BAJRA KHICHDI

Bajra Khichdi is a popular aromatic and delicious dish. You can try making this amazing Bajra Khichdi in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. . Bajra Khichdi is enjoyed by everyone and can be served on special occasions. The flavours of the Bajra Khichdi would satiate your taste buds. 

Ingredients to make Bajra Khichdi

• 1/2 cup pearl millet
• 1/4 cup split green gram
• salt to taste
• 1/4 tsp turmeric powder
• 2 tbsp ghee
• 1/2 tsp cumin seeds
• asafoetida a pinch                                                                   

How to make Bajra Khichdi

1. Clean bajra and soak overnight or at least for 6-7 hours and drain.
2. Clean and soak moong dal for 30 minutes and drain.
3. Combine bajra and moong dal in a pressure cooker, add 2 cups of water and salt, mix well and pressure cook for 4 whistles.
4. Open the lid, once the steam is released.
5. In a frying pan, heat ghee, add cumin seeds, when the seeds start to splutter add asafoetida and turmeric powder.
6. Add this ghee/tadka to the cooked khichdi mix well and cook for 2-3 minutes on medium flame.
7. Serve hot with a dollop of ghee and powdered jaggery:)

BATHUA RAITA

Bathua Raita is one dish which makes its accompaniments tastier. With the right mix of flavours, Bathua Raita has always been everyone's favourite.  The Bathua Raita recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bathua Raita is few minutes and the time taken for cooking is 15 minutes. This is recipe of Bathua Raita is perfect to serve 4 people. Bathua Raita is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bathua Raita. 

Ingredients to make Bathua Raita

2 tsp cumin Seed Powder                                                         
• 1 1/2 cup curd whisked
• 1 1/2 cup Bathua Leaves chopped (stems removed)
• 1/2 tsp Chaat masala
• 1/4 tsp Black pepper 
• 1/4 tsp Red Chili Powder
• coriander leaves for garnishing
• salt to taste

How to make Bathua Raita

1. Wash the leaves properly.
   
2. Boil the leaves or steam in microwave/ steamer for 4 mins.
3. Mash the leaves with light hand. Don't make a paste. It should be of leafy texture.
4. Whisk the curd and add bathua leaves and all the spices.
5. Garnish with roasted cumin powder and coriander leaves.
6. Serve chilled with rice or pulao.

MASALA MATAR

About Masale Wale Mata

 In the Winter season when fresh and sweet bushels of Green Peas flood the markets, they are bought by the Kilo and the ladies of the house sit down in the afternoon after having lunch and after having finished their daily chores. They then gossip about news of their friends, relatives and the whole world as they shell the Peas, eating the sweet and green pearls at the same time. By evening they would be having a huge pan of fresh peas just waiting to be cooked to a tender deliciousness in the multiple recipes they make! These lovely spiced peas can be had any time of the day!

Masale Wale Matar , a deliciously finger licking recipe to treat your family and friends. This recipe of Masale Wale Matar by Amrita Iyer will definitely help you in its preparation. The Masale Wale Matar can be prepared within 5 minutes. The time taken for cooking Masale Wale Matar is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Masale Wale Matar step by step. The detailed explanation makes Masale Wale Matar so simple and easy that even beginners can try it out. The recipe for Masale Wale Matar can be tweaked in a lot of ways to make it more interesting. 

Ingredients to make Masale Wale Matar

• 2 cups fresh/frozen green peas
• 2 tbsp pure ghee
• 1 tbsp oil
• 1 1/2 Tsp salt
• 1/2 tsp asafoetida (heeng)
• 1 tsp red chilli powder
• 2 tsp coriander Powder (dhaniya)
• 1 tsp garam masala powder
• 1 tsp Amchur (dry mango powder)
• 2 tsp cumin seeds (jeera)
• 1 large Green chilli – minced/1 tsp Green chilli paste
• 2 tsp chopped ginger/1 tsp ginger paste
• 1 tbsp coriander leaves – finely chopped

How to make Masale Wale Matar

1. Heat ghee and oil in a pan on medium heat and add the cumin seeds. When they start turning brown, add the asafoetida and stir well.
2. Add the minced green chilli and ginger (or the pastes if using) and fry for 1 minute till the rawness disappears. Now add the peas and salt and mix well to amalgamate.
3. Turn the heat to lowest and let the peas cook for approximately 7 – 10 minutes till cooked.
4. Now add the masala – red chilli powder, coriander powder, garam masala, half the coriander leaves and Amchur and mix again. Cover and cook for 3 – 4 minutes till the masala is nicely mixed with the peas.
5. Let it cool for sometime and garnish with the rest of the Coriander leaves.
6. Serve warm as and when you like!

SPICY COLA

It is almost a must have after a real heavy meal. Not that it is healthy but yes it sure is if you make it a little more than just an aerated drink. We Indians cannot just do without jaljeera- the most favourite drink of us all in the summers. What i did here is, i have used black salt and chat masala along with some of the pani of pani puris. It just becomes one of the most sensational drinks after all this addition. It tastes just too right for our Indian palate.

Ingredients

• Coco cola can chilled 1
• Chat masala 1/2 tsp
• Black salt 1/4 th tsp
• FOR THE GREEN PANI....
• Coriander leaves chopped a handful                                   
• Mint leaves chopped a handful
• Blackpepper 1/2 tsp
• Roasted Cumin Powder 1/2 Tsp

Steps

1. Make the green pani blending all the ingredients into a smooth paste.
2. In a serving glass, just combine all the things and mix well.
3. Serve it chilled garnished with some chopped coriander leaves.

CHOCOLATE FLOAT

Two most loved things of many people around the World comes together in this yummylicious float to create an exciting treat. Undoubtedly,one of my favourite drinks every summer .Who doesn't like chocolate? And who doesn't want coke along with that ? Well that's the reason this is the best of all summer drinks. So very energetic and peppy, this float makes you feel so high up in air. You will love the freshness that comes with this. It would make any party come alive with it. Just make sure it is super chilled to get the best of experience. I made this even more exciting by adding more chocolate in each glass and also used mint leaves for the added freshness.

Ingredients

• Coke Can chilled 1
• Chocolate icecream 6 scoops (3 for each glass) + 2 scoops additional to top up each glass
• Few mint leaves (optional)                                 

Steps

1. Blend the coke and chocolate icecream until frothy.
2. Pour in two glasses for serving.
3. Serve immediately with some mint leaves and a scoop of chocolate icecream.
4. Make sure the coke is chilled before blending.
5. It is an instant hit with everyone and tastes awesome.

STRAWBERRY FLOAT

Strawberry- the most favourite and much loved fruit of many across the globe. This fruit has been used to create this magical float that just makes you feel so very refreshed. A single sip and you are going to love this till the last of it. Infact you will want more and more and the best part is that you need to make this just before serving, keeping all the things handy which makes it a way much easier to whip up. Enjoy this chilled and it will surely make its mark in any party that you are gonna serve this.

Ingredients                                                

• Strawberry crush 2 -3 tbsp
• Chopped strawberries few
• Vanilla icecream 4 big scoops
• Seven-up drink 3/4 th can

Steps

1. Take a tall serving glass.
2. Pour the atrawberry crush into it.
3. Add the chopped strawberries one or two.
4. Now add the generous scoops of vanilla icecream to it.
5. Last but not the least, add the seven up to it.
6. You can add any aerated drink of your choice.
7. Just see the froth that follows and make sure you serve it immediately.

WATERMELON DELIGHT

Love adds value to life. Love for food has added a meaning to my life. So "Mohabbat Ka Sharbat" for all food lovers.

Ingredients

• Milk 200 ml
• Good quality dates 8 pieces
• Watermelon balls 13 nos
• Rooh Afza 1 tsp                                             
• Ice cubes as required

Steps

1. Make a fine paste from the dates in an electric mixer grinder. Keep aside.
2. Make 13 nos of water melon balls using a water melon baller.
3. Take 200 ml milk (room temperature) in a glass bowl.
4. Add the dates paste into the milk and mix well.
5. Add the rooh afza into the milk and dates mixture and mix well.
6. Divide and transfer this mixture into 2 serving glasses.
7. Add 5 nos of water melon balls in each glass.
8. Add ice cubes as required in each glass.
9. Make a water melon ball skewer with 3 balls and keep it on the top of a glass.
10. Garnish the other glass with rose petals.
11. Serve chilled.

palak lifafa

Ingredients to make palak  Lifaf

• 2 cups whole wheat flour
• 1 cup milk or as required
• 1 tablespoon ghee
• Salt to taste
• Oil/Ghee/Butter to cook the parathas
• 1 tablespoon corn flour mixed in 1 tablespoon water to seal the edges
• For the stuffing:
• 250 grams paneer/cottage cheese
• 1 and 1/2 cup palak/spinach, tightly packed
• 1 teaspoon cumin seeds
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon chat masala
• 1 Onion
• 3 green chilies
• Salt to taste
• 1 teaspoon oil

Steps to make palak  Lifafa

1. In a mixing bowl, add the whole wheat flour, salt, 1 tablespoon melted ghee and mix it well together. Next pour in the luke warm water little by little and knead the dough.
2. Knead till you get soft, smooth dough. (If you are looking for a softer texture, add only milk to knead the dough.) Cover and let it sit for 30 minutes.
3. While the dough is resting we can make the stuffing. Pick and wash the spinach fine as possible. Grate the paneer and keep it aside covered.
4. Heat oil in a pan. Once the oil is hot, add in the cumin seeds and wait till they turn slightly brown in colour. Add onions and green chilies and saute till the onions turn soft.
5. Next, add the finely chopped spinach and cook until the spinach looses all of its moisture. Add salt to taste. Once the spinach is completely dry, turn off the flame and keep it aside to cool down.
6. Now add roasted cumin powder, chaat masala into the grated paneer. Add the cooked spinach mixture and mix them all together. Note that this mixture should be dry. If you find any liquid in it, squeeze it out. Divide them into equal sized balls.
7. Knead the dough once again. Divide them into equal sized balls (lemon sized and roll it thin about 10 inch. Place it on a hot griddle/tawa and cook for 10 seconds on each sides, without oil. Then take it out of the tawa and repeat this process for the rest of the dough.
8. Now place half cooked rotis on a flat surface. Place once portion of the spinach paneer stuffing in the center. Spread the stuffing all over leaving out the edges.
9. Apply corn flour paste on the edges of the roti. Fold the two opposite corners of the roti over the stuffing. Now fold the remaining two edges and seal the filling well. This will look like a folded envelope.
10. Place this over hot tawa, dribble oil/ghee and cook on both sides until they turn brown on both sides.
11. Serve immediately with some curd and pickle.

My Tip: The folding technique: Place the filling in the center. Apply corn flour paste all over the edges. First, bring the 2 opposite ends over the filling and seal. In this fold the ends of the paratha will be overlapping each other. Next fold the other two ends. Please note that the folded ends will neither be touching the ones already folded nor will they be overlapping. Just fold it over the filling to make sure the filling is closed and intact in the center.

kanji drink

Ingredients to make kanji drink

• Water 7 glasses
• Beetroot 1
• Salt 2 tesp heaped
• Red chilli powder 1/2 tesp                                                          
• Mustard seeds 1 tbsp

Steps to make kanji drink

1. Boil water and let it cool.
2. Ground mustard seeds.
3. Cut beetroot in to long thin strips.
4. Add beetroot, salt, mustard seeds powder and red chilli powder in cooled water.
5. Fill in clean glass jar.
6. Place the jar in Sun light for four days.
7. By the time water will get fermented tasting sour and spicy.
8. Happy cooking 

My Tip: Keep the jar in warm place to ferment.

dal moradabadi

Ingredients

• 1 cup moong daal (washed )
• Finely Chopped ginger- 1 tsp
• Finely chopped green chillies-1 tsp
• Roasted jeera powder- 1/2 tsp
• chaat masala -1/2 tsp
• Red chilli flakes- 1/4 tsp
• Salt acc.tp taste
• Butter- 50 gms
• Finely chopped coriander- a handful
• Lemon juice- 1tsp

Steps

1. Cook daal with 4 to 5 cups of water and salt in a pressure cooker for 4-5 whistles.
2. Open cooker and check daal's consistency..Daal should not be too thick and not too watery.
3. Now take daal in a bowl and add green chillies ,ginger,lemon juice ,roasted jeera powder and chaat masala and mix well ..
4. Garnish it with red chilli flakes, corriender and butter and sprinkle some extra roasted jeera powder also..
5. Daal is ready .. Serve hot

My Tip: The secret is to maintain consistency of daal by making it semi-solid. So, add water very carefully.

masala matar

Ingredients

• 2 cups fresh/frozen green peas
• 2 tbsp pure ghee
• 1 tbsp oil
• 1 1/2 Tsp Salt
• 1/2 tsp asafoetida (heeng)
• 1 tsp red chilli powder
• 2 tsp Coriander Powder (dhaniya)
• 1 tsp garam masala powder
• 1 tsp Amchur (dry Mango powder)
• 2 tsp Cumin seeds (jeera)
• 1 large Green Chilli – minced/1 tsp Green Chilli paste
• 2 tsp chopped Ginger/1 tsp Ginger paste
• 1 tbsp Coriander leaves – finely chopped

Steps

1. Heat ghee and oil in a pan on medium heat and add the cumin seeds. When they start turning brown, add the asafoetida and stir well.
2. Add the minced green chilli and ginger (or the pastes if using) and fry for 1 minute till the rawness disappears. Now add the peas and salt and mix well to amalgamate.
3. Turn the heat to lowest and let the peas cook for approximately 7 – 10 minutes till cooked.
4. Now add the masala – red chilli powder, coriander powder, garam masala, half the coriander leaves and Amchur and mix again. Cover and cook for 3 – 4 minutes till the masala is nicely mixed with the peas.
5. Let it cool for sometime and garnish with the rest of the Coriander leaves.
6. Serve warm as and when you like!

spinach and cabbage balls

Ingredients

• Grated Cabbage 2 cups
• Chopped spinach 1 cup
• Green chilies 2 chopped finely
• Coriander leaves chopped finely
• Ginger 1 inch grated
• Salt to taste
• Coriander powder 1/3 tsp
• Cumin seeds 1 tsp
• Gram Flour 3 - 4 tbsp
• Corn flour 1 tsp
• Oil for deep fry

Steps

1. Mix grated cabbage, finely chopped spinach, green chilies, finely chopped coriander leaves, grated ginger, salt to taste, coriander powder, cumin seeds, gram flour and corn flour. Mix well.
2. Make small round balls out of it.
3. Fry them in hot oil until golden from all sides.                                  
4. Once done, remove them on paper napkins.
5. Serve hot with coriander - mint chutney or ketchup.

Capsicum Ring uttpam

Semolina pancakes with lots of veggies..and goodness of curd..with very less or no oil..

Recipe Ingredients

• Capsicum chopped 2tbsp                                          
• Semolina 1cup
• Curd 1cup
• Onion chopped 2tbsp
• Carrot grated 2tbsp
• Salt
• Turmeric powder 1/4tsp
• Red chilli powder 1/4tsp
• Spring garlic 1tbsp
• Water as needed
• Oil 1tsp
• Red bellpapper 1

Recipe Preparation

1. Cut bellpapper in rings keep aside
2. Take a bowl mix semolina curd veggies salt turmeric chilli powder
3. Add water and make a batter keep aside for 15 minuts
4. After 15 minutes heat a nonstick pan place bellpepper rings on pan pour batter in between rings
5. Cook from both sides apply little oil (optional)
6. Serve hot with sauce or chutney

AMLA PLATTER

Super food Amla is the king of this platter. It is full of nutrition and health. Taste bhi Health bhi.It is my mom's recipe. I love it

Recipe Ingredients

• 250 gm Amla(9-10)
• 12 cup green peas                                                               

• 2 big carrots
• 12 katori channa dal
• 2 big pieces of gud
• 1 tsp cumin seeds
• A pinch of heeng
• 1-2 tbsp Oil
• 2 tbsp ghee
• Amla chutney and Amla pickle
• 1 cup Atta kneaded with milk
• 12 tsp white sesame seeds
• Coriander leaves for garnishing

Recipe Preparation

1. FOR AMLA SABJI :-
2. Cut the Amla and carrot in small pieces.
3. Take a wok and put some oil
4. Now add few cumin seeds and After that add Amla, carrot and green peas.
5. cook it on medium flame for 10 minutes
6. Add salt ,turmeric powder,red chilli powder.
7. mix nicely and cover it for 5 minutes
8. Now add Garam masala .It is ready to serve
9. FOR AMLA CHANNA DAL:-
10. Boil channa dal in a wok.
11. Take a pan and put ghee
12. Add heeng, cumin seeds and 4 grated amlas.
13. Cook for a minute
14. Add boiled channa dal and 12 glass of water
15. cook it for ten minutes
16. Now add gur in it and cook for 2 more minutes
17. Add Garam masala and Garnish with coriander leaves
18. FOR AMLA PARANTHA
19. Grate the 2 Amla
20. Take the prepared atta and roll it
21. little squeeze the grated amla
22. put this amla in rolled atta ,Sprinkle some salt and pepper
23. Roll it nicely
24. Make the Amla parantha using ghee on hot Tawa on medium flame
25. we can also use some white sesame seeds over the parantha
26. Delicious Amla parantha is ready
27. ASSEMBLING:-
28. Take a big serving plate Arrange all the prepared dishes
29. Serve Amla chutney and Amla pickle with this platter
30. Healthy and nutricious superfood Amla platter is ready
31. Serve hot

My Tip: Amla is full of nutrition we can use it in all the pulses .