Barley Dhokla in Red Velvet Style

Barley Dhokla in Red Velvet Cake style

Ingredients:

1)    Barley - 1 cup
2)    Sooji - 1 cup
3)    Curd – ½ cup
4) Beatroot paste – 1 small beatroot paste
5) Red Chili powder – as per taste
6)  Salt – as per taste
7) Yogurt  – as per requirement
8)  Oil, Mustard Seeds, Curry leaves, asafoetida powder, red chili for seasoning

Preparation Method :

1) Soak barley for 6 hours in water
2) Soak Suji for 3 hours in water
3) Grind Barley add soaked suji, curd, chili paste & salt
4) Take 3 / 4 part of the batter and add beatroot paste to it
5) Remaining 1 / 4 batter, keep it white
6) Pour the batter immediately Steam both the batters separately for 20-25 mins
7) Place red coloured Dhokla first then spread a thin layer of hung curd, place white coloured Dhokla on its top
8) Spread yogurt on its top
9)  Sprinkle seasoning of oil, mustard seeds, curry leaves, asafoetida powder & red chili on its top
10)  Serve Nutritious and healthy Dhokla in Red Velvet Cake style

Apple & Sitaphal Malai Barfi

Ingredients :

Apple - 2 small
Sitaphal - 1 big
Khoya - half cup
Milkmaid - 3-4 tablespoon
Ghee - 1 tablespoon
Cardamom - 1 pinch
Almonds - as required

Preparation Method :

1) Heat 1 tablespoons of ghee in a non-stick pan, add cut & pealed apple pieces, saute it and cook till soft.

2) Add the khoya, milkmaid & sugar mix well and cook for 6 to 8 minutes or till the mixture thickens.

3) Reduce the heat and add the crushed  sitaphal pulp. Mix well and cook for 30 seconds.

4) Put the mixture into the greased tray and spread evenly. Decorate with Almonds. Refrigerate till set. Serve delicious Apple Sitaphal Malai Barfi

Red Pumpkin Barfi

Ingredients :

Steamed Red  Pumpkin – 2 cups

Sugar – half cup

Milk Powder – 1 cup

Cardamom – 2 – 3 pinch

Ghee – Half tablespoon

Pumpkin Seeds/ pistachio  – as required

Preparation Method :

1) Heat  a nonstick pan, put ghee on the pan and add steamed pumpkin to it, let the pumpkin blend with the ghee properly

2) Add Sugar to pumpkin, keep on stirring the pumpkin paste. Once sugar gets dissolved ass milk powder to it

3) Keep on mixing the milk powder with the pumpkin so that lumps are not formed. Once the paste becomes thick and batter starts leaving from the pan, turn off the gas. Add cardamom powder and mix it well

4) Grease a small tray, spread the batter on the tray. Level the batter evenly by patting from all the sides. Place pumpkin seeds / pistachio as required

5) Let the batter gets cooled, after 1 hour place the tray in refrigerator for 2-3 hours. Once cool , cut it into desired shaped and serve.

Spinach Stuff Khandvi

Ingredients :

Chickpea Flour (Besan) – 1 cup

Water – 3 / 4 cup

Sour Curd – 3 / 4 cup

Spinach leaves – 8 – 10 leaves

Green Chilli paste – as per spice required

Garlic paste – as per taste

Turmeric powder – 1 / 4 spoon

Asafoetida powder – 1 Pinch

Salt – as per taste

For Tempering / seasoning :

Mustard seeds – as per requirement

Sesame seeds – as per requirement

Oil - as per requirement

Asafoetida powder – 1 Pinch

For Garnish :

Chopped Coriander – as per requirement

Grated Coconut - 1 table spoon

Chilli flakes – optional

Preparation Method :

1)  In a bowl, mix Chickpea flour (Besan) with water and sour curd. Blend it well till smooth & no lumps are seen

2)  Add green chilli paste, garlic paste, asafoetida powder & salt to the batter and blend the batter well

3) Pour this batter in a broad pan and start stirring the batter on a low flame gas, keep on stirring continuously. No lumps should be formed

4)  Clean the spinach leaves and blanch them. Drain the water and keep the spinach leaves aside

5) Grease 3-4 big plates with oil for spreading the khandvi batter

6) After 10 mins, test by spreading the batter thin & even layer on the greased plate. Once it’s a bit cool try to roll the batter to form khandvi shape. If it does not rolls out properly, sprinkle extra besan on the batter and blend it well.

7)  Once the batter is cooked properly, spread the batter evenly in thin layer on the greased plates. You have to be very quick in spreading the batter on plates.

8) Let the batter be a bit cool, then give equal size cuts with knife to the batter. Place blanched leaves of spinach on the cut khandvi strips  (you can even make spinach paste and spread it on the khandvi strips) now gently roll each strip tightly. Likewise roll out all the khandvis and place them in a plate

9)  Heat oil in a tempering bowl, add Mustard seeds and sesame seeds to the oil, let them crackle, turn off the gas and add asafetida powder. Pour the hot tempering mixture with the oil on the khandvi rolls evenly.

10) Garnish the Khandvis with grated coconut and chopped coriander. Sprinkle 2 pinches of chilli flakes if desired.

11)  Serve authentic Khandivs with love to all.

Ivy Gourd (Tondli) Salad

Ingredients :

 Ivy Gourd (Tondli) – 250 gms

 Grounded Groundnut – 3 – 4 spoon

 Lemon Juice – as per taste

 Sugar – as per taste

 Salt – as per taste

 Maggie Masala-Ae-Magic – as per taste

 For Tempering / seasoning :

 Mustard seeds – as per requirement

 Oil - as per requirement

 Asafoetida powder – 1 Pinch

 Preparation Method 

1) Ground the Tondli in a vegetable chopper or shredder

2) Add grounded groundnut, Maggie Masala-Ae-Magic, lemon juice, sugar, salt. Mix all the ingredients well.

3) In a tempering bowl take oil, on the gas. Once oil is hot add mustard seeds, once it crackles, off the gas and add asafoetida powder to the tempering.

4) Add this tempering to the Tondli. Mix it well. Garnish with fresh chopped Coriander.

Sprouts Stuff Designer Idlis

Ingredients :

Ukda Rice – 1 portion

Urad Dal – half portion of rice

Mix Sprouts – 2 cup

Salt – as per taste

Maggie Masala-Ae-Magic – as per taste

Turmeric Powder – 3 pinch

Oil – as per requirement

Mustard seeds – as per requirement

 For Decoration :

Green Peas, Carrot, Coriander, Red Bell Pepper / Curry patta

Preparation Method :

Idli :·

1) Soak rice and Urad dal separately overnight

2)  Grind the rice and urad dal, mix it and keep it for fermenting for atleast 6 hours

3) Steam the mix sprouts and ground it to granules. Do not make paste of the sprouts

4) Add Maggie Masala-Ae-Magic powder & salt to the sprouts and keep it aside 

5) Add salt & turmeric powder to the Idli batter, mix it well

6) Greece the Idli molds, place small portion of batter in the Idli mold

7) Place a small portion of grounded sprouts on the batter

8) Top it again with Idli batter. Top the batter with Green Peas / Carrot / Coriander / Bell Pepper / Curry Patta to decorate it

9) Steam the Idlis for 20-25 mins

10) Once cool, cut the Idlis in 2 halves and serve the Idlis with Chana Chutney

Chana Chutney :        

1) Roast the Chana, remove the brown cover of the Chana

2) Grind the Chana in a mixer along with Maggie Masala-Ae-Magic powder, while serving add raw oil to the chutney.

Dates & Dry fruits Roll

Ingredients :

·         Dates dry 250 grams

·         Cashew 50 grams

·         Almonds 25 grams

·         Pistachios 25 grams

·         Ghee 1tbsp

·         White Sesame seeds 2tbsp

Preparation Method :

1. Cut the dates in small pieces. I have used seedless dates.

2. Chop the dry fruits into small pieces. Dry roast them separately till crisp on low flame.

3. Dry roast the white sesame seeds and keep it aside.

4. Heat a pan and add ghee to it, add the dates to it. Saute it for a few minutes. Then add the roasted dry fruits and mix well. Remove from fire and keep aside for a while.

5. Grease your hands and roll it into cylindrical shape.

6. Roll it over the roasted white sesame seeds and keep in the refrigerator for two hours.

7. Cut into small circular burfis / rolls.

Benefits of Dates :

· Dates are very Nutritious & high in Fiber. Getting enough fiber is important for your overall health.

· Dates are high in Disease-Fighting Antioxidants and also an excellent Natural Sweetener.

Nutritious Crunchy Cutlet

Ingredients :

·        Sprouted Wheat – 1 / 2 Cup

·        Turmeric Powder

·        Barley – 1 / 2 Cup

·        Red Chili powder

·       Soyabean –  1 / 4 Cup

·        Garam masala

·        Raw Banana – 2 medium size

·        Dry Mango powder

·        Moringa leaves – half bunch

·        Sugar

·       Flattened Rice 1 / 4 Cup

·        Salt

·        Ginger garlic paste

·        Rice flour

·        Carom Seeds

·        Wheat Grass Juice

Preparation Method :

1)     Sprouting of Wheat : Rinse the wheat with water twice. Soak them for min. 8 hours. 

Drain the water and tie the wheat in a cloth. Sprouting of wheat may take 3-4 days depending upon season. Wet the cloth every night

2)     Once wheat are sprout, grind them in mixer and steam them.

3)     Rinse the Barley with water and soak it overnight. Drain the water completely and grind it in mixer.

4)     Wet the flattened rice flakes, squeeze the water completely

5)     Crush the wheat grass with mortar and pestle, squeeze juice from the wheat grass, keep it aside.

6)     Soak the Soyabean in hot water for 30 mins. Squeeze it and remove water. Soak it again in cold water for 15 mins.  Squeeze it to remove excess water completely. Grind the Soyabean roughly in mixer and marinate it for 3 hours with ginger garlic paste, turmeric powder, chili powder, garam masala, aamchur powder

7)     Steam the raw banana with its skin in pressure cooker.  Once cool remove its skin and smash it completely.

8)     Now mix all the ingredients together i.e. sprouted wheat, barley, soyabean & raw banana. Add moringa leaves, flattened rice flakes, 3-4 drops of wheat grass juice, ginger garlic paste, turmeric powder, chili powder, garam masala, aamchur powder, carom seeds, sugar, salt. Mix and blend all the ingredients well.

9)     Roll the dough in any kind of shape as desired, roll it on rice flour

10)  Heat Oil in a pan and shallow fry them.  Nutritious Crunchy Cutlets are ready to serve with wet / dry chutney

Peas Pod Green Chutney :–

Ingredients :

·        Green Peas Pods

·       Coriander

·       Cauliflower leaves

·        Oil

·        Green Chili

·        Mustard Seeds

·        Garlic

·        Salt

·        Mint leaves

Preparation Method :

1)     Clean the Green Peas Pods, remove one side (vein) of the pods, roast them on low flame with 3-4 drops of oil on it.

2)     Take leaves of cauliflower, wash & clean them and steam.

3)     Grind the Pods along with cauliflower leaves, green chili, garlic and salt. Sieve this paste in metal strainer.

4)     Top this chutney with finely chopped coriander, add tempering of oil and mustard seeds to it. This will also make the coriander crunchy.

Sprouted Wheat Mithai

Ingredients :

·   Sprouted Wheat – 2 cups

·   Ghee – 1 cup

·   Cinnamon –  1 / 4 inch

·   Fennel seeds – 2 table spoon

·   Cardamom powder – 1/2 teaspoon

·   Nutmeg powder – 1 pinch

·  Jaggery – 1 / 2 cup

·  Milk – 2 cups

·  Dry fruits as required

Preparation Method :

1)Grind the sprouted wheat in a mixer

2) In a thick bottom kadhai heat the ghee and roast the wheat granules. If ghee gets absorbed by wheat add some more ghee. Let the wheat granules get cooked in the ghee for atleast 10 mins.

3) Boil Milk in a pan, add fennel seeds, cinnamon , nutmeg powder to the milk. Let the Milk boil for 5-7 mins. Add cardamom powder in the end to this milk. Strain this milk and add the milk to wheat.

4) Let the wheat get cooked in this milk on low flame, keep stirring the mixture. It takes atleast 20-25 mins to get it cooked.

5) Add jaggery to the wheat, mix it well and let the jaggery get absorbed by the wheat. Ghee will start leaving the mixture from all sides, that means its ready. Add dry fruits as required.

6)  In a greased tray set the mixture, top it with dry fruits. Let it get cool. Once cool refrigerate it for atleast 3 hours. 

7) Cut in square shape and serve Nutritious Sprouted Mithai to all.

Benefits of Sprouted Wheat :

Sprouted Wheat are lower in carbs, higher in protein and fiber and are easier to digest.  Anyhow sprouted grains have more available nutrients than mature grains.

Nutritional Designer Paratha (2nd prize Winner at Shrawan Mahotsav, 2019 Vasai)

Ingredients :

·         Takla / Methi leaves (Steamed Spinach, optional)

·         Boiled Corn

·         Boiled Beat

·         Whole wheat flour - 1 1/2 Cup

·         Jowar (Great millet) – 1  1/2 cup

·         Bajra (Pearl millet) – 1  1/2 cup

·         Ragi (Finger millet) – 1  1/2 cup

·         Boiled Potato – 3 small

·         Coriander & Cumin powder

·         Turmeric powder

·         Chilli powder

·         Garam Masala Powder

·         Ginger Garlic paste

·         Salt

·         Ghee / Oil

Preparation Method

1) Dough 1 : Mix 1 ½ cup Jowar flour with 1 / 2 cup Whole wheat flour, boiled and grinded Corn, smashed Potato, Coriander & Cumin powder, Turmeric powder, Chilli powder, Garam Masala Powder and Salt and knead the dough well.

2) Dough 2 : Mix 1 cup Bajra flour with 1 1a/2 cup Whole wheat flour, Takla / Methi leaves (puree of spinach if desired), smashed Potato, Coriander & Cumin powder, Ginger Garlic paste, Turmeric powder, Green Chilli paste and Salt and knead the dough well.

3) Dough 3 : Mix 1 cup Ragi flour with 1 / 2 cup Whole wheat flour, boiled and grinded Beat puree, smashed Potato, Coriander & Cumin powder, Turmeric powder, Chilli powder, Garam Masala Powder and Salt and knead the dough well.

4) Keep all the 3 dough covered for 30 mins.

5) Divide all the 3 dough into equal lemon-sized balls. 

6) Take 1 Jowar dough ball and shape it in long cylindrical shape. Likewise shape the Bajra and Ragi dough separately. 

7) Now place all the 3 coloured long cylindrical shapes one behind the other and make a single round shape of it, all the 3 coloured dough should be tightly sticking to each other. Press the ball gently with your palm. 

8) Roll out paratha of this dough. 

9) Roast the Paratha on a tawa using ghee or oil on both the sides.  

Serve the tri-colour paratha hot.

Red Velvet Loni Dosa

Ingredients :

• 2 cups Rice
• 1 cup Urad Daal
• 1/4 cup thick Poha
• 3 cups sour Buttermilk
• 1/4 cup Loni (white butter)
• 1 small steamed Beetroot
• 5 to 7 Curry leaves
• 1/2 tablespoon Green chilli paste / fine chopped
• Salt as per taste
• Oil as required

Method :

1) To make the Dosa batter, wash rice and urad daal separately and soak them in ample of sour butter milk for min 6-7 hours. Drain the butter milk from rice and Urad daal (keep the buttler milk aside), grind rice and urad daal adding butter milk to it as needed, also rinse Poha once and grind it along with rice and urad daal. Grind to a smooth paste until smooth and bubbly batter. Now transfer the batter in a separate covered vessel and keep this vessel in a warm place.  Let this batter ferment for next 6-7 hours, add salt to the batter just before making Dosa.

2) In a mixer grinder, add the steamed and peeled beetroot, curry leaves and blend it without water into a paste. Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter.

3) Add finely chopped green chillies to the batter and mix the batter gently.

4) Heat up a non stick tawa and sprinkle water to check its temperature. If there is a sizzle then its temperature is correct.

5) Grease the tawa with 2–3 drops of Oil, now pour in two ladles of batter on the tawa and spread it evenly in a circular shape to get a Dosa, turning the flame to low. Add oil across the edges and cover it with a lid.

6) Take Loni/White Butter and spread it on the Dosa generously. Let the butter smear on the Dosa. Flip it on other side to get it more crusty.

7) Serve Beetroot Loni Dosa with mixed vegetable Sambar and Coconut Chutney.

Paneer Cutlet

Ingredients :

• Paneer - 2 Cups

• Boiled & smashed potato – 1 big

• Carrot – 1 medium sized

• Bread crumbs – half cup

• Corn flour – 2 tbsp

• Green Chilli paste

• Chaat masala

• Turmeric powder

• Coriander leaves

• Salt

• Oil for frying

Preparation Method :

1) Crumble the paneer with hands or in a mixer (if packet paneer is used, immerse the paneer in hot water for 10 mins until they are soft, squeeze and remove water)

2) To the crumbled paneer add smashed potatoes, finely chopped carrot, corn flour, bread crumbs, chilli paste, chaat masala, turmeric powder, chopped coriander leaves, salt as per taste and mix all the ingredients well to form a dough

3) Make small balls and shape the balls in shape of cutlets.

4) Heat oil in a kadai / frying pan, now fry the cutlets in hot oil till golden brown

5) Serve hot Paneer Cutlet with green chutney or ketchup along with sipping chaai on a rainy day

Makhana Gravy Veggie

Ingredients :

Makhana Gravy Veggie

• Makhana – 250 gms
• Onion – 1 medium size
• Tomato – 1 medium size
• Cashews – 12 – 15 nos.
• Ginger garlic paste – 1 / 2 tea spoon
• Cumin seeds – 1 / 2 tea spoon
• Turmeric Powder - 1 / 2 tea spoon
• Chili Powder - 1 / 2 tea spoon
• Garam Masala – 2 pinch
• Coriander & Cumin seeds powder – 2 pinch
• Raw mango powder – 2 pinch
• Salt – As per taste

Preparation Method :

1) Cut the makhanas in 2 half

2) Saute the makhanas in 2 tables spoon of oil for atleast 5 mins, keep it aside 

3) Make fine paste of cashews 

4) Blend tomato, cumin seeds and ginger garlic paste together 

5) Finely chop the onion

6) In a pan, take oil and heat it, add cumin seeds to it

7) Add chopped onion and saute it. Once onion turn slightly brown, add tomato paste, cashew paste, ginger garlic paste, turmeric powder, chili powder and saute it.

8) Add cut makhanas and mix it well.

9) Add water to form liquidy consistency and allow it to cook for 5 – 7 mins with lid covered

10) Add salt, Garam Masala, Coriander and Cumin seeds powder, raw mango powder and mix it well

11) Add fresh coriander on the veggies and serve it hot with roti or puri

Health Benefits of Makhana :

Makhana (Lotus seeds) are good source of protein, magnesium, potassium, and phosphorus. They are also low in saturated fat, sodium, and cholesterol. They are low in calories, making them an ideal snack for weight loss