Mag ni Dal na Laddu

Preparation time 10 minutes

Cooking time 10 minutes

6 Laddu

 

Ingredients:

Skinned Split Green Gram soaked 1 cup

Ghee ½ cup

Cardamom Powder ½ ts

Sugar Powder 3 tbsp

Cashew Nuts pcs 1 tbsp

Almond pcs 1 tbsp

 

Method:

Remove excess water from soaked Skinned Split Green Gram and spread on a clean and dry cloth. Leave for few minutes to dry.

 

Heat 1 tbsp of Ghee in a pan.

 

Roast Skinned Split Green Gram to light brownish in heated Ghee in pan.

 

When roasted, leave for few minutes to cool off.

 

When cooled off, take it in a jar of mixer and crush to coarse.

 

Then, add remaining Ghee, Cardamom Powder, Sugar Powder, pieces of Cashew Nuts, pieces of Almond and mix very well.

 

Prepare number of small balls or use mould for designer shape.

 

Laddu are ready.

 

Offer to our always First Venerable God…Ganpati Bappa…

 

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Hazelnut Banana Sandwich

Preparation time 5 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Bread Slices 4

Banana Slices of 1 banana

Hazelnut Paste 2 tbsp

Roasted Salted Peanuts 2 tbsp

(coarse powder)

Butter 2 tbsp

 

Method:

Apply Hazelnut Paste on one side of each Bread Slice.

 

Put some Banana Slices on 1 of the Bread Slice with Hazelnut Paste.

 

Sprinkle some coarse powder of Roasted Salted Peanuts.

 

Put another Bread Slice facing the side with applied Hazelnut Paste down covering Banana Slices.

 

Repeat to make another sandwich.

 

Grill in a sandwich maker. Apply Butter to grill.

 

Serve Hot.

 

Enjoy The Sweetness of Banana with Every Bite of Sandwich…

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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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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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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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Triranga Pulao / Tri Coloured Pilao

Preparation time 5 minutes

Cooking time 10 minutes

Servings 3

 

Ingredients:

Boiled or Steamed Rice 3 cup

(Excess rice after meal)

For White Rice:

Butter 2 tbsp

Cumin Seeds 1 ts

Cashew Nuts 1 tbsp

Tutti Fruitty 1 tbsp

Salt to taste

For Green Rice:

Green Chutney 3 tbsp

For Red Rice:

Butter 2 tbsp

Onion finely chopped 1

Garlic Paste 1 ts

Beet Root grated 1 tbsp

Tomato Puree ½ cup

Salt to taste

Garam Masala 1 ts

Red Chilli Powder 1 ts

Tomato Ketchup 1 ts

 

Butter for Greasing.

 

Tomato Ketchup for garnishing.

 

Method:

For White Rice:

Take 1 cup of Rice in a bowl. Add Butter, Cumin Seeds, Cashew Nuts, Tutti Fruitty and Salt. Mix well. Keep a side.

 

For Green Rice:

Take 1 cup of Rice in a bowl. Add Green Chutney and mix well. Keep a side.

 

For Red Rice:

Heat Butter in a pan. Add finely chopped Onion. When Onion softens, add Garlic Paste. When sautéed, add Tomato Puree, grated Beet Root, Salt, Garam Masala, Red Chilli Powder. Mix well. Cook for 3-4 minutes on medium flame. Add Tomato Ketchup and mix well. Add 1 cup of Rice. Mix well. Remove the pan from the flame.

 

Grease baking dish with Butter. Make 3 layers each of prepared coloured Rice.

 

Microwave for 30 seconds only.

 

Enjoy The Simple Rice…Same Rice…Excess Rice…

 

                                                            Modified in Three Delicious Flavours…

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Dahi Bhajiya Chat / Curd Fritters Chat

Preparation time 10 minutes

Cooking time 20 minutes

Servings 4

 

Ingredients:

For Bhajiya:

Gram Flour 1 cup

Semolina ¼ cup

Fresh Fenugreek Leaves ½ cup

Turmeric Powder ½ ts

Garlic Masala (Havej) 1 ts

Asafoetida Powder Pinch

Salt to taste

Oil 1 ts

Soda-bi-Carb ½ ts

Oil for deep frying

Other Ingredients:

Curd 1 cup

Sugar 2 tbsp

Salt to taste

Buttermilk 1 cup

Tamarind-Dates Chutney

Garlic Chutney

Mint Chutney

Sing Bhujiya

Spicy Thick Vermicelly (Spicy Gathiya)

Spiced Peanuts

Fresh Coriander Leaves

Onion chopped

Pomegranate Granules

 

Method:

For Bhajiya:

Take Gram Flour in a bowl. Add Semolina, Fresh Fenugreek Leaves, Turmeric Powder, Garlic Masala, Asafoetida Powder, Salt, Soda-bi-Carb and Oil. Mix well. Add little water slowly as needed to prepare thick batter.

 

Heat Oil to deep fry. Put number of small lumps of prepared batter in heated Oil. Deep fry while turning over occasionally to brownish.

 

Assembling Chat:

Soak prepared Bhajiya in Buttermilk for 3-4 minutes. Meanwhile do other preparation.

 

Take Curd in a bowl. Add Sugar and Salt. Mix well.

 

Take soaked Bhajiya in a serving bowl.

 

Pour spreading over Sweetened and Salted Curd.

 

Sprinkle Sing Bhujiya, Hot Gathiya and Spiced Peanuts.

 

Pour spreading over Tamarind-Dates Chutney, Garlic Chutney and Mint Chutney.

 

Sprinkle chopped Onion. Pomegranate Granules and Fresh Coriander Leaves.

 

Serve immediately after assembling to have fresh taste.

 

  Enjoy Fenugreek Bhajiya…

 

                                    Combined with Curd and Various Chutney…

 

                                                                        So Tempting in Cold and Rainy…

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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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