Multipurpose Gravy Premix

 Ingredients

cashew  1/4 cup

melon seeds  1 tbsp

cloves  6 

cardamom  4

black cardamom 2

cinnamon  2 " 

jeera    1 tsp

bay leaf  3-4

star anise 1

milk pdr  1/2 cup

corn flour  1 tbsp

besan  1 tbsp

garlic pdr  1 tsp

onion pdr   1 tbsp

dry ginger pdr  1 tsp

kasturi methi  1 tbsp

black pepper  1 tsp

turmeric pdr  1 tsp

Kashmiri red chili pdr  2 tbsp

pdr sugar 1 tsp

coriander pdr 2 tbsp

salt 1 tsp

 

Method

heat a pan  add cashew and melon seeds. fry well stirring n medium flame for 2-3 minutes, remove in a plate.

add all the other dry masalas to the pan- cloves, cardamoms, bay leaf, star anise, jeera, cinnamon  fry well in medium flame stirring till are well roasted, remove and cool in a plate

powder the cooled dry ingredients well. In a bowl add the pdr masala, mix with rest of the ingredients well, mix all well, put in a Zip lock bag or in an air-tight container.

NOTE- the masala will last outside in room temperature for 10-15 days, in the fridge for 3-4 months.

 

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Healthy & Nutrient Rich Almond Milk

 Ingredients

 ½ cup badam  / almond

6 cashew

3 tsp pistachios

3 pods cardamom

2 tbsp sugar

2 tbsp milk powder

½ tsp turmeric

 ½ tsp kesar/ saffron

 

Instructions 

First, in a heavy-bottomed pan dry roast ½ cup badam/almond, 6 cashew, 3 tsp pistachios and 3 pods cardamom.

Dry roast on low flame until the nuts turn crunchy.

Cool completely, pulse, and grind to a coarse powder.Now add 2 tbsp sugar, 2 tbsp milk powder, ½ tsp turmeric, and ½ tsp kesar.

Grind to fine powder. make sure to pulse and grind to prevent nuts from releasing oil.

Transfer to an airtight container and store Instant Badam Mix for up to 3 months. You can also top with chopped nuts to get crunchy bites in the milk.

To prepare badam milk from the badam mix, in a saucepan heat 2 cup of milk.

Stir and get the milk to a boil.

Once the milk comes to a boil, add 2 tbsp prepared badam mix.

Stir well making sure everything is well combined.

Boil for 2 minutes, or until the milk thickens slightly.

Finally, enjoy Instnat Badam Milk or you can refrigerate and enjoy it chilled.

 

 

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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
  

 

 

 

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Ash gourd / white pumpkin with Tofu gravy

INGREDIENTS

 Ash gourd 500 gm chopped and cut into cubes

tofu 300 gm cut into cubes

ghee 2 tbsp

masala ( peppercorn 1/2 tsp, 1 dry red chili, 1 tsp coriander seeds, 1 tsp jeera, 1 bay leaf, big cardamom 3, small cardamom 3, cinnamon 

1 " stick, poppy seeds 1 tsp, sesame seeds 1 tsp)

roast all the masala ingredients together till nice aroma comes, remove, cool and powder.

coconut milk  1 cup

rock salt to taste

water as needed

coriander leaves chopped 2 tbsp

jeera 1 tsp

ginger finely chopped 1 tsp

hing little

METHOD

 heat a pan with ghee, add jeera, once it crackles, add hing, ginger, fry well for a minute

add the ground masala, fry for a minute, add the gourd pieces, add enough water, cover and cook till almost done.

at this stage add the cut Tofu pieces mix well, cover and cook for another 2-3 minutes

add coconut milk and half of the chopped coriander leaves.

remove just as it comes to a boil. garnish with rest of the coriander leaves and serve hot with plain rice / coconut rice/ roti.

 

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.