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.