MOOLI KA PARATHA RECIPE/RADISH STUFFED PARATHA RECIPE/मूली का पराठा रेसिपी

MOOLI KA PARATHA RECIPE/मूली का पराठा रेसिपी

Mooli is nothing but Radish.  Radish is a watery vegetable and good for health.  It reduces the heat in our body.  Here is a recipe with this vegetable which can be had for breakfast, lunch or dinner.  It is also easy for packing lunch box. 

Parathas are usually made circle in shape.  But here I have made parathas in semicircle shape which is very easy to make.  Please watch this demo and do try it at home.      

MOOLI KA PARATHA RECIPE VIDEO:
https://www.youtube.com/embed/gyYO-V-ZFVE

INGREDIENTS:

FOR STUFFING:
2 tbsps oil for sauteing
1 tbsp Cumin seeds
1/2 Kg grated white Radish
1 Onion, finely chopped
2 Green Chillies, finely chopped
2 tbsps Coriander leaves, finely chopped
Salt to taste

FOR PARATHA DOUGH:
2 cups Wheat flour
1/4 tsp salt
1 tbsp oil
Water, as required

PREPARATION METHOD:
1. Heat 2 tbsps of oil in a pan
2. Add 1 tbsp cumin seeds
3. When it splutters, add finely chopped onions
4. Add Green chillies, salt to taste 
5. Saute for a minute and close lid
6. After 5 minutes, open lid
7. Radish is fully cooked 
8. Add chopped coriander leaves at this stage
9. Mix well and set aside
10. For preparing dough, take a mixing bowl
11. Add 2 cups of wheat flour
12. Add 1/4 tsp of salt and 1 tbsp of oil and mix well
13. Add water little by little and knead into soft dough
14. Take small ball size dough and roll 7- 8 inches big roti
15. Spread radish stuffing on one half of the roti
16. Fold the other half on it and seal the sides by pressing with your fingers
17. Roast on a tawa by adding oil/ghee on both sides
18. Your Mooli ka paratha is ready
19. Serve hot with yogurt and pickle 

KALAKAND RECIPE/MILK CAKE RECIPE/HOW TO MAKE KALAKAND/कलाकंद रेसिपी

     Kalakand is an Indian sweet made out of thickened milk and paneer.  Kalakand originated in Rajasthan in India.  It is also famous in Pakisthan.  It is also called Mishri mawa or Milk cake.  It is yet another way of enjoying the goodness of milk.  Here is the easy and simple recipe for preparing Kalakand.  Do give it a try and I am sure you would love it !

KALAKAND RECIPE VIDEO:
https://www.youtube.com/embed/LqSH9eU08XU" 



INGREDIENTS:

1 litre Milk
1 cup Paneer(shredded/grated)
1/2 cup Sugar
1 tsp Cardamom powder
2 tbsps chopped Pistachios

PREPARATION METHOD:

1. Boil 1 litre milk
2. Boil in medium flame till it reduces to 1/3rd quantity
3. After 30 minutes it reduces to 1/3rd quantity, add 1 cup of  shredded/grated paneer
4. Keep stirring continuously so that it doesn't get burnt
5. Keep stirring until the moisture in it gets evaporated completely 
6. Add 1 tsp Cardamom powder and mix well
7. Pour in a greased plate and spread evenly
8. Sprinkle chopped pistacios on top and pat gently
9. Let it cool completely
10. Cut into pieces and garnish with chopped pistachios
11. Tastes good when chilled

MANGO SHRIKHAND RECIPE/HOW TO MAKE MANGO SHRIKHAND/आम्रखंड रेसिपी

     

MANGO SHRIKHAND RECIPE/HOW TO MAKE MANGO SHRIKHAND/आम्रखंड रेसिपी 

     Mangoes are available in plenty during summer season.  Ripe mangoes are usually used in fruit salads, milk shakes and many other sweets and desserts.  One such popular dish in India is Mango Shrikhand. Shrikhand is a yogurt based sweet and Nagpur, in India is famous for Shrikhand.  By adding ripe mango pulp to plain  Shrikhand we can very easily make Mango Shrikhand.  The only time consuming process is the preparation of Hung curd, but its not a hard task.  

    
MANGO SHRIKHAND RECIPE VIDEO:
https://www.youtube.com/embed/vrpAzdKpD-g



INGREDIENTS:

2 cups Thick Curd
1 cup Ripe Mango Pulp
1/2 cup powdered Sugar
1 tsp Cardamom Powder
1 tbsp chopped Badam/Almonds
1 tbsp chopped Pistachio

PREPARATION METHOD:

1. Place a muslin cloth on a sieve and keep it on a vessel
2. Take 2 cups of thick curd and pour on the muslin cloth
3. Tie the cloth and keep it in refrigerator for 6-7 hours/overnight
4. After 6-7 hours, open the cloth to find thick hung curd
5. Now take a mixing bowl and add 1 cup hung curd
6. Add 1 cup ripe mango pulp, 1/2 cup powdered sugar, 1 tsp cardamom powder and 1 tbsp each of chopped Badam/Almonds and chopped Pistachio
7. Whisk smooth and thats it
8. Your delicious Mango Shrikhand is ready
9. Transfer to a serving bowl and garnish with chopped nuts
10. Serve chilled 

PEANUT CHUTNEY RECIPE/GROUNDNUT CHUTNEY RECIPE/मूंगफली चटनी रेसिपी

   

       
     Peanuts are good source of protein and good for health.  A hand full of peanuts daily would keep our body healthy.  Here is an easy and quick chutney recipe for you.  Try it at home and enjoy the goodness of peanuts with your breakfast. 

PEANUT CHUTNEY RECIPE VIDEO:
https://www.youtube.com/embed/z3rkfx7x3XI




INGREDIENTS:

For Grinding:
1 cup Peanuts
5 Red chillies
1/4 cup Coconut pieces
Small piece of Tamarind
Salt to taste

For Tempering:
1 tbsp Oil
1 tsp Mustard
1 tsp Urad dhal
Few Curry leaves

PREPARATION METHOD:

1. In a shallow pan dry roast 1 cup of peanuts and set aside
2. In the same pan dry roast 5 red chillies
3. In a blender, add roasted peanuts and roasted red chillies
4. Add a small piece of tamarind
5. Add salt to taste and blend smooth
6. Transfer to serving bowl
7. For tempering, heat oil 
8. Add mustard seeds and urad dhal
9. When it starts spluttering, switch off the flame and add few curry leaves
10. Pour on top of ground chutney
11. Your tasty and lip-smacking peanut chutney is ready 
12. Serve with hot idlies or dosas

IDLI PODI RECIPE RECIPE/IDLI MILAGAI PODI RECIPE/CHUTNEY PODI RECIPE/इडल...

Idli Milagai podi is a powder substitute for the traditional South Indian chutney varieties. It is usually mixed with gingely oil and used as a dipping condiment for South Indian breakfast varieties like idli, dosa or adai.  It is very easy for packing lunch box and also for travelling.  It will not get spoilt so easily.  Just mix the idli milagai podi with gingely oil and apply generously on the idlies.  It stays even for two days. 



IDLI MILAGAI PODI RECIPE VIDEO:
https://www.youtube.com/embed/UyLaK3aoJ5U



INGREDIENTS:
1/2 cup Sesame seeds(preferably black)
2 tbsps Oil
1 cup Channa dhal
1 & 1/2 cups Urad dhal
1 cup Red Chillies
2 tbsps Asafeotida/Hing
Few Curry Leaves
Small lemon sized tamarind
3 or 4 pods Garlic
Salt to taste


PREPARATION METHOD:
1. Dry roast 1/2 cup of Sesame seeds and set aside
2. Heat a shallow pan and add 2 tbsps oil
3. Add one cup Channa dhal and 1 & 1/2 cups Urad dhal
4. Saute till it turns golden brown 
5. Add few Curry leaves to it and saute and when it turns crispy, transfer it to a bowl and set aside
6. Again add one tspn oil in the pan and add 1 cup red chillies 
7. Saute till it pufs up and transfer it to the bowl and set aside
8. Allow it to cool completely
9. Now add all the roasted ingredients together into a blender
10. Also add a small lemon sized tamarind, salt to taste and a small piece of Jaggery 
11. Blend them together to a coarse powder
12. Do not powder it too smooth
13. Your tasty Idli Milagai podi is ready
14.  Mix with Gingely oil and serve with hot idlies

CORN BIRIYANI RECIPE/CORN PULAV RECIPE/CORN RICE RECIPE/कॉर्न बिरियानी ...

     Sweet Corn is very nutritious and healthy vegetable, full of protein and rich in fiber.  Corn Pulav is one of the favourite rice varieties of kids.  Sweet Corn is also available in the market through out the year.  So friends, here is an easy and healthy rice variety recipe which you can prepare easily with the help of the video below.    

CORN BIRIYANI RECIPE/CORN PULAV RECIPE/

CORN RICE RECIPE/कॉर्न बिरियानी रेसिपी वीडियो:

https://www.youtube.com/embed/Z1dQ6YPPUZU

INGREDIENTS:
3 cups Basmathi Rice(soak in water for 10 minutes)
1 cup Sweet Corn kernels
3 Onions - chopped long
4 Tomatoes - finely chopped
8 Green chillies(do not slit)
2 tbsps Ginger Garlic paste
1 cup Pudina/Mint leaves
1/2 cup Coriander leaves, chopped
1 cup Curd
1 tbsp Lemon juice
2 laddles Oil 
2 pieces Cinamon
5 Cloves
4 Cardamom
2 Bayleaves
1 tspn Red Chilli powder
2 tspns Coriander powder
Salt to taste

PREPARATION METHOD:
1. Wash and soak Basmathi rice in water for 10 minutes
2. Measure the water and add 2 cups of water for 1 cup of rice
2. Take a thick bottomed vessel or a Pressure cooker
3. Heat 2 laddles of oil
4. Add Cinamon, Cloves, Cardamom and Bay leaves
5. Add Onions, Ginger garlic paste Tomatoes and Pudina/Mint leaves one by one as shown in the video
6. When tomatoes turns mushy, add curd 
7. When curd releases oil, add lemon juice
8. Now add Red chilli powder, Coriander powder and salt.
9. Saute well   
10. Add rice soaked water and close with a lid.  Let the water boil
11. When the water starts  boiling, add the soaked rice and carefully mix without breaking the rice
12. Again close the lid and simmer for 5 minutes
13. After 5 minutes open the lid and 2 tbsps of ghee and mix gently
14. Now close the lid and leave it for 15 minutes.  
15. After 15 minutes your favourite Corn Pulav is ready...! :)
16. Garnish with fresh coriander leaves and serve hot with Cucumber raitha

SABUDANA KHEER RECIPE/SAGO PAYASAM RECIPE/JAVVARISI PAYASAM RECIPE/साबूद...

SABUDANA KHEER RECIPE/SAGO PAYASAM RECIPE/JAVVARISI PAYASAM RECIPE/साबूदाना खीर रेसिपी

     Sabudana is nothing but Sago or Javvarisi in Tamil.  Sabudana Kheer is otherwise called as Sago Payasam or Javvarisi Payasam.  Sabudana Kheer is consumed during fasting.  This recipe is a very easy recipe unlike the other traditional Payasams like Paal Payasam(Rice in Milk) or Paruppu Payasam(Dhal Payasam).  You need very less time to prepare this Sabudana Kheer.  This Kheer is usually consumed at the time of fasting or Vrath.     

SABUDANA KHEER RECIPE VIDEO:

https://www.youtube.com/embed/bPWDYoGO8Us

Ingredients:
1 cup Sabudana/Sago/Javvarisi
3/4th cup Sugar
3 cups Milk (If you want it thin, 4 cups)
2 tbsps Cashewnuts(Broken)
1 tbsp Raisins
1 tsp Cardamom powder
2 tbsps Ghee
Few Almond flakes

Preparation Method:
1. Soak 1 cup of Sabudana in water for 30 minutes
2. In a pan, add 2 tbsps of ghee and fry Cashewnuts & Raisins and keep aside
3. In the same pan add 3 or 4 cups of milk
4. Let the milk boil and then add soaked Sabudana
5. Reduce flame and allow it to cook for 10 minutes till it turns transparent
6. Add 3/4th cup of sugar and mix well till it dissolves
8. Add 1 tsp Cardamom powder and roasted Cashewnuts and Raisins
9. Mix well and your Sabudana Kheer is ready

10. Enjoy the delicious Sabudana Kheer hot or chilled.
11. This kheer or payasam is consumed on fasting days.