HEALTHY RECIPE : DELICIOUS ORANGE GUAVA JUICE

HEALTHY RECIPE : DELICIOUS ORANGE GUAVA JUICE ( no add sugar)

300 GRAM GUAVA WASH THEN CHOPPED

150 GRAM ORANGE - REMOVE PILL THEN REMOVE THE SKIN OF TISSUE AND DE SEED

PINCH PEPPER POWDER

PINCH BLACK SALT 

SUGAR - NOT NECESSARY

SALT - NOT NECESSARY

*

TAKE A JAR OF MIXER.
PUT A CHOPPED GUAVA AND ORANGE TISSUES.
ADD THE  1/2 LITTER WATER.
CHURN AND MAKE JUICE.
SIEVE THE MIXTURE WITH STRAINER.
ADD PEPPER POWDER AND BLACK SALT 
MIX WELL.
SERVE IN TWO DEEP GLASSES.
YOU CAN ADD MINT LEAVES IN IT.

HEALTHY RECIPES : HEALTHY - NUTRITIOUS AAMLA - PALAK PUMPKIN JUICE

HEALTHY RECIPES : HEALTHY - NUTRITIOUS AAMLA - PALAK - PUMPKIN JUICE



















 100 GRAM PALAK LEAVES WASHED, CHOPPED

50 GRAM.PUMPKIN PILED WASHED THEN CHOPPED

100 GRAM BIT LEAVES WASHED THEN CHOPPED

10-12 MINT LEAVES WASHED 

3 NO. AAMLA WASHED, CHOPPED

PINCH PEPPER POWDER 

BLACK SALT AS PER TEST

WATER AS NECESSARY

1 TSP. LEMON JUICE

*
TAKE A MIXER JAR.
PUT CHOPPED PALAK LEAVES, CHOPPED BIT LEAVES, MINT LEAVES, CHOPPED PUMPKIN, CHOPPED AAMLA IN MIXER JAR.
ADD WATER  TO LIQUEFY GRADIENTS.
GRIND AND MIX WELL TO MAKE JUICE.
SIEVE THE MIXTURE WITH STRAINER.
ADD PEPPER POWDER, BLACK SALT AND LEMON JUICE.
MIX WELL.
SERVE IN TWO GLASSES.

HEALTHY RECIPE : AJWAIN - BILIPATRA GREEN CHUTNEY

HEALTHY RECIPE : AJWAIN - BILIPATRA GREEN CHUTNEY

100 GRAM. CORIANDER -WASHED, CHOPPED

50 GRAM. PEANUT -SOAK IN WATER, AFTER 1 HOUR WASH THE PEANUT AND DRAIN THE WATER

1/2 HALF GUAVA - CHOPPED

1 INCH PIECE GINGER - CHOPPED

2-3  CHILLY -CHOPPED

2 TBSP. LEMON JUICE

1/2 TSP. BLACK SALT - SANCHAR POWDER

SALT AS PER TEST

3 BIG AJWAIN LEAVES - CHOPPED

8-10 CURRY LEAVES

10-12 BILIPATRA LEAVES - CHOPPED

3-4 SMOOTH DATES - WASH THEN CHOPPED

*
TAKE A CHUTNEY JAR.
COMBINE ALL THE INGREDIENTS IN A BLENDER JAR.
GRIND WELL TO GATE A SMOOTH CHUTNEY.
DON'T USE WATER.
STORE IN AN AIR - TIGHT CONTAINER.
USE AS REQUIRED.  
YOU CAN TAKE IT WITH LUNCH AND DINNER ALWAYS.

HEALTHY RECIPE : SPICY FALAFAL

HEALTHY RECIPE : SPICY FALAFAL





































2 CUP CHICKPEAS - SOAKED FOR 6-7 HOURS

1 ONION CHOPPED

2 TBSP. CORIANDER - CHOPPED

2 TBSP. MINT LEAVES - CHOPPED

1 TBSP. GARLIC - JINGLER PASTE

2 TBSP. TOMATO KETCHUP


SALT AS PER TEST

1 TBSP RED CHILLI POWDER

2 GREEN CHILLI -CHOPPED

1 TSP. GARAM MASALA

1 PINCH PEPPER POWDER

1/2 TBSP. LEMON JUICE 

4 TBSP. GRAM ATTA

PINCH SODA BI CARB

1 TBSP. OIL - TO ADD IN BETTER

OIL TO FRY.

*
COARSELY GRIND THE CHICKPEAS WITH CHOPPED ONION, MINT, CORIANDER, CHOPPED GREEN CHILLI, SALT, LEMON JUICE AND OIL.























REMOVE FROM JAR.


















ADD GARLIC - GINGER PASTE, TOMATO KETCHUP , SODA BI CARB, RED CHILLI POWDER, GARAM MASALA, PEPPER POWDER, LEMON JUICE MIX WELL
THEN ADD GRAM ATTA - CHICKPEAS FLOUR IN MIXTURE.


















MIX WELL.
GREASE THE PALM AND MAKE A SMALL BALL FROM MIXTURE.
GREASE YOUR FINGERS AND THUMB AND PUT THE BALL BETWEEN FINGER AND THUMB AND SLIGHTLY PRESS TO MAKE TIKI -- FALAFEL.

DEEP FRY IN OIL ON MEDIUM FLAME.

FRY TILL BROWN AN CRUNCHY.
REMOVE OVER PAPER NAPKIN.
SERVE IN SERVING PLATE GARNISH WITH ONION RINGS, SWEET RED CHILLI CHUTNEY , TOMATO CATCHUP AND CORIANDER.

HEALTHY RECIPE : DRY FRUITS WITH PEANUT CHIKKI

HEALTHY RECIPE : DRY FRUITS WITH PEANUT CHIKKI



















1 CUP PEANUTS - ROASTED THEN REMOVED SKIN AND COARSELY GRIND

1/2 CUP ALMOND - CHOPPED

1/2 CUP PISTACHIOS - CHOPPED OR SLIVERS

1/2 CUP CASHEW NUTS - CHOPPED

1 CUP SUGAR

 ROLLING PIN

PIZZA CUTTER
*
GREASE A BOARD OR KITCHEN PLATFORM SURFACE WITH GHEE.
ALSO GREASE A HEAVY ROLLING PIN WITH GHEE.
*
HIT A NON STICK PAN.
ADD SUGAR IN IT ON MEDIUM FLAME.
 
STIRRING OCCASIONALLY, NOT MORE TILL MELT.



















WHEN SUGAR MELT COMPLETELY STIRRING CONTINUOUSLY.
COOK TILL THE SUGAR TRANSFER IN TO THICK SYRUP AND TURNS LIGHT BROWN IN COLOUR.
ADD PEANUT, CHOPPED ALMONDS, CHOPPED CASHEW, CHOPPED OR SLIVERS OF PISTACHIOS IN SUGAR THICK SYRUP - MELTED SUGAR.
MIX WELL AND REMOVE FROM FLAME QUICKLY.
ADD ESSENCE IN MIXTURE.
MIX WELL.
IMMEDIATELY POUR THE DRY FRUITS MIXTURE ON TO THE GREASED BOARD OR KITCHEN PLATFORM SURFACE.


















QUICKLY ROLL OUT THE MIXTURE,  HALF AN INCH OR MORE THIN WITH A GREASED HEAVY ROLLING PIN.
TAKE A PIZZA CUTTER AND GREASED WITH GHEE.
CUT THE SQUARES WITH A GREASED PIZZA CUTTER.
WHEN CHIKKI SQUARES COOL SEPARATE  THE PIECES.
STORE IN DRY AND AIRTIGHT CONTAINER.
SERVE DELICIOUS, CRUNCHY SWEET CHIKKI.

HEALTHY RECIPE : SWEET RED CHILLI SAUCE

HEALTHY RECIPE : SWEET RED CHILLI THICK SAUCE

very easy to make.

200 GRAM RED CHILLI - WASHED, CUTS IN FOUR PIECE

3/4 CUP SUGAR

1 TSP. SALT

1 TBSP. VINEGAR
*
WASH THE CHILLIES AND CUT 1 IN FOUR PIECES, REPEAT FOR REST OF CHILLIES.



PUT THE CHILLI PIECES IN TO THE MIXER JAR.
FINELY GRIND IN MIXER.
HEAT A NON STICK PAN AND TRANSFER THE CHILLI PASTE IN IT FROM MIXER JAR.



















COOK OVER THE MEDIUM FLAME TILL BUBBLE AND SOME THICKEN.






















STIRRING CONTINUOUSLY.
ADD SUGAR AND SALT.



















MIX WELL TOGETHER SO THAT SUGAR AND SALT PROPERLY MELT AND BEING SUGAR SYRUP.
STIRRING WELL TILL MIXTURE IS THICKEN.




















ADD LEMON JUICE. MIX WELL

COOK FOR FEW SECONDS TO PROPER MIX.
REMOVE FROM FLAME.
COOL THE SWEET CHILLI THICK SAUCE UNTIL COME AT ROOM TEMPERATURE.
ADD 1 TBSP. WHITE VINEGAR AND MIX.
STORE THE SWEET CHILLI SAUCE IN A REFRIGERATOR IN AIR TIGHT CONTAINER. 

HEALTHY RECIPE : SWEET : DELICIOUS ROSE COCONUT BALLS

HEALTHY RECIPE : SWEET : DELICIOUS ROSE COCONUT BALLS

1 CUP DRY COCONUT GRATED 


1 TSP. GHEE

1/3 CUP THICKEN CONDENSED MILK

5 -6 ROSE MIX ESSENCE 

7 - 8 PISTACHIOS SLIVERS

*
ROAST THE GRATED COCONUT SLIGHTLY OVER SLOW FLAME. (NOT CHANGE THE COLOUR.) REMOVE FROM FLAME.

HEAT A CONDENSED MILK AND MAKE SOME THICK MORE.
REMOVE FROM FLAME.
ADD ROASTED COCONUT AND MIX WELL.

THEN ADD  5 - 6 DROP OF ROSE MIX ESSENCE.

ADD 1/2 TSP. GHEE AND MIX.
MAKE SMALL 15 BALLS FROM MIXTURE.


















GARNISH WITH PISTACHIOS SLIVERS.

HEALTHY RECIPE : SPICY : TESTY KHAMAN DHOKLA

HEALTHY RECIPE : SPICY : TESTY KHAMAN DHOKLA

1 CUP GRAM FLOUR                                           

1/4 CUP SOJI   

1 PACKET ENO FRUIT SALT

1 TBSP. GINGER - GARLIC PASTE 

PINCH OF TURMERIC POWDER

SALT AS PER TEST

1.1/2 SUGAR POWDER

1 CUP WATER

1/2 LEMON

1.1/2  TBSP. OIL

1 TSP. MUSTARD SEEDS

1 TSP. CUMIN SEEDS

1 STRING CURRY LEAVES

1 TBSP. COCONUT GRATED

1 TBSP. CORIANDER - CHOPPED
*
MIX A GRAM FLOUR, SOJI, SALT, SUGAR POWDER AND LEMON IN TO A MIXING BOWL.




ADD 1 CUP OF WATER SLOWLY IN TO THE GRAM FLOUR MIXTURE AND MAKE THIN BATER.
THEN ADD GINGER - GARLIC PASTE IN IT. MIX WELL.

 *ADD THE REQUIRE WATER INTO THE STEAMER AND HEAT OVER FAST FLAME.

ADD THE 1 PACKET ENO FRUIT SALT INTO A BATER. 

























MIX WELL TILL BATER ARISE AND DOUBLE.  



















THEN TAKE A DHOKLA STEAMER PLATE AND POUR THE ENTIRE BATER IN IT.



















AND STEAM FOR 10- 12 MINUTES OR TILL RISE OVER FAST FLAME.
REMOVE FROM STEAMER.

TADKA : 
HEAT A 1 TBSP. OIL IN A TADKA PAN. ADD MUSTARD SEEDS, CUMIN SEEDS, CHOPPED CHILLI AND CURRY LEAVES.
WHEN THEY CRACKLE REMOVE FROM FLAME AND SPRINKLE OVER KHAMAN DHOKLA PLATE. 

THEN CUT IT IN SQUARE  SHAPE.
GARNISH WITH CHOPPED CORIANDER AND COCONUT. 
SERVE HOT WITH GARLIC CHUTNEY AND PEANUT OR SESAME OIL.
YOU CAN SPRINKLE THE SUGAR SYRUP OVER IT.

HEALTHY RECIPES : DELICIOUS DRY FRUITS SWEET GUJIYA

HEALTHY RECIPES : DELICIOUS DRY FRUITS SWEET GUJIYA

FOR STUFFING :

20 - 22 ROASTED CASHEW NUT - CHOPPED

10 -12 ROASTED ALMONDS -CHOPPED

10- 11 PISTACHIOS - CHOPPED

PISTACHIOS - CHOPPED

1/2 CUP RAISINS

4-5 FIG - CHOPPED

3/4 CUP GRATED COCONUT - ROASTED

3-4  DRY CHERRY - CHOPPED    


1/3 CUP SUGAR POWDER


1 TSP. CARDAMOM POWDER

GHEE OR OIL FOR FRYING

* FOR SUGAR SYRUP :

1 CUP SUGAR

1/2 CUP WATER

*FOR DOUGH

1.1/2 CUP MAIDA
*
3 TBSP. GHEE - BOILING

1 TSP. SUGAR POWDER

1/2 TBSP. PISTACHIOS SLIVERS -FOR GARNISHING 
*
TAKE A MIXING BOWL. ADD MAIDA , BOILING GHEE AND SUGAR POWDER.
KNEAD A DOUGH (LIKE PURI DOUGH) WITH REQUIRE WATER.
KEEP ASIDE.
*

MIX ALL INGREDIENTS FOR  STUFFING - CHOPPED ROASTED CASHEW, ROASTED CHOPPED ALMONDS, CHOPPED PISTACHIOS, RAISINS, FIG - CHOPPED, GRATED, ROASTED COCONUT,  DRY CHERRY - CHOPPED,  SUGAR POWDER AND CARDAMOM POWDER INTO A BIG BOWL.





















*
TAKE A DOUGH AND MAKE EQUAL 30 PORTION.
MAKE 30 SMALL PURIES FOR 15 GUJIYA.


















GREASE A ROUND GUJIYA MOULD - BOTH INNER SIDES. 

















PLACE 1 PURI OVER THE MOULD AND 
PRESS LIGHTLY.
THEN PLACE ABOUT 1 TBSP. OR SOME MORE STUFFING OVER IT.
MOISTEN WITH A LITTLE WATER OVER EDGES.

PLACE 1 PURI OVER STUFFING.
CLOSE THE MOULD WITH LIGHTLY 
PRESSURE. 




















 REMOVE THE REST OF DOUGH.
REMOVE THE GUJIYA FROM ROUND GUJIYA MOULD.

















*YOU CAN MAKE ROUND GUJIYA WITH PRESSING THE EDGES TOGETHER FIRMLY IN A DESIGN WITH FINGERS OR FORK.

HEAT GHEE OR OIL IN A FRY PAN. 
DEEP FRY GUJIYA TILL GOLDEN BROWN OVER MEDIUM FLAME.




















REMOVE FROM PAN AND ALLOW TO HOT STUFFING TO COOL.




















*
MAKE SYRUP :
PUT A 1 CUP SUGAR IN A PAN AND ADD 1/2 CUP WATER.
BOIL OVER MEDIUM FLAME TILL 2 STRAIN THICK SYRUP.
* 
APPLY THE SYRUP OVER COOL GUJIYA - BOTH SIDES WITH BRUSH.
GARNISH WITH PISTACHIOS SLIVERS.
serve as sweet.