LENTIL DUMPLING IN CARROT BEETROOT KANJI

CARROT BEETROOT VADA KANJI

Try this Lentil dumplings in spicy sour kaanji.  A fermented north indian probiotic drink made from carrots, beetroot with lentil dumpling, ground mustard and water.

Preparation time:  - 3 days      Cooking time: 20 minutes       Serves: - 8

INGREDIENTS:-
* 1/2 kg moong dal

* 1 cup = 250 ml)
* 5-6 medium sized carrots/gajar
* 2 small beetroots
* 8 cups water = 2 litres of water (boiled & purified)
* 1 or 1.5 tsp red chili powder or black pepper
* 3 tbsp dry grind mustard powder
* Black salt as required

FOR making WADA

METHOD:-
1. Rinse and then peel the carrots and beetroots.
2. Chop into long pieces.
3. Mix all the ingredients in a glass or ceramic jars.
4. Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days

5. Stir with a wooden spoon everyday before keeping the jars back in the sun.

when the kanji tastes sour, it means the drink is fermented.

6.Serve carrot kanji with wada straightway or refrigerate.

NOTE :-

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BATHUE KA RAITA (CURD RECIPE)

BATHUA RAITA

Today posting BATHUE KA RAITA that is called chenopodium in english language. During winter it is available in large quantity in the market so it also helps to maintain digestive system. We can enjoy to make vegetable from it and it's best combination goes for channa dal too. let us see how to make BATHUE KA RAITA

BATHUE KA RAITA

INGREDIENTS :-

* Bathua - 1/2 kg

* Curd - 1/2 kg

* 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. Clean bathua, remove stalk and finely chop.

2. Wash thoroughly 2-3 times in water

3. Boil bathua and cook for 10 minutes on low flame

4. Check the leaves get tender otherwise cook for 4-5 minutes more

5. Then bathua leaves becomes soft ,let it cool

6. Beat the curd & mix salt, cumin seeds powder, ginger, asafoetida & black pepper powder

7. Now bathua raita is ready

8. Serve it  with paratha LACCHA PARANTHA Poori PUFFY POORI or BEDMI PURI

 http://aishvaryasbharrat.blogspot.in/2015/05/radish-leaves-paratha-muli-ke-pataon-ka.html

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NAMKEEN SEVIYAN (SALTED VERMICELLI) BREAKFAST SNACKS

NAMKEEN SEVIYAN

SALTED VERMICELLI

Namkeen Seviyan is very tasty recipe It is also called vermicelli. 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 Namkeen Seviyan.........

INGREDIENTS: -

* Roasted Sevinyan 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

.For TADKA: -

* 2 Tbs oil,

* Cumin seeds,1/4 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Nylon sev made by wheat flour accordingly choice.

PREPARATION: -

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

* Wash coriander, green chilli & cut it,

* Grate ginger 

METHOD: -

Heat a pan & oil. Now add cumin 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 seviyan and 3 cup of water mix with vegetables .When dry water from seviyan then turn off the flame & put raisins, lemon juice.

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

Serve it with chutney.

NOTE :-

Roasted vermicelli is available in the market,if u don't get then u can take plain vermicelli and roast at home.

GARLIC KHEER

GARLIC KHEER

Never heard about GARLIC KHEER. It is new one recipe for some people therefore i am sharing this very easy & simple recipe. 
This garlic kheer is very traditional and bengali recipe that in ancient time Hakim, Vaidhy (Aurvedic doctor) prefer it in treatment of heart problem, blood pressure and also dissolving the cholesterol. It should be avoid in summer season but you can easily use this GARLIC KHEER in winter and rainy season if your system is not very hot. Let us start to prepare Garlic kheer

INGREDIENTS:-

• Milk – 2 liter  (full cream)
• Garlic pods (thick & peeled) – 500 grams
• Ghee – 1 tbsp
• Cashew nuts – 10 (Cut each Cashew into 6-7 pieces).
• Raisins (Kismis) – 25-30 Cleaned
• Sugar – 80-100 grams (less then ½ cup)
• Cardamom – 4-5 (Peel and ground).
• Almonds – 4 (chopped into thin stripes)

How to cook Garlic kheer

* Put milk for boiling in a thick-bottomed pot.

* Peel the skin from the garlic cloves, wash it in alum water for 2 - 3 times

* Add ghee and when ghee melts add garlic and milk Stir constantly and you can also boil  2 - 3 times in water with vinegar. Basically it's smell removes and taste would be very good.

* When the milk starts boiling,  Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the garlic and milk are mixed well with each other and acquire a thick consistency. Add sugar to the Kheer and let it cook for 3-4 minutes.

* Add cashew nuts & raisins.

* Consistency of garlic kheer should be like milk rabdi. The Garlic Kheer is ready. Turn off the gas, add the cardamoms to the kheer and mix well. Take out the kheer into a serving bowl and garnish it with the almond stripes. Mouth drooling garlic kheer is ready. Serve it warm or cold after your dinner as a sweet dish.

Suggestion:-

Garlic kheer can also be prepared in condensed milk. If using condensed milk then avoid adding sugar or add in very little quantity.

Add any dry fruits ar per your preference or taste.

You can also watch the recipe video GARLIC KHEER

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PANEER TIKKA

ROASTED PANEER TIKKA ON TAWA

PANEER TIKKA

INGREDIENTS:-

* 250 gm -Paneer

* 100 gm -Curd

* 3/4 -salt 

* 2 tbs -ghee or butter

* 1/4 small tsp -black pepper

* 1/2 tsp -cumin powder

* 1/2 ‘’ piece -ginger paste

* 1 green capsicum

* 2-3 Tomato

* 1 small tsp chat masala

* red chilli adjust your taste

* 2 tsp Green coriander leave  finely chopped

* 1 lemon divide into 4 for garnishing

METHOD:-

* cut paneer in to square cubes

* Mash curd in a bowl and add salt ,black pepper ginger paste  and make paste

* Dip all paneer cubes in curd paste ,with covering keep aside for 1/2 hour

* Now take out all paneer cube from curd and place in plate .keep it in refrigerator for 1-2 hours

* On the other side wash capsicum & cut in square pieces without seeds

* Heat ghee or butter as you like in non stick pan or tawa & roast 4-5 paneer cubes on low flame 

* And in the remaining ghee add ginger paste,cumin powder stirring continuously 

* Then add capsicum pieces in it & cover it for 1 minute

* At last add paneer, tomato, chat masala & chilli powder

* Mix all thing in all ingredients for 1 minutes

* Now paneer tikka is ready. Serve in a plate and garnish with coriander leaves & lemon

ALOO GOBHI MATAR KI SABJI

ALOO GOBHI MATAR KI SABJI

Aloo, Gobhi, Matar is side dish that is best combination of Puri, Paratha, & Chapati

It is quick, easy, simple & tasty vegetable to serve for someone. Let us try to make this vegetable

Cook time: 10 mins Prep time: 15 mins

Total time: 25 min

Ingredients

• 2 Medium size potato cut in to small size
• 1 cup of cauliflower florets
• ½ cup of green peas
• 1 tsp carom seeds
• 1 pinch of asafoetida
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilly powder
• 2 tsp oil
• 1''piece ginger(grated)
• 2 stems of coriander leaves
• Salt to taste

METHOD:-

1. Clean cauliflower florets in salt / turmeric water.
2. Heat oil and fry carom seeds,asafoetida, grated ginger. Add Potato saute gor 4-5 minutes then add cleaned cauliflower florets. Saute it and keep closed for 2 minutes.
3. Add green peas, saute it and again keep closed for 1 min. No need to add water.
4. Add all powders, sliced tomato and chopped coriander leaves. Stir well and keep it closed for final 3-4 minutes.
5. Cauliflower will get cooked from the moisture of tomato. Once potato peas and cauliflower are cooked, remove from heat.
6. Now garnish with coriander leaves & serve  with puri ,chapati, paratha 

NOTE:-

Please give your valuable comments 

MIX VEGETABLE SOUP

HOT MIX VEGETABLE SOUP

i am very glad to present my next variety recipe on soup. Few days ago, i posted sweet corn soup 

which is most like by my lovely readers. i am sure  that you find  delicious and very simple.You do not need to go outside in winter as you can prepare at home. Let us try to make MIX VEGETABLE SOUP.

Preparation Time -10 mins             Cooking Time -7 mins           Serves - 4 people  :-

INGREDIENTS :-

* Cabbage - 1/4 of small piece 

* Carrot - 1

* French beans - 4-5 piece

* Cauliflower - 3-4 florets

* Capsicum - 1/4 of one small piece

* Mushroom - 2 piece

* Peas or corn
* Salt to taste 

* Baby corn

* Garlic -2 pods

* Crushed or paste of Ginger

* Celery leaves for flavour as per depending on your choice

* Green coriander leaves for garnish

* Corn flour powder - 2tsp

PREPARATION :-

* Fine chop all vegetables  & wash very well

METHOD :-

* Place all vegetable  along with 3 cup water in pressure cooker on high flame.

* Let it come one whistle & simmer for 2-3 minutes

* Switch off the flame .In the meantime make thin liquid paste of cornflour powder

* Open the lid and mix liquid cornflour in soup

* Again cook it till soup becomes thick as soup consistency.

* Now soup is ready .Turn off flame. It is turn of garnishing

* Garnish by green coriander leaves and serve hot.

 NOTE :-

Awaiting your comment. If you have any doubt feel free to post. It would be my pleasure