Monday, 25 March 2019

Healthy Recipe : Sweet Coconut Sewaiyan


Healthy Recipe : Sweet Coconut Sewaiyan

















50 grams wheat flour roasted sewaiya

2 tbsp. dry coconut grated

3 tbsp. sugar

3 tbsp. raisins, cashews...chopped

1 tbsp. pistachios

1 tbsp. rose petals

3/4 tbsp. cardamom powder

1 tbsp snuff powder

2.1/2 cup hot milk 

2 tbsp. deshi ghee + 1 tbsp. deshi ghee add to last













*Heat the thick bottomed pan add ghee n wheat flour sewaiyan. mix well.












roast till colour is change in light brownish and flowing aroma.












add grated dry coconut, raisins, chopped cashews, snuff powder, some rose petals.
mix well n cook for 2 to 3 minutes.






































then add hot milk, mix well and cook till thicken.













now add sugar... mix well cook till sewaiyan leaves the sides.












add cardamom powder. mix it.












well...add 1 tbsp. deshi ghee, cook for 1 minute.
transfer in serving bowl or into the plate.
garnish with chopped pistachios, cashew, raisin n rest of some rose petals.
cut in square pieces.
serve hot or cold..as sweet..





















  

Wednesday, 2 January 2019

HEALTHY RECIPE : SPICY MAKHANA


HEALTHY RECIPE : SPICY MAKHANA











1 1/2 CUP MAKHANA







1 TSP DESHI GHEE

1/2  CUP PEANUT

1/2 CUP CASHEW CHOPPED

1/ CUP ALMONDS

1/2 CUP COCONUT SLICE ( OPTIONAL )

SALT ...AS PER STATE

PEPPER POWDER... AS PER TASTE

PINCH BLACK SALT   OR  AS PER TASTE

*
HEAT A GHEE IN A PAN OR THICK BOTTOMED KADHAI.



















ADD MAKHANA  AND ROAST OVER SLOW FLAME TILL CRUNCHY.




















THEN ROAST THE CHOPPED ALMONDS N CHOPPED CASHEWS IN 1/2 TSP. GHEE, OVER SLOW FLAME TILL CRUNCHY OR LIGHT BROWN.











REMOVE IN A PLATE.
THEN ADD PEANUTS IN SAME PAN ( SO THAT YOU HAVE NOT NECESSARY MORE GHEE) AND ROAST CRUNCHY.



















NOW TAKE A BIG MIXING BOWL.












ADD ROASTED MAKHANA, ROASTED ALMONDS N CASHEWS N ROASTED PEANUTS.
MIX WELL TOGETHER.




















NOW ADD BLACK PEPPER POWDER, SALT N BLACK SALT AS PER YOUR TASTE.
MIX IT.

store into the air tight container.














Sunday, 16 December 2018

HEALTHY RECIPE : CRISPY MEDU VADA Urad dal, black pepper powder, cumin seeds, asafoetida, mustered seeds, salt, soda bi crab


HEALTHY RECIPE : CRISPY MEDU VADA



 1 CUP URAD DAL - HUSKED N SPLIT BLACK GRAM
*
1/2 TSP. BLACK PAPER POWDER

1/ 2 TSP. CUMIN SEEDS

1/2 TSP. HING -ASAFOETIDA

1 TBSP. OIL FOR - TADAKA

1/2 TSP. MUSTARD SEEDS

SOME WATER FOR GRIND THE BATTER

OIL FOR DEEP FRYING

SALT TO TASTE

PINCH SODA BI CARB
*
SOAK THE URAD DAL - HUSKED N SPLIT BLACK GRAM- FOR  4 HOURS IN WATER.












THEN RINSE THE WATER FROM URAD DAL.












GRIND THE SOAKED DAL WITH SOME WATER IF NEEDED, TO A SMOOTH BATTER.











* TAKE SOME BATTER ON FINGER TIPS AND PUT THE DROPS INTO THE WATER FULL BOWL.




















*IF DROPS ARE FLOATING OVER WATER AND DO NOT GET DISSOLVED, BATTER IS PERFECT FOR MAKING MEDU VADA.
NOW HEAT A OIL FOR TADAKA, OVER MEDIUM FLAME, ADD MUSTARD SEEDS N CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE TADAKA IN TO A MEDU VADA BETTER.
MIX WELL.











THEN ADD BLACK PEPPER POWDER, HING, SALT AS PER TASTE N SODA BI CARB.
MIX WELL.
























GIVE THE REST FOR 5 MINUTES.
TAKE A MEDU VADA DROPPER, FILL WITH MEDU VADA BATTER.






















HEAT THE OIL OVER MEDIUM FLAME IN A PAN TO DEEP FRY, DROP THE MEDU VADA IN OIL FROM MEDU VADA MAKER - DROPPER.

DEEP FRY THE MEDU VADA TILL COLOUR IN GOLDEN N CRISPY - BOTH OF SIDES.











DRAIN MEDU VADA ON KITCHEN TISSUE TO REMOVE EXCESS OIL.
TAKE A TWO MEDU VADA INTO A SERVING PLATE, POUR A SAMBHAR OVER IT,












 GARNISH WITH CORIANDER LEAVES, ONION RINGS N GREEN CHILLI RINGS.
SERVE WITH COCONUT CHUTNEY.
REPEAT WITH REST OF BATTER.
SERVE IT HOT OR WARM.



Saturday, 17 March 2018

HEALTHY RECIPE : MUNG DAL KACHORI

HEALTHY RECIPE : MUNG DAL KACHORI


 FOR STUFFING:

1 CUP MUNG DAL

1 TSP. CUMIN SEEDS

1 TBSP. DRY CORIANDER SEEDS - CORSELYGRINDED

1 TSP. DRY GINGER POWDER

PINCH HING

1 TBSP. GREEN CHILLI RINGS

1 TBSP. CORIANDER  - JEERA POWDER

1 TSP. AAMCHUR POWDER

1 TSP. GARAM MASALA

1/2 TSP. RED CHILLI POWDER

PINCH TURMERIC POWDER

1 TSP. SNUFF (  VARIYALI ) COARSELY GRINDED

SALT AS PER TASTE

1/2 TSP. SUGAR POWDER -OPTIONAL

* FOR OUTER LAYER :

3 CUP MAIDA

4-5 TBSP. OIL OR GHEE

3/4 TSP. SALT 

WARM WATER TO KNEAD DOUGH

* OIL FOR FRY KACHORI

*MAKE STUFFING ;
SOAK THE MUNG DAL FOR 3-4 HOURS.





























THEN DRAIN THE WATER AND COARSELY GRIND IT.














TAKE A PAN AND HEAT 4 TBSP. OF GHEE OR OIL.















NOW ADD CUMIN SEEDS.
WHEN THEY CRACKLE, ADD GREEN CHILLI RINGS. FRY IT.











































*NOW SLOW THE FLAME AND ADD CORIANDER- DHANIYA POWDER( DHANIYA JEERA POWDER), 1 TSP. AAMCHUR POWDER, PINCH HING, 1 TSP. GARAM MASALA, 1/2 TSP. RED CHILLI POWDER, PINCH TURMERIC POWDER, 1 TSP. DRY CORIANDER SEEDS - COARSELY GRINDED, 1 TSP. SNUFF (  VARIYALI ) COARSELY GRINDED, SALT AS PER TASTE,
1/2 TSP. SUGAR POWDER -OPTIONAL. MIX WELL TOGETHER.
ADD 1 TSP. OF WATER AND SAUTE 1/2 MINUTE.
you can add all these masala after adding mungdal...see in pic...
NOW ADD COARSELY GRINDED MUNG DAL, MIX WELL.
AND COOK TILL MIXTURE IS JUST LIKE A DRY FORM, REMOVE THE MOISTURE (- NOT SOGGY NOT SO DRY).
COOK ABOUT 8-10 MINUTES OVER SLOW FLAME - LID THE COVER.
THEN TRANSFER THE MIXTURE INTO THE OTHER PLATE TO TAKE ROOM TEMPERATURE. 











STUFFING IS READY.

*MAKING DOUGH :
SIEVE THE MAIDA IN A MIXING BOWL.
MIX THE SALT WITH IT.














ADD HOT OIL OR GHEE AND MIX WELL.( FOR FINE RESULT..CRUNCHINESS)















it's like a crumble.



























THEN ADD WARM WATER AND KNEAD INTO SOFT DOUGH.
GIVE REST FOR 10 MINUTES.
DIVIDE THE DOUGH IN 10-12 EQUAL PORTIONS.




































MAKE A BALLS AND ROLL OUT THICK CIRCLE - PURI. PUT THE MIXTURE ON THE CIRCLE - PURI.

























STUFF THE MIXTURE ABOUT 2 TBSP., PRESS ON SOME AND COVER THE CIRCLE - PURI, MAKE A BALL. LIGHTLY PRESS WITH PALM.
























LIGHTLY ROLL IT AND MAKE KACHORI.

HEAT A OIL OR GHEE.
THEN SLOW THE FLAME.















FRY ON BOTH SIDES TILL GOLDEN BROWN.
* SERVE HOT WITH GREEN N RED CHUTNEY OR TOMATO KETCHUP OR TEA.














* YOU CAN STORE IT FOR 5-6 DAYS IN REFRIGERATOR