Falafel
Falafel is a Middle Eastern Food, that has originated in Egypt. It is deep fried and is traditionally made with Fava beans or Chickpea. I have made it using chickpea. It is served with pita bread, tahini dip, tabouleh, fresh salad, pickled veg, and hummus. It is vegan and is protein rich.
It can be eaten alone as a snack. But traditionally as a part of Lebanese or Middle Eastern Cuisine, it is served as a part of a meze (an assortment of appetizers). It is a street food and is popular worldwide today. Since it is made from chickpea or fava beans it is a great source of proteins for vegetarians.
The trick of making crispy falafel is grinding the chickpea. The chickpea should be soaked properly. Drain the soaked chickpea and then dry them completely in the kitchen towel. Grind the chickpea to a coarse mixture. The chickpea is coarse and when eaten will give a nice grainy texture to the falafel. Heat the oil on high heat and then put the falafel and fry on low heat till golden and crispy.
Falafel can be shaped into a big ball. I have shaped them oval. Take two moist spoons. Place a small quantity of a mixture and shape with the help of another moistened spoon to make smooth oval falafel.
Falafel is very crispy and tastes best when deep fried. However, to make it healthier, you can bake them @ 180 for 20-25 minutes in the oven.
Enjoy the crispy falafel and please share your views with me.
Falafel
Falafel is the Middle Eastern Food, originated in Egypt. It is deep fried and traditionally made with Fava beans or Chickpea. It is served with pita bread, tahini dip, tabouleh, hummus. It is vegan and is protein rich.
Servings: 20 falafel
Calories: 28kcal
Ingredients
- 1 cup chickpeas kabuli chana, wash and soaked for 8 hours
- 2 tbsp parsley washed and chopped
- 2 tbsp coriander washed and chopped
- 5 spring onion washed and chopped
- 3 garlic cloves
- 1 small onion chopped
- 2 tbsp semolina sooji
- 1/4 cup bread crumbs
- 1/8 tsp soda bicarbonate
- 1/2 tsp cumin powder roasted jeera powder
- 1/4 tsp pepper powder
- 1/2 tsp paprika
- salt to taste
- oil for deep frying
Instructions
- Wash and soak the Chickpeas for 8 hours or overnight.
- Drain the soaked chickpea. Dry the soaked chickpea on the kitchen towel.
- In the mixer grinder or food processor, grind the dried and soaked chickpea.
- Add chopped parsley, onion, spring onion, coriander, garlic.
- Pulse them all together to a coarse mixture. Add soda bicarbonate, black pepper powder, roasted cumin powder, paprika, and salt.
- Add bread crumbs to it and pulse them well.
- Remove the mixture in the bowl and add semolina to it. Mix well.
- Cover and refrigerate the mixture for a couple of hours.
- Now take two spoons. Moist them with water. Place small quantities of the mixture in a moistened spoon and shape with the help of another moistened spoon to make smooth oval falafels.
- Refrigerate the shaped falafels before frying. You can shape and store the falafel on the greased plate in a refrigerator prior to frying.
- Heat sufficient oil in the kadhai. Once the oil heated add the shaped falafel. Lower the heat and deep fry the falafel till golden.
- The falafel is deep-fried till golden, and crispy
- Remove the fried falafel on the absorbent paper and serve hot.
- Serve hot falafel with hummus.
Nutrition
Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 19mg | Potassium: 54mg | Vitamin A: 110IU | Vitamin C: 2.6mg | Calcium: 13mg | Iron: 0.6mg
Eggless Sooji Mawa Cake/ Eggless Semolina Cake
Eggless Sooji Mawa Cake/Eggless Semolina Cake is a very easy recipe for beginners in baking. It uses very simple ingredients and simple home utensils.
My mother used to prepare the eggless sooji cake when we were young. It was very basic with few ingredients available at homes such as ghee, sooji, curd, milk, and sugar. She used to bake it in a cooker. I always used to love the taste.
It can be prepared in different flavors like chocolate, orange, mango, vanilla using different flavors and ingredients.
I have tried making the simple sooji cake of my mom but with some modifications. I like and have added milk powder to the cake. It adds richness to the cake and gives a taste similar to mawa/khoya. I have used cardamom to enhance the flavor of the cake and also added mixed dry nuts. It gives a very traditional taste. My family loves it!!
I always sift all-purpose flour along with leavening agents. I add sooji to the melted butter, sugar, curd and milk mixture and allow it to rest. I prefer using coarse semolina (sooji). The process of resting allows the semolina to absorb the liquid and the grains of semolina will puff up. After that add the maida mixture and then immediately bake the cake. I have used unsalted butter while baking the cake. You can replace it with ghee or oil.
The cake comes out well and is soft, moist, and rich with the flavors of cardamon and the dry nuts give crunch to the cake. It is a perfect accompaniment with a cup of tea or coffee. Kids also enjoy when packed in their lunch boxes.
Friends do make this simple but very delicious cake at home and please share your views with me.
Eggless Sooji Mawa Cake/ Eggless Semolina Cake
Eggless Sooji Mawa Cake/Eggless Semolina Cake is a very easy recipe for the beginners in baking. It uses very simple ingredients and simple home utensils. Milk powder adds richness to the cake and gives the taste similar to mawa/khoya. I have used cardamom to enhance the flavor of the cake. You can use the flavor of your choice.
Servings: 8 people
Ingredients
- 1.25 cup semolina sooji, (coarse)
- 1/4 cup all purpose flour maida
- 1/4 cup milk powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar I have used raw sugar
- 100 g unsalted butter or 1/2 cup any flavorless oil
- 1/2 cup yogurt I have used fresh homemade yogurt
- 3/4 cup milk
- 1 tsp cardamom powder
- 2 tbsp mixed dry nuts (almonds, cashewnut, walnuts, pistachio) chopped
Instructions
- Melt butter in a pan on low heat.
- Sift all purpose flour (maida), salt, baking powder and baking soda for three times. Add cardamom powder to it.
- Grease and dust the pan with butter. Keep it aside.
- Take the melted butter in a mixing bowl. Let it come to room temperature. Add sugar to it. Whisk it well with a hand whisk or spoon till the sugar is melted.
- Add milk powder to it and mix well till light and fluffy.
- Add yogurt to it and mix well.
- Add milk to the mixture and beat well.
- Add the sooji to the mixture and mix well. Cover it and keep it aside for 30 minutes. (the semolina/sooji will be absorbed by the wet ingredients).
- Add the powdered dry nuts (this is optional).
- Mix well.
- Add the sifted all-purpose flour mixture.
- Mix well gently.
- Pour the prepared mixture in the greased and dusted pan.
- Sprinkle the chopped nuts over it. Tap the pan two to three times.
- Bake the cake in the preheated oven @ 180 C for 45-50 minutes or till done. Insert a toothpick or knife in the cake. If it comes out clean then the cake is done or bake further till done.
- Remove the cake tin and let it cool for 5 minutes. Run the knife through the edge of the tin.
- Invert the tin and remove the cake on the cooling rack. Let the cake cool.
- The eggless sooji mawa cake is ready.
- Cut it into pieces and serve.
Saag Paneer
Saag paneer is a very popular dish prepared in the houses of North India. “Saag” refers to fresh green leafy vegetables such as spinach, mustard leaves (sarson), bathua leaves, amaranth leaves, fenugreek leaves. It is also prepared using a combination of these different green leafy vegetables. Paneer or potato is added to the cooked green leafy vegetables along with a few spices. The dish is known as “saag paneer” or “saag aloo”. Paneer and potato lovers would love it and it also gives filling to the saag. This is a very traditional dish and usually cooked during winters in villages when green leafy veggies are available in abundance. It is generally served with “makki ki roti” (roti made from maize flour).
I have used blanched and chopped spinach. (here you can crush the spinach to a paste) but I have cooked the entire saag with grated onions and tomato and then have coarsely crushed with a stick blender. The flavors get nicely blended this way. I have cooked the saag and then while serving the saag, I have prepared a tempering made with oil, cumin seeds, and chopped garlic. Let the garlic get brown in the tempering. Since I did not have the fresh garlic, I have used garlic powder. Adding kitchen king masala to the saag is optional. My family likes the flavor of kitchen king and hence I have used it. You can also use fresh chili paste instead of red chili powder.
Serve this delicious piping hot “saag paneer” with roti of your choice, paratha or rice. Please make this dish and share your comments with me.
Saag Paneer
Saag Paneer is a very delicious dish made from the fresh greens such as spinach, sarso, bathua cooked with spices and paneer. I have used fresh spinach in the dish. It is served with roti, naan or rice.
Servings: 4 people
Calories: 349kcal
Ingredients
- 250 g spinach washed and blanched
- 250 g paneer cut into one inch cube
- 1 large onion grated
- 1 large tomato grated
- 1 tbsp ginger garlic paste
- 2 tbsp oil
- 2 tbsp ghee clarified butter
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/4 tsp turmeric powder haldi
- 1/4 tsp kitchen king masala (optional)
- 1/2 tsp coriander cumin powder
- 1 tsp red chili powder (Or green chili paste as per spice level needed)
- 1 tbsp dried feugreek leaves kasuri methi crushed between palms
- 1 bayleaf
- 1/2 tsp garlic powder 1 tsp chopped garlic
- salt to taste
- 1 cup water
Instructions
- Heat a tsp of oil in a pan. Add the paneer cubes.
- Fry them till golden on both sides.
- Remove them in a plate and keep aside.
- In a frying pan heat one tbsp oil and one tbsp ghee.
- When the oil and ghee mixture is heated, add bay leaf and cumin seed. Once the seeds crackle, add ginger garlic paste.
- Saute the ginger garlic paste for a minute or till it softens and the raw aroma of garlic and ginger is gone.
- Add the grated onion and saute.
- Saute till the onion gets translucent and golden brown.
- Add the grated tomato and mix well.
- Once the tomato softens add turmeric powder, red chili powder, coriander cumin powder, garam masala, salt, and kitchen king masala.
- Mix well all spices and saute till the mixture leaves oil from the edges.
- Keep on adding little water to avoid the spices to get burnt and cook till the mixture leaves oil.
- Add kasuri methi crushed between palms and mix well.
- Now add the blanched and chopped spinach. Mix well.
- Remove the prepared spinach mixture in a bowl and with the help of a stick blender, crush into a coarse mixture.
- The saag is ready and keep it aside.
- Just before serving, heat the remaining oil and ghee in the pan..
- Add cumin seeds and chopped garlic. (since I did not had fresh garlic, I have used garlic powder).
- Add the prepared saag and saute.
- Add the fried paneer cubes. Toss well.
- The saag paneer is ready to serve. Serve it hot with roti, naan, paratha or rice.
Nutrition
Calories: 349kcal | Carbohydrates: 8g | Protein: 11g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 83mg | Potassium: 442mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6115IU | Vitamin C: 21.7mg | Calcium: 375mg | Iron: 2.3mg
Chickpea, Pumpkin, Feta Salad
Chickpea, pumpkin, feta salad is a very refreshing salad balanced with the goodness of chickpea, roasted pumpkin, fresh spinach, and tomato. Pistachio and walnuts add crunch to the salad and crumbled feta cheese enhances the taste of the salad. The dressing has olive oil, lemon juice with a touch of garlic, mixed herbs and paprika. It is protein-rich, gluten-free and can be enjoyed as a one meal dish. It is good for lunch boxes and picnic.
Chickpea, pumpkin, feta salad
Chickpea, pumpkin, feta salad is a very refreshing salad balanced with the goodness of chickpea, roasted pumpkin, fresh spinach, tomato. Pistachio and walnuts add crunch to the salad and crumbled feta cheese enhances the taste of the salad. The dressing has olive oil, lemon juice with a touch of garlic, mixed herbs and paprika. It is protein-rich, gluten-free and can be enjoyed as a one meal dish. The salad is good for lunch boxes and picnic.
Servings: 0 people
Calories: 1022kcal
Ingredients
- 2 cup pumpkin washed, deseeded and chopped into cube
- 1 cup chickpea soaked and boiled
- 1 cup baby spinach washed
- 100 g cherry tomato washed and halved
- 50 g feta cheese crumbled, (if you do not have feta cheese you can add crumbled paneer with salt and lemon)
- 1/4 cup walnut chopped
- 1 tbsp pistachio
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp red chili flakes
- 1 tsp black pepper powder
- 1/2 tsp dried mixed herbs
- 1 lemon juice
- salt to taste ( the fetta cheese has salt so add salt cautiously)
- 1 tsp olive oil for roasting pumpkin in oven
Instructions
- Wash and cut the pumpkin into small cubes (1/2 inch). Spread the cut pumpkin on the baking tray lined with baking paper. Drizzle olive oil over it and mix it well.
- Bake the pumpkin in the preheated oven @ 200 C for 20 minutes.
- In a bowl, add olive oil, lemon juice, paprika, garlic powder, red chili flakes, black pepper powder, dried mixed herbs, and salt.
- Mix well. The dressing is ready.
- In a big mixing bowl, add boiled chickpeas, roasted pumpkin, baby spinach, cherry tomato, walnuts, pistachio and fetta cheese (keep aside some feta cheese for garnishing).
- Toss them well.
- Add the prepared dressing and toss the salad well so that all the ingredients are coated well with the dressing.
- Sprinkle some fetta cheese on top. The salad is ready to serve.
- I have filled my husband's lunch box for his office.
- Serve the salad and enjoy!!
Nutrition
Calories: 1022kcal | Carbohydrates: 105g | Protein: 36g | Fat: 58g | Saturated Fat: 13g | Cholesterol: 44mg | Sodium: 650mg | Potassium: 2167mg | Fiber: 32g | Sugar: 31g | Vitamin A: 81200IU | Vitamin C: 65.6mg | Calcium: 537mg | Iron: 16.1mg
Baked Chakli
Since I am trying to avoid deep frying, I am making different snacks by baking. I am thankful for this wonderful kitchen gadget – ” oven”, to help me out in baking. I had earlier shared different recipes for making baked puris/ cracker. I had tried out different recipes for making baked chaklis. Some recipe had used less oil while other used curd for making it but the chaklis were a little hard and did not come out crispy. I have shared with you the recipe for making chakli using fresh cream or homemade malai. I had deep fried them. So now with the same ingredients, I have tried making baked chakli. The procedure remains the same except that instead of deep frying the chaklis I have baked them. The chaklis came out very well. They were crispy and had the same taste. My son loved it and was very happy to enjoy his favorite snack.
So friends enjoy baking the chakli for your loved ones and please share your feedback with me.
Baked Chakli
A crispy snack made with fresh cream and rice flour and is baked instead of deep frying in oil.
Servings: 45 chakli
Calories: 39kcal
Ingredients
- 2 cup rice flour
- 7 tbsp fresh cream or homemade malai
- 1 tbsp oil
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp cumin powder jeera powder, roasted
- 2 tsp sesame seeds
- 1/2 tsp asafoetida hing
- salt as per taste
- water for kneading
- 1 tsp oil for brushing
Instructions
- In a mixing bowl, add cream, oil, turmeric powder, red chili powder, roasted cumin powder, sesame seeds, asafoetida.
- Mix them all together and then add rice flour and salt.
- Mix well with fingertips till crumb like mixture is formed.
- Knead into a smooth dough with light hands by gradually adding water to it.
- The dough should be soft, smooth and moist. I have covered and kept aside for 20 minutes. cover with a damp cloth.
- Grease nicely the chakli machine and put the star shape blade into it. I have the normal original machine. U can use other types u have.
- Now make two balls from the kneaded dough. Roll into a log shape and then put it into the chakli pressing machine.
- Close the machine.
- Line a baking tray with baking paper. Take the chakli press machine and start making chakli from center and press into a spiral shape in 3-4 rounds and then cut them and join the last round as shown in the picture. These will come out properly with practice. Brush them with oil.
- Bake in the preheated oven @ 180 C for 20-25 minutes or till golden. (The chakli got vanished before taking pictures. The next batch is still in the baking process).
- Let the chakli cool down. The chaklis are ready to serve. You can store them in the airtight container for 15 days and enjoy with a cup of tea or coffee.
- The chaklis are looking so crisp.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Fat: 1g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 12mg | Vitamin A: 70IU | Calcium: 4mg | Iron: 0.1mg
Baked Mixed Flour Spinach puri
I have now almost stopped frying and use my oven to the fullest for making different types of snacks. The nonfried snacks are a healthy option to munch on when hungry. It is also good to pack for the school lunch boxes. I had earlier shared with you the recipe for the following baked snacks –
Baked wholewheat, oats kasurimethi puri/baked wholewheat, oats dried fenugreek leaves cracker
Wholewheat Avocado Cheese Straw
Today I am sharing with you the recipe for making baked puri or cracker with mixed flour, oats and spinach. The flavor of the puri is enhanced with spices, ginger garlic green chili paste, and sesame seeds. I had khakra masala or mix masala which is made from black pepper, rock salt, coriander-cumin powder, salt, mango powder. I have sprinkled this mixed spices on top of the puri while baking. It is optional to sprinkle this masala. I prefer adding it while baking as it enhances the flavor of the baked dish.
My friend (Sandip Chandak) visited us at Sydney for tea. He lives in Melbourne and had come to Sydney for his office work. I offered him these baked mixed flour spinach puri and he was amazed by the taste and crispy texture of the puri. Not only did he eat the puri with tea but also asked me to pack some for him for his stay in Sydney.
This puri can be enjoyed with a cup of coffee or tea, afterschool snack, packed for kids lunchbox, can be carried while traveling, it can also be made for a potluck party. Your guests will be impressed when you offer these during festivals like Deepawali or Holi.
So friends try your hands on making this delicious non-fried puri and I am sure it will be loved by your family and friends.
Baked Mixed Flour Spinach puri
Baked Mixed Flour Spinach Puri is a very healthy snack packed with benefits of mixed flours and spinach. It is nonfried and can be enjoyed guilt-free.
Servings: 45 puri
Calories: 76kcal
Ingredients
- 2 cup whole wheat flour
- 2 tbsp semolina sooji, coarse
- 1/2 cup sorghum flour jowar atta
- 1/4 cup cornflour
- 1/4 cup chickpea flour besan
- 1/2 cup oats
- 14 tbsp oil
- 3/4 cup spinach puree washed , blanched and pureed spinach, palak
- 2 tbsp sesame seeds til
- 2 tsp ginger garlic paste
- 2 tsp chaat masala
- 1/2 tsp red chili powder
- 1 tsp carom seeds ajwain
- 1.5 tbsp yogurt curd, dahi
- 2 green chili crushed
- 2 tbsp Mix spices I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander cumin powder, salt, mango powder.
- salt to taste
Instructions
- Make spinach puree. (Wash and blanch spinach in the boiling water for 2-3 minutes. Drain and run cold water over it to stop the process of further cooking. Add a pinch of salt and turmeric while blanching the spinach. Puree the spinach when cooled.). Add green chili while making spinach pureee.
- In a big mixing bowl add whole wheat flour, semolina (sooji), sorghum flour(jowar), cornflour, chickpea flour(besan) and oats.
- Add sesame seeds, oil, ginger garlic paste, chat masala and salt.
- Add red chili powder.
- Mix well and add carom seeds.
- Add spinach puree and mix well.
- Add yogurt (curd).
- Knead the firm dough. Cover and keep aside for 20 minutes.
- Now make balls from the kneaded dough. Take one ball and flatten it.
- With the help of rolling pin roll into a big 12 cm circle of 2mm thickness. With help of a cutter cut into the desired shape. Sprinkle some mixed spices over it. I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander-cumin powder, salt, mango powder.
- Line a baking tray with baking paper and put the cut pieces on it.
- Bake in the preheated oven @ 180C for 20-25 minutes. After 20 minutes keep an eye on the oven. The puri can turn brown quickly.
- The baked mixed flour spinach puri is ready to serve. It can be stored in the airtight container for 15 days. Enjoy it any time of the day guilt-free.
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Sodium: 8mg | Potassium: 39mg | Fiber: 1g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.4mg
Gajar Ka Halwa/Carrot Fudge
Gajar ka halwa or carrot halwa or carrot fudge is a popular traditional Indian dessert and is enjoyed by all age groups. In India, during winters we get red and juicy carrots. The carrot halwa made with red carrots gets a nice red colour. However, you can use the orange carrots if red color carrots are not available. In Sydney, we do not get red colored carrots and hence I have made the halwa using orange carrots. The gajar ka halwa is a light dessert perfect for any occasion and celebration. Since it does not use any flour it is gluten-free.
The gajar ka halwa is made by simmering the grated carrots in full-fat milk. It is cooked until the milk evaporates and only milk solids (mawa/khoya) are left. Sugar and ghee are added at the end. The halwa gets a nice dark color as the sugar gets caramelized on cooking.
You can also make gajar ka halwa quicker by using khoya (mawa) or condensed milk.
I have used low-fat milk. Since the low-fat milk has less fat, it will not get as much milk solids/khoya/mawa upon boiling as when boiling full-fat milk. So I have added milk powder to get the grainy texture similar to that of milk solids or khoya or mawa.
It is best to use a big pan or vessel for making gajar ka halwa. You have to often stir the milk and carrot mixture when it is simmering. When the milk is 80% evaporated, the mixture will start splattering. Be careful and cook the mixture stirring continuously.
Making gajar ka halwa is a little time consuming and you have to continuously be there to stir the mixture. But the final product is worth the effort and patience that you have put in. You can involve your family members and kids while making the halwa. Kids can help to grate the carrots and also can stir the mixture in the initial stages. It will be a fun family activity in the kitchen. I remember my brother and me helping my mother to grate the carrots. We both would compete with each other for the number of carrots we have grated. We would then wait to get it cooked and to enjoy every bite of it. We would also feel proud of ourselves when all our family member and guests enjoy the delicious halwa and praise mom for the effort. My mother would share the credit with us and acknowledge our hard work in grating carrots and we would feel proud of ourselves. Of course, nowadays you have food processor readily available and it simplifies the hard job of grating carrots. Everything has become so easy with all the gadgets around. But I still miss my old golden traditional way of cooking and helping my mom in the kitchen and home.
The gajar ka halwa tastes best when warm. However, you can also enjoy it cold. Nowadays many restaurants serve it warm with a scoop of vanilla ice cream. The halwa can be refrigerated for a week. Warm it before serving or have it straight from the fridge. I like it to serve by putting the warm halwa in the greased bowl, pressing it and unmoulding it on the serving plate. Garnish with some chopped nuts and serve.
Enjoy making the gajar ka halwa for your family and friends and share your experiences with me.
Gajar ka halwa/ Carrot Fudge
Gajar ka halwa/ Carrot Fudge is a popular Indian dessert and is favorite amongst all age group. It can be served hot for breakfast or served warm with a scoop of vanilla ice cream for dessert. It is a show stealer for any festival or celebrations.
Servings: 8 people
Calories: 395kcal
Ingredients
- 1 kg carrots grated
- 2 tbsp clarified butter ghee
- 4 cup low fat milk you can also use full fat milk
- 2 cup milk powder
- 3/4 cup sugar or more if you want halwa to be more sweet. I have used raw sugar.
- 1 tsp cardamom powder elaichi powder
- 1 tsp nutmeg powder jaiphal powder
- 1 tbsp almonds chopped
- 1 tbsp pistachio chopped
- 1 tbsp cashewnut chopped
Instructions
- Heat 1 tbsp ghee in a pan.
- When the ghee is melted add the grated carrot and saute on medium heat.
- After 5-8 minutes the carrots will start to cook and shrink in size.
- Add milk to it and mix well. Stir in between and let the milk boil on medium heat.
- The milk will start boiling. Now cook the mixture on medium heat stirring continuously.
- After some time the milk will reduce. Stir continuously and scrap the carrot and milk solids mixture from the sides.
- When the milk is reduced to 75% add milk powder.
- Mix well and cook for 10 minutes stirring continuously. The milk powder will be nicely absorbed and small milk granules like mawa/khoya/milk solids will start forming.
- The milk is now 90% evaporated. Add sugar and mix well.
- Add cardamom powder and nutmeg powder and mix well.
- Now add the other 1 tbsp of ghee and mix well and cook till the water for sugar is evaporated and the mixture starts getting a dark color.
- The mixture now becomes dry and all the water from milk and sugar is evaporated. The mixture has got a nice color and a fudge-like texture. The carrot or gajar ka halwa is ready. You can add some of the chopped dry nuts and mix well.
- Put the warm gajar ka halwa in a greased bowl and unmould it in as serving plate. Garnish it with the chopped dry nuts and serve. The gajar ka halwa can be refrigerated for a week and can be warmed in a microwave and served. You can also serve warm gajar ka halwa with a scoop of ice cream.
Nutrition
Calories: 395kcal | Carbohydrates: 49g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 260mg | Potassium: 1017mg | Fiber: 3g | Sugar: 43g | Vitamin A: 21300IU | Vitamin C: 10.4mg | Calcium: 478mg | Iron: 0.8mg
Pumpkin Soup
Pumpkin Soup is a thick and creamy soup. Pumpkin is rich in antioxidants. The soup is quick and easy to make. It is gluten-free and vegan. You can make the soup in big batches and freeze into small containers and enjoy it warm for a comfort weeknight meal with a piece of bread of your choice. You can also serve it with parathas or theplas. Since it is a thick soup it can also be enjoyed as one meal dish. Pumpkin soup gives warmth to the body in winters.
Pumpkin Soup
Pumpkin Soup is a thick and creamy soup. Pumpkin is rich in antioxidants. The soup is quick and easy to make. It is gluten-free and vegan. You can make the soup in big batches and freeze into small containers and enjoy it warm for a comfort weeknight meal with a piece of bread of your choice.
Servings: 4 people
Calories: 55kcal
Ingredients
Instructions
- Heat oil in pressure cooker pan on a medium heat. Add the chopped garlic in it. Saute.
- Add chopped onions and saute till translucent.
- Add the chopped carrot and saute for a minute.
- Add chopped pumpkin and saute for a minute.
- Add water. Mix well .
- Put the pressure cooker lid with a whistle and pressure cook for 4 whistles on high heat and 2 on low heat.
- Let the pressure cooker cool by itself. Open the lid.
- With the help of a stick blender, blend the all the cooked ingredients till smooth. (if using mixture jar, let the cooked ingredients cool. Strain and reserve the stock. Grind the strained ingredients to a smooth paste. Remove in the pot and add the reserved liquid to it. Mix well).
- Now put back the blended mixture to heat. Add salt and pepper. Mix well and boil for 5-6 minutes. The pumpkin soup is ready to serve.
- Serve the pumpkin soup hot with bread, soup stick, parathas or thepla.
Nutrition
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 19mg | Potassium: 292mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19065IU | Vitamin C: 7.4mg | Calcium: 46mg | Iron: 1.8mg
Pomegranate Juice
Pomegranate Juice is a refreshing juice made from fresh pomegranate. It is easy to make and can be prepared under 10 minutes. It is gluten-free and Vegan. It is a good source of energy to the body, especially during fasting (upwaas). Enjoy this fresh and sugarfree homemade juice for breakfast or any time of the day, or serve your guests for the next party.
Pomegranate Juice
Pomegranate Juice is a refreshing juice made from fresh pomegranate. It is easy to make and prepared under 10 minutes. It is gluten-free and Vegan. It is a good source of energy to the body while fasting (upwaas). Enjoy this fresh and sugarfree homemade juice for breakfast or any time of the day, or serve your guests for the next party.
Servings: 2 glass
Calories: 137kcal
Ingredients
- 2 cup pomegranate pomegranate kernels from three pomegrante
- 1/4 cup water if needed for blended
- 1/2 tsp cumin powder roasted (optional)
- 1/2 tsp rock salt sanchal (optional)
Instructions
- Take pomegranate kernels in the deep vessel.
- Using a stick blender blend it till smooth. (If needed add water to blend). You can also blend the pomegranate kernels in the mixture jar.
- Now strain the blended juice through a strainer. Press with the back of the spoon to remove excess juice.
- The pomegranate juice is ready to serve.
- But I prefer adding roasted cumin seed powder to the juice.
- Add also rock salt (sanchal).
- Mix well and the pomegranate juice is ready.
- Serve it in the glasses and enjoy every sip of it.
Nutrition
Calories: 137kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Sodium: 588mg | Potassium: 387mg | Fiber: 6g | Sugar: 22g | Vitamin C: 16.7mg | Calcium: 16mg | Iron: 0.8mg
Kadha/Ukado/Decoction Of Herbs And Spices
Be it monsoon or chilled winter, this homemade kadha will help you fight against a cough, cold, fever, stomach infection and indigestion. This homemade remedy can be made from the ingredients easily available in the home and is thus inexpensive.
I make this kadha regularly at home and we enjoy it drinking hot after our dinner. As the kadha is little spicy, my son prefers adding honey to it while drinking and my husband and I put lemon juice in it. You can enjoy the kadha plain, without adding honey or lemon.
Besides the herbs and spices mentioned in this recipe, you can also add other herbs and spices such as fennel seeds, cardamom, fresh turmeric, holy basil (tulsi), lemongrass (lili chai). You can use different combination of herbs and spices for different flavors.
I add grated fresh turmeric to the kadha, along with grated ginger whenever fresh turmeric is available. I make kadha whenever I get time in the day and then cover it with lid and keep it aside so that the flavors of the spices and herbs are nicely infused. After the dinner, I warm the kadha and strain it and serve hot. Drinking something hot after the meal is considered good for the body. So then why not drink this homemade kadha or herbal tea..
So friends make this homemade drink and beat the cold.
Cheers in monsoon and winter!!
Please like and share the recipe with your friends and family. Also please share your feedback with me.
Kadha/Ukado/Decoction Of Herbs And Spices
A traditional homemade drink made by boiling herbs and spices (available easily at home)in water and served warm with honey, lemon or plain. It is a traditional remedy for a cough, cold, fever, upset stomach and is generations old. Drinking the kadha on regular basis will help us to beat the cold weather and increase the body immunity.
Servings: 2 cup
Calories: 38kcal
Ingredients
- 4 cup water
- 1 inch cinnamon stick
- 5 whole peppercorns
- 2 cloves
- 1/4 tsp carom seeds
- 1 inch ginger grated
- 1/2 cup mint leaves washed and torn
- 2 tsp honey optional to serve
- 2 tsp lemon juice optional to serve
Instructions
- In a pan add water, cinnamon, whole peppercorns, cloves, carom seeds. Put it to boil.
- Add the grated ginger as the water starts to boil.
- Let the water boil.
- When water is boiled and reduced to nearly half the quantity, add the fresh mint leaves and let it boil for another 5 minutes. The water will be reduced to half the quantity now. The kadha is ready.
- You can serve it immediately. But I prefer to cover it with lid and keep it for a couple of hours. The flavors of the spices and herbs will be nicely infused in the water.
- Afer a couple of hours, warm, strain and serve the kadha plain or with honey or lemon.
- Enjoy the kadha hot in the cold weather and build up your body immunity against cough and cold.
Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg
