Tag: pulao

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
Raita,salad

(73) Boondi raita

Ingredients:

  • 1 cup plain curd.
  • 1 tsp. mustard seeds powder.
  • 1 tsp.salt.
  • ⅓ cup salted bundi.
  • 1 tbsp. finely chopped fresh coriander leaves.

Method:

  1. Whisk curd and add mustard seeds powder in it. Keep it in fridge for 4-5 hours.
  2. Remove curd vessel from the fridge at the time when you want to consume.
  3. Add salt and coriander leaves and mix well .
  4. Add bundi and mix well .
  5. Serve chilled bundi raita with galya thepla,methi na thepla, sada thepla, ponk thabda or as your desire.
  6. 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
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
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

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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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