Tuesday, 20 June 2017

HEALTHY RECIPE : NON BAKED MANGO - SOJI CAKE


HEALTHY RECIPE : NON BAKED MANGO - SOJI CAKE























*
2 CUP MANGO PULP




















1 CUP MILK POWDER

1 1/2 CUP WATER

3/4 CUP SOJI (RAVA - SEMOLINA )

3 TBSP. GHEE + 1 TBSP.

2 TBSP. COCONUT CHURA -SHREDDED

10-12 RAISINS 

15-20 CASHEWS - CHOPPED

1/2 CUP SUGAR




















10-15 SAFFRON THREADS - MIX IN 1 TBSP. OF MILK

1 TSP. CARDAMOM POWDER
*
FOR DECORATION:

COLOURED SPRINKLES, SUGAR SILVER BALLS AS NECESSARY

2 TBSP. DARK CHOCOLATE CURLS 

WAFER BISCUITS
 *
FOR CAKE SHAPE:
BUTTER PAPER
CAKE TIN - HEART SHAPE 
*
MIX A MIX A MILK POWDER N WATER IN A BOWL. MIX WELL WITHOUT FLAME.



















THEN HEAT THE MIXTURE, STIRRING CONTINUOUSLY TILL BOIL.



















POUR INTO A POURING BOWL N KEEP ASIDE.



















*
NOW HEAT A GHEE IN A PAN , ADD SOJI AND COOK TILL LIGHT PINK.








































ADD COCONUT CHURA,CHOPPED CASHEWS N RAISINS, ROAST 2 MINUTE WITH 
SOJI TOGATHER.



















SLOW DOWN THE FLAME.



















ADD MILK AND MIX.















THEN QUICKLY ADD MANGO PULP, STIRRING CONTINUOUSLY AND MIX WELL.





















ADD SUGAR AND COOK 



















COOK TILL THICKEN.



















ADD CARDAMOM POWDER AND SAFFRON MIXED 1 TBSP. MILK.






















MIX WELL.
NOW COOK TILL BATTER LEAVE THE BOTTOM OF PAN.
























ADD 1 TBSP. GHEE IN IT. MIX WELL FOR SMOOTHNESS.
>COOK (THICKEN) TILL SPOON CAN STAND INTO THE BATTER.
OFF THE FLAME AND KEEP ASIDE.
*
TAKE A HEART SHAPE CAKE TIN (OR AS YOU LIKE ANY SHAPE ).
PUT THE HEART SHAPE (GREASED WITH GHEE )  BUTTER PAPER ON THE BOTTOM OF HEART SHAPE MOULD.




















POUR THE BATTER OVER IT. 



















PRESS LIGHTLY OVER AND SPREAD THE BATTER EVENLY WITH SPOON OVER MOULD.
AFTER 1/2 AN HOUR UNMOULD MANGO CAKE INTO THE SERVING PLATE.










































GARNISH WITH DECORATIVE INGREDIENTS.






















Thursday, 4 May 2017

HEALTHY RECIPE : MANGO SWEET PICKLE ( GOL KERI - COOKED )

HEALTHY RECIPE : MANGO SWEET PICKLE ( GOL KERI - COOKED )

















500 GRAMS MANGO - RAJAPURI

300 GRAMS JAGGERY - CHOPPED

2 TBSP. SALT -TO MIX WITH MANGO PIECES

1 TBSP. TURMERIC POWDER - TO MIX WITH MANGO PIECES

4 TBSP. OIL

3-4 DRY RED CHILLI

1 TSP. CUMIN SEEDS

1 TSP. MUSTERED SEEDS

3 TBSP. PICKLE MASALA  
































PINCH ASAFOETIDA ( HING )

*
PILL THE MANGO THEN WASH AND MAKE SMALL THIN PIECES.
























NOW TAKE A MIXING BOWL. 
MIX THE MANGO PIECES WITH SALT AND TURMERIC POWER.
MIX WELL TOGETHER. 
COVER WITH LID AND GIVE REST FOR 7-8 HOURS.
STIRRING BETWEEN 1 - 1 HOUR.
AFTER 7-8 HOURS DRAIN THE LIQUID OF THE SALT N TURMERIC.
THEN SPREAD THE PIECES OVER CLOTH FOR 3-4 HOURS AT AIRY AREA.
*
NOW HEAT A PAN AND PUT THE OIL IN IT FOR TADAKA.


















ADD MUSTERED SEEDS AND CUMIN SEEDS. WHEN THEY ARE CRACKLE ADD DRY RED CHILLI, WHEN IT COOK, ADD HING. 
NOW ADD MANGO PIECES INTO THE PAN AND MIX WELL.


















STIRRING CONTINUOUSLY OVER MEDIUM FLAME.





















WHEN MANGO PIECES COOK OR TRANSPARENT AND FLUFFY ADD JAGGERY IN IT.





















MIX WELL.  


















STIRRING CONTINUOUSLY TILL BEING ONE STRING JAGGERY LIQUID.


















REMOVE FROM FLAME.

















WHEN MIXTURE COME AT ROOM TEMPERATURE ADD 3 TBSP. OR AS PER YOUR TASTE PICKLE MASALA.  

























MIX WELL. AFTER 1 HOUR REPEAT IT.



























NOW YUMMY MANGO SWEET PICKLE ( GOL KERI ) IS READY.
STORE IN AIR TIGHT GLASS CONTAINER.


SERVE IT WITH THEPLA, DHOKLA, GANTHIYA,PURI, PAROTHA ETC....


Friday, 7 April 2017

HEALTHY RECIPE : FARALI SAGO (SABUDANA) KHIR


HEALTHY RECIPE : FARALI SAGO (SABUDANA) KHIR
























 1 CUP SAGO - WASH THEN SOAKED WITH 2 CUP OF WATER


















1 TBSP. MILK POWDER

1/2 CUP SUGAR

10- 15 CASHEW NUTS - CHOPPED

10-15 ALMOND - CHOPPED

2 TBSP. MELON SEEDS ( MAGAJTARI SEEDS) 

1 TBSP. PISTACHIOS SLIVERS

2 CUP MILK

1 TBSP. GHEE 

1 TSP. CARDAMOM POWDER

*
HEAT GHEE  INTO A NON STICK PAN.


















ADD CHOPPED CASHEW NUTS AND CHOPPED ALMOND. SAUTE TILL LIGHT PINK.
NOW ADD MELON SEEDS AND MIX OVER SLOW FLAME.
ADD MILK AND STIR OCCASIONALLY.
*


















TAKE A HALF CUP OF WATER IN A SMALL BOWL AND MIX THE MILK POWDER INIT. MIX WELL.




























ADD THIS MIXTURE IN BOILING MILK. 



















MIX WELL.
THEN ADD SOAKED SAGO WITH WATER. (WHICH WATER IS IN IT. )
























ADD HALF CUP OF SUGAR OR AS PER TASTE.

















MIX WELL.
STIRRING CONTINUOUSLY TO AVOID SIT ON BOTTOM.


















BOIL THE MIXTURE TILL SAGO COOK OR TRANSPARENT IN COLOUR AND THICKEN THE MIXTURE LIKE KHIR.
ADD CARDAMOM POWDER AND MIX WELL TOGATHER.
FARALI SAGO KHIR IS READY TO SERVE.


















POUR IN A BOWL AND GARNISH WITH PISTACHIO SLIVERS AND FRAYED CASHEWS.

















YOU CAN ADD SAFFRON DILUTE IN HOT MILK FOR NICE AROMA.



















  


Friday, 17 March 2017

HEALTHY RECIPE : SNUFF -ELAYCHI ( CARDAMOM ) NANKHTAI

HEALTHY RECIPE : SNUFF -ELAYCHI ( CARDAMOM ) NANKHTAI



















1/2 CUP MAIDA

1/4 CUP BESAN

2 TBSP. SOJI

1/3 CUP GHEE

1/4 TSP. BAKING POWDER

1/2 CUP SUGAR POWDER

1/4 CUP GRINDED SNUFF, ELAYCHI AND ALMOND

2 TSP. PISTACHIOS - SLIVERS OR CHOPPED

*

TAKE A MIXING BOWL.


















PUT A GHEE AND SUGAR IN A BOWL.


















STIR WITH HAND TILL WHITEN N FLUFFY.
























NOW ADD MAIDA, BESAN,SOJI AND BAKING POWDER.
MIX WELL TOGETHER.
























NOW MIX THE ELAYCHI POWDER, SNUFF POWDER AND GRINDED ALMONDS TOGETHER.


















 ADD THIS MIXTURE IN BATTER.
























MIX WELL TOGETHER AND MAKE A DOUGH.


















MAKE A SMALL BALLS FROM DOUGH. 

























SPRINKLE THE CHOPPED PISTACHIOS AND SOME PRESS OVER IT.
PRE HEAT THE OVEN OVER 150 C* FOR 10 MINUTES.
PUT THE BAKING SHIT IN A BAKING TRAY.
PLACE THE NANKHTAI BALLS IN FOUR RAW.


















BAKE THE NANKHTAI OVER 150 C* FOR 15 - 20 MINUTES.




















AFTER 15 MINUTES CHECK THE NANKHTAI IF COOK.
THEN REMOVE FROM OVEN.
COOL FOR 10-15 MINUTES. SERVE AS SWEET OR SNAKE.