoes and cut into halves and keep aside into the pan filled with water. so that potatoes won’t turn black.
  2. Separates florets of Cauliflower and keep aside.
  3. Roughly chop cabbage and keep aside.
  4. Peel green peas and keep aside.
  5. Roughly chop yellow bell peppers and keep aside
  6. Chop one half of the red bell pepper and keep aside.
  7. In a pressure cooker heat 1 cup of water with 1 tsp salt and add all above vegetables in it. Cook up to 3 whistles.
  8. When pressure is released, open the lid. Strain water also known as vegetable stock keep aside for further cooking .
  9. Mash all vegetables with the help of potato masher and keep aside.
  10. Method for making paste.
  11. Half red Bell Peppers, non spicy red peppers and Garlic pods grind into fine paste. Please remove the seeds from the peppers before grinding.
  12. Method for making bhaji
  13. Finely chopped onions.
  14. Heat oil in a nonstick pan and saute onions till translucent.
  15. Add the paste of peppers and garlic and saute till rawness of the paste turns aromatic.
  16. Add salt, chilli powder, Pavbhaji masala and Aamchur powder. Saute for one more minute and add mixed mashed vegetables as well as vegetable stock.
  17. Add 2 tbsp. of butter in it.
  18. Close the lid and simmer for 3-4 minutes on slow flame.
  19. Serve hot with butter roasted pav. Accompany with a piece of lemon, papad or potato chips or banana chips or as you wish but serve with love and smile.
Categories
Faral

(345) Dudhi ni Kheer

Bottle Gourd Porridge

Ingredients

  • 1 cup grated Bottle Gourd (Dudhi).
  • 5 cups milk.
  • 8-10 Almonds.
  • 8-10 Pistachios
  • Pinch of Saffron stands.
  • 5-6 Green Cardamom.
  • 5 tbsp. Misri.

Method

  1. Wash and wipe the bottle gourd. With the help of cheese grater grate bottle gourd without peeling its skin.
  2. Heat non stick or heavy bottom vessel and saute grated Bottle Gourd for one or two minutes without any ghee or butter.
  3. Pour 5 cups of water in it and boil for 5-10 to reduce the milk.
  4. In one to two drops of milk make a paste of saffron with the help of mortar and pestle.
  5. Now add saffron paste, finely chopped dry fruits, powder of Cardamom and Misri.
  6. Mix thoroughly and either serve hot or chilled with love and smile.
Categories
snacks

(344) Jowar Puff

Ingredients

  • 200 gms.Jowar puff packet from grocery store.
  • 4 tbsp. Oil.
  • ⅛ tsp. Asafoetida powder
  • 1 tsp. Salt.
  • 2 tsp. Red chilli powder.

Method

  1. Dry roast puffs on slow flame. Keep aside.
  2. Heat oil, turn the flame slow and add Asafoetida powder, salt and red chilli powder.
  3. Add roasted puffs stir continuously and mix thoroughly with spices. Switch off the flame.
  4. Store in an air tight container.
  5. Serve with Masala Tea, Herbal Tea, Masala milk or as you wish but serve with love and smile.
Categories
Beauty tips DIY

(343) Aloe vera gel cubes

Ingredients

Fresh Aloe veera leaves

Method

  1. Wash Aloe veera leaves.
  2. Peel both the spiny sides of Aloe vera leaf
  3. Peel the upper skin of the Aloe vera leaf.
  4. Scrape gel from the lower skin of Aloe leaf.
  5. Blend the gel in the mixture grinder.
  6. Strain the gel and fill it in an ice tray to refrigerate.
  7. Store the frozen gel cubes in a container for further use. You can use it tropically for skin and hair.
  8. Be Careful while scraping gel from the skin as skin of the leaf contains a toxin substance which gives irritation to skin.
scrap the gel with a spoon
Aloe vera gel
Aloe vera gel after blending
Aloe vera gel cubes
Categories
Beauty tips

(341) Hair And Scalp Food

Ingredients

  • Herbal mixture
  • 3 tubes Aloe vera gel.(150 ml. each)
  • 100 gms. Shikakai powder.
  • 100 gms. Brahmi powder.
  • 100 gms. Hibiscus (Jaswanti) flower powder.
  • 100 gms. Gooseberry (Amla) powder.
  • 100 gms. Bhringraj (Bhangro) powder
  • 100 gms. Neem leaves powder.
  • FF Paste
  • 100 gms. Fenugreek seeds.
  • 100 gms. Flax seeds.
  • Green paste
  • 1 whole Aloe veera.
  • 8-10 Hibiscus leaves.
  • 1 tsp. Fenugreek (methi) powder or 1 cup Fenugreek leaves.l

Method

  1. Grind Fenugreek seeds and Flax seeds into fine powder. Store in an air tight container. This we called FF Powder.
  2. Strain the rest of the six dry powders with the help of cloth or with the help of a plastic net strainer.
  3. In a mixing bowl mix all six powders and readymade aloe veera gel and store in an air tight container. This we called the Herbal Paste. This herbal paste can be stored up to 3-6 months in a cool dry place.
  4. A night before, whenever you want to apply hair nourishing food in your hair, soak 1 tbsp. of FF powder in 3 tbsp. water. This we call it FF paste.
  5. Next morning scrape gel from the fresh aloe veera and make a paste with hibiscus leaves and Fenugreek seeds powder. This we call green paste
  6. Now in this green paste add the required quantity (1 cup herbal paste for shoulder length hair) of herbal paste and FF paste. All three things mix thoroughly in the mixture grinder and apply on your hair.
  7. After an hour wash your hair with lukewarm water without using shampoo or soap.
  8. At least apply once in a week in the morning after applying nourishing oil in the previous night.
  9. Regular use of this nourishing gel improves your hair health..
Herbal mixture
Green paste
Paste of Methi powder+Hibiscus leaves+Aloe veera
Nourishing gel = Green Paste + FF paste + 1 cup Herbal paste
Nourishing gel applied on my hair .
Categories
Beauty tips

(342) Herbal Shampoo

Ingredients

  • 100 gms. Ritha (soap nuts).
  • 250 gms. Shikakai whole.
  • 250 gms. Gooseberry ( dried Amla pieces or fresh Amla.)
  • 1 cup fresh Aloe veera gel( 5-6 whole Aloe leaves).
  • 1 cup blanch Hibiscus leaves (25 – 30)
  • 1 cup blanch Hibiscus flowers( preferably red).

Method

  1. Soak overnight whole dried ingredients all three together in 1 ½ litre of water.
  2. Next morning boil on a slow flame for 5 minutes so that all ingredients become tender.
  3. Heat another pan with ½ litre of water. when water starts boiling add hibiscus leaves and flowers in boiling water. Stir once and immediately remove from the boiling water. Keep aside in cold water. Please don’t throw boiling water.
  4. Scrape gel from the fresh aloe leaves.
  5. In a mixture grinder blend all three together (blanched leaves , flowers and aloe gel).
  6. Separate seeds from soap nuts and shikakai pods. Please don’t throw water.
    • In a mixture grinder crush all three ingredients ( Soap nuts, Shikakai pods and amla). Please don’t try to make a fine paste. Coarse paste is also fine.
  7. Mix all crushed ingredients as well as its water (which we kept aside)in a big pan and boil for 5 minutes on a slow flame.
  8. Strain with a nylon strainer or with muslin cloth and store in a plastic bottle.
  9. Please make a small hole with a needle in a lid of the bottle for aeration because we are not mixing any preservatives in this shampoo so due to the fermentation process gas will form which creates pressure in the bottle.