26
Aug 15

Amaritdhara juice

Ingredients:

  • Amla (goose berry): 11 no. (Middle size of amla)
  • Aloe Vera: half leaf
  • Ginger: half inch piece
  • Tulasi (Indian basil): 11 no.
  • Water: 200ml

Preparation:

  1. Method to separate Aloe Vera pulp:
  2. Cut Aloe Vera leaf into 4-5 inch long pieces.
  3. Leave it for5- 10minutes, the bitter yellow liquid will come out.
  4. Discard thin layer from both end having yellow liquid.
  5. Cut longitudinally into 2-3 pieces. See as photos given here.
  6. Peel off skin the aloe Vera as photo. Aloe Vera pulp is ready. Keep aside.
  7. Peel off ginger, cut into small pieces. Keep aside.
  8. Chop amla into small slices, keep aside.
  9. Roughly chop Tulasi leaves, keep aside.

Method:

  1. Put all ingredients into grinding jar.
  2. Make fine paste, Take a bowl, keep soup strainer over it.
  3. Pour ground paste, and sieve, add about equal quantity of water to rinses the residue properly.
  4. Amaritdhara juice is ready.
  5. Discard the residue left on the Strainer.
  6. Transfer these juices into glasses. And take directly.
  7. We take as it is. You can add honey/salt, as you wish.
    Amaritdhara juice

    Amaritdhara juice

    Ingredients

    Ingredients

    removing thorn

    removing thorn

    make pieces

    make pieces

    removing thin layer

    removing thin layer

    dicarding edge

    dicarding edge

    longitudinally cutting

    longitudinally cutting

    removing outer layer

    removing outer layer

    removing outer layer

    removing outer layer

    Ingredients

    Ingredients

    all ingredients

    all ingredients

    all ingredients

    all ingredients

    all ingredients into grinding jar

    all ingredients into grinding jar

    adding water

    adding water

    adding water

    adding water

    Amaritdhara juice

    Amaritdhara juice

    Amaritdhara juice

    Amaritdhara juice

It’s a challenge, this is healthiest juice/drink ever existed on the earth.

If anybody’s knows a healthier juice/drink than this, please write.


25
Aug 15

Moong dal with coconut milk (moong dal soup)

Ingredients:

  • Moong dal: 50 gm.
  • Fresh Coconut: half
  • Ginger: 1” piece
  • Tomato: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Salt: half teaspoon
  • Turmeric powder: ¼ teaspoon
  • Curry leaves: 8-10 no.

For seasoning:

  • Ghee: 1 teaspoon
  • Cumin seed: half teaspoon
  • Mustard seed: 1 pinch
  • Asafoetida: 1 pinch

Preparation:

  1. Chop tomato, green chili and ginger into small pieces. Keep aside.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Take scraped coconut into grinding jar, add 1 cup of water.
  4. Grind well as chutney, Strain the chutney with fine strainer.
  5.  Keep this milk aside.

Method:

  1. Take a pressure cooker; put dal, 1 teaspoon of salt, half teaspoon turmeric powder add 2-3 cups of water.
  2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame, cook for about 2-3 minutes.
  3. Allow cooker to cool.
  4. Now dal is ready.  Keep aside.
  5. Take a pot; put tomato, ginger, green chili and curry leaves, add one cup of water.
  6. Cook till become soft.
  7. Add cooked dal in it; boil the mixture for couple of minutes.
  8. Add coconut milk slowly into the mixture, keep on stirring.
  9. Put off the flame, when it is about to boil.

Seasoning:

  1. Take a small fry pan.
  2. Put ghee in it; add mustard seeds and cumin seeds.
  3. Let it sputter for few seconds, put off the flame.
  4. Add asafoetida and spread it to prepared dal.
  5. Moong dal with coconut milk(moong dal soup) is ready to serve.
    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Ingredients

    Ingredients

    Boiled dal

    Boiled dal

    tomato, ginger, green chili and curry leaves

    tomato, ginger, green chili and curry leaves

    Adding  cooked dal

    Adding cooked dal

    Adding  coconut milk

    Adding coconut milk

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

    Moong dal with coconut milk (moong dal soup)

you can serve this as a soup or as dal.

Mung dal is healthiest among all dal as it does not cause gas trouble unlike other dal.

It is very easy to digest and great source of protein like other dal.

Coconut milk adds a great flavor, coconut is very good source of calcium.


24
Aug 15

Amarood (Guava) Annanas (pine apple) cooler

Ingredients:

  • Guava: 2-3 no. (150 gm)
  • Pineapple: 150 gm
  • Sugar: 4 tablespoon
  • Honey: optional
  • Salt:  half teaspoon
  • Roasted cumin seed powder: 1/2 teaspoon

Preparation:

  1. Peel off pineapple and chop them.
  2. Cut guava into pieces.
  3.  Put both chopped guava and pine apple pieces into blender and run on high speed for 2 minutes.
  4. Add sugar,salt  and blend for few seconds, take care guava seeds do not get ground.
  5.  Add some crushed ice or 2 cups of water.

Method:

  1. Take a mixing bowl, keep soup strainer over it.
  2. Pour juices, and sieve, discard the seeds and pulp (the residue left on the Strainer).
  3. Add roasted cumin seed powder,stir well.
  4. Amarood (Guava) Annanas (pine apple) cooler is ready to serve.
  5. Serve chilled juice with honey, if you wish.
Amarood (Guava) Annanas (pine apple) cooler

Amarood (Guava) Annanas (pine apple) cooler

Ingredients

Ingredients

guava and pine apple pieces into blender

guava and pine apple pieces into blender

Pouring  juices

Pouring juices

residue left on the Strainer

residue left on the Strainer

Amarood (Guava) Annanas (pine apple) cooler

Amarood (Guava) Annanas (pine apple) cooler

Amarood (Guava) Annanas (pine apple) cooler

Amarood (Guava) Annanas (pine apple) cooler

Amarood (Guava) Annanas (pine apple) cooler

Amarood (Guava) Annanas (pine apple) cooler

It has amazing brightening effects on the skin, giving skin a great clarity and glow.

Antioxidant benefits of these fruits contribute to skin health.


23
Aug 15

Sattu (roasted gram flour) ka paratha

Ingredients:

For paratha:

  • Aatta (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Kalonji (Onion seed): half teaspoon
  • Ajwain (Aniseed): half teaspoon
  • Salt: half teaspoon.
  • Ghee: 100 gm (to be used during roasting paratha).

For stuffing:

  • Sattu: 1 cup
  • Onion: 2 no. (Medium size)
  • Green chili: 5-6 no.
  • Ginger: 2” piece
  • Garlic: 5-6 flakes
  • Coriander leaf: 2 tablespoon (chopped)
  • Mustard oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Ajwain: 1/4 teaspoon
  • Onion seed: 1/4 teaspoon
  • Black pepper: 1 tablespoon
  • Fennel seed: 1 teaspoon
  •  Hajmola: 4-5 tablets (optional)
  • Lemon: 1 no.

Preparation:

For making dough:

  1. Take a wide vessel; pour Aatta, 2 tablespoon ghee (as moin), onion seed, aniseed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft. (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

For stuffing:

  1. Chop onion, ginger, garlic, green chili and coriander into small pieces.
  2. Grind hajmola.
  3. Take a mixing bowl; put all stuffing ingredients in it.
  4. Mix well, if required add little water.
  5. Now stuffing is ready.

Method:

  1. Divide dough into 10- 12 parts, make lemon size balls.
  2. Roll the ball in 3-4 inch diameter circle.
  3. Apply half teaspoon of ghee, spread all over.
  4.  Place stuffing in the centre of the circle.
  5.  Fold it and seal the edges by pleating.
  6. Fold the edges into the center and joint properly.
  7. Now press this ball slightly with the help of palm.
  8. Again roll this ball into the wheat flour.
  9. Roll this ball with the help of rolling pin gently, till the 4 -6 inch dia.
  10. Now raw paratha is ready.
  11. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
  12. Place the rolled paratha on this.
  13. Cook for few seconds till it changes the color.
  14. Turn the other side and cook it by pressing gently with spatula.
  15. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great).
  16. Apply some ghee and turn it.
  17. Cook both sides by applying ghee as well as pressing it lightly.
  18. Serve warm or cold or directly to the plate.
  19. Serve with dahi (curd) and baigan ka chokha.
    Sattu (roasted gram flour) ka paratha

    Sattu (roasted gram flour) ka paratha

    Ingredients

    Ingredients

    stuffing

    stuffing

    making dough

    making dough

     dough and stuffing

    dough and stuffing

     dough ball and stuffing

    dough ball and stuffing

    Roll the ball

    Roll the ball

    Apply half teaspoon of ghee

    Apply half teaspoon of ghee

     Place stuffing in the centre

    Place stuffing in the centre

     Fold

    Fold

     Fold it and seal

    Fold it and seal

    press this ball

    press this ball

    Again roll this ball

    Again roll this ball

    Turn the other side

    Turn the other side

    Apply some ghee

    Apply some ghee

    Sattu (roasted gram flour) ka paratha

    Sattu (roasted gram flour) ka paratha

    Sattu (roasted gram flour) ka paratha

    Sattu (roasted gram flour) ka paratha

Yummy, nutritious and healthy paratha is ready to serve.

It is north Indian dish, very popular in Bihar.

It is very tempering/mouth watering.

It is traditional dish for any time (breakfast, lunch, dinner or holidays).

Sattu is prepared by dry roast Bengal gram and making fine powder.


22
Aug 15

Baigan/Brinjal (egg plant) ka bharata/bhurttha

Ingredients:

  • Brinjal: 300-400 gm (1no. big & fat)
  • Tomato: 2no. (Medium size)
  • Onion: 1 no. (Medium size)
  • Green chili: 1 no.
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  •  Mustard seed: half teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Garam masala powder: ¼ teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 2 tablespoon (chopped)
  • Salt: half teaspoon

Preparation:

  1. Apply few drops of oil all over the brinjal.
  2. Make a small cut in the brinjal and see the healthiness by judging color, put garlic flacks inside the brinjal.
  3. Roast brinjal direct on the gas burner on medium flame.
  4. Keep turning after 1- 2 minutes on the flame, so that it is evenly cooked.
  5. Roast till it become completely cooked and soft. Keep aside, and let it cool.
  6. Remove skin (outer layer) and stem from roasted brinjal, mash properly with the help of masher. Keep aside.
  7. Chop onion, tomato, green chili, and ginger into small pieces.

Method:

  1. Take fry pan, put oil and heat, when it smokes add mustard seeds, wait till it sputters.
  2. Add onion, garlic, green chili and ginger in it. Stir it and fry (keep it stirring otherwise it may burn).
  3. Fry till it become translucent.
  4. Add tomato, fry till liquid dries up.
  5. Add salt, chili powder and turmeric powder.
  6. Add mashed brinjal and fry. (About 3-5 minutes).
  7. Add green coriander leaf and mix well, fry for couple of minute.
  8. Add Garam masala powder, stir well and put off the flame.
  9. Now, baigan ka bharta (bhurtta) is ready.

Note:

  1. Brinjal must be smooth and having shiny surface, so that it has less seeds or tender seeds.
    Baigan/Brinjal (egg plant) ka bharata/bhurttha

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

    Ingredients

    Ingredients

    roasting baigan

    roasting baigan

    Ingredients

    Ingredients

    frying onion

    frying onion

    Removing skin

    Removing skin

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

     mash brinjal

    mash brinjal

    adding baigan

    adding baigan

    adding coriander leaves

    adding coriander leaves

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

    Baigan/Brinjal (egg plant) ka bharata/bhurttha

  • It is served with any type of meal.
  • It is north Indian dish served with hot chapati and dal.
  • Serve with as a side dish in combination with steamed rice and dal.