SWEET & SOUR YELLOW PUMPKIN CURRY

SWEET SOUR YELLOW PUMPKIN CURRY

KADDU/ PETHA / SITAPHAL

Yellow pumpkin is called many different names in hindi like Kaddu, Petha or Sitaphal too. Sweet-sour pumpkin sabzi is mostly prepared in U.P state. This sabzi is prepared with yellow pumpkin. For cooking Kaddu ki sabzi first hard thick skin need to be peeled off and remove the inner seeds. Cut the pumpkin into small pieces and cook this dish with sweet-sour ingredients. Yellow pumpkin sabzi taste delicious if served  poori and paratha

INGREDIENTS:-

* Yellow pumpkin - 500 grams

* Mustard oil - 2 to 3 tbsp

* Green coriander - 2 to 3 tbsp (finely chopped)

* Ginger paste - 1 tsp

* Green chilli - 2 (finely chopped)

* Asafoetida - 1 pinch

* Fenugreek seeds - 1/2 tsp

* Kalonji (Magrella) less than 1/4 tsp

* Fennel seeds - less than 1/4 tsp

* Cumin seeds - 1/4 tsp

* Mustard seeds - 1/4 tsp

* Garam masala - 1/4 tsp

* Turmeric powder - 1/4 tsp

* Red chilli powder - 1/2 tsp

* Mango powder - 1/2 tsp

* Coriander powder - 1 tsp

* Sugar -2 tsp

* Salt - 1 tsp (as per taste)

METHOD:-

1. First of all for cooking Kaddu ki sabzi first hard thick skin need to be peeled off and remove the inner seeds. Cut the pumpkin into small pieces

2. Heat oil in a wok and then add asafoetida, fenugreek seeds,kalonji, mustard seeds,cumin seeds and fennel .

3. when these panch phoran masala  splutter, add turmeric powder, ginger paste, green chillies and coriander powder

4. Saute the whole spices for a while.  Now add pumpkin pieces, salt and red chilli powder 

5. Stir for a while, cover and cook for 4 to 5 minutes on low flame. Check the sabzi for 5 minutes. Stir the sabzi very well, cover again and cook for 4 to 5  more minutes. Now check the sabzi again

6. No need to add water,cover and cook again for 5 to six minutes

7. Check the sabzi,when pumpkin pieces  turned soft. Add garam masala, mango powder, sugar and half the amount of green coriander and mix well.

8. Stir the sabzi and cook for 1  more minute. Within 15 minutes, sweet & sour pumpkin sabji is ready

9. Take out the pumpkin sabzi in a bowl and serve with  hot pooris and paratha

NOTE:-

1. If you make for vrat or fast purpose then  cumin seeds and rock or black salt and green black pepper would be used
2. You can see one more recipe of Sitaphal/Kaddu then click on Sita phal /Kaddu ki burfi

If you like my recipe please leave your precious comments

DRY METHI DANA (FENUGREEK SEEDS) IN WINTER

DRY METHI DANA (FENUGREEK SEEDS) IN WINTER

DRY METHI DANA is very digestive diabetic pickle which help to keep body warm, good for cholesterol control, blood pressure control, help  in joint pain and control sugar too. It digest food and its taste is also awesome.you can make either sprouted methi (fenugreek seeds) dana or direct just wash and prepare pickle. I used sprouted methi dana. for sprouts methi dana you can see How to grow Fenugreek seeds Let us see how to make Dry methi dana.

INGREDIENTS:-

* Methi dana - 50 gm

* Mustard oil - 2 tsp

* Asafoetida - 1 pinch

* Fennel powder -1tsp

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Lemon juice - 2 tsp

* Cumin seeds -2 pinch

* Ginger grated - 2 tsp

* Green chillies - 3

* Red chillies - 1/2 tsp degi mirch

METHOD:-

1. Grind all spices except cumin seeds and prepare fine powder 

2. Now mix all spices and salt in a bowl

3. Heat oil in pan and put cumin seeds and asafoetida, after sputtering cumin seeds add grated ginger and chopped green chillies. 

4. Stir for a while and then place sprouted methi dana and all spices powder 

5. Mix it well and cook for 1 minute. Again add lemon juice and mix it

6. Switch off the flame and take out cooked methi dana in a bowl

7. Garnish with coriander leave and  serve as pickle with any type of roti as missi roti, bajra roti, makai ki roti whatever you like.

NOTE :-

If you like my recipe please leave your precious comments. 

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HOW TO GROW GRAIN AT HOME

HOW TO GROW GRAIN AT HOME

Sprouts of any grain is perfect for breakfast. It is very easy and simple. Health conscious people like it very much
Sharing this recipe for HOW TO SPROUT FENUGREEK SEEDS (Methi dana), i hope all of u like it .You can buy sprouts from market otherwise you can also grow wheat, chana, moth, moong pulses at home very easily. First of all i tell you process —

HOW TO MAKE SPROUT AT HOME:—-

INGREDIENTS:-

1cup – Fenugreek seeds
1/2 cup of Channa (WholeGram)
1 cup of Moth,
1 cup of Moong

METHOD:-

1.  Wash these four ingredients & separately pour in the water bowl for six hours
2.  Now drain water from  fenugreek seeds, channa, moong and moth
3.  Tie tightly these four grains separately in thick clean cloth for one night
4.  In summer you can hang & keep wet cloth & in winter keep in casserole and cover with warm cloth like stole or shawl that is why in winter season it is little difficult to grow grains
5.  Little warmness is required for grow these grains
6. Sprouts to be ready takes 1-2 days, then check thereafter.

NOTE:-

You can grow wheat at home like this process
Your comments r welcome .Your valuable comments are precious for me . Once again thanks for viewing my Blog

FRUIT SHRIKHAND SWEET DISH /DESSERT

FRUIT SHRIKHAND SWEET DISH/DESSERT

Fruit shrikhand is memorable sweet desert and can enjoy it as an  festive season or party. it is very easy and simple sweet/dessert by using low fat curd and fruits. Try and without peeling fruits like pear, apple and orange increase the fibre count in desert .Let us see how to make delicious FRUIT SHRIKHAND, because fruits add a special crunch to the shrikhand

  

INGREDIENTS:-

* 1/2 cup of mixed fruits like apple, pear and orange chopped in small square size. 

* 1 cup cup of hung curd

* 1 tbsp warm milk

* A few saffron (kesar) strands

* 2 tsp sugar

* Cardamom powder - less than 1/4 tsp

METHOD:-

1. Combine the milk and saffron in a small bowl and mix well till the saffron dissolves. Keep aside.

2. Tie 2 cups of curd  in a muslin cloth and hung for 1½ hours.

3. Combine the curd & saffron-milk mixture, sugar and cardamom powder in a bowl and mix well using a whisk.

4. Refrigerate for at least an hour.

5. Just before serving, place ¼th of the mixed fruits into a glass bowl and top with ¼th of the chilled shrikhand.

6. Repeat step 4 to make 3 more servings.

7. Serve immediately.

NOTE:-

** 2 cups of curd, when tied in a muslin cloth and hung for 1½ hours, would get 1 cup of hung curd.

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GAJRELA WITHOUT MAWA CARROT RECIPE (SWEET DISH)

GAJRELA WITHOUT MAWA(SWEET DISH)

GAJAR(CARROT) RECIPE

Now a days Gajar is easily available in the market. Many type of dishes is made by Gajar like Gajar matar, Gajar methi matar , Aloo gajar singri and in sweet dish Gajar ki kheer, Halwa, burfi, & cake etc. But today i am going to share light and nutritious sweet dish with all of you GAJRELA that is very simple and easy recipe.Let us see how to make this very delicious recipe.

INGREDIENTS:-

* Gajar - 4 piece

* Milk - 1/2 ltr for direct cook in kadahi 

* Sugar - less than 1/4 cup  or as per taste 

* Suji (Semolina) - 2 tsp

* Ghee - 1 tbsp

* Cardamom powder - less than 1/4 tsp

* Almond (chopped) - 4-5

* Resin - 10

METHOD:-

1. Wash and grate carrot and roast suji (semolina) in a pan or in microwave

2. Cook gajar with half milk in pressure cooker for 1 whistle. But i cooked in kadahi directly with milk on medium flame  

3. Let the lid open itself and take out cooked gajar in kadahi

4. Place milk in kadahi https://amzn.to/3sUyHyiand again cook gajar in milk on low flame

5. When gajar absorb whole milk add sugar and cook gajar in sugar syrup

6. Keep stirring with spatula and let it cook until sugar syrup  is soaked

7. Now add ghee and suji. Mix it well and roast it for a while

8. Add cardamom powder and stir for few seconds 

9.  Switch off the flame

10. Now Gajrella is ready, garnish with chopped almond and resin

11.  Serve hot sweet gajrella and enjoy

Note :-

** If you are in hurry then use cooker and microwave .First time roast suji in microwave for 1 minute , again 30 seconds and again 30 seconds increase time for total 3 minutes

**If you cook gajar in cooker and want to cook quickly then add milk powder in spite of milk.

** milk powder would be added after 6th step and then add ghee and suji.

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VEGETABLE RAITA (CURD RECIPE)

VEGETABLE RAITA (CURD RECIPE)

Any type of raita increases the taste of food. There are many varieties of rayta but vegetable raita is superb for any dishes. Vegetable raita is the also favorite of all and is prepared for any religious or any special occasion.Let us start for making VEGETABLE RAITA

INGREDIENTS :-

* Curd - 1/2 kg

* Cucumber - 1 chopped in small pieces

* Tomato - 1 chopped in small pieces

* Capsicum - chopped in small pieces

* Boiled beetroot - 1/4 chopped in small pieces 

* Green chilli 1/2 piece - finely chopped

* Asafoetida -1 pinch

* Cumin seeds powder - 1/2 tsp

* Salt - as per taste

* Ginger grated or powder

* Black pepper powder - less than 1/4 tsp

METHOD :-

1. Beat the curd & mix salt, cumin seeds powder,ginger, asafoetida & black or red pepper powder  and all chopped vegetables 

2. Mix it well and garnish with some coriander leaves

3. Ready to serve VEGETABLE RAITA along with any main course dishes

NOTE:-

 ** I didn't use onion, but anyone like onion then can use chopped onion

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BUNDI RAITA (CURD RECIPE)

BUNDI RAITA (CURD RECIPE)

Any type of raita increases the taste of food. There are many varieties of rayta but Boondi raita is superb for any dishes. Boondi raita is the also favorite of all and is prepared for any religious or any special. Let us start for making Boondi

INGREDIENTS FOR MAKING BOONDI

*Gram flour - 1 cup

* Oil -  for frying

METHOD:-

 Strain gram flour in a container  & Add ½ cup water to make a thick paste.Add a little  water at a time in gram flour, keeping stir until all lumps gets dissolved and to make consistency quite smooth .Mix 2 teaspoons oil in batter and beat it.over for 10-15 minutes  to keep ready to make now.

1. Heat oil in a pan on gas flame. 

2. Stir the gram flour mixture for one more time nicely. Place the ladle 6-7 inch above the pan and pour gram flour batter on top of it with help of a spoon.

3. Mixture falls in the pan and boondi gets ready.

 4. Fry until boondi turns golden brown in color. Likewise fry all boondi.

METHOD :- 

1. Dip bundi in water to make soft for five minutes

2. Beat the curd & mix salt, cumin seeds powder,ginger, asafoetida & black or red pepper powder

3. Strain bundi from water and add bundi in the curd and mix it well

4. BUNDI raita is ready and serve it along with any type of chapati, poori, parantha, rice and naan etc

NOTE:-

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ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND  LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

The taste of GOND  ATTA LADOO is very awesome and very healthy. Mostly it is made in winter season.Method of making ladoo is same just like besan laddoo. Let us see how to make GOND ATTA  LADDOO

INGREDIENTS:-

* 1 kg - Wheat flour 

* 750 gm - Powder sugar

* 1 Kg - Ghee

* One tsp of cardamom powder

*Some small pieces of dry fruits + resin

* 2 tsp - roasted Watermelon or muskmelon  seeds

*250 gm - Gond

METHOD:-

Method :-

1. Heat the heavy bottom of kadahi & put 1 cup of ghee.
2. Stir fry gond on low flame and keep aside
3. Now roast or fry all dry fruit like almond, cashew nut watermelon or musk seeds  resin etc and cut in pieces. You can use pieces of dry fruits
4. Grind fried Gond along with half powder sugar in grinder
5. Put remaining ghee and add Wheat (Gehun) ka atta & keep stirring on medium flame.
6. When wheat flour roast, keep stirring
7. When  wheat flour roast completely then turn off  the flame.
8. Now add half powder sugar,grounded Gond, cardamom, dry fruits  watermelon or musk melon /magaj seed and resin.
9. Let it cool and when mixture reaches on warm condition.
10. Start to make beautiful round ball & roll or garnish with roasted water melon or musk melon mugaj seeds. Approximately 40 piece of ladoo will make in this mixture or may be more ,it depend on size what you like to make  big or small size
11. Serve on a plate.     
12. NOTE:-   Always roast wheat flour  on medium or low  flame. Never cook on high flame because taste will bitter.Please remember to like, comment and share to continue seeing my posts.
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VARIETIES OF CHAPATI /ROTI /FLAT BREAD

COLLECTION OF CHAPATI

Today i thought to share different type of ROTI/CHAPATI/FLAT BREAD
LACCHA PARATHA with DAL MAKHNI, CHOLEY & RAJMA etc

Recipe link for LACCHA PARATHA

MOOLI KE PATOAN KE PARATHA

Recipe link for MOOLI KE PATOAN KA PARATHA(RADISH LEAVES PARATHA)

with 

GREEN CORIANDER CHUTNEY

MAKAI KI ROTI

Recipe link for MAKAI KI ROTI

With

SARSON KA SAAG

SPLIT MOONG DAL PARATHA

Recipe link for SPLIT MOONG DAL PARATHA

With Curd,  CORIANDER CHUTNEY & ALOO KI SUBJI

NOTE:-

Try and share your experience

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HOME MADE DIET MIXTURE (SALTED) TEA TIME

HOME MADE DIET MIXTURE

However DIET MIXTURE is available in market but there is no comparison of home made. You can also make this at home very easily without any tension. i made it at home and it came out awesome. Let us see how to make diet mixture

INGREDIENTS :-

* Puffed rice(Murmure) - 3 cup

* Cornflake -1/4 cup

* Poha/ Chivda/rice flake -1/4 cup

* Peanuts - 1/4 cup

*Lotus seeds - 1/4 cup

* Curry leaves - 12 to 15 leaves

FOR TEMPERING:-

* Cooking oil -1 tbsp

* Turmeric powder - less than 1/4 tsp

* Salt to taste

* Chaat masala - 1/4 tsp

* Sugar - 1 tsp (optional)

* Cashew nut,  raisins and almond - as needed

METHOD:-

1. No need to microwave Kellogg's corn flakes due to its crispiness, otherwise normal corn flexes you will have to microwave for 1 minutes on high power. Spread 3/4 cup  of cornflakes on the turntable and microwave it. Please keep an eye that it is not getting burnt.

2. you can also roast in heavy pan or kadahi for 30 seconds on low flame and check it becomes crispy

3. Remove and proceed the same for puffed rice or murmure, puffed lotus seeds and peanuts one by one.

4. keep it in wide plate or bowl and let it cool down

5. Keep murmure on turn table and microwave it for 1minutes 30 seconds. Take out and mix it along with cornflakes

6. Then spread peanut and microwave it for 2 minutes 30 seconds

7. Heat oil in pan and switch off flame.

8. Add curry leaves, turmeric powder, salt, chaat masala in heated oil. Now mix everything very well in this species

9. Now DIET MIXTURE  is ready for tea time . ENJOY

NOTE:-

 I  want to give some tips to make this diet mixture at home

* Times varies based on the microwave and different ingredients, so you adjust your time according microwave and ingredients. i have given just  an idea that i used.

* When you microwave, make sure everything comes out crispy. Otherwise the whole mixture will become soggy in a day or two.

* Dry fruit, raisin and sugar can be added depending on your choice.

* Check its crunchiness by tasting it and then add to the mixture.

* If u don’t want to go for microwave option,u can either use deep frying or baking in convection mode.For baking in convection mode,preheat oven in 180c for 10 minutes.Then spread the cornflakes and bake for 4 minutes.Make sure u mix it once in awhile and also it should not be burnt.Keep an eye after 2 minutes.

* If u don’t want to microwave Murmure or puffed rice,cashews and peanuts. you can roast them in little oil or ghee and add to mixture.But make sure everything is crispy

* According your choice you can add poha or gram dal

* Check for taste. Store in a airtight container. It stays crispy for more than a week

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WHEAT FLOUR APPAM( SOUTH INDIAN DISH)

WHEAT FLOUR APPAM

INGREDIENTS:-

* Wheat flour - 1/2 cup
* Jaggery - 1/3 cup
* Ripened banana - 1
* Rice flour - 2 tsp
* Salt - a pinch
* Coconut (grated) - 2 tsp
* Cardamom powder - less than 1/4 tsp
* Baking soda - one pinch
* Ghee for greasing the pariyaram pan

METHOD :-

1. In a bowl take ripe banana and mash with a fork
2. Melt jaggery in bowl with little water that would be added to make batter of wheat flour
3. Now mix all ingredients in a bowl along with melted jaggery and mashed banana. Stir well

4. On the other side grease ghee in the mold of pariyaram pan and heat it on slow medium flame.

5. Place batter in the mold of pariyaram pan and cover it with lid.

 6. Let it cook for three or four minutes

7. After cooking one side, flip all on other side with wooden skewer.

8. When both side cooked, take out all in a plate.

9.  Now it is ready to serve

NOTE:-

* When ripened banana  added in making batter, gives a nice flavour and spongy texture to the appam

 * If  use organic jaggery, no need to strain the jaggery water.  For other jaggery,  use strainer to remove impurities from jaggery.

* Rice flour give little crispiness to the appams.

* You can also make appams with maida, jaggery and banana. They turn out smooth and spongy.

* Instead of ghee, you can also use oil to grease the pan.

***  Please leave your comments.

VARIETIES OF SOUPS IN WINTER SEASON

VARIETIES OF SOUP IN WINTER SEASON

Go to link for Tomato soup

Go to link for Sweet corn soup

Go to link for Mix vegetable soup

Go to link for Green pea soup

Go to link for Spinach (Palak) ka soup

Note :-

* *I shared different type of soup recipe please go to link

for recipe name and click on that and get full recipe

 ** if you like recipe please leave your feedback

MOONG DAL HALWA (SWEET) RECIPE

MOONG DAL HALWA (SWEET RECIPE)

MOONG DAL HALWA is originated from Rajasthan north indian sweet dish. It is very popular and delicious dessert usually prepared during in any season or on any festival occasions. It is prepared with split yellow moong dal. Let us see how to make this awesome recipe

INGREDIENTS:-

* Moong dal (split yellow dal) -100 gm

* Ghee - 100 gm

* Sugar - 150gm

* Milk - 1 cup + 1 cup of water

* Khoya (mawa) -50 gm or milk powder - 50 gm

* Cashew nuts - 10

* Raisins - 10

* Kesar strings - 4 -5 no  dip in warm milk should be ready before making halwa.

* Almond 4 -5 no

* Cardamom - 3

METHOD:-

1. Soak yellow moong dal in water for 2 hours.

2. Strain  moong dal and grind it coarsely without water

3. Heat ghee in kadahi and then put moong dal in it

4. By stirring it continuously on medium flame, roast it

5. It will take time 20 to 25 minutes to roast it. Moong dal doesn't stick

6. Now add 1 cup milk and 1 cup of water in it and keep stirring on low medium flame

7. At this time you can yellow food colour or kesar that was dipped in warm milk. Keep stirring until milk doesn't soak in moong dal

8. Now add sugar in it and mix it well. Sugar syrup would release in it.

9. Mix it well and keep stirring. When sugar syrup absorb in moong dal properly then add khoya or milk powder. I added milk powder

10. Mix it well and roast it for 8 to 10 minutes on medium flame till oil separates all sides like as picture. 

11. Now turn off the flame. Mix cardamom powder in halwa 

12. Take out halwa in a plate and garnish with almonds and raisin.  Halwa is ready and serve it hot.

NOTE:-

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SARSON KA SAAG RECIPE (GREEN MUSTARD LEAVES RECIPE)

SARSON KA SAAG

In winter season SARSON KA SAAG is always available in the market.  Its best compliment goes with MAKKI KI ROTI and Jaggery(gur). When we eat butter along with sarson ka saag, its taste increase double. Then let us see how to make sarson ka saag at home.

INGREDIENTS:-

* Green sarson ka saag - 500 gm

* Spinach - 200 gm

* Bathua - 50 gm

* Tomatoes - 250 gm

* Ginger - 1'' piece

* Green chillies - 2 or 3

* Oil -2 tbsp

* Asafoetida - 2 pinch

* Corn flour - 1tbsp
* Carom seeds - 1/4 tsp
* Salt to taste
* Red chilli powder - 1/4 tsp
* Butter - 1 tsp for garnishing

METHOD:-

1. First of all clean sarson ka saag and place in strainer. Wash it properly under the open tap water.
2. Chop the leaves into pieces and place it with 1 big cup of water in the pressure cooker
3. Close the lid and let one whistle come and then switch off the flame
4. Let the lid of cooker open itself and take out the boiled saag into bowl for cooling it.
5. In the meantime make fine paste of tomatoes, ginger and green chillies
6.  Heat a kadai and pour oil in it. Now add carom seeds and asafoetida in hot oil.When it roasted put corn flour. After roasting for one second , put the tomato paste and red chilli powder.
7. On the other side grind the boiled sarson saag in coarsely form not in fine paste
8. Fry the spices till oil separates from all sides of gravy. Now add ground sarson saag, one glass of water and salt into tomato gravy. Stirring and mix it well.
9. When one boil comes, cook it for ten minutes on low flame
10. Now sarson ka saag is ready.
11. Garnish with butter or ghee and served with Makki ki roti

NOTE:-
If you like onion and garlic then you can fry along with the tomato paste. Please leave your feedback about my blog, it would help to improve my blog.

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Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker.

SARSAON KA  SAG

500 gms desi sarson.. 300 gms palak 150 gms bathua. Ye approx hai upar neeche bhi kr sakti ho.. Sabko achhe se cut kro dho lo aur phir garlic ginger and green chilly paste daal ker boil krne ke liye rakh do.. Ek whistle ke baad sim per fifteen min.. Jab boil ho jaye tab thoda thanda hone ke baad mixer main grind kro just start stop.. Bilkul mahin mat krna.. Ab is poore saag main two tablespoons makke ka aata thode se paani main ghol kr mix kr dein aata kam bhi kr sakti ho.. Paani bhi add kr lena ab saag main aur iss open hi boil krne rakh do.. Ab alag pan main desi ghee jyada sa add kro one big onion chopped krke add kro... Bhoono.. Three desi tomatoes add kro add salt dhaniya powder garam masala and heeng.. Mix it bhoono and jab ho jaye tab saag main mix kro fifteen twenty min tak sim per pakao.. Paani apne hisaab se rakhna jyDa gaada na ho na patla.. Garam masala zra sa dalta haiMakki ki roti