Tag: tiffinbox

Categories
onepot recipe traveling

(108) Vegetable Biryani

Ingredients

  • ½ cup Basmati Rice.
  • 1½ cup mixed vegetables ( Broccoli, Zucchini, Sweet corns, Red-Yellow bell pepper, Baby  Corn ).
  • 2 tbsp. green chutney.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Shahjeera.
  • 8-10 curry leaves.
  • 2- 3 bay leaves
  • 2-3 , 1 cm. long cinnamon pieces
  • 1 Bada elaichi.
  • 1 tbsp. Shahibiryani masala.
  • 2 tsp Salt
  • 3 tbsp. Til oil .
  • 3 tbsp. Cow ghee.

Method

  1. Heat oil for tempering in sauce pan.
  2. Add Shah jeera and wait for crackling sound.
  3. Add remaining all other tempering spices.
  4. Add washed vegetables in sauce pan and stir occasionally.
  5. Add green chutney, salt , shahi biryani masala and washed rice.
  6. Saute for 1 minute and add water. Mix it well and cook on slow flame till grain of rice is tender.
  7. Enjoy biryani with bundi raita or kadhi or soup or as you desire.
  8. Serve hot with love and smile.
Mix vegetables.
Basmati rice
Biryani
Categories
dips Quick Cooking Tips salads sauce

(105) Tahini Paste.

Ingredients

  • ½ cup White Sesame seeds.
  • ¼ cup Olive oil.
  • ½ tsp. Salt.

Method

  1. Dry roast sesame seeds.
  2. After some times grind Sesame seeds when it is slightly warm.
  3. Grind into fine powder.
  4. Add salt and oil and again grind for getting smooth Tahini paste .
  5. Use Tahini paste for making salad dressing, hummus or as you desire.
Categories
Quick Cooking Tips snacks

(98) Methi na muthiya

Ingredients

  • 1 cup finely chopped Fenugreek ( Methi) leaves.
  • 1 cup finely chopped coriander leaves.
  • 2 cup wheat coarse flour( jadda atta).
  • 4 tbsp. Sugar.
  • 3 tsp. Salt.
  • 4 tbsp. Oil
  • 1 tbsp. Chili powder.
  • 1 tbsp. Coriander-Cumin powder.
  • ½ tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp white Sesame seeds.
  • 4 tbsp. Curd.
  • 100 ml. 120 ml. Water.
  • Oil for frying.

Method

  1. Wash and finely chopped Coriander leaves and Fenugreek leaves.
  2. In big vessel mix Fenugreek leaves and Coriander leaves .
  3. Marinate with salt and sugar.Keep aside for 10 minutes.
  4. After 10 minutes add curd and give nice stir.
  5. Add Oil and all dry spices.Again give nice stir.
  6. Now add wheat coarse flour.
  7. Gently mix flour .Bind  soft dough . If required add water spoon by spoon.
  8. Take little portion of dough and make cylindrical shape 1-2 inches  long muthiya.
  9. Heat oil in kadhai for deep frying.
  10. Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
  11. Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or  in tiffin box or as you desire.
  12. One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or  in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.
Marinated methi leaves with salt, sugar and curd
Methi na muthiya
Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake
Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.
Categories
Faral

(52) Kutidara na dhokla.

Farali Dhokla

Ingredients:

  • 3 cup Kutinodaro.(Buckweed)
  • 3 cup water
  • 1 cup curd.
  • 3 Green chillies cut it into rings.
  • ½ inch ginger paste.
  • 2 tsp. Salt.

Method:

  1. In deep sauce pan take kutinodaro and wash with water for one time only.
  2. Add water and curd . Mix thoroughly and keep aside for atleast 4 hrs.
  3. After 4 hrs. pulse it in mixture for 1-2 times if daro is too course otherwise use as it is. Add ginger, chili rings and salt. Mix thoroughly.
  4. Heat dhokla vessel with water on high flame.
  5. In 7 inches dhokla thali, add ½ cup batter . Spread evenly and steam it for 10 mins.
  6. After 10 mins.remove dhokla thali and cut it into dimond or square pieces.
  7. Drizzle ghee over it and serves hot with Farali Chutney, green coconut chutney.
Farali dhokla.
Categories
Sweets

(49) Rava Ladoo

Makes 14 Ladoo.

Ingredients:

  • 1 cup Rava(suji).
  • 1 cup Sugar powder.
  • ½ cup ghee ( ⅛ cup optional use as needed).
  • 2 pinch of Cardamom powder.

Method:

  1. In one frying pan add ghee and heat up on slow flame.
  2. Add rava in hot ghee and roast.
  3. Stir continuously for 10-12 mins. Rava turns aromatic , light and crunchy.
  4. Turn off the flame but stir continuously.
  5. After 5 mins .you can feel it warm( not hot) add powdered sugar ,Cardamom powder and mix with hand .Take small portion of the mix and press down tightly in your fist to shape Ladoo( round ball).
  6. If it doesn’t bind then heat up ⅛ cup ghee or more as you needed. I used ½ +⅛ cup ghee.
  7. You can store rava ladoo for one month in air tight container at room temperature.
Categories
Breakfast snacks

(36) Masala  Namakpare

Masala Shakarpare

Ingredients

  • 3 cups wheat flour
  • 45 ml oil
  • 1 tbsp.salt
  • 1 tbsp.chilli pd.
  • 1 tsp.white sesame(safed til) seeds
  • 1 tsp.black sesame(kala til) seeds
  • 1 tsp.Cumin(Jeera)
  • ½ tsp. Carom(Ajwain) seeds
  • 280 ml. water
  • oil for frying

Method:

  1. In one big vessel mix thoroughly all ingredients and knead into semi stiff dough.Keep aside for 30 mins.
  2. Divide the dough into 10 equal parts and roll each part into flat round 2mm thick chapattis.
  3. Cut each chapati into several square or diamond shapes. Pierce each pieces with knife.
  4. Heat oil in kadhai. Deep fry all namakpare under slowest flame till it becomes golden brown. It will takes 4-5 mins.
  5. Filled all Namakpare in airtight container once it cool down completely. You can store Namakpare for 30 days.
  6. Enjoy Namakpare with masala tea,herbal tea,in breakfast, snacks or as you want. You can carry Namakpare during traveling or in offices and schools.
Categories
Breakfast Dinner lunch snacks

(32) Methi na thepla

20-25 thepla

Ingredients

  • 300 gms.wheat (gheu)atta.
  • 200 gms. Millet (bajari or Jowar)atta
  • 1 bowl(150 ml.bowl size)finely chopped fresh Fenugreek (methi) leaves.
  • 1 bowl finely chopped fresh coriander (dhaniya patti)leaves.
  • 4 tbsp.sugar.
  • 4 tsp.salt.
  • 4 tbsp.oil
  • 3 tsp.chilli pd.
  • 1 tsp. turmeric pd.
  • 2 pich of Asafoetida (hing).
  • 5 tbsp.curd.
  • 100-120 ml.water.

Method:

  1. In one big mixing bowl marinate methi leaves and coriander leaves with salt and sugar for 30 mins.
  2. Add oil ,curd and all dry spices in marinated mixture.
  3. Mix thoroughly and add atta and again mix and knead . Take water for soft and smooth dough.
  4. Keep aside for 30 min.
  5. After 30 mins. divide dough into 20-25 equal parts .
  6. With the help of rolling pin ,roll each dough ball like roti and shallow fry with oil .Apply ghee and serve hot or carry with you while traveling or in offices.
  7. You can enjoy your thepla with Aam ras,Masala tea, herbal tea,tameta nu shak,kela nu shak or any pickle,jam,chhundo.
Methi na thepla
Categories
Dinner snacks

(30) Handavo

Spicy cake

Ingredients:

Batter

500 gms handava batter{ 100 gms rice (chawal),50 gms. white urad(udad dal),50 gms. lentil( tur dal), 50 gms chickpeas (channa dal) soak and make coarse batter}.

Keep aside this batter upto 6-8 hrs. for fermentation

or

In market you will get ready made Idli-dosa batter .Same you can use to make handavo. Only after adding ½ cup suji.which will give crispiness to upper and lower layer of handava.

Masala:

4 tb sp. sugar,2 tsp chilli pd,3tsp.cumincoriander pd. 1/2 tsp haldi,4 tbsp.curd ½ inch grated ginger,2 green chilli paste.1 tsp soda ,3 tsp. salt.

Tempering ingredients for mixing with batter:

1/2 tsp rai ( mustard seeds),2 pinch of hing (Asafoetida),one tbsp.oil.

Tempering ingredients for pouring batter in pan.

2 tbsp.oil, ¼ tsp.mustard(rai) seeds, ½ tsp.sesame seeds and ½ tsp.sesame seeds for sprinkling over batter

Method

(1) In fermented handva batter add all masalas. Mix thoroughly. Sprinkle soda powder on batter

(2) Preheat tempering vessel ,add oil and rai and wait for crackling sound then add hing.

(3) Pour mixture over handwa batter and then mix thoroughly.

(4) Heat kadhai(pan) with oil and add mustard seeds . After crackling sound add sesame seeds and half of the batter.

(5) Cover the pan with lid .Cook the handavo until the upper surface look cooked or pierce knife which comes out clean and bottom surface turns light brown.

(6) Flip gently and again cook on slow flame upto 4-5 mins. or turns light brown.

Remaining half batter, repeat same process for making handvo.

7) Enjoy your handavo with sweet chutney,green chutney and vegetables soup.

8) You can also add boiled vegetables like green peas and sweet corns and / or grated vegetables like bottle guard zucchini , carrots .It will enhance the taste as well as nutrition.

Handavo in kadhai
Handavo in frying pan

List of my other recipes.