Tag: tiffinbox

Categories
Faral

(263) Sabudana ni khichadi.

Farali khichadi

serves 4

Ingredients

  • 1 cup Sago(Dry sabudana)
  • 1cup roasted Peanuts , crushed lightly.
  • 2 cups diced potatoes( ½ cm).
  • 4 tsp.Sugar.(2+2)
  • 5 tsp. Salt (2+2+1)
  • Lemon juice.1tbsp
  • ½ tsp green chilli paste
  • ½ inch grated ginger .

Tempering Ingredients:

  • ½ tsp Cumin seeds(jeera)
  • 8-10 curry leaves.
  • ¼ cup finely chopped fresh Coriander leaves
  • 4 green chillies cut it into rings.

Method:

  1. 1 cup sabudana wash with water twice. Soak sabudana in 1 cup water. Keep this for at least 6 hrs. For better results 8 – 10 hrs of soaking .
  2. After 8 hrs. of soaking it becomes double in size, look like pearl and you can powder( not paste) it with your fingers. These are the perfectly soaked sabudana and best for sabudana khichadi.
  3. Add 2 tsp. salt, 1 tbsp lemon juice, 2 tsp. sugar, ½ tsp chili paste, ½ inch grated ginger in sabudana, mix thoroughly and keep aside.
  4. In thick bottom kadhai dry roast peanuts for 10 mins.on slow flame. Cool it for 15 mins. For sabudana khichadi no need to remove peanut’s skin so crush directly it in manual crusher. Keep this coarse powder aside.
  5. In non-stick kadhai take 10 tbsp. of oil heat on slow flame. As oil heat up add cumin seeds. Wait for crackling sound and add curry leaves, coriander leaves and chili rings .Add 3 cups of diced potatoes, 2 tsp. salt and 2 tsp. sugar. Mix thoroughly and cover the kadhai. Stir occasionally till potatoes become tender.
  6. Once potatoes became tender add sabudana and stir continuously for 3-4 mins on medium flame
  7. Add coarse peanuts powder as soon as sabudana becomes translucent.Stiring is continuous otherwise khichadi will stick to the kadhai. Stir on high flame for 1 min. Sabudana khichadi is ready.
  8. Serve hot with piece of lemon and curd.
coarse peanuts
Sabudana khichadi

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Categories
Healthy food

(232) Celery – Green Peas Paratha.

Ingredients

  • 1 cup Celery leaves.
  • 1 cup Green Peas.
  • 3 Green chillies.
  • ½ inch Ginger piece.
  • ½ cup Finely chopped Coriander leaves.
  • 1 tsp. Mango powder (Aamchur powder).
  • 1 tsp. White Sesame seeds.
  • 3 cup Wheat flour
  • 1 tsp. Salt.
  • 5 tbsp. oil for dough.
  • 1 tsp. Garam masala.

Method

  1. Pluck leaves from Celery stalk, wash and keep aside.
  2. Wash Green peas, chillies and Ginger and keep aside.
  3. Grind it into a fine paste of all ingredients and keep aside.
  4. In a mixing bowl mix wheat flour, oil, and all dry spices. Mix thoroughly and check oil is in the exact amount by making fist of flour. If flour holds the shape it means oil is perfect.
  5. Mix paste in flour and knead soft dough with the required quantity of water.
  6. With the help of dry flour roll parathas and roast with ghee on medium flame.
  7. Serve hot with Bundi Raita, Golkeri pickle, Chass or herbal tea, Green chutney or as you wish.

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Categories
Steamed food

(162)Rava Dhokla

Suji Dhokla

ingredients

  1. 2 cups Rava ( Suji).
  2. 1 cup curd.
  3. 2 cup water
  4. 1 sachet Eno or ½ tsp. Soda
  5. 1 tsp. Ginger paste.
  6. 1 tsp. Green chili paste.
  7. 1 tsp. Salt.
  8. Optional items like 1 cup Sweet Corn or 1 cup grated Carrot or 1 cup grated bottle gourd or 1 cup crushed Green peas or 1 cup mix vegetables ( Peas, carrots, corn and bottle guard).

Tempering ingredients

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 1 tsp. finely chopped coriander leaves
  • 8-10 Curry leaves.

Method

  1. With the help of chopper , chop all vegetables.
  2. Mix chopped vegetables with salt and Ginger chili paste.
  3. In big mixing bowl mix rava with vegetable mixture.
  4. Add curd , water in rava mixture and make batter without lumps. Taste the batter before any further process.
  5. Add soda or eno and mix thoroughly.
  6. Grease thali with oil and pour batter.
    Fill ¾ thali with batter.
  7. Steam dhokla thali for 20 minutes.
  8. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  9. Cut dhokla into desire shape.
  10. For tempering heat oil in pan or vaghar vessel.
  11. Add mustard seeds, wait for crackling sound.
  12. Add Sesame seeds, Curry leaves and Coriander leaves .
    Pour temper oil on dhokla thali and spread evenly on dhokla.
  13. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas..
Plain Rava Dhokla

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Categories
snacks

(148)Dudhi na Thepla

Ingredients

  • 2 cup grated bottle guard (dudhi ni chhin).
  • ½ tbsp Salt.
  • ¼ cup Sugar.
  • 1 tsp. Cumin seeds.
  • 1 tsp. Black sesame seeds.
  • ½ tsp. Turmeric powder.
  • 1 tbsp. Red Chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Ginger paste.
  • ⅓ cup Curd.
  • ¼ cup Chopped Coriander leaves.
  • 3 cups wheat flour.
  • 9 tbsp. Sesame oil.

Method

  1. First rinse, peel and then grate the dudhi in a bowl. (Before you grate, check the taste of dudhi , If it is bitter to taste, then throw it away).
  2. Mix the sugar , salt and jeera very well with the grated dudhi and keep covered aside for 10 minutes. The dudhi will release its juices.
  3. After 10 minutes add all remaining spices and curd. Mix well and keep aside.
  4. In another bowl, mix wheat flour and oil . ( If dry wheat flour hold shape, it means amount of oil what we add is proper).
  5. Mix dudhi mixture with flour and knead in to dough . If your flour is dry then add one by one spoon of curd for kneading (total 4 tbsp. extra curd used).
  6. once dough is ready, add 1 tbsp. of oil to grease the dough. Keep aside for 30 minutes.
  7. After 30 mins. divide dough into 30 equal parts .With the help of rolling pin, roll each dough ball like roti and shallow fry with oil .
  8. Apply ghee and serve hot or carry with you while traveling or in offices.
  9. You can enjoy your thepla with Aam ras, Masala tea, herbal tea, tameta nu shak, kela nu shak or any pickle, murrabo, chhundo.
Dudhi ni chhin(grated bottle guard)
Marinate with salt,sugar and cumin seeds
Marinated dudhi ni chhin
All Dry spices and ginger paste with marinated dudhi ni chhin
consistency of thepla dough.
Making of Dudhi na thepla
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
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

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. 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.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. 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.
Categories
Healthy food

(157)Besan Chila

Eggless Omlette

Ingredients

  • 1 cup Besan( Bengal gram dal flour).
  • ¾ cup water.
  • ½ cup finely chopped vegetables (Onions, tomatoes, coriander).
  • 1 tsp. ginger chilli paste.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 ¼ tsp. Salt.
  • 1 tsp. backing Powder.

Method

  1. Finely chop coriander leaves , tomatoes, onions and keep aside.
  2. In big mixing bowl mix chopped veges and besan.
  3. Mix all spices and adjust the consistency by adding water. Taste the batter before any further process.
  4. Keep aside for 10 minutes .
  5. Heat nonstick tawa, pour ¾ cup batter and spread evenly ¼ cms. thick in circular motion.
  6. Pour melted butter at the periphery and ½ tsp. butter at the top of chila.
  7. Close the lid and cook for 2 minutes or till it is golden brown.
  8. Flip the side of r1 chila, close the lid and again cook for 2 minutes.
  9. Enjoy besan chila or eggless Omlette with bread , tomato sauce, green chutney or with Golkeri or amla murabba or as you wish
Categories
Healthy food

(156)Vegetable Handvo

Ingredients

  • ½ cup chopped Sweet Corn.
  • ½ cup chopped Carrot.
  • ½ cup chopped Bottle guard.
  • ½ cup finely chopped coriander leaves.
  • 1 tbsp. Ginger paste.
  • 1 tbsp green chilli paste ( optional).
  • 1 tbsp. Garlic paste (optional).
  • 1 cup Bengal gram dal.
  • 1 cup Moong dal.
  • 1 cup Udad dal.
  • 2 cup Rice flour.
  • 1 cup Suji.
  • 1 cup curd.
  • 1 pkt. Eno.
  • 4 tbsp. Coriander Cumin powder.
  • 4 tbsp. Red chilli powder.
  • 1 tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 4 tbsp. white sesame seeds.
  • Tempering ingredients Sesame oil, Mustard seeds, White Sesame seeds.

Method

  1. In big vessel mix all dal and wash thoroughly for 2 times.
  2. Soak all dals for 8-10 hours
  3. Grind dal in to coarse batter.
  4. In dal batter mix rice flour and suji
  5. Keep aside 10-12 hours for fermentation.
  6. In vegetable chopper, fine chop all veges.
  7. Add all green and dry spices, curd, eno and coriander leaves.
  8. Mix thoroughly and adjust the consistency by adding water. Taste the batter before any further process.
  9. Heat 2 tbsp.oil in nonstick frying pan . Add mustard seeds and wait for crackling sound for adding sesame seeds.
  10. Pour 3 cup of Handvo batter and cook on slow flame for 10 minutes. Hold handle of frying pan tightly and give gentle jerk to pan . If whole cake of Handvo separate from sides of the pan then slightly lift and see underneath, If golden brown layer is formed. If yes then swich off the flame and allow to set for 10 minutes else cook again for 5 more minutes.
  11. After 10 minutes flip the layer , add 1 tbsp oil at the periphery and cook for 10 minutes on slow flame.
  12. Repeat the cooking process till batter last.
  13. Enjoy your hot , spicy Handvo with Green chutney, Red chutney, Schezwan sauce and glass of masala buttermilk ( chass).
Finely chopped vegetables
Cooked layer separate from frying pan
How to flip Handvo
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
Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.