Namkeen Shakarpara

 NAMKEEN METHI SHAKARPARA

Namkeen Shakarpara is a popular dry snack from the gujarat state.It a popular and tongue-tickling in taste.It's very easy to make this jar snack and its ingredients boosts the flavor of shakarpara.When served with tea it makes the tea-time delicious.It is also a one of the good school time or office time snacks.Enjoy namkeen shakarpara recipe below.

PREP TIME     : 10 mins

COOK TIME   : 30 mins

TOTAL TIME  : 40 mins

INGREDIENTS:

1 1/2 cup plain flour(maida)                                       

1/2 cup finely chopped fenugreek(methi ) leaves

11/2 tbsp red chili powder

1/4 tbsp turmeric powder

1/2 tbsp hing

1/4 cup curd(dahi)

2-3 tbsp sesame seeds(til)

1 tbsp ghee

1 tbsp salt (as needed)

2-3 tbsp water(as needed)

oil for frying

METHOD:

1. Combine all the ingredients in a bowl,mix  well and knead a stiff dough using 1 tbsp of water.

2.Keep aside for 5 mins.

3.Divide the dough into 5 portions.

4.Roll out one portion into a circle and prick surface with a fork at regular intervals.

5.Cut into diamond shapes.

6.Heat the oil and deep fry the namkeen shakarparas on low flame till they turn brown.Crisp from both the sides.

7.Drain on tissue paper.

8..Repeat the steps for remaining portions.Allow it to cool  completely and it's now ready to serve.

TIPS:

1.It can be stored in air tight container for 10-15 days.

2.Instead of curd water can be used for kneading the dough but,using curd gives a good taste.

3.Maida can be replace with mixture of wheat flour and plain flour.

 MAKHANE KI SABZI/MAKHANA  CURRY

Makhana a healthy vegan food is known by several names as lotus seeds/fox nuts and phool makhana.Variety of recipes can be prepared using makhana.It is also used in fasting, for making sweets and curry or sabji.It is highly nutritious and a good source of protein,calcium and many other minerals.There are number of benefits of makhana.It helps for digestion,weight management and a good diabetic food.

Makhane ki sabzi is a simple and delicious curry made with roasted makhana,It is a change from regular vegetables in everyday cooking and ingredients used are easily available in our kitchen.It makes dinner healthy and different.

PREP TIME    : 10 mins
COOK TIME  : 25 mins
TOTAL TIME : 35 mins
CUISINE         :Indian, Vegan
SERVINGS     : 04

INGREDIENTS:

                                                                    

2 cups makhana fox nuts

1/2 cup peas(optional)

1 cup tomato puree

1 tbsp red chili powder

1 tbsp coriander powder

1/2 tbsp garam masala

1/4 tbsp cumin seeds/jeera

oil 2 tbsp or butter or ghee

2 tbsp fresh cream

salt (as needed)

1/2 cup water

coriander leaves( for garnishing)

FOR PASTE :

2 onions

5-6 garlic cloves

1 inch ginger

5-6 cashews

1 tbsp poppy seeds(khus khus)

1 tbsp oil

water (as needed)

INSTRUCTIONS:

FOR PASTE:

1. Heat a pan with oil .Add sliced onions and saute it.

2.Add chopped ginger,garlic  and saute it till color changes

3.Take the pan off the stove and add poppy seeds and cashews and mix it.

4. Allow it to cool,then mix it n mixer add little water for making the puree.

MAKING CURRY:

1.Heat a pan ,as it gets warm add 1 tbsp ghee and roast the makhana.Transfer to plate and keep aside.

2. Add oil/butter or ghee in a pan ,add cumin seeds and allow it to sizzle.

3.Add the paste and cook it for 2 mins

4. Add the tomato puree,red chili powder,coriander powder,turmeric powder , mix well and cook for 5 mins.

5. Add fresh peas,salt and 1/2 cup water,mix well and cook it for 4-5 mins.

6.Add fresh cream and simmer it for 2 mins.

7.Add roasted makhana ,simmer for 1 minute and turn off the stove

8.Gravy will get thicken as makhana soaks the water.

9.Garnish with coriander leaves and serve hot  phool makhana curry.

NOTES :

1.The roasted makhana makes them crispy and crunchy ,do not add them without roasting.

2. Variation can be made by substituting peas with kaju which makes kaju makhana curry.

3.Using garam masala gives you nice aroma

 PALAK CORN CURRY

The palak corn curry is a mixture of nutrient rich spinach and sweet corn.This mixture is good in texture ,flavor and in looks too.Palak is a way of adding antioxidants like vitamin C, vitamin A and lots of fibers in our body.Intake of spinach not only helps to control the cholesterol level but also keeps your heart free of diseases.In case of diabetes, you can replace sweet corn with low fat paneer,which converts palak corn curry into palak paneer curry.Enjoy this dish with parotha's or naan.

 

Prep Time         : 15  mins
Cooking Time   : 10 mins
Total Time        : 25 mins
Servings            : 03 

 

INGREDIENTS:

1 bunch of palak(makes 1 cup of pala puree)
1 cup boiled  sweet corn kernels(makai k dane)
1/2 tbsp ghee or butter
1/2  tbsp cumin seeds(jeera)
1 pinch of turmeric powder
1/4 tbsp red chili powder
1 pinch asafoetida(hing)
1/2 tbsp garam masala
1/2 tbsp dried fenugreek leaves(kasuri methi)
1/4 cup fresh cream
1 cup water
1 tbsp salt(as needed)

FOR MASALA PASTE:

          1/2 tbsp magaz or melon seeds                                                                                                   
            3-4 garlic cloves(chopped)                                                                                                    
           2 onions (roughly chopped)
           1 inch ginger
           2 green chilies
          1  tomato (roughly chopped)        
            3-4 garlic cloves(chopped)                                                                                                    
           2 onions (roughly chopped)    
          4-5 cashew nuts(broken)                                                                                                                                                                                                                                    

INSTRUCTIONS:

Preparing Masala Paste:

           1.In a grinder add all the ingredients of masala paste.

          2.Grind the paste.

          3. Add little water to maintain the consistency.

Preparing spinach(palak) puree : 

          1.Boil the palak in 2-3 cups of water for2-3 mins

          2. Drain it and mix in a blender to make a soft puree.

Making Palak Corn Curry :

1. First boil the corn kernels and keep aside. 

 

2.Heat oil or butter in a pan,fry the cumin seeds till they become brown.

          3. Now add the ground masala paste and mix it well.

4. Then add turmeric powder,red chili powder,asafoetida and garam masala.

          5. Keep stirring and sauteing the masala, till oil starts to leave sides.

6.As color changes add the palak puree and mix it well.

          7. Pour the water and salt.Simmer curry for 5-6  mins on low flame.

            Later add boiled corn kernels and simmer for 2 mins.

8. Add the cream and whip it till it gets mix well.Add kauri methi. and cook for 1 min.

          9.  Serve hot palak corn curry with naan or paratha and jeera rice.

NOTES:

1. If you are not having kasuri methi you can use fenugreek seeds in powdered form.

         2. You can replace corn with paneer ,recipe will be same.

Kathiyawadi Special: Vagharelo Lasan Rotlo

 VAGHARELO LASAN  ROTLO/GARLIC FLAVORED BAJRA ROTLA 

This is a winter special Kathiyawadi dish prepared in cold days for breakfast or dinner.Guju's just love to eat this dish in winter .It is classic and time-tested to make the use of left over rotlas.When left over rotlas are cooked with garlic ,onion ,chilies,garlic chutney and other spices  it's taste turns into yummy and delicious one.It is a quick recipe which can be prepared in very less time.

PREP TIME :    15 mins

COOK TIME:    5 mins

TOTAL TIME:   20 mins

SERVINGS :        3

CUISINE:            INDIAN

INGREDIENTS:

4 left over rotlas(bajre ki roti)

3 tbsp oil

1 tbsp mustard seeds

1 tbsp jeera /cumin seeds

4-5 curry leaves

1 pinch hing

1/4 tbsp turmeric

1 tbsp chili powder

1 tbsp coriander powder

1/4 tbsp garam masala

1 tbsp salt(as needed)

 1 cup sour buttermilk

1/4 cup water

1 tbsp lasun chutney(garlic chutney)

2 onion(chopped)

7-8 garlic cloves pieces (chopped)

1 small tomato (chopped)

2-3 tbsp coriander leaves

2 tbsp green garlic(optional)

INSTRUCTIONS:

1.First crush the rotlas.

2. Now in the pan add oil ,when oil becomes hot add mustard seeds ,as it gets popped up add cumin seeds ,pinch of hing ,curry leaves,garlic cloves and onion..saute it for 2-3 mins.

3.Add garlic chutney saute it continuously,then add chopped tomatoes,

4.Add 1 cup of buttermilk and mix well

5.Add turmeric powder, chili powder,coriander powder ,garam masala and salt.Again saute it for 1 min

6. Now add the crushed rotla and cook it for 2 mins.

7.Add the water and mix it well ,close the lid and allow it to cook for 2 mins.

8.Once it gets ready serve it hot and garnish it with coriander leaves and green garlic.

NOTES:

1.You can also use fresh rotlas but as soon as you make rotlas apply ghee and allow it to cool then crush it.

2. Buttermilk should be sour ,it tastes well.

GARLIC CHUTNEY

 GARLIC CHUTNEY

Garlic Chutney is also referred as lahsun chutney,is originating from Indian Subcontinent made from fresh garlic.This chutney can be prepared  by different ways.I have also shared one video of dry garlic chutneyHere we will make this chutney by using cumin seeds and garlic cloves.It can be use with dhokla, dosa,as a spices for making curries.This is a quick and easy recipe of making garlic chutney.It is not dry in texture .

INGREDIENTS :

2-3 garlic

2 tbsp cumin seeds

1/2 tbsp salt(as needed)

2 tbsp chili powder(kashmiri )

1/2 tbsp oil

INSTRUCTIONS:

1. Take the garlic cloves and mesh them in mortar and pestle them.

2. Add  salt so that it can mesh easily.

3. Now add cuminn seeds and mesh it.

4. Add chilli powder and add little oil so that chutney lasts for a longer.

NOTES:

1.You can store in air tight container in fridge for a  month

INDIAN CARROT PUDDING

 GAJAR KA HALWA

Gajar Ka Halwa ia a mouth watering sweet  dish  from Indian Subcontinent.It is also named as gajar -pak.It is an easy and tasty super popular sweet Indian dish .At the home in Punjabi language we call it as Gajrela.Specially  in the winter days,we often made this dish..Gajar Ka Halwa is very delicious Indian dessert made up of carrots, milk and sugar.So let's prepare yummy Gajar Ka Halwa.

PREP TIME    :   10 mins
COOK TIME  :   40 mins
TOTAL TIME :  50 mins
COURSE          :  Desserts, Sweets

INGREDIENTS:

   7 juicy  carrots  (approx 500gms)grated

   4 cups milk

   4 spoon ghee

   10 spoon sugar(add as needed)

   10 cashews,almonds (chopped)

   10-12 raisins

   6-7 cardamon (powder finely in the mortar)

   1 pinch saffron(optional)

   3 tbsp dry fruit powder(optional)

METHOD :

1.Rinse, peel and grate the carrots.
2.In a pan add ghee ,as ghee starts to melt add grated carrots and milk.Stir it well
3. Keep the flame medium , bring the whole mixture to boil.
4. As the milk beings to evaporate  , add sugar and cardamon powder.(meanwhile keep steering the mixture).
5. Stir well and allow it to cook on the low flame
6. At the end add dry fruit powder, raisins ,chopped cashews, almonds and saffron .
7. Simmer the halwa till the milk  gets evaporated completely
8. Serve the halwa hot or you can serve it cold. Garnish it with some more dry fruits while serving.

NOTES:

1.In case of less time,you can cook the halwa in the pressure cooker.

2. You can use any dry fruits you want

3.Halwa , when prepared in a traditional way gives you delicious taste.

4.Carrot Halwa can be stored in air tight container in a fridge for one week.

            

 Cheese Onion Paratha

Cheese Onion Paratha is a quick Indian paratha recipe.It is a healthy and wholesome food.It is made up from simple ingredients available in the kitchen..

These paratha is prepared easily and consumes less time..Cheese Onion Paratha are served for the breakfast along with curd and pickle.Let's start learning new recipe .

Ingredients:

1/2 cup chopped onions

1/2 cup processed cheese

1/2 tbsp black pepper powder

11/2 cup wheat flour

2 tbsp oil

4 tbsp chopped coriander leaves

1 cup water

1 small cup butter(optional)

salt to taste

Fresh curd (for serving)

 Paratha Stuffing :

1. Heat the oil in the pan , add the onions and saute on the medium flame for few minutes and allow it to cool.

2.In a bowl  add onions,cheese,salt ,black pepper powder,1 tbsp oil and coriander leaves and mix it well.

Dough for Paratha: 

1 .Prepare a wheat flour dough by adding salt and water

2.  Divide the dough into equal proportions

Method for making Paratha:

1.Roll one portion of the dough and add  small portion of stuffing roll onto it and pack it and roll it smoothly .

2. Heat a non stick tava and cook each paratha on a medium flame using butter or little oil , till it turns brown  from both the sides.

3. Serve immediately with curds .

Tips to remember :

1. Use processed cheese instead of mozzarella cheese.

2. Paratha also tastes delicious when served with green chutney or tomato ketchup

3. Always cook these paratha on medium flame.

Oats Ragi Ladoo

                                                              

 Oats Ragi Ladoo

 As winter is arriving, it's time to give our body proper amount of nutrients like iron, calcium  and fiber.An healthy option for these is a sweet dish like oats ragi ladoo.It is made up of ragi flour,oats flour,honey,dates and milk.Coated with sesame seeds,coconut powder.This is a combination of healthy and delicious one.

Oats Ragi Ladoo

Oats Ragi Ladoo Recipe:

Prep Time: 10 mins

Cook Time: 30 mins

Total Time : 40 mins

Servings:      11  

Author:        Amisha

Course:        Sweet

Ingredients :

1 1/2 cup Ragi flour 

1 cup oats flour

15 dates(ripe)

4 tbsp ghee

1/4 cup milk

1/4 cup honey

2 tbsp sesame seeds

1 tbsp cardamom powder

1/4 cup coconut powder

7-8 almonds

8-10 cashew nuts

Preparation :

1. Dry roast the oats and grind them in the mixer

2.Remove the seeds from the dates and grind it using milk

3. Cut 4-5 dates into small pieces

4. Dry roast the white sesame seeds

5. Dry roast the almonds and cashew nuts

How to make the ladoo?

1. Take 2 tbsp ghee and roast the oats flour on medium flame

2.Take 2 tbsp ghee on another pan and roast the ragi flour on the low flame until the rawness is removed .

3. Now mix oats and ragi flour  and add the dates paste into it

4. Then add half honey and mix well.

5. Now add cardamon powder and coconut powder and stir it well on the low flame.

6.Take the mixture and allow it to cool.

7.  Now add the pieces of dates, almonds and cashews into the dough.

8. Add remaining honey into the dough.

9. Now add sesame seeds to the dough and make small ladoo from it

10.Finally, roll the ladoo into the coconut powder and serve them

COCONUT LADOO

 COCONUT LADOO

Coconut Ladoo are the Indian sweet balls .They are made using coconut,cardamom, sweetener and milk(optional).There are number of methods use to prepare these ladoo.Here, I have share a recipe using  a sweetener.It's very healthy and delicious.We make these for various festivals and occasions as it is very easy to make it.

These ladoo can be made with grated coconut or the frozen coconut.These traditional Indian sweet balls requires very less time to prepare and tastes very sweetened.So this Diwali let's prepare the sweet balls and serve the guests with lots of love.

coconut ladoo recipe | nariyal ladoo recipe 

 PREP TIME5 MINUTES
 COOK TIME:30 MINUTES
 TOTAL TIME:35 MINUTES
 SERVINGS: SERVINGS
 AUTHOR:              AMISHA
 

 COURSE: SWEET

 CUISINE:INDIAN

    INGREDIENTS:

2 cups grated coconut(fresh/frozen)

3/4 cup sugar

1 1/2 cup water

1/4 tbsp cardamom powder/elaichi powder

1/2 tbsp roasted dry fruits powder

HOW TO MAKE COCONUT LADOO:

1. Firstly, in a large kadai, add the sugar 

2. Then pour the water.

3. Now, stir the water continuously on the low flame until we get the sugar syrup

4. As the syrup gets ready like pulp add the grated coconut ,cardamom powder,dry fruit powder and stir fast and turn off the gas.

5. Now, when the mixture is warm ,take small portion of the mixture to your palm ,press down gently to shape them to balls.

6. Roll them in coconut for garnishing.

7.Store them in air tight container and refrigerate it.

Tips to make coconut ladoo:

1. Fresh coconut tastes best to make these balls

2. You can also use  milk for making these ladoo.

Cool Drink : Thandai

Summer Cool Drink  :  THANDAI MASALA POWDER

 

As we all are fighting with COVID-19, and  are in practice to increase our immunity  to become strong against this virus.So here I am sharing a piece of information and a good source to boosts the immunity power i.e the cool drink thandai.Generally, people use to drink thandai at the time of holi  ,but this sweet drink is also one of the health drink.

Having thandai in summer helps to fight with certain factors like acidity, constipation,improving the digestion,increasing the immunity system and also helps to keep our body cool in the summer.The khus khus(Peppy Seeds)  used in this powder helps to cure mouth ulcers and also regulates the blood presuure in the body.This drink can be prepared both  in water and milk.But using it in a milk has more benefits.

THANDAI POWDER

THANDAI MASALA POWDER :

Prep Time  :15 mins

Cook Time :

Total Time : 15 mins

Servings: 5 cup

Author : Amisha

HOW TO MAKE THANDAI POWDER?

INGREDIENTS:

1 bowl (250 ml) Fennel Seeds

2 Tbsp Khus Khus (Poppy Seeds)

1 Tbsp (appx 10-12 pieces)Pepper Corns(Whole Black Pepper)

3 Tbsp (appx 20 pieces)Cardamom(Elaichi)

3 Tbsp Melon Seeds

1 cup Almonds

1/2 cup Cashews

1/4 cup Pista

2 Tbsp  dried rose petals(optional)

RECIPE :

1.Place Almonds, Cashews and Pistas in the dry jar and grind it.Do not grind more,as nuts may leave oil.

2. Keep this dry fruits powder aside.

3. Now take fennel seeds, khus khus,melon seeds,pepper corns and cardamom in the jar and grind it.

4.Mix it well with the dry fruit powder.

5.Thandai Powder is ready to make cool thandai summer drink.

HOW TO MAKE THANDAI?

Prep Time   :  5 mins

Cook Time  :  30 mins

Total Time  :  35 mins

Servings      :  2 Glass

Author         :  Amisha

INGREDIENTS:

2 Glass Cold Milk(You can also use combination of milk and water)

3 Tbsp Thandai Powder( for 2 Glasses)

4 Tbsp Sugar

RECIPE :

1. Soak 3 Tbsp of  Thandai in water or milk for 30 mins.

2. Then add cold milk and sugar into the the bowl.

3.Now add soaked thandai water or milk in the bowl and grind it well.

4.Cool Summer Thandai is ready .

NOTES:

1. Use of dried rose petals is optional.

2. Thandai can be  made with different variations .

3. Saffron(kesar) can also be used to serve the thandai.

4. Thandai Powder can be stored in a air tight container by refrigerate it  for long time.

5.Thandai can also be prepared using milk.same recipe instead of milk use water.

Oats Cheela

OATS CHEELA

As we all know that oats are gluten-free healthiest whole grain on the earth.It is a great source of vitamins, fibers, minerals  and antioxidants.Oats are having many health benefits. They are used for weight loss, as an gluten-free food for a diabetic patient.It is also used to control the cholesterol levels in the body.

Oats and Oatmeal both are having high nutritional value.So including it in our diet , plays an important role in our body.Variety of  dishes can be made from it.Among them,oats cheela is one of the easily made breakfast recipe .They are same like besan cheela.It tastes very good.I can be serve with tomato sauce or other compliments.

Oats Cheela

OATS CHEELA RECIPE

Preparation Time : 5 minutes

Cooking Time      : 5 minutes

Total Time             : 10 minutes

Serves                 : 2 servings

Author                   : Amisha

Oats Cheela

INGREDIENTS:

1 cup oats(rolled or instant)

1/4 cup chikpea/besan

1 tbsp jeera/cumin powder

1/2 tbsp black pepper powder

1 tbsp salt(as needed)

11/2 cups of  water

1 green chili(finely chopped)

1 small onion (finely chopped)

1/2 carrot(grated)

1 tbsp coriander leaves

Ghee / Oil for cooking

HOW TO MAKE OATS CHEELA?

1. Take 1 cup of oats and powdered it into the jar.
2. Add 1/4 cup of besan,jeera powder,black pepper powder, salt, chopped green chili,chopped onion, grated carrot and coriander leaves.
3. Now add water as per the consistency of the batter.
4.Keep aside the batter for 5 mins.
5.Now, heat the tava on the medium flame and pour the  oats cheela batter onto it.
6. Spread  it onto tava to a thin pancake and dizzle oil or ghee onto the edges.
7.As one side gets cooked flip it to another side.Check it gets
8.Oats cheela is ready to serve.

NOTES :

1. Do not spread batter much.keep it thick like pancake.

2. It tastes good with curd.

Ragi Dosa

RAGI DOSA

Ragi is a nutritious and a healthy grain widely used as staple food in most of the South Indian states.Variety of dishes are made from this ragi which is also called by the different names like Finger Millet, Red Millet ,Nachni and many other.Among the variety of dishes Ragi Dosa is one of the healthy breakfast recipes.

It is also a  preferred food  for the Diabetic patients  and the kids.It is a instant recipe with no need of overnight fermentation like traditional dosa recipe.Here we are using ragi flour, wheat flour or rice flour.

This recipe can also be prepared using rava or simply the ragi flour.This dosa can be served with tomato chutney, coconut chutney, mint chutney, tomato ketchup or simply without any side compliments.

Preparation Time : 15 minutes

Cooking Time      : 10 minutes

Total Time             : 25 minutes

Serves                 : 2 servings

Author                   : Amisha

Ragi Dosa

 

 RAGI DOSA RECIPE

Ingredients:

1 cup Ragi Flour
1/4 cup Wheat Flour
1/2 cup curd/yogurt(or 1 cup Buttermilk)

1 inch ginger, finely chopped
1 green chilli, finely chopped
1 onion, finely chopped
3-4 curry leaves, finely chopped
2-3 tbsp coriander leaves ,finely chopped
1 tbsp jeera/cumin , crushed
1/2 tbsp black pepper , crushed
1 tbsp salt(as needed)
2 cups of water
3 tbsp grated cheese(for garnishing)
oil for roasting 

HOW TO MAKE RAGI DOSA?:

1. Take a bowl , add 1 cup ragi flour, 1/4 cup wheat flour(or rice flour)

2. Now add 1/4 cup of curd or 1/2 cup of buttermilk,1 inch ginger, 1 green chilli,1 onion, 3-4 curry leaves, 2-3 spoon coriander leaves,1/2 tbsp black pepper, 1 tbsp cumin/jeera and salt (as needed)

3. Add 2 cups of water in the bowl and mix it well so the batter becomes lump free

4. Keep the batter for 10-15 minutes.

5. Check the consistency of batter and add the water if required.

6. Take the tawa and keep it on the medium flame.

7. Now pour the ragi dosa batter on the tawa and sprinkle 1 tbsp oil on the dosa from the top.

8. As the dosa roasts into brown , flip over and cook.

9.Now grate the dosa with cheese and serve the delicious healthy ragi dosa.

NOTES:

1.Adding the curd is optional.

2.Add enough water to maintain the consistency.

3.Adding buttermilk with water into the batter, enhances the flavour of dosa.