Category: Food recipes 2018
PSYLLIUM (ISABGOOL) HALWA
INGREDIENTS 1 Ltr.Milk, Isapgool, 3 spoons of curd Edible gum Sugar Cardamom Nutmeg and almonds Rose petals (for decorating) METHOD Boil 1 ltr.milk. Add 3 spoons of curd and allow the milk to split. Add four spoons of isabgool, 150 g sugar and 150 g sugar syrup to be browned. 5 cardamom and […]
Read moreTAMRIND LEAVES RASAM (SOUTH INDIAN SOUP)
INGREDIENTS Tamarind Leaves Jaggery Salt Cumin seeds Ghee METHOD Soak tamarind leaves in water for 4/6 hours. Thereafter crush the leaves with heavy hands in the same water and strain it. Add salt, jaggery and boil the water. Heat Ghee in another vessel, add cumin seeds and Asafoetida. Mix this seasoning to the […]
Read moreSTUFFED KULER MODHK
INGREDIENTS ¾ CUP Bajri flour ¼ cup jaggery 3 tsp cow ghee For the stuffing: Dates and Ginger halva METHOD Add jaggery and ghee to the bajri flour. Crush ginger and roast it adding jaggery and make a halva. Remove dates seeds and put filling of ginger halva. Cover it with the […]
Read moreCHANI JUJUBES/INDIAN PLUM JUICE
INGREDIENTS 100 gmsChani Jujubes Black salt, Chat Masala and Jaggery( as per taste) METHOD Crush all the above ingredients except jaggery in the mixer adding water. Last add jaggery and churn. CONTACT Bhavna Dinesh Shah 1, Ravi Ratna Apartment, New Vasahat Road, Paldi, AHMEDABAD Phone: 26608180 Nutrition values – Chani jujubes/indian […]
Read moreRADDISH LEAVES PICKLE
INGREDIENTS Raddish Leaves Mustard seeds ground coarsely (curia) Asafoetida Salt Turmeric powder Lemon juice Mustard oil METHOD Clean the Raddish leaves and chop it small. Mix mustard curia, asafoetida, salt, lime juice and oil and stir well. Store in a jar. This will last for 15 days. BENEFITS The pickle helps digestion […]
Read more