HEALTHY RECIPE : DELICIOUS ROSE AARAROOT HALWA

HEALTHY RECIPE : DELICIOUS ROSE AARAROOT HALWA 

1 CUP AARAROOT ATTA 

3/4 CUP SUGAR 

3 CUP WATER

2 TBSP. GHEE

2 FIG - DRY - CHOPPED IN PIECES

ROSE COLOUR

1 TSP. ROSE ESSENCE 

1 TSP. CARDAMOM POWDER

15 -20 ALMOND - CHOPPED 

15 - 20 CASHEW - CHOPPED

10 - 12 PISTACHIOS - CHOPPED

*
TAKE A THICK BOTTOMED PAN.

ADD AARAROOT ATTA, SUGAR CHOPPED FIG AND 3 CUP OF WATER TOGATHER.
MIX WELL TILL LUMPS IS REMOVE.

PUT THE PAN OVER THE SLOW FLAME STOVE.
STIRRING CONTINUOUSLY TILL MIXTURE IS TRANSPARENT IN COLOUR. 

ADD 2 TBSP. OF GHEE, CHOPPED ALL DRY FRUITS IN TO THE MIXTURE.
MIX WELL AND COOK TILL MIXTURE BEINGS TO LEAVE THE SIDES OF THE PAN. 

THEN TRANSFER THE MIXTURE INTO A GREASED TRY.


















GARNISH WITH CHOPPED CASHEW AND SLIVERS OF PISTACHIOS.


















COOL COMPLETELY AND CUT INTO SQUARES.
SERVE DELICIOUS AARAROOT HALWA.
THIS HALWA IS VERY USEFUL IN ACIDITY.

HEALTHY RECIPE : DELICIOUS MAKHANA KHIR

HEALTHY RECIPE : DELICIOUS MAKHANA KHIR






















1 CUP MAKHANA

2 CUP MILK

1.1/2 TBSP. SUGAR

1.1/2 TBSP. CONDENSED MILK

1 TBSP. GHEE

1 TSP. CARDAMOM POWDER

15 NOS. CASHEW -FINELY CHOPPED

15 NOS. PISTACHIOS - FINELY CHOPPED

10 NOS. ALMONDS - FINELY CHOPPED 

1 TBSP. PISTACHIOS SLIVERS

*
WASH THE MAKHANA WITH WATER.



















DRAIN THE WATER.




















COARSELY GRIND THE WASHED MAKHANA.

TAKE A THICK BOTTOMED PAN AND HEAT A GHEE IN IT.


















MIX THE GHEE AND GRINDED MAKHANA WITHOUT FLAME FIRST.
THEN COOK THE COARSELY GRINDED MAKHANA OVER MEDIUM FLAME, TILL COOK.


















ADD MILK IN IT AND MIX WELL.BOIL 

THE MIXTURE TILL SOME THICKEN.
ADD SUGAR, MIX WELL AND BOIL.

ADD CHOPPED ALMONDS, PISTACHIOS AND CASHEWS. 
MIX WELL AND BOIL FOR 2-3 MINUTES.


















ADD CONDENSED MILK AND CARDAMOM POWDER.
MIX WELL AND BOIL 2 MINUTES MORE.
REMOVE FROM FLAME.
SERVE IN SERVING BOWL, GARNISH WITH PISTACHIOS SLIVERS.

HEALTHY RECIPE : TANGY CORN PIZZA

HEALTHY RECIPE : TANGY CORN PIZZA




















3/4 CUP CORN KERNELS - BOILED

1/2 CUP GREEN PEAS - BOILED


4 TOMATO -CHOPPED

2 TBSP. TOMATO KETCHUP

1 TSP. CHILLI FLAKES

1/2 TSP. CHILLI POWDER

1 TBSP. OREGANO SPICE MIX

1 TSP. MIX HERB

3 TBSP. BUTTER

1 CUP CHEESE - GRATED

2 BIG ONION SLICED

SALT AS PER TASTE

1/2 TSP. SUGAR
*
HEAT 1 TBSP. OF BUTTER IN A PAN. ADD ONION AND FINELY 
CHOPPED TOMATOES.

MIX WELL AND COOK OVER MEDIUM FLAME. 


















THEN ADD SALT, SUGAR, CHILLI POWDER, CHILLI FLAKE, OREGANO, SPICE MIX, N MIX HERBS.
MIX WELL.


NOW ADD BOILED SWEET CORN KERNELS, GREEN PEAS AND MIX.
COOK OVER MEDIUM TILL MIX UP.















ADD 1 TSP. OF CHEESE IN IT TO GIVE SOME MORE EXTRA FINE TASTE.



















MIX IT TOGATHER.


















*
PRE HEAT THE OVEN.

GREASE THE BUTTER OVER THE BACK SIDE OF PIZZA BASE.


















THEN SPREAD THE BUTTER N KETCHUP OVER THE PIZZA BASE.
THEN SPREAD THE TOMATO MIXTURE OVER IT.

NOW SPREAD THE GRATED CHEESE AND MIX HERBS, SOME CHILLI FLAKES.

BAKE IN A PREHEATED OVEN AT 170* C FOR 10-15 MINUTES 

OR TILL THE CHEESE MELT.
REPEAT WITH REMAINING INGREDIENTS TO MAKE ANOTHER PIZZA.
SERVE HOT. 

HEALTHY RECIPE : SALTY FLEX SEEDS

HEALTHY RECIPE : SALTY FLEX SEEDS

1 CUP FLEX SEEDS


1/2 LEMON JUICE


1 TBSP. CAROM SEEDS - AJWAIN 

1 TBSP. SALT

3 TBSP. WATER
* 
TAKE A LEMON JUICE AND SALT IN TO THE BOWL.




ADD 3 TBSP. OF WATER IN IT. MIX WELL.


















NOW ADD 1 CUP OF FLEX SEEDS.
MIX WELL TOGETHER.
REST FOR 1 HOUR.
THEN STIR IT REPEATED.REST FOR NEXT 1 HOUR.
AFTER LAST ONE HOUR TRANSFER THE FLEX SEEDS INTO THE BIG PLATE FOR DRYING, TILL FLEX SEED ARE TOTALLY DRY. NO WET.


















YOU CAN DRY IT IN SUN LITE HEAT OR UNDER THE FAN AIR.


















NOW HEAT PAN AND ADD 1/4 PART OF FLEX SEEDS.


















ROAST IT OVER SLOW FLAME TILL FLEX SEEDS ARE CRUNCHY.



















WHEN YOU ROAST LAST 1/4 PART OF FLEX SEEDS,  ADD AJWAIN, AND ROAST IT WITH FLEX SEEDS.
MIX WELL ALL OTHER ROASTED PART OF FLEX SEEDS IN TO THE LAST AJWAIN MIX FLEX SEEDS.
KEEP ASIDE TILL ROOM TEMPERATURE.
STORE IN COOL DRY PLACE IN AN AIR TIGHT CONTAINER AND USE AS REQUIRED.

HEALTHY RECIPE : VEG CORN EGGPLANT

HEALTHY RECIPE : VEG CORN EGGPLANT






















300 GRAMS EGGPLANT CHOPPED

150 GRAMS CORN KERNELS - BOILED

1 POTATO SLICES

1 TOMATO - CHOPPED

1 ONION  - CHOPPED

1.1/2 TBSP. OIL

 1 TBSP. GARLIC - PASTE

5 CLOVES 

1 BAY LEAVES TAJ PATTA

1 ANISE STAR - BADIYAN

1 TSP. CUMIN SEEDS

1.1/ 2 MUSTARD SEEDS

1 TSP. TURMERIC POWDER

1 TBSP. RED CHILLI POWDER

1 TBSP. DHNIYA JEERA POWDER

SALT AS PER TASTE

1/2 TBSP. JAGGERY

1/2 TBSP. GARAM MASALA

1/2 TBSP. LEMON JUICE

1 TBSP.CORIANDER LEAVES - CHOPPED

* 


















HEAT A OIL IN A PRESSURE COOKER.ADD TAJ PATTA, CLOVES, BADIYAN, CUMIN SEEDS, MUSTARD SEEDS.


WHEN THEY CACKLE, ADD ONIONS, GARLIC PASTE, TOMATO AND TURMERIC POWDER.
MIX WELL TOGETHER.


















NOW ADD RED CHILLI POWDER, DHANIYA JEERA POWDER AND JAGGERY, GARAM MASALA AND SALT. MIX WELL.


















NOW ADD CHOPPED EGG PLANTS, POTATO SLICES AND BOILED CORN KERNELS.


















MIX WELL TOGETHER.



ADD 1  TO 1.1/2 CUP OF WATER. AND MIX.


PRESSURE COOK OVER MEDIUM FLAME TILL 4 WHISTLE.
THEN REMOVE FROM FLAME N OPEN THE LID. 
ADD LEMON JUICE AND CORIANDER N MIX SLOWLY.
GARNISH WITH CORIANDER ONION, TOMATO AND CURRY LEAVES.
SERVE HOT WITH PARATHA ROTI AND PUREE.