Categories
Quick Cooking Tips

(240)Onion Tomato Gravy cubes.

Ingredients

  • 1 kg Onions.
  • ½ kg Tomatoes.
  • 10-15 Garlic pods.
  • ½ cup Cashews.
  • 1 tbsp. Poppy seeds.
  • ½ cup chopped Coriander leaves.
  • ¼ cup Mint leaves.
  • ¼ cup tender Curry leaves.
  • Whole spices 4 cloves , 6 black peppers, 2 Green cardamom, 2 black cardamom, 6 dry red boriya chilli,
  • Salt
  • 1 ½ tsp . Asafoetida powder.
  • 1 ½ tsp. Turmeric powder.
  • 6 tbsp. Oil.

Method

  1. Peel, wash and chop Onions into 8 to 10 pieces and keep aside.
  2. Wash and chop tomatoes into 8-10 pieces.
  3. Heat oil in a nonstick sauce pan.
  4. Add Asafoetida powder
  5. Add whole spices and quickly give 2-3 stirs.
  6. Add Curry leaves, coriander leaves and mint leaves and saute for 1 minute.
  7. Now add cashews and saute till it turns light golden then add poppy seeds and garlic pods.Again saute for one minute and add Onions. Saute till translucent on medium flame.
  8. Add tomatoes at this time and stir 2-3 times and close the lid, cook on a slow flame till tomatoes become tender. Keep aside to cool down.
  9. Make a smooth paste and fill the moulds and refrigerate for 8- 10 hours.
  10. Unmould gravy cubes and store in the freezer for further use.
  11. Defrost the cubes whenever you want to use them. Measurement of the cube is one cube equal to one onion and ½ tomato.

List of my other recipes.

Categories
Quick Cooking Tips

(238)Tomato Puree Cubes

Ingredients

  • 2 ½ kg Tomatoes ( preferably organic tomatoes) .
  • 5 tsp. Salt.
  • 5 tsp. Sugar.

Method

  1. Wash and wipe all tomatoes.
  2. Cut each tomato into 8 pieces .
  3. Cook tomatoes on a fast flame in a nonstick sauce pan and cover with a lid after adding salt and sugar.
  4. Reduce to half and stir occasionally.
  5. When you get your required consistency turn off the flame and keep aside to cool down.
  6. Make a smooth paste of tomatoes. Strain the paste and fill the moulds with this puree and refrigerate for 8-10 hours.
  7. Unmould puree cubes and store in the freezer
  8. Defrost puree cubes whenever you want to use tomatoes in your recipe.
  9. You can measure the number of tomatoes with pieces of your tomato’s puree cubes as per the size of your cubes. Here 1 cube is equal to 1 medium size tomato.
Categories
Quick Cooking Tips

(234)Parsley Garlic Cubes

Ingredients

  • 50 gms. fresh Parsley.
  • 50 gms. fresh green Garlic
  • Olive oil.
  • Ice tray.

Method

  1. Pluck roots and pods separately from the green leafy Garlic.
  2. For Parsley Garlic cubes we need only leaves so finely chop Garlic leaves and keep aside.
  3. Pluck Parsley leaves, finely chop and keep aside.
  4. Mix ⅓ cup Parsley leaves and ¼ cup Garlic leaves and wash thoroughly together.
  5. Spread over the kitchen towel to drain excess water.
  6. Filled the ice tray cavities with these greens.
  7. Pour Olive oil over these greens and fill the oil up to the rim of the cavities.
  8. Keep this tray in the freezer for 8-10 hrs. So that olive oil will freeze and Parsley cubes ready.
  9. Enjoy your pasta and noodles vegetables with flavour of Parsley and Garlic.
Garlic
Parsley
After 8 hours in the freezer
Categories
Healthy food

(232) Celery – Green Peas Paratha.

Ingredients

  • 1 cup Celery leaves.
  • 1 cup Green Peas.
  • 3 Green chillies.
  • ½ inch Ginger piece.
  • ½ cup Finely chopped Coriander leaves.
  • 1 tsp. Mango powder (Aamchur powder).
  • 1 tsp. White Sesame seeds.
  • 3 cup Wheat flour
  • 1 tsp. Salt.
  • 5 tbsp. oil for dough.
  • 1 tsp. Garam masala.

Method

  1. Pluck leaves from Celery stalk, wash and keep aside.
  2. Wash Green peas, chillies and Ginger and keep aside.
  3. Grind it into a fine paste of all ingredients and keep aside.
  4. In a mixing bowl mix wheat flour, oil, and all dry spices. Mix thoroughly and check oil is in the exact amount by making fist of flour. If flour holds the shape it means oil is perfect.
  5. Mix paste in flour and knead soft dough with the required quantity of water.
  6. With the help of dry flour roll parathas and roast with ghee on medium flame.
  7. Serve hot with Bundi Raita, Golkeri pickle, Chass or herbal tea, Green chutney or as you wish.

List of my other recipes.

Categories
salads

(229)Brown Chana ni Salad

Ingredients

  • ½ cup Brown Chana.
  • ¼ cup Pomegranate seeds.
  • ½ cup Finely chopped onion. Spring Onion tastes best in salads.
  • ½ cup Finely chopped Tomatoes ( optional)
  • 1 tsp. Lemon juice.
  • 1 tbsp. finely chopped Coriander leaves.
  • 1tsp. Salt for cooking Chana.
  • ½ tsp. Rock Salt for salad.
  • 1 tsp. Red chilli powder.

Method

  1. Wash and Soak brown chana overnight.
  2. Pressure cook soaked chana up to 5 whistles after adding salt.
  3. When pressure releases, open the lid and strain cooked chana and keep aside.
  4. Strain water you can use for making osaman.
  5. In a mixing bowl mix chana, chopped Coriander leaves, Pomegranate seeds and chopped onion and salt and chilli powder.
  6. Serve with Roti, paratha bhakhri puri, Rice or as you wish.
Categories
Healthy food

(222)Nomato Sauce

Ingredients

Method

  • 500 gms. Pumpkin.
  • 2 medium size Onions.
  • ½ cup Basil leaves.
  • ¼ cup soft kokum( Garcinia indica)
  • 6 Garlic pods.
  • 3 tbsp. Mixed herbs.
  • 3 tbsp. Virgin olive oil.
  1. Peel pumpkin and wash. Grate or chop in a chopper and keep aside.
  2. Peel and wash onions and garlic pods. Chop in a chopper and keep aside.
  3. Finely chop Basil leaves and keep aside.
  4. Wash the Kokum and make a fine paste of it and keep aside.
  5. In a nonstick pan mix olive oil with all chopped ingredients and salt. Cook on a fast flame.
  6. When chopped vegetables turn tender add mixed herbs and kokum paste. Mix thoroughly and again cook for 5 more minutes and nomato sauce is ready.
  7. To achieve the perfect consistency of nomato sauce grind into coarse paste once it cools.
  8. Taste the sauce and if you want a more tangy taste then mix lemon juice to it when it cools completely.
  9. Enjoy Namato sauce in pizza and pasta when you are allergic to tomatoes.

List of my other recipes.

Categories
salads

(219)Moong Salad

Ingredients

  • ½ cup Moong ( whole Green gram).
  • 4-5 Chopped Spring onions.
  • 1 Tomato ( optional).
  • ¼ cup Pomegranate seeds.
  • 1 tbsp. chopped Coriander leaves.
  • 1 tsp. Salt.
  • 1 tsp. Chat masala.

Method

  1. Wash moong and soak overnight.
  2. Next morning again wash and boil in salted water for 10 minutes.
  3. Strain boiled Moong. Moong water you can consume as it is by adding fresh lemon juice or use for making osaman.
  4. In a mixing bowl mix boiled Moong with remaining ingredients and mix thoroughly.
  5. Enjoy your Moong Salad with roti, paratha, khakhra, bhakhri or as you wish.

List of my other recipes.

Categories
soup

(248)Carrot soup

Ingredients

  • 5 Orange Carrots.
  • 1 small Onion.
  • ½ inch Ginger piece.
  • 8-10 Mint leaves (steam and then removes otherwise colour will change )
  • 3 cup water.
  • 1 tsp.salt.
  • Tempering Ingredients 1 tbsp. Ghee, 1 tsp. cumin seeds, 1 bay leaf, 8-10 Curry leaves, 2 cloves.
  • 1 tsp. Black pepper powder.

Method

  1. In a saucepan add 1 cup water , carrot pieces, onion pieces, ginger, mint leaves, salt and pepper powder and pressure cook up to 2 whistles.
  2. When pressure releases open the lid, blend it with a hand blender.
  3. Strain the content with the strainer and add remaining water.
  4. Heat the ghee in a tempering vessel. Add cumin seeds and wait for crackling sound after that add other tempering Ingredients and give a quick stir to all and pour it in soup.
  5. Boil carrot soup for 2-3 minutes after adding Black pepper powder and serve hot. Serve with love and smile.

List of my other recipes.

Categories
Breakfast

(245)Ponk Chila.

Ingredients

  • 1 cup mix dal coarse flour or batter.
  • 1 ½ cup water or buttermilk.
  • 1 tsp. Salt.
  • ½ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. finely chopped Coriander leaves ( optional)
  • 2 Green chillies (optional)
  • 1 cup Ponk( tender jowar grains)
  • 1 cup limbu mari ni sev.

Method

  1. Mix all spices and mix dal flour or batter in a sauce pan.
  2. Adjust the consistency by adding water.
  3. Heat non stick tawa and spread 4 to 5 small chilas and sprinkle ponk on it.
  4. Roast in Ghee, Butter or Oil on both sides
  5. Serve hot chila with limbu mari ni sev and enjoy with coconut chutney.
Consistency of the batter
Jowar Ponk
Mix dal chila sprinkle with Jowar ponk.

List of my other recipes.

Categories
Beauty tips

(208)Hair Nourishing Cream

Ingredients

  • 2 tbsp. Fenugreek seeds.
  • 1 medium size Aloe vera leaf or 1 tbsp. Aloe vera gel.
  • 2 tbsp. Hibiscus flower powder.
  • 2 tbsp. Heena powder.

Method

  1. Soak Fenugreek overnight. Strain water and keep aside to make food for hair roots.
  2. Make a fine paste of Fenugreek seeds.
  3. Peel Aloe veera leaf and scrape pulp . Add this pulp in Fenugreek seeds paste and again in the mixture make a smooth paste.
  4. Sieve both the powders with a fine nylon sieve.
  5. Mix thoroughly  the heena powder in the paste .
  6. This is your hair food. Apply this paste in wet hair and keep for 15 minutes.
  7. Wash hair with cold or lukewarm water.
  8. Apply this hair food twice a week after shampoo. You will get shiny manageable hair.
Fenugreek seeds
Soaked Fenugreek seeds
Hibiscus and Heena powder
Fenugreek seeds paste
Paste with fresh aloe veera
Hibiscus and Heena powder mixed in paste.
Paste applied on my hair