Saturday, July 8, 2017

PANI PURI (Semolina Puffs)



 For Filling:
:- 1 cup cooked chana (chick peas) or cooked white dry peas
:- 2 tbsp oil
:- 1/2 tsp salt
:- 1/2 tsp chili powder
:- 1/4 tsp turmeric powder
:- 1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
:- 1 large lemon size tamarind
:- 6-8 tbsp sugar
:- 2 tsp roasted jeera (cumin) powder
:- 1 tsp salt
:- 1/2 tsp chili powder
:- 1 tsp garam masala powder
:- 1/4 tsp rock salt
:- A bunch of mint leaves

Pani Puri
 Method:
Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and cooled water.
Add all the other ingredients including the washed bunch of mint.
Let everything soak together for an hour. Squeeze well and strain through a seive..
Serve the jeera pani well chilled.
To serve the pani-puris:
Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Dip the puri into the jeera pani and serve immediately or it will become soggy.
The jeera pani can also be served in a separate container.

#PANI PURI #golgappe #indian foodb#breakfast #snacks #dishes #food #recipe #chaat, 

Sunday, May 14, 2017

BEVERAGES

Banana Berry Smoothie

Ingredients:
:- 2 cups fresh strawberry halves
:- 1 ripe banana, cut into chunks
:- 1 container low-fat yogurt
:- 1 cup ice cubes
:- 1 cup water
:- 2 tsp. low calorie soft drink mix, any flavor
Method:
Place all ingredients in blender container; cover.
Blend on high speed until thickened and smooth.
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Strawberry Milk Shake

:- 1 cup of fresh strawberries
:- 2 scoops of ice cream
:- 1 cup of milk
How to prepare this delicious soomthie :)
Put the strawberries in a blender and puree it.
To this, add ice cream and milk. Mix well and blend.
Any choice of fruit or any choice of ice cream flavor can be used for different types of milk shakes.
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Citrus Iced Tea

 :- 1/4 cup grapefruit
:- 1/4 cup lemon juice
:- 1/4 cup orange juice
:- 4 tea bags
:- 2 cups boiling water
:- 1/4 cup sugar
:- 4 cups cold water
Method:
Place tea bags in teapot or medium bowl. Pour in boiling water. Let stand for 8 to 10minutes. Remove tea bags. Add 1/4 cup sugar; stir until dissolved.
Stir together all remaining ingredients
Stir in tea.Serve Chilled. Tea with a Difference.
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FRUIT FROST

Ingredients:
:- 1 1/2 cups California strawberries, stemmed
:- 2 small ripe bananas
:- 1 cup peach slices
:- 1 cup apple juice
:- 1 tablespoon honey
:- 1 cup ice cubes
Directions:
Blend in a mixer. Crush ice cubes in it. And serve chilled with goodness of fruits

DISHES FOR FASTING

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.
 

PEANUT CURRY
Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.
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STUFFED BANANAS
Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown

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SABUDANA KI KHICHDI


Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
Method:
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves Serve hot.

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SWEET POTATOES KHEER

Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
Method:
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content

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SWEET POTATOES
Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
Method:
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp
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 VARAI KHICHDI
Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
Method:
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.

Sunday, April 2, 2017

RAJASTHANI FOOD RECIPES

Rajasthan--The land of kings and hence rich culture. You will find the food rich with ghee , also the dishes you will see here are becasue of lack of fresh vegetables here so people prefer home recipies from besan, etc.

Aloo ka Bharta 
Ingredients:
 4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)
Preparation:
*Peel the potatoes and mash them coarsely.
*Add all the other ingredients and mix well.
*Serve aloo bharta with baati.
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Papad ki Sabzi
 Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Preparation:
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, water and salt. Boil.
*Add papads and coriander.
*Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.
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Gatte Ki Sabzi

Ingredients:

200 gms Besan
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Preparation :
*Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder
*Make a stiff dough. Make 5-6 thin and long strips of the dough.
*Put these strips in boiling water and cook for 5 minutes. Cut these into small pieces.
*In the curd add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. haldi to the curd. Mix well.
*Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
*Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
*Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Gatte ki sabzi is ready to serve hot with chapatis
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Kesari bhaat

Ingredients:
 1 tblsp cashewnuts
1 tblsp raisins
1 cup basmati rice
1/2 tsp green cardamom powder
1/2 cup sugar
1 tblsp pure ghee
1/2 tbsp sugar
few strands saffron
Preparation:
*Soak rice for half an hour.
*Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
*In the same ghee mix in rice and stir fry till rice starts separating.
*Dissolve saffron in warm water and keep aside.
*Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
*When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
*Finally mix in the cardamom powder and decorate it with fried dry fruits
*Serve hot.
It's specially prepared during Basant Panchami


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Daal Bati Churma

RAJASTHANI FOOD RECIPES

Daal Bati Churma

 





 For daal :
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating.

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KAIR SANGRI KI SABZI



INGREDIENTS:
* Kair
* Sangri
* kumthe
* water to boil
* 1/2 tsp salt
* 1/4 tsp turmeric powder
* 1/2 tsp red chlli powder
* 1/2 tsp dry mangop powder
METHOD:
* Soak kair, sangri and kumthe in seperate bowls overnight
* wash thoroughly
* boil in water and cool it
* wash again and drain the water completely
* After it is cool, add salt,turmeric powder, red chilli powder.
* In a pan heat oil and add asfoetida.
* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder
Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.

#Rajasthan #bikaner #food #India #sangiri #bati #del #gatta #vegetable
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