RAJASTHANI SPECIAL GEHUN KA DOODHIYA KHEECH

Hi All,

Rajasthani Doodhiya kheech is famous all over the world. Its the dish made with wheat, milk and sugar. It tastes best when made on sigdi in degchi. But now most of the homes do not have sigdi, so here I am sharing its reipe in pressure cooker.

Its quite easy and very very delicious. But not for people who are diet concious coz its eaten with lots of ghee..

So, hurry up and follow the below recipe to make a delicious dessert : RAJASTHANI SPECIAL GEHUN KA DOODHIYA KHEECH..

RAJASTHANI SPECIAL GEHUN KA DOODHIYA KHEECH

RAJASTHANI SPECIAL GEHUN KA DOODHIYA KHEECH

INGREDIENTS

• 1/2  cup whole wheat
• 1/4  cup Sugar
• 2 cups full cream milk
• a few saffron strands
• 1/2 tsp. cardomom powder
• Few sliced almonds and pistachoes for garnishing

METHOD

• Wash wheat 2-3 times and soak it in water overnight.
• Drain excess water andgrind the wheat to a coarse paste without adding water
• Pressure cook the wheat with a cup of milk and ½ cup of water till the wheat is cooked.
• Heat the remaining milk along with the sugar and saffron till it is reduced to half
• Now add the cooked wheat and cardomom powder to the reduced milk and mix well.

• Kheech is ready. garnish with sliced almonds and pistachoes and serve hot with badiyo ki sabzi, fali ki sabzi, kadi and gulab (1 sweet semi liquid made with kheech).

   

NUTRITIONAL VALUE OF DOODHIYA KHEECH ( per serving)

• Calories : 389
• Fat : 12 g
• Carbohydrates : 45 g
• Protein : 8 g

TIPS WHILE MAKING DOODHIYA KHEECH 

• Keep on stirring the milk before and after addign wheat otherwise it would stick to the container.

Enjoy!!!

Neharika

SUJI/ RAVA / SEMOLINA UPMA

Hi All,

Upma is one of the most common dishes that we eat in India . It tastes best with pickle or coconut chutney.

So without wasting much time, lets quickly start with the recipe of SUJI/ RAVA / SEMOLINA UPMA

SUJI/ RAVA / SEMOLINA UPMA

SUJI/ RAVA / SEMOLINA UPMA

 

INGREDIENTS

• 1 cup sooji / rava (Semolina)(Dry Roasted)
• 2 tsp. Oil
• ½ tsp. Mustard Seeds
• ½ tsp. Cumin seeds
• Few Curry leaves
• ½ tsp. Urad Dal
• ½ tsp. Chana Dal
• 1 chopped green chilli
• 1 chopped onion
• 1 chopped carrot
• Few Chopped coriander leaves
• Salt – to taste
• Boiling Water – As per need

METHOD

• Heat oil in a non-stick kadhai and add mustard seeds, cumin seeds.
• Add urad dal and chana dal and then the curry leaves.
• Then add chopped chillis, onoin and carrot and fry it for 4-5 mins until onoin become golden brown and carrot become soft.
• Add suji and salt while stirring. Allow it to cook for 5 minutes.
• Now add 1 cup water, then stir, again 1 cup water then stir. Repeat this process until you get the desired consistency.
• Upma is ready, serve it hot with coconut chutney or pickle.

NUTRITIONAL VALUE OF UPMA (per serving)

• Calories : 211.4
• Fat : 6.3 g
• Carbohydrates : 32.6 g
• Protein : 7.4 g

TIPS WHILE MAKING UPMA

• Do not add too much water. otherwise the upma will become sticky.
• You can add any vegetable in this upma as per your choice.
• My mom add dryfruits instead of vegetables, that too tastes awesome.

Enjoy!!!

Neharika

 

MUMBAI SPECIAL BHEL PURI

Hi,

Bhel puri is most popular and most common chat in Mumbai. It can be found in each and every street in Mumbai.

I personally like bhelpuri because I suppose its the only chat that contains so much vegetables so its good for all those moms whose kids do not eat vegetables, so its the best way to make them eat. I am sure they will definately like it.

So lets quickly start with the recipe of MUMBAI SPECIAL BHEL PURI.

MUMBAI SPECIAL BHEL PURI

MUMBAI SPECIAL BHEL PURI

INGREDIENTS

• 5 cups of puffed rice (kurmura)
• 1 cup thin and small sev
• 8 papdis papdi (Make 8-10 pieces of each papdi)
• 1 onion (chopped finely)
• 1 tomato chopped
• 1 raw mango (finely chopped)
• ½ cup chopped cucumber (Kheera)
• ½ cup boiled and chopped potaoes
• ¼ cup grated carrot, radish and beet root mix
• Few cilantro leaves(chopped)
• salt – to taste
• ¼ tsp. red chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• a pinch of kala namak
• ½ cup tamarind – jaggery chutney (imli or gud ki chutney)
• ¼ cup coriander / mint chutney (dhaniye ya pudine ki chutney)
• 1 tbsp. tomato ketchup

** Keep aside some chopped vegetables, sev and 1-2 whole papdi from above for garnishing.

METHOD

• Mix all the ingredients and mix well.
• Now garnish it with garnishing ingredients kept aside.
• Bhel puri is ready

NUTRITIONAL VALUE OF BHEL PURI (per serving)

• Calories : 138
• Fat : 6.6 g
• Carbohydrates : 18.3 g
• Protein : 2.7 g

Enjoy!!!

Neharika

SABUDANA KHEER / SAGO PUDDING

Hi,

Sabudana is one of the main ingredients of vrat dishes and it can fit in any flavour either sweet or spicy. I have already discussed 2 spicy recipes to “aaj kuch meetha ho jaye”..

Today I am going to discuss the recipe of SABUDANA KHEER / SAGO PUDDING

SABUDANA KHEER / SAGO PUDDING

SABUDANA KHEER / SAGO PUDDING

INGREDIENTS

• 1/3 cup sago(Sabudana)
• 3 cups milk
• 3 tbsp. sugar
• 1/4 tsp. cardomom powder
• 2 tsp.  sliced pistachios
• 2 tsp. sliced almonds
• 8-10 raisins (soaked in water)
• 10-15 strands of saffron (soak half of them in milk)
• Few almonds and cashews for garnishing.

METHOD

• Wash and soak the sabudana, in enough water to cover it, for about half an hour and   then drain off excess water.
• Boil the milk in heavy bottom pan.
• After milk comes to boil add sabudana.
• Cook until sabudana is soft and has become translucent . 
• Now add all the other ingredients, except cashews and almonds,  and boil for 2 to 3 minutes. Turn off the heat. 
• Garnish with unsoaked saffron strands, almonds and cashews. 
• Kheer can be served chilled or warm.

NUTRITIONAL VALUE OF SABUDANA KHEER(per serving)

• Calories : 233
• Fat : 4.5 g
• Carbohydrates : 46.1 g
• Protein : 4.1 g

TIPS WHILE MAKING SABUDANA KHEER

•  Do not soak sabudana in water for too long, otherwise it will become too soft as well as sticky.
• You can add other friuts and dryfruits of your choice in it, to make it more healthy.

Enjoy!!!

Neharika

 

SABUDANA KHICHDI

Hi All,

Sabudana is one of the main ingredients of vrat dishes and it can fit in any flavour either sweet or spicy. So I thought why not start with sabudana recipes only under vrat dishes.

So, here is the recipe of SABUDANA KHICHDI .

SABUDANA KHICHDI

SABUDANA KHICHDI

INGREDIENTS

• 2 cups Sabudana(Sago)
• 1 cup boiled  potato pieces
• 1/2 cup coursely ground roasted peanuts
• Few roasted whole peanuts
• 5-6 Green chillies,finely chopped
• 1/2 tsp. cumin seeds
• Fresh coriander leaves,chopped
• Lemon juice : to taste
• Rock Salt : to taste
• 1 tbsp.oil

METHOD

• Soak the sabudana, in enough water to cover it, for about half an hour and   then drain off excess water.
• Keep it covered for another 4 hours.
• Heat oil in a pan and saute cumin seeds, chilli and whole peanuts.
• Then add potaoes and fry it for 2-3 mins.
• Mix rock salt, ground peanuts and lemon juice in sabudana and pour them in above pan.
• Sabudana Khichdi is ready.
• Granish with coriender leaves.
• Serve with curd.

NUTRITIONAL VALUE OF SABUDANA KHICHDI (per serving)

• Calories : 176
• Fat : 3.9 g
• Carbohydrates : 31 g
• Protein : 1 g

TIPS WHILE MAKING SABUDANA KHICHDI

• Do not soak sabudana in water for too long, otherwise it will become too soft as well as sticky.

Enjoy!!!

Neharika

SABUDANA VADA FOR VRAT / FAST / UPWAAS

Hi All,

Sabudana is one of the main ingredients of vrat dishes and it can fit in any flavour either sweet or spicy. So I thought why not start with sabudana recipes only under vrat dishes.

So, here is the recipe of SABUDANA VADA FOR VRAT / FAST / UPWAAS.

SABUDANA VADA FOR VRAT / FAST / UPWAAS

SABUDANA VADA FOR VRAT / FAST / UPWAAS

INGREDIENTS

• 2 cups Sabudana(Sago)
• 2 cups boiled and mashed potatoes
• 1 cup coursely ground roasted peanuts
• 5-6 Green chillies,finely chopped
• Fresh coriander leaves,chopped
• Lemon juice : to taste
• Rock Salt : to taste
• Oil : for deep frying

METHOD

• Soak the sabudana, in enough water to cover it, for about half an hour and   then drain off excess water.
• Keep it covered for another 4 hours.
• Now mix all the other ingredients in sabudana.
• Make small balls and flatten it on palm.
• Heat sufficient oil in a frying pan and deep fry vadas in hot oil till golden brown.  
• Sabudana Vada is ready.
• Serve with curd.

NUTRITIONAL VALUE OF SABUDANA VADA

• Calories : 176
• Fat : 3.9 g
• Carbohydrates : 31 g
• Protein : 1 g

TIPS WHILE MAKING SABUDANA VADA

• Do not soak sabudana in water for too long, otherwise it will become too soft as well as sticky.
• If  you are not making it for vrat, you can serve it with chutney of your choice or tomato ketchup (you can find their recipe in chutneys and jams and pickles categories)

Enjoy!!!

Neharika

MINT CHUTNEY / PUDINE KI CHUTNEY

Hi all,

When it comes to serve any chutney with pakodas, or snacks, or in and with sandwich, pudine ki chutney comes first. So here I am sharing with you the recipe of MINT CHUTNEY / PUDINE KI CHUTNEY.

MINT CHUTNEY / PUDINE KI CHUTNEY

MINT CHUTNEY / PUDINE KI CHUTNEY

INGREDIENTS

• 250 gm mint leaves (without stem)
• 4 tsp lemon juice
• 1 tsp jeera
• ½ tsp hing
• 5-6 green chilly
• Salt to taste

METHOD

• Grind everything together.
• If  its very thick, add few drops of water and grind again.
• Chutney is ready. Keep in airtight container.
• It will last for 15 days

NUTRITIONAL VALUE OF MINT CHUTNEY (per serving)

• Calorie : 15
• Fat : 1 g
• Carbohydrates : 2 g
• Protein : 0 g

TIPS WHILE MAKING MINT CHUTNEY

• To have slight khata – meetha taste, you can add sugar to the chutney.

Enjoy!!!

Neharika