Wednesday, 13 March 2019

Homemade Dry Nuts Powder

Homemade Dry Nuts Powder is very healthy as well as important for toddlers for their growing phase as well it is considered as best immunity booster and weight gainer. This dry nuts powder can be added in porridge, kheers, sheeras and also in toddlers cereals.

This dry nuts powder is considered healthy and be given to school going children and to Elders too. It can be added milk along with some saffron strands and boiled for few minutes and then consumed.

Now lets move on to the recipe

Almonds 1/2 cup
Cashew nuts 1/2 cup
Pistachio  1/2 cup
Walnuts 1/2 cup

In a pan dry roast all the nuts one by one taking care not to over roast them.

Now allow the nuts to cool. 

In a blender jar add all the nuts and grind the nuts to a coarse powder form, taking care not to over do, as the nuts will start to leave oil. If needed it is better to do part by part.

Now transfer the nuts powder to a airtight container.

Use it in porridge, kheers, sheeras, cereals and milk for toddler. For big children's and elders it can be used as Masala doodh/milk adding saffron and cardamon powder to it.

Enjoy tasty and healthy powder as per personal liking in different ways...

This powder can be stored in refrigerator for upto 3 months.

Sunday, 3 March 2019

Blogging comeback after a break...

Hello Friends,
          Planning to blog again after a long break. Was busy with family responsibilities and priorities, with lots of ups and downs, with happiness and sadness side by side.

            Hoping for a comeback with what I know, what I have learnt, and always ready to learn new recipes from my blogger friends.

Wishing Good Luck to me🙂


Wednesday, 21 June 2017

Sabudana Khichdi Maharashtrian Style

Sabudana Khichdi Maharashtrian Style is an easy, simple yet extremely tasty and a filling dish, that is  usually made during breakfast or during fasting times. This is the Maharastrian style in which lots of peanuts are crushed and added. I have also made Gujarati version of the Sabudana Khichdi.

Sabudana / sago 1 cup
Green Chili 1 finely chopped
Peanuts, roasted and coarsely crushed, 1/2 cup
Oil / Ghee 1 tbsp
Cumin seeds 1 tsp
Curry leaves few
Salt as per taste
Freshly chopped Coriander leaves few
Water 2 cups to soak and little to sprinkle

Wash sabudana in water and soak in water for almost 3 to 4 hours. Soak with enough water covering sabudana. Dont add water above the level. After 3 to 4 hours, the sabudana has nicely got bulged from before and the water is all absorbed. 

Now in a pan heat oil, add cumin seeds. Once it splutters, add green chili, curry leaves and saute.

Now add crushed peanuts, mix once and add soaked sabudana and salt, mix well, cover and cook for around 3 to 4 minutes. If needed, just sprinkle some water. 

Garnish with freshly chopped coriander leaves.

Serve with curd.

Sunday, 11 June 2017

Aloo Paratha

Aloo Paratha needs no introduction. It is one of the most famous paratha dish from North India. It is a very popular breakfast dish and extremely tasty and yummy, that makes one lick their fingers for more and more. It is best when served with curd / raita and achar / pickle. wow my mouth is watering😋 as I am writing...😊

For the Dough...
Whole Wheat Flour / Atta 1 cup
Salt as per needed
Oil 1 tbsp
Water as required for kneading the dough 

For the Stuffing...
Potatoes 2, boiled and mashed 
Onion 1 small finely chopped {Optional}
Green Chili 1, finely chopped
Red Chili Powder 1 tsp{optional}
Salt as per taste
Cumin powder / Jeera Powder 1 tsp
Amchur Powder{Dry Ginger Powder} 1 tsp or Chaat Masala 1 tsp
Freshly Chopped Coriander Leaves little

For Frying / Roasting the Paratha...
Ghee / Oil as required

Prepare the Dough...
In a bowl take flour / atta, salt and oil and start kneading to a get a smooth dough using required water. Once the dough is done, cover with a cloth and allow it to rest for 10 to 15 minutes. 

Now lets prepare the stuffing...
For the Stuffing...
Boil the potatoes in pressure cooker with as per needed whistles until the potatoes are boiled. Once cooled, open and mash the potatoes properly. Transfer to a bowl.

Now add the chopped onion, freshly chopped coriander leaves, chopped green chili , red chili powder, salt, cumin powder, amchur powder or chat masala and mix everything well. Now make lemon sized balls and keep ready aside.

Lets start making the Parathas...
Take the dough, knead once and divide into small or lemon size balls and keep ready aside.

Take one ball of dough, dust some dry flour / atta and start to roll to a small size circle. Now place the one ball of stuffing and start sealing the edges and get all to the center and remove if any extra dough is left out near the sealed edges. 

Now flatten the dough, dust some dry flour / atta on it, and roll to form a normal size paratha. Be careful, else the stuffing may come out if lot of pressure is put while rolling.

Now its time to fry / roast the parathas...

Heat a tawa. Once medium hot, place the stuffed paratha carefully. 
As it starts getting brown spots, flip it to other side. Apply ghee / oil as needed and again flip it to the front side. Again apply ghee / oil and cook until done both the sides.

Transfer to a serving plate.

Serve with achar / pickle and curd / raita.

Enjoy this delicious breakfast with family😋...

Saturday, 3 June 2017

Rava Coconut Ladoo with Condensed Milk

Rava Coconut Ladoo with Condensed Milk is an easy, delicious ladoo dish, prepared during festivals or during sweet snacking interest like I did. I was looking for something that can satisfy my sweethtooth urge, when in I found a can of condensed milk lying over the counter, and so decided to make this Ladoo. 

Makes around 6 to 8 Ladoos...


Rava 1/2 cup
Freshly Grated Coconut 1/4th cup
Condensed milk 1/4th cup 
Cashew nuts 3 to 4 roughly broken
Raisins few
Ghee 1 tbsp

In a pan add ghee. Add cashew nuts, raisins and roast for a minute. 

Now add rava and site until the rava is roasted well meaning until nice aroma is come.

Now add Grated Coconut and saute until the Coconut is nicely roasted. But be careful not to burn it or not it changes color.

Now add condensed milk and start mixing it properly. This will become like a hard dough. Switch off flame. 

Transfer to a plate. Once warm start making Ladoos. 

Transfer to a serving plate.

Garnish with raisins.


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