Kurkri Bhindi Evening Snacks

Ingredients

• 1/2 Kg fresh okra/Bhindi, split

• 6 tbsp gram flour
• 1/2 cup cornstarch
• 2 cups cold water
• 1 tsp cayenne pepper/Black Pepper
• 1 onion cutted in long length
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ajwain
• 1/2 tsp red chilli powder
• 2 chillies finely chopped
• Oil for deep frying
• 1/2 tsp of chat masala to sprinkle

Method:

1. Heat oil

2. Mix gram flour and corn starch together.

3. Gradually add cold water  whisking continuously until you get a pancake batter-like consistency.

4. Mix spices and additional flour together and coat split okra, onioin in mix.

5. Add spiced okra to tempura batter and slowly place okra into hot oil. Let fry for 2-3 minutes then remove and drained.

6. Sprinkle Chat masala and serve it with hot tea in evening snacks.

Mix Veg- African Style

Ingredients:

1. 1 Red onion Sliced
2. 2 carrots, peeled and halved
3. 2/5 cup green beans, ends cut off
4. 1 tomato
5. 1 small potato, ends cut off
6. 1/3 cup cauliflower, cut in florets
7. 1/3 cup turnip (shaljam), peeled and halved (if available)
8. 1/3 cup red pepper, cut into 2cm strips
9. 1/5 cup peas (fresh or frozen)
10. 2 garlic cloves (crushed)
11. 1 tsp salt
12. 1/2 tsp black pepper
13. 1/2 tsp ginger powder
14. 1/2 tsp turmeric
15. 1 1/3 tbsp fresh ginger (finely grated)
16. 3 tbsp olive oil/ cooking oil
17. 1 fresh chili
18. 1 pinch saffron strands 
19. 1/2 bunch coriander

Direction:

1. In a Non-stick pan, add oil as the oil heats up add garlic & Ginger, when the mixture turn golden, turn the flames at the lowest point, add all the spices and vegetable (except Onion & Tomato). Mix them well so that spices is coated well in vegetable
2. Remove the coated vegetable in a pot. 
3. Now Add the remaining oil to the non-stick kadhai on slow flame, place the sliced onion on the bottom, then stack of carrot slices, portato, pepper, and cauliflower in a pyramid shape and add 1/4 cup water. 
4. Bring to a boil on the stove and cook for 25 minutes with the lid on, occassionally checking to make sure all the water does not boil away or burn. If you need to add a little more water, do so. 
5. Next, arrange all the other vegetables (except the tomato and chili) on top of the hard vegetables, keeping a pyramid shape. 
6. Now, put the whole chli on top and add the lid before cooking for another 20 minutes with another 1/5 cup of water. Check to make sure it does not burn dry. 
7. Slice the tomato into 1/2 cm disks and place around the tagine. Continue to cook for five minutes and serve with chapatti, Naan

Image Courtesy: Dr Ozz Show

Benefits of Coconut Oil

Coconut oil has a saturated fat called lauric acid, a type of MCT. It has been shown that lauric acid increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels.  Coconut oil lowers cholesterol by promoting its conversion to pregnenolone, a molecule that is a precursor to many of the hormones our bodies need. Coconut can help restore normal thyroid function. When the thyroid does not function optimally, it can contribute to higher levels of bad cholesterol.

Coconut fats have special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient burning of energy. One 2009 study found that women who consumed 30 milliliters (about 2 tablespoons) of coconut oil daily for 12 weeks not only did not gain more weight, but actually had lowered amounts of abdominal fat, a type of fat that is difficult to lose, and contributes to more heart problems.

The oils found in the coconut have a positive antioxidant action in the body. This means they help our body stop the damage to other healthy fats and tissues in our body. Oxidation is considered a major contributor to cardiovascular problems and skin aging. Coconut oil can actually help our bodies reduce the need for antioxidant intake.

We tell our patients that from the time of infancy through the senior years,  coconut oil is a wonderful moisturizer for skin and hair. It has good amounts of the antioxidant vitamin E, which is very protective. If you are using on the skin regularly, it is best to try to find an organic coconut oil, to reduce the absorption of toxins and pesticides through your skin.

Coconut oil works in both baked goods like zucchini and banana bread and with vegetables. It is especially tasteful when paired with bitter greens like kale. You can use it as part of the onion and garlic sauté, where it offers a surprisingly different and pleasant full-bodied taste. It is also a wonderful addition to oatmeal to make it even creamier, while staying healthy.

Summer Coolers

Servings: 2 cups

Ingredients:

1. 2 cups cubed watermelon
2. 1/2 banana
3. 1 cup sliced peaches
4. 1/2 cup strawberries

Method:

1. Blend all ingredients until smooth.

Gobi Aloo Matar veg / Cauliflower potato peas veg

Ingredients:

1. Cauliflower- 250 gms (Floret)
2. Potato- 2 cut in medium size
3. 1 Onion- medium size chopped
4. Peas- 100 grams
5. Green chilli- 1 chopped
6. Ginger- garlic paste- 1tsp
7. Coriander leaves- 1/4 cup chopped
8. Cumin seeds- 1 tsp
9. Coriander powder- 1tsp
10. Garam Masala- 1/2 ts
11. Oil- 2tsp
12. Turmeric Powder- 1tsp
13. Salt as per taste

Method:

1. In a PAn add oil and keep it on medium flame, as the oil heats up add cumin seeds & when the seeds starts to crackle add chopped green chilli, ginger- garlic paste.
2. When the colour of green chillies starts to change add potatoes and florets of cauliflower add turmeric powder, stir it, cover it with lid and cook it on slow flame for 10 minutes with stirring occasionally
3. After 10 minutes add chopped onion, salt and again cook it with covered lif, slow flame for 5 minutes
4. Now add peas, 2 tablespoon of water, Coriander powder and cook it for next 5 minutes (if peas used are frozen) or for 10 minutes.
5. Now turn off the gas, add garam masala and coriander leaves, mix well and cover it with lid for next 2-3 minutes 
6. Here is yummy sukka veg ready to serve.

हिंदी में रेसिपी के लिए Aloo gobi matar ki veg

Simple Lauki ki Sabzi

Ingredients:

1. Lauki- 1 peeled and chopped in mid size
2. Cumin seeds- 2 tsp
3. Asfotedia- ½ tsp
4. turmeric powder- 1 tsp
5. Salt- ½ tsp
6. Lemon juice of ½ lemon
7. Oil- 1 tsp

Method:

1. In a cooker, add oil and keep it on medium flame.
2. As the oil heats up add asfotedia, cumin seeds and when th seeds starts to crackle  add mid-size chopped lauki to it
3. Mix it then add turmeric powder and salt.
4. Mix it again and add ¼ cup of water, cover the lid of cooker and cook it till 2 whistles of cooker at medium flame.
5. As the pressure of cooker releases squeeze lemon and mix well
6. Serve the sabzi with Chappati, Roti

Vegetable Raita

Ingredients:

1. ½ onion chopped
2. 1 medium tomato chopped
3. 1 green chille chopped
4. ½ cucumber chopped
5. ¼ green pepper chopped
6. ¼ cup of coriander leaves chopped
7. Curd- 250 grams
8. ½ tsp of sugar
9. Salt made at home as per taste

Method:

1. Whisk curd by add 100ml of water
2. Now add the ingredients stated above and mix very well
3. Now cool it in refrigerator or add ice cubes

Mooong Lentils Sandwich

 Ingredients: 

1. White / Brown Bread- 4 slices 
2. Moong dal - 1 small bowl 
3. Roasted peanuts (without skin)- 50 grams
4. Green Chutney

Method: 

1. Soak the dal overnight, this will help you grind it easily 
2. Drain the water; grind the dal into a fine paste and mix salt as per taste
3. Grind all the ingredients of the green chutney and grind into a fine paste 
4. Take a slice of bread, spread the chutney and then the ground dal Break the peanuts into halves and crush them by pressing them between two sheets of paper 
5. Then sprinkle them over the spread 
6. Spread some butter in a pan and grill the sandwich for a while 
7. Your healthy Moong Dal Sandwich is ready

Summer Evening Sandwich

Time Taken: 15 Minutes

Ingredients:

1. 16 slices of wheat bread
2. 1/2 cup of butter softened 
3. 2 tbsp chopped fresh chives 
4. 2 tbsp chopped fresh parsley 
5. 2 tsp lemon juice 
6. 2 medium cucumber 
7. thinly sliced carrot curls

Method:

1. Remove sides from bread slices and cup them into the shape of your choice.
2.  In a small bowl, combine butter, chives, parsley, lemon juice and salt to taste. Blend well. 
3. Spread the herb butter mixture on each slice. 
4. Top with cucumber slice, close the sandwich and garnish it with a carrot curl.

Ref: TOI

Reddish Stuffed Paratha

Time taken- 15 minutes

Ingredients will make around 4 parathas.

Ingredients:

1. Reddish- 3
2. Chopped green chilli- 2
3. Wheat flour-3 cups
4. Garam masala- ½ tsp
5. Coriander Powder- ½ tsp
6. Salt – 1 tsp
7. Ghee or butter for making paratha
8. Reddish leaves

Method

1. Crush Reddish with the crush machine as given in image and mix ½ tsp of salt and keep it aside
2. Cut reddish leaves, green chillies.
3. Now drain all the juice of reddish from the crushed salt mix reddish and use this water while making dough used for making paratha, if less than can use water
4. Mix garam masala, coriander powder, salt, chopped reddish leaves, green chilled to white reddish, here your reddish stuff is ready to be filled while making paratha
5. Now make a roll out of dough, apply some ghee or butter and fill around 1-1 ½ spoon of stuffing and now roll it again
6. Cook this paratha on medium flame till both side of paratha turns to golden colour.
7. You can serve this paratha with curd or pickle.

Green Chutney

Ingredients:

1. Chopped coriander leaves- 1 cup
2. Green chilli- 4-5
3. Garlic cloves- 4-5
4. Ginger- 25 mm
5. Black salt- ¼ tsp
6. Vinegar- 2 tbsp
7. Salt to taste
8. Lime- ½

Method:

1. Mix all the ingredients and grind them well
2. If you add vinegar in the chutney the colour of chutney will be vibrant green and presentable.
3. You can serve this chutney with pakode, bhajiya, bread, roti, paratha, etc

Bread Dhokla

Servings-2

Time Taken- 15 Minutes

Ingredients:

1. 8 slice of Bread
2. ¾ cup of curd
3. 1 tsp of turmeric
4. ½ tsp of Red Chilli Powder
5. 5-6 curry leaves
6. 1 chopped green chilli
7. 3 tsp of oil

Method:

1. In a bowl add curd, half turmeric, red chilli powder, and salt as per taste, mix it well
2. Now spread curd mixture on all bread slices evenly both sides and keep them one upon one and cut them in 6 cubes.
3. Take a fry pan add oil, when the oil heats up add mustard seeds, curry leaves and green chillies, when mustard seeds starts o crackle, add turmeric and then add prepared bread cubes to it.
4. Mix well.
5. Here is Bread Dhokla ready to serve.

Morning Break fast Flatten Rice- Poha

Mumbai style Kanda Poha

Serving- 4

Time taken - 15 minutes

Ingredients:

1. Flatten Rice (Poha)-250 grams
2. Onions finely chopped -2 cups
3. Roasted Peanuts- ½ cup
4. 2 finely chopped green chillies
5. 1 tsp Mustard Seeds
6. 6-7 Curry Leaves
7. 1 tsp Turmeric
8. ½ tsp Sugar
9. 1 Lemon
10. ¼ cup of Chopped coriander leaves
11. Oil 4 tsp
12. Salt to Taste

Method:

1. Take a vessel, wash Flatten Rice with water and keep it aside for drain
2. In a fry pan, pour oil and keep it on medium flame.
3. As the oil heats up add Mustard seed, Curry leaves, chopped green chillies.
4. As the mustard seeds starts to crackle, add onion and peanuts and fry them for 4 minutes.
5. Now add turmeric powder, salt and drained flatten rice to fry pan and start mixing it well
6. Now add sugar, lemon and again stir it so that its mix well
7. Add coriander leaves and your yummy Poha is ready to serve.

Oinion Stuufed Bitter Gourd (Pyaaz bharwa karela)

Serving - 4

Ingredients

For Filing of karela (Bitter Gourd)

1. Hing-1/4 tsp
2. Finely chopped 2 onion
3. Finely chopped 1 green chilli
4. 1 tsp of ginger garlic paste
5. 1 tsp of Onion seeds (kalonji)
6. ½ tsp of turmeric
7. 2tsp of Oil
8. Salt to taste

For Sabzi

1. 4 tsp of oil
2. 1 tsp of jeera (cumin seeds)
3. ½ lemon
4. 8 medium size Karela (bitter Gourd)

Method:

1. Scrape Bitter Gourd (karela), Add salt and lemon and keep it aside of ½ hour
2. Cut bitter gourd from mid, remove the seeds of Bitter gourd (karela) and then rub them with salt and lemon and keep it aside for ½ hour
3. After ½ hour was Bitter gourd and scrape with lot of water.
4. Now take a fry pan, add oil for making filling on medium flame, add hing, green chilli, onion, ginger- garlic paste, turmeric, half wash scape of bitter gourd (karela) for 2 minutes.
5. Now add Onion seeds, salt and cook the saute for 4 minutes, then keep it aside for cooling
6. After cooling of saute, fill this stuff in bitter gourd.
7. Now again take a fry pan on slow flame, add oil, as the oil heats up add jeera (cumin seeds), then add the filled bitter gourd (karela), cover the fry pan with lid and let it cook for 3-4 minutes from each side.
8. Add other half scrape of bitter gourd to fry pan and then let it cook for 3-4 minutes and squeee lemon to the ready vegetable.
9. Yummy Onion stuffed Bitter Gourd id ready to serve with Chapatti,  Paratha.

Tips

1. After stuffing karela you can even tie a thread round the karela so that fling doesn't come out while cooking

SPINACH YOUNG LOOKING SMOOTHIE

Ingredients:

1. Washed Spinach Leaves-30-35
2. ½ Avacado
3. ½ Apple
4. ½ glass of coconut milk
5. 1/2 lemon
6. Salt to taste ( if required)

Method:

1. In a blender mix all the ingredients and make a smoothie .
2. Have this drink daily, its age defying drink, you drink this smootie daily and after 90 days you will see its effect. Its completely calories free, it helps to reduce weight, helps in maintaining Iron in body.

Haryali Mushroom Tikka Recipe

Haryali Mushroom Tikka Recipe

Servings:
4 person
Time Taken(preparation)- 2-3 hours

Time Taken (Cooking)-45 minutes

Ingredients
Button Mushroom- 250 grams
Gram Flour-6 spoons
Curd- sufficient to matter gram flour batter
Coriander leaves-1/2 cup chopped

chillies-3
Ginger-25 mm
Garlic-3 cloves
Sticks for grilling- 8-10
Oil- 1 spoon
Salt- to taste

For Decoration-
1 Onion Sliced
1 Tomato
1 spoon vinegar
1/2 tsp Chat Masala


Method-

1. Make a fine paste of coriander leaves, chillies, ginger & garlic.
2. Now Mix this paste in gram flour and then add curd enough so a thick batter is formed
3. Wash all Mushroom button and mix them in batter.
4. Now add salt as per your taste 
5. Now add one spoon oil and mix well
6. Now keep this batter in fridge for minimum 2 hours for marination
7. Pre heat the Oven or microwave grill at 190 degree for 10 minutes
8. After 2 hours now place each mushroom in Stick and keep them all in oven for 45 minutes at 190 degree
9. After 20 minutes flip all the sticks so that they cook from all sides equally

Spicy Boiled Sweet Corns

Spicy Boiled Sweet Corns

Servings
2 person


Ingredients

1. 150 grams of corns fresh or frozen
2. 1/2 lemon
3. 1/2 tspn of butter
4. Masala Salt
5. 1 tspn Peri Peri Powder

Method:

1. Wash all corns and place the bowl of corns in microwave adding 1/2 cups of water for 12 minutes
2. After 12 Mins, add remaining ingredients in corns and mix well.
3. Tasty Corn which we purchase from mall, bazar at such high cost is ready to serve 

Masala Papad

Chatpata Light Masala Papad

Servings 
For 2 assuming One per head
time take- 5 minutes

Ingredients

1. 1/4 Onion finely chopped
2. 1/3 Tomato Finely Chopped
3. 1 small green chilli finely chopped
4. Lemon-1/2
5. 1 tsp Coriander Leaves finely chopped
6. Chat masala- 1/2 tspn to sprinkle
7. 2 lijjat papad

Method

1. Roast Lijjat Papad at gas or microwave
2. Start to sprinkle onion, tomato, chilli on roasted papad 
3. Squeeze lemon and coriander leaves
4. Sprinkle chat masala evenly on papad
5. yummy papad is ready to serve and eat

POPCORN

Ingredients:

1. 5 table spoon oil
2. 1/2 tablespoon haldi
3. 1/2 tablespoon salt
4. 4 moothi of corns
5. Cooker

Method:

1. Heat the cooker and add oil and heat it up till vapours come out
2. Add Haldi, Salt 
3. And 2 minutes add corns and cover top, corns will start to pop out.
4. As the corns pops out start tossing the cooker so that heavy corns shifts down and popcorns comes up.