Beetroot Poori

Beetroot poori is a fried poori with blended beetroot and whole wheat flour. Enjoy the healthy and beautiful colored beetroot poori as snack / breakfast with sabzi / chutney / pickle.

Preparation time and cook time: 15 minutes
Yields: Makes 8-10 poories
 

Ingredients:

• 1/4 cup chopped beetroot 
• 1 cup whole wheat flour
• 1 teaspoon red chili powder (optional)
• salt to taste
• 1 teaspoon oil for moyan
• oil for frying

Method:

• Wash beetroot, peel off and chopped it into small pieces.
• Blend beetroot with little water in a blender/grinder.
• In a big bowl, Mix wheat flour, salt, chili powder and oil.
• Add blended beetroot in whole wheat mixture and make a medium stiff dough. 
• Cover and keep the dough aside for 10 minutes.
• Now make small balls from the dough, dust with flour and roll out each dough ball thinly into a poori.
• Heat the oil in a deep pan/kadai and gently drop the purees in the hot oil.
• Now gently press the poori with a perforated frying spoon on the top of poori so that poori will puff and turn it.
• Fry it from both sides till golden brown. Remove from the pan and drain extra oil with paper napkin.
• Serve it hot or cold with any sabzi or achhar.
  

Note: You can also make the parathas using same dough instead of poori.

Sending this recipe to Jagruti's Cooking Odyssey and Breakfast Recipes
Sending this post as an entry to "Kids Delight -Party Ideas" event hosted by Kalyani and event by Srivalli 
 

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Carrot and Dates Relish (Kachumber)

A sweet and sour, carrot and dates relish (Kachumber) is healthy, delicious and nutritious relish. It is quick and easy to prepare just in 5 minutes. This recipe has been favourite in my family.

Ingredients:

• 1 big carrot
• 8 dates
• 15 raisins
• 8 Almonds
• 1/4 teaspoon black pepper powder
• 1/2 - 1 teaspoon lemon juice (to taste)
• Sugar to taste
• Salt to taste

Method:

• Wash and Peel the caroot. Then grate it with the help of grater.
• Chop the dates finely into small pieces
• Soak almond in water for half an hour. And Peel off and sliced them.
• Add Chopped dates, sliced almonds, raisins, salt, sugar, black pepper powder to the grated carrots and mix well.
• Your Carrot and Dates Relish is ready to serve as it is or chilled. 

Variation:

• You can add soaked and boiled peanuts too.
• You can use fresh grapes finely chopped instead of raisins.
• You can use freshly squeezed sweet oranges to marinate it in instead of lemon juice.

Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

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Kolhapuri Missal Pav

Kolhapuri Missal Pav - Quintessentially from Kolhapur.

Missal from kolhapur in India known for its high spice content and is particularly known as Kolhapuri Missal. It has two parts-
Matki Ussal which has less water content and a spicy and watery gravy / broth called Kutt with tarri (oil floats on curry). Usaually People mix these two according to their requirement and spicy taste, topped with Aaloo sabzi (stir fry potato), Farsan, chiwda, chopped onions and tomatoes. Pav (White bread buns) is a must. Also some people eat it with yogurt if they find it too spicy to their taste.
This dish is basically spicy but very tempting and delicious.

This recipe looks like a bit lengthy and difficult to prepare but actually it is quite easy and quick. I used to eat this missal pav when I was in Pune and still remember the taste of it. Enjoy this missal with my recipe!!

Ingredients:

For Moth ussal / Sprouts:

• 2 cup Moth/Matki Sprouts
• 2 teaspoon oil
• 1/4 teaspoon Mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of asafetida
• 5-6 curry leaves
• 1/4 cup finely chopped onion
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala
• salt to taste

For the Kolhapuri masala( Spice mix):

• 1 teaspoon oil
• 5 cloves
• 5-6 black peppercorns
• 1 inch Cinnamon stick
• 2 cardamom pods
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 1/4 teaspoon fennel seeds
• 3 tablespoon dry coconut sliced
• 1/4 cup chopped onion
• 3 tablespoon chopped fresh coriander leaves (washed and patted dry)
• 3 garlic cloves chopped
• 1 teaspoon coriander powder
• 1 teaspoon roasted cumin seed powder (jeera powder)
• 3 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• salt to taste

For Gravy/ Broth/ Kutt:

• 4 tablespoon oil
• 2 tablespoon Kolhapuri Masala
• 1 teaspoon gram flour
• 1/2 cup chopped tomato
• 1/2 inch ginger piece
• 1 tablespoon fresh coconut shredded (optional)
• 1 teaspoon red chili powder (optional)
  
• salt to taste
• 4 cup water
• 1/4-1/2 cup milk (optional)

For Serving and garnishing:

• Pav (White bread buns)
• Sprout / Moth Usal
• Aloo ki sabzi (stir fry potato)
• Punjabi Namkin mix/ Farsan/ any spice mixture
• Chopped Onion
• Chopped Tomatoes
• Lemon Wedges
• Chopped Cilantro
• Gravy/Kutt(kat)
• Yogurt (optional)

Method- 

1. For Moth Usal / Sprout :
• Heat the oil in a small pressure cooker.
• Add mustard seeds, cumin seeds, asafetida, and curry leaves. After mustard seeds splutter, add chopped onion and sauté it till golden brown.
• Now, add turmeric powder, moth (matki) / sprouts, red chili powder, turmeric powder, salt and water as needed.
• Mix well and pressure cook up to two whistle or till cooked.
   
2. For Kolhapuri Masala :
• Dry roast cloves, black peppercorns, Cinnamon stick, cardamom pods, cumin seeds, sesame seeds, fennel seeds. Add sliced dry coconut in the last. Roast for few seconds. Keep aside to cool it down.
• Heat the oil, Add chopped onion, chopped garlic and chopped coriander leaves. Sauté it till golden brown. Keep aside to cool it down.
• Now Grind both the mixture together to powder (This powder can be refrigerated up to one month) / If you have difficulty to grind it into powder then you can  add little water. (But then the shelf life will be 10-15 days)
• Now add red chili powder, cumin seeds, coriander powder and turmeric powder. Mix well. If you powder the masala, then keep it in air tight container in the refrigerator.
3. For  the Gravy/ Broth/ Kutt (kat)
• Grind chopped tomato, shredded fresh coconut and ginger into a paste.
• Heat 4 tbsp oil in a deep pan. Add Kolhapuri Masala and sauté it till oil starts to separate.
• Now add gram flour and sauté it for few seconds. Now add grinded paste and again sauté it for few minutes.
• Add chili powder, salt and 4 cups of water and bring it to boil and cook for 8-10 minutes.
• Next add milk and bring to boil. (If you want dark colored spicy gravy then don't add milk, I used milk here)
  
  

How to Assemble and serve Kolhapuri missal:

• Take an individual serving bowl and add moth ussal/sprouts, add stir fry potato on top, Drizzle the hot Kutt on the top of potato sabzi depending on how spicy you like.
• Then add farsan (Namkin mix) of your choice, chopped onion and chopped tomato.
• Garnish with cilantro and serve with Pavs (White bread buns) and lemon wedges.

Notes:

• You can use green moong beans if matki/moth are not available.
• you can also add namkin sev, roasted peanuts(salty) on top of missal.
• If you find it is too spicy then you can add yogurt for your taste.
• Readymade masalas are available as kolhapuri masala. You can use that instead of freshly preparing it if you are running short of time .
• Adding Thick sev to missal you can have it as Sev-sabzi/bhaji.

Sending this recipe to Jagruti's Cooking Odyssey and  Breakfast Recipes
"Spotlight : Beans & Lentil"  and   Samachuruchikalam - Gayathri's Cook Spot 
 

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Raw Papaya Halwa

Papaya Halwa is delicious, nutritious and easy to prepare!

Papaya is a fruit commonly available and has many health benefits. It is rich in vitamin A and is a good source of fiber. It helps in preventing constipation and aids in digestion. It is really good for intestine as it contains the digestive enzyme "papain" which helps in natural digestion. It is low in calories and high in nutritional values so helps in weight reduction. All together it is a very healthy and delicious option.

Here are numerous reasons to eat papaya atleast once in a week. As the enzymes in it help to break down and digest protiens, Papaya is an excelent fruit to have for dessert after any heavy meal. Papaya tastes so delicious just on its own, but also there are some great recipes to use it in. Many of my favorite as Raw Papaya relish, papaya Paratha and papaya halwa, etc.

Ingredients:

3 cup grated Raw Papaya

3 tablespoon ghee or butter

1 1/2 cup Milk

1/2 cup sugar (add it accordingly)

1 teaspoon cardamom powder

few saffron threads

1 tablespoon blanched almonds

2 tablespoon broken cashew nuts

15-20 raisins

few drops of orange food color (optional) (I did not use)

Method:

1. Heat the ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown, take out and keep aside.
2. In the same remaining ghee, add grated Papaya and sauté them for 4-5 minutes on medium heat. Then add milk, stir and cook on medium heat till the moisture almost dries up. (When milk starts to boil, it will curdle. Don't panic keep stirring) 
3. Add sugar and few drops of orange color, mix well and cook till it thickens again about 3-4 minutes.
4. Add saffron, cardamom powder, fried cashew nuts and raisins. Mix well.
5. Garnish it with blanched almond, cashew nuts and raisins.
6. Serve hot, or refrigerate it and serve chilled. Enjoy!

Notes:

• You can use pressure cooker as it is easy and faster to prepare.
• Add sugar according to your taste. I use less sugar so you can increase the amount of sugar as desired.
• The halwa gets curdle when milk starts to boil. it is fine and keep stirring halwa in between till it thickens.
• Papaya halwa can be prepared using ripe one but the method for that is slightly different from this.

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Zero oil Mango Pickle

This pickle is oil free and very healthy. This pickle is perfect for those who are health conscious.   

Ingredients:

• 1 big green raw mango
• 3 tablespoon salt
• 1 teaspoon turmeric powder
• 2 tablespoon split mustard seeds
• 1/2 teaspoon asafetida
• 1 tablespoon sugar
• 1 tablespoon red chili powder

Method:

1. Wash raw mango, wipe it completely and cut it into medium pieces.
2. Then add turmeric powder and salt to them, mix well, cover and let it rest for 30 min.
3. Next remove the water from raw mango pieces and keep aside for further use.
4. Spread this mango pieces on a plate and pat dry them with paper towels.
5. Now, take the water of raw mango, split mustard seeds, red chili powder, asafetida and sugar into a blender and blend it to a smooth mixture.
6. Next add the mango pieces to this mixture.
7. And give the pickle a good stir. 
8. Transfer the pickle into a clean, sterilized jar. Keep the jar under sunlight for 2-3 days.
9. Your oil-free Pickle is ready to eat after 2-3 days.

Note:

• This pickle is tasty but the shelf life is very less, it does not stay for more than 15-20 days. If refrigerated then it stays good for a month.
• You can add more spices like Fennel seeds, nigella seeds and dana methi (Fenugreek seed).

Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani
 

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Raw Papaya Paratha

Raw Papaya Paratha is delicious and nutritious made with whole wheat flour and grated raw papaya. It is very simple, easy to make and great for breakfast . Papaya is packed with numerous health benefiting nutrients and known to help in digestion. This fruit is composed of a nutritious element papain, which is a natural digestive agent that has the capacity to break down the protein and to clean the digestion canal.
I love to eat this fruit for its digestive, nutritional and medicinal properties.

Ingredients:

• 1 cup grated raw Papaya
• 1 cup whole wheat flour (add accordingly)
• 4 tablespoon gram flour (besan)
• 1 tablespoon oil for moyan
• 2 green chili, chopped
• 1/2 teaspoon red chili powder (optional)
• 1/4 teaspoon turmeric powder
• Pinch of asafetida
• 1 tablespoon roasted cumin seed powder (Jeera Powder)
• salt to taste
• little wheat flour for dusting
• oil for cooking

Method:

1. Mix the wheat flour , besan (gram flour) and 1 tablespoon of oil.
2. Add jeera powder, red chili powder, turmeric powder, asafetida, chopped green chili and grated papaya to it. 
3. Mix well to incorporate and form a medium stiff dough (not dry). If needed add more or less wheat flour to the dough. Knead the dough well. If required add little water. (This dough should not be much soft)
4. Apply little oil on top of dough, cover and keep it aside for 15 minutes.
5. Divide dough into 8-10 equal portions depending upon your desired paratha size.
6. Now heat the skillet on medium flame.
7. Take a dough ball, flatten it with palm, dust it with wheat flour and roll out each dough ball thinly into a circle.
8. Drop the rolled paratha gently on hot skillet, Cook on both sides, using little oil till the parathas are golden brown.
9. Spread butter on parathas and serve hot with curd, pickle or raita. 

More recipes for Paratha:

1. Cheese Paratha
2. Paneer stuffed Spinach (palak) Paratha

Notes:

• Dough should be medium stiff neither soft nor dry otherwise it becomes hard to roll parathas.
• In the same way you can make parathas with grated cabbage or or grated raddish or grated bottle gourd instead of raw Papaya.

Sending this recipe to Breakfast Recipes and  Healthy me and healthy us- Priya‘s event hosted by Kalyani

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Cheese Baby-Corn and Cabbage Pulao (Pilaf)

Cheese, baby-corn and cabbage Pulao is delicious, nutritious and appetizing not only to the palate but also it fits into all my categories quick ,easy and healthy. Pulao (pilaf) in India is rice-based main course dish with rice, vegetables and some spices. The addition of the cheese with the right balance of mild spices makes this pulao a balanced one meal.

 

 

It is great for Sunday’s meal when you do not want to cook much. Serve with your favorite raita or salad!

Serves : 2
Preparation and cooking time: 30 min
 


Serves : 2
Preparation and cooking time: 30 min

Ingredients:

For Rice -

• 1 cup long grain basmati rice
• 1/4 teaspoon salt
• 2 cups water (or as needed)
• 1/2 teaspoon oil or butter
• 1 tablespoon heavy cream

For Pulao -

• 2 tablespoon oil or butter
• 1 clove
• 1 bay leaf
• 1 inch Cinnamon stick (dalchini)
• pinch of asafetida (Hing, optional) (I always use hing in my cooking as it aids digestion)
• 6-7 baby corn cut in two pieces
• 1/4 cup onion chopped lengthwise
• 1/2 teaspoon green chili paste (optional)
• 1 cup Cabbage julienned (cut into long thin strips)
• 1/4 cup Green Bell pepper julienned
• 1/4 cup Red Bell pepper julienned (feel free to add any colored Bell pepper) 
• 1/2 teaspoon black pepper powder
• salt to taste
• 1/2 cup shredded Cheese 
• 3 tablespoon tomato sauce
• 1 tablespoon cilantro

Method:

1. Wash and soak the rice in water for 10-15 minutes. Drain and add salt, oil or butter and 2 cup water to it  and cook them. (Cook in pressure cooker or rice cooker)
2. Spread the cooked rice in a flat plate, add heavy cream, mix well and let it cool down.
3. Next heat the oil or butter on a medium flame, fry Baby corn little, take it out in a plate and keep aside.
4. In the same oil add clove, cinnamon stick, bay leaf and asafetida and sauté it for few seconds.
5. Now add chopped onion and sauté it for a minute.
6. Next add julienned green and red bell pepper, julienned cabbage, green chili paste and sauté it for few minutes.
7. Now add Cooked Rice, black Pepper, salt, 1/3 cup cheese, fried baby corn and tomato sauce.  Mix gently and sauté for few seconds.
8. Garnish with Cilantro, cheese and fried baby corn. Serve hot.

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Paneer Baby-Corn Bell-pepper Stir Fry

Happy Father's Day! Today's recipe is for my Father. He always loves the food cooked by me and Paneer Baby-corn Bell pepper stir fry is one of his favorites. He also loves carrot halwa so i posted in earlier post as modified version of carrot halwa with beetroot as Beetroot Carrot Halwa.

Paneer Baby-corn Bell-pepper stir Fry is very simple, easy and quick dish that also looks beautiful because of the colourful vegetables used.  It goes well with both rice and chapati.  It can be prepared in a few minutes. Kasuri Methi (dried fenugreek leaves) here i used, is the main ingredient which has bitter taste and a characteristic smell.  Here it is used with cottage cheese / paneer, bell pepper and baby corn. In this recipe, the soft textures of the corn and paneer is beautifully balanced by the crunchiness of the bell pepper and onion.

 Ingredients:

• 1 cup Paneer cubed 
• 12-15 Baby corn  
• 1 onion 
• 1 medium Green capsicum
• 1 small yellow bell pepper
• 1 small red bell pepper (optional)
• 2 tomatoes
• 1/3 cup mushroom sliced (optional)
• 1 tablespoon oil
• 2 tablespoon butter
• 1/2 teaspoon turmeric powder
• 1-2 teaspoon red chilli powder
• 2 teaspoon Jeera Powder (Roasted cumin seed Powder)
• 1 teaspoon kasuri Methi
• salt to taste
• 1 tablespoon chopped cilantro

Method:

1. Cut the baby corn into one inch sized pieces. Wash, halve and de-seed and dice capsicums and tomatoes into one inch sized pieces. Peel, wash and dice onions into one inch sized pieces.
2. Dip the paneer in hot water for 2-3 minutes. (they become fresh and soft)
3. Heat oil in a heavy bottom pan on high flame, add butter and diced onions, then stir fry it for 2 minutes. 
4. Now add capsicums, tomatoes, baby corn, turmeric powder, red chili powder, jeera powder, kasuri methi and salt. Mix well and Sauté it on medium heat till all the vegetables become slightly soft (about 2-3 minutes). 
5. Next, add cubed Paneer and mushroom, mix well and stir fry it for 1-2 minutes.
6. Garnish with Cilantro and serve hot immediately.

Notes: For the crunchiness of this dish, serve immediately or cook it just right before serving.

Sending this recipe to  Motions and Emotions & to Jagruti's Event announcement page (Jagruti’s Cooking Odyssey).

Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

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Pista Lauki halwa Kulfi / Pistachio bottlegourd halwa Popsicles

Lauki Halwa is a vey popular and traditional halwa , made all over India.  This dessert is delicious and nutritious too. I often make this halwa as Lauki  has many nutritional attributes, high in fiber and low in calories. Bottle gourd contains mostly water and it prevents you from heat. It is also beneficial for the stomach problems like acidity and people with digestive disorders and also for diabetics. A paste of bottle gourd helps cure skin rashes which occurs sometimes in summer. It prevents excessive loss of sodium and helps in preventing fatigue. Whenever I am having any leftover halwa, I always make Kulfi out of that and we enjoy it on second day. Kulfi is one of the most delicious Indian dessert similer to Ice Cream.

Ingredients:

For Halwa:

1 cup grated Lauki (bottlegourd)

1 tablespoon ghee or butter

1 cup whole Milk (full cream milk)

1/2 cup heavy cream (or khoya/mawa)

1/2 cup sugar (add it accordingly)

1 teaspoon cardamom powder

5-6 saffron threads

3 tablespoon Green sliced pistachio

For Kulfi / Popsicles:

 Evaporated milk as desired

 2-3 tablespoon Green sliced pistachio

 Pista / green color (optional)

 Sugar to taste

 
Method for Halwa:

1. Heat ghee or butter in a heavy bottom pan, add grated Lauki (bottlegourd) and sauté them for 2-3 minutes on medium heat. (or you can pressure cook )
2. Then add milk, stir and cook on medium heat till the moisture almost dries up.
3. Add heavy cream / khoya and sugar, mix well and cook till it thickens again about 3-4 minutes.
4. Add saffron, cardamom powder and 2-3 tablespoon pistachio. Mix well.
5. Serve hot, or refrigerate it and serve chilled. Enjoy!

Method for kulfi:

1. Take Lauki Halwa, green color and Evaporated milk as required in a blender and blend the mixture well. (if needed add sugar )
2. Now add sliced Pistachio and give a slight stir.
3. Pour kulfi mixture in kulfi molds or in popsicle molds.
4. Freeze it for a whole night. (minimum 6 hours)
5. While serving, Deep the molds in hot water for few seconds and take out in a plate.
6. Garnish with Pistachio and serve immediately. Enjoy!

Notes: In the same way you can make Carrot halwa and kulfi too. And after making halwa you can add cream/evaporated milk to it, cool off and blend and make the kulfi.

If you don't have evaporated milk you can also use heavy whipping cream instead of it.

Linking this entry to Sowmya's Event Authentic Indian sweets





Sending this recipe to Jagruti's Cooking Odyssey

 

Sending  this recipe to Healthy me and healthy us- Priya‘s event hosted by Kalyani

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Green dal curry (Spinach lentil curry)

Palak dal curry is a beautiful combination of spinach, lentil and onion. This dal is one of my favorite dal and tastes great with rice and roti. Though I made it with yellow moong dal you can use tuvar dal or combination of tuvar and moong dal.

Ingredients:

• 1/3 cup washed Moong dal (yellow lentil)
• 1 tablespoon oil
• Mustard seeds, cumin seeds and Asafetida for Tempering
• 1/4 teaspoon Garam masala
• 1 teaspoon jeera powder
• salt to taste
• 1 tablespoon butter

for Grinding:

• 1 cup spinach leaves
• 1-2 green chili
• 2-3 garlic cloves
• 1 teaspoon grated ginger
• 1/2 cup chopped onion (or 1 Medium onion)

Method:

1. Wash the yellow moong dal and pressure cook it with 2 cups of water on medium heat till its done.
2. Boil 1/2 cup of water in a pan with salt, when it starts boiling add spinach leaves.
3. After 2 minutes strain the water from spinach leaves and refresh in cold water.
4. Take boiled spinach, green chili, ginger, garlic and chopped onion in blender jar and make a puree.
5. Heat the oil in a large pan and add mustard seeds, cumin seeds and asafetida to it.
6. Next pour spinach puree in the pan and sauté till it starts to leave oil. Now add garam masala, jeera powder, salt and cooked yellow lentil and cook it for 2-3 minutes.
7. Serve hot with butter on top.

Serving suggestion: Serve this dal with rice, roti (traditinal indian wheat flat bread) or parathas.

You can also check out my other Spinach Recipe:

• Green moong dal and spinach Idli
• Paneer stuffed Palak Paratha

Notes: You can vary the amount of water in this recipe.
In southern India, dal is soupy and served with rice; in northern India, dal is a thicker and served with roti. You can make it soupy or a more thicker consistency. 

sending to the event Dish it out  lentils and veg 

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Beetroot and carrot Halwa

I used to make either carrot halwa or beetroot halwa, but this is the first time I tried the combination of both vegetables which are full of fiber and low calorie vegetables. Adding Beetroot to carrot halwa not only gave beautiful color to halwa but also made it more delicious. This halwa is so tasty, colorful and highly nutritious dessert. It is easy to make and tastes great.

 

 

 

Health Benefits of Beets And Carrots: 

Beetroots are richer in antioxidants, vitamins and minerals and they contain nutrients like magnesium, sodium, potassium, manganese and vitamin C.

Naturally sweet, delicious and crunchy Carrots are among the popular root vegetables, rich in health benefiting compounds such as beta-carotenes, vitamin-A, minerals, potassium, thiamine fiber and anti-oxidants.

 

 

Ingredients:

• 1 cup grated Beetroot
• 1 cup grated carrot
• 4 tablespoon ghee or butter
• 2 cup whole Milk (full cream milk)
• 1/2 cup heavy cream (or khoya/mawa)(optional)
• 3/4 cup sugar (add it accordingly)
• 1 tablespoon cardamom powder
• 5-6 saffron threads
• 1 tablespoon blanched almonds
• 1 tablespoon broken cashew nuts
• 15-20 raisins

Method:

1. Heat 2 tablespoon of ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown, take out and keep aside.
2. In the same remaining ghee, add grated carrot and beetroot and sauté them for 2-3 minutes on medium heat. (or you can cook grated carrots and beetroot with milk in pressure cooker, it will take less time to cook)
3. Then add milk,stir and cook on medium heat till the moisture almost dries up.
4. Add heavy cream/ khoya and sugar, mix well and cook till it thickens again about 3-4 minutes.
5. Add saffron, cardamom powder, fried cashew nuts and raisins. Mix well.
6. Add remaining 2 tablespoons of ghee and stir fry for few seconds. (this step is optional)
7. Garnish it with Blanched almonds.
8. Serve hot, or refrigerate it and serve chilled. Eat the way you love it, Enjoy!

Notes:

• You can use pressure cooker as it is easy and faster to prepare.
• You can make just beetroot halwa using the same recipe.
• You can make this halwa Sugar free by adding 3/4 cup of chopped dates instead of sugar and the taste will be like as halwa prepared using sugar.
• Add sugar according to your taste.

Sending this Recipe to Archana's Kitchen - Summer Fiesta Food Event
Linking this entry to Sowmya's Event Authentic Indian sweets

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Pineapple Raita

Pineapple is a delicious and nutritious fruit and Raita of Pineapple is very refreshing and cooling side dish for any meal. It is little bit sweet and nicely flavored accompaniment. It is made from Pineapple chunks, Dahi (yogurt), saffron and some spices. It is perfect afternoon snack in hot summer days or even a side dish with meal (Like Parathas, thepla ,etc.).

As it is  little sweet in tatse, I would recommend to serve with any spicy Rice dish (Biryani, Pulav, masala khichadi,etc.) Also this raita can be used as a dip.
Here I sprinkled crush saffron over pineapple raita and it gave a nice aromatic flavor and color shading to it.

Ingredients:

For  cooking pineapple:

• 1/2 cup Pineapple chunks
• 2 tablespoon sugar
• 1 teaspoon lemon juice
• 1/2 cup water

For Raita:

• 1 cup yogurt
• 2 tablespoon heavy cream (or malai)
• 2 tablespoon sugar (add accordingly)
• 1 pinch of salt
• 6-7 saffron threads
• 1/4 teaspoon black pepper

Method:

1. First mix water and sugar, add lemon juice and cubed Pineapple. Now pressure cook and take one whistle on medium flame. Let it cool down completely.
2. Strain the water from cooked Pineapple and squeeze out as much as possible by hands and save that water. (do not throw, it will make delicious Pineapple Panna stated below in notes)
3. Next add yogurt (dahi), heavy cream, black pepper, salt and sugar in a bowl. Mix well.
4. Now add cooked pineapple and mix well.
5. Take saffron threads, crush it by hands and sprinkle over Pineapple raita. Keep in the refrigerator for 15-20 minutes. (By this way there will be beautiful shading of saffron and your raita will be attractive)
6. your raita is ready to serve.

You can check out my other Pineaaple recipes:

1. Pineapple Lassi
2. Pineapple and grape sabzi
3. Grapes and cashew nuts curry in pineapple gravy

Notes:

• Cook pineapple in sugar water for this raita otherwise it will taste bitter.
• Take cooked pineapple strain water, ice cubes, 2-3 cooked Pineapple pieces and 2-3 saffron threads and blend it and strain by using fine mesh strainer. Sprinkle black pepper powder, chill and it will make delicious pineapple panna. Enjoy!

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Health tip- Malkangani a powerful brain tonic

 

Malkangani (A powerful brain tonic) 

 

Intellect tree, or Celastrus paniculatus, is a climbing shrub, also known as malkangani, found throughout India. The seeds contain fatty acids and alkaloids, and have sedative and antidepressant actions. 
Ayurvedic practitioners use the seed oil as a brain tonic and as a treatment for memory loss.  (source: Internet)

Talking about my personal experience, I have been using this medicine since last 15 years when I was experiencing severe headache throughout the day and it was getting worse as the days passed. I visited my family doctor who recommended me to visit an
Eye doctor. He mentioned that my headache was due to eye sight problem, and prescribed low power specs. He told me that as I would continue wearing specs for at least 15 days, the headache should go away. But After 15 days, my headache was same, and specs power had been increased. Then my father finally decided to take me to Ayurvedic practitioner who advised me to take malkangani beej and explained the way how to take it, and it was the course of three and half months. Surprisingly, Just after 15 days, my headache was gone completely and I didn't have eye sight problem anymore. I have been taking this regularly, and I found that it has induced a feeling of well being into me as it is antidepressant.

Traditional Use:
For thousands of years, Malkangani was used for many different ailments, but most notably it was administered as a powerful brain tonic, appetite stimulant, and emetic. According to Greco-Arabic Yunani medicine, the oil of the Celastrus seed was used to treat physical weakness, mental confusion, alleviate asthma symptoms, reduce headaches, cure joint pain and arthritis. The medicine men (Baidya) made a tonic of the seed oil, they used this tonic to mitigate mental fatigue, memory loss, as well as to boost memory recall, retention, and other thought processes.   (Source: Internet) 

 
Uses of Malkangni:
1.   It is used for sharpening the memory, increasing intellect, improving concentration and facilitate learning.

2.   The seed oil is used for massage with great benefit, especially in vata diseases like sciatica, lumbago, paralysis, arthritis and facial palsy.

3.   The seed oil is useful to hasten the healing in non healing wounds and ulcers.

4.   Essential for acne, boils, eczema and hair loss.
5.   Excellent pain reliever.

6.   The seed oil is extremely beneficial as a sirovirecana cleansing nasal therapy, wherein the drops instilled into nostrils, ward off mucous secretions in colds and cough.
 

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Mixveg Khakra Pizza

Today, I planned Pav Bhaji for Dinner and did all the preparation for it-  Boiled the potatoes and vegetables, etc.. At last moment I came to know that I didn't have pav bhaji masala, garam masala and moreover I didn't get the Pav (bread). So I dropped Pav Bhaji plan and decided to make paratha..so I prepared stuffing for paratha using  boiled vegetables (Aloo, cabbage, cauliflower, peas and carrot). Then I noticed that I have 4-5 chapaties left so thought to make wrap from chapatti and stuffing. And next moment a thought came in my mind to try something else out of this and what can be the better option other than Pizza for Dinner! 

I always keep cheese in my refrigerator so I finally made Pizza from this chapatti and vegetable stuffing. That made our dinner more delicious and enjoyable. And my daughter just loved it!! I know She will be going to demand for this pizza every day now onwards..

 

 

 

Ingredients:

• 4-5 Chapaties / tortilla

For Vegetable topping

• 1 tablespoon oil
• 1/4 cup chopped onion
• 1 tablespoon chopped green chili
• 1 teaspoon grated ginger
• 2 teaspoon minced garlic
• 2-3 boiled potatoes grated
• 1/4 cup Peas
• 1 small carrot shredded
• 1/4 cup chopped cabbage
• 1/4 cup chopped cauliflower
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala (I didn't add)
• salt to taste
• 1 tablespoon lemon juice (or to taste)
• 1 tablespoon Cilantro

For batter Topping

• 1/2 cup Besan (gram flour)
• a pinch of turmeric powder
• salt to taste
• Oil for cooking

Pizza topping

• Tomato sauce (Pizza Sauce)
• Mozzarella shredded cheese
• vegetable and fruits of your choice for topping 

Method:

1. Bring 1/2 cup water to boil in a pan, add shredded carrot, peas, chopped cabbage and cauliflower and boil them for 4-5 minutes. Strain the water from them, squeeze all water and save that water for later use and keep aside boiled vegetable.
2. Heat the oil, sauté onion in that for 1-2 minutes. Then add green chili, grated ginger and minced garlic to it and again sauté for 1 minute.
3. Now add Grated boiled potato and boiled vegetable to it and mix well.
4. Add turmeric powder, salt , garam masala , lemon juice and cilantro, mix well and sauté it for 2 minutes. And your vegetable topping is ready.
5. Next in a bowl, take besan ( gram flour), saved water, salt and turmeric and mix well to make a running thick paste (consistency as dosa batter).
6. Heat the nonstick skillet on low flame and drizzle some oil drops on it.
7. Now take one chapatti, spread thick layer of vegetable mixture on it equally and then spread layer of besan paste on top of vegetable mixture layer.
8. Drop this Pizza base on skillet as chapatti should be upside and Besan paste side should be downside.
9. Cook on low heat for 1-2 minutes or cook until besan side is golden browned on the bottom (you can see by lifting up a corner with a fork/spatula). Then Brush the top of the chapati with oil and using a thin spatula, loosen pizza and flip it over.
10. Immediately spread the tomato sauce or pizza sauce onto the base followed by cheese. Then add the toppings of your choice (green, yellow and red peppers, onions, pineapples, tomatoes, etc.) Top with additional mozzarella cheese. Cook on low flame until cheese is bubbling and chapati turns into crisp khakra - about 1-2 minutes.
11. Remove the pizza and transfer to a cutting board. Cut into slices and serve immediately.

 Note:

• Eat this pizza immediately as Pizza base that means khakra may not be crisp after some time. (within 30 minutes)
• You can also make this pizza by using only potato instead of mix vegetable that will save your time and also tastes more delicious.

 

Sending to Pari's Event  @ Nivedhanam

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