Monday, October 14, 2019

Roasted Makhana

Roasted Makhana is a very healthy snack that is best for elders as well as growing kids.

Phool Makhana is basically lotus seeds also known as fox nuts. They are fully packed with nutrients and it can go as a any time handy snack.

Ingredients:
Makhana / Phool Makhana / Lotus Seeds 1 cup
Ghee 1 tbsp
Salt 1 tsp
Black Pepper a pinch

Method:
In a pan, heat ghee. 

Once heated, add makhana and roast on medium flame until crunchy.

Now add salt and black pepper.

Toss well.

Transfer to a bowl.

Enjoy this healthy delicious munchy snack...

Wednesday, May 15, 2019

Thandai Masala Powder


Thandai Masala Powder is a tasty aromatic mix of spices, made during the occasion of Holi Festival and also its a cooler during summers. It's easy and a soothing drink made easily.
Today I am making Thandai masala powder and then will add milk to it. Before I have made Thandai by making a paste of the spice ingredients and added milk. 

Ingredients:
For Grinding to thandai masala Powder:
Fennel Seeds 2 tbsp
Khus Khus 2 tbsp
Almonds 7 to 8
Cashew nuts 3 to 4
Black Pepper Corns 8 to 10
Cardamom 7 to 8
Saffron Strands few

For making Thandai:
Milk 1 ltr
Sugar 1/ 2  cup to 3/4th cup

Method:
In a mixer,take all the ingredients to powder and grind them well to a smooth powder form.

Transfer it to a air tight container. 

To make Thandai...
Take milk in a big bowl, add 2 to 3 tbsp of thandai masala powder and add sugar and mix well. 

Refrigerate the thandai for around 3 hours or more.

Strain and transfer to a serving glass.



Serve chilled.

Wednesday, March 13, 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

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

Method:
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...


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

Sunday, March 3, 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🙂

Jeena

Wednesday, June 21, 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.

Ingredients:
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

Method:
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.
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