Sunday, 27 November 2016

HEALTHY RECIPE : METHI (FENUGREEK LEAVES) - MUNG DAL APPE

HEALTHY RECIPE : METHI (FENUGREEK LEAVES) - MUNG DAL APPE















1 CUP MUNG DAL - SOAK FOR 5-6 HOURS 
















3/4 CUP SOJI

1 TBSP GRAM FLOUR

2 TBSP. ONION CHOPPED

1/2 CUP GRATED SWEET CORN

2 TBSP. CURD

1 TBSP. BREAD CRUMBS

1/2 TSP. GARAM MASALA

PINCH PEPPER POWDER

1 TBSP. RED CHILLI PASTE

1 TBSP. CORIANDER - WASH THEN  FINELY CHOPPED

3 TBSP. METHI LEAVES( FENUGREEK LEAVES) WASH THEN FINELY CHOPPED 

SALT AS PER TASTE

1/2 TSP. SUGAR

1 TSP. LEMON JUICE

1/ TSP. SODA BI CARB

1/2 TSP. ENO FRUIT SALT

1/2 TSP. TURMERIC POWDER

1 TSP. HOT OIL TO ADD IN TO BATTER

*DRAIN THE WATER FROM THE SOAK MUNG DAL AND COARSELY GRIND WITH NECESSARY WATER.
TRANSFER INTO THE MIXING BOWL.
ADD SOJI, GRATED CORN, BREAD CRUMBS, CURD, CHOPPED ONION, CHILLI PASTE, GARAM MASALA, SUGAR, LEMON JUICE AND TURMERIC POWDER.
MIX WELL TOGATHER.
THEN ADD FINELY CHOPPED FENUGREEK LEAVES - METHI LEAVES, AND FINELY CHOPPED CORIANDER LEAVES.
MIX WELL.


















NOW ADD SALT AS PER TASTE, SODA BI CARB, ENO FRUIT SALT AND POUR THE 1 TBSP. WATER OVER IT.


















MIX WELL TOGATHER.
* NOW HEAT A 1 TSP. OF OIL AND POUR INTO THE BATTER AND MIX.
* GREASE THE APPAM ( APPE ) MOULD WITH OIL.


















PUT IT OVER THE FLAME AND HEAT.
POUR 8-10 DROPS OF OIL IN EACH APPE MOULD.


















POUR 2 TBSP. OF THE APPE BATTER IN EACH MOULD, IF YOU HAVE BIG MOULD YOU CAN ADD MORE BATTER.
IN A ABOUT 5-7 MINUTES APPE RISE OVER.


















ADD 4-5 DROPS OF OIL OVER APPE WHICH ARE INTO THE APPE MOULD.


















WHEN THE APPE LIGHT BROWN OF THE BOTTOM SIDE, TURN THE APPE - APPAM
WITH WOODEN STICK.
AND COOK THE APPE BOTTOM TILL LIGHT BROWN AND SHAPE IN BALL.


















REMOVE FROM FLAME AND APPAM MOULD.
SERVE IN PLATE AND GARNISH WITH ONION RING AND TOMATO KETCHUP AND CORIANDER LEAVES.
SERVE WITH SWEET CHILLI SAUCE AND TOMATO KETCHUP.










   



Wednesday, 2 November 2016

HEALTHY RECIPE : BUNDI LADOO

HEALTHY RECIPE :  BUNDI LADOO















1 CUP GRAM FLOUR



1 PINCH BAKING POWDER


1 CUP WATER

*
FOR SUGAR SYRUP :

1 1/2 CUP SUGAR

1 CUP WATER

1 TSP. WHITE ROSE ESSENCE ,CARDAMOM ESSENCE OR

6-7  CARDAMOM POWDER

GHEE OR SMELL LESS OIL.  TO FRY

YELLOW OR ORANGE LIQUID COLOUR - AS YOU LIKE

2 TBSP. WATER MELON SEEDS

10-12 CASHEW CHOPPED

10-12 ROSE PETALS

15-20 RAISINS

*
TAKE A MIXING BOWL.
















ADD GRAM FLOUR AND BAKING POWDER.
MIX WELL WITH BEATER.




















THEN ADD WATER AND MIX WITH BEATER AND MAKE LUMP LESS POURING BATTER.
KEEP ASIDE FOR 10 MINUTES.
*
NOW TAKE A PAN AND ADD SUGAR AND WATER.















HEAT AND BOIL, STIRRING THE MIXTURE TILL 1 STRING.
THEN ADD COLOUR WHICH YOU LIKE. YELLOW OR ORANGE. ALSO YOU CAN USE GREEN COLOUR FOR SOME BUNDI  FOR NICE LOOK.
MIX WELL AND OFF THE FLAME.
NOW ADD WHITE ROSE ESSENCE OR CARDAMOM POWDER AND MIX.
*
NOW HEAT A SMELL LESS OIL OR GHEE TO FRYING A BUNDI.
USE THE (JARA) FRYING SPOON OR GRATING PLATE FOR DROPPING A BUNDI FROM IT INTO THE OIL .



















FOR FRYING, YOU CAN USE GRATING PLATE ALSO. USE IT UP SIDE DOWN. SEE IN PICTURE.
*
METHOD FOR FRYING :
































HANDLE THE FRYING SPOON OR GRATING PLATE, 7-8 INCHES UP FROM THE FRYING PAN, POUR THE BATTER IN IT. TAP WITH ANY OTHER SPOON, SO THAT YOU CAN GET VERY NICE  DROP SHAPE BUNDI FROM BATTER.



















FRY THE BUNDI TILL COOK.
REPEAT WITH REST OF BATTER.



















BUNDI IS READY.





















NOW TAKE A SUGAR SYRUP AND ADD HOT BUNDI INTO IT. SOAK THE BUNDI IN SYRUP ABOUT 15 MINUTES OR TILL BUNDI ABSORB SYRUP INTO IT.
REPEAT WITH OTHER BUNDI.




















TRANSFER IN A PLATE AND ADD RAISINS, CHOPPED CASHEWS, MELON SEEDS AND ROSE PETALS. MIX WELL.

* MAKING LADOO :

TAKE SOME WATER FOR WET YOUR BOTH HANDS, SO THAT YOU CAN MAKES LADOO VERY EASY, WITHOUT STICKING IN YOUR HANDS AND MAKES NICE SHAPE.














TAKE 3-4 TBSP. OF BUNDI MIXTURE IN YOUR PALM AND GIVE SOME PRESS TO MAKE BALL........LADOO.........
REPEAT WITH REST OF MIXTURE.
KEEP THE BUNDI LADOO IN OPEN AIR FOR SOME DRY UP.





YOU CAN ALSO ADD ONLY BUNDI (WITH OUT MAKING LADOO FROM BUNDI) IN YOUR LUNCH AND DINNER MENU.
IT'S VERY MOUTHWATERING SWEET FOR ALL FESTIVAL.



















BUNDI LADOO IS VERY BETTER FOR GANESHJI PRASAD AT GANESOTSAV.