Tag: dietfood

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My recipes salads

(215)Lal mogri ni Salad

Ingredients

  • 250 gms. Lal mogri.
  • 1 tsp. Salt
  • 1 tsp. oil .
  • 2 tbsp. Athana no sambhar(Pickle masala)
  • 1 tbsp. Lemon juice( fresh)

Method

  1. Wash and finely chop mogri. Marinate with salt and keep aside.
  2. After 5 minutes squeeze extra water.
  3. Heat oil, add mogri and saute for 2 minutes on a fast flame.
  4. Switch off the flame, add athana no sambhar and lemon juice. Mix thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish. Serve with love and smile.

List Of My Recipes

Categories
salads

(218)Beet root Salad

Ingredients

  • 2 Beet root.
  • ¼ tsp. Salt(optional).

Method

  1. Peel and wash Beet root.
  2. Make ½ cm. thick slices.
  3. Pressure cook up to 3 whistles.
  4. Serve hot after sprinkling Salt.
Categories
salads

(214)Lila Chana ni Salad

Ingredients

  • 250 gms. fresh Chana( vegetable)
  • 1 medium size Onion.
  • 1 medium size Tomato.
  • 1 tsp. Oil for saute.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Salt.
  • 1 tsp. red chilli powder.
  • ½ tsp. lemon juice.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Wash chana and keep aside.
  2. Heat oil, add Asafoetida powder and saute till chana becomes tender.
  3. Finely chopped onion and tomato and keep aside.
  4. In a mixing bowl mix thoroughly chana, onion, tomato, and all other ingredients.
  5. Serve with roti, paratha, bhakhri, nan or as you wish.
Categories
salads

(213)Lila Mogri ni Salad

Ingredients

  • 250 gms. Green mogri.
  • 1 tbsp.Lemon juice.
  • 1 tsp. Salt.
  • 1 tsp. oil
  • ⅛ tsp. Asafoetida powder.

Method

  1. Wash and Chop Mogri into small pieces.
  2. Marinate with salt and keep aside for 5 minutes.
  3. Squeeze mogri and remove excess water from it.
  4. Heat oil, add Asafoetida powder and saute mogri for 2 minutes.
  5. Transfer the content into a serving bowl and mix lemon juice.
  6. Serve with Roti, bhakhri, paratha, Nan or as you wish.
Categories
salads

(212)Matki ni Salad

Ingredients

  • 1 cup cooked sprouted matki.
  • ¼ cup Dadam Dana (Pomegranate seeds).
  • 2 finely chopped onions.
  • 2 finely chopped Tomatoes or 1 tbsp. fresh Lemon juice.
  • Pinch of Salt
  • Pinch of Red chilli powder.

Method

  1. In a mixing bowl mix thoroughly salt and chilli powder and lemon juice  in chopped onion.
  2. Now mix Dadam Dana and Cooked Matki.
  3. Serve with roti, bhakhri, nan, paratha or as you wish.
Categories
salads

(211)Kamrakh ni Salad

Ingredients

  • 2 Kamrakh (star fruit)
  • Pinch of Salt.
  • Pinch of Red chilli powder.

Method

  1. Wash and cut five ridges of star fruit.
  2. Slice the fruits into thin slices,
  3. Sprinkle salt and red chilli powder.
  4. Serve either with other fruits or with meals.
Categories
salads

(210)Amla Dadam nu Salad

Ingredients

  • 2 Amla( Goose berries)
  • ¼ cup Dadam Dana (Pomegranate).
  • 15-20 Phudina pan(Mint leaves).
  • No need to add salt otherwise ½ tsp. salt.

Method

  1. Chop Amla into very small pieces.
  2. Finely chop Phudina pan.
  3. Separate seeds from the Pomegranate.
  4. In a mixing bowl mix all ingredients.
  5. Serve with roti, bhakri, paratha, nan or as you wish.
Amla, Phudina, Dadam
Categories
salads

(209)Khaman Kakdi nu Salad

Ingredients

  • ¼ cup Dariya dal.
  • 200 gms. Cucumber.
  • 1 tsp. Salt.
  • 1 tbsp. Lemon juice( fresh).
  • 1 tbsp. Freshly chopped Coriander leaves.
  • 1 finely chopped green Chilli or ½ tsp. red chilli powder.

Method

  1. Dry roast dariya dal on slow flame and keep aside.
  2. Peel, wash and chop cucumber into ½ cm. cubes. Marinate with salt and keep aside.
  3. Crush roasted daria dal with a rolling pin on the chopping board.
  4. Squeeze the excess water from cucumber pieces.
  5. In a mixing bowl mix crushed daria dal with squeezed cucumber and remaining ingredients thoroughly.
  6. Serve with roti, paratha, kulcha, nan  or bhakhri.
  7. Instead of daria dal you can also use peanuts and the remaining recipe will be the same.
Categories
salads

(207)Aachari Gajar ni Salad

Ingredients

  • 2 Carrots.
  • 4 Bhavnagari chillies
  • 1 tsp. Oil.
  • Pinch of Mustard seeds.
  • Pinch of Asafoetida powder.
  • Pinch of Salt.
  • 2 tbsp. Athana no sambhar (Pickle masala)
  • 1 tsp. lemon juice (fresh)
  • 2 tbsp. freshly chopped Coriander and Curry leaves.

Method

  1. Peel carrots, wash and cut into 2 -3 inches long slices.
  2. Wash chillies,remove seeds and cut into slices.
  3. Heat oil in iron kadhai , add mustard seeds and wait for a crackling sound. Add asafoetida powder and chili slices.
  4. Soute on fast flame for 30 seconds and then add carrot slices. Add salt and stir.
  5. Saute for 1 ½ minutes. Stir continuously.
  6. Switch off the flame and mix sambhar masala thoroughly with carrot slices.
  7. Mix lemon juice, coriander leaves and serve with Roti, paratha, bhakhri, puri or as you wish.
Carrots , Bhavnagari chillies, chopped Coriander and curry leaves.
Pickle powder
Aachari Gajar
Categories
snacks

(93) Roasted Mamra

Puffed rice

Ingredients

  • 250 gms . Mamra.
  • 4 tbsp. Til oil.
  • ½ tsp. Asafoetida powder.
  • ¼ tsp. Mustard seeds.
  • 1 tsp. Black salt.
  • ½ tsp. Turmeric powder

Method

  1. Heat oil in big kadhai.
  2. Add mustard seeds.
  3. After crackling of seeds add asafoetida powder , turmeric powder and black salt.
  4. Add mamra and roast it on medium heat.
  5. Stir continuously .
  6. Inbetween check mamra .Once it becomes crispy switch off the flame.
  7. Store in air tight container.
  8. Enjoy crispy mamra with tea or use for making bhel.
Roasted mamra