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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Tava Paneer

Preparation time 10 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

For Marinating:

Hund Curd 4 tbsp

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Garam Masala 1 ts

Salt to taste

Chat Masala ½ ts

Gram Flour roasted 2 tbsp

Lemon Juice 1 ts

Oil 1 ts

 

For Sabji:

Cottage Cheese (Paneer) 250g

(chopped big cubes)

Oil 2 tbsp

Gigner-Garlic-Green Chilli chopped 2 tbsp

Onion chopped 1

Salt to taste

Tomato chopped 2

Capsicum chopped 1

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Kitchenking Masala 1 ts

Dried Fenugreek Leaves 1 ts

 

Fresh Coriander Leaves for garnishing

 

Method:

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.

 

Paneer cooked on Tava… Tava Paneer…

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Pala Munjalu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 10

 

Ingredients:

For Stuffing:

Skinned Split Pigeon Peas (boiled) ½ cup

Ghee 1 tbsp

Jaggery 1 tbsp

Dry Coconut Powder 2 tbsp

Cardamom 1 ts

 

For Outer Layer:

Milk 1 ½ cup

Semolina (Suji / Ravo) ½ cup

Sugar 2 tbsp

Dry Coconut Powder 1 tbsp

Cardamom Pinch

Salt Pinch

 

Coconut Oil to deep fry.

 

Method:

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.

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Madeleines – French Butter Cake

Preparation time 10 minutes

Baking time 20 minutes

Yield 20 Pcs approx.

 

Ingredients:

Refined White Wheat Flour (maida) 150g

Butter 50g

Condensed Milk 200g

Powder Sugar 2 tbsp

Baking Powder 1 ts

Baking Soda ½ ts

Milk ½ cup

Mix Fruit Jam 2 tbsp

 

Dry Coconut powder for garnishing

 

Method:

Take in a mixing bowl, Butter, Condensed Milk and Powder Sugar. Mix well.

 

Add Refined White Wheat Flour, Baking Powder and Baking Soda. Mix well.

 

Add Milk and whisk well to prepare thick batter.

 

Fill Madeleines moulds with prepared batter.

 

Preheat oven.

 

Bake at 180° for 20 minutes.

 

Meanwhile…

Heat ½ cup of water in a pan. Add Mix Fruit Jam and mix very well. Leave it to cool off.

 

When Madeleines are baked, remove from oven and leave to cool off then unmould.

 

Dip Madeleines in prepared Mix Fruit Jam.

 

Coat Madeleines with Dry Coconut Powder.

 

Serve Fresh for better taste or store in an airtight container to serve later.

 

Enjoy Buttery Taste of Madeleines…French Butter Cake…

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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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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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