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!!!

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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!!!

Sweet and tangy rice and ragi flour pancakes

SWEET AND TANGY RICE AND RAGI FLOUR PANCAKES

Hello, and welcome to my cooking corner again.Sorry for the late post. I was travelling in this month to my son’s place in Mumbai.Today I am sharing a recipe of Sweet and tangy ragi and rice flour pancakes. It is an alternate version of salty pancakes that we regularly enjoy mostly in breakfast menu.We make pancakes in many ways and here I have made this recipe of ragi and rice flour pancakes with a sweet and tangy stuffing of potato and veggies which was quite satisfying.The dish is made quickly and I think it is a delicious,sumptuous and healthier too.So let’s start with the recipe:-
Ingredients for the sweet and tangy stuffing:-

1. Potato-2
2. Mixed vegetables(broccoli,carrot,peas)-150 gms
3. Onions-2
4. Green Chillies-2
5. Peanuts-8
6. Salt-According to taste
7. Turmeric Powder-1/2 tsp
8. Red Chilly powder-1/2 tsp
9. Coriander Powder-1/2 tsp
10. Garam Masala-1/2 tsp
11. Dry mango powder-1 tsp
12. Sugar-1 tsp
13. Oil-2 tbsp

For the rice and ragi flour pancakes:-

1. Ragi Flour-200 gms
2. Rice Flour-100 gms
3. Salt-According to taste
4. Water-To make the batter

For the tempering:-

1. Black Mustard-1 tsp
2. Curry Leaves-6
3. Asafoetida-A pinch
4. Oil-1 tbsp

STEPS
Step 1

Wash, chop and blanch the green vegetables and potatoes. Chop the onions and green chilies. Take a bowl and add the given amounts of ragi flour and rice flour in it. Add some salt and water and make a dosa-like batter of moderate consistency.
Step 2

For the stuffing take a pan. Add the tempering ingredients. Next, add the chopped onions and green chilies. Now add the blanched veggies and spices namely, salt, turmeric powder, red chilly powder,coriander powder,garam masala, dry mango powder, peanuts and sugar and let it cook for a minute. Mix everything well. Let it cool.
Step 3

Take a dosa pan and heat it a little. Now with a ladleful of the above made pancake batter, spread it on the pan and let it cook. Add little bits of oil to avoid the sticking of the pancake in the pan. Cook it till brownish.
Step 4

Now time to serve the stuffed pancakes. For that, take a plate and pace the ragi pancake and put some of the filling made above in the middle of it. Fold it and you are good to go.

Our Sweet and tangy rice and ragi flour pancakes are done. Serve it with peanut or coconut chutney.

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

Mutton Poha

MUTTON POHA

Hello, and welcome to my cooking corner again guys. Poha is a staple breakfast recipe of every household. In my family also everyone enjoys eating pohas in the morning with a cup of tea. Poha can be made in many ways. We can make onion poha, potato poha, mixed vegetable poha, fruit poha, and the list can continue. In my earlier blogs, I have made chicken and fish poha, mutton liver poha, and noodle poha. Today I am going to share a similar recipe here but that of mutton poha. It is delicious and you can surely make it once in a while for a change from regular ideas. So let’s start with the making—

Ingredients:-

1. Mutton-1/2 kg
2. Thick beaten rice-300 gms
3. Onions-4
4. Crushed Ginger-Garlic -2 tbsp
5. Yoghurt-3 tbsp
6. Turmeric powder-1 tsp
7. Red Chilly Powder-1 tsp
8. Coriander Powder-2 tbsp
9. Cumin Powder-1 tbsp
10. Mutton masala or Garam Masala-1 tsp
11. Salt-According to taste
12. Bay Leaf-2
13. Green Cardamom-1
14. Butter-3 tbsp
15. Sugar-A pinch

For garnish:-Freshly chopped cilantro

STEPS

Step 1

Take a pan. Add butter. Now add chopped onions. Add bay leaf, green cardamom. Fry for a minute. Now add ginger-garlic paste. Fry again. Now add the spices salt, turmeric powder, red chilly powder, coriander and cumin powder, mutton masala or garam masala and fry again for half a minute. Add curd. Fry everything well.

Step 2

Cook the mutton completely and when the gravy thickens, add in the washed beaten rice, nuts and cook covered on a medium flame for three minutes. Add in a pinch of sugar, mix it up well and saute on a low flame.

Step 3

Our Mutton Poha is done. Garnish with freshly chopped cilantro. Serve hot. It is best had with curd or coconut chutney.

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

Foxnut And Potato Tikkis

FOXNUT AND POTATO TIKKIS

Hello, everyone and welcome to my cooking corner again.Today I will be sharing a cutlet recipe of foxnuts and potato spices mildly with spices.It is tasty,made quick and requires very little effort.So do try it sometime.Now let’s start with the recipe—

Ingredients:-

1. Foxnuts-180  gms
2. Potato-3
3. Onion-1
4. Green Chillies-3
5. Garam Masala-1 tsp
6. Pepper Powder-1/2
7. Lemon juice-1 tsp
8. Salt-According to taste
9. Cilantro-For garnish
10. Cashews-For garnish
11. Vegetable Oil-2 tbsp for shallow frying

STEPS

Step 1

Roast and grind the foxnuts coarsely. Boil, peel and grate the potatoes. Chop the onion, green chilies and cilantro finely.

Step 2

Take a bowl. Add the ground foxnut powder, potatoes, onion,green chilies,garam masala,lemon juice,pepper powder, salt, and cilantro and mash it well. You can add some refined flour for binding.

Step 3

Now make tikkis from the batter, insert one cashew on each of the tikkis and dust in some refined flour. Heat oil in a pan and shallow fry the tikkis in them till crispy and browned. Take out on a tissue paper.

Our Foxnuts And Potato Tikkis are done. Serve them with green chilly sauce or any dip of your choice.

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

Mixed Vegetable And Noodle Poha

MIXED VEGETABLE AND NOODLE POHA

Hello, and welcome to my cooking corner again. Hi guys, I have again come here with another nutritious recipe of poha. As we know Poha is a popular, Indian breakfast dish liked in every Indian household. It is made in different ways in different regions. It can be made in varieties like mixed vegetable poha, Power poha, Raavan poha, lemon poha, potato, onion poha. And I too have made some varieties like vegetable poha, fish poha, chicken poha, mutton liver poha, etc. Today I am sharing a similar recipe of poha with noodles, nuts, and vegetables. I hope you guys will like it and try it sometime. So let’s start with the making—

Ingredients:-

1. Beaten Rice-100gms
2. Noodles(Chow-Chow)-150 gms
3. Mixed Vegetables(Cauliflower, Potato)-50 gms each
4. Onions-2
5. Green Chillies-2
6. Turmeric Powder-1/2 tsp
7. Red Chilly Powder-1 tsp
8. Cumin Powder-1 tsp
9. Garam Masala-1 tsp
10. Nuts of your choice(cashew, raisins)-6 each
11. Peanuts-7
12. Sugar-A pinch
13. Sauces(tomato, green chilly and soya sauce)-According to need
14. Salt-According to taste
15. Vegetable Oil-2 tbsp
16. Freshly chopped cilantro-For garnish

STEPS

Step 1

Wash, chop and blanch the vegetables, cauliflower, and potato. Boil the noodles till firm and done. Chop the onions and green chilies finely.

Step 2

Heat a pan and add oil in it. Now add the chopped onions and green chilies. Fry for a minute. Now add the spices, turmeric powder, red chilly powder, cumin powder,garam masala, salt, sugar and fry again. Add in the nuts and peanuts. Wash the beaten rice and keep aside.

Step 3

Now add the blanched noodles and beaten rice. Mix well. Now finally add sauces, tomato, green chilly and soya sauce. Mix again. And garnish with freshly chopped cilantro.

Our Mixed Vegetable And Noodle Poha is done. Serve with hot tea and boiled eggs at breakfast.

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

 

 

 

Split Bengal Gram, Spinach And Potato Tikkis

SPLIT BENGAL GRAM, SPINACH, AND POTATO TIKKIS

Hello, and welcome to my cooking corner again. You may have noticed that all of my recipes that I have made till now are simpler, healthier, and can be made in a jiffy. I really promote healthy cooking. Today I am sharing a recipe of tikkis made of split Bengal gram, spinach, and potato. It is a snack recipe. But you can have it anytime. I hope you will like this effort and try to make it. So let us try to make it—

Ingredients:-

1. Split Bengal Gram(Chana Dal)-250 gms
2. Spinach-50 gms
3. Potato-1
4. Gram Flour(Besan, roasted)-2 tbsp
5. Onion-1
6. Green Chillies-2-3
7. Grated Ginger-1/2 tsp
8. Grated Garlic-1 tsp
9. Red Chilly Flakes-1/2 tsp
10. Cumin Powder-1 tsp
11. Dry Mango Powder-1/2 tsp
12. Sugar-1/2 tsp
13. Garam Masala-1 tsp
14. Lemon Juice-1 tsp
15. Salt-According to taste
16. Vegetable Oil-2 tbsp

STEPS

Step 1

Wash and cook the Bengal gram in a vessel adding a pinch of salt making sure it is not mushy. Wash, chop and blanch the spinach. Boil and peel the potato. Chop the onions and green chilies finely. Grate the ginger and garlic.

Step 2

Take a pan. Add vegetable oil in it. Add in the chopped onions and green chilies. Now add the grated ginger and garlic. Fry for a minute. Now add the spices, salt, red chilly flakes, cumin powder, dry mango powder,garam masala, sugar and fry the spices well. Now add the blanched spinach and fry it for two-three minutes. Add the roasted gram flour(besan)and fry for a minute.

Step 3

Add the mashed lentil and boiled, grated potato to the spice batter. Add some chopped cilantro too to enhance the taste. Mix everything well and try to form a dough with the batter. Let the dough cool. Now add a dash of lemon juice and mix well.

Step 4

Make tikkis of any shape from the dough and shallow fry them till lightly browned and crisp.

Our Split Bengal Gram, Spinach And Potato Tikkis are done. Serve them with a dip of your choice and salads. Enjoy your day with these delicious and healthy tikkis.

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

Sweet And Tangy Kidney Beans Curry

SWEET AND TANGY KIDNEY BEANS CURRY

Hello, and welcome to my cooking corner again. Happy Makar Sankranti to all of you. Today I am going to share a recipe of Sweet And Tangy Kidney Beans Curry. Curry is a staple of Indian cuisine. Rajma curry is a famous recipe in every household here. And it is loved by all. In my family too, my son loves to eat rajma curry with steamed rice. The recipe that I have shared is my twisted, delicious version and I wanted to put this idea of adding some dried mint, sugar, and tamarind in the curry into action. You can make a similar curry with other beans available in the markets too. If you guys like my recipes do share your  and comments on it. Till now I have mostly made authentic recipes and some have been experimental too. I hope in the new year I try my hands on other kinds of recipes and ideas too expanding my horizons. This curry dish was liked very much in my family and I hope you guys too will try it soon too. Do share your experiences and comments when you make the curry and enjoy it. So let’s start with the recipe….

Ingredients:-

1. Rajma-250 gms
2. Onion-1(finely chopped)
3. Onion-dried mint and green chilly paste-1 tsp
4. Ginger-Garlic Paste-1 tsp
5. Tomato Puree-2 tbsp
6. Cumin Powder-1 tsp
7. Rajma Masala-1/2 tsp
8. Garam Masala-1/2 tsp
9. Turmeric Powder-1/2 tsp
10. Salt-According to taste
11. Tamarind Paste-1/2 tsp
12. Sugar-1/2 tsp
13. Vegetable Oil-2 tbsp

STEPS

Step 1

Soak rajma overnight and pressure cook it the next day till done.

Step 2

Take a pan and add vegetable oil. Now add the chopped onion and fry for two minutes. Then the ground onion-green chilly-dried mint paste and fry it too. Next, add ginger-garlic paste and fry. Then add the spices, salt, turmeric powder, red chilly powder, cumin powder, rajma masala, and garam masala and fry again.

Step 3

Fry the masalas till they lose the rawness. Next, add the tomato puree or chopped fresh tomatoes and fry again. Fry all the masalas for a minute. And then add the boiled rajma and water and simmer on medium flame. Finally, add the tamarind paste and sugar and mix it well. Simmer for two minutes. Garnish with freshly chopped cilantro.

Our Sweet And Tangy Kidney Beans Curry is done. Serve it with steamed rice.

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