HEALTHY RECIPE : RAJAGARA WITH POTATO FARALI SHIRO

HEALTHY RECIPE : RAJAGARA WITH  POTATO FARALI SHIRO

*
1 CUP  RAJAGARA FLOUR

2 TBSP. POTATO POWDER

1 TBSP. COCONUT POWDER

1 TBSP. MILK POWDER

1/2 CUP  DESHI GHEE

1 1/2 CUP WATER

1 1/2 CASHEW NUTS - CHOPPED -OR - COARSELY GRINDED

2 TBSP. SUGAR

1/2 TBSP. CARDAMOM POWDER

*

HEAT  GHEE IN A THICK BOTTOMED PAN.
ADD RAJAGARA ATTA AND SAUTE TILL COOK OVER SLOW FLAME.
ADD COCONUT POWDER AND POTATO POWDER.
THEN HEAT A MILK AND ADD MILK POWDER IN IT MIX WELL.
ADD MILK INTO RAJAGARA MIXTURE.
ADD CASHEW'S COARSELY GRINDED POWDER IN IT.
MIX WELL.
ADD SUGAR AND STIRRING CONTINUOUSLY TILL SUGAR MELTS.
ADD CARDAMOM POWDER.
MIX WELL.
SERVE HOT OR AT ROOM TEMPERATURE FARALI RAJAGARA WITH POTATO SHIRO. 

HEALTHY RECIPE : PINK CURD

HEALTHY   RECIPE : PINK CURD

4 TBSP. GRATED CARROT

2 TBSP. GRATED BIT ROOT

1/2 NO. BANANA - SMALL CUTS

1 TBSP. GREEN MINT - COCONUT CHUTNEY 

1 BOWL LOW FAT CURD 

1/2 TBSP. HONEY

PINCH SALT - (OPTIONAL)

*

TAKE A 1 BOWL OF CURD .

ADD GREEN MINT - COCONUT CHUTNEY IN TO THE BOWL OF CURD.

MIX WELL TOGETHER.

ADD GRATED CARROT, GRATED BIT ROOT AND SMALL CUTS OF BANANA.

MIX WELL

THEN ADD 1/2 TBSP. HONEY TO SWEET TEST.

MIX WELL.

ITS A VERY DELICIOUS COLORFUL TESTY CURD.

SURLY TRY TO MAKE ONCE AND THEN EVER. AND TEST SPICY -SWEET CURD.

HANDY CRAFT : ANCIENT REAL GLASS PEARL HAND WORK : TODALIYU :

HANDY CRAFT : ANCIENT REAL GLASS PEARL HAND WORK 

                    TODALIYU :

HANDICRAFT : ANCIENT REAL GLASS PEARL WORK

HANDICRAFT : REAL GLASS PEARL




HANGING WALL PIECE :





IT IS A NICE ONE HAND WORK WHICH IS MADE BEFORE ABOUT 75 YEARS AGO.

I HAVE RENOVATE THIS ANTIQUE PIECE.

HEALTHY RECIPE : DRUMSTICK - GREEN TOMATO MIX

HEALTHY RECIPE : DRUMSTICK WITH GREEN TOMATO

















20 TO 25 -  SMALL PIECES OF DRUMSTICKS (ABOUT 3 INCHES )

3 NO. GREEN TOMATOES - CHOPPED

1 RED TOMATO CHOPPED

1.1/2 TBSP. GREEN GARLIC+RED CHILLI CHUTNEY

3 TBSP. OIL

5 TBSP. ROASTED BENGAL GRAM FLOUR (BESAN )

8-10 CURRY LEAVES

1 TSP. MUSTARD SEED

1 TSP. CUMIN SEEDS

1/2 TSP. ASAFOETIDA (HING)

1 NO. GREEN CHILLY - CHOPPED

1 TSP. TURMERIC POWDER

1.1/2 TBSP. DHNIYA JEERA POWDER

1 TBSP. RED CHILLI POWDER

SALT AS PER TEST

1 TBSP. JAGGERY

1 CUP WATER

1 TSP. GARAM MASALA

2 TBSP. CORIANDER - CHOPPED

*
TAKE A PRESSURE COOKER.
HEAT THE OIL IN IT OVER A SLOW FLAME.
ADD MUSTER SEEDS, CUMIN SEEDS, CURRY LEAVES AND CHOPPED CHILLY.
WHEN THEY CRACKLE, ADD THE HING (ASAFOETIDA ), DHANIYA JEERA POWDER, TURMERIC POWDER, RED CHILLI POWDER, GREEN GARLIC+ RED CHILLI CHUTNEY, SALT AND  JAGGERY.
ADD 2 TBSP. WATER. MIX WELL AND SAUTE FOR 2 SECONDS.
ADD THE DRUMSTICK PIECES, GREEN TOMATOES AND RED TOMATO.MIX WELL.
ADD REST OF WATER.STIR AND MIX WELL.
THEN SPRINKLE THE ROASTED BENGAL GRAM FLOUR (ROASTED BESAN) OVER IT.
NOW DON'T MIX OR STIR.
COVER WITH LID THE PRESSURE COOKER.
MAKE THREE WHISTLE FOR COOK THE DRUMSTICK WITH GREEN TOMATO VEG.
COME TO THE PRESSURE COOKER ON ROOM TEMPERATURE.
OPEN THE LID.
SPRINKLE THE GARAM MASALA OVER IT.
THEN MIX LIGHTLY.
LETS,  TO SERVE SPICY DRUMSTICK WITH TOMATO MIX VEG IN SERVING BOWL AND GARNISH WITH CORIANDER LEAVES.
SERVE HOT WITH HOT FULKA ROTI -  FLAT NON BAKED BREAD.

HEALTHY RECIPE : QUICK - FARALI :PEANUT - MILK CREAM PEDA

HEALTHY RECIPE :  QUICK - FARALI  :PEANUT -  MILK CREAM PEDA

*

1 CUP FRESH MALAI

3/4 CUP SUGAR

1.1/2 CUP ROASTED PEANUT - COARSELY GRIND POWDER

1/2 TSP. CARDAMOM POWDER

1/2 TSP. NUTMEG POWDER

OR 

1/2 TSP. SAFFRON POWDER DILUTE IN MILK 
*
HOW TO MAKE PEANUT POWDER ?

ROAST A PEANUT ON A SLOW FLAME INTO A THICK BOTTOMED PAN.
THEN BRING THE PEANUTS ON ROOM TEMPERATURE.
THEN REMOVE THE SKIN OVER THE PEANUTS.
AT LAST COARSELY GRIND THE PEANUT.

*
SLIGHTLY HEAT A FRESH MILK CREAM ( MALAI )INTO A NON STICK PAN, OVER SLOW FLAME.
ADD SUGAR AND PEANUT POWDER.
MIX WELL TO GATHER.
STIRRING CONTINUOUSLY TO AVOID TO STICK ON BOTTOM OF PAN.
WHEN MIXTURE BECOME A THICK DROPPING CONSISTENCY, REMOVE FROM A FLAME.
ADD CARDAMOM POWDER AND NUTMEG POWDER. 
MIX WELL.
OR

IF YOU WANT TO MAKE SAFFRON TESTED PEDA, ADD THE SAFFRON DILUTED MILK ON THIS STEP. AND MIX WELL.
BRING TO THE ROOM TEMPERATURE.
THEN MAKE SMALL SIZED BALL (GIVE THE SHAPE AS YOU DESIRE ), AND LIGHTLY PRESS OVER THE BALL TO MAKE PEDA SHAPE.
GARNISH WITH JELLY SWEET OR PISTACHIOS SLIVERS.

HEALTHY RECIPE : ALOE VERA PULP FOR PILES - ARSH -HARAS

HEALTHY RECIPE :  ALOE PULP FOR PILES - ARSH -HARAS



























 LEAVE ALOE VERA

20 GRAM.ALOE VERA PULP

20 GRAM. SAKAR POWDER

1 TO 2 GRAM. TURMERIC POWDER

*
FIRST CUT THE ALOE VERA LEAVE WITH A KNIFE, WHEN YOU CUT - AT THAT TIME, OUT OFF THE YELLOW JUICE FROM UNDER THE ALOE VERA'S GREEN SKIN.
STORE THE YELLOW JUICE INTO A GLASS OR BOWL.
ADD 20 GRAM. ALOE VERA PULP.
ADD 20 GRAM. SAKAR POWDER.
ADD 1-2 GRAM. TURMERIC POWDER.
MIX WELL THIS PULP.
GIVE THIS PULP PILES PATIENTS FOR 10 - 15 DAYS REGULAR.
IT WORKS ALSO AS A ENERGY BOOSTER FOR  RAKTARSH PATIENTS.

HEALTHY RECIPE : QUICK - DRY FRUIT N BISCUITS JAM PEDA

HEALTHY  RECIPE : QUICK  - DRY FRUIT N BISCUITS JAM PEDA

*
15  COCONUT CRUNCHY BISCUITS

1 TBSP. DESHI GHEE

1 TBSP. CASHEW - CHOPPED

1 TBSP. PISTACHIOS - CHOPPED

2 TBSP. MILK MAID

* ESSENCE IS NOT NECESSARY .

*
TAKE 15 NO. PARLE COCONUT CRUNCH BISCUITS IN A BOWL.
MAKE A COARSELY CRUMB OF BISCUITS TO PRESS WITH SPOON - NOT GRIND.


ADD GHEE IN IT AND MIX TOGETHER.
ADD MILKMAID AND MIX WELL TO MAKE DOUGH.

 MAKES 5 EQUAL PORTIONS FROM DOUGH AND GIVE THEM PEDA SHAPE.
SLIGHTLY PRESS WITH THUMB ON CENTRE OF PEDA.




.







FILL UP WITH CHOPPED DRY FRUITS AND PLACE OVER A DROP OF MIX FRUIT JAM.
REFRIGERATE  FOR 5 MINUTES TO SET.
*
SERVE DELICIOUS QUICK DRY FRUIT JAM PEDA -MAKE SURE ONCE TO GET  DELICIOUS TASTE.

HEALTHY RECIPE : STUFF VEG RAVA(SOJI)BATI WITH SPICY CURD

HEALTHY RECIPE : STUFF VEG RAVA(SOJI)BATI WITH SPICY CURD

FOR BATI :

2 CUP RAVA - SOJI

1 CUP WHEAT FLOUR

3 TBSP. GHEE

SALT AS PER TEST

FOR STUFFING :

50 GRAM PANEER 

3 CUBE CHEESE 

1/2 CUP BOILED GREEN PEAS 

1/2 CUP GRATED CARROT

1/2 CUP CAPSICUM - FINELY CHOPPED

1/4 CUP TOMATO -CHOPPED

1/4 CUP ONION - CHOPPED

1/2 CUP SPINACH - CHOPPED

1 TBSP. GINGER GARLIC PASTE

1 TSP. CUMIN SEEDS

PINCH MUSTARD SEEDS

1 1/2 TBSP. OIL

PINCH ASAFOETIDA 

FOR SPICY CURD :

500 ML. FRESH CURD

1 TSP. RED CHILLY POWDER

SALT AS PER TASTE

1 CUP PINEAPPLE - FINELY CHOPPED

2-3 TBSP. CORIANDER - CHOPPED

SWEET CHUTNEY

1 CUBE CHEESE 

*MAKING DOUGH :

TAKE A MIXING BOWL AND MIX THE SOJI, WHEAT FLOUR GHEE AND SALT IN IT.
KNEAD THE SOFT DOUGH WITH REQUIRE WATER.
KEEP ASIDE

*STUFFING TEMPER:

HEAT A OIL IN A PAN. ADD CUMIN SEEDS AND MUSTARD SEEDS. 
WHEN THEY CRACKLE ADD PINCH ASAFOETIDA CHOPPED ONION AND SAUTE TILL COOK OVER SLOW FLAME.
THEN ADD SPINACH, GRATED CARROT AND CHOPPED TOMATO.
MIX WELL AND SAUTE FOR 2 MINUTES.
THEN ADD CHEESE, PANEER, SALT AND GINGER - CHILLY PASTE AND MIX WELL TOGETHER.
THEN REMOVE FROM FLAME.
KEEP ASIDE.

*FOR SPICY CURD : 

CHURN THE CURD IN A BOWL.
ADD RED CHILLY POWDER, SALT, CHOPPED PINEAPPLE, CHOPPED CORIANDER AND PINCH SUGAR IF YOU LIKE. 
MIX WELL.

*MAKING BATI :

DIVIDE THE DOUGH INTO EQUAL PORTIONS.
TAKE ON PORTION AND MAKE PURI AND STUFF THE 2 TBSP. OF STUFFING IN IT. 
READY THE REST OF BATI  REPEAT WITH THIS PROCESS.
MAKE A BALL SHAPE FROM IT. 
PRESS SLIGHTLY OVER IT.
GREASE THE IDLY STAND WITH OIL AND PUT THE BATI IN A IDLY STAND. 
STEAM THE BATI IN A STEAMER TILL COOK.

*SERVING : 

PUT THE BATI IN A SPICY CURD. REST FOR HALF AN HOUR.
THEN SERVE THE BATI IN A SERVING PLATE. 
POUR THE REST OF CURD OVER IT.
THEN POUR THE SWEET CHUTNEY OVER IT. 
SPRINKLE THE RED CHILLY POWDER AND CHOPPED CORIANDER. 
GARNISH WITH SHREDDED CHEESE. 
STUFF VEG RAVA(SOJI)BATI WITH SPICY CURD IS READY TO TASTE.

HEALTHY RECIPE : VEG. KOFTAS

HEALTHY RECIPE : VEG. KOFTAS
HEALTHY RECIPE : VEG KOFTAS


















*
1 CUP COLI FLOWER - FINE CHOPPED

1/2 CUP BOILED SWEET CORN - COARSELY GRIND 

1/2 CUP CARROT FINELY CHOPPED OR GRATED 

1/2 CUP CAPSICUM - FINELY CHOPPED 

1 TSP FINELY CHOPPED GREEN CHILLIES

1 TBSP CORIANDER FINELY CHOPPED OR GREEN CHUTNEY

PINCH PEPPER POWDER

3/4 CUP SOJI TO ADD WITH VEGETABLE MIXTURE

1 CUP SOJI TO ROLL THE KOFTAS 

1 TBSP. BUTTER FOR SAUTE VEG. MIXTURE

OIL FOR DEEP FRYING

*
MIX TOGETHER ALL THE INGREDIENTS IN A BOWL WITH OUT OIL AND
SOJI.
HEAT THE 1 TBSP OIL IN NON STICK PAN AND SAUTE VEG MIXTURE FOR 3-4 MINUTES.
REMOVE FROM FLAME.
THEN ADD 3/4 CUP SOJI AND MIX WELL.
DIVIDE THE MIXTURE INTO EQUAL PORTIONS AND SHAPE EACH PORTION INTO A ROUND BALL. 
ROLL OUT ALL THE KOFTAS IN SOJI.
GIVE TO REST ALL THE KOFTAS FOR HALF AN HOUR.
THEN DEEP FRY IN HOT OIL UNTIL GOLDEN BROWN IN COLOUR FROM ALL SIDES.
REMOVE FROM OIL.
THEN DRAIN ON ABSORBENT PAPER.
SERVE HOT WITH RED CHILLY SWEET CHUTNEY AND GREEN CHUTNEY.

HEALTHY RECIPE : FARALI CASHEW COCONUT BURFI.

HEALTHY RECIPE : FARALI CASHEW COCONUT BURFI.

1.1/2 TBSP. GHEE - THICK

75 GRAM CASHEW POWDER

75 GRAM COCONUT ( DRY - GRATED )

75 GRAM KHOYA ( MAVA )

5 TBSP. SUGAR POWDER

75 ML. MILK POWDER

75 ML. MILK - DILUTE SAFFRON

1/2 TBSP. GREEN CARDAMOM POWDER

3 TBSP . PISTACHIOS SLIVERS

 1/2 TBSP. GHEE - TO ADD IN MIXTURE
*
HEAT THE GHEE IN A THICK BOTTOMED OR NON STICK PAN. 
ADD CASHEW NUT POWDER AND GRATED DRY COCONUT. 
MIX WELL.
LIGHTLY - SLIGHT ROAST OVER SLOW FLAME JUST ROAST.
ADD SAFFRON MIXED MILK IN TO THE CASHEW MIXTURE.
MIX WELL TOGETHER.
THEN ADD KHOYA IN IT. MIX WELL.
COOK TILL THICKEN.
ADD THE SUGAR POWDER AND MIX WELL.
ADD 1/2 TBSP. GHEE AND MIX WELL.
ADD CARDAMOM POWDER IN BURFI MIXTURE.
GREASE A LITTLE PLATE WITH GHEE. 
SPREAD THE BURFI MIXTURE EVENLY IN PLATE.
CUT IN TO SQUARES OR DIAMOND SQUARES.
GARNISH WITH PISTACHIOS SLIVERS.

Serve CASHEW- COCONUT BURFI – To GANESHA with Pray.

    

HEALTHY RECIPE : DATES N DRY FRUIT PRASAD KATORI

HEALTHY RECIPE : DATES N DRY FRUIT PRASAD KATORI

2 CUP GRAM FLOUR ( CHANA ATTA )

1 CUP KHOYA

1 CUP GHEE

1 CUP SUGAR

1 TSP. CARDAMOM POWDER

PINCH SAFFRON POWDER

1 CUP ALMOND- PISTACHIOS - CHOPPED

1/2 CUP DATES - CHOPPED

TAKE A NON STICK PAN AND HEAT A GHEE IN IT.
ADD GRAM FLOUR IN IT AN MIX WELL.
ROAST THE GRAM FLOUR OVER SLOW FLAME TILL THE GRAM FLOUR BECOME LIGHT BROWN.
ADD KHOYA AND MIX WELL.
ROAST THE KHOYA 2-3 MINUTES WITH FLOUR.
REMOVE FROM FLAME.
ADD CARDAMOM POWDER AND SAFFRON POWDER.
MIX WELL.
KEEP ASIDE.
*
TAKE A PAN AND PUT THE SUGAR IN IT. 
ADD 1/2 CUP WATER AND MAKE 2 STRING SYRUP.
ADD THE ROASTED GRAM MIXTURE IN IT AND MIX WELL TOGETHER.
AFTER 1/2 AN HOUR, WHEN IT THICKEN, GIVE THE KATORI SHAPE OF MIXTURE. 
YOU CAN MAKE 8 KATORI FROM THIS MIXTURE.
FILL THE KATORI WITH CHOPPED DRY FRUITS AND CHOPPED DATES.
SPRINKLE PINCH OF CARDAMOM POWDER OVER IT.
SERVE THE KATORI TO LORD GANESHJI.

HEALTHY RECIPE : GANESH CHATURTHI SPECIAL : DRY FRUITY FRY MODAK - LADOO

HEALTHY RECIPE : DRY FRUITY FRY MODAK - LADOO

FOR STUFFING :

100 GRAM DRY COCONUT - GRATED

1 CUP SUGAR POWDER

2 TBSP. POPPY ( KHASKHAS) SEEDS

1 TSP. CARDAMOM POWDER

2 TBSP CASHEW NUT - CHOPPED

2 NO. DRY FIG - CHOPPED

2 TBSP. ALMOND - CHOPPED

FOR OUTER LAYER :

1 CUP MAIDA - ALL PURPOSE FLOUR

1/2 CUP SOJI

2 TBSP. GHEE TO MIX WITH FLOUR

MILK AS REQUIRE 

 PINCH SALT 

GHEE FOR FRYING

*
ROAST THE GRATED DRY COCONUT IN A THICK PAN, OVER SLOW FLAME.
KEEP ASIDE. 
WHEN IT COOL AT ROOM TEMPERATURE, MIX THE SUGAR, POPPY SEEDS, CARDAMOM POWDER AND DRY FRUITS IN IT.
NOW STUFFING IS READY. KEEP ASIDE.
*
TAKE A MIXING BOWL AND PUT THE ALL PURPOSE FLOUR, SOJI, GHEE AND SALT.
ADD REQUIRE MILK AND  KNEAD TO MAKE SOME SOFT DOUGH.
GIVE THE REST FOR 1 HOUR.
THEN REPEAT TO KNEAD AND ROLL THE PURI FOR OUTER LAYER.
STUFF THE STUFFING IN PURI AND GIVE THE MODAK SHAPE WITH JOINING THE EDGES - OR IN MOULD.
DEEP FRY IN HOT GHEE OVER SLOW FLAME TILL CRISPY N GOLDEN COLOUR.
DRY FRUITY FRY MODAK - PRASAD IS READY TO SERVE TO LORD GANESHA. 

HEALTHY RECIPE : QUICK - FARALI PANEER SMOOTHY

HEALTHY RECIPE :  QUICK - FARALI MILK MAID PANEER SMOOTHY

*
400 ML.MILK

250 ML. CONDENSED MILK 

100 GRAM. PANEER - GRATED

1.1/2  TBSP  PISTACHIOS - CHOPPED

1.1/2 TBSP. CASHEW - CHOPPED

3 CARDAMOM POWDER





















*
HEAT A MILK IN A NON STICK PAN.
ADD THE CONDENSED MILK IN A HOT-BOILING MILK.
MIX WELL AND BRING TO A BOIL MORE 2-3 MINUTES.
ADD GRATED PANEER IN BOILING MILK MIXTURE.
STIRRING CONTINUOUSLY ON SLOW FLAME.
WHEN MIXTURE THICKENED, REMOVE FROM THE FLAME.
ADD CARDAMOM POWDER AND MIX.
BRING TO A COOL AT ROOM TEMPERATURE.
GARNISH WITH CHOPPED CASHEW AND CHOPPED PISTACHIOS.
SERVE CHILLED, VERY VERY .....DELICIOUS FARALI PANEER SMOOTHY.

HEALTHY RECIPE : CASHEW MODAK - LADOO - BALLS

HEALTHY RECIPE : CASHEW  MODAK - LADOO - BALLS

100 GRAM. ROASTED CASHEW NUTS POWDER

200 GRAM WHITE KHOYA - GRATED

100 GRAM SUGAR POWDER

5-6 CARDAMOM POWDER

1 TBSP. ALMOND SLIVERS

*
MIX WELL SUGAR AND KHOYA IN A NON STICK PAN.
COOK OVER A SLOW FLAME AND STIRRING CONTINUOUSLY.
WHEN MIXTURE LEAVE THE SIDES OF PAN, REMOVE FROM FLAME.
STIRRING AND COOL TILL ROOM TEMPERATURE.
THEN ADD CARDAMOM POWDER AND ROASTED CASHEW NUTS POWDER.
MAKE A BALLS OR MODAK - LADOO WITH MOULD OR HANDS.
GARNISH WITH ALMONDS SLIVERS.
SERVE THE LADOO LORD GANESHA ON GANESHOTSAVA. 

HEALTHY RECIPE : STRAWBERRY BALLS - MODAK - LADOO

HEALTHY RECIPE : STRAWBERRY BALLS - MODAK - LADOO

FOR OUT LAYER :

2 CUP RICE FLOUR 

2 CUP WATER

1 TBSP. OIL

PINCH SALT 

1 CUP STRAW BERRY PULP

* 
FOR STUFFING : 

1.1/2 CUP DRY COCONUT - GRATED

5 MAVA PEDA 

1 CUP SUGAR POWDER

1/2 CUP STRAWBERRY'S SMALL PIECES

1 TBSP. CASHEW NUT - CHOPPED

2-3 DROPS STRAWBERRY ESSENCE 
*
2 TBSP. PISTACHIOS SLIVERS FOR GARNISHING 
*
MIX WELL THE GRATED COCONUT, MASHED PEDA, SUGAR POWDER, CASHEW NUT PIECES AND STRAWBERRY's SMALL PIECES - IN A BOWL.
KEEP ASIDE.
*
MAKING OUT LAYER:

BOIL THE WATER IN A PAN.
ADD SALT AND OIL IN A BOILING WATER.
ADD RICE FLOUR AND 1 CUP STRAWBERRY PULP IN BOILED WATER.
MIX WELL.
LID THE COVER.
COOK OVER SLOW FLAME TILL WATER ABSORB.
REMOVE FROM FLAME.
KNEAD WELL AND MAKE SMALL BALL TO MAKE SMALL CIRCLE.
STUFF THE STUFFING IN TO CIRCLE AND MAKE MODAK SHAPE.
STEAM THE MODAK FOR 10 MINUTES IN STEAMER.
REMOVE FROM STEAMER AFTER 10 MINUTES.
GARNISH WITH PISTACHIOS SLIVERS. 
SERVE STRAWBERRY BALLS - MODAK - LADOO TO LORD GANESJI AS PRSAD.

HEALTHY RECIPE : SAFFRON COCONUT LADOO - MODAK (BALLS) GANESHJI PRASAD

HEALTHY RECIPE : SAFFRON COCONUT LADOO - MODAK (BALLS) GANESHJI PRASAD

1.  FRESH COCONUT - SHREDDED

2 CUP MILK

1 CUP PANEER 

1.1/2 CUP SUGAR

1/4 TSP. SAFFRON POWDER

1 TBSP. DESHI GHEE

MIX A MILK AND SHREDDED FRESH COCONUT. IN A PAN.
COOK OVER MEDIUM FLAME TILL MIXTURE THICKEN.
THEN ADD SUGAR, PANEER AND SAFFRON POWDER.
STIRRING CONTINUOUSLY TILL DROPPING CONSISTENCY. 
ADD GHEE AND MIX WELL.
REMOVE FROM FLAME. 
COOL TILL ROOM TEMPERATURE.
MAKE 8-10 LADOO - LADU OR BALL SHAPE FROM MIXTURE.
YOU CAN USE MODAK MOULD TO MAKE LADOO- MODAK.
SERVE THE LADOO - BALLS - MODAK TO LORD GANESHA.

HEALTHY RECIPE : INSTANT DOSA

HEALTHY RECIPE : INSTANT DOSA

1 CUP RICE FLOUR

1 CUP ALL PURPOSE FLOUR  

1/4 CUP SOJI

SALT AS PER TEST

WATER AS REQUIRE - FOR THICK BATTER

*
TAKE A MIXING BOWL AND PUT  RICE FLOUR, ALL PURPOSE FLOUR, SOJI, AND SALT AS PER TEST.
MIX WELL TOGETHER.
ADD WATER TO MAKE THICK BATTER FOR DOSA.
REST THE BATTER FOR 10 -15 MINUTES.
HEAT A NON STICK PAN.

*TAKE ONE SMALL CLOTH. LIGHTLY SOAK A ONE CORNER WITH LITTLE WATER AND LITTLE OIL TOGETHER.

*HEAT A NON STICK PAN, GREASE IT WITH THIS CLOTH ALL OVER.

POUR 1/2 CUP OF THE BATTER OVER THE GREASED PAN.
SPREAD THE BATTER TO MAKE DOSA SHAPE.
COOKING ON BOTH SIDES WITH A LITTLE BUTTER OR OIL,
COOK TILL LIGHT BROWN OR TILL COOK.
REPEAT WITH THE REMAINING BATTER.
SPREAD OVER CORIANDER-GARLIC CHUTNEY TO SERVE.

HEALTHY RECIPE : OAT'S SWEET PANCAKES

HEALTHY RECIPE  :   OAT'S SWEET PANCAKES




 1 /2 CUP OATS FLOUR

1.1/4 CUP WHEAT FLOUR

1.3/4 TBSP. SUGAR POWDER

1/2 TSP. CARDAMOM POWDER

PINCH NUT MAG POWDER

3/4 CUP MILK 

1/2 TSP. ENO FRUITS SALT

PINCH SALT

3.1/2 - 4 TSP. BUTTER 
*
TAKE A BOWL AND MIX THE OAT'S FLOUR, WHEAT FLOUR, SUGAR POWDER IN IT. 
THEN ADD CARDAMOM POWDER, SUGAR POWDER, NUT MAG POWDER AND SALT.
MIX WELL.
THEN ADD ENOUGH WATER AND WHISK CONTINUOUSLY TILL BATTER IS SMOOTH.
THEN ADD ENO FRUIT SALT INTO THE BATTER.
MIX WELL.
HEAT THE NON STICK PAN AND GREASE A PAN WITH SOME BUTTER.
YOU CAN MAKE 7 PANCAKES FROM THIS BATTER.
POUR A SPOONFUL OF THE PANCAKE BATTER ON THE NON STICK GREASED PAN.




















MAKE EQUAL 7 -8 PANCAKE FROM BATTER.
COOK ON BOTH SIDES TILL GOLDEN BROWN COLOUR, USING BUTTER.

REPEAT WITH THE REST OF THE BATTER TO MAKE MORE EQUAL PANCAKE.
SERVE HOT WITH FRUITY CURD OR HONEY OR JAM OR SERVE WITH ORANGE DRINKS.

HEALTHY RECIPE : NON BAKED MINI CAKE

HEALTHY RECIPE : NON BAKED MINI CAKE

1. 1/4  SOJI

3.1/2 CUP MILK

1.1/2 CUP SUGAR

10-12 RAISINS

10- 12 CASHEW NUTS - CHOPPED

10-12 PISTACHIOS - CHOPPED OR SLIVERS  

2-3 DROPS LIQUID GREEN COLOUR

5 - 7 DROPS PISTACHIOS ESSENCE 

2-3 DROPS RED ROSE LIQUID COLOUR

5 - 7 DROPS RED ROSE ESSENCE 

5-6  TBSP. THICKEN CONDENSED MILK

1.1/2 CUP DESHI GHEE

5-6 ALMONDS

* 
HEAT THE GHEE IN A NON STICK PAN.
ADD SOJI IN IT AND ROAST. 















ADD HOT MILK IN PAN, MIX AND STIRRING CONTINUOUSLY TILL THICKEN.




















ADD SUGAR IN IT. AND MIX WELL TILL SUGAR IS MELT. 




















COOK TILL GHEE IS APPEAR.
ADD CHOPPED CASHEW NUT PISTACHIOS SLIVERS AND RAISINS IN IT AND MIX.

COME TO THE ROOM TEMPERATURE THE MIXTURE.
DIVIDE THE MIXTURE IN TO TWO PART.
TAKE ONE PART IN A BOWL.
ADD ROSE ESSENCE AND RED ROSE LIQUID COLOUR.
MIX WELL TOGETHER.
KEEP ASIDE.
TAKE OTHER PART OF MIXTURE IN A OTHER BOWL.
ADD PISTACHIOS ESSENCE AND GREEN PISTACHIOS COLOUR IN IT. 
MIX WELL.
TAKE RED ROSE MIXTURE AND GIVE THE HEART SHAPE BY MOULD.
TAKE GREEN MIXTURE AND AND GIVE THE HEART SHAPE BY MOULD.
PLACE THE FIRST RED ROSE HEART IN A PLATE.
SPREAD THE THICKEN CONDENSED MILK OVER IT.
















 



SPRINKLE THE PISTACHIOS SLIVERS OVER THICK CONDENSED MILK LAYER.




PLACE THE GREEN HEART OVER IT.




















PUT THE  1 DROP OF THE THICKEN CONDENSED MILK OVER GREEN HEART.





PLACE 1 ALMOND OVER IT FOR GARNISHING.