28
Apr 17

Muli salad (radish salad)

The summer is on its way; salads are the natural way for summer diet, so make them your best friend. Preparing ‘Radish salad’ for the meal is easier than you think, just grate and season with little salt and chat masala, you will really love it.

Ingredients:

  • Muli (radish): 100gm.
  • Green chili: 1 no.
  • Green coriander leaf: 10 gm.
  • Lemon: ½ no.
  • Pomegranate aerial: ¼ cup
  • Chat masala: ¼ cup
  • Salt: ¼ teaspoon

Preparation:

  1. Wash and peel radish, grate the radish, put salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice.
  2. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  3. Chop green coriander leaves, keep aside.

Method:

  1. Take a mixing bowl, add all ingredients, and mix well,add lemon juice just before serving, now tasty and delicious Muli salad (radish salad) is ready to serve with lunch.
Muli salad (radish salad)

Muli salad (radish salad)

Ingredients

Ingredients

grate the radish

grate the radish

add all ingredients

add all ingredients

add lemon juice

add lemon juice

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)

Muli salad (radish salad)


28
Apr 17

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Vegetables are must in our diet; it is an important part of balanced diet. The recipe is easy to prepare and take just 10-15 minutes. It is widely used in south India, it is used in north India too especially in Uttar Pradesh it is more popular.

Snake gourd is well-known around the world, perhaps more than thousands of years. They are native to Southeast Asia, including Myanmar, Indonesia, Sri Lanka, and other neighboring countries, as well as some parts of Australia and Africa.

It is a vine plant that climbs up a tree. In terms of vitamins and minerals, snake gourd Possesses vitamin A, B and C and manganese, calcium, iron, potassium and iodine.

Ingredients:

  • Snake gourd: 300 gm
  • Whole Red chilly: 1no.
  • Cumin: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Asafoetida: ¼ teaspoon
  • Mustard oil: 2 tablespoon

Preparation:

  1. Scrape the Peel of snake gourd and chop them in thin ring slices.

Method:

  1. Take a fry pan. Heat oil, add cumin and whole red chili, sputters it for few seconds; add asafoetida and sliced snake gourd and stir fry for couple of minutes, add turmeric powder, coriander powder, chili powder and salt, stir and cover it; cook on medium flame till it is done and soft, open the cover, keep stirring and cook on high flame till liquid dries up.
  2. Snake gourd ki sabji is ready to serve. Serve hot with dost paratha or any meal.
Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Ingredients

Ingredients

Scrap the Peel of snake gourd

Scrap the Peel of snake gourd

chop them in thin ring slices

chop them in thin ring slices

chop them in thin ring slices

chop them in thin ring slices

add cumin and whole red chili

add cumin and whole red chili

add asafoetida

add asafoetida

add sliced snake gourd

add sliced snake gourd

add sliced snake gourd

add sliced snake gourd

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

cook on high flame till liquid dries up

cook on high flame till liquid dries up

Snake gourd ki sabji is ready

Snake gourd ki sabji is ready

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)


28
Apr 17

Til and moongphali chutney (peanut and sesame seed dip)

The time has changed and the young generations more conscious regarding what to eat. They want to eat healthy as well as tasty food.

Peanut is rich in protein and adds to the taste especially when it is roasted.

Sesame seed is rich in iron and protein, so we can say that it is among the healthiest food with nutty and crunchy flavor.

Sesame seed found to increase energy, nourish the brain, and slow down ageing.

Regular consumption of this can help to reduce the symptoms of backache and painful stiff joints.

Copper present in sesame seed keeps joints and bones flexible and healthy.Sesamol found in sesame seed prevents damage from radiation.

Ingredients:

  • Peanut: 100gm.
  • Sesame seed: 50 gm
  • Garlic: 6-7 flacks
  • Green chili: 1 no.
  • Salt: ½ teaspoon(as per taste)

Preparation:

  1. Dry roast peanut, discard the skin keep aside.
  2. Dry roast sesame seed, keep aside.
  3. Peel out the skin of garlic, chop green chili into fine pieces, and keep aside.

Method:

  1. Put peanut, sesame seed, garlic and salt in mixer along with water, grind this to fine paste.
  2. Add chopped green chili and mix, chutney is ready to serve as side dish.
Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)

Ingredients

Ingredients

Dry roast peanut, discard the skin

Dry roast peanut, discard the skin

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Add chopped green chili

Add chopped green chili

Add chopped green chili

Add chopped green chili

 

Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)


24
Apr 17

Besan (gram flour) ka halwa

A traditional Indian desert is from Punjab and Bihar ‘Besan ka halwa’, delicious and tempting aroma. It is enriched with goodness of Besan (gram flour) and ghee (clarified butter), green cardamom & dry fruits.

Give your child the power of protein, helps in building strong muscles. Ghee is beneficial for memory and mental development as a whole, enhances the stamina and strengthens eye sight, increases vitality.

And has many more…

Ingredients:

  • Besan (gram flour): 1 cup (100gm)
  • Sugar: ½ cup (100 gm)
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Water: one cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.

Method:

  1. Heat ghee in a fry pan, add cashew nut deep fry them and keep aside. Add Besan; stir fry on medium low flame till it gets golden brown in color.
  2. Add raisin and fry for a minute, add water, stir continuously to mix well.
  3. Add sugar and stir to mix, continue to cook on lower flame till the halwa consistency appears.
  4. Add fried cashew nut and cardamom powder, add one tablespoon of ghee to finish it off.
  5. Transfer it to serving plate and Garnish with dry fruits or as per your choice.
  6. Besan (gram flour) ka halwa is ready to be serve.
Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Ingredients

Ingredients

add cashew nut deep fry

add cashew nut deep fry

Add Besan

Add Besan

stir fry

stir fry

stir fry on medium low flame till it gets golden brown in color.

stir fry on medium low flame till it gets golden brown in color.

Add raisin

Add raisin

Add raisin and fry

Add raisin and fry

add water

add water

add water

add water

Add sugar

Add sugar

Add sugar

Add sugar

, continue to cook on lower flame

, continue to cook on lower flame

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

add one tablespoon of ghee

add one tablespoon of ghee

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa


24
Apr 17

Roasted mung dal fry (split green gram fry, authentic country style)

This ‘Roasted mung dal fry (split green gram dal fry)’ recipe is my family recipe; my hometown style. The preparation is very easy.

It’s delicious and healthy.

This recipe is incomplete without seasoning with bay leaves, whole dry red chili and cumin; splattered in mustard oil.

Its aroma will linger around the whole house. Bay leaves brings beautiful aroma, detoxify the body, slow the aging process, and speed wound healing.

Ingredients:

  • Whole mung (green mung): 150gm
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 teaspoon
  • Bay leaf: 1 no.
  • Whole red chili: 1 no.
  • Cumin: 1 teaspoon
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Take a fry pan/chapati griddle, add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a mixer jar, put roasted whole mung, run the mixer for few seconds and remove the husk. If you run the mixer for more duration, dal will become powder, if some husk remains, its okay, even you can cook with husk it is healthier. (I carried prepared roasted lentil from my hometown).
  3. Take a pressure cooker; put roasted mung, salt, turmeric powder and water. Close the lid of pressure cooker. Cook on high flame.
  4. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  5. Allow cooker to cool and open, add some more water as per your consistency, give the seasoning tadka roasted mung dal fry is ready to be served.

Seasoning:

  1. Take wok, put oil, add cumin, whole red chili, bay leaf, and sputter it for few seconds, put off the flame.
  2. Transfer into prepared dal; cover it for couple of minutes.
  3. Serve hot with steamed rice, chapati or any meal.
Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Ingredients

Ingredients

add whole mung and dry roast

add whole mung and dry roast

run the mixer for few seconds

run the mixer for few seconds

add turmeric powder

add turmeric powder

cooked dal

cooked dal

put oil

put oil

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

Transfer into prepared dal

Transfer into prepared dal

cover it for couple of minutes

cover it for couple of minutes

Add ghee as per your wish

Add ghee as per your wish

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)