HEALTHY SPICY RECIPE : SPONGY DAHIVADA

HEALTHY SPICY RECIPE :  SPONGY  DAHIVADA

*

1 CUP  BLACK GRAM SPLIT DAL (URAD DAL)

1/2 CUP GREEN GRAM SPLIT DAL (MUNG DAL)

SALT AS PER TEST

OIL FOR FRYING

FOR DATES CHUTNEY :

10-12 DATES

SALT TO TEST

WATER

FOR GREEN CHUTNEY :

1.1/2 CORIANDER LEAVES -CHOPPED

10-12 GREEN CHILLIES - CHOPPED

2 TBSP. LEMON JUICE

1 TSP. SUGAR

SALT AS PER TEST

1/2 INCH GINGER  (ADRAK ) - OPTIONAL

FOR CURD :

500 ML CURD (MADE  FROM FULL FAT MILK)

1.1/2 TBSP SUGAR POWDER OR AS PER TEST

SALT AS PER TEST

FOR GARNISHING :

2 TBSP. ROASTED CUMIN SEEDS POWDER

1.1/2 TBSP. BLACK PEPPER POWDER

2 TBSP. CORIANDER LEAVES - CHOPPED

1 TSP. RED CHILLI POWDER

*
SOAK THE BLACK GRAM SPLIT DAL AND GREEN GRAM SPLIT DAL FOR 4 HOUR.
AFTER 4 HOURS DRAIN THE WATER FROM SPLIT DAL AND GRIND IN MIXER TO DROP VADA CONSISTENCY.
HEAT THE OIL IN A FRY PAN TO FRY DAHIVADA ON A MEDIUM FLAME.
ADD THE LITTLE SALT IN MIXTURE AND MIX WELL.
FRY THE DAHIVADA, SHAPE EACH PORTION INTO A JUST LIKE ROUND BALL.
FRY TILL THEY GOLDEN BROWN.
DRAIN ON ABSORBENT PEPPER AND THEN KEEP IN A WATER FOR FIVE MINUTES TO MAKE SPONGY DAHIVADA.
THEN LIGHTLY PRESS BETWEEN YOUR TWO PALMS TO DRAIN THE WATER AND KEEP ASIDE.

*
FOR DATES SMOOTH PASTE :

PUT THE SOAK DATES, SOME WATER AND SALT TOGETHER INTO MIXER CONTAINER.COVER AND PROCESS UNTIL SMOOTH PASTE.

*
FOR GREEN CHUTNEY :

PUT ALL INGREDIENTS FOR GREEN CHUTNEY, INTO MIXER CONTAINER. COVER AND PROCESS UNTIL SMOOTH PASTE.

*
FOR CURD :

PUT THE CURD INA BOWL, ADD SUGAR POWDER AND SALT. WHISK WITH THE BEATER OR BLENDER WITHOUT ADDING WATER.

*
SERVING :

ARRANGE THE DAHIVADA IN A SERVING PLATE.
POUR THE SWEET CURD OVER, TILL COVER ALL THE DAHIVADA.
POUR THE DATES SMOOTH PASTE OVER IT.
THEN POUR OR TO PUT THE DROPS OF GREEN CHUTNEY OVER DAHIVADA.
SPRINKLE THE RED CHILLI POWDER, ROASTED CUMIN SEEDS POWDER AND CHOPPED CORIANDER OVER IT TO GARNISH.
*
REFRIGERATE FOR 1/2 HOUR TO COLD.
SERVE COLD SPONGY DAHIVADA IMMEDIATELY.

HEALTHY SWEET RECIPE : DELICIOUS FIG ICE CREAM

HEALTHY SWEET RECIPE : DELICIOUS FIG  ICE CREAM 

*

500 ML FULL FAT MILK ( AMUL GOLD )

5 TBSP. SUGAR POWDER

2 TBSP. CORN FLOUR

2.1/2 TBSP MILK POWDER

6  FIG SOAKED IN MILK AND THEN CHOPPED

200 GRAMS. CREAM

1/2 TSP VANILLA ESSENCE

1/2 TSP. CMC POWDER

1/2 TSP. GMS POWDER

2 TBSP. MIX DRY FRUIT S - CHOPPED

*
BOIL THE MILK WITH  SOAKED - CHOPPED FIG.
MIX THE CORN FLOUR, MILK POWDER, CMC AND GMS POWDER WITH  LITTLE COLD WATER OR COLD MILK.
ADD IT IN  BOILING MILK.
THEN ADD SUGAR AND CONTINUE TO BOIL.
STIR CONTINUOUSLY TO PREVENT LUMPS FROM FORMING.
COOK TILL THE MIXTURE THICKENS.
ALLOW TO COOL AT ROOM TEMPERATURE.
ADD FRESH CREAM AND VANILLA ESSENCE.
WHISK WITH BEATER.OR BLENDER.
WHEN THE THICKENED MILK TOTALLY COOLS, POUR INTO THE MOULD AND COVER WITH LID.
FREEZE TILL SET.
REMOVE FROM THE FREEZER AFTER 2 HOURS. THEN CHURN IN MIXER.
POUR IN MOULD AND SPRINKLE DRY FRUITS ON TOP.
COVER AND PLACE BACK IN THE DEEP FREEZER.
FREEZE TILL SET. UN MOULD WHEN FROZEN.
SERVE IMMEDIATELY IN SCOOPS OR SLICES, IN ICE CREAM CUP.
GARNISH WITH CHOPPED FIG.

HEALTHY SPICY RECIPE : FARALI RAJAGRA FAFADI

 HEALTHY SPICY RECIPE : FARALI  RAJAGRA FAFADI

*

2 CUPS RAJAGRA ATTA

2 TBSP. COARSELY GRINDED PEANUT POWDER

2 TBSP. AARA ROOT  ATTA

1 TSP. CUMIN SEEDS

1.1/2 SUGAR POWDER

1 TSP. DESHI GHEE

PINCH PEPPER POWDER

SALT AS PER TEST

OIL FOR FRY

*

COMBINE ALL THE INGREDIENTS INTO THE BOWL.

ADD THE DESHI GHEE AND MIX WELL WITH RAJAGRA ATTA MIX.

ADD ENOUGH WATER TO MAKE LITTLE TIGHT DOUGH.

DIVIDE THE DOUGH INTO 6 - 7 EQUAL PORTIONS. 

ROLL OUT EACH PORTION THIN INTO A CIRCLE OF 6" DIAMETER.

CUT IN TO STRIPS AND FRY IN TO OIL.

TURN OVER ON THE OTHER SIDE AND FRY AGAIN UNTIL CRISPY AND GOLDEN BROWN.

REPEAT WITH THE REMAINING STRIPS.

SPRINKLE SANCHAR POWDER, LITTLE SUGAR POWDER AND RED CHILLI POWDER - AS PER TEST. 

SERVE HOT. WITH CURD OR TEA.

HEALTHY SPICE RECIPE : FARALI - QUICK SAVORY SAMBO

HEALTHY SPICE RECIPE : FARALI - QUICK SAVORY SAMBO.


*

1 CUP SAMBO

1 CUP BOTTLE GOURD (LAUKI - DUDHI) -CHOPPED

1/2 CUP POTATO - PILLED -CHOPPED

1/2 CUP CARROT - PILLED AND GRATED

2 CHILLIES - CHOPPED

3 CUPS WATER

2 TBSP. PEANUT POWDER - GRINDED COARSELY

1 TBSP. OIL

1 TSP. CUMIN SEEDS

6-7 CURRY LEAVES

PINCH PEEPER POWDER

SALT AS PER TEST

1 TBSP. CORIANDER LEAVES

*
CLEAN,WASH THEN SOAK THE SAMBO FOR 5 MINUTES.
DRAIN OUT ALL THE EXCESS WATER.
*
HEAT OIL IN A PRESSURE COOKER.
ADD CUMIN SEEDS.
WHEN THEY CRACKLE, ADD CURRY LEAVES.
ADD THE CHOPPED BOTTLE GOURD, CHOPPED OR GRATED CARROT AND SOAKED SAMBO.
MIX WELL TOGETHER AND SATUE FOR 1 MINUTE.
ADD CHOPPED CHILLIES, PEEPER POWDER, SALT AND COARSELY GRINDED PEANUT POWDER. MIX WELL.
ADD THREE CUPS OF WATER AND COVER WITH LID.
PRESSURE COOK FOR 3 WHISTLE ON MEDIUM FLAME.
PLACE THE FARALI - QUICK SAVORY SAMBO IN TO THE SERVING BOWL.
*
GARNISH WITH CORIANDER LEAVES AND CURRY LEAVES.
SERVE HOT WITH CURD AND GREEN CHUTNEY.

HEALTHY SPICE : RECIPE : QUICK - EASY VEG. OMELETTE ( Uttapam )

HEALTHY SPICY : RECIPE :  QUICK - EASY VEG. OMELETTE ( Uttapam )



*
FOR BATTER :

1 CUP WHEAT FLOUR

1/4 CUP BESAN

1 TBSP BUTTER

SALT AS PER TEST

1/2 TSP. PEPPER POWDER

1/2 CUP CURD

WATER AS NECESSARY

1/2 TSP. Eno's - FRUIT SALT

* VEG. INGREDIENTS FOR ADDING:

1/4 CUP ONION - GRATED

1/4 CUP CARROT - GRATED

1/2 CUP TOMATO - FINELY CHOPPED

1 TBSP. CORIANDER - FINELY CHOPPED

2 CHILLES, FINELY CHOPPED

SALT AS PER TEST

* OIL FOR COOKING 

*
COMBINE  ALL THE INGREDIENTS FOR A BATTER IN A BOWL.
ADD ENOUGH WATER TO MAKE A BATTER OF DROPPING CONSISTENCY.
WHISK TILL IT IS A SMOOTH BATTER.
ADD THE ALL VEG. INGREDIENTS AND SALT TO THE BATTER AND MIX WELL.
HEAT THE FRYING PAN OR NON STICK PAN AND GREASE IT WITH A LITTLE OIL.
POUR A SPOONFUL OF THE BATTER ON THE PAN TO MAKE  5 MM DIAMETER VEG.OMELETTE.
COOK ON BOTH SIDES TILL GOLDEN BROWN, USING A LITTLE OIL.
REPEAT WITH THE REMAINING BATTER TO MAKE MORE VEG. OMELETTE.
*
SERVE HOT WITH CORIANDER, CHILLY, GARLIC CHUTNEY.

HEALTHY SWEET RECIPE : SHAHI SHREEKHAND

HEALTHY SWEET RECIPE : SHAHI SHREEKHAND

*

4 CUPS CURD

1.1/2 CUP SUGAR POWDER

1 NO. CHICKOO (Sapodilla) - CHOPPED

1 CUP GREEN GRAPES -EACH ONE OF TWO PART

1/2 CUP BLACK CURRANT  BLACK GRAPES

1/2 CUP TIN PINEAPPLE -CHOPPED

1/2  CUP TIN STRAWBERRY - CHOPPED

1/2 TSP CARDAMOM POWDER

1/2 TSP. SAFFRON POWDER

1 TBSP. CASHEW -CHOPPED

1 TBSP. PISTACHIOS -CHOPPED

1 TBSP. ALMONDS -CHOPPED

2 TBSP. JELLY SWEETS

10-12 CHIRONJI ( CHAROLI)

4-5 ROSE PETALS

*you can get 2 cups of  hung curd from 4 cups of curd.

• First of all take 4 cups of curd. Take a clean cloth and put entire curd inside it and create balloon of the curd inside the clean cloth. Close the head of the cloth. Something as depicted as below:

• Tie this "Cloth Balloon" at some cleaner place and put bowl below, as it will release water from curd. Keep the "Cloth Balloon" for 3-4 hour.
• Get the curd out of the "Cloth Balloon" after on 3-4 hour. 
• Add Sugar to the Curd and mix it well with beater to get more whiteness of Shreekhand.
• Now, mix chopped Sapodilla ( Chikoo) , Black Grapes , Chopped Pineapple, and chopped Strawberry. 
• After this, add cardamom powder, Saffron Powder , chopped cashew , chopped , almonds , pistachio and Chironji.
• Mix all items well.
• After that, put some crushed rose petals and Jelly sweets and mix it well.
• Put the entire mixture into the refrigerator for some time ( approx. half an hour ).
• Serve once you get it out from refrigerator.
• Shrikhand is tested best with Indian style Puri.

HEALTHY SPICY RECIPE : RICE FLAKES WITH CORN PANKI

HEALTHY SPICY RECIPE : RICE FLAKES WITH CORN - PANKI


*

2 CUPS RICE FLAKES (POHE - PAUVA )

1 CUP AMERICAN CORN SEEDS - BOILED THEN COARSELY GRINDED

1 POTATO, BOILED - SMASHED

2 TBSP. GREEN CHUTNEY

1 TBSP. TOMATO SAUCE

1 TSP. GARAM MASALA

1 TSP SUGAR (OPTIONAL)

1 TSP. LEMON JUICE

1 ONION GRATED

1 TBSP. CORIANDER LEAVES - CHOPPED

SALT AS PER TEST

*
SOAK THE RICE FLAKES IN WATER FOR 20 MINUTES. SQUEEZE OUT THE WATER AND KEEP IN TO A BOWL.
ADD BOILED, COARSELY GRINDED CORN.THEN ADD BOILED- PILLED AND SMASHED POTATO. MIX WELL.
THEN ADD CORIANDER+CHILLI - GREEN CHUTNEY, SUGAR, SALT, TOMATO SAUCE, GARAM MASALA AND CHOPPED CORIANDER LEAVES.
MIX ALL INGREDIENTS AND KNEAD INTO A SOFT DOUGH, WITHOUT ADDING WATER.
DIVIDE THE DOUGH INTO EQUAL 10 PORTIONS.
ROLL OUT EACH PORTION INTO A 4 DIAMETER CIRCLE. FOR ROLLING YOU CAN USE ROTI MAKER, OR YOU CAN ROLL PANKI BETWEEN TWO GREASED POLYTHENE.
COOK EACH PANKIES BOTH SIDES WITH LITTLE OIL, UNTIL BROWN SPOTS APPEAR ON THE SURFACE OF BOTH SIDES.
*
GARNISH WITH BOILED CORN SEED, SAUCE AND GREEN CHUTNEY.
SERVE HOT WITH TOMATO SAUCE OR MASALA CURD OR GREEN CHUTNEY.



.

HEALTHY SWEET RECIPE : DELICIOUS GREEN PEAS - MILK DRINK

HEALTHY SWEET RECIPE :  DELICIOUS GREEN PEAS - MILK DRINK



*

4 CUP MILK

2.12 CUP GREEN PEAS - HALF BOILED THEN GRINDED

10 - 12 CASHEW NUTS

3 TBSP GHEE

1.1/2 TSP GREEN CARDAMOM POWDER

8-10 PISTACHIOS - SLICES

*
HEAT DESHI GHEE INA THICK BOTTOMED DEEP PAN.
ADD CASHEW NUTS, SAUTE TILL LIGHT BROWN.
KEEP ASIDE.
ADD GRATED GREEN PEAS TO THE SAME DEEP PAN AND SAUTE IN THE REMAINING GHEE TILL COMPLETE COOK.
ADD MILK AND SUGAR. MIX WELL.
COOK TILL THE SUGAR DISSOLVES AND DRINK IS FAIRLY THICK.
ADD THE CARDAMOM POWDER. MIX WELL.
COME TO ROOM TEMPERATURE AND THEN PUT IN REFRIGERATOR  FOR 15 MINUTES TO COLD.
*
POUR INTO SERVING LONG GLASSES OR SERVING BOWL,TO GARNISH WITH GOLDEN BROWN CASHEW NUTS AND PISTACHIOS - SLICES.
SERVE COLD DELICIOUS GREEN PEAS - MILK DRINK FOR GOOD HEALTH.

HEALTHY SWEET RECIPE : POPPY SEEDS HALWA

HEALTHY SWEET RECIPE : POPPY SEEDS HALWA

 1 CUP POPPY SEEDS ( KHASKHAS

2 CUPS MILK

3 TBSP. SUGAR

4 TBSP. DESHI GHEE

2 TBSP. PISTACHIO - SLIVERS (KATRAN)

2 TBSP. ALMOND - SLIVERS

2 TBSP. CASHEW - SLIVER

1 TSP. CARDAMOM POWDER

5-6  CASHEW NUTS - FOR GARNISH

*
WASH AND SOAK THE POPPY SEEDS FOR 8 HOURS.
GRIND TO MAKE THICK PASTE.
HEAT GHEE IN A THICK BOTTOMED PAN.
ADD THE POPPY SEED'S THICK PASTE.
STIR CONTINUOUSLY OVER A LOW HEAT TILL THE PASTE TURNS LIGHT GOLDEN BROWN.
THEN ADD MILK IN IT. COOK OVER LOW HEAT TILL ALL THE MILK HAS BEEN ABSORBED.
ADD THE SUGAR, AND DRY FRUITS SLIVERS AND CARDAMOM POWDER.MIX WELL.
COOK TILL MIXTURE ACQUIRES THE CONSISTENCY OF A HALWA.
TRANSFER THE HALWA IN A SERVING BOWL.

*OR POUR THE MIXTURE INTO A GREASED TRAY. COOL A LITTLE AND CUT INTO SQUARES OR DIAMONDS.
*
GARNISH WITH CASHEW NUTS.
SERVE HOT.

HEALTHY SPICY RECIPE : FARALI - QUICK SWEET POTATO SOUP

HEALTHY SPICY RECIPE : FARALI - QUICK SWEET POTATO SOUP

*
3 SMALL SWEET POTATO

1 TOMATO

3 TBSP. COCONUT -PILLED

2 CUP WATER

1 TBSP. GHEE

4-5 CURRY PATTA

1/2 INCH CINNAMON PIECE

1 TBSP SUGAR

1 .1/2 TSP..SALT

2 CLOVES -LAVANG

1 TAJ PTTA

1/2 TSP. PEPPER POWDER

1 TBSP. CORIANDER - CHOPPED

1 GREEN CHILLI

*
PRESSURE COOK THE SWEET POTATOES, TOMATO AND PILLED FRESH COCONUT.
MAKE THREE WHISTLE ON MEDIUM FLAME.
THEN GRIND THE PRESSURE COOKED SWEET POTATOES, TOMATO AND COCONUT AND GREEN CHILLI.
MAKE SMOOTH PASTE AND POUR THE WATER IN IT,AND MIX WELL.
HEAT THE GHEE IN A THICK BOTTOMED PAN.
ADD CLOVES, CINNAMON AND CURRY PATTA.
WHEN THEY CRACKLES, POUR THE WATER MIXED SMOOTH PASTE.
ADD SALT, SUGAR, PEPPER POWDER.
YOU CA ADD CINNAMON POWDER ALSO. IF YOU WANT.
MIX WELL AND BOIL ON SLOW FLAME AND STIRRING CONTINUOUSLY.
BOIL FOR 3-4 MINUTES.
REMOVE FROM FLAME.
POUR IN SERVING BOWL.
ADD LEMON JUICE AND GARNISH WITH CHOPPED CORIANDER.

*
SERVE HOT WITH FARALI LAUKI VEG.AND RAJAGARA PUREE.

HEALTHY SPICY RECIPE : BITTER GOURD VEG

HEALTHY SPICY RECIPE : SPICY BITTER GOURD VEG. 



*

4 BITTER GOURD(KARELA) -  PILLED, DESEED , BOILED, THEN CHOPPED

1 SMALL SWEET POTATO - BOILED, PEELED, THEN SMASHED

1 ONION -CHOPPED

1 TOMATO - CHOPPED

1 TBSP. BREAD CRUMBS

1 TBSP.ROASTED BESAN

1 TBSP PEANUT POWDER

1 TBSP. RED CHILLI POWDER

1/2 TBSP TURMERIC POWDER

1.1/2 TBSP DHNIYA JEERA POWDER

1/2 TSP GARAM MASALA

2 TBSP. CURD

SALT AS PER TEST

1 TBSP SUGAR

1 TBSP.LEMON JUICE

2 TBSP. CORIANDER LEAVES - CHOPPED

*
2 TBSP. OIL OR AS YOU WANT - YOU CAN REDUCE OIL

6-7 CURRY LEAVES

1 TSP. JEERA

1/2 TSP  MUSTARD SEEDS

2 CLOVES

1/2 PIECE CINNAMON

1 NO. CHAKRA (BADIYAN)

1/2 TSP. HING

*
HEAT THE OIL IN A NON STICK PAN AND ADD THE MUSTARD SEEDS, CUMIN SEEDS,CLOVES,CINNAMON, BADIYAN AND CURRY LEAVES.
WHEN THEY CRACKLES ADD THE HING. THEN ADD ONION.
SATUE THE ONIONS TILL THEY ARE TRANSLUCENT.
THEN ADD TOMATO.COOK ON SLOW FLAME TILL SMOOTH.
ADD BREAD CRUMBS, ROASTED BESAN, PEANUT POWDER, AND SUGAR.MIX WELL.
THEN ADD RED CHILLI POWDER, TURMERIC POWDER, GARAM MASALA, DHANIYA-JEERA POWDER, CURD AND SALT.
MIX WELL AND SAUTE FOR 1 MINUTE.
THEN ADD BITTER GOURD, SWEET POTATO AND LEMON JUICE. MIX WELL
ADD 1/2 CUP OF WATER AND COOK MORE 2 MINUTES.
SERVE HOT GARNISHED WITH THE CORIANDER AND LEMON WEDGES WITH PARATHA OR FULKA ROTI.

HEALTHY SPICY RECIPE : FATTOUSH

HEALTHY SPICY RECIPE : FATTOUSH

FATTOUSH IS A SALAD MADE OF VEGETABLE AND SPICES OF TOASTED OR FRIED PITA BREAD. WHICH SOAKS UP THE DRESSING BEAUTIFULLY.


*




3 LARGE PITA BREADS -CUT INTO BITE - SIZED PIECES

2 TBSP. OLIVE OIL

*
FOR SALAD :

250 GRAM LETTUCE TORN

4OO GRAM TOMATOES - CHOPPED

300 GRAM CUCUMBERS - PEELED AND DICED

1 TBSP. OLIVE OIL

100 GRAM CAPSICUM - DICED

100 GRAM YELLOW AND RES CAPSICUM - DICED

3 TBSP. MINCED SPRING ONION

50 GRAM MINT - CHOPPED

2 TBSP. PARSLEY - CHOPPED

1 TBSP.CORIANDER LEAVES - CHOPPED

*
DRESSING MIX:

50 ML. LEMON JUICE

SALT TO TEST

1 TBSP. GARLIC - CHOPPED

1 TBSP VINEGAR

1/2 TSP. PEPPER POWDER

5O ML. OLIVE OIL

*

TAKE A PAN AND HEAT 2 TBSP. OLIVE OIL.
LIGHTLY SEAR PITA PIECES TILL GOLDEN BROWN.
FLIP OVER AND REPEAT.
TRANSFER TO PAPER NAPKINS TI DRAIN EXCESS OIL.
ARRANGE ALL SALAD INGREDIENTS IN A LARGE MIXING BOWL.
ADD THE DRESSING AND FRIED PITA BREAD PIECE.
TOSS GENTLY TO COMBINE.
CHECK SEASONING AND SERVE.

HEALTHY SPICY RECIPE : ITALIAN TOMATOES

HEALTHY SPICY RECIPE : ITALIAN TOMATOES

*

7-8 MEDIUM SIZED RED TOMATOES - BLANCHED

1.1/2 TSP GARLIC PASTE

1.1/2 GINGER PASTE

2 TBSP. OIL

2 TSP. RED CHILLI SAUCE

2 CUP TOMATO SAUCE

3/4 TSP. SALT OR AS YOUR TEST

1 TBSP. OREGANO

1 TSP. SUGAR


1/2 TSP. PEEPER

1 CUP GRATED CHEESE

*
TO PREPARE THE BLANCH TOMATOES, PUT TOMATOES IN BOILING HOT WATER.
AFTER 2 MINUTES REMOVE FROM WATER AND PEEL THE SKIN.
KEEP ASIDE WHOLE TOMATOES.
HEAT THE OIL IN A PAN.
FRY THE GARLIC AND GINGER PASTE.
ADD TOMATO SAUCE, SUGAR, RED CHILLI SAUCE,PEPPER AND SALT.
MIX WELL AND REMOVE FROM FLAME.
PLACE THE WHOLE TOMATOES IN AN OVEN PROOF DISH.POUR THE SAUCE OVER WHOLE TOMATOES.
SPRINKLE GRATED CHEESE AND OREGANO OVER SAUCE.
PREHEATED THE OVEN.
BAKE AT 180* C. FOR 25-30 MINUTES.

HEALTHY RECIPE : ALOE VERA - 5

HEALTHY RECIPE : ALOE VERA - 5

* ALOE VERA  ના જ્યુસ તથા સાકર નું મિશ્રણ પીવા થી જો મો આવી ગયું હોય તો મંટે છે.

* મોમાં વધારે ચાંદી પડી હોય તો અલો વેરા નું 30ગ્રામ જ્યુસ લો. તેમાં 1 ચમચી સાકર અને 1/4 ચમચી ધાણા જીરું મિક્સ કરી સવારે અને સાંજે પીવાથી ચાંદી મટશે. 

* અલોવેરા ના પલ્પ સાથે સિંધવ મિક્સ કરો.ત્યારબાદ પકાવો. તેમાંથી પાતળા કપડા થી જ્યુસ નીચોવી લો. આ જ્યુસ ને મોમાં કોગળા ની જેમ થોડી વાર ભરી રાખો. આવું કરવા થી જકડાઈ ગયેલી જીભ ફરી બરાબર થશે. આ પ્રયોગ વારંવાર નિયમિત કરવો.

* એલોવેરા ક્રીમ વડે બ્રશ કરવાથી પેઢા અને દાંત સ્વચ્છ બનશે 
  એલો વેરા માઉથ વોશ વડે નિયમિત કોગળા કરવાથી મો ચોક્ખું રહેશે। 

* જીન્જેવએટીસ તથા પાયોરીયો ડોન્તીસ માં એ જીણા તંતુઓ ના સોજા તથા બળતરા મટાડે છે.

* નવી કોશિકાઓ તથા નવા તંતુ સમૂહો બનાવે છે.

*અલો વેરા પેઢાના સડા માટે એક મજબુત એન્ટીસેપ્તિક છે.

*દાંતો માં કે મોમાં થયેલી કોઇપણ પ્રકારની સર્જરી વાળા જખ્મો ને પુરવામાં ઉપયોગી બને છે.

* દાંતો માં રુટ કેનાલ ના ઉપાય માં તે અસરકારક ઔષધી છે. તે લુબ્રિકન્ટ નું કાર્ય કરે છે.

* અલો વેરા ફૂગ નાશક પણ છે. - જેમ કે દાંત ની લાઈન ની નીચે સ્થાયી રૂપે ઢંકાઈ રહેતી લાલ તથા પીડાદાયક મ્યુંક્સ છરીઓ અને મોમાં પડતા ચીરા - એ ફૂગ ના સંક્રમણ આભારી છે,જે અલોવેરા થી નિવારી શકાય છે.

* અલોવેરા ના એન્ટી વાયરલ ગુણ કોલ્ડ સોર્સ ના ઈલાજ માં ખુબ અસરકારક છે.

* દાંતો ના પોલાણ માં થતા સ્ત્રાવ માં એલોવેરા નો પલ્પ ભરવાથી ખુબ જલ્દી મટે છે.

* દાંત ને એકદમ સફેદ બનાવે છે. મોમાં થી આવતી દુર્ગંધ દેર કરે છે. બે દાંતો વચે ફસાયેલા કણોને દુર કરે છે. 

* દાંત પર બનતી પોપડીઓમાં છુપાયેલા જીવાણુઓને નષ્ટ કરે છે, દાંત ના ઉપર ના પડો ની રક્ષા કરે છે.

* દુખતા કે હલતા દાંત પર અલોવેરા નો જ્યુસ ઘસવો તથા પલ્પ ચાવી ને ખાવાથી પેઢા મજબુત થશે અને દુખાવો મટશે.

*અલોવેરા ના પલ્પ નો 1.1/2 ઇંચ નો ટુકડો ચાવી ને ખાવાથી,તથા ALOE VERA ના જ્યુસ માં હળદર -મીઠું નાખી ગરમ કરી ગળા પર તેનો લેપ કરવાથી થાઈરોડ માં રાહત થાય છે. 

HEALTHY SWEET RECIPE : QUICK MIXED FRUIT WHIP

HEALTHY SWEET RECIPE : QUICK -  EASY MIXED FRUIT WHIP

*

 1 BANANA - CHOPPED
1 APPLE -CHOPPED

1 GUAVA  - CHOPPED AND SEEDS REMOVED

1 ORANGE - SKINNED

1 TIN MILKMAID

1/2 CUP CREAM

1 LEMON OF JUICE

*
MIX TOGETHER ALL THE CHOPPED FRUIT AND THE LEMON JUICE.
KEEP ASIDE 2 TBSP. OF THE CHOPPED FRUIT AND BLEND THE REMAINING FRUIT IN A MIXER WITH MILKMAID TILL SMOOTH.
ADD THE CREAM.
ADD THE REMAINING CHOPPED FRUIT AND SERVE CHILLED.

* YOU CAN MAKE SINGLE FRUIT WHIPS USING ANY FAVORITE FRUIT IN SEASON.

*YOU CAN USE STRAWBERRY, PEACHES, GRAPES, APRICOTS ETC...

HEALTHY SWEET RECIPE : QUICK DRY FRUIT SEVIYAN KHEER

HEALTHY SWEET RECIPE : QUICK DRY FRUIT SEVIYAN KHEER

*

50 GRAM. VERMICELLI

1 TIN MILKMAID

25-30 RAISINS

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

1/2 TSP. CARDAMOM POWDER

1 CUP MILK

2 TBSP. DESHI GHEE

*
FRY VERMICELLI IN DESHI GHEE, TILL SLIGHTLY BROWN.
ADD MILK AND MILK MAID AND COOK TILL VERY  THICK.
STIRRING FROM TIME TO TIME.
ADD CARDAMOM POWDER. MIX WELL.
GARNISH WITH RAISINS AND CHOPPED MIX NUTS.
SERVE HOT OR COLD.

HEALTHY SWEET RECIPE : YOGURT BROWNIE

HEALTHY SWEET RECIPE : YOGURT BROWNIE

*

250 GRAM. MAIDA ( 2.1/2 CUPS)

135 GRAM BUTTER - SOFTEN ( 3/4 CUP)

1.1/2 TSP. BAKING POWDER

1.1/2 CUPS SUGAR POWDER

225 GRAM. FRESH CURD ( 1.1/4 CUPS )

150 GRAM COCO POWDER ( 3/4 CUP )

10 - 12 DROPS  VANILLA ESSENCE

125 ML MILK (1/2 CUP)

3 TBSP. MIXED FRUIT JAM

1/2 CUP CRUSHED ALMONDS AND WALNUTS - MIXED

*
50  GRAM DARK CHOCOLATE

4 TBSP ICING SUGAR

SOME NUTS

*
MIX SUGAR AND BUTTER AND BEAT TILL FLUFFY.ADD THE CURD, JAM AND VANILLA
ESSENCE AND MIX WELL.
SIEVE THE FLOUR, BAKING POWDER AND THE COCO POWDER.ADD CRUSHED ALMONDS AND WALNUTS.
ADD THE FLOUR AND NECESSARY MILK IN THE CURD MIXTURE TO GET A SOFT BATTER.
FILL THE MIXTURE INTO A GREASED 8'' SQUARE BAKING MOULD.
SPRINKLE THE NUTS OVER IT.
BAKE AT 180* C., FOR 35 - 40 MINUTES, IN A PREHEATED OVEN.
KEEP TO COOL FOR TWO MINUTES BEFORE REMOVING FROM MOULD.
CUT IN TO 2 INCHES PIECES AND LET TO COOL DOWN.
*
MELT DARK CHOCOLATE INA DOUBLE BOILER TO A SMOOTH PASTE.
THEN ADD ICING SUGAR.MIX WELL.
FILL IN PIPING BAG AND TOPPING AS YOU LIKE.

HEALTHY SPICY RECIPE : BAKED PANEER WITH SPINACH

HEALTHY SPICY RECIPE :  BAKED PANEER WITH SPINACH

*
2.1/2 BUNCHES - STEAMED AND PUREED

150 GRAM  PANEER - GRATED                              COOKING TIME : 40 MINUTES

3 NOS.  TOMATOES - SLICED                                TEMPERATURE : 200*C. 

1/2 TBSP. GINGER PASTE                                        SHELF PLACEMENT : CENTER

1 TBSP. SUGAR                                                          HEATER : BOTH

1/4 TBSP. NUTMEG

1.1/2 BUTTER

3/4 TBSP.REFINED FLOUR

1.1/2 CUP MILK

150 GRAM CHEESE - GRATED

1/2 TBSP. CUMIN POWDER

1/2 TBSP. CORIANDER POWDER

3/4 TSP. SALT

1/2 TSP.PEEPER

*
WHITE SAUCE:

PUT THE BUTTER IN THICK BOTTOMED PAN. MELT BUTTER ON LOW FLAME.
REMOVE  FROM FLAME, ADD FLOUR.
BLEND WELL TO MIX.
COOK FOR 2-3 MINUTES ON LOW FLAME, GRADUALLY ADD THE MILK, STIRRING CONSTANTLY.
BRING TO BOIL.
ADD THE CHEESE AND SPICES, MIX WELL.
BRING TO BOIL.
REMOVE FROM FLAME.
COOL AND KEEP ASIDE.

*
NOW,
POUR MELTED GHEE IN A BAKING DISH OF 16 CMS DIAMETER FOR  8 SERVES.
POUR THE SPINACH PUREE IN THE BAKING DISH.
PLACE THE PANEER OVER IT.
POUR THE PREPARED WHITE SAUCE OVER PANEER.
PLACE THE TOMATOES SLICES OVER IT.
PLACE THE BAKING DISH IN THE DRIP TRAY.
BAKE AT 200* C. SERVE HOT WITH PARATHAS.

HEALTHY SWEET RECIPE : DELICIOUS COCONUT-RICE BALLS

HEALTHY SWEET RECIPE : DELICIOUS COCO.-RICE BALLS

 500 GRAM GOA RICE


1.1/2 NO. COCONUT - GRATED

1 TBSP.WATER

250 GRAM. JAGGERY

1/2 TSP. CARDAMOM POWDER

*
DRY ROAST THE RICE LIGHTLY IN A HOT KADAI.
GRIND THE ROASTED RICE TO FINE POWDER.
HEAT A WATER IN A OTHER THICK BOTTOMED PAN.
ADD JAGGERY AND DILUTE WITH WATER.
THEN ADD GRATED COCONUT AND MIX WELL.
COOK THE MIXTURE TILL COMPLETELY COOKED.
ALLOW TO COOL TO A ROOM TEMPERATURE.
NOW GRIND THE MIXTURE AND MAKE THICK PASTE.
THEN ADD ROASTED RICE POWDER AND CARDAMOM POWDER.
MIX WELL TO MAKE BALL'S CONSISTENCY.
GREASE YOUR HANDS AND MAKE SMALL SIZED BALLS.
ALLOW TO COOL COMPLETELY TILL DRY.
THEN STORE IN AIRTIGHT CONTAINER.

HEALTHY SPICY RECIPE : SPICY - CRISPY POTATOES CUBES

HEALTHY SPICY RECIPE : SPICY - CRISPY  POTATOES CUBES

*
4 MEDIUM POTATOES -PEELED - CUBED

3 TBSP. ONIONS - CHOPPED

1 TBSP. OLIVE OIL - FOR SAUTE

200 ML. OLIVE OIL - FOR FRY

2 TSP. GARLIC - CHOPPED

1 TBSP. YELLOW CAPSICUM - CHOPPED

1 TBSP. RED CAPSICUM - CHOPPED

2 TBSP. GREEN CHILLES - SLICED FINELY

1.1/2 CUP CORIANDER LEAVES - MINCED

1/2 TSP. PEPPER POWDER

1 TSP LIME JUICE

SALT AS PER TEST

*

HEAT THE OIL IN DEEP FRY PAN, AND FRY THE POTATOES CUBES TILL CRISP.
REMOVE FROM OIL AND DRAIN PAPER NAPKIN.
HEAT 1 TBSP. OLIVE OIL IN SEPARATE PAN.
SATUE THE BOTH OF CAPSICUM, GARLIC, ONION, GREEN CHILLES AND CORIANDER LEAVES.
ADD THE FRED POTATOES CUBES.
SEASON WITH SALT AND BLACK PEPPER POWDER.
MIX WELL.
ADD LIME JUICE AND TOSS TO MIX.
SERVE HOT WITHOUT TIME PASS.

HEALTHY SWEET RECIPE : THANDA COOL ICE CREAM

HEALTHY SWEET RECIPE : THANDA COOL ICE CREAM


*
1 LITTER MILK

2 TBSP. CUSTARD POWDER

3 TBSP. MILK POWDER

225 GRAM  SUGAR

1 TBSP GULKAND

1 TBSP. ROSE PETALS

1/2 TSP. POPPY SEEDS (KHAKHS)

1/2 TSP. CARDAMOM POWDER

200 GRAM. FRESH CREAM.

1.1/2 TBSP. CASHEW -CHOPPED

1.1/2 TBSP. ALMOND- CHOPPED

1 TBSP. SNUFF  (VARIYALI )

1/2 TSP. ROSE ESSENCE

2 TBSP. ROSE SHARBAT

*

MIX THE CUSTARD POWDER WITH A ROSE SHARBAT. KEEP ASIDE.
HEAT THE MILK IN THICK BOTTOMED PAN.
ADD THE SUGAR AND CONTINUE TO BOIL.
ADD CUSTARD MIXTURE AND STIR CONTINUE TO PREVENT LUMPS FROM FORMING.
BOIL FOR TEN MINUTES OR THICKEN MIXTURE. REMOVE FROM HEAT.
WHEN COMPLETELY COOL, ADD CREAM, MILK POWDER, ROSE ESSENCE, SNUFF, POPPY SEEDS, ROSE PETALS, GULKAND AND CARDAMOM POWDER.
MIX WELL AND CHURN IN MIXER GRINDER.
POUR THE MIXTURE IN TO A METAL ICE CREAM CONTAINER.

COVER WITH LID AND PLACE IN THE FREEZER TO SET.
REMOVE FROM THE FREEZER AFTER AN HOUR OR TWO.
CHURN MIXTURE IN MIXER GRINDER.POUR THE MIXTURE IN ICE CREAM MOULD.
SPRINKLE THE CHOPPED CASHEW AND ALMOND OVER IT. COVER WITH LID.
PLACE IN THE FREEZER TO SET FOR OVER NIGHT OR 7-8 HOURS.

*
SERVE IN SLICES OR SCOOPS.

HEALTHY SWEET RECIPE : SWEET PONGAL

HEALTHY SWEET RECIPE : SWEET PONGAL

*

3/4  CUP MUNG DAL

1.1/4 CUPS RICE

3.1/2 CUPS MILK

3-4 CARDAMOM POWDER

2 CUPS JAGGERY - CRUMBLE

1/2 CUP DESHI GHEE

1/2 CUP FRESH COCONUT - GRATED

20 - 22 KISHMISH

8-10 CASHEW NUTS -SLICED

8 - 10 ALMONDS - CHOPPED

BOIL THE MILK IN THICK BOTTOMED PAN.
SOAK RICE 30 MINUTES, THEN DRAIN THE WATER.
LIGHTLY DRY ROAST MOON DAL IN A HOT PAN.
ADD THE MOONG DAL AND RICE TO THE BOILING MILK.
BRING THE MILK TO A BOIL CONTINUE.
STIRRING CONTINUOUSLY OVER LOWER FLAME TILL RICE AND MOONG DAL ARE COMPLETELY COOKED.
ADD JAGGERY AND MIX WELL AND STIR CONTINUOUSLY.
COOK JAGGERY UNTIL MELTS.
ADD HALF THE DESHI GHEE AND CONTINUE COOKING OVER LOW FLAME.

*
HEAT THE REMAINING DESHI GHEE AND LIGHTLY FRY THE GRATED COCONUT.
ADD THE KISHMISH, CASHEW NUT- CHOPPED.
ADD THE FRIED MIXTURE TO THE COOKED PONGAL.
GARNISH WITH CARDAMOM POWDER AND ALMONDS - CHOPPED.
SERVE HOT.
* YOU CAN ADD COCONUT MILK INSTEAD OF GRATED COCONUT FOR A MORE DELICIOUS TEST.

HEALTHY SWEET RECIPE : SWEET CHAT

HEALTHY SWEET RECIPE : SWEET CHAT  

*
50 GRAMS GULAB JAMUN

50 GRAMS RASGULLA 

2 NO. MOTICHUR LADU 

3 NO. KAJU KATRI

3 NO. ALMOND KATRI

3 NO. PISTACHIOS KATRI

1 CUP RABDI 

1/2 TSP. CARDAMOM POWDER

1/2 TBSP.PISTACHIOS - CHOPPED

*

MAKE SMALLER PIECES OF ALL THE SWEETS.

HEAT A NON STICK PAN AND PUT ALL THE SWEETS IN IT.

ALLOW THE SWEETS TO HEAT FOR WHILE. 

REMOVE FROM HEAT.

POUR RABDI OVER THE SWEETS.

MIX THE SWEETS IN THE RABDI.

SPRINKLE THE CARDAMOM POWDER OVER IT.

GARNISH SWEET CHAT WITH CHOPPED PISTACHIOS.

* IF YOU HAVE NO RABDI YOU CAN USE CARDAMOM OR ROSE FLAVORED CUSTARD. 

* NOT NECESSARY SO MANY DIFFERENT SWEETS FOR SWEET CHAT.

* LEFT OVER SWEETS YOU CAN USE FOR SWEET CHAT.

* IF YOU HAVE MORE QUANTITY OF RABDI AND ONE OR TWO TYPES OF SWEETS, YOU CAN CREATE NEW TEST OF RABDI.

HEALTHY SPICE RECIPE : SPLIT GREEN GRAM WITH SPINACH VEG.

HEALTHY SPICE RECIPE : SPLIT GREEN GRAM WITH SPINACH VEG.






*

1 CUP SPLIT GREEN GRAM - SOAKED FOR 30 MINUTES

1 BOWL SPINACH - BOILED AND CHOPPED

1/2 BOWL ONION - CHOPPED


*
FOR TEMPERING :

1.12 TBSP OIL

1/2 TSP. CUMIN SEEDS

1 PINCH ASAFOETIDA ( HING )

1 TBSP. FRESH RED CHILLI - GARLIC PASTE

1/2 TSP. TURMERIC POWDER

1 TSP.RED CHILLI POWDER

1 TBSP. DHANIYA JEERA POWDER

4-5 TBSP WATER SALT AS PER TEST.

PINCH SUGAR

1 TSP. LEMON JUICE

PINCH GARAM MASALA

 2 NO. TOMATO - CHOPPED

HEAT THE OIL IN  PRESSURE COOKER.
ADD THE CUMIN SEEDS. WHEN THEY CRACKLE, ADD THE PINCH HING AND CHOPPED ONION AND CHOPPED TOMATO.
COOK TILL THE ONION TURN TRANSLUCENT.
ADD THE FRESH RED CHILLI - GARLIC PASTE, TURMERIC POWDER, DHANIYA-JEERA POWDER, RED CHILLI POWDER, SUGAR AND SALT.
MIX WELL. ADD SOAKED SPLIT GREEN GRAM ( SPLIT MOONG DAL ),MIX WELL
THEN ONLY ADD 4 - 5 TBSP. WATER.
AND PRESSURE COOK FOR ONLY TWO WHISTLES.

*
SPINACH :

HEAT THE OIL IN A  NON - STICK PAN AND ADD PINCH CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE BOILED - CHOPPED SPINACH AND SALT .
STIR FOR 1 MINUTE.
ADD COOKED SPLIT GREEN GRAM. AND MIX.
ADD LEMON JUICE, AND GARAM MASALA.
SERVE HOT WITH PARATHA AND MASALA CURD.

HEALTHY SWEET RECIPE : SPLIT GREEN GRAM WITH BROKEN WHEAT GUJIYA

HEALTHY SWEET RECIPE : SPLIT GREEN GRAM WITH BROKEN WHEAT  GUJIYA

*

*FOR FILLING :

1 CUP SPLIT GREEN GRAM ( ONLY TWO WHISTLE'S PRESSURE COOK )

1 CUP BROKEN WHEAT (BULGUR WHEAT ( ONLY TWO WHISTLE'S PRESSURE COOK )

4 NO. GREEN CARDAMOM POWDER

1 CUP FULL FAT MILK

1/2 CUP KHOYA

1.1/2 CUP SUGAR POWDER

8-10 SAFFRON THREADS

1/4 TSP. NUT MEG POWDER

1/2 CUP PURE GHEE

10-12 RAISINS (KISHMISH)

15 - 20 ALMONDS - SLICED

10-12 CASHEWS -  CHOPPED

10-15 PISTACHIOS - SLICED

*

FOR DOUGH :

2 CUPS MAIDA

5 TBSP.GHEE + FOR DEEP FRYING

*

METHOD FOR FILLING :

BOIL THE MILK IN A THICK BOTTOMED PAN.

ADD COOKED BROKEN WHEAT AND COOKED SPLIT GREEN GRAM TO THE BOIL MILK.

MIX WELL.

BRING THE MIXTURE TO A BOIL AND STIRRING CONTINUOUSLY OVER LOWER HEAT AND SIMMER.

COOK UNTIL SPLIT GREEN GRAM AND BROKEN WHEAT COOKS PROPERLY AND NOT REMAIN MILK IN IT.

ADD SUGAR POWDER AND KHOYA IN IT AND COOKING OVER MEDIUM HEAT.

COOK TILL THE MIXTURE THICKENS.

THEN REMOVE FROM HEAT. LEAVE TO COOL.

*

HEAT THE  GHEE IN A SEPARATE PAN.

LIGHTLY FRY A COCONUT. REMOVE FROM HEAT.

COMBINE THE GRATED NUT MEG, CARDAMOM POWDER, RAISINS,CHOPPED CASHEWS, ALMOND'S SLICES AND PISTACHIOS SLICES.

ADD THE FRY MIXTURE  OF COCONUT AND DRY FRUITS TO THE COOKED FILLING OF GUJIYA.

*

METHOD FOR DOUGH :

SIFT THE MAIDA AND RUB IN FIVE TABLESPOON OF GHEE WITH FINGER TIPS.

ADD COLD WATER AND KNEAD INTO A STIFF DOUGH.

COVER WITH DAMP CLOTH AND SET A SIDE.

*

GUJIYA :

DIVIDE DOUGH IN TO SMALL BALLS. ROLL OUT SMALL PURIS.

PLACE EACH PURIS ON THE MOULD, PLACE FILLING IN THE HOLLOW PORTION.

MOIST WITH LITTLE WATER EDGES OF PURIS.

CLOSE MOULD, PRESS FIRMLY, TRIMMING OFF THE EXCESS DOUGH.

REMOVE GUJIYA FROM THE MOULD.

DEEP FRY GUJIYA IN GHEE OVER MEDIUM HEAT, TILL GOLDEN BROWN.

LEAVE TI STAND FOR A WHILE BEFORE SERVING TO ALLOW THE HOT FILLING TO COOL.

WOW SPLIT GREEN GRAM WITH BROKEN WHEAT GUJIYA IS READY.

SERVE AS FESTIVE SWEET.  

SPRINKLE THE SUGAR POWDER OVER GUJIYA AND SERVE.

HEALTHY SWEET RECIPE : STRAWBERRY MILK COCKTAIL

HEALTHY SWEET RECIPE : STRAWBERRY MILK COCKTAIL 

*

1.1/2 CUP MILK

1.1/2 CUP PLAIN SODA

1.1/2 CUP STRAWBERRY PULP

1 TBSP. LEMON TART

1 TBSP. STRAWBERRY TART

*
BLEND THE STRAWBERRY PULP.
MIX WELL STRAWBERRY PULP WITH MILK.
ADD STRAWBERRY TART AND LEMON TART IN TO THE MIXTURE.
POUR THE MIXTURE IN TO THE GLASS AND ADD THE CRUSHED ICE IN IT.
ADD PLAIN SODA IN IT.
GARNISH WITH MINT LEAVES AND STRAWBERRY.

HEALTHY SPICY RECIPE : PANEER PARATHAS

HEALTHY SPICY RECIPE : PANEER PARATHAS

 *
FILLING :

2 CUPS PANEER -GRATED

1/2 CUP MINT LEAVES - CHOPPED

1 CUP CHOPPED CORIANDER -CHOPPED

1 TSP. LEMON JUICE

1/2 CUP ONIONS - SLICED

1 TSP SUGAR (OPTIONAL)

3-4 GREEN CHILLIES - CHOPPED

SALT AS PER TEST

BUTTER,GHEE OR OIL FOR COOKING

*
FOR DOUGH :

2 CUPS MAIDA

1 TBSP. DESHI GHEE - MELTED

1 CUP MILK

1 TSP. SALT OR AS PER TEST

*

MIX ALL THE INGREDIENTS AND KNEAD INTO A SOFT DOUGH, ADDING A LITTLE WATER IF REQUIRED.
DIVIDE THE DOUGH INTO EQUAL 10  PORTIONS AND ROLL OUT SMALL THIN ROUND PARATHAS.

*

COMBINE THE MINT, CORIANDER, ONIONS, LEMON JUICE, SUGAR, SALT AND CHILLIES WITH NECESSARY WATER.
GRIND TO A SMOOTH PASTE TO FORM A GREEN CHUTNEY.
MIX TO GATHER GREEN CHUTNEY AND GRATED PANEER TO READY FILLING.
DIVIDE THE FILLING INTO EQUAL 10 PORTIONS.
KEEP ASIDE.

*
PUT ONE PORTION OF THE FILLING IN A CENTER OF EACH PARATHAS.
CLOSED LIKE THE STUFF PARATHA.
COOK EACH PARATHAS ON BOTH SIDES ON A NON- STICK TAVA OR PAN.
SMEARING A LITTLE BUTTER OR GHEE OR OIL ON EACH SIDE, UNTIL GOLDEN BROWN.

*
SERVE HOT WITH PARSLEY YOGURT SPREAD.

HEALTHY SPICY RECIPE : MOONG DAL WITH SPINACH

HEALTHY SPICY RECIPE : MOONG DAL WITH SPINACH

FOR MOONG DAL :

* 1 CUP SPLIT GREEN GRAM ( DHULI MOONG DAL )

1.1/2 OIL (FOR TADAKA )

1/2 TSP. CUMIN SEEDS

PINCH  HING ( ASAFOETIDA )

1 TBSP. RED CHILLI + GARLIC CHUTNEY

1/2 TSP. TURMERIC POWDER (HALDI )

1 TBSP. JEERA DHANIYA POWDER

1/2 TBSP. RED CHILLI POWDER

4-5 TBSP. WATER

SALT AS PER TEST

1 TSP SUGAR

2 TOMATOES - CHOPPED

* FOR SPINACH :

1 SMALL BOWL SPINACH  - BOILED, THEN FINELY CHOPPED OR CRUSHED

1 TBSP OIL FOR TADAKA

PINCH HING

PINCH RED CHILLI POWDER

SALT AS PER TEST

2 TBSP WATER

1/2 TSP. GARAM MASALA

*
HEAT THE OIL IN A PRESSURE COOKER AND ADD THE CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE HING AND CHOPPED TOMATOES.
SLOW THE FLAME.
ADD THE  RED CHILLI POWDER, TURMERIC POWDER, DHANIYA - JEERA POWDER, RED CHILLI - GARLIC CHUTNEY, SALT AND  SUGAR.
MIX WELL AND SAUTE TILL BEING JUST LIKE GRAVY.
ADD MOONG DAL. AND MIX WELL.
THEN ADD WATER TO COOK MOONG DAL.
COVER WITH LID AND PRESSURE COOK FOR 3 WHISTLES.

*
 MAKES SPINACH :

HEAT THE OIL IN A NON STICK PAN ON SLOW FLAME.
ADD HING AND RED CHILLI POWDER.
THEN ADD BOILED, FINELY CHOPPED OR CRUSHED SPINACH, AND SALT.
ADD WATER IN IT AND MIX WELL. COOK FOR 1-2 MINUTES.
ADD MUNG DAL AND MIX WELL WITH COOKED SPINACH.
COOK FOR ONE MORE MINUTE.
GARNISH WITH GARAM MASALA.
SERVE HOT WITH PARATHAS.