31
May 17

Hot crispy Aloe Vera poori

Indian cuisines are full of tradition, flavor and spices. Try and enjoy these tasty, yummy and lip smacking ‘Aloe-Vera poori’, which is made with aloe-gel and spices like black pepper and ajawine (carom seed)

It is really delicious, wonderful and flavorful, and above all it is nutritious too. As the world knows that Aloe-gel contains beta-carotene, vitamin C, vitamin E. Nowadays aloe gel is easily available in the stores.

Ingredients:

  • Aatta (wheat flour): 150 gm
  • Aloe Vera leaf: 1 no.
  • Ajwain: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Black pepper powder: ½ teaspoon
  • Ghee (clarified butter): 1 tablespoon
  • Cooking oil: for deep frying

Preparation:

  1. Method to separate Aloe Vera pulp:
  2. Cut Aloe Vera leaf into 4-5 inch long pieces; Leave it for5- 10 minutes, the bitter yellow liquid will come out.
  3. Discard thin layer from both end having yellow liquid, cut longitudinally into 2-3 pieces. See as photos given here.
  4. Peel off skin the aloe Vera as photo.
  5. Put Aloe Vera pulp in mixer grinder; grind it on minimum speed to make the juice. Take a bowl, keep soup strainer over it, pour ground pulp, and sieve.

For making dough:

  1. Take a wide vessel; pour Aatta, ghee, black pepper powder, Ajwain and salt, mix well, add prepared aloe Vera juice and knead them t0 make a soft dough. (The dough can be made in food processor also).
  2. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 10-12 parts and make balls, roll the ball in 3-4 inch diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, if it does not comes up, means oil is not hot enough, wait for a while and check it again.
  3. Deep fry the poori on high flame. After they start to puff slowly turn over. Fry till it becomes golden brown.
  4. Now, mouth watering Aloe Vera poori is ready to eat with aaloo (potato) sabji or any sabji along with lauki (bottle gourd raita.
Hot crispy Aloe Vera poori

Hot crispy Aloe Vera poori

separate Aloe Vera pulp

separate Aloe Vera pulp

Aloe Vera leaf

Aloe Vera leaf

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

Aloe Vera juice

Aloe Vera juice

making dough

making dough

 dough

dough

balls and raw poori

balls and raw poori

 raw poori

raw poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Hot crispy Aloe Vera poori

Hot crispy Aloe Vera poori


30
May 17

Three cheers with kiwi

This summer, exchanged bottled cold drinks for indigenous and healthy alternatives with kiwi.Three cheers with kiwi and welcome the summer in style. Here is the list of super healthy drinks which I enjoyed with my family. I have already linked all recipes…below.

  1. Kiwi cucumber shake
  2. Verdant green kiwi cooler
  3. Kiwi lassi (curd/yoghurt based drink)
Verdant green kiwi cooler

Verdant green kiwi cooler

Kiwi lassi (curd/yoghurt based drink)

Kiwi lassi (curd/yoghurt based drink)

Kiwi cucumber shake

Kiwi cucumber shake


27
May 17

Lauki-paneer (bottle gourd-cottage cheese) butter masala

I prepare this dish for daily intake; it takes very less time to prepare. We love simple and home cooked food, which brings happiness. The aroma and taste of this ‘butter masala lauki paneer’ is awesome. Sure, you will love it.

Lauki is popular throughout the world for its health benefits, a vegetable with high water content and rich source of vitamin C, K and calcium also good to fight heat of summer. … As we know paneer is rich source of protein. The combination of lauki paneer dish is like ‘sone pe suhaga’.

Ingredients:

  • Lauki (bottle gourd): 300gm
  • Paneer (cottage cheese): 150gm.
  • Onion: 1 no.
  • Tomato: 2 no.
  • Green chili: 2 no.
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Sugar: ½ teaspoon
  • Butter: 2 tablespoon
  • Whole Garam masala: (Clove: 2no. Green cardamom: 1 no. Black pepper: 10-12 no. Cumin: ½ teaspoon Cinnamon: 2” stick)
  • Whey (left over water of paneer): 1 cup

Note: if whey is not available you can use normal water.

Preparation:

  1. Remove the Peel of bottle gourd and chop them into square, microwave/boil them and keep aside.
  2. Chop onion, tomato and chili roughly, microwave/boil and grind them to smooth paste. Keep aside.

Method:

  1. Take a non stick pan, put 1 tablespoon of butter; add whole Garam masala, sputter it for few seconds, add grinded paste of onion, tomato and chili, fry till liquid dries up and butter separates from sides, add remaining butter, salt, sugar and turmeric powder, stir fry for couple of minutes.
  2. Add boiled lauki and paneer stir fry on medium flame for couple of minutes, add whey (as per your requirement) put the lid on and cook on medium flame. Cook for 2- 3 minutes.
  3. Put off the flame, transfer into serving bowl and decorate with butter.
  4. Lauki (bottle gourd) paneer (cottage cheese) butter masala is ready to serve, Serve hot or warm with paratha/chapati.
Lauki-paneer (bottle gourd-cottage cheese) butter masala

Lauki-paneer (bottle gourd-cottage cheese) butter masala

Ingredients

Ingredients

Chopped and boiled lauki

Chopped and boiled lauki

add whole Garam masala

add whole Garam masala

add grinded paste

add grinded paste

fry till liquid dries up

fry till liquid dries up

add remaining butter, salt, sugar and turmeric powder

add remaining butter, salt, sugar and turmeric powder

Add boiled lauki

Add boiled lauki

stir fry on medium flame

stir fry on medium flame

Add boiled lauki and paneer

Add boiled lauki and paneer

Add boiled lauki and paneer

Add boiled lauki and paneer

stir fry on medium flame

stir fry on medium flame

add whey

add whey

Cook for 2- 3 minutes.

Cook for 2- 3 minutes.

Put off the flame

Put off the flame

Lauki-paneer (bottle gourd-cottage cheese) butter masala

Lauki-paneer (bottle gourd-cottage cheese) butter masala

Lauki-paneer (bottle gourd-cottage cheese) butter masala

Lauki-paneer (bottle gourd-cottage cheese) butter masala


26
May 17

Enjoy The peak of mercury

Mercury is at its peak, children are taking plunge into the swimming pool in a bid to cool them off. Summer is the time to eat lightly and require endless glasses of water.

Most people take aerated drink to quench their thirst, instead  prepare these  fresh fruit juices and tender coconut water to stay hydrated.

Plan for the week: Enjoy the peak of summer and beat the summer… I have already linked all recipes…below.

Tender coconut with malai delight: Monday

Plum cooler: Tuesday

Ash gourd juice (brain revitalizer): Wednesday

Amarood (Guava) Ananas (pine apple) cooler: Thursday

Pomegranate-apple delight: Friday

Grapes pomegranate cooler: Saturday

Date-coco cooler: Sunday


25
May 17

Beating the horrendous summer

Delhi is suffering from scorching heat; most people don’t like to face  this period of the year at all, but this is the time when you can enjoy the tall glass of ‘Malaidar lassi‘, Mattha/salted lassi (yogurt drink), kesar elaichi kulfi (saffron cardamom kulfi)Thandhai and many more… without getting sinus, headache, throat pain or a bad cold.

Enjoy and beat the horrendous summer… I have already linked all recipes .

Thandhai

Thandhai

Mattha/salted lassi (yogurt drink)

Mattha/salted lassi (yogurt drink)

Kesar elaichi kulfi (saffron cardamom kulfi)

Kesar elaichi kulfi (saffron cardamom kulfi)

Malaidar sweet lassi (sweet yogurt drink)

Malaidar sweet lassi (sweet yogurt drink)