Categories
Quick Cooking Tips

(255) Curry Leaves Dry Chutney

Ingredients

  • 1 cup fresh Curry leaves.
  • ½ cup Peanuts.
  • ⅓ cup White sesame seeds.
  • 1 tbsp. Cumin seeds.
  • 1 tsp. Dry Mango powder (Aamchur).
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 6-8 whole Dry Green chillies.
  • 1 tbsp. Oil.

Method

  1. Pluck curry leaves from the stalks. Wash and dry for 10 to 15 minutes on the kitchen towel.
  2. Heat oil in nonstick kadhai and add Mustard seeds in it. Wait for the crackling sound and then add Asafoetida powder and dry green chillies. Stir and now add Sesame seeds and Peanuts. Saute for 1 minute and add Curry leaves. Saute on medium flame and stir continuously till all leaves turn crispy.
  3. Switch off the flame and add Dry Mango powder.
  4. When cool completely, grind in a grinder and make a coarse powder.
  5. Serve Curry leaves chutney with Rice, Idli, Dosa or as you wish.
Dry Chutney

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Categories
Healthy food

(253)Khow suey

Ingredients

  • Ingredients for Spice mix:- ⅛ cup Coriander seeds, 1 tbsp. Cumin seeds, ¼ cup Poppy seeds, 12-15 Cashews, Ginger ½ inch size piece, 1 tsp. Black pepper, 4-5 whole red chillies, 4-5 cloves of Garlic, 1 tsp. Turmeric powder, 1 cup fresh tender coconut.
  • Vegetables :- 1 cup Cauliflower florets, ½ cup Carrot pieces, ¼ cup French beans, ¼ cup Beans, ¼ cup Green Peas (optional).
  • Ingredients for making Gravy :- 2-3 Medium size Onions, 2 Medium size Tomatoes OR 4-5 soft Kokum ( I used Kokum), 5 tetra packets of Coconut milk or 1 liter Coconut milk from dehydrated coconut powder.
  • 4-5 Bay leaves.
  • 8-10 Curry leaves.
  • 2 tbsp. Oil.
  • 1 tsp. Salt.
  • 2 tsp. Red chilli powder.
  • Ingredients for Garnishing :- 1 cup Peanuts, ½ cup finely chopped Coriander leaves, ¼ cup Garlic slices. 1 cup Noodles, ½ cup Onion slices, fresh Lemon juice.

Method

  1. Dry roast Coriander seeds,Cumin seeds, Black pepper and Whole Red chillies, Cashews, Poppy seeds. Keep aside for cooling.
  2. Grind all roasted spices into fine powder and keep aside.
  3. Grind fresh tender Coconut, Garlic and Ginger and Turmeric powder into a fine paste and keep aside.
  4. Grind onion and kokum into a fine paste and keep aside.
  5. Simultaneously heat 2 cups of water and boil all the vegetables. Add salt while boiling. Once the vegetables cook, switch off the flame and keep aside.
  6. Heat oil in a big sauce pan. Add Bay leaves and Curry leaves. Saute for 30 seconds and add Onion Kokum paste.
  7. Saute onion paste till it separates oil. Now add dry spice powder and saute for one or two minutes till it separates oil.
  8. Add tender coconut paste and cooked vegetables with water . Stir continuously otherwise coconut paste starts curdling .
  9. After 2-3 boils add coconut milk and give 1-2 boils . Don’t forget to stir continuously till you switch off the flame.
  10. Khowsuey is ready.
  11. Deep fry peanuts on slow flame and keep aside.
  12. Deep fry noodles on medium heat and keep aside.
  13. Deep fry Onions and Garlic on medium flame and keep aside.
  14. Serving Suggestion :- In a deep plate, serve noodles and pour khowsuey curry over it. Sprinkle all deep fried ingredients over it one by one and lastly garnish with coriander leaves.
  15. Enjoy
Ingredients of Spice mix.
Ingredients of Grevy and boiled vegetables.
Categories
Healthy food

(252) Millet Noodles

Ingredients

  • 250 gms. Millet noodles.
  • 3 liters of water.
  • 1 tsp. Salt.
  • 1 tbsp. Olive oil .

Method

  1. Heat water in big kadhai.
  2. When water starts boiling add salt and then Millet Noodles.
  3. Boil noodles for 10 minutes on high flame. Stir occasionally.
  4. After 10 minutes check the noodles. If it is cooked then drain  the water with the help of a colander.
  5. Immediately rinse the cooked noodles with normal drinking water. This will prevent further cooking.
  6. Now mix cooked noodles in Olive oil which prevents sticking of noodles with each other.
  7. Serve hot with Khow suey or sauteed vegetables with basil pesto or tomato pasto.
Multi millets Noodles

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Categories
Healthy food

(251) Bajara Chila

Pearl Millet Omelette (without egg)

બલિહારી તુજ બાજરો, જેના મોટા પાન, ઘોડો પાંખું આવિયું, બુઢ્ઢા થયા જુવાન.

Ingredients

  • 1 cup Bajra flour
  • ⅓ cup of freshly chopped Green leaves of Garlic (lila lasan ni bhaji) OR ¼ cup lila lasan nu kachumber
  • 1 cup of hot water.
  • ½ tsp. Salt.
  • Sesame seeds
  • Ghee .
  • Paste of 2 Green chillies and ½ inch size Ginger piece.

Method

  1. Boil water in a pan.
  2. Add Bajra flour, salt, Ginger chilli paste, Freshly chopped Garlic leaves and make a batter. Adjust the consistency by adding one or two spoons of water (see video).
  3. Heat nonstick tawa and turn the flame slow. Now pour ⅓ cup batter and spread evenly in the circular manner. Sprinkle sesame seeds and drizzle ghee or butter at the periphery of the chila. Flip the side and again drizzle ghee or butter. Cook on a slow flame only.
  4. Enjoy hot Bajara chila with Green chutney and Curry of your choice.
Consistency of the batter.

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Categories
Healthy food

(250)Amaranths Chila.

Rajgira Chila

Farali Chila

Ingredients

  • 2 cups Amaranthus (Rajgira).
  • 1 cup curd.
  • ½ cup water.
  • 2-3 green chillies (thinly sliced)
  • 1 tsp salt.

Method

  1. Grind Amaranths seeds in a mixture grinder.
  2. Add hot water in 1 cup of coarse flour of Amaranths and curd. Now mix evenly and make lump free batter.
  3. Add salt and green chillies in it and make each chila with ⅓ cup of batter.
  4. Drizzle ghee on the side and cook on a slow flame.
  5. Serve hot with Dahi ni chutney
Rajgira

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Categories
soup

(249)Drumstick Soup

Ingredients

  • 2 Drumsticks
  • 8 Almonds
  • 2 Coconut cubes
  • 1 tsp. Salt
  • 1 tsp. Black pepper powder
  • ½ inch Ginger piece.
  • 8-10 Mint leaves (Phudina pan)
  • 3 cups water.

Method

  1. Cut Drumsticks into small pieces. In a pressure cooker gather all ingredients and add 1 cup water.
  2. Pressure cook up to 2 whistles.
  3. When pressure releases open the lid and add the remaining amount of water.
  4. Scrape all drumstick pieces with the help of a spoon and discard skins of it.
  5. Make a paste of soaked Almonds, coconut cubes, Ginger and Mint leaves.
  6. Blend the Drumstick contents with paste of remaining ingredients with the help of the hand blender. Strain the content with the help of the strainer.
  7. Put the content ( Drumstick soup) on high flame and give 2 – 3 boils. Turn off and serve hot with love and smile.

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Categories
Healthy food

(247) Thai Rice.

Ingredients

  • 1 cup Jasmine Rice.
  • 4 cup water.
  • 1 tsp. Salt.
  • 2-3 Bay leaves.
  • 2 tbsp. Ghee.

Method

  1. Wash rice twice and add the given amount of water.
  2. Add all other ingredients and pressure cook directly in the pressure cooker up to 3 whistles.
  3. Serve hot with Thai Curry or as you wish.

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Categories
Healthy food

(246)Thai Curry

Ingredients

  • Ingredients for green paste:- 2 cups finely chopped Coriander leaves, 10 – 12 spring Onions with stalks and without leaves, 2 ½ inches size Galangal, 12 Green chillies, 2 inches Ginger, 8-10 lemongrass with stalks, 8-10 Basil leaves, 8-10 Kaffir lime leaves.
  • 1 cup zucchini.
  • 1 cup Baby corn.
  • 1 cup Broccoli.
  • 1 cup Mushroom.
  • 1 cup Paneer.
  • ¼ cup Thai brinjal ( Thai pea eggplant)
  • Butter.
  • 4 cups of coconut milk.
  • 2 tbsp. Coriander seeds.
  • 2 tbsp. Cumin seeds.
  • 2-3 Bay leaves.

Method

  1. Dry roast Coriander seeds and Cumin seeds. Grind and keep aside.
  2. Peel and wash Galangal and chop it into small pieces and try to make paste in the mixture by adding 1 or 2 spoons of water. Galangal is hard and fibrous so filter it with the help of a tea stainer and keep aside.
  3. Cut lemongrass stalks into small pieces and try to grind with 2 spoons of water. Filter it with the help of a tea strainer and keep aside. Make a bunch with leaves of lemongrass and keep aside
  4. Make a paste of basil leaves and Kaffir lime leaves and after adding 2-3 spoons of water, strain it and keep aside.
  5. In the same mixture jar make a paste of spring onions with stalks. Make a smooth paste by adding one or two spoons of water and keep aside.
  6. Make a paste of Coriander leaves, Green chillies and Ginger and keep aside.
  7. Saute all vegetables and Paneer cubes separately in 1-1 tsp of butter.
  8. Heat 1 tsp.of butter in a frying pan saute bay leaves and green paste till oil separates.
  9. Simultaneously boil a lemongrass bunch in 2 cups of water in a big sauce pan.
  10. Once boiling starts add coriander and cumin powder, filtered Galangal ,filtered lemongrass stalk, filtered basil and kaffir lime leaves, spring onion paste, all sauteed vegetables and paneer cubes and boil for 5 minutes.
  11. After 5 minutes mix green paste and give one boil to it.
  12. Add coconut milk and red Thai chillis and salt. Give one more boil and turn the flame.
  13. Serve hot spicy green Thai Curry with rice.
  14. Serve hot with Thai rice.
Categories
snacks

(243)Limbu Mari ni sev

Ingredients

  • 1 cup Besan.
  • 1 tbsp. white pepper or Black pepper powder.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 3 tbsp. Lemon juice.
  • 1 tbsp. warm oil.
  • Oil for frying.

Method

  1. Sieve all dry ingredients together in a big mixing bowl.
  2. Add lemon juice and oil and mix it thoroughly.
  3. Add a water spoon by spoon and make dough thicker than paste.
  4. Heat oil for frying.
  5. With the help of a sev machine extrude sev and deep fry.
  6. Serve with Ponk, Chila, Bhel, Sev Puri or as you wish.

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Categories
Healthy food

(242)Black beans Curry

Ingredients

Method

  • 1 cup black beans.
  • 3 finely chopped medium size onions.
  • 2 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 3 kokum or 2 medium size finely chopped Tomatoes.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Red chilli powder.
  • 1 green chilli and ½ inch Ginger piece paste.
  • 1 tsp salt.
  • ½ tsp. Garam masala
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Pressure cook Black beans up to 2 whistles after adding salt.
  2. When pressure releases, open the lid and keep aside.
  3. Simultaneously chop Onions.
  4. Heat oil in a non stick pan. Add Cumin seeds and wait for a crackling sound, add Asafoetida powder and then chopped onion. Saute onion till translucent.
  5. Saute dry masala and chilli Ginger paste for 30 seconds and then add boiled beans and kokam. Boil for 5 minutes on slow flame and then add coriander leaves again cook for 30 seconds and switch off the flame.
  6. Serve hot with Paratha, Roti, Puri, Bhakri, Rice or as you wish.

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