Avocado Banana Smoothie

Ingredients:
1 Avocado
1 Banana
1 Pear or Apple
1 mug milk (I use soy/almond/hazelnut milk... Normal skimmed milk is fine too)
1/2 inch ginger (optional)
Few mint leaves (optional)

Method:
Mix all ingredients in a blender. I do not remove the skin from Apple or pear. Bring to a nice smooth thick consistency (add a little water if too thick) and serve immediately.

Maa ki dal

Sabut urad - 1cup
Rajma -2tb sp
Tomatoes puréed 1
+tomato puree(Dabur) 100 gms
Onion-1
Ginger-2" piece
Garlic-5-6 cloves
Salt
Jeera-1 tsp
Hing pinch
Red ch pd
Garam masala
Dal makhani masala-2tbsp
Butter-3tbsp
Milk 150 ml or cream

Method
- soak dal and rajma overnight
-pressure cook dal rajma with 3-4 cups of water and salt , till soft
-open the lid and keep cooking on slow heat , add more water when required
-add Dabur puree and keep cooking
-now add milk (add cream for rich makhani dal)
-simmer on low heat till you get creamy consistency
- if required mash the dal  little with a ladle
-add dal makhani masala

-For tempering

 -heat butter ,add jeera hing and chopped onions and fry till transfer ant
  -add ginger garlic and keep frying till onions are golden brown
  -add the puréed tomatoes and ch pd
   -when ghee separates ,mix with dal
    - add Garam masala
    - garnish with little butter and coriander leaves

Ragi and buckwheat (kuttu) porridge

Another healthy breakfast recipe, esp for cold winter mornings. This breakfast high in calcium and fibre and very filling.

Ingredients

1. 1 cup Ragi powder
2. 1/2 cup Buckwheat(kuttu) grains
3. 3 cups water
4. Jaggery
5. Milk (soya / almond / normal milk)
6. Nuts
7. Raisins

Method

1. Dry roast Ragi powder till it gets a roasted smell.
2. Add Buckwheat grains and roast for few more minutes.
3. Add water into the mix and boil it.
4. Add jaggery as per taste to get some sweetness into the mixture.
5. Boil slowly till you get the desired thickness.
6. Add milk, raisins and nuts before serving.

This porridge can be stored in the refrigerator easily 2-3 days.

Oats ka cheela

Healthy breakfast recipe

Ingredients

• 2 cups oat
• 1 cup sooji
• 2 small cups yogurt
• one small onion
• 2 green chillies
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• coriander leaves
• salt to taste

Directions

1. Dry roast oat and sooji separately for 5 minutes each.
2. Mix both the ingrediants together with yogurt and mix well and keep aside for ten minutes.
3. Add sliced onion,cumin powder,coriander powder,coriander leaves,chillies and salt according to the taste and mix well and make a batter.
4. Make chillas out of the batter and serve hot with chutney or sauce.

Besan ki sabzi (in mustard gravy)

My mom's recipe.

Ingredients (for 4 people)

1. Besan - 1 medium cup
2. Turmeric powder - 1/2 teaspoon
3. Salt to taste
4. Red chilli powder - As per taste
5. Yellow mustard seeds - 3 teaspoon
6. Garlic paste - 1 teaspoon
7. Coriander powder - 1 teaspoon
8. 1 medium tomato paste
9. Black mustard seeds - 1/2 teaspoon
10. Coriander leaves
11. Oil

Method

1. Make a fine paste of yellow mustard seeds and garlic in a mixie.
2. In a bowl, mix water with besan, red chilli powder, 1/4 teaspoon turmeric powder, 1/4 coriander powder. 1 teaspoon mustard+garlic paste, salt. The mix should be on pancake consistency.
3. In a non-stick pan, add a few drops of oil and make a thin pancake of the above mixture. When its brown on one side, fold it inwards into three layers. Add a bit of oil on the sides to brown it well.
4. Make similar pancakes of all the mixture, cut the folded pancakes into diamond shaped pieces.
5. In a kadai, add 2 teaspoons of oil; when oil is hot, add the mustard seeds till it crackles.
6. Add the remaining mustard+garlic paste. Reduce flame and saute for 3-4 mins. Add turmeric powder, red chilli powder, coriander powder and saute for 3-4 minutes more.
7. Add tomato paste and saute for few minutes.
8. When the masala is cooked, add 2.5 cups of water. 
9. Add salt as per taste. 
10. When the gravy starts boiling, add the besan pieces, reduce the flame and cook it for 5 minutes.
11. Garnish with coriander leaves.
12. Serve hot with roti or rice.

Malpua

This malpua recipe is also from my mom.

Malpua is a mandatory dish in Holi. Believe it or not, we eat it with mutton curry during Holi :)

Ingredients

1. Maida - 2 cups
2. Sooji - 1/2 cup
3. Milk - 1.5 cups
4. Over ripe bananas - 1.5 big or 3 small
5. Sugar - 2.5 cups
6. Cardamom powder - 1/2 teaspoon
7. Chopped pistachios for garnish
8. Oil or ghee for frying

Method

For chashni

1. Add 1/3 cup of water to sugar and heat it. Once it starts boiling, let it boil for 2-3 minutes and switch off the gas.

For malpua

1. Soak sooji in milk separately, add just enough milk to cover sooji. Leave it for 1 hour.
2. Then mix the sooji very well with your palms. Add maida and milk and leave it for 3 hours.
3. Blend bananas only in a mixie and then add it to the maida + sooji mixture.
4. Add cardamom power and mix well with a big spoon.
5. Bring oil to medium heat and add 1 big spoon of mixture. Once it rises and is brown on the lower side, flip it over.
6. Once it is brown on both sides, squeeze it between two spoons to remove excess oil.
7. Add the malpua into the chashni, leave it for 2 minutes and then take it out.
8. Garnish with chopped pistachios.

Authentic Bihari Sattu Ka Paratha

My Mom's recipe again :)

Ingredients (for 8 parathas)

For stuffing

1. Sattu ka atta - 1 medium size katori
2. Mustard oil - 2 teaspoon
3. Ajwain - 1 teaspoon
4. Kalonji - 1/4 teaspoon
5. 1 medium size chopped onion
6. Chopped garlic - 2 teaspoon
7. Chopped ginger - 1 teaspoon 
8. 2 chopped green chillies
9. Juice of one large lemon
10. Chopped coriander leaves
11. Salt to taste

For dough

1. Atta - 400 grams
2. Salt to taste
3. Ajwain
4. 1 teaspoon refined oil

Method

1. Mix all the ingredients well.
2. Sprinkle some water so that the sattu gets a binding consistency, and still has the powdery texture.
3. Make dough with all the ingredients mixed and divide it equally for 8 parathas.
4. Fill the mixture and cook it like normal parathas.
5. Serve it with curd or baingan bharta.

Jimikand / Suran ki chutney

My mom's recipe :)

Ingredients
1/2 kg jimikand
Ginger
Garlic
Green Chillies
Turmeric
Salt
Mustard oil
1 large lemon

Method

1. Soak jimikand in a large bowl of water for about 10-15 mins and then wash thoroughly to remove all mud.
2. Chop it into big chunks and boil it (like potatoes) in pressure cooker.
3. Once boiled, cool, peel and mash.
4. Add a pinch of turmeric, salt, mustard oil, chopped garlic, chopped ginger and chopped green chillies. 
5. Add juice of one large lemon.
6. Mix everything.
7. The chutney needs to be a little loose in consistency. For this, boil half cup of water, cool it and then mix it in the chutney to get the desired thickness.
8. Leave it for a day outside for it to get a nice sour taste.
9. Eat it with poori and parathas, or as a nice accompaniment to your daily meals.

Sarson Ka Saag

1)  Boil together in a pressure cooker

    1.5kg    Sarson ka saag

     0.5kg   Palak

     150g    Methi leaves

                some coriander leaves along with their stalks

                (everything should bo washed thoroughly in running water and chopped 

                 roughly)

                 Salt to taste

        2       Onions (chopped roughly)

      2/3      Green chillies

      1 inch  Ginger
      

                  1 Ladleful each of rice, chana dal, and moong dal(chilka)

2)    Pressure cook for about 3 to 4 whistles.Let it cool and then blend it in a blender.

       Do not churn it too much so as to make it pasty.

3)    For the tadka

       Take 2 to 3 tablespoonful of oil/ghee in a kadai. 

        When hot add 1 tsf   of jeera

                              a pinch of hing

        Add 2 onions (finely chopped)

               2 green chillies

               1 tsf garlic paste

               1 tsf ginger paste

        Bhunno till light brown

        Now add 2/3 big tomatoes (finely chopped)

        Add the masalas

             1 tsf haldi

             1 tsf red chilli powder

             2 tsf coriander powder

             1 tsf garam masala powder

        Bhunno till the oil leaves the sides.

 4)   Now add the saag and cook it for a while. Cook it on low heat once it boils.

       Precaution:: Always cook the saag covered else it will splatter all over

 5)   Optional :  

       You can give a final tadka with desi ghee , hing, jeera and red chilli powder

       Or  you can have with white butter

Dindigul biryani recipe

Dindigul biryani recipe

Ingredients
Jeera Samba rice: 1 kg (for 10) I Mutton: 1.5 kg
Onion: 400 gm
Tomato: 400 gm
Mint leaves: 1 bunch
Coriander leaves: 1 bunch
Ginger-garlic paste: 6 tsp (approx 30 gm)
Cinnamon: 4
Cloves: 4
Star anise: 4 pieces
Marati moggu (type of caper): 4
Jathipathri: 4
Curd: 250 ml
Oil: 200 ml
Ghee: 50 ml
Chilli powder: 5 tsp
Coriander powder: 7 sp
Pepper powder: 4 tsp

Method
Cut the mutton into small pieces and soak it in curd for 20 minutes. Wash the rice and soak it in water for half an hour. Keep the biryani vessel in the stove and add oil, cinnamon, cardamom, cloves, star anise, marati moggu, jathipathri, mint leaves (50%) and coriander leaves (50 %). Then add sliced onions. Saute well until it turns transparent. Add ginger-garlic paste, followed by sliced tomatoes. Mix well until it merges together. Add the mutton pieces along with the curd, coriander powder, chilli powder and then add a glass of water. Add the required amount of salt at this stage and cook the mutton. Once it is cooked, add the pepper powder, soaked jeera rice, the remaining mint and coriander leaves. When it starts bubbling, put the lid on the fire and add the weight (in dum style). Leave it for about 20 mins and then add ghee.Serve it with raita or brinjal curry.

Philips Airfryer recipes

Philips Airfryer recipes

 

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