30
Jan 16

Tapioca ka chokha(Mashed cassava root)

Ingredients:

  • Tapioca (cassava root):300gm
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no.
  • Coriander leaves: 2o gm
  • Mustard oil: 1 teaspoon
  • Salt: 1 teaspoon

Preparation:

Peel off and chop tapioca.

  1. Boil tapioca with half teaspoon of salt. Keep aside.
  2. Peel off onion and chop the onion into small pieces. Keep aside.
  3. Chop the coriander leaf and green chili. Keep aside.

Method:

  • Take a mixing bowl put all ingredients into this bowl.
  • Mash all with the help of masher or hand.
  • Mash properly (more you mash better will be test), Tapioca (cassava root) ka chokha is ready.
  • It is served with any type of meal.
    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

    Ingredients

    Ingredients

    Boil tapioca with half teaspoon of salt

    Boil tapioca with half teaspoon of salt

    Ingredients

    Ingredients

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

    Tapioca (cassava root) ka chokha

 

  • Tapioca/cassava root is cultivated worldwide.
  • This is staple food in many regions of world and India.
  • Tapioca chips are eaten by all groups of society as a delicacy.
  • Indian state Kerala, Nagaland and Mizoram are consuming boiled and mashed tapioca as a breakfast or in the evening.
  • The state Kerala used this boiled and mashed tapioca paired with fish and meat, especially sardines, as a delicacy.

29
Jan 16

Cold/iced coffee (coffee milk shake)

Ingredients:

  • Instant coffee: 1 tablespoon (per glass)
  • Sugar: 1 teaspoon (as per your taste)
  • Chilled milk: 150 ml
  • Ice cubes: 4-5 no.
  • Fresh cream/malai: 1 tablespoon (optional)

Preparation:

  1. Crush the ice cubes, keep aside.

Method:

  1. Put the milk, coffee, sugar and malai all together in blender.
  2. Whisk for a minute, till everything get mixed well, coffee becomes frothy.
  3. Add crushed ice into it, and whisk until it become thick, smooth and frothier.
  4. Now the cold coffee is ready to serve, pour coffee into long glasses.
  5. On the top, Sprinkle some amount of coffee powder. It gives excellent aroma…
  6. Froth comes on the top of the blander slowly, so take care and serve froth to all glasses.
  7. Immediately serve the coffee because the froth on the top settles down fast and reduces with time.
    Cold/iced coffee (coffee milk shake)

    Cold/iced coffee (coffee milk shake)

    Ingredients

    Ingredients

    Put the milk, coffee, sugar and malai all together in blender

    Put the milk, coffee, sugar and malai all together in blender

    Cold/iced coffee (coffee milk shake)

    Cold/iced coffee (coffee milk shake)

    Cold/iced coffee (coffee milk shake)

    Cold/iced coffee (coffee milk shake)

  • I have sweet memory related to cold coffee. This is the memory of my son’s childhood and their friends.
  • Whenever my son`s friends visited my place they asked for this yummy coffee.
  • Coffee keeps you alert and therefore you perform better, it reduces the stress.

28
Jan 16

Raw/fresh turmeric sabji

Ingredients:

  • Raw turmeric: 50 gm.
  • Garlic flackes: 4-5 no.
  • Garlic paste: ¼ teaspoon
  • Ginger: 2” piece
  • Curd: 2 tablespoon
  • Cumin: ¼ teaspoon
  • Ghee: 1 tablespoon
  • Salt: ½ teaspoon
  • Chili powder: ½ teaspoon

Preparation:

  1. Peel off and chop turmeric longitudinally. Keep aside.
  2. Slice garlic and ginger too. Keep aside.

Method:

  1. Take a fry pan, put ghee in it, add cumin seed, and wait for few seconds.
  2. Add chopped garlic, fry it for a minute, and add garlic paste.
  3. Fry it till it gets light brown in color, take care, it should not burn.
  4. Add chopped ginger, fry it for a minute, and add raw turmeric.
  5. Fry it for couple of minutes, lower the flame.
  6. Add curd, salt and chili powder, stir well and cover it.
  7. Cook on lower flame till it is done. (About 3-4 minutes)
  8. Transfer into serving bowl.
  9. Can be store into refrigerator for 2-3 weeks.
  10. Consume little quantity daily.
    Raw/fresh turmeric sabji

    Raw/fresh turmeric sabji

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    add cumin seed

    add cumin seed

    Add chopped garlic

    Add chopped garlic

    add garlic paste

    add garlic paste

    Fry

    Fry

    Add chopped ginger

    Add chopped ginger

    fry

    fry

    add raw turmeric

    add raw turmeric

    Fry it for couple of minutes

    Fry it for couple of minutes

    Add curd

    Add curd

    Add curd, salt

    Add curd, salt

    Add curd, salt and chili

    Add curd, salt and chili

    Cook on lower flame

    Cook on lower flame

    Raw/fresh turmeric sabji

    Raw/fresh turmeric sabji

  • The months of January and February are season when the raw turmeric is readily available in market. I frequently make variety of raw turmeric recipe for my family for their good health and boost their immunity.
  •  In addition to this recipe I have already up loaded few recipe of raw turmeric  like, raw turmeric pickle, raw turmeric salad, raw turmeric milk, raw turmeric  halwa, raw turmeric bhujia….
  • It is wise to consume little quantity daily for natural immunity.
  • It lowers the bad cholesterol level, regulates blood sugar level, immunity booster, heals wounds ,Improves digestion and many more…

27
Jan 16

Spring onion thepla (Guajarati dish)

Ingredients:

  • Aata (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed (Kalongi): half teaspoon
  • Ajawine (carom seed): half teaspoon
  • Fenugreek seed: 1 teaspoon (optional)
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Spring onion: 1 cup (chopped)
  • Curd: 1 cup
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting thepla).

Preparation:

For making dough:

  1. Chop spring onion into fine pieces. Keep aside.
  2. Grind fenugreek seed, keep aside.
  3. Take a wide vessel; put Aata, 2 tablespoon ghee, onion seed, Ajwain, Kalongi, chili powder, turmeric powder, ground fenugreek seed and salt. Mix well by rubbing between palms.
  4. Add spring onion, mix properly.
  5. Add curd in small quantity and knead them, if required, put small amount of water till the dough becomes soft.
  6.  (The dough can be made in food processor also)
  7. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-14 parts and make lemon size balls.
  2. Roll this ball into the wheat flour.
  3. Now press this ball slightly with the help of palm.
  4. Now roll the ball with the help of rolling pin till it reaches to 6inch diameter size circle.
  5. Now raw thepla is ready.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
  7. Place the rolled thepla on this.
  8.  Cook for few minutes till it changes the color.
  9. Turn the other side and cook it by pressing gently by spatula.
  10. Apply some ghee and turn it.
  11. Cook both sides by applying ghee as well as pressing it lightly.
  12. Serve directly to the plate. Serve with green coriander butter milk and mango pickle.
  13. Healthy Spring onion thepla is ready to serve.
    Spring onion thepla (Guajarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion thepla (Guajarati dish)

    Ingredients

    Ingredients

    The dough can be made in food processor

    The dough can be made in food processor

    The dough can be made in food processor

    The dough can be made in food processor

    Roll this ball ,raw thepla

    Roll this ball ,raw thepla

    raw thepla

    raw thepla

    raw thepla

    raw thepla

    Roll this ball ,raw thepla

    Roll this ball ,raw thepla

    Place the rolled thepla

    Place the rolled thepla

    Turn the other side

    Turn the other side

    Apply some ghee

    Apply some ghee

    cooked and raw thepla

    cooked and raw thepla

    Apply some ghee

    Apply some ghee

    Spring onion thepla (Guajarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion thepla (Guajarati dish)

Travel food:

  • You will definitely like this mouth watering soft- soft thepla.
  • Make this recipe for travel time home made recipe, you can store this for 2-3 days at normal temperature.
  • Just roll with fruit jam or ketchup, children grab this and eat this while playing and moving here and there.
  • You can use this for your children’s Tiffin (lunch box).
  • You can eat it with mango pickle.
  • You can also cook it on the occasion of children’s birthday or for kitty party.
  • You can serve this as main course food or as a breakfast.
  • It is a popular Guajarati food, very tasty, and healthy.

26
Jan 16

Brown rice pulao

Brown rice has never been a regular part of our diet perhaps due to its color as we are so used to eating white colored rice. Moreover, I hardly eat rice once in a week and that too only basmati rice because eating rice leaves you feeling heavy in the stomach.

Recently I visited an exquisite Onam festival lunch party in my colony and got an opportunity to try brown rice. The preparation was surprisingly nice and I was amazed to know the taste was far better than the acclaimed Basmati rice. The taste lasted for long and made me feeling very light.

Having brown rice this day changed my view completely about rice and these days I often cook different variants of brown rice. It’s an exciting discovery of food which is full of vitamin & minerals, an essential requirement of our body.

Ingredients:

  • Brown rice: 1/2 cup
  • Capsicum: 1no. (Medium size)
  • Mustard seed: ½ teaspoon
  • Urad dal (split black gram): 1 tablespoon
  • Ginger: 2” piece
  • Garlic: 2-3 flacks
  • Onion: 1no. (Medium size)
  • Curry leaves: 1 twig
  • Cumin: ½ teaspoon
  • Coriander leaf: 20 gm
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Green chili: 1 no.
  • Red chili powder: 1 teaspoon
  • Cooking oil/olive oil: 1 tablespoon
  •  Salt: 1 teaspoon
  •  Lemon: 1 no.

Preparation:

  1. Boil the brown rice in rice cooker or pressure cooker.
  2. Drain the extra water on the strainer, if it is there.
  3. Chop the capsicum, ginger onion, green chili and garlic into Julian (longitudinally).

Method:

  1. Heat oil in a fry pan, add mustard seed and cumin.
  2. When it begins to sputter, add urad dal, fry till it gets light brown in color.
  3. Add onion, fry on high flame till it gets translucent.
  4. Add capsicum, fry for couple of minutes.
  5. Add ginger, garlic, curry leaves and green chili stir fry for a minute.
  6. Add turmeric powder, coriander powder and chili powder and stir properly.
  7. Immediately add cooked brown rice and salt, stir continuously for 3-4 minutes.
  8. Put off the flame and add lemon juice, transfer in to serving bowl.
  9. Serve with mix vegetable raita/dip. This goes very well with this dish.
    Brown rice pulao

    Brown rice pulao

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Boil the brown rice

    Boil the brown rice

    Drain the extra water

    Drain the extra water

    add urad dal

    add urad dal

    Add onion

    Add onion

    Add capsicum

    Add capsicum

    Add ginger, garlic, curry leaves

    Add ginger, garlic, curry leaves

    Add turmeric powder, coriander powder and chili powder

    Add turmeric powder, coriander powder and chili powder

    add cooked brown rice

    add cooked brown rice

    Brown rice pulao

    Brown rice pulao

    Brown rice pulao

    Brown rice pulao

  • Brown rice is packed with the anti-inflammatory benefits of fiber and antioxidant effect of manganese.
  • Just half cup of Brown rice provides manganese of our daily requirement.
  • Capsicum contains carotenoids, which provide vitamin` A’ and iron.
  • Lemon juice provides vitamin `C` and also help absorption of the iron.