Sizzling Undhiyu

Preparation time 40 minutes

Cooking time 30 minutes

For 4 Persons

 

Ingredients:

For Tikki:

Fresh Chickpeas (Jinjara) ½ cup

(Boiled and Crushed)

Fresh Pigeon Peas ½ cup

(Boiled and Crushed)

Fresh Green Peas ½ cup

(Boiled and Crushed)

White Sweet Potato ½ cup

(Boiled and Crushed)

Ginger-Chilli Paste 1 tbsp

Fresh Fenugreek Leaves chopped ½ cup

Spring Garlic chopped 2 tbsp

Split Roasted Gram powdered 2 tbsp

Garam Masala ½ ts

Salt to taste

For Sauce:

Oil 1 tbsp

Butter 1 tbsp

Garlic Paste 1 ts

Gram Flour 1 tbsp

Tomato Puree 1 cup

Cinnamon-Clove Buds Powder ¼ ts

Star Anise Powder ¼ ts

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 1 ts

Garam Masala ½ ts

Jaggery 1 ts

Salt to taste

For Vegetable Mixture:

White Sweet Potato parboiled 1

Baby Potato parboiled 5

Red Sweet Potato par boiled 250 gm

Cauliflower par boiled 250 gm

Carrot par boiled 1

Butter 1 tbsp

Spring Garlic chopped 1 tbsp

Salt to taste

For Sizzler Assembling:

Cabbage Leaves and Butter

 

Method:

For Tikki:

Heat Oil in a pan. Add chopped Fresh Fenugreek Leaves and Spring Garlic and sauté. Take it in to a mixing bowl. Add all remaining listed ingredients and mix very well.

 

Take approx 2 tbsp of prepared mixture. Make a small ball of it and press lightly between two palms. Repeat to prepare number of Tikki.

 

Shallow fry all prepared Tikki and keep a side to use later.

 

For Sauce:

Heat Oil and Butter in a pan on low flame. Saute Garlic Paste in it. Add Gram Flour and sauté. Add Tomato Puree and mix. Add Cinnamon-Clove Buds Powder, Star Anise Powder, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Garam Masala, Jaggery and Salt. Mix well and cook well. Keep a side to use later.

 

For Vegetable Mixture:

Heat Butter in a pan on low flame. Sauté Spring Garlic in it. Add parboiled White Sweet Potato, Baby Potato, Red Sweet Potato, Cauliflower, Carrot. Sprinkle Salt and mix well while sautéing on low-medium flame.

 

For Sizzler Assembling:

Preheat sizzler plate to very hot. Arrange Cabbage Leaves on it. Put prepared Vegetable Mixture on arranged Cabbage Leaves. Pour spreading some prepared Sauce over Vegetable Mixture. Arrange prepared Tikki on it. Again pour remaining sauce over it.

 

Sizzle the plate with Butter and serve very hot Sizzler.

 

Ssss…iii…zzz…ling Taste of Veges…Sizzling Undhiyu…

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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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Aloe Vera Halvo with Bottle Gourd (Dudhi / Lauki)

Preparation time 5 minutes

Cooking time 15 minutes

Serving 2

 

Ingredients:

Aloe Vera 100 gm

Ghee 50 gm

Bottle Gourd grated 250 gm

(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…

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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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Walnut Banana Hummus

Preparation time 5 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

Walnut 10

Ripe Banana  ½

Honey 1 ts

White Chickpeas (Kabuli Chana) soaked ¼ cup

Salt pinch

 

Method:

Take soaked White Chickpeas in a pressure cooker. Add enough water approx 2 cups.

 

Pressure cook to 8 to 10 whistles.

 

Then, leave pressure cooker to cool off.

 

Then, remove White Chickpeas with water from pressure cooker and leave it to cool off.

 

Then, strain and separate water and White Chickpeas and keep both of them a side.

 

Cut slices of Ripe Banana and put them in deep freezer and make them frozen.

 

Now, take Walnut in a jar of mixer and crush to fine powder.

 

Add frozen Banana slices. Crush it again.

 

Now, add White Chickpeas and little water separated from it. Crush it again.

 

Now, add Honey and Salt. Crush it again.

 

Serve Fresh with Fruits and / or Biscuits.

 

Very nutritious Hummus with Walnut and Banana Flavour.

 

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Gahat ka Shorba

Preparation time 5 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

Oil 1 ts

Cumin Seeds 1 ts

Coriander Granules ½ ts

Cinnamon 1

Clove buds 4

Star Anise 1

Jakhiya 1 ts

(Asian Spider Weeds / Wild Mustard Seeds)

(optionally, Mustard Seeds can be used)

Asafoetida Powder Pinch

Ginger-Chilli-Garlic Paste 1 tbsp

Onion chopped 1

Tomato chopped 1

Fresh Coriander Stems 1 tbsp

Kalthi (Gahat) soaked ½ cup

(Horse Gram)

Salt to taste

Black Pepper Powder ½ ts

Lemon Juice of 1 lemon

 

Method:

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…

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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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