Moong Dal

Steamed Gimikand Vegetable

             Steamed Gimikand/ Suran Vegetable

Ingredients

• Gimikand 1/2 Kg
• 2 onions
• Green chili
• Garlic
• 3 Small Tomato puree
• Mustard oil
• Salt 
• and Tomato puree at last
• Tamarind paste 
• Kasuri methi or green coriander
• No Ginger

Procedure

• Wash and peel Gimikand
• Cut it into small cubes
• Steam Gimikand
• cut into pieces
• Heat a pan with cooking oil ( mustard oil in kadhai)
• Add cumin seeds
• Add crushed onions
• Black pepper, cumin , ginger garlic paste
• Mustard garlic paste
• Fry Suran Pieces till it turn brown from both the sides
• Take them out in plate
• Add chopped onions
• Crushed garlic 
• Green chili
• Add steamed Gimikand
• add salt
• Add Tomato Puree
• Add dry masala
• Chili, turmeric, coriander powder
• Aaa water
• prepare gravy
• Add turmeric water
• Kasuri methi or green coriander for flavor

Tips

• Eat it with Chapati

https://madhufooddelicacies.blogspot.com/2023/08/steamed-gimikand-vegetable.html

Makhana Namkeen

                     Roasted Makhana Namkeen 

It is a healthy and delicious snack that can be served at tea time or can be munched throughout the day. It is low-fat, healthy, and gluten-free and can be served for vrat (Hindu fasting days) as well. 

Ingredients

• 2 Tbsp Ghee
• 2 cups Makhana (Foxnut)
• 1/2 Cup whole Almonds
• 1/2 Cup whole Cashew nuts
• 3 Tbsp Melon seeds
• Salt 
• Black Pepper
• Chaat Masala
• Melon seeds
• Kadhi Patta
• Dry coconut

Process

• Fry all the ingredients in Ghee
• Add salt and black pepper
• 
  

Tip

• Serve with tea.

https://madhufooddelicacies.blogspot.com/2023/07/makhana-namkeen.html

                  Ridge Guard Peel Chutney

Ridge Guard / Turai Peel + Sesame Chutney / दोडक्याच्या सालीची चटणी 

Ingredients

• 6 Ridge Gourd Skin (Turai/ Peerkangai)
• 1 tablespoon Sesame seeds (Til seeds) , roasted
• Green chilly 
• Kadhi Patta
• 1tsf mustard seeds
• Hingh
• 1 teaspoon Red Chilli powder
• 1 teaspoon Sugar/ grated gur
• 1/2 teaspoon Cumin seeds (Jeera)
• 2 tsf oil
• Salt to taste
• 
  
• The nutritive peels of the humble Ridge gourd (Dodka) can be used to make a quick, lip smacking chutney. Sesame can be added along with the ridge gourd for an extra crunch, and to increase the health quotient of the chutney. Flax seeds can be another addition to increase the nutritive value of the chutney.
• 
  

How to make Ridge Gourd Peel Chutney Recipe

1. To begin making the Ridge Gourd Peel chutney, roughly chop the peels of the ridge gourd.

2. In an iron Kadhai, on an medium flame heat oil. Add mustard seeds, cumin seeds, hingh,white sesame seeds, chopped chillies, curry leaves and turmeric, Fry for 30 sec, Add salt and sugar or grated jaggery.

3. Now add ridge Guard peel and roast them till they change color to brown and become crunchy in texture.

4. Alternatively, you can also microwave the peels with oil for about 1-1/2 minutes.

5. Let the roasted ridge gourd peels cool down and then coarsely grind them in a mixer grinder.

https://madhufooddelicacies.blogspot.com/2023/07/ridge-guard-peel-chutney.html

                    Moong Dal Halwa

Ingredients

• 1 Cup Yellow Moong Dal
• 1 Cup Ghee
• 1 Cup Milk
• 1 Cup Sugar
• 1/4 Tsf Saffron stands dissolved in 1 Tbsp of water.
• 1/2 tsf Cardemum Powder
• 1 Tbsp Almond slivers
• For garnish another set

Preparation

• Soak the Moong Dal in enough warm water for 2-3 hours and drain well.
• Blend the moong dal in a mixer to a course paste without using any water.
• Place a moong dal paste into a muslin cloth and press to remove excess water. Remove the moong dal pate from the muslin cloth into a plate and separate it using a spoon. Keep aside.
• Heat a ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
• Add 1/2 cup of water and milk mix well. Cover and cook on a slow flame for 1-2 minutes, while stirring occasionally.
• Add the sugar and mix well, and cover and cook on a slow flame for another 5-7 minutes, while stirring occasionally.
• Add the saffron water mixture, cardemum powder and almond slivers and mix well.
• Serve hot garnish with almond slivers. 

Garnishing

• Serve hot garnish with almond slivers. 

                           Kadhai Paneer

Ingredients

• Paneer 200 gms
• Capcicum / Shimla Mirch 1 
• Kasuri Methi 2 Tbsp
• Tomato puree 
• Tomato 
• Sugar 1 1/2 teaspoon
• Salt 1/2 tsf
• Red chilli 1/2 tsf
• Dhania powder 1/2  tsf
• Sabut Dhania 1/2 tsf
• Garam Masala 1/2 tsf
• Ginger 
• Garlic 
• Oil 1 tbsp
• Mirchi Khadi 3 in number

Preparation

• Mirchi, (cut into long slice)
• Tomato : 2 Tomatoes cut into small pieces.
• Tomato puree. : 4 Tbsp. By boiling tomato and green chili.
• Make 1 tsf garlic paste 
• Ginger 1 inch (cut into long slice)
• Paneer 200 gms cut into cubes.

Procedure

• Heat the oil
• Add 
• Sabut Lal Mirch
• Sabut Dhania
• Garlic Paste
• Chopped tomatoes
• Sliced Ginger
• Sliced Shimla Mirch
• Kasuri Methi 2 Tbsp
• Tomato Puree 4 Tbsp
• Red chili Powder 1/2 tsf
• Salt to taste
• Sugar 1 1/2 tsf
• Dhania Powder 1/2 tsf
• Garam Masala 1/2 tsf
• Mix all ingredients
• Add Paneer.

For Garnishing

• Cut green coriander dhania for sprinkle

https://madhufooddelicacies.blogspot.com/2023/05/kadhai-paneer.html

Pudina, Raw mango and jaggery chutney

 Pudina, Raw Mango and Jaggery Chutney

Ingredients

• 2 Keri or Raw Mango
• 1 cup Pudina / Mint
• Jaggery
• 4-5 Green chili
• Salt
• Black Salt
• Cumin roasted
• Green coriander

Method

• Chop raw mango 
• Wash and dry mint leaves 
• Grate Jaggery
• Green chili
• Green coriander
• add salt, black salt 
• Roasted cumin

https://madhufooddelicacies.blogspot.com/2023/04/pudina-raw-mango-and-jaggery-chutney.html