Archive for the 'Healthy Recipes' Category
Banana Chutney
Ingredients:
Banana:- 1
Garlic cloves:- 5
Curry Leaves:- 1stalk
Udar dal:- ½ table spoon
Mustard Seeds:- ½ table spoon
Red chilli Powder:- 4 table spoons
Oil:- 3 table spoons
Zeera:- ½ table spoon
Salt for Taste
Tamarind for taste
Procedure:
- Cut banana into 4 pieces and boil it.
- Let it get cooled and add salt, garlic cloves, tamarind, zeera and grind it.
- Later add banana and grind it well.
- Add some luke water to manufacture it paste.
- Take oil in a pan and heat it, add curry leaves, udar dal, mustard seeds and fry them.
Original post by admin
Coconut Rice
Ingredients:
Rice:- 1 cup
Coconut milk:- 1 cup
Cashew pieces:- 1 tablespoon
Green Chillies:- 3 (slit)
Curry Leaves:- 1 stalk
Mustard Seeds:- ½ table spoon
Cumin seeds:- ½ table spoon
Urad dal:- 1 table spoon
Fresh Coconut(grated):- 4 table spoons
Coriander(chopped):- 1 table spoon
Oil:- 4 table spoons
Salt for taste
Procedure:
- Wash rice properly and soak it for 30min in salt water.
- Rice are to be drained in a colander and store the water so that it can be used later.
- Take a sauce pan add oil and heat it.
- Fry urad dal, cashew pieces, mustard seeds and cumin seeds.
- Later fry chilli pieces and curry leaves.
- Add rice and stir it with a spatula.
- Add coconut milk and the 1 ½ cup of drained water.
- Now add salt remember that the water is salted.
- Boil it on medium flame and stir it.
- Boil rice on medium flame and mix it gently till water evaporates completely.
- Add water whether required
Garnish it with coriander leaves and grated coconut and serve it hot with raita
Original post by admin
Drumstick Pickle
Ingredients:
Drumsticks:- 3
Oil:- 2 cups
Garlic:- 1
Red Chilli Powder:- 3 tablespoons
Salt:- 3 tablespoons
Fenugreek powder:1 table spoon
Mustard powder:- 1 tablespoon
Turmeric powder:- 1\2 tablespoon
Lemon:- 1
Procedure:
- Wash drumsticks and dry them completely.
- Cut the drumsticks into pieces.
- Mix red chilli powder, salt, fenugreek powder, mustard powder and turmeric powder.
- Take a pan add half a cup of oil and heat it.
- Add drumstick pieces and fry them for at least 8min.
- Before these pieces boil completely add garlic cloves and fry them.
- Turn off the stove and let the pieces get cooled.
- After 5min, add the powders that prepared earlier.
- Take another bowl, add rest of the oil and heat it.
- After it cools, add the pickle mixture.
- Add lemon juice to the pickle and store it in a dry container.
Serve the pickle after 12hrs. that pickle lasts for 7days
NOTE: whether prepared in large quantity store it in a refrigerator.
Original post by admin
Gulaab jamun recipe
Ingredients:
1 cup Whole dried milk
2 tbsp Refined flour
1-1/2 cup Sugar
1/4 tsp Baking powder
1/4 tsp Cardamom powder
3 cup Water
Ghee, as required
Preparation of gulaab jamun recipe:
1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
2. Mix mawa, refined flour, baking powder and water and form soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
3. manufacture small balls of equal size. Be certain that the balls (”jamuns”) are smooth and no crack develops. Keep aside.
4. Heat ghee in a kadhai / deep frying pan.
5. Deep fry the balls by medium heat until golden brown.
6. Put the balls in hot syrup and keep aside for 10-12 minutes.
7. Gulab Jamuns are ready. Warm before serving.
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Original post by sharon
Dhokla Recipe
Ingredients:
1 cup Gram Flour
1 tbsp Lemon juice
1 tsp Sugar
1/2 tsp Soda / fruit salt
1 tbsp Yogurt (curd)
1/2 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut powder
2 tbsp Chopped green coriander leaves
1 tbsp Curry leaves
2 Thinly sliced green chilli
Salt to taste
3 tbsp Vegetable oil
Preparation of Dhokla Recipe:
1. Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just sufficient to construct a thick smooth paste.
2. Add soda or fruit salt and stir it well.
3. Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
4. Once the dhokla is done, cut it into square or diamond shape pieces.
5. Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
6. Pour that by the steamed dhokla.
7. Garnish with chopped green coriander leaves and coconut powder.
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Original post by sharon
Almond Burfi Recipe
Ingredients:
sugar 1 kg
milk 2 litres
mawa 500 g
almonds 100 g
grated coconut 100 g
ghee or butter 25 g
Preparation of Almond Burfi:
1. Soak almonds in a little water. Remove the skin and grind them to a paste.
2. Heat ghee in a heavy bottomed pan. Add almond paste and keep stirring till golden in colour.
3. Add milk, mawa and sugar and keep stirring till the mixture is thick.
4. Grease a plate and spread a little grated coconut on it.
5. Spread the almond-mawa mixture by it with a rolling pin. Spread the remaining grated coconut by it.
6. Gently press down the mixture. When cool, cut into diamond shaped pieces like barfi.
Technorati Tags: Mithai Recipe
Original post by sharon
Rice and Black Gram Chips (Nippittu)
Ingredients:
Rice 2 cup(s)
split husked black gram (urad dal) 4 tablespoons
butter 2 tablespoon(s)
cumin seeds 1 tablespoon(s)
curry leaves 8
cashewnut pieces 1 tablespoon(s)
peanuts split 1 tablespoon(s)
grated coconut 2 tablespoon(s)
salt to taste
water abundant to compose a soft dough
oil for deep frying
Preparation of Rice and Black Gram Chips (Nippittu):
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.
2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a duration to prepare a soft and elastic dough. Knead well. manufacture small portions of the dough and flatten each portion with the hand. Press evenly to manufacture a round shape of the size of a potato chip. Prepare such chips with the entire dough and build batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even by a week’s instance.
Technorati Tags: Snacks
Original post by sharon
