Methi puri

                                           Methi Puri

                                                

Ingredients: 

Wheat flour.    2 Cups
Besan             ½ Cup
Methi               1 Cup
Asoefoetida.     1 /4 tsf
Turmeric
Ajwain
Salt.                  1 tsf
Oil.                     1 tbsp

Method

                              

Seperate leaves of methi

Wash them 

Finely chopped them

Take wheat dough add 

besan

Chopped Methi leaves

Heeng
turmeric
ajwain

Salt

Oil

Mix all the ingredients well

Add water 3 /4. Cup

Prepare a hard dough

Keep aside for 1/ 2  hour

Soften the dough with oil.

Prepare Puri

Deep fry to golden brown.

                                                                   

Green Gourd vegetable

                                          Bottle Gourd 

                                                                  Lagenaria siceraria

घिया, लौकी, (दूधी,भोपड़ा ) 

Ingredients

• Green Gourd
• Groundnut oil
• Rai
• Jeera
• Kadi patta
• Turmeric
• Red chilly
• Salt
• Green coriander
• Garlic
• Ginger
• Tomatoes
• Dry coconut

Procedure

• Wash the vegetable thoroughly 
• Cut into small pieces
• Grind the masala Dry coconut.green coriander,salt garlic and ginger,green chilly.
• Heat the oil
• Add rai,jeera and kadi patta.
• Add vegetable in it
• Add tomatoes
• Lastly add grinded masala 
• Dry masala red chilly,coriander powder

Nutritional value

• Good for Acidity.
• It helps reduce the inflammations in the liver and kidneys. 
• Helps in easing the problem related to constipation. 
• The water and fiber in the bottle gourd make the digestive system free and active. 
• Bottle gourd helps to treat urinary tract infection.
• Cools your body. ...
• Helps in weight loss. ...
• Treats urinary tract infections. ...
• Cures tummy troubles. ...
• Keep your heart healthy. ...
• Relieves stress. ...
• Climber has been known for its curative properties, and has been utilized for treatment of various ailments, including jaundice, diabetes, ulcer, piles, colitis, insanity, hypertension, congestive cardiac failure (CCF), and skin diseases.

Properties & Action 

• Rasa : Madhura (sweet)
  
• Guna : Snigdha (viscous)
• Virya : sita (cool)
• Vipaka : Madhura (pleasant)
• Karma : Pittahara, Bhedaka, Hrdya, Vrsya

Shakkarpare

                            Gur Shakkarpare

Ingredients

• 3 cup Shakkar (Gur) or Jaggery (Madhwan Jaggery powder /desi shakkar)

• 2/3rd Cup milk warm

• 1 Cup Ghee
• 4 cups Atta /Wheat flour
• 4 tbsp suji

• 2 Tbsp Fennel or saunf roasted powder roasted and powdered

• 2 tsf cardamom powder

• 2 Tbsp White till or roasted sesame seeds

Method

• Warm milk is used for dissolving jaggery. strain it there should be no crystals.

• Add Jaggary गुड़ in it
• Dissolve it in
• After it is boiled
• Cool down
• Take wheat flour (आटा )
• Add suji in it (सूजी )
• Add ghee (मौन ) 1 कटोरी
• Prepare a soft dough by applying oil .
• Add 3 cups of atta or wheat floor for proper consistency. (total 2 cups)
• Keep the dough aside for half an hour
• Mix all the ingredients
• Add warm water to soften the dough.
• Apply oil over the thali
• Make Lohi and prepare thick chapati
• Cut it into diamond shape
• Cut with a knife
• Remove all shakkarpare in a plate.
• heat the ghee in medium flame.
• Put few shakkapara in kadhai slowly
• In low medium flame.
• Pour ghee over the shakkarpare.
• Change the side of shakkarpara
• Deep fry in ghee till pink
• Remove it and keep it in tissue paper.

• Fry in medium flame.
• Shakkarpare are very crispy.

Tips

• Dough should be well kneaded and soft.
• Kneed the final dough in food processor.
• Preserve it in a air tight container.

https://youtu.be/SNUWjNaOptw

Nutritional value

• Gur Shakkarpare is highly nutritious
• Jaggery is good source of iron and vitamin.
• It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
• Jaggery - It is a traditional non-centrifugal cane sugar consumed in some countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.
• Not only is gur better than white sugar--which only adds empty calories to your body--it also has a number of health benefits, including its ability to cleanse the body, aid in digestion and provide good amounts of minerals. Here are some health benefits that will make you want to adopt jaggery as your go-to sweetener for everyday purposes:

https://madhufooddelicacies.blogspot.com/2019/10/shakkarpare.html

Chiwada

                                          Chiwada

पतले पोहे का चिवड़ा

Ingredients

• Poha kagaji बारीक़ पोहा 1 kg

• Murmure मुरमुरे (Puffed Rice) 200 gm
• Dalia : Roasted chana dal 100 gms
• Roasted ground nut 250 grams

• 1 Dry coconut half गोला (sliced or cut in pieces)
• Mustard seeds राई (बारीक़)

• Cumin Seeds

• Sesame seeds तिल (Till) 4 tbsp

• Posta dana खस खस one katori 4 tbsp
• Fannel बड़ी सौंफ 4 tbsp

• Burra sugar Powdered sugar half katori

• Vegetables

• Dried Onion 1 kg

• Garlic 2 flowers crushed

• 8-10 Green chilies

• Curry leaves कढ़ी पत्ता 250 grams
• Coriander leaf green

• Dry masala

• Red chili powder optional can be put in tempering

• Turmeric powder

• Coriander powder. धनियाँ

• Salt
• Kala namak black salt powder + Sendha namak : Pinksalt for taste

• Asofoetida हींग 1 tsf
• Jeera powder
• Salt

• Spices

• Semi - grounded coriander dry seeds

• Dry mango or आमचूर /citric acid
• Rai seeds

• Oil
• Sugar powder

Sugar Powder  50 grams

Method

• Strain poha and murmura in छलनि 
• Keep it in sun for two hours

Roast

• Murmura

• Poha (Roasted poha should be easily crushed) or can should be crunchy while chewing. when crushed by hand it should be easily crushed. It should be roasted in low flame.

Tempering छौंक

• Heat the oil
• Rai, राई
• Cumin जीरा
• Put Posta dana. खस खस
• Fannel l (Big Saunf) 6 tbsp
• 6 tbsp Sesame seeds
• Coriander seeds 4 tbsp semi- grinded
• Switch off the gas otherwise turmeric will be burnt
• Turmeric
• 1 tsf Asafoetida हींग (Optional)
• Red chilly powder 2 tsf
• Black salt 1 tsf
• Salt
• Amchur powder

Deep fry : Heat the oil

• Take a strainer.
• Dip sliced coconut pieces till light pink, should not be burnt
• Dip roasted groundnut deep fry low flame (not very red)
• Dip roasted chana dal
• Dip kadhi patta its color changes after frying.
• Green chillies

• Dip garlic flakes, or crushed garlic
• Cut long onion pieces add salt to it deep fry in slow flame, then spread it over tissue paper. Excess water will be soaked by paper. Keep it for two minutes. Later on add to chiwda.

Add dry Spices

• Red chilly powder / Lal mirch
• Coriander powder / dhania powder
• Turmeric / haldi. 2 tsf
• Salt
• Black salt
• Dry mango powder Amchur

Mix all the ingredient

Lastly after the Chiwada is cooled down

• Powder Sugar is added

Tips

• A pinch of citric acid or Dry mango powder / Amchur to it. 15 grams
• Mustard or राई should not be burnt
• Store in airtight  container.
• Keep a salt packet पोटली in container.
• Put salt to taste and 4 tsf sugar at last

https://madhufooddelicacies.blogspot.com/2019/10/chiwada_19.html

Chakali

CHAKALi

Ingredients :

Ratio : 4:2:1:1/2
Purchasing :

• 1 kg India Gate basmati rice
• ½ kg Chana dal
• 250 gms Urad dal dhuli
• 250 gms moong dal
• 175 grams thick (mota) poha or (half the amount of urad dal) 

Ingredients 

• 2 glasses of best quality rice 
• 1 glass of Gram pulse चना दाल

• ½ glass of urad pulse उड़द दाल
• 1/2 glass moong मूँग दाल

• ½ glass of poha thick small one मोटा पोहा (छोटा वाला )

• Roast cumin & Coriander seeds ¼ th cup (Dhania powder +Jeera seeds roasted (jeera powder)

• Red chilli powder, turmeric , salt to taste.

• Roast Dhania seeds  ¼ cup

• 1 tsf Red chilly powder

• 1 tsf till sesame seeds

• 1 tsf turmeric 

• 3 tsf salt 

• Oil ½ katori maun (oil) or less than ¼ glass

Preparation

• Wash rice and Chana Dal in water.
• Wash urad /moong dal

• Dry it on cotton cloth for 6-8 hours till they are dry.

• Roast rice ,Chana dal, urad dal , moong dal, and poha in slow flame for two hours

Procedure

• For 6 cups of flour add 6 cups of warm water?

• Add maun accordingly around 6 tsf. Add haldi mirchi salt heengh, and sesame seeds in it. (in

water)

• Heat the water.
• Add it to the flour.
• let it cook in steam for few moments
• Then knead the flour with help of water for 10-15 min.

• In oil Add, haldi red chilly powder salt.and sesame seeds

• Add this mixture to bhajani.

• Boil water for 7- 8 min 

• Prepare soft dough for chakali.

• Prepare chakali.

• Fry it in a medium flame.
• Put the chakali in polythene bag, so that the oil is drained.

• Store it in a  airtight container.

Tip

• After roasting Chana dal should be crunchy.

• Rice and chana dal,moong,urad dal has to be washed and dried over the cloth for 6-8 hours.

https://madhufooddelicacies.blogspot.com/2019/10/chakali.html

Prawn fry rice

                           Prawn fry rice

Ingredients 

* Frozen medium sized prawns 2 packets

* Basmati Rice 3 big Katori + water to boil, (boil in open vessel With oil and salt)

* Schezwan fried rice masala 1 packet

* Vegetables: Cabbage, carrot, beans, Capcicum- red, green and yellow

* Spring onions 250 grams

* Green chillies, Garlic, Ginger all meshed.

* Salt

* Black pepper freshly grind

* Mustard oil

Procedure 

* Finely chop all the vegetables
* Chop carrot in small pieces
* Finely chop beans
* Make a fine paste of green chilies, garlic
* Paste of ginger separately 
* Boil rice along with salt and oil in open vessel (in the morning or evening few hours before)

* Heat mustard oil in pan

* Defrost the prawns
* Deep fry it in slow flame oil.
* Reuse the same oil for cooking.

* Warm the oil add the paste of green chilly and garlic
* Add ginger later as it will stick to pan
* Then add spring onions
* Add chopped beans and carrots cook for a while
* Add all vegetables
* After they are cooked add salt and pepper
* Add Schezwan fried rice masala 1 packet in the boiled rice which is cool

* Finally add boiled rice.

* Mix it well.

* Add fried prawns at last.

* Simmer it for 10 minutes.

* Serve hot.

Tips

* Eat it with mint coriander and green chili Chutney.

* And green salad.

                                 https://madhufooddelicacies.blogspot.com/2019/09/prawn-fry-rice.html

Khaman Dhokala

                                  Khaman Dhokala   

     

                         

Ingredients

· 2 MTR Khaman Dhokala packet 200 grams for 4 people

· Mustard oil

· Asafoetida

· Sugar

· Sarso

· Til

· Green coriander
· Kadhi Patta

· Green chilli

· Dry coconut

Preparation

For Khaman

· Mix 1 measure of M.T.R Khaman Dhokla mix with 4 tbsp cooking oil and ½ measure water to form a smooth batter.

· Grease 2 baking trays/plates with little oil and pour equal quantities of batter into each tray. So as to obtain required thickness of proper puffing of the Dhoklas.

· Steam the batter for 1\2 hour in low flame.

· Sprinkle sugar syrup on the streamed batter.

For Sugar syrup

· Take 4 tbsp water and 1 tbsp sugar, mix well and boil it for one minute. Cool the Dhokala slightly and evenly spread the seasoning on top.

For Tempering

· Heat 1 tbsp edible oil. Add ½ tsp of mustard Til and a pinch of asafoetida (Hing) Kadhi Patta and green Chilli finely chopped

For Garnishing  
· Grated coconut and finely cut coriander leaves. Cut into cubes and serve.

Tips 

· Serve with pudina / coriander  chutney or sauce.

Benefit
Its a low fat receipy also highly nutritious and easier to digest. Fermentation also increases the bio-availability of minerals present in food, helping the body assimilate more nutrition. The fermented process increases the bio-availability of nutrients like folic acid, riboflavin, niacin, thiamine, biotin and Vitamin K as well as some antibiotic & anti carcinogenic substances.The micro-organisms break down complex protein, carbohydrates and fats into more easily assimilated molecules. Healthy gut flora  plays a key role in absorption, our body is able to absorb the maximum amount of nutrients, preventing nutrient deficiencies that are so common today.
 Apart from aiding digestion, the lactic acid bacteria present in fermented foods also alter the pH balance in the intestines which is associated with a long life and good health. Also, the same lactic acid bacteria create omega 3 fatty acids, essential for the immune system. Did you know that 80% of our immune system resides in the walls of the intestines?
 Improved digestion which leads to:

• Digestive comfort
• Regular bowel movement
• Better sleeping
• Healthy and radiant skin
• Increased energy levels
• Loss of excess weight
• Possible decrease of sugar cravings
• Normalization of blood pressure levels
• Acid reflux, heart burn control
• Decreases inflammation
• Candida over-growth control

Nutritional information

Energy or calorie                                       356

Protein (g)                                                 15

Carbohydrate (g)                                       65

Sugar (g)                                                  14

Fat (g)                                                       4

Sodium (mg)                                            130

https://madhufooddelicacies.blogspot.com/2019/09/khaman-dhokala.html