Panjiri

Panjiri

  4:14 AM    Soniya

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Ingredients:
1kg whole wheat flour (gehun ka atta)
1kg pure desi ghee
½ kg powdered sugar (boora)
250gm finely ground edible gum crystals (gondh)
25gm powdered dried ginger powder (saunth)
100gm puffed lotus seeds (makhane)
100gm dried melon seeds, watermelon seeds, pumpkin seeds (magaz)
50gm powdered carom seeds (ajwain)
200gm almonds (badaam)
200gm cashew nuts (kaaju)
400gm grated dried coconut (sookha nariyal)
100gm walnut (akhrot)
50gm unsalted pistachio nuts (pista)
50gm raisins (kishmish)
50gm flame-of-the-forest (kamarkas) - optional

Method:
Half the ghee is heated in a heavy bottomed kadhai. Fry all the dry fruits one by one till they turn golden brown - first almonds, then cashew nuts followed by walnuts, pistachio nuts and lastly the seeds. Keep them aside on a paper towel to drain the excess oil.

In the same ghee, fry the kamarkas, remove and keep it aside as well. Next roast the grated coconut and keep it aside.

Now, coarsely grind all the fried dry fruits, except the seeds. Mix the dry fruits, roasted coconut and seeds together in a large pan and keep aside. Grind the kamarkas into fine powder and keep aside in a separate bowl.

Heat the remaining ghee and add in the flour. Roast on medium heat till the colour of the flour changes to golden brown and the ghee separates. Turn down the flame and sprinkle in powdered gum crystals. Keep stirring the mixture until the crystals puff up and the spluttering stops.

Add the powdered saunth and ajwain to the roasted flour and stir the entire mixture a few times to blend in all ingredients. Turn off the flame. Keep on stirring the mixture for another 5 minutes.

Next add the dry fruits, magaz, sugar and kamarkas to the roasted flour and mix again. Transfer the mixture in a large utensil or tray, top it with raisins and let the panjiri cool. Transfer to an air-tight container and enjoy a small bowl everyday.

Tip: The recipe can also be made with sooji instead of whole wheat flour. For a quick halwa, cook two tablespoons of panjiri in cup of water or milk till it thickens.

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Harira

Harira

  4:02 AM    Soniya

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Recipe which provides vital nutrients and aid lactation.

 Ingredients: 2 tbsp desi ghee 1 tsp grated almonds (badaam) 1 tsp grated pistachio nuts (pista) 1 tsp grated walnuts (akhrot) 1 tsp grated cashew nuts (kaju) ¼ tsp carom seeds (ajwain) ¼ tsp turmeric powder (haldi) ¼ cup powdered sugar (boora) or jaggery (gur) 1 tsp powdered edible gum crystals (gondh) ¼ cup powdered musk melon, watermelon and pumpkin seeds (magaz) ½ tsp powdered cardamom seeds (elaichi) 1 glass filtered water


 Method: Take a pan and heat the ghee and add the carom seeds. When the seeds start spluttering add all the dry fruits and seeds (magaz). Stir until the nuts and seeds turn light brown. Then, sprinkle the powdered gum crystals into the pan and keep stirring until the crystals puff up and the spluttering stops. Add turmeric powder to the mixture and stir well. Add in water and sugar (or grated jaggery), and bring the mixture to a boil. Let the mixture cook on a low flame for a few minutes until the ghee starts separating. At this point the mixture should look like a thick syrup. Remove from the flame and pour into a bowl and garnish it with cardamom powder. Serve warm. Note: The recipe may vary a bit from region to region. Some may add additional ingredients like black pepper (kali mirch), white pepper (dakhni gol mirch), nutmeg (jaiphal) or ginger powder (saunth).You can modify the recipe as per your choice.

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Healthy Palak Kadhi (Spinach Kadhi)

Healthy Palak Kadhi (Spinach Kadhi)

  2:41 AM    Soniya

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Ingredients
Gram flour (besan) 4 tablespoons
Spinach,chopped 1/2 medium bunch
Yogurt, 2 cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Asafoetida a pinch
Garlic finely chopped 1 teaspoon
Green chillies,chopped 3
Turmeric powder 1/4 teaspoon
Kashmiri Red chilli powder 1/2 teaspoon
Salt to taste
Curry  Leaves
Sugar,optional 1 teaspoon
Bundi Half Cup (Optional)

Method
Take  yogurt, besan and three cups of water in a grinder and grind it for 4-5 sec to make a smooth mixture.Keep aside. Heat oil in a non-stick pan  and fenugreek seeds.
When the seeds begin to change colour add asafoetida and  saute for
 two minutes. Add yogurt mixture and bring to a boil. Add salt and sugar and grate ginger turmeric powder,  while boiling and simmer for ten to fifteen minutes or till the kadhi thickens.Add Bundi if required Serve hot.
Seasoning:
For seasoning heat 1 tsp oil,then add cumin seed,curry leaves,garlic green chillies and red kashmiri chilly powder and spinach.Saute it for 2 min on medium flame.Then season it on Kadhi.

Your delicious and healthy kadhi is ready to serve hot.Your delicious and healthy kadhi is ready to serve hot
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Palak Paratha

Palak Paratha

  3:09 AM    Soniya

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Ingredients: To make 6 spinach parathas.

1.     whole wheat flour -2 cups.
2.     Fresh spinach(spinach) leaves - 2 cups.
3.     Rice flour(optional) - 2 tbsp.
4.     oil or melted butter - 2 tbsp.
5.     salt - 1/2 teaspoon.
6.     Cumin powder - 1/2 tsp.
7.     Coriander Powder - 1/2 tsp.
8.     red chilli powder(optional) - 1/4 tsp.
9.     water for forming dough.
10.     oil for basting.

Cooking Method

    Chop finely spinach leaves.
    In a bowl, add flour, salt,chopped methi leaves, cumin, coriander, chili powder, oil or butter. Mix well.
    Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
    Knead again and then make 6 round balls.
    Take each ball, dip in dry flour. Sprinkle a little flour on the board. Place the dough ball on it and roll out into a thick round.
    Heat girdle. Put the round on it. Cook for 5-8 seconds. turn again. baste with a little oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
    Take off the fire.

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Paneer and Sweet Corn -Veg Sabzi

Paneer and Sweet Corn -Veg Sabzi

  3:08 AM    Soniya

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Paneer and Sweet Corn -Veg Sabzi

Ingredients

• Oil 1 tablespoon
• Cumin seeds 1 teaspoon
• Onion ,sliced 1 medium
• Cottage cheese (paneer),200 grams
• ginger garlic paste 1tablespoon
• Spring onions with greens,chopped 4-5
• Tomato,sliced 1 medium
• Cumin powder 1 teaspoon
• Coriander powder 2 teaspoons
• Red chilli powder 1 teaspoon
• Salt to taste
• Garam masala powder 1/2 teaspoon
• shahi Paneer masala powder1/2 teaspoon
• Sweet Corn,boiled 1 cup
• Coriander leaves to Garnish

Method of Preparation
Heat oil in a non-stick pan and add cumin seeds.Add ginger garlic paste Once it start to change colour, add onions and chopped spring onion
and saute till the onions are some what brown.

Add tomatoes and saute till they become soft. Add cumin powder, coriander powder, red chilli powder and salt and mix well.

Add corn and half a cup of water. Cover and cook till the mixture is heated thoroughly. Add cottage cheese and garam masala powder and shahi paneer
masala and mix well. Add spring onion greens and mix well. Switch off the heat.

Serve hot.

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