05
Aug 19

Mix vegetable omelet

It is highly nutritious, rich in fiber; it is referred as satiating meal for all, especially for growing children. Omelet is an international dish; you can get it in any country, though taste may differ according to other ingredients and variation in method of preparation. It is mostly served as breakfast in India. In Japan too it is served as breakfast as well as side dish for lunch box (Bento box). In fact it is a staple food of Japanese home. Here I prepared this omelette with Mushroom, paneer, cheese and other vegetable, which makes it delightful and healthy breakfast. It can be used in lunch box also.                            

Ingredients:

  • Egg: 2 nos.
  • Mushroom: 2 tablespoon (chopped)
  • Paneer (cottage cheese): 20gm.
  • Corn: 1 tablespoon
  • Peas: 1 tablespoon
  • Onion: ½
  • Green chili: 1 no.
  • Spring onion: 1 tablespoon (chopped).
  • Cheese: 1 cube
  • Salt: ½ teaspoon (as per taste)
  • Milk: 2 tablespoon
  • Ghee (Clarified butter)/olive oil: 2 tablespoon

Preparation:

Chop all vegetables and paneer into small cubes, grate cheese. Put into mixing bowl; add salt, milk and break eggs into the vegetable bowl. Whip briskly with spoon or fork, keep aside.

Method:

  1. Preheat griddle/nonstick fry pan on medium flame till smoke comes out; pour prepared mixer, tilt the pan to evenly spread the mixer.
  2. Turn the heat on low flame and cook (about 1-2 minutes) until bottom of the omelette set and get light brown in color.
  3. Turn up side down with the help of spatula and cook (about 1 minute).
  4. Slip omelet out of pan into the serving plate. Serve it.
Ingredients
Ingredients(chopped)
break eggs into the vegetable bowl
Whip briskly with spoon or fork
pour prepared mixer
tilt the pan to evenly spread the mixer.
Turn the heat on low flame
Turn up side down
Mix vegetable omelet
Mix vegetable omelet
Mix vegetable omelet

15
Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…

Ingredients:

  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.

Method:

  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
Ingredients
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

02
Dec 16

Ragi (Finger millet) idli

Ragi is small wonder-super cereals, best source of calcium, dietary fiber, high protein and rich source of minerals .it is the supplement especially for those who is suffering at the risk of osteoporosis or low hemoglobin level.

You can prepare chapati, dosa, upma ; see the link of ‘Indian Cooking Manual’.

Ingredients:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/par boiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ingredients

Ingredients

Ingredients

Ingredients

batter

batter

batter

batter

Cook until toothpick inserted near the centre

Cook until toothpick inserted near the centre

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli


09
Oct 16

Dry kala chana (Bengal gram)

Ingredients:

  • Kala chana (Bengal gram): 100gm.
  • Chili powder: half teaspoon
  • Coriander powder: half teaspoon
  • Turmeric powder: half teaspoon
  • Dry mango powder: half teaspoon
  • Mustard: ½ teaspoon
  • Ginger: 2” pieces
  • Mustard oil/cooking oil: 1 tablespoon
  • Sendha namak (Rock Salt): ½ teaspoon (as per taste)
  • Water: one and half cup

Preparation:

  1. Soak Kala chana (Bengal gram) overnight.
  2. Peel off ginger and grind it, keep aside.

Method:

  1. Cook kala chana along with salt and ginger paste and water in the pressure cooker (5 -6 minutes after it comes to full pressure).
  2. Strain water with the help of strainer, if left. Keep aside.
  3. Take fry pan, put oil. When smoke starts coming, add mustard, let it sputter for few seconds.
  4. Add turmeric powder, coriander powder and chili powder and boiled kala chana.
  5. Stir fry for couple of minutes, add dry mango power and cook for a minute on low flame, put off the flame decorate with coriander leaves and serve with poori and Sooji halwa on the occasion of navratri.

Dry kala chana (Bengal gram)

Dry kala chana (Bengal gram)

Ingredients

Ingredients

Ingredients

Ingredients

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

add mustard

add mustard

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

add dry mango power

add dry mango power

decorate with coriander leaves

decorate with coriander leaves

Dry kala chana (Bengal gram)

Dry kala chana (Bengal gram)


08
Oct 16

Dry fruits Bhel (phalahari dry fruits Bhel)

Ingredients:

  • Makhan (fox nut): 50 gm
  • Cashew nut: 50 gm.
  • Almond: 50 gm
  • Peanut: 50 gm.
  • Paneer: 100 gm.
  • Potato: 50-100 gm.
  • Green chili: 2 no.
  • Black pepper: 10-12 no.
  • Sendha namak (rock salt): 1 teaspoon
  • Fresh coriander leaves: 20 gm.
  • Lemon: 1 no.
  • Ghee (clarified butter): 4 tablespoon

Preparation:

  1. Discard the seed of green chili, chop green chili and fresh coriander leaves, and keep aside.
  2. Boil the potato, peel off and chop into small pieces, keep aside.
  3. Chop paneer into small cubes, keep aside.
  4. Roughly crush the black pepper into motor and pestle. Keep aside.

Method:

  1. Take heavy bottom pan, put ghee in it, and stir fry cashew nut almond and peanut one by one; on medium low flame till gets light brown in color. Keep them separately.
  2. Add makhan in the left out ghee and fry on medium low flame till gets crisp and slightly change the color. Keep aside.
  3. Take a mixing bowl; put all ingredients along with salt and black pepper and add lemon juice just before serving.
  4. Dry fruits Bhel (phalahari dry fruits Bhel) is ready to serve.

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Ingredients

Ingredients

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

Add makhan

Add makhan

20161006_161150

Ingredients

Ingredients

put all ingredients

put all ingredients

add lemon juice

add lemon juice

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)