Coconut Burfi sweet

How To Make Coconut Burfi

(Without Milk)

Coconut burfi is a traditional Indian sweet made with coconut and sugar. Coconut burfi can be made in two ways. The first is made with fresh coconut and the second is made with desiccated coconut. The desiccated coconut may not yield good result. You can garnish with kismis or nuts of your choice.

Ingredients required:

Coconut – 1(chopped into small pieces)
Sugar – 1 cup
Ghee as needed
Kismis as needed
Cardamom powder – 1 tablespoon





Preparation method:

Peel the coconut and grate it or grind it in a blender and keep it aside in a bowl.
A cup of sugar is enough for a cup of grated coconut.
Now switch on the stove and heat a pan.
Add 2 tablespoons of ghee and heat it.
Now roast the kismis and keep aside in a plate.
Now in the same pan add another 2 tablespoons of ghee and add grated coconut and mix it well.
Fry the grated coconut under medium flame for 2-3 minutes.
Now switch off the stove and keep it aside in a bowl.
Now take a wide bottomed nonstick pan and heat it.
Then add a cup of sugar and half cup of water into the pan and mix it well.
Mix it till the sugar dissolves completely.
Keep stirring continuously once the syrup starts boiling and allow it to simmer till the solution becomes thick and is of one string consistency.
At this stage add fried coconut into the sugar syrup and mix it well.
Now take a plate and grease it with ghee.
Stir the coconut mixture often so that it does not stick to the bottom of the pan or vessel.
After a short while, the coconut mixture will start thickening well and looks like one mass and will begin to leave the sides of the pan.
Now add 2 tablespoons of ghee to the mixture and mix it well.
Then add 1 tablespoon of cardamom powder in to the mixture and give a quick stir.
After some time it will form a mass without sticking.
Then switch off the stove and transfer the coconut mixture to a greased plate and spread it evenly and level it well.
Now cut the mixture into desired size and shape and garnish with kismis when it is still warm.
Now transfer the coconut burfi to a serving bowl.

                                     Tasty and delicious Coconut Burfi is ready
                               Taste of this romatic mixture is simply divine! Enjoy!


Note:

Set them aside to cool completely.
Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Total fat – 3g
Sodium – 11mg
Potassium – 27mg
Total carbs – 8g
Sugars – 7g
Protein – 1g
Vitamin A – 1%
Calcium – 3%

Aratikaya Pesarapappu Curry

How To Make  Aratikaya Pesarapappu Curry


Raw Banana mixed with Moong dal is a South Indian famous recipe. This is a simple, quick and easy recipe. Raw banana can be used in a variety of Indian food recipes like paratha curry, chutney etc.., this banana curry recipe is a good addition to the menu since it is healthy, simple, tasty and delicious.

Ingredients required:

Raw Banana – 1(peeled and chopped into small pieces then soaked into salted water)
Moong dal – ½ tablespoon(soak in water for about 30 minutes)
Ginger – Garlic paste – 1 tablespoon
Few coriander leaves
Oil – 2 tablespoons
Garam masala powder – 1tablespoon
Red chili powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Salt as per taste
Onion – 1(finely chopped)
Green chilies – 5(sliced)
Bengal gram – ½ tablespoon
Urad dal – ½ tablespoon
Cumin seeds – ¼ teaspoon
Mustard seeds – ¼ teaspoon
Garlic – 4 pods crushed
Red chilies – 2(sliced)





Preparation method:

Switch on the stove and heat a pan; add 2 tablespoons of oil and heat it.
Now add ¼ teaspoon of mustard seeds, ½ tablespoon of Bengal gram, ½ urad dal, ¼ teaspoon of cumin seeds and crushed garlic pods and fry them for a minute.
Now add sliced red chilies into the tampering and fry them.
Then add chopped onions and sliced green chilies into the tampering and fry them.
Cover and cook for 2 minutes.
Then add chopped banana pieces and soaked moong dal into the onion mixture and mix all the ingredients well.
Cover and cook for a minute.
Now add salt as per taste and ¼ teaspoon of turmeric powder and mix it well.
Cover and cook for 2 minutes.
Then add 1 tablespoon of Ginger – Garlic paste into the banana mixture and mix it well.
Cook for 2 minutes by covering the pan.
Now a tablespoon of red chili powder and mix it well.
Add ½ glass of water into the banana mixture and mix it properly.
Cover and cook for a minute.
Then add a tablespoon of Garam masala powder into the curry and mix all the ingredients well.
Cover and cook for 2-3 minutes and add chopped coriander leaves into the curry.
Mix it well and cook for 2 minutes.
Now transfer the banana moong dal cuury into a serving plate.

                                    Tasty and Spicy Banana Moong Dal Curry is ready

Serving suggestion:

Moong dal with raw banana fry steaming hot along with the side assortment of rasam or with plain rice or with phulka or with rotis.

Nutrition facts:

Total fat – 3g
Total carbs – 18g
Sugars – 3g
Protein – 4g
Sodium – 380mg
Potassium – 554mg
Dietary fiber – 6g
Vitamin A – 38%
Vitamin C – 78%
Calcium – 21%
Iron – 56%

Bread Upma Breakfast Recipe

How To Make Bread Upma


Bread Upma is an instant healthy dish and easy to prepare. It can be served as a breakfast in the morning or as a snack in the evening. The main ingredient used in this recipe is bread, if using fresh bread slices then no need to slice the edges.

Ingredients required:

Bread slices – 8
Onion – 1 (finely chopped)
Tomatoes – 2 (finely chopped)
Green chilies – 3 tablespoons(finely chopped)
Ginger – 1 tablespoon (finely chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 tablespoon
Few coriander leaves
Curry leaves – 2 bunches
Urad dal – 1 tablespoon
Bengal gram – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cashew nuts – 2 tablespoons
Butter – 2 tablespoons
Lemon juice – 2 tablespoons
Asafetida – 1 pinch




Preparation method:

Cut the bread slices into medium size pieces and keep aside in a plate.
Now heat 2 tablespoons of butter in a pan, add ¼ teaspoon of mustard seeds and let them crackle and pop.
Add a tablespoon of Bengal gram and urad dal into the melted butter.
Stir and sauté for half a minute till they change their color.
Now add cashew nuts and fry them.
Then add curry leaves into the mixture and fry it.
Now add asafetida into the tampering and mix all the ingredients.
Now add chopped ginger and green chilies and fry them.
Add finely chopped onions into the mixture and fry them.
Cover and sauté until they turn golden color.
Now add chopped tomatoes, ¼ teaspoon of turmeric powder and also add salt as per taste into the onion mixture and stir it well.
Cover and cook for 2 minutes under low flame.
Now add red chili powder and mix it well.
Then add 2 tablespoons of lemon juice (extracted without seeds) and few coriander leaves into the onion – tomato mixture and mix altogether.
Cover and cook for 2 minutes until tomatoes turn soft.
Add ½ glass of water into the mixture and stir it once.
Cover and cook for 2 minutes, until the mixture turns thick.
Add bread pieces and mix them well with the rest of the mixture.
Sauté the bread pieces for 4-5 minutes till they become slightly crisp from the edges.
Now switch off the stove and transfer the bread upma to a serving plate.

                                             Tasty and delicious Bread Upma is ready

Serving suggestion:

            Serve bread upma hot with tea as evening snack or as a morning breakfast.

Note:

You can add vegetables of your choice.
Add green chilies according to your taste.

Nutrition facts:

Total fat – 3.6g
Sodium – 159.2mg
Potassium – 507.9
Total carbs – 31.1g
Dietary fiber – 4.7g
Sugars – 1.3g
Protein – 5.7g
Vitamin A – 17.5%
Vitamin C – 108.7%
Vitamin E – 5.9%
Calcium – 6.3%
Iron – 24.6%

Gavvalu Sweet Recipe

How To Make Gavvalu

(Andhra traditional sweet)


Gavvalu means shells. These Gavvalu are famous snack item in Andhra. Gavvalu is a sweet made with Maida flour, little water and sugar syrup. These Gavvalu are easy to prepare.

Ingredients required:

Maida flour – 1 cup
Bombay rava – 1 cup
Sugar – 1 cup
Cardamom powder – 1 tablespoon
Salt – 1 pinch
Oil for deep fry




Preparation method:

In a large mixing bowl, add a cup of Maida flour, Bombay rava and a pinch of salt.
Mix all the ingredients well.
Now heat a pan and add 2 tablespoons of oil and heat it.
Then switch off the stove and pour the heated oil into the maida flour and mix it well.
Now add little water gradually and start kneading the dough.
Don’t add all the water at a time.
The dough should be soft and similar to chapatti dough.
Now take the small portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process until the rest of the dough is done.
Now apply oil to the Gavvalu comb or peeta.
Now hold the Gavvala peeta with your left hand and take a dough ball and press gently it on the Gavvala peeta or comb with your thumb finger.
Carefully roll the Gavvalu little bit to give the shell shape. The ball gets impressions of the ridges of the Gavvala peeta.
Keep it in a plate.
Now repeat the same process and prepare the remaining Gavvalu until the rest of the dough is done.
Now heat a pan and add enough oil for deep frying the Gavvalu.
Once the oil is hot, slowly deep fry these Gavvalu into the hot oil.
Deep fry these Gavvalu on medium flame and stir slowly until it is golden brown color.
Once fried, remove the Gavvalu using spatula or slotted spoon to drain the excess oil.
Take out the fried Gavvalu into a plate.
Now heat a pan on another stove and add a cup of sugar and water.
Stir it slowly till it is sticky.
Once the syrup starts boiling allow it to simmer till the solution becomes thick and is of one string consistency.
Now turn off the flame and keep it aside.
Add a tablespoon of cardamom powder into the sugar syrup and mix it well.
Now add the fried Gavvalu into the sugar syrup and mix it well so that the gavvalu absorb the sugar syrup well.
Then transfer the Gavvalu in to serving plate.
                               
                                    Tasty and delicious Gavvalu are ready
                           Taste of this romatic mixture is simply divine! Enjoy!

Serving suggestions:

Serve Gavvalu at room temperature or chilled as a dessert or sweet.

Note:

Before frying Gavvalu, ensure that oil is sufficient hot.
Based on the size of the vessel and amount of oil, you can deep fry Gavvalu.
Don’t crowd the vessel with too many Gavvalu. Reduce the flame to medium and deep fry the Gavvalu to golden color.
Set them aside to cool completely. Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Total fat – 5g
Dietary fiber – 1g
Sugars – 13g
Protein – 1g

Rice Cutlet Recipe

How to Make Rice Cutlet


Rice cutlets are crispy and tastes so delicious. Rice cutlets are healthy and can be used as an appetizer or snack. These cutlets give you similar taste like vadas and are easy to make. Usually we use leftover rice to make lemon rice, curd rice etc.., but we can use the leftover rice in a different way and make delicious tasty cutlets.

Ingredients required:

Boiled rice – 2 cups
Boiled potatoes – 2
Onion – 1(medium size and finely chopped)
Green chilies – 2(finely chopped)
Ginger – Garlic paste – ¼ teaspoon
Red chili powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Garam masala powder – ¼ teaspoon
Amchoor powder – ½ teaspoon
Chat masala powder – ¼ teaspoon
Salt as per taste
Curry leaves – 2 bunches(cleaned and finely chopped)
Coriander leaves – small bunch(cleaned and finely chopped)
Rice flour – 4 tablespoons
Oil for deep fry
Bread crumbs – 1 cup



Preparation method:

Peel the boiled potatoes and grate it.
Now add the grated potato into the boiled rice and mix it well with your hands.
Then add chopped onions, green chilies, ½ teaspoon of red chili powder, ¼ teaspoon of cumin powder, ¼ teaspoon of Garam masala powder, ½ teaspoon of amchoor powder and ¼ teaspoon of chat masala powder, finely chopped coriander leaves and curry leaves, ¼ teaspoon of Ginger – Garlic paste.
Mix all the ingredients evenly, until combined.
Now add 4 tablespoons of rice flour to the rice mixture.
Then mix it well by adding salt as per taste.
Mix everything well and make sure that cooked rice also gets mashed properly.
Now apply oil to your hands and make small balls out of it.
Take a ball and flatten it between your hand palms and then roll it over the bread crumbs and shape it into vadas.
Bread crumbs will provide the crispiness to the cutlets.
Then place it on a plate.
Use the same process for the remaining mixture and make more cutlets.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Now slide the cutlets into the hot oil and fry them on medium flame.
Don’t crowd the vessel with too many cutlets.
Once the cutlet gets fried from beneath, flip their sides.
Keep flipping the sides and fry the cutlets until they become golden brown in color.
When the cutlet gets fried aptly, lift them with slotted ladle and hold it against the pan so that the excess oil gets drained back into the pan.
You can use drainer to remove the cutlets from oil and place them on a paper napkin which absorbs the extra oil.
Repeat the same process till the rest of the cutlets are done.
Transfer the fried cutlets to a serving bowl.

Tasty and crispy rice cutlets are ready now.

Serving suggestion

               Serve these mouth-drooling rice cutlets steaming hot along with the side assortment of chili sauce or tomato sauce or with any chutney you like.

Note:

Don’t crowd the vessel with too many cutlets.
Remember the frying has to be done on medium flame to achieve that golden brown.
You can make cutlets with leftover rice.
Apply a little oil to your palms to make cutlets so it won’t stick to your hands.

Nutrition facts:

Total fat – 2.1 g
Sodium – 424.7mg
Total carbs – 29.7g
Dietary fiber – 5g
Sugars – 2.3g
Protein – 5g
Vitamin A – 41.1%
Vitamin C – 31.8%
Calcium – 3.5%
Iron – 9.35


Vegetable Sooji ki Pakoda Recipe

How to Make Vegetable Sooji ki Pakoda


Vegetable sooji ki pakoda is basically a savory snack, which is very popular street food in some cities. These crunchy bites are often served with tomato sauce or with peanut chutney or with any chutney of your choice. This is a very easy snack to make, only the consistency of the batter is the most important aspect of preparing the perfect crisp, golden yet breaks softly on the tongue fritter.

Ingredients required:

Bombay rava/ upma rava/ sooji – 1 cup
Whisked curd – 1 cup
Ginger – 1 tablespoon(finely chopped)
Green chilies – 3(finely chopped)
Curry leaves – 2 bunches(chopped)
Coriander leaves – small bunch (chopped)
Pudina – 2 bunches (finely chopped)
Salt as per taste
Cooking soda – ¼ teaspoon
Oil for deep fry
Carrot – 2 tablespoons(grated)
Capsicum – 2 tablespoons(chopped)
Onion – 1 medium size(finely chopped)



Preparation method:

In a mixing bowl add a cup of Bombay rava, cup of whisked curd, and salt as per taste.
Mix all the ingredients evenly, until combined with a spoon by adding water gradually.
Don’t add all the water at a time.
Make a smooth thick paste not too thick and not too thin and ensure that no lumps either.
Bring it to the consistency like that of pakoda batter.
Once you get the right consistency of the batter then you will surely get the crispiness of the fritter or pakoda.
Then cover the bowl with a plate and keep it aside for 15 minutes.
Now add finely chopped onions, green chilies, grated carrot, chopped capsicum, coriander leaves, curry leaves and chopped pudina into the smooth paste.
Mix all the vegetables along with the batter.
Then add ¼ teaspoon of cooking soda to the rava batter and mix it well.
Heat oil in a frying pan,
Shape the batter to round balls with your fingers and gently swipe the excess batter.
Drop small balls into the hot oil carefully and fry till the pakodas are golden brown in color under medium flame.
Once one side of the pakoda turns golden brown, then turn over the pakoda to the other side and fry until golden as well.
Once the fritters or pakodas have turned golden brown on both sides scoop them out with a drainer to drain the excess oil.
Spread a paper napkin on the plate.
Finally transfer them from the drainer into a plate layered with oil absorbing kitchen paper napkin.
Repeat the same process till the rest of the dough is done.

Tasty, Crispy and crunchy Vegetable Sooji ka pakoda is ready now
This vegetable sooji ka pakoda can be used as evening snacks
Serve the hot pakoda’s with tomato sauce or with any sauce of your choice



Nutrition facts:

Total fat – 16g
Sodium – 407mg
Total carbs – 15g
Dietary fiber – 3g
Protein – 4g


Sabudana Punugulu Recipe

HOW TO SABUDANA PUNUGULU


Sabudana punugulu is a snack item which is perfect suits in evening times especially in rainy seasons. It is a favorite snack item typically in Andhra Pradesh and Telangana. Sabudana punugulu is also known as Saggubiyam punugulu.

Ingredients required:

Sabudana – ½ cup
Curd – 1 cup
Maida  – ½ cup
Rice flour – 2 tablespoons
Cumin seeds – ¼ tablespoon
Green chilies – 2
Ginger – 1 inch piece
Curry leaves – 2 bunches (chopped)
Coriander leaves – 2 bunches (chopped)
Small onion – 1 (finely chopped)
Cooking soda – 1 pinch
Salt as per taste
Oil for deep fry




Preparation method:

1. Take a mixing bowl and add ½ cup of sabudana, then add little amount of water in the bowl and rinse the sabudana once.
2. Take 1 cup of curd which is smooth, add it in to the mixing bowl and mix it.
3. Soak it for 2 hours.
4. Here we had preferred big sabudana which takes 2 hours for soaking; we can also prefer small sabudana which takes only 1 hour for soaking.
5. In a mixer or blender add finely chopped ginger pieces and 2 chopped green chilies.
6. Grind ginger and green chilies in the form of coarse paste and keep it in a separate plate.
7. After 2 hours take another mixing bowl and add ½ cup of Maida and 2 tablespoons of rice flour.
8. Then add 1 finely chopped onion and also add coarse paste of ginger and green chilies.
9. Next add finely chopped curry leaves and a few chopped coriander leaves.
10. Add ¼ tablespoon of cumin seeds in the mixing bowl and mix well the texture by using spoon.
11. Now once again mix the soaked sabudana and curd.
12. Then add the soaked sabudana in to the mixing bowl which is having the prepared texture or mixture.
13. Adjust the consistency of batter, if required add very little water.
14. Make a paste which is neither too thick nor too thin and ensure that no lumps either.
15. Then add salt as per your taste along with 1 pinch of cooking soda in to the bowl.
16. Once you get the right consistency of the batter then you will surely get the right texture and crispiness of the fritter.
17. Soaking the sabudana for 2 hours gives crispy nature for punugulu when it gets fry.
18. Now heat the pan and add oil for deep fry.
19. After oil gets heat, small dumplings of the batter is added in the oil.
20. Always use medium flame to fry the punugulu, because in high flame it doesn’t cook well and immediately it turns to golden brown color, were as in low flame it observes more oil.
21. Keep turning the punugulu side by side so that it cooks on all sides evenly.
22. Fry until it turns to a golden brown color.
23. After it gets fried use a drainer to take the punugulu to drain out the excess oil.
24. Finally transfer them from the drainer into a plate layered with oil absorbing kitchen paper napkin.
25. Repeat the same process until the remaining batter is done.
26. Transfer the sabudana punugulu to a serving bowl.
       
                           Crispy and tasty sabudana punugulu is ready..

Serving suggestion:

Serve these sabudana punugulu along with tomato souse in the evening as appetizers or tea time snacks.

Note:

Before frying sabudana punugulu ensure that oil is sufficiently hot.
Remember that frying as to done on medium flame to achieve that golden brown color.

Nutrition facts:

1. Carbohydrates – 85.5 g
2. Proteins – 0.2 g
3. Calcium – 1%
4. Iron – 7%

Vegetable Egg Omlette Recipe

How to Make Vegetable Egg Omlette


Veggie omlette makes a filling and nourishing meal, whether it’s for breakfast, luch or dinner. Eggs and veggies complement one another through the nutrients they provide. Eggs supply quality proteins, vitamin A, calcium and iron.

Ingredients required:
Eggs – 3
Onion- 1(small size and finely chopped)
Green chilies – 2(finely chopped0
Tomato – 1 (finely chopped into cubes)
Capsicum – 3 tablespoons(finely chopped)
Carrot – 3 tablespoons(finely chopped)
Coriander leaves – 4 bunches(chopped)
Cumin powder – ¼ teaspoon
Garam masala powder – ¼ teaspoon
Salt as per taste
Red chili powder – 1 teaspoon
Oil – 2 tablespoons




Preparation method:

1. Add 1 tablespoon of oil in a pan and heat it.
2. Next add finely chopped onions, green chilies fry them well over medium flame for 2 minutes.
3. Then add finely chopped capsicum, carrot and chopped tomatoes; fry it well so that all the ingredients mix well.
4. Now cover the pan and cook for 5 minutes over low flame until vegetables are just tender.
5. Now add salt as per taste and 1 tablespoon of red chili powder.
6. For more spiciness you can add extra red chili powder.
7. Furthermore add ¼ teaspoon cumin powder, ¼ Garam masala powder and mix it properly so that all the vegetables cook evenly.
8. Finally add chopped coriander leaves and cook for some time.
9. You can also add mint leaves and it’s optional.
10. Cover and cook for 2 minutes.
11. Now turn off the flame and keep it aside to cool down.
12. In the meanwhile; take a mixing bowl and break the eggs into the bowl and check for shells.
13. Beat the eggs until frothy.
14. Add the cooked vegetables to the egg mixture and beat for another 2-3 seconds.
15. Add 1 tablespoon of oil to the same pan and heat it on medium flame.
16. Don’t let the pan turn very hot, it will brown the omlette without cooking well.
17. Pour the egg mixture and allow to cook for 2 minute or until the eggs begin to set on the bottom of the pan by covering the pan.
18. Gentle lift the edges of the omlette with a spatula to let the uncooked part of the eggs flow towards the edges and cook.
19. Continue to cook for 2 to 3 minutes by covering the panor until the center of the omlette starts to look dry.
20. Slide the omlette out of the skillet or pan onto a serving plate.
21. Garnish with coriander leaves.

Yummy vegetable egg omlette is ready
You can have this omlette as morning breakfast

Nutrition facts:
1. Total fat – 14g
2. Sodium – 94mg
3. Protein – 13g
4. Vitamin A – 7%
5. Calcium – 3%
6. Iron – 5%

Restaurant style mutton curry

How to Make Restaurant style mutton curry


Mutton curry is one of the most popular INDIAN dishes. Mutton curry can be prepared on special occasions, made with goat meat and spices like garam masala, coriander powder, cumin powder etc.., You need to choose tender, young and fresh meat which is the key to juicy and non-fibrous mouth melting chunks. Served as a main course with plain rice, chapatti etc,

Ingredients required:

Mutton – 500g (cleaned and washed)
Onions – 3 (medium size, chopped)
Green chilies – 3 (sliced)
Tomatoes – 3(medium size, chopped into cubes)
Red chili powder – 2 tablespoons
Turmeric powder – ¼ teaspoon
Salt as per taste
Ginger – Garlic paste – 2 tablespoons
Coriander powder – 1 tablespoon
Cumin powder – ½ teaspoon
Garam masala powder – ½ teaspoon
Curd – 3 tablespoons
Oil – 6 tablespoons
Lemon – ½ piece(extract the juice without the seeds)
Coriander leaves – small bunch(washed and finely chopped)
Cloves – 4
Cinnamon - 2  small pieces
Bay leaves – 2
Cardamom – 4
Poppy seeds – 1 tablespoon
Musk melon seeds – 1 teaspoon
Red chilies – 3
Cumin seeds – ¼ teaspoon



Preparation method:

1. Soak musk melon seeds (1 tablespoon) and poppy seeds (1 tablespoon) in water for 2 hours.
2. Now marinate mutton with red chili powder (2 tablespoons), turmeric powder (¼ teaspoon), salt as per taste, coriander powder (1 tablespoon), cumin powder (½ teaspoon), ginger – garlic paste, lemon juice and finally add butter milk to the mutton.
3. Mix all the ingredients properly with your hands.
4. Marinate mutton for at least 2 hours, so that mutton will absorb all the spices.
5. You can add extra red chili powder to increase the spiciness and it’s optional.
6. Heat oil in a pan; add 4 cloves, 4 green cardamom, 2 cinnamon, 2 bay leaves and 3 red chilies and sauté for a minute.
7. Now add ¼ teaspoon cumin seeds, and sliced onions, sliced green chilies and add salt as per taste this increases the cooking process of onions.
8. Cover the pan and sauté for 5 minutes under medium flame.
9. After 5 minutes, stir it well and again close the pan with the lid.
10. Now add cube shape chopped tomatoes and cook it until tomatoes gets soft.
11. Then cover the lid of the pan for two minutes.
12. Instead of chopped tomatoes you can also use tomato puree.
13. Now it’s time to add marinated mutton pieces and sauté for 2 minutes.
14. Then close the pan and cook for 5 minutes on high flame
15. Then see the water in the mutton oozes out.
16. Cover and cook the mutton for 10 more minutes on medium flame until mutton gets soft and water gets evaporated.
17. Cooking the mutton in a pan directly is enough for the thin mutton pieces or else you can use pressure cooker to cook the mutton.
18. Cook the mutton until mutton gets soft.
19. Now add 2 glasses of water and bring to boil.
20. In the meanwhile, add soaked poppy seeds and musk melon seeds into a blender and grind to a fine paste.
21. You can use cashew nuts instead of musk melon seeds.
22. When the mutton is almost done, add grinded paste of poppy seeds and musk melon seeds and mix it properly.
23. Then cook on medium flame for about 2 minutes, till most of the water is absorbed.
24. In the final step add ½ teaspoon Garam masala powder and mix it well.
25. Sprinkle some coriander leaves, stir it well so that the mutton pieces can absorb the coriander flavor and then close the pan.
26. Sauté well until the oil separates from the meat.
27. Now turn off the flame.
28. Transfer the mutton curry to a serving bowl.
29 Garnish with coriander leaves and onion rings.

                               Yummy and Spicy mutton curry is ready to serve hot
                                    Serve with roti/ plain rice/ chapatti etc,

 Nutrition facts:

1.Total fat – 17g
2.Sodium – 182mg
3.Total carbs – 20g
4.Protein – 13g

Dhaba Style Mutton Curry

How to Make Dhaba Style Mutton Curry


Dhaba mutton is very popular in north India. It is very spicy and is cooked with coriander powder, cumin powder along with black pepper etc, you need to choose tender, young and fresh meat which is the key to the juicy and non-fibrous mouth melting chunks. Served as a main course with plain rice, chapatti etc.,

Ingredients required:

Mutton – 600g
Onions – 3(medium size and chopped)
Green chilies – 4(sliced)
Ginger-Garlic paste – 1 ½ tablespoon
Tomatoes – 3(medium size and grind to a fine paste)
Red chili – 2 tablespoons
Black pepper powder – ½ teaspoon
Coriander powder – 1 tablespoon
Cumin powder – ½ teaspoon
Garam masala powder – 1 teaspoon
Oil – 6 tablespoons
Coriander leaves – small bunch(finely chopped)
Cumin seeds – ½ teaspoon
Cinnamon – 2 small pieces
Cloves – 4
Black pepper – ¼ teaspoon
Bay leaves – 2
Cardamom – 4
Turmeric powder – ¼ teaspoon
Salt as per taste
Curd – 3 tablespoons



Preparation method:

1. In a mixing bowl add 600g of mutton pieces, salt as per taste, ginger- garlic paste, 3 tablespoons of curd and red chili powder.
2. Mix all the ingredients with your hands and keep it aside for about 30minutes by covering the bowl.
3. Add 5 tablespoons of oil in a pan and heat it.
4. Add ½ teaspoon of cumin seeds, cardamom, cinnamon, black pepper, cloves and 2 bay leaves.
5. Fry all the masala spices and sauté for few seconds.
6. Now add chopped onions, sliced green chilies and mix all together and cover the pan under low flame for 5 minutes.
7. Fry the onions until brown in color.
8. Now it’s time to add marinated mutton pieces into the fried onions and mix it well.
9. Cover the pan and cook for 2 minutes under medium flame.
10. Cook it till the mutton is cooked and tender.
11. Once it is done add tomato puree or paste and mix it properly so that the mutton pieces can absorb the tomato paste.
12. Cover and cook the mutton under medium flame.
13. Let it cook for 5 minutes.
14. Then see the water in the mutton oozes out.
15. Cook it for 10 minutes till the water gets evaporated and mutton gets cooked as per you’re wish /liking.
16. Then add ¼ teaspoon of turmeric powder, 1 tablespoon of red chili powder and mix it well and then cover the pan for 2 minutes.
17. After the water content gets evaporated from the mutton pieces, add 2 glasses of water and allow it to cook for 10minutes on medium flame.
18. Cook until the meat becomes soft. Feel free to use pressure cooker if necessary.
19. Then add 1 tablespoon of coriander powder, ½ teaspoon of cumin powder, ½ teaspoon of black pepper powder.
20. Cover and cook under medium flame for 10 minutes.
21. When the mutton is almost done, add 1 teaspoon of Garam masala powder and chopped coriander leaves and stir it well so that the mutton pieces can absorb the coriander flavor and masala flavor.
22. Cover and cook for 5 minutes until oil separates from the meat.
23. Now turn off the flame.
24. Transfer the mutton curry to a serving bowl.
25. Garnish with coriander leaves and onion rings.

                                        Dhaba style mutton curry is ready…
                                Serve this curry hot with plain rice or chapattis etc,
Nutrition facts:

1. Total fat – 17g
2. Sodium – 182mg
3. Total carbs – 20g
4. Protein – 13g

Bread Palak Vada Recipe

How to Make Bread Palak Vada


Palak vada is a lip-smacking recipe of spinach. It tastes delicious and it is very easy to make as well. It is prepared with spinach, bread, gram flour, rice flour and few more ingredients. You can serve bread palak vada as an evening snack.

Ingredients required:

Bread slices – 6
Spinach – 2 bunches(cleaned and finely chopped)
Gram flour – 2tablesoons
Rice flour – 4 tablespoons
Chat masala powder – ½ teaspoon
Salt as per taste
Ginger – 1 inch piece(peeled and finely chopped)
Green chilies – 3
oil for deep fry



Preparation method:

1. In a blender add peeled and chopped ginger pieces and chopped green chilies and grind to a coarse paste.
2. Keep it in a bowl.
3. In a mixing bowl, take bread slices and cut into pieces.
4. Smash all the bread pieces so that you can get bread powder.
5. Now add cleaned and finely chopped spinach, 2 tablespoons of gram flour, 4 tablespoons of rice flour which is used for binding the vadas, ½ teaspoon of chat masala, the coarse paste of green chilies and ginger and salt as per taste.
6. Be careful while adding salt because the bread already has salt in it and spinach naturally contains sodium content.
7. Mix all the ingredients evenly, until combined by adding water gradually.
8. Don’t add all the water at a time.
9. Prepare it like a thick mixture.
10. Heat a wide heavy bottomed vessel with enough oil for deep frying.
11. Apply oil to your hands and make small balls out of it.
12. Take a ball and flatten it with fingers and roll out the mixture and shape it into vada.
13. Place it on a plate.
14. Repeat the same process till the rest of the mixture is done.
15. Now adjust the flame from high flame to medium flame.
16. Now slide the vadas into the hot oil.
17. Don’t crowd the vessel with too many vadas.
18. Once the vadas gets fried from beneath, flip their sides.
19. Keep flipping the sides and fry the vadas until they become golden brown in color.
20. When the vadas gets fried aptly, lift them with a slotted ladle and hold it against the pan so that the excess oil gets drained back into the pan.
21. You can use drainer also to remove the vadas from oil and place them on a paper napkin which absorbs extra oil.
22. Repeat the same process till the rest of the balls are done.
23. Transfer the fried vadas to a serving bowl.

                          Spicy and crispy bread palak vadas are ready.

Serving Suggestion:

Serve these mouth-drooling spinach and bread vadas steaming hot along with the side assortment of chilli sauce or tomato sauce or with any chutney you like.

Note:

Before frying vadas, ensure that the oil is sufficiently hot.
Don’t crowd the vessel with too many vadas.
Remember the frying has to done on medium flame to achieve that golden brown.
These bread palak vadas are high-calorie food so don’t take these vadas in high quantity.

Nutrition facts:

1. Sodium – 371mg
2. Potassium – 473mg
3. Total carbs – 51g
4. Dietary fiber – 6g
5. Sugars – 8g
6. Proteins – 12g

Namak Pare Recipe

How to Make Namak Pare Recipe


Namak pare recipe is easy to make snack recipe. Addition of ajwain, black pepper, red chili powder and salt make them crispy. They are excellent snacks and are made during festive occasions. You can make namak pare in bulk and store them in air tight container and enjoy them with tea for next few weeks. Namak pare is a savory and fried flour crispies.

Ingredients required:

Maida – 200g
Ajwain – 1 teaspoon
Black pepper powder – 1 teaspoon
Red chili powder – ¼ teaspoon
Salt as per taste
Oil for deep fry




Preparation method:

1. In a mixing add 200g of Maida flour, 1 teaspoon of ajwain, 1 teaspoon of black pepper, ¼ teaspoon of red chili powder, salt as per taste and 4 tablespoon of oil.
2. Mix all the ingredients well, until combined.
3. Now add little water gradually and start kneading the dough.
4. Don’t add all the water at a time.
5. The dough should be soft similar to chapatti dough.
6. Cover the dough and let it rest for at least 15 minutes.
7. After 15 minutes, knead the dough once again.
8. Take medium sized ball from the dough and flatten it out between your palms.
9. Start rolling it into a big circle using roller pin on dusted flour.
10. With a serrated knife cut the rolled dough into the criss cross patterns.
11. Remove the diamond shaped patterns.
12. Repeat the same process till the rest of the dough is done.
13. Cut the rolled dough into desired size and shape.
14. Collect these diamond shaped patterns in a plate.
15. Heat a wide heavy bottomed vessel with enough oil for deep frying.
16. Fry diamond shaped namak pare in hot oil by adjusting high flame to low flame.
17. Once namak pare gets fried from beneath, flip their sides.
18. Fry them in hot oil till crisp and golden color.
19. Once namak pare have turned golden on both sides scoop them out with a drainer to drain the excess oil.
20. Spread a paper napkin on the plate and transfer the fried namak pare from the drainer into the napkin to drain excess oil.
21. Repeat the same process and fry them until golden color.
22. Transfer the fried namak pare to a serving bowl.

               
                 Tasty and crispy namak pare are ready now
             You can serve namak pare with tea or as a snack

Note:
    Set them aside to cool completely. Store them in an airtight container and serve.

Nutrition facts:

1. Sodium – 150mg
2. Total carbs – 42g
3. Dietary fiber – 1g
4. Protein – 7g

Potato Sandwich Recipe

How to Make Potato Sandwich Recipe


Potato sandwich recipe is one of the most delicious and easy Indian sandwich recipes that can be made without much effort.to make potato sandwich use boiled potatoes or directly cook them in the pan, whichever is convenient. If you don’t have a sandwich toaster, you can make this toast on a pan. You can make open sandwich too.

Ingredients required:

1. Bread slices – 6
2. Potatoes – 3
3. Onion – 1(small size and finely chopped)
4. Green chilies – 3(finely chopped)
5. Red chili powder – 1 tablespoon
6. Salt as per taste
7. Turmeric powder – 1 pinch
8. Black pepper powder – ¼ tablespoon
9. Garam masala powder – ½ tablespoon
10. Cumin powder – ¼ tablespoon
11. Coriander powder – ¼ tablespoon
12. Amchur powder – 1 teaspoon
13. Ginger-Garlic paste – ½ teaspoon
14. Tomato ketchup – 1 cup
15. Coriander leaves – small bunch(cleaned and finely chopped)
16. Oil – 3 tablespoons
17. Butter – 6 tablespoons




Preparation method:

Preparation of potato stuffing:

Boil or pressure cook potatoes till they are cooked very well and can be easily mashed.
If used pressure cooker wait till 4 whistles and then turn off the stove.
Once the pressure released, take out the boiled potatoes from the pressure cooker into a bowl.
Peel the boiled potatoes and grate them using a grater or you can smash the potatoes.
Add 3 tablespoons of oil in a pan and heat it.
Now add finely chopped onions, green chilies and fry them.
Cover and cook for 2 minutes under low flame.
After 2 minutes mix them well and add ½ teaspoon ginger-garlic paste and fry them until the raw smell is gone.
Add grated potato, salt as per taste, 1 pinch of turmeric powder and 1 tablespoon of chili powder.
Mix all the ingredients well.
Furthermore add ¼ tablespoon of coriander powder, ¼ tablespoon of cumin powder, ¼ tablespoon of black pepper, 1 teaspoon of amchur powder.
Mix everything evenly and finally add ½ tablespoon of Garam masala powder and coriander leaves.
Mix everything well and cook till the mixture binds well.
Cover and cook for a minute under low flame.
Now turn off the flame and transfer the potato stuff into a plate.

Preparation of sandwich:

1. Apply tomato ketch up on one side of bread slice and spread it evenly.
2. On the top of ketch up put prepared potato mixture and also spread that out evenly.
3. Cover with another slice and ketch up the top of this slice.
4. Repeat the same process for the remaining slices.
5. Heat the skillet over high flame and spread some butter on it.
6. Now place the potato sandwich on the skillet and fry until lite golden brown from bottom under low flame.
7. Turn it over;
8. Toast it well on both the sides till crunchy.
9. Repeat the same process for the rest of slices is done until golden brown.
10. Cut the sandwich into desired size and shape.
11. Transfer the sandwich to a serving plate.

                                           Potato sandwiches are ready
                        Serve these potato sandwiches hot with tomato ketchup or coriander chutney

Note:

You can use leftover potato curry for making masala dosa.
If you have sandwich maker, toast them directly instead of using the pan or skillet.
Serve as soon as the sandwiches are grilled and fresh.

Nutrition facts:

Calories – 251
Fat – 7g
Carbs – 38g
Sugars – 5g
Sodium – 583mg
Fiber – 4g
Protein – 7g

Malai Puri Sweet Recipe

How to Make Malai Puri Sweet Recipe


Malai puri sweet is a popular Bengali sweet that can be prepared even by newbies. It is quite simple to make and rich tasting sweet. In kalakand, you can add dry fruits as well flavourings of your choice. It tastes delicious with crumbled texture just like the one sold in sweet stalls.

Ingredients required:

Maida – 100g
Sugar – 200g
Sweet kova – 25g
Cardamom powder – 1 teaspoon
Oil for deep fry
Lemon – ½ slice



Preparation method:

1. In a large mixing bowl add 100g of Maida, 25g of sweet kova, 2 tablespoons of sugar, 1 tablespoon of cardamom powder.
2. Mix all the ingredients well.
3. Add enough water to make smooth dough.
4. Make sure that no lumps are formed and the batter consistency should be like dosa batter and set aside for 1 hour.
5. Meanwhile prepare the sugar syrup.
6. In a heavy bottomed vessel add 200g of sugar and 1 cup of water.
7. Bring that to boil and adjust to low flame, so it turns sticky and one strand consistency.
8. Add lemon juice extracted without seeds into the sugar syrup and add 1 teaspoon cardamom powder and mix it well.
9. Now turn off the stove.
10. Transfer the sugar syrup to the wide vessel.
11. Now heat oil in a flat bottom frying pan under medium flame.
12. Take a small ladleful of batter and pour that in the oil.
13. The batter will spread itself into small puries.
14. Don’t over crowd the vessel with puries.
15. Cook this mixture on medium heat till the sides turn golden.
16. Now flip them over and cook for few more minutes till it turns golden.
17. Once it is done, drain them and drop them in the warm sugar syrup.
18. Repeat the same process and fry them until golden color.
19. Let them stand in the syrup for 2 minutes, drain them and arrange them in a plate.
                                     
                                   Now delicious malpuas are ready
                               
Preparation of kalakand:

Ingredients required:

1. Milk – 1 liter
2. Sugar – 100g
3. Cardamom powder – 1 teaspoon
4. Ghee – 3 tablespoons
5. Lemon salt – 1 pinch
6. Cashew nuts – 5
7. Badam – 5

Preparation method:

Heat half liter milk in a thick bottomed vessel and bring to boil.
Stir constantly to prevent burning.
When milk comes to boil add 100g of sugar and mix it well.
Stir and adjust to low flame and heat till milk is thick and reduced to half.
Now add remaining half liter milk, if you can manage can increase the flame to medium while cooking, but make sure you don’t burn it.
Now add lemon salt to the boiling milk and stir it well.
Stir the mixture often so that it does not stick to the bottom of the pan or vessel.
After a short while, the kalakand mixture will start thickening well and looks like one mass and will begin to leave the sides of the pan.
Add 1 tablespoon of cardamom powder and 2 tablespoons of ghee to the mixture and mix it properly.
Now switch off the stove.
Take a vessel and grease it with 1 tablespoon of ghee.
Now pour the kalakand mixture in the greased vessel.
Shake the vessel gently so that the mixture spreads evenly.
You can also level with a spoon or spatula and rest it for 30 minutes so that kalakand completely comes to room temperature.
Now transfer the kalakand to the plate and after it sets, slice the kalakand into the desired size and shape.
Furthermore slice the cashews and badam into small pieces and garnish the kalakand with these nuts and lightly tuck them in.
Set aside for 5 minutes and slice into desired shape.
Now kalakand is also ready for the malai puri preparation.


                                             Now stuff the kalakand into the malpuas and roll it
                                 Transfer the rolled malai puri to a serving plate and garnish with dry fruits
                                             Delicious and sweet malai puries are ready

Note:

1. When you fry malpuas, if you see them disintegrating in the oil, then the batter is too thin and add more flour to make it thick.
2. If the batter is too thick then the malpua will be denser, so add more milk.
3. The sugar syrup doesn’t need to boil for longer. If you let it cook longer then the sugar will crystalize. Let the syrup boil till it gets little thick and sticky.

Nutrition facts:

1. Calories – 1592
2. Total carbs – 95.9
3. Protein – 33.5
4. Fat – 119.8

Home Remedies for Headache

Home Remedies for Headache

Work stress, family demands, skimpy sleep schedules- everyday stresses can give us all a headache every now and then.

Home remedies for headache:


  1. Take hand full of coriander leaves and mint leaves. Squeeze juice of both the leaves separately and apply it to your forehead and temples.
  2. Take equal parts of ginger juice and lemon juice in a cup and mix them together, drink this once or twice.
  3. Take 1 tea spoon of dry ginger (sonth) and 1 table spoon water, mix the ingredients and apply paste on your forehead. If you don’t have dry ginger simply head ginger paste and then apply. Initially you might feel irritation.
  4. If you prone to headaches add bananas into your diet or take apply with a sprinkle of salt.
  5. Pomegranate juice also help to get over headaches. Apply an ice pack on your forehead and back of neck.
  6. With firm circular moves massage the skin between thumb and forefinger.
  7. Soaking your feet in hot water helps you get rid of head ache. For a severe headache add a bit hot mustard powder to water. You can also place a washcloth dipped in cold or hot water over your head for 5 minutes and repeat this several times.
  8. Cloves can be use to ease headache due to its cooling properties. Crush few cloves gently and put them in a handkerchief, inhale the smell to get relief from headache. You can put 2 drops of clove oil in 1 spoon of coconut oil with sea salt, massage this on your forehead and temples.
  9. Mix half cup of apple cider vinegar with half cup of water and boil this mixture in a covered saucepan. Take off from heat, hold a towel your head and slowly inhale the steam. This will provide instant relief from sinus headache.
  10. Dab a drop or two of thyme or rosemary essential oil on each temple on your forehead and rub it gently into skin then sit quietly for several minutes.
  11. Add 2 tea spoons of powdered cinnamon to 1 ½ cup of milk and boil it for 1- 2 minutes. Add a tea spoon of honey, mix and stir it thoroughly and drink it at least twice a day when suffering from headache.
  12. Lavender oil is a useful home remedy for headaches and migraines. The oil can be either inhaled or applied on your head. For inhaling, add 2-4 drops of lavender oil to 3 cups of boiling water and inhale the oil vapours.
  13. Make a warm soup and add some pepper in it. Warm soup will help you to get rid of nasal blockage and will cure headaches.
  14. Drink fresh juices and other beverages that don’t contain caffeine.
  15. A few simple exercises to stretch your head and neck can help reduce the intensity of the headache. Move your head upwards, downwards, left, right and bent your neck side wards towards shoulders . You can also try rotating your neck clock and anti clock wise direction.


Prevention : 

Prevention is always better than cure.

  1. Following few everyday essential workouts prevents head ache.
  2. Physical activity like exercising and daily walk can help prevent headaches, breathing exercises in yoga and meditation to boost relaxation.
  3. Drink plenty of water daily, as it is important to stay hydrated especially when you are pregnant as dehydrated can be a big cause of headache.
  4. Eat small regular meals and make sure that you are eating healthy organic food throughout the day. This will keep your blood sugar on an even level, which can prevent headaches.