Aishvarya's Kitchen

Thursday, December 31, 2015

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 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.

Thanks for viewing my blog

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

Tuesday, December 29, 2015

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.

My blog link is here:-

http://aishvaryasbharrat.blogspot.in/

** Please remember to like, comment and share to continue seeing my posts.

Follow me on Google+

https://plus.google.com/u/0/+AishvaryaBharrat/posts

You can follow me on twitter

https://twitter.com/asbharrat

And you can follow me on pinterest

https://www.pinterest.com/aishva/

Thanks

Monday, December 28, 2015

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.

** If you like my recipe please remember to like, comment and share to continue seeing my posts.

Follow me on Google+

https://plus.google.com/u/0/+AishvaryaBharrat/posts
You can follow me on twitter

https://twitter.com/asbharrat
And on pinterest too
https://www.pinterest.com/aishva/
Thanks

Monday, December 21, 2015

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

**Please remember to like, comment and share to continue seeing my posts.

My blog link is here:-

http://aishvaryasbharrat.blogspot.in/

Follow me on Google+

https://plus.google.com/u/0/+AishvaryaBharrat/posts

And you can follow me on twitter

https://twitter.com/asbharrat

Sunday, December 20, 2015

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