MEETHI MATHI / MEETHI MATHRI

Preparation time: 15 minutes

Cooking time : 30 minutes

Serves: 10

Ingredients:
500 gms maida
150 gms pure ghee
500 gms sugar
200 gms water for sugar syrup
ghee for frying
pistachios and silver work for garnishing

Method:

1. Rub ghee with madia till you get a crumb like mixture.
2. Make a tight dough using little water and keep the dough on rest for 1/2 an hour.
3. Now divide the dough in 12-15 equal portions (depending upon the size you want) and roll each one into a disk of 3-5" like a chapati but don't make it thin like chapati. 
4. Now prick each mathi with knife or fork from both the side and fry them in medium to low hot ghee till it starts changing color.Keep them aside to get cool.
5. Heat 200 grms of water in a pan and all the sugar and make a two string sugar syrup.
6. Now dip the fried mathis in sugar syrup one by one and then keep them on a strainer so that extra syrup is drained out.
7. Don't make a pile of the mathis. Keep each one separately and let them get dry.
8. Now garnish each mathi with silver foil and pistachios.
9. Now mathis are ready to be served. 

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GUR WALI MATHRI / GUR KI MEETHI MATHI

Preparation time: 15 minutes

Cooking time : 30 minutes

Ingredients:
2 cup all purpose flour (or 1 cup flour +1 cup maida)
3/4 cup gur (jaggery)
2 tbsp pure ghee
1 tbsp cornflour
1/2 cup water
1 tsp fennel seeds (saunf) (optional)
1/4 tsp cardamom powder(optional)

oil for frying

Method:

1. Sieve flour and add 2tbsp pure ghee,baking soda,fennel seeds and cardamom powder to it,rub well and keep aside.
2. Heat 1/2 cup water in a pan and add grated Jaggery and cook till it melts completely.
3. If there are some impurities or lumps in the jaggery syrup then strain it with the help of a strainer and then keep it aside till it cools.
4. Now mix flour mixture and jaggery syrup and knead a tight dough using some water if required.
5. Now make round balls and roll the balls with the help of a rolling pin to make very thick circular disks of desired size.  
6. Prick them from both the sides with the help of a fork or knife. 
7. Deep fry them in medium hot oil till they become brown in color.
8. Drain them out on an absorbent paper.

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VEGETABLE KHICHDI

Preparation time: 10 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients:

1 cup basmati rice (chawal)
1/2 cup split moong dal
2 green chillies
1 onion chopped 

1/2" ginger chopped

coriander (dhania)
cumin seeds (jeera)
salt and garam masala to taste
1 tbsp +1 tbsp desi ghee for tempering
1/4 tsp degi mirch

1 tsp garam masala
2 cup finely chopped vegetables carrot,french beans,cauliflower,broccoli, peas,capsicum or any other vegetables as per choice and availability.

salt to taste

Method :

1. Heat 1 tbsp desi ghee in a pressure cooker, add jeera and then add finely chopped ginger,green chillies and onions .
2. Stir them all till the onions become light brown in color.
3. Now take rice & dal and wash them together.
4. Add the rice & dal  mixture to the cooked onions masala along with 3 cups of water and salt to taste.
5. After 1 whistle simmer the gas for ten minutes then, switch off the gas.
6. Don't open it till the cooker itself releases the pressure.Then take it out in the serving bowl.
7. In another vessel heat the remaining ghee and add finely chopped vegetables along with some salt and stir till the vegetables become tender.
8. Add degi mirch and garam masala powder and immediately pour this tempering over the khichdi and mix well ,sprinkle chopped corriander leaves over it. 
9. Now the khichadi is ready to be served.
10. Serve the khichadi hot along with curd,papad lemon pickle etc.

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HOW TO PRESERVE PEAS

Ingredients:
1kg  peas
1/2 tsp salt
1 tsp sugar
2 ltr. water
zip lock pouches

Method:

1. Take fresh, tender and good quality Peas for preservation.Peal them  and wash them thoroughly.
2. Take water in a  big vessel add salt and sugar and let it come to a boil.
3. Put the green peas into boiling water for two minutes. After this turn off the flame and strain the peas through a sieve to remove excess water.
4. Fill these green peas in small polythene bags with the help of a ladle while they are hot.
5. Zip lock it once and then open and let all the hot air go out and then quickly seal it again (this way vacuum will be created inside the bag and the bag will fill less space in side the freezer and chances of tearing of bag also reduce).
6. Place them in deep freezer.

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TACO SHELLS FOR CANAPES

Ingredients:

1 cup maize flour
1 cup maida + for dusting
salt to taste
2 tbsp oil
oil for deep frying

Method:

1. Sieve maize flour and all purpose flour together.
2. Add salt and 2 tbsp oil and mix.
3. Knead a soft dough using warm water.
4. Take out a ball of the dough,dust it with some flour and roll a thin chapati with the help of a rolling pin.
5. Take a muffin mold and cut as much round disks as possible.
6. Now gather the left out dough and mix some more dough and repeat the process.
7. Prick with a fork or knife randomly, to avoid the canapes puffing up while frying.
8. Meanwhile, heat oil in a wide and deep-bottomed frying pan or kadahi(wok).
9. Add the circular discs to the hot oil gently. Without crowding, fry as many discs as the pan could fit.
10. Keep turning them around and fry on low flame till they turn golden brown and crisp throughout. Remove them with a slotted spoon and drain them on absorbent towel. Repeat the process with the remaining dough.

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HOME MADE SPRING ROLL SHEETS / SAMOSA PATTI

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil + oil for brushing

 salt to taste

Method:

1. Sift flour and salt and gradually add water and make a smooth dough.
2. Keep the dough on rest for 10-15 minutes under damp cloth.
3. Now take two lemon sized balls of dough and roll out each into a really thin translucent roti using maida for dusting. Keep aside.
4. Now roll out another part in the same way.
5. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
6. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
7. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
8. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
9. Make rest of the sheets the same way. 
10. You can use them for spring rolls or for making samosas. You can make them one or two days before using and keep them in fridge wrapped in a foil or cling film.

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HOUSEHOLD GROSSERY ,VEGETABLE AND FRUITS LIST

 Hereby I am providing you the link of a list which can help you order your grossery,vegetables and fruits easily. Sometimes we go to the market and bring all the desired goods accept one or two for that we go to the market again. So here is a list of the items we need in any Indian kitchen and are available in all the super markets or in big grossery shops. So always keep a printout of this list with you and make a list of the items you want to bring from market or you want to order. I am using this list for last 20 years and believe me I make my list from this list and I need not bother for the whole month for the grossery . Just before making the list check what all you have in the stock and make a list according to your family requirement once in a month for grossery, once in a week for fruits and vegetables and daily for dairy products. You can add more items if I missed any as per your family requirements. 



HOUSEHOLD GROSSERY,VEGETABLE AND FRUITS LIST

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HOT COFFEE

 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

2 tsp Nescafe coffee

5 tsp sugar or as per taste

4 cup milk

Method:

1. Take sugar and coffee in a bowl and gradually add water, first add 1 tsp water and mix it then another spoon and try to beat with the help of a spoon if you are not been able to beat it then add few more drops of water and beat it till it becomes frothy and changes color.  The more you will beat it more frothy it will be.  
2. If required add few more drops of water while beating.
3. Heat milk in a pan.
4. Put the beaten coffee in four mugs and pour milk over the coffee.
5. Mix coffee with milk with a spoon.
6. Sprinkle drinking chocolate and serve hot.

 

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GOBHI PARANTHA

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves:4

Ingredients:
1 cup whole wheat flour
1 cup grated cauliflower
1/2" ginger grated
1 green chili
1 tbsp chopped coriander
1/2 tsp dhania powder
1/2 tsp sabzi masala
1/4 tsp carrom seeds (optional)
1/4 tsp degi mirch
salt to taste
oil for deep frying

Method:

1. Take wheat flour in a bowl and knead a soft dough using water as required like you knead for chapati. Keep aside for 10-15 minutes under damp cloth.
2. Grate the cauliflower and squeeze by pressing it tightly between your hands. 
3. Add grated ginger,chopped green chili, coriander leaves, carom seeds and all the spices and mix well. Do not add salt.
4. Take a medium size ball dust it with some dry flour and roll it with the help of a rolling pin, place 1 tbsp full of stuffing on it. sprinkle salt to taste and gather the edges to seal the stuffing.
5. Again dust it with some flour and roll it with the help of a rolling pin.
6. Place it on a a hot griddle pan (tava)and turn the side after 1 minute.
7. Cook from the other side for 2-3 minutes or till you see spots.
8. Now spread some oil on first side and turn the side spread some oil on the other side as well.
9. Cook pressing with a spatula from both sides till well cooked from both sides.
10. Serve hot with butter and pickle or green chuttney.

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NAMKEEN DALIA / DALIA UPMA / VEGETABLE PORRIDGE / VEGETABLE DALIA

Preparation time:


1 cup dalia/broken wheat
1 medium sized onion, finely chopped
1 inch ginger, chopped
1 or 2 green chilies, finely chopped

1/4 cup chopped carrots
1/4 cup chopped potatoes
1/4 cup shelled green peas
1/4 cup chopped french beans
1/4 cup finely chopped cauliflower
1/4 cup finely chopped capsicum
3-4 cups water
1/2 tsp cumin seeds
1 tbsp oil or ghee
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/4 tsp degi mirch
1/2 lemon

salt to taste

Method:

1. Heat oil or ghee in a kadahi (wok).
2. Crackle cumin seeds in the hot oil then add chopped onions and saute till they become transparent.
3. Add chopped ginger, green chilies and stir for a while.
4. Now add all the veggies and cook for a while.
5. Meanwhile dry roast dalia in a separate pan till it starts changing color.
6. Add roasted dalia and 3 cups water to the vegetables. Add all the spices and salt.
7. Cook on low flame under lid till the dalia is cooked well.
8. If the dalia has not cooked completely, then add some more water and cook further till it softens.
9. Add lemon juice and mix well .
10. Garnish vegetable dalia with coriander leaves and serve hot or warm with curd or chuttney or ketchup.

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PARSELY TEA

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves:1


Ingredients:

1 tbsp chopped parsley
1 cup water
1/2 lemon
sugar or honey as per taste (optional)

Method:

1. Wash and chop parsley.
2. Boil water in a pan and switch off the gas, add chopped pasley and cover the pan with a lid.
3. Let parsley be in water for 10-15 minutes. 
4. After 10-15 minutes strain it with a strainer and add lemon juice.
5. Serve it warm. It helps flush out excess fluid from the body, thus helps in loosing weight.

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STRAWBERRY CRUSH

Ingredients: 


1 cup strawberries
3/4 to 1 cup sugar (as per taste and the natural sweetness of strawberries)
1 lemon

Method:

1. Wash and roughly chop the strawberries.(If you don't like the chunks of strawberry in the crush then you can puree them.)
2. Take a non-stick pan and put the strawberries in it. Switch on the gas and cook the strawberries.
3. When the strawberries become soft crush them with the help of a potato masher.
4. Add sugar and start cooking on medium to high flame stirring continuously till you get the desired consistency, it will take 10-15 minutes.
5. Add lemon juice and switch off the gas.
6. Store it in a sterilized glass container when it is completely cool.
7. You can serve it in a no. of ways like on bread ,cakes ,waffles,tarts,shakes and with ice- cream. 

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BLACK GRAPES SAUCE / BLACK GRAPE CRUSH

Preparation time: 10 minutes
cooking time :5-10 minutes
Serves: 6

Ingredients:

200 gms black grapes
1 tbsp sugar or as per taste (depends upon the natural sweetness of grapes)

Method:

1. Wash black grapes and roughly chop them.
2. Put them in a pan and add sugar.
3. Cook for 5-10 minutes till you reach the desired consistency.
4. Switch off the gas and let it cool then churn this with the help of a blender.
5. Serve it chilled with vanilla ice-cream.
6. You can store it in fridge for a week.

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SABUDANA CHEELA

Preparation time: 30 minutes

Cooking time : 10 minutes

Serves: 6

Ingredients:

1/2 cup sabudana (sago)

2-3 boiled potatoes

1/2" ginger grated or finely chopped

1 green chili finely chopped
2 tbsp coriander chopped (dhania)
1/4 tbsp red chilli powder
1/2 tbsp garam masala
salt to taste
oil for shallow frying

Method :

1. Boil ,peel and mash potatoes
2. Soak sabudana in water at least for 2 hrs.
3. Mix it with mashed potatoes.
4. Mix  potatoes, sabudana and all other ingredients except oil.
5. Take a small polythene sheet or a clean polythene bag and place it on the rolling board(chakla).
6. Grease it with a little oil or sprinkle a few drops of water on the polythene sheet. 
7. Take small or medium sized balls from the dough and spread the balls with wet hand on the polythene sheet.
8. Now pick up the polythene sheet and carefully remove the cheela from it.
9. Place it on greased hot non stick tava(griddle) and cook the cheela from both the sides while pressing with the help of a spatula.
10. Serve with,vart ke aaloo or a dip or chuttney of your choice.

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HOW TO BLANCH TOMATOES IN MICROWAVE

Preparation time: 1 minute
Cooking time: 2 minutes
Serves:2

Ingredients:
2 tomaoes

Method:

1. Score the bottom of each tomato with a 'X' cut. Don't  cut them very deep.
2. Place them in a glass bowl and keep it in microwave on high for 2 minutes.
3. Let them get a bit cool then remove the skin, it will come off very easily.

Note:
The time taken will depend upon the quality and quantity of tomatoes, i.e. ripe tomatoes will take lesser time than the hard ones and more tomatoes will need more time. 

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CHEESY MIX VEG

Ingredients:

1 tbsp olive oil
1 onion
1 carrot
1/2 cup cauliflower
1/2 capsicum
10-15 french beans
1/2 peas and corn kernels mixed together
1 tbsp pizza pasta sauce
1-2 tbsp processed cheese (mozzarella,cheddar,Parmesan, cream cheese or as per taste or availability)
1 tsp tomato ketchup (optional)
salt to taste
black pepper to taste
mixed herbs to sprinkle

Method :

1. Finely chop all vegetables accept peas and corn kernels.
2. Heat oil in a pan and add onions and saute for a minutes then gradually add all the vegetables in order of their tenderness and cook them for 3-5 minutes or till they become tender but remain crunchy.
3. Now add salt,pepper,pizza pasta sauce,tomato ketchup and processed cheese and mix well.
4. Cheesy mix veg is ready, and can be used in mix veg sandwich,veg puffs or mix veg tortillas etc as a filling.

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TRI-COLOR PURIS

Preparation time: 15 minutes
Cooking time : 10 minutes
Serves: 8
Ingredients:

4 cup wheat flour
1/2 cup oil or ghee
2 tbsp semolina (suji or rawa)

1 tsp salt
1 cup spinach chopped
1 beetroot

oil for frying

Method:

1. Clean the the spinach with running water and drain it. Grind it using little water to make a puree of it and keep aside. 
2. Clean the beetroot,boil it,peel it,chop it and make a puree using grinder. Keep aside.
3.  In a mixing bowl, add all the ingredients listed above except spinach puree and beetroot puree and divide the flour in three equal portions.
4.  Make tight dough separately using plain water for plain puris, spinach puree for green and beetroot puree for red puris.
5.  Cover the doughs and keep them aside for 10 minutes.
6.  Make lemon sized round balls from dough grease it with little oil and make a round puri with the help of a rolling pin.
7. Heat oil in a kadahi or wok and deep fry it.
8. Repeat the same process for all types of dough.

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CHOCOLATE BOUQUET

Preparation time: 30 minutes

Cooking time: 5-10 minutes

Serves: depends upon how many roses you make

Ingredients:

Chocolate

Skewer sticks (long tooth pricks)

Green tape

leaves

Mould

cling film

chocolate wraps

Chocolate bouquet

Grease a rose shaped chocolate mold and pour melted chocolate in the mold. 

Keep the mold in fridge till it becomes hard and then de-mold the chocolates.

Wrap them in chocolate wraps and then hold one at a time with a long tooth prick(skewer stick) and wrap them together with a piece of cling film and cover the stick with green tape along with one leaf in each rose bud.

Either arrange them in a glass full of salt or

Make a cone of handmade sheet and and insert a piece of thermocol in it and arrange the chocolate roses in the cone.

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PEANUT BUTTER

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Preparation time: 5 minutes
Cooking time: 5-10 minutes
serves: 15-20

Ingredients:
2 cup peanuts (with skin)
1.5 tsp honey
1.5 tbsp peanut oil
salt as per taste

Method:

1. Heat a pan and roast peanuts stirring continuously until you get the popping sound of some peanuts and the skin of the peanuts gets light brown colour spots. Or you can roast them in an oven or micro wave as well.
2. Let the peanuts get cool then de-skin them by rubbing them with your hands and then blowing away the skin.
3. Add the peanuts, salt,oil and honey inside the blender and blend till it becomes a smooth paste and you get desired consistency. 

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HOME MADE BUTTER

Preparation time: 5 minutes
cooking time: nil
Serves: 8
Ingredients:
2 cup heavy cream or milk cream
1-2 cups warm water in winters and the same quantity of chilled water in summers

Method:

1. Pour cream into a food processor or blender. Process for 5 minutes or till it start to thicken.
2. In summers  add chilled water and in winters add warm water or chilled water as per season and blend further for 5-6 minutes or until the butter separates.
3. Strain off the liquid.Collect the liquid in a different bowl this is butter milk and can be used in a number of ways.
4. Press butter into a small bowl with the back of a spoon to further remove liquid.
5. Wash the butter with cold water, it is important to wash the butter and drain out any excess water to keep the butter fresh for a long time.

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