Tag: bhakhri

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
Protein rich food

(169) Whole White Toor.(Lentil)

Ingredients

  • ½ cup whole white toor.
  • 1½ cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Soda bi carb.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 finely chopped medium size Onions.
  • 1 finely chopped medium size Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. Chopped coriander leaves.
  • ½ tsp. grated ginger.

Method

  1. Soak whole toor overnight after adding soda bi carb.
  2. Next morning drain water and check grains . Discard hard waterless grains.
  3. Wash thoroughly for 2-3 times. Add Water, Salt and turmeric powder.
  4. Pressure cook upto 4 whistles.
  5. Open the lid when pressure releases.
  6. Drain water and keep aside.
  7. In nonstick pan heat oil. Add mustard seeds and wait for crackling sound. Add Asafoetida powder, curry leaves and chopped onion.
  8. Saute till translucent. Now add chopped tomato and again saute till it becomes tender.
  9. Add all dry ingredients and saute till oil separates.
  10. Add coriander leaves and cooked whole toor. Mix thoroughly.
  11. Add required quantity of drained liquid which we kept aside.
  12. Close the lid and simmer for 5 minutes.
  13. Taste the dish before serving. Serve hot with Roti, Paratha, Bhakhri, Bajra roti, Jowar roti, Steamed rice or like a chat after mixing Green chutney, red sweet chutney, Besan sev and curd or as you wish.

List of my other recipes

Categories
Healthy food onepot recipe

(158)Dhokli nu Shak

Any beans you can use in this recipe like Cluster beans( Gavar), French beans(Fansi), Lobia beans(Choli) and Broad beans( Val papdi).

Ingredients

  • Ingredients of dhokli:-
  • 1 cup coarse Wheat flour.
  • 2 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. Chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp Carom seeds ( optional).
  • 2 tsp. Sugar.
  • ⅓ cup water.
  • Ingredients of shak:-
  • 2 cup  beans of your choice.
  • 2 tbsp. Sesame seeds oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Salt.
  • 2 tsp. Sugar.
  • ½ cup water.
  • ¼ cup finely chopped coriander leaves.

Method

  1.   Wash and Chop beans of your choice.
  2. Add all ingredients of shak in pressure cooker
  3. Pressure cook upto  two whistles.
  4. In mixing bowl mix wheat flour with oil and then mix other 2 ingredients of dhokli and knead into soft dough. Keep aside for 1 hour.
  5. After 1 hour due to the coarseness  of the flour soft dough now turns into medium hard.
  6. Hold small portion of dough and with another hand pinch small 1portion of dough roll press into small dhokli.( see Video).
  7. Make all dhokli and keep aside.
  8. Open pressure cooker stir 2-3 times and mix cooked ingredients
  9. Add 3 cup of water in same cooker and boil on high flame.
  10. Once it starts boiling add all dhokli , give one quick stir and close the lid and pressure cook upto 2 whistles.
  11. Once pressure releases, open the lid and ajust the consistency and taste  by adding water and extra spices.
  12. Add coriander leaves and give one boil on high flame.
  13. Taste the dish before serving. Serve hot dhokli nu shak with Fulka Roti, bhakhri, paratha, rice  or as you desire.
Proper quantity of oil in the flour hold the shape.
Dhokli
Cooked beans.
Making of Dhokli
French beans and dhokli.
Categories
Healthy food

(160)Palak Kofta Curry

Spinach Kofta Curry

Ingredients

  • 1½ bunch of Spinach.( Approx.300 gms)
  • ¼ cup beat curd.
  • Onion gravy Ingredients
  • 2 tbsp.Oil
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 3 Cloves.
  • ½ inch Cinnamon stick.
  • 1 Green Cardamom.
  • 1 Black Cardamom.
  • 4 whole black pepper.
  • 2 Garlic pods.
  • Tempering Ingredients
  • 2 Bay leaves.
  • 8-10 Curry leaves.
  • 1 Whole red chilli.
  • 1 tsp. Cumin seeds.
  • Ingredients for Kofta
  • ½ bunch finely chopped Spinach.(100 gms.)
  • ¾ cup wheat coarse flour.
  • 2 tbsp. Chickpea flour ( besan).
  • 1 tsp. red chilli powder.
  • ½ tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 2 tsp. Sugar.
  • 1 tsp. Salt.
  • 2 tbsp. Oil.
  • Oil for frying.
  • Garnishing.
  • ¼ cup finely chopped coriander leaves.

Method

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. Heat oil in nonstick pan and add Cumin seeds. After crackling sound add Asafoetida powder, bay leaves, curry leaves, red chilli. Quickly stir and add onion gravy . Soute till oil separates. Add curd and Spinach puree. Give quick stir for 2-3 times and then add 1 cup water.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. Taste the dish before serving. Serve hot Spinach kofta Curry with paratha, kulcha, nan, roti, bhakri , rice or as you wish.
Washed spinach.
Spinach kofta batter
Onion gravy
Blanched spinach
Spinach puree with curd.
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
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

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Categories
Breakfast snacks

(123) Khakhra

Ingredients

Leftover fulka rotis.

Method

  1. Heat iron tawa on high flame.
  2. Start making khakhra on medium heat with the help of wooden press.
  3. Give gentle pressure every time whenever press with wooden press.
  4. Each khakhra will take 2 to 3 minutes depending on the thickness of roti.
  5. Apply melted ghee on khakhra and sprinkle Jiralu, athana no sambhar or as you desire.
  6. Enjoy with masala tea, coffee, hot chocolate milk, turmeric milk, masala tea or as you desire.

You can also make khakhra from leftover paratha, thepla or bhakhri . This khakhra will take more time means 5-6 minutes as thickness is mostly double then roti. Procedure will be the same.

Roti
Khakhra
Making of Khakhra