Categories
Healthy food

(159)Nawabi Paneer

Paneer in white gravey

Ingredients

  • 500 gms. Malai Paneer.
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 1 whole green chilli.
  • 2 Garlic pods.
  • 2 bay leaves.
  • 20-25 Cashew nuts.
  • 2 tbsp. Poppy seeds (Khus khus).
  • 2 Green cardamom.
  • ½ inch Cinnamon stick.
  • 2 – 4 whole black pepper.
  • 1½ tsp. Salt.
  • 3 tbsp. Oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Cumin seeds.
  • 2 tbsp. beat Curd.
  • 2 tbsp. Cream.
  • 1 cup water.
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Cut malai paneer block into 1 inch cubes and keep aside.
  2. Chop onions into big pieces.
  3. Heat 2 tbsp. oil in nonstick pan. Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Cinnamon, Cardamom, Bay leaves, Black pepper, Green chilli, Pieces of Ginger and last Garlic. Soute all spices for 2 minutes and then add Cashew nuts and poopy seeds and salt. Soute till Cashew nuts turns crispy. Now add Onion pieces.
  4. Soute onions till translucent.
  5. Cool completely before grinding into paste.
  6. Heat remaining 1 tbsp. of oil and soute white colour paste till it separate oil.
  7. Add beat Curd and Cream and give quick stir.
  8. Add paneer cubes and water.
  9. Close the lid and cook till gravy starts boiling.
  10. Taste the dish before serving. Garnish with coriander leaves and serve hot with Paratha, Nan, Kulcha, Fulka roti, Bhakhri or as you wish.
Categories
Healthy food

(157)Besan Chila

Eggless Omlette

Ingredients

  • 1 cup Besan( Bengal gram dal flour).
  • ¾ cup water.
  • ½ cup finely chopped vegetables (Onions, tomatoes, coriander).
  • 1 tsp. ginger chilli paste.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 ¼ tsp. Salt.
  • 1 tsp. backing Powder.

Method

  1. Finely chop coriander leaves , tomatoes, onions and keep aside.
  2. In big mixing bowl mix chopped veges and besan.
  3. Mix all spices and adjust the consistency by adding water. Taste the batter before any further process.
  4. Keep aside for 10 minutes .
  5. Heat nonstick tawa, pour ¾ cup batter and spread evenly ¼ cms. thick in circular motion.
  6. Pour melted butter at the periphery and ½ tsp. butter at the top of chila.
  7. Close the lid and cook for 2 minutes or till it is golden brown.
  8. Flip the side of r1 chila, close the lid and again cook for 2 minutes.
  9. Enjoy besan chila or eggless Omlette with bread , tomato sauce, green chutney or with Golkeri or amla murabba or as you wish
Categories
Healthy food

(156)Vegetable Handvo

Ingredients

  • ½ cup chopped Sweet Corn.
  • ½ cup chopped Carrot.
  • ½ cup chopped Bottle guard.
  • ½ cup finely chopped coriander leaves.
  • 1 tbsp. Ginger paste.
  • 1 tbsp green chilli paste ( optional).
  • 1 tbsp. Garlic paste (optional).
  • 1 cup Bengal gram dal.
  • 1 cup Moong dal.
  • 1 cup Udad dal.
  • 2 cup Rice flour.
  • 1 cup Suji.
  • 1 cup curd.
  • 1 pkt. Eno.
  • 4 tbsp. Coriander Cumin powder.
  • 4 tbsp. Red chilli powder.
  • 1 tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 4 tbsp. white sesame seeds.
  • Tempering ingredients Sesame oil, Mustard seeds, White Sesame seeds.

Method

  1. In big vessel mix all dal and wash thoroughly for 2 times.
  2. Soak all dals for 8-10 hours
  3. Grind dal in to coarse batter.
  4. In dal batter mix rice flour and suji
  5. Keep aside 10-12 hours for fermentation.
  6. In vegetable chopper, fine chop all veges.
  7. Add all green and dry spices, curd, eno and coriander leaves.
  8. Mix thoroughly and adjust the consistency by adding water. Taste the batter before any further process.
  9. Heat 2 tbsp.oil in nonstick frying pan . Add mustard seeds and wait for crackling sound for adding sesame seeds.
  10. Pour 3 cup of Handvo batter and cook on slow flame for 10 minutes. Hold handle of frying pan tightly and give gentle jerk to pan . If whole cake of Handvo separate from sides of the pan then slightly lift and see underneath, If golden brown layer is formed. If yes then swich off the flame and allow to set for 10 minutes else cook again for 5 more minutes.
  11. After 10 minutes flip the layer , add 1 tbsp oil at the periphery and cook for 10 minutes on slow flame.
  12. Repeat the cooking process till batter last.
  13. Enjoy your hot , spicy Handvo with Green chutney, Red chutney, Schezwan sauce and glass of masala buttermilk ( chass).
Finely chopped vegetables
Cooked layer separate from frying pan
How to flip Handvo
Categories
Healthy food

(155)Curd

Ingredients

  • ½ lit. whole fat milk.
  • ¼ tsp. leftover curd ( jaman or starter).

Method

  1. In 1 liter size stainless steel vessel first pour 1 spoon of water ( so milk will not stick while heating) and then pour milk.
  2. Boil the milk.
  3. After 15 to 20 minutes of boiling or when you can hold vessel with your naked hand takeout 1 serving spoon milk and mix curd in that milk with your fingers.
  4. Pour this starter (curd mix milk) in remaining milk.
  5. Take another 1 liter size vessel and pour curd mix milk into it from some distance to cause frothing . Repeat the process till you get froth upto the rim of vessel.
  6. After 5 minutes ( so froth will settle little) close the lid of vessel.
  7. Keep this vessel in close area for 4 hours. ( microwave or oven is ideal place)
  8. After 4 hours curd is ready . Sometimes in Winter it may take 30 to 60 minutes more.
  9. As soon as your curd is set , keep the curd container in refrigerator.
  10. Enjoy chilled curd with your food
Categories
Breakfast Healthy food

(153)Mix Dal Appe

Ingredients

  • ¼ cup Yellow Moongdal.
  • ¼ cup Green Moongdal.
  • ¼ cup Tur dal.
  • ¼ cup Udad dal.
  • ¼ cup Masoor dal.
  • 2 cup Rice.
  • ¼ cup Curd.
  • 1 tbsp. Ginger paste.
  • 1 tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Soda bi carb.
  • 2½ tsp. Salt.
  • ¼ cup chopped Coriander leaves.
  • Oil and Sesame seeds for making appe.

Method

  1. Wash and soak all dals and rice for 8 hours.
  2. Drain excess water and grind whole content into coarse paste.
  3. Mix all spices, curd, soda and coriander leaves.
  4. Adjust the consistency by adding water. Taste the batter before any further process.
  5. Keep aside for 5-6 hours for fermentation.
  6. Heat and pour ¼ spoon oil and pinch of Sesame seeds in Appe vessel and fill the cavity with batter and close the lid.
  7. Cook for 5 minutes on slow flame. Flip and cook another side for 5 minutes.
  8. Enjoy your steaming hot appe with Amla murabba or Tomato sauce or Gol keri pickle or as you wish.
consistency of batter
Mix Dal Appe
Categories
Healthy food

(152)Palakh Paneer Oats Puri

Ingredients

  • 1 cup leftover palak paneer vegetable.
  • 1 cup Oats.
  • ½ tsp. Salt.
  • ¼ cup Curd.
  • 1 tsp. Red chilli powder.
  • water as require.
  • Oil for shallow frying.

Method

  1. Grind left over palak paneer into smooth paste.
  2. Grind Oats into coarse powder.
  3. Mix all ingredients in a mixing bowl.
  4. Adjust the consistency of batter by adding water.
  5. Heat nonstick tawa. Apply oil and pour batter to make small puris.
  6. Shallow fry till golden brown.
  7. Enjoy hot puries with fresh tomato chutney.
Equal amount of Oats and Palak Paneer sabji
Batter of puri
Consistency of batter
Puri in nonstick tawa
Palak Paneer Oats Puri
Categories
Healthy food

(151)Oats Coconut Appe

Ingredients

  • 1 cup leftover rice or khichadi.
  • 1 cup Oats ( grind into coarse powder)
  • ¼ cup Chickpea flour (Besan).
  • ¼ cup Curd.
  • ¼ cup paste of fresh tender coconut.
  • ¼ cup fresh chopped coriander leaves.
  • ½ cup water.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • ⅛ tsp. Soda bi carb.
  • 1 tbsp. Sesame Oil.
  • 1 tsp. Salt.

Method

  1. Mix leftover rice or khichadi with all the ingredients.
  2. Adjust the consistency of batter by adding water.
  3. Heat Appe vessel and pour ¼ tsp oil in each cavity of Appe vessel.
  4. Pour 1 tbsp of batter in each cavity, close the lid
  5. Roast both side golden brown on slow flame.
  6. Enjoy hot spicy appe with coconut chutney or Spicy Green chutney and Red chutney or as you wish.
Leftover rice mix with Oats flour and Chickpea flour.
Consistency of Appe batter
Categories
Healthy food

(150)Green peppercorn Pickle

Ingredients

Method

  1. Wash green pepper thoroughly 2-3 times .
  2. Pluck green pepper from its stalk and again wash for one time and then spread for 15- 20 minutes on clean kitchen towel under fan.
  3. In a mixing bowl mix green pepper with salt, lemon juice and peels of lemon remaining after squeezing lemon.
  4. Keep aside for 4-5 days and every day stir properly for two times a day.
  5. After 5 days pepper pickle is ready to use.
  6. You can also use peppercorn pickle as one of the ingredients for making mix pickle. Seasoned lemon peels and peppercorns have medicinal use as it is good for digestion.
Peppercorns Pickle
Categories
Healthy food

(147)Vegetable Poha

Ingredients

  • 2 cups thick poha
  • 1 green chili (chopped)
  • ½ cup chopped carrot
  • ½ cup chopped potato
  • ¼ cup sweet green peas
  • ½ cup chopped onion
  • ½ cup chopped tomatoes.
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 lemon
  • 2 tbsp oil
  • ½ tsp. Asafoetida powder.
  • 1 tsp Sugar
  • 2 tsp. Salt
  • ¼ cup finely chopped fresh coriander leaves.
  • 8-10 Curry leaves.

Method

  1. Wash thoroughly poha.
  2. Soak in 1½ cup water for 10 minutes
  3. After 10 minutes check poha ,if it turns soft then transfer into sieve other wise sprinkle little water.
  4. Wash and chop all needed vegetable and keep aside.
  5. Heat oil in nonstick pan . Add mustard seeds and wait for crackling sound.
  6. Add Asafoetida powder, green chilli and curry leaves. Give one quick stir and add onions .
  7. Cook till translucent then add Potatoes, Carrots and Green peas to cook on medium flame. Stir in between. Once all the vegetable becomes tender add tomatoes and saute for 2 minutes.
  8. After 2 minutes add salt, sugar and turmeric powder . Stir continuously.
  9. Add soaked poha and mix thoroughly .
  10. Serve hot after adding lemon juice and garnish with chopped coriander leaves and besan sev or farshan mixture( Bhusu).
White thick poha
Ingredients of vegetable poha
Vegetable Poha
Vegetable Poha garnished with sev.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter