Sprout - Corn Salad

SPROUT - CORN SALAD

Nutritional facts & Health benefits:

Sprout Moong Dal & Moth Dal-

•  It is rich in Vitamin A, E and C.
• If you want to reduce your weight, it is a wise step to follow high fibre diet. Sprouts are rich in fibre, having adequate nutrients, enzymes, protein, micro-nutrients and at the same time low in calories.
• Moth Beans have great health benefits! Moth Beans have lot of fiber, calcium, proteins and minerals

Sweet Corn- 

• Corn is a good source of phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation in humans.
• It also contains good levels of some of the valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. Many of these vitamins function as co-factors to enzymes during substrate metabolism.
• Further, it contains healthy amounts of some important minerals like zinc, magnesium, copper, iron, and manganese.
• Sweet corn is gluten-free cereal and may be used safely much like rice, quinoa, etc., in celiac disease individuals.

Cucumber

• They surprisingly have a high amount of vitamin K, provides about 17 µg of this vitamin per 100 g. Vitamin-K has been found to have a potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.
• It is one of the very low calorie vegetables; provide just 15 calories per 100 g. It contains no saturated fats or cholesterol.

The best part of this recipe is that you can have it anytime during the day. You can have it as breakfast,  lunch or dinner. This recipe can also be taken as a salad with any meal of your choice. This nutrition packed salad can also be given to toddlers and kids as it have various health benefits. 

SPROUT- CORN SALAD RECIPE

Sprout-Corn Salad

Preparation Time: 10 mins

Serves: 4

Ingredients:

Sprout Moong Dal(Mung Beans) - 1  Cup

Sprout Moth Dal (Moth Beans)- 1 Cup

Sweet Corn Steamed - 3/4 Cup

Cucumber finely chopped - 1

Onion finely Chopped -1

Tomato - 1

Boiled Potato (Optional)- 1

Finely slit green chillies

Chat Masala

Salt

Lemon

Method:

1. Mix all the ingredients and enjoy this healthy and nutrition packed salad 

Note:

1.Sprouts should be washed before eating.

2.Sprouts are easily infected with fungus. Hence safety measure should be taken care of before using.

3.Eating of sprouts kept for long period is not advisable.

4.Stale, stinked and dull sprouts should not be used.

We would love to hear your views on this recipe.
Happy Cooking!

Amla - Chukandar Candy

Amla - Chukandar Candy

Amla (Indian Gooseberry) - 

The health benefits of Indian Gooseberry, also known as Amla, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.Gooseberry is very rich in Vitamin C, and contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful antioxidant agent

Beetroot (Chukandar) -

Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

One cup of raw beets contains 58 calories, 13 grams of carbohydrate (including 9 grams of sugar and 4 grams of fiber) and 2 grams of protein. It provides 1% of daily vitamin A needs, 2% of calcium, 11% of vitamin C and 6% of iron.

Beetroot is a rich source of folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium

Recipe:

Ingredients:

Grated beetroot - 1Cup

Grated Gooseberry - 1 Cup

Sugar - 3/4 Cup

Salt- 1/2 tsp

Black Pepper - 1/2 tsp

Black Salt - 1/4 tsp

Method:

1. In a pan add grated beetroot and Indian gooseberry

2. Switch on the flame and add all the ingredients. Cook it till sugar dissolves and water evaporates

3. Let it cool and fill in a jar

4. Put it in sunlight till water evaporates

4.You can enjoy this healthy pack of grated candies in your own way

Happy Cooking!

Mawa Gujiya

Mawa Gujiya

Mawa Gujiya

'Gujiya' is a famous cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. This is mostly made during festivals specially 'Holi' and 'Diwali'.
As per my experiences, while serving this dish, people generally pick half of gujiya which is a bit messy and unhygenic too. So I thought of making it bite size which came out well. I would suggest to give it a try.You will fall in love with this bite size sweet dumplings. So here comes the recipe..



Ingredients:
For Dough-
Refined flour - 1 cup
Oil - 2 tsp + for frying
Water - as required

For Stuffing-

Mawa - 1.5 cup
Rawa - 2 tbsp
Cashewnuts (Kaju) - 4
Almonds (Badam) -4
Raisins(Kishmish) - 4
Sugar - 1 cup

Method:

For Dough-
1. Take refined flour in a bowl and add oil to it. Knead oil well with flour by using your palms
2. Now add water little by little to make a firm dough. Dough should be firmer than we make for making pooris.
3. Cover it with damp muslin cloth and keep aside for 15-20 mins or till you make the filling

For Stuffing -

1. Dry roast rawa, cashewnuts, almonds and raisins
2. Add mawa to it and cook on low flame till mawa loosens
3. Add sugar and mix well. Cook again for 5 -7 mins on low flame
4. Take off from heat and let it cool

For Gujiya-

1. Divide the dough into small balls and roll  it by using rolling pin to make flat chapatis
2. Put these chapatis on gujiya mould

3. Fill the stuffing, close and press
4. Scrape off extra dough to complete the shape. Repeat step 2,3&4 with rest  of dough

5. Deep fry it and let it cool completely

Notes:

1. Some rawa can also be added while making dough
2. If you like coconut, you can add that in filling. I am not a big fan of coconut so did not added
3. I have used momos sized mould for making these gujiya to give it a different look than usual 'D' shape
4. Close the gujiya properly from all sides, else filling will come out while frying.

I would love to  hear your experiences while trying this recipe. Please do share if you find it useful

Happy Cooking!!

Rawa- Coconut Laddoo

Ingredients:

Sooji/Rawa- 1 cup

Coconut fresh grated - 1/2 cup

Mawa  - 1/2 cup

Grinded Sugar - 3/4 cup 

Pistachios - 4

Almonds - 4

Cashewnuts - 4

Raisins - 12

Poppy seeds (Khuskhus) - 2 tsp

Cardamom powder - 1 tsp

Milk - 1 -2 tsp

Method:

1. Dry roast sooji at low flame for 5 - 7 mins by continuously stirring it. When the colour of sooji changes a little, switch off the flame and keep it aside into a bowl

2. Now in the same pan, dry roast chopped pistachios, almonds and  raisins. when they are half done add poppy seeds and grated coconut. Roast it for another 2-3 mins. 

3. Add mawa, sooji and sugar to it and again cook on low flame for 1-2 min stirring continuously

4. Switch  off the flame and add milk little by little mixing it continuously. If you are able to make  laddoos stop adding milk

5. When heat is bearable, divide the mixture  into equal parts and make small balls

6. Let them cool and serve

Notes:

1.These laddoos can be stored in air tight container.
2. Since it contains mawa and milk , it can be preserved only for 2-3 days

Do share your reviews when you try the recipe! See you at next interesting recipe.. till then..
Happy Cooking!! :)

Mathri l SNACKS

'Mathris' are very popular in North India. It is a kind of flaky biscuits from north-west region of India.Most of the families make it on one or the other festival. They are a big hit during 'Karwachauth', 'Hoi' and 'Diwali'. It is served with mango, chilli or lemon pickle along with tea.

My Mom always make mathri as shagun on these festivals. While making 'mathris' all on my own, i went back to my childhood days when I used to sit with my mother while she make it and try my best to help her out :) . And now my 2 year old daughter loves this snack so much that she asks for it daily without a miss. Also, everybody in my family want this snack during tea time as mathris compliment well with tea

So here comes the recipe of mathri 

  Ingredients:

Refined flour (Maida) - 1 Cup
Semolina\Rawa\Sooji - 1/2 cup
Salt - to taste
Ajwain -  1 tsp
Oil - 3 tsp + for frying


Method:

1.  Sieve together  maida, rawa, salt and ajwain to a dough making plate
2. Add oil to it and rub it with your hands till oil mixes well into it
3. Now  add water little by little and knead into a smooth but firm dough.
4. Take small ball size dough from it and roll it with rolling pin into desired shape
5. Prick with fork and deep fry it on low to medium flame. It takes more time so be patient otherwise these will get uncooked from inside

Enjoy it with mango pickle and tea..Yummmm!!

Notes:

1. Dough should be firmer than normal dough we make for 'chapaties' but softer than the dough we make for 'pooris'. It should not be soft
2. Do not cook mathris in hot oil, they do not get cooked from inside
3. Knead the mixture with ghee first. This makes mathris crispier

Jalebi

Jalebi

Jalebi is a delicious Indian deep  fried sweet dipped in sugar syrup. Its hot favorite on any occasion be it birthday,  wedding or festival. Though its eaten by themselves, they can be soaked in warm  milk or can be eaten with  rabri. I personally like it with  rabri! Adding rabri makes it a perfect dessert. So here comes the recipe of homemade jalebi with all real flavors and no added colour!!

Jalebi

Ingredients:

Refined Flour (Maida) - 1 Cup

Besan - 1 tsp

Sour Curd - 3/4 Cup

Baking Soda - 1 Pinch

Turmeric Powder -  1 pinch

Pure Ghee - for frying +  1 tsp

Sugar - 2 Cups

Water - 2 Cups

Method:

1. Sugar syrup- Bring 2 cups  of water to boil and add 2 cups sugar to it. Simmer the gas for 20 -25 mins and let it cool a little

2. Jalebi - Mix together refined flour, besan, curd, ghee and turmeric powder. Add  water to adjust the consistency. The mixture should neither be too runny nor be too sticky. It should be flowy enough to come out well from pipe.

3. Once its blended well add a pinch of baking soda and mix again

4. Now pour the batter onto jalebi cloth(with a hole in centre), gather the sides and make a tight potli

5. Heat oil in a kadai and simmer it. Squeeze round spirals into hot ghee and deep fry it turning in between. 

6. Now dip them into sugar syrup  for 1 -2 mins and serve hot

7. Tastes good with hot milk or rabri

Happy Cooking!! 

Bengali Roshogulla

Bengali Rasgulla (Roshogulla)

Here I  am with a perfect recipe of bengali rasgulla. This sweet is ought to be one of my favourite Indian sweet as it is oil free, quickly made and perfect to satisfy the sweet tooth. Elders in my family - my inlaws and parents loved this recipe as its oil free also. I know pictures are not perfect as I clicked these pictures while having guests at home. I was more eager to serve and gather compliments ;P , but I m sure you all will like the recipe. So here comes the quick recipe of perfect rasgullas!!

Ingredients:

Milk - 1.5 lts
Lemon - 1
Sugar - 2 Cups
Water - 4 Cups

Method:

1. Bring the milk to boil. Once it boils, add lemon juice and stir. You will see the milk started curdling
2. Once Chhenna is separated from whey, drain the whey and wash the chhenna in cold running water. This process will remove all the sourness of lemon from chhenna
3. Now squeeze the chhena so that no or minimum water is left in it.
4. Now Knead this chhenna with heel of your palm until it joins like a dough. To know if its done, just take a small portion and try to roll it into ball, if it rolls properly then its done. The proper dough also leaves oil in your  hands while kneading.
5. Now roll the dough into 10 -12 equal balls. Finish the balls with gentle hands
6. In a pressure cooker add 4 cups water and 2 cups sugar. Mix it till sugar dissolves
7. Add Chhenna balls into it and pressure cook it upto1 whistle and simmer it for  5-6 mins
8. Remove from gas. Let it cool and take out rasgullas
9. Now reduce the sugar syrup as per desired consistency.
10. Cool and Serve Chilled

Notes:
1. Do step 4 very carefully as dough preparation is  the main part of this recipe
2. This recipes saves milk if it curdles by chance also
3. Pressure cooker should be big enough since balls gets double in size. N smaller size if cooker/pan will not provide them room to expand

Happy Cooking!!