Cabbage Rolls

Preparation time 15 minutes

Cooking time 5 minutes

Yield 5 Rolls

 

Ingredients:

Cabbage Leaves 5

Green Gram Sprouts boiled ½ cup

Onion finely chopped 1

Fresh Coriander Leaves chopped 1 tbsp

Black Salt Powder 1 ts

Black Pepper Powder 1 ts

Red Chilli Powder 1 ts

Roasted Cumin Seeds Powder 1 ts

Chiili Vinegar 1 ts

Lemon Juice of ½ lemon

Oil 1 ts

Salt to taste

 

Method:

Take in a bowl, Chilli Vinegar, Lemon Juice, Black Salt Powder, Black Pepper Powder, Red Chilli Powder and Roasted Cumin Seeds Powder and mix well. Dressing is ready. Keep a side.

 

In another bowl, take boiled Green Gram Sprouts, finely chopped Onion and chopped Fresh Coriander Leaves. Add half of prepared Dressing.

 

Take 2-3 cups of water in a pan. Add little salt in it and put the pan on flame. When water becomes hot, add Cabbage Leaves in the water. When Cabbage Leaves are parboiled, remove the pan from the flame.

 

Remove parboiled Cabbage Leaves from the water and put them separately on a plate.

 

Put 2-3 tbsp of prepared Green Gram mixture on each leaf and roll each leaf to wrap the stuffing.

 

Put prepared rolls on a serving plate.

 

Apply Dressing on each roll.

 

Serve immediately to have fresh taste.

 

Treat Yourself with…

 

Iron Rich Cabbage…

 

stuffed with Protein Rich Green Gram…

 

delighted with Flavouring Herbs

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Lilu Undhiyu / Green Undhiyu

Preparation time 15 minutes

Cooking time 20 minutes

For 4 Persons

 

Ingredients:

Baby Potato peeled 5

White Sweet Potato peeled 2

Red Sweet Potato peeled 1

Egg Plants small 5

Papdi (Surati Papdi) 100 gm

Salt to taste

Carom Seeds 1 ts

Sesame Seed Oil 1 tbsp

 

 

For Green Chutney:

Spring Garlic chopped 1 cup

Green Chilli 4-5

Cumin Seeds 1 ts

Jaggery 1 tbsp

 

Gram Flour Vermicelli (Sev) for garnishing

 

Clay Pot for cooking

 

Method:

Chop White Sweet Potato and Red Sweet Potato in big pieces.

 

Mix Salt and Carom Seeds with peeled Baby Potato, big pieces of White Sweet Potato and Red Sweet Potato, Egg Plants and Papdi to marinate.

 

Preheat a Clay Pot on low flame.

 

In preheated Clay Pot, one by one, make layer of Baby Potato, White Sweet Potato, Red Sweet Potato, Papdi and Egg Plants. Then, sprinkle little water on this inside the Pot. Cover the Pot with a lid and cook for 10-15 minutes.

 

Meanwhile prepare Green Chuntney. Take all listed ingredients for Green Chutney in a wet grinding jar of your mixer. Crush to fine paste.

 

When stuff in the Pot is well cooked, take in to a mixing bowl. Mix Sesame Seed Oil and prepared Green Chutney. Take in to a serving bowl.

 

Garnish with sprinkle of Gram Flour Vermicelli (Sev).

 

Serve Hot with Sweet Jalebi.

 

Enjoy a Variety of Folk Food of Surat (a leading city of Gujarat)…

UNDHIYU…

Green UNDHIYU…

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Bengan Mussalam / Spiced Eggplants

Preparation time 2 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Eggplants small and whole 250 gm

Oil to deep fry

Ghee 1 tbsp

Cumin Seeds ½ ts

Onion paste ½ cup

Ginger-Garlic Paste 1 ts

Tomato Puree ½ cup

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Garam Masala ½ ts

Sugar 1 ts

Fresh Cream 2 tbsp

Salt to taste

Fresh Coriander Leaves

 

Method:

Make small cut on each Whole Eggplant.

 

Heat Oil in a deep fry pan. Deep fry Whole Eggplants until they soften.

 

Heat Ghee in a pan. Add Cumin Seeds. When crackled, add Onion Paste and Ginger-Garlic Paste. When sautéed, add Tomato Puree, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder. Mix well. Add little water, approx ¼ cup and Salt. Cook until water steam away. Add Sugar and Fresh Cream. Mix well and continue cooking on medium flame for 3-4 minutes. Add deep fried Eggplants and mix well. Cook on medium flame for 2-3 minutes.

 

Take it on a serving plate.

 

Garnish with sprinkle of Fresh Coriander Leave.

 

Serve Hot with Roti and Rice.

 

Enjoy Spiceful Eggplants in UP (Uttar Pradesh) Style…Baingan Mussalam…

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Satvik Thali

Satvik Buttermilk

Preparation time 2 minutes

Cooking time 0

Servings 2

 

Ingredients:

Curd 1 cup

Ginger small piece 1

Curry Leaves 5

Fresh Coriander Leves 1 tbsp

Black Salt ¼ ts

Cumin Powder Pinch

Black Pepper Powder Pinch

 

Method:

Take Ginger, Curry Leaves and Fresh Coriander Leaves in a Mortar and crush with Pestle. Keep prepared paste a side.

 

Take Curd in a bowl or a vessel. Churn it very well using a hand blender.

 

Add prepared paste in it.

 

Add Black Salt, Cumin Powder and Black Pepper Powder. Churn it a little to mix very well.

 

Fill it in a serving glass.

 

Garnish with 1 or 2 Fresh Coriander Leaves.

 

Satvik Buttermilk is ready.

 

Serve along with Satvik Thali.

 

Satvik Salad

 

Preparation time 5 minutes

Cooking time 2 minutes

For 2 Persons

 

Ingredients:

Bottle Gourd 50g

Black Gram Sprout ¼ cup

Green Gram Sprout ½ cup

Honey 1 ts

Black Salt Powder ½ ts

Black Pepper Powder ½ ts

Lemon Juice ½ ts

Fresh Coriander Leaves

 

Method:

Peel and fine chop Bottle Gourd.

 

Then, parboil it.

 

Then, drain water and take parboiled Bottle Gourd in a bowl.

 

Add Black Gram Sprout and Green Gram Sprout. Mix well.

 

Add Honey and mix well.

 

Add Black Salt Powder and Black Pepper Powder. Mix well.

 

Add Lemon Juice and mix well.

 

Add Fresh Coriander Leaves and mix well.

 

Garnish with 2-3 Fresh Coriander Leaves.

 

Satvik Salad is ready.

 

Serve Fresh along with Satvik Thali.

 

Satvik Dal

 

Preparation time 2 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Skinned Split Pigeon Peas soaked ½ cup

Turmeric Powder 1 ts

Rock Salt to taste (Sindhalun)

Ginger finely chopped 1 ts

Ghee 1 tbsp

Cumin Seeds ½ ts

Curry Leaves

Jaggery 1 tbsp

Lemon Juice 1 tbsp

 

Method:

In a clay pot, take soaked Skinned Split Pigeon Peas.

 

Add Turmeric Powder, Rock Salt and finely chopped Ginger.

 

Add water approx. 1 cup of water. Mix very well and cook on low flame.

 

When it is about to be cooked well, on another flame, heat Ghee in a pan.

 

Add Cumin Seeds and Curry Leaves. When crackled, immediately, add this tempering in boiling Dal on another flame.

 

When Dal is boiled well, add Jaggery and continue cooking on low flame for further 2 to 3 minutes only. Then remove from flame.

 

Add Lemon Juice and mix well.

 

Satvik Dal is ready.

 

Serve as a part of Satvik Thali.

 

Satvik Mix Vegetable:

 

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Cauliflower 100g

Carrot 1

Potato 1

Rock Salt to taste (Sindhalun)

 

For Paste:

Tomato 1

Fresh Coconut grated ½ cup

Green Chilli 1

Ginger small piece 1

Cumin Seeds 1 ts

 

Method:

Peel Carrot and Potato.

 

Chop Cauliflower, Carrot and Potato in big pieces.

 

Take them in a clay pot.

 

Add Rock Salt and approx. ½ cup of water and cook on low flame.

 

Meanwhile, take all listed ingredients for Paste in jar of mixer and crush to fine paste.

 

When Mix Vegetable is cooked well, add prepared paste in it and mix very well taking care of not crushing vegetables.

 

Switch off flame and cover the pot with a lid and leave it for approx. 5 minutes.

 

Satvik Mix Vegetable is ready.

 

Serve as a part of Satvik Thali.

 

Satvik Roti / Beetroot Roti

 

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

Whole Wheat Flour ½ cup

Beetroot Puree as required

Ataman (dry flour)

 

Method:

Crush Beetroot and prepare puree and take it in a kneading bowl.

 

Add Whole Wheat Flour gradually as needed and knead dough good enough to roll Roti. Please, don’t add Oil or water at all.

 

Put a flat clay pan (clay tava) on high flame to preheat.

 

Pinch little dough and make a ball of it and roll round Roti. Use ataman (dry flour) for easy rolling.

 

Roast both sides well of rolled Roti on preheated flat clay pan.

 

Prepare number of Roti from dough.

 

Serve as a part of Satvik Thali.

 

HERE IS FULL MEAL… THALI… WHICH CONTAINS PURE AND VITAL FOOD WITH INTACT NUTRITIONS…

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Kand no Handvo / Yam Handvo

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

 

Ingredients:

Yam boiled and mashed 250g

Purple Yam boiled and mashed 250g

Sweet Potato boiled and mashed 250g

Ginger-Chilli Paste 3 ts

Curd 3 ts

Salt to taste

For Stuffing:

Oil 1 ts

Mustard Seeds ½ ts

Ginger-Chilli Paste 2 ts

Fresh Green Peas crushed 250g

Salt to taste

Sugar 1 ts

Lemon ½

Fresh Coriander Leaves 1 tbsp

Fresh Coconut grated 2 tbsp

For Tempering:

Oil 2 ts

Mustard Seeds 1 ts

Sesame Seeds 1 ts

Green Chilli finely chopped 2

Curry Leaves 5

 

Method:

In a bowl, take boiled and mashed Yam. Add 1 ts of Ginger-Chilli Paste, 1 ts of Curd and Salt. Mix well. Keep a side.

 

In another bowl, take boiled and mashed Purple Yam. Add 1 ts of Ginger-Chilli Paste, 1 ts of Curd and Salt. Mix well. Keep a side.

 

In another bowl, take boiled and mashed Sweet Potato. Add 1 ts of Ginger-Chilli Paste, 1 ts of Curd and Salt. Mix well. Keep a side.

 

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds and Ginger-Chilli Paste.

 

When spluttered, add crushed Fresh Green Peas and Salt and sauté.

 

Add Sugar, Lemon Juice, Fresh Coriander Leaves and grated Fresh Coconut. Mix well. Keep a side.

 

For Assembling:

Take a baking dish.

 

Prepare a layer of Sweet Potato mixture on baking dish.

 

On it, prepare a layer of Fresh Green Peas mixture.

 

On it, prepare a layer of Purple Yam mixture.

 

On it, prepare a layer of Fresh Green Peas mixture.

 

On it, prepare a layer of Yam mixture.

 

Keep it ready a side.

 

For Tempering:

Heat Oil in a pan. Add Mustard Seeds, Sesame Seeds, finely chopped Green Chilii and Curry Leaves.

 

When spluttered, pour over prepared assembling.

 

Back it in preheated oven for 15 minutes at 200°.

 

Cut in pieces of size of need and choice.

 

Serve Hot.

 

Feed Your Family with Such a Healthy Yam Handvo.

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Farali Pakoda

Preparation time 5 minutes

Cooking  time 10 minutes

For 2 Persons

 

Ingredients:

Potato 1

Sweet Potato 1

Yam (Suran) 100g

Ginger-Chilli finely chopped 3 tbsp

Black Pepper Powder ½ ts

Amaranth Flour 1 cup

Lemon Juice ½ ts

Salt to taste

Oil to deep fry

 

Green Chutney for serving

 

Method:

Grate Potato, Sweet Potato and Yam and mix.

 

Add finely chopped Ginger-Chilli, Black Pepper Powder, Lemon Juice and Salt. Mix well.

 

Add and mix Amaranth Flour as needed to prepare thick mixture.

 

Heat Oil to deep fry.

 

Put number of small lumps of prepared mixture in heated oil to deep fry.

 

Flip when necessary to deep fry well all around.

 

Fry to dark brownish to make crispy.

 

Serve hot with Green Chutney.

 

Make Your Fasting Day a Feast Day with this Farali Pakoda.

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Vegetable Kolhapuri (Sabji)

Preparation time 20 minutes

Cooking time 30 minutes

For 4 Persons

 

Ingredients:

For Kolhapuri Spicing:

Kashmiri Dry Red Chilli 4

Poppy Seeds 1 tbsp

Coriander Granules whole 1 tbsp

Dry Coconut grated 2 tbsp

Sesame Seeds 1 tbsp

Cinnamon 1 small pc

Clove 5 buds

Black Pepper Granules 4

Big Cardamom 1

 

For Vegetable Mixture:

Oil 2 tbsp

Cumin Seeds ½ ts

Potato 1

Cauliflower 100 g

Green Beans / French Beans 100 g

Capsicum 100 g

Carrot 100 g

Green Peas 50 g

Salt to taste

 

For Gravy:

Oil 2 tbsp

Cumin Seeds ½ ts

Onion finely chopped 2

Garlic-Ginger Paste 1 tbsp

Tomato 3

Salt to taste

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Turmeric Powder ½ ts

Kitchen King Masala 1 ts

 

Fresh Coriander Leaves for garnishing

 

Method:

For Kolhapuri Spicing:

Preheat a non-stick pan.

 

Take all listed ingredients for Spicing in a pre-heated non-stick pan and dry roast very well.

 

Take care of not burning any ingredients.

 

When roasted, spread them on a dry cloth or a big plate and leave for few minutes to cool off.

 

Then, take in a dry grinding jar of mixer and crush to fine powder. Keep it a side.

 

For Vegetabel Mixture:

Chop all listed vegetables in long shape like strips and keep each vegetable separately.

 

Heat Oil in a pan.

 

Add Cumin Seeds.

 

When crackled, add all chopped vegetables one by one and add Salt. Mix well.

 

Cover the pan with a lid and cook until all vegetable soften. Add very little water only if required.

 

When all vegetable soften, remove pan from flame and keep it a side.

 

For Gravy:

Crush Tomato in mixer and keep it a side.

 

Heat Oil in a pan.

 

Add Cumin Seeds, Garlic-Ginger Paste, finely chopped Onion and Salt.

 

When Onion softens, add crushed Tomato and cook for 1 to 2 minutes on medium flame.

 

Then, add Red Chilli Powder, Coriander Cumin Powder, Turmeric Powder, Kitchen King Masala and prepared Kolhapuri Spicing and sauté very well on medium flame until Oil starts to get separated around the stuff in pan.

 

Now, add prepared Vegetable Mixture and water as required (approx. ½ cup). Continue cooking on medium flame while mixing slowly taking care of not crushing vegetable.

 

When mixed very well, remove pan from flame.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot with Roti, Naan or Paratha of choice.

 

Vegetable Kolhapuri is a must Sabji on Menu of Indian Restaurants around in towns.

 

Here it is in your own kitchen.

 

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Kacha Tomato nu Bharelu Shak / Stuffed Green Tomato

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Stuffing:

Gram Flour ¼ cup

Turmeric Powder 1 ts

Red Chilli Powder 2 ts

Coriander-Cumin Powder 2 ts

Garlic Paste 1 ts

Jaggery 1 ts

Salt to taste

For Curry:

Green (Raw) Tomato 6

Green Chilli 3

Oil 2 tbsp

Mustard Seeds 1 ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

 

Method:

For Stuffing:

Take all listed ingredients in a bowl altogether and mix very well.

 

For Curry:

Make 4 slit cuts on each Green Tomato.

 

Fill in slit cuts on all Tomatoes with prepared Stuffing.

 

Make slit on each Green Chilli.

 

Fill in slit cut on all Green Chilli with prepared Stuffing.

 

Steam all stuffed Green Tomatoes and Green Chilli to soften them. When steamed, keep a side.

 

Heat Oil in a pan on medium flame. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add all steamed Green Tomatoes and Green Chilli.

 

Stir slowly to mix while continue cooking on medium flame for 2-3 minutes.

 

Serve with Roti or Millet Rotla.

 

Enjoy The Unique Hot & Sour Taste of Green Tomato and Green Chilli.

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Hariyali Sabudana Khichdi

Preparation time 10 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

For Paste:

Fresh Coconut grated ½ cup

Green Chilli 3

Fresh Coriander Leaves ½ cup

Lemon Juice of 1 Lemon

Sugar 1 tbsp

Salt to taste

 

For Tempering:

Oil 1 tbsp

Cumin Seeds 1 ts

Green Chilli chopped 1

Curry Leaves 5

Potato boiled and chopped 1

Tapioca Sago (Sabudana) soaked 1 cup

Roasted Peanuts crushed 2 tbsp

 

Method:

For Paste:

Take all listed ingredients for Paste in a jar of mixer.

 

Crush to fine Paste. Keep it a side.

 

For Tempering:

Add 1 tbsp of Oil in soaked Sago.

 

Mix prepared Paste with soaked Sago. Keep it a side.

 

Heat Oil in a pan.

 

Add Cumin Seeds, chopped Green Chilli and Curry Leaves.

 

When crackled, add boiled and chopped Potato and Salt. Mix well and cook until Potato is cooked well.

 

Then, add Sago and cook while mixing slowly on low flame to prevent burning and sticking at the bottom of the pan.

 

Now, add crushed Roasted Peanuts and mix well and continue cooking for a while on low flame.

 

Enjoy Your Holy Fasting with Hot Hariyali Sabudana Khichdi.

 

Yummy Looking… Differently Tasting…Hariyali Sabudana Khichdi…

 

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Lili Dungri nu Shak / Spring Onion Curry

Preparation time 5 minutes

Cooking time 5-7 minutes

For 2 Persons

 

Ingredients:

Oil 1 tbsp

Asafoetida Powder Pinch

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Capsicum diced 1

Spring Onion chopped ½ cup

Tomato diced 1

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Corinader-Cumin Powder 2 ts

Garam Masala ½ ts

Salt to taste

Gram Flour Vermicelli (Sev) ½ cup

For Smoke:

Char Coal, Dry Onion Skin, Ghee

 

Method:

Heat Oil in a pan. Add Asafoetida Powder, Mustard Seeds and Cumin Seeds. When spluttered, add diced Capsicum and chopped Spring Onion. Mix well and cook for 2-3 minutes on medium flame. Add diced Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Power, Garam Masala and Salt. Mix well and continue cooking on medium flame for 3-4 minutes. Remove the pan from the flame.

 

For Smoke:

Heat one medium size of Char Coal on gas flame for 8-10 minutes. Put one Dry Onion Skin on the surface of Curry in the pan. Put heated Char Coal on it and a spoonful of Ghee on that Char Coal. Cover the pan with a lid. Leave it for 4-5 minutes. Remove the Char Coal out. Stir prepared Curry with a spoon to mix the aroma of Smoke throughout.

 

Add Sev and mix well.

 

Serve Hot with Carom Leaves Rotla…

 

Heat Up Your Cold Body in Indian Winter…with Spring Onion Curry…

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