HEALTHY RECIPE : SPICY POTATO STICK - FARALI
4 NO. BIG POTATOES
2 CUP OIL - TO FRY
2 TBSP. TOMATO SAUCE - WITHOUT GARLIC
1 TSP. PEPPER POWDER
SALT TO TEST 2-3 TBSP. ROASTED PEANUT POWDER
30-35 RAISIN - SOAKED FOR 5 MINUTES
4-5 FIGS (ANJEER ) SOAKED FOR 5 MINUTES.CUTS IN 4 PIECES TO EACH ONE
10- 15 ALMOND - CUTS IN SMALL PIECES
10- 15 CASHEW NUT - CUTS IN SMALL PIECES
10-15 PISTACHIOS - CUTS IN SMALL PIECES
1 NO. CHILLI - CHOPPED
2 TBSP. CORIANDER -CHOPPED
1 TBSP. DESHI GHEE
1 NO. CINNAMON LEAVES
3-4 CLOVES (LAVANG )
*
FRY THE POTATO'S STICKS IN OIL. (ONLY FRY COOK, NOT BROWN )
SPRINKLE THE PEPPER POWDER,CORIANDER AND SALT AS PER TEST, ON FRIED POTATO STICKS.
KEEP ASIDE.
*
HEAT THE DESHI GHEE ON SLOW FLAME.
ADD CUMIN SEEDS, CINNAMON LEAVES AND CLOVES (LAVANG ).
WHEN THEY CRACKLE ADD ALMONDS, CASHEW NUT, PISTACHIOS AND RAISINS AND FIG.
MIX WELL.
THEN ADD ROASTED PEANUT POWDER AND CHOPPED CHILLI.
MIX WELL AND STIR.
THEN REMOVE FROM SLOW FLAME.
ADD TOMATO SAUCE AND MIX WELL.
ADD SEASONED POTATO'S STICKS IN THIS DRY FRUITS MIXTURE.
MIX WELL AND GARNISH WITH CHOPPED CORIANDER.
SERVE WITH MILK SHAKE TO TAKE DELICIOUS FARAL.
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 : 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 : DRY FRUIT LADU - MODAK
modak mould
1 CUP MAVA
1/4 CUP SUGAR POWDER
1/4 CUP PISTACHIOS - CHOPPED
1/2 CUP CASHEW NUT POWDER
1/4 TSP. CARDAMOM POWDER
1/2 TBSP .GHEE - FOR GREASE THE MOULD
8-10 SAFFRON - DILUTE IN 1 TBSP. MILK
1 TBSP. PISTACHIOS,CASHEWS AND ALMONDS SLIVERS FOR GARNISHING
TAKE A THICK BOTTOMED PAN.
MIX A MAVA AND SUGAR POWDER IN IT.
HEAT ON SLOW FLAME TO COOK.
ADD 1 TBSP. SAFFRON MILK.
COOK AND STIRRING CONTINUOUSLY TILL THICKEN.
THEN ADD CHOPPED PISTACHIOS AND CARDAMOM POWDER.
MIX WELL TO MAKE MODAK.
YOU CAN MAKE DRY FRUITS LADU WITH USE OF HAND AND MOULD.
GREASE THE PALMS OF TWO HANDS AND MAKE A SMALL BALL.
GARNISH WITH ALMOND, CASHEW AND PISTACHIO'S SLIVERS.
*
GREASE THE MOULD .
FILL THE GREASED MOULD WITH THE MODAK MIXTURE.
PRESS SOME MORE MIXTURE AT INNER SIDE TO MOULD.
DE-MOULD THE MAVA MODAK.
GARNISH WITH ALMOND, CASHEW AND PISTACHIO'S SLIVERS.
*
SERVE AS FARALI NASTA.
HEALTHY RECIPE : FARALI - CHIVDA WITH SALTY PEANUTS
1 . 1/2 CUP DRY SHRED OF POTATO
1 TSP. PEPPER POWDER
1 .1/2 TBSP. SUGAR POWDER
1/2 TSP. RED CHILLY POWDER
SALT AS PER TEST
1 TSP. SANCHAR POWDER
1/2 CUP SALTY PEANUT
15 - 20 NO. RAISINS
*
HEAT A OIL INTO KADAI.
FRY THE DRY SHRED OF POTATO.
DRAIN ON ABSORBENT PAPER.
PUT THE FRIED SHRED IN A BOWL.
SPRINKLE A BLACK PEPPER POWDER,
SUGAR POWDER, RED CHILLY POWDER, SALT AS PER TEST AND SANCHAR POWDER OVER SHRED OF POTATO.
MIX WELL.
THEN ADD SALTY PEANUT AND RAISINS (OPTIONAL).
MIX WELL TOGETHER.
SERVE THE CHIVDA WITH SALTY PEA NUTS WITH MAVA PEDA.
HEALTHY RECIPE : SAGO BASOONDI
1/2 CUP SAGO ( SABUDANA )
500 ML. FULL FAT MILK
5 TBSP. CONDENSED MILK ( AMUL MITHAI MATE ETC...)
1/2 CUP MIX DRY FRUIT -CHOPPED
1/4 CUP RAISINS
5 -6 NO. CARDAMOM - POWDER
*
TAKE A THICK BOTTOMED PAN AND BRING THE MILK TO A BOIL IN IT OVER SLOW FLAME.
ADD SAGO IN BOILING MILK.
MIX WELL.
BOILED THE MILK TILL SAGO COOK AND BEING TRANSPARENT.
ADD 5 TBSP. ( AS PER TEST) CONDENSED MILK AND STIRRING CONTINUOUSLY.
BOIL THE MIXTURE TILL IT THICKEN - LIKE BASOONDI CONSISTENCY.
REMOVE FROM THE FLAME AND COOL ON A BED OF ICE.
THEN ADD CARDAMOM POWDER AND MIX WELL.
POUR THE MIXTURE INTO A SERVING BOWL AND SPRINKLE THE MIX CHOPPED DRY FRUIT OVER THE COOL SAGO BASOONDI - FARALI SAGO BASOONDI.
HEALTHY RECIPE : BOTTLE GOURD CURRY (LAUKI - DOODHI)
400 GRAM BOTTLE GOURD
1/2 CUP SAGO - SABUDANA
1 1/2 TBSP OIL OR DESHI GHEE
1 NO. TOMATO -CHOPPED
1 NO. CHILLY - CHOPPED
10-12 CURRY LEAVES
SALT AS PER TEST
4-5 CLOVES
1 TSP. LEMON JUICE
1 TSP. CUMIN SEEDS
1 TAJ PTATA SEE LEAVES
1 TSP. PEPPER POWDER
1 TBSP. CORIANDER LEAVES - CHOPPED
1 TSP. CINNAMON POWDER
*
PILL THE BOTTLE GOURD AND CUT IN SMALL PIECES.
KEEP ASIDE.
SOAK THE SAGO - SABUDANA IN NORMAL WATER FOR 1/2 AN HOUR.
DRAIN THE WATER AND KEEP ASIDE.
HEAT THE OIL OR DESHI GHEE INTO A PRESSURE COOKER AND ADD CUMIN SEEDS, CLOVES AND TAJ PATTA IN HOT OIL OR GHEE.
WHEN THEY CRACKLE, ADD THE CURRY LEAVES, CHOPPED TOMATO AND CHOPPED CHILLY.
MIX WELL AND SAUTÉ TILL COOK.
THEN ADD CHOPPED BOTTLE GOURD AND SALT AND MIX.
ADD 1/2 CUP OF WATER.
THEN LAYER THE SOAK SAGO - SABUDANA OVER THE BOTTLE GOURD.
* DON'T MIX .
SPRINKLE THE PEPPER POWDER AND PINCH SALT OVER SAGO LAYER.
COVER WITH LID THE PRESSURE COOKER AND MAKE 4 WHISTLE,
OVER MEDIUM FLAME.
OPEN THE LID AFTER 10 MINUTES.
SPRINKLE THE CINNAMON POWDER OVER THE CURRY.
MIX WELL.
SERVE WITH POTATO WAFER OR SWEET POTATO WAFER AND CURD.
BOTTLE GOURD CURRY IS VERY TEST FULL AND VERY NUTRITIVE VEGETABLE FOR FARAL.
