Monday, 30 January 2017

HEALTHY RECIPE : WINTER SPECIAL - GREEN PEAS BALLS


HEALTHY RECIPE : WINTER SPECIAL - GREEN PEAS BALLS
























2 CUP GREEN PEAS - WASHED, COARSELY GRINDED.


















1 TBSP. GHEE - YOU CAN TAKE IT 2 TBSP. - IF YOU WANT

1 CUP MILK

2 TBSP. MILK POWDER

3 TBSP. SUGAR

1 TBSP. CASHEW - CHOPPED

15 -20 RAISINS 

1 TSP. CARDAMOM POWDER

*


















GRIND THE GREEN PEAS WITH 2 TBSP. OF MILK. COARSELY GRIND IT.
HEAT A GHEE IN A NON STICK PAN.



ADD COARSELY GRINDED GREEN PEAS AND MIX WELL.
COOK FOR TWO TO THREE MINUTES OVER SLOW FLAME, - OR COOK TILL PEAS AROMA IS RELEASE FROM MIXTURE.

THEN ADD 1 CUP OF MILK. MIX WELL.
STIR CONTINUOUSLY OVER SLOW FLAME TILL PEAS MIXTURE IS TOTALLY COOK AND THICKEN.


















WHEN IT THICKEN AND LEAVE THE SIDES OF PAN ADD 2 TBSP. OF MILK POWDER AND SUGAR.
MIX WELL AND COOK TILL LEAVE THE BOTTOM.


















NOW ADD 1 TBSP. CHOPPED CASHEW AND RAISINS  AND MIX WELL.
OFF THE FLAME.

















ADD 1 TBSP. OF CARDAMOM POWDER, MIX IT WELL .
GIVE THE REST FOR 10 MINUTES.
*
GREASE THE HANDS WITH GHEE AND GIVE SHAPE THE MIXTURE AS YOU LIKE.
GARNISH WITH SWEET SNUFF OR SILVER OR COLOURED BALLS.






Thursday, 12 January 2017

HEALTHY RECIPES : SARAGVA (moringa) LEAVES WITH VEG. PULP



HEALTHY RECIPES : SARAGVA (moringa) LEAVES WITH VEG. PULP



















*
1 CUP SARAGVA FRESH LEAVES - WASHED - OR - 


















3/4 TBSP. SARAGVA POWDER - MIX IN 1/2 CUP OF WATER



















200 GRAM BOTTLE GOURD- CHOPPED

150 GRAM CABBAGE - CHOPPED

1/2 SMALL CAPSICUM - CHOPPED

2 SMALL ONION - CHOPPED

3 - CUP CORIANDER CHOPPED

1 POTATO - CHOPPED

2 TOMATO - CHOPPED

SALT AS PER TASTE

BLACK PEPPER

1 TSP. GINGER GARLIC PASTE

1 GREEN CHILLI - CHOPPED

* LEMON JUICE AS PER TASTE - NOT NECESSARY


PRESSURE COOK BOTTLE GOURD, SARAGVA LEAVES, CABBAGE, ONION, POTATO, TOMATO, CORIANDER,GREEN CHILLI AND CAPSICUM TILL 3 WHISTLE OR COOK.
TRANSFER IN MIXING BOWL.
* IF YOU USE SARAGVA POWDER MIX IN HALF CUP OF WATER THAN ADD AT THIS STAGE IN VEG. MIXTURE.
BLEND WITH BLENDER TILL MIX UP N GRIND VERY WELL.
ADD SALT, BLACK PEPPER, GINGER GARLIC PASTE.
ADD LEMON JUICE AF YOU LIKE.
SERVE HOT









HEALTHY RECIPE : NUTRITIOUS - ON OIL - QUICK MIX VEG. PULP


HEALTHY RECIPE : NUTRITIOUS - AROMATIC - ON OIL - QUICK MIX VEG. PULP - VERY HEALTHY IN WINTER LUNCH

















*
300 GRAM  BOTTLE  GOURD - CHOPPED IN BIG PIECES

200 GRAM CABBAGE - CHOPPED IN BIG PIECES

1 SMALL BEET ROOT - CHOPPED IN SLICES

4 -5 TBSP. CORIANDER - CHOPPED IN BIG CUTS

2 SMALL ONION- CHOPPED

25 - 30 CURRY LEAVES

1 GREEN CHILLI - CHOPPED

1  POTATO - PILLED AND CUT IN TWO PARTS

2 TOMATO CHOPPED IN 4 CUTS

1 TBSP. RED CHILLI GARLIC PASTE

1 TSP. GINGER PASTE

SALT AS PER TASTE

1/2 TBSP. LEMON JUICE

1 TBSP. DHANIYA JEERA POWDER

PINCH BLACK PEPPER POWDER

*
TAKE A PRESSURE COOKER. ADD 2 GLASS OF WATER.
ADD CHOPPED BOTTLE GOURD, CABBAGE, BEETROOT, CORIANDER, POTATO, TOMATO, ONION,CURRY LEAVES AND GREEN CHILLI INTO HOT WATER IN COOKER. COVER THE LID.
COOK THE VEGETABLE FOR 4 WHISTLE.
TRANSFER IN A MIXING BOWL.
BLEND THE ALL COOKED VEGETABLES WITH BLENDER.
YOU CAN GAIN NICE AROMATIC THICK MIXTURE.
YOU CAN ADD WATER TO MAKE LESS THICKEN IF YOU LIKE.
ADD SALT, RED CHILLY- GARLIC PAST, GINGER PASTE, PINCH BLACK PEPPER POWDER, DHANIYA JEERA POWDER AND LEMON JUICE.
MIX WELL AND SERVE IN DEEP SERVING PLATE.
SERVE HOT OIL FREE QUICK MIX VEG. WITH KHICHI PAPAD, ROTI, BREAD, BHAKHRI OR PLAIN.