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PAN GULKAND MUKHWAS

Hi All,

Mukhwas or mouth freshener eaten after food helps to digest food properly and in addition to that help us get rid of bad breath smell. Today I am going to talk about a very special mukhwas and one of my favourite PAN GULKAND MUKHWAS

PAN GULKAND MUKHWAS

PAN GULKAND MUKHWAS

PAN GULKAND MUKHWAS

INGREDIENTS

  • 8-10 Dries and coarsely crushed Betel Leaves (Pan k patte)
  • 1/2 Cup Gulkand
  • 1/2 Cup Fennel Seeds (Saunf)
  • 1/2 Cup Roased coriander seeds(Dhana dal)
  • 1/4 Cup Grinded Dry Coconut

 

METHOD

Mix all the above ingredients and store in an airtight container.

Enjoy!!!

Neharika

HOME MADE APPLE JAM

Hi All,

Apple jam is one of the healthy kids favourite item. they like it with bread, fruit cake and even in chapati. There is nothing much to write about apple jam because all of us know about this.

So, here is the recipe of HOME MADE APPLE JAM

HOME MADE APPLE JAM

APPLE JAM

APPLE JAM

INGREDIENTS

  • 1 mashed apple and 1/4 apple chopped in very small and fine pieces.
  • 1/4 cup sugar
  • 1/4 tsp. lemon juice.

METHOD

  • Add pieces of apple in boiling water and drain them when become soft.
  • In a pan, add these pieces, mashed apple and sugar and keep on stirring until the mixture attains consistency like jam.
  • Low add lemon juice and mix it well for two minutes.
  • Take it off the flame.
  • When it cools down, pour it into an air tight container and keep it in refrigerator.

NUTRITIONAL VALUE OF APPLE JAM(per 100 gm)

  • Calories : 77.7
  • Carbs : 20.4 g
  • Fats : 0.1 g
  • Protein : 0.1 g

Enjoy!!!

Neharika

Hi All,

Wada pav/ Vada pav is most common snacks in Mumbai , or acutally whole Maharashtra. Its like all time temptation. It is also known is “INDIAN BURGER”..

So now without wasting any time , lets quickly start with the recipe of MUMBAI SPECIAL VADA PAV

MUMBAI SPECIAL VADA PAV

 

MUMBAI SPECIAL VADA PAV

MUMBAI SPECIAL VADA PAV

 

INGREDIENTS

FOR MAKING VADA :

  • 2 cups boiled and mashed potatoes
  • 4 green chillies, chopped
  • 3 tbsp ginger garlic paste
  • 1 tsp mustard seeds (rai)
  • 1 tsp. cumin seeds (jeera)
  • 1/4 tsp asafoetida (hing)
  • few curry leaves (kadi patta)
  • 1 tsp turmeric powder (haldi)(1/2 tsp. for inner mixture and 1/2 tsp. for coating)
  • 1 cup besan (gram flour)
  • a pinch of baking soda
  • 1/4 tsp. red chilli powder
  • salt to taste
  • oil for deep-frying

OTHERS

  • 10 pav (unsweetened bread buns)
  • 1 cup grated coconut
  • 1/2 cup chopped onions
  • 1/2 cup dry lehsun chutney
  • 1/2 cup mint chutney
  • 8 fried green chillis coated with salt

METHOD

  • Heat 1 tsp oil in a pan and add asafoetida, mustard and cumin seeds and curry leaves and let them temper.
  • Now add green chillis and ginger garlic paste and saute for 1 minute.
  • Add mashed potatoes and turmeric powder and mix well and off the flame.
  • Divide the mixture in 10 equal parts.
  • Roll each part and press it lightly with the help of palm to form of a tikki
  • For outer coating, mix rest of the ingredients for wada expet oil.
  • Now heat oil in a pan, take  tikki one by  one, dip them into outer coating batter and deep frt till golden brown.
  • Vada are ready.

HOW TO SERVE 

  • Slice each pav into half. On lower portion apply dry lehsun chutney and few chopped onoins and on above portion apply green chutney.
  • Now put vada between both parts and apply grated coconut on it.
  • Serve hot with fried green chilli.

NUTRITIONAL VALUE OF WADA PAV (per piece)

  • Calories : 290
  • Fat : 20 g
  • Carbs : 25 g
  • Protein  : 5 g

TIPS WHILE MAKING VADA PAV

  • Chopped onoins are not the part of traditional vada pavs that are served in Mumbai. I ate it like this at one shop and I liked the taste so I included it. If you don’t like, you don’t have to include it in your recipe.
  • Recipe of dry lehsun chutney and mint chutney is available in “chutneys” category.

Enjoy!!!

Neharika

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

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

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

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

 

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

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

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

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

 

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