Tag: lunch

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

Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
Marinate finely chopped Spinach with salt and sugar and keep aside.
Blanch remaining Spinach and keep aside.
Cut onions for gravy.
Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
Make a paste once it is cool down and keep aside.
Make a puree of blanched spinach and keep aside.
In marinated spinach mix wheat flour, besan and all spices.
Mix all the ingredients thoroughly and make a kofta batter.
Heat oil for kofta frying.
Half fry all kofta and keep aside.
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.
Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
Switch off the flame and garnish with coriander leaves.
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.

Tags bajariroti, bhakhri, biryani, curry, Dinner, Dosa, fulkaroti, jeera rice, jowarroti, khakhra, kulcha, lunch, officelunchbox, paratha, Puri, rice, tiffinbox

Healthy food

(159)Nawabi Paneer

Paneer in white gravey

Ingredients

500 gms. Malai Paneer.
4 medium size onion.
½ inch Ginger piece.
1 whole green chilli.
2 Garlic pods.
2 bay leaves.
20-25 Cashew nuts.
2 tbsp. Poppy seeds (Khus khus).
2 Green cardamom.
½ inch Cinnamon stick.
2 – 4 whole black pepper.
1½ tsp. Salt.
3 tbsp. Oil.
¼ tsp. Asafoetida powder.
½ tsp. Cumin seeds.
2 tbsp. beat Curd.
2 tbsp. Cream.
1 cup water.
2 tbsp. finely chopped coriander leaves.

Method

Cut malai paneer block into 1 inch cubes and keep aside.
Chop onions into big pieces.
Heat 2 tbsp. oil in nonstick pan. Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Cinnamon, Cardamom, Bay leaves, Black pepper, Green chilli, Pieces of Ginger and last Garlic. Soute all spices for 2 minutes and then add Cashew nuts and poopy seeds and salt. Soute till Cashew nuts turns crispy. Now add Onion pieces.
Soute onions till translucent.
Cool completely before grinding into paste.
Heat remaining 1 tbsp. of oil and soute white colour paste till it separate oil.
Add beat Curd and Cream and give quick stir.
Add paneer cubes and water.
Close the lid and cook till gravy starts boiling.
Taste the dish before serving. Garnish with coriander leaves and serve hot with Paratha, Nan, Kulcha, Fulka roti, Bhakhri or as you wish.

Tags achari parathas, bajariroti, bhakhri, Dinner, fulkaroti, jowarroti, khakhra, kulcha, lunch, paneer, Puri, rice, Roti, thepla

Healthy food

(139)Moong dal Puran poli.

Post author By Rajeshree Gandhi
Post date 30/03/2022
3 Comments on (139)Moong dal Puran poli.

Ingredients for Puran

2 cups yellow moong dal.
3 cups sugar.
6 cardamom powder.
2 tbsp. ghee.

Method

Wash yellow moong dal twice.
Add 1½ cup water and pressure cook till 3 whistles.
After 10 to 15 minutes when pressure release open the lid of the cooker. You will get dry cooked moongdal.
Grind moongdal in pulse mode.
Sieve the whole content.
Add sugar in sieved portion.
Mix thoroughly and cook in slow flame for 5-10 minutes.
You will get thick lump of moongdal puran .
For confirming that the puran is ready or not. Keep spatula in the center of the puran while cooking and if it remains standing still then puran is ready. If not then again cook for 1-2 minutes.
Switch off the flame and add Cardamom powder and ghee in puran.
Mix thoroughly and keep aside for cooling.
Make Golf ball size balls from puran.

Ingredients for Poli (Roti)

2 cups wheat flour
4 tbsp. oil.
1½ cups water.

Method for Poli

Knead roti dough ( see the video for consistency)
Make table tennis size ball from dough.
With the help of rolling pin roll small 4 inch size roti.
Stuff golf ball sized puran and again roll in ½ cm. thick poli( roti).
Roast like paratha . Apply ghee on both the sides . (see video)
Serve hot or cold as you wish both taste delicious.

confirmatory test for Puran by spatula stands still in centre.

Moongdal puran

Wheat dough consistency

Making of Puran Poli

Moongdal Puranpoli

Tags acharialoo, acharibhindi, achars, celebration, Dinner, lunch

Quick Links

Rajeshree’s kitchen 1- 99 Links

Post author By Rajeshree Gandhi
Post date 30/05/2021
No Comments on Rajeshree’s kitchen 1- 99 Links

https://rajeshreegandhi.wordpress.com/

Hi! friends visit my site for home made recipes for healthy lifestyle. From healthy junk food to tasty bland food.

Tags Breakfast, Dinner, fastfood, healthdrinks, lunch, Sweets

Dinner lunch

(40) Jeera Rice( In One Pot)

Post author By Rajeshree Gandhi
Post date 19/06/2020
2 Comments on (40) Jeera Rice( In One Pot)

Serves 2

Ingredients

8 tbsp. Basmati rice.
3 cups water.
2 Cloves.
1 Bay leaf.
1 tsp. Salt.
3 tbsp. Ghee or butter.
1 tsp. Cumin (jeera) seeds.
1 tbsp.finely chopped coriander leaves.
5-6 Curry leaves.
¼ piece of Mace(Javantri).
2 green chilli ( Mirchi).
OR
1 tsp. black pepper pd.( kala miri).

Methods

Wash and rinse rice 3 times and soak for 30 mins.
Heat deep sauce pan or pressure cooker pot , add ghee.
After ghee melts add cumin and wait for crackling sound.
Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
If you are making in sauce pan.
Wait for water to boil .After rapid boiling reduce flame to slow,cover the pot and cook for 10 mins.
Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
If you are making Jeera rice in pressure cooker.
Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
Enjoy your Jeera rice with hot soup,papad and pickle.

Tags Dinner, lunch, rasam, sambhar, soup

Dinner lunch

(39)Jeera Rice

Serves 2

Ingredients

Steamed rice.
2 tbsp. Ghee or butter.
1 tsp. Cumin (jeera) seeds.
1 tbsp.finely chopped coriander leaves.
5-6 Curry leaves.
¼ piece of Mace(Javantri).
2 green chilli ( Mirchi).
OR
1 tsp. black pepper pd.( kala miri).

Methods

Heat frying pan on slow flame and add ghee.
Ghee melts add jeera and wait for crackling sound.
Add coriander leaves, curry leaves, mace and black pepper pd. Saute for 1-2 stir and add steamed rice .
Mix all with very light pressure so as not to crumbled the grains.
Serves hot with soup.

Tags Dinner, lunch, rasam, sambhar, soup

cold drink Health Drinks Hot Drinks

(23) Fajeto

Mango Soup

Serves 4 person 175 ml each

Ingredients

400 ml water.
6 mango’s seeds and skins remaining after extraction of pulp ( Aam ras )
2 tsp. Salt.
2 tbsp.Sugar.
1/2 inch grated ginger.
2 green chillies halved lengthwise and reseeded.

Tempering ingredients:

1/2 tsp. Cumin (jeera).
2 Cloves (lavang).
1/2 inch Cinnamon ( dalchini).
8-10 curry leaves.
1 tbsp. Freshly chopped coriander leaves.
1 tbsp.ghee.

Method:

(1) In one big bowl take 400 ml. Water

(2) Squeeze and wash thoroughly skins and seeds of Mangoes in this water and drain it. Let 2 of the seeds remain inside for enhancing the sour taste.( Skins can be put to good use by transferring it to compost bin. And seeds can be Sun dried for further use in the making mouth freshner.

(3) Add to this salt, sugar, grated ginger and green chilli.

(4) Boil on slow flame for 5 mins.

(5) Side by side put tadka pan after adding ghee. as soon as ghee melts add jeera wait for crackling sound . Cloves, Cinnamon and curry leaves and finely chopped coriander leaves in it.Boil for 5 more mins. and mango soup is ready.

(6) Enjoy this soup with rice, chillas, biryani, pulao or as you want. you will like both type hot as well as cold. Cold mango soup is a refreshing drink in hot summer days.

Fajeto

List of my other recipes

Tags aamras, chilla, doublelayeredroti, fulkaroti, healthyfood, lunch, pulao, rice, summerfood, sunstroke

Dinner lunch

(20) Stuffed Kulcha

Roasted stuffed flatbread

Make 12 Kulchas

Ingredients

1 bowl (250 gms.)wheat flour

1/2 tsp.salt

1tbsp.sesame (til)seeds

2 tbsp curd(dahi)

2 tbsp.oil

130 ml water

For stuffing:

1 cup grated cheese

Chat masala

Method:

1)In one big mixing bowl add all ingredients for making dough and knead for 2 mins.

2) After pouring 1 tsp.oil on dough knead for 1 min. more.

3) Cover the dough and allow it to rest for 30 mins.

4) With the help of rolling pin roll tennis ball sized dough into round flat bread.Now put 1/12 th of grated cheese in the centre, sprinkle chat masala over it. Make it into ball by pinching all sides together,gently press to flatten and once again roll into flat round bread(kulcha).

5) Apply water on upper side of kulcha with fingers or brush

6) Flip upper side on hot tawa so that kulcha stick to tawa .

7) Roast upper side of kulcha directly on flame.

8) once upper side roasted,put the tawa again on flame so that lower side starts cooking on tawa.

9) same way roast all kulchas and apply pure ghee or buuer on it

10) Enjoy kulcha with any curry of your choice.

List of my other recipes

Tags greengram, kulcha, lunch, moong, nomaida

Daal

(19) Rasawala Moong

Green gram curry

serves 4 150 ml .each

Ingredients

1 bowl (100 gms.) green gram( moong)

2 tsp.salt

4 garcinia( kokum)

2 inch size jaggery ( gud) ball

1/2 inch grated ginger

Tampering (tadka) ingredients:

1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves

Dry spices(masala)

1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.

Method:

1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.

2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.

3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.

4) Boil on slow flame for 5 mins.

5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.

6) Boil for 2 mins. and Rasawala moong is ready.

7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice