Categories
Daal

(19) Rasawala Moong

Green gram curry

serves 4 150 ml .each

Ingredients

1 bowl (100 gms.) green gram( moong)

2 tsp.salt

4 garcinia( kokum)

2 inch size jaggery ( gud) ball

1/2 inch grated ginger

Tampering (tadka) ingredients:

1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves

Dry spices(masala)

1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.

Method:

1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.

2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.

3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.

4) Boil on slow flame for 5 mins.

5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.

6) Boil for 2 mins. and Rasawala moong is ready.

7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice

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Categories
chutney Quick Cooking Tips

(18)Sweet chutney

Red chutney, Khajur Amli chutney

Ingredients

  • 500 gms. Red Dates.( lal khajur)
  • 100 gms. Tamarind (Imli)
  • 250 gms. Jaggery (Gud)
  • 2 tbsp. Salt.
  • ¼ tsp. Asafoetida (Hing).
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.

Method:

1) Wash khajoor and imli

2) In steel vessel add all ingredients and 2 bowl (200 ml) water and pressure cook upto 4 whistles

3) After cooker cools down, deseed khajoor and imli.

4) Transfer all the ingredients in grinder and make a smooth paste of pouring consistency. Strain this mixture with the help of strainer.

5) Boil this chutney mixture for 5 mins.stir continuously.

6) After tasting chutney ,bottle it in air tight container or make a cubes in pop up ice tray.

7) If you keep in fridge, chutney will taste good upto 1 month. Chutney cubes in freezer lasts for 3 months.

8) Enjoy your sweet chutney with chats,vada,pakoda,chilla etc.

sweet chutney

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Categories
chutney Quick Cooking Tips

(17) Green Chutney

Ingredients

  • 5 cups washed,finely chopped coriander.
  • 5 green chillies. If you want more spicy then add more chillies.
  • 1cup washed mint leaves
  • 2tbsp.bhuna channa dal( roasted gram) or khara singdana ( roasted salty peanuts) if you want to use with farali dish.
  • 3 tbsp. lemon juice.
  • Salt to taste.
  • 1 tsp. sugar.

Method:

1)In a mixture jar grind bhuna chana dal and keep aside.

2) In jar add all ingredients except bhuna chana dal pd. and make a smooth paste by adding 100 ml. chilled water.

3) Now mix bhuna chana pd. and again churn the paste one more time.

4) Green chutney is ready,taste it once and now fill pop up ice tray with chutney. Freeze it for 8-10 hrs.

5) Unmould chutney cubes and keep it in air tight container and again freeze it.

6) Use these chutney cubes by defrosting whenever you needed

7) Enjoy you green chutney in sandwiches,vada,pakoda,with main course etc.

8) Please be quick during unmoulding .

Chutney cubes

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Categories
Quick Cooking Tips

(50)Coconut Cubes

Ingredients

1 Coconut( Shreefal)

Method:

1) Buy good quality coconut with coconut water

2) Remove coconut from its hard outer shell.

3) Chopped coconut into dice size.

4)Grind these coconut pcs.with 100 ml. of water into coarse paste

5) Fill this coarse paste in ice tray and freezed it for 8- 10 hrs.

6) After 10 hrs. unmould coconut cubes and keep in air tight container .Keep this container in freezer .

7) whenever you want to use coconut either in curry or for making idli-dosa’s chutney or as hair food remove from the freezer and use.

8)Please be quick while unmoulding cubes and filling container with cubes.

coconut cubes
Categories
Quick Cooking Tips

(16) Lemon Juice Cubes

Ingredients

Per cube: 1/2 tbsp. lemon juice

Juicy lemons

Method:

1)Buy 25 good quality, juicy,thin skinned yellow lemons.

2) Wash and wipe all lemons with nepkin.

3 ) Squeeze all lemons with the help of a squeezer. Please don’t throw squeezed lemon skins. you can prepare lemon peel pickle from it.

4) Strain lemon juice with the help of strainer .

5) Fill pop up ice tray with this juice and freeze for 8-10 hrs.

6) After 10 hrs.pop up all lemon cubes and store in air tight container.

7) Keep this container in freezer .Cubes will remain fresh for about 6 months.

8) whenever you want to use lemon, quickly you can use these cubes. It helps in hot summer when good lemons are unavailable.

9) Please be quick while unmoulding cubes and filling container with cubes.

Lemon juice cubes
Squeezed lemons with salt for pickle

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Categories
Chilas My recipes

(15) Chilla

serves 16 chillas

Ingredients

2 bowl (300 gms.) chanadal flour (chickpea)

1 bowl (150gms.) chawal ( rice) flour.

1/4 tsp Ajwain(carom seeds)

1/4 tsp. Haldi(turmeric)pd

1 tsp dhania jeera( coriander cumin) pd.

1and 1/2 tsp salt

1 tsp. lal mirch( red chilli) pd.

1 tsp kala miri( black pepper) pd.

Method:

1) In one mixing bowl take both atta and all spices.

2) Add 2and 1/2 bowl water in it and mix thoroughly so no lumps.

3) keep aside for 30 mins.

4) Check the batter,must be pouring consistency.Start making chillas (dosa)

5) Serve hot with any Soup,green chutney and red chutney. Serve with love and smile.

6) while making chilla,you can sprinkle shredded cheese.

7) You can also add finely chopped onion, tomatoes, capsicum and finely chopped coriander in chilla batter.

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Categories
Chats My recipes

(14) Pattice

12 pattice balls 3 inches each

Ingredients

  • 1 kg. Potatoes.
  • 2 tbsp. Chat masala.
  • 1 tbsp. Lemon juice.
  • 1 tbsp. Salt.
  • 1 cup finely chopped coriander leaves.

Method:

1) After washing,boil potatoes in pressure cooker

2) After 3 whistles, switch off flame and wait for pressure release

3) Peel and smash all potatoes and add chat masala,salt, finely chopped fresh coriander and lemon juice

4) mix thoroughly and make 3 inches size balls

5) Gently press each ball in your palms and shallow fry on tawa with ghee

6) Pattice are ready. Enjoy it with ragda,green hot chutney,red sweet chutney,finely chopped onion and sev.

Potatoes balls
Pattice on tawa
Ragda pattice

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Categories
My recipes Teas

(13) Herbal Tea

Serves 2. 250 ml.each

Ingredients

water. 500 ml.

Basil(Tulsi) Leaves. 8-10

Lemon grass. 15-20 pcs

Mint (Phudina) Leaves 8-10

Ginger grated 1/2 inch

Method:

1) In one big vessel mix all ingredients and boil for 10 mins.

2) Herbal tea is ready. Add 2 tsp. honey(optional) and squeeze 1/2 lemon in 500 ml. tea.

3) Enjoy your herbal tea with some cookies, sweet shakarpare,salty biscuits, salty namakpare ,mathri or puri.

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Categories
My recipes Teas

(12) Cumin seeds Tea

Jeera water

Ingredients

Jeera( cumin)   1 tbsp.

Water. 500 ml.

Method

1) In a big vessel add jeera in water.

2) Boil this for 10 mins.

3) Serve this healthy jeera tea every day and  especially suffering from acidity as jeera is alkaline in nature will reduce acidity. Jeera water also helps to reduce burning sensation during urination. Serve with love and smile.

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Categories
Quick Cooking Tips Spices

(11) Farshan Mixture Masala

Ingredients

Lavang(cloves)              2 pcs

kala miri( black pepper)    15 pcs.

Elaichi(cardamom)             2pcs

Kokam pd.(Garcinia)         1 tsp.

or

Aamchur pd.( mango) 1 tsp.

Sugar pd.            2 tsp.

Rock salt.             1tsp.

Sunth pd.(Ginger)            1 tsp.

Til. ( white sesame)          2 tsp.

Dhania jeera pd (coriandercumin) 2 tsp.

Method

1) Mix all ingredients in grinder jar and grind in fine powder

2) Farshan masala is ready.You can sprinkle on deep fried Channa dal, Moong dal,Whole Masoor, Peanuts, Almonds etc.

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