Saturday, January 30, 2010

Meva ka Laddoo

Another healthy supplement for new mother.
Works best with acup of milk, as early morning snack, when breakfast is still 2-3 hours away. But dont overeat it, as its very rich and can overload the digestive system.



100 gm Kaju
100 gm Kismis
200 gm Makhana
100 gm Gondh
200 gm Chuhara (Dry Dates)
200 gm Kajur (Soft/wet Dates)
100 gm Chirongi
100 gm Dry coconut, grated
10 gm Ajwain
10 gm Saunf
10 gm Saunt
10 gm Haldi powder
10 gm Khuskhus
250 gm Atta / Wheat flour


Deep fry Gond, as it needs more ghee. It will pop like popcorn.
Next Makana, lightly roasted in ghee.
Roast these in ghee - Kaju, Kismis, Khuskhus, Chirongi.
Blend the above in mixer along with Coconut, Chuhara and Kajur, to a coarse consistency.
Roast the flour with a little ghee and then mix them all.
Now to the most skillful part of it all - make laddoos of this mix.

Saturday, January 9, 2010

Sarson Ka Saag

An excellent tangy side-dish for lunch.



1/2 kg Mustard leaves (sarson ka saag)
4 med-sized Tomatoes

Boil them together, just till they are soft and not overcooked.

5 Green chillies
Ginger
4-5 Garlic cloves

Blend all of the above in blender/mixer.

100 gm Fresh Green Peas

Heat Ghee in pan.
Season with Jeera.
Saute the peas.
Add the blended mix.
Boil for 20 min.
Don't let the color darken.
Add salt as per taste.



Serve steaming hot with parantha. This combination tastes the best.

Wednesday, December 23, 2009

Jirvani - Nutrition for New Mother

Jirvani - an ideal homemade nutition supplement for new mother, after delivery, for quick and sound health. Enriched with all kinds of vitamin. As per our ancient culture of preparation. To be used after delivery. When the modern medicines were not developed. Prepared with complete spices and dry fruits.



100 gm Cummin (Jeera)
50 gm Ajwain
100 gm Ginger
5 Cloves (Lawang)
5 Cardamom (Elaici)
1 inch Dalchini
50 gm Sauf
100 gm Dates
200 gm Dry Dates (Chuhara)
100 gm Coconut
100 gm Cashew (Kaju)
100 gm Rasin (Kismis)

Soak the above overnight.Next morning, blend them all in mixer.

200 gm Jaggery (Gud)
200 gm Sugar
200 gm Ghee
1 tsp Cummin (Jeera)

Add ghee in a pan. When it heats up, season with Jeera.
Saute the blended paste on slow flame with continous stirring, till it starts leaving the sides of the pan.
After that, add sugar and jaggery. Do not add these before this point.
Stir again for sometime, till they dissolve.
Stop at that point and remove from heat, else all of it will toughen like stone.

Store carefully in clean place. Can be used for a week or 10 days.

Monday, September 28, 2009

Happy Birthday

धिरेंद्रजी,

जन्मदिन की बहुत बहुत बधाई हो.
हर दिन शुब हो.
दोनों का जीवन सदा सुखमय हो.

आपके जन्म दिन की खुशी में , मैं खाजः, फेनी और मठ्री बनाई हूँ.
आपको भेज रही हूँ.

हमारे पुरे परिवार के तरफ़ से, आपको बहुत बहुत बधाई हो.

आपकी मम्मी शैल।



खाजः और फेनी


मठ्री

Saturday, July 11, 2009

Papdi Chaat for Daddy-Jiiiii


Daddy-ji, Wish You A Very Very Happy Birthday from all your near and dear ones from Banglore, Bhilai, Minneapolis and Tokyo. Also wishing you a long, prosperous and healthy life. I know mummy has made lot of your favorite dishes today, but I have also prepared some thing special for you and its "Papadi Chaat". We all know that you avoid eating out side junk food, but enjoy when prepared at home and I still remember how you used to tell me different stories to keep me away from eating outside. This plate is for you daddy-ji, totally hygienic and very tasty. Hope you like it.




For Papdi Chaat you need:
  • Semolina Puries
  • Cilantro chatni
  • Tamarind chatni
  • Bitten thick curd
  • Boiled potatoes 3 chopped
  • Boiled Peas
  • 1 chopped onion
  • Hand full chopped cilantro
  • 2 green chili chopped
  • 1 tsp chart masala
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp pepper powder
  • 1/2 dried ginger powder
  • 1 tsp black salt or common salt
For Semolina Puries:
  • 1 cup semolina or suji or rava
  • 1 tbsp maida or all purpose flour
  • 1/2 tsp salt
  • 1 tsp oil
  • Warm water
  • Oil for frying


Mix all the ingredients and make a tight dough with warm water and leave for 20 min. Then make small golf ball size puries and deep fry in oil till golden brown. Press the puries while deep frying.

For Cilantro chatni:
  • 1 bunch of fresh and clean cilantro
  • 2 green chili
  • 2 garlic flakes
  • 1 tomato
  • 1/2 inch ginger
  • 1 tsp mustard oil
  • Salt to taste
Put all the things in blender and make a nice and smooth paste and you are ready with coriander chatni.



For Tamarind chatni:
  • 50 gm tamarind
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 100 gm sugar

Soak tamarind in water for 2-3 hrs, extract the pulp & filter, mix all the ingredients and boil it till it becomes half. Add sugar as per taste.

For Padpdi Chaat:

Take 5 -6 puries in a plate and make hole from one side for filling the ingredients. Now fill it with boiled potatos and peas, ddd chopped onions and chili. Now fill it with the chatnies and curd. Then sprinkle all the masalas and salt. Garnish with cilantro and bhujiya sev. Yuuummmmyyy now you are ready with very tasty chaat. In some part of central India it is also called as SPDP (Sev Puri Sahi Puri).


Sunday, June 28, 2009

Vegetable Instant Rava Idli


Our saturday breakfast is fixed. It is either Idli Dosa or Idli Dosa or finally Idli Dosa :-) But this weekend somehow I forgot to make the usual batter. Still wanted to have idli only, so thought of making quick rava idli. To make it nutritious, I added vegetables to it, which made it healthier and tasty too. My first encounter with rava idli was in Banglore restaurant, where they serve it with some creamy yellow color gravy (Not remembering what they call it). They used to serve giant size rava idli and even 1 rava idli is enough to satisfy your hunger. To maintain the nutritional value of the vegetables I hopped them finely and steam them only once while making the idli. Cooking vegetables short and fast helps in maintaining their nutritional value.






Ingredients:
  • 2 Cup rava or semolina or suji
  • 1 Cup finely chopped vegetables (carrot, french beans, peas, capsicum)
  • Curd
  • Salt
  • 1-2 tsp fruit salt
  • Oil (for tempering and greasing the idli dish)

For tempering you need:
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp chopped ginger
  • Few curry leafs
  • 1 tsp chopped green chillies
  • 7 - 10 Broken cashews




Preparation:
  • Heat 1 tbsp oil in a pan.
  • Put all the tempering items in the pan and fry till light brown.
  • Then add rava and fry till light brown.
  • Then take this rava in a separate bowl and add vegitables, salt, curd and make a thick batter.
  • One the other side take idli container or pressure cooker and put 1/2 glass in it and boil it.
  • Once water starts boiling, put fruit salt in the batter and mix nicely and put it in the greased idli stand.
  • Now place it in the boiling water and cook for 7-10 mins as we do for normal rice and lentil idlis.




Tips:
  1. Add fruit salt at the end.
  2. Make thick batter.
  3. If using cooker for making idli, then remove the whistle or weight.

My this preparation goes to Divya's Show me your Breakfast & EFM-June-Breakfast-Series of Me and My Kitchen.