Make Cooking Fun and Easy

Hariyali soup -  With goodness of Spinach  Coriander  Mint  Tulsi and Lauki (Bottle Gourd)  If you love simple food and big fan of Spinach and Bottle Gourd i.e. Palak and Lauki you will surely like this soup. If you are not fan of these  ingredients then don't try this instead stick to conventional tomato and man chow soups.  Ingredients: Take 1 small bunch of spinach 1 cup chopped lauki 1/2 cup of coriander leaves  few tulsi and pudina/mint leaves  2 small green chillies  1 small piece of ginger  1 teaspoon of lemon juice salt 1 teaspoon of jeera 1 teaspoon of ghee pinch of hing  1/2 teaspoon of pepper Method: 1) In a pan boil the water (don't add too much of water) and add all the veggies:  Take 1 small bunch of spinach 1 cup chopped lauki 1/2 cup of coriander leaves  few tulsi and pudina/mint leaves  2 small green chillies  1 small piece of ginger  2) Boil it for 15 mins,  cool it and ...

Beetroot sweet corn soup  -   Rainy Season calls for some soup  Typically we crave for pakora in the rainy season. But for many a bowl of hot piping soup is most soothing. Tomato, manchow, sweet corn and vegetable soup is commonly made in Indian household.  Here is something different and colourful - Beetroot sweet corn soup.     T his soup has no cornflour, butter and can be perfect companion in this beautiful rainy season   Ingredients:  1 big size beetroot 2 tomatoes  1 carrot  1 cup boiled sweet corn  Salt to taste 1 teaspoon of Pepper  1/2 teaspoon of chilli flakes  1 teaspoon of chopped mint leaves  1/2 teaspoon of jeera  pinch of hing (optional I personally love it)  1 tablespoon of jeera or olive oil  Method:  In a pan add 2 cups of water, boil the water, once the water is boiled add sweet corn, tomato (slit the tomato slightly with a knife), slice carrots and salt  Now take ...

Garam Garam Rava Gulab Jamun from leftover Ghee residue  While some of us are fortunate to easily get all meals of the day there are many who don't have food to eat.  Small efforts from each of us on daily basis can help to save food and make efficient use of the leftover.  In the makeover of the leftover series, today's post is  Garam Garam Rava Gulab Jamun from leftover Ghee residue.  Many make ghee at home which results in large amount of  ghee residue.  While many make barfi and Ladoo of this often this is wasted as many people feel it has too much of fat. But this  ghee residue which is highly nutritive and you can try making this quick and easy  Rava Gulab jamun.  Ingredients  and Method:  In a bowl add 1 cup of ghee residue. Please ensure you extract the ghee from the residue.  Now add 1.5 tablespoon of Rava, 1/2 cup of either Maida or wheat flour (you can take any one of your choice). Add 3 to 4 crushed e...

  Useful kitchen tips and tricks 

Jamun Kulfi slices  Many are still enjoying season's fresh jamun. Do try Jamun kulfi slices - a perfect cooler with goodness of jamun pieces. You can also add jamun puree also but I personally love small bites of jamun pulp so make it this way Ingredients  and method: 1) Boil half litre of milk in a thick bottom pan.... boil the milk till it's consistency reduces slightly  2) Add 5 teaspoon of sugar....1 cup of milk powder or unsweetened khoya or vita Marie biscuit powder...mix well and let it boil on low flame at least for 10-15 mins 3) Close the gas and let the milk cook down completely.....in the meantime take 250 GM's kala jamun 4) Cut the kala jamun pieces in small pieces and crush it and once the milk cools down add the jamun pieces 5) Mix well and then put in kulfi mould and set it   

Bajra/Pearl Millet Dishes you can enjoy  Pearl Millet also popularly known as Bajra in India  is rich in vitamin, fibre, zinc, iron, and antioxidants.   It is widely consumed by the nursing mothers but it has host of other merits including managing blood pressure, good heart health, lowering cholesterol, prevents cancer and anaemia, aids in digestion and wealth management.  Presenting below are the two different recipes of bajra which can be perfect breakfast and snack option.  1) Mini Bajra Thepla - Easy Breakfast option  2) Bajra Muthiya - A fried snack option which can be enjoyed in this rainy season when we all crave for fried food Mini Bajra Thepla served with adrak wali chai - Easy Breakfast option  Ingredients  and method:  1) In a big bowl add 1.5 cup of bajra flour, add salt to taste, 3 tablespoon each of chopped methi leaves and dhania leaves, add 1 teaspoon of dhania jeera powder, pinch of hing, 1/2 teaspoon of green chil...

Turai/ Ridge Gourd Boondi Ki Sabzi  There are no takers for Turai or  Ridge Gourd - a dark green vegetable shown in the pic below.  But here is interesting twist to Turai that you will start loving this vegetable.  In this season you get nice Turai in the market so next time you visit the market buy this veggie and try and make it with besan boondi in the following way.       Image from google for representation purpose only                                                                                                       My sabzi image  Method with ingredients listed below:  Take 4 turai and peel of the skin and cut in small circular shape Make tadka of oil, rai, jeera and hing ...

  Dal Dhokli with dhokli made from leftover Methi Thepla dough Dal dhokli is popular Gujarati delicacy which can be perfect one pot meal. Since the process involves making of dhokli and dal often it is time consuming. So here is easy way out. I have made the dhokli from the leftover methi thepla dough which made the dish very tasty and easy if you keep some thepla dough aside Ingredients For dhokli: Methi thepla dough made of - 1.5 cup wheat flour 1/2 tsp haldi powder 1/2 tsp Kashmiri red chill 1/2 tsp of dhania jeera powder 2 tsp oil Salt to taste 3 tablespoons of methi leaves   For dal 1.5 cup Toor dal 1 tablespoon of oil 1 tablespoon of ghee 1/2 teaspoon each of mustard seeds and ajwain seeds pinch of hing 2 cloves few curry leaves and 1 small piece of dal chini 2 tablespoons of peanuts handful of cashews 1/2 teaspoon haldi powder 1.5 teaspoon Kashmiri red chill salt to taste 2 tablespoons of sugar (you can also replace it with jaggery)  1/2 lemon...

Easy Quick Kesar Pista Rolls with instant Khoya/Mawa This is very easy sweet with very few ingredients used. Everyone don't have access to unsweetened khoya/mawa or at times market don't give good quality khoya and there is too much of mixing in it.  So here is the recipe which will help you make the instant khoya.  Note with these ingredients you will get total of 4 rolls and 4 Ladoo.  No ghee is used while making of this sweet. Instead of Kesar and Pista you can add flavour like rose, mango to the khoya base.  Ingredients:  1.5 cups of milk  20 gms of Nestle milk powder (I used the nestle milk powder packet of Rs 10)  1/2 cup+1 tablespoon of sugar  (Since milk powder is already sweet) 2 elachi crushed few kesar strands  2 tablespoon of roasted pista Method:  In a thick bottom pan first add the milk and elachi, kesar and boil it for 10 mins or so. Once boiled add nestle powder and continuously stir it.  It will take ...

Amaranth (Rajgira) Flour Halwa Amaranth (Rajgira) flour is gluten free which makes good for health and this halwa can also be enjoyed during fasting rather than indulging in fried chips  Ingredients :  3 tablespoons of ghee 1 cup of  Amaranth (Rajgira) Flour 1.5 cup of milk one teaspoon powder which is made up of 1/2 teaspoon of dry ginger powder, 3-4 black pepper, 2 elachi, 1 small portion of cinnamon stick and 2 cloves (If you don't have all this add chai masala or just elachi and black pepper)  1 cup of sugar (You can substitute it with jaggery or any other sweet  ingredient of your choice)  Method:  In a thick bottom pan add 3 tablespoon of ghee after that add 1 cup of Amaranth flour....mix the two and after few minutes once it is roasted (indication it will become dark brown in colour)  Add around 1.5 cup of hot milk and 1 cup of sugar. Now keep mixing and slowly milk will dry up don't dry it much....it should have sheera like texture  A...

Paneer Kofta in Tomato Sweet corn gravy  A delicious curry which is sweet, sour and spicy with goodness of sweet corn, tomato, paneer veg koftas and richness of Indian spices  Kofta recipe: Take 1 cup of grated paneer, 1 carrot , capsicum, 7-8 french beans, 1 small boiled potato, 1 teaspoon of ginger chill paste, salt, cinnamon powder, jeera powder, garam masala, few mint leaves and corraindar leaves..mix well and coat it with corn flour and deep fry them  For gravy: Boil 1 cup of sweet corn, in a small cup add 2 tablespoons of hot water..1 tablespoon each of melon seeds, khas khas/poppy seeds, almond and soak it for 20 mins Chop 5 tomatoes into small pieces...now add them in mixer, add boil corn, add soaked seeds, salt add spices like Kashmiri red chilli, garam masala powder, haldi, corrainder jeera powder and a teaspoon of sugar (optional) ...sugar does play a balancing role in gravy...now grind into a fine puree...take oil in pan add tej patta, some jeera and cloves, b...

Crispy Slice Bread and Bhaji Instead of Pav Bhaji in this recipe bhaji is served with crispy slice bread... Whenever you have party or guest at home you can make the bhaji before and then heat the breads and serve it in a glass which makes it handy as well. Ingredients: - Boil 7-8 potatoes - 2 tablespoon ghee and 1 tablespoon of oil - 1 tsp Jeera - 5-6 onion and 5-6 tomatoes - 1 cup boiled peas - 2 tablespoon crushed garlic - 1 big size capsicum - 1 and 1/2 tablespoon Kashmiri chilli powder - 1 and 1/2 tablespoon of garam masala powder - 2 tablespoons Butter - 2 slice bread - Salt to taste - Coriander leaves and 1/2 lemon juice - Capsicum slices for garnish Method: 1) Boil the potatoes in the pressure cook, cool it, peel it and smash it 2)In a pan add oil, ghee, finely chopped onion and salt. Once onion turn pink add garlic paste, salt and 1 tablespoon of Kashmiri chilli powder 3) Once the onion is cooked add chopped capsicum and after few mins add chopped tomatoes. 4) Add garam masala...

Thanda Thanda Kala Jamun Enjoy Gulab Jamun’s close cousin – Kala Jamun.    While there are many variations of making kala jamun I am sharing a very easy one using milk powder which can make the entire process very simple especially if you don’t have khoya or paneer readily available at home.  You can make this dessert in advance and keep it in the refrigerator and enjoy it chilled.  Ingredients: For making of Kala Jamun: Milk Powder – 1 cup (I personally prefer Nestle Milk Powder you can use any brand of your choice) 1/4th cup Maida 2 to 3 tablespoons of milk 1 teaspoon of ghee ½ teaspoon of baking powder Oil or ghee for frying  For making of sugar syrup: 1 cup sugar 1 cup water 3 crushed elachi 6-7 kesar strands Pista and kesar for garnish Method: In a large bowl add milk powder, Maida, baking powder and give it slight mix Add 1 teaspoon of ghee, 2 to 3 tablespoons of milk and mix well and form the dough. Do not knead the dough too much Cover it and rest the do...

 Mango Kulfi  I prefer making Kulfi at home with natural ingredients and no artificial flavours.  No need to heavy cream or milkmaid you can get perfect melt in mouth kulfi at home by this method.  Ingredients: 1/2 litre milk  3 mango gutli squeeze or 1/2 cup mango pulp  1/2 cup mango pieces 1/2 cup unsweetened khoya (u can also replace this with milk powder, 3 to 4 malai peda chopped)  1 cup sugar (approx. 200 GM's...if u adding peda or sweetened khoya then reduce the quantity of sugar to half)  2 elachi seeds and some kesar strands (optional adds richness) Method: - Boil the milk in a thick bottom pan  - Add khoya and sugar...keep mixing and boil it till it becomes slightly thick ..it will take 15-20 mins - Add elachi and kesar. Close the flame and let the milk cool down completely - Chop half cup mango and u can either squeeze mango gulti pulp or u can make 2 mango pulp in mixture - Once the milk cools down add the mango pulp and mix well ...

Boiled veggies  Pleasant weather makes you lazy so here is boiled veggies sauté with olive oil, garlic and top ped with cheese  Ingredients  and Method:  Boil baby corn, sweet corn, carrot and capsicum Add salt to water while boiling these veggies  Once boiled strain the veggies  Heat 1 teaspoon of olive oil, add chopped garlic and boiled veggies  Add mixed herbs - oregano, basil and chilli flakes or any fresh herbs available with you  Sauté the veggies for few mins  Pour it in a serving plate, grate the cheese and serve hot 

 Sukha/Dry Masala Chana  A quick evening snack or it can be sabzi which can be enjoyed with roti or methi thepla. Ingredients: 1.5 cup of Kala Chana 2 tablespoons of oil ½ teaspoon of mustard seeds Pinch of Hing Pinch of Haldi powder 2 teaspoons of dhania jeera powder 1 teaspoon of Kashmiri chili powder Salt to taste Chopped coriander leaves   Method: Soak the chana overnight and pressure cook it.  In a pan add oil, mustard seeds let it crackle  Add Hing, haldi and red chili powder  Add chana after draining the water. If you want thin curry then add some water. This version I have not added any water  Add salt and mix well and cook on low flame for few mins for 3-4 mins  Lastly add dhania jeera powder, mix well and cook for a min, garnish it chopped coriander leaves and serve hot     

  Instant Aam Panna (Instant Raw Mango Juice)  Beat the heat with seasons first Aam Panna...this is instant and quick version which can be amazing cooling tonic amid rising temperatures Method with ingredients: 1) Take one big size kachi Keri/raw mango. Peal the skin and make slices  2) In a mixture grinder add 4 teaspoon of sugar and 2 elachi seeds or half teaspoon of elachi powder...make a fine powder. 3)Add slice Keri, half cup water and grind it to paste 4) Remove the paste and add 7-8 kesar strands and mix well 5) You can store this paste in a glass container for 6 days in a refrigerator 6) For serving add salt or black salt in a glass...add 50:50 ratio of aam panna paste and water, mix and enjoy

AMLA Juice This Summer don't forget Amla the real superfood which has several benefits.  Enjoy the raw amla juice and boost your immunity, get good heart health and improve your skin and hair quality Ingredients: Cut 250 GM's raw amla  half cup sugar  2 lemon juices Salt or black salt as per taste  1 cup water Method: In a mixture add slice raw amla, sugar, lemon juice and 1 cup water. Grind it to fine paste Store it in air tight glass bottle in the refrigerator for 10 Days Make the juice by taking 3 tablespoon of amla pulp, salt and water and enjoy

Watermelon Salad  Ideally fruits should be eaten as they as they are ...But sometimes add few ingredients to make it more tasty and enjoy some change  Method:  Chop big pieces of watermelon,  Add half teaspoon of black salt, squeeze half lemon juice and chop 5-6 mint leaves and garnish it  Keep it in refrigerator for 10 mins and enjoy 

Mango Barfi -  Quick easy dessert to enjoy this Mango Season Ingredients: 1/2 cup milk 2 teaspoon of sugar 1 cup of mango 1 cup of any one of the following options: dry coconut powder or unsweetened khoya or Cashewnuts powder  1/2 of elachi powder  1/2 teaspoon of ghee Rose petals and pista for garnish Method: 1) In a thick bottom pan boil the milk, add elachi and sugar  2) Once milk is boiled add either coconut, khoya or Cashewnuts powder and ghee...mix all well and let it cook on low flame through out...keep mixing till it starts leaving the sides 3) Close the gas first Add chopped mango pieces and squeeze the gulti pulp. 4) Smash the mango pieces with spoon and mix all ingredients and now on the gas cook for 3-4 mins till mango blends well and water portion of the fruit dries up 5) Grease the plate and set the mixture...garnish with rose petals and pista and cool it down and then cut pieces and serve.   Quick tips: - Less sugar is added as mang...

Aam Ras, White Dhokla (known as Khatta dhokla) and Green chutney  - A famous Gujrati Combo  Aam Ras Aam Ras is made in two ways in my house and sharing both the ways you can choose any: Method 1: Take 4 Alphonso Mangoes preferably sweet one Remove the skin and chop the pieces Put it in mixture grinder, squeeze the gutli Add 1 to 2 teaspoon of sugar (optional we don’t add many times) Grind it to smooth paste If you prefer thick one don’t add water or else you can slight water around ½ cup…many people also add milk we don’t add milk Pour the Ras in a big bowl add kesar strands 6-7 and cool it refrigerator and serve   Method 2: Take 4 Pairi variety of Aam (We use the Maharashtra wala Pairi Aam) and take 2 Alphonso Mangoes Now remove the top of all the Aam and take a bowl, barik chalni/thin strainer and pour the Mango Pulp in the chalni.  Now with the skin of the mangoes, strain the mangoIt is lot of hard work but you get nice smooth very tasty Aa...