Quick fix: Soya matar (soya nuggets &p peas korma)

Soya bean is rich in protien, and has vitamins and minerals. This recipe takes only 15 minutes to cook and is very delicious. If you have more time you can make it as a smooth korma recipe, if you have less time you can just toss all the vegetables together in a pan and stir fry it. Either way it will be delicious and sumptuous healthy meal.

Ingredients:

• Soya Nuggets-1/2 Bowl
• Peas-1/2 Bowl
• Oil-2 tea-spoon
• Tomatoes-2 medium-sized
• Onions 2 big
• Garlic 10 cloves
• Ginger – 1 inch
• Cumin seeds -1/2 tea-spoon
• Cloves (laung) – 4 in numbers
• Cinnamon – inch piece
• Black pepper – 8 in number
• Poppy seeds – one table-spoon
• Turmeric – 1/2 teaspoon
• Coriander powder – 1 tea-spoon full
• Garam masala powder – 1 tea-spoon
• Red chilly powder – 1/4 tea-spoon
• Curd 4 tea-spoon
• Milk -1/2 cup

Slightly out of focus, but super tasty nevertheless. This recipe calls for chopped onion and tomato to give it a chunky feel, if you want you can grind the ingredients for a more smooth korma

Method:

1. Soak soya nuggets in water for 10 to 15 minutes.
2. Put little salt and boil green peas and soya nuggets until they become soft, drain extra water and keep it aside.
3. Make ginger garlic paste. And finely chop onion.
4. Take a frying pan, heat it on gas flame, put oil in it and heat it.
5. Put cumin seeds, cloves, black pepper and cinnamon stick to it, stir continuously for 2-3 minutes and add ginger garlic paste to it. Now fry it till golden brown.
6. Add  finely chopped onion and stir continuously, cook it till it becomes golden brown.
7. Now add turmeric, salt and garam masala powder to it.
8. Stir it continuously and cook it in medium flame (you can add water if the mixture becomes very dry).
9. Cook it for 3 to 4 minutes now add chopped tomatoes and cook it till they become soft.
10. Now add green peas and soya nuggets to it. Cook it for 5-6 minutes in medium flame, until done. Stir continuously to avoid burning.
11. Your korma is ready. Serve it with chapati, puri or rice.
    

If you want to add more flavour: After step 10 add curd and stir continuously to avoid curding. Now add milk to make it saucy. Cook it for 2-3 minutes.

Easy recipe of sweet mango pickle

This traditional recipe of sweet mango pickle, known as: Launji, meethe aam ka achaar, gudama, goes well with different paranthas.

Here’s the recipe

Ingredients:

• raw mango – 500 gms
• roasted coriander seeds -1table spoon
• fenugreek-1 tea spoon
• black salt 1 tea spoon full
• red chilly -1 tea spoon
• white salt to taste
• onion seeds-1/2 tea spoons
• oil-1 tea spoon
• jaggery 1/2 kg
• heeng/ asafoetida little
• cumin seeds -1/2 tea spoon

Method:

1. Wash raw mangoes, peel and chop them in small pieces.
2. Tak a deep pan, put it on gas flame, pour oil into it. Put cumin seed, allow it to crackle, now add heeng.
3. Put mango pieces in it, stir well. Add crushed jaggery to it, simmer the flame and keep it stirring.
4. Jaggery will melt and you will get a syrup, add salts and other spices to it.
5. Let mangoes cook in the syrup for 10-15 minutes, check in between if it is done.
6. Switch off the flame. The mango pieces should have a shiny look to it.
7. Let it cool and serve it with puri, kachori roti or enjoy it like a sweet dish. 

   

Try the recipe.

Health boost: Tasty & simple sprout’s chat recipe

This is a very easy and health breakfast/snacks recipe. Specially for youths statying away from home.

Ingredients

1. Sprouted Moong: 1 Cup
2. Sprouted Gram (chana)- 1 Cup
3. Black Salt
4. Pepper Powder
5. White Salt
6. Roasted & Ground Cumin Seeds
7. Heeng/Asfoetida
8. Onion – One medium sized (Finely chopped)
9. Green Chillies – 2 (Finely chopped)
10. Oil/Ghee – 1/2tspoon
11. Corriander leaves

Method of Sprouting: Soak gram and whole moong (khadi moong) for 6-7 hours. Drain water and tie it in muslin cloth keep it in a basket (it should have aeration). It takes 8 to 12 hours to sprout depending on the atmospheric temperature.

Open muslin cloth when grains are sprouted. Separate unsprouted seed and wash it under water. Your sprouts are ready for use.

Recipe:

1. Take a pan heat ghee/oil till. Put cumin seeds and asfoetida. Add sprouts the moment cumin seeds start crackling. Add green chillies and little water to it.
2. Cook it for 5-7 minutes.
3.  Sprouts will become soft.  Now add black pepper, black salt and roasted cumin seeds.
4. Garnish it with finely chopped onion and coriander leaves. You can squeeze half lemon and add bikaneri bhujia to enhance its taste. Those who like curd can add curd to it.

Sprouts can be eaten without cooking . Omit step one simply add all other ingredients for a more convenient and health option.

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If you want you can add even boiled and mashed potato to it. Top it with round mathari (used in Bhel). You can experiement with whatever you like.

Enjoy.

Quick summer fix: Dahi ke aloo recipe

This is a simple summer recipe. Light on stomach and tangy in taste. It is also known as mathe ke aloo. It takes only ten minutes to prepare.

Ingredients:

1. Heeng/ asafoetida: Pinch
2. Cumin seeds: 1/4 tspoon
3. Matha/Diluted curd: 2 cups
4. Turmeric: 1/2 tspoon
5. Ghee: 1 tspoon
6. Black salt
7. Roasted & ground cumin seeds
8. White salt
9. Crushed dried red chillies
10. 1 potato boiled and diced

Items 6 to 9 will be to taste

Method:

1. Stir curd or mattha till it gets smooth.
2. Mix turmeric and items 6 to 9 in it and mix properly.
3. Put a pan on gas stove , pour ghee and let it heat.
4. Put cumin seeds, let it crackle and pour curd mixture in it. Stir continuously to till it starts boiling.
5. Add the potato in it.
6. Cook it for 4-5 minutes.

Serve hot with rice

Health boost: Green aloo parantha

This is my grandmother’s recipe. The traditional aloo parantha recipe with a healthy twist to it. The aloo stuffing is one-of-a-kind and delectable. It is very easy to make. Try it out.

Ingredients:

For dough/atta:
Spinach/palak: 100gm
Wheat flour: 100gm
Salt: To taste

For filling:
Medium sized potatoes: 4, boiled and mashed
Green chillies: 2
Cumin seeds: 1/2 teaspoon
Coriander leaves: 1/2 bunch
Salt: To taste
Ghee/vegetable oil: 4 tablespoon

Method:

1. Wash and boil spinach leaves. Do not use a lot of water, as the minerals seep away with it. Wash in running water, do not soak it.
2. Grind boiled leaves into a smooth paste.
3. Take wheat flour in a pan add spinach paste and salt to taste, knead it ino a dough. 

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Set the dough aside.

For filing, make a paste of the dry ingredients and add them in mashed potato. You can check for salt by tasting.

Mix coriander paste in mashed potato.

Make small dough balls. Roll it a little and put the potato filing in it. Make it into a ball and roll it again gently in a circle.

Put oil or ghee in the pan and put the rolled parantha on it. Cook it until done .

Serve hot with Palak Raita. Recipe for Palak Raita: https://toomuchintofoodblog.wordpress.com/2017/06/07/palak-raita-green-dip/

This paratha has no hot spices, it is rich in iron and is a healthy meal.

Lasodha Pickle

Common names  of Lasodha include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ा Lasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi).

Lasodha is available in the market in May June

Ingradients-

• ​lasoda- 500 gms
• Oill  20 table spoons
• red chilly coarsly grounded-2 table spoons
• salt -to taste (around 3 table spoon)
• Garlic- One whole ( make paste without adding water)
• Mustard seeds  grinded – 3 table spoons
• Turmeric-1 table spooon full
• Roasted and grinded spices- 1,2 table spoon cumin seeds+ one table spoon corriender+ one table spoon Anise (saunf)
• 1,2 t spoon fenugreek ( methi)

Method-

1. wash lasoda twice .
2. Keep ( double the  amont of lasoda )water in a pan , let it boil add lasoda to it , boil it for 5 minutes, it should become little soft (dont boil it for long time).
3. Take it out fromwater. Dry it under sun.
4. Take lasoda in a pan , pour  3-4 spoon of mustard oil , be sure that all lasodas are coated with oil. Add salt, chilly powder, garlic paste, roasted spices and trmeric , mix them properly .
5. Take a glass jar, coat its inner wall with mustard oil and keep pickle in it.
6. Keep this jar in sun for4-5 days. Your pickle is ready to eat. serve it with hot namkeen poories.

lasoda also known as- Common names include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ाLasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi). The fruit is known as phoà-pò

Lasodha

Lasodha in Boiling water for 4-5 minutes

little soft Boiled Lasodha.

Spices- Salt, Red chilly ,roasted spices, musturd oil

Pour oil -make sure every lasodha gets coated with oil film

Add salt

add garlic paste

Add turmeric powder

mix well

add roasted spices

mix well

Fill in jar

Mango Pana (Aam Pana)- A healthy summer Drink

 

Ingradients-

Four medium sized raw mangoes

Onded bunch of mint leaves

½ t sppon of rroasted and grounded cuin seeds

½ t spoons of black sal

White salt- accorting to taste

Suger- 4

1. Boil 4 medium sized unripe mangoes for 5 minutes in a pressure cooker .
2. Peel mangoes and mash it to take out smooth pulp.
3. Add 1/2 tea spoon grounded and roasted cumin seeds , ½ teaspoon of black salt and white salt to taste add paste of (on small bowl) freshly grinded mint leaves .Mix all ingradients properly than add 4 table spoons full of suger. Make up this to 4 glass by adding remaining amount of water, Serve chilled.

   

   Raw Mangoes

   

   boiled Mangoes

   

   common salt, black salt, roasted cumin seed powder and suger

   

   Mint leaves

   

   Pulp of Boiled Mangoes

   

   Mango Pulp Mixed with grinded mint leaves , suger and salt mixture

   

   Mango Pana

Benefits of Mango pana- It is very healthy drink for summers.

Mango pana is rich in vitamin C

Its an effective remady of heat exhaustion and heat stroke

Prevents excessive lass of body salts during summer due to sweating.

Good fo gastro intestinal disorder and blood disorder.

Increses resistance against tuberculosis, anemia, cholera and dysentery.

How to make lauki kofta (dry)

A summer recipe, with lots of lauki, this dish takes around half an hour to cook. An easy to cook preparation that can add the zing in any boring meal.

Have it with hot paranthas or steamed rice and dal.

Try out the recipe and let us know in the comments how you like it.

Ingredients for kofta

Lauki (Bottle gourd) – 400 grams

Besan – 3 table spoon

Salt – to taste

Chilli powder – to taste

Ingredients

Mustard Oil

Onions – 1 big (grind)

Garlic – 5 cloves

Ginger- ½  inch

Tomato- 2 medium sized (pureed)

Bay leaves/Tez patta -1 in number

Garam masala powder- ¼   tea spoon

Turmeric powder- 1/4 tea spoon

Coriander powder-1/2  teaspoon

Red chilli powder- ¼  tea spoon (add according to your taste)

Preparation time: 30 minutes

Steps:

1. Grate the lauki and drain excess water. Add besan a pinch of salt and chilly powder and make balls. Deep fry till golden brown and set aside.
2. In a kadhai, take 2 tea spoons of mustard oil add tez patta (bay leaves) and add paste of onion, garlic and ginger. Cook in medium flame till it turns brown.
3. Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add pureed tomato and cook again for few minutes so that the tomatoes are completely cooked.
4. Add half cup of water and mix it well. Add the kofta, cook it for 2- 3 minutes until the water evaporates and masala sticks to the balls.

Serve it with rice, dal and salad.

 

How to make Paneer Kofta

This is one of my all time favourite food and one of my mother’s recipe. The kasoori methi adds a kick to the flavour.

The preparation time of the dish is 45-50 minutes. Serve it with steamed rice to make it a good wholesome meal. Try the recipe and let us know in the comments how you like it.

Ingredients for kofta

Panner- 150 grams

Cornflour – I table spoon

Salt – to taste

Ingredients  for curry

Mustard Oil/ Ghee

Onions – 3 medium sized (one chopped and 2 grinded)

Garlic – 10 cloves

Ginger- 1 inch

Tomato-1 big

Bay leaves/Tez patta -2 in number

Kasoori methi- 1 tea spoon full

Garam masala powder- ½  tea spoon

Turmeric powder- ½  tea spoon

Coriander powder-1 teaspoon

Red chilli powder-1/2 tea spoon (add according to your taste)

Fresh garam masala for aroma – 1 teaspoon poppy seeds (khaskhas) + ¼ tea spoon cumin seeds (jeera) +  little javitri + little nutmeg (jaiphal) +3 green cardamom + 2 cloves and 10 black pepper —  soak these spices for some time and make a smooth paste.

Preparation time: 40-50 minutes

Steps:

1. Grate the paneer and mix 1 table spoon of corn flour and salt to taste, rub it with hands till smooth, make round or oval balls and deep fry till golden brown and set aside.
2. For curry – Take 4 to 5 tea spoons of oil in a kadhai add tez patta (bay leaves) and chopped onions to it. When onions become golden brown add grounded onion garlic and ginger paste to it. Fry in medium flame till it turns brown and leaves the sides of pan.
3. Add water to haldi (tumeric), mirchi (red chilli), dhaniya (coriander) and garam masala powder and pour them in kadhai, cook the mixture until it turns dark brown. Add chopped tomato and cook again for few minutes so that the tomatoes are completely. To check whether it is cooked, the mixture should not stick to the kadhai.
4. Add 3 small bowls of water to it and let it boil for 5-7 minutes and add the fresh garam masala paste to it and mix it well. Let it boil again and add the kofta, cook it for 2- 3 minutes and add kasoori methi to it.

Serve it with rice and salad.