Mashed Jackfruit Seeds

MASHED JACKFRUIT SEEDS

Hello, and welcome to my cooking corner again. Today I will be sharing a recipe of Jackfruit seeds bharta. It is the season of summer and you can find jackfruits everywhere in abundance. And it’s always healthy to eat seasonal fruits.My family likes to eat jackfruit a lot as a curry,as cutlets, even the ripe fruit. This recipe is liked in my family a lot. My aim of making these authentic recipes is to help you come to know about some recipes which are unique, not very regular and which are healthier too.This bharta is healthier than mashed potatoes and a real no-timer,made from scratch and really tasty too.Do try this wonderful recipe and share your feedbacks.So let’s start to make it—

Ingredients:-

1. Jackfruit Seeds-500 gms
2. Onion-1
3. Green Chillies-2
4. Black Mustard Powder-2 tbsp
5. Lemon Juice-3 tbsp
6. Mustard Oil-3 tbsp
7. Water-1/2 cup

STEPS

Step 1

Wash and boil the jackfruit seeds till done. Now take a bowl and mash the seeds in it. Chop the onion and green chilies finely. Add the finely chopped onion and green chilies in it.

Boiled Jackfruit Seeds

Also add in the salt, lemon juice,the black mustard powder and finally drizzle mustard oil all over. Give everything a good mix. Adjust the ingredients by tasting.You can use some water to moisten the bharta if it becomes too dry.

Our Mashed Jackfruit Seeds are done. Serve it with croissant or you can use it as a spread for sandwiches, have it with uttapams,dosai, rice, or chapatis.

Friends do try the recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living. Stay home and stay safe!!!

 

Sesame Peanut Rice With Creamy Brinjal

SESAME-PEANUT RICE WITH CREAMY BRINJAL

Hello, and welcome to my cooking corner again. Today I am going to share the recipe of Sesame-Peanut rice with creamy brinjals which I made today.It is a mildly spiced rice with a special spice mix of sesame,peanuts,garlic etc which adds a great flavour to the rice along with creamy brinjals cooked in a thick gravy of onions ginger,garlic and milk.The idea was like by everyone in my family and it really was delicious. So I decided to share it with you all too.I hope you guys will like it.So let’s start with the making—

Ingredients:- For the rice-

Raw Rice-300 gms

Garam Masala(whole),Cardamom-2

Cinnamon-1 stick

Onion-2

Raisins-A few

Ginger-Grated

Butter-2 tbsp

For the sesame-peanut spice mix:-

Sesame-2tbsp

Peanut-2tbsp

Garlic-3

Dry red chilly-2

Fennel Seeds-1 tbsp

STEPS

Step 1

To make the spice mix roast sesame,peanut,garlic, dry red chillies and fennel seeds in a pan.Let it cool.Grind it coarsely and keep aside.Chop the onions finely. Grate the ginger.

Step 2

To make the spicy rice,take a pan and add butter in it.Now add the cardamom and cinnamon.Now add the chopped onions.Fry a bit.Add some grated ginger.Next add the roasted spice mix.Don’t over fry it.Add the washed rice and a little bit of salt and sugar.Now add the required amount of water and pressure cook it till done.

Our Sesame-peanut rice is ready.Garnish it with some raisins.You can add your choice of nuts too.Serve it with creamy brinjals.

CREAMY BRINJALS

Ingredients:-

Brinjals-2

Onion-1

Ginger-Garlic Paste-1 tsp

Coriander powder-2 tbsp

Cumin powder-1 tsp

Red chilly powder-1 tsp

Garam Masala-1 tsp

Tomato puree-1 tbsp

Salt-According to taste

Milk-1 cup

Oil-2 tbsp

Fresh cream-For garnish

STEPS

Step 1

Wash and cut the brinjals in medium sized pieces. Chop the onions finely.Shallow fry the brinjals in a pan.Keep aside.

Step 2

Take a pan. Add oil,cumin and let it splutter.Add the chopped onion.Next add the ginger garlic paste.Fry a bit. Now add all the spices,coriander,cumin,red chilly powder,garam masala and fry again.Next add the tomato puree.Fry again for three minutes.Now add water and fried brinjals to the gravy.Next add the milk and cook on medium flame for three minutes.When the gravy is thickened switch off the gas.Garnish with fresh cream.

Our Creamy Brinjals are done. Serve hot with the sesame-peanut rice.You can alternatively serve it with tandoori rotis,toast or steamed rice.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking,happy living.

Stuffed Green Gram Cheela With Bengal Gram And Onion Chutney

STUFFED GREEN GRAM CHEELA WITH BENGAL GRAM AND ONION CHUTNEY

Hello, and welcome to my cooking corner again. Today I am sharing a recipe of Green Gram Cheela with a potato and panir filling served with Bengal gram or chanadal-onion chutney. We usually make different kinds of cheelas which are a healthier option for breakfast. Some people like besan cheela, dal cheela and many more as they taste good and they are not fried. Today I have tried to make cheelas from green gram served along with a spicy potato and panir filling. It is tastier, healthier as is shallow fried and is a good option for breakfast or brunch. I tried it in my kitchen and everyone liked it in my family. I hope you guys will like it too. So let’s start with the making—

Ingredients for the green gram cheela:–

1. Green Gram-250 gms
2. Ginger-1 tsp
3. Cumin-A pinch(1/4 tsp)
4. Green Chillies-2

For the stuffing:–

1. Potato-3
2. Peanuts-A few
3. Onion-1
4. Turmeric Powder-1 tsp
5. Red Chilly Powder-1 tsp
6. Coriander Powder-1 tsp
7. Garam Masala-1 tsp
8. Lemon Juice-1 tsp
9. Panir-100 gms
10. Cheese-For garnish

For the tempering:-

1. Black Mustard-1 tsp
2. Asafoetida-A pinch
3. Oil-2 tbsp

STEPS

STEP 1

Wash and soak the green gram overnight. Then grind it with ginger, green chilies, and a pinch of cumin to a fine paste. Keep aside.

STEP 2

For the stuffing boil potatoes, peel and chop them in small cubes. Cut panir in small cubes. Chop the onions finely. Now take a pan. Add all the tempering ingredients mentioned. Then add peanuts and fry for a minute. Add chopped onions, salt, turmeric powder, red chilly powder, coriander powder, and garam masala. Fry everything for two minutes till the rawness disappears. Now when the batter is ready, mix in the panir cubes. When the batter cools down, add a dash of fresh lime juice to enhance the taste.

STEP 3

To make the cheela take a dosa pan. Cut half of an onion and grease it with oil. Smear this oil-coated onion slice on the pan. Now pour a ladle of the green gram batter in the pan. Spread it evenly like a dosa and let it simmer on medium flame. Add oil to make it slightly crispy. Take it out when cooked on both sides and slightly browned.

STEP 4

Now take a plate. Put the cheela in it. Fill the potato batter in the cheela and grate some cheese over it though it is optional. Fold it as shown in the picture. Our Stuffed Green Gram Cheela is done. Serve hot with chanadal-onion chutney. Now let’s move over to prepare our chutney.

BENGAL GRAM CHANADAL) AND ONION CHUTNEY

Ingredients:-For the chutney:-

1. Bengal Gram(Chana Da)-250 gms
2. Onion-1
3. Dry Red Chillies-2
4. Garlic-1 pod
5. Curd-2 tsp
6. Lemon Juice-1/2 tsp
7. Salt-According to taste

For the tempering:-

1. Black Mustard-1/2 tsp
2. Dry Red Chilly-1
3. Asafoetida-A pinch
4. Oil-1/ tbsp

STEPS

STEP 1

Take a pan. Roast chana dal, dry red chilies, onion, and garlic till slightly browned. Take out before it starts to burn and blacken.

STEP 2

Grind everything in a mixer-grinder with some water to a fine paste. Take out in a bowl. Add salt and the curd. Mix up.

STEP 3

For the tempering, take a pan and add all the ingredients in it. When they start to splutter pour it in the chutney bowl. Mix well. Now lastly add in some lemon juice and give it all a final mix.

Our Chana dal And Onion Chutney is done. Serve it with the above-made cheelas and enjoy.

Friends do try the recipe at home. Share your comments and feedback. Have a great day everyone. Till then healthy eating, happy living!!!! Stay home, stay happy, stay safe.

Immunity boosting recipes from my cooking corner

Hello, and welcome to my cooking corner again.I hope all of you are safe in your homes and doing fine. Life today has taken an extra serious note and is stuck up because of the intervention of a deadly coronavirus bringing forth COVID-19,a disease having presently no cure.With the lockdown period increased world is undergoing a drastic change which has shook it very hard.World had never seen a catastrophe like this which has taken a toll on human lives.This is a challenge of nature,a crisis period to be handled smartly. To stand up to this fight against the coronavirus we need to get decked up with proper health and follow all the precautionary measures like maintaining proper hygiene,social distancing,diet and much more.Most importantly we need to build up a rock solid immune system to survive this dangerous onslaught.By immunity,I mean the ability of an organism to resist an infectious attack by the action of certain antibodies and white blood cells.By consuming certain food items available to mankind we can strengthen our immune system and win the war against diseases.Certain food items like blueberries, turmeric, dark chocolate,fish,broccoli, ginger,cabbage,tomato,pumpkin help in boosting immunity.Today I am going to share some recipes which are made from scratch and which are immunity boosters apart from being delicious.Here I am sharing 3 such recipes.

1.Cabbage Kheer 2.Pumpkin Dhokla 3.Home-made tomato soup.

CABBAGE KHEER-Eating cabbage stimulates the immune system,kills many bacteria and viruses, helps to fight colon cancer,stomach ulcers,protects against tumors,improves blood flow and regulates hormonal changes.It improves metabolism too.Now let’s start making cabbage kheer—-

Ingredients:-

Cabbage-1/2

Milk-1/2 Ltr

Sugar or sugarfree-As needed

Cardamom Powder-A pinch

Raisins,Cashew,Almonds-A few

Bread slices-2(decrusted)

Milkmaid or Mawa(optional)-According to need

Kewra or rose essence-A drop

Method:-Wash,chop the cabbage finely.Boil the milk properly.Chop the almonds and cashews.Remove the crust of the bread slices.Roast the cabbage in a pan without adding any oil or ghee till it’s rawness disappears. Add the cabbage and milk in a vessel and cook on medium flame till half done.Crush the cabbage with a ladle. Now add sugar or sugar free,nuts,the decrusted bread slices and cook till milk thickens.Add finally some milkmaid to get a thick,creamy and yummy kheer.If you don’t have milkmaid you can add some mawa though it is optional.Add an essence of your choice.I prefer kewra or rose essence.Cool the kheer.Our Cabbage Kheer is ready.Enjoy it as a cool,delicious dessert.

PUMPKIN DHOKLA-Pumpkin has 19 vitamins and minerals with antioxidants and filling fibre.It has 3 grams of fiber in every cup.It reduces the risk of heart disease. It lowers blood pressure,cholesterol, aids in digestion,helps out of constipation, improves gut health and strengthens the immune system.So let’s start with the making of Pumpkin Dhokla—

Ingredients:-

Semolina-1 cup

Curd-2 tbsp

Pumpkin-100 gms

Green chilly paste-1/4 tsp

Eno fruit salt-1 tsp

For the tempering:-

Mustard seeds-1/2 tsp

Asafoetida-A pinch

Red chillies-3

Oil-1 tbsp

Method:-Roast the semolina.Wash,peel and grate the pumpkin.Then take a pan add in oil and when hot add the grated pumpkin and salt.Cover and let it cook.Donot add any water.Take another bowl,add semolina,curd,salt,green chilly paste,oil,the grated pumpkin,eno fruit salt and give everything a good mix.Steam in a steamer till done.When the dhokla cools,cut in cubes and keep aside.Now take a pan and add all the tempering ingredients in it.Pour this tadka over the dhokla.Our pumpkin dhokla is done.Serve it with green chutney as a delicious snack.

HOME-MADE TOMATO SOUP-Tomato has lot of antioxidants and vitamins like beta-carotene,vitamin C and vitamin E,potassium, folate,vitamin K.It has 95% water and 5% of carbohydrates and fibre.And is a great immune booster.So let’s start with the making of homemade tomato made from scratch—

Ingredients:-Tomatoes-1/2 kg(ripe)

Onion-1

Ginger-1 stub

Pigeon pea lentil or Arhar dal-4 tbsp

Pepper powder-A pinch

Salt-According to taste

Bay Leaf-1

For tempering:-

Cumin or carom seeds-A pinch

Butter-1/2 tsp

Cinnamon stick-A small stub

Method:-Wash,chop the tomatoes,onion,ginger and adding arhar dal boil everything with water in a pressure cooker till done.Mash up the cooker contents and strain through a strainer.Now take a pan, add some butter,cumin or carom seens(ajwain),cinnamon stick and let it splutter.Add this tadka to the soup.Now remove the bay leaf and cinnamon stick.Our homemade tomato soup is ready.Serve it with roasted, plain or Gujarati poppadums or roasted foxnuts.

Dear friends do try the recipe at home. Share your comments and feedback. Have a safe,proper week ahead.Stay safe and happy.Till then healthy cooking,happy living!!!

Lentil and vegetable kadhi

LENTIL AND VEGETABLE KADHI
Hello and welcome to my cooking corner again.Today I am going to share a recipe of Lentil and vegetable kadhi.We all love to eat kadhis which has now become a regular and sought after idea for lunch menu trying to bring a change from our regular eating of lentils.Kadhis are made in most of the regions of our country and are prepared in many ways.Some make pakora kadhi,sweet and sour Gujrati kadhi,kadhi with veggies.Today I have come up with an idea of
making lentil or dal kadhi which has veggies(you can add any vegetable of your choice)lentil(you can have your own pick of lentil variety here),mild spices and the goodness of curd.It can be had with rice,roti and with stir fry veggies.It is tastier,healthier and made literally from scratch.So guys let’s start with its making—

Ingredients:-

Toor dal-250 gms
Lady finger-50 gms
Roughly chopped Onion-1
Tomato-2
Green Chillies-2
Roasted Gram Flour-50 gms
Beaten curd-3 tbsp
Coriander or cumin powder-1/2 tsp
Red Chilly Powder-1/2 tsp
Garam Masala-1/2 tsp
Fenugreek seeds-1 tsp
Turmeric powder-1/2 tsp
Tamarind paste-1 tbsp
Salt-According to taste

For tempering:-

Cumin and black mustard-1 tsp
Asafoetida-A pinch
Curry Leaves-1 tsp
Bay leaf-2
Clove-3
Cinnamon-1
Refined oil- tbsp

STEPS

Step 1

Boil the dal with fenugreek seeds,curry leaves,clove and cinnamon.Wash and roughly chop the lady fingers,onion and tomatoes.You can use sambar onions(of small variety here).Finely chop the green chillies.Beat the curd well.
Step 2

Take a kadhai and all the tempering ingredients except curry leaves,clove and cinnamon and oil. Add the roughly chopped veggies.Fry a bit till their rawness disappears. Now add salt,turmeric powder,red chilly powder,coriander or cumin powder,garam masala and fry them well for two minutes.
Step 3

Take a bowl and add the roasted gram flour or besan in along with some warm water and beat it well so that no lumps are formed.Now add this mixture in the kadhai and let it cook for five minutes.Now add the boiled dal.You can use any variety of lentils but here I have used toor dal.Adjust water quantity in the kadhai and let it simmer for two-three minutes.Add the tamarind paste and boil for five more minutes.Finally add in the beaten curd slowly to avoid forming lumps and switch off the gas.

Our Lentil and vegetable kadhi is ready to be served.Have it in lunch or dinner and garnish with fresh cilantro.
Friends do try the recipe at home. Share your comments and feedback. Have a great day and week.Till then healthy cooking,happy living.

Rice flour and jaggery pancake

Rice flour and jaggery pancake
Hello and welcome to my cooking corner again. Today I am going to share a recipe of Rice flour and jaggery pancake.You all must have eaten a lot of pancakes in your lifetime and they must all have tasted good.Today I am going to share a recipe of pancakes made from rice flour,semolina and jaggery.It is tasty,healthy and made in a jiffy from scratch.So guys let’s get ready to try this pancake—


Ingredients:-

Rice flour-250 gms

Semolina-50 gms

Jaggery Powder-50 gms

Saunf-1/2 tsp

Cardamom Powder-1/2 tsp

Baking powder-1 tsp

Water-For making batter

STEPS

Step 1

Take a pan and add water and jaggery powder in it.Now let this mixture boil and blend together to be like a syrup.

Take another vessel. Add rice flour,semolina,saunf,cardamom powder,baking powder in it and mix it well.Now add the jaggery syrup in it and mix everything nicely.The batter should be thin and of pouring consistency.

Now take a heavy-bottomed pan and let it get hot.Now take heaped spoonfuls of the batter,spread in a round shape and cook on both sides like a pancake adding oil as required.The pancake should not be too thick or thin and must be a little crispy and browned when done.

Our Rice flour and jaggery pancake is done. You can serve it smeared with honey, nuts and toppings of your choice.You can also serve it with strawberry syrup and fresh cream.

Friends do try the recipe at home.Share your comments and feedback. Have a great week.Till then healthy cooking,happy living!!!

Red Lentil And Drumstick Leaves Vada

RED LENTIL AND DRUMSTICK LEAVES VADA
Hello, and welcome to my blog again.Today I am going to share the recipe of Red lentil and Drumstick Leaves vada.It is a healthier version of fried vadas because it has drumstick leaves.I have added some dry red chillies and asafoetida to give it a special taste.It tastes great when had with spicy puffed rice.It is a tasty snack of my birthplace and my house too.It can be made with simple ingredients and is a quickie to prepare.So do try it out and let me know your experience of it.So let’s start with the making:-

Ingredients:-

Red Lentil-250 gms

Drumstick leaves-150 gms

Onion-1(big)

Dry red chilly-2

Cumin-1/4 tsp

Asafoetida-A pinch

Cumin or coriander powder-1/2 tsp

Red chilly powder-1/2 tsp

Garam Masala-1 tsp

Dry Mango Powder-1 tsp

Salt-According to taste

Oil-For frying

STEPS

Step 1
Wash,soak and grind the lentil corasely.Chop the onion finely.Wash the leaves properly.
Step 2

Take a bowl.Add the ground lentil,onion,dry red chillies,cumin,drumstick leaves,asafoetida,cumin or coriander powder,red chilly powder,garam masala,dry mango powder and salt and mix it up well.

Step 3
Take a karahi.Add oil.When it becomes quite hot take a ladleful of the batter and  slowly drop them in the oil.Fry still browned and crispy.Soak the extra oil on a tissue paper.Our Red Lentil And Drumstick Leaves Vada is ready.Serve it hot with crunchy,spicy puffed rice and onion rings.

Friends do try the recipe at home. Share your comments and feedback.Have a great week everyone. Till then healthy cooking,happy living!!!

Shallow Fried Macaroni And Potato Tikkis

SHALLOW FRIED MACARONI AND POTATO TIKKI

Hello, and welcome everyone to my cozy cooking corner again. It is the rainy season and a well suited time to have ‘baarish wale pakore with ginger tea’.Generally, I don’t encourage eating fried dishes but yes, sometimes you can try to bend the rules a bit. We make pakoras of many types and today I am making a pakora of macaroni with potatoes and some mild spices. I think some of you guys will be knowing the recipe. You can have it at breakfast or at brunch. So let’s enjoy making macaroni and potato tikkis and celebrate the goodness and onset of pleasant monsoons in India—

Ingredients:-

1. Macaroni-200 gms
2. Potato-1 1/2
3. Onion-1
4. Green Chillies-2
5. Ginger-Garlic Paste-1 tsp
6. Refined Flour-1/2 cup
7. Turmeric Powder-1/2 tsp
8. Red Chilly Powder-1/2 tsp
9. Cumin Powder- 1/2 tsp
10. Garam Masala- 1 tsp
11. Mint Leaves-1/2 cup
12. Chat Masala-1/2 tsp
13. Salt-According to taste
14. Vegetable oil for shallow frying

STEPS

Step 1

Boil the macaroni till done. Boil potatoes and chop the onions and green chilies finely. Chop the mint leaves too.

Step 2

Take a mixing bowl. Add in the boiled macaroni, mashed potato, onions, green chilies,ginger-garlic paste, turmeric powder, red chilly powder, cumin powder,garam masala, mint leaves, chat masala and salt and mix well.

Step 3

Heat 1 tbsp oil in a frying pan. Make out medium-sized patties from the batter and dust it in some flour. Shallow fry the patties out in batches. Drain excess oil on tissue papers.

Our Shallow Fried Macaroni And Potato Tikkis are done. Serve with mustard or tomato sauce or with any dip of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

My Pickles for sale!!!

Hello, and welcome to my cooking corner again. Hope you all are having a great time. This is the season of mangoes and the season of pickles. Like every year, I have prepared six to seven varieties of homemade pickles which are available for sale. If anyone wants to buy these pickles then contact me on the given number. You can whatsapp me also on the given number. The seven varieties are:—-

1. Cubed Mango pickle:—250 gms, Rs. 40.

 

 

2.Grated Raw Mango Pickle:—250 gms, Rs.40

 

3.Lemon and Green Chilly Pickle:—250 gms, Rs.40

 

4.Sambhar Onion Pickle:—250 gms, Rs.40.

 

5.Yellow Mustard Pickle—250 gms, Rs.40.

 

6.Grated Raw Mango Sweet Pickle(Chunda)—250 gms, Rs.40.

 

 

7.Tomato Pickle—250 gms, Rs.40.

 

What’sapp number is—8527241634.

Have a great day. Stay in cheers. Thanks—Abha Jha.

Pear And Bell pepper Chutney

PEAR AND BELL PEPPER CHUTNEY

Hello and welcome dear friends to my cozy cooking corner again. At evenings every one of us has cravings and all want to have something new and tastier. Some people like to eat homemade sweet snacks, cakes, pastries, muffins or pancakes and some want to try salty ones. Today I had made paneer pakoras in the evening and I did not have my regular mint chutney ready to go with it. So I decided to make a chutney from pear and bell pepper. It is very healthy, tasty and I am sure you guys will like it. So let’s make our chutney—

Ingredients:–

1. Pears -3
2. Green Bell Pepper -1
3. Green Chilly- 2
4. Mint Leaves -A few
5. Roasted cumin -1/2 tsp
6. Raw Mango or Lemon Juice -1 or 2 tsp
7. White and Black Salt -According to taste
8. Chaat Masala -1/2 tsp
9. Mustard Oil -1/2 tsp

STEPS

Step 1

Wash and cut the pears. Roast bell pepper, deskin it. Cut the pears and remove the seeds.

Step 2

Now take a chutney jar. Add the cut pears, roasted bell pepper, green chilies, roasted cumin, salt, mint leaves, raw mango and grind it to a fine paste. If you do not have raw mangoes add some lemon juice. The idea is to make the chutney a little tangy.

Step 3

Take out in a bowl and add the mustard oil. Mix well. You can use any oil in here, it’s not compulsory to add only mustard oil.

Our Pear And Bellpepper Chutney is done. Serve it with toast, french fries, cutlets or even use it as a salty spread on bread for sandwiches. You can use it in any way you like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!