Tag: healthyfood

Categories
Healthy food

(130)Energy Bars or Coins

Ingredients

  • ½ cup Almonds.
  • ½ cup Cashews.
  • ½ cup Pistachio.
  • ½ cup Walnuts or Coconut powder
  • ⅛ cup Pumpkin seeds.
  • ⅛ cup Sunflower seeds.
  • ⅛ cup Chia seeds.
  • ⅛ cup Musk melon seeds.
  • ⅛ cup water melon seeds.
  • ⅛ cup Sesame seeds.
  • 2½ cups Figs or 2 cups Dates.
  • ½ cup Resins.
  • Honey 3 tb. spoons ( optional).
  • Approximately 1 cup dry roasted oats coarse powder or dessicated coconut powder.

Method

  1. In thick bottom kadhai roast Almonds, Cashews Pistachio and Walnuts under slow flame.
  2. Grind it into coarse powder.
  3. Roast all seeds .
  4. Cut Figs/dates into small pieces.
  5. Grind it into fine paste.
  6. Mix all ingredients with figs/dates paste thoroughly.
  7. Adjust the consistency by adding either honey or make a half cup of Figs/dates paste again and add.
  8. For making energy coins:-
  9. Make a cylinder of this dry fruit dough.
  10. Roll this cylinder in roasted oats.
  11. Cover it with baking paper and refrigerate for 2 hours.
  12. After 2 hours cut this cylinder into 2 cms. thick coins.
  13. For making energy bars:-
  14. Grease and make a thin layer of roasted oats or coconut powder in one big tray.
  15. With the help of 4 fingers spread whole dough in tray approximately 2 cms. thick and again sprinkle dry roasted oats or coconut powder.
  16. Refrigerate for 2 hours.
  17. Cut it into long 3 inches pieces.
  18. Enjoy this energy bars before or after workout or as you wish.
Coarse powder of dry ingredients.
Coarse paste of all berries
Categories
Healthy food Steamed food

(127)Patra

Ingredients

  • 20 medium size patra na paan( Colocasia leaves)
  • 3 cups tightly filled flour( 2 cups besan,  ½ cup rice flour and ½ cup jowar flour.)
  • 2 tbsp. Imli paste( Tamarind paste)
  • 1 cup jaggery powder.
  • 3 tbsp. red chili powder.
  • ½ tsp. Asofoetida powder.
  • ½ tsp. turmeric powder.
  • 6 tbsp Coriander-Cumin powder.
  • 1½ tbsp. salt.
  • ½ tsp. Garam masala.
  • ⅛ tsp. Soda.
  • 2 tbsp. Til oil.
  • 500 ml water for making batter.

Tempering ingredients

  • 6 tbsp. Til oil.
  • 1 tsp. Mustard seeds.
  • 1 tbsp. white sesame seeds.
  • 10-15 curry leaves.
  • 4-5 finely chopped green chilies.
  • 2 tbsp. finely chopped coriander leaves for garnish.
  • 2 tbsp. grated fresh coconut for garnish.

Method

  • Cut stalk and thick mid rib of each leaf.
  • Wash thoroughly  and wipe each leaf.
  • In sauce pan add besan flour .
  • Add all other ingredients and prepare thick besan paste.
  • For the exact consistency see the video.
  • On back side of the big dinner plate place one leaf with back side on top.
  • Apply thick besan paste with help of hand and fold as shown in video.
  • Place each roll in stand and cook patra upto 4 whistles.
  • After cooling down completely,  cut each roll into ¾ inch size patra.
  • Prepare ingredients for tempering
  • Heat oil in big nonstick pan and add Mustard seeds.
  • After crackling sound add curry leaves ,sesame seeds and patra pieces . Turn gas flame to slow flame.
  • Stir occasionally. Turn off flame once all patra are  roasted and golden in colour.
  • Serve hot with Sweet chutney and Green chutney and enjoy with Aamras or Shrikhand .
Washed,wiped leaves.
Tightly filled besan cup
Besan flour with all spices
Tamarind and jaggary liquid
Consistency of ba7tter
Raw patra roll
Steamed Patra roll
Patra roll cut into disc
Making of patra roll

Categories
Fried Foods Healthy junk fóod

(109) Kali ni bhaji na pakoda

Ingredients

  • 2 cup roughly chopped or  1bunch Kali ni bhaji (Water spinach or Nali bhaji).
  • ½ cup chopped onion.
  • ½ cup chopped tomato .
  • ½ cup chopped capsicum.
  • 1 tsp. Salt
  • 1 tsp. Sugar.
  • 1 tbsp. Curd.
  • ⅓ tsp. Asafoetida powder.
  • ½ tsp. whole coriander seeds.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Red chili powder.
  • 1 tsp. Coriander Cumin powder
  • 1 finely chopped Green chili( optional)
  • pinch of soda bicarbonate.
  • 1 cup mixed flour [¼cup Rice(for crispiness) ,¼ cup Jowar (for dryness ) and ½ cup Channa (for taste)].
  • ½ cup water.
  • Ground nut oil for frying.

Method

  1. Discard all white part of kalini bhaji  which is bitter in taste.
  2. Wash thoroughly and chopped bhaji onion and tomato.
  3. In one sauce pan mix all three vegetables  and add salt, sugar and pinch of soda for marination.
  4. Keep aside for 5 minutes.
  5. After 5 minutes mix flour, curd , capsicum and all spices in it. Add water and make thick batter for pakoda.
  6. Heat oil for frying pakoda.
  7. See video for how to make pakoda. Each lot of pakoda takes 5 minutes on medium flame.
  8. Enjoy pakoda with Garlic chutney, Green chutney, sweet chutney or as you desire.
Safed Musli or kali ni bhaji.
Discard white portion of the bhaji.
Chopped bhaji.
Marinated bhaji, onion and tomato
Add all dry spices.
Add capsicum and curd.
Making of Kali ni bhaji na pakoda.
Kali ni bhaji na pakoda with dry Garlic chutney.

List Of My Recipes

Categories
snacks

(96) Dudhi na muthia.

Ingredients

  • 3 cup grated bottle guard (dudhi ni chhin).
  • 3 cup wheat coarse flour ( jada atta) if you want gluten free muthiya then instead of wheat use 2 cup coarse jowar or nachni or oat flour and 1 cup fine powder of same grain( helps in binding).
  • 3 tbsp. curd.
  • 3 tsp. salt.
  • 6 tsp. sugar.
  • 1 tsp. whole Cumin seeds.
  • 1½ tsp. Red chili powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp Coriander Cumin powder
  • ½ tsp.whole coriander seeds slightly crush in between 2 palms.
  • 1 tsp. ginger paste.
  • 1 tsp. green chili paste ( optional).
  • 1 tsp. black sesame seeds.
  • 5 tbsp. Sesame seeds oil.
  • 2 tbsp. finely chopped coriander leaves.

Ingredients for tempering

  • 2 tbsp. sesame seed oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp.white sesame seeds.
  • 10 Curry leaves.
  • 1 or 2 finely chopped green chilies ( optional)
  • 1 tbsp. finely chopped coriander leaves for garnishing.

Method

  1. Wash and peel dudhi.
  2. Grate dudhi .Marinate with salt, sugar, and Cumin seeds.
  3. Keep aside for 10 minutes.
  4. After 10 minutes you can see dudhi chhin is softened and have released water.
  5. Add all other ingredients except flour. Mix thoroughly all ingredients.
  6. Add flour and mix well .Knead into soft dough.
  7. Mostly water is not needed due to juicy dudhi having released more water after marination and curd also helps in binding dough. If at all water is required then add spoon by spoon for getting soft dough.
  8. Apply little oil on your both the palms . Take fistful dough and make long cylinder shape muthia with light pressure.
  9. Arrange muthiya in one layer only other wise it will form lump, in steamer for 30 minutes or in pressure cooker upto 3 whistles.
  10. Once pressure is released from the cooker, open the lid and wait for 10 minutes to cool down muthiya.
  11. Cut each muthiya into ½ inch dice. If you will cut hot muthiya then while cutting muthiya will break at every cut.
  12. Once all muthiya are ready. Heat oil in nonstick kadai for tempering.
  13. Add mustard seeds and wait for crackling sound.
  14. Add sesame seeds and curry leaves togather and then add muthiya.
  15. Saute muthiya for 2-3 minutes on slow flame.
  16. Toss muthiya in pan inbetween otherwise it will burn.
  17. Serve muthiya in plate and garnish with coriander leaves.
  18. Enjoy hot and spicy muthiya with green chutney and red chutney or Golkeri, Tomato chutney or as you desire.

You can also make fried version of dudhi na muthiya. As these muthiya you can store for 10-15 days in air tight container. For making deep fried muthiya dough should be slightly hard then steamed one.and make small 1-2 inches cylinder shape. Deep fry these muthiya till golden brown.

cylindrical muthiya
Categories
salads

(77) Lila lasan nu kachumber

Ingredients

  • Green garlic 100 gms.
  • ½ tsp ghee.
  • ½ tsp cunin
  • ⅓ tsp salt.

Method

  • Seperate white hairy roots from the garlic pods.
  • Wash thoroughly and finely chopped green leaves as well as garlic pods.
  • Heat ghee and cumin seeds in saucepan.
  • After crackling sound add freshly chopped materíal in it.
  • Saute for 2 minutes.
  • Add salt.
  • Accompanied with roti,paratha and rotla or as your desire.
  • Serve with love and smile.
Categories
onepot recipe

(70) Kanki- Ghes

Rice Porridge

Ingredients

  • 1 cup broken rice( kanki)
  • 4 cups water.
  • 2 cups curd ( if sour then 1 cup).
  • Tempering ingredients.
  • 3 tsp salt.

Tempering ingredients

  • 3 tbsp. ghee.
  • 1 tsp. cumin seeds(jeera).
  • 3 cloves( lavang)
  • ½ inch Cinnamon stick (Dalchini).
  • 8-10 curry leaves.
  • 3 less spicy green chilis breaks into two.

Method:

  1. Wash broken rice for one time with gentle hand.( hard and over washing of broken rice looses nutrition). Keep aside for 30 mins.
  2. In deep pot heat ghee for tempering.
  3. Once ghee heat up add cumin and wait for crackling sound. Now add Cloves, Cinnamon, Curry leaves and green chilies.
  4. Add Water in it and wait for one boil.
  5. Add washed broken rice and salt,stir and give one more boil. Now add 1 cup whisked curd and mix thoroughly.
  6. Put this pot in pressure cooker and cover the lid.
  7. Cook rice porridge upto 5 whistles.
  8. Open cooker lid once it cool down and mix remaining cup of curd and serves hot with Celery soup or Tomato soup,Papad and Sweet Lemon Pickle, Gol keri.
  9. Serve with love and smile.
Broken rice – kanki
Rice porridge pot in cooker
Removed green chilies and curry leaves
Rice porridge ( Ghes)
Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.
Categories
Sweets Winter tonic food

(46) Golpapdi

Sukhadi

Ingredients:

  • 1 cup tightly filled wheat flour
  • ¾ cup melted ghee.
  • ½ cup finely chopped jaggery.
  • 1 tbsp white sesame seeds.
  • Ghee for greasing plate.

Method:

  1. Grease the 9 inches plate well with ghee to set the golpapdi.
  2. Heat non-stick kadhai or thick sauce pan with ghee on slow flame.
  3. Once ghee slightly hot,add flour and mix with spatula. It will be like thick lumpy paste.
  4. Roast flour on slow flame till it becomes airy and light with two shade darker then flour and aromatic.
  5. As soon as flour is roasted ,turn off the flame and add sesame seeds and jaggery .
  6. It will melt , quickly mix it and pour into greased plate.
  7. Spread quickly and even out the surface by gliding movement with the help of small steel dish .
  8. Let it cool down slightly,While it is still warm slice into desire shape ( square or dimond) and size.
  9. Remove each piece very gently and serves either warm or cold.
Golpapdi

In winter for making simplest winter tonic food add 1 tbsp.dry ginger powder and 1 cup mixed dryfruit powder like Almond, Cashew, Pistachio and walnut. Add ½ cup extra finely chopped Jaggery and ¼ cup melted ghee or as required. At the time of mixing jaggery after swich off flame add all above ingredients.

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
Healthy food Quick Cooking Tips Rejuvenating food

(35) Amla Murabba

Ingredients:

  • 1 kg. Amla.
  • 1 kg. Sugar or 1 kg finely chopped Jeggary.
  • 15-20 Saffron strands.
  • 5-7 Cloves.
  • 5-7 Cinnamon sticks ½ inches long.
  • ½ tsp. Cardamom powder.

Methods

  1. Wash and wipe good quality Amlas .
  2. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  3. Cooks up to 3 whistles
  4. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash.
  5. Deseed them and mash with potato masher throughly. Remove hard visible fibers from the pulp.
  6. In thick deep sauce pan mix pulp and sugar throughly.
  7. On high flame ,stir continuously for 10 mins.
  8. Turn flame slow and add cardamom powder, cloves and cinnamon sticks. Crush saffron strands with finger and thumb and add in pulp.
  9. Stir continuously for 5 more min. on slow flame.
  10. Turn off the flame and Amla Murabba is ready.
  11. Bottled murabba once it cools completely.
  12. You can store upto one year and enjoy with your food, bread, bhakhri, paratha, roti or as a medicine ,one tbsp. twice a day .

Amla is super food and rejuvenates  your body.