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Moong Dal Ka Paratha.

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Ingredients:
  • 1 Cup Moong Dal Soaked Overnight.
  • 1 tsp Ginger Chili Paste.
  • 1/2 tsp Rai.
  • Salt as Per Taste.
  • 1 tsp Lemon Juice.
  • 1/4 tsp Turmeric.
  • 1 tsp Red Chili Powder.
  • 1 cup Wheat Flour.
  • 2 tsp Oil for Temp.
  • 2 tsp Oil For Dough.
  • Oil For Shallow Frying.
  • 2 Taj Pata Leaves.
  • Pinch of Hing.
Method:
  • Take Cooker add heat oil when oil get heated then add tej pata, rai, ginger chili paste, hing and moong dal mix them all properly then add turmeric, red chili powder and salt and one glass of water mix them well and cover it.
  • Allow it be one whistle.
  • After that open the lid and add lemon juice and mix them all properly.
  • Then allow it to cool meanwhile take a bowl add wheat flour ,oil and salt mix them all well then add little by little water and make dough.
  • Then make 7 equal balls from the dough and make small roti out of it then apply 2 drops of oil on roti and add 1 tsp of stuffing in it and join all the edges and make ball again and make paratha.
  • Heat the tawa and shallow fry this paratha from both the side till golden brown.
  • Then our moong dal paratha is ready to serve with raita .

 

 

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Besan Ka Dhokla.

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Ingredients:
  • 1 Cup Besan .
  • 4 tsp Sugar.
  • 1 Eno.
  • Salt as per Taste.
  • 5 tsp Oil For Batter.
  • 4 tsp Oil For Temper.
  • 2 tsp Lemon Juice.
  • 4 tsp Chopped Coriander.
  • 1 tsp Rai.
  • 3-4 Green Chilli Chopped.
  • Pinch of Hing.
  • 1 tsp Til.
Method :
  • Take big bowl add besan, salt, sugar and oil mix them all properly.
  • Then add little by little water and make batter and allow it to rest for 45 min.
  • Then apply the few drop of oil in dish and spreed all over the dish .
  • Heat the steamer and place this dish in it.
  • Till dish get heated mix the batter properly and add Lemon juice and  eno and mix them all together properly and pour in dish and cover it with led and allow it to cook for 15-20 min on high flame.
  • Then remove from the steamer and allow it to come in room temperature then cut them in square shape.
  • Then take pan add oil and when oil get heated add rai, hing, green chili and til then add one small glass of water in it and when the water start boiling spread this temper all over the dhokla.
  • Then our dhokla is ready to serve.

 

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Kabuli Chana Ka Pakora.

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Ingredients:
  • 1 cup Kabuli Chana Soaked Overnight.
  • 2 tsp Ginger and Chili Paste.
  • Pinch of Hing.
  • Salt as Required.
  • Oil For Frying.
  • Pinch Jeera.
  • 2 tsp Coriander Leaves.
  • Pinch Soda.
Method:
  • Take grinder jar add kabuli chana , jeera, hing, salt, ginger chili paste and coriander grind them thick paste don’t add much water to grind.
  • Then take it out in one bowl and add soda and mix it well.
  • Then heat oil in a pan when oil get heated then make pakoras of it and fry till golden color from all the sides .
  • Serve it with Tea , Coffee, Chutney or Tomato sauce.

 

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Chila Ki Sabji.

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Ingredients:
  • 2 Chila.
  • 1 cup Curd.
  • 1 tsp Ginger Chili Paste.
  • Pinch of Hing.
  • 1/2 tsp Rai.
  • Salt as per Taste.
  • 1/4 tsp Turmeric.
  • 1/2 tsp Red Chili Powder.
  • 1 tsp Sweet neem.
  • Pinch of Garam Masala.
  • 1 tsp Oil .
  • 1 Glass Water.

Method.

Take chila and cut them in square shape.

Take pan add oil ,rai,ginger chili paste ,hing ,sweet neem and chila mix them all properly and allow them to cook for 5 min in low flame.

Meanwhile take bowl add curd ,salt, garam masala, red chili powder and Turmeric.

Then after 5 min add this curd batter to the chila and mix them well.

Then add glass of water and allow it to boil and then serve it with roti or paratha.

 

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Besan Ka Chila.

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Ingredients:
  • 1 cup Gram Flour.
  • Salt as per Taste.
  • 1 tsp Ginger Chili Paste.
  • Pinch of Soda.
  • 2 tsp Chopped Coriander.
  • Pinch of Hing.
  • 1 tsp Oil For Batter.
  • Oil For Shallow Fry.
Method :
  • Take a bowl add all the ingredients and mix them all Properly together.
  • Then add little by little water and make batter in pouring consistency.
  • Then heat the pan on medium flame .
  • When pan get heated add oil all over the pan and pour the batter on pan and make chila.
  • Allow the chila to cook from both the side till golden in color.
  • Then serve it with Chutney.

 

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Mix Fruit Milk.

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Ingredients:

  • 1 Banana Peeled and Chopped.
  • 1/2 Apple Peeled and Chopped.
  • 1 Chikoo Peeled and Chopped.
  • 1/3 cup Pomegranate Seeds
  • 1/3 cup Green Grapes .
  • 3 cups Milk.
  • 3 teaspoons Custard Powder.
  • 3 tablespoons Sugar.

Method:

  • Mix 1/2 cup milk, custard powder in a bowl.
  • Mix well to prevent lumps formation.
  • Heat 2½ cups milk in a pan in low flame.
  • Add milk-custard mixture and sugar.
  • Stir continuously and bring it to boil over medium heat.
  • Cook until milk becomes thick or for around 8-10 minutes.
  • Turn off heat and transfer it to a bowl.
  • Let it cool at room temperature and then place it in refrigerator to chill for at least 1-2 hours.
  • Mix all cut fruits in a big bowl and pour chilled refrigerated milk in it.
  • Then mix fruit milk is ready to serve.

 

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Aam Ka Panna.

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Ingredients:
  • 2 large sized raw mangoes.
  • 2 tsp  jeera powder.
  • 1 tsp crushed black pepper.
  • black salt  to taste.
  • a pinch of  hing.
  • 1/4 cup sugar.
Method:
  •  Wash peel and boil  mangoes.
  • Let them cool.  mash and strain the pulp.
  • Add cumin powder, crushed peppercorns, black salt,
    hing and sugar.
  • Mix well till sugar is dissolved.
  • Divide the mixture into four tall glasses, fill it up with
    chilled water.
  • Stir well and serve.

 

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Idly Vada.

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Ingredients:
  • 2 idly’s.
  • 5 tsp Chana Atta.
  • Pinch Soda.
  • Salt as Per Taste.
  • 3 tsp Boil , Peel and Chopped Potato.
  • 2 tsp Boil
  • 2 tsp oil .
  • Pinch Turmeric.
  • Pinch Rai.
  • Pinch Hing.
  • 2 tsp Tomato Sauce.
  • Oil For Frying.
Method :
  •  Take pan add oil ,rai , hing , potato , Turmeric and Salt mix them all together and allow it to cook for 3-4 min on low flame.
  • Take bowl add chana atta, salt, soda and water as required for making batter.
  • Then take pan add oil and allow the oil to be heated meanwhile take one idly apply one tsp tomato sauce, potato stuffing and place other idly on it then dip this idly to chana batter and deep fry till golden brown in color from both the sides.
  • Then our idly vada is ready to serve with chutney.

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Fruit Shrikhand.

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Ingredients:
  • 2 cup Curd.
  • 1/2 cup Sugar.
  • 2 tsp pomegranate.
  • 4 tsp Grapes.
  • 4 tsp Apple Peel and Chopped.
  • Pinch of elaichi Powder.
  • Pinch of Yellow Color.
  • 2 tsp Almonds Chopped.
Method :
  • Take white cloth and tie the curd for 3 hours.
  • Then Grind the sugar .
  • Then first remove the curd from the cloth to one bowl then add sugar and mix them all properly together that sugar get dissolved with curd.
  • Then add all left over ingredients and mix them well together .
  • Then keep in refrigerator for 1 hour  and serve it with lunch or dinner.

 

 

 

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