Mango Banana Smoothie

Mango  Banana Smoothie

Ingredients

1 mango, peeled and cut into chunks

1 banana, peeled and chopped

200 ml  fresh or canned orange juice

250gm  fresh yogurt

4 tbsp sugar

10 ice cubes

Method

Place mango, banana, orange juice, sugar and yogurt in a blender or food processor.

Blend until smooth, add ice cube blend again and serve chilled.

Grapes Smoothie

Grapes Smoothie

Ingredients

1 ½  cup chilled and chopped black grapes (seedless)
1 cup fresh chilled yogurt

½ cup milk

4 tbsp sugar
8 ice cubes

Method

Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy.

Pour equal quantities of the smoothie into 4 individual glasses.

Serve immediately.

Poha Dhokla

Poha Dhokla

Ingredients

1/2 cup poha

1/2 semolina (sooji)
1 cup cup curd
1 tsp green chilli paste

1 tsp fruit salt

½ tsp sugar

Salt as per taste

For tempering

 1 tbsp oil

1/2 tsp mustard seeds
a pinch  of asafoetida

5-6 curry leaves

2 green chilly (slit length wise)

for garnishing
1 tbsp coriander finely chopped

Method (How to make poha dhokla)

Beat the curd with one cup of water and keep aside.

Soak poha with one cup water and keep aside for 10 minutes.

Now mix the semolina, soaked poha, green chilli paste and salt in the beaten curd, mix well and keep aside for 10 minutes.

At last, add fruit salt in this mixture and give it a one side stir. Do not mix for a long time

Prepare a steamer or pressure cooker by adding enough (3-4 cups) water in it and put it on a high flame to get steam

Grease a tray or any other utensil with oil, which you can put into the steamer or cooker.

Pour enough mixture in this utensil and make a thick and equal layer of this mixture and put it in the steamer.

Close with lid, if you are using cooker remove the vessel and gasket. Cook for 15-20 minutes on medium flame.

After 15-20 mins check by inserting a knife, if batter doesn't stick to the knife then poha dhokla

Heat the oil in a small tadka pan and add the mustard seeds, curry leaves, slit green chilles and.

At last  add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas.

Cut into diamond shaped equal sized pieces and garnish with chopped coriander.

Serve hot with green chutney.

Fruit Yogurt for hot summer

Fruit Yogurt

Ingredients

½ ltr full cream milk

1 cup Seasonal fruits

2 tbsp Dry fruits (raisin, cashew, almonds) chopped

1 tbsp Yoghurt

Fruit pulp  Mango / strawberry pulp or any fruit pulp of your choice

4 tbsp Sugar

Method

Bring milk to a boil and allow it to cool to a room temperature.

Wash the fruits, peel them, chop them into small bits and big chunks.

Add the fruit pulp, fruit bits, fruit chunks and chopped dry fruits to the warm   milk.

Add 1 spoons of the yoghurt . Stir well.

Cover and keep it at a warm place.

Keep undisturbed for a 6-8 hours.

Top the set yoghurt with fruits, fruit sauce, dry fruits.

Serve chilled.

Surti Locho

Surti  Locho

Ingredients (for 3-4 servings)

1 1/2 cup Bengal gram (Chana dal)

1/2 cup Black gram (Urad Dal)

1/2 cup Beaten Rice (Poha)

1 tsp Green Chilly Paste

A pinch of asafoetida

1 tbsp Oil

A pinch of Tumeric Powder 

1 tsp Eno Fruit Salt

Water as Required

Salt to taste

For Garnishing: 

1/2 tsp Black Pepper Powder

1/2 tsp Red Chili Powder

1 tbsp Lemon Juice

1 tbsp coriander finely Chopped

1 Onion - Finely Chopped

2-3 tbsp Fine Sev

Method (How to make Gujarati street food Surti locho)

Soak chana dal and urad dal over night in separate vessels

Soak poha before half an hour.

Drain both these dals. Blend chana dal in a blender and make a coarse paste using some water, if needed

Blend urad dal in the same grinder with water if needed add poha and blend again.

Mix this paste with chana dal paste

Add salt, green chilli paste, turmeric powder and asafoetida in this mixture and mix well

At last, add fruit salt in this mixture and give it a one side stir. Do not mix for a long time

Prepare a steamer or pressure cooker by adding enough (3-4 cups) water in it and put it on a high flame to get steam

Grease a tray or any other utensil with oil, which you can put into the steamer or cooker.

Pour enough mixture in this utensil and make a thick and equal layer of this mixture and put it in the steamer, Sprinkle half of the red chilli powder and black pepper powder.

Close with lid, if you are using cooker remove the vessel and gaskit. Cook for 15-20 minutes on medium flame.

After 15-20 mins check by inserting a knife, if batter doesn't stick to the knife then surti locho is ready

You can serve this by garnishing it with onion, coriander leaves, sev,  Sprinkle some red chilli powder and black pepper powder on it

Sweet Paratha for Kids

Sweet  Paratha for Kids

Ingredients (for 4-5 parathas)

1 cup whole wheat flour

8-9 tsp sugar

1 tsp oil

¼ tsp salt

½ cup water

oil or ghee for making paratha

Method (How to make sugar paratha)

In a bowl mix the flour, salt, and oil. Mix water and knead soft dough.

Cover the dough and keep aside for at least 15 minutes.

Knead the dough again and divide into 4-5 equal parts.

Roll the dough into 3 inch diameter circles. Place about 2 tsp sugar in the center. Seal by pulling the edges of the rolled dough together to make a ball. Make all four balls as same procedure.

First lightly roll the filled ball in dry whole-wheat flour.

Roll the ball light handed in to about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the paratha.

Heat the tawa on medium flame,  sprinkle some oil on it.

Place the Paratha over the tawa, After a few seconds flip the Paratha over, spread 1 tsp oil or ghee on the Paratha. Flip again and spread oil, and press the paratha with the spatula making sure the Paratha is golden-brown on both sides. Remove from the heat. And serve.

Sweet Paratha can be served at room temperature. 

Kothimbir Wadi

Kothimbir Wadi

Ingredients (3-4 servings)

1 cup gram flour / besan

1 tbsp Rice Flour

1 tbsp semolina (sooji)

1 cup coriander leaves finely chopped

1 cup water

2 tsp oil

1 tbsp Lemon Juice

1/2 tsp Sugar

1 tsp ginger chilli paste

2 tsp roasted sesame seeds

1/4 tsp turmeric powder

1/4 tsp garam masala

A pinch of hing

1/4 tsp baking soda

Salt to taste

Oil for shallow or deep frying

Method(How to make maharastrian kothimbir badi)

Mix together the coriander leaves, gram flour, turmeric powder, ginger, chilli paste, garam masala, hing, rice flour, salt, sesame seeds and 2 teaspoons of oil in a mixing bowl. 

Add required water to make a thick batter lastly add baking soda to the batter and mix well.

Pour the batter into a greased bowl and steam cook on a high flame for 20 to 25 minutes or till firm and cooked. 

Insert a knife into the steamed wadi and if it comes out clean, then it is cooked. Let it cool to room temperature.

Cut into pieces and set aside. Shallow fry or deep fry  the vadis till golden brown and crisp on both sides.

Serve hot with green chutney.

Oat Uttapam

Oat Uttapam

Ingredients 
  

1 cup Oats (Powdered)

½ cup sooji

1 cup curd

1-2 green chilly (finely chopped)

1 medium onion (finely chopped)

2 tbsp carrot (grated)

2 tbsp capsicum (finely chopped)

1 tbsp coriander leaves (finely chopped)

3 tbsp cabbage (grated)

Salt as per taste

Oil for making

Method (How to make oat uttapam)

In a bowl, mix together powdered oats, rava, curd, and salt. Keep it aside for half an hour.

After half an hour add finely chopped onions, green chilli, grated carrot, cabbage, capsicum, coriander leaves and mix well.

Add enough water to get dosa batter consistency

Heat a non stick tawa, grease with some oil, pour a ladle of batter and spread a as small dosa. The uttapam should be thick like regular utaapam.

Reduce the flame to low and drizzle some oil around the dosa.
Once it starts lifting around the corners, flip the uthappam to the other side and drizzle some more oil around it.

Cooked from both side till crispy and golden in colour, remove from the tawa and serve hot with coconut chutney or any chutney of your choice.

Repeat the same process for the rest of the batter.

Oat Dosa

Oat Dosa

Ingredients

1 cup Oats
2 tbsp Rice flour
2 tbsp Sooji
¼ cup Buttermilk
1-2 Green Chilli  finely chopped
1 tbsp Coriander leaves finely chopped
1 tsp roasted Cumin powder
Salt as per taste
Oil for making dosa

Method (How to make instant oat dosa)

Coarsely grind the oats. Mix oat powder, sooji and rice flour.

Slowly mix butter milk and mix well to make a smooth dosa batter consistency  paste. Use water if needed.

Add green chillies, coriander, and salt. Close the lid and Keep it for 15minutes.  

Heat a non stick tawa, grease with some oil and pour a ladle of batter and spread it lightly in a circular motion to make small dosa.

Drizzle a tsp of oil around the dosa. Make cook on medium and flip it over to cook other side. Do it carefully as this dosa will be very soft. Remove from heat and serve hot dosa with coconut chutney or sambhar.

Repeat the process for the rest of the batter.

Masala Tea Powder

Masala Tea Powder

Ingredients

2 tbsp peppercorn

10  green cardamom

2 tbls  Dried Ginger

1 inch cinnamon stick

10 cloves

½ cup dried tulsi leaves  

Method

Dry grind all the masala ingredients to a fine powder. Store in an airtight container.

Use the masala as and when required to make tea.

Boil three cups of water in a pan.

Add tea leaves, milk, ⅛ tsp powdered masala and Sugar.

Bring the mixture to boil for a couple of minutes.

Strain and serve piping hot.

Hare mater ka chilla

Hare mater ka chilla

Ingredients (for 10-12 chilla)

1 cup yellow gram (Yellow moong dal) soaked for 2 hrs and drain
1 cup fresh green peas (Hare matar)
2-3 green chillies

½ inch piece ginger

1 large onion finely chopped
2 tbsp coriander finely chopped
salt as per taste
2 tbsp oil for cooking

Method (How to make green peas pan cake or hare matar ka chilla)

Combine the soaked moon dal, green peas, green chillies, and ginger and blend in a mixer using little water to make a thick batter.

Transfer the batter into a bowl, add the onions, coriander and salt and mix well.

Heat a non-stick tava or pan and grease it using some drops of oil.

Pour 2 tbsp ful of the batter on it and spread in a circular motion to make 5 inch thick round.

Spread some oil around it and cook till it turns light brown in colour from both the sides.

Repeat the process to make more chilla.

Serve immediately with green chutney.

Vanilla Ice Cream

Vanilla Ice Cream

Ingredients

1 cups fresh cream

1 ½ cup full cream milk

1 tbsp corn starch

1/2 cup sugar
1 tsp vanilla essence

Method (How to make ice cream at home)

Mix corn starch in a half cup of milk and keep aside.

Boil remaining milk in broad pan add sugar and cornstarch mixture and mix well. Boil for 3-4 minutes and remove from the heat wait for cool down completely

After cool down add cream and vanilla essence and whisk them together.

Pour into a shallow container. Cover and freeze for 4 to 6 hours till it is almost set.

Remove from the freezer and Blend in a blender till all the ice crystals are broken down and no lumps remain.

Transfer the mixture back into the shallow container. Cover and freeze till it has set again.

Scoop and serve immediately.

Chana Dal Chilla (diabetic friendly recipe)

Chana Dal Chilla (diabetic friendly recipe)

Ingredients (for 8 pancake)

1 cup split Bengal gram (chana dal) soaked

2 tbsp curd

1-2 green chillies

½ inch ginger

1 tsp eno fruit salt

½ cup spinach (finally chopped)

½ cup cucumber (grated and squeezed)

½ cup carrot (grated)

Salt as per taste

1 tbsp refined oil

Method (How to make chana dal chilla)

Grind the soaked chana dal, ginger and green chillies together into a coarse paste adding a little

Add the chopped spinach, carrot, cucumber and salt and mix well.

Just before making  add the curds and fruit salt and mix well.

Heat a non stick tawa or pan and spread the batter and make a pancake of approx. 5 inch diameter

Cook on a slow flame till both sides are golden brown, drizzling a little oil.

Repeat with the remaining batter to make 7 more pancakes.

Serve hot with green chutney.