Sunday, 30 August 2015

HEALTHY RECIPE : FARALI- JAGGERY - RAJAGARA SQUARE - SUKHADI


HEALTHY RECIPE : FARALI- JAGGERY - RAJAGARA SQUARE - SUKHADI















3 TBSP. GHEE

1 CUP RAJAGRA FLOUR

1. 1/2 CUP PEANUT - COARSELY GRINDED

1.1/2 CUP JAGGERY

3 CARDAMOM POWDER

18 - 20 RAISINS

1 TSP. GHEE FOR GREASE


HEAT A GHEE IN A THICK BOTTOMED PAN.
ADD RAJAGARA ATTA - FLOUR. 


















ROAST THE RAJAGARA FLOUR IN GHEE OVER SLOW FLAME. 
ROAST TILL VERY LIGHT BROWN.



















THEN ADD COARSELY GRINDED PEANUT. 
STIRRING CONTINUOUSLY FOR BEST RESULT OVER SLOW FLAME. 
ROAST TOGETHER TILL COLOUR IS CHANGE OR TILL COOK.
REMOVE FROM FLAME.
GIVE REST FOR 2-3 MINUTES. 
ADD JAGGERY INTO THE RAJAGARA - PEANUT ROASTED MIXTURE.




















ADD CARDAMOM POWDER AND MIX WELL. 




















APPLY THE GHEE TO GREASE THE TRAY.
POUR THE MIXTURE INTO A GREASED TRAY.
SPRINKLE THE RAISINS OVER IT AND SLIGHTLY PRESS OVER THE RAISINS.
MARK THE SUKHADI INTO SQUARES WITH A KNIFE WHILE STILL WARM.
WHEN COOL, CUT THROUGH THE MARKING AND SEPARATE THE SUKHADI SQUARE.
STORE THE SQUARE IN AIR TIGHT CONTAINER.
SUKHADI IS A VERY HEALTHY FARALI SQUARE.







Wednesday, 26 August 2015

HEALTHY RECIPES : LAUKI -BOTTLE GOURD - DUDHI HALWA


HEALTHY RECIPES : LAUKI -BOTTLE GOURD - DUDHI HALWA




















1 KG. BOTTLE GOURD -  GRATED

1/2 LITTER MILK

1 CUP CONDENSED MILK

650 KG. SUGAR

8-10 CARDAMOM POWDER

1/2 CUP GHEE + 2 TBSP. GHEE

20 -25 RAISINS - ROASTED IN GHEE

1 CUP COCONUT -FINE GRATED - ROASTED IN GHEE

15 -20 CASHEW - CUT IN SMALL PIECES - ROASTED IN GHEE

15 - 20 ALMONDS - CUT IN SMALL PIECES - ROASTED IN GHEE

10 -12 PISTACHIOS - SLIVERS 

*
HEAT DESHI GHEE IN A NON STICK PAN.
ADD GRATED BOTTLE GOURD IN IT. 
MIX WELL TOGETHER .
SAUTE FOR 7-8 MINUTES.
THEN ADD HOT MILK AND MIX WELL.


























COOK OVER THE MEDIUM FLAME.

COOK TILL THE BOTTLE GOURD ARE COOKED AND MILK IS EVAPORATES.
ADD THE CONDENSED MILK, SUGAR AND FINE GRATED ROASTED COCONUT.












































MIX WELL AND STIRRING CONTINUOUSLY TILL THE SUGAR MELTS AND NICELY MIX UP AND MIXTURE IS THICKENED.
ADD ROASTED CHOPPED CASHEW, CHOPPED ALMONDS AND RAISINS.

















ADD CARDAMOM POWDER. 
 MIX WELL TOGETHER AND CONTINUE TO COOK MORE 1-2 MINUTES.

















REMOVE FROM FLAME.
SERVE IN BOWL, GARNISH WITH PISTACHIOS SLIVERS AND SPRINKLE OVER SOME CARDAMOM POWDER. 
YOU CAN SERVE HOT OR COLD AS SWEET OR ALSO AS FARALI SWEET.



Tuesday, 25 August 2015

HEALTHY RECIPE : CORN - SPINACH THICKEN SOUP


HEALTHY RECIPE : CORN -  SPINACH THICKEN SOUP




















3/4 CUP CORN KERNELS

1 SMALL BUNCH SPINACH - WASHED

3-4 GARLIC CLOVES - CHOPPED

1 SMALL ONION - CRUSHED

2 TBSP. BUTTER

2 TBSP. CORN FLOUR

4 CUP WATER

SALT AS PER TEST

BLACK PEPPER AS PER TEST
*
PRESSURE COOK THE WASHED SPINACH AND CORN KERNELS WITH 4 CUP OF WATER TILL THREE WHISTLE.



















ADD PINCH SALT AND PINCH OF SUGAR IN IT WHEN PRESSURE COOK. SO THAT SPINACH RETAIN IT'S GREEN COLOUR.
BLEND THE SPINACH AND CORN WITH ALL THE REST OF WATER IN A MIXER.
*
MIX THE CORN FLOUR INTO THE 4 TBSP. OF WATER. KEEP ASIDE.
*
HEAT  THE BUTTER IN A THICK BOTTOMED PAN OR NON STICK PAN.
ADD CHOPPED GARLIC CLOVES AND SAUTE.




















THEN ADD CRUSHED ONION AND SAUTE TILL LIGHT BROWN.


















ADD THE MIXTURE OF SPINACH AND CORN.




















ADD THE CORN FLOUR MIXTURE IN IT MIX WELL AND STIRRING 




















CONTINUOUSLY.
BOIL TILL CORN FLOUR COOK AND SOME THICKEN.
ADD SALT AND BLACK PEPPER IN BOILING SOUP.
SERVE PIPING HOT WITH GARLIC CROUTONS.





Monday, 24 August 2015

HEALTHY RECIPE : SPICY ALOO - RAJMA


HEALTHY RECIPE : SPICY ALOO - RAJMA




















1 CUP RAJMA - BOILED

2 SMALL POTATO - ALOO, BOILED THEN PILE AND THEN SMESH 

2 TOMATO - FINELY CHOPPED


1 ONION - FINELY CHOPPED

1 TSP. GREEN CHILLY PASTE

1 TSP. RED CHILLY PASTE

1 TSP. GARLIC PASTE

1 TSP. LEMON JUICE 

1/2 TSP. TURMERIC POWDER 

1 TSP. DHNIYA JEERA POWDER

1 TSP. RED CHILLY POWDER


SALT AS PER TEST

PINCH SUGAR

1 TSP. GARAM MASALA

1 TBSP.  CORIANDER - CHOPPED

*

1 TBSP. BUTTER

PINCH CUMIN SEEDS

PINCH ASAFOETIDA 

3-4 CURRY LEAVES

1 SEA LEAVES - TAJ PATTA

2-3 CLOVES

1 RED DRY CHILLY

2-3 SMALL PIECES CINNAMON 


*
HEAT A  BUTTER IN A PAN. ADD CUMIN SEEDS,  CLOVES, CINNAMON, TAJ PATTA, DRY RED CHILLY AND CURRY LEAVES. 
WHEN THEY ARE CRACKLE ADD PINCH ASAFOETIDA. 
THEN ADD CHOPPED ONION,  WHEN IT TRANSPARENT ADD CHOPPED TOMATO.
COOK TILL 2 MINUTES. 
ADD RED CHILLY POWDER, DHANIYA JEERA POWDER, TURMERIC POWDER AND MIX WELL OVER SLOW FLAME.
 ADD 2 TBSP. WATER AND THEN ADD RED CHILLY PASTE, GREEN CHILLY PASTE, GARLIC PASTE. COOK FOR 1 MINUTE.
MIX WELL.
THEN ADD LEMON JUICE, GARAM MASALA, SUGAR AND SALT IN IT. MIX WELL.
THEN ADD BOILED RAJMA AND SMESHED POTATO MIX WELL TOGETHER.  




















ADD 1 CUP OF WATER AND COOK TILL THICKEN.
SERVE HOT GARNISH WITH CREAM AND CHOPPED CORIANDER.
SERVE HOT WITH PARATHA, ROTI OR RICE.





Friday, 14 August 2015

HEALTHY RECIPE :GREEN PEAS N TOMATO RICE

HEALTHY RECIPE :GREEN PEAS N TOMATO RICE



















6 - 9 TOMATOES- FINE CHOPPED

1 NO. ONION-FINE CHOPPED

1/2 TBSP. SUGAR

SALT AS PER TEST

1/2 TBS. RED CHILLY POWDER

1 TBSP. OIL FOR TADKA

1/2 TSP. CUMIN SEEDS

PINCH MUSTARD SEEDS

1 CINNAMON LEAVE

3-4 LONG

1 INCH CINNAMON- CUTS IN 3-4 PIECE

PINCH GARAM MASALA

RED PART:

HEAT THE OIL IN A PAN.
ADD THE CUMIN SEEDS AND MUSTARD SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE CINNAMON, LEAVE AND LONG.
THEN ADD FINE CHOPPED ONION.
ADD FINE CHOPPED TOMATOES, SALT, SUGAR.
THEN ADD RED CHILLY POWDER.
SATUE 5-7 MINUTES.
THEN COVER AND COOK OVER A SLOW FLAME .
MAKE THICK CONSISTENCY.
MIX PINCH GARAM MASALA IN IT.
KEEP IT ASIDE.

GREEN PART :

200 G. GREEN PEAS- FINE CRUSHED

2 TSP. GARLIC GREENS -FINE CHOPPED

2 TBSP. CORIANDER-FINE CHOPPED

2 GREEN CHILLY S-CHOPPED

2 TBSP. OIL FOR TADKA

PINCH CUMIN SEEDS

SALT AS PER TEST.

1 TSP. SUGAR

1/2 TSP. LEMON JUICE

GREEN PART :

MIX THE GREEN PEAS, GARLIC GREENS, CORIANDER AND GREEN CHILLY S.
GRIND IT IN GRINDER WITHOUT WATER.
HEAT THE OIL IN A PAN.
ADD CUMIN SEEDS.
WHEN THE CUMIN SEEDS CRACKLE , ADD PEAS MIXTURE.
ADD SUGAR AND SALT.
MIX WELL.
ADD ONE TBSP. WATER.
STIRRING CONTINUOUSLY FOR 2 MINUTES.
THEN COVER AND COOK OVER A SLOW FLAME TILL IT COOK.

WHITE PART OF RICE :

1 CUP BASMATI RICE - SOAKED FOR 15 MINUTES

PINCH SALT

1 TBSP. DESHI GHEE

2.3/4 CUP WATER TO COOK

PLACE THE WATER IN COOKER.
ADD THE RICE.
ADD GHEE AND SALT, MIX WELL.
LID AND MAKES 3 WHISTLE.

NOW ARRANGE :

TAKE ONE BOWL AND GREASE WITH GHEE TO ALL OVER .
TAKE RED PART OF TOMATO. PUT  1/3 PART IN THE BOWL AT ONE SIDE.
THEN IN SECOND-ONE THIRD PART OF BOWL FILL WITH THE RICE.
THEN REMAINING PART OF THE BOWL FILL WITH GREEN PEAS MIXTURE
THEN TAKE ONE PLATE. PUT IT ON THE BOWL.
THEN REVERSE IT. TAKE OFF THE  BOWL.
PUT ONE  BADIAN ON RICE PART. TO MAKE CHAKRA.

SERVE TIRANGA RICE WITH TOMATO SOUP.



Tuesday, 11 August 2015

HEALTHY RECIPE :CUSTARD JELLY & FRUIT CUSTARD

HEALTHY RECIPE :CUSTARD JELLY & FRUIT CUSTARD



















2 CUPS MILK

3 TBSP. CUSTARD POWDER

SUGAR - AS YOU NEED TO SWEETEN


1/2 TSP. CRUSHED CARDAMOM POWDER


*

1/2 CUP FRESH FRUITS - CHOPPED APPLE, SLICED BANANA, SOME POMEGRANATE                                                        SEEDS.
SOME RED AND GREEN CHERRY - FOR GARNISH

1 STRAWBERRY JELLY  PACKET

4-6 NO. COLOURED JELLY FRUITS

CASHEWS AND ALMONDS




















*
BOIL A 2 CUPS OF MILK.THEN COOL AT ROOM TEMPERATURE.
ADD SUGAR TO IT, AS PER YOUR TASTE. 
ADD THE 2 TBSP. CUSTARD POWDER INTO THE  MILK IN A BOWL.
MIX TO MAKE A PASTE.
ADD THE PASTE TO THE REST OF THE MILK.
ONCE MORE TO HEAT THIS MIXTURE OF MILK AND CUSTARD PASTE, TO COOK OVER A SLOW FLAME TILL IT THICKENS SLIGHTLY.
REMOVE FROM THE FLAME.
ADD CRUSHED CARDAMOM SEEDS TO IT .
ALLOW TO COOL.
ADD CHOPPED APPLE, SLICED BANANA AND POMEGRANATE SEED TO THE COOLED CUSTARD.
SERVE IN AN ATTRACTIVE DISH OR BOWL OR GLASS.
GARNISH WITH RED AND GREEN CHERRY.

*
DILUTE THE 1 FRUIT JELLY PACKET AS DIRECTED ON COVER.
POUR IN A BOWL OR ANY MOULD.
AFTER 15 MINUTES MINUTES REMOVE FROM REFRIGERATOR. 
REMOVE THE JELLY FROM MOULD.
CUSTARD WITH PIPING BAG OVER JELLY.
GARNISH WITH COLOURED JELLY FRUITS.
DECORATE WITH CASHEWS AND ALMONDS.





Monday, 10 August 2015

HEALTHY RECIPE : FARALI - MANGO DELICIOUS

HEALTHY RECIPE :  FARALI - MANGO DELICIOUS





















MAKING HANG CURD :




















200 GRAM HUNG CURD

4 TBSP. SUGAR

1.1/2 CUP. PEELED MANGO - FINELY CHOPPED OR PULP

15 - 20 CHERRY SWEET

10 -12 ALMONDS -CHOPPED

10 -12 CASHEW NUTS - CHOPPED

1/4 TSP. CARDAMOM (OPTIONAL)

*
*
TAKE A MIXING BOWL.




















COMBINE HANG CURD, SUGAR POWDER, PEELED-THEN FINELY CHOPPED OR PULP MANGO,
MIX WELL TOGETHER.



















REFRIGERATE  MANGO DELICIOUS  FOR 30 -40 MINUTES, THEN USE TO SERVE AND GARNISH WITH SMALL MANGO CUBES.


















Friday, 7 August 2015

HEALTHY RECIPE : DELICIOUS BOTTLE GOURD HALWA - SWEET


HEALTHY  RECIPE : DELICIOUS BOTTLE GOURD   HALWA - SWEET




















*
250 GRAM.  GRATED

3 - 4 TBSP. MILK CREAM

200 GRAM.SUGAR

3 -4 CARDAMOM'S POWDER

1 TSP. GHEE - FOR GREASE A PAN

1.1/2 TBSP. PISTACHIOS - CHOPPED

20-25 RAISINS

*


*













TAKE A NON STICK PAN.

GREASE THE PAN WITH LITTLE GHEE.
PUT A GRATED BOTTLE GOURD INTO THE GREASED, HEATED NON STICK PAN.
COOK FOR 2-3 MINUTES.
THEN ADD FRESH MILK CREAM AND MIX WELL TOGETHER.
COOK ON MEDIUM SLOW FLAME FOR 10 - 15 MINUTES OR TILL SMOOTH.
WHEN IT COMPLETELY COOKED AND THICK, ADD SUGAR AND STIR WELL.
COOK MORE UNTIL HALWA CONSISTENCY.
THEN REMOVE FROM FLAME.











ADD CARDAMOM POWDER AND MIX IT.                                      
TRANSFER IN TO SERVING BOWL.
GARNISH WITH RAISINS AND CHOPPED PISTACHIOS.
YOU CAN SERVE HOT OR FREEZE COLD -- DELICIOUS BOTTLE GOURD HALWA....!






Tuesday, 4 August 2015

HEALTHY RECIPE : HEALTHY GUAVA DELICIOUS

HEALTHY RECIPE : HEALTHY GUAVA DELICIOUS




















3 GUAVA - CHOPPED

1 TBSP. SUGAR

PINCH SALT

PINCH PEPPER POWDER




















*
TAKE A DEEP GLASS. ADD CHOPPED GUAVA IN IT.
ADD SUGAR AND SALT.
ADD 1 GLASS WATER.
BLEND WITH BLENDER.
YOU CAN CRUSH THE GUAVA WITH GRINDER MIXTURE.
SIEVE THE CRUSH TO REMOVE THE SEEDS OF GUAVA.
POUR INTO THE SERVING GLASS.
IT IS A VERY NICE PINKY COLOURED DRINK.
SPRINKLE THE BLACK PEPPER POWDER OVER THE HEALTHY GUAVA DELICIOUS.








Monday, 3 August 2015

HEALTHY RECIPE : FRESH N DRY FRUIT SHREEKHAND - FARALI


HEALTHY RECIPE : FRESH N DRY FRUIT SHREEKHAND - FARALI




















*

4 CUPS CURD OR 2 CUPS HANG CURD

1.1/2 CUP SUGAR POWDER

1 NO. CHICKOO (Sapodilla) - CHOPPED

1 CUP GREEN GRAPES -EACH ONE OF TWO PART

1/2 CUP BLACK CURRANT  BLACK GRAPES

1/2 CUP TIN PINEAPPLE -CHOPPED

1/2  CUP TIN STRAWBERRY - CHOPPED

1/2 TSP CARDAMOM POWDER

1/2 TSP. SAFFRON POWDER

1 TBSP. CASHEW -CHOPPED

1 TBSP. PISTACHIOS -CHOPPED

1 TBSP. ALMONDS -CHOPPED

2 TBSP. JELLY SWEETS

10-12 CHIRONJI ( CHAROLI)

4-5 ROSE PETALS

8-10 DROPS VANILLA ESSENCE

* YOU CAN GET 2 CUPS OF HANG CURD FROM 4 CUPS OF CURD.


* TAKE 4 CUPS OF CURD.
THEN TAKE A THIN CLOTH OR MUSLIN CLOTH.
PUT ENTIRE CURD INSIDE CLOTH.
AND TIE THE CLOTHS ENDS, IT IS JUST LIKE A BALLOON OF CURD.
PUT BOWL BELOW.
BALLOONS CURD RELEASE THE WATER.
HANG THE BALLOON FOR 3-4 HOURS.
THEN REMOVE THE CURD FROM BALLOON AFTER 3-4 HOURS.
YOU CAN GET 2 CUP OF HANG CURD - THICK CURD.
ADD POWDER SUGAR INTO THE CURD AND MIX WELL WITH BEATER TO GET MORE WHITENESS OF SHREEKHAND.
THEN MIX CHOPPED CHICKOO - SAPODILLA- ,BLACK GRAPES, CHOPPED PINEAPPLE AND CHOPPED STRAWBERRY.
MIX WELL.
ADD CARDAMOM POWDER, SAFFRON POWDER, CHOPPED CASHEW, CHOPPED ALMONDS, PISTACHIOS AND CHIRONJI.
MIX TOGETHER.
AFTER THAT, PUT SOME CHOPPED ROSE PETALS AND JELLY SWEETS MIX IT WELL.
PUT THE SHREEKHAND INTO THE CONTAINER  AND THEN PUT IT INTO REFRIGERATOR FOR  1/2 AN HOUR TO SET.
SERVE THE SHREEKHAND COLD IN A SERVING BOWL.

*

SHREEKHAND IS TESTED BEST WITH INDIAN PURI.
SHREEKHAND IS A ONE TYPE OF FARALI SWEET.