Wednesday, 30 March 2016

HEALTHY RECIPE : DRINK : BLACK CURRANT PUMPKIN SHAKE

HEALTHY RECIPE : BLACK CURRANT PUMPKIN SHAKE

















1 BOWL PUMPKIN PIECES - CHOPPED

25- 30 BLACK CURRANT - BLACK GRAPES - WASHED


















1/ 2 GUAVA  - CHOPPED

SALT AS PER TEST

PINCH PEPPER POWDER

PINCH CHAT MASALA 

PINCH SANCHAR POWDER
*
TAKE A MIXER JAR. 
FIRST PUT A BOWL OF PUMPKIN PIECES AND 1/2 CUP OF WATER IN IT.
BLEND WELL AND MAKE PULP.
THEN ADD BLACK GRAPES AND CHOPPED GUAVA AND BLEND WELL.
ADD 1/2 LITTER OF WATER AND REPEAT THE PROCEDURE.
ADD SALT, PEPPER,CHAT MASALA AND SANCHAR POWDER.
TRANSFER IN STAINER. AND PASS ON FROM IT.














POUR IN SERVING GLASSES.   

Tuesday, 29 March 2016

HEALTHY RECIPE : SWEET : DELICIOUS MANGO SHREEKHAND

HEALTHY RECIPE :  DELICIOUS MANGO SHREEKHAND


















1 LITTER MILK
1/2 CUP SUGAR POWDER
2 MANGO PULP
3 -4 JELLY SWEET -FOR GARNISHING


*HOW TO MAKE CURD :

* MAKE A CURD FROM 1 LITTER MILK.
HOT THE MILK MEDIUM, ADD 1 TBSP. CURD AND MIX WELL. 
KEEP FOR 3-4 HOURS.
CURD IS READY


*NOW TAKE A PLASTIC SIEVE.  ADD ALL THE CURD IN IT. STAY IT IN FOR 5-6 HOURS.
PROCEDURE IS BELOW

















MAKE THE PULP FROM MANGO PIECES.
TRANSFER THE HANG CURD IN A MIXING BOWL.
COMBINE HANG CURD, SUGAR POWDER,AND MANGO PULP. YOU CAN USE SUGAR FREE IF YOU NEED INSTEAD OF SUGAR POWDER.










REFRIGERATE THE DELICIOUS MANGO SHREEKHAND FOR 30 -40 MINUTES, THEN USE TO SERVE AND GARNISH WITH JELLY SWEETS.






Monday, 28 March 2016

HEALTHY RECIPE : SPICY SNACK - FAFADI GANTHIYA

HEALTHY RECIPE : FAFADA GANTHIYA



















2 CUP GRAM FLOUR

1/4 CUP OIL

1/2 CUP WATER

1 TSP. ROASTED SALT

1 TSP. SODA BI CARB OR ( 1/4 TSP. ROASTED KHARO)

1 TSP. HING - ASAFOETIDA

1 TSP. AJWAIN

1/2 TSP. PEPPER POWDER FOR ADD IN BATTER

1/2 TSP. PEPPER POWDER - FOR SPRINKLE OVER FAFADA GANTHIYA

*
MIX A OIL AND WATER TOGETHER.
ADD ROASTED KHARO AND ROASTED SALT INTO OIL MIXER.
MIX WELL WITH BLENDER TILL MIXER BEING WHITE.
ADD 1 TSP. ASAFOETIDA AND AJWAIN.
MIX WELL.
ADD GRAM FLOUR IN IT AND KNEAD THE DOUGH.
DOUGH SHOULD NOT STICK IN HAND. IT IS A BEST CONSISTENCY FOR DOUGH.
HEAT THE OIL OVER FAST FLAME. THEN SLOW THE FLAME.
GREASE THE LONG HOLED JARA WITH OIL.
PUT THE GREASED JARA OVER THE HEAT OIL PAN.
MAKE A BALL FROM DOUGH AND PRESS WITH WET PALM WITH WATER.
REMOVE THE JARA FROM HEAT OIL PAN.
YOU CAN SEE FRY THE FAFADA GANTHIYA IN HOT OIL.
WHEN THE FAFADA GANTHIYA ARISE OVER THE OIL AND CRISPY, REMOVE FROM OIL AND PUT ON ABSORBENT PAPER.
SPRINKLE THE PEPPER AND HING OVER IT.
REPEAT FOR REST DOUGH.
SERVE IN SERVING PLATE WITH  FRY SALTY CHILLI AND CARROT - ROW MANGO'S SHREDDED SALAD.
YOU CAN TAKE IT AS BREAKFAST WITH TEA.
FAFADA GANTHIYA IS VERY FAMOUS IN INDIA IN SAURASHTRA IN GONDAL

Sunday, 27 March 2016

HEALTHY RECIPE : SPICY - BAKED -VEG BREAD BALLS -NO OIL


HEALTHY RECIPE : SPICY - BAKED -VEG BREAD BALLS -NO OIL















12 BREAD SLICES

1 CUP CABBAGE - CRUMBLE

1/2 CUP BOILED MUTTER 

1/2 CUP AMERICAN CORN -BOIL THEN COARSELY GRIND

4 BOILED POTATO -THEN REMOVED SKIN N MESHED 


1 TSP. GREEN CHILLY

1/2 CUP FRESH BREAD CRUMBS

1/2 LEMON JUICE

1 TBSP. FRESH RED CHILLY CHUTNEY

2 ONION SMALL - CHOPPED

1 TSP. GINGER - GARLIC PAST

SALT AS PER TEST

PINCH TURMERIC POWDER

1 TSP. BLACK PEPPER

1 TBSP. TOMATO KETCHUP 

2 TBSP. CORIANDER LEAVES - CHOPPED

1 TBSP. BUTTER

*
TAKE A BIG MIXING BOWL. 
MIX WELL ALL THE INGREDIENTS WITHOUT BREAD SLICES. 
DIVIDE THE MIXTURE INTO 12 EQUAL PORTION AND SHAPE EACH PORTION INTO A ROUND BALL.



















REMOVE THE HARD BOARDER OF BREAD SLICES.


















SOAK THE BREAD IN A WATER AND TOTALLY DRAIN THE WATER FROM BREAD WITH PALMS.
MAKE A SMALL BOWL OF BREAD WITH HAND.
STUFF THE MIXTURE- STUFFING IN IT AND MAKE BALLS 


















MELT THE BUTTER ONLY 1 TBSP.
BRUSHING THE BUTTER OVER ALL THE VEG BREAD BALLS.
(MAKE SLIGHT LAYER OF THE BUTTER. NO MORE. HOME MADE WHITE BUTTER IS VERY USEFUL FOR TO BAKE BALLS.)
























PUT THE BALLS IN A GREASED BAKING TRAY.


















BAKE AT 170.C IN A PREHEATED OVEN FOR 25 MINUTES OR TILL LIGHT BROWN.
REMOVE THE FROM FROM OVEN.
SERVE HOT WITH KETCHUP.
YOU CAN GARNISH WITH KETCHUP AND GREEN CHUTNEY AND CHEESE ALSO.






Thursday, 24 March 2016

HEALTHY RECIPE : VEG. DHOKLI TURAI - SPICY


HEALTHY RECIPE : VEG. DHOKLI TURAI

















3-4 TURAI  MEDIUM SIZE -PEEL-WASH THEN CUT IN TO SMALL PIECES

1 TOMATO - CHOPPED

1/2 LEMON JUICE

10-12 CURRY LEAVES

2 TBSP CHOPPED CORIANDER

*
1/4 TSP. ASAFOETIDA - HING 

1/2 TSP. TURMERIC POWDER

1 TSP. RED CHILLY POWDER 

2 TSP. DHANIYA JEERA POWDER

1/2 TSP GARAM MASALA

SALT AS PER TEST

3 TBSP OIL

1 TSP. MUSTARD SEEDS - RAI

PINCH SUGAR OPTIONAL

FOR MAKING DHOKLI :

1 CUP WHEAT FLOUR

1/4 CUP GRAM FLOUR - CHANA ATTA

PINCH TURMERIC POWDER

1/2 TSP. RED CHILLY POWDER


1 TSP. DHANIYA JEERA POWDER

PINCH AJWAIN 

SALT AS PER TEST

PINCH SUGAR 

1/2 TSP. LEMON JUICE 

PINCH (THEN LESS) SODA BI CARB

1 TSP. OIL

HOW TO MAKE DHOKLI :

MIX WELL ALL THE INGREDIENTS. KNEAD SOME TIGHT DOUGH WITH WATER.
MAKE VERY SMALL HAND PRESSED ROUND DHOKLI AS PER SHOWN IN PICTURE.
NOT NEED TO FRY. 
*
HEAT A OIL IN A PRESSURE COOKER.
ADD THE MUSTARD SEEDS. WHEN THEY CACKLE, ADD ASAFOETIDA , CHOPPED 
TOMATO, TURMERIC POWDER, CHILLY POWDER, DHNIYA JEERA POWDER, GARAM MASALA AND SALT.
MIX WELL TILL SAUTE. THEN ADD TURAI PIECES. MIX WELL TOGETHER.
ADD WATER ABOUT  THREE CUP.
THEN ADD DHOKLI  AND MIX . 






































CLOSE THE LID AND PRESSURE COOK FOR 4 WHISTLE. AFTER COOL THE COOKER, OPEN THE LID ADD LEMON JUICE N MIX CAREFULLY.
*SERVE HOT IN SERVING BOWL, GARNISH WITH CORIANDER LEAVES.






Monday, 21 March 2016

HEALTHY RECIPE :JOURNEY SPECIAL BISCUIT BHAKHRI - SPICY ( NON BACKED CRUNCHY BREAD)


HEALTHY RECIPE :JOURNEY SPECIAL BISCUIT BHAKHRI ( NON BACKED CRUNCHY BREAD)







*
2 CUP WHEAT FLOUR

1/2 CUP HOT GHEE

SALT OR BLACK SALT AS PER TEST

PEPPER POWDER

1 TSP. CUMIN SEEDS

PINCH ASAFOETIDA -OPTIONAL

MILK AS NECESSARY


FOR DOUGH :

SIEVE THE WHEAT FLOUR IN A MIXING BOWL.
ADD PEPPER POWDER, CUMIN SEEDS, SALT OR BLACK SALT POWDER PINCH ASAFOETIDA POWDER IN IT.
MIX WELL TO GATHER.
ADD HOT GHEE AND MIX WELL TILL COLOUR CHANGE OF WHEAT FLOUR(SLIGHT DARK).
POUR MILK SLOWLY OVER THE FLOUR MIXTURE TO MAKE TIGHT DOUGH.
(TIGHT DOUGH IS MOST NECESSARY FOR BISCUIT BHAKHRI ).
DIVIDE THE DOUGH IN TO SMALL EQUAL PORTIONS.
ROLL OUT EACH PORTION SOME HOW THICK .
COOK EACH BISCUIT BHAKHARI  BOTH SIDES ON NON STICK PAN OVER SLOW FLAME.
COOK BISCUIT BHAKHRI PRESSING OVER WITH CLOTH OR WOODEN PRESS,
TILL LIGHT BROWN N CRUNCHY.
YOU CAN SAVE BISCUIT BHAKHRI ABOUT 15 DAYS AT JOURNEY.




HEALTHY RECIPE : STRAWBERRY - WATERMELON CANDY ( SPICY N MINTY )


HEALTHY RECIPE : STRAWBERRY - WATERMELON CANDY ( SPICY N MINTY )










*
12- 15 BIG PIECES OF WATERMELON - PEELED N DE SEEDS

3 SPOON STRAWBERRY JELLY LIQUID

NOT NECESSARY SUGAR

CANDY MOULD

TAKE A DEEP JAR. PUT WATERMELON;ONS PIECES AND STRAWBERRY JELLY LIQUID (syrup) IN IT.
BLEND WITH BLENDER.
NOT NECESSARY TO ADD WATER N SUGAR.
CANDY MIXTURE IS READY.
IF YOU WANT TO TASTE SPICY CANDY YOU CAN ADD 1/2 TSP. SANCHAR POWDER - BLACK SALT AND PINCH OF BLACK PEPPER POWDER WHEN BLEND.
IF YOU WANT MINTY TEST YOU CAN ADD 8 TO 10 FRESH MINT LEAVES WHEN BLEND.
POUR IN THE MOULD OF CANDY.
PUT THE MOULD IN A FREEZER FOR 7-8 HOURS, FOR BEST RESULT.
POUR WATER OVER THE CANDY MOULD TO REMOVE THE CANDY FROM CANDY MOULD FOR BEST RESULT.