Malai kulfi is one of the most loved summer dessert in india and also popular in the neighbouring countries.It is basically originated from the Mughals during reign.Though it is similar to an ice cream it tastes different and is denser.
3 cups full fat milk
80 gms mawa
2 to 3 teaspoon sugar
1 teaspoon corn flour
Pinch of saffron.
It is made by evaporating milk and sweetened with sugar.
Add corn flour to make milk dense in consistency.
Add mawa now in low flame.
Flavoring ingredients like saffron and cardamom powder are added with ground or chopped nuts.
The mixture is then poured to mould and frozen until it sets.
Enjoy Punjabi kadhi pakora’s unparalleled taste with chawal or vegetable khichidi and experience the truly blissful feel of classic Indian comfort food. Dahi kadhi is prepared with besan, curd and delicious besan pakora.
PREPARATION TIME-20 MIN
INGREDIENTS -FOR PAKORA
1/2 CUP BESAN OR GRAM FLOUR
1/2 CUP FINELY CHOPPED ONION
1 GREEN CHILLI
A SMALL PINCH OF BAKING SODA
1/3 CUP OF WATER
OIL FOR DEEP FRYING.
1 CUP OF SOUR CURD
1/4 CUP BESAN
1 CUP WATER
DIRECTIONS OF MAKING PAKORA-
Mix gramflour ,onion, green chillies,baking soda and salt in a bowl. Add water in small quantity and make a thick batter. Heat oil ,take spoonful of batter in between your fingers, drop 5-6 pakoras in single batch.
DIRECTION OF MAKING KADHI
*Beat curd and gram flour in a bowl with hand beater,add water ,turmeric and salt.Blend all ingredients until smooth batter.Ensure that there are no lumps.
*Heat 1 tablespoon oil in a medium size pan.Add mustard seeds and fenugreek seeds,add cumin seeds and grated ginger ,sauté for 20 secs.
*Add prepared batter with the above prepared oil, cook on medium flame until raw smell of gram flour goes away for 8-10 mins.
*For tempering ,add oil in pan, add dry red chilli and red chilli powder, immediately pour it over prepared kadhi.
*Add fried pakoras ,mix well and cook for 3-4 mins .
Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases.
YOUR DIET SHOULDNOT ONLY SUPPORT YOUR HEALTH AND WEIGHT GOALS,BUT ALSO IMPROVE YOUR TRAINING PERFORMANCE
PROTEIN IS A BUILDING BLOCK?
Include a source of lean protein at every meal ,from source like chicken,turkey breast,low fat chesse and yogurt,white fish or soy.
FAT IS GOOD OR BAD?
You will find healthy fats in oily fish,olive oil,eggs and nuts.Get some fat into every meal either by switching a lean protein for one richer in heart healthy fat.
VEGGIES AND FRUITS
Fruits and Vegetables are a foundation of good health .Ideally you want as big a range of color’s as possible. They are important source of many nutrients ,including potassium ,dietary fiber, folate, vit A and vit C.
DIET AND WEIGHT
The link between good nutrition and healthy weight reduced chronic disease risk and overall health is too important to ignore. By taking steps to eat healthy ,you will be on your way to getting nutrients your body needs to stay healthy, active and strong
AS WITH PHYSICAL ACTIVITY,MAKING SMALL CHANGES IN YOUR DIET CAN GO A LONG WAY AND ITS DAMN EASIER THAN YOU THINK!
LEMONADES:-Nothing tastes more like summer than a refreshing glass of lemonade. For adult parties try spiked lemonade ,few leaves of fresh mint, add ice,1 ounce rum and 3/4 cup lemonade.
ICE PUNCHED :-Freeze fruit juices in ice tray molds, choose juices in range of colors and flavors. Add soda or any juice in glass along with few cubes of flavored ice..
RASPBERRY SPRITZER:-Skip the sugar laden sodas on hot days, instead try natural raspberry juice with pinch of salt and ice..
MINT TISANE:-A Tea for better digestion and assimilation, just add few leaves of mint in your regular tea and enjoy the summer with good health.
CRANBERRY AND GINGER TEA PUNCH:-Blend cranberry and orange juice with ginger tea and tart lemon juice.
Idli is a traditional breakfast made in every southindian household.These soft steam lentil rice cakes are very popular cuisine for its taste as well as for its nutritional content. They are easily digestible as they are very light in calories.
PREPARATION TIME-20 MIN
1/2 CUP OF URAD DAL/SKINNED BLACK GRAM
SALT AS PER TASTE
3/4 TO 1 CUP COLD WATER (FOR GRINDING DAL)
1 CUP IDLI RAVA
2 TEASPOON THICK POHA OR BEATEN RICE
1/2 TEASPOON FENUGREEK SEEDS
Wash dal and rava separately multiple times.Soak them in lot of water for atleast 5 to 6 hrs.soak poha for few hours.
Add fenugreek seeds to daal ,soak them well for flavour
Add dal,salt, and enough cold water to grinding jar or a wet grinder.Add poha and fenugreek seeds in the jar.Grind till it become smooth and frothy in consistency. Drain off the water thoroughly from the rava. Squeeze excess water from rava using your hands. Transfer this mixture to the urad dal batter and mix well.
Set this aside in a warm place for at least 6 to 12 hrs.
Mix the batter well, donot over do. Fill the molds with batter, before that grease your idly plate, cover and steam idly for 10 mins on a medium flame in a idly maker. After 2mins ,remove the idly stand. With the help of a spoon remove them and serve with chutney and sambar.
KHAMAN DHOKLA RECIPE
It is a Vegetarian Gujrati recipe. It is made with a fermented batter derived from rice and split chickpeas.
DHOKLA can be eaten for breakfast, as main course or as a side course.
HISTORY BEHIND DHOKLA
Dukkia a pulse based precursor of the dhokla , is mentioned in a jain text dated 1066 CE.
1 cup gram flour
1 tablespoon rava
1 teaspoon lemon juice
1 teaspoon eno fruit salt
1 teaspoon green chilly and ginger paste
3/4 cup water
1/4 cup curd
1/2 teaspoon salt
2 TABLESPOON OIL
10-15 CURRY LEAVES
1/2 TEASPOON MUSTARD SEEDS
1/2 TEASPOON CUMIN SEEDS
1 TEASPOON SESAME SEEDS
3 GREEN CHILLIES
2 TABLESPOON CORIANDER LEAVES
2 TABLESPOON GRATED FRESH COCONUT
1 PINCH ASAFOETIDA
1/3 CUP WATER
DIRECTIONS FOR BATTER
Take gram flour, semolina, lemon juice, green chilly-ginger paste ,curd, water and salt in a bowl. Mix them properly into smooth batter.
Add fruit salt in batter and stir in one direction for approx. 1 min. You will notice its size would increase to almost double.Now pour the batter immediately into each greased plate .
Place plates in steamer and steam for 10-12 mins over medium flame.After 10 mins insert a knife into dhokla and check if it comes out clean.Take out plates from steamer and let them cool.
Now heat 2 teaspoon oil in a tempering pan.Add mustard seeds and asafetida, cumins, sessame, green chilly,curry leaves and saute them for few seconds.
Add 1/3 cup water and sugar and bring it to boil,pour it over dhokla and toss gently.
TOTAL FAT -27g
VITAMIN A -2%
Lotus root or Nadru is found in the lakes of Srinagar. Hence it is a popular ingredient used in delicacies in Kashmir. Nowadays it is available in local vegetable markets as well
Nadir Yakhini is a yogurt gravy based dish cooked in a variety of spices.
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Serves: 5-6 people
- 1 kg nadru (lotus root)
- 100ml mustard oil
- 2 cups of whipped curd
- 3 table spoon saunf powder (fennel seeds powder).
- 1/4 tea spoon hing (asafoetida)
- 1 tea spoon shah jeera (cumin)
- 1 tea spoon kala jeera (black cumin)
- 3 crushed moti elaichi (black cardamom)
- 2 crushed choti elaichi (green cardamom)
- 1 tea spoon saunth powder (ginger powder)
- 2 tej patta (bay leaves)
- 1 stick dalcheeni (cinnamon)
- 1 whole laung (clove)
- Wash the lotus root well and peel them, cut them into 2″ thick pieces.
- Boil them for 5-7 minutes to get rid of the mud and dirt inside the holes
- You can fry the nadru after boiling (This is optional)
- Add these pieces of nadru in a pressure cooker with 2 glasses of water
- Add salt, tej patta, dalcheeni, laung and pressure cook for 5-6 whistles till the lotus root softens
- Heat the mustard oil in a pan, add shah jeera and hing
- Beat the curd and add it to the pan and stir constantly to avoid curdling
- Let it boil
- Add the salt for this gravy, saunf powder, saunth powder, kala jeera, moti elaichi and choti elaichi and give it a boil.
- Add these contents to the pressure cooker with the nadru
- Let it boil for 10 minutes so the flavors are absorbed by the nadru
- Serve with boiled basmati rice
Lotus root is a very healthy vegetable. Rich in minerals like potassium, phosphorous, iron, manganese, copper, zinc and many more; contains vitamin B6 and Vitamin C. It is a source of dietary fiber, also complex carbohydrates
Benefits of Lotus Root
* Boosts Immunity
*Helps weight management
*Improves Blood Circulation
*Regulates blood pressure
*Protects the heart
So what are you waiting for, get your stock of good health now.
26th March 2018
It is healthy breakfast recipe from south indian cuisine prepared with rice and urad daal batter. Uttapam is little thicker than dosa and is topped with veggies like onion, tomato, capsicum etc
Preparation time:-20 minutes
2 CUPS IDLI BATTER OR DOSA BATTER
1 MEDIUM ONION
1/2 CUP FINELY CHOPPED CAPSICUM
1/3 CUP FINELY CHOPPED TOMATO
2-3 GREEN CHILLIES
OIL FOR SHALLOW FRYING
SALT TO TASTE
1.Prepare the batter at home :-Rinse urad dal and fenugreek seeds in water for 2-3times and soak them with poha (flattened rice) for 4-5 hours ,soak rice and grind it. Now grind urad dal, fenugreek , poha along with rice. Make a smooth paste. Add salt and mix it well .Batter should be slightly thicker than dosa but thinner than idli batter.
2.Cover and ferment in a warm place for 8 hours.
3.Spread the mixture along with little oil ,add all the veggies and serve it with chutney for a better taste.
RASAM:-THE SOUP OF SOUTHINDIA
Rasam is a southindian curry/soup usually had with rice.It is called as CHAARU in telugu and kannada.
- Tamarind-lime sized.
- Tomato-1 finely chopped.
- Green chilly -1.
- Turmeric powder-1/4tsp.
- Water-3 cups.
- Salt-to taste.
- Mustard seeds-1/2tsp.
- Curry leaves-7 leaves.
- Asafoetida powder-1/2 tsp.
- Coriander leaves-handful (chopped).
RASAM POWDER INGREDIENT
- Black peppercorn-3tsp
- Cumin seeds-2 tsp
- Coriander seeds-1/2 tsp
- Toor dal-1tsp
- Red chilly-1 or 2
- Garlic-3-4 cloves
- curry leaves-few
- Coarsely grind all the items under “rasam powder ingredients”.add the garlic while making this powder.
- Soak the tamarind in a cup of a warm water for 5mins to extract the pulp.
- Heat little oil in a pan and pop the mustard seeds and curry leaves.
- Add the RASAM MASALA/POWDER, crushed green chilly and chopped tomato.
- Let it cook for couple of minutes until the tomatoes become soft and juicy.A nice aroma of the roasted spices will come.
- Now add tamarind pulp,turmeric powder, aafoetida, salt, coriander leaves and 3 cups of water.
- When the rasam is about the boil,you will see it foaming. Switch it off this stage before it comes to a full boil.
- Keep it covered with a lid to retain its aroma until you are ready to serve.
HOME MADE PAYASAM
Payasam is a delicious rice milk pudding with cashews and raisins. It is an authentic south indian recipe. It is immensely loved by sweet lovers.
TRY THIS EASY AND HEALTHY RECIPE
INGREDIENTS OF PAAL PAYSAM
5gms CARDAMOM POWDER
50ml ghee(CLARIFIED BUTTER)
KHOYA/KHOWA(IF YOU NEEDED A THICKER PAYASAM)
- Wash and soak the rice for half an hour.
- cook the rice in milk until soft.
- Add cardamom powder, sugar and stir until the sugar is dissolved.
- Heat ghee in a pan and add the cashew nuts and raisins , saute for 1 min.
- Pour the ghee along with the fried cashew and raisins on the rice mixture and serve warm.
(NOTE:- YOU CAN ALSO ADD FRIED VERMICELLI IN PLACE OF RICE)