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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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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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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Categories
Quick Cooking Tips Spices

(10) Milagai Podi or Gun Powder

Ingredients


Udad dal ½ cup
Channa dal. ¼ cup
Daliya dal. ¼ cup
Rice. ¼ cup
Sesame seeds. ¼ cup
Curry leaves. 2 cups
Kashmiri chillies. 10 pcs
or
Black pepper. ¼ cup
salt. 2 tsp

Method

1) In kadhai add all the ingredients except salt.

2) On high flame stir continuously till aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋

Home made Milaga Podi

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Categories
Quick Cooking Tips Spices

(09) Rasam Powder

Ingredients

Dhana( coriander seeds)   40 gms                                                  ½ cup   

kala miri(Black pepper)     30 gms ¼ cup

or

Kashmiri chillies  10 pcs

Channa dal.        50 gms ¼ cup

Jeera(Cumin)       30 gms ¼ cup

Tur dal.                50 gms ¼ cup

Udad dal.            25 gms ⅛ cup

Haldi(Turmeric )pd        1 tsp

Methi dana.         1 tsp

Hing(Asafoetida)              1 tsp

curry leaves.        1 cup

dried kokam(Garcinia)      10 pcs

                       or

Aamchur pd.(Mango)       2 tsp.

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all  spices except aamchur powder  in kadhai and stir continuously till it becomes aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add  aamchur powder.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.

6) You can enhance the taste of Rasam with this masala.

Rasam Powder with red chillies

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Quick Cooking Tips Spices

(08) Jeeralu Powder

Jeeralu is a spice mix – a blend of powdered masalas, and it is used to enhance the taste of food.

Ingredients

  • 4 tsp. Jeera Powder ( cumin) .
  • 2 tsp. Safed miri( White pepper powder) .
  • ½ tsp. Sunth ( Ginger powder).
  • 1 tsp. Sendha namak ( rock salt).
  • 1 tsp. Haldi ( Turmeric powder).
  • ½ tsp. Hing ( Asafoetida powder).
  • 1 tsp. Sanchal ( Black salt)

Method

1) Mix all spices powders and Jiralu powder is ready

2) To be bottled in air tight bottle.

3) You can enhance the taste of khakhra,Mathri, Jeera puri,Goba puri or Any salads.

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