Tuesday, September 30, 2014

FRUIT SHAKE

Fruits are a great source of energy but continuous intake of fruits in your diet will bring you beauty and slim figure

Mixed fruits Shake
Ingredients::- 2 cup Bananas (sliced)
:- 2 cup Strawberries (sliced)
:- 2 cup Pineapple or Papaya (chopped)
:- 1 cup Apples (chopped and peeled)
:- 1/2 cup Ice cubes
:- 1 tsp HoneyTo make Mixed fruit shake :In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey. Blend till smooth. Serve chilled with breakfast.

Apple Shake
:- 2 Apples chopped
:- 1/2 liter milk
:- Ice cubes
:- Blend apples in milk and add ice cubes
--Serve chilled
Apple has lots of iron conetnt so it will be a combination of Calcium and iron.

Mango Shake
 Mango Shake
:- 2 mangoes finely chopped after skining
:- 1/2 liter milk
:- Ice cubes
:- Sugar 2-3 tbsp
Blend mangoes in juicer , add milk.
After blending add sugar cubes and serve chilled.
Mangoes are great diet in summer season.

Thursday, September 11, 2014

EAT WELL

"Eat slowly; chew your food well.It takes 20 minutes before your stomach sends a clear message to your brain that you're full.If you take the time to chew your food well, you will find you end up eating less. Ideally, you should have smaller, frequent meals as opposed to larger, infrequent ones."

SNACKS

PAV BHAJI


 We need :
:- Pav
:- 1 cup coarsely chopped cauliflower
:- 1/2 cup carrots
:- 1/2 cup chopped green beans
:- 1/2 cup green peas
:- 3 medium potatoes
:- 4 medium tomatoes
:- 2 medium finely chopped onions
:- 4 tsps pav bhaaji masala
:- 1/2 tsp. red chili powder
:- 1 tsp ginger paste
:- 1 tsp cumin seeds
:- 4 -5 tbsps chopped coriander leaves
:- Salt to taste
:- 1/2 cup finely chopped onions and
:- lemon juice (for garnishing)
Method:
For preparing the "bhaaji" or vegetable, boil potatoes and coarsely mash them. Boil all the other chopped vegetables till fully cooked, drain and keep aside. Mash the boiled vegetables to form a coarse pulp.
In a pan, melt 2 tbsps of butter. Add cumin seeds, garlic and ginger paste and chopped onions. Cook till the onions are light golden brown. Add the pav bhaaji masala and chili powder. Stir till the spices start to give out a wonderful aroma.
Add the tomato puree. Add 4 more tbsps of butter. Saut� till the mixture starts to leave the sides of the pan. Now add the boiled vegetables and coarsely mashed potatoes and cook for 5 to 7 minutes.
Cook till the mixture gets little thick and the mixture again starts to leave the sides of the pan.
Add more butter if needed. Season with salt. Mix well. Garnish with the chopped coriander leaves.
To prepare the "pav" or dinner rolls, slit the buns into two keeping the base intact. On a flat frying pan, melt some butter. Arrange all the buns on the pan. Roast both the sides as well as the inner surfaces of buns on the butter.
Serve the "pav" or rolls with the bhaji. Garnish with chopped onions and a dash of lemon juice. To eat break off pieces of the bread and scoop up a little bit of the vegetable and enjoy.
Combination of taste and nutrition, you get both :) Enjoy!!!
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VEGETABLE CUTLET
:- 1/4 kg potatoes, boiled, peeled & mashed
:- 150g carrots, peeled, boiled & grated
:- 150g beet root, peeled, boiled & grated
:-100g frozen green peas
:- 3 onions, chopped
:- 50g besan, roasted
:- Cloves ,cardamoms, cinannamon
:- Little besan flour
Method:
Mix cloves, cardamom, cinnamon and blend them to a fine powder.
Mix mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.
Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes. Also add pea mixture, ground powder and fry for another 10 minutes.
Now add Besan to this mixture and remove from heat. Let it cool.
Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.
Mix the besan flour with little salt and water to a fine batter. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.
Serve hot with ketchup.
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FRUIT BHEL
:- 100g rice flakes
:- 1 onion, chopped
:- 1 Apple chopped
:- 1 Banana chopped
:- 1 carrot chopped
:- 1 tomato chopped
:- 1 capsicum chopped
:- Coriander chutney
:- Tamarind chutney
Chop all the fruits ,onion finely and mix with tamarind chutney, coriander chutney and rice flakes.
Has great nutritious value and enjoyable too!!
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PANI PURI WITH JEERA PANI:- 

1 large packet bought golgappas or puris
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.
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Dahi Vada



 
Ingredients:
:- Urad dal 250gms
:- Salt as per taste
:- Cummin seeds 1 tspn
:- Green chillies 2-3
:- Black salt 1/4 tspn
:- Jeera powder(Cummin seeds roasted and grinded) 1/4 tspn
:- Curd approximately 250 gms
:- Coriander leaves for garnishing
:- Oil for frying
Method:
Soak urad dal for atleast 7 hours and later wash it thoroughly.
Grind it along with green chillies ,adding little water.
Remember the batter should be thick and not watery.
Add salt,cummin seeds,coriander leaves,khishmish(optional) and mix it thoroughly in one direction.
Now take a small proportion of this batter and fry it in hot oil over medium flame till cooked ,but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter.
Let the vadas cool and later soak them for 2-3 minutes in luke warm water
Squeeze out the water by pressing each vada between palms of your hands
Lay them in serving bowl or plate and cover them generously with beaten curd,to which salt is added.
Sprinkle black salt ,cummin powder,red chilly powder,(if none of them is available,then use chaat masala powder)
Garnish it with coriander leaves.
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GUJARATI FOOD RECIPES

Dal Dokhli
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajawain
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
3-4 tbsp. Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
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Shrikhand 
Ingredients:
1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
5-6 Pistachios and Almonds sliced
Preparation:
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori,
It's a great combination!!
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 Khandvi  
Ingredients:
1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
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 Undhiyo 
Ingredients:
6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam
25 - 30 broad beans
4 green chillies
a pinch asafoetida
2 raw bananas
coriander leaves
2pcs ginger
1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
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DESSERTS

SANDESH
:- 1/2 kg paneer
:-1 tin condensed milk
:- 2 tbsp full cream milk powder
:- 2 tbsp powdered sugar
:- 1 tbsp maida
Method:
Mix all the ingredients to get a smooth paste (you can use a mixer).
Heat the mixture in a thick-bottomed pan.
Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry dough.
Pour onto a greased plate and cool. Cut into desired shapes.
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MALPUA
Ingredients:
:- 1 cup milk
:- 1 tsp black cardamom
:- 4 tbsp flour
:- 2 tbsp powdered sugar
Method:
Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter.
Beat the batter till smooth and add the rest of the ingredients.
Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.
Fry till golden brown and drain the excess ghee.
Serve hot :)
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Rabdi
:- 1 litre whole milk
:- 1 tsp (5 g) ghee
:- 1/2 can (200 g) condensed milk
:- 1/4 cup (40 g) almonds, sliced fine
Method:
*Heat the ghee in a non stick pan. Swirl the pan to coat the bottom completely. Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity.
*Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Scrape the sides of the pan from time to time to get the malai into the milk. Cook until reduced to half of its quantity.
*Remove from the heat and allow to cool. Add the almonds. When cool, place in the refrigerator.
*Garnish with pistachios.