Tag: junkfood

Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
cold drink

(116) Chhas

Ingredients

  • 1 cup Curd.
  • 3 cup chilled water.
  • 1 tsp. Chhas masala.

Method

1. Take 1 part fresh curd (not sour).

2. Churn well until smooth (traditionally with a wooden churner or whisk).

3. Add 3 parts water for the standard version (Pitta-prone: 4 parts water).

4. Churn again until frothy.

5. Optionally, remove the top cream layer for a light (Laghu) drink.

Serve Chhas either with regular chhas masala or you can prepare masala according to your prakriti as follows.

Dosha-specific Spice Additions

For Vata Prakriti

Warm and grounding spices:

½ tsp. Roasted cumin powder.

¼ tsp. Rock salt.

Pinch of Dry ginger powder.

Benefits: Improves appetite, reduces gas, and helps the digestion.


For Pitta Prakriti

Cooling and calming:

½ tsp Roasted cumin powder

1 tsp. Fresh coriander leaves (finely chopped)

A pinch of fennel powder

Benefits: Soothes acidity, cools heat, and supports liver health.


For Kapha Prakriti.

Stimulating and drying:

½ tsp. Roasted cumin powder

¼ tsp.Black pepper

¼ tsp.Dry ginger powder

¼ tsp. Rock salt

Benefits: Clears mucus, boosts metabolism, and reduces heaviness.

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.

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