Hyderabadi Mirch Ka Salan is basically a delicacy or a dish served in all the parts of Hyderabad and Andhra Pradesh as a side dish with Hyderabadi Biryani. It is mainly prepared using peanuts, sesame seeds, coconut and tamarind pulp. Once when I got the opportunity to visit Hyderabad, I tried the Hyderabadi Mirch Ka Salan there for the first time and find it delicious. So I tried it home and below is the Recipe for the Mirch ka Salan.
For Masala: ¼ cup desiccated coconut 2 tbsp roasted sesame seeds ¼ cup roasted peanuts 1 medium-sized sliced onion 1/2 inch ginger 2-3 garlic cloves ½ tsp red chilli powder, garam masala powder and turmeric powder
For Curry (Salan): 12-15 green chillies should be medium spicy 1 tbsp tamarind pulp 1.5 to 2 cups of water ½ tsp cumin seeds, mustard seeds and kalonji 8-10 curry leaves Salt to taste ½ tsp jaggery(optional) 4-5 tbsp oil For Garnishing: Coriander Leaves
For making Masala Paste- Take a pan and keep it on a flame. Firstly put sliced onion and allow it to roast till it becomes light brown then add desiccated coconut and roast it too. Later add peanuts and sesame seeds, after a minute or two. Remove it from flame and allow to cool for few minutes. Then take this mixture in a grinder and add garlic, ginger and spice powder (mentioned in Masala ingredients) before making the paste. Then make a fine paste by adding little water.
For preparing Curry- Firstly remove the chilly seeds(can also keep it intact depending on the spiciness). Rinse it and wipe it thoroughly. Slit the chillies vertically without cutting it completely. Roast the chillies till light brown by keeping oil in a pan and then drain them on a tissue.
Further in the same pan add some more oil then add cumin seeds, mustard seeds and kalonji one by one. Add curry leaves and fry it for a minute. Then add the grinded masala paste. Allow it to cook for another 5-7 minutes till the oil starts separating from the paste. Then add tamarind pulp, jaggery and salt and mix them well and then add 2 cups of water and continue to boil for more 10-15 minutes on slow flame.
Further add the fried chillies, cover it and allow it to cook on slow flame for another 5-6 minutes and then off the flame. Lightly spiced, Creamy and slightly tangy Hyderabadi Mirch Ka Salan is ready. Garnish it with coriander leaves and serve it with Hyderabadi veg biryani or even plain cooked rice. One can also have Mirch ka salan with chapatis or rotis.
TIP: If the chillies are too hot remove the seeds from the chillies to lower the hotness. The gravy thickens as it cooks so you can add more water to lower the thickness or to make the consistency of the Curry proper. You can add curd or tomato paste instead of tamarind pulp to get the sourness. To make the Hyderabadi Mirch Ka Salan tastier use a generous amount of oil and spices.
I was 17 when I applied for a competition in college For Vegetable and Fruit Carving. I entered without any knowledge and training but coincidentally I won that contest. I got those ideas from a marriage function I had attended a day before. But my curiosity didn’t stop to learn more and more about this art. And I tried in hobby classes for Vegetable and Fruit Carving. On a very first day, I realized that this is not easy as it looks. You need to have a 3D vision when you’re on the particular fruit. I first admired those intricate and sort of unique designs which my teacher taught me and gave a good try at home.
So, I couldn’t sleep that night as I was highly fascinated by those colourful decorations and such innovative patterns, flower designs. I had seen a rose made out of a watermelon, a leaf out a cucumber and some of those weren’t particular fruits or objects, just pretty to look up to. And I was damn curious to learn on the same night and as a young teenage girl, I wanted my career with this fruit carving. After Mom dozed off, I pulled a fruit out of the fruit basket and tried my hand to make a flower out of an apple, only to get a cut on my little finger. I tried a number of times but I couldn’t get the right way to do it. And as you are aware that when we do not understand the know-how of a particular thing, we do not succeed at it. That night, after applying the ointment, I dozed off too. Today when I see the images of those patterns on fruits in a magazine or any restaurants I recollect my those old good days of art. The curiosity has again aroused in me and wants to learn again to Master the art. So let me you tell you in detail.
Vegetable and Fruit Carving
Carving is an art in itself. Vegetable and Fruit Carving is the art of carving fruits and vegetables to form beautiful objects, such as flowers and birds. Nowadays, people also carve out faces of people, animals, monuments and a number of different objects.
ORIGIN OF CARVING?
The art of Carving originated in 14th Century in Thailand. This form of artistic expression is applauded and loved in Thai culture, China, Japan and presently in many parts of the world.
Now that we know what is Fruit and Vegetable is all about, keen people like you and me would love to try a hand at it.
HOW TO DO Vegetable and Fruit Carving?
Artists carve out astounding shapes and designs. You require a sharp knife and a fruit or a vegetable of your choice and with enough practice, you and I can easily carve out attractive decorations and patterns. There are special tools to design this carves. You have two main basic knifes for 45degree and 90 degree to carve design.
I shall show you How to Carve a Cucumber Flower :
– Take a large cucumber and cut it a third from the end or a small cucumber into the half. – Now, take a sharp knife and slice off the outer-covering into strips, leaving all the strips attached to one end of the cucumber. – Make some more strips the similar way until the outer-covering forms ‘outer-petals’ of a flower. – Now as we slice off the white flesh of the cucumber, we form the inner white petals of our cucumber flower. – Remove the seeds and the centre of the cucumber using your knife. – Now, add a colourful centre of the fruit, probably a small cherry or a berry, a circle of tomato or even an actual flower will do.
For now, you and I know a simple carving method and much more can be learned if you invest your time and do enough practice.
Vegetable and Fruit Carving: HOW APPEALING IS IT?
The art of Vegetable and Fruit Carving has become increasing popular in real life when we visit luxurious and magnificent hotels as well as on television cooking serials as food appeals to both to our eyes and our taste-buds.
Carved fruits and vegetables are being on display at the weddings, birthdays, private parties because they are kind of eye-candy to the people of all ages. Many times, the food carving seems so admirable and eye-pleasant that we resist to eat it and simply take in the beauty of it. Vegetable and Fruit Carving has been and shall always will a breath-taking and a mind-boggling art.
Check out some images clicked by me recently in New year party and some are made by me.
One of the most celebrated festivals of Maharashtra, MAKAR SANKRANTI is a festival of the harvest and of great zeal and enthusiasm. It is celebrated as Sankrat in Rajasthan, Uttarayan in Gujarat, Magh Bihu in Assam, Pongal in South Indian states like Tamil Nadu.
Makar Sankranti is seen as the beginning of an auspicious phase of transition. It also marks the end of an inauspicious phase which begins around mid-December called Mal Maas or Karmas. Mal Maas is considered as an impure month and therefore an inauspicious one to do anything new and significant.
The auspicious day of Makar Sankranti marks the beginning of a good and new leaving behind the bad and old.
Why Makar Sankranti Always Celebrated On 14th January.
Uttarayan or Makar Sankranti marks the day when the sun begins its northward journey and enters the sign of Makar (the Capricorn) from the Tropic of Cancer. It is like the movement of the sun from southern to northern hemisphere. This day falls on the 14th of January every year and celebrated until 15th of January.
This is the day winter officially ends and spring begins, a transition symbolic of discarding the previous season’s bad and the beginning of a fresh new season.
The Makar Sankranti festival is significant as this is the time when harvesting is complete and there are big celebrations. This is the day we acknowledge all those who assisted in making the harvest.
Culture & Makar Sankranti
Makar Sankranti is a festival which is dedicated to Sun deity (Surya). To Hindus, Sun stands for unity, equality, spiritual light and true selflessness. People take bath in holy rivers like Ganga, Yamuna, Godavari, etc. It is believed that taking a holy bath during this period helps in the absolution of past sins.
How Does India Celebrate Makar Sankranti
Uttarayan or Sankrat and Kite flying go hand in hand. People of all age indulge in this event of kite flying. Many parts of India go vibrant with the Kite Festival which is glorified with colours of joy, colours of life.
The Kite Festival signify ‘Cultural Strength’. In the Month of January, the serene blue sky fills with colourful kites of various shapes and sizes. Makar Sankranti is celebrated majorly all over Gujarat but the Ahmedabad, Surat Baroda is celebrating at a high pitch.
How to celebrate Makar Sankranti – Kite Festival with Safety
Surat is known for the strong string which is made by applying glass powder on the row thread to provide it a cutting edge. It is cautioned to handle with care.
But nowadays people are avoiding as many pigeons and birds get killed because of this glass strings. I have in fact seen many bikers falling to this thread and they met with an accident while driving.
So I would ask everyone to be very careful when you are flying kites. But what I like about this festival is when we end up with light kandil or lamp candles to end up the celebration of this festival. The whole sky turns like stars flying in the dark night in the form of those light candles.
Makar Sankranti & Delicious Food
The festival is celebrated all over with the excitement high. You smell sweet aromas of the special preparations of the mouth-watering food of the festival. Sweets and Ladoos are made out of (Til) sesame seeds.
It is believed that sesame seeds have the ability to absorb and emit high amounts of Sattva (goodness or purity) frequencies.
The sesame seeds are considered to awaken spiritual emotions in us and therefore the sweets are firstly kept in front of the deity. There are some health benefits of the sweets like Til ladoos and Til chikkis.
These include prevention and control of diabetes; reduction in risks of cancer; improving and support of bone health; helps boost metabolic function. However, excessive consumption may cause irritation in the stomach and sometimes may lead to throat infection or a cough.
Til Ladoos are made using sesame seeds (til) and jaggery (gud). People consume the chikkis and laddos with a saying “eat these sesame seeds and jaggery and speak sweet words”.
In Marathi, we put it as “Til gud gya aani goad goad bola”.
You can find Til dishes across the whole of India and is served with coconut and jaggery in South India. Scientifically til or sesame seed is good for memory and creates heat in your body during winters. Similarly, we eat black Chana too during winters.
Chiwda curd (dahi chooda ) is a specialty of the East Indian traditions. It is a simple mix of flattened rice (chura or chiwra) and curd (dahi). Instead of sugar, people opt for jaggery to sweeten the dish and add an authentic flavor.
Celebration of Makar Sankranti Across India
The North Indian households are filled with the presence of aromatic khichdi and roasted papad. Halwa and Kheer (many varieties of kheer) dominate the kitchens of Punjab, Haryana, and the likes and adds to the sweetness of this occasion.
Puran Poli is a dish originated in Maharashtra and is enjoyed by many people because of its flavour and texture. It is a classic flatbread stuffed with finely chopped jaggery mixed with til (sesame) and roasted gram flour. It is usually served with oodles of melted ghee poured over it and relished with an innate sense of satisfaction.
Gujarati’s celebrate the festival with undhiyu and jalebis along with other delicacies like Til ki chikki, Khichdo and, goondar paak . Undhiyu, being my personal favourite, I have come up with a recipe for the delicacy.
Winter evenings always call for something warm, spicy and tasty. One such recipe is that of Undhiyu. All the ingredients that are included in the preparation of this delicious platter keep up the heat in our body and help us remain warm against the chilly cold weather.
Here is my Gujarati Undhiyu recipe :
The Undhiyu recipe uses vegetables and spices that provide a lot of heat in our body.
– Raw Banana (Kaccha kela)
– Small Potato
– Sweet Potato
– Suran (Elephant foot)
– Yam (Rattaaloo)
– Peas (Matar)
– Surti beans (Pavta)
– Vaal Papdi
– Green chillies
– Brinjal (optional)
– Green Chana
For the basic green mixture of Undhiyu, it consists of :
– Coriander ( good amount of it)
– Green Lehsun/garlic with a stem
– Some Cashews (kaju)
-Some Sesame seeds(til)
– Turmeric powder
– Red chilli powder
– Coriander powder
– Garam masala powder
For the Methi Pakoda that is to be added to our Gujarati Undhiyu :
– Gram flour (Besan)
– Methi bhaaji
– wheat flour (aata)
Undhiyu is basically eaten as a snack on the day of the Uttarayan. Let me take you to the real making of my favorite Gujarati Undhiyu, as by now you must have brought together all the ingredients on your kitchen table.
THE METHOD TO MAKE GUJARATI UNDHIYU
You must first deep fry the vegetables such as raw banana, small potato, sweet potato, yam and suran and keep them aside.
Now, to attain the green color in Undhiyu, you make the green chutney, the ingredients of which I mentioned in the basic green mixture section above.
The green lehsun shall give a lovely taste. For a Jain, you might just add lots and lots of coriander. Adding some cashews and til shall make the mixture coarse.
It’s time that you now prepare the Methi pakodas, for they shall be added later too. Mix all the components as mentioned above and add some water. You need to make round balls of this mixture and fry them.
Without any delay, pour 4tbsp oil into the cooker and heat. You are going to deep fry some components such as tur, matar, paavta, green chana, vaal papdi .
Cook it well but see to it they do not become squishy or spongy. You must have the crunch of the beans.
While the ingredients in the cooker get crispy enough, let us add spices to the leftover mixture of coconut, coriander and sesame seeds. You also need to add salt as to your taste.
Squeeze a minimal amount of lemon and a tablespoon or two of sugar for our taste buds. you also add vaal papdi to this mixture.
Now as you see the ingredients in the cooker are cooked well, you can add the coconut coriander mixture we just made. It is time for us to bring in the greenish tinge, so now we add the green chutney we made initially.
Mix it well.
Since too much oily food is not healthy, we put less amount of oil. Now we put in the deep fried vegetables – sweet potatoes, small potatoes, raw bananas ,yam. Next, we put in the Mehti pakodas .
I suggest you do not mix it with a pan. Cover it with the cooker lid and take a whistle. Open the lid , the aroma in the air and the mouth-watering look of our Undhiyu shall tell that it is perfectly ready to rest your tempting taste buds.Put the steaming hot Gujarati Undhiyu on a plate and serve with hot puri, parantha or chapati.
MY TIPS :
– You can add deep fried brinjal to your recipe.
– You can add an extra tadka if you like your Undhiyo a bit more oily.
– See to it you maintain the crunchiness of the vegetables when fry or deep fry them.
India is a land of diversity, it has different people following different religion and culture, follow different ethnicity and traditions. Winter is a season to improve your immunity. During this time period, people feel hungrier and the body mechanism is more active and food digests easily. Here I am going to explore what is cooked in the desert-land of the country-RAJASTHAN. Rajasthan is especially famous for its Cuisine. So here are 5 famous and delicious traditional winter season recipes of Rajasthan with a unique taste.
KHAJUR COCONUT LADDOO for Winter Season
500gm seedless Khajur (Dates)
3 tbsp ghee
½ cup grated dry coconut
Crushed dry fruits
Grind the seedless Khajur in a mixer and make a proper paste. Take a pan add ghee in it and put it on low flame. One by one adds ready khajur paste, dry fruits and grated dry coconut in it.
Keep stirring it for next ten minutes. After 10 minutes remove it from flame and allow to cool down.
Once the mixture gets cool, make laddoos from it. Then put the ready laddoo’s in the dry coconut as in the laddoos get coated with grated dry coconut. Then garnish laddoos with pieces of half cut cashews. The yummy and healthy laddoos are ready to eat.
Likewise, you can also make khajur-anjeer rolls with the same procedure.
This recipe turns to be very healthy during winter since khajur provides a lot of iron to the body. This is one of the popular Rajasthani winter recipe
Take the ghee in a pan and keep it on low flame. When the ghee gets heated add the bajre the atta and keep it stirring continuously till it turns golden brown. Once it turns golden brown add the gund and allow it to pop up.
The gund will pop up same as the popcorns. One all the gund pop-up. Add 1 and ½ glass water to it. And then add jiggery to it according to the sweetness you like and allow it to boil for few minutes while continuously stirring. Add a pinch of salt to it and is optional. And at last, add sunth and ajwain powder to it and the crushed dry fruits. A healthy dish for the winter season is ready to serve.
If you don’t like or use Bajre ka atta, you can also use gehu ka atta. This is a very healthy recipe and helps in healing of bone problems as well as backache problems.
STUFF BAATI for Winter Season
4 cup Wheat flour
Pinch of Carom seeds (ajwain)
3-4tbsp Melted ghee
A pinch of turmeric powder
Salt to taste
Boiled potatoes and peas
Chopped green chillies and coriander leaves
Salt and black salt to taste
Red chilli powder
Garam masala powder
Black pepper powder
Using all the ingredients of the dough, prepare a soft dough for baati, it should not be very hard and nor should be very soft. Keep the dough aside for 5mins.
Now for stuffing mash the boiled potatoes and then add boiled peas to it. Now one by one keep adding all the ingredients of the stuffing to make chatpata baati stuffing.
Now take a small part of the dough and make a ball from it and press it on the palm as in to fill the stuffing. Fill the stuffing only after the stuffing gets cool down. Fill the stuffing and cover the baati’s properly. Other side heats the baati tandoor for 5-10 with medium flame.
Keep the baatis on it one by one. If you cannot roast the baati’s directly you can also use oven plate to roast the Baati’s. Keep the flame high till the tandoor cover is open and keep rotating the baati’s and after few minutes, lower the flame and put the tandoor lid on it and allow it to roast for next 5- 10 mins depending on the situation of the baati’s. after the baati’s are cooked add ghee to it, and serve hot. A healthy dish for the winter season.
You can serve this baati’s with green chutney and can also have alone. You can also use stuffing of other vegetables or can use sweet stuffing also to make stuff Baati’s.
LILVA KI KACHORI for Winter Season
It is a traditional Rajasthani kachori for winter season made with lilva’s which looks a bit similar to green peas but have a little different look than the peas. Lilva’s are especially available in winters.
For the Stuffing:
2 cup fresh Lilva’s
1 tbsp oil
¼ tsp Hing
A pinch of turmeric powder
½ tsp ginger paste
1 tbsp green chilli paste
1 tbsp lemon juice
½ tsp sugar
¼ cup finely chopped coriander leaves
Oil for frying
For the Dough:
1 cup Plain flour(maida)
2 and ½ tsp melted ghee
Salt to taste
To prepare the dough mix well the flour, salt, ghee and water and knead a semi-soft dough and keep it aside. For the stuffing, firstly blend the lilva’s in a mixer grinder to make a paste a little coarse one.
Heat oil in a pan and add hing, ginger garlic paste, add turmeric powder and sauté for a minute on medium flame.
Then add the coarsely blended lilva’s mixture to it, mix it well and allow to cook it for 5-10 minutes on low flame, while stirring it continuously.
Then add coriander leaves, lemon juice, sugar and salt and mix well and cook for next one for the minute. Keep the ready stuffing aside and allow it to cool.
To make the kachori’s, take one part of the dough, roll it a little, take the flatten part in a palm and fill the stuffing, close the dough properly after filling the stuffing properly. Likewise, prepare all the kachori with the available dough.
Heat the oil in a pan and deep fry the kachori’s 2- 3 at a time, till it turns golden brown. Repeat the same procedure for frying the remaining kachoris. Serve hot with green chutney.
Likewise, you can also make potatoes, onion stuffing or green peas or moong dal stuffing kachori’s. Kachori’s are liked by almost all people and are also very tasty and one of the famous dish of Rajasthani Cuisine for winter season.
BESAN KE PAKODE KI KHICHDI for Winter Season
For the Pakode
½ cup besan
½ tsp chilli powder
A pinch of turmeric powder
½ tsp garam masala powder
Salt to taste
½ tsp oil
¼ tsp carom seeds(ajwain seeds)
Oil for frying
For the Khichdi
2 and ½ cup of basmati rice
1 tbsp of oil
½ tsp cumin and mustard seeds
1 cup of boiled green peas
3 tsp sugar
salt to taste
1 and ½ tsp green chilli powder
½ tsp turmeric powder
½ tsp garam masala powder
Few curry leaves
Mix all the ingredients of pakora’s and prepare a mixture to make besan ke pakode. Heat oil in a pan and keep pouring a small portion of besan mixture to make pakora’s and allow it to fry on low flame till it turns a bit brown.
Similarly, remove all the pakora’s and allow it to cool. Once they get cool down make small pieces of it and keep aside.
Other side cooks the rice just by adding salt and ½ tsp of oil in water. Once the rice is cooked place them on an open plate and allow to cool down. On the other side keep the pan on the flame with oil in it. Add cloves, cumin and mustard seeds to it, then add curry leaves. Add the boiled green peas and ready besan pakora’s to it.
Then add sugar, red chilli powder, turmeric powder, garam masala powder and salt. Keep it on low flame for 1-2mins and then add the cooked rice to this mixture and mix well. Garnish it with coriander leaves. The delicious dish is ready to serve hotly preferable in the winter season.
Likewise, you can also make gatte ka pulav. Gatte’s are also made of besan and are just boiled not fried like pakora’s. This is also one of the traditional recipes of Rajasthan for the winter season. If you really want to taste Rajasthani food then you must read this.
We all Knows Health is Wealth! and to have a healthy lifestyle you need to consume a good amount of protein and Iron.
These following Top 5 Iron and Protein Rich Healthy Recipes will help you to maintain the amount of iron and protein in your body.
Recipe No 1.
Warm Beetroot, Apple, Coconut Fudge.
1 medium-sized beetroot grated
1 medium-sized apple grated
½ coconut grated
2 tsp ghee
1tsp elaichi powder
½ cup powdered sugar
Crushed dry fruits for garnishing
Take a pan, add 2 tsp ghee in it and keep on low flame. Then add grated beetroot, grated apple, and grated coconuts, after few minutes add elaichi powder and allow it to cook. When the ghee starts separating, add sugar powder and allow it to cook till it becomes bit crunchy.
Take a serving dish, (if available can take moulds of different shapes to make a fudge mountain) in that dish put the ready yummy fudge and garnish it with dry fruits and serve hot.
Beetroot acts as blood purifier and natural detoxifier for the human body. It is also rich in folic acid that is essential for regular tissue growth. Also, folic acid is crucial for the development of infant’s spinal cord during the first trimester. The vitamin c in apple are rich in antioxidants, nutrients, and dietary fiber. It boosts your body’s resistance to infection.
Recipe No 2.
Lotus Stem Dry Sabji
1 medium size lotus stem(kamal kakdi)
3-4 tsp gram flour(Besan)
Ghee 2 tbsp
Asafoetida(Hing) a pinch
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili and garam masala powder
Salt to taste
½ tsp dry mango powder
Fresh coriander leaves to garnish
Peel and diagonally cut the lotus stem. Heat some water in a pan, lotus stem to it and allow it to boil. For about 10mins on low flame. Heat ghee in a pan, add gram flour(besan) and roast it for few minutes till it turns little golden brown. Strain the lotus stem in a bowl reserving the remaining water.
Add hing, cumin seeds, coriander powder, red chili and garam masala powder one by one and also salt and mix it little.
Then add boiled lotus stems, mix it well and cook it for a while. Add some of the reserved water and dry mango powder and allow it to cook for 5 more minutes. Add coriander leaves at the end while serving.
Lotus stem looks like a chain like a fence when sliced due to the holes inside the root and tastes similar to coconut but is crunchy like raw potato. It is high in some essential nutrients like vitamin c and potassium.
It helps in healing wounds and making new cells if consumed by children and pregnant ladies. The vitamins in it give energy, keeping your hair, skin, liver, and eyes healthy.
Recipe No 3.
Flax Seeds Raita
1 cup grated bottle gourd
1 cup grated pumpkin
1 cup low-fat curd
½ cup finely chopped mint leaves
½ tsp roasted jeera
½ tsp black salt
2 tbsp roasted and coarsely ground flax seeds
Combine the grated bottle gourd and pumpkin with one cup of water. Cover and cook it on a medium flame for 5mins. Remove it from the flame and allow it to cool. Combine all the ingredients including the cooked pumpkin and bottle gourd in a deep bowl. Refrigerate for one hour and serve chilled
Flax seeds are enriched with fiber, protein, magnesium, calcium, phosphorus and other basic nutrients which are essential for growth in one’s body. Flax seeds are great for women’s health, regular consumption may help reduce menopausal symptoms and helps tackles irregular periods problem.
Recipe No 4.
Vitamin Rich Khichdi
¾ cup broken wheat (dalia)
¼ cup sprouted moong (can use soaked normal moong as well)
1 and ½ tsp oil
1 stick dalchini
1 bay leaf
2 tsp ginger/garlic paste
1 tsp green chili paste
¼ cup chopped onions
½ cup peas
¼ cup chopped tomatoes
2 tbsp dahi
Salt to taste
½ tsp turmeric powder
2 tsp garam masala powder
1 tsp oil
½ cup low fat paneer cubes
Black pepper powder ½ tsp
In a pressure cooker add oil, then add cloves, dalchini, bay leaf and elaichi. Then add ginger/garlic paste, green chili paste and sauté it, then add onion and allow it to fry. Then add the washed and drained broken wheat(dalia) and sauté well.
Then add peas, sprouted moong and chopped tomatoes. Add dahi, turmeric powder, salt and garam masala powder one by one.
Sauté it well and then add 1 and ½ cup water, close the pressure cooker lid and allow it to cook for 3 whistles.
Allow the cooker to cool down and then check whether the dalia is properly cooked or not, if not cooked fully add ½ cup of hot water to it and keep it again on flame for 1 whistle.
Temper the paneer cubes in a pan with a small amount of oil, salt, and black pepper powder. Take the ready dalia in a bowl and while serving to add the ready paneer cubes. Garnish it with coriander leaves.
The vegetables used in this recipe gives the vitamins, paneer and moong sprouts give proteins and the masala’s and curd used in this recipe gives calcium.
Recipe No 5.
Methi, Palak and Besan Muthia
½ cup chopped methi leaves(fenugreek) and ½ cup chopped spinach(palak) leaves
¾ cup besan
½ cup whole wheat flour(gehun ka atta)
1 tsp chili powder
½ tsp turmeric powder
2 tsp sugar
2 tsp oil
2 tbsp finely chopped coriander leaves
Salt to taste
1 tsp oil for tempering
1 tsp sesame seeds(til)
1 tsp Hing
2 chopped green chilies
1 tsp mustard seeds
Combine the chopped palak and methi leaves and add whole wheat flour, chili powder, turmeric powder, sugar, oil, coriander powder and salt in a deep bowl, mix it well and knead a soft dough using enough water. Divide the dough into equal portions and shape each portion into a cylindrical roll.
Arrange the rolls on a greased sieve and steam in the steamer for 10mins. Remove and keep aside to cool it for 10mins. Cut each roll into slices and keep aside. For tempering, heat the oil in a pan, add mustard and sesame seeds, hing and chopped green chilies.
Then add the sliced muthia and mix it well. Keep it in flame for 5 to 10mins, stirring occasionally. Serve immediately with ketchup or green chutney.
The green leafy vegetables are a great source of iron and folic acid, which are must nutrients for mothers to be. The combination of leafy vegetables with besan muthia is a tasty and healthy snack which helps to boost iron and protein intake of body and also helps to build up the hemoglobin level.
INGREDIENTS- 1 medium banana 1 kiwi diced 1/3 cup fresh orange juice 1/2 cup crushed ice Mint leaves for garnishing.
METHOD– Mix banana and kiwi pieces and fresh orange together and blend them in a blender to make a fine paste, then add crushed ice and blend it once again. Kiwi Crush is ready to serve to garnish it with mint leaves.
TIP– One can also add apple and lime if interested. This is a healthy drink good for health full of vitamins and protein. It is a good source of fibre and antioxidants.
2 .STRAWBERRY PASSION MOCKTAIL
INGREDIENTS- 30 my strawberry syrup 4-5 strawberry crushed 30 ml fresh cream 30 ml orange cold drink Few Crushed ice
METHOD– Mix strawberry syrup and cold drink together. Then add crushed strawberries and crushed ice. Garnish it with cream.
TIP– You can make this drink with lychee or kiwi syrup also. It tastes and I smells very good. It is a good source of Vitamin C and Vitamin A.
3 .WATERMELON JULIP
INGREDIENTS- 3 cup fresh chilled watermelon pieces 1 and 1/2 lemon juice Sugar as required 1/4 cup any cold drink Mint leaves for garnishing.
METHOD-Mix all ingredients I.e. watermelon pieces, sugar and lemon juice together in a glass, then add a cold drink and Pudina leaves. To make it more chilled add crushed ice.
TIP– It is one of the best juice which helps to fight with heat and thirst during summer. It provides energy as it contains vitamin A in good quantity.
4. LYCHEE SMOOTHIE
INGREDIENTS- 1 medium size banana diced 2 cup pineapple diced 2 cup Lychee pieces 2/3 cup non-fat yoghurt 1 tap vanilla essence Crushed ice
METHOD-Wrap Banana, pineapple and litchi pieces together on a baking sheet and keep it in a refrigerator for 15mins. After removing them from refrigerator blend it together and make the thick paste, blend it once again after adding yoghurt. Add vanilla essence and honey and place it in a glass. Garnish it with crushed ice and pineapple pieces and serve chilled.
TIP– It is rich in vitamins and very healthy. It helps to reduce hunger.
5 .BLUE PASSION
INGREDIENTS– 5 tbsp blue mapro syrup or any blue syrup 3 scoop vanilla ice-cream 500 ml lemon flavoured soda Crush ice
METHOD-Mix vanilla ice-cream, blue syrup and half lemon soda together. While serving to add half lemon soda, ice-cream and crushed ice.
TIP– This is a beautiful drink, with unique colour which makes a person feel thirsty. You can add any other colour syrup and a combination of two also to make it more attractive. You can add mint leaves to make it more flavour full.
6. GREEN HEAVEN
INGREDIENTS– 1 cup grated muskmelon 4 tbsp khus syrup 1 cup soaked basil seeds(sabja seeds) 1 lemon juice 1 tsp black salt 2tbsp sugar syrup Chilled water crushed ice.
METHOD-After putting crushed ice in a glass, add grated muskmelon, khas syrup, lemon juice, black Salt, sugar syrup and chilled water one by one. Before serving add basil(sabja) seeds.
TIP– It acts as a cooling agent during the summer season. It gives energy to the body and is full of vitamins and fibre.
We say a healthy mind lies in a healthy body and surely good nutrition is needed for the same. Most of the people in today’s generation ignore good nourishment and unknowingly are malnourished even after belonging to a good family. I recently attended a convention in Mumbai on Oct 10, 2017 organised by GNC (General Nutrition Centre), headquartered in Pittsburgh, US, and a leading global specialty health, wellness, and nutraceuticals retailer, is strengthening its presence in India through its association with Guardian Healthcare, the official importer and seller of GNC products in India.
Globally, GNC is a multi-billion brand and has around 9,000 locations and franchise operations in approximately so countries.
GNC launched the #BuildingBlocksofNutrition campaign with a panel discussion along with eminent personalities including Sheru Aangrish, Co-founder & CEO, Sheru Classic (First International level bodybuilding championship in India), Satnam Singh (first player from India to be drafted into the NBA) and Ms Noorie M Gada, a Professional Sports nutritionist.
The panel spoke about the need for additional nutrition intake apart from regular food in today’s day and age. The panellists deliberated on the fact that current prevailing hectic lifestyles, sedentary lifestyle, unhealthy dietary habits, and lack of nutritious intake are causing serious health issues. Nutrient intake in the modern day is vastly reduced due to lower nutrient availability in soil, as well as long travel times reduces micronutrients in our intake through fruits and vegetables. The food we eat not necessarily provides the entire nutrition that our body needs. The panel agreed that the right balance of regular exercise, nutrient-rich food and dietary supplements are need of the day.
GNC is committed and invested to make a mark as premium sports nutrition and vitamins, minerals and health brand in its first interaction with the audience as the partners for the Sheru Classic event at lHFF (International Health Sports and Fitness Festival) from 13mm 15th Oct in Mumbai.
This convention has really helped me know the importance of proteins and that not only ones who desire a good body but also normal people can have an intake of it cause it helps to gain back the proteins that a healthy body desires.
Diwali is a festival of lights and fireworks. It is a symbol of the victory of good over evil. A lot of decoration and celebration is witnessed during this festival using the lighted lanterns, diyas, flames of fireworks, etc. The view gives a heartwarming and awesome sight to watch. Diwali is a festival of the entire country. It is celebrated in each and every corner of the country. This festival creates a sense of oneness among the people. It is not only celebrated in India but also in abroad with great joy and enthusiasm. Hindus worship Lord Ganesha and Goddess Laxmi for good wealth, prosperity, wisdom and happiness. Diwali falls on the Amavasya of the month Kartik every year by Hindu calendar and at the end of October or starting of November according to the English calendar. People do a lot of preparations more than a month prior Diwali, they start cleaning their houses and shops, do shopping, and make a list of preparing different snacks and sweets during Diwali, Since there is a ritual among most of the people of distributing sweets and snacks among friends and relatives during this festival and it adds icing on the cake if is made at home by our own hands at the same time it becomes very impressive if we make the traditional sweets and snacks of Diwali with beautiful twists. So, below are few amazing and mouth-watering traditional Diwali foodies with unique twists.
GULAB JAMUN USING ROTIS(CHAPATIS):
5-6 leftover rotis
1 bowl sugar
2 tsp cardamom powder
4 tsp milk powder
1 tsp chopped dry fruits
1 tsp ghee
1 bowl milk
1 and a half cup water
Oil for frying
Heat a pan on a low flame and bake the left-over(ready) rotis on it till it becomes hard. Now break the hard rotis into uneven pieces and grind them thoroughly till it becomes powder. In a pan add sugar and water and heat it, add the cardamom powder. Off the flame when the syrup is ready. Now in a bowl take the ready powdered rotis, add milk powder and now make the dough by using milk. Knead it with soft hands till it becomes smooth. Now make a small ball of the dough using fingers and palm of your hand. Simultaneously add the chopped dry fruits in it. Now deep fry the ready balls till it becomes brown. Now at last add the fried gulab jamuns in the ready sugar syrup, keep it for some time. Gulab jamuns are ready.
One can also make gulab jamuns in the oval shape.
Gulab jamuns can also be made using bread.
Ghee can also be used for frying.
1 cup wheat flour
¼ cup suji
½ tsp cardamom powder
2-3 tbsp ghee
½ cup grated jaggery
Ghee for frying
Take grated jaggery in a bowl and add ¼ cup of water. Mix it well, till the jaggery dissolves completely. Mix wheat flour, suji, cardamom powder and ghee in the jaggery solution. Mix all the ingredients well and prepare a little stiff dough. Divide dough into 3 to 4 equal parts. Make a ball from each part and roll it into a circle on a flat surface using rolling pin about half an inch thickness. Cut each of the circle into squares or diamonds shape using cutter or knife. Now heat the ghee in a pan and fry the ready shakkarpara till it turns golden brown.
One can use sugar also in place of Jaggery, since jiggery is very good for health it is used in this recipe. You can also bake this shakarpara instead of trying to make it more healthy.
BURFI USING BREAD:
2 cups of fresh white breadcrumbs( or 4 slices of bread)
3 tbsp butter or ghee
1 cup milk
1 cup sugar
1 cup crushed dry fruits
½ tsp cardamom powder
Cut the bread into pieces and grind them well to make the breadcrumbs. Now dry roast the bread crumbs onto medium flame for 5-6 mins till they turn golden brown. Add milk and cardamom powder and keep stirring continuously, till it becomes the texture of the soft dough. Now add butter and keep stirring till the ghee separates from the mixture, add the dry fruits and of the flame. Then add the ready mixture in a greased tray. Let it settle down on the room temperature. Cut them into squares or in any shape as required. Delicious bread barfi is ready.
You can store the barfi outside for a week and in a refrigerator for a long time. Bread is easily available and this recipe is also easy to make. One can also add chocolate in it to make bread chocolate barfi.
MAVA CHOCOLATEKARANJI :
For the dough: 1 cup flour, 3 tbsp ghee, salt to taste and 1 cup water
For the filling:2 cups condensed milk or mava, 2 cup sugar,1/2 cup chocolate chips, a pinch of cardamom powder, oil to fry and sugar syrup to dip karanji’s.
To make a dough, add flour, ghee and salt in a bowl, add water to it and mix it well. Make a hard dough and leave it for 30 minutes. In another pan cook condensed milk(mava), till it turns golden brown, add sugar and cook it continuously, then add cardamom powder and off the flame, when the mixture cools down to add some choco-chips and mix it well. Now take a small partition of dough, make a circular shape of it by rolling it on a flat surface. Then use the karangi moulder and place the circular dough in it, then add the ready mixture, wet the edges with few drops of water and then close the karangi mould and press it with palms, remove the edges dough from the edges. Then remove the ready semicircle karangi from the mould and press the edges properly. Similarly, make the karanji’s from the remaining dough. Then fry the ready karanji’s in an oil till they turn golden brown.
After that, take a bowl of chocolate, add some fresh cream and boil it for 5mins in a double boiler and keep stirring or you can also boil it in the microwave for 2mins.
When the karanji’s are ready, dip them in sugar syrup, place them on a plate and on that pour some chocolate syrup. Mava karanji coated with chocolate syrup is ready.
You can also make karanji’s without dipping it in sugar syrup, for this, you have to add powdered sugar in the stuffing. Varieties of stuffing can be made for karanji’s depending on our taste and likes.
THREE LAYERED NANKHATAI:
2 cup Maida
1 cup ghee
1 cup powdered sugar
1/4 cup suji
2 tbsp cocoa powder
In a vessel add melted ghee and sugar, mix (fetna) it completely for few minutes with hand then add maida to it and continue the process of mixing until the dough becomes smooth. Keep the ready dough aside for half an hour. After half an hour makes two portions of the dough one as ¾part and other as ¼ part. Add cocoa powder in ¼ of the portion and keep a ¾ portion as it is. Then take one part of the cocoa powder dough and two part of normal dough. Make three separate balls of it. Now place the chocolate ball dough in between of normal ball dough and then slowly press them together in your palm and make it little flat. Similarly, make the other nankhatai’s. Place the ready nankhatai’s on a greased tray and keep them in a 200’c preheated oven for180’c for 10mins then check the cookies (nankhatai’s) and keep them for more 5mins.
Cookies will get baked till this time, if not you can once again keep the nankhatai’s in the oven for 5mins on 160’c. Cookies (nankhatai’s) are ready.
You can also dip the ready nankhatai’s in the chocolate syrup to make it more yummy and chocolaty.
You can also bake the cookies in cooker. Make this Diwali truly momentous. Wishing you all a very happy, joyous and prosperous Diwali.
This post is in collaboration with Diwali Blog Train #DiwaliBlogging were 16 Bloggers will share Diwali related posts. Do check them below:
Everyone’s Favourite Maggi – the First Dish I Cooked in My Life.
Maggi requires no introduction, it is the food item which is familiar amongst the majority of the people. Maggi noodles have been around in the market for a quarter of a century. Many of us from different corners of the world have enjoyed Maggi as one of the quickest and tastiest mouth-watering meals. As a traveler, especially when I go to hill stations, I turn to Maggi as my favorite dish. And in cold weather, hot Maggi is a real savior.
Impact of Maggi in our Life
Maggi noodles right from the beginning have been a popular snack and breakfast. Today it has become a favorite of all, especially of kids. But there have been a lot of myths around the product. But today, coming out of all myths, Maggi is more delicious, healthier and richer in taste. It also contains vitamins, minerals, calcium and iron.
There is a misconception among the people that Maggi is deep fried and contains a high amount of carbohydrates and fats. But I would like to say that this is not true. Maggi contains carbohydrates and fats but not in an excess amount. Every diet for our daily needs carbohydrates and fats as essentials. I found this online: “According to ICMR recommendation on Dietary Guidelines for Indians, the total fat in the diet should provide between 20-30% of total calories.
Meri Maggi – Healthy Maggi
The total fat intake in the diets can go up to 50g per person per day based on the level of physical activity and physiological status.” Based on my research, I found that Maggi has a good balance of carbs, proteins, and fat. There are several other food items containing a higher amount of carbohydrates and fats but is still consumed by people without thinking. Further, Maggi goes through a 5 step process that includes steaming, baking, a quick fry, drying and cooling. This ensures that the product can be picked up by us at any time from the supermarket. My daughter loves Maggi, so much that I keep extra packs of Maggi, especially when we travel.
My hubby recalls his hostel memory and they have a group called “3 baje Maggi wala group”. I am not joking it’s true, he has eaten Maggi for more than 5 years during his hostel days. And he still eats at night if he is feeling hungry. People nowadays are more smart and intelligent, I don’t think they need to explain what is good and what is bad for their health. They very well know how much to eat, when to eat and in what way to eat. Overconsumption of anything is always bad for health, so it’s in our hand to eat tastier and healthier food and Maggi is surely one of it.
Here’s The Delicious Maggi Sizzler Recipe
Its Made Up of 4 Unique Recipe Combine to Make a Sizzler Plate.
Salt to taste.
Black pepper powder and spicy schezwan sauce
Pizza or red pasta sauce
Red chili flakes
Maggi with double Maggi masala
For more information watch the video below
1. Make French fries of potatoes. Add salt, Maggi masala, and black pepper powder.
2. Cut all veggies into same fries shape and fry it in oil. Add Maggi masala, black pepper powder and schezwan sauce over this set of veggies.
3. Prepare the pasta with white or red sauce as per your choice, using the above ingredients of step 3.
4. Prepare Maggi with Maggi masala, which we make in the usual manner.
5. Take a sizzler plate. Add butter and heat the pan till it gets into high flame and places all the portions 1 by 1.
6. Take pasta sauce and add more Maggi masala and spread over sizzler till the plate starts crackling sound.
Your hot And spicy Maggi sizzler Is ready to serve.
Also, you can try the Ker Sangri The Rajasthani Recipe.
Ker Sangri| Panchkuta ki Saag- Must have Rajasthani Cuisine.
Ker Sangri Kumtha is the Rajasthani cuisine which is world famous when it comes to delectable taste and spices. From the land of maharajas and kings, list of dishes never ends when you talk about this dessertic state. Most of the dishes which comes from the colourful state are dry, due to extreme dry climatic conditions. Famous for rich regal culture and very distinctive compared to other states, Rajasthan food is always famous and favourite among the foodies all over the world.
The first dish which comes to our mind when we talk about the Rajasthani food is Dal, Baati Churma, yes it is the landmark dish of the state, but there is another huge list after this. I wish to bring you most of the dishes thru my kitchen. The first among them is Ker Sangri ki Saag or some people call it as Panchkuta because other than Ker Sangri we also make it as 5 ingredients Sabzi. Now you will think why I took this recipe.
1) it’s my favourite recipe 2) since ages my grandma used to make it. 3) this is totally travelling friendly Sabzi, which anyone can carry for two days in the airtight box. 4) good for health since doesn’t have any sugar thing in it. 5) only found and grown in Dessert part of Rajasthan.
Rajasthani dishes are moreover dry because of the paucity of water but to compensate water content for the body, buttermilk or daily produce are taken in excess.
Every dish is made in a such a way that water wastage and water consumption in food is less.
Everything is prepared in ghee because ghee is available more than water sometimes in Rajasthan and that’s the bitter true fact. This Ker Sangri ki Sabzi is made of 2- 5 main ingredients, if you make only of Ker Sangri, we call it as it is. But if I add Goondha, Kumtha and Amboli it makes 5 ingredients aka Panchkutta Sabzi. Now after a brainstorming informative, let’s head towards the recipe.
Ker Sangri Kumtha or Panchkuta recipe.
Main 5 ingredients of Ker Sangri Kumtha.
1)Dry mango 50 Grams 2)Kumti 50 Grams.→ kind of flats seeds 3)Sangri 50 Grams.→ its kind of beans 4)Ker 50 Grams.→ it’s like green berries also called as capers in English 5)Ghoondha 50 Grams.
All soaked overnight, cleaned, washed and boiled in one whistle
6) Red chilly powder 1 Tablespoons. 7
7) Coriander powder 1 Teaspoons.
8) Salt To Taste. Cumin seeds 1 Teaspoons.
9) Mustard seeds 1 Teaspoons.
10) Haldi powder 1 teaspoon. 11) Kishmish 1 Tablespoon. 12) Oil as per need.
Method to cook Ker Sangri Kumtha
1)Take all main 5, ingredients wash them properly as all dried herbs are stored using either Heena ( Mehendi) ashes from Chula
2) Next morning boil it in a pressure cooker with sufficient amount of water till all becomes soft, note they will be cooked but will not turn green ever, as they have been dried like this only to turn black.
3) In a pan, take oil, and start heating put whole red chilli and Tej Patra, now put all cooked above Sabzi and saute for 10 min, now add Masala, including red chili, Dhaniya powder, Haldi powder, salt, Garam Masala, jeera powder and put soak the whole amchur and it’s water (at least 100 ml) or you can add 1 spoon of amchur powder directly.
Now cook till, oil leaves sides of the pan, add Kishmish and serve hot with puris.