Peanut Halwa

Peanut Halwa........mouth watering!!!!!!  if you love the peanuts then sure you will love this peanut halwa too . It is yummy, delicious and nutty halwa made with Peanuts, sugar, ghee and milk. It is easy and quick recipe..

Ingredients:

• 1 cup Peanuts
• 2-3 tablespoon ghee or butter
• 1 cup milk
• 5 tablespoon sugar (add it accordingly)
• 1/2 teaspoon cardamom powder
• almond for garnish

Method:

1. In a pan dry roast the peanuts on low flame till they turn golden brown and you get a nice aroma.
2. Cool down them and remove the skin.
3. Grind it into a coarse powder.
4. Heat the pan, add ghee and roasted peanut powder and sauté it for few minutes on a low flame.
5. Add milk and sugar and stir it continuously and cook till it starts to leave ghee.
6. Add cardamom powder when it becomes thick and stir well.
7. Serve hot immediately or pour it in greased plate and let it cool down to set and cut halwa into desired shape and garnish.

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Grapes Cashew nuts Curry

The Grapes Cashew nuts curry is made in Pineapple gravy.  I enjoy this sweet and sour curry with theplas and parathas.

Sorce:  Tarla Dalal

Ingredients:

• 2 tablespoon butter or ghee
• 1 Cinnamon stick (break into pieces)
• 2 cloves
• 2 Green Cardamom
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon roasted Cumin powder
• 1/4 teaspoon Black Pepper powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon Sugar (or to taste)
• 2 tablespoon Heavy whipping cream
• 1/4 cup cashew nuts (halved)
• 1/2 cup milk
• 1 cup Grapes
• 1 tablespoon Fresh coriander

 For Grinding:

• 10-12 Cashew Nuts
• 1-2 green chili
• 1/4 cup chopped tomato
• 2 Pineapple Slices  

PROCEDURE:-

1. Grind Cashew nuts, green chili, tomato and Pineapple slices into a fine paste.
2. Heat butter in a pan add  cardamom, cloves and Cinnamon pieces.
3. Then add grinded paste and sauté it for few minutes.
4. When it starts to leave the butter and reduce in half quantity, add turmeric powder, red chili powder, black pepper powder, jeera powder, salt, sugar and heavy whipping cream and sauté till it will start to leave butter again.
5. Now add halved Cashew nuts and milk and cook the gravy for few minutes.
6. While serving add grapes and cilantro and serve.

More recipes for Pineapple and Grapes:
 Pineapple Lassi
Pineapple and grapes Sabzi

Note: You can also enjoy  this curry with Rice or pulao.
You can also use tomato sauce in this curry instead of chopped tomato.

 

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Avocado Thepla

The avocado is also known as an alligator pear, because of its shape, green skin, and rough texture of the Haas variety. The avocado has been called the world's most perfect food and has many health benefits. It is a high-fiber, sodium- and cholesterol-free food that provides nearly 20 essential nutrients, including fiber, is rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids), vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate) — as well as potassium.

Foods naturally rich in omega-3 fatty acids, such as avocados, are widely acknowledged as the secret to a healthy heart, a brilliant brain and eagle eyes.   (Courtesy : True Activist )

Ingredients:

• 1 ripe Avocado
• 2 teaspoon green chili finely chopped
• 4 garlic cloves minced
• 1/4 cup Red Onion chopped
• 2 teaspoon lemon juice
• 1 teaspoon grated ginger
• 1 teaspoon oil
• 2 tablespoon besan (Gram flour)
• 2 cup whole wheat flour (chapatti flour)
• 1 teaspoon salt (or to taste)
• 2 tablespoon chopped cilantro
• 1/2 teaspoon cumin seed
• 1/2 teaspoon ajwayan (carom seeds)
• 1/4 teaspoon asafetida
• oil for cooking
• flour for dusting

Method:

1. Peel the Avocado, remove seed from it and mash it with a potato masher to a smooth paste.
2. Heat the oil, add cumin seed, asafetida, chopped green chili, minced garlic and grated ginger and sauté it for few seconds.
3. Then add onion and sauté it till turned in light golden brown and turn off the flame.
4. Now add Avocado paste, chopped cilantro, salt, carom seeds (ajwayan) and lemon juice to it and mix well.
5. Then mix gram flour (beasn) and Wheat flour.
6. Add this flour mixture to Avocado mixture. Mix well to incorporate and form a soft pliable dough. If needed add more or less wheat flour to the dough. Knead the dough well. If required add little water.
7. Take few drops of oil and coat the dough.
8. Cover and let rest the dough for at least 15 minutes.
9. Now heat the skillet on medium flame and Divide dough into lemon sized ball depending upon your desired thepla size.
10. Take a dough ball, flatten it with palm, dust it with wheat flour and roll out each dough ball thinly into a circle.
11. Drop the rolled thepla gently on hot skillet, Cook on both sides, using little oil till the Theplas are golden brown.
12. Serve hot with curd or any raita.

 Note:

1. As Avocado is creamy and buttery, there is no need to use extra oil or water to knead the dough. Avocado has inherent moisture and oil content which itself helps the dough to knead well.
2. Lemon juice helps to retain the color of avocado so do not forget to use it.
3. If avocado is not fully ripe then you can blend it to get a fine paste.
4. If required add only 1-2 tablespoons of water.
5. This Theplas are soft so you can take it with you when travelling long.

Sending this recipe to Arthysspace.
Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

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Fresh Turmeric Pickle (Kacchi haldi ka achar)

Fresh turmeric - A very healthy choice , powerful anti-inflammatory, anti-fungal and anti-bacterial is used in Ayurveda medicine in India. It has beautiful natural color, wonderful earthy aroma and mild flavor. Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. Turmeric is widely used as a spice in South Asian and Middle Eastern cooking.
In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. (source: Wiki )

Ingredients:

• 1 cup Fresh Turmeric roots (Amba haldi)
• 1/4 cup grated Raw Mango
• 1/2 tablespoon fenugreek seed (methi dana)
• 1/4 teaspoon asafetida (hing)
• 1 tablespoon split mustard seeds (Red)
• Salt to taste (Preferably 1 tablespoon)
• 1 tablespoon red chili powder
• 2 teaspoon fennel seeds (saunf)
• 1/4 cup oil

Method:

1. Wash the Fresh turmeric roots, wipe it completely, Peel off the skin from turmeric roots.
2. Cut the turmeric into small julienned strips.

3. Heat the oil till smoking point. Then, allow it to cool down.
4. Before oil cool down completely (warm), add salt, asafetida, fennel seeds, methi dana, split
    mustard seeds and chili powder one by one and mix well.
5. Now add grated mango and julienned turmeric to achar masala and give the pickle a good stir
    and cool down it completely.
6. Keep the pickle into a clean, sterilized jar. Your Pickle is ready to eat after 2-3 days.

You can also check out my other Pickle recipe below:

1. Gatte ka achar (gram flour gatte Pickle)
2. Chana-Aam achar (Chickpeas-mango Pickle)
3. Kairi ki Laungi - Instant Pickle

 Notes: If Raw mango is not available then you can also use lemon juice for this pickle. Just add 3-4 tablespoons of lemon juice instead of grated raw mango.

Also if you put the pickle jar in the sunlight around 12 PM about 1 hour for 2 days then your pickle's life will be more.

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Lauki (Bottle gourd) ka Raita

As I have seen many posts of lauki's raita, I found them as mild, almost neutral in taste. To add more flavor to it, I just added split mustard seeds and its really turned out into a delicious taste. This raita can go well with thepla or parathas and also as a side dish of a main course dishes of traditional meal.

Ingredients:

• 1/2 cup grated lauki (bottle gourd)
• 1/4 cup chopped onion
• 1/2 teaspoon split mustard seeds (Rai daal) 
• 3/4 cup yogurt
• 1 tablespoon heavy whipping cream (or malai)
• 1/2 teaspoon cumin powder (lightly roasted cumin and then ground to a coarse powder)
• 2 tablespoon Peanut powder (coarse)
• 1/2 teaspoon chopped green chili
• 1/4 teaspoon ginger juice
• 1 teaspoon oil
• 1 tablespoon cilantro (hara dhania)
• 2-3 curry leaves
• 1-2 red chili
• 1 pinch Asafetida
• 1/4 teaspoon mustard seeds
• Salt on taste
• 1/2 teaspoon sugar

Method:

• Boil the grated lauki in one cup of water for 5 minutes. Then, strain the water and allow the lauki to cool. When cool, squeeze out all the excess liquid from boiled lauki and keep aside.
• Mix the split mustards seeds in 1 teaspoon of water, stir continuously and mix it well and keep aside.
• Mix well the heavy cream in the yogurt. Then, add split mustard seeds, cumin seeds powder, Peanut powder, green chili, ginger juice, salt, sugar, onion, cooled lauki and stir and Mix well.
• Keep in the Refrigerator for at least 30 minutes.
• For the tempering, heat the oil, add mustard seeds and asafetida. When the mustard seeds crackle, add the curry leaves, red chili and sauté it for few seconds.
• Then, pour this tempering over the yogurt mixture and mix well.
• Garnish raita with cilantro and serve.

Additional Notes:

• You can make the radish raita using the same procedure just no need to boil the radish. Simply squeeze out the water from grated radish.

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Palak Paneer Pulao

Ingredients:

• 1 cup Basmati Rice
• 1 1/2 cup spinach
• 2-3 Green Chili
• 3 Garlic Cloves
• 2 teaspoon oil
• 2 teaspoon ghee (optional)
• 3 Cardamom Pods
• 1 Cinnamon Stick 
• 2 cloves
• 1/4 chopped onion
• 1/4 cup heavy cream
• Salt to taste
• 3/4 cup paneer (cut in cubes)
• 1/4 teaspoon garam masala
• 1/4 teaspoon asafetida

Method:

1. Wash the rice. Add salt, 1 teaspoon oil and 2 cups of water and cook them.
2. Spread the cooked rice in a flat plate and let it cool down.
3. Boil the spinach in 1/4th cup of water for 2-3 minutes with 1/4th teaspoon of sugar.
4. Blend the cooked spinach, green chilies and garlic into a paste.
5. Next heat the oil and ghee together, fry paneer till golden brown, take it out in a plate and keep aside. Then, add cloves, cardamom pods, cinnamon sticks and asafetida to the oil.
6. Add chopped onion and sauté it for 1-2 minutes. Then, add spinach paste and again sauté it for 3-4 minutes.
7. Now, add cooked rice, heavy cream, salt, garam masala and fried paneer. Mix well and sauté it for few seconds.
8. Serve hot with grated paneer on top.

Tip: If you have leftover Palak paneer sabzi then simply add cooked rice to it.

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Kiwi Raw mango Mint masala sharbat

This is a delicious, refreshing and one of the my favorite cooling drink in summer. This drink has a beautiful balance of sweet  and sour taste. Usually I made this drink using raw mango, mint leaves, cilantro and some spices. This time I added kiwi fruit to it and this sharbat really came out a fabulous dink.

Ingredients:

• 1/2 cup raw mango (Peeled and cubed )
• 1 kiwi fruit (Peeled and cubed)
• 1/ 3 cup mint leaves
• 2 tablespoon cilantro
• 5 tablespoon sugar
• 2 teaspoon roasted cumin seed powder
• 1/2 teaspoon black salt
• 1/4 teaspoon black pepper
• 1 green chili (optional)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon chaat masala
• 5 Ice cubes
• 6 cup chilled water

Method:

1. Pressure cook the raw mango and keep aside.
2. Take remaining all the ingredients and cooked raw mango in a blender jar and blend it until very smooth.
3. Taste and adjust sugar and salt .
4. Strain the sharbat using a fine mesh strainer and serve.

Note: If you are using a green chili, it will make a delicious spicy water for pani-puries. I always enjoy this spicy water with gol-gappas.

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Peanut & Green Chilli Chutney

Ingredients:

For Grinding:

• 1/2 cup Peanuts
• 8-10 green chili
• 10-12 garlic cloves
• 2 tablespoon Cilantro
• 1 teaspoon cumin seeds
• salt to taste

For Tadka:

• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon cumin seed
• Pinch of Asafetida

Method:

1. Soak Peanuts in water for at least 30 min.
2. Take into a blender and Grind with all the remaining ingredients listed for grinding  to a coarse paste.
3. Heat the oil, add mustard seeds, cumin seeds and asafetida. After mustard seed splutter, add grinded paste and sauté it till its water evaporates.
4. Chutney is ready to serve.

Note: This chutney goes well as a side dish from snack to meal. Also you can use this chutney for any gravy based sabzi..

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Peanut Butter Lassi

Peanut butter lassi is a good, creamy and protein filled snack on a warm afternoon. This lassi is a cross between milkshakes and smoothie and it is cooling and refreshing drink in the summers. I often make this delicious lassi for my afternoon snack.

Ingredients:

• 1 cup Homemade Dahi /  Yogurt (or store brought)
• 1/2 cup chilled milk
• 4 tablespoon Peanut butter
• 2 teaspoon sugar (or to taste) Or Honey
• 1 scoop Ice-cream (of your choice and optional)
• 1/4 teaspoon Cinnamon powder
• 3-4 Ice cubes

Method:

1. Combine Yogurt, milk, Peanut butter, cinnamon powder, ice and sugar in a blender jar and Blend it until very smooth and it becomes frothy.
2. Taste and adjust the sugar if needed.
3. Serve in a Glass with little ice-cream on top.

You can also check out my other summer cooler drinks:

1. Pineapple Lassi
2. Cantaloupe (Melon ) seed juice
3. Kiwi raw mango mint masala sharbat

Notes:
It would be good with a banana or even with some fresh strawberries.
Also this lassi is a good protein rich breakfast too.

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DanaMethi kairi sabzi / Fenugreek seed curry

This is the authentic Rajasthani Sabzi, sweet and sour in taste and is very healthy and nutritious. Typically this rajasthani danamethi sabzi is made with dana methi, jaggery, raisins and dry dates but I added kairi(raw mango) in it to enhance the tanginess and used grapes instead of raisins. This combination of raw mango, dana methi and grapes is just incredible. 

I learn this sabzi by my Mom, usually she makes it on Nag Panchami day, but I do make this sabzi sometimes as I like its sweet n sour taste and it is nutritious too.

Ingredients:

• 1/4 cup Fenugreek seed (dana methi)
• 1/2  cup kairi (raw mango peeled cut in pieces)
• 1/4 cup Green
• 2 tablespoon oil
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon Cumin seed
• Pinch of asafetida
• 1 teaspoon Red Chili powder
• 1/2 teaspoon roasted Cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon Salt (or to taste)
• 1/4 cup  jaggery(gur) grated
• 1 tablespoon cilantro chopped

Method:

1. Soak Dana Methi in 2 cups water for 4-5 hours or overnight, drain and boil along with 2 cups of water and salt for 10-15 minutes till almost done.
2. Wash under the running water to remove the bitterness, drain and keep aside. (Do not touch the dana methi from the soaking method till washing it otherwise it will taste bitter.)
3. Heat the oil, add mustard seeds, cumin seeds and asafetida. Then add turmeric powder, red chili powder, coriander powder and jeera powder and raw mango pieces and sauté for few minutes.
4. Next add Grapes and sauté for few seconds. Then add cooked Dana Methi, salt and jaggery, mix well and cook it for 2-3 minutes.
5. Add cilantro, stir and serve.

Note: Don't touch fenugreek seed while soaking and boiling it otherwise it  will taste bitter. Also drain the water from it every time after soaking and boiling. This sabzi can be refrigerated for 3-4 days and enjoy with phulka's or chapaties.


Sending this recipe to Viji's SYSW Series -
Bottlegourd & Fenugreek Seeds and Kauser's Mango Delights and  Foodelicious Cook Like Mom event and  Jagruthi's Mom's event and Easy to Prepare in 15 minutes and Arthysspace and  WTML–Walk Through Memory Lane

Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

 

   

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Cantaloupe (Melon) seeds juice

Melon seeds juice, a wonderfully delicious, unique flavored and refreshing juice splashed with lime juice, uses the flesh of the melon usually thrown away. Its an instant refreshment and its fresh smell in the glass is simply irresistible.
For this juice you just need to scoop out melon seeds and flesh (juicy pulp clinging to seeds).

Ingredients:

• Flesh and seeds of 1 Cantaloupe
• 2 cup water
• 2 tablespoon Sugar (depending upon the sweetness of cantaloupe)
• 2 teaspoon of Lime juice freshly squeezed (or to taste)
• Mint leaves (for serving)
• ice cubes 

Method:

1. Combine melon seeds and flesh, water and sugar in a blender jar and Blend it until very smooth.
2. Add lime juice. Taste and adjust the sugar and lime juice to achieve a pleasant sweet and tart flavor.
3. Let the blended mixture chill in the refrigerator for at least 30 minutes (or overnight).
4. Strain the juice using a fine mesh strainer and serve.

If you want you can add cardamom powder for extra flavor.

Sending this Recipe to Archana's Kitchen - Summer Fiesta Food Event and
Pari's ‘Only’ Event Of May + Giveaway and  Easy to Prepare in 15 minutes  and  Foodabulous Fest Event organised by Simply Tadka  and hosted by  Daily Chores  and Arthysspace and Favourite Recipe Event:Drinks.
Sending this recipe to Jagruti's Cooking Odyssey
Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

 

 

 

 

 

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Bottlegourd gram flour dry curry (Lauki ka Sukha Besan)

Bottle Gourd, I love it as it has many health benefits and nutritional values.

I always make the sukha besan from the Onion or Green bell Pepper but last week I use the grated bottle gourd instead of Onion for the besan with little variations and it comes out very tasty. It goes well with dal - rice or as a side dish for a meal.

Ingredients:

• 1 cup grated bottle gourd
• 2 tablespoon oil
• 1/4 teaspoon of Fenugreek seeds
• 1/4 teaspoon mustard seeds
• 1/4 seed Cumin seed
• Pinch of Asafetida
• 5-6 curry leaves
• 1 teaspoon Urad dal
• 1 teaspoon of chopped green chili
• 1/2 teaspoon of turmeric Powder
• 1 teaspoon of jeera powder
• 1 teaspoon Amchur powder
• 1 teaspoon of red chili powder
• 2 teaspoon fennel seeds
• 1 tablespoon of sesame seeds
• salt on taste
• 1/2 teaspoon sugar (optinal)
• 1/2 cup chickpea flour (Besan)
• 1 tablespoon chopped Cilantro 

Method:

1. Heat the oil and add mustard seeds, cumin seed and asafetida.
2. After mustard seeds splutter, add curry leaves, fenugreek seed and urad dal and sauté it until urad dal turns golden brown.
3. Then add green chili, turmeric powder, jeera powder, Amchur powder, red chili powder, fennel seeds, sesame seeds and salt and mix well.
4. Next add Grated bottle gourd (lauki) and sauté it for few minutes. Then add Besan (chick Pea flour) and mix well.
5. Cover the pan for 4-5 minutes and sauté it in between.
6. Add cilantro and beasn is ready.

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Raw Mango Pulao / Pilaf

Raw Mango Pulao is tangy and one of my favorite Rice dish. This pulao is made using grated fresh raw mango or kairi.

Ingredients:

To cook Rice:

• 1 cup Basmati Rice
• 2 tablespoon Chana dal (Split Bengal gram)
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon salt
• 1 teaspoon oil

For Pulao:

• 1/2 cup Raw Mango grated
• 1/4 cup Onion grated
• 1 tablespoon oil
• 2 Cloves
• 1 inch Cinnamon stick
• 2 Cardamom pods
• 10-12 Cashews Nuts
• 1/4 teaspoon mustard seeds
• Pinch of Asafetida
• 2 teaspoon Urad dal
• 2 green chili (julienned, cut in Long strips)
• 5-6 curry leaves
• salt on taste
• 1 teaspoon sugar (optinal)
• 1 tablespoon chopped Cilantro 

Procedure:

1. Wash the rice and chana dal, add salt, turmeric powder, oil and 2 cup water and cook them.
2. Spread the cooked rice in a flat plate and let it cool down.
3. Next heat the oil, fry cashew nuts till golden brown, take it out in a plate and keep aside.
4. In the same oil add mustard seeds, cloves, cinnamon stick, cardamom pods and asafetida. After mustard seeds splutter, add Urad dal and stir fry it till golden brown.
5. Next add julienned green chili and curry leaves and sauté it for few seconds.
6. Now add Grated onion and raw mango and sauté for few minutes.
7. Add Cooled Rice, salt and sugar, Mix well and sauté for few seconds.
8. Garnish with Cilantro and fried Cashew nuts. Serve hot.

Note: Instead of Cashew nuts you can also use handful of Peanuts in this pulao.

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Lentil Steamed Fries

Lentil steamed Fries are great for kids, as appetizers or a side dish. These delicious fries make great healthier replacement for regular French fries. These fries are not deep fried and you can freeze them up to 15 days in a zipper bag.

I make this recipe inspired by Rajasthani kalmi bade. Actually Kalmi bade are double deep fried, but I did not fried them at all. I steamed them and Stir fry in 2-3 tablespoons of oil until golden brown and the fries came out of world in taste.

 

Ingredients: 

• 3/4 cup Chana Dal (Split Bengal gram)
  
• 2-3 Green Chilies
• 1 teaspoon chopped Ginger
• 2-3 Garlic cloves
• 1/4 cup finely chopped cabbage
• 2 tablespoon grated carrot
• 2 tablespoon finely chopped onion
• 2 tablespoon finely chopped capsicum 
• 2 tablespoon chopped cilantro
• 1 teaspoon lemon juice
• 1 teaspoon jeera (cumin seed) powder
• Pinch of baking soda
• 1/2 teaspoon Salt (or to taste)
• 1 teaspoon oil(hot) for moyan 
• 2 teaspoon besan or jwar flour
• pinch of asafetida
• 1 teaspoon chopped curry leaves
• 2-3 tablespoon oil for frying

 Procedure:

1) Wash the chana dal and soak in water for 4-5 hours.
2) Then strain the water from soaked chana dal and grind it with ginger, garlic and green chili to a paste.
3) Now add chopped cabbage, cilantro, carrot, onion, capsicum, lemon juice, jeera powder, salt, baking soda, asafetida, jwar flour or besan and oil for moyan to dal mixture. Mix well.
4) Make half inch thick square Patties from the mixture. Put all patties in a greased steamer pot
and steam them 15-20 minutes.
5) After steaming take out patties and allow them to cool down.
6) After that cools off, cut them into 1/4" thick long pieces(like French fries) and Stir fry them with 2-3 tablespoon of oil and curry leaves till golden brown  and slightly crisp. OR you can deep fry them as per your choice.
7) Serve hot with tomato ketchup or green chutney and enjoy.

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Green Moong dal and spinach idli

Green Moong Dal and Spinach Idli is great for breakfast and snacks. It is delicious and nutritious and easy to make.

Ingredients:

1/2 cup split green Moong dal

2-3 tablespoon yogurt

1-2 Green Chili

1/2 teaspoon chopped Ginger 

pinch of Asafetida

2 tablespoon Cilantro

1/2 cup spinach

1/2 teaspoon jeera (cumin seed)

1/2 teaspoon urad dal

Salt to taste

5-6 cashew nuts broken

1 tablespoon oil

1/2 teaspoon ENO fruit salt

2 tablespoon carrot grated (optional)

Procedure:

1. Combine urad dal and split green moong dal, wash them and soak in water for 5-6 hours.
2. Then strain the water from soaked dal. Grind soaked dal with yogurt, ginger, green chili, cumin seed, asafetida and cilantro to make a soft idli batter.
3. Pour the batter in a bowl, add salt and mix well.
4. Cover and let the batter ferment for 5-6 hours.
5. Boil the water, add spinach and little sugar to it and cook it for 2 minutes,
6. Now strain the spinach, puree it and add to the fermented batter.
7. Add cashew nuts fried in little oil and grated carrot to the batter.
8. Now add Eno fruit salt to batter and mix well. (Don't rest batter after adding Eno)
9. Pour batter immediately into the greased idli plates and steam it for 10 minutes.
10. Serve hot with tangy chutney as red bell pepper / green chutney.

Sending this Recipe to Archana's Kitchen - Summer Fiesta Food Event,
 Easy to Prepare in 15 minutes  and also Monsoon Temptations @ Indian Delights.
 Nivedhanam's Page and Priya's cws page , Healthy me and healthy us- Priya‘s event hosted by Kalyani

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Roasted Makhana (Fox Nut)

Makhanas (Fox Nut) are nutritionally rich loaded with protein, carbohydrates, iron, phosphorous, calcium, vitamin B and zinc. Snacking on Makhanas can lead you to a healthy way of living life.
Basically, Makhanas are soft and neutral in taste, but when you roast and add spices to them, they become crunchy, zingy and crispy like popcorn. This is my favorite snack and it is healthier, high protein substitutes to popcorn. You can have this in fasting too. I enjoy this makhanas during movie time too..
This snack is very easy to make, stays fresh for up to 2 weeks or more in airtight container and any time you want nutritious and light snack, just have makhanas ready.

Ingredients:

• 2 cup makhanas
• 1/2 teaspoon rock salt (Sendha namak) (as required)
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter or oil

Method:

Heat the oil or butter in a pan, add makhanas and roast them for 5-6 minutes on low flame till they become crunchy and crispy. Keep on stirring in between. Now add black pepper and rock salt, mix well and switch off the flame. Serve them or store it in air tight container once they cool down.

Note:
You can spice it up the way you want with chat masala, turmeric powder, chili powder or salt.
It is the magical nutritious snack for kids and adults.

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Spinach Crispy balls

Ingredients:

• 1/2 cup finely chopped spinach
• 1/2 cup Poha(Beaten rice)
• 1 tablespoon grated carrot(optional)
• 2  Tablespoon  Besan (gram flour)
• 1 tablespoon chopped curry leaves
• 1/4 cup chopped Onion
• 1 tablespoon chopped Green Chile
• 1/4 teaspoon turmeric powder 
• Pinch of Asafetida
• 2 tablespoon chopped Cilantro 
• 1 teaspoon lime juice
• Salt to taste
• Oil for deep frying

Method:

1. Wash the poha, strain the water and keep aside for 10 minutes.
2. Then mix all the ingredients into the poha along with enough salt.
3. Add water if required and mix well.
4. Make the small balls form the mixture and keep aside.
5. Heat the oil for frying, drop gently the balls and deep fry on medium flame until they turn golden brown and crispy.
6. Serve hot with tangy chutney or tomato ketchup.

Sending this recipe to Easy to Prepare in 15 minutes  and also Monsoon Temptations @ Indian Delights

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Gatte ka Achar( gram flour gatte pickle)

Ingredients:

• 1 Raw Mango
• 1/2 cup Besan (Gram flour) (Adjust more or less according to grated mango)
• 1/2 teaspoon ajwayin (carom seed)
• 1/2 tablespoon fenugreek seed (methi dana)
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon asafetida (hing)
• 1 tablespoon split mustard seeds (Red)
• 2 tablespoon Salt
• 3 tablespoon red chili powder
• 2 tablespoons fennel seeds (saunf)
• 1 cup oil

Method:

1.Wash the raw mango, wipe it completely, Peel and grate it.
2.Combine Besan, ajwayin, grated mango and 1/4 teaspoon chili powder. Mix well and adjust the besan more or less for making gatte from the mixture.
3.Now make small sized gatte from the mixture.
4.Heat the oil in a pan, fry all gatte till golden brown on a low flame and keep the gatte aside for cooling.
5.Turn off the flame and cool down the oil (used for frying gatte) for making achar masala.
6.Before oil cool down completely (warm), add salt, asafetida, fennel seeds, methi dana, split mustard seeds and chili powder one by one. Mix well and add cooled gatte to this masala.
7.And give the pickle a good stir and cool down it completely. Then transfer the pickle into a clean, sterilized jar. Pickle is ready to eat after 3-4 days.
8.Store it in a cool and dry place.

You can also check out my other Pickle recipe below:

1. Chana-Aam achar (Chickpeas-mango Pickle)
2. Kairi ki Laungi - Instant Pickle
3. Kachhi Haldi ka Achar (Fresh Turmeric Pickle)
4. Zero oil Mango Pickle

Linking to : Kauser's Mango Delights and Chef Mireille's Global Creations Taste of  the Tropics - Turmeric@ Esho Bosho Aahare 

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Peanut Chilled Salad

Peanuts are a good source of dietary Protein, rich in energy and has many health benefiting nutrients, antioxidants, vitamins and minerals essential for good health. This Peanut Salad is very refreshing, tasty, easy and nutritious salad.

Ingredients:

For Salad:

• 1/2 cup Peanut seeds
• 10-12 almonds soaked in water
• 1 teaspoon Olive oil
• 1/4 teaspoon Cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of Asafetida
• 1 teaspoon chopped green chili
• 1/4 cup Onion chopped 
• 5 black dates chopped
• 2 tablespoon raw mango chopped
• 2 tablespoon chopped cilantro (Hara Dhania)
• 1/2  teaspoon Lemon juice (Add more if raw mango is not available)
• 1 teaspoon roasted cumin seed powder
• 1/2 teaspoon salt

 Method:

1. Soak the Peanut seeds in water for 2-3 hours, Boil it for 5 minutes and strain extra water.
2. Peel off the almonds and slice it.
3. Heat the oil, add cumin seeds, mustard seeds and asafetida. Now add chopped green chili and sauté it for few seconds and turn off the heat.
4. Pour it over boiled peanut seeds, combine sliced almond and all the remaining ingredients into it.
5. Mix well, cover and chill at least for two hours.
6. Garnish with Cilantro and serve.

You may like my other recipes using Peanuts:

• Peanut butter Lassi
• Peanut Halwa
• Cucumber salad with Peanuts

Note: Instead of boiling you can also use soaked peanuts for this salad.

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Lauki ke chilke ki Sabzi/Chutney with Peanuts (Bottelgourd Peels Sabzi)

 
Lauki (Bottle Gourd) also known as Dudhi has many nutritional attributes, high in fiber and low in calories. It is rich in B complex vitamins and minerals like calcium, phosphorous and iron. It provides many health benefits too.
Mostly I throw the peels of lauki while making the curry/sabzi from it, but I forgot that the peels of lauki has the same nutritional value and hence should  be used every time instead of thrown. This sabzi/chutney is so easy, delicious and hardly took 10-12 minutes to cook.
 

 

Ingredients:
 
For grinding:

• 1 big bottle gourd's  Peel (skin)
• 2 tablespoon peanut powder
• 1-2 green chilies
• 2 tablespoon dry coconut shredded
• 2 tablespoon cilantro
• salt to taste

Other Ingredients:

• 1/4 cup Peanut seeds
• 1 tablespoon Oil
• 1/4 teaspoon mustard seed
• 1/4 teaspoon cumin seed
• 1 pinch Asafetida (hing)
• 2 tablespoon sesame seeds
• 1/2 teaspoon turmeric powder
• 1/4 cup gram flour (besan)
• 2 tablespoon chopped cilantro
• 1 teaspoon lemon juice

Method:

1. Grind the ingredients listed for grinding to a coarse paste, add little water if required.
2. Heat the oil, add Mustard seeds, Cumin seeds and Asafetida.
3. Then add peanuts and sauté it until it becomes slightly red.
4. Next add sesame seed and sauté it for few seconds.
5. Then add turmeric powder and grinded paste to it, mix it and stir fry it for 2-3 minutes.
6. Next add Besan (gram flour), mix well, cover it and cook for few minutes.
7. Add lemon juice and garnish with cilantro.

Note:

• You can use this as chutney too.
• The same way, you can make the sabzi of Turai (Ridge Gourd) Peels.

Sending this Recipe to  event CWS-Peanuts hosted by Priya's Versatile Recipes and Viji's SYSW Series - Bottlegourd & Fenugreek Seeds and Easy to Prepare in 15 minutes and 
 Chef Mireille's Global Creations Taste of  the Tropics - Turmeric@ Esho Bosho Aahare

 

 

 

 

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Cucumber Salad with peanuts

This salad is a simple, delicious and complete meal on its own - packed with wholesome nutrition, flavor, texture, and color.

Ingredients:

For salad: 

• 1/3 cup moong dal yellow
• 1/4 cup Peanuts
• 1/2 cup white Onion chopped
• 1/2 cup tomatoes chopped
• 1/2 cup cucumber chopped
• 1/2 cup Lettuce shredded
• 1/4 cup beetroot chopped
• half apple chopped
• 1 banana chopped
• 1/4 cup chopped strawberry or Pomegranate seed
• 1 tablespoon chopped raw mango (kairi)
• 1 tablespoon chopped cilantro (hara dhania)
• 1 teaspoon seeded and chopped green chili (optional)
• 1 teaspoon olive oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seed
• 1 tablespoon of chopped cilantro (hara dhaniya)

Salad Dressing:

• 1/2 teaspoon black pepper
• 1 teaspoon salt, adjust to taste
• 1 teaspoon ground roasted cumin seed (jeera)
• 1 tablespoon lemon juice, adjust to taste
• 1 tablespoon ginger juice
• 1 teaspoon sugar
• 1 tablespoon olive oil

For Stuffed cucumber:

• 1  big cucumber
• 1/4 cup shredded paneer
• 1 tablespoon heavy cream or malai
• 1/4  teaspoon sugar
• 1/4  teaspoon salt
• 1 tablespoon of chopped cilantro (hara dhaniya)

Method: 

1. Wash the moong dal and peanuts then soak them in water. After half hour strain extra water.
2. Mix all the salad dressing ingredients together. Keep aside.
3. Finely chop Apple and Banana. Usually I use onion chopper.
4. Next add all chopped vegetables and fruits, into soaked moong dal and peanuts. And add the dressing.
5. Next heat the oil in a small pan.
6. Add the cumin seeds, mustard seeds, and asafetida.
7. After the cumin seeds splutter, add chopped green chilies and stir for few seconds.
8. Then mix it into the salad.
9. Let the salad cool in the refrigerator for 15-20 min.
10. Next for stuffed cucumber, cut it 1/2-1/2 inch from the both end. Then use apple corer to take out seeds and make it hollow.
11. Now add shredded paneer, Heavy cream, cilantro, salt and sugar and mix them well. stuff this masala into the cored cucumber and then cut it into thick slices.
12. In a serving dish pour cooled salad and then put the stuffed cucumber slices around the salad.
13. Pour remaining paneer masala on the top of salad. Garnish with Cilantro.

Note: You can do the variations with vegetables and fruits of your choice.

 

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