Jalapeno snacks

 

Jay Annapurna Maa Ji!

Ingredients

40 grams jalapeno chillies, 100 grams gram flour, 25 grams cornmeal, 25 gram rice flour, 1 pich of turmeric powder and paprika powder, salt to taste, 1 pinch hing and baking soda.

For stuffing

40 grams processed cheese grated, 2 big boiled and mashed potatoes, ½ tsp grated ginger, 1 tbsp fresh chopped coriander, 100 grams chopped white onion, ½ tsp chopped Serrano chilli (usual chilli), ½ tbsp roasted cumin seeds, 10 ml fresh lemon juice.

Garnishing:

Dry mango powder, finely chopped onion, fresh green coriander and Yellow fine Sev

Method

Make a smooth and fluffy batter with mixing cornmeal, gram flour, rice flour, paprika and turmeric powder, hing and salt. Add baking soda in last. It should be right in a texture.

Mix all ingredients for stuffing well.

Slit jalapeno and make it seedless. Stuff jalapeno with mixture.

Deep the stuffed jalapeno in batter and deep fry till it becomes golden brown. Let it cool down for 5 minues.

Cut it vertically into two pieces. Put some dry mango powder, finely chopped onion, fresh green coriander and some Sev on hot. Eat it hot.

Thanks for visiting. Try this recipe and share it with friends and family. Jay Shree Ram!

Edmame and wasabi hummus

Jay Annapurna Maa Ji!

Ingredients

300 gram edmame beans, 2 grams wasasbi,10 grams tahini paste, 60 ml lemon juice, 2 grams jeera, 10 ml olive oil, 20 grams red radish, 4 grams garlic, 20 grams flex seeds.

Method

In a blender put edamame beans, garlic, tahina paste, jeera powder, wasabi, lemon juice and olive oil and blend all ingredients to make smooth paste. Garnish with flex seeds. Serve with khakhara, nachos or matharis.

Thanks for visiting. Please try this recipe. Share it with khakhara lovers and mathari fans.

Methi laddu

 

Jay Annapurna Maa Ji!

Ingredients

100 gram fenugreek seeds, ½ ltr milk, 25 almonds, 10 peppercorn, 1 tsp cinnamon powder, powdered seeds of 12 green cardamom, 2 nutmeg, 250 gram ghee, 100 gram edible gum, 300 gram wheat flour, 300 gram jaggery, ginger powder 1tsp

Method 

1. Boil fenugreek seeds in milk, Remove and let it stay as it is, for about 10 hours. Then sieve soaked fenugreek seeds and discard milk. Set aside.

2. In mean time, mix almonds, peppercorns, cinnamon, cardamom powder, and nutmeg and grind the mixture.

3. Heat ghee in kadhai and fry soaked fenugreek seeds till light brown. Remove from kadhai. Set aside. After cooling in a mixer put these boiled then soaked and then fried fenugreek seeds and grind to a rough powder.

4. In same ghee, fry edible gum. Remove and set aside. Crush the gum to tiny pieces if needed before frying. Even after frying crush it by hands.

5. In the same ghee as before, add wheat flour and roast till light brown. Remove and set aside.

6. Prepare jaggery syrup of one consistency by adding little of water as required on medium heat. Add ginger powder to syrup and mix. Now add fried flour, edible gum, and fried fenugreek seeds. Mix with hand thoroughly and then cool a little.

7. Prepare round balls of the mixture, let them cool down and then store in a sterilised glass jar.

The methi laddus are beneficial in bone related disorders. You have to consume them in every winter season probably in December starting.

Thanks for visiting. Try this recipe. Share it with all health conscious friends. 

Guajarati style of mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

1 kg raw mango, peeled and cut into small pieces, 150 gram de seeded goonda mango, 1 ½ tbsp salt, 1 tbsp turmeric powder, 3 tbsp small pieced of broken dry red chilli, 2 ¼ kg jaggery, grated, 150 gram spilt mustard seeds, 4 tbsp split coriander seeds, 150 gram dry dates, chopped finely.

For tempering

2 tsp asafoetida, 100 gram oil.

Method

1. Add salt and turmeric to chopped mango pieces and mix well. Place mixture in airtight jar for over 12 hours. Drain water and retain it. Set aside mango pieces on a damp cloth to dry, for at least one hour.

2. Add to the retained water dried chillies and goonda mango. Mix well and keep aside for 15 minutes. Drain and retain goonda mango chilli mix.

3. Place the dried mango in a ceramic container and add grated jaggery. Add goonda chilli mix as well as mustard seeds, spilt coriander seeds and dry dates. Mix well.

4. Heat oil in a pan and add asafoetida. After few seconds, add tempering to mixture in jar and tie mouth of jar with muslin cloth.

5. Keep jar in sun for 2 to 3 day. Achaar is ready.

Thanks for visiting. Try this recipe and comment. Share this blog with pickle lovers and mango fans.

Traditional Hyderabadi mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

25 grams raw mangoes (kairies), ½ kg red chilli powder, ¼ kg mustard powder, 375 gram salt, 1 ½ kg mustard oil, 1 tbsp fenugreek powder, 1 tbsp mustard powder for tempering, 5 to 6 dried red chillies broken in half for tempering.

Method

1. Cut mangoes in pieces, Place them in a ceramic jar, add red chilli powder, mustard powder and salt. Mix thoroughly. Cover mouth of jar with cloth and keep the jar in sun for a week or so, mixing contents everyday. Check when mangoes turn their colour into pale yellow.

2. At this point, heat oil in a heavy bottomed pan to a smoking point, reduce heat and add fenugreek  powder, mustard powder and dried red chillies. Remove from fire before mixture is burnt. Allow oil mixture to cool to room temperature.

3. Pour oil in mixture over mango mix in jar and mix.

4. Put an airtight lid on the jar and keep it as it is for a month or two till the mangoes are soft and the colour is darkened a bit. Achaar is ready.

Thanks for visiting. Share this recipe with all mango fans and pickle lovers. Comment your complements you have got after trying this recipe.

Uttar Pradesh mango pickle

 Jay Annapurna Maa Ji!

Ingredients

1 kg raw green mangoes cut into 9 pieces each, 4 tbsp rock salt, 2 tbsp turmeric powder, 3 tbsp fresh sugarcane juice, 250 ml mustard oil.

For spice powder

3 tbsp roasted fennel seeds, 2 tbsp roasted mustard seeds, 1 tbsp roasted onion seeds, 1 tbsp carom seeds.

Method

1. Combine all roasted spices with red chilli powder, asafoetida and turmeric powder and grind the mixture together to a smooth powder and set aside. 

2. Wash and dry mangoes thoroughly. Place them open to sun for 3 to 4 days to soften.

3. In a sterilised ceramic jar, mix mangoes, rock salt and turmeric powder. Close the lid and store the ceramic jar. Retain the stained water and set aside.

4.  Add spice powder and sugarcane juice to stained water and mix well. Add this mixture into mangoes and mix well.

5. Heat oil in a heavy bottomed saucepan till smoking. Remove from heat and let it cool from room temperature. Pour oil over mango in ceramic jar till the oil is 2 inch above the mixture and mix well.

6. Cover the jar with airtight lid and keep the jar in sun for 2 weeks continuously, stirring mixture inside everyday. Achaar is ready.

Thanks for visiting. Try this recipe and comment the complements you got. Share this recipe with all pickle lovers and mango fans.

Mango pickle of Bengali style

 

Jay Annapurna Maa Ji!

Ingredients

4 raw mangoes, 1 tsp salt, 1 tsp turmeric powder, ½ tsp calcium hydroxide which helps to dry mangoes, ½ cup mustard oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 tsp onion seeds, 1 tsp black cumin seeds, 1 tsp fenugreek seeds, 12 dried red chillies broken into half, ¾ cup jaggery grated, 1 tbsp roasted cumin powder.

Method

1. Cut raw mangoes in small pieces. Mix mangoes, salt, turmeric powder and calcium hydroxide together thoroughly and keep in the sun for a day.

2. Heat mustard oil in a heavy bottomed sauce pan to smoking point, reduce heat and add cumin seeds, fennel seeds, onion seeds, black cumin seeds, fenugreek seeds and dried red chillies stir. When spices splutter, add mango mix and fry stirring till the oil is fully absorbed.

3. Now add jaggery and roasted cumin powder. Stir till jaggery is dissolved completely.

4. Remove from fire and allow it to cool in room temperature.

5. Place achaar in a sterilised airtight glass container and place the container alternately in sun for 1 week. Achaar is ready.

Thanks for visiting. Try this recipe and comment below the complements you have got. Share this with all mango and pickle lovers.

Bhutta sweet and spicy snack

Jay Annapurna Maa Ji!

 

 

 

Ingredients

12 maize cobs not very tender, 1 cup milk, 1 ½ tsp sugar, 1 ½ tsp salt, 1 tsp mustard seeds, few curry leaves , ½ inch piece ginger finely grated, 4 onions chopped finely, ½ tsp turmeric powder, juice of 2 lime, 100 grams fresh coconut grated, 100 grams fresh coriander leaves chopped finely, 3 tbsp oil.

Method

1. Grate the maize cobs with corn, in a deep plate.

2. Pour the milk in grated lumps, add salt and sugar and mix well. Set aside the mixture.

3. Heat oil in a saucepan and when hot, add mustard seeds and curry leaves. When spluttering starts, add ginger and chillies. Fry for 1 or 2 minutes and then add onions. Fry onion till translucent. Add turmeric and mix stir and cover and stir again and cover again. Cook like this till tender.

4. Add juice of lime, mix gently and then remove from fire.

5. Remove in serving dish. Garnish with grated coconut and finely chopped coriander leaves, refreshing snack or a side dish with main meal. Or you can use this as filling of a sandwich. 

Thanks for visiting. Please try this recipe and comment your taste below. Share this recipe with all the bhutta lovers.

Bhutta curry

Jay Annapurna Maa!

Ingredients

6 maize cobs preferably tender, 1 onion finely chopped, 3 green chillies, 3 broken red chillies, 1 tsp cumin seeds, ½ tbsp coriander seeds, 6 black pepper corns, ½ tsp turmeric powder, ½ kg tomatoes- blanched and chopped, 1 coconut milk, ¾ tsp salt, 1 tbsp finely chopped coriander leaves, 1 tsp lime juice, 2 tbsp oil.

Preparations

Boil maize cobs, cut into pieces of 2 inch length. Set aside. Mix together green chillies, red chillies, cumin seeds, coriander seeds, pepper corns and turmeric and grind the mixture to a smooth paste. Set aside masala paste.

Method

1. Heat oil in a sauce pan and fry onion till brown. Add ground masala paste and fry for about 5 minutes.

2. Add tomatoes, maize cobs and salt. Stir and fry for another 10 minutes. Add coconut milk and coriander leaves. Bring curry to a boil 2 to 3 times by regulating the heat. Add lime juice, stir just once and remove the saucepan from fire. Serve hot.

Cheese cherry smoothie

Jay Annapurna Maa!

Ingredients

1 cup tinned cherries, ½ cup chilled yogurt, 8 tbsp strawberry crush, 10 to 12 ice cubes, 1 cup cherry syrup, 4 tsp grated cheddar or processed cheese, 2-3 strawberries.

Method

Drain the cherries, reserving 1 cup of the syrup. Remove the seeds from cherries and place in the refrigerator to chill. In a blender or food processor, add the cherries, cherry syrup, yogurt and strawberry crush and blend till smooth. Pour into small glasses, top up with grated cheese and half cut strawberry. Serve fresh.

Note: If you do not top up it with cheese you can use it for festive fasting also.

Thanks for visiting and try this recipe. Comment your experience and share this with all the smoothie lovers. Jay Shree Ram!

Fresh fruit punch

 

Ingredients

2 cup seeded watermelon cubes, 1 cup pineapple cubes, 1 cup green grapes, 1 cup strawberries, 2 cup chilled apple juice, 10 to 12 ice cubes, 1 tsp sugar, 4 tbsp cream.

Method

1. Combine fruits in bowl, pour apple juice over and chill in a refrigerator.

2. At serving time, blend fruits in a mixer till smooth, add cream and sugar and blend again, pour into glasses over ice and serve.

Papaya honey smoothie

 

Ingredients

1 cup chopped papaya, ½ cup cold milk, 1 cup thick yogurt, ½ cup vanilla ice cream, 1 tbsp honey, few strands of saffron, soaked in 1 tbsp warm milk.

Method

Put papaya and milk in blender and blend till smooth, add all the remaining ingredients and blend until thick and frothy. Serve chilled.

Note: Papaya, milk and yogurt combination are not advisable as per Ayurvada - the ancient medical guide. Jay Shree Ram!

Chinese vegetable fried rice

Jay Annapurna Maa Ji! Everyone loves Chinese cuisine. Here is recipe of Chinese Vegetable Fried Rice.

Ingredients

For rice

500 grams long grained rice, ½ tsp salt, 1 ½ ktsp oil, 4 ½ water.

For vegetables

3 tbsp oil, finely chopped green chillies, 2 spring onions cut into wedges, 1 cup finely chopped spring onion stalk, cored and cubed 1 capsicum, 125 grams carrot finely cubed, 100 grams beans parboiled, ½ cup shelled peas parboiled, 2 tbsp soya sauce, ½ tsp ajinomoto, 1 tsp white pepper powder, ½ tsp salt. (parboiled = partially boiled)

Method

1. Clean, wash and soak the rice for 10 to 15 minutes and drain with drainer.

2. Place pan on fire. Add oil, when hot add the drained rice, salt and water. Boil and cook till water is absorbed and grains are separated. Cover lid and cook for 1 o 2 minutes. Remove, cool separate the grains with fork and set aside.

3. Heat oil in a saucepan and add chillies and onions. Stir and fry for a few minutes. Add onion stalks and capsicum and sauté for 1 to 2 minutes. Add all the vegetables, stir and cook for few minutes.

4. Add cooked rice, mix well.

5. Add soya sauce, pepper, salt and ajinomoto, mix well, stir and cook for few minutes. Serve hot with sauce.

Try this recipe at home and share it with all who want to prepare it at home with cleanliness. 

Banana Puris

Jay Annapurna Maa Ji! In fasting days we need some change so here is a simple puri recipe for you!

Ingredients

2 bananas, 2 cups rajgira flour, 4 tbsp ground fresh coconut, pinch or rock salt, ground nut oil for deep frying, 1tsp ghee

Method

1. Mash bananas well in a bowl and set aside.

2. Take another bowl, add rajgira flour, ground coconut, salt, 1 tsp ghee and mashed bananas. Mix well to make pliable dough for puris. Cover and set aside for 10 minutes.

3. Divide them in 12 potion. Make balls of each potion and flatten them. Roll them into round disk of about 4” diameter. Heat ground nut oil in a deep frying pan on medium fire. Fry each puri till slight golden brown in colour.

4. Eat hot with any chutney or curry. 

Try this recipe and share it with all who keep fasting. Jay Shree Ram!

Narial burfee

 

Jay Annapurna Maa Ji! Here is healthy recipe of coconut burfee which you can consume on your fasting. 

Ingredients

½ kg freshly grated coconut, 1 kg sugar, 3 tbsp milk,  2 cups water, 6 tbsp melted ghee, 1 tsp green cardamom powder, 50 gram broken cashew nuts, dry roasted till brown, few drops of food grade red colour optional, peesta slices 50grams.

Method

1. Dry roast coconut till crispy.

2. Boil water and sugar together in heavy bottomed saucepan to prepare over thread consistency sugar syrup. After the first boil, add milk and skim over the scum that will come on the surface. Once sugar syrup is prepared, add coconut and stir mixture continuously till it is homogeneous.

3. Add ghee, cashew nuts, cardamom powder, peesta slices and mix thoroughly. Remove from fire put the colour you took and mix thoroughly. This gives a nice colour to the mixture.

4. Pour the mixture over the pre greased flat plate or surface and roll the mixture by pre greased rolling pin to make sheet of 1 inch thickness.

5. Cool cut into the shape you want and serve.

Try this recipe and share it with all sweet lovers. Jay Shree Ram!

Aalu sabji in buttermilk

 

Jay Annapurna Maa Ji! Here is a recipe for you for your fasting feast - curry made up of potatoes and buttermilk - high is carbohydrates. 

Ingredients

125 gram potatoes boiled and peeled, 4 to 5 curry leaves, 1 tsp finely chopped green chillies, ½ tsp cumin seeds, 1 tsp powdered ground nuts, 220 ml buttermilk (170 ml water+50 ml curd), 1 tsp orange rock salt, ½ tbsp finely chopped fresh coriander leaves for garnishing, 4 tbsp oil.

Method

1. Mash 25 grams boiled potatoes and set aside. Chop remaining potatoes to fine cubes.

2. Heat oil in a pan. Add cumin seeds and then add after simmering of cumin seeds add curry leaves, green chillies, powdered ground nuts. Stir for a while.

3. Add potatoes and mashed potatoes, stir and mix well for a minute, Add butter milk and salt and stir for 3 to 4 minutes or till the gravy becomes thick.

4. Garnish it with coriander leaves. Eat hot with sabudana khichdi or puris or as desired.

Try this recipe and share it with all who are on fasting and need some change. Jay Shree Ram!

Kakdi anar raita

 

Jay Annapurna Maa ji! Everyone loves raita. Here is simple and healthy recipe of raita made from cucumber and pomegranate seeds.

Ingredients

200 grams cucumber peeled and grated, ¼ cup pomegranate seeds, ½ tsp finely chopped mint leaves, ¼ tsp rock salt, ½ tsp sugar, ½ cup fresh whipped curd.

Method

In a bowl combine all ingredients. Mix well. Remove in a serving bowl. Refrigerate. Eat cold when needed.

Try this recipe and comment below. Share it with all raita lovers. Jay Shree Ram!

Vegetable soup

 

Jay Annapurna Maa Ji ! Here is a soup recipe for your appetite. It is healthy and full of nutrients as wee as Low in Cholesterol. Perfect for your diet plan.

Ingredients

2 cups cubed beetroot, 2 cups cubed carrot, 2 cups cubed tomato, 3 green chillies chopped finely, 2 tsp lemon juice, 1 tsp salt, 1 tsp red chilli powder optional, ¼ tsp asafoetida, 1 tsp coriander powder, 2 tsp rasam powder.

For tempering

2 tbsp oil, 1 ½ tsp mustard, cumin seeds, 2 dry red chillies, broken, 4 garlic cloves mashed, a few curry leaves.

Method

1. Blend beetroot, carrot, tomatoes and green chillies in a blender to form a smooth puree. Set aside.

2. Heat oil in a heavy bottomed pan, when heated, add all the ingredients of tempering. Allow it to splutter. Add the prepared puree and ten cups of water mix and cook for a minute or two.

3. Add all the remaining ingredients, stir and mix well and bring to a boil. Boil the mixture for 10 minutes. Remove from fire.

4. Sieve the boiled mixture through a muslin cloth and squeeze. Discard the residue. Reheat the soup and serve hot in soup bowls.

Thanks for visiting. How you felt after trying this please comment below.  Share with all those on dieting. Jay Shree Ram!

Datiloos

Jay Annapurna Maa ji ! Here is a simple dessert recipe for you.

Ingredients 

4 til ladoos mashed, half cup mava, seedless dates and ice cream of any flavour.

Method

Blend mava, til ladoos and seedless dates to a fine paste. Now mould this paste into tiny tiny marble sized laddus. You can eat this as it is or just serve with ice-cream or garnish it with thick creamy lassi.

Thanks for visiting. Try this dessert and comment below. Share this with friends and family.

Mixed vegetable samosa

Ingredients

Oil for frying

For samosa dough: 2 ¾ cup maida flour/ maize flour, 3 tbsp un melted ghee, ½ tsp salt, ¾ cup water,

For filling: 1 tsp oil, 1 tsp mustard seeds, ginger paste, garlic paste, turmeric powder and salt as per the taste, A few curry leaves, 1 tbsp finely chopped green chillies, 2 onions finely chopped, 500 grams boiled and mashed potatoes, 200 grams carrot grated with big-holes grater, 200 grams cauliflower finely chopped, 250 grams fresh or frozen peas. 1 tsp garam masala, 2 tbsp finely chopped coriander leaves.

For sticking paste: 3 tbsp flour, 1 pinch of salt, ½ cup water

Method

For preparing samosa dough: Combine maize flour, ghee and salt. When you add ghee in the dough it becomes crispy. Rub till it resembles to fine bread crumps. Gradually add water knead to smooth dough. Divide dough into 12 samosa pieces and set aside.

Preparing the filling: Heat oil in a pan add mustard seeds and curry leaves. When splutter, add ginger paste, garlic paste, turmeric and salt. Stir and cook for 1 to 2 minutes. Add all vegetables and garam masala. Stir and cook for 5 minutes. Remove, cool and divide it in 24 potions and set aside.

Preparing Sticking paste: Combine all the ingredients of sticking paste, mix to a smooth paste and set aside.

Preparing samosa: Roll each potion of prepared dough with rolling pin into round disk / Roti. Pile the disks one over the other, dredging flour on top of each disk. Cut the pile into half and place the piled disks into a muslin cloth. Place each halved disk on the palm and shape into a cone. Fill the cone with one potion of prepared filling and stick the edges with paste. Set aside. Repeat this process for all the remaining samosas. For frying, heat ghee in a wok. Put a few samosas in it and fry till light brown and crisp. Drain and remove on absorbent paper. Eat hot with chutney or tomato ketchup.

Note: If you don't have frozen peas or fresh peas then you can soak 150grams of dry peas and boil them.

Thanks for visiting. Please try this recipe and tell me your experience in comments. Jay Shree Ram!