HEALTHY RECIPE : FARALI : DELICIOUS CHIKOO - BANANA SMOODHI

HEALTHY RECIPE : FARALI : DELICIOUS CHIKOO - BANANA SMOODHI

3 CHICOO - CHOPPED

1 BANANA - CHOPPED

1 TBSP. SUGAR 

1/4 CUP MILK CREAM

1/4 CUP CONDENSED MILK

10-12 DROPS VANILLA ESSENCE

1 TBSP.  MIX DRY FRUITS - ROASTED THEN CHOPPED OR GRIND 

10-12 JELLY SWEET OR CASHEW NUTS - FOR GARNISHING

TAKE A MIXER JAR AND PUT THE CHOPPED CHIKOO, CHOPPED BANANA AND SUGAR IN IT AND BLEND.
ADD CREAM AND CONDENSED MILK IN MIXTURE JAR WITH MIXTURE.
ADD VANILLA ESSENCE IN IT AND BLEND TO MAKE SMOODHI.
POUR THE SMOODHI INTO A ICE CREAM MOULD.
ADD ROASTED - CHOPPED DRY FRUITS INTO THE SMOODHI.
PLACE IN A FREEZER FOR 3-4 HOURS.
AFTER FREEZING REMOVE FROM FREEZER.
GARNISH WITH JELLY SWEET OR CASHEW NUTS.
*
SERVE VERY HEALTHY AND DELICIOUS CHIKOO - BANANA SMOODHI IN A SERVING CUP, GLASS OR CONE.  



  

HEALTHY RECIPE : GREEN CAPSICUM MASALA RICE

HEALTHY RECIPE : GREEN CAPSICUM MASALA RICE

3/4 CUP RAW BASAMATI RICE

1 ONION - CHOPPED            

2 TOMATO - CHOPPED

1 CUP GREEN CAPSICUM - CHOPPED

2 RED CHILLY - DRY

1 1/2 URAD DAL

1/2 CUP PEANUTS

PINCH MUSTER SEEDS

1 TSP. CUMIN SEEDS

10-12 CURRY LEAVES

2 TBSP. BUTTER

1 TSP. RED CHILLY SAUCE

1 TSP. TOMATO SAUCE

SALT AS PER TEST

1 TSP. LEMON JUICE

1 TSP. GARAM MASALA

1 TSP CINNAMON POWDER

2 TBSP. CORIANDER LEAVES - CHOPPED

*

HEAT A SMALL PAN TO ROAST CUMIN SEEDS, MUSTER SEEDS, RED CHILLY, CURRY PATTA, PEANUTS AND URAD DAL.
ROAST ALL THE INGREDIENTS TILL LIGHT BROWN. LET A COOL.

THEN COARSELY GRIND ALL TOGETHER IN GRINDER MIXER.

















IT'S A PREPAIR RICE MASALA.
KEEP ASIDE.
*
THEN COOK THE RICE ADDING WITH SOME SALT AND 1 1/2 TSP. LEMON JUICE. 
KEEP ASIDE.
*
HEAT A BUTTER IN A THICK BOTTOMED, NON STICK PAN AND ADD CHOPPED ONION, LIGHTLY SAUTE.
THEN ADD CHOPPED TOMATO AND COOK.
THEN ADD CHOPPED GREEN CAPSICUM, SAUTE FOR 1-2 SECONDS.

THEN ADD COOKED RICE. 
ADD RED CHILLY SAUCE, TOMATO SAUCE, LEMON JUICE AND GARAM MASALA.
MIX WELL
ADD SALT AS PER TEST AND ADD PREPARED RICE MASALA. MIX VERY CAREFULLY.

GARNISH WITH CHOPPED CORIANDER.
SERVE WITH CURD.

HEALTHY RECIPE : COCO ICE CREAM

HEALTHY RECIPE  : COCO ICE CREAM

500 ML. FULL FAT MILK

1 TBSP. CUSTARD POWDER

2 TBSP. COCO POWDER

225 GRAM  SUGAR

15 -20 DROPS VANILLA ESSENCE

1 1/2 CUP CREAM

CHERRIES AND JELLY FRUITS AND COCO VERMICELLI FOR GARNISH.

*  
PUT THE SUGAR, CUSTARD AND COCA POWDER INTO A HALF  BOWL OF MILK AND MIX WELL.
BOIL THE REST OF THE MILK AND ADD THE CUSTARD MIXTURE IN IT.
BRING A BOIL AND STIRRING  CONTINUOUSLY TO AVOID LUMPS. 

THEN BOIL MORE FOR HALF MINUTE OVER LOW FLAME.

COOL, UNTIL REACHES ROOM TEMPERATURE.

















THEN MIX CREAM AND VANILLA ESSENCE IN MIXTURE.





POUR IN A AIR TIGHT CONTAINER FOR FREEZE.
FREEZE TILL ALMOST SET.
THEN TAKE OUT FROM FREEZER AND BLEND WITH BLENDER.


















PLACE BACK INTO THE DEEP FREEZE ( FREEZER ) INTO A CONTAINER WITH AIR TIGHT LID TO AVOID CRYSTALS.
SERVE THE COCO ICE CREAM TO GARNISH WITH JELLY FRUITS, CHERRIES AND COCO VERMICELLI.
  









  

HEALTHY RECIPE : CORIANDER - BOTTLE GOURD NUTRITIOUS THEPLA

HEALTHY RECIPE  :  CORIANDER  - BOTTLE GOURD NUTRITIOUS THEPLA

2. 1/2 CUP WHEAT FLOUR 

1. 1/2 CUP BOTTLE GOURD - SHREDDED - GRATED

1 CUP CORIANDER LEAVES - CHOPPED

2 TSP. SESAME SEEDS                                         
1 TSP. GINGER PASTE

2 TSP. CHILLI PASTE             

1 TBSP. GARLIC PASTE

1/4 CUP CREAM

1 TBSP. AJWAIN - AJMO

1 TSP. ASAFOETIDA 

 SALT AS PER TEST

1. 1/2 TSP. TURMERIC POWDER

1 TSP. RED CHILLI POWDER  

OIL OR BUTTER   

*
TAKE A BIG MIXING BOWL.
PUT A WHEAT FLOUR, GRATED OR SHREDDED BOTTLE GOURD, CHOPPED CORIANDER LEAVES, AND SESAME SEEDS IN IT AND MIX WELL.
ADD GINGER PASTE, GARLIC PASTE, CHILLI PASTE, CREAM, AJWAIN, ASAFOETIDA, SALT,TURMERIC POWDER, AND CHILLI POWDER.

















MIX WELL ALL THE INGREDIENTS.
ADD SOME OF WATER - AS REQUIRED AND KNEAD A SOFT DOUGH.
DIVIDE THE DOUGH INTO 10-12 EQUAL PORTION.

















THINLY ROLL OUT EACH PORTION.
COOK EACH THEPLA BOTH SIDES ON A NON STICK PAN, ON MEDIUM FLAME, WITH A LITTLE OIL OR BUTTER UNTIL BROWN SPOTS APPEAR ON THE SURFACE.

















SERVE HOT WITH SPICY YOGHURT AND SPICY OR SWEET PICKLE.  OR
 NEXT TIME IN A DAY SERVE REST OF THEPLA WITH  HOT TEA.

HEALTHY SWEET RECIPE : STRAWBERRY CAKE WITH CHOCOLATE TOPPING

HEALTHY SWEET RECIPE : STRAWBERRY CAKE WITH CHOCOLATE TOPPING



*

100 GRAMS MAIDA

65 GRAMS.BUTTER

30 GRAMS CONDENSED MILK

5 GRAMS BAKING POWDER

5 GRAMS SODA BI CARB

1 CUP STRAWBERRY SQUASH

1 CUP WARM MILK

30 GRAMS CASTER SUGAR

1/2 TSP. MIX FRUIT ESSENCE OR VANILLA ESSENCE

1/2 CUP STRAW BERRY SYRUP ( IF YOU WANT TO SOAK CAKE )

*
FOR TOPPING:

1/2 CUP STRAWBERRY GLAZE

1/2 CUP   MELTED CHOCOLATE WITH 1 TBSP. BUTTER

1/2 CUP CHOPPED PISTACHIOS

*

BEAT THE BUTTER, CONDENSED MILK AND CASTER SUGAR.VERY WELL UNTIL LIGHT CREAMY.
ADD THE ESSENCE AND SQUASH AND BEAT AGAIN.
SIEVE THE MAIDA, BAKING SODA AND SODA BI CARB TOGETHER. THREE TO FOUR TIMES.
ADD THE FLOUR MIXTURE SLOWLY WITH SOME AMOUNT OF MILK TOGETHER ONE BY ONE TO THE BUTTER MIXTURE.
MIX WELL.
BEAT TILL FLUFFY.
POUR IN TO DUSTED SQUARE.
BAKE IN A PREHEAT OVEN AT 170 C. FOR 30 - 35 MINUTES OR TILL THE CAKE DONE.
AFTER REMOVING CAKE FROM THE OVEN , LET IT COOL IN THE TIN FOR 10 MINUTES. THEN REMOVE TO A  PLATE. KEEP ASIDE TO MORE COOL TO ROOM TEMPERATURE.
*
FOR TOPPING : HEAT LIGHTLY MELTED CHOCOLATE WITH BUTTER TOGETHER AND MIX WELL.
POUR THE PREPARED TOPPING AS LINING OR OTHER SHAPE OVER THE CAKE.
POUR THE STRAWBERRY GLAZE TOPPING AS LINING OR OTHER SHAPE OVER THE CAKE.
SPRINKLE  PISTACHIOS OVER THE CAKE TO MAKE LOVELY COMBINATION.

*
 IF YOU WANT TO MORE SPONGY AND SWEET CAKE,
CUT THE CAKE INTO TWO HALVES. SOAK  BOTH HALVES WITH  ABOUT 5-6 TBSP. STRAWBERRY SYRUP ONLY, ARE PUT ON EACH PIECE OF CAKE.





.

HEALTHY RECIPE : CHEESY - CREAMY BUNS

HEALTHY RECIPE  : CHEESEY - CREAMY BUNS

2 BUNS

1/2 CUP HUNG CURD

2 TBSP. WHIP CREAM

1 TBSP. BUTTER

2 TBSP. CHEESE

1 ONION - FINELY CHOPPED

2 TBSP. CAPSICUM - FINALLY CHOPPED

2 TBSP. CARROT - SHREDDED  

4-5 LEAVES MINT - CRUSHED WITH FINGERS

1 TBSP. CORIANDER LEAVES - FINELY CHAPPED

1 TSP. PEPPER POWDER

1/2 CHAT MASALA

PINCH MIX HERB

PINCH CHILLY FLAKS 

SALT AS PER TEST

3 TBSP. SAUCE

GREEN CHUTNEY AS USE

*
TAKE A HUNG CURD, CHEESE AND WHIP CREAM AND MIX WELL IN MIXING BOWL.
THEN ADD FINELY CHOPPED ONION, SHREDDED CARROT AND FINELY CHOPPED CAPSICUM. MIX SLIGHTLY IN CHEESY MIXTURE.
THEN ADD CRUSHED MINT LEAVES AND CHOPPED CORIANDER LEAVES IN IT.
ADD PEPPER POWDER, 1/2 PINCH CHAT MASALA, PINCH MIX HERB, CHILLY FLAKS AND SALT IN MIXTURE.
MIX WELL TOGETHER.
*
MAKE VARTICLE - HALF - TWO PART OF BUN.
ON ONE PART OF UPPER SIDE APPLY BUTTER OVER IT.
APPLY THE SAUCE OVER BUTTER.
THEN PLACE THE CHEESY MIXTURE OVER IT. 
TAKE SECOND HALF PART OF BUN AND APPLY THE CHUTNEY IN SIDE OF IT.
PLACE THIS  HALF BUN OVER THE CHEESY MIXTURE AND SLIGHTLY PRESS.
GARNISH WITH SAUCE AND SHREDDED CHEESE AND MINT LEAVES.
SERVE WITH GREEN CHUTNEY, SAUCE AND VEG. SALAD.

HEALTHY RECIPE : DIGESTIVE - SALTY FRESH GINGER

HEALTHY RECIPE  :  DIGESTIVE - SALTY FRESH GINGER

 

100 GRAM RAW GINGER

1/2 TSP. BLACK SALT (SANCHAR POWDER )

1 TBSP. LEMON JUICE

1/2 TSP. SALT  OR AS PER TEST 

WASH THEN CLEAN A RAW GINGER.
MAKE ROUND OR HORIZONTAL SLICES OF THE RAW GINGER.
ADD SALT, BLACK SALT ( SANCHAR POWDER ) .
MIX WELL.
THEN ADD LEMON JUICE AND MIX.
YOU CAN STORE FOR 1 WEEK IN REFRIGERATOR IN AN AIR TIGHT CONTAINER.
USE AS REQUIRE.
IT'S A USEFUL FOR DIGEST

HEALTHY RECIPE : SPICY STUFF BITTER GOURD (KARELA)

 HEALTHY  RECIPE  :  SPICY STUFF BITTER GOURD (KARELA) 

*

7 SMALL BITTER GOURD (KARELA)- PILED

3 SMALL POTATOES BOILED

1/2 CUP GREEN PEAS

2 ONIONS - GRATED OR CHOPPED

2 TOMATOES -FINELY CHOPPED

1/2 CUP PANEER-GRATED

1 TSP. TURMERIC POWDER +1/2 TSP.

1 TBSP. DHANIYA JEERA POWDER +1 TSP.

1 TSP. RED CHILLY POWDER +1 TSP.

1 TSP. GARAM MASALA

1 TBSP. SUGAR + 1/2 TSP.

SALT AS PER TEST

1/2 CUP CORIANDER LEAVES - FINELY CHOPPED

2 TBSP. OIL FOR TEMPERING

1 TBSP. TOMATO SAUCE

1 TSP. CUMIN SEEDS            

1/2 MUSTERED SEEDS

PINCH HING

5-7 CURRY LEAVES

11/2 TSP. LEMON JUICE

*
FIRST, DE SEED THE PILED BITTER GOURD. THEN COATING THE BITTER GOURD WITH SALT, TO REMOVE BITTER TEST. KEEP ASIDE FOR HALF HOUR.
PRESSURE COOK THE SALTED BITTER GOURD, POTATOES AND GREEN PEAS.

*
STAFFING MASALA :

TAKE A BOWL PLACE A SKINNED POTATOES AND SMASH.
ADD 1/4 CUP GRATED PANEER, TURMERIC POWDER, DHANIYA JEERA POWDER, RED CHILLI POWDER, SALT, SUGAR AND 1/4 CUP FINELY CHOPPED CORIANDER LEAVES. MIX WELL TO GATHER TO STUFFING.
NOW FULLY STUFF THE BITTER GOURD.

MAKING GRAVY:

PLACE A THICK BOTTOMED PAN ON MEDIUM FLAME.
ADD 2 TBSP. OIL IN IT FOR TEMPERING.
ADD CUMIN SEEDS AND  MUSTERED SEEDS. WHEN THEY CRACKLE, ADD PINCH ASAFOETIDA - HING. AND CURRY LEAVES.
THEN ADD CHOPPED ONIONS, BOILED GREEN PEAS, FINELY CHOPPED TOMATOES AND SAUCE. MIX WELL TOGETHER AND SATUE FOR 2-3 MINUTES TO MAKE GRAVY.
THEN ADD 1 TSP. RED CHILLY POWDER, 1/2 TSP. TURMERIC POWDER, 1 TSP. DHANIYA JEERA POWDER, GARAM MASALA, SALT AND SUGAR.
MIX WELL AND COOK FOR 1 MINUTE.

***
ADD STUFFED BITTER GOURD INTO GRAVY AND MIX VERY CAREFULLY.
COOK FOR 1 MINUTE ON SLOW FLAME  FOR 1 MINUTE COVER WITH LID TO SET.
SPREAD THE LEMON JUICE OVER SPICY STUFF BITTER GUARD.

*

GARNISH WITH REST OF 1/4 CUP OF GRATED PANEER AND REST OF 1/4 CUP OF FINELY CHOPPED CORIANDER LEAVES.
SERVE HOT WITH PARATHAS OR FULKA ROTI OR CHAPATI.

HEALTHY RECIPE : GUJARATI DHOKLA

HEALTHY RECIPE  :  GUJARATI DHOKLA

1 CUP GRAM DAL  - CHANA DAL

3 CUP RICE 

2 TBSP. URAD DAL

2 TBSP. OIL - FOR MIX IN BATTER

1. 1/2 TSP. SODA BI CARB.

2 TSP. ENO FRUIT SALT 

1 CUP CURD

1 TBSP. LEMON JUICE

SALT AS PRE TEST

1 TSP. GREEN CHILLI PAST

1.1/2 TSP. GINGER PASTE

1.1/2 TSP. GARLIC PASTE

2 TBSP. CORIANDER - CHOPPED

*
1 TSP. CUMIN SEEDS

1 TSP. MUSTER SEEDS

1 TBS. SESAME SEEDS 

2 GREEN CHILLI - CHOPPED

2 DRY RED CHILLI  - CUTS IN TO HALF PART

2 PIECE TAJ PATTA 

6-8 CURRY LEAVES

PINCH RED CHILLY POWDER

PINCH ASAFOETIDA - HING 

3 TBSP OIL

PINCH SALT

1 TBSP. SUGAR

*
SOAK THE GRAM DAL, RICE AND URAD DAL OVER NIGHT OR 7-8 HOUR IN SEPARATE BOWL.
AFTER SOAKING OVERNIGHT DRAIN THE WATER FROM ALL BOWLS.
GRIND THE ALL INGREDIENTS SEPARATELY ONE BY ONE, ADDING WITH SOME OF CURD AND SALT AS PER TEST.
MAKE THICK POURING CONSISTENCY ADDING WITH REQUIRE SOUR BUTTER MILK.
MIX WELL TOGETHER.
COVER WITH AIR TIGHT LID. ( OR IN CASSEROLE ) 
KEEP ASIDE FOR FERMENTATION FOR 7-8 HOURS.
AFTER FERMENT MIX THE OIL, CHILLI PASTE, GARLIC PASTE AND GINGER PASTE WITH BATTER AND STIRRING LIGHTLY.
THEN ADD LEMON JUICE AND SODA BI CARB IN THE BATTER. MIX WELL.
THEN ADD ENO FRUIT SALT AND SPRINKLE THE 2 TBSP. WATER OVER ENO. 
MIX WELL TILL BATTER RISES.

*

PREHEAT THE STEAMER AS REQUIRE WATER.
WHEN THE BATTER RISES POUR IT INTO A GREASED DHOKLA PLATE ( THALI )
AND STEAM ABOUT 10 MINUTES.
*
THEN DHOKLA PLATE REMOVE FROM STEAMER.
*
HEAT THE OIL IN A PAN.
ADD THE MUSTARD SEEDS AND CUMIN SEEDS, WHEN THEY CRACKLE ADD DRY RED CHILLI, SESAME SEEDS, TAJ PATTA, CURRY LEAVES, CHOPPED GREEN CHILLIES, ASAFOETIDA AND RED CHILLI POWDER.
MIX WELL.
THEN ADD 1/2  CUP WATER ( FROM SIDE ), SOME SALT AND SUGAR.
MIX THE TEMPER MIXTURE.
POUR THIS MIXTURE OVER THE STEAMED DHOKLA PLATE - THALI.
GARNISH WITH CHOPPED CORIANDER LEAVES.
CUT IN TO SQUARE PIECES AND SERVE HOT WITH SESAME OIL AND RED CHILLI-GARLIC CHUTNEY.

HEALTHY RECIPE : ALOE VERA BHAKHARI

HEALTHY RECIPE :  ALOE VERA BHAKHARI

250 GRAM. WHEAT ATTA

2 TBSP. COWS GHEE

PINCH BLACK SALT

PINCH AJWAIN

PINCH ASAFOETIDA - HING

PINCH BLACK PEPPER POWDER

PINCH SUNTH - DRY GINGER POWDER.

*
TAKE A WHEAT BHAKHARI ATTA, COW'S GHEE, PINCH BLACK PEPPER, PINCH AJWAIN, PINCH ASAFOETIDA, PINCH SUNTH - DRY GINGER POWDER AND BLACK SALT AS PER TEST.
MIX WELL ALL THE INGREDIENTS.
KNEAD INTO A TIGHT DOUGH, ADDING A LITTLE WATER IF NECESSARY.
DIVIDE THE DOUGH INTO 4-5 EQUAL PORTIONS OR AS YOU WANT.
ROLL OUT EACH PORTION INTO THICK CIRCLE.
HOLE WITH THICK NEEDLE OVER THE BHAKHARI.
COOK EACH BHAKHARI  BOTH SIDES ON A SLOW FLAME - ON  NON STICK PAN, GREASE WITH A LITTLE COW'S GHEE.
COOK THE BOTH SIDES OF BHAKHARI WITH A COW'S GHEE TILL GOLDEN BROWN.
REPEAT WITH THE REMAINING MORE BHAKHARI.
SERVE HOT WITH COW'S CURD.
ALOE VERA BHAKHARI IS VERY HEALTHY AND IMPROVE DIGESTION.

HEALTHY RECIPE : MINT WITH CITRUS DRINK

HEALTHY RECIPE : MINT WITH CITRUS DRINK

8 -10 CRUSHED MINT LEAVES

1 CUP PINEAPPLE JUICE

1 1/2 CUP SWEET LEMON  - MOSAMBI JUICE

1 1/2 CUP LEMON SHARBAT

1/2 CUP ORANGE JUICE

1 1/2 TBSP. SUGAR

PINCH BLACK PEPPER POWDER

PINCH CHAT MASALA

1/2 CUP CRUSHED ICE

*

PUT THE PINEAPPLE JUICE, MOSAMBI JUICE, LEMON SHARBAT, ORANGE JUICE, SUGAR AND CRUSHED MINT LEAVES IN A BIG BOWL.
MIX WITH BLENDER.
ADD CRUSHED ICE.
STIRRING UNTIL ICE IS LIQUEFIED.
POUR INTO BIG SERVING GLASS.
GARNISH WITH MINT LEAVES.
SPRINKLE A BLACK PEPPER POWDER AND CHAT MASALA OVER IT.

HEALTHY RECIPE : LILO CHEVDO (VADODARA NO )

HEALTHY RECIPE  :  LILO CHEVDO  (VADODARA NO )

4  MEDIUM FRESH POTATO - PILED

1/2 CUP GRAM DAL 

30 ABOUT RAISINS

1 1/2 TSP. SESAME SEEDS

1 TSP. TURMERIC POWDER

PINCH SALT

2 TBSP. SUGAR POWDER

10 - 12 SMALL CHILLY RINGS - FRED (OPTIONAL)

*
SOAK THE GRAM DAL IN A MILK FOR 1  HOUR.
THEN DRAIN AND SPREAD OVER THE COTTON CLOTH TILL LIGHTLY DRY.
THEN FRY IN FAST HOT OIL TILL COOK.
REMOVE FROM OIL AND PUT ON A ABSORBENT PAPER.

*
GRATE A POTATO WITH THE VEGETABLE CUTTER TO MAKE SALAD GRATINGS, WHICH WE USE FOR CHEVDO.

TAKE A SALAD GRATING IN A PLATE AND MIX TURMERIC POWDER AND PINCH OF SALT IN IT.
MIX SLIGHTLY.

*
FRY THE SALAD GRATING IN A HOT OIL. TILL COOK, NOT MAKE MORE CRISPY.

REMOVE FROM OIL AND PUT ON ABSORBENT PAPER  FOR  5 MINUTES.
TAKE IN BOWL AND ADD SUGAR POWDER, RAISINS AND SESAME SEEDS. 
MIX WELL TOGETHER.

ADD FRIED CHILLY RINGS, IF YOU WANT.
ADD FRIED GRAM DAL INIT AND MIX WELL WITH MIXTURE. 
SERVE THE DELICIOUS  VADODARA'S LILO CHEVDO IN A SERVING PLAT.

HEALTHY RECIPE : MANGO - STRAWBERRY SMOOTHY

HEALTHY RECIPE  :   MANGO - STRAWBERRY SMOOTHY

FOR ONE GLASS :

1 CUP  MANGO PULP - CHILLED

1/2 CUP MILK - CHILLED

1 TBSP. SUGAR

3 TBSP. WHOLE STRAWBERRY CRUSH

2 SWEET BISCUIT COARSELY GRIND

*
MIX A CHILLED MANGO PULP, CHILLED MILK AND SUGAR , USING WITH BLENDER.
GENTLY MOVE THE BLENDER UP AND DOWN TO MAKE DELICIOUS MANGO SMOOTHY.
TAKE A VERTICAL SERVING GLASS.
POUR THE 2 TBSP. OF STRAWBERRY PULP THE BOTTOM OF GLASS AND NICELY DESIGN THE SIDES OF GLASS WITH SOME OF THE STRAWBERRY PULP.
THEN POUR THE MANGO JUICE OVER THE STRAWBERRY PULP.
SPRINKLE A COARSELY SWEET BISCUITS POWDER OVER THE MANGO PULP IN SERVING GLASS.
THEN POUR THE STRAWBERRY PULP OVER IT AND GARNISH WITH STRAWBERRY.
SERVE WITH SWEET N SALTY CRACKERS BISCUITS.

HEALTHY RECIPE : CARROT PANCAKE

HEALTHY  RECIPE   :   CARROT PANCAKE

1 1/2 CUP SOJI

2 TBSP. BESAN

1 CUP CURD

2 CUPS SOUR BUTTER MILK

1 CUP CARROT - GRATED

2 CHILLI - FINELY CHOPPED

3 TBSP. CORIANDER - FINELY CHOPPED

1 TSP. GINGER - GRATED

PINCH SODA BI CARB

SALT AS PER TEST

OIL

WATER AS NECESSARY

*

MIX WELL SOJI AND CURD WITH SOME BUTTER MILK.
ADD SOME SALT IN IT. MIX WELL. REST FOR 3 HOURS.
AFTER 3 HOURS......
TAKE ONE BOWL.
MIX TO GATHER SOJI MIXTURE, BESAN, CHOPPED CARROT, CHOPPED CORIANDER, CHOPPED CHILLIES, GRATED GINGER, PINCH SODA BI CARB AND REMAINING SALT IN A BOWL USING ENOUGH WATER OR SOUR BUTTER MILK TO MAKE A THICK BATTER.
THEN WHISK TILL IT IS A SMOOTH BATTER.
HEAT A NON STICK PAN AND GREASE IT WITH A LITTLE OIL.
YOU CAN USE LOW FAT BUTTER INSTEAD OF OIL.
THEN POUR A SPOONFUL OF THE BATTER ON THE PAN TO MAKE SMALL PANCAKE.
COOK THE PANCAKE BOTH SIDE WITH A LITTLE OIL TILL GOLDEN BROWN.
REPEAT WITH REMAINING BATTER TO MAKE MORE PANCAKES.
GARNISH WITH CORIANDER LEAVES AND RED CHUTNEY.
SERVE HOT WITH GREEN CHUTNEY OR SPICY CURD.

HEALTHY RECIPE : RICE - CARROT DHOKLA

HEALTHY  RECIPE :   RICE - CARROT  DHOKLA 

1 CUP RICE ATTA

1/2 CUP CURD

1 CUP WATER

1 CUP CARROT SHREDDED

1 TBSP. GREEN CHILLI PASTE

1 1/2 CUP CORIANDER FINELY CHOPPED

SALT AS PER TEST

1 TSP. PEPPER POWDER

PINCH SUGAR ( NOT NECESSARY)

1 TSP. SODA BI CARB

1 1/2 TSP. ENO FRUIT SALT

1 TBSP. OIL - TO ADD IN MIXTURE

1 TSP. OIL FOR GREASING THALI

TAKE MIXING BOWL.
PUT A RICE ATTA AND CURD INIT.
POUR A WATER OVER IT AND MIX WELL TOGETHER.
ADD SALT, SUGAR, PEPPER POWDER AND 1 TBSP OIL.
MIX WELL AND COVER WITH AIR TIGHT LID FOR 15 TO 20 MINUTES.
(YOU CAN USE AFTER MINIMUM 5 MINUTES.)
AFTER 20 MINUTES ADD THE SHREDDED CARROT, GREEN CHILLY CHUTNEY, CHOPPED CORIANDER INTO MIXTURE AND MIX WELL.
THEN ADD IN THE 1 TSP. SODA BI CARB, 1.1/2 TSP. ENO FRUIT SALT, SPRINKLE A LITTLE WATER OVER IT. MIX WELL.
THE MIXTURE WILL RISE IMMEDIATELY.
KEEP THE STEAMER HOT.
WHEN THE MIXTURE RISE, POUR IT INTO A GREASED THALI - DHOKLA PLATE AND STEAM ABOUT 10 MINUTES.
CUT INTO PIECES. SERVE HOT WITH RED GARLIC CHUTNEY, GREEN CHUTNEY AND OIL.   
GARNISH WITH GREEN PEPPER AND  CHOPPED CORIANDER.

HEALTHY RECIPE : COOL - ROSE HALWA

HEALTHY  RECIPE : COOL - ROSE HALWA



*


150 GRAM. SUGAR POWDER

150 MAVA

1 BOWL ROSE PETAL

1 TBSP. DESHI GHEE

7 - 8 DROPS ROSE ESSENCE

2 TBSP. CASHEW - PISTACHIO - COARSELY GRIND

2 TBSP.  CASHEW - PISTACHIO - FINELY CHOPPED

*

GRIND A ROSE PATES AND  SUGAR POWDER TOGETHER AND MAKE A PASTE.
HEAT A NON STICK THICK BOTTOMED  PAN AND PUT THE ROSE PASTE INIT.
COOK TILL DROPPING CONSISTENCY.
ADD A MAVA AND MIX WELL.
ADD DESHI GHEE.
STIRRING CONTINUOUSLY TILL MIX WELL.
COOK OVER LOW HEAT TILL MAVA, GHEE AND ROSE MIXTURE COMES TO A HALWA CONSISTENCY .
ADD ROSE ESSENCE.
STIR IN THE CASHEW AND PISTACHIO POWDER.
MIX TOGETHER.
SPRINKLE CHOPPED  CASHEW AND PISTACHIO OVER THE ROSE HALWA SERVING DISH.
* YOU CAN CUT INTO PIECES THE HALWA TO SERVE.   
* YOU CAN SERVE HOT OR COLD AS SWEET.

HEALTHY RECIPE : PURAN POLI (TOOR DAL ) SWEET

HEALTHY  RECIPE :  PURAN POLI  (TOOR DAL ) SWEET

FOR STUFFING :

1 CUP BOILED TOOR DAL

3 TBSP. SUGAR POWDER

1 1/2  COARSELY GRIND NUTS (CASHEW, PISTACHIO)

8 -1- RAISINS  - SMALL CUTS (PIECES )

1 TSP. CARDAMOM POWDER

1 TBSP. DESHI GHEE

1 TBSP. DESSICATED COCONUT

*

FOR THE DOUGH :

2 1/2 CUPS. WHOLE WHEAT FLOUR (GEHUN KA ATTA )

1 TBSP. DESHI GHEE

WATER AS REQUIRE 

*

MAKE A SOFT DOUGH,  MIXING WITH WHOLE WHEAT FLOUR AND GHEE ADDING WATER IF REQUIRE.

KNEAD WELL TO MAKE SOFT DOUGH.

*

STUFFING :

TAKE A BOILED TOOR DAL IN A NON STICK THICK BOTTOMED PAN.

COOK TILL IT FORMS A THICK DOUGH.

ADD SUGAR POWDER, MIX WELL.

COOK OVER SLOW FLAME TILL MIX AND THICKEN.

ADD COARSELY GRIND NUTS, RAISINS CUTS, CARDAMOM POWDER AND DESSICATED COCONUT IN IT. MIX WELL TOGETHER.

ADD DESHI GHEE AND MIX .

THEN REMOVE FROM HEAT.

COMES TO COLD.

* 

FROM DOUGH :

DIVIDE THE DOUGH IN TO EQUAL PORTIONS.

ROLL OUT IT SMALL PURIS.

PLACE THE 1 1/2 TBSP. PURAN - STUFFING - OVER IT.

MOULD DOWN AND PRESS LITTLE.

THEN ROLL OUT EACH MOULDED PORTIONS INTO FORM OF THE THICK SMALL ROTI.

COOK EACH ROTI - PURAN POLI (STUFFED ROTI ) ON BOTH SIDES ON A NON STICK PAN. SMEARING A LITTLE GHEE ON EACH SIDE.

COOK UNTIL BROWN SPOTS APPEAR ON SURFACE.

SERVE HOT PURAN POLI WITH LOTS OF GHEE.

                     

HEALTHY RECIPE : SWEET COCONUT RICE - SUGAR FREE

 HEALTHY  RECIPE : SWEET COCONUT RICE  - SUGAR FREE


*


100 GRAM RICE

20 GRAM GHEE

1/2 TSP. SAFFRON

4 TBSP. HOT MILK

6 NO.  CARDAMOM'S SEEDS

2 INCH CINNAMON PIECES

50 GRAM COCONUT MILK

20 GRAM ALMOND ROASTED THEN CHOPPED

30 GRAM CASHEW - CHOPPED

30 GRAM RAISINS

10 - 12 SUGAR FREE TABLETS OR  SUGAR FREE POWDER

*
MELT A SAFFRON IN HOT MILK.
WASH  RICE WITH WATER ABOUT THREE TIMES.
ADD THE RICE IN A BOILING WATER.
COOK AND THEN DRAIN THE EXTRA WATER FROM RICE.
HEAT A THICK BOTTOM PAN AND PUT A GHEE IN IT.
WHEN THE GHEE BEING LIQUEFY, ADD THE CINNAMON PIECES.
THEN ADD RICE AND CARDAMOM SEEDS.MIX WELL AND COOK IT 3 MINUTES.
ADD COCONUT MILK.
MIX WELL .
CLOSE THE LID AND COOK THE RICE  COMPLETELY.
OPEN THE LID AND MIX THE SAFFRON MILK.
THEN COOK FOR 1 MINUTES.
REMOVE FROM HEAT AND ADD SUGAR FREE TABLETS OR SUGAR FREE POWDER.
MIX WELL.
GARNISH WITH CHOPPED NUTS AND RAISINS.
SERVE HOT.

HEALTHY RECIPE : BLACK CURRANT SHARBAT

HEALTHY  RECIPE :  BLACK CURRANT SHARBAT 

2 CUP BLACK CURRANT - CUTS IN TWO VERTICAL PARTS

2 GLASS CHILLED WATER

2 1/2 TBSP SUGAR POWDER

1 TSP. SALT

1 1/2 TSP. CHAT MASALA

1 TSP. LEMON JUICE

1/2 CUP CRUSHED ICE

*

TAKE A JAR AND KEEP A VERTICAL BLACK CURRANT'S CUTS, CHILLED WATER, SUGAR POWDER, SALT AND LEMON JUICE TOGETHER IN IT.
BLEND WITH BLENDER.
GENTLY MOVE THE BLENDER UP AND DOWN FOR BEST SHARBAT.
STRAIN THE JUICE IN A VERTICAL JAR.
FIRST PUT CRUSHED ICE IN TO SERVING GLASSES.
THEN POUR OVER THE  BLACK CURRANT SHARBAT OVER IT.  
SPRINKLE A CHAT MASALA OVER BLACK CURRANT SHARBAT.
THE BLACK CURRANT SHARBAT IS A REAL THRUST - QUENCHER IN SUMMER.

HEALTHY RECIPE : NUTRITIOUS MUNG DAL PIZZA

HEALTHY RECIPE  :  NUTRITIOUS MUNG DAL PIZZA 

1/2 CUP MUNG DAL - 4 HOUR SOAKED IN WATER

1/2 CUP URAD DAL - 4 HOUR SOAKED IN WATER

1 TBSP BESAN - BENGAL GRAM ATTA 

1 TBSP. GREEN PEAS - BOILED

CORIANDER LEAVES - CHOPPED

1/2  ONION - SLIVERS

1 TBSP.  FRESH COCONUT - GRATED OR SHREDDED

5-6 CURRY LEAVES

PINCH MUSTER SEEDS

PINCH CUMIN SEEDS 

1 TSP. CHILLY POWDER

PINCH ASAFOETIDA ( HING )

1 TBSP. GARLIC - CHILLY PASTE

OIL TO COOK

SALT AS PER TEST

* 

FINELY GRIND THE SOAKED MUNG DAL AND URAD DAL ONE BY ONE.

THEN MIX AND ADD BESAN AND SALT AS PER TEST. 

ADD BOILED GREEN PEAS, CHOPPED CORIANDER LEAVES SOME OF CHOPPED ONION AND GARLIC - CHILLY PASTE.

MIX TOGETHER IN A BOWL THEN ADD ENOUGH WATER TO MAKE SOFT BATTER FOR PIZZA (THICK CHILA ) BASE.

TAKE A NON  STICK PAN AND HEAT A 1 TBSP. OIL FOR TADKA.

ADD THE CUMIN SEED, MUSTER SEED WHEN THEY CRACKLE, ADD THE ONION SLIVERS, SHREDDED COCONUT, CURRY LEAVES 1/2 PINCH OF RED CHILLY POWDER AND ASAFOETIDA.

WHEN THEY SAUTE SPREAD A THICK LAYER OF THE BATTER.

FIRST TOTALLY COOK LOWER SIDE, AND GREASE THE UPPER WITH OIL, THEN TURN THE PIZZA - CHILA VERY CARE FULLY OTHER SIDE.

COOK PIZZA USING SOME MORE OIL IF NECESSARY.

REPEAT WITH THE REMAINING BATTER.

GARNISH WITH CORIANDER LEAVES AND CHUTNEY.  

SERVE HOT WITH RED AND GREEN GARLIC CHUTNEY.

HEALTHY RECIPE : MOUTH WATERTING JALEBI

HEALTHY RECIPE  :  MOUTH WATERING JALEBI

150 GRAM MAIDA

1 TSP. SODA BI CARB.

2. 1/2 CUP SUGAR

2.1/2 WATER

1/2 PINCH OF ORANGE COLOUR

10-12 DROPS VANILLA ESSENCE 

OIL OR GHEE FOR DEEP FRYING 

1 TBSP. PISTACHIOS SLIVERS OR CHOPPED 

*
TAKE A MAIDA IN A BOWL AND ADD SODA BI CARB. 
MIX WELL THEN ADD AS REQUIRE WATER TO MAKE SMOOTH BATTER.
STIRRING AND MAKE SMOOTH BATTER.
KEEP ASIDE AND COVER WITH LID FOR 7-8 HOURS OR TILL FERMENT.
AFTER 7-8 HOUR OPEN THE LID AND STIR AND MIX.
ADD SOME WATER TO MAKE A POURING CONSISTENCY OF BATTER.
KEEP ASIDE.

* 
TAKE A SUGAR IN A PAN AND ADD 2.1/2 CUP WATER TO MAKE SUGAR SYRUP OVER MEDIUM FLAME.
COOK ABOUT 20 MINUTES. REMOVE FROM FLAME.
ADD VANILLA ESSENCE AND LIGHT ORANGE COLOUR AND MIX.
KEEP ASIDE. 

*
HEAT OIL OR GHEE IN A FLAT FRYING PAN OR JALEBI HOLE CLOTH.
TAKE A PIPING BAG AND POUR THE BATTER INIT. 
TO MAKE JALEBI,  START PIPING FROM THE OUTSIDE TO INSIDE, - JALEBI SHAPE IN OIL OR GHEE.













FRY OR COOK TILL BOTH SIDES ARE CRISP.














*
TAKE A SUGAR SYRUP PAN AND SOAK THE CRISPY JALEBIS INIT FOR 5-7 MINUTES.
REMOVE FROM SUGAR SYRUP AND SERVE.
GARNISH WITH PISTACHIOS SLIVERS.
SERVE HOT WITH FAFDA GANTHIYA OR AS A SWEET.

HEALTHY RECIPE : CHEESEY BALL

HEALTHY RECIPE : CHEESY  BALL

4 POTATO - BOILED THEN MASH

1/2 TBSP. GREEN PEAS - BOILED


3 TBSP. CHEESE - SHREDDED

1.1/2 TBSP. CHILLY GARLIC PASTE

1 TSP. RED CHILLY POWDER

1 TSP. TURMERIC POWDER

SALT AS PER TEST

PINCH SUGAR

1 TSP. LEMON JUICE

*
1 CUP URAD DAL - soaked in water for 4 an hour

1 CUP MUNG DAL - soaked in water for 4 an hour

SALT AS PER TEST

*
TAKE URAD DAL AND GRIND WELL.
TAKE MUNG DAL AND GRIND WELL.
MIX WELL TOGETHER.
ADD SALT AS PER TEST.
KEEP ASIDE.

















*
TAKE MIXING BOWL.
PUT MASH POTATO, BOILED GREEN PEAS, SHREDDED CHEESE AND CHOPPED CORIANDER. 
MIX WELL.
ADD RED CHILLY POWDER, TURMERIC POWDER, CHILLY - GARLIC PASTE,SALT AS PER TEST,  PINCH SUGAR AND LEMON JUICE.
MIX WELL TOGETHER. 
DIVIDE THE MIXTURE INTO 15 EQUAL PORTIONS - BALLS.
*
NOW TAKE DAL MIXTURE (BATTER) AND DEEP ONE BY ONE BOLLS AND DEEP FRY INTO HOT OIL.
DEEP FRY AT MEDIUM FLAME UNTIL BALLS BECOMES LIGHT GOLDEN COLOUR.
REMOVE FROM OIL.
SERVE IN SERVING PLATE WITH TOMATO SAUCE.

HEALTHY RECIPE : SPICY STUFF POINTED GOURD - PARVAL

HEALTHY RECIPE  :  SPICY STUFF POINTED GOURD - PARVAL

10 -12 POINTED GOURD - PARVAL - PILED

1 BIG POTATO - PILED -THEN GRATED

2 TOMATO - CHOPPED

1 . 1/2 TBSP. BREAD CRUMBS

1 TBSP. CORIANDER LEAVES - CHOPPED - FOR STUFFING

1 TBSP OIL - STUFFING

1 TSP. MUSTER SEEDS

3-4  CLOVE

2-3  CINNAMON PIECES

1-2 TAJ PATTA 

1 TSP. ASAFOETIDA ( HING )

1/2 TBSP. TURMERIC POWDER

1 TBSP. RED CHILLY POWDER

2.1/2 TBSP. DHANIYA JEERA POWDER

PINCH SUGAR

SALT AS PER SALT

3 TBSP. OIL

1/2 TBSP. LEMON JUICE

2 TBSP. CORIANDER LEAVES -CHOPPED

*

PILE THEN DE SEEDS THE POINTED GOURD - PARVAL. KEEP ASIDE.

TAKE A GRATED POTATO, BREAD CRUMBS, CHOPPED CORIANDER LEAVES IN A MIXING BOWL.

ADD TURMERIC POWDER, RED CHILLY POWDER, DHANIYA JEERA POWDER, SALT AS PER TEST, PINCH SUGAR AND 1 TBSP. OIL AND MIX TOGETHER.

STUFFING IS A READY.

NOW TAKE DE SEEDS POINTED GOURD AND EVENLY STUFF WITH STUFFING.

HEAT A OIL IN PRESSURE COOKER.

ADD MUSTER SEEDS, CLOVE, CINNAMON PIECES, TAJ PATTA. 

WHEN THEY CRACKLE ADD ASAFOETIDA ( HING ).

THEN ADD CHOPPED TOMATO AND STUFFED POINTED GOURD. MIX WELL.

THEN ADD REST OF STUFFING OVER IT AND MIX WELL TOGETHER.

ADD 1 CUP OF WATER AND COVER WITH PRESSURE COOKER'S LID.

MAKE THREE WHISTLE TO COOK SPICY STUFF POINTED GOURD - PARVAL.

OPEN THE LID AND TRANSFER THE SPICY STUFF POINTED GOURD - PARVAL INTO A SERVING BOWL.

GARNISH WITH CHOPPED CORIANDER LEAVES.

SERVE WITH ROTI OR PARATHA.