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 .

BAJRA KI TIKKI

Winter special vadi or cutlets with bajra flour and so much spices... A very spicy and tasty tea time snack for your family or guest.

Recipe Ingredients

• Bajra/millet flour 1 cup
• Red chilli powder1 tsp
• Salt according to taste
• Curd 1 tsp
• Sesame seeds 1 tsp
• Chopped green coriander 1/2 cup
• 2 chopped green chilli
• Oil for Deep frying
• Water 1/4 cup or little more for dough
• Turmeric powder 1/4 tsp                                                          

Recipe Preparation

1. In a bowl mix bajra flour with all ingredients.
2. Now take required water for making dough.
3. Make a smooth binding dough from bajra mixture.
4. Make small size balls from dough.
5. Take a ball and flatten it with your fingers.
6. Now in a wok heat oil on medium flame.
7. Fry these flatten vadiya/cutlets till golden in colour and crispy.
8. Take out them on absorbing paper.
9. Serve with green coriander chutney,sauce or a cup of hot tea.

FRUIT N' CHOCOLATE

This is very special recipe because this the only chocolate which you can give to your kids as many time as they demand. This is a very healthy alternate for any chocolate or candies

Recipe Ingredients

• 1 apple
• 2 figs
• 1chikoo                                                                            
• 1/2 cup pineapple
• 1 kiwi
• 1 table spoin liquid glucose
• 3 table spoon sugar
• 3 tea spoon butter
• 3 tea spoon coca powder
• 2 table spoon drinking chocolate
• 1/4 cup milkmaid
• Few drops of mix fruits essence or any essence of your choice

Recipe Preparation

1. Wash the fruits well.vut them in to small pieces and boil them for 15-20 min.
2. Take water just enough to cover fruits. stir constantly
3. Cook untill pulp is reduced upto 1/3of the quantity
4. Add glucose, sugar and butter.lower the flame add coca and chocolate powder.
5. When the mixture is thick enough add a milkmaid to it cook for some time ( substitute milkmaid by 3 table spoon milkpowder )
6. Remove the mixture from flame add desired essenc.
7. Grease a dish with butter .spread the mixture in the dish.shape the toffes as desired.

My Tip: If the mixtureis very soft add milk powder.walnut pieces or dry fruit powder can also be added.

DAL POCKETS

Combination of dal & vegetables with tadka of cheese. Super hit pockets for kids tiffin.

Recipe Ingredients                                                        

• 1 cup yellow dal (moong dal)
• 1 tbsp-peas (peeled)
• 2 tbsp- carrot shredded
• 1 tbsp -capsicum finely chopped
• 1 tbsp - paneer small cubes
• 1 cup -Mozzraella cheese grated
• Salt according to taste
• Maggi magic masala according to taste
• Oil as required

Recipe Preparation

1. Soak moong dal for 1 hour and grind it with water. Make a smooth batter as we need for chillas. Keep aside.
2. In a nonstick pan add 1 tsp oil. Heat it. Add vegetables and saute it for 2 minutes. Turn off the gas.
3. Add salt and maggi masala. Keep aside.
4. Heat a griddle. Pour batter on it and spread like a chillas. Flip it and do not cook it completely because we have to cook it in the griller again.
5. Prepare all the chillas. Spread some vegetables in the centre of the chila and grated cheese over it.
6. Fold it from all the 4 sides and make like a pocket.
7. Cook them in griller i.e in an oven on grill setting till crisp and the cheese has melted.
8. Serve hot with chutney or sauce.

My Tip: Grind properly for a smooth batter.

ATTA GAJAR BARFI

Delicious mouth watering Halwa

Recipe Ingredients

Wheat Flour - 1 Cup

Grated Carrot- 1 cup

Ghee- 3/4 cup

Sugar- 1 and 1/4 cup

Hot water-3 cup

• 

Recipe Preparation

1. Heat kadai. Add ghee. Fry wheat flour for 10 minutes.
2. Add grated carrot and fry till the colour changes and you get a nice aroma.
3. Then slowly add hot water. Once the water is absorbed, add sugar and saute till the mixture leaves the sides of the kadai.
4. Transfer the contents to a greased plate and cut into desired shapes once cooled.

choco nutty bar

It's a combination of chocolate and dry fruits.

Recipe Ingredients                               

• Dark compound 120 gm
• White compound 60 gm
• Cashews 2 tbsp
• Walnuts 2 tbsp
• Pistachios 1 tbsp

Recipe Preparation

1. Finely chop the dry fruits in a small bowl. Microwave these dry fruits for 1 minute to roast.
2. Now finely crush the white and dark compounds chocolates in separate bowls.
3. Microwave the dark compound chocolate for 1 minute. Take out the bowl and stir constantly until its smooth in texture. Similarly microwave the white compound for 40 seconds only. Stir the chocolate till its smooth.
4. Both the chocolates are now melted and ready to use. Now place a butter paper on a tray with the same dimensions and pour the dark chocolate compound in any shape and design.
5. Pour some white compound over it and spread evenly. Top it up with dark compound and spread evenly. Sprinkle the roasted dry fruits over the chocolate.
6. Now let it set for 10 minutes in the refrigerator. When stored in the refrigerator it keeps good for 2 to 3 months.
7. Dry fruit chocolate bar is ready. Break it into desired chunks and serve to enjoy this lip smacking and mouth drooling dry fruit chocolate bar.

My Tip: Any kind of moisture can spoil the chocolate.

choco nut chocolate

Recipe Ingredients

• 1. One Cup Mixed Nuts ( Pistachio, almond, cashew), finely chopped
• 2. 8-10 Dried figs, finely chopped
• 3. Honey - 2 tbsp.                                                            
• 4. Peanut Butter - 4 tbsp
• 5. White Chocolate - 100 gms
• 6. Dark Chocolate - 100 gms
• 7. Sprinkles for decorations

Recipe Preparation

1. 1. Mix the nuts, figs, honey and peanut butter, until evenly mixed
2. 2. Line a Baking sheet with parchment paper and set a layer of the mixture, ensuring the dry fruit layer is evenly spread
3. 3. Melt Dark chocolate in a double boiler and pour over the dry fruit layer, using a spoon to spread the chocolate layer evenly
4. 4. Freeze for 15-20 minutes
5. 5. Melt white chocolate in a double boiler
6. 6. Pour the white chocolate over the dark chocolate layer evenly, smoothening with a spoon where required
7. 7. Decorate with coloured sprinkles and freeze for an hour
8. 8. Once set, cut into neat squares and serve
9. 9. These can be stored in the refrigerator in an airtight container. Else, you can wrap in chocolate wrappers and store in the refrigerator

My Tip: Take care while melting the chocolate that it doesn't burn. The water in double boiler should be hot and not boiling hot

guava delight

Recipe Ingredients

Add caption

• Chopped mix dry fruits(optional)              
• 1 kg Ripe Guava/ Amrud
• 250 grams Sugar
• A pinch of red food colour
• Fresh thick cream

Recipe Preparation

Add sugar into this water stir well                                                                                  
1. Wash Guavas well and peel clean, keeping the peels aside (do not throw peels) and cut into halves
2. Keep half pot of water to boil in a medium size vessel
4. Add Cut Guavas into this boiling water and cook for 5 minutes
5. Remove boiled Guavas as the pulp loosens up ,and preserve water for later use
6. Scoop out these and keep pulp aside. Keep the Guava cups in a serving glass bowl aside too
7. Now boil the peels and scooped out pulp in the same boiled water with sugar used earlier , for five minutes
8. Cool the boiled pulp and blend well into paste
9. Strain it through a sieve to discard all seeds
10. To this pulp add a pinch of the Red Food colour
11. Mix the colour well into the pasty pulp and add to the scooped out Guava kept aside
12. Pour the entire puree now on all scoops as shown
13. Now Garnish the Guavas ,piping out some thick cream on them

My Tip: Take Semi Ripe Guavas but see that they are not too hard. Make sure the peels are not very thin so on boiling the are adding to make good paste

eggless dryfruit coconut cake

One of the fev8 flavour of mine with walnut n coconut.. try at list once u will also love the taste. Super moist soft n yummy eggless cake from my kitchen.

Recipe Ingredients

• 1 cup milk                                                               
• 1 n 1/2 cup Maida
• 1 cup coconut powder (dry)                                   
• 1/2 cup fresh milk cream
• 1/2 cup curd
• 1/2 cup milk powder
• 1 cup full sugar powder or as ur taste
• Baking Powder 1 Tsp
• Baking soda 1/2 tsp
• Tutti fruity 2 tbs
• Mix fruit extract 1 tsp
• Walnut chopped 2 tbs
• Cashew 10

Recipe Preparation

1. Line up your baking pan with butter n little flour dust.
2. Preheat the oven on 180° before you starte baking.
3. In a bowl add curd n milk cream beat them n also add sugar powder in it. Mix well and keep a side.
4. Take another bowl n sieve the flour with baking powder n baking soda.
5. Mix coconut powder n milk powder in another bowl.
6. Now take the wet ingredients bowl n now add coconut powder mix and flour mix one by one together and give a good mix the batter.
7. If the mixture is thick add some milk to make perfect batter.
8. In the last add mix fruit extract and tutti fruity again whisk well.
9. Pour the batter into the cake tin.
10. Sprinkle chopped walnuts and cashew over the batter of cake. And bake it for 20/25 minutes.
11. Bake more 10 minutes if u like dark brown surface of cake.
12. Give 10 minutes for cool it then unmould the cake n serve as u like .

INSTANT MULI AMLA ACHAR

Recipe Ingredients

• Boiled amala(with 1 whistle) 1 kg
• Radish 1/2 kg
• Mustard seeds 50 gm
• Turmeric powder 1 tbsp
• Salt 100
• Green chillies 15-20
• Garlic cloves 20-22
• Mustard Oil 2 tbsp
• Water 250 ml

Amla is healthy in every way.If we want to eat it in our daily routine ,amala muli achar is the better option to eat with lunch or dinner

Recipe Preparation                                        

1. Take out the seeds of boiled gooseberries
2. Sliced the radishes.Now make a paste of chillies , garlic and mustard seeds
3. Take a big pot and mix gooseberries,radish and sarson paste
4. Now add salt and turmeric powder also
5. Add mustard oil and at last mix water and mix well
6. If you want you can add half cut green chillies also
7. Now pickle of amala muli achar is ready to serve

My Tip: No need to keep this pickle under the light of sun.Use every time dry spoon to take out,by this your pickle will remain for long time

AMLA JAM

Amla is a rich source of vitamin-C and iron. It is so good for our health. As this fruit has so many nutritional and medicinal benefits, I just want my family to consume it in a one way or two. So lets move to the recipe of "Amla Jam". It goes well with bread, chapati or poori. So, a delicious healthy accompaniment is here

Recipe Ingredients

• 1 kg amlas
• Sugar 1 kg
• Cinnamon powder 1 tsp
• 
  

Recipe Preparation

1. Boil amlas in water till they get soft.
2. Separate pulp from seed after boiling them.
3. Grind pulp in grinder.
4. Take a pan. Add pulp along with sugar.
5. Cook till all sugar gets absorbed into the pulp and the pulp started getting thick.
6. Add cinnamon powder.
7. Cook for another 5 minutes.
8. Switch off the gas. Cool down and serve.
9. You can store it in glass containers for several months.

My Tip: The pulp to be grinded properly so that we get smooth texture of jam.

AMLA GUD JAM

This is my take on the very popular Amla Murrabba that is made in winter months in different parts of the country when Amlas /Gooseberries are available in abundance and apart from their distinct tangy flavour,they are packed with nutrients and have a multitude of health benifits ,they build up a strong immune system and are very good for the skin,hair and eyes. They are rich in Vitamin C and contain many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful source of antioxidants. Amla Murrabba can be enjoyed with toasts,plain bread,a regular dal-roti-sabzi meal, with parathas,pooris or theplas or just by itself . I make it every winter,especially for my father,who happens to be very fond of it :)

Recipe Ingredients

• Amla/ Indian Gooseberries- 500gms                                  
• Water-1 cup or more
• Gur/ Jaggery- 500 gms or more,according to taste
• Kesar/ Saffron strands- a few ,soaked in a little warm water for a few minutes

Recipe Preparation

1. Wash and pressure cook the Amlas with a cup of water up to 2-3 whistles.
2. Cool them and reserve the water used for pressure cooking.
3. De-seed and blend them into a smooth paste in a small mixie jar.
4. In a non stick pan or kadhai, cover and cook this amla paste alongwith the few strands of soaked saffron and the reserved water,stirring in between till the jaggery melts and blends into the amla pulp.
5. Cool, store in an air-tight container or jar.
6. Stays good for upto a week at room temperature or upto 2-3 weeks under refrigeration.

My Tip: You can add a hint of vanilla essence or some crushed green cardamoms or even a dash of laung/clove powder as an added flavour to your amla murrabba or jam in the final simmer,it provides an added flavour or zing :)

awala balls

Awala is also called amla and gooseberry.It is full of vitamic C.Because of it softness it can be easily eaten by old generation and kids also love it because no seed is found in it.

Recipe Ingredients                                            

• I kg gooseberry
• 1 and 1/2 kg sugar
• 2 tabke spoon ghee
• 1/2 cup Dessicated Coconut
• 1 cup

Recipe Preparation

1. Wash the gooseberry and keep it in the cooker
2. Add water in it and close it ,after 1 whistle off the flame
3. On cooling grate it
4. Heat ghee in the heavy bottom pan and add the grated gooseberries
5. Mix regularly on the medium flame
6. When gooseberries will starting to be drying keep the flame low and add sugar
7. When the mixer of gooseberries and sugar started to be dry off the flame
8. On cooling making laddu with the help of spreading ghee in your hands
9. Keep the laddu separately in the air tight box

My Tip: Gooseberries has its own type of different taste that is why I did' nt add in it cardamom powder.

turmeric milk

This sweet warm milk, with a hint of ginger for that subdued pungent flavor, Cinnamon and green cardamom adding to the wonderful aroma and turmeric ,giving its magical medicinal properties, to make it a golden drink.

Recipe Ingredients                                         

• Turmeric raw: 2’’
• Ginger crushed 1/2 tsp
• Brown sugar 5 tbsps
• Cinnamon stick 2’’
• Honey 2 tbsps
• Green Cardamom 5
• Saffron pinchs 2 strands
• Saffron pinchs 2 strands
• Milk (full cream/tonned) 5*1/3cups
• Raisins 15

Recipe Preparation

1. In a mixer attachment, grind the almonds and the brown sugar together and keep aside.
2. In a mortar and pestle, crush the ginger and turmeric together and keep aside.
3. Heat the milk in a saucepan and bring to one boil.
4. Now, simmer the milk and keep cooking for another 10 minutes. Put all the rest of the ingredients except raisins in now and let the milk be cooked on simmer.
5. All the ingredients will leave their essence in the milk nicely.
6. The milk will get a nice golden yellow color from the turmeric and saffron and look beautiful.
7. After 10-15 minutes, switch off the flame and serve the milk hot.Add the raisins in each glass and serve the milk. Enjoy your healthy shot of magic just like that! Read more at: http://www.recipesandyou.com/golden-milk-shots-turmeric-saf

My Tip: Note: You may adjust the sugar amount according to your taste if you like less sweet.But because the ginger being added,this amount of sugar makes it pleasant for your palate.You may also enjoy this chilled .Just cool it down and chill in the fridge.Its tastes amazing hot or cold.