Badam Puri / Almond Puri

Preparation time 10 minutes

Cooking time 5 minutes

Baking time 20 minutes

Servings 6

 

Ingredients:

Almond ½ cup

Milk 2 tbsp

Saffron Pinch

Cardamom ½ ts

Sugar 2 tbsp

Milk Powder 2 tbsp

 

Method:

Crush Almond to fine powder and keep a side.

 

Mix Saffron with Milk.

 

Mix in a pan, Milk with Saffron, Cardamom, Sugar and just heat on low flame (don’t boil) to melt Sugar.

 

Then, add Almond powder and stir continuously while on low flame. When it thickens, remove from flame.

 

Now, add Milk Powder and prepare semi stiff mixture which can be rolled to prepare Puri (small round thick flat bread).

 

Spread a clean and transparent plastic sheet on a flat surface.

 

Prepare a big ball of prepared Almond mixture and flatten it pressing lightly between two palms and put it on the plastic sheet.

 

Roll it giving a thick big round shape.

 

Out of it, cut number of small round pieces using cookie cutter.

 

Lay a butter paper on a baking tray and arrange all pieces on it.

 

Preheat oven.

 

Put prepare baking tray in preheat oven and bake for 20 minutes at 180°.

 

After removing from oven, leave them for few minutes to cool off.

 

Then, store in an airtight container to use anytime you need.

 

Keep always available to serve abrupt visitors or kids at home asking for something to eat untimely or even for munching on a fasting day.

 

Very Nutritious Badam Puri.

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Idli Lolli with Veges

Preparation time 5 minutes

Cooking time 15 minutes

Servings 5

 

Ingredients:

Mini Idli 1 bowlful

Oil 3 tbsp

Butter 2 tbsp

Sesame Seeds 1 ts

Tomato Ketchup 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Sugar 1 ts

Capsicum chopped big pieces of 1 capsicum

Onion

(cut in 2 pieces, peel and separate layers) of 1 onion

Tomato chopped round slices of 1 tomato

Black Pepper Powder ½ ts

Salt to taste

Sate Sticks / Satay Sticks for assembling

 

Method:

Heat 1 tbsp of Oil and 1 tbsp of Butter together in a pan. Add Sesame Seeds. When spluttered, add half bowlful of  Mini Idli and Tomato Ketchup. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil and 1 tbsp of Butter together in another pan. Add Mustard Seeds and Cumin Seeds. When spluttered, add remaining half bowlful of Mini Idli and Sugar. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil in one another pan. Add Onion and Capsicum pieces. Stir fry for 1-2 minutes on low flame, add chopped Tomato, Black Pepper Powder and Salt. Stir fry it. Keep it a side.

 

On a Sate Stick, string Mini Idli stir fried with Sesame Seeds, Tomato Slice, Onion, Mini Idli stir fried with Mustard Seeds and Cumin Seeds and Capsicum piece. Repeat to prepare number of Sate Sticks.

 

Grill them for 3-4 minutes on low temperature or low flame.

 

Arrange them standing in a small glass.

 

Serve immediately after assembling.

 

Saucy Idli…Satisfying Idli…Sylish Idli…Satay Idli…SUPERB IDLIIIII…

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Oats and Walnut Chikki

Preparation time 0 minutes

Cooking time 15 minutes

Yield 15 pcs approx.

 

Ingredients:

Oats 1 cup

Walnut ½ cup

Jaggeri ½ cup

Ghee 1 tbsp

Chocolate to garnish

 

Method:

Pre-heat a non-stick pan on low flame. Roast Oats in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.

 

Pre-heat a non-stick pan on low flame. Roast Walnuts in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.

 

Grease with Ghee a mould plate.

 

Take Jaggery and Ghee in a pan. Put it on low flame. Stir slowly and continuously while on flame until Jaggery is melted completely. Then, add roasted Oats and Walnuts. Mix well while on low flame and remove the pan from the flame.

 

Set prepared mixture in a greased mould plate.

 

Garnish with Chocolate and leave it to cool down.

 

Cut in pieces of size and shape of choice.

 

No Need to Leave the Terrace to Go for Lunch…

Continue with Kites…

Feed up with Oats and Walnut Chikki…

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Lila Chana na Wada / Fresh Chickpeas Fritters

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Fresh Chickpeas 1 cup

Green Chilli Paste 1 tbsp

Asafoetida Powder Pinch

Black Pepper Powder ¼ ts

Fennel Seeds Powder 1 ts

Sesame Seeds 1 tbsp

Sugar 1 ts

Lemon Juice 1 tbsp

Fresh Coriander Leaves 2 tbsp

Gram Flour 2 tbsp

Salt to taste

Oil to deep fry

Green Chutney for serving.

 

Method:

Take Fresh Chickpeas in a wet grinding jar of your mixer. Grind it to fine paste.

 

Remove it in a bowl. Add Green Chilli Paste, Asafoetida Powder, Black Pepper Powder, Fennel Seeds Powder, Sesame Seeds, Sugar, Lemon Juice, Fresh Coriander Leaves and Salt. Mix very well. Add Gram Flour and mix very well. Make sure not to leave lumps of Gram Flour.

 

Heat Oil to deep fry on medium flame. Put number of lumps of prepared mixture in heated Oil. Deep fry partially. Remove from Oil.

 

Leave them on dry and clean paper for 4-5 minutes.

 

One by one, press lightly between two palms to flatten.

 

Deep fry again in heated Oil. Turn over when needed to fry all around.

 

Arrange them on a serving plate.

 

Garnish with droplets of Green Chutney on each.

 

Serve Hot with Green Chutney a side on serving plate.

 

Or Take Away to Work Place to Share with Workmates.

 

Wow…What a Creamy and Fresh Taste…

 

Make More Friends with Fresh Chickpeas Fritter…

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Lila Chana ni Bhakharwadi

Preparation time 15 minutes

Cooking time 15 minuts

Servings 20

 

Ingredients:

For Dough:

Refined White Wheat Flour (maida) ½ cup

Oil 1 tbsp

Salt to taste

 

For Stuffing:

Oil 1 tbsp

Asafoetida Powder Pinch

Ginger 1 pc

Green Chilli 3

Green Chickpeas 1 cup

Salt to taste

Garam Masala ½ ts

Cinnamon- Clove Powder Pinch

Peanuts Powder 2 tbsp

Sesame Seeds Powder 1 tbsp

Fennel Seeds Powder ½ tbsp.

Sugar 1 ts

Lemon ½

Fresh Corinder Leaves 1 tbsp

Oil to deep fry

 

Green Chutney and Tomato Ketchup for serving

 

Method:

Take all listed ingredients for Dough in a bowl. Add water as needed and knead soft dough. Keep a side.

 

Take Green Chickpeas, Ginger and Green Chilli in a wet grinding jar of mixer. Crush to coarse.

 

Heat Oil in a pan. Add Asafoetida Powder.

 

Add crushed Green Chickpeas and Salt. Cook for a while.

 

Add Garam Masala, Cinnamon-Clove Powder, Peanuts Powder, Sesame Seeds Powder, Fennel Seeds Powder, Sugar, Lemon Juice and Fresh Coriander Leaves. Mix very well while cooking on low flame for a while. Stuffing is ready. Leave it to cool off.

 

Pinch a small lump of prepared dough. Roll it in a round shape. Make a layer of prepared stuffing on it. Wrap it to make a roll. Cut the roll in small pices.

 

Repeat for all dough and stuffing.

 

Heat Oil on medium flame. Deep fry all pieces. Flip occasionally to fry all sides well. Deep fry all pieces to brownish.

 

After removing from Oil, put them separate on tissue papers to get excess oil absorbed and cool off.

 

Serve Fresh and Hot for best taste.

 

Prepare Tea or Coffee of your taste to escort this deliciously healthy Bhakharwadi.

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Lila Chana ni Biryani

Preparation time 10 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Rice soaked ½ cup

Cinnamon 1 pc

Clove buds 4

Cinnamon Leaf 1

Cardamom 2

Fresh Mint Leaves 2 tbsp

Oil 2 tbsp

Ginger 1 pc

Green Chilli 2

Spring Garlic 2 tbsp

Cumin Seeds ½ ts

Onion chopped 1

Capsicum chopped 1

Green Chickpeas ½ cup

Salt to taste

Spinach Puree ¼ cup

Garam Masala ½ ts

Fresh Coriander Leaves 1 tbsp

 

Fresh Coriander Leaves and Onion Rings to garnish.

 

Method:

Take soaked Rice in a pan. Add Cinnamon, Clove buds, Cinnamon Leaf, Cardamom, Fresh Mint Leaves and Salt. Mix well. Add 1 ½  cup of water and put the bowl on medium flame. When Rice is cooked, strain excess water and remove all Khada Masala (Cinnamon, Clove buds, Cinnamon Leaf, Cardamom, Fresh Mint Leaves).

 

Take Ginger, Green Chilli and Spring Garlic in a wet grinding jar of mixer. Crush it to fine paste.

 

Heat Oil in a pan. Add Cumin Seeds, prepared fine paste, chopped Onion and chopped Capsicum. Sauté it well.

 

Add Green Chickpeas and Salt. Mix well and cook for 3-4 minutes on medium flame.

 

When Green Chick peas are cooked, add Spinach Puree and Garam Masala. Mix well.

 

Add prepared Rice and Fresh Coriander Leaves. Mix well taking care of not mashing Rice.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves and put Onion Ring to garnish.

 

Serve Fresh and Hot.

 

Biryani is One of The Most Popular Indian Dish around The World…

 

This is Healthier Fusion of Biryani with Green Chickpeas…

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Sukhdi Cake

Preparation time 10 minutes

Baking time 30 minutes

Yield 500g

 

Ingredients:

Whole Wheat Flour ¾ cup

Oats Powder ¼ cup

Dried Ginger Powder 2 tbsp

Cardamom Powder ½ ts

Mix Dry Fruits ½ cup

(Cashew Nuts, Almods, Walnut, Black Raisins, Sunflower Seeds)

Ghee ½ cup

Jaggery ½ cup

Curd ½ cup

Milk ½ cup

Baking Powder 1 ts

Baking Soda ½ ts

Coconut and Flax Seeds for garnishing

 

Ghee and Whole Wheat Flour for greasing and dusting cake mould

 

Method:

Take in a mixing bowl, Whole Wheat Flour, Oats Powder, Dried Ginger Powder and Cardamom Powder. Mix well and sieve it.

 

Take in another mixing bowl, Ghee and Jaggery. Mix well.

 

Add Curd and Milk. Mix well.

 

Add Baking Powder and Baking Soda. Mix well.

 

Add Whole Wheat Flour mixture and mix very well.

 

Add Mix Dry Fruits and mix well.

 

Grease a cake mould with Ghee and dust it with Whole Wheat Flour.

 

Fill cake mould with prepared batter.

 

Sprinkle Coconut and Flax Seeds to garnish.

 

Preheat oven.

 

Bake at 180° for 30 minutes.

 

After baking, leave it to cool off.

 

Unmould and serve.

Sukhdi is a traditional sweet gifted by Gujarati Baa (mothers) for good health of family.

 

Combination of Whole Wheat Flour, Jaggery and Ghee provides lot of health benefits to strengthen muscles and improve blood circulation.

 

Giving a twist to traditional healthy Sukhdi

 

We make it a modern sweet…

 

Sukhdi Cake…

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Winter Special Salad

Preparation time 10 minutes

Cooking time 20 minutes

Servings 3

 

Ingredients:

For Green Chutney:

Spinach ½ cup

Green Chilli 4-5

Ginger 1 small pc

Fresh Coconut grated ½ cup

Fresh Coriander Leaves 1 cup

Fresh Mint Leaves ½ cup

Lemon Juice of 1 lemon

Oil 1 ts

Salt to taste

 

For Salad:

Green Gram ½ cup

Whole Wheat Granules ½ cup

Millet Granules ¼ cup

Fresh Chickpeas ½ cup

Green Peas ¼ cup

Spring Onion chopped ½ cup

(include some leaves)

Spring Garlic chopped 2 tbsp

Black Pepper Powder ½ ts

Lemon Juice of 1 lemon

Chat Masala 1 ts

Salt to taste

 

Method:

For Green Chutney:

Take all listed ingredients for Green Chutney in a wet grinding jar of your mixer. Grind it to fine texture. Keep a side to use later.

 

For Salad:

Soak Green Gram, Whole Wheat Granules and Millet Granules separately for approx 8-10 hours.

 

Boil Whole Wheat Granules in a pressure cooker to 6 whistles.

 

Boil Millet Granules in a pressure cooker for 3 whistles.

 

Parboil socked Green Gram, Fresh Chickpeas and Green Peas all together.

 

Drain water and take all stuff in a bowl.

 

Add chopped Spring Onion, Spring Garlic, Black Pepper Powder, Chat Masala and Salt. Mix well. Add Lemon Juice and mix well.

 

Add prepared Green Chutney quantity as per your taste and mix well.

 

Restrict Excess Appetite in Winter to Maintain Your Weight…

Feel Energetic and Satisfied with this Winter Special Salad.

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Urad Dal Thick Soup / Husked Split Black Gram Thick Soup

Preparation time 5 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

Husked Split Black Gram ½ cup

Husked Split Green Gram 2 tbsp

Black Pepper 4-5

Cinnamon 1 pc

Clove buds 4-5

Cinnamon Leaf 1

Cardamom 2

Ginger fine chopped 1 ts

Green Chilli fine chopped 2

Salt to taste

 

For tempering:

Ghee 1 tbsp

Garlic fine chopped 1 ts

Fresh Coriander Leaves 1 tbsp

Lemon to taste

 

Method:

In a non-stick pan, take and roast, Husked Split Black Gram, Husked Split Green Gram, Black Pepper, Cinnamon, Clove buds, Cinnamon Leaf and Cardamom. Roast Split Black Gram and Split Green to brownish. Switch off flame.

 

Add water enough to cover the stuff and leave to get soaked for 10-15 minutes.

 

Take this mixture in a pressure cooker, add fine chopped Ginger, fine chopped Green Chilli and Salt and pressure cook to 5 whistles.

 

Blend it with a blender to fine crush and strain it to collect water in a pan.

 

Heat Ghee in a pan on low flame.

 

Add finely chopped Garlic and sauté and add it in prepared soup.

 

Boil soup for 2-3 minutes.

 

Add Lemon Juice and mix well.

 

Take it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve Fresh and Hot.

 

Have Protein Rich, Delicious and Tantalizing Soup…Urad Dal Thick Soup…

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Lasaniya Bateta Sandwich / Garlicious Potato Sandwich

Preparation time 15 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Baby Potato boiled 10

Garlic ¼ cup

Red Chilli Powder 2 tbsp

Coriander-Cumin Powder 1 ts

Oil 1 tbsp

Salt to taste

Fresh Coriander Leaves 2 tbsp

Cheese cubes 4

Bread slices 4

Butter 2 tbsp

 

Fried Fryums Pipes for serving.

 

Method:

Take in wet grinding jar of your mixer, Garlic, Red Chilli Powder, Coriander-Cumin Powder, ½ tbsp of Oil and Salt. Add little water. Grind to prepare somehow thin chutney.

 

Remove prepared chutney in a bowl.

 

Add ½ tbsp of Oil and Fresh Coriander Leaves. Mix well.

 

Add boiled Baby Potato and mix well. Please don’t mash Baby Potato.

 

Take 1 slice of Bread. Apply Butter on one side of it. Arrange some of prepared spiced Baby Potato on it. Put 2 cubes of Cheese on it. Apply Butter on 1 more slice of Bread and cover the stuff with it.

 

Repeat to prepare another set.

 

Grill the sandwich to soft or crunchy of your choice.

 

Serve Hot with Fried Fryums Pipes on a side of the plate.

 

Rain Want You to Eat Something Hot and Spicy…

 

Say Yessss…with…

 

Garlicious Potato Sandwich…

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