HEALTHY RECIPE : SPICY VEG RICE

HEALTHY RECIPE : SPICY VEG RICE















1 CUP BASAMATI RICE

 3 1/2 CUP WATER  ( USE MORE IF YOU NEED)


1/2 CUP CABBAGE CHOPPED

1/2 CUP CARROT - SLICE

3/4 CUP ONION - SLICE

3/4 CUP POTATO - SLICE

1 CUP GREEN PEAS

1 CHILLI - CHOPPED

1 TOMATO - CHOPPED

1 TBSP. LEMON JUICE

1 TBSP. TOMATO KETCHUP

10 - 15 CASHEW - 

20 - 25 RAISINS

10 -12 CURRY LEAVES

1 INCH CINNAMON STICK

5-6 CLOVES

1 BAY LEAVES

1 TSP. CUMIN SEEDS 

1 TSP. GARAM MASALA

PINCH SUGAR 

SALT AS PER TASTE

1 TSP. TURMERIC POWDER

1 TSP. CHILLI POWDER

1 TBSP. OIL

1 TBSP. GHEE

*
SOAK RICE IN A WATER FOR HALF AN HOUR. 















COOK AND KEEP ASIDE.
HEAT THE OIL AND GHEE IN A THICK BOTTOMED PAN.

ADD CLOVES, BAY LEAVES, CINNAMON , CUMIN SEEDS AND CURRY LEAVES.
WHEN THEY CACKLE, ADD CASHEW, RAISINS, ONION, CHOPPED TOMATO AND CHOPPED CHILLI. 
COOK FOR 2 MINUTES.
MIX WELL.















ADD CARROT, CABBAGE, POTATO, GREEN PEAS.
MIX WELL AND COOL OVER MEDIUM FLAME.















ADD COOKED RICE AND MIX WELL.
ADD SALT, SUGAR, LEMON JUICE, TOMATO KETCHUP, GARAM MASALA 
AND TURMERIC POWDER,CHILLI 
POWDER.















MIX WELL AND COOK MORE FOR 2 MINUTES.















SERVE HOT ..GARNISH WITH TOMATO SLICES, KETCHUP, RAISINS, CASHEWS AND GREEN CHILLI.

HEALTHY RECIPE : FARALI : DELICIOUS COCONUT PEANUT SQUARE

HEALTHY RECIPE : FARALI : DELICIOUS COCONUT PEANUT SQUARE 


















*
1 CUP DRY COCONUT-GRATED

 2.1/2 CUP ROASTED PEANUT POWDER AND ROASTED

1 CUP SUGAR

1/2 CUP WATER

6-8 CARDAMOM POWDER

1 TSP. DESHI GHEE - FOR THE GREASE TRAY

1 TSP. DESHI GHEE - FOR POURING OVER

7-8 PISTACHIOS, SLICED


















*
ROAST THE COCONUT FOR A MINUTE, WITHOUT GHEE OR OIL.

*
PLACE THE SUGAR IN A THICK- BOTTOMED PAN WITH 1/2 CUP OF WATER.
COOK TILL IT FORMS A SYRUP OF ONE STRING CONSISTENCY.
ADD THE ROASTED AND GRATED COCONUT, ROASTED PEANUT COARSELY GRINDED  POWDER AND CARDAMOM POWDER.
MIX WELL AND REMOVE FROM FLAME.
AS THE MIXTURE GETS THICKER, ADD THE 1 TBSP. DESHI GHEE OVER THICK MIXTURE.
STIRRING CONTINUOUSLY.
TRANSFER THE MIXTURE TO A GREASED TRAY AND LEVEL THE SURFACE.
GARNISH WITH PISTACHIO'S SLIVERS AND PRESS SMOOTHLY.
MARK INTO SQUARE OR DIAMOND SHAPE WITH A SHARP KNIFE WHILE STILL HOT.
SEPARATE THE PIECES WHEN COLD.
STORE IN AN AIRTIGHT CONTAINER.
SERVE AS NECESSARY WITH FARALI CHIVDA AND FARALI POTATO CHIPS AND AS SWEET ALSO.

HEALTHY RECIPE : DELICIOUS NUTMEG N NUTS SWEET RICE

HEALTHY RECIPE : DELICIOUS NUTMEG N NUTS SWEET RICE

1 CUP BASAMATI RICE CUTS 


2 CUPS WATER FOR COOK THE RICE

1 CUP CONDENSE MILK 

1.1/2 TBSP. GHEE

1/2 CUP MIX NUTS - CHOPPED PISTACHIOS, CASHEW, ALMOND

20-25 RAISINS 

2 CUP FULL FAT MILK

1/3 CUP SUGAR

3/4 TSP. NUTMEG POWDER

* 
WASH THE RICE AND SOAK IN WATER FOR HALF AN HOUR.















DRAIN RICE.




















COOK THE RICE IN PRESSURE COOKER WITH 2 CUP OF WATER TILL 3 WHISTLE.

SAUTE(OR  FRY) ALL THE NUTS (WITH OUT PISTACHIOS) AND RAISINS IN IT TILL LIGHT BROWN. 















NOW ADD COOKED RICE INTO THE FRAYED NUT'S PAN. 















MIX WELL TOGATHER.
ADD CONDENSED MILK AND FULL FAT MILK.















ADD SUGAR IN IT. MIX WELL AND COOK MORE 5 TO 10 MINUTES OR TILL THICKEN OVER SLOW FLAME.
NOW ADD NUTMEG POWDER AND STIRRING. 
AND COOK WITH COVER THE LID, FOR 2-3 MINUTES OVER SLOW FLAME.















STIR OCCASIONALLY.

COOK TILL RICE TRANSLUCENT.
















REMOVE FROM FLAME.
TRANSFER IN SERVING BOWL, GARNISH WITH CHOPPED PISTACHIOS.
NOW DELICIOUS NUTMEG N NUTS SWEET RICE IS READY TO TASTE.

HEALTHY RECIPE : DRUMSTICK WITH GREEN TOMATO

HEALTHY RECIPE : DRUMSTICK WITH GREEN TOMATO






















*
24 TO 26 NO.  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 TSP. FENUGREEK (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 PRESSURE COOKER.
HEAT THE OIL IN IT ON SLOW FLAME.
ADD MUSTER SEEDS, CUMIN SEEDS, CURRY LEAVES AND CHOPPED CHILLY.
WHEN THEY CRACKLE, ADD THE HING (ASAFOETIDA ), DHNIYA 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 (SHEKELO 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 VEG IN SERVING BOWL AND GARNISH WITH CORIANDER LEAVES.
SERVE HOT WITH HOT FULKA ROTI.