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LIST OF MY RECIPES

Some healthy recipes and home remedies.

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My recipes Sweets

(579) Sweet Potato Halva

Shakkariya no shiro

Sweet Potato (Shakarkand / Ratalu) is a very nutritious root vegetable. It is naturally sweet, easy to digest, and rich in vitamins and minerals.Sweet potato contains beta-carotene, which the body converts to Vitamin A. Supports good eyesight. It contains dietary fiber, which helps to Improve digestion, Prevent constipation and support healthy gut bacteria. It is rich in potassium and magnesium, which helps to maintain healthy blood pressure.

Ingredients

  • 500 gms Sweet Potatoes.
  • 1 lit. Full fat milk.
  • ¾ cup Sugar.
  • 6-8 Cardamom.
  • 10-12 Saffron strands(optional).

Method

  1. Wash, peel and again wash Sweet Potatoes. Keep it in a colander.
  2. Keep this colander in a pressure cooker and pressure cook till 3 whistles.
  3. Simultaneously boil milk on a slow flame.
  4. Grind the Cardamom with Motor and Pestle and lavigate Saffron strands in ½ sp. of milk. Add both in the boiling milk.
  5. When pressure is released, open the lid and mash sweet potatoes.
  6. Transfer mashed sweet potatoes and boiling milk in a nonstick pan and mix thoroughly.
  7. Reduce milk on a fast flame. Hold the lid while stirring continuously with the other hand to avoid burning your hand  due to the splashing of the bursting bubble.
  8. When milk is reduced and halva leaves the pan surface, add sugar and again stir continuously till the water content of sugar burns.
  9. Switch off the flame and halva is ready to serve.
  10. Serve it with love and smile.

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(578) Sprouts Paratha

High in Plant Protein
Moong sprouts are one of the richest vegetarian sources of protein.Sprouting increases fibre and enzyme content. Sprouted moong offers Vitamin C, B-complex vitamins, iron, magnesium, and potassium. This helps improve immunity.  strengthen bones, and maintain healthy blood circulation.sprouts provides slow-release energy. It prevents sudden sugar spikes.

Ingredients

  • 2 cup moong sprouts.
  • 1 cup Rice flour.
  • 1 cup chopped Coriander leaves
  • 2 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tsp. Aamchur powder.
  • 1 tsp. Salt.
  • 1 tsp. Sugar powder
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder

Method

  1. Soak 1 cup whole Moong  for 6-8 hours.
  2. After 6 to 8 hours, drain the water and tie the soaked Moong in a muslin cloth and keep this potli in the pan and close it with the lid. Keep this for 8-10 hours in a dark and warm place like an oven or microwave.
  3. After 10 hours Moong sprouts are ready for use.Fromb1 cup whole moong you will get 2 cup sprouts.
  4. Wash sprouts and drain water. Grind it without water and keep aside.
  5. In a mixing bowl, mix sprouts batter, all dry spices, chopped Coriander leaves and rice flour. Knead into a soft dough. If required, add little water to knead.
  6. From sprouts dough make paratha and serve with chutney or soup of your choice.
  7. Serve with love and smile.

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Healthy food My recipes Sweets

(577)Methi Laddu

Katlu, Postpartum sweets.

Ingredients

  • 3 cup Makhana.
  • 3 cup Ghee.
  • 2 cup rolled Oats.
  • 2 cup Kharekh powder.
  • 1 cup Date syrup.
  • 1 cup grated Coconut.
  • 1 cup Wheat coarse flour.(Optional)
  • 1 cup popped Amaranth.
  • 1 cup Almonds.
  • 1 cup Milk.
  • ½ cup Methi powder
  • ¼ cup Raisins.
  • 1  cup  or 250 g.Batrisu katlu.

Method

  1. Soak Methi powder in the milk and keep aside for at least one hour.
  2. Dry roast Makhana.Once it becomes crispy, add 2 tbsp. ghee and then again roast for one minute and keep aside.
  3. In the same pan add 1 tbsp. of ghee and roast Almonds on slow flame. Keep aside.
  4. In the same pan add Oats and dry roast on a slow flame. When crisp, add 2 tbsp.ghee and again roast for one minute and then keep aside.
  5. In the same pan add 1 tbsp. ghee and roast popped Amaranthus for one minute on a slow flame and keep aside.
  6. In the same pan heat 1 tbsp. ghee and roast grated dry coconut for one minute and keep aside.
  7. In the same pan heat ½ cup ghee and add Gond crystals. Fry  them in a slow flame. Once all the crystals are fried and look like shiny transparent small balls 
  8. Heat 1 ½ cup ghee in a non stick pan and roast wheat flour till golden brown.  At this moment ghee separates from wheat. Now in this ghee add Raisins and roast along with  wheat flour. When all Raisins pop in the ghee, transfer it in another vessel and  keep aside.
  9. Again heat ½ cup ghee in the same pan and roast soaked methi powder. Soaked methi powder is in dough form so first break the dough with the hands and then roast. It will take 15 to 20 minutes on a slow flame so do not lose patience. When it changes the colour switch off the flame and keep aside.
  10. Now in a mixture grinder, grind roasted Almonds, Oats, and Makhana into coarse powder and keep aside.
  11. With the help of  wooden press or potato masher mash all fried gond crystals into coarse powder and keep aside.
  12. Once roasted methi powder is cooled down , grind it and keep aside.
  13. In a big mixing bowl mix Makhana powder, Almond powder, Oats powder, popped Amaranthus, Roasted Coconut, Methi powder, Wheat flour, Fried Gond powder, Kharek powder and Batrisu katlu powder and remaining ghee. Mix well. Now add Date syrup and mix well. Methi laddu mix is ready.
  14. Take 1 tb.spoon mixture, bind and shape it in the form of a ball. Prepare all laddu similarly. This can be stored for 15 days at room temperature.
  15. Every day serve one laddu four times  a day to the lactating mother. Serve with love and smile.

Ghee roast Makhana
Ghee roast popped Amaranth
Ghee roast Almonds
Ghee roast Wheat fl. And Date powder.
Ghee roast Fenugreek powder

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(576) Batrisu Katlu

Postpartum Medicinal mix.

Readymade rasayana powder is available in the grocery store and consumed during postpartum with ghee and gond.which gives  strength, warmth, digestion and uterine healing.

Ingredients


🪵 Base / Binding ingredients:-
1) Edible gum (Gond)
2) Ghee (cow ghee)


🌱 Major strengthening & Vata-pacifying herbs:-
3) Ashwagandha
4) Shatavari
5) Bala
6) Vidarikand
7) Safed Musli


🔥 Digestive & warming spices:-
8) Dry ginger (Sonth)
9) Pippali (long pepper)
10) Black pepper
11) Ajwain
12) Jeera


🩸 Blood & tissue builders:-

13) Nagkesar
14) Arjun chaal
15) Lodhra


🦴 Bone & joint support:-
16) Hadjod (Asthishrinkhala)
17) Gokhru


🌼 Aromatic & tonic herbs:-
18) Elaichi (cardamom)
19) Dalchini (cinnamon)
20) Javantri
21) Jaiphal


🌰 Nut & seed powders
22) Almond powder
23) Cashew powder
24) Pistachio powder
25) Charoli


🍯 Sweetening agents
26) Jaggery (preferred)
27) Dry dates powder


🌿 Additional herbs :-
28) Methi seeds
29) Halim (garden cress) seeds
30) Shatapushpa (dill seeds)
31) Yashtimadhu (mulethi)
32) Dry rose petals


👉 These together form the idea of “Batrisu” = 32 strengthening elements

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Pickle My recipes

(575) Mix Pickle

Mixed pickle is a type of pickle that includes a variety of vegetables and fruits, typically preserved by marinating in a mixture of spices, oil, and sometimes raw mango water or lemon juice. Common ingredients include Mango, Carrot, Gunda( Clammy berries  or Cordia oblica), Garmar(Coleus roots), Lemon, Green chilies, Green pepper corns, Guvar fali, Turmeric and Kerda ( Capparis desidua). All above ingredients available in the different season so throughout the year we have to keep wa Aapickling  the seasonal variety and finally mix all together in the summer season when we get raw mangoes and gunda. It is a popular condiment in Indian cuisine, often served as a side dish to enhance the flavor of main dishes like rice, curry, and Roti. The mix of different textures and flavors, from tangy and spicy to sour and salty, makes it a unique and versatile addition to meals.

Ingredients

Method

  1. Heat Mustard oil in a thick bottom pan until it reaches its  smoking point. Switch off the flame and keep aside to cool down.
  2. Strain required a quantity of Green Chillies pickle, Garmar, Green pepper corn, Lemon Kerda, Kamal kakdi, Guvar and Turmeric pickle at least for 1 hour.
  3. Wash and wipe Gunda and Mango.
  4. Cut Mango into small size pieces and keep aside.
  5. Separate stalks from the Gunda. Cut each Gunda into 4 and remove seeds and keep aside.
  6. Don’t throw seeds. As mucilaginous pulp of fruit, which remains stuck with seeds, have medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Wash and wipe orange colour carrot. Cut them into 1 inch long pieces and keep aside.
  8. In a big mixing pan, mix Mango, Gunda and Carrot pieces with mustard oil and Castor oil.
  9. Mix all strained pickles in a above mixing pan.
  10. Now add mix pickle masala and Til oil. Mix well.
  11. Store in an air tight glass jar at room temperature. After tightly filling the jar with pickle, pour extra oil on the top and make sure that the layer of the oil is above the pickle layer so that there will be no mould attack on the pickle but if you are storing the pickle in the refrigerator then no need to add extra oil.
  12. Whenever you feel that even in the refrigerator your pickle is changing colour it means your pickle isn’t sufficiently coated with oil then add extra oil so it will remain in good condition the whole year.

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(574)Mix Pickle Masala

Homemade Bedekar- Style Pickle Mix Masala Recipe
This is a mix pickle (lonche) masala inspired by “Bedekar” taste.

Ingredients

  • 8 tbsp.Fenugreek seeds (methi dana)
  • 8 tbsp. Yellow Mustard seeds( Sarso).
  • 4 tsp. Kalonji(Onion seeds).
  • 4 tbsp Coriander seeds. (Dhana)
  • 4 tsp. Cumin seeds ( Jeera)
  • 4 tbsp.Fennel seeds (saunf).
  • 4 tsp Salt.
  • 8 – 10 tsp. Organic Red chilli powder or 100 gm chilli powder.
  • 4 tsp. Turmeric powder.
  • 4 tsp. Black peppercorns.
  • 2 tsp. Asafoetida powder
  • 1 cup Mustard Oil.

Method

  1. Dry roast the mustard seeds, fenugreek, fennel, coriander, cumin, black peppercorns  separately on slow heat until they start to smell aromatic.
  2. Please don’t let them burn.
  3. Grind coarsely (not too fine, a bit of texture is good).
    Mix in the turmeric powder,red chilli powder and asafoetida.
  4. Heat oil and pour in the dry spice mix. Mix thoroughly and once cool down store it in an airtight jar, in a dry, cool place.

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(573) Garmar Pickle

Coleus roots

Forskolin is the main active natural compound found in the root of Coleus forskohlii (Garmar). It helps by increasing fat breakdown,
Improving blood circulation, Relaxing bronchial tubes (helps breathing) and  supporting metabolism.

Ingredients

  • 250 g. Garmar
  • 4 tsp. Salt.
  • 4 Lemons.
  • 1 tsp. Turmeric powder.

Method

  1. Buy fresh Coleus roots in the month of  April.
  2. Separate each finger like root from the bunch.
  3. Wash thoroughly to remove mud from the roots.
  4. Peel each root and keep them in water so that the peeled root doesn’t turn brown due to oxidation.
  5. When all the roots are peeled, change the water. Now cut them into small pieces.
  6. When cutting is over , drain all the water and transfer the garmar roots on the kitchen towel to drain excess water.
  7. Transfer cut roots in a mixing bowl and marinate them with salt, turmeric powder and lemon juice.
  8. Mix well and keep aside for 2-3 days. Every day stir thoroughly 2-3 times in a day.
  9. After 3 days store in a sterile glass jar.
  10. Keep the jar in the refrigerator. Either serve as it is with rice and rice items or use as  one of the ingredients  of mix pickle.
Garmar- Coleus roots
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(572)Aathela Marcha.

Ingredients

  • ½ cup Til Oil
  • ¼ cup Yellow mustard seeds.
  • 1 tbsp Fennel seeds.
  • 1 tbsp Fenugreek coarse Powder.
  • 1 tbsp Coriander seeds.
  • 1 ½ tsp + 1 ½ tsp Salt
  • ½ tsp + ½ tsp Turmeric powder.
  • ½ tsp Asafoetida powder.
  • Juice of one lemon.

Method

  1. Dry roast each whole ingredient separately and then grind them into coarse powder. Keep aside.
  2. Transfer limbu mithawala marcha in a soup strainer or in a colander to drain excess lemon and salt water from the green chillis. Keep aside for 30 minutes under the fan.
  3. After 30 minutes transfer green chillies in  a mixing bowl. Add turmeric powder, salt, coarse spice powder, oil and lemon juice in it. Mix thoroughly.
  4. Cover with the lid and keep aside for a day. Next day again mix thoroughly and then store in a sterile glass bottle.
  5. Aathela marcha pickle is ready to serve. Store it in the refrigerator for 15 days.
Spice powder
Salt,Turmeric and lemon added.
Limbu mitha wala marcha in sieve to drain excess salt water.
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(571)Lemon Pickle

Ingredients

  • 20 big size thin skin yellow colour lemons.
  • 4 tsp. Salt.
  • 1 tsp. Turmeric powder.

Method

  1. In the month of December buy 20 yellow colour thin skinned lemons . Wash and wipe them thoroughly.
  2. Dry roast salt and keep aside to cool completely.
  3. Cut  each lemon into 8 parts. Marinate them in a mixing bowl with Salt and Turmeric powder. Cover with the lid and keep aside for 8 days.
  4. Every day stir them. After 8 days Lemon pickle will be ready.
  5. These pickled lemons  can also be used as an ingredient in the  preparation of many other types of pickle. Store it in an air tight container in the fridge. So it will taste fresh throughout the year.

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(570)Limbu Mitha wala Marcha

Chilli pickle is one of the ingredients for making the mix pickle. Buy the best pickle variety of chilies ( Bhavnagri marcha)  in the month of December or January. Always buy green chillies with green stalks.

Ingredients

  • 250 gms. Bhavnagari green chillies. ( Bhavnagri chillies are less spicy)
  • Juice of one lemon.
  • 4 tsp. Salt
  • 1 tsp. Turmeric powder.

Method

  1. Wash and wipe green chillies.
  2. Cut all the stalk with the help of a knife.
  3. Cut them into 4 parts. If you want to store these chillies  for a long time then please do not remove seeds.
  4. Dry roast salt and keep aside to cool down.
  5. In a mixing bowl mix chillies with salt, turmeric powder and lemon juice.
  6. Store in an airtight glass jar till further use. Keep this jar in the refrigerator.It will remain crunchy for 7-10 days.
  7. You can enjoy this pickle with roti, bhakhri, paratha, rice, khichdi or as you wish.
  8. If you want to mix as one of the ingredient in the mix pickle then strain the water from it and then mix it with 1- 2 tbsp. Till oil(sesame oil)  so that it will remain crunchy till it’s future use. 

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