Saturday, 31 December 2016

HEALTHY RECIPE : DELICIOUS EGG LESS HONEY - STRAWBERRY CAKE


HEALTHY RECIPE : DELICIOUS EGG LESS HONEY - STRAWBERRY CAKE




















1 CUP MAIDA

1/2 CUP DRY NUTS - CHOPPED ( CASHEW N ALMOND )

1 CUP MILK

1/2 CUP HONEY

1/4 CUP OIL - SMELL LESS

1 TSP. VANILLA ESSENCE 

1.1/2 TSP. BAKING POWDER

3/4 TSP. BAKING SODA

1 CUP FRESH MILK CREAM

2 TBSP. STRAWBERRY SYRUP

250 GRAM ICING CREAM ( I HAVE USE PILLSBURY CREAM VANILLA ICING )

2 TBSP. CHOCOLATE POWDER

3 -4 DROPS BLUE LIQUID COLOUR

2-3 DROPS ORANGE LIQUID COLOUR

1 TSP. COLOURED SUGAR BALLS

1 TSP. SILVER SUGAR BALLS

*
BOIL THE MILK. REMOVE FROM FLAME.



















ADD HONEY AND WHIP IT NICELY TOGATHER.




















ADD OIL, VANILLA ESSENCE AND WHIP.
KEEP SIDE.



















IN A ANOTHER BOWL, ADD MAIDA, BAKING POWDER, BAKING SODA AND MIX WELL.

















ADD CHOPPED DRY NUTS INTO MIXTURE. MIX WELL.



















ADD SMALL AMOUNT OF MAIDA MIXTURE AT A TIME IN HONEY MIXTURE AND MIX WELL



















PRE HEAT OVEN TO 180 C. FOR TEN MINUTES.
TAKE A MOULD AND GREASE WITH GHEE OR BUTTER.
DUSTING WITH MAIDA, REMOVE THE REST DUSTING.  
PUT A BUTTER PAPER OVER THE BOTTOM AND GREASE N DUSTING OVER IT. 















NOW POUR THE MIXTURE IN A DUSTED MOULD.
KEEP IT IN A OVEN AND BAKE FOR 30 - 35 MINUTES.
NOW CAKE IS READY.
*
REMOVE FROM OVEN AND COOL FOR 1 HOUR OR TILL COOL.














CUT IN TWO PART HORIZONTALLY FOR LAYER CAKE.
KEEP ASIDE UPPER SIDE OF CAKE UP SIDE DOWN.
*

















TAKE A BOWL ADD 1 CUP OF FRESH MILK CREAM AND WHIP.
ADD STRAWBERRY SYRUP AND MIX.




















NICELY SPREAD OVER LOWER PART OF CAKE. 















PUT THE UPPER PART OVER IT.
*
TALE A BOWL PUT THE HALF OF THE ICING CREAM IN IT AND ADD LIQUID BLUE COLOUR AS YOU WANT COLOUR COMBINATION. MIX IT.






























APPLY THE BLUE COLOURED ICING CREAM ALL OVER TOP SIDE AND ALL SIDES OF THE CAKE.
*
TAKE A REST OF HALF CREAM AND DIVIDE IN TWO PART.
IN A 1 PART ADD ORANGE LIQUID COLOUR AND MIX IT WELL.
AND IN SECOND PART ADD CHOCOLATE POWDER AND MIX WELL.
















USE THE PIPPING BAG FOR DESIGN OVER CAKE.


















GARNISH WITH SILVER SUGAR BALLS, COLOURED SUGAR BALLS ETC..
AFTER GARNISHING REFRIGERATE FOR HALF AN OVER FOR SET. 

























CUT  N SERVE DELICIOUS EGG LESS HONEY CAKE...
ENJOY ...MOUTH WATERING CAKE.

  








Monday, 19 December 2016

HEALTHY RECIPE : SPROUT MUNG MISAL PAV


HEALTHY  RECIPE : SPROUT MUNG MISAL PAV


















150 GRAM SPROUTED MUNG 

















3 TOMATO MEDIUM SIZED - GRINDED

3 ONION - GRINDED

1 1/2 TBSP. GINGER CHILLI PASTE

2 TBSP. CORIANDER - CHOPPED

2 TBSP. LEMON JUICE

*
3 TBSP. OIL

1 TSP. CUMIN SEEDS

4-5 CLOVE

1 SMALL STICK CINNAMON - PIECES

2 BAY LEAVES - TAJ PATTA

1 BADIYAN - CHAKRA

8 -10 CURRY LEAVES

1/2 TSP.  ASAFOETIDA 

1 TSP. GARAM MASALA

1 TSP. TURMERIC POWDER

1 1/2 TBSP. RED CHILLI POWDER

1 TBSP. DHNIYA JEERA POWDER

SALT AS PER TASTE

PINCH SUGAR

2 GLASS WATER 
*
HEAT A OIL INTO THE NON STICK PAN.


















ADD CUMIN SEEDS, CLOVES, CINNAMON, BAY LEAVES, BADIYAN AND CURRY LEAVES AND GINGER CHILLI PASTE.


















WHEN THEY CRACKLE AND PASTE IS LIGHT BROWN ADD GRINDED ONION, COOK TILL LIGHT BROWN.



















NOW ADD GRINDED TOMATO, COOK TILL REMOVES RAWNESS.


















ADD TURMERIC POWDER, RED CHILLI POWDER, DHANIYA JEERA POWDER, GARAM MASALA, SALT AND SUGAR.

















MIX WELL TOGATHER.
ADD HALF CUP OF WATER AND MIX AND COOK.

















NOW ADD SPROUTED MUNG INTO IT. MIX WELL.
ADD 2 GLASS OF WATER, MIX AND STIRRING WELL.

















COVER WITH LID AND COOK TILL OIL COMES OUT OVER MEDIUM FLAME.
REMOVE FROM FLAME AND ADD LEMON JUICE AND MIX WELL.
SERVE IN A BOWL. 
SPRINKLE THE ONION PIECES, CORIANDER AND BESAN SEV, SOME FARSAN OVER MISAL.
SERVE SPROUT MUNG MISAL WITH PAV.






*









Thursday, 15 December 2016

HEALTHY RECIPE : PUFFED RICE WITH ORGANIC JAGGERY LADU

HEALTHY RECIPE : PUFFED RICE WITH ORGANIC JAGGERY LADU

















3/4 CUP ORGANIC JAGGERY - BROKEN - CHOPPED

2 CUP PUFFED RICE















1 TSP. DESHI GHEE

*
TAKE A THICK BOTTOMED KADAE.
DRY ROAST PUFFED RICE OVER SLOW FLAME TILL CRUNCHY.
KEEP ASIDE TO COOL AND WAIT TO CRUNCHY.

*
NOW TAKE A THICK BOTTOMED KADAI AND HEAT THE GHEE. (GHEE MAKES JAGGERY CRUNCHY IN TASTE).















ADD THE JAGGERY, MIX WELL TOGATHER OVER MEDIUM FLAME.























STIRRING ABOUT THREE MINUTES OR FLUFFY 
AND DARK IN COLOUR OR CHECK IT IN WATER TO DROP THE JAGGERY.
























CRUNCHY DROP IS SIGN OF READY TO ADD PUFFED RICE INTO THE HOT JAGGERY MIXTURE.


















ADD PUFFED RICE INTO THE JAGGERY MIXTURE AND MIX WELL AND REMOVE FROM FLAME.
























MIX WELL TILL PUFFED RICE COMPLETELY COVER WITH HOT JAGGERY.
TAKE A SMALL PART OF MIXTURE IN HAND AND MAKE SMALL BALL .. LADU..LADOO.
REPEAT WITH REST OF MIXTURE.
KEEP IN A TRAY AND ALLOW TO COOL COMPLETELY.
STORE IN AN AIR TIGHT CONTAINER.


























































































































































































































































































































































Sunday, 11 December 2016

HEALTHY RECIPE : COCONUT - PEANUT WITH ORGANIC JAGGERY CHIKKI

HEALTHY RECIPE : COCONUT -PEANUT JAGGERY (ORGANIC ) CHIKKI


















200 GRAM. PEANUT



















200 GRAM ORGANIC JAGGERY

 - USE ALWAYS ORGANIC JAGGERY - IT IS SOME DARK THAN ADDED CHEMICAL JAGGERY. BUT ORGANIC JAGGERY IS BEST SOURCES OF NATURAL VITAMINS AND MINERALS, WITH NATURAL TASTE. -  PURE N HYGIENIC.

3 TBSP. DRY COCONUT - FINALLY GRATED

1 TSP. DESHI GHEE

1 TSP. OIL FOR GREASE THE SURFACE 

*
























*FIRST READY THE SURFACE OF PLATFORM WITH TO GREASING THE OIL. AND SPREAD OVER FINELY GRATED COCONUT, AND SHARP KNIFE GREASED WITH OIL.
ROAST THE PROPERLY PEANUTS AND COOL FOR 10 MINUTES.
PEEL OFF THE SKIN.
HEAT THE 1 TSP. OF GHEE INTO A THICK BOTTOMED PAN ( KADAE ).


















ADD GRATED ORGANIC JAGGERY IN IT. STIRRING CONTINUOUSLY 7-8 MINUTES WITH SPOON OVER MEDIUM FLAME. NOW JAGGERY MELTING.
























THEN IT BEING FLUFFY IT SELF.
***
CHECK THE JAGGERY SYRUP :
TAKE A HALF BOWL OF WATER.























AFTER 6 TO 7 MINUTES TAKE OUT ONE DROP OF JAGGERY SYRUP IN TO THE WATER- BOWL. IF DROP BEING CRUNCHY,  - THE SYRUP IS READY TO ADD PEANUTS AND GRATED COCONUT. IF IT IS NOT READY.., NO CRUNCHY, COOK MORE TILL READY.
AS SYRUP IS READY, ADD READY PEANUTS AND GRATED COCONUT, MIX WELL. you can add crumble - grinned peanut also,  instead of peanut.   


















GREASE THE PLATFORM WITH OIL.
PUT THE HOT CHIKKI MIXTURE ON IT AND QUICKLY SPREAD IT THINLY WITH ROLLING PIN OVER OILY SURFACE OF PLATFORM.


















YOU CAN SEE IN PIC.
























QUICKLY CUT IN TO SQUARE SHAPE IN PIECES WITH SHARP KNIFE TILL IT HOT.























NOW SWEET, CRUNCHY, MOUTH WATERING CHIKKI IS READY.



















COME TO ROOM TEMPERATURE CHIKKI N STORE IN AN AIR TIGHT CONTAINER.









Wednesday, 7 December 2016

HEALTHY RECIPE : CARROT - CABBAGE PARATHA


HEALTHY RECIPE : CARROT - CABBAGE PARATHA




















1 CUP CARROT - GRATED

1 1/2 CUP CABBAGE - GRATED - NOT CHOPPED

2 SMALL ONION -GRATED - NOT CHOPPED

1 CUP POTATO - GRATED 

2 GREEN CHILLI - FINE CHOPPED

3/4 CUP CORIANDER - CHOPPED

1 TBSP. GINGER - GRATED

SALT AS PER TASTE

1 TSP. PEPPER POWDER

1 TBSP. CUMIN SEEDS
*
2 1/2 CUP WHEAT FLOUR

2 TBSP. OIL TO ADD INTO FLOUR

SALT AS PER TASTE 

PEPPER POWDER

1 TSP. RED CHILLI POWDER

PINCH ASAFOETIDA - HING

OIL TO COOK



*












TAKE A BIG MIXING BOWL AND ADD GRATED CARROT, GRATED CABBAGE, GRATED ONION, GRATED POTATO, CHOPPED GREEN CHILLI, CHOPPED CORIANDER, GRATED GINGER  AND SALT AS PER TASTE









.




MIX WELL TOGETHER.
REST FOR 5 MINUTES.
 
























* THEN SQUIZ THE MIXTURE BETWEEN TWO PALMS. STORE THE SQUEEZED LIQUID IN A BOWL. KEEP ASIDE. 


















TAKE A SQUEEZED MIXTURE IN BOWL. SPREAD NICELY. THEN ADD SOME OF SALT AS PER TASTE AND PEPPER POWDER, MIX WELL. KEEP ASIDE.

*
IN A MIXING BOWL TAKE A WHEAT FLOUR, 2 TBSP. OIL, SALT AS PER TASTE, PEPPER POWDER, 1 TSP. RED CHILLI POWDER AND PINCH ASAFOETIDA - HING.
MIX WELL.















NOW KNEAD THE DOUGH WITH SQUEEZED LIQUID. USE SOME MORE PLAIN 
WATER TO KNEAD DOUGH AS REQUIRE. KNEAD THE SOFT DOUGH AS LIKE ROTI DOUGH.
























KEEP ASIDE 10 MINUTES FOR REST.














DIVIDE IN TO 12 PORTIONS TO MAKE BALLS. 
TAKE A ONE BALL AND ROLL A PARATHA WITH ROLLING PIN.
REPEAT WITH REST OF ALL BALLS.
































SPREAD THE VEG. MIXTURE OVER IT. SEE IN PIC.


















PUT ONE PARATHA OVER IT AND SLIGHTLY PRESS.



















PRESS THE ALL OVER BOARDER OF PARATHA WITH FORK.
PRICK OVER THE PARATHA WITH FORK.
REPEAT WITH REST OF ALL PARATHA.
*
NOW HEAT A NON STICK PAN AND COOK EACH PARATHA ON BOTH SIDES, SMEARING A LITTLE OIL ON IT.
COOK TILL BROWN SPOTS APPEAR ON THE SURFACE.
SERVE HOT OR COLD WITH CURD AND SPICY OR SWEET ACHAR.