Easy recipes: March 2024

Sunday, March 31, 2024

Raw mango kheer / payasam

This is the 1st times, I heard about raw mango kheer, as raw mango is famous for the various types of pickles we make. But its colour will make it more appetizing.

INGREDIENTS

raw mango 5 remove the skin and grate it

milk 6-7 cups

sugar 1/2-3/4 cup as per taste

cardamom pdr 1/2 tsp

khoya 1/2 cup

saffron few strands

nuts for garnishing

METHOD

boil enough water in a big pan, add the raw mango grated, let it boil for some time till soft, strain it well and keep it aside.

In the mean time in another pan, boil milk, stirring often. Once it boils and reduces to half, add sugar mix well, add some saffron strands soaked in warm milk.

once it boils well, add the strained mango, mix well, add cardamom pdr

NOTE- in case you want to add jaggery/ gur instead of sugar, you may add once the milk has reduced, after adding mango,saffron, as it boils, remove from fire add grated jaggery 3/4 cup or to taste, keep stirring for the jaggery to mix well, add cardamom pdr. As the milk is hot, powdered gur will easily gets mixed.

remove serve hot/ cold by garnishing ir with chopped nuts

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Saturday, March 30, 2024

Badshahi Pitha- steamed pudding

is a pudding of rice, jaggery and milk that is infused with ghee and cardamom powder.

INGREDIENTS For Badshahi Pitha

2 cups rice flour

2 eggs

2 cups desiccated coconut

2 cups milk powder

1 tsp cinnamon powder

1 tsp cardamom powder

2 cups date palm jaggery or normal jaggery

1 cup ghee

1 cup milk

powdered sugar for decoration

PREPARATIONS

Roast rice flour in a pan and stir continuously to ensure that it doesn’t get burned or sticks to the bottom till a nice aroma comes.
Beat eggs in a bowl and add desiccated coconut, milk powder, cinnamon powder, cardamom powder, date palm jaggery, roasted rice flour, and ghee and mix well.
Add milk, mix well and let the batter rest for a few minutes.
Meanwhile, grease a baking mould with ghee and dust with all-purpose flour.
Now pour the batter in the mould and keep the mould in a steamer.
Steam the batter for 30 minutes.
After 30 minutes, unmould the Badshahi Pitha in a serving plate, sprinkle powdered sugar on it and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Dosa with a Twist

INGREDIENTS

dosa batter 4 cups

besan 1 cup + salt + water to make a batter, let it rest for 5 minutes

then mix both the batters together well.

oil for making dosa

butter as needed

For filling

cabbage sliced long 3-4 tbsp

carrot sliced long 3 tbsp

capsicum sliced long 3-4 tbsp

tomatoes sliced long 3 tbsp

fried noodles crushed 2 tbsp

Schezwan sauce 3-4 tbsp

salt to taste

Mix all the above ingredients well, reserving half the sauce

cheese grated as needed

METHOD

heat a tawa, when hot, smear little oil, make a big dosa, spread some butter on top, reduce the flame

spread some schezwan sauce, enough filling on top, spread some cheese.

fold the dosa into half carefully, serve hot with coconut chutney and sauce.

Veg Fish Fry

INGREDIENTS

For Veg Fish Fry

1 ½ cups boiled soya granules

½ cup bread crumbs

1 tbsp ginger, garlic & green chilies paste

1 tsp veg stock powder

a pinch of black pepper powder

salt to taste

a pinch of mustard seeds powder

2 tbsp corn flour

1 tbsp all-purpose flour

1 tbsp chopped coriander leaves

black pepper corns for eyes

semolina coat the fish and fry

2-3 tbsp oil

For serving

lemon wedge

pickled salad

green chutney

PREPARATIONS

In a bowl, mix together boiled soya granules, bread crumbs, ginger, garlic & green chilies paste, veg stock powder, a pinch of black pepper powder, salt and a pinch of mustard seeds powder.
Next, add corn flour, all-purpose flour, and chopped coriander leaves and mix well.
Now take a small portion of this mixture and shape it like a fish.
Apply oil and semolina on both sides of the fish.
Heat oil in a pan and shallow fry the fish in it.
Serve with lemon, pickled salad and green chutney.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

Corn Khees

INGREDIENTS

oil 3 tbsp

hing little

jeera 1 tsp

onion 1 big finely chopped

ginger 1 " finely chopped

garlic 3-4 cloves finely chopped

green chilies finely chopped to taste

tomatoes 1 cup finely chopped

turmeric pdr 1/2 tsp

garam masala pdr 1/2 tsp

corn 1 big grated

cheese grated as needed

kakra to serve

coriander leaves 2 tbsp

METHOD

in a pan heat oil, add hing, jeera, ginger , garlic, fry well

add onion , green chilies, fry till onion is light brown adding wee bit of salt

add tomatoes, turmeric pdr cook well, till tomatoes are well cooked and can be mashed

now add grated corn, garam masala pdr , salt mix well.

last add coriander leaves mix well

remove spread this over kakra add grated cheese , keep coriander leaves to garnish.

Paneer croquettes

INGREDIENTS

1) paneer crumbled 1 cup

2) potato mashed 2 cups

3) onion 1 finely chopped

4) bread crumbs 1/2 cup

5) green chilies finely chopped to taste

6) salt to taste

7) coriander leaves finely chopped 2 tbsp

8) garam masala 1/2 tsp

9) maida slurry

10) thin roasted semia crushed fine

11) oil to fry

PREPARATIONS

in a big bowl, mix the ingredients 1-8 well

roll the mixture into small balls

coat it well in maida slurry then roll it well in roasted semia crushed well

once oil is hot, slightly lower the temperature, lower one of the balls slowly, then slowly put the balls one by one, fry till brown all around, remove, serve with mint chutney or any dip of your choice.

Giloy Kadha( health drink)

10 Health Benefits of Giloy - The Ultimate Immunity Booster ...

What is Giloy?

Giloy is scientifically known as Tinospora Cordifolia or Guduchi in Hindi. The stem of Giloy is considered highly effective because of its high nutritional content and the alkaloids found in it but the root and leaves also can be used.

According to a shloka of Charak Samhita, Giloy is one of the main herbs with a bitter taste. It is used in various disorders and also helps alleviate Vata and Kapha dosha.

Giloy also gets its name Heart-leaved moonseed by its heart-shaped leaves and its reddish fruit.

What are the medicinal properties of Giloy?

The stem of Giloy is considered highly effective because of its high nutritional content and the alkaloids, glycosides, steroids, and other compounds found in it, but the root and leaves also can be used.

These compounds present in Giloy have effective against various disorders, such as diabetes, cancer, neurological problems, fever, etc.

Alkaloids	– These compounds give plants a bitter taste- Alkaloids may have benefits for blood pressure, pain, malaria and intestine problems
Terpenoids	– These are the most abundant group of compounds in Giloy- These compounds are involved in giving plants their colours and taste- In lab tests, terpenoids have been shown to have antibacterial, antiviral and anti-diabetic properties
Lignans	– These compounds are found in fibrous plants- Ligans have antimicrobial properties- They are also thought to be antioxidants as well as have anti-inflammatory properties
Steroids	– Steroids may have benefits for skin, wound healing and heart health

In my experience, I have observed that the extract of Giloy leaves may have hepatoprotective effect. This effect is believed to be due to its ability to neutralize harmful free radicals and inhibit lipid peroxidation, which can damage liver cells. The combined action of Giloy’s constituents and micronutrients work synergistically to protect the liver and promote its normal functioning.
Dr. Siddharth Gupta, MD

How to consume Giloy?

As per Ayurveda, Giloy can be consumed in either a powdered form or can be in the form of kadha (decoction) or even juice. Nowadays it is also available in capsules and readymade powder. Giloy applied topically too as a paste for skin problems.

The regular dose of Giloy is a teaspoon at a time, taken twice a day. The dose might vary depending on the type of health problem.

Over the years, I have observed that Giloy may have promising anti-HIV effects. It has been found to decrease the recurrent resistance of the HIV virus, which can improve the effectiveness of HIV therapy. Additionally, it has been shown to stimulate certain immune cells, such as B lymphocytes, macrophages, and polymorphonuclear leucocytes, and enhance the percentage of hemoglobin, suggesting its potential application in managing the disease.
Dr. Rajeev Singh, BAMS

INGREDIENTS for kadha

water about 4 glasses boil

1 stem of giloy cut into small pieces, along with 2 leaves

cinnamon 1 "

peppercorn 5

turmeric pdr 1/2 tsp

ginger chopped 1 tsp

mint leaves few

let this boil, then simmer for 10-12 minutes, add mint leaves later just before switching the gas off.

let it steep for 5 minutes.

to serve strain the juice

in a glass add 1 tbsp of honey and fill with the kadha, mix well, drink when warm.

Kothambir vadi ( Coriander leaves+ besan vadi) Health benefits of Besan/ chickpea flour

Besan may have many essential nutrients if involved in a regular diet. Besan may also help you manage blood glucose levels, facilitate good bowel movement, improve heart health and offer anticancer properties. These properties of besan have been observed through several studies and trials.

High in fiber- good for bowel movements, high in protein- helps repair muscle, helps maintain healthy metabolism.

Boosts energy, gluten-free alternative.

With its high protein and fiber content, gives satiety, this helps maintain our weight.

Besan contains essential minerals good for bone health, regular consumption of besan helps prevent osteoporosis.

Besan has natural exfoliating properties, making it a popular ingredient in skincare. Applying besan-based face masks can help cleanse the skin, remove dead cells, and promote a brighter complexion.

Besan can be used as a natural hair cleanser due to its ability to remove excess oil and dirt. It also helps nourish the hair and promote overall scalp health.

INGREDIENTS

besan 1 cup

coriander leaves chopped 2 cups

ginger finely chopped 1 tbsp

green chilies finely chopped to taste

sesame seeds 1 tbsp

garlic finely chopped 1/2 tsp ( optional)

roasted peanuts coarsely powdered 2 tbsp (optional)

turmeric pdr 1/2 tsp

jeera pdr 1 tsp

hing little

salt to taste

oil for shallow frying

water as needed to make a semi-thick batter

PREPARATIONS

mix all the above ingredients except oil to form a semi-thick batter.

pour the batter in a greased plate or bowl, which can fit in a steamer/ pressure cooker

add little water in the steamer, once hot, place the batter, close the lid.

let it steam for 20 minutes, check by inserting a knife in the center, if it comes out clean, remove and cool for 5 minutes, if not cover and steam for another 4-5 minutes.

once cool, remove from the pan, cut into desired shape.

heat a pan with little oil, place the pieces on the pan, smear little oil on top, let it fry in medium heat, press on the top of each vadi, so the bottom gets crisp, then flip over, apply little oil, press it down well each of the vadi to get nice and crisp, serve hot with chutney of your choice.

Brahmi dal fry

Health Benefits of Brahmi:Powerful Antioxidant, Reduces Anxiety & Stress, Anti-Inflammatory benefit. Memory Booster, insomnia, lowers blood pressure, may help lessen ADHD symptoms.

INGREDIENTS

moong dal washed and soaked for 2 hours 2 cups

brahmi leaves dried a handful

turmeric pdr 1/2 tsp

tomatoes 2 chopped

jeera 1 tsp

hing 1/2 tsp

coriander leaves 2 tbsp

ginger 1 tbsp finely chopped

ghee 3 tbsp

PREPARATIONS

in a pressure cooker and dal and enough water to cook along with dried brahmi leaves, turmeric pdr and salt. Once done, let the pressure release.

In a pan, heat ghee, add hing, jeera, once it splutters, add ginger fry for a minute, add tomatoes little salt and turmeric pdr, let it cook well, adding some water.

Lightly mash the tomatoes, now add the cooked dal, mix well, add little water if needed, let it simmer for a few minutes.

add coriander leaves, remove, serve hot with hot rice/ roti.

Ashwagandha and white sesame seed laddoo

Ashwagandha has so many health properties- good for heart, improves memory, boosts immunity, lowers blood sugar, relieves anxiety and so on and on. Hence I decided to use it regularly. You can get ashwagandha powder. This recipe i very healthy, as along with ashwagandha, sesame seeds are full of calcium, reduces inflammation, good source of fiber and B Vitamins and on and on.

INGREDIENTS

khoya 1 cup

white sesame seeds (til) roasted and coarsely powdered 1/2 cup

ashwagandha pdr 1 tsp

cardamom pdr 1/2 tsp

gur/jaggery pdr to taste

chopped nuts 2 tbsp + for garnish

METHOD

in a pan, heat khoya till it softens and not too dry, cool

then mash the khoya well with your hands, add sesame seed pdr, cardamom pdr, nuts, mix well

add jaggery pdr, mix well along with ashwagandha pdr.

roll in small laddoos, make a depression on top with your thumb

put some chopped nuts on the depression as garnish and serve.

MEXICAN SALAD + tip on making dressing

INGREDIENTS

red small rajma soaked overnight and boiled 1 cup

chickpeas/kabuli chana soaked an boiled 1 cup

1/2 cup red capsicum chopped

1/2 cup tomatoes chopped

boiled corn 1 cup

garlic cloves 2 finely chopped mix all well

for dressing

garlic 2 cloves chopped/ crushed

jeera/cumin pdr 1/2 tsp

coriander pdr 1/2 tsp

lime juice 3-4 tbsp

white vinegar 2 tbsp

oil 8 tbsp

honey 2 tbsp

salt to taste

pepper pdr to taste

Whisk all well with a beater or whisk

pour over the salad mix well

serve at once on lettuce leaves or rolled in tortilla with some cheese.

TIP for making salad dressing

if you use 1 tbsp vinegar , add 4 tbsp oil

this proportion should be followed, or else the vinegar taste will be strong.

Friday, March 29, 2024

Garden-Style Lasagna

10 Healthy Casserole Dishes

Ingredients:

2 cups chopped onion

4 garlic cloves, minced

2 tsp olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 tsp salt, divided

1/2 cup all-purpose flour (about 2 1/4 ounces)

3 1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 tspn freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

Cooking spray

Directions:

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat.

Coat pan with cooking spray.

Add onion to pan, and sauté 4 minutes or until lightly browned.

Add garlic, and sauté 1 minute.

Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat.

Add zucchini and yellow squash, and sauté 4 minutes or until tender and just beginning to brown.

Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat.

Add sliced carrot, and sauté 4 minutes or until tender.

Add chopped broccoli, and sauté 4 minutes or until crisp-tender.

Add to onion mixture.

Sprinkle with 1/2 teaspoon salt, and toss well to combine.

Place flour in a medium saucepan.

Gradually add milk, stirring with a whisk until blended.

Bring to a boil over medium heat, and cook 2 minutes or until thick, stirring constantly.

Remove from heat.

Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth.

Stir in spinach. Combine cottage cheese and 1 1/2 cups mozzarella; stir well.

Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture.

Repeat layers, ending with noodles.

Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup

Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes.

Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown.

Let stand 10 minutes before serving.

Hash Brown Casserole with Tofu, Onions, and Cheese

10 Healthy Casserole Dishes

Ingredients:

1 (10.75-ounce) can condensed 30% reduced-sodium , 98% fat-free cream of mushroom soup, undiluted

1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided

1 (32-ounce) package frozen Southern-style hash brown potatoes

12 Tofu slices

1 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped green onions

1/2 cup fat-free sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

Directions:

Cook Tofu in a large nonstick skillet over medium heat until crisp. Remove tofu from pan, and crumble.

Add some cooking spray. Add 1 cup onion and garlic to pan, and cook for 5 minutes or until tender, stirring frequently.

Stir in the potatoes, then cover and cook for 15 minutes, stirring occasionally.

Combine crumbled Tofu, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes.

Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Marmalade French Toast Casserole

10 Healthy Casserole Dishes

Ingredients:

3 tbsp butter, softened

1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices

Cooking spray

1 (12-ounce) jar orange marmalade

2 3/4 cups 1% low-fat milk

1/3 cup sugar

1 tsp vanilla extract

1/4 tsp ground nutmeg

6 large eggs

1/3 cup finely chopped walnuts

Directions:

Spread softened butter on one side of each bread slice.

Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray.

Spread marmalade evenly over bread, and top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread.

Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°. Sprinkle casserole with walnuts.

Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Lotus stem in curd gravy (Nadru Yakhni)

INGREDIENTS

lotus stem cleaned , washed and cut into 1/4" rounds 1 cup

curd beaten 2 cups

1 tbsp Gram flour (besan)\

1 tsp Dry ginger powder

1 tsp Fennel seeds (Saunf) , powdered

2 tsp Ajwain (Carom seeds)

1" Cinnamon Stick (Dalchini)

2 Black cardamom (Badi Elaichi)

2 Cardamom (Elaichi) Pods/Seeds

2 Cloves (Laung)

1 Bay leaf (tej patta)

1/4 tsp Asafoetida (hing)

1 tsp garam masala pdr

3 to 4 tbsp ghee

Salt to taste

PREPARATIONS

Cook lotus stem in a pan with cinnamon stick, cloves, cardamom, bay lead and salt until tender. Do not overcook or mash it. Drain, remove the kada masala.
In a bowl whisk together curd, water (about 3/4 cup) and besan well.
Heat 2 tbsp ghee in a pan. Add cumin seeds fry for a minute.
Pour in the whisked yogurt mix, simmer and bring to boil. Let it simmer for about 10 minutes.
Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes.
In another pan melt remaining ghee. Add cumin seeds and stir for 10-15 seconds. Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame.
Pour this into the yogurt gravy, stir well. Turn off flame and serve immediately. You can garnish with some dried mint / kasturi methi before serving.
Serve Nadru Yakhni with naan for lunch or dinner.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.

MARGARITA - drink

Not necessary that Margarita is only a girl's name, also a drink, for most it is a drink with alcohol, this isn't with any alcohol, very cooling summer drink.

INGREDIENTS

1 cup orange juice

2 cups sweetened lime juice

2 cups ice cubes

Put all the ingredients in the blender, blend well. To serve, rub the rim of the serving glass with a piece of lime. Then dip the glass over a plate of salt spread on it. It will get nicely coated with salt. Now pour the juice, decorate with a piece of lime/ mint leaf.

Summer cooler

Dried red hibiscus flowers are found to lower blood pressure, helps lower blood sugar levels, cholesterol. It may reduce inflammation, help to manage weight, and act against microbial infections. In addition, it may act as an antioxidant and reduce cancer risk. The flowers are packed with antioxidants- which protects against free radicals.

INGREDIENTS

dried hibiscus flowers 12-15

water 3 cups

soaked chia / sabja seeds 3 tsp

honey to taste

water as needed

PREPARATIONS

in a pan heat water, add the dried flowers, after a minute, switch the gas off, let it steep for about 5 minutes. then strain it.

To make a glass of drink, you need soaked chia seeds in a glass about 3 tsp, it will get more in quantity.

add roughly 100 ml of steeped hibiscus water if it is a big glass, if small, kindly use between 50-75 ml only, as it is very strong.

add honey to taste, stir add cold water and your summer cooler drink is ready.

Besan pancakes

INGREDIENTS

besan . chickpea flour 1/2 cup

almond flour 1/2 cup

coriander leaves 2 tbsp finely chopped

green chilies to taste finely chopped

salt to taste

ghee for shallow frying

PREPARATIONS

mix all the ingredients except ghee to a smooth batter

heat a pan, add little ghee, spread it around

make small pancakes, just adding a small ladleful, once cooked down, turn and cook till brown on both sides.

serve hot with a summer cooler drink( see my next post, thanks).

Dum aloo

I think in the world there will be very few people who don't like potatoes. It is easily available all over the world. It can be easily incorporated in various dishes, also in some sweets.

This recipe is quite healthy version of Dum aloo, as most recipes say, fry potatoes till crisp and then add to the gravy. In this potatoes are boiled.

INGREDIENTS

12-15 Baby Potatoes Boiled & Peeled or 4 Medium Potatoes Cubed
1 Large Onion Finely Chopped
½ cup Tomato Puree Grind 2 Medium Tomatoes without Water
½ cup Thick Fresh Curd
1 tsp Fresh Cream Optional (I used cream on top of homemade curd)
3 tbsp Mustard Oil
1 tsp Cumin Seeds/ jeera
¼ tsp Asafoetida/ hing
1 Dried Bay Leaf
2 Cloves
1 Green Cardamom
1 Cinnamon Stick
2 tsp Kasoor Methi
1 Green Chili Finely Chopped
1 tsp Ginger-garlic paste
11/2 tbsp Gram Flour/Besan
1 tbsp Kashmiri Red Chili Pdr
1 tsp Coriander Pdr
½ tsp garam masala pdr
¼ tsp Turmeric Pdr
Salt as needed
Water as needed
Fresh Coriander Leaves to Garnish

Instructions

In a heavy bottom pan, heat Mustard Oil until it is smoking hot. Add Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and Asafoetida.
As they splutter, add 1 finely chopped green chilli and 1 teaspoon ginger garlic paste. Fry for a couple of minutes.
Now add gram flour and kasoor methi.
Fry on low flame until the gram flour is nutty and fragrant.
Next add 1 large onion finely chopped with wee bit of salt, as it helps onion to sweat.
Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add Kashmiri red chili pdr, coriander pdr, turmeric pdr and garam masala pdr.
Cook the spice powders for 2-3 mins on low flame. Add ½ cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides.
Now add ½ cup tomato puree. Cook on low flame until the oil is oozing from the sides and there is no raw taste of tomatoes.
Add boiled potatoes and add salt as needed.
Now add about ½ to ¾ cup of water and let it cook on low flame for 10-12 mins with a lid on.
As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.
Serve hot with any roti/ naan/ bread toast/ hot rice

Thursday, March 28, 2024

Moong dal kachori baked

INGREDIENTS

for stuffing

moong dal soaked 1/2 cup

oil 2tbsp

saunf 1 tsp

ginger finely chopped 1tbsp

green chilies finely chopped to taste

salt to taste

turmeric pdr 1/2 tsp

onion finely chopped 1

coriander leaves finely chopped 2 tbsp

for covering

maida 1 cup

oil 2 tbsp

salt to taste

ajwain

water to knead to a soft dough

PREPARATIONS

heat oil in a pan, add saunf, then add onion wee bit salt, fry till soft along with ginger and green chilies.

add dal, turmeric pdr with little water for the dal to get cooked not too soft

then add salt and coriander leaves, mix well and remove. cool it.

for the dough

to maida add ajwain, oil, salt, mix well with both hands till it resembles bread crumbs

then add water to make a medium soft dough

make small lemon size balls, shape like a small cup, put enough stuffing, close well, roll into a small flat circle with hand

brush with oil, bake in per-heated oven @180deg C for 10-12 minutes.

serve with katta meetha chutney and mint chutney/ ketchup

Easy recipes

Sunday, March 31, 2024

Raw mango kheer / payasam

Saturday, March 30, 2024

Badshahi Pitha- steamed pudding

Dosa with a Twist

Veg Fish Fry

Corn Khees

Paneer croquettes

Giloy Kadha( health drink)

What is Giloy?

What are the medicinal properties of Giloy?

How to consume Giloy?

Kothambir vadi ( Coriander leaves+ besan vadi) Health benefits of Besan/ chickpea flour

Brahmi dal fry

Ashwagandha and white sesame seed laddoo

MEXICAN SALAD + tip on making dressing

Friday, March 29, 2024

Garden-Style Lasagna

Hash Brown Casserole with Tofu, Onions, and Cheese

Marmalade French Toast Casserole

Lotus stem in curd gravy (Nadru Yakhni)

MARGARITA - drink

Summer cooler

Besan pancakes

Dum aloo

Instructions

Thursday, March 28, 2024

Moong dal kachori baked

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