Rajashthani Mooli ki Dal

Preparation time 5 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

For Tempering:

Ghee 1 tbsp

Cardamom whole 3-4

Cinnamon 1 pc

Clove buds 4-5

Star Anise 1

Black Pepper granules 3-4

Dry Red Chilli 1-2

Cinnamon Leaves 1

Curry Leaves 4-5

Cumin Seeds 1 ts

Asafoetida Powder Pinch

Ginger-Garlic chopped 1 tbsp

Green Chilli chopped 1-2

For Dal:

Onion chopped 1

Daikon (Mooli) chopped 1

Salt to taste

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 1 ts

Dried Fenugreek Leaves 1 ts

Curd ¼ cup

Skinned and Split Pigeon Peas 1 cup

(boiled and blended)

Jagery 1 ts

Chat Masala 1 ts

Fresh Coriander Leaves 1 tbsp

 

Steamed or Boiled Rice for Serving

 

Method:

Heat Ghee in a pan on low flame. add whole Cardamom, Cinnamon pieces, Clove Buds, Star Anise, Black Pepper granules, Dry Red Chilli, Cinnamon Leaves, Curry Leaves, Cumin Seeds and Asafoetida Powder. When crackled, add chopped Ginger-Garlic and chopped Green Chilli., Onion, and Daikon. Stir and sauté.

 

Add Salt, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder and Dried Fenugreek Leaves. Mix well. Continue cooking on low flame for 3-4 minutes.

 

Add Curd, boiled and blended Skinned and Split Pigeon Peas, Jaggery and Chat Masala. Mix well. Increase the flame to medium. Boil it on medium flame for 5-7 minutes. Stir occasionally while boiling. Remove the pan from the flame.

 

Take prepared Dal in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve with Steamed or Boiled Rice.

 

Enjoy Rajashthani Dal with sizzling flavour of Daikon.

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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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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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Shiyal Badam ane Sing na Laddu / Fox Nuts and Peanuts Laddu

Preparation time 10 minutes

Cooking time 0 minute

12 Laddu

 

Ingredients:

Peanut Butter 2 tbsp

Roasted Salted Peanuts crushed ¼ cup

Oats roasted ¼ cup

Fox Nuts Powder (Makhana / Shiyal Badam) ¼ cup

Milk Powder 2 tbsp

Honey 2 tbsp

Ghee 1 tbsp

 

Method:

For sure, this is one of the simplest recipes. We cannot have simpler and easier than this recipe.

 

So, simply, take all listed ingredients in a bowl, mix very well.

 

Take 2-3 tbsp of prepared mixture and give it a ball shape or use a mould for designer shape.

 

Prepare number of Laddu.

 

Serve fresh or store in an airtight container to use when needed.

 

Now, what is your say…!!!???

 

Isn’t it one of the simplest recipe…!!!???

 

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Quick Thick Soup

Preparation time 10 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Olive Oil 1 tbsp

Spring Onion white chopped ¼ cup

Garlic chopped small 3-4 buds

Carrot chopped small ¼ cup

Potato chopped cubes ¼ cup

French Beans chopped small ½ cup

Tomato Puree ½ cup

Sago / Tapioca 2 tbsp

Fresh Coriander Leaves ¼ cup

Cinnamon Leaves 1

Lemon Grass 1

Spinach ½ cup

Oregano 1 ts

Chilli Flakes 1 ts

Holy Basil Leaves 1 ts

Salt to taste

Lemon Juice of ½ lemon

Bread for serving

 

Method:

In a pressure cooker, take chopped Spring Onion white, Garlic, Carrot, Potato cubes, French Beans, Tomato Puree, Tapioca, Fresh Coriander Leaves, Cinnamon Leaves, Lemon Grass, Oregano, Chilli Flakes and Holy Basil Leaves. Add 1 glass of water. Pressure cook to 1 whislte.

 

Leave pressure cooker to cool down.

 

Remove the stuff from pressure cooker to a bowl.

 

Add Olive Oil, Spinach, Salt and Lemon Juice. Mix very well.

 

Remove the prepared soup in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Hot.

 

Sizzle with Delicious Quick Thick Soup…

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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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Garlic Spinach Soup

Preparation time 15 minutes

Cooking time 20 minutes

Serving 1

 

Ingredients:

Garlic Buds of 1 garlic

Onion chopped pcs of 1 onion

Spinach 1 bowl

Green Chilli chopped 1

Butter 2 tbsp

Capsicum finely chopped 1

Oregano 1 ts

Chilli Flakes 1 ts

Holy Basil Leaves 5-6

Lemon Juice of ½ lemon

Corn Flour Slurry 1 tbsp

Salt

Holy Basil Leaves to garnish 2-3

 

Method:

Use wire mash to grill whole Garlic Buds with skin. Grill on low flame while turning Garlic Buds to roast all sides. Then, peel all grilled Buds and chop in big pieces.

 

Heat 1 tbsp of Butter in a pan on low flame. Add chopped Garlic, Onion and Green Chilli. When sautéed, add Spinach. Mix well and cook for 5-6 minutes on low flame while stirring. Remove the pan from the flame and leave it to cool down.

 

Then, take it in blending jar of mixer. Add Holy Basil Leaves. Add 1 cup of water. Blend it very well at high speed.

 

Strain it. Keep it a side.

 

Heat 1 tbsp of Butter in another pan on low flame. Add chopped capsicum. When sautéed, add prepared Spinach mixture. Add Oreagno, Chilli Flakes, Salt and Corn Flour Slurry. Stir it occasionally while on low flame for 4-5 minutes. Add Lemon Juice. Stir it and remove the pan from the flame.

 

Take it in a serving bowl.

 

Garnish with 2-3 Holy Basil Leaves.

 

Serve Hot.

 

Warm Up Appetite with Hot Garlic Spinach Soup…

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Sea Breeze

Preparation time 5 minutes

Cooking time 0 minutes

Serving 1

 

Ingredients:

Crushed Ice

Ginger Juice  1 ts

Lemon Juice 1 ts

Blue Curacao Syrup 2 tbsp

Green Apple Syrup 1 tbsp

Lemon Slice

Fresh Mint Leaves

Soda Water

 

Method:

Take Crushed Ice in a serving glass.

 

Add Ginger Juice, Lemon Juice, Blue Curacao Syrup and Green Apple Syrup.

 

Add Lemon Slice and Fresh Mint Leaves.

 

Fill in remaining glass with Soda Water.

 

Serve immediately.

 

Everyone is not so lucky to be on Sea shore in hot evening of Summer…Be lucky to feel SEA BREEZE at home…

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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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Panchkhadhya

Preparation time 5 minutes

Cooking time 10 minutes

Yield 1 cup

 

Ingredients:

Poppy Seeds 2 tbsp

Dry Dates small pcs of 4 dates

Dry Coconut grated ½ cup

Rock Sugar 1 tbsp

Cardamom Powder ½ ts

 

Method:

Pre-heat a non-stick pan.

 

Dry roast Poppy Seeds in pre-heated non-stick pan.

 

Then, crush roasted Poppy Seeds.

 

In crushed roasted Poppy Seeds, add small pieces of Dry Dates and crush again.

 

Then, take it in a bowl.

 

Now, crush Rock Sugar and mix with Poppy Seeds and Dry Dates mixture.

 

Now, dry roast grated Dry Coconut in a pan. Then, mix with prepared mixture.

 

Now, mix Cardamom Powder with prepared mixture.

 

Mix very well.

 

Panchkhadhya is ready.

 

Offer to our beloved and venerable Bappa…Ganpati Bappa…

 

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