Wednesday, 30 September 2015

HEALTHY RECIPE : SPICY : TESTY KHAMAN DHOKLA


HEALTHY RECIPE : SPICY : TESTY KHAMAN DHOKLA




















1 CUP GRAM FLOUR                                           


1/4 CUP SOJI   

1 PACKET ENO FRUIT SALT

1 TBSP. GINGER - GARLIC PASTE 

PINCH OF TURMERIC POWDER

SALT AS PER TEST

1.1/2 SUGAR POWDER

1 CUP WATER

1/2 LEMON

1.1/2  TBSP. OIL

1 TSP. MUSTARD SEEDS

1 TSP. CUMIN SEEDS

1 STRING CURRY LEAVES

1 TBSP. COCONUT GRATED

1 TBSP. CORIANDER - CHOPPED
*
MIX A GRAM FLOUR, SOJI, SALT, SUGAR POWDER AND LEMON IN TO A MIXING BOWL.




ADD 1 CUP OF WATER SLOWLY IN TO THE GRAM FLOUR MIXTURE AND MAKE THIN BATER.
THEN ADD GINGER - GARLIC PASTE IN IT. MIX WELL.

 *ADD THE REQUIRE WATER INTO THE STEAMER AND HEAT OVER FAST FLAME.

ADD THE 1 PACKET ENO FRUIT SALT INTO A BATER. 

























MIX WELL TILL BATER ARISE AND DOUBLE.  



















THEN TAKE A DHOKLA STEAMER PLATE AND POUR THE ENTIRE BATER IN IT.



















AND STEAM FOR 10- 12 MINUTES OR TILL RISE OVER FAST FLAME.
REMOVE FROM STEAMER.



















TADKA : 
HEAT A 1 TBSP. OIL IN A TADKA PAN. ADD MUSTARD SEEDS, CUMIN SEEDS, CHOPPED CHILLI AND CURRY LEAVES.
WHEN THEY CRACKLE REMOVE FROM FLAME AND SPRINKLE OVER KHAMAN DHOKLA PLATE. 




















THEN CUT IT IN SQUARE  SHAPE.
GARNISH WITH CHOPPED CORIANDER AND COCONUT. 
SERVE HOT WITH GARLIC CHUTNEY AND PEANUT OR SESAME OIL.
YOU CAN SPRINKLE THE SUGAR SYRUP OVER IT.




Tuesday, 29 September 2015

HEALTHY RECIPES : DELICIOUS DRY FRUITS SWEET GUJIYA


HEALTHY RECIPES : DELICIOUS DRY FRUITS SWEET GUJIYA





FOR STUFFING :

20 - 22 ROASTED CASHEW NUT - CHOPPED

10 -12 ROASTED ALMONDS -CHOPPED

10- 11 PISTACHIOS - CHOPPED

PISTACHIOS - CHOPPED

1/2 CUP RAISINS

4-5 FIG - CHOPPED

3/4 CUP GRATED COCONUT - ROASTED

3-4  DRY CHERRY - CHOPPED    


1/3 CUP SUGAR POWDER


1 TSP. CARDAMOM POWDER

GHEE OR OIL FOR FRYING

* FOR SUGAR SYRUP :

1 CUP SUGAR

1/2 CUP WATER

*FOR DOUGH

1.1/2 CUP MAIDA
*
3 TBSP. GHEE - BOILING

1 TSP. SUGAR POWDER

1/2 TBSP. PISTACHIOS SLIVERS -FOR GARNISHING 
*
TAKE A MIXING BOWL. ADD MAIDA , BOILING GHEE AND SUGAR POWDER.
KNEAD A DOUGH (LIKE PURI DOUGH) WITH REQUIRE WATER.
KEEP ASIDE.
*


















MIX ALL INGREDIENTS FOR  STUFFING - CHOPPED ROASTED CASHEW, ROASTED CHOPPED ALMONDS, CHOPPED PISTACHIOS, RAISINS, FIG - CHOPPED, GRATED, ROASTED COCONUT,  DRY CHERRY - CHOPPED,  SUGAR POWDER AND CARDAMOM POWDER INTO A BIG BOWL.





















*
TAKE A DOUGH AND MAKE EQUAL 30 PORTION.
MAKE 30 SMALL PURIES FOR 15 GUJIYA.


















GREASE A ROUND GUJIYA MOULD - BOTH INNER SIDES. 

















PLACE 1 PURI OVER THE MOULD AND 
PRESS LIGHTLY.
THEN PLACE ABOUT 1 TBSP. OR SOME MORE STUFFING OVER IT.
MOISTEN WITH A LITTLE WATER OVER EDGES.
















PLACE 1 PURI OVER STUFFING.
CLOSE THE MOULD WITH LIGHTLY 
PRESSURE. 




















 REMOVE THE REST OF DOUGH.
REMOVE THE GUJIYA FROM ROUND GUJIYA MOULD.

















*YOU CAN MAKE ROUND GUJIYA WITH PRESSING THE EDGES TOGETHER FIRMLY IN A DESIGN WITH FINGERS OR FORK.

HEAT GHEE OR OIL IN A FRY PAN. 
DEEP FRY GUJIYA TILL GOLDEN BROWN OVER MEDIUM FLAME.




















REMOVE FROM PAN AND ALLOW TO HOT STUFFING TO COOL.




















*
MAKE SYRUP :
PUT A 1 CUP SUGAR IN A PAN AND ADD 1/2 CUP WATER.
BOIL OVER MEDIUM FLAME TILL 2 STRAIN THICK SYRUP.

APPLY THE SYRUP OVER COOL GUJIYA - BOTH SIDES WITH BRUSH.
GARNISH WITH PISTACHIOS SLIVERS.
serve as sweet.














Saturday, 26 September 2015

HEALTHY RECIPE : HEALTHY RECIPE : DELICIOUS KHIR


 HEALTHY RECIPE : DELICIOUS KHIR




















3/4 CUP BASMATI RICE'S SMALL CUTS

2.1/2 CUP MILK - 6% FAT + 1 CUP WATER

1 TBSP. CASHEW NUTS - CHOPPED

1 TBSP. PISTACHIOS - SLIVERS 

20 -22 RAISINS

1.1/2 TBSP. DRY COCONUT - GRATED - LIGHTLY ROASTED IN GHEE

4 CARDAMOM POWDER

3 TBSP. MILK POWDER

1/2 CUP SUGAR

1 TBSP. GHEE

3 CUP WATER FOR DILUTE THE MILK POWDER

*
SOAK RICE CUTS IN WATER FOR 1 HOUR.
TAKE A BOIL MILK WITH 1 CUP OF WATER IN A NON STICK PAN.
DRAIN THE RICE AND ADD IN TO THE BOILING MILK.














STIRRING OCCASIONALLY OVER SLOE FLAME TILL RICE CUTS HALF COOKED COOKED
OR PRESSURE COOK THE RICE CUTS WITH MILK +WATER.
DILUTE THE MILK POWDER WITH WATER.
ADD THIS MIXTURE IN TO THE HALF COOKED RICE. 




















THEN COMPLETELY COOK THE RICE OVER SLOW FLAME.
ADD SUGAR IN IT ANS MIX WELL.
COOK TILL SUGAR COMPLETELY MIX UP.
ADD CHOPPED PISTACHIOS, CHOPPED CASHEW NUTS, RAISINS, GRATED, LIGHTLY ROASTED IN GHEE DRY COCONUT AND CARDAMOM POWDER. 




















MIX WELL TOGETHER.
ADD 1 TBSP. GHEE OVER IT AND MIX. COOK MORE 1 MINUTE.
YOU CAN SERVE AS KHIR ALSO.




















SPREAD THE PISTACHIOS SLIVERS OVER SWEET RICE.
SERVE HOT.












Wednesday, 23 September 2015

HEALTHY RECIPE : SPICY CORN POHE


HEALTHY RECIPE : SPICY CORN POHE 






















2 CUP SWEET CORN SEEDS - STEAMED 

1 CUP RICE PAUHE ( BEATEN RICE FLAKES) - WASHED


2 POTATO - BOILED - SKINNED THEN CHOPPED

1 ONION - CHOPPED

2 STRING CURRY LEAVES

1 TBSP. LEMON JUICE

2 CHILLI - CHOPPED

1 TBSP. GINGER - SHREDDED 


2 TBSP. CORIANDER - CHOPPED
*
3 TBSP. OIL                                        

1 TSP. MUSTARD SEEDS

1 TSP. CUMIN SEEDS

1 DRY RED CHILLI

1 TSP. SUGAR

1 TSP, RED CHILLI POWDER

1 TSP. TURMERIC POWDER

SALT AS PER TEST

1 TSP. GARAM MASALA

1 TBSP. RED CHILLI GARLIC CHUTNEY

1 CUP GRAM FLOUR SEV 

*
PLACE THE PAUHE IN A SIEVE.

HOLD IT UNDER POURING WATER FOR A SOME SECONDS.
TOSS WELL TO DRAIN OUT ALL EXCESS WATER AND KEEP ASIDE.
*
HEAT THE OIL IN A THICK BOTTOMED PAN.
ADD THE MUSTARD, CUMIN SEEDS AND RED DRY CHILLI.
WHEN THEY CRACKLE, ADD 2 STRINGS CURRY LEAVES, CHOPPED GREEN CHILLIES.
THEN ADD ONION AND CHOPPED GREEN CHILLI AND SAUTE OVER SLOW FLAME.




















THEN ADD STEAMED CORN SEEDS, CHOPPED POTATO, RED CHILLI POWDER, RED CHILLI GARLIC CHUTNEY, AND TURMERIC POWDER.




ADD 1 TBSP WATER.
MIX WELL.
COOK FOR 1 MINUTE.
THEN ADD WASHED RICE FLAKES.




ADD SUGAR, SALT, LEMON JUICE, CHOPPED CORIANDER LEAVES AND GARAM MASALA.
MIX WELL TOGETHER. COVER WITH LID AND COOK FOR 2 MINUTES.
REMOVE FROM FLAME.
(THEN YOU CAN ADD 1 CUP OF GRAM FLOUR INTO THE CORN POHE ON THIS STAGE.) 




















SERVE HOT IN A PLATE. 
GARNISH WITH ONION RINGS, TOMATO SAUCE, CHOPPED CHILLI, GRAM FLOUR SEV, POTATO SLICE, SHREDDED GINGER AND CORIANDER STRING.









Saturday, 19 September 2015

HEALTHY RECIPES : DRY FRUITS GHUGHARA


HEALTHY RECIPES : DRY FRUITS GHUGHARA














 3/4 CUP ROASTED DRY FRUITS - CASHEW, ALMONDS, PISTACHIO


















5-6 FIG - CHOPPED

1/2 CUP RAISINS

1 TSP. HONEY

1 TSP. SUGAR POWDER

1 TSP. CARDAMOM POWDER


3/4 CUP MAIDA

PINCH BAKING POWDER

1 TBSP. GHEE

5-6 TBSP. COLD MILK

*
HONEY AND NUTELLA SPREAD FOR GARNISHING.
*
COARSELY GRIND THE ROASTED CASHEW, ALMONDS AND PISTACHIOS.
MIX THE DRY FRUITS MIXTURE WITH HONEY, SUGAR POWDER AND CARDAMOM POWDER.


















KEEP ASIDE.
*
MIX A MAIDA, BAKING POWDER AND GHEE. MIX WELL.
KNEAD A DOUGH WITH COLD MILK AND MAKE A SEMI TIGHT DOUGH.
GIVE A REST FOR FIVE MINUTES
DIVIDE THE DOUGH INTO 12 EQUAL PORTIONS AND MAKE SMALL BALLS.


























ROLL OUT ALL BALLS INTO SMALL PURIS.
PLACE STUFFING ON ONE HALF PART OF PURI.
STUFF THE DRY FRUITS MIXTURE INTO THE PURIS. 




















MAKE GUJIYA - GHUGHARA SHAPE WITH FINGERS TO BENDING EDGES OF PURIS.
YOU CAN USE GUJIYA MOULD TO MAKE GHUGHARA SHAPE.



























YOU CAN PRESS THE EDGES TOGETHER FIRMLY IN A DESIGN WITH A FORK.
*
BAKE THE GUJIYA ON 150 * FOR 35 MINUTES.




  OR
HEAT GHEE IN A FRYING PAN AND DEEP FRY GHUGHARAS OVER MEDIUM FLAME TILL GOLDEN BROWN.
LEAVE TO STAND FOR 10 MINUTES BEFORE SERVING TO ALLOW THE HOT STUFFING TO ROOM TEMPERATURE OR COOL.
GARNISH WITH NUTELLA SPREAD OR HONEY OR JELLY SWEETS.












HEALTHY RECIPE : CHUARMA LADOO


HEALTHY RECIPE : CHURMA LADOO




















1.1/2 CUP WHEAT FLOUR COARSELY GRINDED

3/4 CUP JAGGERY

1.1/2 CUP GHEE + 1/2 CUP THICK GHEE

25 - 30 RAISINS

10- 12 CASHEW NUTS - FRIED THEN CHOPPED

10 -12 ALMONDS - FRIED THEN CHOPPED

1/2 TSP. NUT MEG POWDER

4 - 5 CARDAMOM'S POWDER

TAKE A MIXING BOWL AND PUT A COARSELY GRINDED WHEAT FLOUR. 
MIX THE 1/2 CUP OF THICK GHEE. 
THEN KNEAD A TIGHT DOUGH WITH WARM WATER.


DIVIDE THE DOUGH INTO EQUAL 12 PORTION. PRESS WITH PALM. MAKE JUST LIKE TIKI (THEPLI) SHAPE. SEE IN PICTURE.
DEEP FRY IN GHEE AND COOK TILL GOLDEN BROWN OVER SLOW FLAME.



















MAKE SMALL PIECES TO GRIND.






























GRIND THE PIECES THICK COARSELY FOAM.










REMOVE INTO MIXING BOWL AND ADD RAISINS, FRIED - CHOPPED CASHEWS, ALMONDS, CARDAMOM POWDER AND NUT MEG POWDER.


KEEP ASIDE.
NOW TAKE FRY PAN AND ADD HEAT THE GHEE AND ADD JAGGERY IN IT.
MELT JAGGERY TILL LIQUIDISE OR POURING CONSTANCY.  


 


















MIX THE JAGGERY - GHEE MIXTURE IN COARSELY GRINDED MIXTURE.

 

 MIX WELL TO MAKE LADOO.






















GARNISH WITH CASHEW AND RAISINS.