Jul 19, 2019
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Ingredients –
Gobhi – 1 medium (cut in small florets) Aloo – 2 Medium size (cut in small pieces) Onion – 1 Big (finely chopped) Tomato -1 medium (finely chopped) Jeera -1/2 Tbsp Hing – a pinch Oil – 3 Tbsp Salt – As per taste Haldi-1/2Tbsp Dhania Powder -1 Tbsp Garam Masala – 1Tbsp
For Masala –
Khada Dhania -2 Tbsp Jeera-1Tbsp Choti Ilaichi -4 Badi Ilaichi -2 Laung -2-3 Dalchini -1/2inch Javitri (Dry Roast all the khada masala and grind it coarsely; this will be used in the end)
Recipe:-
- Heat pan with 1 tbsp oil in it and fry aloo gobhi, take it out once it is golden in color. - Heat the same pan again, add 2 tbsp oil in it. - Add jeera, Hing; once it splatters, add the onion and slit green chilly. - Add Haldi powder, Dhania powder, Garam Masala powder when the onion is light brown, fry it for 1minute - Add the vegetable and mix; add salt. - Cover and cook for 5minutes; keep stirring in between. - Add tomatoes and cook for another 5-7 minutes; till the vegetables are soft and cooked. - Lastly add the grinded masala (magic masala), mix and cook for another 1 minute. - Tasty sabzi is ready to eat.1`
Ingredients- Filling- Dhuli Moong Daal – 100 gm (1 small katori) Besan- 50gm (2 big spoon) Hing – ½ tsp (soak hing in 1tbsp water) Moti Saunf -1tbsp Jeera -1tbsp Khada Dhania -2tbsp Oil -2tbsp Garam Masala powder -1tbsp Haldi powder -1/2 tbsp Red Chilly powder -1/2 tsp Amchur Powder – 1/2 tbsp Kali Mirch Powder -1/2 tsp Salt- as per taste Sugar -1/2tsp Kasoori Methi -1/2tbsp Kachori Dough (Aata)- All-purpose flour/Maida – 200 gm (2 small katori) Ajwain -1/2tbsp Salt -as per taste Baking powder -1/2tsp (optional) Ghee – 50gm(2 big spoon) Milk – for binding (optional)
How to make Kachori -
Filling- Soak Moong daal overnight (if you want to make it instantly, you can also soak the daal in warm water for 2-3 hrs) Once the daal is completely soaked, drain the water completely with the strainer. Grind it coarsely (make sure it is roughly grinded as we don’t need the paste) Dry Masala – Roast half of khada dhania, jeera and saunf, grind it coarsely Heat the pan, add oil. When the oil is hot, add the remaining jeera and saunf. When the jeera splatters, add besan and fry till it is golden brown. Add garam masala powder, haldi powder, red chilli powder in the besan and fry for 1 min. Add grinded daal and mix. Fry it till besan absorbs the moisture of daal and it is completely dry(Keep stirring in between) Lastly, add salt, amchur powder, Hing ka pani, kali mirch powder, kasoori methi and sugar. Mix it properly, cook for 1-2 minutes and the filling is ready.
Kachori Dough-
-Take maida, salt, baking powder and ajwain in a bowl and mix well. -Add ghee and mix it with your hands till you get a breadcrumb like texture. -Add milk in portions and knead the semi-tight dough. Use water/milk as per the requirement, we do not want very tight or very sot dough. -Cover the dough with a moist cloth for 15-20 minutes.
Stuffing the Kachori- -After 15 min, knead the dough again -Make a log of dough and cut it into small pedas of equal portions. -Take one peda and flatten it with the help of your hand or rolling pin(belan). -Put the filling in between and make it like a ball. Again, flatten it with your fingers or belan in the size of kachori you want. -Roll/flat it very gently making sure it is not breaking from the edges. Keep it of a medium thickness. -Prepare all the kachoris like this and keep it covered with moist cloth so that it does not dry up.
Frying
-Heat oil in a kadhai on a low flame. (Oil should not be very hot else the kachoris will turn red and will not puff up) -When the oil is medium hot, add kachoris. -Be patient and fry it for 3-5 min, the kachoris will start puffing and will come up on the oil. -Kachoris are ready to be taken out, place it on an absorbent paper to remove excess oil. -You can serve this Khasta Kachori with green chutney, tamarind (imli) chutney or any chutney/sauce of your choice.
Ingredients- Chana Daal-100gm Khada (Black)Masoor Daal-100gm Dhuli(yellow)Udad Daal-100gm Oats -100gm Onion-1 big (thinly chopped) Tomato-1 medium (thinly chopped) Ginger-1inch Green Chillies- As per taste Hing-1/2tsp Salt- As per taste Jeera-1 tsp Coriander leaves- 1 tbsp Oil (Refined/Olive oil)
Recipe - 1- Soak all daals overnight. 2- Strain all the daals and grind it with green chilly, ginger and jeera. Add water and make a smooth paste. 3- Dry roast oats and grind it to make powder of it. 4-In a large bow put daal batter, oats powder, salt, hing, half of the chopped onion, tomato and coriander leaves(keep half of it for later use) 5-Add required water and make semi thick batter mixing it all. Make sure there are no lumps formed. 6-Heat a non-stick tawa and pour one spoon batter spreading evenly in a shape of chilla. 7- Sprinkle some chopped onion and tomatoes on the top and 1 tsp oil, cover it with a lid and let it cook for 2-3 min. 8- Flip it very gently to cook it on the other side. 9-Healthy and Tasty daal oats chilla is ready to serve. You can serve it with the chutney of your choice.
Ingredients- Badam Powder – 250gm Khoya – 200gm Sugar- 50gm Milk -4-5 tsp Green Cardamom 4-6 Saffron -5-6 strands (add saffron in 1tbsp milk to get the color) Ghee -2tbsp
Making Badam Peda – - At first, we will make sugar powder, grind sugar in a powder form; also add cardamom in sugar while grinding, this will give an even taste of cardamom in Peda. - Heat a non-stick pan, add 1tsp ghee in it and roast badam powder till its golden in colour. Keep it aside. - In the same pan put khoya and fry it till its light brown in colour. - Add saffron milk, roasted badam powder, powdered sugar and mix it well. - Add ½ cup of milk and mix it properly. Keep stirring to make sure no lumps are formed, and the mixture is even. - Mix till it is dry; take the mixture in a bowl and cool it at room temperature. - Grease your palm and take small portions to make Pedas. You can also make barfi from the same mix. - Spread the mix in a plate in even form and cut it in the shape of Barfi. Badam barfi is ready!!
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Ingredients :
Bread (Brown/White – 5-6 slices) Carrot - 1 Green Capsicum – 1/2 Boiled Corn Kernels -2 tbsp Onion – 1 small Black salt – as per taste Black pepper powder – ½ tsp Salad/Plain Mayonnaise -2tbsp Dhania-Pudina chutney
How to make Crostini/Veg toast :
- Put grated carrots, grated capsicum, boiled corn kernels and chopped onion in a big bowl. - Add black salt, black pepper powder and mayonnaise in it. You can use salad mayo or plain (as per your taste). Mix well and Keep it aside. - Cut bread in a circle shape with the help of cookie cutter or small bowl. - Toast these bread circles on tawa/pan brushing with ghee. Let the bread circles be crunchy. - Evenly spread dhania-pudina chutney on each toast; then put the coin-sized veggie mix on each toast. - Garnish with coriander leaves and the veggie toast is ready for snacking. - Serve with tomato sauce or any chutney of your choice.
Ingredients-
Brown sprouted Chana (boiled) – 200gm ( 1 big bowl) Green moong sprouted – 100gm (1 small bowl) Roasted Chana powder (sattu) – 50 gm (2big tbsp) Green chili+ ginger+ garlic paste -1tbsp Onion (finely chopped) – 1 medium Black salt – ½ tsp White salt – ½ tsp Chat masala – ½ tsp Bhuna jeera powder – 1 tsp Black pepper powder – 1 tsp Garam masala powder -1 tsp Red chili powder – 1tsp Green coriander chopped-2 tbsp Oil for frying – 2tbsp
How to make healthy tikki
- Blend boiled sprouted Chana and green moong in mixer making a rough paste. Add 1-2 tsp water if required, not more. - Take it in a large bowl, add chopped onion, black salt, black pepper powder, chat masala, jeera powder, red chili powder, salt and garam masala powder in it - Also add roasted Chana powder/sattu and chopped coriander leaves in it. Mix it properly - Take small portion of mix and make the tikki shape. - Grease non-stick tawa and put all tikki’s on it to roast. - Sprinkle some oil over it if it is very dry. - Flip and roast on both the sides, the healthy sprouts tikki is ready for snacking. - Serve with tomato sauce or any chutney of your choice.
Ingredients -
Seedless Khajoor (Dates) – 100 g Anjeer (Fig) -50gm Khaskhas -2tbsp Kaju – 1tbsp Badam -1tbsp Akhrot -1tsp Pista - 1tbsp Ghee – 2tbp
How to make healthy Khajoor-Anjeer Barfi : -
- Chop khajoor and anjeer in small pieces and blend it to a coarse powder. - Cut all the dry fruits in small pieces. - Heat a pan, add ghee into it. Add Khuskhus and fry for 1 minute. - Add all the dry fruits (keep some pista for later use) in khuskhus and fry for 2-3 minutes till it is golden in color. - Add the anjeer-khajoor mix to it and fry for another 2minutes. - Grease a plate and take the mix out in it, mix it well when it comes at room temperature. - Roll it into a cylindrical shape and wrap in a foil. - Keep this roll in fridge 2 hrs, take it out and cut in small circles. - Amazing and jhatpat barfi is ready to eat.