Tag: acharialoo

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
Healthy food

(139)Moong dal Puran poli.

Ingredients for Puran

  • 2 cups yellow moong dal.
  • 3 cups sugar.
  • 6 cardamom powder.
  • 2 tbsp. ghee.

Method

  1. Wash yellow moong dal twice.
  2. Add 1½ cup water and pressure cook till 3 whistles.
  3. After 10 to 15 minutes when pressure release open the lid of the cooker. You will get dry cooked moongdal.
  4. Grind moongdal in pulse mode.
  5. Sieve the whole content.
  6. Add sugar in sieved portion.
  7. Mix thoroughly and cook in slow flame for 5-10 minutes.
  8. You will get thick lump of moongdal puran .
  9. For confirming that the puran is ready or not. Keep spatula in the center of the puran while cooking and if it remains standing still then puran is ready. If not then again cook for 1-2 minutes.
  10. Switch off the flame and add Cardamom powder and ghee in puran.
  11. Mix thoroughly and keep aside for cooling.
  12. Make Golf ball size balls from puran.

Ingredients for Poli (Roti)

  • 2 cups wheat flour
  • 4 tbsp. oil.
  • 1½ cups water.

Method for Poli

  1. Knead roti dough ( see the video for consistency)
  2. Make table tennis size ball from dough.
  3. With the help of rolling pin roll small 4 inch size roti.
  4. Stuff golf ball sized puran and again roll in ½ cm. thick poli( roti).
  5. Roast like paratha . Apply ghee on both the sides . (see video)
  6. Serve hot or cold as you wish both taste delicious.
confirmatory test for Puran by spatula stands still in centre.
Moongdal puran
Wheat dough consistency
Making of Puran Poli
Moongdal Puranpoli
Categories
Fried Foods Indian bread

(129)Locha Puri.

Masala Puri

Ingredients

  • 3 cups wheat flour.
  • 1 cup water.
  • 3 tbsp. Sesame seeds oil.
  • ½ tbsp. Salt.
  • 1 tbsp. White Sesame seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Carom seeds.
  • 1 tsp. Chili powder.
  • ½ tsp. Coriander- Cumin powder.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp Asafoetida powder.

Method

  1. Mix all dry ingredients thoroughly.
  2. Add water and make a dough.
  3. Keep aside for 10 minutes .
  4. After 10 minutes with 1 tsp. of oil knead dough for 2 minutes continuous will make dough more soft.
  5. Take 2 cms. diameter ball size dough and roll into round flat puri.
  6. Deep fry each puri and serve hot with chilled Shrikhand, Basundi, Dudhpak, Kheer, Aamras and any vegetable but likely with aloo bhaji.
Spices for masala puri
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