Tag: biryani

Categories
Health Drinks

(217)Gud Kokam nu Pani

Ingredients

  • 2 cups of water.
  • ¼ cup Jaggery (Gud)
  • 5-6 Garcinia (Kokam)
  • ¼ tsp. Asafoetida powder.
  • 1½ tsp. Salt.
  • ¼ tsp. Turmeric powder.

Method

  1. In a sauce pan boil water.
  2. Add all ingredients and again boil for 5 minutes on slow flame.
  3. Taste before serving and serve hot with khichadi, biryani or as you wish.
  4. Gud Kokam pani also helps in reducing stomach aches and sore throat.
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
Pickle

(80) Gol keri Athanu

Mango Jaggery Pickle

Ingredients

  • Gol keri sambhar masala readymade 250 gms.(1 cup)
  • 1 kg.raw mango.
  • 250 gms. kharek.
  • Finely chopped jaggery 4 cups.
  • ½ cup sugar.

Method

  1. Buy readymade golkeri sambhar masala,raw mangoes and Kharek.
  2. Wash mangoes and cut into small pieces without peeling. Keep the seeds aside . You can use for making mango jam later on.
  3. Cut Kharek into small pieces with the help of beetal nut cutter.
  4. Mix 1 tbsp. salt and ½ tsp. turmeric powder with mango pieces. Keep aside for 24 hrs.
  5. After 24 hrs. remove mango pieces from turmeric salt water . Dry mango pieces under fan for 1 hr.
  6. Add pieces into turmeric salt water and keep aside for 1 hr.
  7. After one hour.
  8. Remove kharekh from turmeric salt water.
  9. In big kadai or sauce pan mix gol keri sambhar with mango pieces and kharekh pieces.
  10. Add jaggery and sugar in it. Give nice stir and keep aside for 24 hrs.
  11. Next day again mix thoroughly .
  12. Store in clean,dry,air tight glass jar after jaggery and sugar dissolves completely.
  13. Enjoy with thepla,puri,roti, paratha or as you like.
Golkeri sambhar with Kashmiri chili powder
Mango pieces mix with salt and turmeric powder.
Kharek
Jaggery and sugar.
Jaggery mix with mango and kharek
Bottled Gol keri
Categories
Raita,salad

(73) Boondi raita

Ingredients:

  • 1 cup plain curd.
  • 1 tsp. mustard seeds powder.
  • 1 tsp.salt.
  • ⅓ cup salted bundi.
  • 1 tbsp. finely chopped fresh coriander leaves.

Method:

  1. Whisk curd and add mustard seeds powder in it. Keep it in fridge for 4-5 hours.
  2. Remove curd vessel from the fridge at the time when you want to consume.
  3. Add salt and coriander leaves and mix well .
  4. Add bundi and mix well .
  5. Serve chilled bundi raita with galya thepla,methi na thepla, sada thepla, ponk thabda or as your desire.
  6. Serve with love and smile.
Categories
Health Drinks Hot Drinks

(43) Green Gram Soup

Moong Osaman

Serves 2 150 ml.each

Ingredients

  • 1/4 cup whole Moong.
  • 300 ml. Water
  • ½ inch grated ginger
  • 2 halved lengthwise and deseeded green chillies.
  • OR
  • ½ tsp. Black pepper powder.
  • 2 tsp.fresh lemon juice.
  • 1 tsp. Salt.
  • ½ tsp.turmeric powder.
  • 1 tsp. Sugar.
  • 1 tsp finely chopped coriander.

Tempering Ingredients

  • ½ tbsp. Ghee.
  • 1 tsp. Cumin(jeera).
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 5-6 Curry leaves.
  • 1 pinch Asafoetida.

Method

  1. Wash and rinse moong 3 times ,add 300 ml water , place moong pot in pressure cooker and cook upto 3 whistles.
  2. After pressure releases,bland moong in blander and strain with the help of strainer.
  3. Add all spices in moong soup and boil on slow flame. Side by side heat tempering vessel and ghee in it. Add cumin( jeera) and wait for cracking .After crackling sound add Clove, Cinnamon, Asafoetida and curry leaves.
  4. Boil for 5 more minutes . Serves hot. Enjoy with steamed rice, pulao, biryani , khichadi, dalia or whole alone as diet food.
Categories
My recipes onepot recipe

(31) Tomato Soup.

Serves 4, 150 ml each

Ingredients:

  • 3 medium size tomatoes.
  • 4 Drumsticks 3 inches each.
  • 1 Carrot 6 inches long.
  • 500 ml Water.
  • 2 tsp. Salt.
  • 2 tbsp. Sugar.
  • 1 tsp. black pepper powder.

Tempering ingredients:

  • 1 tbsp.Butter or Ghee.
  • 1 tsp. Jeera.
  • ½ inch cinnamon stick.
  • 2 Cloves

Method:

  1. Pressure cook all vegetables in 200 ml water. Add salt, sugar and black pepper. Cook upto 3 whistles.
  2. After pressure release, open the cooker and cool the things completely.
  3. Scrape pulp from drumstick with the help of spoon and discard skins.
  4. Blend all the vegetables in blender and strain with the help of strainer. Add water to to make required quantity.
  5. Boil soup for 5 mins. Side by side heat tempering vessel on slow flame and add butter . Once butter melt add cumin. After crackling sound add cinnamon and clove. Pour this tempered mixture in soup and boil for 1 more min. Serves hot.
  6. Serve your soup with handavo,khichadi biryani or as you want. Serve with love and smile
  7. You can also have during sickness .As drumsticks contains all nine essential amino acids, tomatoes are rich in fibers, lycopene, minerals and vitamins B and C and carrots are rich in minerals and vitamins A, D, E and K.

List Of My Recipes

Categories
Daal My recipes

(04) Kadhi

Kadhi is a popular Indian dish, made with besan and yogurt as main ingredients along with various spices. A popular lunch recipe across all Indian households, Kadhi is best served along with cooked rice

serves 4

Ingredients:

  • 1 cup plain curd.
  • 3 cup water.
  • 2 tbsp. Besan (Channadal) flour.
  • 2tbsp. Sugar.
  • 2 tsp. Salt.
  • ½ inch size grated ginger.

Tempering Ingredients:

  • ½ tsp. Cumin(Jeera).
  • ½ tsp. Fennel (saunf).
  • ¼ tsp. Fenugreek (methi).
  • 1 Whole red or green chilli.
  • 2 Cloves(lavang).
  • ½ inch Cinnamon leaves(tej patta)
  • Pinch of Asafoetida.
  • 5-6 Curry leaves.
  • 2 tsp. Chopped Coriander leaves( dhania patti).

Method

1) In big vessel add curd and water

2) After whisking both ingredients with the help of whisk add besan and again mix it thoroughly so that no lumps remain.

3) Put the vessel on high flame and stir continuously.

4) After 3 boils put it on slow flame and add salt.

5) Now on slow flame add sugar and grated ginger and boil for 2 mins.

6) Side by side on gas stove with slow flame heat up tempering vessel after adding ghee.

7) Once ghee melted add all tempering dry ingredients one by one in following order as Cumin,Fennel, Fenugreek ,Cloves and Cinnamon stick at a time .After crackling add a halved deseed red chilli.,then curry leaves and lastly Asafoetida and Coriander leaves.

8) Switch it to fast flame with continue stirring .

9) After 2 boils switch off the flame. Kadhi is ready.

10) Serve kadhi with khichadi,steam rice,pulao , biryani ,khaman dhokla or as you wish. Serve with love and smile.

Tempering Ingredients
Kadhi

List of my other recipes.