(squeeze grated Bottle Gourd to remove excess water)
Milk ½ cup
Milk Khoya (Mawa) grated 100 gm
Sugar 100 gm
Cashew Nuts ½ cup
Almonds 2 tbsp
Dry Black Grapes (Black Raisins) 1 tbsp
Cardamom granules Powder 1 ts
Nutmeg Powder 1 ts
Dry Ginger Powder 1 tbsp
Method:
Heat Ghee in a pan. Add Aloe Vera and semi fry it. Add grated Bottle Gourd and continue frying on low-medium flame. When moisture of Bottle Gourd gets burnt and starts to look drying, add Milk and cook for some minutes until Milk gets evaporated, add Milk Khoya, Sugar, Cashew Nuts, Almonds, Black Raisins, Cardamom Granules Powder, Nutmeg Powder, Dry Ginger Powder. Keep mixing very well while continue cooking on slow-medium flame until it becomes a soft lump.
Remove in a serving bowl.
Garnish with pieces of Cashew Nuts, Almonds and Black Raisins.
Enjoy Herbal Version of Indian Traditional Recipe…Halvo…
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.
Heat Oil in a pressure cooker on high flame. Add Cumin Seeds, Coriander Granules, Cinnamon, Clove buds, Star Anise, Jakhiya and Asafoetida Powder. When crackled, add Ginger-Chilli-Gralic Paste and chopped Onion. When Onion softens, add chopped Tomato and cook for 2-3 minutes. Add Fresh Coriander Stems and soaked Horse Gram. Add approx 2 glasses of water. Add Salt. Pressure cook up to 3 or 4 whistles.
Leave pressure cooker to cool down for approx 10-15 minutes.
Open the pressure cooker. Strain and collect the water in a bowl.
Add Black Pepper Powder and Lemon Juice in strained water. Mix well.
Serve Fresh.
Drink Gahat ka Shorba…Feel Energy to Climb a Mountain of Himachal Pradesh…
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.
Take all listed ingredients for marinating together in a bowl and mix very well.
Add chopped big cubes of Cottage Cheese, mix very well, then leave for at least 30 minutes for marinating.
Now, heat Oil in a flat pan.
Add chopped Ginger-Garlic-Green Chilli, Onion and Salt. Mix well and sauté.
Then, add chopped Tomato and Capsicum and sauté.
Add Turmeric Powder, Red Chilli Powder, Coriander Cumin Powder and Kitchenking Masala and continue sautéing on medium flame until Oil starts to get separated around the stuff on flat pan.
Then, add little water and cook for 1-2 minutes on medium flame.
Then, add marinated Cottage Cheese and continue cooking for 1-2 minutes on medium flame.
When cooked well, add Dried Fenugreek Leaves and mix very well.
Remove prepared stuff on a serving plate.
Sprinkle Fresh Coriander Leaves to garnish.
Serve Fresh and Hot with Roti, Naan or Paratha of choice.
Heat Ghee in a pan on low flame. Add boiled Skinned Split Pigeon Peas, Jaggery, Dry Coconut Powder and Cardamom. Mix well while cooking on low-medium flame for 3-4 minutes. Leave it to cool off.
Make number of small balls of prepared mixture for stuffing.
Heat Milk in a pan on low flame. When Milk becomes hot, add Semolina gradually while stirring to mix it well making sure not leaving lumps of Semolina.
When Semolina is cooked, add Sugar, Dry Coconut Powder, Cardamom and Salt. Mix well.
Leave it to cool off.
Pinch small lump from prepared Semolina mixture. Make a small ball of it. Tap using your palms and fingers to give it a thick round shape.
Put one ball of stuffing in the middle of it.
Fold from all sides to wrap stuffing ball.
Repeat to prepare all balls.
Heat Coconut Oil on medium flame to deep fry.
Deep fry all prepared stuffed balls to light brownish. Flip occasionally to fry well all around.
Put fried balls on tissue papers to get excess oil absorbed.
Serve Fresh and Warm for best taste or store in an air tight container to server later.
All Sweets are not Unhealthy.
This is a gifted traditional sweet from one of the high tech state of India…Andhra Pradesh…
Make your parties, celebrations and festivals sweeter and healthier and tastier with the great touch of COCONUT.
(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.
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.
