12
May 20

Makhane (Fox nut) Fry with South Indian Masala Flavor

  • Servings: 2
  • Preparation time: 2 minutes.
  • Roasting time: 5 minutes.
  • Seasoning time: 3 minutes.
  • Total time: 10 minutes.

Makhane is a water plant mainly cultivated for its edible seeds (after popping, it is called Makhane in Hindi or Fox nut in English). It is treated as dry fruits, by itself has very-very mild flavor and taste; it can easily absorb any flavor. Ghee roasted Makhane is super quick munching snacks for our family to enjoy at the time of watching TV. It is really a very healthy option for your children at snacking time and good option to carry afternoon sacks for office.

Makhane is very healthy and nutritious high in fiber helps to remove constipation helps to flush- out toxins from the body. I would like to share, how to roast Makhane with different flavors; enjoy…

Below is the recipe of ghee roasted “Makhane (Fox nut) Fry with South Indian Masala Flavor”; it is crunchy, yummy, amazing and delicious…

Ingredients:

  • Makhane: 50 gm
  • Ghee: 40-50 gm (you can add less or more amount of ghee as per your wish)
  • Salt: ½ teaspoon
  • Sāmbhar powder: ½ teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Curry leaves: 8-10 no.

Preparation:

  1. Dry roast the Makhane on lower flame till it gets crisp (about 5 minutes); you may roast in OTG or air fryer. While staying in Tokyo, I have only fish griller here, so I used here in fish griller for dry roasting

Method:

  1. Take a heavy bottom pan. Put ghee; add curry leaves and all masala powder, after few seconds add roasted Makhane keep stirring and fry on lower flame till it become crisp(about 2-3 minutes)
  2. “Makhane (Fox nut) Fry with South Indian Masala Flavor” is ready to be served; you may serve with tea or milk/ turmeric milk.
  3. Note: To enjoy the variation in flavor, you can try following combinations:
  4. You can add just black pepper and salt.
  5. You can add roasted cumin powder and asafoetida.
  6. You can add even Maggi masala.
  7. You can add citric acid and Pudina powder.
  8. You can add chili flakes and oregano.
Makhane (Fox nut) Fry with South Indian Masala Flavor
Ingredients
add curry leaves and all masala powder
add roasted Makhane
add roasted Makhane
Makhane (Fox nut) Fry with South Indian Masala Flavor
Makhane (Fox nut) Fry with South Indian Masala Flavor
Makhane (Fox nut) Fry with South Indian Masala Flavor

09
Jun 19

Persimmon milkshake

The best season of fruits in Japan is winter when I had chance to see ‘persimmon’  on every fruit shop like Hanamasa, 7- eleven, family mart, Lawson, Pea-cock, a eon and many others. I was very excited and asked friends that what is big orange color tomato like fruit as I never seen this in India before. I was very curious, how is the taste, how to eat, with or without skin. When I tasted the ‘persimmon’, really I found it wonderful, an amazing taste, much different than all popular fruits. Still the test is with me when I am writing this. 

Ingredients:

  • Persimmon: 1 no.
  • Green cardamom: 4-5 no.
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 300-350 ml
  • Ice cube: few

Preparation:

  1. Chop persimmon with skin, make cardamom powder. Keep aside.

Method:

  1. Add remaining milk, ice cubes and blend them on high speed, healthy persimmon milkshake is ready for everyone of the family.
  2. Take a grinding jar; put chopped persimmon along with 100 ml milk and sugar, grind it to medium speed till it become smooth.
  3. While serving in tumbler garnish with persimmon slices.
Persimmon milkshake
Ingredients
Chop persimmon with skin
put chopped persimmon along with 100 ml milk
grind it to medium speed
Adding honey
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake

01
Jun 19

Palak tomato and chana dal soup

Eating the right type of food is the key for healthy, beautiful and youthful living and it ensures you for quality life too.  To prepare ‘Palak tomato and chana dal soup’ is very quick and simple. It is delicious and healthy too. It is light on the stomach and rich in protein & vitamins.

Here I used micro wave to boil the ingredients and used dal which is soaked for ½ an hour. You may use pressure cooker then there is no need to soak the dal.

Ingredients:

  • Spinach: 200 gm
  • Chana dal (split Bengal gram): 2 tablespoon
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Butter: 50gm.
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Clean and chop spinach, onion, tomatoes and ginger into small pieces.
  2. Clean and wash chana dal, keep aside.

Method:

  1. Put all ingredients, except butter and kala namak in pressure cooker; Place cooker on maximum heat, bring it to full cooking pressure, reduce to lower heat and cook for 2-3 minutes. Allow cooker to cool.
  2. Here I used micro wave to boil the ingredients and used soaked dal (soaked for ½ an hour).
  3. After cooling, roughly grind it in mixer grinder for few seconds, Pass this through soup sieve. Discard the residue. Reheat soup; add kala namak and fresh ground black pepper. Serve with bread croutons.
Palak tomato and chana dal soup
ingredients
micro wave to boil the ingredients and used soaked dal
After cooling, roughly grind it in mixer grinder
Palak tomato and chana dal soup

27
May 19

Jhatpat tomato soup

Soup is a great comfort food, and one of the simplest recipe and healthy too.

This soup recipe which I am going to share with you is light and perfectly balanced, add some noodles or magi masala noodles as per your choice, serve hot and enjoy the delicious bowl of goodness.

I hope that you feel warmth and happiness after taking this noodles soup filled with the texture rich in onion.

Ingredients:

  • Tomato: 2 no. (Medium)
  • Onion: ½
  • Ginger: ½” piece
  • Salt: ½ teaspoon (as per taste)
  • Ghee/olive oil: 1 tablespoon
  • Butter: 1 tablespoon (optional)
  • Black pepper powder: ¼ teaspoon.
  • Water: 3 cups

Preparation:

  1. Grind tomato and ginger, make paste. Keep aside.
  2. Chop onion in small pieces. Keep aside.

Method:

  1. Heat ghee in fry pan on medium flame, add chopped onion; fry till onion gets opaque (about for a minute or two).
  2. Add ground paste and fry it on medium flame, when it changes color (about 2 minutes), add water slowly (stir to mix well, so that lumps formation is avoided).
  3. Add salt, boil it and add noodles and continue to boil on medium low flame till noodles is done. Add black pepper/seasoning, put off the flame, and add butter.
  4. Transfer into soup bowl; serve with extra butter and black pepper powder.
Jhatpat tomato soup
Ingredients
Ingredients
add chopped onion
fry till onion gets opaque
add water slowly
add noodles
Add black pepper/seasoning
put off the flame, and add butter
Jhatpat tomato soup

06
Mar 19

Sweet potato mash with milk

Toddlers/Baby recipe:

Toddlers’ like the sweet creamy and silky texture of this recipe, a wonderful dessert for every age group. I hope, you will cook and enjoy the recipe. You may serve for toddlers/baby; in any get together party or any time. It is very easy to prepare, healthy to eat. Just avoid dry fruits if you are going to serve it to toddlers/ baby…

Boil/microwave the sweet potatoes, mash and add warm milk till it achieves slightly thick consistency not watery. Add sugar/ honey as per your choice.

Ingredients:

  • Sweet Potato (shakarkandi/satsumaimo): 2-3 no. (Small size)
  • Honey/sugar: 2 tablespoon (as per taste)
  • Butter: 1 teaspoon
  • Ghee/oil: to moisturize outer layer
  • Milk: 1 cup
  • Saffron: ½ pinch
  • Green cardamom: 2-3 no.
  • Dry fruits (almond & cashew nut):10-12 no. (As per choice)

Preparation:

Wash and dry the sweet potato with kitchen towel, apply little quantity of ghee on the skin; Boil/microwave/roast the sweet potato, remove skin (outer layer) Keep aside. Here I used Japanese griller and roasted, which is very convenient.

Method:

  1. Take a mixing bowl put all sweet potatoes, Add sugar/ honey as per your choice into this bowl, and mash with the help of masher or hand.
  2. Mash properly more you mash better will be the taste. Add warm milk in steps to make smooth paste of slightly thick consistency not watery. Add other ingredients and mix.
  3. Sweet potato mash with milk is ready to serve or to feed your baby. You are free to decorate with dry fruits if not serving to baby.
Sweet potato mash with milk
Ingredients
apply little quantity of ghee
apply little quantity of ghee
Japanese griller and roasted
Japanese griller and roasted
Sweet potato mash with milk
Sweet potato mash with milk