Tag: khichadi

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
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
chutney Fried Foods monsoon food Roti snacks traveling Winter Foods

(111) Garlic chutney

Ingredients

  • 1 cup Garlic pods.
  • 1 cup Desiccated coconut powder
  • ½ cup Sesame seeds
  • 2 tsp. Salt.
  • 2 tsp. Red chili powder.

Method

  1. Peel garlic pods.
  2. Dry roast Sesame seeds.Keep aside to cool down.
  3. when completely cool , grind sesame seeds into coarse powder. keep aside.
  4. Grind garlic pods, salt and red chili powder into fine paste.
  5. In big plate , mix garlic paste, sesame seeds coarse powder and coconut powder with hand.
  6. Garlic dry chutney is ready.
  7. Enjoy with your food .
Categories
Pickle

(86) Boriya Keri Gunda

Water Pickle.

Ingredient

  • ½ kg. Keri.( Mango)
  • ½ kg. Gunda.( Gum berry)
  • ½ kg. Guvar. ( cluster beans)
  • ¼ kg. Salt.
  • 2 tbsp. Turmeric powder.
  • 2 tbsp. pure Castor oil. ( buy from the grocery store).

Method

  1. Wash keri, gunda and guwar thoroughly.
  2. Cut keri into 1 cm. size cubes.
  3. Separate each gunda from its berry with the help of scissors. Keep small stalk with each gunda.
  4. Cut guwar into 4-5 cms. pieces.
  5. Apply castor oil on mouth of each gunda with finger.
  6. In sauce pan mix keri ,gunda and guwar with salt and turmeric powder.
  7. Add castor oil in it and mix thoroughly.
  8. Close the lid of the pan and do not disturb for one day.
  9. For next 3 days stir the mix 3 to 4 times a day. Rest of the time keep the lid closed.
  10. After 4 days transfer pickle into glass or plastic jar.
  11. Add 3 glass of cooled , boiled water in the jar.
  12. Pickle will be ready in 20 days but every day stir the mix 2 times .
  13. Enjoy this pickle with Khichadi, Kanki, Pulav, Roti or as your desire.
Raw Mango
Gunda with small stalk
Marinated keri and gunda
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
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
soup

(69) Celery Soup

Serves 4 (250 ml.each)

Ingredients

  • 1 cup chopped fresh celery stems with leaves.
  • 3 medium size tomatoes.
  • 2 tsp. salt.
  • 1 tsp. Sugar.
  • 250 ml water for cooking.
  • 750 ml more water.
  • 1 tsp. black pepper powder.

Method

  1. In a saucepan , add Celery, tomatoes, salt, sugar and water. Keep this pot in pressure cooker .
  2. Cook upto 3 whistles and switch off the flame.
  3. After pressure releases open the cooker lid . Strain excess water which is a clear stock or broth, keep it aside and blend the contents in the blender.
  4. Strain the blend by continuously stirring and adding broth.
  5. Add extra water to it for making 1 liter soup.
  6. Give 2-3 boils to soup after adding black pepper powder.
  7. Celery soup is ready. Serves hot.
  8. Serve soup with handavo, khichadi, pulao, Kanki-ghes or as your desire. Serve with love and smile.

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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.

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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

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