31
Aug 15

Mushroom masala

Ingredients:

  • Mushroom: 300gm
  • Onion: 2 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Green chili: 2 no.
  • Oil: 2 table spoon
  • Cumin seed: half teaspoon
  • Garlic: 2 flake
  • Bay leaf: 2 no.
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Mace: 1 small piece
  • Black pepper: 8-10 no.
  • Curd: 1 tablespoon
  • Fresh cream: 1 tablespoon (optional)
  • Salt: 1teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: one forth teaspoon
  • Fresh coriander leaves: 2 tablespoon (chopped)
  • Water:  half cup

Preparation:

  1. Peel off the each mushroom, chop into two halves.
  2. Peel off and chop the garlic in three to four pieces each.
  3. Cut onion, green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Heat oil in a pan till smoke comes.
  2. Put bay leaf, whole Garam masala (green cardamom, mace, clove, black pepper and cinnamon),
  3. Cumin seed and chopped garlic fry till garlic become light brown.
  4. Add green chili, and onion, brown the onion on high flame. (About5- 7minutes)
  5. Add chopped tomato, ginger paste, and fry it about 3 minutes.
  6. Add mushroom, chili powder, coriander powder. Reduce to low flame.
  7. Fry till liquid dries up (about 5-10 minutes).
  8. Add fresh cream, stir it.
  9. Add salt and continue to cook for another 2 minutes.
  10. Add curd, stir continuously on low flame till oil separate from the masala.
  11. Add hot water. Close lid.
  12. Reduce to lower heat and cook for 3- 5 minutes.
  13. Add Garam masala powder and chopped coriander leaves and put off the flame..
  14. Serve hot with roti or paratha.
    Mushroom masala

    Mushroom masala

    Ingredients

    Ingredients

    Peel off the each mushroom

    Peel off the each mushroom

    Ingredients

    Ingredients

    seasoning

    seasoning

    adding green  chili

    adding green chili

    adding onion

    adding onion

    adding tomato

    adding tomato

    adding mushroom

    adding mushroom

    frying

    frying

    Adding fresh cream

    Adding fresh cream

    continue to cook

    continue to cook

    Add curd

    Add curd

    Mushroom masala

    Mushroom masala

    Mushroom masala

    Mushroom masala

Mushroom has large amount of vitamin D2.

It is low calorie food, excellent source of vitamin B.


31
Aug 15

Goodness galore Poha (beaten rice)

Ingredients:

  • Poha (beaten rice):100gm
  • Cucumber: 1no. (Medium)
  • Sugar: half teaspoon
  • Roasted cumin seed powder: half teaspoon
  • Fresh coconut:  2 “piece
  • Carrot: 1no. (Medium)
  • Limejuice: half Lemon
  • Coriander leaves: 20 gm
  • Salt: 1teaspoon

For seasoning:

  1. Pea nut: 50 gm
  2. Mustard seed: 1teaspoon
  3. Oil: 1teaspoon

Preparation:

  1. Chop cucumber, into small pieces or you can grate. Keep aside.
  2. Chop coriander leaves into fine pieces. Keep aside.
  3. Grate carrot and fresh coconut. Keep aside.
  4. Wash poha properly at least twice.
  5. Strain out extra water.
  6. Cover it and leave it for about 5-7 minutes.

Method:

  1. Take a mixing bowl; put all ingredients, mix them well. Keep aside.
  2. Heat a fry pan with 1-2 teaspoon oil.
  3. Add mustard seed let it sputter.
  4. Add peanut, fry for 3-5 minutes. Stir continuously till brown color comes.
  5. Put off the flame; spread this seasoning over the poha mixture.
  6. Decorate with coriander leaves. Stir well.
  7. Goodness galore Poha (beaten rice) is ready; you can serve immediately or within half an hour.
  8.  (It gets spoiled soon due to raw vegetables.)
    Goodness galore Poha (beaten rice)

    Goodness galore Poha (beaten rice)

    Ingredients

    Ingredients

     properly Washed poha

    properly Washed poha

    seasoning

    seasoning

     frying peanut

    frying peanut

     frying peanut

    frying peanut

    adding curry leaves

    adding curry leaves

    frying curry leaves

    frying curry leaves

    Wash poha with cucumber

    Wash poha with cucumber

    Wash poha with cucumber and carrot

    Wash poha with cucumber and carrot

    Wash poha with cucumber and carrot

    Wash poha with cucumber and carrot

    mixing poha with cucumber and carrot

    mixing poha with cucumber and carrot

    adding peanut into poha

    adding peanut into poha

    adding all ingredients

    adding all ingredients

    adding lemon

    adding lemon

    Goodness galore Poha (beaten rice)

    Goodness galore Poha (beaten rice)

    Goodness galore Poha (beaten rice)

    Goodness galore Poha (beaten rice)

This recipe is easy to prepare and extremely delicious.

You feel  energetic and active throughout the day.


29
Aug 15

Green chili pickle (Hari Mirch ka Achar)

Ingredients:

  • Green chili: 250 gm
  • Salt: one and half tablespoon
  • Funnel seed: 1 teaspoon
  • Fenugreek seed powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Yellow Mustard powder: 30 gm
  • Lemon: 5-6 no.
  • Mustard seeds: 1 tea spoon
  •  Asafetida: 1 pinch
  • Mustard oil: 2tablespoon

Preparation:

  1. Clean and wash green chili.  Dry them with kitchen towel.
  2. Remove the stem of chili.
  3. Chop the chili from centre longitudinally then cut into 2-3” long pieces.
  4. Keep aside for 6-8 hours preferably under fan. (So that it becomes dry).
  5. Take bowl, put mustard powder, and squeeze lemon juice.
  6. Ensure enough quantity of lemon juice so that mustard seed powder immersed properly. Keep aside for 6-8 hours.

Method:

  1. Take a fry pan, Put oil and heat on high flame, when smoke begins to come, add mustard seed.
  2. Sputter it for few seconds, put off the flame.
  3. Add asafetida, funnel seed, fenugreek seed powder, turmeric powder and mustard seed powder which is already soaked into the lime juice.
  4. Add green chili and mix them.
  5. Add salt (salt is to be added when mixture is not very hot), stir well keep aside for 3-4 hours.
  6. Green chili pickle is ready to serve, transfer into glass jar.
    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

    Ingredients

    Ingredients

    squeeze lemon juice

    squeeze lemon juice

    Ingredients

    Ingredients

    seasoning

    seasoning

    Add asafetida

    Add asafetida

    mix ingredients

    mix ingredients

    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

    Green chili pickle (Hari Mirch ka Achar)

Green chili pickle is my son’s favorite.

Great taste, it’s very flavorful and aromatic.

If you like the crispier and crunchier, then you make it in small quantities.


28
Aug 15

Wheat milk halwa

Ingredients:

  • Wheat: one cup
  • Jaggery/sugar: one and half cup
  • Ghee: one cup
  • Cashew nut: 10-15 no.
  • Green cardamom powder: one teaspoon

Preparation:

  1. Soak wheat overnight about 10-12 hours.
  2. Take wheat into grinding jar, add 1 cup of water.
  3. Grind well as chutney.
  4. Strain the pulp with fine strainer. Keep the liquid (wheat milk) aside.
  5. Put back the pulp into grinding jar, add again half cup of water.
  6. Grind again and strain again, now, wheat milk is ready.
  7. Keep this wheat milk aside for 20-30 minutes.
  8. The thick milk will be settled at the bottom.
  9. Carefully, pour out the watery liquid and keep thick milk for use.

Method:

  1. Take a fry pan, pour ghee and fry cashew nut till they turn into golden brown in color. Keep aside.
  2. Take another pan, add Jaggery with half cup of water.
  3. Stir continuously on the lower flame, make Jaggery syrup.
  4. Allow to boil Jaggery syrup till get thread.
  5. Thread is coming it means this is the right consistency to add wheat milk.
  6. Stir continuously on lower flame. Keep stirring till it starts to become thick (we need to add ghee spoon by spoon in regular intervals).
  7. Keep stirring and adding ghee spoon by spoon on low flame about half an hour.
  8. Add cashew nut and green cardamom powder  stir  it.
  9. Halwa absorbs all the ghee and mixture starts bubbling, it means halwa is ready.
  10. Put off the flame.
  11. Hot halwa is ready to serve.

Note:

  1. Always stir continuously on low flame.
  2. This dish must be prepared on low flame only.
  3. This can be used for 2-3 days at room temperature.
    Wheat milk halwa

    Wheat milk halwa

    Strain the pulp with fine strainer

    Strain the pulp with fine strainer

    Jaggery with half cup of water

    Jaggery with half cup of water

    Jaggery syrup

    Jaggery syrup

    adding  wheat milk.

    adding wheat milk.

    Stir continuously

    Stir continuously

    Stir continuously

    Stir continuously

    fry cashew nut

    fry cashew nut

    adding ghee spoon by spoon

    adding ghee spoon by spoon

    Add cashew nut

    Add cashew nut

    Add cashew nut and green cardamom

    Add cashew nut and green cardamom

    Wheat milk halwa

    Wheat milk halwa

    Wheat milk halwa

    Wheat milk halwa

Yummy, taste is awesome and full of flavor.

Khao, khilao and make relation (eat, serve and make relation)…..

Let’s celebrate”Raksha Bandhan” festival

Recipe of wheat milk halwa is here:

Happy Rakshabandhan in advance!!!


27
Aug 15

Sooran/suran/oal/jimikand (elephant yam) ki chutney

Ingredients:

  • Suran: 250 gm
  • Green chili: 3-4no.
  • Salt: 1 teaspoon
  • Ajwain: 1/4 teaspoon
  • Onion seed: 1/4 teaspoon
  • Turmeric powder: one teaspoon
  • Ginger: 1 teaspoon (paste or pieces)
  • Garlic: 1 teaspoon (paste or pieces)
  • Mustard oil/olive oil: 1 tablespoon
  • Mango powder: half teaspoon (optional)

Preparation:

  1. Clean and peel off the suran, wash thoroughly.
  2. Chop them into big slices.
  3. Boil it till done. (You can boil it in open vassal, pressure cooker or microwave).
  4. Drain the water, mash it with hand or masher properly and keep aside.
  5. Chop green chili and keep aside.

Method:

  1. In a bowl put all ingredients with mashed suran.
  2. Mix well. Better you mix, testier it will be.
  3. Now, suran chutney is ready to serve with any Indian bread or side dish..
    Sooran/suran/oal/jimikand (elephant yam) ki chutney

    Sooran/suran/oal/jimikand (elephant yam) ki chutney

    peel off the suran

    peel off the suran

    Ingredients

    Ingredients

    mash it with masher

    mash it with masher

    Sooran/suran/oal/jimikand (elephant yam) ki chutney

    Sooran/suran/oal/jimikand (elephant yam) ki chutney

 

It is considered as low fat food. It is natural care for constipation because of rich in fiber.

It has a number of health benefits and medicinal value in ayurveda.

It is prescribed for piles, elephantiasis, dysentery, and many more dieses.