MAKHANA KAJU CURRY

Ingredients – Fox nut – 1 Cup , Cashew nut – 1 Cup , Tomato – 3 – 4 , Grated ginger – 1 Teaspoon , Black pepper powder – Half tea spoon , Garam masala – 1 Teaspoon , Green chillies – 1 – 2 , Cumin seeds powder – 1 Teaspoon , Turmeric powder – Half teaspoon , Red chilli powder – 1 Tea spoon , Cream – 1 Tablespoon [ For garnishing ] , Ghee – 1 -2 Tablespoon , Oil – 4 Tablespoon , Coriander leaves – For garnishing , Salt – As per taste .

Recipe – Soak half cup of cashew nut in warm water for half hour . Chop tomatoes and green chillies . Put this in to a mixture grinder jar . Add grated ginger , Soaked cashew , turmeric powder , red chilli powder and black pepper powder in to this . Grind it and make a fine paste from this . Heat ghee in a pan . Fry leftover cashew nuts in to this ghee . Place it in to a plate . Now fry fox nut in to this ghee . Remove it from heat after frying . Now heat oil in a pan  . After heating put tomato mixture in to the pan . Fry it on low flame . When oil started leaving the edges of the masala then it is now roast perfectly now put 1 cup water in to this . Put garam masala , cumin seeds powder and salt in to this . Now add fried fox nut and cashew nut in to this . Mix and cover it for 2 – 3 minutes . Switch off the gas . Garnish with cream and fresh coriander . Makhana kaju curry is ready to serve . Serve hot .

Note –

1 . You can adjust consistency of curry according to your choice .

2 . Do not over fry fox nut and cashew nuts .

              Have no vegetables to cook today then try this . It takes few minutes to make . Serve it with chapati , phulka or laccha paratha . You can cook it in you lunch or dinner as main course . This is a best option for evening party . Try and share your experience  …..

KESHARI BATH [ SAFFRON RICE ]

Ingredients – Basmati rice – 1 Cup , Sugar – 1.5 Cup , Milk – Half cup , Ghee – 3 Tablespoon , Cloves – 6-7 , Saffron – 6-7 Pinches of saffron threads , Green cardamom powder – Half tea spoon , Food color [ orange or yellow ] – 1 -2 Pinch , Chopped almonds  – 1 Table spoon , Cashew – 1 Table spoon [ whole or chopped ] .

Recipe – Clean and wash basmati rice . Soak it for half hour . Soak saffron threads in half cup of milk . Heat ghee in a pressure cooker . Fry chopped almonds and cashew in to this . After frying put this in to a plate . Now add cloves in ghee and fry for few seconds . Put soaked rice in to this and fry this for 3-4 minutes . Add 2.5 cups of water in to this . Allow it to boil . When it comes to start boiling cover the lid , slow the gas flame . Take 2 whistle and switch off  the gas . let it be cool . Once it becomes cool and rice is cooked perfectly , add saffron milk , cardamom powder, color and sugar . Continue to stir on low flame . Let the water absorb . After this switch off the flame . Put fried almonds and cashew in to this . keshari bath is ready . Serve warm . 

 Note –

1 . Rice should be cooked perfectly .

2 . If you want to add whole green cardamom instead of it’s powder , then put it in the cooker after cloves .

       This saffron rice is a must try dish . This is an all season recipe but generally made in maharashtrian and south indian homes on BASANT PANCHAMI ‘s occasion as offering [ naivedyam ] . Kids are also like  this sweet rice so much . Please try this and share your views and suggestions ….. 

PEANUT CHAT [ SALAD ]

Ingredients – Roasted salted peanuts – 1 Cup , Chopped tomato – Half cup , Chopped cucumber – Half cup , Tomato sauce – 2 Tablespoon , Salt – Optional , Lemon juice  – Optional .

Recipe – Take a big bowl . Put roasted peanut , chopped tomato and chopped cucumber in to this . Add tomato sauce . Mix well . If you want to add some salt and lemon water , you can add this . Peanut chat is ready to serve . 

Note –

1 . Chop tomato and cucumber in to very small pieces .

2 . You can adjust quantity of it’s ingredients according to your taste .

        You can serve this as a side dish or as a salad in your party . As i take salted peanuts in this dish so i am not add salt  in to this , but if you want , you can add it . Always make it just before serve . If you want tangy taste in this you can add lemon water . It takes no time to make and gives a awesome taste . So please try this easy salad recipe and share your experience ………

TIL GUD KE LADDU [ INSTANT ]

Ingredients – Sesame seeds [ white ] – 1 cup , Jaggery – 1 cup 

Recipe – Heat a pan or kadai . Roast sesame seeds on a low flame . Stir continously . Do not over roast it otherwise the taste of sesame seeds becomes bitter . After roasting put this sesame seeds in to a plate . Let it be cool . Grate jaggery in other plate . Now grind sesame seeds and make a rough powder of this . Mix sesame seeds powder and grated jaggery together . Mix well . Make small round balls [ laddu ] from this . Instant til gud laddu is ready to eat .

Note – 1. Do not roast sesame seeds more otherwise it becomes bitter .

2 . Do not make a fine powder of sesame seeds , it should be rough powder .

Traditionally this type of laddu is made with the help of grindstone . Generally this laddu is made on the occasion of makar sakranti or lohdi , because this  festivals are come in winter [ january ] and sesame seeds and jaggery have health benefits in winter . You can store this laddus for 1 months in airtight container . So in this festive season , try this laddu and blessed with good health . Wish all of you a happy sankranti . Please  give me your suggestions and feedback ………

 

CARROT TOMATO KOSHIMBIR [ SALAD ]

Ingredients – Carrots – 2 , Tomatoes – 3-4 [ Medium size ] , Grated cauliflower – 1 Teaspoon [ Optional ] , Oil – 1 Teaspoon , Mustard seeds – Half teaspoon , Red chilli powder – Half teaspoon or according to your taste , Sugar – 1-2 Teaspoon , Salt – As per taste , Fresh coriander leaves – For garnishing .

Recipe – First wash and peel carrots and tomatoes . Peel and grate carrots . Cut tomatoes in to very small pieces . Take a big bowl . Put grated carrots , chopped tomatoes , red chilli powder , salt and sugar in to this . Put grated cauliflower in to this bowl if you want to add this . Mix well . Heat oil in a frying pan . After heated put mustard seeds and switch off the flame . Put this tempering in to the bowl . Mix well .Garnish with fresh coriander leaves . Carrot tomato koshimbir is ready to serve . Serve immediately .

Note – 1 . Make this koshimbir just before serve .

2 . If you want to add chopped green chillies instead of red chilli powder , you can add this .

         This koshimbir is a perfect option for those who get bored with regular salad . It have sweet and salty taste with little spicy . Carrots and tomatoes both have red color that’s why i add grated cauliflower in to this to look better . If you do not like cauliflower you can avoid it . You can avoid tempering in this , if you are a heath conscious person .You can serve this as a side dish in your meal . It takes just few minutes to make . So please try this healthy and easy recipe . Share your experience with me…..

         

 

MISAL PAV

Ingredients – Mix bean sprouts – 1 Cup , Pav or bun – As required , Potato – 1 [ Cut in to pieces ] , Chopped onion – 2 [ Medium size ] , Chopped green chilli – 1 – 2 , Garlic – ginger paste – 1 -2 Teaspoon ,  Goda masala or garam masala – 1 Teaspoon , Turmeric powder – Half teaspoon , Red chilli powder – 1 Teaspoon , Coriander powder – 1 Teaspoon , Lemon juice – 2 Teaspoon , Tomato sauce – As per taste , Oil – As required , Farsan or thick sev – As you like , Salt – As per taste , Lemon slices – As required , Fresh coriander leaves – For garnishing .

Recipe – First cook mix bean sprouts in pressure cooker . Deep fry potato pieces . Keep fried potato in a plate . Heat oil in a pan or kadai . After heated put some of chopped onion , chopped green chilli and ginger garlic paste . Fry till onion becomes golden brown . Add coriander powder and fry little , then add turmeric powder , red chilli powder , and tomato sauce . fry for 1-2 minutes . Now add boiled mix bean sprouts in to this . Add salt and lemon juice in to this . Mix well and cover it for 3-4 minutes . Switch off the flame . Misal is ready . Let us see how to serve this .

Serving style – First put this misal in to a serving bowl . Put  fried potato slices , chopped onion , some farsan or sev and Fresh coriander leaves on this . Serve lemon slices with this . Fry pav or bun on a griddle or tawa with butter or ghee . Serve this fried pav with misal . Misal pav is now  ready to serve . Always serve this hot .

Note –

1 . Use fresh bun or pav for this .

2 . If you find deep fried potato is more oily for you , then you can use pieces of boiled potato instead of frying potato .

3 . Consistency of misal is generally thick , but you can adjust it according to your choice .

4 . If you want more tomato sauce you can add this while serving .

  Generally misal pav is made from whole mooth [ matki ] sprouts , but i used mix bean sprouts as it is much healthier and tasty too . Some people avoid pav or bun due to some health issues , then you can eat this misal with chapati too . It can be your next party menu . You can serve this in any time meal as breakfast , lunch or dinner . It can be serve as one dish meal too . Please try this recipe and i hope you liked it . Share your experience , thoughts , and query with me …..

GREEN PEAS PARATHA

Ingredients – Green peas – 1 Cup , Wheat flour – 2 Cup , Cumin powder –  1 Teaspoon , Turmeric powder – Half teaspoon , Green chilli paste – 1 Teaspoon , Finally chopped coriander leaves – 2 Teaspoon , Dried mango powder – 1 Teaspoon , Garam masala –  1 Teaspoon [ Optional ] , Salt – As per taste , Oil – As required .

Recipe – First Heat 2 tablespoon oil in a pan . After heated add green chilli paste and fry it for few seconds . After that add cumin powder , turmeric powder , green peas and salt . Mix it well . Put some water in to the pan to cook green peas . When green peas cooked completely , then add dried mango powder , garam masala , and chopped coriander leaves . There should not be any water remain in the pan . Press green peas with potato masher so that we find a thick filling for parathas . Put this filling in to a plate and let it be cool .

Now take wheat flour in to a big bowl . Add salt in to this . Mix well and knead it with water till you get a soft dough . Take a small ball from the dough . Flatten it and dust it with dry wheat flour . With a rolling pin , roll them in to about 4 inches diameter round . Place peas stuffing in the center of this dough . Take the edge and start pleating as well as bringing the plates in center . Press it . Dust some flour on this and roll it in to a round about 7-8 inches in diameter . Place this on a hot tawa or griddle . When the base is partly cooked flip the paratha and spread some oil on this . Flip again and cook it from other side . Spread oil as needed . Cook it properly from both sides . You should see golden or brown spots on both sides of paratha . Make all peas paratha this way . Peas paratha is ready to serve . Serve hot with green chutney or tomato sauce .

Note –

1 . No water should left in peas filling .

2 . Adding oil or ghee while kneading dough makes the paratha soft .

3 . You can press the paratha edges with a spatula while cooking , so that they are fried well . Some time edges are not cooked well .

      In winter , green peas are easily available in indian vegetable market but in summer i use frozen peas for parathas . So you can also use frozen peas in summer  , but the fresh peas is more tasty than frozen . As we want to ignore oily food in summer so this paratha is generally made in winter . It can be served as breakfast or one meal dish in lunch or dinner too . The taste of this paratha is very delicious ,and kids are loved to eat this . So please try and share your experience with me ….

 

 

PUDINA [ MINT ] CHUTNEY

Ingredients – Pudina leaves – 1 Cup , Raw mango pieces – 1/4 Cup , Green chilli – 1 – 2 chopped ] , Cumin seeds – 1 Teaspoon , Sugar – 1 Tablespoon , Salt – A per taste , Water – As required .

Recipe – Wash and rinse pudina leaves . Put them in to a mixture grinder jar . Add raw mango pieces , chopped green chillies , cumin seeds , sugar , salt and water . Grind it till we get fine and smooth paste . Pudina chutney is ready to serve .

Note –

1 . You can adjust quantity of it’s ingredients as per your taste .

2 . Chutney should not be more dry or more watery .

      It’s a summer recipe because mint and raw mangoes are easily available in the market in summer . Mint and raw mango also have health benefits in summer . Please try it as it’s a very easy recipe too . Share your experiences , views and thoughts with me …….

INDIAN RADISH TOMATO KOSHIMBIR [ SALAD ]

Ingredients – Radish – 1 , Tomato – 3 – 4 , Chopped Green chillies – 1 [ optional ] , Sugar – 1 Teaspoon , Red chilli powder – Half teaspoon , Salt – As per taste , Coriander leaves [ washed and chopped ] – For garnishing .

Recipe – Wash and peel the radish . Grate it . Chop tomatoes in to very small pieces . Put grated radish and chopped tomatoes in to a bowl . Add sugar , red chilli powder , chopped green chilli [ optional ] and salt in to this bowl . Mix very well . Garnish with chopped coriander leaves . Radish tomato koshimbir is ready to serve . Serve immediately .

Note –

1 . It becomes watery after sometime , if you want to make it dry then access extra water of radish  with your palm after grated it . After that you can mix it with chopped tomatoes .

2 . Tomato should be chopped in to very small pieces .

3 . If you do not like green chillies in this then avoid it .

4 . You can adjust quantity of red chilli powder as per your taste .

5 . Make it just before you serve it .

      As it is a oil free dish and raw vegetables are used in to this recipe , so it’s a healthy recipe . It takes few minutes to make . You can serve this as a side dish in your meal . Enjoy this and share your thoughts , views and query with me ……… 

 

BUTTER KHICHDI

Ingredients – Moong dal – 1 Cup , Rice – Half cup , Butter – 2 Tablespoon , Cumin seeds – 1 Teaspoon , Turmeric powder – Half teaspoon , Red chilli powder – 1 Teaspoon , Black pepper powder – As per taste [ optional ] , Water – 4 to 4.5 cup , Fresh coriander leaves [ clean and washed ] , Salt – As per taste .

Recipe – First clean and wash moong dal and rice together . Heat a pressure cooker or handi . Put butter in to this . After heated add cumin seeds . When cumin seeds splutters then add washed moong dal and rice . Mix it well and fry for 2 minutes .

                          Now add turmeric powder , red chilli powder and black pepper powder in to this . Mix it and add water and salt . When water comes to boil close the lid tightly and cook the khichdi on a low flame for 3 whistles . Switch off the gas and let it be cool . After that open the lid and check it . If khichdi becomes too thick then you can add water in to this and stir well . Butter khichdi is ready  to serve . Garnish it with fresh coriander leaves while serving .

Note –

1 . Generally consistency of butter khichdi is little thick but you can adjust consistency of this as per your choice .

2 . If you are cooking khichdi in a handi or pan then it takes more water . 

Butter khichdi is my favourite dish when i want to eat some light food . Even doctors recommend khichdi to patients cause it is healthy too . I like to add some black pepper powder in to this for a spicy taste but if you do not like then avoid it . You can serve it in breakfast , lunch or dinner . It can also be served as a one dish meal . Khichdi have different variations like vegetable khichdi or tuar dal khichdi , but this one is very easy and delicious recipe for all of you . I suggest you to to serve this with fresh buttermilk .

                        You can search’ BUTTERMILK ‘  recipe in beverage category in my blog . Please try this and share your experience with me ………..