Mirch Ka Achar (Chilly Pickle)

Mirch ka achar (Chilli Pickle) is a local North Indian delicacy which is an essential in many households for lunch/dinner. This is a simple recipe which can be easily made at home...

See video recipe for easy reference:

Ingredients:

Chilly (Red and Green colour) – ½ Kg

Mustard seed powder (Rai) – 2 tsp

Dry Mango Powder (Amchur Powder) – 1 tsp

Crushed Fennel Seeds (Sauf) – 2 tsp

Mustard oil – ½ cup

Salt, Red Chilly Powder, Turmeric Powder – As per taste

Method:

1.       Wash and slit the chilies. For stuffing, add all ingredients together and mix it well.
2.       Stuff the chilly with the masala and coat the mixture on top as well.
3.       Store the chilly in glass jar and keep in sunlight till the pickle is ready.

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Dal Double Decker/ Moong Dal Bread Pakora in Philips Airfryer

The interesting name reveals the interesting snack recipe. It is actually double slices of bread rings dipped in dal batter, hence the double decker and then ofcourse air fried to maintain the health value.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Bengal Gram flour (Moong dal atta) – 1 cup (Gram flour can also be used instead)

Bread slices – 4 pcs

Salt, Red chilly powder, Ajwain – ¼ tsp (As per taste)

Cooking soda –a pinch

For garnishing:

Pomegranate seeds – 1/3 cup

Rice puffs/ Any Namkeen-1/3 cup

Chopped Onions – 1/3 cup

Method:

1.       Make a smooth batter of Moong dal flour and water. Add all spices. Mix well.
2.       Cut round pcs of 2 bread slices and in another 2 slices, make rings.
3.       Dip these bread slices in the dal batter and place the ring bread slices on top of round bread slice such that a hole is formed in the centre. This forms the double decker of the bread slices.
4.       Place these pcs on a foil paper and smear little oil on top for greasing. Put it a preheated air fryer for 15 min at 180 degrees.
5.       Take the pcs out from the fryer and allow these to cool a little. In the centre hole, garnish by putting all onions, pomegranate seeds and any namkeen of your choice. Serve with chutney.

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Semolina Heart Cutlets in Philips Airfryer

A very healthy and innovative cutlet recipe which includes all the vegetables, made in an interesting way and is NOT deep fried but Airfryed.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Semolina – 1 cup

Milk – 5 cups

Refined oil – ½ tsp

Chopped vegetables of your choice (Cauliflower, Carrot, beans, peas, capsicum) – 1.5 cup

Salt and black pepper – ½ tsp (As per taste)

Gram flour (optional) – ½ cup

Method:

1. Heat the milk in a pan or Kadai. Once heated add all vegetables and cook for 2-3 min till the vegetables becomes soft and tender. Put salt and black pepper.
2. Add semolina and cook for atleast 10 min till it thickens and leaves the sides of the pan. Grease a flat plate and spread the mixture on the plate with the help of a katori or bowl.
3. Keep this mixture in refrigerator for 3-4 hours or in freezer for 1 hour till the mixture firms up.
4. Take out the mixture from the freezer and cut into desired shape of the cutlets. Coat with little oil and put in a preheated airfryer for 10 min at 180 degrees.
5. Serve hot with sauce and enjoy the monsoon season.

Note:  Another option is that before putting in airfryer, the cutlets can be dipped in a batter of gram flour and water and then it can be air fryed.

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Citrus Twister (Juice) Recipe with Philips Quick Clean Juicer

Juice is must in summers to beat the heat out. This citrus juice gives a twist to our normal juices and needless to say is indeed very healthy as well.

Ingredients:

Mausami – 5 pcs

Pomegranate seeds – ½ cup

Lemon Juice- 2

Rock salt- ½ tsp

Drinking Soda- ½ glass

Method:

1.    Take out juice of mausami and pomegranate using any juicer. Recommendation to take any citrus juice is that put your hand on top of mouth of juice to avoid crushing of seeds.
2. In juice shaker, add both the juices along with lemon juice and rock salt. Shake well.
3. Pour the juice in glass. Top it with soda and serve cold.

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Stuffed Punjabi Tinda in Philips Airfryer

Stuffed Punjabi Tinda is a very delicious recipe which can be used as a main course or snack. Generally stuffed tinda are deep fried but we have air fried it to reduce the oil intake.

Ingredients:

Tinda -250 gms (Peeled and washed)

Gram Flour (Besan) – ½ cup or 2 tsp

Refined oil – 2 tsp

Salt, Red chilly powder. Turmeric powder – ½ tsp (As per taste)

Asafetida powder (Hing) – a pinch

Ginger garlic paste – ½ tsp

Method: 

1. Put 2 diagonal cuts on tinda in such a way that it is intact from the 1 side. 
2. Stuffing – in a bowl, take gram flour, oil, all spices, ginger garlic paste. Mix together and stuff all the tinda with this mixture/ masala. 
3. Coat the tinda with little oil and put all the stuffed tindas in preheated airfryer and air fry for 25 min at 180 degrees. 
4. Serve with sliced onions, tomatoes, cucumber or as a main course dish. 
5. 
   

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Home made Jalebi Recipe

Jalebi is one of the most famous Indian Sweet Dish/Dessert Delicacy. Making it at home is also very simple but not many people know it, here is an easy Jalebi Recipe...

Here is the video recipe for easy reference:

Ingredients:

Refined flour (Maida) – 1 cup

Gram Flour (Besan) – 1.5 tsp

Curd – 1 cup

Sugar – 1.5 cups

Eno – 1 packet

Oil – for frying

Method:

1.       In a bowl make a batter of maida, besan, curd together. Add little water if required.
2.       For chashni or sugar syrup, add sugar and 1 cup of water for boiling till it thickens to 1 thread consistency. Add kesar in syrup to enhance the flavor. Allow the sugar syrup to cool down.
3.       In the jalebi batter add ½ tsp of eno just before frying. Pour the batter in jalebi maker. Heat up the oil for frying. Deep fry the jalebi on medium flame. Once a golden colour is achieved, remove the jalebi from the oil and soak jalebi in sugar syrup for 1 min. Then take the jalebi out and put on perforated plate to remove the excess the syrup.
4.       Serve hot with rabri or have it just like that.

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Gobhi Paneer Tikka in Sandwich Griller

Tried this innovative way to make the cauliflower cheese tikka in sandwich griller and outcome was very nice.

Ingredients:

Cauliflower – 4-5 florets

Paneer (Cheese) – 200 gms cut into pcs for tikka

Gram Flour (Besan) – 2 tbsp

Curd – 2 tbsp

Refined oil- 1 tsp

Ginger garlic paste – 1 tsp

Red chilly power – a pinch (for colour)

Salt, amchur powder (Dry mango powder), Chaat masala – ½ tsp (As per taste)

Method:

1. Marinate – To prepare marinate, mix curd, besan, ginger garlic paste, spices, red chilly powder. Mix it well and put the cauliflower and paneer pcs into it. Keep it in refrigerator for 1 hour or atleast for 15 min.
2. Heat the sandwich griller and put all the pcs in griller.
3. Serve hot with sauce.

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Plum Spread/ Jam Recipe by Healthy Kadai

Plum is one of the most delicious and juicy fruit with incredibly rich nutrient profile. They are encompassed with numerous health promoting vitamins and minerals. Plum spread is one of the easiest way to introduce plums to children and even adults who do not like it. Plum spread or jam can be used in many breakfast recipes.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Plum concentrate – 1 cup / 200 ml

Castor Sugar – 1 cup

Salt, Cumin seeds powder, black pepper, rock salt – ¼ tsp each (As per taste)

Method:

1. For plum concentrate, boil plums with water and strain the concentrate.
2. In a Kadai, add plum concentrate and sugar together and cook till the material thickens.
3. Once the sauce is thick, add the spices and cook for another 5-10 min till it further gets thick as jam or spread.
4. Serve on  bread or like sauce

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Anjeer Milk Shake/ Fig Shake Recipe

Dried Figs or Anjeer are very commonly available almost everywhere.  These have many health benefits like figs are helpful in treatment of constipation, diabetes, cough and also has high concentration of fiber. It is a very sweet dried fruit so can be taken in form of shakes, smoothies etc.

Ingredients:

Anjeer (Figs) – 4 pcs soaked overnight

Millk – 2 glasses

Almonds- 5-6 pcs soaked overnight

Castor Sugar – 1 tbsp

Method:

1. In a blender jar, add anjeer pcs, half glass milk and castor sugar, Blend it to get a thick concentrate.
2. Once concentrate is ready, add more milk to get a shake consistency.
3. Serve the Anjeet shake in a glass and top with anjeer pcs and sliced almonds.

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Potato Laccha Pancakes/ Chilla Recipe

Breakfast should be the most filling and nutritious meal of the day. Potato Laccha pancakes is an easy and quick breakfast recipe in which lots of vegetables are added to enhance the nutritional value.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Potato – 3 pcs

Gram Flour (Besan) – 2 tsp

Ginger garlic paste – ½ tsp

Chopped Vegetables (tomato, Carrot, Capsicum) – 1 cup

Salt, Red chilly powder, Ajwain, Turmeric powder) – As per taste

Oil – 1 tsp for shallow frying

Method:

1. Grate potatoes and add all ingredients except oil and vegetables. Mix together and make a paste.
2. On a non stick pan, spread the potato laccha pancakes and cook like other pancakes till it gets crispy from one side. Apply the chopped vegetables on top layer and flip the pancake. Cook with little oil as it gets crispier.
3. Serve hot with tomato ketchup and green chutney.

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Crumbled Date Slices Recipe (Dessert Recipe) by Healthy Kadai

Dates are the most popular fruits which contains some of the most essential nutrients, vitamins, and mineral, which are required for normal growth and development. Dates can be consumed as it is but its taste further gets enhanced with dry fruits in form of date slices.

Ingredients:

Seedless dates – ½ kgs

Dessicated coconut – 1 cup (200gms approx.)

Cream/ Malai – 1 cup (200 gms)

Dry fruits mixture (Cashewnuts, raisins, almonds) – 1 cup

Parle-G Biscuits powder – ½ cup

Method:

1.       Cut the seedless dates into small pcs.
2.       Take a non-stick pan, put the dates and cream together and cook for atleast 15-20 min till both are completely mixed together and are soft. Allow the mixture to cool down completely.
3.       Add the biscuits powder to the above mixture and make a dough. Divide the dough into 2-3 balls.
4.       Spread a plastic sheet and flatten out each dates dough in between 2 layers of the plastic. This will help to avoid sticking the dough on the base.
5.       Once the dough is flattened out, spread a layer of dry fruits mixture and roll the date dough to form a cylindrical roll. Ensure to pull out the plastic while rolling the rolls and roll should be firm enough to hold the shape.
6.       Spread desiccated coconut on the plastic sheet and cover the date roll so that it gets completely covered with the coconut. Again cover the date rolls with the same plastic and keep it in refrigerator for minimum 1 hour and maximum for 3-4 hours.
7.       Once the rolls are set, unwrap the plastic sheets from the rolls. Cut it into slices with minimum ¼  inch thickness and the crumbled date slices are ready to serve.
 

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Nimbu Ka Achar (Lemon Pickle Recipe)

Tried out sliced Nimbu ka Achar or Lemon Pickle which is one of the most favorite and healthy pickles in India as it does not involve oil. Its tangy taste make it the best addition to the local cuisine.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Lemons - ½ kgs

Sugar – ½ cup or 100 gms

Sliced Ginger – 10 gms

 Salt, Rock Salt, Red Chilly powder – ½ tsp each (As per taste)

Ajwain – ¼ tsp

Black Pepper – a pinch

Method:

1.       Wash lemons. Cut these in 2 pcs and squeeze out the juice in a bowl. Before putting the lemon juice in bowl, put ½ tsp of salt at the base of the bowl to avoid juice getting bitter.
2.       Take the squeezed lemons upside down and shave the skin completely. Once the skin of all the lemons are shaved, cut the lemons into thin slices with the help of knife and dip these slices into the lemon juice.
3.       Put all the spices into the juice except the sugar.
4.       Store the lemon pickle in glass jar and keep it in sunlight for few days till the colour of the lemons turn brown. Once the lemons turn brown, add sugar and keep for 1 more day if required.
5.       Serve with chapatti or can have it just like that, it tastes yumm.

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Spicy Karela Fry Chips / Bitter gourd chips in Philips Airfryer

Karela  or bitter gourd is mostly the least desirable vegetable despite its many health benefits. Bitter gourd is full of fibers and is rich source of iron and some essential nutrients. Generally we make stuffed karela but we have made sliced karela chips and have improved the health quotient by replacing deep frying with air frying.

Ingredients:

Sliced Karela / Bitter gourd – ½ kg

Slices Onions – 100 gms

Salt, Red Chilly powder – As per taste

Amchur powder (Dry Mango Powder) – ½ tsp

Mustard oil – 2 tsp

Mustard seeds – ¼ tsp

Method:

1.       Sprinkle salt on the Karela slices and set aside for 15-20 min so that the excess water drains away and the bitterness of the karela gets reduced.
2.       Add 1 tsp oil in the Karela. Mix the Karela slices and put it in airfryed preheated at 180 degrees for 15 min. keep stirring the Karela in between to avoid sticking. Once the Karela are airfryed , keep aside and prepare the masala.
3.       For masala, heat up 1 tsp oil in a Kadai and add mustard seeds and allow spluttering. Add onions, salt, red chilly powder. Sauté for 2 min and add air fryed Karela. Sauté for another 5 min and add the amchur powder. Cook for 2 more mins.
4.       Serve hot with Bread or chapatti.

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Plum Breeze ( Summer Drink) Recipe

Plum is a highly nutritious summer fruit. It is very healthy for body as it gives health a real boost. Plum is a strong source of anti-oxidant Vitamin C and its juice is really delicious in taste. Plum juice is a real quick recipe.

Ingredients:

Plums (Aalo Bhukhara) –  250 gms

Castor sugar – 2 tsp

Salt, Rock Salt, Roasted Cumin seeds powder, Black pepper powder – ¼ tsp each

Dried mint powder/ Fresh mint leaves – a pinch

Method:

1. Plum concentrate – Steam the plums and puree them. Set aside for cooling.  Once cooled add castor sugar.
2. Take a tall glass, pour  1 tsp of plum concentrate and rotate the glass for coating. Keep the glass in refrigerator so that the concentrate sets.
3. Meanwhile, in the left over concentrate, add all other spices along with 2 glass of water.  Mix well.
4. In the tall glass, pour the prepared plum juice and sprinkle a pinch of mint on top.
5. Garnish with lemon and serve cold.

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How to make Garam Masala/ Indian Spice mix

Garam Masala is the ‘Magic Indian Spice’ which is added in most of the Indian cuisines for its aroma and flavour. It is usually easily available in market but is expensive. Most of us are unaware that it is really very easy to prepare garam masala at home. Home made garam masala has got more flavours than market ones. Once you make this at home, we are sure you would not like to buy the ready ones.

Ingredients:

Cumin seeds (jeera) – 300 gms

Black peppercorns (kalimirch) – 300 gms

Big cardamoms -100 gms

Cinnamon (dalchini) sticks , 50 mm. (2”) each – 100 gms

Cloves (laung / lavang) – 20 gms

Nutmeg (jaiphal)  - 4 pcs

Pipali – 20 gms

Bayleaves (tejpatta) – 100 gms

Dried ginger (soonth) powder – 40 gms

Javetri – 20 gms

Green Cardamoms – 100 gms

Method:

1.       Dry roast all ingredients in a pan for 2-3 min on a medium flame. Keep aside the material to cool.
2.       Once all the spices are cooled, grind them in a mixer jar.
3.       To get smooth powder grind with intervals and sieve the spice using a sieve. The coarse powder left behind can be grinded again. Follow this process once fine powder is achieved.
4.       Let the garam masala cool and store it in air tight container.
   

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Cocktail Spinach Samosa Recipe with Philips Airfryer

Making a Samosa without oil, it is only possible with the Airfryer. Try out this healthy Cocktail Spinach Samosa Recipe. You will love this Indian Airfryer Recipe...

Ingredients:

Refined Flour (Maida) – 250 gms

Boiled and blended Spinach Puree – 100 gms

Boiled and cut potatoes – 50 gms

Green peas – 50 gms

Fresh Coriander leaves – a few twigs

Sesame seeds (white til) – ½ tsp

Refined oil – 2 tsp

Salt, Ajwain , Garam masala, Chaat masala, chilly powder – ½ - 1 tsp each (as per taste)

Cooking soda – ½ tsp

Method:

1.     Dough – Take refined flour in flat plate, add salt, ajwain, cooking soda. Mix well and make a well in centre and add refined oil (1 tsp). Again mix the spinach puree and knead nice firm dough. Keep it in refrigerator for 15-20 min for setting.
2.   For stuffing – in a Kadai, add refined oil, sauté peas and potatoes. Add all the spices, sesame seeds, coriander leaves (roughly chop these). Mix well.
3.     Making of samosa – Make a cylindrical rolls of the spinach dough and but small pcs to make balls and flatten the balls with the help of rolling pin. Cut semicircle. Apply water on the straight edge and give a shape of cone. In the cone add the stuffing in the centre. Close the mouth of the samosa by pressing lightly. Seal the tip of the samosa well.
4.     Air frying – Pre heat the airfryer at 200 degrees and air fryer the samosa for 8-10 min. Give stand by time of 2 min as well.
5.      Serve hot with chutney or sauce.

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Tasty Crispy Punjabi Onion Paratha/ Bread Recipe

Onion Paratha is an easy and quick Indian breakfast that requires no other preparation of any ingredient other than onions, which are always available at home. It is very tasty, crisp Indian flat bread in which onions with few spices are stuffed to make the paratha.

Ingredients:

Chopped Onions- 1 cup

Wheat Dough – 1 bowl

Mixed Vegetable pickle – ¼ tsp in 1 paratha

Salt, Red Chilly Powder, Coriander powder – As per taste

Garam Masala – ½ tsp

Oil for shallow frying

Method:

1.       Stuffing – In a bowl add all the ingredients like onions, pickle and all spices and mix well.
2.       Make small ball of the dough and flatten it out with help of rolling pin.
3.       Place the stuffing in the centre and close the ball of the dough.
4.       Using little dry flour, flatten the onion paratha like we roll other chapattis.
5.       Put the paratha on hot tawa and cook it using oil on both side of the paratha.
6.       Once cooked from both side, remove the paratha from the tawa/pan
7.       Serve hot with tomato and cucumber curd dip, plain yoghurt, pickle and butter.

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How to preserve ginger garlic paste for long time

Ginger garlic paste is the most indispensable and essential ingredient used in Indian cooking. We need this paste in almost every dish we prepare be it vegetarian or non vegetarian as it gives a pleasing aroma and has got many health benefits like Ginger helps in treating many stomach problems and garlic is very good for heart. Thus preserving the paste is very important. Here is an useful tip how to preserve ginger garlic paste for long time.

Ingredients:

Ginger – 50 gms roughly chopped

Garlic – 50 gms roughly chopped

Mustard Oil – 1 tbsp

Green chilly - 1-2 (optional)

Method:

1. Grind ginger, garlic and green chilly in a chopper jar (for a coarse paste) or mixer jar (fine paste).
2. Heat up mustard oil till the crackling sound starts.
3. Pour the oil on top of ginger garlic paste and mix the oil well.
4. Preserve in glass or plastic jar and refrigerate it.

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Instant Bread Gulab Jamun

Gulab Jamun is a very popular dessert dish in India and surrounding countries. It is usually made with Khoya and panner (Cheese), both milk based items. But tried making it with Bread to ease out the process and the outcome was great. And the presentation in form of lollipops/candies, made it even more fascinating.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Bread Slices – 2

Milk – 2 tsp

Sugar – 1 cup

Water – 1 cup

Cardamom seed - 1 small (optional)

Refined oil – For frying

Method:

1. Remove the sides of the bread and roughly break the pcs. Add milk and make a soft dough. The dough should not be sticky so do not over knead the dough.

2. Divide the dough into small parts and prepare a ball by poutti ng little sugar inside it.

3. Simultaneously keep water, sugar and cardamom in a pan to make the chashni. Boil it over medium flame till it thickens up (cook till one-thread consistency).

4. Deep fry the balls in oil on low- medium flame till the gulab jamun turns golden brown.

5. Remove from flame and soak into the prepared chashni of water and sugar for atleast 1-2 hours.

6. Serve by using toothpick in each gulab jamun and coat with little sweet sauf.

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Rajkachori Recipe (Indian Snack)

Rajkachori - A must have starter/snack for any party.  A mouthwatering chaat filled with chana, lots of chutney, loaded with curd.

Ingredients for the base of the rajkachori  

Semolina - 1 cup

Salt – As per taste

Soda – ½ cup

Refined oil for frying

Ingredients for the stuffing:

Boiled black channa – 1 cup

Curd – 1 cup

Pomegranate seeds – ½ cup

Chopped tomatoes -1/2 cup

Tamarind chutney/ sauce – 2 tsp

Salt, Chaat masala and Red chilly powder – as per taste

Method :

1.  Knead the dough using soda and add salt. Keep aside for 15-20 minutes for fermentation.
2. Make small balls of the dough and roll out small kachori and deep fry the same.
3. Deep fry the small kachoris in a Kadai, till they puff up and are cooked just like puris. Fry these on medium flame. Take out the kachoris from the Kadai and keep aside for cooling.
4. Stuff all the ingredients in the rajkachori and top with namkeen or bhujia.

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Falsa Sharbat Recipe (Grewia Asiatica Indian Drink)

Falsa or fruit of tree Grewia Asiatica is a summer fruit of India and other neighboring countries. It provides a cooling effect in summers and is really good for digestion. Falsa juice can be stored for entire summers.

Ingredients:

Falsa – 1 cup

Roasted cumin seeds powder – ¼ tsp

Rock salt/ Black salt – ½ tsp

Castor Sugar – 1 - 2 tsp

Salt – ½ tsp

Drinking Soda- ½ cup

Mint twig – 1 for garnishing

Powdered mint – a pinch for garnishing

Method:

1.       Wash the falsa properly and put it in blender jar to make a paste. Add little water which will help in making the paste.
2.       Using muslin cloth or sieve, strain the falsa pulp and add water to ease the straining process.
3.       Once the pulp is ready, add all the ingredients except for the soda.
4.       Take a serving glass , put some ice cubes at the base, top with the falsa pulp extract and soda.
5.       Garnish with mint twig and little mint powder (optional)
6.       Serve cold and beat the heat in summers.

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Watermelon Mango Shrikhand Recipe (Indian Flavoured Yoghurt)

Shrikhand is a very popular Indian dessert made from hung curd. It is a very creamy, delicious and thick dessert, which is usually served in Maharashtra and Gujarat states of India. To add to its deliciousness, various fruits puree are added. Mango increased its taste manifold and watermelon gives the freshness to the dessert. This dessert is irresistible and is a must try out recipe.

Ingredients:

Mango Puree – 1 cup
Watermelon cubes – ½ cup + some scooped balls of watermelon for garnishing
Hung curd – 2 tbsp (2 cups of curd will give 2 tbsp of hung curd)
Castor sugar – 1 tsp
Slices pistachio – a few for garnishing

Method:

1.       Make some hung curd by handing curd in muslin cloth till all the excess water gets off and only solid curd is left.
2.       In a bowl, take hung curd, mix half the mango puree and castor sugar.
3.       In a serving glass, place some cubed watermelon at base, then put a layer of mango puree, then layer of curd and mango mixture. Top with some pistachio and finally garnish with melon balls placed in a stick.
4.       Serve cold and enjoy the yummy flavoured curd.

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Jaisalmeri Kala Channa (Black Chickpeas Curry) Recipe

Jaisalmeri Channa is a spicy and delicious main course recipe made in Jaisalmer, a place in Rajasthan, India. A very nutritious dish, where black chickpeas are made with curd and gram flour to enhance the taste.  The health quotient of this recipe is very high as black chick pea is a great source of iron.

Ingredients:

Black Channa (Black Chick Pea) – 250 gms

Gram Flour (Besan) – ½ cup

Curd – ½ cup

Ginger garlic paste – ½ tsp

Chopped Onions – 1 cup

Grated Tomatoes – 1 cup

Salt, Red chilly powder, Turmeric powder – As per taste

Asafoetida (Hing) – a pinch

Cumin seeds (Zeera)  – ½ tsp

Refined oil  - 1 tbsp

Desi ghee – 1 tbsp

      Method:

1.       Soak the black channa overnight and boil them with salt.
2.       In a kadai, put refined oil and add zeera, ginger garlic and onions. Sauté and add all spices.
3.       Add tomatoes and cook for 5 min. Add boiled channa and pour the mixture of besan and curd to channa. Cook for another 10 min.
4.       For tempering ,  in a separate pan take desi ghee and add asafoetida and  coloured red chilly powder. Add on top of earlier prepared channa and serve hot with Chapati.

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Suji ka Dhokla (Baked Semolina Dhokla) with Philips Airfryer

Try out this delicious breakfast recipe which is nutritious and healthy as too many vegetables  are involved.  

Ingredients:

Semolina (Suji) – 1 cup

Curd – 1 cup

Shredded cabbage – ½ cup

Shredded carrot – ½ cup

Sliced Capsicum – ½ cup

Eno sachet – 1

Salt – As per taste

Oil, curry leaves and Mustard Seeds – ½ tsp for tempering

Method:

1.       In a Kadai add oil and splutter the mustard seeds and curry leaves. Keep aside for tempering.
2.       All balance ingredients except eno to make batter of dhokla. Lastly add eno and mix lightly.
3.       Grease the baking tin and transfer the batter in the tin. Add the tempering on top. Airfry it at 200 degrees  for 5 min. Let it cool.
4.       Cut the pcs and serve with chutney.

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Tomato Onion Chutney Recipe

This chutney is very easy to make. It can be served along with any snack, or use it a spread on pizza base, bread slices or have it in any form, it will taste delicious. Little Sweet, Little Sour!!!

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Tomato puree – 1 bowl

Chopped Onions – 1 bowl

Salt, Red chilly powder, Turmeric powder – As per taste

Sugar – 1 tbsp

Chopped Ginger garlic – 1 tsp

Chopped green chilly - 1 tsp

Mustard oil – 1 tsp

Method:

1.       Heat oil in a kadai. Add chopped ginger garlic and green chillies. Add onions and add all spices and sauté for 5 min.
2.       Once onions are little cooked, add tomato puree and cook for 10-15 min on medium flame.
3.       Add sugar and cook for another 2-3 min.
4.       Serve at room temperature as per the use.

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Lauki ka Achar (Bottle Gourd Pickle) Recipe

Lauki ka achar - The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle

See video recipe for easy reference:

The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle.

Ingredients:

Cut Lauki (Bottle Gourd) – ½ kgs
Mustard Oil – 2 tablespoons
Mustard seeds powder – 1 ½ tsp
Salt. Red Chilly powder, Coloured red chilly powder, Turmeric powder – As per taste


Method:

1. Immerse cut pcs of Lauki in boiling water in which turmeric powder is already added. Keep it immersed for 5-10 min and then remove excess water and dry the pcs for some time. 
2. Mix all ingredients and store in glass jar. 
3. Keep it sunlight for 2-3 days till we get the required sourness. 
4. Once ready serve with roti. 

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Pickled Green Beans Recipe

Beans is very healthy as it is a good source of all vitamins and minerals. It is recommended to include beans in our daily diet. Normally we can make the beans vegetable which is the most common way to eat it. I tried out making the Beans pickle and it came out nice.

Ingredients:

Cut Beans – ½ kgs

Mustard Oil – 2 tablespoons
Mustard seeds powder – 1 ½ tsp
Salt. Red Chilly powder, Coloured red chilly powder, Turmeric powder – As per taste

Method:

1. Mix all ingredients and store in glass jar. 
2. Keep it sunlight for 2-3 days till we get the required sourness. 
3. Once ready serve with roti.

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Home Made Mango Kulfi

Summers can't get better with this delicious mango kulfi. Kids can't resist having it. It is creamy, healthy, delicious, sinful. Best dessert to have in summers.

Ingredients:

Mangoes:  3 pcs

Sugar – 2 tablespoon

Milk – 1/5 liters

Cream – 1 tbsp (optional)

Method:

1.       Cut 1 mango in to small pcs and keep aside.
2.       Make mango puree of 2 mangoes by blending in the mixer jar.
3.       In a Kadai, thicken the milk with cream and sugar. Boil it till the milk reduces to half.
4.       Allow the milk to cool.
5.       Mix the mango puree into milk and blend the same to get a smooth mango puree. Keep this mixture in freezer. Allow the mixture to set slightly and blend again. Follow this process for atleast 2-3 times. This will help avoid crystals and will get a creamy kulfi.
1.       Add the mango pcs into the mixture and mix well.
6.       Pour the mixture into kulfi mould and keep in freezer till the kulfi set properly.
7.       A stick for kulfi can be added at this stage (optional).
8.       Serve cold but cutting in pcs or in a stick form.

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