BESAN (GRAM FLOUR) CHILLA

NUTRITIOUS

BESAN CHILLA

Besan chilla is complete nutritious snack.

Today I made for my husband's and son's favourite breakfast.It can be served anytime either breakfast or evening tea time.  Preparation for besan chilla is as follows : -

Ingredients:-

* Besan (Gram flour) -1cup,

* Turmeric powder- 1/4 tsp,

* Funnel seeds- half of 1/4 tsp,

* Carom seeds -half of 1/4 tsp,

* Red chilli powder -1/4 tsp,

* Asafoetida -1 pinch,

* Coriander powder -1tsp,

* salt to taste.

* All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, french bean ,spinach cut into small size,

* Ginger (grated),-1" piece,

* 2 Green chilli cut into very small piece.

* Coriander leaves -50 gm

METHOD: -

* Now in a big bowl mix all ingredients and all vegetables, green chilli & grated ginger in 1 cup of besan,

* Make a paste with help of water,consistency of batter should be thick like pakora batter

* Heat griddle (tawa) on high flame and put some oil to grease the tawa,

* Switch the flame on medium before you put the mixture on griddle.

* Put mixture on tawa and spread it in round shape properly,

* put some oil around chilla. when chilla gets colour change of colour brown. turn it and cook another side.

* Cook it both sides till it get some crisp.

* Take out  and serve it with green chutney or tomato sauce.

NOTE: -

Depending on your choice add vegetables or leave. Comments are welcome.

KAJU BURFI (CASHEW NUT)

KAJU BURFI

NAVARATRI SPECIAL

Sweets are main attraction of Indian dishes. In India there are different type of sweets. It is served after meal. During fast many type of sweets are made in Indian festival. That is why kaju burfi is for navratri special because it is very simple and easy. 

INGREDIENTS : -

* Milk 200mili litre

* Cashew nut 250gm

* Suger 250gm

METHOD : -

* Clean &wash cashew nut very well. Grind cashew nut with milk in mixer to form a paste.

* Now put this paste in a heavy bottom wok (kadahi) and add sugar . Mix it well.

* Cook it well until it starts boiling 

* Stir continuously on low flame till it takes a form of solid dough.

* Switch off the flame & let dough cool

* Next grease the plate with ghee.

* Put dough on this plate and roll it with help of roller. Keep the size of thickness 1/8 "and 1/4" length.

* Depend on your choice either you can decorate silver leaf or not.

* After cool cut it in diamond shapes

* Kaju Burfi is ready & it can store for few days

P.S.  The image in the blog are for representational purpose only

PASTA (ITALIAN DISH)

PASTA IN RED SAUCE

It is fast,easy and most popular known as italian dish. Many types of Pasta is cooked in variation.It is eaten along with garlic bread.To make start preparations for Pasta,

INGREDIENTS: -
* Dried Pasta - 2 cups,
* Olive oil -1tbs,
* Tomato puree -1tbs,
* oregano herbs - 1tsp,
* Tomato sauce 1/2 tbs,
* Black pepper freshly ground 1/4 tsp,
* Chilli flakes as required,
* Salt to taste,
* Parsley herbs.

Preparation: -
* 2 Garlic cloves , peeled & crushed,
* 1/2 Carrot,
* 10 piece French beans,
* 5 Mushrooms,
* 4 Baby corn,
* !/2 cup red,yellow,green Capsicum,
* 1/4 cup of American corn,
* 1/4 cup of green and black olive

Cut all vegetables in equal size & washed.

HOW TO MAKE PASTA -----

METHOD: -
* Boil Pasta in large saucepan with salt and 1/4 tsp oil.when boil ,drain water and cool in cold water .keep aside
* Heat oil in large frypan over medium flame. Add Garlic & cook for 1 second until aroma come
* Put carrot,saute, stirring often then add French beans,Mushrooms, Baby corn, American corn, as written one by one,stirring often for 3 minutes or until it softens slightly.
* Put tomato puree pasta sauce or tomato sauce and stir continuously. Increase heat to high and bring to the boil.Reduce heat to medium and simmer, uncovered it.Stirring often for 6-7 minutes or until the sauce reduces and thickness slightly
* Stir in parsley leaves and seasoning with salt and black pepper.
* Add these vegetables mixture to the Pasta and toss to mix.
* Serve hot immediately.

NOTE: -
Onion can be add as per your own choice and mix after garlic .Vegetables can be cut as per likes & dislikes too.
Comments are awaited to improve my presenting

UPAMA (SOUTH INDIAN DISH)

UPAMA (SOUTH INDIAN DISH)

UPMA

Upma is south indian dish .Everywhere people like as light complete breakfast in the morning

Upma is South  Indian dish. It is very popular as light dish in breakfast.Upma is south indian dish .Everywhere people like as light complete or as breakfast in the morning.

So let us start TO MAKE UPMA

INGREDIENTS: -

* Suji( Semolina) -150 gm =1 cup,

* Oil -2 Tbs,

* Peanut -50 gm,
* Curry leaves,

* Rai seeds -1 small spoon,
* Washed urad dal -1tsp,
* Channa dal -1tsp,
* Ginger - 1" piece (grated),
* Green chilli cut into small pieces,
* Green peas -1/2 bowl,
* Carrot-1/4 bowl (cut into small size like peas),
* Ghee- 1tbs,
* Green coriander (chopped)1tbs,
* Coconut(grated) 1tbs
* Salt to taste,

HOW TO MAKE UPMA METHOD: -
* Heat a pan and put ghee into it,
* Add rai seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,
* Now add peas ,salt & carrot & Saute it till come out soft,after that mix semolina and roast for few minutes on medium flame,
* Put water about one cut and mix it well,
* In last add 1/2 tsp ghee more to make it tempting,
* Garnish with grated coconut & green coriander leaves,
* Serve it hot.

NOTE: -
You can add onion depending on your choice. Thanks for reading my recipe. If u like my recipe, share your comments in comment box. your comments would help me for better descriptions.

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POHA (FLATTENED RICE)

POHA

Poha is very famous  and tasty recipe .It is called CHIVDA. Due to less oil people prefer it as light snacks in the breakfast time.In this recipe either more vegetables are used or less depanding on your choice. Let us see how to prepare POHA

INGREDIENTS: -

* Poha 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Half boiled potato,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

* Peanut (roasted)1/4 cup.

For TADKA: -

* 2 Tbs oil,

* Mustard seeds,1/2 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Grated coconut or nylon sev made by wheat flour accordingly choice.

PREPARATION: -

* In a strainer wash poha with water and keep aside,

* Cut all vegetables in equal size of pea  and wash,

* Wash coriander, green chilli & cut it,

* Grate ginger & coconut.

METHOD: -to make Poha,

Heat a pan & oil.Now add mustard seeds & asafoetida.when it tampered ,then add ginger & green chilli, turmeric powder.Add cabbage,carrot french beans,cauliflower,potatoes,peas and  shoute on midium flame till it take out brown on colour. Add salt, red chilli powder. At last add washed poha and completely mix with vegetables Turn off flame & put raisins, lemon juice.

Garnish with coriander leaves, grated coconut or nylon sev as u wish.

Serve it with chutney.

Gujarati Dhokla

DHOKLA

It is a Gujarati dish and is steam cooked. Its eaten at a snacks time. Recipe is shared as below:

INGREDIENTS : 1 cup of Chickpea flour,

1.5 tbs semolina,

3 tsp powder sugar,

1/2 tsp baking powder,

a pinch of black pepper,

pinch of hing (asafoetida),

salt to taste, 

Sieve these ingredients with the help of strainer:  2-3 times,

1 tsp oil,

1/2 tsp ginger paste,

1 small lemon.

1/2 cop of plain lassi or curd.

Method : -

1. Put all these ingredients in a bowl and mix very well with the help of water and curd.
2. Batter consistancy must be neither solid nor thin.
3. Grease oil on plate and place it on steam.
4. Add 1/2 tsp of fruit salt (Eno) before putting batter in greased plate  and cook on steam for 7-8 minutes
5. Now check it by knife, if it is sticking, then cook for few more seconds.
6. Heat oil in a pan add mustered seeds,curry leaves & sesame seeds.Add one cup of water.
7. Now put this tadkas on dhokla,
8. Garnish with coriander leaves & grate it coconut.
9. Serve it green chutney 

Articles

                                                    USES of BANANAS

Banana grow in tropical region. It doesn't have a season and always available. 

1. It is good for vegetarians due to good sources of vitamin B6 that is found in animal skin.

 2. Banana is very important for adult women. One must include in our lifestyle.
3. It contain sugar fructose & sucrose which provides quick and stable source of energy.

4.It is rich in potassium which prevents in nerves & muscle cramps, maintain low blood pressure

and sugar.

5. Moisturiser :- make a face mask with a ripe banana +1tbs sandal powder +1/2 tsp honey.

6. 

Myth :- Many people think that banana makes us fatty but it helps our body in shape and good health.

At least we should take 2 bananas daily for save constipation problem.
        

CRISPY PAKODE

CRISPY PAKODE

  

Ingredients :- 

1. Besan (Gram Flour) one cup.

2. Chidwa (Poha) called as splitter rice 1/4 cup.

3. 2 tbs peanut.

4. Spinach (Palak).

5. 2 Green chillies & grated ginger or paste.

Spices: -

1. 1/4 tsp turmeric.

2. Red chilli powder.

3. 1/2 tsp Coriander powder

4. Cumin seeds.

5. Carom seeds.
6. salt to taste

Instructions; -You can add or remove any spices according your taste.

Method: -

1. First  cut &wash spinach.Take a bowl & put besan,poha,crushed peanut,spinach.

2. Mix all ingredients above written according your choice.

3. Make a batter with the help of water. Consistancy should be thick not thin like a ribbon.

4.Heat oil in heavy surface frypan on gas stove.keep the flame medium.

5. Leave making a round ball of batter in heated oil.when pakode turn in tender colour.

6.Take out from oil.

7.Serve hot green chutney or tomato sauce.

Herbal Tips

                                                                    FOR DIABETES

WHEAT

 KALONJI

  GOAND & EATABLE GUM

 BARLEY(JAU)

                                          Today this blog is  only for diabetic people

Ingredients :-

1. 100 gm wheat (Gehuin).

2.  100 gm Kalonji called as Nigella (Black seeds).

3. 100 gm Barley (Jau).

4. 10 gm goand

Method :-

1. These three ingredients put in 5 cup of water & boil it.
2.  Let it simmer for 10 minutes on medium flame.
3. Switch off the flame.
4. Let it cool, after that you can put this cold water in only glass bottle or jug.

Uses :-
 One week take 2 spoon of water daily on empty stomach.
Second week have to take 2 spoon of water alternative day.
     
Precautions :-
Take your prescribed medicines regularly.

Always check your sugar level.

BESAN LADOO(SWEET DISH)

                                                                          BESAN LADOO

                                                                             

BESAN LADOO                  

INGREDIENTS :-

* 2 cup gram flour

* 1 cup ghee

*1 and half cup powder sugar or as per your choice

* One pinch of cardamom

* Some small pieces of dry fruits + resin

METHOD:-

1. Heat the heavy bottom of karahi & put 1 cup of ghee.
2. Add besan (gram flour) & keep stirring on medium flame.
3. When gram flour roast  then add 1/2 tsp spoon water . continuously stirring
4. When besan roast completely then off  flame.
5. Now add powder sugar,cardamom & dry fruits + resin.
6. Let it cool and when mixture reaches on warm condition.
7. Start to make beautiful round ball & garnish by silver leaves. 9 -10 piece of ladoo will make in this mixture.
8. Serve in a plate

Suggestions:-

1. Always roast gram flour (besan) on medium or low  flame.never cook on high flame because taste will bitter
2. We are adding 1/2 tsp water while roasting gram flour to improve the flavour of the Ladoos.

LAUKI /GHIYA /BOTTLE GOURD /BURFI (SWEET DISH)

LAUKI /GHIYA /BOTTLE GOURD /BURFI 

SWEET DISH

Mostly i made this burfi in occasion of navratri festival. It can made at home easily.So enjoy this sweet dish as NAVRATRI SPECIAL.Let us see how it is made at home.

INGREDIENTS:-

* 1 piece of Bottle gourd(1 k.g).

* Sugar - 175 gm or as per your taste.

* One pinch of crushed cardamom.

* Green food colour -1 pinch

* 250 gm milk powder or mawa.

* 2 tsp - ghee.

METHOD :-

1. Wash pumpkin & grate it.

2. Now boil & cooked well.

3. Whatever water comes from pumpkin,dry on medium flame.

4. Add sugar & let it absorb.

5. Add food colour, ghee & milk powder or mawa

6. When the consistency of solid like 

set as burfee.

7. Switch off the flame.

8. Grease a plate & set this mixture 

plain.

9. Garnish with cardamom.

10. After cool, cut into diamond shape 

and serve .

                                                       

KHANDVI (GUJARATI DISH)

Gujarati Khandavi

KHANDVI is gujarati dish that is made by besan(Gram flour). It is light and delicious for evening snacks. Today we see how to make this recipe

INGREDIENTS :-

* Gram flour - 1 cup
* Curd - 1 cup
* Water - 2 cup
* Ginger paste - 1/2 tbs
* Turmeric powder - a pinch
* Salt as per taste

METHOD: -

   1.First take gram flour in a bowl and then mix curd in it.
   2. Add water and mix well without any  lumps.
   3. Put Ginger paste & turmeric powder in it .Now mix well.
   4. Heat a pan  and put mixture liquid in it .
   5. Stirring this mixture without break and don't let make lumps.
   6. When batter leaves the surface of pan, switch off the flame.
   7. Without delay spread this better in a thin layer on a steel plate. No need to oil the plate.
   8. After cool cut in strips and then roll one by one as required size.
   9. Make tadka of mustard seed, sesame seeds, asafoetida, curry leaves in pan & put on khandvi
   10. Garnish with coriander leaves & crushed coconut.

NOTE:-
If you like my recipe, please leave your precious comments.

VEGETABLE OAT DALIYA (BREAKFAST)

                                                       VEGETABLE OAT DALIYA

INGREDIENTS:-

* 1tsp refined oil
* A little cumin seeds
* 1 cup oat

* Some chopped vegetable like carrot, peas, cauliflower, capsicums & French beans
* Salt to taste

METHOD: -

1. First cut the whole vegetables in small square size as u like.
2. Heat the pressure cooker or pan and put oil in it.
3. When oil becomes warm add cumin seeds.
4. When cumin seeds properly splattered, add vegetables and let it cook till it becomes tender.
5. Put salt to taste .
6. Add water 3/4 cup of water.
7. Keep stirring and mix it well
8. c Close the lid for 1 second , now water mix in oat daliya properly.
9. Switch off the flame and VEG OAT DALIYA  is ready
10.  You can garnish it with coriander leaves & crushed almond  as u like
11.Serve it hot.

NOTE:-
Your comments are welcome.