Gajar halwa

Ingredients -

              10-12 Medium sized Carrots , Milk 1/2 Litre, Cashew- 8 to 10 , Almonds - 8 to 10 , Dates - 15 to 20 , Pure Ghee - 1 big Spoonful  , Cardamom powder - 1/2 Teaspoon , 'Khoya' - 100 Gm , Sugar - 150 Gm.



Method - 

 First of all, wash the carrots and grate them finely. Put a frying pan on gas. Add Ghee in the hot frying pan and let the carrots fry for few minutes without covering with a lid. Now pour Milk in it and let it cook. Mix it mildly in some intervals. Roughly chop almonds, dates, cashew nuts, raisins  and other available dry fruits. When whole milk is dries up, mix the dry fruits with it. Now Add Sugar and mix it. When Sugar is thoroughly mixed, add some cardamom in it put it off the the gas. 

Garnish and serve with Dry fruits.

Tips #6

1. in case you are suffering with cold, boil some 8-10 Munakkas with milk, chew them with milk.
2. while making tea, add ginger, 5-6 black pepper, 8-10 Tulsi leaves and Dalchini to it. it'll also help in common Cold.
3. Drink soups of seasonal vegetables like Carrot, tomato, cauliflower, dhaniya etc.)
4. Have Vitamin C fruits like tomato, amla and lemon.

Bread Pakoda

INGREDIENTS : - 
FOR MAKING AALU KA  MASALLA  
            Alu - 1/2 kg boiled, chopped thin green chillie -5-6, coriander powder - 2 tsp, Cumin - Spoonful, Sonf - 1 tsp, Turmeric -1 / 2 tsp, red chilli powder - 1.5 to 2 tsp, Asafoetida(heeng) -1  pinch, Hara dhania (thin sliced) - ​​2 teaspoons, salt as per taste, Oil - 1 teaspoon for roasting.

FOR MAKING PAKODA:-
                                    Besan: 1/2 kg, Bread: - 1 packet (medium), Salt - To taste,
Oil - as required (for frying Pakora)

METHOD : -
FOR MAKING MASALA TO FILL IN PAKODAS  
                                                                 Mash potatoes finely with hand. Fry green chillies first, then add haldi and immediately put mashed Potatoes and mix them. Then add all the remaining spices. put hara dhaniya in the last. finally mix them .. AAlu masala is ready.

FOR MAKING THE PAKODAS
                                       First add a pinch of salt in besan flour, then add appropriate amount of water to it to make solution. Remember it should not be too much concentrated nor dilute. Now take a bread slice and spread Masala over it and cover it with another bread slice. now dip the sandwich in besan Solution which you just made and fry it in cooking oil. Bread Pakodas are ready..serve them with Chutneys

Stuffed Green Chillie

INGREDIENTS :-

            Green pepper - 250 g potatoes 4 (medium size), steamed, turmeric -1 \ 2 tsp coriander powder - 2 tsp red chilli powder - 1 \ 2 teaspoon cumin -1 \ 2 teaspoon, Saunf -2 Spoon, Amchur -1 \ 2 tsp, asafoetida - 1 pinch,  salt to taste, oil - 1 tbsp. 








METHOD :-
         First of all, wash all the chillies and make a cut in middle, along the length carefuly, so that they dont get divided into two halves. Now keep them aside.

      Mash all the potatoes after peeling them off. Mix all the spices in it and stuff it into chillies. after stuffing, fry the chillies in cooking oil, after adding heeng and Jeera to the oil. Keep mixing on medium flame. Another stuffed Vegetable is ready.. 

AAlu ka Paratha

INGREDIENTS : - 
FOR MAKING AALU KA  MASALLA  
            Alu - 1/2 kg boiled, chopped thin green chillie -5-6, coriander powder - 2 tsp, Cumin - Spoonful, Saunf - 1 tsp, Turmeric -1 / 2 tsp, red chilli powder - 1.5 to 2 tsp, Asafoetida(heeng) -1  pinch, Hara dhania (thin sliced) - ​​2 tsp, salt as per taste, Oil - 1 teaspoon for roasting.
FOR MAKING PARATHA : -
Wheat flour - about 1.5 kgs, Salt as per Taste, Ghee.

METHOD : - 
                                                                 Mash potatoes finely with hand. Fry green chillies first, then add haldi and immediately put mashed Potatoes and mix them. Then add all the remaining spices. put hara dhaniya in the last. finally mix them .. AAlu masala is ready. let it cool. now  knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough.  now take as muc amount of Ata you need to make a Roti, and stuff masala between it and Bake it on the Tawa.  Apply ghee on both sides of Stuffed Roti(Paratha). All time facourite Aalu ka paratha is ready. Serve with Diifrent Chutney

Tips #5

1. while rainy seaons, viral fever cases increase many fold, hence use lemon regularly to prevent urself.
2. have lemon tea every morning 
3. put some drops of lemon in daal to make it tasty and healthy.
4. in case of gas problems, drink half glass water mixed with rocksalt(1/2 teaspoon), and lemon juice.

Stuffed Ladyfinger (Bhindi)

INGREDIENTS : -
               Lady Finger -250 Gm , Red chillie powder - 1 spoonfull , Dhaniya Powder - 2 spoonful , Haldi Powder -1\2 spoon  , salt - as per taste , lemon juice - 1 spoon full, Besan (roasted) - 2 spoonful , Zeera  -1 Spoonful , Saunf - 1 Spoon  , Heeng  - 1 pinch.

FOR FRYING : -
              Oil -1 big Spoonful , Zeera -1\2 spoonful, Heeng - 1 pinch          
PROCEDURE : -

1.  First of all, wash and clean the ladyfinger, now cut them in middle, along the length. Now mix all the ingredients,and stuff them into the ladyfingers. thereafter Fry all of them in medium flame, keep in mind they don't get over-fried  /Another Stuffed Vegetable is ready

Tips #4

1. While making Daal, apply some ghee around the mouth of the container, Daal will not come out of container while boiling.
2. dont waste the left over daal of overnight. mix it wiith atta, to make delicious Parathas.
3. in case of dirty mirror, sprinkle some water on it and clean it with dry newspaper. it'll be of great help.
4. the water which comes out of cucumber while mashing can be used for making Aata. it gives Rotis taste.

Stuffed Karela(BItter Melon)

Ingredients :-
                 Bitter melons (karele) - 250 Gm medium sized ; oil - 2 big spoon ; Cumin(Jeera) - 1 teaspoon ; Heeng  -1 pinch ; haldi Powder - 1\4 teaspoon ; Saunf  -2 teaspoon ; Dhaniya Powder -2 Teaspoon , Leamon Juice -2 teaspoon or Amchoor powder -1 teaspoon , Red chillie powder -1 teaspoon ; Salt - as per taste.

Method :-
                 First peel off the bitter melon, then cut it in middle and make it hollow from inside. Now mix the peel off(Chilka) and the inner mass(guda) with salt and keep it for 3-4 hours. after it, rinse them with clean water. Heat 1 spoon oil in a pan, fry 1/2 spoon Cumin (Zeera) add heeng to it. Then add Saunf nd Haldi before adding Kerela peel-off(chilka) to it. fry it for 2-3 minutes, then turn off the stove. after cooling the Masala, fill it in the Bitter Melon(Karela) and close them caarefully such that no Masala gets out. Now boil 1 spoonfull of oil in pan, 1/2 spoon Zeera, then fry Karelas in them, in medium flame. Delicacies are ready.

Modak and Besan ke laddu

         

वक्रतुण्ड महाकाय  सूर्यकोटि समप्रभ निर्विघनम कुरूं में  देव सर्व कार्येषु सर्वदा 

Ganesh chaturthi nazdeek  ho aur midak and besan ke ladduon ka jikra na ho, aisa ho hi nahi sakta..kyunko Ganeshji ko dono hi bahut priya hain.. Here's the receipe of making Modak and Besan ke laddu

BESAN KE LADDU - 

       INGREDIENTS  :-
                    Besan -1/2 Kg , Sugar - 3/4 Kg (fine) , Kismis -1 Big spoon  , Cashew nut - 15- 20(in pieces) , cardamom powder -1/2 spoon ,  Ghee - 3 big spoon 

                 

    METHOD :-  

                 first of all pour ghee in frying pan,and fry besan in it. when done, mix all other ingredients and sugar and let it cool. Then design laddus as per your choice and present it to Ganesh ji.






  MODAK -
       INGREDIENTS  : -
                  Rice flour - 500 Gm , Ghee  - 1 Big Spoon

   INGREDIENTS FOR FILLING : -
                 Jaggery (Gurh) -300 Gm , Coconut Powder -200 Gm , Seasame seeds - 2 Spoon, Cashewnut - 25 to 30( in pieces ), Kismis -35 to 40, Cardamom - 1 spoonful, Ghee - 3 Big Spoon (for liquifying the Jaggery), Chironji nut - 1 Spoonful , Ghee - for frying the Modak.

 METHOD : -
             First of all add a big spoonful of ghee in the Flour and mix thoroughly. Now knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough.  Cover the dough with a damp cloth and allow to rest.  Now heat ghee in a frying pan, put jagerry n it and keep stirring till it becomes a liquid mass. now add coconut powder and Til (sesame seeds) and mix it for two minutes. then add other ingredients and mix. this will result in formation of a semi solid masala. Leave it to cool itself. now make little Bags of flour and fill them with masala created above. when finished with making all those, fry them in ghee and serve to Ganesh ji.



          

Green Chillie Chutney

Ingredients:-
               green chillie -100 gm ; salt - as per taste ; cumin(jeera) -1 teaspoon , lemon - as per taste , Heeng  - 1 pinch , rock salt  -1/4 teaspoon 

Method :- 

1. Roast the green chillies on kitchen stove, the remove their covers. mix all the ingredients and grind them in the mixer. Chutney is ready..Serve it with Pakoris, Childas, Parathas, etc.

Coconut Chutney

                            
     Ingredients :-

                     Green Coconut(kaccha nariyal) - 1\2 piece, Sour Curd - 4 teaspoon, green chilley -2 , roasted chana Powder - 1 teaspoon , salt - as per taste.

    For Frying-
                      2 teaspoon oil,dry red chille (singe piece) - 4 , Black mustard seed(Rai) - 3\4 teaspoon

   Method:- 
            Cut the coconut into pieces. add all the ingredients into mixer and mix them thoroughly, by adding some water if needed.
              For frying, take a pan, heat oil in it and fry mustard seeds in it. then add red chillie, and add previously prepared mixture . mix it thoroughly, and bring down from the stove after two minutes.  Serve with Idli or Dosa.
             



   

Chutney of Different types

                                    1. MENTHOL (PUDINA) KI CHUTNEY
 INGREDIENTS :-
                      Menthol -200 Gm , Coriander  leaves (Dhaniya) -50 gm , green chillie - 4 , Salt  - as per taste , Mango Powder or Lemon juice - As per taste , Cumin -1/2 teaspoon, Heeng - 1 pinch ।

METHOD :-
                     Wash and rinse coriander and cumin leaves. then cut them finely. finally mix all the ingredients in the mixer. delicious and healthy chutney is ready.

   
                              2.TOMATO CHUTNEY 
       INGREDIENTS -
                       tomoato - 5 medium sized , green chillie - 2; Ginger - 1 inch piece , salt - as per taste , Sugar -2  teaspoon , roasted cumin powder(zeera powder) - 1/2 teaspoon ।
      METHOD : - 
                       Boil the tomatoes ; finely cut the green chillies ; do the same with ginger pieces and mash them ; After tomatoes get boiled, then uncover them. now add all the ingredients int he mixer. Sweet and Salty Tomato Chutney is Ready to serve.

Bread Pizza

                                                 
      Ingredients:-
                    Bread Slices - 8 ; Pyaaz - 1; Capsicum - 1; tomato - 1 ; Black pepper - 1/4 teaspoon ; Appropriate amount of Salt ; Cheese

      Method:- 

1. cut bread slices from corners.
2. add remaining ingredients in a bowl and thoroughly mix them.
3. spread it evenly on bread pieces
4. roast them in oven for 15 mins or bake them on Tava.
5. Serve with tomato Sauce.

Salad of Germinated Fenugreek (Methi)

Ingrdients :

1.  Fenugreek(Methi) - 1 cup,
2.  Chat Masala - 2 teaspoon
3. Salt - Appropriately
4. Black pepper - Appropriately
5. Raddish - 1 (Properly mashed)
6. Carrot - 1 (Properly mashed)
7. Tomato (in pieces)
8. Lemon Juice (1 teaspoon)
9. Cucumber Leaves (for decoration)

Method - 
                            Wet Methi for whole night. after rinsing it with running water, keep beans in a cloth for 10-12 hours for germination. After germination, take them in a vessel. add chat masala and honey. Now, mix all left ingredients and serve them in serving Bowls. Decorate them with Cucumber Leaves.

Sooji ka Dhokla

Ingredients

Sooji/Rava/Semolina -1cup
Sour curd -1/2cup
Chilli powder-1/2teaspoon
Turmeric powder-1/8teaspoon
Grated carrot -2 tablespoons (optional)
Green chilli-3
Sugar-1teaspoon
Salt-1/4teaspoon
Eno fruit salt -1teaspoon
Lemon juice -1 tablespoon
Mustard seed-1/2teaspoon
Oil-1tablespoon
Water- 2tablespoons

For tempering
Oil -1tablespoon
Mustard seeds-1teaspoon
White sesame seeds-2 teaspoons
Few curry leaves

For Garnishing
Fresh coconut - 2tablespoons
Chopped cilantro leaves -2 tablespoons


Method

Beat the curd, grate the carrots.

Combine the curd,sooji, grated carrots, chopped green chilly, lemon juice, turmeric powder, chilli powder, sugar, salt. Mix everything nicely , (add little water, if required) and keep it aside for an hour.

Heat a tablespoon of oil, add the mustard seeds,a pinch of Hing, let them crackle. Then add couple of tablespoons of water and switch off the stove. Pour it over the soaked rava.

Grease an ever silver plate, which will fit into your steamer. Heat enough water in the steamer. Once water start boiling and steam is coming, add Eno fruit salt with the dhokla batter, give a quick stir, pour it into the greased plate.

Sprinkle some chilli powder and steam the plate for 15 minutes on high heat. Switch off the flame and open the steamer after a few minutes, take the dhokla plate out. Let it cool for 5 -10 minutes. Loosen edges of the dhokla with a knife, revert the content onto a plate. Flip it over and let it cool. Cut into desired shape pieces. Sprinkle the grated coconut, chopped cilantro.

Meanwhile, heat 2 tablespoons of oil, throw in the mustard and sesame seeds. Let them crackle, then add few curry leaves and slit green chiliies, pour it over the dhokla.

I prepared it for our friends on that day. Dhokla's tasted great with tomato chutney! :)

Khaman dhokla

Ingredients

• For Batter:
• Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
• Curd/Yogurt - 1/2 cup (not very sour)
• Water - 1/2 cup
• Cooking/Baking Soda - 1/2 tsp
• 
  
• For seasoning to be mixed to the batter (to be added just before cooking)
• Oil - 1 tbsp
• Turmeric a pinch
• Green Chili paste - 1 - 2 (or as per taste)
• Sugar - 1 tsp
• Citric acid - quarter tsp (or lemon juice)
• Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
• (Note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
• Salt to taste
• For tempering
• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves
• Little water + Oil to be topped on dhoklas

Method
1
Mix first 1/2 cup curds with 1/2 water.


2
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.


3
Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.


4
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.


5
My Notes : I dint have a thali plate which would fit my pressure cooker and those who would were too deep and narrow for making a proper Dhokla.  So I used my Baking tin which fit perfectly in my Rice Cooker and steam cooked the batter. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.


6
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.


7
In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla


8
If you want perfect shaped ones and not the crumbling, cut and handle gently


9
My Notes : I cut them out, after slightly cooling them, into squares.

Tips #3

1. Before cooking peas, roast them. Sabzi will be delicious
2. if some rice are left, add Suzi, salt, and curd. mixx them with appropriate amount of water to make Idli.
3. while making curd from milk, add some pieces of Maize in it, Curd will be concentrated.
4. Use semi grinded Rice while making milk pudding(Kheer).

Tips #2

1. Pour boiling potatoes cut a lemon in the cooker, cooker will not black.
2. Put a spoon curd while making Bhindi ki sabzi.. they will not stick together.
3. while making gravy, put a spoonful of cashew paste, gravy will be tasty and concentrated.
4. Grinding small cardamom milk put in it to prevent cracking. Milk is not going to blow up.
5. Put small pinch  of grind ed cardamom, in milk. It will not turn sour.

Tips #1

• During exam times, keep dry fruits with the children. Immerse almonds, cashews, and nuts in water and put them near children, it'll give them instant energy.
• If your child likes bread and jam, then to make it healthy, add apple, grapes and banana in mashed form.
• serve your child with mild warm link before sleep.
• Evening hungry baby serve him with homemade soup noodles made ​​of flour.
• give priority to besan laddu instead of chocolate and biscuit.
• in case your children studies late night, serve him with  bhelpuri, upma, chivda, etc. these are easy on stomach.

Om Shri Guruveh Namah

"Guru Govind dou khade, kaanke laagu paaye
Balihari Guru aapne, govind diye milaaye.. "