Monday, 17 October 2016

HEALTHY RECIPE : SPICY CARROT WITH POTATO SUKIBHAJI (SABJI) - FARALI

HEALTHY  RECIPE  : SPICY CARROT WITH POTATO SUKIBHAJI (SABJI) - FARALI




















2 CUP CARROT - GRATED

4-5 POTATOES -BOILED, PILED THEN SMALL CHOPPED

1 TOMATO -FINELY CHOPPED

2 GREEN CHILLIES - FINELY CHOPPED

10 - 12 CURRY LEAVES

1 TSP. CUMIN SEEDS

2-3 CLOVE

2-3 SMALL CINNAMON PIECES

1 INCH GINGER GRATED

2 TBSP. OIL OR DESHI GHEE

1 TSP. LEMON JUICE

1 TSP. SUGAR

SALT AS PER TEST

3 TBSP. CORIANDER LEAVES CHOPPED

2 - LEMON WEDGES

1 TBSP. CHOPPED CORIANDER

*
HEAT THE OIL IN A PAN.  
ADD THE CUMIN SEEDS, CLOVES, CINNAMON, CHOPPED GREEN CHILLI, CURRY LEAVES, CHOPPED TOMATO AND GRATED GINGER.
SAUTE FOR 2-3 MINUTES.
ADD SUGAR AND MIX WELL.
THEN ADD GRATED CARROT. 
COOK FOR 2-3 MINUTES OVER SLOW FLAME.
ADD SALT. MIX WELL.
ADD THE CHOPPED POTATOES PIECES AND LEMON JUICE.
ADD 2 TBSP. WATER AND  MIX WELL.
COVER THE LID AND COOK FOR 1-2 MINUTES.
OPEN THE LID AND STIR. BHAJI LOOK LIKES VERY NICE LUSTRE. 
THEN ADD THE FINE CHOPPED CORIANDER LEAVES.
MIX WELL.
TRANSFER IN SERVING BOWL.
SERVE HOT. 
GARNISHED WITH THE SOME CORIANDER AND LEMON WEDGES.
SERVE WITH FARALI PURI, CURD.



Sunday, 16 October 2016

HEALTHY RECIPE : MASALA CRISPY BITE


HEALTHY RECIPE : MASALA CRISPY BITE























*
1 CUP MAIDA

2 TBSP. OIL OR GHEE- TO MIX WITH MAIDA

1/2 TSP. AJWAIN (OPTIONAL) 

1/2 TSP. PEPPER POWDER

1 TSP. CUMIN SEEDS

2 TBSP. MILK

*
 IN A MIXING BOWL TAKE A MAIDA.
ADD 2 TBSP. OF HOT OIL OR HOT GHEE AND MIX WELL.




















NOW TAKE A PAN AND MIX AJWAIN AND CUMIN SEEDS IN IT.
ROAST IT TILL LIGHT BROWN OVER SLOW FLAME.
 








    







NOW ADD ROASTED CUMIN N AJWAIN N PEPPER POWDER IN TO THE MAIDA.
TAKE 2 TBSP.OF WATER AND DILUTE SALT IN IT AS PER TASTE.
AND ADD IT IN MAIDA MIXTURE.
MIX WELL TOGETHER.
ADD MILK AND MIX. 


















NOW ADD ( IF)NECESSARY WATER IN IT TO KNEAD THE TIGHT DOUGH.
GIVE A REST FOR ABOUT 15 MINUTES.
NOW KNEAD WELL AND MAKE THREE PORTION OF DOUGH IN BALL SHAPE.


















TAKE ONE BALL AND PRESS IT AND MAKE BIG, THICK ROTI WITH ROLLING PIN.


















GIVE THE SMALL CARVE SHAPE (SEE IN PICTURE) CUTTING WITH BOTTLE LID.


















REPEAT WITH REST OF TWO PORTION.
HIT A OIL INTO THE FRYING PAN. - HIT THE OIL TILL PROPER HOT.
NOW SLOW THE FLAME AND FRY THE BITE 20-25 AT A TIME. 

















FRY AND STIRRING OCCASIONALLY TILL LITE PINK, OR COOK TILL CRISPY.
REMOVE FROM OIL AND TRANSFER IN A PAPER TOWEL.
SERVE THE MASALA CRISPY BITE IN A PLATE.
SPRINKLE CHAT MASALA OVER IT.
 YOU CAN GARNISH WITH HONEY ALSO.








HEALTHY RECIPE : MASALA CRISPY BITE


HEALTHY RECIPE : MASALA CRISPY BITE























*
1 CUP MAIDA

2 TBSP. OIL OR GHEE- TO MIX WITH MAIDA

1/2 TSP. AJWAIN (OPTIONAL) 

1/2 TSP. PEPPER POWDER

1 TSP. CUMIN SEEDS

2 TBSP. MILK

*
 IN A MIXING BOWL TAKE A MAIDA.
ADD 2 TBSP. OF HOT OIL OR HOT GHEE AND MIX WELL.




















NOW TAKE A PAN AND MIX AJWAIN AND CUMIN SEEDS IN IT.
ROAST IT TILL LIGHT BROWN OVER SLOW FLAME.
 








    







NOW ADD ROASTED CUMIN N AJWAIN N PEPPER POWDER IN TO THE MAIDA.
TAKE 2 TBSP.OF WATER AND DILUTE SALT IN IT AS PER TASTE.
AND ADD IT IN MAIDA MIXTURE.
MIX WELL TOGETHER.
ADD MILK AND MIX. 


















NOW ADD ( IF)NECESSARY WATER IN IT TO KNEAD THE TIGHT DOUGH.
GIVE A REST FOR ABOUT 15 MINUTES.
NOW KNEAD WELL AND MAKE THREE PORTION OF DOUGH IN BALL SHAPE.


















TAKE ONE BALL AND PRESS IT AND MAKE BIG, THICK ROTI WITH ROLLING PIN.


















GIVE THE SMALL CARVE SHAPE (SEE IN PICTURE) CUTTING WITH BOTTLE LID.


















REPEAT WITH REST OF TWO PORTION.
HIT A OIL INTO THE FRYING PAN. - HIT THE OIL TILL PROPER HOT.
NOW SLOW THE FLAME AND FRY THE BITE 20-25 AT A TIME. 

















FRY AND STIRRING OCCASIONALLY TILL LITE PINK, OR COOK TILL CRISPY.
REMOVE FROM OIL AND TRANSFER IN A PAPER TOWEL.
SERVE THE MASALA CRISPY BITE IN A PLATE.
SPRINKLE CHAT MASALA OVER IT.
 YOU CAN GARNISH WITH HONEY ALSO.








HEALTHY RECIPE : MASALA CRISPY BITE


HEALTHY RECIPE : MASALA CRISPY BITE























*
1 CUP MAIDA

2 TBSP. OIL OR GHEE- TO MIX WITH MAIDA

1/2 TSP. AJWAIN (OPTIONAL) 

1/2 TSP. PEPPER POWDER

1 TSP. CUMIN SEEDS

2 TBSP. MILK

*
 IN A MIXING BOWL TAKE A MAIDA.
ADD 2 TBSP. OF HOT OIL OR HOT GHEE AND MIX WELL.




















NOW TAKE A PAN AND MIX AJWAIN AND CUMIN SEEDS IN IT.
ROAST IT TILL LIGHT BROWN OVER SLOW FLAME.
 








    







NOW ADD ROASTED CUMIN N AJWAIN N PEPPER POWDER IN TO THE MAIDA.
TAKE 2 TBSP.OF WATER AND DILUTE SALT IN IT AS PER TASTE.
AND ADD IT IN MAIDA MIXTURE.
MIX WELL TOGETHER.
ADD MILK AND MIX. 


















NOW ADD ( IF)NECESSARY WATER IN IT TO KNEAD THE TIGHT DOUGH.
GIVE A REST FOR ABOUT 15 MINUTES.
NOW KNEAD WELL AND MAKE THREE PORTION OF DOUGH IN BALL SHAPE.


















TAKE ONE BALL AND PRESS IT AND MAKE BIG, THICK ROTI WITH ROLLING PIN.


















GIVE THE SMALL CARVE SHAPE (SEE IN PICTURE) CUTTING WITH BOTTLE LID.


















REPEAT WITH REST OF TWO PORTION.
HIT A OIL INTO THE FRYING PAN. - HIT THE OIL TILL PROPER HOT.
NOW SLOW THE FLAME AND FRY THE BITE 20-25 AT A TIME. 

















FRY AND STIRRING OCCASIONALLY TILL LITE PINK, OR COOK TILL CRISPY.
REMOVE FROM OIL AND TRANSFER IN A PAPER TOWEL.
SERVE THE MASALA CRISPY BITE IN A PLATE.
SPRINKLE CHAT MASALA OVER IT.
 YOU CAN GARNISH WITH HONEY ALSO.








Tuesday, 11 October 2016

HEALTHY RECIPE : MOONG DAL - SPINACH CURRY


HEALTHY  RECIPE : MOONG DAL - SPINACH CURRY



















*FOR MOONG DAL :

 1 CUP SPLIT GREEN GRAM ( DHULI MOONG DAL )

1. 1/2 TSP. OIL FOR DAL TADKA

1/2 TSP. CUMIN SEEDS

PINCH  HING ( ASAFOETIDA )

1 TBSP. RED CHILLI + GARLIC CHUTNEY - PASTE

1/2 TSP. TURMERIC POWDER

1 TBSP. JEERA - DHANIYA POWDER

1/2 TBSP. RED CHILLI POWDER

4-5 TBSP. WATER

SALT AS PER TASTE

1/2 TSP. SUGAR (OPTIONAL)

2 TOMATOES - CHOPPED

* FOR SPINACH :

1 SMALL BOWL SPINACH  - BOILED, THEN FINELY CHOPPED OR CRUSHED


1 TBSP. OIL FOR TADAKA

PINCH HING

PINCH RED CHILLI POWDER

SALT AS PER TEST

2 TBSP. WATER

1/2 TSP. GARAM MASALA

1 STRING CURRY LEAVES

*
HEAT THE OIL IN A PRESSURE COOKER AND ADD THE CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE HING AND CHOPPED TOMATOES.
SLOW THE FLAME.
ADD THE  RED CHILLI POWDER, TURMERIC POWDER, DHANIYA - JEERA POWDER, RED CHILLI - GARLIC CHUTNEY, SALT AND  SUGAR.
MIX WELL AND SAUTE TILL BEING JUST LIKE GRAVY.
ADD MOONG DAL AND MIX WELL.
THEN ADD WATER TO COOK MOONG DAL.
COVER WITH LID AND PRESSURE COOK FOR 3 WHISTLES.

*
 MAKES SPINACH :

HEAT THE OIL IN A NON STICK PAN ON SLOW FLAME.

ADD HING AND RED CHILLI POWDER.
THEN ADD BOILED, FINELY CHOPPED OR CRUSHED SPINACH, SALT AND GARAM MASALA.
ADD WATER IN IT AND MIX WELL. COOK FOR 1-2 MINUTES.
ADD MUNG DAL AND MIX WELL WITH COOKED SPINACH.
COOK FOR ONE MORE MINUTE.
GARNISH WITH CURRY LEAVES.
SERVE HOT WITH PARATHAS, ROTI OR RICE.

Sunday, 9 October 2016

HEALTHY RECIPE : ROSE COCONUT BITES

HEALTHY  RECIPE : ROSE COCONUT BITES



















1 CUP DRY COCONUT GRATED 

1 TSP. DESHI GHEE


1/3 CUP THICKEN CONDENSED MILK

5 -6  DROPS ROSE MIX ESSENCE 

7 - 8 PISTACHIOS SLIVERS

*
ROAST THE GRATED COCONUT SLIGHTLY OVER SLOW FLAME. (NOT CHANGE THE COLOUR) REMOVE FROM FLAME.


















HEAT A CONDENSED MILK AND MAKE SOME THICK 
REMOVE FROM FLAME.
ADD ROASTED COCONUT AND MIX WELL.



















THEN ADD  5 - 6 DROP OF ROSE MIX ESSENCE.
ADD 1/2 TSP. GHEE AND MIX.
MAKE SMALL 15 BALLS FROM MIXTURE.




















GARNISH WITH PISTACHIOS SLIVERS.