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

      Yellow Pumpkin Sweet & Sour Vegetable

Khatta Meetha Kaddu 

Tangy and mildly spiced yellow pumpkin curry, specialty of Northern India, cuisine is from the states of Rajasthan and Uttar Pradesh. This sweet and sour pumpkin (kaddu) Subzi is a specialty. Ripe yellow fleshed pumpkin is more suited for this Subzi , the hard skin removed , yellow and green pumpkins can be used to make this delicious curry. This is usually served with puris or paratha..

Cooking time 10 minutes

Uttar Pradesh Special

Serves: 4

Ingredients

• 250 gm Yellow Pumpkin, cut into big cubes. Remove the soft part of pumpkin.
• 2 medium size onions, cut into big pieces
• 1 cup water for cooking
• Ginger paste
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp Asafetida
• 1 tsp Turmeric powder
• Coriander powder
• 1/2 tsp Chili powder / OR Green chilli or to taste
• Garam masala
• 1 black cardamom
• 2 Cloves
• 1/2 tsp Fenugreek/ methi seeds
• 2 tsp Fennel seeds / Saunf powdered
• 1 tsp Salt
• 2 tbsp Dry mango powder/ Amchoor or Raw mango, Kachhi Keri one chopped
• 1 tsp sugar / or jaggery grated
• 2 Red chilies, whole
• 1 green Cardamom
• 1 tbsp fresh coriander, finely chopped
• 2 tsp mustard oil

Method:

Step 1.

Wash, peel the hard skin and cut the pumpkin in big cubes, keep aside.

Step 2.

Heat oil in a pressure cooker , add asafetida and as soon as the asafetida becomes pink in colour, add  mustard seeds, cumin seed. When the mustard and cumin begins to crackle, (add onions and fry until light golden in colour.} optional

Step 3.

Add all the other whole spices . Wait till the whole spices are fried for few seconds , add the pumpkin pieces salt and turmeric powder . Mix well and add 1/2 cup water and pressure cook, the moment full pressure is formed, switch off the heat.

Step 4.

Let the cooker cool to room temperature. Then open the cooker and add sugar, aamchoor / dry mango powder  and  cover and cook for few minutes on low heat. Switch off the stove.

Step 5.

Garnish with fresh coriander. Serve hot with crisp hot pooris or parathas.

Note: Green skinned pumpkin can be used without peeling also, as skin is tender.

Health benefits of Pumpkin:

It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol

it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.

Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.With 7384 mg per 100 g, it is one of the vegetables in the Cucurbitaceae family featuring highest levels of vitamin-A, providing about 246% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes.

It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help a body protects against lung and oral cavity cancers.

It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body.Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it helps protect from “age-related macular disease” (ARMD) in the elderly.

The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. It is also rich source of minerals like copper, calcium, potassium and phosphorus.

https://madhufooddelicacies.blogspot.com/2023/04/yellow-pumpkin-sweet-sour-vegetable.html

                             Aam Ras

Mango Pulp Puree

Aamras is an easy sweet mango dish with mango puree and sugar or jaggery, with a hint of flavor from saffron or cardamom. Serve with puri or have it as such. Preparation time 10 minutes.

Ingredients

• 4 medium ripe Mango (KESARI)- Please use well ripen, juicy variety mangoes like Alphonso OR Hapus, which will not only give colour but the flavor is also sweet. No milk for Kesari Mango.
• Or Badam Mango
• Crush and store in freezer
• 1 bowl milk
• Sugar :  Powdered  300 grams White sugar,  refined sugar, jaggery can be used. Each has it's own sweetness, so adjust accordingly. You can to add to balance the taste. It should be on sweeter side so that it tastes good contrastly with the puri.
• 1/2 tsf  Elaichi powder :Cardamom - This gives good flavor that goes well with mango's flavor.

• Saffron - 5 Saffron stands. Saffron gives flavor as well as colour. Though I have not blended with it, I recommend saffron and cardamom ground along as it will give intense flavor.

• 1/2 tsf nutmeg powder (optional)

• Blend with hand blender or grinder.

• Aam Ras Masala or Kesari elaichi masala
• 1 cup Milk

Method

Instructions

• Wash and soft the mangoes first.
• Scoop and collect the pulp of the mango and transfer to a blender with sugar, saffron and cardamom.
• Add Saffron.
• Blend well until smooth. You can add little water according to the consistency you need.
• Mesh the mangoes after peeling
• Using Grinder add sugar and milk
• Add elaichi powder and kesar or Elechi kesar masala
• Store in refrigerator

Tip

• Add milk at the time of meals otherwise the color will change.

• Fresh amras smells best. But you can also refrigerate and consume for couple of days.

• Goes well with Puri.

        Serve chilled Aamras with hot fluffy puri and it’s a bliss!

https://madhufooddelicacies.blogspot.com/2023/04/aam-ras.html

Paneer Chilla

                       Paneer Chila

Ingredients

• Besan
• Ajwain
• Kasuri methi / green coriander
• baking soda
• Green chili optional
• Turmeric
• salt
• red chili 
• Asofotida
• Paneer
• Onions
• green chili
• salt chat masala
• red chili
• 
  

Method

Make the besan batter

• Add ajwain. Kasuri methi or green coriander, salt, red chili powder, baking soda

Make a paneer stuffing:

• Fry onion in oil
• Add red chilli
• Add Paneer
• chat masala
• salt
• red chili

Serve with sauce or green chutney 

https://madhufooddelicacies.blogspot.com/2023/03/paneer-chilla.html

Potato Multigrain Bread Sandwitch

      Potato Mint Multigrain Bread Sandwitch

Ingredients

• Bread Multigrain
• Butter
• Potatoes
• Mint Leaves
• Onions 
• Green chillies
• Green coriander
• Salt
• Red chilli powder
• Boil Potatoes and mesh them
• Chat Masala / 2 tsp lemon juice
• Green chutney optional

To be mixed into a stuffing:

2 cup boiled Potatoes and mesh them

1/2 cup finely chopped  onion

1/4 cup finely chopped, green coriander

2 tsp finely chopped Green chillies, 

2 tsp finely chopped, mint leaves

1 tsp chilli powder

1 tsp chat masala

2 tsp lemon juice

Salt to taste

Other ingredients for potato Sandwitch

8 Bread slice

8 tsf green chutney

6 tsf butter for spreading and brushing

4 tsp butter for cooking

For serving with potato Sandwitch

Tomato Ketchup

Method

Tava Aloo Sandwitch

• To make potato Sandwitch, divide the stuffing into 4 equal portions, keep aside.
• Place 2 bread slice on a clean dry surface, apply 1/2 tsp butter on both the slices and spread it evenly.
• Put 1 tsp of green chutney on both the buttered bread slices and spread it evenly.
• Put a portion of stuffing in 1 on one buttered chutney slice and Sandwitch it with another buttered  chutney slice  facing downwards. and press it lightly.
• Apply 1/2 tsp of butter on it and spread it evenly.
• Heat 1 tbsp of butter 0n non stick tava girdle . Place the prepared Sandwitch on it with the butter side facing upwards and cook on a medium flame till both side turn crispy and golden brown in color. 

https://madhufooddelicacies.blogspot.com/2023/03/potato-multigrain-bread-sandwitch.html

              Stuffed Shimla Mirch with Besan

Ingredient

• Shimla Mirch Medium size
• Besan
•  Chopped onions
•  Garlic
•  Ginger
•  Tomatoes
• Green chillies
• Green coriander
• Oil for frying

Method

Stuffing

• Heat oil in pan
• Add chopped onions
• Garlic
• Green chili
• Grated ginger _Tomato
• add dry masala salt. lal mirch, turmeric, coriander powder, jeera powder, Amchur powder, garam masala.
• Add besan and fry 

Prepare Shimla Mirch

Make a whole from between

Fill the stuffing in it

Dry in oil

Eat it with chapati or dal rice.

https://madhufooddelicacies.blogspot.com/2023/02/stuffed-shimla-mirch-with-besan.html