Categories
vegetables

(282)Galka Masur dal

Ingredients

  1. 250 gms. Sponge Gourd (Galka)
  2. ⅓ cup Masur dal.
  3. 1 tsp Salt.
  4. 3 Kokum.
  5. 1 tsp. Jaggery.
  6. ½ tsp. Turmeric powder.
  7. 1 tsp. Red chilli powder.
  8. 1 tsp. Coriander Cumin powder.
  9. 1 tsp. Ginger Chilli paste.
  10. 1 tbsp. Oil.
  11. ½ tsp. Cumin seeds.
  12. ¼ tsp. Asafoetida powder.
  13. 8 – 10 Curry leaves.
  14. 1 tbsp. finely chopped Coriander leaves.

Method

  1. Peel Galka, wash and cut into small cubes and keep aside.
  2. In a sauce pan wash Masur dal. Add 1 ½ cup water, salt, Turmeric powder and Galka. Place the pan in a pressure cooker. Close the lid and place one  small pan with washed kokum and jaggery above it. Cook till 2 whistles.
  3. When pressure releases open the lid and mix jaggery kokum along with its water.
  4. Add dry spices in the Galka masur dal and keep the pan for boiling.
  5. Simultaneously heat oil in the tadka pan and add Cumin seeds. When it starts crackling, add Asafoetida powder and curry leaves. Stir and pour in the dal pan.
  6. Give 2-3 boils, switch off the flame and sprinkle Coriander leaves and close the lid so that the aroma of the Coriander leaves enhances the taste of Galka masur dal.
  7. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti or as you wish but with love and smile.

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Categories
snacks

(289)Watermelon Rind kofta

Kalinger ni chhal na kofta

Ingredients

  • 1 ½ cup Grated Water melon rind.
  • 1 ½ cup coarse Wheat flour
  • 1 tb sp. Sugar.
  • 1 tbsp. Dry Mango powder ( Aamchur).
  • 1 tbsp. Coriander- Cumin powder ( ¾ Coriander seeds powder+ ¼ Cumin seeds powder)
  • 2 tbsp. Red chilli powder.
  • 1 tbsp. White Sesame seeds.
  • 1 tsp. Salt.
  • ½ tsp. whole Cumin seeds.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder
  • 3 tbsp. Oil.
  • Oil for frying.

Method

  1. Peel green part of the Watermelon Rind and then grate each rind with the grater.
  2. In a big size mixing bowl mix oil with flour and check the moin( if after mixing flour hold the shape means the quantity of oil is perfect in the flour).
  3. In another bowl marinate grated watermelon rind with all spices. Keep aside for 5 minutes.
  4. Mix wheat flour with marinated rind and knead loose dough for kofta.
  5. Make kofta from the dough and deep fry all koftas.
  6. Store in an air tight container for 3-4 days and 8-10 days in the refrigerator.
  7. Serve with Masala Tea, Herbal Tea, Masala milk, Ukalo or as you wish but serve with love and smile.

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Categories
vegetables

(281)Methi Matar Malai Paneer nu shak

Ingredients

  • 1 cup Samudra methi ( Fenugreek microgreens)
  • ½ cup Green Peas.
  • ½ cup Paneer cubes.
  • ¼ cup Curd.
  • ¼ cup Malai or Amul fresh cream
  • 10 – 12 Cashews.
  • 10 – 12 Almonds.
  • ¼ tsp. Poppy seeds
  • 2 medium size onions.
  • 1 – 2 Bay leaves.
  • 4 Black pepper.
  • 1 Clove.
  • ½ Javantri floret( Mace spice)
  • 2 Green chillies.
  • ½ inch size Ginger piece.
  • ½ cup Coriander leaves.
  • ½ tsp salt for gravy, ½ tsp. for Green peas, ¼ tsp. for Samudra methi, ¼ tsp. for marinating the paneer.
  • 2 + 1 tbsp. Til oil.
  • 1 tbsp. Cow ghee.
  • ½ + ½  tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.

Method

  1. Pluck Samudra methi’s tender stem and leaves and discard roots. Wash and saute in ghee and keep aside.
  2. Pluck Coriander leaves with its tender stem. Wash and keep aside.
  3. Wash green peas  and boil it in 1 cup of water  with  Sugar and Salt.  When cooked, switch off the flame and keep aside.
  4. Roughly chopped onions and keep aside.
  5. Heat oil in a nonstick pan and add Cumin seeds. Wait for a crackling sound and then add Asafoetida powder.
  6. Now add bay leaves, cloves, Mace spice and black pepper.
  7. Add roughly chopped chillies and Ginger pieces.
  8. Saute for 30 seconds and add Cashews, Almonds and poppy seeds. Saute till turns aromatic. Now add onion and saute till translucent.. When oil separates switch off the flame and remove bay leaves.
  9. When cool completely grind into a fine paste and you will get white gravy. Now  heat the remaining 1 tbsp oil. Add again cumin seeds and wait for a crackling sound. Add white gravy and saute on a slow flame.
  10. Simultaneously grind sauteed methi leaves and chopped Coriander leaves. you will get nice green gravy.
  11. Mix Green gravy into white gravy and stir continuously. Add Cream and curd . Keep on stirring on a slow flame otherwise curd starts curdling.
  12. When oil separates from the gravy add paneer cubes and Green peas along with its cooked water. Add the required quantity of water.
  13. Mix thoroughly and close the lid and seamer for 5 minutes.
  14. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti, Puri or as you wish.

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Categories
Healthy food

(280)Phudina Limbu Mari ni Sev.

Ingredients

  • 1 cup tightly filled Gram flour (Besan).
  • ¼ cup Rice flour.
  • ¼ cup Mint leaves (Phudina).
  • 2 spicy green chillies ( if you want spicy sev). (Optional)
  • Lemon juice.
  • 1 tsp. Black pepper powder.
  • ½ tsp. Chat masala.
  • ½ tsp. Salt.
  • ⅛ tsp. Asafoetida powder.
  • 30 ml. Oil.
  • 90 ml. water
  • Oil for frying.

Method

  1. In a mixture grinder make a paste of mint leaves. Filter the paste with tea strainer and keep aside.
  2. In a grinder jar churn water and oil together and you will get white colour liquid.
  3. Add all spices in this white liquid and again churn.
  4. Now add ¼ cup flour and churn. Repeat the process and in this way mix all flour in the jar and continuously churn for 2 minutes and you will get fluffy sev batter. (see video)
  5. Heat oil in kadhai.
  6. Fill the batter in sev machine after greeshing

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Categories
liquid diet

(279) Liquid Diet Menu.

Liquid diets are classified as Watery Soups, Thick Soups, Smoothies, Tea, Coffee, Gruels, Porridge, Milkshakes. Which is not always for weight loss. Sometimes doctors prescribe a liquid diet for some special conditions like accident cases and tooth extraction cases. Sometimes in deficiency of minerals and vitamins cases doctors prescribe some special liquid diet. So the  following menu shows all types of liquid food. For weight gain or loss or to increase immunity or help in deficiency etc.

  • 6:00 am 1 glass warm water.
  • 7:00 am 250 ml lemon honey water.
  • 7:30 am 250 ml any grain gruel (raab).
  • Wheat flour gruel, Bajra flour gruel, Ragi flour gruel, Oats flour gruel
  • 9:30 am 250 ml Chocolate milk or almond kaju kesar milk with corn flakes powder or khakhra powder or rice flakes (poha)powder.
  • 12:30 pm 250 ml daal rice liquid and 150 ml. thick vegetable soup.
  • 02:00 pm 250 ml nimboo pani.
  • 03:00 pm 250 ml  Chocolate milk or Green tea or Herbal tea.
  • 5:00 pm 250 ml any fruit juice.
  • 7:00 pm 250 ml any vegetable  soup.
  • 9:00 pm 250 ml rice and dal liquid.
  • 11:00 pm 250 ml Turmeric milk
  • And take 1 glass of water with every meal
  • Some more options for liquid diet
  • Moong osaman.
  • Masoor dal Osaman.
  • Tur Dal osaman.
  • Chana osaman.
  • Rice osaman.
  • Barley porridge (kheer)
  • Rice porridge
  • Jowar porridge
  • Sabudana porridge
  • Oats porridge
  • Bajra gruel (rab)
  • Wheat gruel.
  • Jowar gruel.
  • Ragi gruel.
  • Fruit juices.
  • Vegetable Soups.
  • Milk shakes.
  • Smoothies.

Definitions or meanings of some terms

  • Osaman means watery soups.
  • Kheer means porridge. Which is always prepared along with milk, Sugar or Jaggery and grains or vegetables.
  • Rab means gruel. Which is prepared with flour, water, some spices and sugar/jaggery.
  • Thick Soups means thick consistency either with the help of cornflour, arrowroot, chickpea flour, all purpose flour, moong flour or grinding some portion of vegetables.
  • Milkshakes means drink prepared with milk and/or ice cream, fruits and/or flavoured syrups.
  • Smoothies means drink prepared with fruits and/or vegetables, milk and/or curd and sugar or maple syrup or honey or jaggery.

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Categories
Healthy food

(278)Mix Dal Dosa

Ingredients

Method

  1. In a saucepan mix all Dals and Rice together.
  2. Wash two times and fill the sauce pan with water to soak for 8- 10 hours.
  3. Grind it into coarse batter. See video for consistency.
  4. Heat nonstick tawa and spread ⅓ cup of batter evenly in a circular manner.
  5. Drizzle ghee or oil or butter and roast till golden brown.
  6. Give a single cut from the centre towards the periphery. Now lift from the cut and fold dosa. So you will get a crispy cone shape Dosa.
  7. Serve hot with Coconut chutney, Green chutney, Milega podi and Sambhar. Enjoy
Consistency of the batter

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Categories
vegetables

(276)Sweet Corn Curry

Ingredients

  • 1 cup Sweet Corn kernels. ( Fresh or frozen)
  • 3 medium size onions.
  • 2 medium size Tomatoes or 2 cube of tomato puree or 3 Kokum.
  • 1 cup grated coconut or 10 cubes of coconut or 400 ml. of ready coconut milk.
  • 1 tsp. Salt for corn kernels and 1 tsp. salt for curry.
  • 3 tbsp. Coconut oil.
  • ½ tsp. Cumin seeds.
  • 2 Cloves.
  • 2 Bay leaves.
  • ½ tsp. Ginger Chilli paste
  • ½ tsp Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Sugar.
  • 1 tbsp. Freshly chopped Coriander leaves.

Method

  1. Wash sweet Corn kernels and after adding salt and ½ cup water pressure cook it up to 2 whistles and keep aside.
  2. In a non stick pan heat 2 tbsp oil and add roughly chopped onion. Saute till translucent and add roughly chopped tomatoes or puree. If you are making without tomatoes then grind onions into fine paste directly and while cooking gravy add Kokum. Otherwise grind onions and tomatoes into a fine paste.
  3. Again heat remaining oil in the nonstick pan and add Cumin seeds. After the crackling sound adds cloves and bay leaves and all other dry spices. Saute for 30 seconds.
  4. Add gravy. Saute for 1 minute and add cooked sweet corn kernels along with its water. Now add grated Coconut with 1 ½ cup water or if using milk then no water. Close the lid and boil the curry for 5 minutes in a slow flame.
  5. Switch off the flame and add freshly chopped Coriander leaves and close the lid for 2 minutes to retain the flavour of the Coriander.
  6. Serve hot with Paratha.

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Categories
Healthy food

(277)Kobi Batata nu shak

Ingredients

  • 500 kg Kobi. (Cabbage)
  • 2 medium size Batata (Potatoes).
  • 3 tbsp. Til Oil.
  • ¼ tsp. Mustard seeds.
  • ⅛ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Ginger chilli paste.
  • 1 tsp. Sugar.
  • 1 tsp. Salt
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin seeds powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Peel, wash potatoes and cut in the form of chips or dice and keep aside submerged in water otherwise it turns black.
  2. Wash the cabbage and cut it into 2 halves and again cut it with the help of a manual or machine slicer which gives you thin shreds of cabbage . Keep aside.
  3. Heat oil in an iron kadhai (try to use iron kadhai only as an elemental iron incorporated into cooked food which acts as a direct source of iron). Add Mustard seeds and wait for a crackling sound and then add Asafoetida powder and Turmeric powder.
  4. Add cabbage and cut potatoes together. Stir well and cover the kadhai with a plate of water and cook for 10-15 minutes on a medium flame.
  5. Stir occasionally and once both cabbage and potatoes are cooked properly add all dry and wet spices and coriander leaves. Mix thoroughly. Turn the gas on slow flame and close the lid so that the aroma of spices and coriander leaves are retained in vegetables.
  6. Serve hot with Roti, Bhakhri, Paratha, Bajri roti, Ragi Roti, or as you wish.

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Categories
Faral

(275)Kutti Daro

Farali Masala Khir.

“Kutti Daro” (also spelled Kutki, botanical name Picrorhiza kurroa) is a powerful herb in Ayurvedic medicine known for its liver-protective and detoxifying properties. Here are some key benefits:

Health Benefits of (Kutki )Kutti Daro:

1. Liver Health:
Kutki is one of the best Ayurvedic herbs for liver detox. It supports liver function and is used in conditions like hepatitis, fatty liver, and jaundice.

2. Digestive Aid:
It stimulates appetite, aids digestion, and helps relieve constipation and acidity.

3. Anti-inflammatory & Antioxidant:
Rich in compounds like kutkin, it helps reduce inflammation and oxidative stress in the body.

4. Immune Booster:
Enhances the immune system and helps fight infections, especially respiratory tract infections.

5. Supports Skin Health:
Due to its blood-purifying nature, it is useful in skin conditions like eczema, psoriasis, and acne.

6. Balances Pitta and Kapha:
Especially good for people with Pitta and Kapha imbalances—helps cool the body and detoxify heat-related issues.

7. Helps Manage Fever:
Acts as a febrifuge—reduces fever by supporting the liver and immune system.

8. Useful in Autoimmune Conditions:
Ayurvedic texts mention its use in managing conditions like rheumatoid arthritis and chronic inflammation.

Ingredients

  • 1 cup whole Buckwheat ( Kuti no daro)
  • ¼ cup Peanuts.
  • ¼ cup Curd.
  • 2 tbsp. Ghee.
  • 1 tsp. Cumin seeds.
  • 2 whole green chilli.
  • 1 inch Ginger piece.
  • 8-10 Curry leaves.
  • 1 tbsp. Finely chopped Coriander leaves.
  • 1 tbsp. Coriander leaves.

Method

  1. Sieve and clean the Buckwheat and wash it two times in a strainer.
  2. Soak for 30 minutes in 4 cups of water.
  3. After 30 minutes heat ghee, add Cumin seeds and wait for a crackling sound. Now add curry leaves, give a quick stir and add soaked Buckwheat along with its water and Peanuts. Boil and reduce the water.
  4. Make a paste of Ginger and chili and add in kutti daro, add salt curd and coriander leaves and stir continuously otherwise curd will start curdling.
  5. Once you reach the desired consistency, switch off the flame and serve hot accompanied with curd or masala chhas.

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Categories
salads

(274)Kanda Keri nu kachumber

Ingredients

  • 250 gms. Raw Mango
  • 1 large size Onion
  • 1 tsp. Sugar or Jaggery
  • 1 tsp. Salt.
  • 1 tsp. Red chilli powder.
  • ½ tsp. Cumin seeds.

Method

  1. Wash, peel and grate Mango and keep aside.
  2. Peel, wash and grate Onion.
  3. In a mixing bowl mix thoroughly mango, onion, and spices together.
  4. Serve with Roti, Bhakhri , Paratha or as you wish. Serve with love and smile.

kanda keri kachumber is beneficial in the summer season as Mango reduces the effect of sunstroke and improves dehydration symptoms. Consuming onions helps in boosting the good bacteria in the gut and prevents bad bacteria from causing digestive issues.

Keri+Kanda

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