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