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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Apple Smoothie with yogurt

Apple Smoothie with yogurt

  12:04 PM    Soniya

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Apple Smoothie with Yogurt

Ingredients
1 1/2 cups chilled , peeled and roughly chopped apples
5 tbsp strawberry crush
4 tbsp chilled fresh yogurt (dahi)

For The Topping
4 tbsp crushed ice

Method

1.     Combine the curds, strawberry crush, vanilla ice-cream and apples and blend in a juicer till the             mixture is smooth and frothy.
2.     Pour equal quantities of the smoothie into 2 individual glasses.
3.     Serve immediately topped with 2 tbsp of crushed ice in each glass.

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Delicious Nutricious Flaxseed recipes

Delicious Nutricious Flaxseed recipes

  4:22 AM    Soniya

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OatMeal Flaxseed Recipe
2 cups  Oats
1 banana(sliced into thin discs)(You can add any other fruit like strawberry etc )
4 tbsp(heaped) ground flaxseed
2 tbsp each of chopped walnuts,raisins/figs,dates
1 tbsp mini choclate chips

Cook oats in water for 5 min.while they are cooking, whip banana with handled mixer.stir in ground flaxseed.then add the whipped mixture to the cooked oats.Mix well.Top with walnuts,raisins/figs,dates,and chocolate chips

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Sabudana parantha(sabudana thalipeeth)

Sabudana parantha(sabudana thalipeeth)

  12:19 PM    Soniya

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Ingredients

• 2 cups  sabudana (wash well and drain water. Leave for 5 to 6 hours)
• 1 boiled potato( meshed)
• 2-3 green chillis (finely chopped)
• 1/2 cup coriander leaves (finely chopped)
• Curry leaves
• 2 tbsp peanut powder (dry roast and powder coarsely)
• oil or butter to fry
• salt to taste
• little oil to make dough

Method

1. Wash sabudana (sago) in running water till powdery substance is washed away. Drain water completely and leave covered for 5 to 6 hours or preferably overnight.
2. In a kadhai, dry roast peanuts and powder them coarsely with peel to retain their nutritive value.
3. Mesh  potato nicely..
4. Add potato, salt to taste, finely chopped green chillis,curry leaves, coriander leaves, peanut powder and 1 tsp sugar and knead to a soft dough.
5. you can add oil to prevent dough from sticking to your hands.
6. Take a cricket ball sized dough and flatten it into a chapatti on a tava using your finger tips or you can use wooden rolling board(`chakla) and keep polythene over it and then flatten it,turn that parantha in your palm and put it on tava. 
7. Add oil and cook on medium heat.
8. Turn over and cook both sides till thalipeeth is golden brown.
9. Serve hot with coriander chutney or lemon pickle.

New frosted cookies recipe

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Kuttu ka parantha

Kuttu ka parantha

  12:06 PM    Soniya

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 Ingredients:

    2 Cups Kuttu Atta
    1 tsp Rock salt
    2 Potatoes, boiled, peeled, and mashed
    2 green chilies, few curry leaves
    Dry flour for dusting
    Ghee or clarified butter for frying

 Method:

1. Combine together with the kuttu atta, potatoes, green chilly, curry leaves and salt.
2. Add sufficient water and make the flexible dough. Knead well.
3. Cover it and set aside for about half an hour.
4. Divide the dough into eight pieces and shape them into round balls using dry flour.
5. Roll out these balls into chapatti.
6. Heat a griddle(Tava). Reduce the flame to medium.
7. Put one paratha on the tava and pour ghee in the form of a trail along the outer edges of the paratha.
8. Flip when the underside is cooked. Apply the ghee on the exposed surface.
9. Again flip and cook on the other side.
10. Remove when well done on both sides.
11. Serve with either curd or chutney.

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singhare ke aate ka parantha

singhare ke aate ka parantha

  7:27 AM    Soniya

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Now navratri is going on and I am fasting for 9 days,so here is one of the delicious reciepe, I prepared singhare ke atte ka Parantha and dry aloo bhaaji curd with roasted groundnut(groundnut chutney).

Singhare ke aate ka Parantha

Ingredients

Singhare ka atta 2 cups
Boiled potato one
Green chilly 1 chopped
Water

Method

1. In singhare ka atta mash one boiled potato and add chopped green chilly.

2. Make dough with enough quantity of water.

3. Take one ball of dough. Put some dry atta and spread the dough with fingers.

4. Roast both sides on tava with little ghee on both sides till golden brown.

Sukhe Aloo/Dry Potato Bhaaji

Ingredients

Boiled Potato – ½ kg
Green Chilli – 2
Ginger paste 1 tsp
ghee
Rock salt to taste(sendha namak)
Curry leaves (few leaves)
Coriander leaves

Method

1. Cut the boiled potatoes in cubes or crush with hand.

2. In a kadai put desi ghee (pure ghee).

3. Add green chilli ,ginger paste, curry leaves and fry till ghee comes out.

4. Now fry the potatoes. Add the salt.

5. Garnish with coriander leaves

Groundnut chutney

Curd 1 cup
Groundnut(roasted) 3 tbs(grinded in mixer)
Green chilly 1
Rock salt to taste
Coriander leaves to garnish

For seasoning

1 tbsp ghee
curry leaves

Method

1. Mix curd,grinded groundnut , green chilly and salt.

    2.   Heat ghee in a seasoning kadhai and add green chilly,curry leaves.

    3.    Then put it into the chutney.
  
    4.Garnish with green chilly

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Carrot Halwa

Carrot Halwa

  5:21 AM    Soniya

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carrot halwa

Ingredients  Carrots – 1 kg Khoya – 60 gms Milk – 1 litre Flaked almonds – 3 tbsp Sugar – 1 cup Crushed pistachio – 4 tsp Green cardamom powder – 1 tsp Raisins –  5 tsp Ghee – 100 gms

Preparation Time     50 minutes

 Method

• Peel, wash and grate the carrots.
• Grate the khoya.
• Heat ghee , add the carrots and the khoya (leaving 2 tsp for garnishing) and sauté for 1–2 minutes.
• Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
• Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the liquid has evaporated.
• Once the Halwa starts leaving the sides of the pan, lower the flame and cook for 1-2 minutes stirring vigorously.
• Remove from flame. Serve hot or cold garnished with khoya.

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Apple Cake

Apple Cake

  1:42 PM    Soniya

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Ingredients Butter – 175 gms, plus extra for greasing Apples – 3 medium Dates, halved, stoned and finely chopped – 100 gms Eggs - 3 Self raising flour – 350 gms Blanched hazelnuts, roughly chopped – 100 gms Ground Cinnamon – 2 tsp Sugar – 175 gms

Method

• Heat oven to 180°C. Lightly butter a deep 20cm loose-based or spring form round cake in, then line the base with baking parchment.
• Melt the butter by heating it and then cool it for 5 minutes. Crack the eggs into the butter and beat well. Mix the flour with the cinnamon and the sugar.
• Core and cut two apples (unpeeled) into bite-size chunks. Mix the apples into the flour along with the dates and half of the chopped hazelnuts.
• Pour the egg and butter mixture into the flour mixture and gently stir together. Spoon into the tin, smooth the top.
• Thinly slice the remaining apple (unpeeled) into circles, discard the pips, and then arrange over the top of the cake. Sprinkle over the remaining hazelnuts.
• Bake for 50 mins-1 hr until the cake is cooked and risen. Check if it is done by pushing a skewer into the centre – it should come out clean.
• Remove the cake from the tin, peel off the paper and transfer the cake to a wire rack. Cool completely. Keeps for up to 3 days.

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DELITIOUS BREAD PAKORA

DELITIOUS BREAD PAKORA

  1:05 AM    Soniya

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1.bread pakora:

ingredients
Bread slice
garlic-8-10
salt
Ajwain(Carom seeds)
Green chilli 1-2
Coriander Leaves
oil
Gram flour
Method:
besan main salt chilli garlic paste ajwain hara dhaniya daal kar thoda gadha bhajiya ke ghol jaise bana lo bread ko triangle shape main kaat kar us ghol main duba kar medium anch main thoda lal hote tak talo aur ketchup ke saath serve karo.

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Different types of Paneer tikka

Different types of Paneer tikka

  11:39 PM    Soniya

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1.

Ingredients:
Paneer-1/2 kg (cut in cubes)
Capsicum-2 (chopped in big pieces)
Onion-2 (chopped in big pieces)
Garlic Flakes-3-4 crushed for to get 1/2 tsp. juice
Curd-2 tsp.
Cream-2 tsp.
Turmeric Powder-1/2 tsp.
Carom ("ajwain")-one pinch
Salt according to taste

Method:Mix all ingredients. Leave aside for 20 minutes.Cook in microwave for 3 minutes.Garnish with onion rings and serve hot.

2.

Ingredients
2 cups paneer, diced (cottage cheese)
2 cups cherry tomatoes, chopped
1 cup onion, chopped (square shaped)

1 cup capsicum,chopped(square or triangle shaped)
1 tsp ginger-garlic paste
1 tsp chilly powder
1/2 tsp turmeric
1/2 tsp garam masala
1 tbsp coriander, chopped
2 tbsp oil
salt to taste
Method
1. In a large frying pan, heat oil on medium-high heat.2. Add turmeric,ginger garlic paste,onions,tomatoes,capsicum and cook until translucent and very tender and lightly golden; about 4 - 5 minutes.3. Add the paneer, chilly powder,salt n cook for other 5 minute.4. Serve hot,sprinkled with coriander and garam masala with paratha.

3.

Ingredients

Paneer-350 gm

Onion -2(chopped in large pieces)

Capsicum-1(chopped in large pieces)

Red Chilly powder-3/4 tsp

Salt-1/2 tsp

Gram flour-2 tbsp

Carom seeds, (ajwain)-1 heaped tsp

Double cream-50ml

Garam masala-1/2 tsp

Method
1. Soak 4-6 bamboo skewers in cold water for 20 minutes.

2. Cut the paneer into 4cm cubes. Sprinkle with the yellow chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes. 3. Combine the gramflour with the carom seeds and cream. Coat each paneer cube and chopped onion ,capsicum in the spiced cream and chill for 30 minutes.

4. Preheat the grill to its hottest setting. Thread the paneer,1 piece capsicum,and 1 piece onion onto the skewers and sear under micro for 2 min and grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.

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Rawa Idli

Rawa Idli

  11:12 PM    Soniya

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Rava Idli (Instant)
Ingredients

1. Rava (semolina) - 1 cup
2. Curd - 1 cup
3. Oil - 1/2 tsp.
4. Sarso (mustard seeds) - 1/4th tsp.
5. Curry leaves - few
6. Green Chili - 1-2 and red chilly pw
7. Salt - to taste
8. Soda - a pinch
MethodRoast rava in a dry hot karahi (wak) till raw flavour of rava goes away.
Let it cool completely.
To this add curd and make a smooth paste.
Now heat 1tsp. oil. Add sarso, curry leaves and green chili (chopped) to it ,add a pinch of red chilly powder .
Put this tempering in rava paste. Mix in salt and a pinch of soda to the paste.
In a big vessel boil about 1 glass of water. meanwhile put the paste in hollows of an idly vessel.
This mixture can be kept in cake tin also. Grease the vessel before putting the mixture.
Keep the vessel on boiling water and cook covered. Lid is to be covered with an absorbing cloth.
Cook for about 12-15 minutes. Take out let it cool a little.
Now neatly take out the idlis from its vessel. If you are cooking in a cake tin cut it into cubes and take it out. Serve with coconut chutney(sauce)

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Instant Dhokla

Instant Dhokla

  10:47 PM    Soniya

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Instant Gram flour dhokla or Rawa dhokla

Ingredients 1. Gram flour-2 cups 2. Curd:4 tbsp 3. Sugar-1 tsp 4. Salt –to taste 5. Ginger,green chilly paste-2 tsp 6. Red chilly powder-1 pinch 7. Eno pouch-1 packet 8. Lemon juice Method: Mix all ingredients except eno and make smooth batter.Lastly add eno packet and few drops of lemon juice. Keep the paste in pressure cooker like you make rice then,close the lid.It should be kept without cooker whistle.Keep it for 7-8 min in the container.Take out.

or

for microwave just keep it in micro for 5 min and its ready to garnish. For Tadka: 1. Oil - 1/2 tsp. 2. Sarso (mustard seeds) - 1/4th tsp. 3. Curry leaves - few 4. Lemon juice 5. Salt and sugar to taste

6.Coriander Leaves to garnish

Method: Take a frying pan add oil,then mustard seeds after some time add curry leaves,few drops lemon juice and some salt and sugar to taste,lastly add coriander leaves to garnish.Add pieces o f dhokla stir for few min and serve . NOTE: You can add in place of 2 cup gram flour: -1 cup gram flour and 1 cup Rawa for instant rawa dhokla

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BAIGAN BHARTA

BAIGAN BHARTA

  12:15 PM    Soniya

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Ingredients: 1 egg plant (brinjal) (should be fat and big),1 big onion,3-4 green chillies1 tablespoon, fine chopped ginger,4-5 pieces of garlic(chopped),2 small tomatoes1/4 tsp red chilli powder 1/2 tsp haldi/turmeric powder, 1 tsp dhania powder, salt to taste,oil & jeera for saute, green coriander to garnish

Method:

For Oven:

If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well.

For Gas burner:

If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily. Allow the eggplant to cool a little. Peel the outer skin of the eggplant. When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency,mash it properly. Put some mustard oil in a pan. When hot, put som Jeera(cumin seeds),garlic and ginger(chopped) into it and put (not so finely chopped onion) into it.

When the onions are light golden brown, add the (finely cut)green chillies and tomatoes Heat it for 5-7 min add salt. Add all the masalas. Add the eggplant to it. Stir it well and crush the eggplant as much as possible. Heat it for 5 minutes. Garnish with coriander leaves and serve hot with Parathas/Rice.

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Sweet corn soup

Sweet corn soup

  11:57 AM    Soniya

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Ingredients Required

250 gms : Corn,
50 gms : French Beans,
50 gms : Carrot,

50 gms:capsicum
1 spoon Cornflour,
1/2 litre Water,
Salt as per taste,
Soybean Sauce,

Method:
Boil corn in a pressure cooker for 7-8 whistles in salted water. After the corn been boiled mash them in mixer grinder.
Make a paste of cornflour with the help of some water and put it in mashed corn and then boil it.
Cut carrots,capsicum and french beans into small pieces. Boil these vegetables in some water.

Add 1/2 teaspoon salt in the water and boil them without covering the utensil so that the natural color of the vegetables is not disturbed.

Put the boiled vegetables in the soup and then serve it.
Put the soup in the soup bowl and then add soybean and green chili sauces according to ones taste.For good taste you can also add vinegar.

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