01
Oct 19

Apple juice

Apples are delicious, during the apple season high quality apples one can get at low price. I would like to upload and talk about this juicy, crunchy and wonderful fruit and their recipes. How it can be consumed in different ways:

This is the most favorite fruit among the health conscious and fitness enthusiast, who definitely include apples in their diets. Whatever the way you like, it gives advance nutrition. Eating them whole gives maximum benefits, but sometimes it is fun and you can enjoy preparing juice for your family and they will be delighted and happy to have it.

Drink and enjoy…

Ingredients:

  • Apple: 1 no. (Big)
  • Lemon: ¼ no. (Medium) as per taste
  • Honey: 1 tablespoon (as per taste)
  • Ice cubes: as per requirement

Preparation:

  1. Core and cut the apple.

Method:

  1. Put apple pieces into blending jar along with ice cubes/ ½ glass of water, blend it on high speed for a minute, sieve the mixture and collect the juice in a jar.
  2. Add lemon juice & honey. Apple juice is ready to be served.
Apple juice
Ingredients
Ingredients
Apple juice
Apple juice
Apple juice
Apple juice

27
Sep 19

Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

One weekend at late night we were planning to trip to second largest city of Japan ‘Yokohama’; generally we carry our lunch because proper vegetarian lunch is not available in Japanese restaurant. In the early morning, we decided to prepare ‘lachchha paratha with bitter gourd leaf’ for lunch.

Bitter gourd leaf was available in our balcony pot; very easily and fast growing creeper in summer at Japan. My husband sows this vegetable by hobby and wants to maintain beautiful greenery; fortunately it grew very healthy creeper; to see that much verdant green and healthy plants leaves, I was planning to prepare paratha since many days.

I prepared lachchha paratha… OMG it came so tasty… there are no words to explain the taste.

When I told this to my son; he told me Mummy, types of recipe you prepare there in Japan, we never thought of…

Bitter gourd leaves have full of medicinal value; it controls the blood sugar level, reduces the risk of cancer, it helps to removes body bacteria, fungal or virus infections.

Paratha is my favorite travelling meal, although there are so many vegetarian options available near eki (station) at Yokohama, but homemade… must try the recipe and write to me…

Ingredients:

  • Aata (wheat flour): 2 cup
  • Dry Aata: ½ cup (for rolling)
  • Bitter gourd leaves: 50 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 100 gm (to be used during roasting paratha).

Preparation:

  1. Chop bitter gourd leaves, keep aside.
  2. Take a wide vessel; put Aata, chopped bitter gourd leaves, ghee, Ajwain, fennel seed, Kalongi and salt. Mix well by rubbing between palms, add water in small quantity and knead them till the dough becomes soft.
  3.  (The dough can be made in food processor also) Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; Roll the ball in 5-6 inch diameter circle; place 1 tablespoon of ghee all around the circle, sprinkle little Aata over ghee, make 1/3” wide strips like pleat with the help of two fingers and thumb as shown in photo.
  2. Slightly pull the pleats; again roll it in circular way like Swiss roll as shown in photo. Prepare all as above in advance, so that it will be easy to roll one by one at roasting time
  3. Roll this prepared Swiss roll with greased rolling pin evenly. Now layered (lachchha) raw paratha is ready as shown in photo.

Roasting the paratha:

  1. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium. Place the rolled paratha on this. Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. After roasting 2-3 paratha crush the paratha lightly with both hands so that layers of paratha become visible.
  4. Now it is ready to serve; good to prepare lunch box or carry as a travel meal with red chili pickle.
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Ingredients
chopped leaves
The dough
Divide dough into 8-10 parts
Roll the ball
place 1 tablespoon of ghee
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
Slightly pull the pleats
roll it in circular way like Swiss roll
roll it in circular way like Swiss roll
prepared Swiss roll
roll with greased rolling pin
raw paratha is ready
Place the rolled paratha
Turn the other side
apply some ghee
cook both sides by applying ghee
crush the paratha lightly
layers of paratha
layers of paratha
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

25
Sep 19

Pumpkin Poori

Some meals stay with you for long after you had it; soft, fluffy and delicious with mild spices, prepare this ‘Pumpkin Poori’ and enjoy the cooking as well as fill the hunger of your family and friends…you will see an extraordinary atmosphere at dining table while people enjoying the recipe…

Mostly I serve piping hot, fluffy Poori as brunch on weekend; but it may be served in breakfast as well as in meal.

You can serve this recipe with Chana masala, Bhaji (Sabji), Halwa, kheer

It can be served as a variation on ceremonial function, special function or as a prasadam at the prayer time.

Ingredients:

  • Aatta (wheat flour): 250 gm
  • Pumpkin: 150-200 gm.
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon (as per taste)
  • Ghee (clarified butter): 1 tablespoon
  • Cooking oil: for deep frying

Preparation:

  1. Peel off skin of pumpkin, chop and boil (Microwave) as photo.
  2. Take a wide vessel; pour Aatta, ghee, chili powder, Kalongi and salt, mix well, add boiled pumpkin and knead them to make soft dough. (The dough can be made in food processor also).
  3. Cover and keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-15 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 pumpkin Poori is ready to eat with sabji and lauki (bottle gourd) raita.
Pumpkin Poori
ingredients
add boiled pumpkin
The dough
Deep fry the Poori
Deep fry the Poori
Deep fry the Poori
Deep fry the Poori
Pumpkin Poori
Pumpkin Poori
Pumpkin Poori

19
Sep 19

Baati (Rajasthani recipe)

Rajasthan is among the best state of India for their exotic culture and royal food, there is a wide range of delectable food. ‘Dal Baati’ is one of them, an unforgettable memory for me. I ate ‘Dal Baati’ first time at Rawat Bhata near Kota in the state of Rajasthan in a crew Picnic, awesome taste which I will never forget. Actually to set my hunger, half Baati is enough, but I asked another half, so you can imagine how tasty it was?

If you are food enthusiastic then my advice to must cook the recipe, it will definitely find it very yummy… It is made from wheat flour (slightly course wheat flour is better), swamped in ghee (clarified butter). Go ahead and try the genuine Baati from the Rajasthan.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Curd: ½ cup
  • Milk: ¼ cup
  • Salt: 1 teaspoon
  • Ajwain (carom seed): ¼ teaspoon
  • Fennel seed: ½ teaspoon
  • Coriander seed: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Soda-bicarb: 2 pinch (optional)
  • Ghee (clarified butter):4 tablespoon (for moin)
  • Ghee: 200 gm. (for dipping Baati)

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. A mixing bowl filled with ghee for putting the baked Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee, powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add curd and knead, if required, put milk in small quantity and make a semi-hard dough (The dough can be made in food processor also)
  5. Cover and Keep aside, to be used after 10-20 minutes.
  6. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the center or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw Baati is ready.

Method:

  1. Traditionally it is baked on charcoal, but here I used OTG; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
  2. Cook until it is ready, change the sides in intervals (its color will change to golden brown and small cracks will develop on the surface), take it out.
  3. Use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
  4. Baati is ready; serve with mix dal/panchmail dal and churma.

Note:

  1. If you do not want to eat much amount of ghee; just take out the Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  2. Traditionally Baati is served with lots of ghee.
Baati (Rajasthani recipe)
Ingredients
The dough
Divide the dough into 8-10 equal part and make ball
slightly press by your thumb
OTG tray
press slightly by your
Baati bowl filled with ghee
Baati (Rajasthani recipe)

17
Sep 19

Avocado Sandwich

An Avocado rich sandwich is very delicious, exciting and appetizing can to be served in everyday breakfast. It is quite different from regular sandwich with its amazing properties.

Very good for carrying Tiffin as a travel food; if you have plan of early morning outing, just prepare it in previous night, I usually prepare this with English muffins for travelling purpose as well as for regular breakfast.

I would like to say this creamy, smooth, soft and thick avocado sandwich is perfect for any type of bread and can be prepared quickly.

Ingredients:

  • Avocado: 1 no.
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Red chili flacks (kuti): ½ teaspoon (optional)
  • English muffins/Sandwich bread: 2-4 slice
  • Butter: 30 gm

Preparation:

  1. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, (before scooping keeps few beautiful slices for garnishing). Keep aside.
  2. Put the pulp, butter, salt and pepper, and blend it till fine paste. Keep aside.

Method:

  1. Toast/Grill the sandwich bread from both sides, spread prepared blended paste on the toast, garnish with sliced avocado and Red chili flacks; sandwich is ready to serve.
  2. Slice the English muffin horizontally make it into two; Toast/Grill the bread from both sides, spread prepared blended paste on the one part of toasted bread, garnish with sliced avocado and red chili flacks, put another part over it; sandwich is ready to serve. Fold it into cooking sheet and Tiffin is ready for travelling.
  3. Yummy and healthy…
Avocado Sandwich
Adding salt and pepper
Adding salt and pepper
blended fine paste
Toast/Grill the sandwich bread from both sides
spread prepared blended paste on the toast
Avocado Sandwich
garnish with Avocado Slices
Avocado Sandwich
spread prepared blended paste on the toast