MATTAR-PANEER VEG CURRY

MATTAR PANEER VEG

• PREPARATION TIME-15 MINUTES       COOKING TIME-10-15 MINUTES
• RECEPIE TYPE-VEGAN/VEG                 SERVING-2PERSON

• INGRIDIENTS:

• PEAS/MATTAR -250GM
• PANEER-100 GM
• TOMATO-2PIECE MEDIUM
• ONION-1PIECE
• GREEN CHILLY-1 PIECE
• GINGER-1"LARGE
• GARLIC-2PEARLS
• CUMIN SEED-1TSP
• DRY FENU-GREEK LEAVES-2TSP
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CORRIENDER LEAVES-1/4CUP
• GARAM MASALA-1PINCH
• REFINED OIL-1TBSP

• METHOD:

• TAKE A MIXY.ADD TOMATO,ONION,GINGER,GARLIC,GREEN CHILLY IN IT.
• GRIND IT VERY NICELY.
• PUT THIS GRINDED MIXTURE IN A BOWL.
• NOW CUT THE PANEER IN SMALL SQUARE PIECES.
• EXTRCT THE PEAS FROM ITS COVERING.KEEP IT IN A BOWL.
• NOW TAKE PRESSURE COOKER .PUT IT ON BURNER ON HIGH FLAME.
• ADD THE REFINED OIL.LET IT HOT FOR 30 SECONDS.
• NOW ADD CUMIN SEEDS.
• LET IT TURN DOWN IN BROWN COLOR.
• NOW ADD DRY FENUGREEKSEEDS & SAUTE IT.
• SOON NICE AROMA WILL COMING OUT.
• NOW ADD TERMERIC POWDER,CORRIENDER POWDER,SALT,RED CHILLY IN IT. 
• AT THE TIME OF ADDING SPICES BURNER SHOULD BE IN LOW FLAME FOR AVOIDING IT TO  BE BURNT.
• SAUTE IT ONLY FOR 5 SECONDS ,THEN ADD GRINDED MIXTURE IN IT.
• STIR IT IN BETWEEN TO AVOID BURN.
• AFTER 7-10MINUTE ,IT WILL CHANGE INTO DARK MAROON-RED COLOR.
• NOW ADD PEAS,PANEER IN IT.
• LET IT SAUTE IN PUREE FOR 1 MINUTE.
• NOW ADD SUFFICIENT AMOUNT OF WATER SO THAT ALL STUFF WILL DIP DOWN IN IT EASILY. 
• NOW CLOSE THE PRESSURECOOKER WITH ITS LID .
• PUT IT ON HIGH FLAME.
• WAIT FOR 1 WHISTLE.AFTER 1 WHISTLE ,PUT IT ON MEDIUM FLAME FOR 2 MINUTES .
• AFTER THAT KEEP IT ASIDE FROM THE BURNER FOR 15 MINUTES.
• SOON STEAM WILL BE FINISH.THEN OPEN THE LID.
• NOW MATAR PANEER IS READY.
• NOW ADD GARAM MASALA IN IT.
• GARNISH IT WITH CILANTRO

• TIPS:

• IF U GIVE MORE WHISTLES ,THEN PEAS WILL BECOME MASHY.SO AVOID THAT.
• U CAN GARNISH IT WITH SHREDDED PANEER ALSO.
• U CAN SHALLOW FRY THE PANEER TO MAKE THIS VEG MORE ROYAL.
• U CAN ADD CREAME IN IT FOR ENHANCE THE TASTE. 

RAJMA/KIDNEY BEANS CURRY RECEPIE

 

RAJMA VEG PIC

• SERVING FOR-2 PERSONS                        RECEPIETYPE-VEGAN/VEG

• COOKING TIME-1/2HOUR

• INGRIDIENTS:

• RAJMA-1/2CUP
• SALT -1/2TSP
• TERMERIC-1/2TSP
• SEASONING:
• CUMIN SEED-1/2TSP
• TOMATO-2 MEDIUM SIZE
• ONION-1MEDIUM
• GINGER -25GM/1"(INCH)LONG PIECE
• GARLIC -2-3PEARL
• GREEN CHILLY-1PIECE
• RAJMA MASALA-2TSP
• RED CHILLY POWDER-1/2TSP
• REFINED OIL-1TBSP
• CILANTRO-1/4CUP

• METHOD :

• HOW TO BOIL RAJMA:

• SOAKED THE RAJMA OVERNIGHT.
• DRAIN OUT EXCESS WATER IN MORNING.
• TAKE A PRESSURE COOKER.ADD THE WATER IN THE COOKER(RAJMA SHOULD EASILY DIPABLE IN WATER)
• ADD SALT,TERMERIC POWDER IN IT.
• NOW ADD THE RAJMA IN THE PRESSURE COOKER.
• PUT THE LID ON THE COOKER.
• KEEP THE COOKER ON THE BURNER ON HIGH FLAME.
• AFTER 1 WHISTLE PUT IT IN MEDIUM FLAME.
• PUT IT IN MEDIUM FLAME FOR 15-20 MINUTES.
• NOW SWITCH OFF THE BUTTON.
• NOW KEEP THE PRESSURE COOKER ASIDE FROM THE BURNER.
• AFTER 10-15 MINUTES STEAM WILL REMOVE FROM THE PRESSURE COOKER .
• NOW U CAN OPEN THE LID OF PRESSURE COOKER.
• NOW CHECK THE RAJMA WHETHER IT IS PROPERLY COOKED OR NOT.
• PUT THE RAJMA IN UR HAND IF IT IS MASH EASILY ,MEANS IT IS PROPERLY COOKED.

• IF RAJMA IS NOT PROPERLY COOKED:

• IF IT IS NOT,THEN ADD 1/2CUP MORE WATER(IF REQUIRED),THEN PUT THE LID ON PRESSURE COOKER.
• KEEP IT ON HIGH FLAME FOR 1 WHISTLE.
• AFTER THAT PUT IT FOR MEDIUM FLAME FOR 5-10 MINUTES.
• THEN KEEP IT ASIDE FROM BURNER FOR 10 MINUTES.
• LET STEAM COMES OUT FROM PRESSURE- COOKER..
• NOW OPEN THE LID & CHECK IT AGAIN.
• COOKED IT UNTIL IT BECOMES SOFT.

• SEASONING:

• NOW ITS TIME TO PREPARE THE SEASONING.
• TAKE A MIXY.ADD ONION,GINGER,GARLIC,GREEN CHILLY ,TOMATO IN IT.
• BLEND IT TILL IT TURNS INTO FINE PASTE
• TAKE A FRYING PAN .ADD REFINED OIL IN IT.
• NOW PUT IT IN HIGH FLAME.
• AFTER 2 MINUTE IT WILL HOT.
• NOW ADD CUMIN SEEDS IN IT.
• ALLOW IT SAUTE TILL ITS COLOR CHANGES INTO GOLDEN BROWN.
• NOW ADD GARLIC, GINGER,ONION,GREEN CHILLY,TOMATO PASTE  IN IT.
• LET IT SAUTE TILL IT TURNS  IN MAROON COLOR(DARK SHADE).
• IT TAKES 10 MINUTES.
• FIRSTLY U CAN KEEP THE BURNER IN HIGH FLAME .
• AFTER 5 MINUTE ,PUT IT IN A MEDIUM FLAME.
• KEEP STIRING FOR A WHILE OTHERWISE BOTTOM PART WILL BE BURNT.
• WITH IN 10-15 MINUTES U LL GET A NICE FLAVOR AS WELL AS COLOR
• NOW ADD RAJMA MASALA IN IT .
• MIX IT IN THE PASTE PROPERLY.
• NOW PUT THIS ALL PASTE IN PRESSURECOOKER.
• MIX IT WITH BOILED RAJMA.
• KEEP THE PRESSURECOOKER ON THE HIGH FLAME.ALLOW IT FOR ONE WHISTLE.
• NOW KEEP IT ASIDE FROM THE BURNER.
•  OPEN THE LID AFTER 10 MINUTES.
• NOW SEASONING IS PROPERLY MIX IN THE RAJMA
• IT IS READY TO EAT.
• GARNISH IT WITH CILANTRO 
• BEST TO EAT WITH RICE,RAITA.

• TIPS:

• IF RAJMA HAS PROPERLY BOILED BUT WATERLEVEL IN RAJMA IS HIGH,THEN PUT IT ON HIGH FLAME WITHOUT LID.
• AFTER 5 MINUTES U WILL FIND WATER IS REDUCED.
• IF U FIND RAJMA HAS BOILED PROPERLY BUT HAS LITTLE WATER THEN ADD HOT WATER IN IT .(AS REQUIRED)
• NEVER ADD PLAIN WATER WITHOUT BOIL .

 

SABUDANA KHEER/PAYSAM-VRAT SPECIAL

                                                                                             


SABUDANA KHEER

SABUDANA

• INGRIDIENTS: 

•  SOAKED SABUDANA -150GM
• MILK-1/2LITRE
• CARDOMOM POWDER-1/2TSP
• FENNEL SEED /SAUNF-1TSP
• SUGAR-250GM
• SOAKED RAISINS/KISHMISH-1TBSP
• CHIRONJI-1TSP
• CHOPPED CASHEWNUT-1TBSP
• SOAKED CHOPPED ALMOND-1TBSP
• SAFFRON/KESAR-5-6PIECES

• METHOD:

• SOAKED THE SABUDANA IN WATER FOR 45 MINUTES.
• TAKE A THICK BOTTOM PAN. ADD MILK IN IT.
• PUT IT IN HIGH FLAME TILL IT BOILED.
• NOW PUT IT IN MEDIUM FLAME.
• NOW ADD SAFFRON IN IT.
• ADD FENNEL SEED,CARDOMOM POWDER IN IT.
• HEAT IT FOR 15 MINUTES SO THAT IT BECOME THICK.
• NOW TAKE SOAKED SABUDANA.DRAINOUT EXCESS WATER.
• NOW ADD SABUDANA IN MILK SAUCEPAN.
• STIR IT WITH THE HELP OF LADDLE FOR AVOIDING STICKING IT IN BOTTOM PART.
• AFTER 7-10MINUTES THE SABUDANA WILL BAGAN TO SHINE IN PURE WHITE COLOR.
• WE CAN CKECK IT BY MASHING ALSO.
• IF IT IS MASHING PROPERLY,IT MEANS IT IS DONE.
• NOW ADD THE SUGAR IN IT.
• STIR IT FOR 2-3 MINUTES.
• NOW ADD ALL THE DRY FRUIT IN IT.
• NOW KHEER IS READY TO EAT.
• SIMPLE & EASY RECEPIE.   

PUNJABI BATHUA RAITA

BATHUA RAITA

 

• RECEPIE TYPE-VEGAN/VEG
• PREPERATION TIME-10MIN
• COOKING TIME-15MIN
• SERVING-3PERSONS

  

  BATHUA

  INGRIDIENTS:

• CURD-250GM
• BATHUA-100GM
• REGULAR SALT-1/2TSP
• BLACK SALT-1/2TSP
• ROASTED CUMIN SEED POWDER-1/2TSP
• ROASTED CORRIENDER POWDER-1/4TSP
• ROASTED CARDOMOM POWDER-1/4TSP
• RED CHILLY POWDER-1/2TSP
• BLACK PEPPER POWDER-1/2TSP

• METHOD:

• TAKE BATHUA LEAVES.CHOPPED IT NICELY.
• TAKE PRESSURE COOKER.ADD CHOPPED BATHUA LEAVES IN IT.
• ADD WATER IN THE PRESSURE COOKER SO THAT THEY CAN EASILY DIPPABLE.
• ADD 1/4TSP SALT IN WATER.
• PUT THE LID OF PREESURE COOKER.
• ALLOW IT BOIL FOR 1 WHISTLE IN HIGH FLAME.
• NOW REMOVE IT FROM FLAME.
• WAIT FOR STEAM COMEOUT FROM THE PRESSURE COOKER.
• NOW DRAIN OUT EXTRA WATER.
• WITH IN 5-10  THE BOILED BATHUA WIILL BECOME IN ROOM TEMPERATUE. 
• NOW TAKE CREAMY CURD.WHISK IT WITH HELP OF BLENDER.
• ADD BOILED BATHUA IN IT.
• ADD ALL THE SPICES IN IT.
• NOW IT IS READY TO  EAT IT.
• BEST TO EAT WITH POORI .

TIPS:

• AVOID OVERBOILING BATHUA.OTHER WISE IT WILL BECOME MASHY.

VEG GRILL TOAST-HEALTHY VERSION

• RECEPIE TYPE-VEGAN                            PREPARATION TIME-5MINUTE

   

• COOKING TIME-2MIN                              SERVING-1PERSON

   

• 
  
  

•  

• INGRIDIENTS:

• LETTUCE -1SMALL LEAVES
• SPINACH-2 SMALL LEAVES
• CREAMY YOGHURT-1SMALLTBSP
• HONEY(FOR TOPPING)-1TSP
• TOMATO-1/8CUP CHOPPED
• ONION-1/8CUP CHOPPED
• CUCUMBER-1/8CUP CHOPPED
• SALT-1PINCH
• SUGAR-1PINCH
• BLACK PEPPER-1PINCH
• BROWN BREAD-2PIECE

• METHOD:

• GRILL THE BREAD ON BOTH SIDES
• APPLY/SPREAD CREAMY YOGHURT LIKE JAM ON BREAD
• SPRINKLE SALT,SUGAR,BLACK PEPPER.
• ADD  FINELY CHOPPED SPINACH,LETTUCE,TOMATO,ONION,CUCUMBER.
• NOW TOP THEM WITH HONEY
• NOW PUT ANOTHER GRILLED BREAD ON IT
• NOW TOAST IS READY TO EAT
• CAN EAT WITH GREEN CORRIENDER LEAVES

BANANA CHIPS/PLAINTAIN CHIPS-VRAT RECEPIE

• preparation time-10min        cooking time -10min

• recepie type-vegan/veg          serving-3persons                                    

RAW BANANA CHIPS

                                                                                                                



RAW BANANA



 

• INGRIDIENTS:

• RAW BANANA-3PIECE
• SALT-1TSP
• TERMERIC-1/2TSP
• REFINED OIL-AS REQUIRED FOR FRYING

• METHOD:

• PEEL THE BANANA WITH PEELER.THIN SLICES WITH THE HELP OF SLICER.
• TAKE WATER IN BOWL.PUT TERMERIC,SALT IN WATER.
• MIX IT WELL.ADD ALL THE RAW BANANA SLICES IN IT FOR 5 MINUTES.
• REMOVE IT FROM WATER.
• TAKE A PAPER TOWEL AND WIPE THE WATER OUT OF BANANA.
• NOW TAKE A FRYING PAN.ADD REFINED OIL IN IT.
• TURN ON THE GAS IN HIGH FLAME FOR A WHILE.
• NOW PUT ALL THE MEDIUM BANANA SLICES IN THAT FLAME.KEEP IT IN MEDIUM FLAME.
• KEEP IT FRY ON BOTH SIDES TILL BUBBLING OF REFINED OIL WILL NOT CEASE.
• SIEVE IT FROM OIL.ALLOW THEM COOL DOWN.STORE IT IN AIRTIGHT CONTAINER. 
•  IT IS READY TO RELISH

• TIPS:

• IF U R ON FAST ,USE SENDHA SALT INSTEAD OF REGULAR SALT

SOUTH INDIAN SAMBHAR

• 

• 

  SAMBHAR

• INGRIDIENTS:

• TOOR DAL/ARHAR DAL-1/2CUP
• CARROT -1
• BEANS-5PIECE
• TENDER DRUMSTICK-1PIECE
• BRINJAL-1PIECE
• POTATO-1SMALL PIECE
• BOTTLEGOURD/LAUKI/DHOODHI-1/2MEDIUM SIZE(SQUASH)
• TOMATO-2PIECE
• LADYFINGER-3-4PIECE(VERTICAL CUT)
• BROCCOLI-3 PIECE
• TERMERIC POWDER-1/2TSP
• SALT-1TSP
• TAMARIND PULP-2TSP
• CHOPPED CILANTRO-1/8 BOWL

• SEASONING:

• REFINED OIL-1TSP
• CURRY LEAVES-5PIECE
• MUSTARD SEEDS-1TSP
• FENUGREEK SEEDS-1TSP
• RED CHILLY-2PIECE
• ONION-1MEDIUM SIZE
• GREEN CHILLY-1 PIECE
• GINGER-GARLIC PASTE-2TSP
• SAMBHAR POWDER-1TSP

• METHOD OF SEASONING:

• TAKE A FRYING PAN .POUR THE REFINED OIL IN IT.
• ALLOW IT TO HOT FOR A WHILE.
• ADD MUSTARD SEEDS .
• ALLOW IT TO CRACKLE.
• NOW ADD URAD DAL & FRY IT TILL ITS COLOR TURN DOWN IN GOLDEN BROWN COLOR.
• ADD DRY RED CHILLY,CURRY LEAVES .
• NOW ADD GINGER GARLIC PASTE,STIR IT TILL GOLDEN BROWN COLOR.
• NOW ADD CHOPPED GREEN CHILLY,ONION,SAUTE IT .
• NOW ADD SAMBHAR MASALA.
• TURN OFF THE BURNER NOW.NOW SEASONING IS READY. 

• METHOD OF SAMBHAR:

• TAKE TOOR DAL/ARHAR DAL .WASH IT NICELY.
• SOAKED IT FOR 2-3 HOUR.
• TAKE A PRESSURE COOKER .PUT THE DAL INTO IT.
• ADD CHOPPED TOMATO IN DAL.
• NOW PUT IT IN HIGH FLAME
• 3 WHISTLES IS REQUIRED FOR MAKING SAMBHAR.
• AFTER FIRST WHISTLE PUT IT IN MEDIUM FLAME.
• SWITCH OFF THE FLAME..
• AFTER 10 MINUTES STEAM  WILL BE COMING OUT.
• OPEN THE LID OF PRESSURECOOKER.
• BEFORE ADDING THE VEGETABLES ,BLEND THE COOKED DAL WITH THE HELP OF BLENDER.
• PUT ALL THE CHOPPED VEGETABLES IN IT.
• ACCORDING TO VEG WHISTLE IS REQUIRED
• CARROT,POTATO,BEANS,RADISH,BROCCOLI  2 WHISTLE REQUIRED.
• DRUM STICK ONLY ONE WHISTLE IS REQUIRED
• BRINJAL CAN COOKED IN OPEN LID(AFTER MAKING THE SAMBHAR,PUT THE LONG SLEEK PIECE OF BRINJAL IN THE COOKER ,IT WILL COOKED IN 5 MINUTES.)
• BRINJAL CAN EASILY COOK,IT CAN COOK IN OPEN  VESSEL 1N 3-5 MINUTES.
• SO WE WILL PUT CARROT ,POTATO,BEANS,RADISH ,BROCCOLI IN PRESSURECOOKER AFTER FIRST WHISTLE.
• PUT DRUMSTICK,BRINJAL,LADYFINGER IN COOKER AFTER SECOND WHISTLE.
• AFTER 3 WHISTLES PUT IT ASIDE TILL STEAM DOES NOT BRINGS DOWN.
• NOW ADD TAMARIND PULP,LEMON  JUICE IN IT.
• ADD SEASONING IN IT.
• GARNISH IT WITH CILANTRO

• ANOTHER METHOD:

• BOIL TOOR/ARHAR DAL SEPERATELY.
• CUT THE VEG IN LONG SLEEK SIZE.
• DEEP FRY ALL THE VEGETABLES
• MIX IT IN THE SAMBHAR.

• TIPS:

• CAN AVOID TAMARIND AND USE LEMON JUICE .
• SOME PEOPLE ADD JAGGERY IN IT.IF U LIKE LITTLE SWEET SAMBHAR,THEN U CAN USE  IT .
• RADISH TASTE,SMELL IS DIFFERENT.EVERY PEOPLE WILL NOT LIKE IT.
• BRINJAL ,RADDISH HAS GREAT COMBINATION IN SAMBHAR,FEW LIKE. 
• IF U DECREASE THE SOAKING PERIOD OF ARHAR DAL BY 30 MINUTE ,THEN 3WHISTLES REQUIRED ONLY FOR COOKING OF TOOR DAL .
• IF U ADD ONE HANDFUL CHANNA DAL IN TOOR DAL WHILE BOILING ,ITS TASTE WILL COMING OUT WELL.

MIX FRUIT RAITA



• RECEPIE TYPE:VEGAN/VEG                             PREPARATION TIME -10MIN
• COOKING TIME-3-4MINUTES                           SERVING-2PERSONS

• INGRIDIENTS:

• CANNED PINEAPPLE SLICES-2-3 SMALL
• PMEGRANATE SEEDS-1/2BOWL
• GRAPES-1/4BOWL
• BANANA-1
• CANNED/FRESH CHERRY-1/4SMALL BOWL
• CURD-2BOWL
• BLACK SALT-1/4TSP
• ROASTED CUMIN SEED POWDER-1/4TSP
• ROASTED CORRIENDER POWDER-1/4TSP
• ROASTED BLACK CARDAMOM POWDER-1/4 TSP(CHOTI ELAICHI)
• REGULAR SALT-1/2TSP
• WHITE PEPPER POWDER-1/2TSP
• SUGAR POWDER-1TSP
• CASHEW NUT-1/8 CUP
• SOAKED RAISIN-10PIECE
• CHOPPED CORRIENDER-1/8 CUP

• METHOD:

• CHOPPED PINEAPPLE SLICES IN SMALL MEDIUM SIZE.
• PEEL THE BANANA,CUT IT INTO HORIZONTAL PIECE
• NOW TAKE CURD.WHISK IT PROPERLY SO THAT NO LUMPS REMAIN .
• NOW ADD CHOPPED BANANA,POMEGRANATE SEEDS,GRAPES,CANNED CHERRY IN IT.
• ADD THE POWDER SUGAR,REGULAR SALT,BLACK SALT IN IT.
• MIX THE ASSORTED FRUITS & SPICES WELL.
• IF U HAVE NUTTY TASTE & WANT IT TO ROYAL THEN U CAN ADD CHOPPED CASHEWNUT,SOAKED RAISINS IN IT.
• NOW SPRINKLE ROASTED CUMINSEED,CORRIENDER SEED,CARDOMOM POWDER.
• RELISH THE RAITA.
• GARNISH CORRIENDER POWDER

• TIPS:

• U CAN ADD WHISK CREAME TO MAKE IT MORE THICKER .
• U CAN GARNISH IT WITH CHERRY,POMGRANATE

PINEAPPLE RAITA

PINNEAPPLE RAITA

                                    

• RECEPIE TYPE:VEGAN/VEG                PREPARATION TIME -10MIN
• COOKING TIME-3-4MINUTES               SERVING-2PERSONS

• INGRIDIENTS:

• CANNED PINEAPPLE SLICES-2-3 SMALL
• CURD-2BOWL
• BLACK SALT-1/4TSP
• ROASTED CUMIN SEED POWDER-1/4TSP
• ROASTED CORRIENDER POWDER-1/4TSP
• ROASTED BLACK CARDAMOM POWDER-1/4 TSP(CHOTI ELAICHI)
• REGULAR SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• SUGAR POWDER-1TSP
• CASHEW NUT-1/8 CUP
• SOAKED RAISIN-10PIECE
• CHOPPED CORRIENDER-1/8 CUP

• METHOD:

• CHOPPED PINEAPPLE SLICES IN SMALL MEDIUM SIZE.
• NOW TAKE CURD.WHISK IT PROPERLY SO THAT NO LUMPS REMAIN .
• ADD THE POWDER SUGAR,REGULAR SALT,BLACK SALT IN IT.
• MIX IT WELL.
• NOW ADD THE PINEAPPLE SLICES IN IT.
• IF U HAVE NUTTY TASTE & WANT IT TO ROYAL THEN U CAN ADD CHOPPED CASHEWNUT,SOAKED RAISINS IN IT.
• NOW SPRINKLE ROASTED CUMINSEED,CORRIENDER SEED,CARDOMOM POWDER.
• RELISH THE RAITA.
• GARNISH CORRIENDER POWDER

• TIPS:

• U CAN ADD WHISK CREAME TO MAKE IT MORE THICKER .
• U CAN GARNISH IT WITH  CHERRY,POMGRANATE
   

CUCUMBER RAITA

CUCUMBER RAITA

                                                  
• RECEPIE TYPE:VEGAN/VEG                   PREPARATION TIME -10MIN
• COOKING TIME-3-4MINUTES                 SERVING-2PERSONS

•  INGRIDIENTS:

• CUCUMBER-1
• CURD-2BOWL 
• BLACK SALT-1/4TSP
• ROASTED CUMIN SEED POWDER-1/4TSP
• ROASTED  CORRIENDER POWDER-1/4TSP
• ROASTED BLACK CARDAMOM POWDER-1/4 TSP(CHOTI ELAICHI)
• REGULAR SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• WHITE URAD DAL-2TSP
• MUSTARD SEED -1TSP
• CURRY LEAVES-4-5 LEAVES
• CILANTRO-1/8BOWL (FOR GARNISHING)
• REFINED OIL-1.5TSP

• METHOD:

• TAKE A CUCUMBER.CUT IT FROM EDGES.
• RUB IT WITH SALT TO GET RID OF BITTERNESS.
• NOW PEEL ITS SKIN.
• SHRED THE OUTER SIDE OF CUCUMBER WITH THE SHREDDER
• AVOID TO SHRED THE CUCUMBER SEED.
• REMOVE THEM.
• NOW TAKE CURD.WHISK IT PROPERLY SO THAT NO LUMPS REMAIN .
• ADD THE SHREDDED CUCUMBER IN IT.
• NOW TAKE A FRYING PAN.ADD 1.5TSP REFINED OIL.
• ALLOW IT HOT FOR A WHILE..
• NOW ADD MUTARD SEEDS.
• SOON THEY WILL START CRACKLING.
• NOW ADD URAD DAL IN IT.
• LET IT TURN DOWN INTO  GOLDEN BROWN COLOR.
• U CAN ADD CHOPPED GREEN CHILLY IN SEASONING. 
• NOW ADD CURRY LEAVES IN IT.
• NOW SEASONING IS READY .
• POUR IT IN RAITA.
• NOW GARNISH IT WITH  CHOPPED CILANTRO.
• NOW SPRINKLE ROASTED CUMINSEED,CORRIENDER SEED,CARDOMOM POWDER.
• ADD REGULAR SALT,BLACK SALT.
• RELISH THE RAITA.

• TIPS:

• TASTE THE CUCUMBER BEFORE SHRED WHETHER IT IS BITTER OR NOT.
• U CAN ADD BOILED POTATO FOR ENHANCING THE TASTE.

 

PEANUT CHUTNEY-NUTRITIOUS RECEPIE

PEANUT CHUTNEY PIC

• INGRIDIENTS:

•  PEANUT-250GM
• GREEN CHILLY-1SMALL
• SALT-1TSP

• SEASONING:

• REFINED OIL-2TSP
• CURRY LEAVES-5 PIECE
• MUSTARD SEEDS-1TSP
• DRIED RED CHILLY-1SMALL

• METHOD:

• TAKE A FRYING PAN.KEEP IT ON A BURNER ON MEDIUM HIGH FLAME.
• PUT THE RAW PEANUTS IN THE FRYING PAN,STIR IT FOR A WHILE.
• SOON IT WILL GET ROASTED.
• REMOVE THE SKIN OF PEANUT OTHERWISE GET THE BITTER TASTE DUE TO SKIN.
• TAKE A FRYING PAN .ADD REFINED OIL IN IT.
• PUT IT ON BURNER.LET IT FOR A WHILE.
• NOW ADD CURRY LEAVES,MUSTARD SEEDS,DRIED RED CHILLY IN IT.KEEP THE SEASONING ASIDE IN A BOWL.
• NOW TAKE A GRINDER ,ADD ROASTED PEANUTS,GREEN CHILLY .
• ADD SALT&GRIND IT.
• GRIND IT COARSELY.SOTHAT U CAN HAVE /FEEL TASTE OF PEANUT WHILE EATING.
• ADD ALL THE SEASONING ON IT.
• NOW IT IS READY TO EAT.
• WE CAN STORE IT IN A FREEZE.
• IT TASTE REMAINS GOOD FOR COUPLE OF THE WEEKS.
• IT IS HEALTHY & NUTRITIOUS RECEPIE.

• TIPS:

• PEANUT CHUTNEY IS VERY HEAVY .U CAN ADD ROASTED COCONUT AND 1/4 CUP OF CORRIENDER LEAVES WHILE PEANUT GRINDING.
• PEANUT CHUTNEY IS SWEET IN TASTE .SO U CAN ADD MORE GREEN /RED CHILLY TO BRINGDOWN THE SWEETNESS.
• BEST EAT WITH DOSA
• CAN EAT WITH BREAD ALSO (SPREADING PEANUT CHUTNEY ON THE BREAD.

MINT LIME SODA-SOFT DRINK/MOCKTAIL

MINT LIME SODA

 

NON ALCHOLIC DRINK

INGRIDIENTS:

MINT LEAVES-6PIECES
BLACK SALT -1/4TSP
REGULAR SALT-1PINCH
HONEY-1TSP(AS PER TASTE)
LEMON PIECE-2-3 SLEEK PIECE
GINGER-GREENCHILLY PASTE-1/8 TSP
CLUB SODA-1 GLASS
ICE CUBES-2 PIECES

METHOD:

PUT THE MINT LEAVE IN A VESSEL.
ADD BLACK SALT,REGULAR SALT,LEMON PIECES IN IT.
SQUEEZE ALL THE FLAVOUR IN SOTHAT ALL JUICES OF LEMON & MINT CAN COMING OUT.
ADD BOTH  GINGER-GREENCHILLY PASTE,HONEYAND MIX IT WELL.
QUANTITY OF GINGER-GARLIC PASTE SHOULD BE LESS AS IT IS SPICY IN TASTE.
ADD ICECUBES.NOW SHAKE IT.
NOW POUR CLUBSODA FOR FIZZYNESS.
GARNISH IT WITH LEMON PIECE
CAN INCLUDE MINTLEAVES ALSO
RELISH THE MOCKTAIL
TIPS:
1PINCH COFFEE POWDER CAN ALSO PUT FOR COLOR AS WELL AS FLAVOR

SOUTH INDIAN COCONUT CHUTNEY

COCONUT CHUTNEY

INGRIDIENTS:

SHREDDED COCONUT-250 GM
CORRIENDER LEAVES-1/4BOWL(CHOPPED)
ROASTED GRAM DAL/DALIA SPLIT-10 to 15 PIECE
ROASTED PEANUT-5PIECE
GREEN CHILLY -1 SMALL
URAD DAL-1TSP
MUSTARD SEEDS-1/2TSP
TAMARIND PULP-2TSP
BLENDED CURD-2TBSP
CURRY LEAVES-4PIECE
SALT-1TSP
REFINED OIL-2TSP

METHOD:

TAKE A GRINDER .PUT SHREDDED COCONUT IN IT.
NOW PUT ROASTED GRAM DAL,GREEN CHILLY IN IT.
NOW ADD SALT ,BLENDED CURD IN IT.
GRIND IT WELL.
NOW MIX TAMARIND PULP(IF BLENDED CURD IS NOT USED IN GRINDING).
NOW MIX CHOPPED CORRIENDER LEAVES IN IT.
SEASONING:
TAKE 2 TSP OF REFINED OIL IN FRYING PAN.
LET IT HOT.ADD MUSTARD SEEDS  IN IT.
SOON IT WILL START SPLUTTER(crackling).
NOW ADD CURRY LEAVES, RED CHILLY,URAD DAL,ROASTED PEANUT IN IT.
NOW MIX THIS SEASONING IN COCONUT CHUTNEY.
NOW UR COCONUT CHUTNEY IS READY.
BEST TO EAT WITH UTTAPAM,DOSA,IDLI

TIPS:

AS TEMARIND IS NOT GOOD FOR HEALTH ,SO U CAN PUT BLENDEDCURD IN PLACE OF TAMARIND JUICE
 

SOUTH INDIAN PUTTU-RAGGI LADDU

• 

  RAGI LADOO

•   INGRIDIENTS:

• RAGI POWDER-250GM
• WATER-FOR MAKING RAGI WET
• SHREDED COCONUT-1CUP
• ALMOND-20 PIECE
• CASHEWNUT-15PIECE
• SUGAR POWDER -125GM
• SEASAME SEED OIL/DESI GHEE-125GM

• METHOD:

• ADD A LITTLE BIT WATER SO THAT RAGI BECOME A LITTLE BIT WET.
• PUT IT IN A IDLI STAND FOR 10-20 MINUTES TO MAKE IT STEAMED.
• AFTER IT GET STEAMED ,ADD SHREDDED COCONUT ,SUGAR  IN IT.
• ADD ROASTED CHOPPED DRYFRUITS IN IT.
• OIL IS OPTIONAL.
•  U CAN PUT SEASAME SEED OIL(GINGALLI) IN IT.
• MADE LADOO LIKE DUMBLE OUT OF IT.
• ITS LOOK LIKE CHOCHOLATE.
• ITS VERY GOOD FOR CHILDREN STRENGTH
• THERE IS ANOTHER METHOD ALSO AVAILABLE.

• ANOTHER METHOD:

• TAKE A FRYING PAN.PUT IT ON A MEDIUM FLAME.
• PUT THE RAGI POWDER IN IT .
• ROAST IT WITHOUT GHEE.
• WHEN IT TURNSOUT DARK  COLOR THEN REMOVE IT FROM BURNER.
• NOW TAKE A PAN .ADD 2TBSP GHEE.
• LET IT HOT.
• ADD DRYFRUITS .LET IT SAUTE.
• NOW ADD SHREDED COCONUT.AND SAUTE IT FOR A WHILE.
• NOW MIX IT IN ROASTED RAGGI FLOUR .
• ADD SUGAR POWDER IN IT AND MIX IT WELL .
• NOW ADD WARM DESIGHEE IN IT.
• MIX IT WELL .
• NOW FORM IT LIKE LADOO DUMBLES.
• IT IS READY TO EAT.
• VERY NUTRITIOUS RECEPIE

 

CITRUS SUNSHINE PUNCH - MOCKTAIL/SOFTDRINK/SLUSH

CITRUS SUNSHINE PUNCH

NON ALCHOLIC DRINK 

INGRIDIENTS:

MINT LEAVES-6PIECES
BLACK SALT -1/4TSP
REGULAR SALT-1PINCH
HONEY-1TSP(AS PER TASTE)
LEMON PIECE-1
ORANGE UICE-250ML
GUAVA JUICE-150ML
CLUB SODA-1 SMALL CUP
ICE CUBES-2 PIECES

METHOD:

PUT THE MINT LEAVE IN A VESSEL.
ADD BLACK SALT,REGULAR SALT,LEMON PIECES IN IT.
SQUEEZE ALL THE FLAVOUR IN  SOTHAT ALL JUICES OF LEMON & MINT R OUT.
ADD BOTH  JUICES,HONEYAND MIX IT WELL.
QUANTITY OF GUAVA JUICES SHOULD BE LESS AS IT IS SWEET IN TASTE.
ADD ICECUBES.NOW SHAKE IT.
POUR IT IN GLASS BY 3/4 LENGTH.
NOW ADD CLUBSODA FOR FIZZYNESS & IT IS HELPING TO BRINGDOWN THE SWEETNESS.
GARNISH IT WITH LEMON PIECE
CAN INCLUDE ORANGE PIECE ALSO
RELISH THE MOCKTAIL

BROCCOLI STIR VEG FRY-HEALTHY RECEPIE

• RECEPIE TYPE-HEALTHY VEG                             PREPARATION TIME-5MINUTES
• COOKING TIME-10 MINUTES                                  SERVING-2PERSON

BROCCOLI STIR VEG



BROCCOLI

INGRIDIENTS:                                             

• BROCLLI FLORET-20 PIECE/250 GM
• TERMERICPOWDER- 1/4 TSP
• CORRIENDER POWDER-1/2TSP
• RED CHILLY POWDER-1/2TSP
• GREEN CHILLY-1SMALL PIECE
• GINGER GARLIC PASTE-1TSP
• CUMIN SEED-1/2 TSP
• URAD DAL-1-2 TSP
• RAI/MUSTARD SEEDS-1/2TSP(OPTIONAL)
• SHREDDED COCONUT-1/4 BOWL
• REFINED OIL-1MEDIUM TBSP

• METHOD:

• TAKE A FRYING PAN.PUT IT ON A BURNER ON HIGH FLAME.
• LET IT  HOT FOR A WHILE.
• ADD CUMIN SEEDS/RAI.LET IT SAUTE
• NOW ADD DRY URAD DAL.ALLOW IT SAUTE TILL IT BECOME GOLDEN BROWN.
• NOW ADD SHREDDED COCONUT .
• NOW PUT THE GINGER GARLIC PASTE,GREEN CHILLY PASTE IN IT.
• LET IT SAUTE..
• MIX ALL THE SPICES IN IT.
• ADD THE BROCOLLI FLORETS.PUT THE LID ON THE FRYING PAN.
• NOW PUT IT IN MEDIUM FLAME.
• NOW MIX IT WELL.
• STIR THE BROCOLLI MEAN WHILE.
• SPRINKLE THE WATER IN BETWEEN.
• NO NEED TO ADD WATER ,JUST SPRINKLE WHENEVER NEEDED.
• IN 7-10 MINUTES IT WILL READY.
• URAD DAL TASTE COMESOUT CRUNCHY.
• IT IS VERY QUICK AND HEALTHY RECEPIE.
• TRY IT AND ENJOY THE TASTE.

• TIPS:

• IF IT REMAINS HALF COOKED THEN ALSO IT WOULD HEALTHY
• U CAN ADD POTATO IF DONT LIKE SINGLE BROCCOLI

CHANA DAL VADA/PERAPAPPU/KALMI VADA-SOUTH INDIAN DISH

• RECEPIE TYPE-VEG SNACKS           PREPARATION TIME-2HOURS
• COOKINGTIME-15MINUTES              SERVING-2PERSONS

  

  CHANNA DAL VADA/KALMI VADA

                         

• INGRIDIENTS:

• CHANNA DAL-1 CUP
• CHOPPED ONION-1/2 CUP
• GREEN CHILLY-1 PIECE
• CORRIENDER-1/4 BOWL
• SALT-1TSP
• RED CHILLY-1/2 TSP
• FENNEL SEEDS/SAUNF-2TSP
• CUMIN SEEDS-1/2TSP
• GARLIC-1"(INCH)
• REFINED OIL-FOR FRYING

• METHOD:

• WASH THE LENTIL VERY NICELY.
• SOAK THE DAL/LENTIL FOR 2 HOURS.
• DRAIN THE EXCESS WATER.
• PUT THE SOAKED LENTIL,GINGER,GREEN CHILLY IN GRINDER.
• PUT ONLY 1 TSP OF WATER.
• GRIND IT COARSELY.SOME WHOLE LENTIL PIECES IS ALSO DESIRED.
• NOW KEEP IT IN A BIG BOWL.
• ADD CHOPPED ONION,CORRIENDER LEAVES IN IT.
• ADD ALL THE SPICES.
• APPLY REFINED OIL INTO THE PALM SOTHAT IT SHOULD NOT BE STICKY.
• NOW TAKE BATTER IN THE HAND AND SPREAD IT FLAT LIKE TIKKI.
• MAKE SMALL DUMBLES OUT OF IT.
• NOW TAKE THE FRYING PAN.
• POUR THE REFINED OIL IN 1/2 PART OF FRYING PAN.
• ALLOW IT HOT FOR A WHILE.
• NOW  PUT IT ON MEDIUM HIGH FLAME.
• IF IT IS ELECTRIC GAS ,THEN PUT IT ON 7.
• IT TAKES 4-5 MINUTES FOR COOKING
• GREESE THE PALM WITH OIL.TAKE THE BATTER.FLAT IT ON PALM LIKE VADA/TIKKI.
• FOR FLATTING,SQUEEZE THE BATTER HALFLY (WATER SHOULD NOT BE COMINGOUT SIDE.)
• NOW FLAT IT & MAKE A SHAPE OF ITS CORNERS.
• NOW FRY IT IN VADA SHAPE.
• WHEN IT BECOME GOLDEN BROWN ,THEN REMOVE IT FROM FRYING PAN.
• PUT IT ON PLATE.
• SERVE IT HOT .
• BEST TO EAT WITH GREEN CHUTNEY.

• TIPS:

• POUR THE  WATER IN THE BATTER WHICH IS NEEDED FOR GRINDING  ONLY(MINIMUM WATER-1sip/tsp)
• DEEP FRY IT ONLY IN MEDIUM TEMPERATURE(5-7)  OTHERWISE IT WILL NOT TURNED OUT CRISPY
• GRIND THE LENTIL COARSELY TO ENHANCE THE TASTE.
• CHOPPED THE ONIONS INTO VERY SMALL PIECE
• BEFORE GRINDING,KEEP 1-2 HANDFUL SOAKED  WHOLE CHANNA DAL ASIDE.IN THE LAST,ADD THEM IN COARSE BATTER.
• IF IT WILL NOT FORM TOGETHER ,ADD GRAM FLOUR IN IT.
• MAKE FLAT TIKKI LIKE DUMBLES
• CAN ADD FENNEL SEED IN GRINDER DURING LENTIL GRINDING.
• IF WATERCONSISTENCY IS MORE IN CHANNA DAL VADA THEN ADD GRAM FLOUR ACCORDING TO REQUIREMENT ,OTHERWISE NO NEED TO ADD THE GRAM FLOUR.
• U CAN ADD THE 1/2 TBSP CHOPPED DILL LEAVES /SOYA LEAVES IN THE BATTER BUT NOT ADD MORE LEAVES AS IT HAS SIGNIFICANT FRAGNANCE & TASTE.

.

SOUTH INDIAN VEG BIRYANI-SONA MASOORI RICE

• VEG BIRYANI RECEPIE:

   

• INGRIDIENTS:



SOUTH INDIAN BIRYANI

• SONA MASOORI RICE-1 CUP
• WATER-1.75
• ONION-1PIECE
• CARROT-1PIECE
• POTATO-1PIECE
• TOMATO-1PIECE
• REFINED OIL-1TBSP
• CURRY LEAVES-4
• SALT-3/4TSP
• TERMERIC-1/4TSP
• RED CHILY-1/2TSP
• BEANS-4 PIECE

• METHOD:

• WASH THE RICE NICELY.
• SOAKED IT FOR 30 MINUTES.
• TAKE A PRESSURE COOKER.PUT IT ON A BURNER.
• ADD  REFINED OIL.LET IT HOT.
• ADD CUMIN SEEDS.ALLOW IT SAUTE.
• ADD ALL THE CHOPPED VEG IN IT.
• MIX ALL THE SPICES
• NOW ADD THE SOAKED RICE IN IT AND SHALLOW FRY IT ALONG WITH VEGETABLES.
• ADD WATER IN THE PRESSURE COOKER.
• NOW CLOSE THE LID OF PRESSURE COOKER.
• REMOVE THE WEIGHT FROM THE LID.
• WHEN STEAM STARTS COME OUT THEN PUT THE WEIGHT ON IT.
•  KEEP THE GAS IN SIM 3(IF IT IS HEATER/ELECRIC GAS).
• KEEP THE PRESSURE COOKER ON GAS FOR  15 MINUTES .
• NO WHISTLE IS NEEDED.

• TIPS:

• USING THIS METHOD U CAN MAKE SEPERATED RICE NOT MASHY ONE.
•