Tag: achari parathas

Categories
Raitu

(228)Pudina Raita

Ingredients

  • 1 cup home made Curd.
  • ¼  cup  finely chopped fresh Mint leaves.( Pudina paan).
  • ½ tsp. Rock Salt(( Sendha namak).

Method

  1. Use fresh curd fermented for 6 hours for preparing raita.
  2. Churn the curd after adding salt.
  3. Pluck only leaves from mint stalks, wash and chop finely.
  4. Mix chopped Mint leaves with curd and serve with Biriyani, Thepla, Stuffed paratha or as you wish. Serve with love and smile.
  5. You can also use Pudina powder if fresh is not available.
  6. In 1 cup of curd add 2 tbsp. of Pudina and Salt. You can also add finely chop Coriander leaves for freshness.
Categories
salads

(225)Lal Mogri nu Raita Salad.

Ingredients

  • 250 gms. Lal Mogri.
  • 1 cup Curd.
  • 1 tsp. Salt.
  • Pinch of Black Salt.

Method

  1. Wash and finely chop mogri.
  2. Marinate with salt and keep aside.
  3. After 5 minutes squeeze lightly with your 2 palms so that extra salt with water is removed
  4. .In a mixing bowl take curd and churn it with churner. Mix squeeze mogri and Black Salt thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish.
Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
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
Pickle

(154)Amla Gunda nu Athanu

Indian Gooseberry and Gumberry Pickle

Ingredients

Method

  1. Wash and wipe Amla and Gunda.
  2. Cut each amla in to lengthwise wedges and keep aside.
  3. Cut each Gunda into 4 and remove seeds and keep aside.
  4. If we measure after cutting Amla and Gunda whole content is 7 cups.
  5. In big vessel , mix amla, gunda and athana no sambhar . Also mix seeds of gunda.
  6. As mucilaginous pulp of fruit, which remains stick with seeds, having medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Store in air tight glass jar at room temperature. After tightly fill jar with pickle, pour extra oil on the top and make sure that layer of the oil is above the pickle layer but if you are storing pickle in refrigerator then no need to add extra oil.
  8. Enjoy pickle with any of your favourite food but it taste best with steamed rice, khichadi or with plain Roti, Paratha, Bhakhri and Rotla.
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
Categories
Healthy food

(140)Kobi Dadam Dana ni Salad

Ingredients

  • 250 gms Cabbage (Kobi)
  • 1 medium size Pomogranate. (Dadam)
  • 1 tbsp. finely chopped coriander leaves
  • 1 tsp. lemon juice.
  • 1 tsp. Chaat masala.
  • 1 finely chopped green chilli( optional)

Method

  1. Shred washed cabbage with potato slicer.
  2. Remove seeds from Pomogranate and keep aside.
  3. Finely chop washed coriander and green chilli .
  4. In mixing bowl mix shredded cabbage with seeds of Pomogranate. Add coriander and green chilli, lemon juice and chat masala
  5. Cabbage Pomogranate Salad is ready to serve.
  6. Serve with fulka roti, bhakhri, puri, kulcha, thepla, khakhra or as you wish.
Categories
Pickle

(79) Athana no Sambhar

Pickle masala

Ingredients

Method

  1. Clean both rai and methi kuriya .
  2. Dry roast salt on slow flame.
  3. In one big kadai ( wok) mix all dry ingredients .
  4. After mixing thoroughly add oil and again mix with hand so no lump will form.
  5. Now it is called sambhar ( pickle masala)
  6. You can store it in air tight container for year or more.
  7. You can make any pickle with this masala and use in vegetables and roti or paratha for making achari dishes .
Rai kuriya
Methi kuriya
All ingredients
sambhar