Healthy Recipe : Corn Capsicum Rolls

Healthy Recipe : Corn Capsicum Rolls

*2 + 5 ONE DAY OLD BREAD -


Coarsely grind - bread crumbs

1 CUP SWEET CORN KERNELS - BOILED

4 MEDIUM SIZED POTATO - BOILED













1 ONION - FINELY CHOPPED

1 CUP CARROT - GRATED

1/2  CAPSICUM - FINELY CHOPPED

2 TBSP. GREEN PEAS - BOILED

1 TSP. PANNIER ( OPTIONAL)

2 TBSP.  PASTE FROM - 4 GREEN CHILLIES+7 GARLIC KERNELS+1 INCH GINGER.

2 TBSP. RICE FLECKS (POHE) - WASHED

1 TBSP. TOMATO KETCHUP

*
SALT AS PER TASTE

1 TSP, MIX HERBS

1 TSP. BLACK PEEPER

1 TSP. BLACK SALT

* FOR MAIDA SLURRY :

4-5 TBSP MAIDA

SALT -AS PER TASTE

WATER - FOR THICK SLURRY

*

5 BREADS CRUMBS FOR ROLLING TO ROLL

*

 In a mixing bowl smash the boiled potato, chopped onion n pohe,  add 1 cup of boiled sweet corn kernels.













mix well then add boiled green peas, pannier, paste, grated carrot, chopped capsicum.
mix well.

now add 4 tbsp.  of bread crumbs -( 2 breads), salt, black salt, black pepper powder, mix herbs.
mic well.

add 1 tbsp. tomato ketchup for tangy taste, n mix well.
make 17-18 rolls from mixture.

*now  make thick mixture with the maida, water n salt - for outer layer.













*take a one roll and deep it in to the thick maida slurry, take out from it and roll out in to the bread crumbs properly.




































*keep it in refrigerator for 10 minutes for set.

heat a oil on flame, when heat the oil keep the flame medium the flame and fry all the roll one by one in 4-5 in quantity.













colour in golden brown.
* serve hot with green chutney and tomato ketchup.
 very tasty in taste.. make sure once to try...

HEALTHY RECIPE : SWEET COCONUT SEWAIYAN

HEALTHY RECIPE : SWEET COCONUT SEWAIYAN



















50 grams wheat flour roasted sewaiya

2 tbsp. dry coconut grated

3 tbsp. sugar

3 tbsp. raisins, cashews...chopped

1 tbsp. pistachios

1 tbsp. rose petals

3/4 tbsp. cardamom powder

1 tbsp snuff powder

2.1/2 cup hot milk 

2 tbsp. deshi ghee + 1 tbsp. deshi ghee add to last















*Heat the thick bottomed pan add ghee n wheat flour sewaiyan. mix well.

roast till colour is change in light brownish and flowing aroma.














add grated dry coconut, raisins, chopped cashews, snuff powder, some rose petals.
mix well n cook for 2 to 3 minutes.

then add hot milk, mix well and cook till thicken.

now add sugar... mix well cook till sewaiyan leaves the sides.

add cardamom powder. mix it.














well...add 1 tbsp. deshi ghee, cook for 1 minute.
transfer in serving bowl or into the plate.
garnish with chopped pistachios, cashew, raisin n rest of some rose petals.
cut in square pieces.
serve hot or cold..as sweet..





















  

HEALTHY RECIPE : SPICY MAKHANA

HEALTHY RECIPE : SPICY MAKHANA

1 1/2 CUP MAKHANA

1 TSP DESHI GHEE

1/2  CUP PEANUT

1/2 CUP CASHEW CHOPPED

1/ CUP ALMONDS

1/2 CUP COCONUT SLICE ( OPTIONAL )

SALT ...AS PER STATE

PEPPER POWDER... AS PER TASTE

PINCH BLACK SALT   OR  AS PER TASTE

*
HEAT A GHEE IN A PAN OR THICK BOTTOMED KADHAI.



















ADD MAKHANA  AND ROAST OVER SLOW FLAME TILL CRUNCHY.




















THEN ROAST THE CHOPPED ALMONDS N CHOPPED CASHEWS IN 1/2 TSP. GHEE, OVER SLOW FLAME TILL CRUNCHY OR LIGHT BROWN.

REMOVE IN A PLATE.
THEN ADD PEANUTS IN SAME PAN ( SO THAT YOU HAVE NOT NECESSARY MORE GHEE) AND ROAST CRUNCHY.



















NOW TAKE A BIG MIXING BOWL.












ADD ROASTED MAKHANA, ROASTED ALMONDS N CASHEWS N ROASTED PEANUTS.
MIX WELL TOGETHER.




















NOW ADD BLACK PEPPER POWDER, SALT N BLACK SALT AS PER YOUR TASTE.
MIX IT.

store into the air tight container.

HEALTHY RECIPE : CRISPY MEDU VADA Urad dal, black pepper powder, cumin seeds, asafoetida, mustered seeds, salt, soda bi crab

HEALTHY RECIPE : CRISPY MEDU VADA

 1 CUP URAD DAL - HUSKED N SPLIT BLACK GRAM
*
1/2 TSP. BLACK PAPER POWDER

1/ 2 TSP. CUMIN SEEDS

1/2 TSP. HING -ASAFOETIDA

1 TBSP. OIL FOR - TADAKA

1/2 TSP. MUSTARD SEEDS

SOME WATER FOR GRIND THE BATTER

OIL FOR DEEP FRYING

SALT TO TASTE

PINCH SODA BI CARB
*
SOAK THE URAD DAL - HUSKED N SPLIT BLACK GRAM- FOR  4 HOURS IN WATER.

THEN RINSE THE WATER FROM URAD DAL.














GRIND THE SOAKED DAL WITH SOME WATER IF NEEDED, TO A SMOOTH BATTER.













* TAKE SOME BATTER ON FINGER TIPS AND PUT THE DROPS INTO THE WATER FULL BOWL.






















*IF DROPS ARE FLOATING OVER WATER AND DO NOT GET DISSOLVED, BATTER IS PERFECT FOR MAKING MEDU VADA.
NOW HEAT A OIL FOR TADAKA, OVER MEDIUM FLAME, ADD MUSTARD SEEDS N CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE TADAKA IN TO A MEDU VADA BETTER.
MIX WELL.













THEN ADD BLACK PEPPER POWDER, HING, SALT AS PER TASTE N SODA BI CARB.
MIX WELL.

























GIVE THE REST FOR 5 MINUTES.TAKE A MEDU VADA DROPPER, FILL WITH MEDU VADA BATTER.

HEAT THE OIL OVER MEDIUM FLAME IN A PAN TO DEEP FRY, DROP THE MEDU VADA IN OIL FROM MEDU VADA MAKER - DROPPER.

DEEP FRY THE MEDU VADA TILL COLOUR IN GOLDEN N CRISPY - BOTH OF SIDES.













DRAIN MEDU VADA ON KITCHEN TISSUE TO REMOVE EXCESS OIL.
TAKE A TWO MEDU VADA INTO A SERVING PLATE, POUR A SAMBHAR OVER IT,

 GARNISH WITH CORIANDER LEAVES, ONION RINGS N GREEN CHILLI RINGS.
SERVE WITH COCONUT CHUTNEY.
REPEAT WITH REST OF BATTER.
SERVE IT HOT OR WARM.