HOW TO BOIL PEAS IN NATURAL WAY

• MY SISTER'S COOK HAS UNIQUE WAY TO BOIL THE PEAS .
• IN THIS WAY PEAS NATURAL COLOR WILL STAY REMAIN & ITS NATURAL SWEET TASTE WILL ENHANCE AS IT IS COOKED IN PEAS COVERING MOISTURE.
• HERE I AM SHARING THE RECIPE.

PEAS

INGRIDIENTS:

• PEAS - 250 GM

BOILING PEAS IN COVERING

METHOD:

• WASH THE PEAS COVERING WITH FRESH WATER.TAKE THE PEAS WITH THE  COVER .PUT THEM IN PRESSURE COOKER IN SLOW FLAME .
• ALLOW THEM TO COOK FOR 1/2 WHISTLE IF THE PEAS IS FRESH OTHERWISE 1 WHISTLE .
• CAN USE THE WOK WITH THE LID FOR BOILING IT 
• ALLOW THEM COOL THEN REMOVE THE PEAS FROM THE COVER.
• WE CAN USE THIS PEAS FOR CUTLETS,VEGETABLE ,PARANTHA,PULAV.AS IT IS ALREADY BOILED SO IT IS ADDED IN THE END OF THE RECIPE LIKE WE PUT PANEER IN AALOO PANEER RECIPE(IN THE END OF THE RECIPE).

TIPS:

• NO NEED TO ADD THE EXTRA WATER FOR BOILING.
• NO NEED TO ADD THE SALT.

JAGGERY RICE

• IN NORTH INDIA AFTER HOLY WE CELEBRATE BASADIA OF SHEETLA MATA.WE PREPARE JAGGERY RICE WHICH WE PREPARE PREVIOUS NIGHT & EAT IN NEXT MORNING.
• I AVOID TO ADD GHEE IN IT AS IT HAS TO EAT IN NORMAL ROOM TEMPRATURE .I LIKE IT WITH COLD MILK .SOME PEOPLE RELISH IT WITH CURD ALSO.

INGRIDIENTS:

JAGGERY RICE

• JAGGERY - 1 CUP
• CLOVE -4-5
• RICE - 1.5 CUP
• WATER- 4 CUP
• WHITSLE- 3-4 TIMES
• CARDAMOM POWDER - 1TSP

METHOD:

• SOAK THE RICE FOR AT LEAST ONE HOUR.CUT THE JAGGERY IN SMALL PIECES .NOW TAKE A PRESSURE COOKER .ADD THE WATER IN IT .GENERALLY WE ADD THE DOUBLE THE WATER OF THE QUANTITY OF RICE BUT HERE DUE TO JAGGER WE WILL ADD 1.5 TIMES MORE THE WATER.
• ADD THE JAGGERY IN THE WATER.
• ALLOW IT TO BOIL.WHEN JAGGERY GET MELTED PROPERLY THEN ADD THE CARDAMOM ,CLOVE & THE RICE .
• CLOSE IT WITH LID.
• KEEP IT IN HIGH FLAME.
• NOW ALLOW 3-4 WHISTLES COME.THEN SWITCH OFF THE FLAME .AFTER 10-15 MINUTES WE CAN OPEN IT .
• SOME PEOPLE HAS TO MAKE IT WITH SUGAR.I USUALLY ADD 1 TSP AS TO FOLLOW THE RITUAL ONLY IN THE RICE OTHERWISE IT IS PERFECT .
• GARNISH IT WITH ASSORTED DRYFRUITS & COCONUT POWDER.

TIPS:

• WE CAN USE TEZ PATTA,ANISE ALSO.

GARLIC GRILL SANDWITCH WITH CHEESE

GARLIC GRILL SANDWITCH WITH CHEESE

IT IS A VERY QUICK & EASY RECIPE.IT IS VERY POPULAR IN USA.YUMMY AS WELL NUTRITIOUS.MUST TRY!!!
IN THIS RECIPE I PUT MY CHOICE OF ITALIAN SEASONING BUT THERE IS MANY MORE . IN THE BOTTOM SIDE I PROVIDE THE LIST OF POPULAR ITALIAN SEASONING INGRIDIENTS .
WE CAN USE ANY OF IT ACCORDING TO TASTE. .

INGRIDIENTS:

PARMESAN CHEESE

• SOFTENED BUTTER  - 50 GM
• GARLIC POWDER - 1 TSP
• BASIL POWDER -1/2 TSP
• BLACK PEPPER- 1/4 TSP
• BLACK SALT- 1/4 TSP
• PARMESAN CHEESE - 1/2 BOWL
• OAT BREAD -4 PIECE
  

METHOD:

• MIX THE GARLIC POWDER,BASIL POWDER,SALT,BLACK PEPPER IN THE SOFTENED BUTTER.
• NOW SPREAD THE BUTTER ON ONE PART OF EACH SLICES OF BREAD  & ROAST 2 BREADS ON BUTTER SIDE  ONLY ON MEDIUM TEMPRATURE OVER NONSTICK GRIDDLE .
• NOW TOP THE BREAD SLICE WITH  GRATED PARMESEAN CHEESE.
• ALLOW IT TO MELT ON THE BREAD.
• THEN TOP IT WITH REMAINING SLICE OF ROASTED BREAD .
• ALWAYS BUTTER SIDE  SHOULD KEEP OUTSIDE OF SANDWITCH & STUFF THE CHEESE IN BETWEEN.

TWIST:

• WE CAN USE THE PARMESAN CHEESE(ORANGE COLOR) SLICE ALSO.
• WE CAN STUFF THE VEGETABLES  LIKE CUCUMBER,SHREDDED CARROT,SHREDDED BEETROOT,SHREDDED CABBAGE,SLICED ONION & TOMATO IN IT.

NOTE:

WE CAN INCLUDE ANY OF ITALIAN SEASONING IN THE ACCORDING TO TASTE.
GENERALLY ITALIAN SEASONING HAS FOLLOWING INGRIDIENTS:

• DRIED OREGANO
• DRIED BASILS
• DRIED THYME
• DRIED ROSEMARY
•  RED CHILLY FLAKES 
• DRIED PARSLEY
• DRIED ONION POWDER
• DRIED GARLIC POWDER
•  BLACK PEPPER

IF YOU WANT TO USE ALL INGRIDIENTS THEN IN MARKET ITALIAN SEASONING POWDER IS ALSO AVAILABLE IN ONE PACK.NO NEED TO BUY EACH SEPERATELY.

FRESH CORN SALSA WITH MANGO & CUCUMBER

CORN SALSA WITH MANGO & CUCUMBER

• IT IS A COMBINATION OF SWEET, TANGY,SPICY  RECIPE.
• CORN IS FULL OF VITAMIN E WHICH IS VERY GOOD FOR SKIN & FERTILITY.GENERALLY I USE THE AMERICAN CORN FOR THIS CHAT AS IT IS LITTLE SWEET IN TASTE.
• WE CAN PREPARED IT IN JIFFY WITH VERY EASY WAY.

INGRIDIENTS:

• SWEET CORN -250 GM
• LEMON JUICE - 1/2 TBSP
• SALT-1/2 TSP
• BLACK PEPPER -1/2 TSP
• RED PEPPER - 1/4 TSP
• MARGARINE/BUTTER -1/2 TSP
• SUGAR- 1/2 TSP
• CUMIN POWDER - 1 PINCH
• RAW MANGO - 1 HANDFUL
• CUCUMBER - 1 SMALL PIECE
• CORIANDER LEAVES - FOR DECORATION

SWEET CORN PIC

METHOD:

• BOIL THE SWEET CORN  IN COOKER IN MINIMUM WATER WITH SALT.ALLOW 1 WHISTLE .KEEP IT ASIDE TILL PRESSURE OVER.
• NOW TAKE IT IN DEEP BOWL.
• ADD THE LEMON JUICE ,PEPPERS & BUTTER,SUGAR,CUMIN POWDER,GRATED RAW MANGO PULP,CUCUMBER.
• MIX THEM PROPERLY SO THAT BUTTER GET MELTED ..
• SERVE IT HOT .

NOTE:

• WE CAN ADD THE EXTRA VIRGIN OLIVE OIL IN THE PLACE OF BUTTER.
• FROZEN CORN & INDIAN CORN CAN ALSO USE TO MAKE THIS RECIPE .
• CAN SPRINKLE THE CHAT MASALA.
• ADD LESS LEMON JUICE AS RAW MANGO HAS TANGY FLAVOR NATURALLY.
• IF YOU WANT TO AVOID RAW MANGO ,YOU CAN ADD THE TOMATO IN THE PLACE OF RAW MANGO.

BROCCOLI ZUNKA

BROCCOLI ZUNKA

• IT IS CALLED BROCCOLI ZUNKA IN WESTERN INDIA & BESAN WALI  BROCCOLI IN NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION & USE OF GRAMFLOUR ENHANCE THE CRUNCHINESS.
• IT IS COOKED IN NO TIME WITH LESS OIL.

  

  BROCCOLI PIC

INGRIDIENTS:

• BROCCOLI -1 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• MUSTARD SEEDS - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE BROCCOLI FLORET IN MEDIUM PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE MUSTARD SEEDS, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & BROCCOLI FLORET PIECES.STIR IT FOR  3-5 MINUTES.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 MORE SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER/MANGO POWDER .
• SPRINKLE THE FRESH SHREDDED COCONUT .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE BROCCOLI BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE BOILED CORN ALSO.

MASALA SWEET CORN

• IT IS VERY EASY & NUTRITIOUS RECIPE.
• CORN IS FULL OF VITAMIN E WHICH IS VERY GOOD FOR SKIN & FERTILITY.GENERALLY I USE THE AMERICAN CORN FOR THIS CHAT AS IT IS LITTLE SWEET IN TASTE.
• WE CAN PREPARED IT IN JIFFY WITH VERY LESS INGRIDIENTS.

MASALA SWEET CORN

INGRIDIENTS:

• SWEET CORN -250 GM
• LEMON JUICE - 1 TBSP
• SALT-1/2 TSP
• BLACK PEPPER -1/2 TSP
• RED PEPPER - 1/4 TSP
• MARGARINE/BUTTER -1/2 TSP
• SUGAR- 1/4 TSP
• CUMIN POWDER - 1 PINCH
• CORIANDER LEAVES - FOR DECORATION

SWEET CORN PIC

METHOD:

• BOIL THE SWEET CORN  IN COOKER IN MINIMUM WATER WITH SALT.ALLOW 1 WHISTLE .KEEP IT ASIDE TILL PRESSURE OVER.
• NOW TAKE IT IN DEEP BOWL.
• ADD THE LEMON JUICE ,PEPPERS & BUTTER,SUGAR,CUMIN POWDER.
• MIX THEM PROPERLY SO THAT BUTTER GET MELTED .
• DECORATE WITH THE CHOPPED CORIANDER LEAVES.
• SERVE IT HOT .

NOTE:

• WE CAN ADD THE EXTRA VIRGIN OLIVE OIL IN THE PLACE OF BUTTER.
• FROZEN CORN & INDIAN CORN CAN ALSO USE TO MAKE THIS RECIPE .
• CAN SPRINKLE THE CHAT MASALA

AVOCADO MILK SHAKE

• AVOCADO IS VERY GOOD FOR CHOLESTROL & WEIGHT REDUCING.
• IT IS A FAIRLY SIMPLE & NUTRITIOUS RECIPE WITH 3 INGRIDIENTS ONLY.
• IT HELPS TO MAKE OUR BRAIN FUNCTION PROPERLY .
• IT IS GOOD FOR HEART HEALTH,EYE HEALTH.
• IT IS FULL OF HEALTHY FATS AS WELL AS ANTIOXIDES.IT IS ANTI CANCER POWER ALSO.
• AVOCADO HAS VERY MILD TASTE.

 

AVOCADO MILK SHAKE

INGRIDINETS:

AVOCADO

• COLD MILK -2 CUP
• AVOCADO - 1 MEDIUM SIZE
• SUGAR - 2 TSP

METHOD:

• CUT THE AVOCADO HORIZONTALLY .DE SEEDED IT .
• NOW PEEL OUT THE PULP WITH THE HELP OF SPOON.
• NOW PUT THE PULP IN THE BLENDER & ADD THE MILK,SUGAR IN IT .
• BLEND IT FOR 30 SECONDS TILL IT GET SMOOTH .

TWIST:

• CAN ADD THE VANILLA ICE CREAM/COCOA POWDER /CHOCOLATE SYRUP/DATES 
•  SPRINKLE THE LEMON ZEST(ONLY GRATE YELLOW PART AS WHITE PART IS BITTER)& ASSORTED DRY FRUITS,TUTTI FRUTTI ON IT.

NOTE:

• BUY THE LIGHT GREEN AVOCADO .KEEP IT ON THE COUNTER FOR 2-3 DAYS ALLOW THEM TO MAKE GENTLY SOFT.IT WILL BECOME DARK GREEN AFTER GOT RIPENED
• IT COMES IN TWO SHAPE .1. ROUND     2.  ELONGATED LIKE PEAR
• ELONGATED HAS SMALL PIT WITH MORE FLESH .SO IT IS BETTER.
• AVOID BUYING MORE AVOCADOS ALL TOGETHER.

BESAN WALI SHIMLA MIRCH

CAPSICUM ZUNKA

• IT IS CALLED CAPSICUM ZUNKA FOR WESTERN INDIA & BESAN WALI SHIMLA MIRCH FOR NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION.

INGRIDIENTS:

• CAPSICUM -2 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• RAI - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE CAPSICUM IN LONG THIN PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE RAI, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & CAPSICUM ..STIR IT FOR  30 SECONDS.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE CAPSICUM BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE DRY FENU GREEK LEAVES.

VADA PAV

BATATA VADA

• IT IS DELICACY OF MAHARASHTRA . IT IS POPULAR IN GUJRAT ALSO.THE DIFFERENCE IS IN MAHARASHTRA IT IS SPICY BUT IN GUJRAT IT IS LITTLE BIT SWEET .
• IT IS CALLED AALOO BOONDA IN AANDHRA .
• VADA PAV IS MADE FROM SPICY POTATO DUMPLING DEEP FRY IN GRAM FLOUR BATTER.
• IT IS BOMBAY VERSION OF BURGER.IT IS COMING IN TWO VARIETY.ANOTHER IS GOLI VADA PAV.
• ITS  BEST TASTE WITH TEEKHA CHUTNEY.
• I TRIED IT ON NEW YEAR OCCASION .YUMMY!!!

INGRIDIENTS OF BATATA VADA:

• BOILED POTATO - 200 GM
• ONION - 1 MEDIUM SIZE
• CASHEW NUTS - 1 HANDFUL
• RAISINS - 1 HANDFUL
• FENNEL SEEDS (SUANF) - 1 TSP
• CORIANDER POWDER - 1 TBSP
• GINGER GARLIC CHILLY PASTE - 2 TSP 
• LEMON JUICE - 1 TBSP
• SUGAR - 1 TSP
• SHREDDED COCONUT - 1 HANDFUL
• TERMERIC POWDER- 1 PINCH
• CURRY LEAVES - 5-6 PIECE
• REFINED OIL- 1/2 TBSP

METHOD OF BATATA VADA:

• BOIL THE POTATO IN PRESSURE COOKER IN 4 WHITSLES .
• MASH THE BOILED POTATO FINELY.NOW IN DEEP BOTTOM PAN TAKE 1 TSP REFINED OIL & KEEP IT ON HIGH FLAME FOR A WHILE.
• NOW ADD THE FENNEL SEEDS ON IT .ALLOW THEM TO ROAST LIKE JEERA . 
• NOW ADD THE GINGER,GARLIC,GREEN CHILLY PASTE,TERMERIC POWDER, CURRY LEAVES IN IT .ROAST THEM TILL THERE RAW FLAVOR GOES AWAY.
• NOW ADD THE RED CHILLY POWDER ,SALT,CORIANDER POWDER,CHOPPED CASHEWNUTS,RAISINS,SHREDDED COCONUT,ONION.MIX THEM WELL & SWITCH OFF THE FLAME.
• ITS TIME TO ADD THE SUAGR,LEMON JUICE .

INGRIDIENTS(FOR BATTER):

• GRAM FLOUR - 150 GM
• LEMON JUICE -3-4 DROPS
• SALT - 1 TSP
• TERMERIC POWDER - 1 PINCH
• SHREDDED CARROT - 1 HANDFUL
• GINGER GARLIC PASTE - 1 TSP
• GREEN CHILLY PASTE - 1/2 TSP
• ONION- 1 HANDFUL
• REFINED OIL -FOR FRY

HOW TO PREPARE BATTER FOR VADA:

VADA PAV 

• TAKE A DEEP PAN .ADD THE GRAM FLOUR IN IT .NOW ADD THE GINGER GARLIC GREEN CHILLY PASTE ,RED CHILLY POWDER,CARROM SEEDS,SALT ,TERMERIC POWDER,SHREDDED CARROT IN IT ,
• NOW ADD LITTLE WATER & MIX IT IN BATTER TO MAKE SURE THERE IS NO LUMP & THEN ADD THE MORE WATER TO MAKE THICK BATTER .
• ITS GOOD IF YOU ALLOW TO REST THAT BATTER FOR 30 MINUTES .WE WILL ADD THE LEMON JUICE IN THE TIME OF MAKING VADA.

BATATA VADA PREPARATIONS:

• TAKE A DEEP PAN WITH REFINED OIL .KEEP IT IN HIGH LAME . 
• IN THE MEAN WHILE MAKE THE ROUND SHAPE DUMPLING OF THE POTATO MIXTURE .NOW DIP THE POTATO BALL IN GRAM FLOUR BATTER & DEEP FRY IT TILL GOLDEN BROWN.
• NOW KEEP THE FLAME FOR MEDIUM HIGH.
• HOW TO ARRANGE VATATA VADA IN PAV:
• TAKE A PAV .HORIZONTAL SLIT IT IN MIDDLE .ROAST IT IN MEDIUM HIGH FLAME IN BUTTER .
• NOW APPLY GREEN CHUTNEY ON ONE SIDE & TERMARIND CHUTNEY ON ANOTHER SIDE .PUT THE VADA IN MIDDLE .SPRINLKE THE TEEKHA POWDER ON IT.
• RELISH IT WITH TOMATO SAUCE.

• SEE ANOTHER PAGE FOR TEEKHA CHUTNEY FOR VADA PAV

TIPS:

• GENERALLY MUSTARD SEEDS,TERMERIC POWDER IS USED FOR BATATA VADA FILLING  BUT DEPENDS ON TASTE.
• IF YOU WANT THE BURGER LIKE TASTE THEN SET THE RAW ONION & TOMATO PIECE  ALSO IN VADA PAV LIKE BERGER.
• IF YOU WANT TO EAT BATATA VADA WITHOUT PAV THEN NORMAL SPICE WILL WORK OTHERWISE MAKE IT MORE SPICY.
• SHALLOW FRY GREEN CHILLY WITH SALT IS ALSO GOES WELL WITH VADA PAV.