HEALTHY RECIPE : SPROUT MUNG MISAL PAV

HEALTHY  RECIPE : SPROUT MUNG MISAL PAV


















150 GRAM SPROUTED MUNG 

3 TOMATO MEDIUM SIZED - GRINDED

3 ONION - GRINDED

1 1/2 TBSP. GINGER CHILLI PASTE

2 TBSP. CORIANDER - CHOPPED

2 TBSP. LEMON JUICE

*
3 TBSP. OIL

1 TSP. CUMIN SEEDS

4-5 CLOVE

1 SMALL STICK CINNAMON - PIECES

2 BAY LEAVES - TAJ PATTA

1 BADIYAN - CHAKRA

8 -10 CURRY LEAVES

1/2 TSP.  ASAFOETIDA 

1 TSP. GARAM MASALA

1 TSP. TURMERIC POWDER

1 1/2 TBSP. RED CHILLI POWDER

1 TBSP. DHNIYA JEERA POWDER

SALT AS PER TASTE

PINCH SUGAR

2 GLASS WATER 
*
HEAT A OIL INTO THE NON STICK PAN.


















ADD CUMIN SEEDS, CLOVES, CINNAMON, BAY LEAVES, BADIYAN AND CURRY LEAVES AND GINGER CHILLI PASTE.


















WHEN THEY CRACKLE AND PASTE IS LIGHT BROWN ADD GRINDED ONION, COOK TILL LIGHT BROWN.

NOW ADD GRINDED TOMATO, COOK TILL REMOVES RAWNESS.


















ADD TURMERIC POWDER, RED CHILLI POWDER, DHANIYA JEERA POWDER, GARAM MASALA, SALT AND SUGAR.

MIX WELL TOGATHER.
ADD HALF CUP OF WATER AND MIX AND COOK.

NOW ADD SPROUTED MUNG INTO IT. MIX WELL.
ADD 2 GLASS OF WATER, MIX AND STIRRING WELL.

COVER WITH LID AND COOK TILL OIL COMES OUT OVER MEDIUM FLAME.
REMOVE FROM FLAME AND ADD LEMON JUICE AND MIX WELL.
SERVE IN A BOWL. 
SPRINKLE THE ONION PIECES, CORIANDER AND BESAN SEV, SOME FARSAN OVER MISAL.
SERVE SPROUT MUNG MISAL WITH PAV.






*

HEALTHY RECIPE : PUFFED RICE WITH ORGANIC JAGGERY LADU

HEALTHY RECIPE : PUFFED RICE WITH ORGANIC JAGGERY LADU

3/4 CUP ORGANIC JAGGERY - BROKEN - CHOPPED

2 CUP PUFFED RICE

1 TSP. DESHI GHEE

*
TAKE A THICK BOTTOMED KADAE.
DRY ROAST PUFFED RICE OVER SLOW FLAME TILL CRUNCHY.
KEEP ASIDE TO COOL AND WAIT TO CRUNCHY.

*
NOW TAKE A THICK BOTTOMED KADAI AND HEAT THE GHEE. (GHEE MAKES JAGGERY CRUNCHY IN TASTE).















ADD THE JAGGERY, MIX WELL TOGATHER OVER MEDIUM FLAME.

STIRRING ABOUT THREE MINUTES OR FLUFFY 
AND DARK IN COLOUR OR CHECK IT IN WATER TO DROP THE JAGGERY.
























CRUNCHY DROP IS SIGN OF READY TO ADD PUFFED RICE INTO THE HOT JAGGERY MIXTURE.


















ADD PUFFED RICE INTO THE JAGGERY MIXTURE AND MIX WELL AND REMOVE FROM FLAME.
























MIX WELL TILL PUFFED RICE COMPLETELY COVER WITH HOT JAGGERY.
TAKE A SMALL PART OF MIXTURE IN HAND AND MAKE SMALL BALL .. LADU..LADOO.
REPEAT WITH REST OF MIXTURE.
KEEP IN A TRAY AND ALLOW TO COOL COMPLETELY.
STORE IN AN AIR TIGHT CONTAINER.

HEALTHY RECIPE : COCONUT - PEANUT WITH ORGANIC JAGGERY CHIKKI

HEALTHY RECIPE : COCONUT -PEANUT JAGGERY (ORGANIC ) CHIKKI

200 GRAM. PEANUT



















200 GRAM ORGANIC JAGGERY

 - USE ALWAYS ORGANIC JAGGERY - IT IS SOME DARK THAN ADDED CHEMICAL JAGGERY. BUT ORGANIC JAGGERY IS BEST SOURCES OF NATURAL VITAMINS AND MINERALS, WITH NATURAL TASTE. -  PURE N HYGIENIC.

3 TBSP. DRY COCONUT - FINALLY GRATED

1 TSP. DESHI GHEE

1 TSP. OIL FOR GREASE THE SURFACE 
*
























*FIRST READY THE SURFACE OF PLATFORM WITH TO GREASING THE OIL. AND SPREAD OVER FINELY GRATED COCONUT, AND SHARP KNIFE GREASED WITH OIL.
ROAST THE PROPERLY PEANUTS AND COOL FOR 10 MINUTES.
PEEL OFF THE SKIN.
HEAT THE 1 TSP. OF GHEE INTO A THICK BOTTOMED PAN ( KADAE ).


















ADD GRATED ORGANIC JAGGERY IN IT. STIRRING CONTINUOUSLY 7-8 MINUTES WITH SPOON OVER MEDIUM FLAME. NOW JAGGERY MELTING.
























THEN IT BEING FLUFFY IT SELF.
***
CHECK THE JAGGERY SYRUP :
TAKE A HALF BOWL OF WATER.

AFTER 6 TO 7 MINUTES TAKE OUT ONE DROP OF JAGGERY SYRUP IN TO THE WATER- BOWL. IF DROP BEING CRUNCHY,  - THE SYRUP IS READY TO ADD PEANUTS AND GRATED COCONUT. IF IT IS NOT READY.., NO CRUNCHY, COOK MORE TILL READY.
AS SYRUP IS READY, ADD READY PEANUTS AND GRATED COCONUT, MIX WELL. you can add crumble - grinned peanut also,  instead of peanut.   

GREASE THE PLATFORM WITH OIL.
PUT THE HOT CHIKKI MIXTURE ON IT AND QUICKLY SPREAD IT THINLY WITH ROLLING PIN OVER OILY SURFACE OF PLATFORM.


















YOU CAN SEE IN PIC.
























QUICKLY CUT IN TO SQUARE SHAPE IN PIECES WITH SHARP KNIFE TILL IT HOT.

NOW SWEET, CRUNCHY, MOUTH WATERING CHIKKI IS READY.

COME TO ROOM TEMPERATURE CHIKKI N STORE IN AN AIR TIGHT CONTAINER.

HEALTHY RECIPE : CARROT - CABBAGE PARATHA

HEALTHY RECIPE : CARROT - CABBAGE PARATHA




















1 CUP CARROT - GRATED

1 1/2 CUP CABBAGE - GRATED - NOT CHOPPED

2 SMALL ONION -GRATED - NOT CHOPPED

1 CUP POTATO - GRATED 

2 GREEN CHILLI - FINE CHOPPED

3/4 CUP CORIANDER - CHOPPED

1 TBSP. GINGER - GRATED

SALT AS PER TASTE

1 TSP. PEPPER POWDER

1 TBSP. CUMIN SEEDS
*
2 1/2 CUP WHEAT FLOUR

2 TBSP. OIL TO ADD INTO FLOUR

SALT AS PER TASTE 

PEPPER POWDER

1 TSP. RED CHILLI POWDER

PINCH ASAFOETIDA - HING

OIL TO COOK



*












TAKE A BIG MIXING BOWL AND ADD GRATED CARROT, GRATED CABBAGE, GRATED ONION, GRATED POTATO, CHOPPED GREEN CHILLI, CHOPPED CORIANDER, GRATED GINGER  AND SALT AS PER TASTE

.




MIX WELL TOGETHER.
REST FOR 5 MINUTES.
 
























* THEN SQUIZ THE MIXTURE BETWEEN TWO PALMS. STORE THE SQUEEZED LIQUID IN A BOWL. KEEP ASIDE. 


















TAKE A SQUEEZED MIXTURE IN BOWL. SPREAD NICELY. THEN ADD SOME OF SALT AS PER TASTE AND PEPPER POWDER, MIX WELL. KEEP ASIDE.

*
IN A MIXING BOWL TAKE A WHEAT FLOUR, 2 TBSP. OIL, SALT AS PER TASTE, PEPPER POWDER, 1 TSP. RED CHILLI POWDER AND PINCH ASAFOETIDA - HING.
MIX WELL.















NOW KNEAD THE DOUGH WITH SQUEEZED LIQUID. USE SOME MORE PLAIN 
WATER TO KNEAD DOUGH AS REQUIRE. KNEAD THE SOFT DOUGH AS LIKE ROTI DOUGH.
























KEEP ASIDE 10 MINUTES FOR REST.

DIVIDE IN TO 12 PORTIONS TO MAKE BALLS. 
TAKE A ONE BALL AND ROLL A PARATHA WITH ROLLING PIN.
REPEAT WITH REST OF ALL BALLS.

SPREAD THE VEG. MIXTURE OVER IT. SEE IN PIC.


















PUT ONE PARATHA OVER IT AND SLIGHTLY PRESS.

PRESS THE ALL OVER BOARDER OF PARATHA WITH FORK.
PRICK OVER THE PARATHA WITH FORK.
REPEAT WITH REST OF ALL PARATHA.
*
NOW HEAT A NON STICK PAN AND COOK EACH PARATHA ON BOTH SIDES, SMEARING A LITTLE OIL ON IT.
COOK TILL BROWN SPOTS APPEAR ON THE SURFACE.
SERVE HOT OR COLD WITH CURD AND SPICY OR SWEET ACHAR.

HEALTHY RECIPE : DATES DRY FRUIT COIN ROLLS

HEALTHY RECIPE : DATES DRY FRUIT COIN ROLLS

2 CUP SEEDLESS DATES

1 CUP COCONUT - DEDICATED - FINE GRATED

2 TBSP. DESHI GHEE

2 TBSP. EDIBLE GUM



















1 CUP CHOPPED CASHEW NUTS, ALMONDS AND PISTACHIOS



















20  PARLE G BISCUITS  POWDER ( ANY SWEET  OR PLAIN OR CHOCOLATE BISCUITS)
* 
HEAT A GHEE IN A NON STICK PAN.


















FIRST FRY THE EDIBLE GUM IN HOT GHEE TILL FULL OF FLUFFY.

THEN TRANSFER IN PLATE FROM PAN.
NOW ADD SEED LESS, CHOPPED DATES IN SAME PAN AND MIX WELL OVER SLOW FLAME. ( BECAUSE THERE IS HOT GHEE IN PAN).


















SMASH THE DATES WITH SMASHER VERY NICELY TILL BATTER OF DATES IS SMOOTH. 
* REMOVE FROM FLAME.
























ADD BISCUIT POWDER, 2 TBSP. OF FINE GRATED COCONUT POWDER AND FRIED EDIBLE GUM ( YOU CAN CRUSH THE GUM) INTO THE SMASHED DATES.
























MIX WELL TOGATHER AND MAKE DOUGH.

MAKE TWO PORTION (BALLS) FROM DOUGH.


















GREASE THE SURFACE OF PLATE WITH GHEE AND MAKE A BIG CIRCLE WITH ROLLING PIN. 

SPREAD THE CHOPPED DRY FRUITS OVER THE CIRCLE AND PRESS LIGHTLY OVER CHOPPED DRY FRUITS.


















NOW MAKE TIGHT ROLL WITH FINGERS.

SPREAD THE GRATED COCONUT OVER THE SURFACE OF PLATE.



















AND ROLL OUT OVER IT THE DATES ROLL, SO THAT DATES ROLL COVER WITH GRATED COCONUT.


















REPEAT WITH THE REST OF ONE BALL.
REFRIGERATE  FOR 10 MINUTES. ( NOT IN DEEP FREEZE).

REMOVE FROM IT AND SLICE WITH SHARP KNIFE TO MAKE COIN ROLLS.
NOW DELICIOUS DATES DRY FRUIT COIN ROLLS ARE READY TO EAT.
IT IS A VERY QUICK N EASY TO MAKE.
YOU CAN STORE THE ROLLS 2-3 MONTHS.