MAKAR SANKRANTI AND PONGAL RECIPE

MAKAR SANKRANTI AND PONGAL RECIPE

LET US COME WE TRY TO MAKE THESE RECIPES WITH TOGETHERNESS
ON AUSPICIOUS FESTIVAL MAKAR SANKRANTI AND PONGAL RECIPES

MAKE EASY & SIMPLE RECIPE

TIL BUGGA( SESAME RECIPE)

http://aishvaryasbharrat.blogspot.in/2016/01/til-bugga-sesame-recipe.html

CHURMA LADDU

http://aishvaryasbharrat.blogspot.in/2015/01/churma-ladoo-rajasthani-recipe.html

Makai ki roti

http://aishvaryasbharrat.blogspot.in/2014/12/a-real-story-about-makai-ki-roti.html

BAJRA KHICHDI

http://aishvaryasbharrat.blogspot.in/2015/01/bajra-khichdi-or-millet-recipe.html

PANCH RATAN DAL

http://aishvaryasbharrat.blogspot.in/2015/02/panchratan-or-panchmel-dal-pulses.html

TIL BUGGA( SESAME RECIPE)

TIL BUGGA ( SESAME RECIPE)

TIL  is hindi version of sesame seeds in english and also called as nuvvulu in telugu, ellu in kannada 

TIL BUGGA is very easy and simple recipe. It is one of the best healthy Indian sweets for kids and adults too, that can be prepared at any time during festive season. It is a good source of calcium, Iron, magnesium and many other nutrients. For best absorption of nutrients by the body, sesame seeds must be consumed in ground or powdered form. Til bugga is one of the best and healthy ways to enjoy the seeds in ground form. So let us see how to make TIL BUGGA

INGREDIENTS:-

* White Til(Sesame seeds) -1 cup

* Brown powder sugar -3/4 cup

* Mawa (Khoya) -50gm

* Dry fruits like kaju, kismis, & Badam chopped

* Cardamom grounded - 2

METHOD:-

1. Roast til in a pan on low flame. When til roast & turn in little brown colour 

Remove from flame

2. In other pan roast mawa on low flame till it leaves oil

3. Switch off flame & grind til in mixer just stop + start for 3-4 times

4. Now mix mawa, brown powder sugar, til & all dryfruit very well.

Makhmali Til Bugga is ready

 

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SOYA NUGGET BALL CURRY RECIPE

SOYA NUGGET BALL CURRY RECIPE
WITHOUT ONION

Soya is rich in protein and calcium. Soya nuggets are easily available in markets. This recipe will provide you a procedure to make it tasty and healthy as well. There are many ways of making Soya nuggets recipe . Some likes tandoor chaaps, few likes fried masala chaaps but I prefer fried soya nuggets ball curry without using onion as it is healthy, tasty and light to eat it.

FOR MAKING SOYA NUGGET BALL 

INGREDIENTS:-

* Soya nuggets - 1 cup

* Besan - 2 tbsp 

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Red chilli powder - less than 1/4 tsp

* Spinach - 1/2 cup chopped

* Asafoetida -1 pinch

* Cumin seeds - small1 tsp

* carom seeds - small 1/2 tsp

* Ginger - 1/2'' piece grated

* Green chilli - 2 finely chopped

FOR CURRY :-

INGREDIENTS:-

* Cabbage - 1 small piece grated in mixture approximately 2 cup

* Tomato puree - 1/2 cup 

* Curd - 1 tbsp

* Oil - 2 tsp

* Cumin seeds - 1/2 tsp

* Asafoetida - 1 pinch

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Red chilli powder - 1/2 tsp

* Coriander powder - 1 tsp

* Coriander leaves chopped - 2 tsp for garnishing

* Ginger paste - 1 tsp

METHOD:-

1. In a medium pan boil 2 cups of water with 1/2 tsp of salt when water is boiling add soya nuggets and half cover the pan you’ll see soya nuggets gets double in sizes.

2. Take out the pan from the gas and strain all the water from the pan squeeze all the water from soya nuggets. Grind these nuggets in grinder

3. In a plate place all ingredients for making nugget balls as shown above picture. Mix it well and make ball  like a small  lemon size from this mixture.

4. Heat oil in a fry pan and fry all making ball and when it gets golden  colour. Take out nugget balls from oil and keep aside

METHOD:-

FOR MAKING CURRY:-

1. Put oil in a kadahi when oil gets hot,  add cumin seeds.

2. When it splutter put asafoetida and add grated cabbage  fry till it changes it’s color like pink.

3. Add ginger  paste fry about 1/2 min.

4. Add all the masala and fry well about 1 min or leave oils from masala

7. Add soya nuggets in the masala and fry for about 2 min.

8. Add 1 cup of water and close the lid until gravy doesn't mix  in soya nugget balls.

9. Turn the gas in medium low for 5 minutes then turn off the gas and wait 10 min.
10. Garnish with washed &  chopped coriander leaves.
11. Now ready to serve this  soya nugget balls curry with jeera rice or roti

SUGGESTIONS:-

  I used grated cabbage in spite of onion for curry, if you like onion then use onion for curry
As snacks or in breakfast you can also serve soya nuggets balls with Coriander chutney

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BAJRA (MILLET FLOUR) FLOUR KI ROTI

BAJRA/MILLET FLOUR KI ROTI

Bajra atta(flour) ki roti is main recipe of Rajasthan and Braj in winter that's  best combination goes with Khatte ki kadi, Urad dal and any type of saag. Today i made bajre ki roti that is different and more delicious than normal bajre ki roti. Let us see how to make this bajra roti.

INGREDIENTS:-

* Bajra flour - 1/2 kg

* Spinach -250 gm washed and finely chopped

* Ginger(grated) -1"piece

* Green chilli - 2 finely chopped

* Flaxseed(roasted) - 1/2 tsp

* Sesame seeds(roasted) - 1/2 tsp

* Cumin seeds - less than 1/4 tsp

* Carom seeds - less than 1/4 tsp

* Salt as per taste

* Water warm

* Butter/ ghee for cooking and serving

METHOD:-

1. Strain Bajra flour by sieve and place in a big bowl 

2. Add all ingredients except butter and knead this flour with the help of warm water

3. Keep aside and heat tawa on gas

4. On the other side make a big lemon size ball from this dough, if required take a little water to make soft dough that can spread by hand or you can use flour to spread roti by hand 

5. Spread a wet and clean thick on surface of rolling plate See picture

6. Take a ball of dough & keep on it .Try to spread by wet palm of hand 

7. without any problem it will spread like a roti Now Pick cloth with roti and shift on other hand.

8. Put roti on griddle and cook both sides applying ghee or oil

 9. Cook all side brown very well on medium flame It well take 5 to 7 minutes.

 10. Now bajre ki roti is ready and serve hot with Sarson ka saag ,Gud & Butter whatever you want to eat.

NOTE :-

*Bajra flour should be fresh and good

* Make dough with little warm water 

* You can also make plain Bajra roti depending on your choice

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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
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