Tuesday, 31 May 2016

HEALTHY RECIPE : VEG SPRING ROLL


HEALTHY RECIPE : VEG SPRING ROLL

















FOR DOUGH  :

1 CUP  MAIDA

1 1/2 TBSP. HOT OIL - TO MIX INTO THE MAIDA

SALT AS PER TEST

WATER AS REQUIRE TO KNEAD MEDIUM TIGHT DOUGH

FOR VEG. STUFFING  :

1/2 CUP SHREDDED CARROT

1/2 CUP CABBAGE FINELY CHOPPED

1/ 4 CUP CAPSICUM - FINELY CHOPPED

2 SMALL BOILED POTATO - MASHED

1/4 CUP GREEN PEAS - BOILED

2 GREEN CHILLY - CHOPPED

1 INCH GINGER SHREDDED

1 TBSP. SOYA SOUSE

1 TBSP. RED CHILLY SOUSE

1. TBSP. TOMATO KETCHUP

PINCH PEPPER POWDER

1/2 TBSP. VINEGAR

1/2 CUP ONION SHREDDED

SALT AS PER TEST

OIL FOR FRY
*
HEAT A OIL IN A NON STICK PAN. ADD GINGER IN IT AND SAUTE TILL BROWN.
NOW ADD SHREDDED ONION AND CHOPPED GREEN CHILLY.



SAUTE TILL LIGHT BROWN.
















ADD SHREDDED CARROT, CABBAGE, CAPSICUM.


SAUTE TILL CRUNCHY COOK ON FAST FLAME.
ADD MASHED POTATO AND BOILED GREEN PEAS.
MIX WELL.


















ADD SOY SOUSE, RED CHILLY SOUSE, VINEGAR AND TOMATO KETCHUP.MIX WELL.
THEN ADD SALT, PEPPER POWDER.
MIX WELL AND REMOVE FROM FLAME.

















REST TILL COOL.


















ADD SALT AND HOT OIL IN MAIDA, MIX WELL.
THEN ADD REQUIRE WATER TO MAKE A DOUGH.



















MAKE 8 BALLS FROM DOUGH AND ROLL OUT EACH BALLS IN ROUND SHAPE.
THEN CUT IN SQUARE SHAPE WITH KNIFE.
TAKE SQUARE

















PUT THE VEG. STUFFING ON ONE CORNER.
COVER WITH THREE CORNER.
LIKE SEE IN PICTURE.

















ROLL THE SPRING ROLL.
* NOW TAKE A 2 TBSP. OF MAIDA AND ADD 2 TBSP. WATER TO MAKE PASTE.
THEN SPREAD THE PAST OVER LAST CORNER OF THE SPRING ROLL TO FINISHING.
SEE IN PICTURE.























ROLLS THE REST OF ALL SPRING ROLLS LIKE THIS METHOD.

















HEAT A OIL. THEN FRY OVER THE MEDIUM SLOW FLAME TILL LIGHT BROWN.

















SERVE SPRING ROLLS WITH TOMATO SOUSE.


Monday, 23 May 2016

HEALTHY RECIPE : DELICIOUS ADADIYA


HEALTHY RECIPE : DELICIOUS ADADIYA 


















2 CUP URAD DAL FLOUR - COARSELY GRIND

1.1/2 CUP GHEE

 1.1/2 CUP SUGAR

1 CUP EDIBLE GUM - FRY IN GHEE ( GUNDAR )

1 CUP NUTS - CASHEW,  ALMOND, PISTACHIOS CHOPPED

1/2 CUP RAISIN

6-7 CARDAMOM POWDER

1 TBSP. NUTMEG POWDER

1/2 CUP HOT MILK + 1/2 CUP GHEE - TO MIX WELL IN FLOUR

*
 HEAT A GHEE AND MILK TOGETHER IN BOWL.
TAKE A URAD DAL FLOUR IN A MIXING BOWL.
ADD HOT MIXTURE OF MILK AND GHEE INTO THE FLOUR.
MIX WELL.
GRIND THE MIXTURE OF FLOUR AND MILK N GHEE.
KEEP ASIDE.
HEAT A 1 1/2 CUP GHEE INTO THE NON STICK PAN.


















THEN ADD GRINDED FLOUR MIXTURE. 
MIX WELL.
NOW COOK THE MIXTURE, TILL GOLDEN BROWN OVER MEDIUM SLOW FLAME,
STIRRING WITH CONTINUOUSLY. 
THEN REMOVE FROM FLAME.
STIRRING FOR OCCASIONALLY, COOL FOR 10 MINUTES.



















NOW ADD FRIED EDIBLE GUM (PUFFED ), CHOPPED NUTS, RAISINS, CARDAMOM POWDER, NUTMEG POWDER.



















NOW ADD SUGAR POWDER AND MIX WELL.
NOW PRESS TOGETHER FOR MAKING ADADIYA.
MAKE SMALL ADADIYA SHAPE FROM MIXTURE.
KEEP THE TRAY OF ADADIYA, - FOR COOL IN ROOM TEMPERATURE FOR ABOUT 1 AN HOUR.
YOU CAN STORE 2-3 MONTH IN AIRTIGHT CONTAINER IN ROOM TEMPERATURE.
GARNISH WITH PISTACHIOS SLIVERS.
SERVE HOT OR WITH SNACK OR AS SWEET. 














Friday, 20 May 2016

HEALTHY RECIPE : PURPLE JAMBU FRUIT ICE CREAM

HEALTHY RECIPE : PURPLE JAMBU FRUIT ICE CREAM 




































1 CUP PURPLE JAMBU'S PULP
















1/2 CUP FRESH CREAM
















1 CUP HANG CURD

1/2 CUP MILK POWDER

1/2 CUP SUGAR POWDER

















* DE SEEDS THE PURPLE JAMBU FRUITS ( RAVANA ) AND KEEP ASIDE A PULP.




















BLEND THE PULP WITH BLENDER AND MAKE FINE PULP.


















TAKE BOWL AND PUT THE FRESH CREAM, HANG CURD, MILK POWDER AND 
SUGAR POWDER IN IT. 
MIX WELL WITH BLENDER.
NOW ADD PURPLE JAMBU'S FINE PULP.
MIX WELL TOGETHER.



















POUR INTO THE CONTAINER AND COVER WITH LID.
FREEZE CONTAINER IN DEEP FREEZE FOR 6-7 HOURS.
SERVE THE PURPLE ICE CREAM IN ICE CREAM CUP, GARNISH WITH JELLY SWEETS.




HEALTHY RECIPE :( non cook ) EASY N QUICK MANGO CANDY (..only four ingrediants


HEALTHY RECIPE : EASY N QUICK MANGO CANDY




















1 CUP CHOPPED MANGO - KESAR KERI


















1 CUP MILK POWDER

1 CUP FULL FAT MILK

1/2 CUP SUGAR POWDER OR YOU CAN TAKE IT SOME LESS

1 CUP CREAM

1/2 TSP. VANILLA ESSENCE

2 TBSP. MIX GREEN, RED, ORANGE -JELLY SWEETS - PIECES

*
TAKE A MANGO PULP IN A MIXING BOWL.
ADD FULL FAT MILK, MILK POWDER AND SUGAR POWDER AND MIX. 
THEN ADD ALL THE MIXTURE INTO THE MIXTURE JAR.
  
 























MIX WELL.
NOW ADD CHILLED CREAM AND VANILLA ESSENCE.
MIX WELL.
TRANSFER IN A POURING BOWL.
NOW ADD RED, YELLOW AND GREEN COLOURS JELLY SWEET.
MIX IT.
POUR IT IN CANDY MOULD.


















FREEZE THE CANDY MOULD FOR 8-9 HOURS IN DEEP FREEZE.
SERVE QUICK-EASY- MANGO CANDY, GARNISH WITH MANGO PIECES AND THREE COLOURS OF JELLY SWEETS.

Sunday, 15 May 2016

HEALTHY RECIPE : SPICY SOJI IDLI

HEALTHY RECIPE : SPICY SOJI IDLI




















1 CUP SOJI

1 CUP CURD

1 CUP WARM WATER

SALT AS PER TEST

1 TSP. LEMON JUICE

1/2 TBSP ENO FRUIT SALT

*
1 TBSP. OIL

1 TBSP. URAD DAL

1 TSP. CHANA DAL - GRAM DAL

1 TSP. MUSTARD SEEDS

1 TSP. CUMIN SEEDS

1 ONION -FINELY CHOPPED

1 TBSP. GINGER - CHILLI PASTE

5-6 CHOPPED CURRY LEAVES

1 TBSP. CORIANDER LEAVES - CHOPPED

A PINCH ASAFOETIDA - HING

*
COMBINE THE 1 CUP OF SOJI, 1 CUP CURD, 1 CUP WARM WATER AND SALT AS PER TES


















MIX WELL TOGETHER.
ADD GINGER CHILLI PASTE, GRAM DAL, URAD DAL.




















MIX IT. KEEP ASIDE FOR 30 MINUTES.
*
NOW HEAT A OIL AND ADD MUSTARD SEEDS, CUMIN SEEDS AND CURRY LEAVES.
WHEN THEY CRACKLE, ADD ASAFOETIDA AND CHOPPED ONION.
COOK TILL ONION TRANSLUCENT.
POUR THE TEMPERING OVER THE DHOKLA BATTER AND MIX WELL.
NOW ADD LEMON JUICE AND ENO FRUIT SALT. MIX WELL TILL BATTER IS FLUFFY.
GREASE THE IDLY MOULD WITH OIL.
FILL 3 TBSP. OF IDLI BATTER INTO EACH MOULDS.WHICH ARE IN ONE STAND.



PUT IN TO A HOT STEAMER, STEAM FOR 15 -20 MINUTES.
REMOVE THE IDLI MOULD STAND FROM STEAMER. - SEE IN PICTURE --->
COOL IT FOR 2-3 MINUTES.
THEN REMOVE THE IDLI FROM MOULD WITH SPOON POINT.
PUT THE HOT IDLI IN A SERVING PLATE AND GARNISH WITH FINELY CHOPPED CORIANDER AND RED CHILLI SOUSE. 








Wednesday, 11 May 2016

DELICIOUS STRAWBERRY FALOODA

HEALTHY RECIPE : DELICIOUS STRAWBERRY FALOODA

















 *
 1/2 CUP VERMICELLI

1 CUP CORN FLOUR

3/4 CUP SUGAR POWDER

10-12 RAISINS

10-12 CASHEW NUTS - CHOPPED

7-8 ALMONDS - CHOPPED

1/2 TBSP. SABJA SEEDS (TAKMARIYA)

PINCH RED STRAWBERRY  FOOD COLOUR

1/2 TSP. STRAWBERRY ESSENCE

*
1 LITTER MILK

200 ML. WATER OR 1 GLASS WATER

4 SCOOP VANILLA ICE CREAM

2 TBSP. STRAWBERRY SQUASH FOR GARNISH

*
1 TBSP. PISTACHIOS - CHOPPED OR SLIVERS


*
MIX WELL FOLLOWING INGREDIENTS IN A MIXING BOWL.


















1/2 CUP VERMICELLI, 1 CUP CORN FLOUR, 3/4 CUP SUGAR POWDER, 10-12 RAISINS, 10-12 CASHEW NUTS - CHOPPED, 7-8 ALMONDS - CHOPPED, 1/2 TBSP. SABJA SEEDS (TAKMARIYA) AND PINCH STRAWBERRY RED  FOOD COLOUR.
*
TAKE THICK BOTTOMED DEEP PAN. 
POUR THE 1 LITTER MILK AND 1 GLASS WATER IN PAN AND MIX WELL.
HEAT THE MIXTURE OF WATER AND MILK FOR 3-4 MINUTES OVER MEDIUM FLAME.
ADD THE DRY INGREDIENTS MIXTURE IN TO THE HEATING MILK MIXTURE PAN.
BOIL IT AND STIRRING CONTINUOUSLY FOR 10 -12 MINUTES OR  UNTIL THE MIXTURE BECOMES CREAMY.
THEN TRANSFER THE PAN FROM THE FLAME AND ALLOW THE FALOODA MIXTURE TO COOL.
REFRIGERATE TO CHILL.

















*NOW SERVE THE CHILL STRAWBERRY FALOODA INTO THE 6 DEEP SERVING GLASS.
GARNISH WITH CASHEW NUTS, PISTACHIOS, ALMOND AND STRAWBERRY SQUASH.


















PUT THE VANILLA ICE CREAM OVER THE TOP OF EACH SERVING GLASS.
THEN GARNISH WITH PISTACHIOS SLIVERS, COLOURED SUGAR VERMICELLI, 
SUGAR SILVER BALLS AND FIG PIECES.
you can add fresh chopped strawberry while you serve.



Monday, 9 May 2016

HEALTHY RECIPE : METHI - ONION PARATHAS

HEALTHY RECIPE : METHI LEAVES ( FENUGREEK) ONION PARATHAS



















1 CUP FENUGREEK LEAVES - WASH THEN FINELY CHOPPED

3/4 CUP ONION - FINELY CHOPPED


2 TSP. CUMIN SEEDS 

1 TSP. PEPPER - COARSELY GRINDED

1 TSP. RED CHILLI POWDER

PINCH CHAT MASALA

1/2 CUP CURD - TO MIX IN DOUGH

1 TBSP. OIL 

SALT AS PER TEST 

2 CUP WHEAT FLOUR - GEHUN KA ATTA

1/2 CUP WHEAT FLOUR FOR SPRINKLE

OIL FOR COOLING AS NECESSARY
*
MAKING DOUGH :
MIX -  1 CUP OF FINELY CHOPPED FENUGREEK LEAVES, 3/4 CUP FINELY CHOPPED ONION, 1 TSP. PEPPER - COARSELY GRINDED, 1 TSP. RED CHILLI POWDER, PINCH CHAT MASALA, 1/2 CUP CURD, 1 TBSP. OIL, SALT AS PER TEST IN A MIXING BOWL.

THEN ADD 2 CUP WHEAT FLOUR  AND MIX WELL AND KNEAD IN TO A SOFT DOUGH, ADDING A LITTLE WATER IF REQUIRED.





KNEAD THE DOUGH VERY WELL AND KEEP ASIDE FOR 15 MINUTES.
DIVIDE THE DOUGH IN TO 12 EQUAL PARTS.
FIRST ROLL OUT MINI CIRCLE.
THEN SPRINKLE THE SMALL AMOUNT OF WHEAT FLOUR OVER IT AND MAKE A HALF FOLD.
NOW MAKING A TRIANGLE, REPEAT WITH HALF FOLD.




THEN ROLL OUT THIS TRIANGLE INTO TRIANGLE PARATHA WITH THE HELP OF A SPRINKLE LITTLE FLOUR.
REPEAT WITH THE REMAINING MORE TRIANGLE PARATHAS.

*
COOK EACH TRIANGLE PARATHA ON BOTH SIDES ON A NON STICK PAN, TILL GOLDEN BROWN DESIGN, USING A LITTLE OIL.

























REPEAT WITH THE REMAINING MORE TRIANGLE PARATHAS.





























SERVE HOT WITH SPICY CURD AND SWEET OR SPICY PICKLE.
AND ALSO SERVE WITH THE NUTRITIOUS MINT CORIANDER GREEN CHUTNEY .





Friday, 6 May 2016

HEALTHY RECIPE: NUTRITIOUS VEG. RAJ KACHORI CHAT

HEALTHY RECIPE: NUTRITIOUS VEG. RAJ KACHORI CHAT




















1 CUP CARROT -GRATED

1/2 CUP BEET ROOT - GRATED

15-20 GRAPES - HALF IN TWO PARTS

1/2 CUP CUCUMBER - GRATED

1 SMALL TOMATO - CHOPPED

2 TBSP. CAPSICUM - FINELY CHOPPED

1/2 CUP BOILED SWEET CORN 

1 TSP. LEMON JUICE

PINCH PEPPER POWDER

SALT AS PER TEST

1 1/2 TSP. ROASTED JEERA POWDER

PINCH BLACK SALT

1/2 CUP PLAIN CURD

1 CUP BOILED POTATO

1/2 CUP BOILED CHICKPEAS

1/2 CUP MINT CORIANDER GREEN CHUTNEY

1 CUP DATES N TAMARIND SWEET CHUTNEY


PINCH RED CHILLI POWDER


*
FOR DOUGH :

1 CUP SOJI

1 TBSP. MAIDA

1 TBSP. MELTED GHEE

DRINKING SODA WATER - AS NECESSARY TO KNEAD DOUGH
*
MIX A SOJI, MAIDA AND MELTED GHEE IN A MIXING BOWL,
KNEAD A MEDIUM CONSISTENCY - OF DOUGH WITH DRINKING SODA WATER.
WRAP THE DOUGH WITH COTTON CLOTH FOR 20 MINUTES.






















MAKE 10 -11 SAME PORTION TO MAKE BALLS.


















ROLL OUT ALL THE BALLS AND MAKE RAJ KACHORI -PURI.
























DEEP FRY IN OIL ON MEDIUM FLAME TILL LIGHT BROWN OR CRUNCHY.


















KEEP ASIDE TO COOL.

























* INTO A MIXING BOWL PUT THE 
1 CUP CARROT -GRATED, 1/2 CUP BEET ROOT - GRATED, 15-20 GRAPES - HALF IN TWO PARTS, 1/2 CUP CUCUMBER - GRATED, 1 SMALL TOMATO - CHOPPED, 2 TBSP. CAPSICUM - FINELY CHOPPED, 1/2 CUP BOILED SWEET CORN.
MIX SLOWLY.
ADD 1 TSP. LEMON JUICE, PINCH PEPPER POWDER, SALT AS PER TEST,
1 1/2 TSP. ROASTED JEERA POWDER, PINCH BLACK SALT AND CHOPPED CORIANDER.AND MIX TOGETHER.
*
NOW STUFF THE VEG. RAJ KACHORI WITH ALL INGREDIENTS ONE BY ONE.

TAKE ONE PURI AND MAKE ONE HOLE ON UPPER THIN LAYER OF PURI.
FIRST STUFF THE CHOPPED POTATO, CHICKPEAS, VEGETABLE MIXTURE,BESAN NYLON SEV, BESAN BUNDI.
SPRINKLE OVER A ROASTED JEERA POWDER, SLIT SALT AND BLACK SALT.
POUR A SWEET CHUTNEY AND MINT GREEN CHUTNEY AND RED CHILLI POWDER.
GARNISH WITH CHOPPED CORIANDER AND SERVE.