Categories
Breakfast snacks

(41) Malpuva (Pancake)

20-24 Malpuvas

Ingredients

  • 2 cups all purpose flour (maida).
  • 2 tbsp. Sugar powder.
  • 4 tsp. Baking powder.
  • ½ tsp. Baking soda.
  • ¼ tsp. Salt.
  • 1 ¾ cups milk .
  • 2 tbsp.melted butter or ghee

Method

  1. In one big mixing bowl sieves all dry ingredients.
  2. Add melted butter and mix thoroughly with dry ingredients.
  3. Slowly add milk and make a sauce like batter.
  4. Heat a lightly greased griddle(tawa) .
  5. Pour the batter on to the griddle using approximately 1/4 cup for each pancake.
  6. Spread it evenly in circular manner.
  7. Drizzle ghee or butter at the edges and allow to cook till golden .
  8. Flip the malpuva and cook other side.
  9. Serve the malpuva with Chocolate syrup,Honey or Rabadi or as you want.Serve with love and smile.
Malpuva with chocolate syrup

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Categories
Dinner lunch

(40) Jeera Rice( In One Pot)

Serves 2

Ingredients

  • 8 tbsp. Basmati rice.
  • 3 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 3 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli  ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Wash and rinse rice 3 times and soak for 30 mins.
  2. Heat deep sauce pan or pressure cooker pot , add ghee.
  3. After ghee melts add cumin and wait for crackling sound.
  4. Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
  5. If you are making in sauce pan.
  6. Wait for water to boil .After rapid boiling  reduce flame to slow,cover the pot and cook for 10 mins.
  7. Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
  8. If you are making Jeera rice in pressure cooker.
  9. Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
  10. Enjoy your Jeera rice with hot soup,papad and pickle.
Categories
Dinner lunch

(39)Jeera Rice

Serves 2

Ingredients

  • Steamed rice.
  • 2 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Heat frying pan on slow flame and add ghee.
  2. Ghee melts add jeera and wait for crackling sound.
  3. Add coriander leaves, curry leaves, mace and black pepper pd. Saute for 1-2 stir and add steamed rice .
  4. Mix all with very light pressure so as not to crumbled the grains.
  5. Serves hot with soup.
Categories
Breakfast snacks

(36) Masala  Namakpare

Masala Shakarpare

Ingredients

  • 3 cups wheat flour
  • 45 ml oil
  • 1 tbsp.salt
  • 1 tbsp.chilli pd.
  • 1 tsp.white sesame(safed til) seeds
  • 1 tsp.black sesame(kala til) seeds
  • 1 tsp.Cumin(Jeera)
  • ½ tsp. Carom(Ajwain) seeds
  • 280 ml. water
  • oil for frying

Method:

  1. In one big vessel mix thoroughly all ingredients and knead into semi stiff dough.Keep aside for 30 mins.
  2. Divide the dough into 10 equal parts and roll each part into flat round 2mm thick chapattis.
  3. Cut each chapati into several square or diamond shapes. Pierce each pieces with knife.
  4. Heat oil in kadhai. Deep fry all namakpare under slowest flame till it becomes golden brown. It will takes 4-5 mins.
  5. Filled all Namakpare in airtight container once it cool down completely. You can store Namakpare for 30 days.
  6. Enjoy Namakpare with masala tea,herbal tea,in breakfast, snacks or as you want. You can carry Namakpare during traveling or in offices and schools.
Categories
Dinner lunch

(38) Steamed Rice

Serves 2

Ingredients:

  • 8 tbsp. Basmati rice.
  • 4 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 1 tbsp.ghee.

Methods:

  1. Soak washed rice for 30 mins.In one deep sauce pan add 4 cups of water and boil it.
  2. Drain water from rice after 30 mins.
  3. Add cloves,salt , bay leaf and rice in boiling water.
  4. As soon as it boils rapidly, reduce the flame to slow ,cover the pan and simmering for 10 mins.
  5. Turn off the flame, do not open the lid and let the rice set for 5 mins.
  6. Strain the rice with the help of strainer and mix ghee in it
  7. Serve hot with Rajma,Whole Masoor,Fried Dal or you can use this steamed rice in Biryani,pulao or Jeera rice.
Steamed rice
Categories
Indian bread

(37) Fulka Roti

Make 12 fulkas

Ingredients

  • 1 cup Wheat flour
  • 1 tbsp.oil
  • 115 ml water
  • little oil for smoothing dough

Methods

  1. In one big mixing bowl mix all ingredients and knead dough.Keep aside for 30 mins.
  2. Apply little oil ,knead more and makes smooth dough.
  3. Divide dough into 12 equal portions.
  4. Roll one portion into flat round roti.
  5. Preheat tawa on slow flame roast one side of roti.
  6. Small bubbles appears then flip side of roti on tawa.
  7. Roast both sides of roti on flame .
  8. Apply ghee and serve with Vegetable curry, Dal , Salad, Pickle or as you want.
Categories
Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.

Categories
Indian bread

(34) Bhakhri

Make 8 bhakhri

Ingredients

  • 2 cup Wheat flour
  • OR
  • 1½ cup wheat flour+ ½ cup suji
  • OR
  • 1½ cup wheat flour+ ½ cup sieved lapsi flour.( lapsi flour is coarsely ground wheat flour like semolina- suji. Coarse whole wheat flour commonly known as ”jada atta” or ”churma lapsi atta”
  • ½ tsp. salt.
  • 60 ml. oil.
  • or
  • 4 tbsp oil.
  • 175 ml water.
  1. In mixing bowl mix all ingredients and knead a stiff dough. Keep aside for 10 -15 mins.
  2. Smear with little ghee and again knead to a smooth dough.
  3. Divide the dough into 8 equal portions.
  4. Roll  each dough ball into flat , round bhakhri.
  5. Preheat tawa on a medium flame.
  6. Roast both the sides,apply little ghee and press gently with wooden press till it turns light golden brown.
  7. Enjoy bhakhri with any vegetable curry, Jeggary and pickle.
  8. You can use bhakhri as pizza base and instead of slice bread in sandwiches.
Categories
My recipes onepot recipe

( 33) Khichadi

serves 2, 150 -200 gms.each

Ingredients:

  • ½ cup Rice(chawal preferably Parimal also known as Patna rice)
  • ¼ cup Moong dal (Mung beans)  (split green which contains more fibre or yellow which is easy to digest).
  • ¼ cup Masoor dal( split red lentils).
  • 2 tbsp. Tur dal (split pegion pea) .
  • 3 ½ cups water.

Tips:

Requirements of water varies by types of vessels you use to cook khichadi

  • 4 cups water if khichadi in direct pressure cooker .
  • 3½ cups if khichadi in steel pot  in cooker.
  • 4½ cups water if khichadi in sauce pan or kadhai.

Dry masala:

  • 2½ tsp.salt
  • 1 tsp.turmeric pd.
  • 1 tsp.black pepper pd.
  • or
  • 1 tsp. red chilli pd.

Tempering ingredients:

  • 2 tbsp.ghee.
  • 1/2 tsp. mustard(rai)
  • 2 cloves.
  • 1/2 inch cinnamon stick.Asafoetida (hing).
  • ⅛ tsp.Asafoetida (hing).

Method:

  1. In one big steel pot mix all dals and rice .Wash and drain  3 times  with water .
  2. Add 6 &1/2 cups water and all dry ingredients.
  3. Side by side heat tempering vessel and add ghee. Once ghee melts,add mustard seeds and wait for crackling sound. Add cloves , asafoetida and cinnamon . Pour this mixture in khichadi pot. Stir the mixture in pot .
  4. Place this pot in pressure cooker. Cover the pot with lid and close pressure cooker. Pressure  cook upto 4 whistles.
  5. Open cooker after  pressure releases and serves hot and pour 1 tsp. ghee per  plate. khichadi with Soup,tameta nu shak, papad and pickle.
  6. Serve hot khichadi with Soup,tameta nu shak, papad and pickle.

This is a simple type of khichadi which is healthy and yummy too but you can make more rich and spicy by adding different ingredients like onion and garlic and mixing some vegetables.

List Of My Recipes

Categories
Breakfast Dinner lunch snacks

(32) Methi na thepla

20-25 thepla

Ingredients

  • 300 gms.wheat (gheu)atta.
  • 200 gms. Millet (bajari or Jowar)atta
  • 1 bowl(150 ml.bowl size)finely chopped fresh Fenugreek (methi) leaves.
  • 1 bowl finely chopped fresh coriander (dhaniya patti)leaves.
  • 4 tbsp.sugar.
  • 4 tsp.salt.
  • 4 tbsp.oil
  • 3 tsp.chilli pd.
  • 1 tsp. turmeric pd.
  • 2 pich of Asafoetida (hing).
  • 5 tbsp.curd.
  • 100-120 ml.water.

Method:

  1. In one big mixing bowl marinate methi leaves and coriander leaves with salt and sugar for 30 mins.
  2. Add oil ,curd and all dry spices in marinated mixture.
  3. Mix thoroughly and add atta and again mix and knead . Take water for soft and smooth dough.
  4. Keep aside for 30 min.
  5. After 30 mins. divide dough into 20-25 equal parts .
  6. With the help of rolling pin ,roll each dough ball like roti and shallow fry with oil .Apply ghee and serve hot or carry with you while traveling or in offices.
  7. You can enjoy your thepla with Aam ras,Masala tea, herbal tea,tameta nu shak,kela nu shak or any pickle,jam,chhundo.
Methi na thepla