HEALTHY SWEET RECIPE : CITRUS FRUIT JAM
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2 MOSAMBI -PILED -THEN MAKE ITS PULP
8-10 AAMLA -STEAMED. THEN MAKE ITS PULP
1 LEMON JUICE
2 PEACH - PULP
1/2 PINEAPPLE -PULP
1 TSP. GINGER GRATED
200 GRAMS. SUGAR
1/2 TSP. CINNAMON POWDER
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MAKE SUGAR SYRUP, MIXING WITH SUGAR AND WATER IN EQUAL QUANTITY.
MAKE THE SUGAR SYRUP 1 1/2 STRING THICK CONSISTENCY.
ADD THE ALL PULP, LEMON JUICE AND GRATED GINGER .
MIX WELL.
COOK TILL DROPPING CONSISTENCY.
THEN ADD CINNAMON POWDER AND MIX WELL.
COOL AND STORE IN AIR TIGHT CONTAINER.
REFRIGERATE AND USE AS REQUIRED.
ITS A VERY HEALTHY JAM TO SERVE WITH BISCUITS, VANILLA ICE CREAM AND BREAD.
HEALTHY SPICY RECIPE : DHOKLA
1. 1/2 CUP RAJAGIRA ATTA
1.1/2 TBSP. SABUDANA
1/2 CUP. SAMBO
1 CUP. BOTTLE GOURD - GRATED - LOUKI DOODHI
1 TSP. SODA - BI - CRAB
3/4 CUP. SOUR BUTTER MILK
1 TSP. ENO FRUIT SALT
PINCH PEPPER POWDER
SALT AS PER TEST
1 TSP. OIL TO ADD INTO ATTA MIXTURE
FOR TEMPERING :
2 TBSP. OIL
1 TBSP. CHOPPED CORIANDER
1/2 TSP. SESAME SEEDS ( TIL)
2 GREEN CHILLIES - CHOPPED
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MIX WELL THE RAJAGIRA ATTA WITH SOUR BUTTER MILK.
ADD 1 TSP. OIL IN IT.
MIX WELL AND REST FOR 3 HOURS.
CLEAN, WASH AND DRAIN THE SABUDANA THEN ADD SOME WATER IN IT. REST FOR 3 HOURS.
AFTER 3 HOURS MIX TOGETHER RAJAGIRA MIXTURE, SAMBO AND SABUDANA .
ADD GRATER BOTTLE GOURD, SALT, PEPPER POWDER, SODA-BI-CARB AND ENO FRUIT SALT - USING ENOUGH WATER ( ( IF NECESSARY ) TO MAKE A THICK BATTER.
THE MIXTURE WILL RISE IMMEDIATELY.
THEN POUR THE MIXTURE IN TO A GREASED THALI AND STEAM FOR ABOUT 15 MINUETS.
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FOR TEMPERING :
HEAT THE OIL IN A SMALL PAN AND ADD THE CUMIN SEEDS, GREEN CHILLIES.
WHEN THEY CRACKLE, POUR THIS OVER THE STEAMED DHOKLA.
CUT INTO PIECES AND SERVE WITH GREEN CHUTNEY.
HEALTHY SPICY RECIPE : FARALI : CARROT WITH POTATO SUKHIBHAJI (SABJI)
2 CUP CARROT - GRATED
4-5 POTATOES -BOILED, PILED THEN SMALL CHOPPED
1 TOMATO -FINELY CHOPPED
2 GREEN CHILLIES - FINELY CHOPPED
10 - 12 CURRY LEAVES
1 TSP. CUMIN SEEDS
2-3 CLOVE
2-3 SMALL CINNAMON PIECES
1 INCH GINGER GRATED
2 TBSP. OIL OR DESHI GHEE
1 TSP. LEMON JUICE
1 TSP. SUGAR
SALT AS PER TEST
3 TBSP. CORIANDER LEAVES CHOPPED
3-4 LEMON WEDGES
1 TBSP. CHOPPED CORIANDER
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HEAT THE OIL IN A KADHAI AND ADD THE CUMIN SEEDS, CLOVES, CINNAMON, CHOPPED GREEN CHILLES, CURRY LEAVES, CHOPPED TOMATO AND GRATED GINGER.
SAUTE FOR 2-3 MINUTES.
ADD SUGAR AND MIX WELL.
THEN ADD GRATED CARROT FOR 2-3 MINUTES AND ADD SALT. MIX WELL.
ADD THE SMALL CHOPPED POTATOES PIECES AND LEMON JUICE. MIX WELL.
THEN ADD THE FINE CHOPPED CORIANDER LEAVES.
MIX WELL.
SERVE HOT GARNISHED WITH THE SOME CORIANDER AND LEMON WEDGES.
HEALTHY SPICY RECIPE : VEG KOFTAS
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1 CUP COLI FLOWER - FINE CHOPPED
1/2 CUP BOILED SWEET CORN - COARSELY GRIND
1/2 CUP CARROT FINELY CHOPPED OR GRATED
1/2 CUP CAPSICUM - FINELY CHOPPED
1 TSP FINELY CHOPPED GREEN CHILLIES
1 TBSP CORIANDER FINELY CHOPPED OR GREEN CHUTNEY
PINCH PEPPER POWDER
3/4 CUP SOJI TO ADD WITH VEGETABLE MIXTURE
1 CUP SOJI TO ROLL THE KOFTAS
1 TBSP. BUTTER FOR SAUTE VEG. MIXTURE
OIL FOR DEEP FRYING
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MIX TOGETHER ALL THE INGREDIENTS IN A BOWL WITH OUT OIL AND
SOJI.
HEAT THE 1 TBSP OIL IN NON STICK PAN AND SAUTE VEG MIXTURE FOR 3-4 MINUTES.
REMOVE FROM FLAME.
THEN ADD 3/4 CUP SOJI AND MIX WELL.
DIVIDE THE MIXTURE INTO EQUAL PORTIONS AND SHAPE EACH PORTION INTO A ROUND BALL.
ROLL OUT ALL THE KOFTAS IN SOJI.
GIVE TO REST ALL THE KOFTAS FOR HALF AN HOUR.
THEN DEEP FRY IN HOT OIL UNTIL GOLDEN BROWN IN COLOUR FROM ALL SIDES.
REMOVE FROM OIL.
THEN DRAIN ON ABSORBENT PAPER.
SERVE HOT WITH RED CHILLY SWEET CHUTNEY AND GREEN CHUTNEY.
