KESAR BHAATH / SWEET SAFFRON RICE

KESAR BHAATH

WHAT YOU NEED:


Basmati Rice 3/4 cup
Sugar 3/4 cup
Milk 3/4 cup
Ghee 4 tabsp
Kismis 1 handful
Cashew nut bits 1 handful
Kesar / Saffron a few strands 
Food color, a few drops
Cardamom powder 1 1/2 tsp

SWEET SAFFRON RICE...

HOW TO MAKE:


Wash basmati rice, drain and keep aside.
Soak  Kesar in the warm milk and keep aside.
In kadahi pour 1 1/2 cups of water and allow it to boil.
When it starts bubbling add rice and slow down the heat to minimum. Cover it.
Cook the rice to soft. Check the rice in between, 
Holding the grains, pressing in between your thumb and forefinger. When it is done add saffron milk and cook it again.
Then add sugar, kismis, cashew bits, ghee and food color. 
Keep stirring till sugar dissolves completely. Close the burner.


Finally add cardamom powder,


Serve hot or cold as desert...tastes very yummy

BANANA MILK SHAKE

BANANA MILK SHAKE

WHAT YOU NEED:


Ripe bananas 4
Milk 2 cups
Sugar to taste

A REFRESHING DRINK ON A HOT SUMMER DAY....

HOW TO MAKE:


Blend all the above in a blender till smooth and fluffy.
Add some water to make right consistency.


Serve chilled in a tall glasses with ice cubes on top.

BREAD USLI /UPMA

BREAD USLI

WHAT YOU NEED:


Bread slices 5
Onion 1, chopped finely
Green chillies 2
Mustard seeds 1 tsp
Curry leaves 1 sprig
Turmeric powder, a pinch
Salt, to taste
Chat masala 1/2 tsp
Milk 1/4 cup

BREAD UPMA

HOW TO MAKE:


Dry roast bread slices and cut in small bits.
Apply salt and turmeric powder to the roasted bread pieces and keep aside.


Heat kadahi with 4 tsp oil.
Add mustard seeds, when it starts spluttering add slit green chillies, onions and curry leaves.
Stir for a while.
Add Bread pieces and stir fry. 
Add chat masala and milk, mix it thoroughly.


It is a quick preparation, healthy and tasty too. Mostly I prepare this for elder dtr's lunch box. It is her fav too...

CORIANDER LEAVES SWEET GOJJU

This gojju is very popular in Jay's veg Kitchen. this gojju is made in different ways, but my father in law always like this type of gojju as it gives more aroma of the leaves. (without adding coconut) 

CORIANDER LEAVES SWEET GOJJU

WHAT YOU NEED:


Coriander leaves, fresh, a big bunch
Green chillies 1
Red chillies 2. fried in little oil
Tamarind , a size of lemon
Jaggery 3-4 pieces or to taste  
Salt to taste


FOR THE SEASONING:


Mustard seeds 1 tsp
Curry leaves 1 sprig
Oil 1 tsp

 YUMMY GOJJU

HOW TO MAKE:


Wash coriander leaves well and remove its roots.
Chop the leaves.
Grind all the above ingredients to a fine paste.


Heat a small pan with 1 tsp oil.
When hot add mustard seeds, when it starts spluttering add curry leaves. 
Saute for a min and add this seasoning on the Coriander Gojju.


It is a side dish

PANCHPHAL JUICE

One more refreshing drink here....
My children don't eat some of the fruits like banana, papaya etc. But without any fuss they drink fruit juices. It is my idea to give them fruits in liquefied  way...
I added 5 fruits here so I named it Panchphal juice.

PANCHPHAL JUICE

WHAT YOU NEED:


Bananas 2
Chikkos 3
Papaya pieces  2 handfuls
Grapes, seedless, 1 handful
Orange 1
Sugar to taste
Milk  1 cup
Water 1 cup( You can add more water if u want thin juice)

VERY COOL AND REFRESHING....

HOW TO MAKE:


Peel and remove seeds from chikkos and orange
Blend all the above ingredients in a blender till smooth and fluffy.


Pour in the glasses and serve chilled with ice cubes in it.

GRAPE JUICE

On a hot summer day here it is a healthy, cool and refreshing drink... 

GRAPE JUICE

WHAT YOU NEED:

Green seedless grapes 1 cup

Water 2 cups

Sugar to taste

Ice cubes a few

CHILLED GRAPE JUICE

HOW TO MAKE:

Wash and clean the grapes.

Blend grapes, sugar and little water.

Add remaining water and blend again.

Pour the juice in tall glasses. 

Serve chilled with ice cubes.

SOORAN / YAM KOOT

WHAT YOU NEED:


Yam /Sooran, washed, cleaned and cut in small cubes 1 cup
Red chilles 16-18
Tamarind, size of a lemon
Mustard seeds 2 tsp
Fenugreek / methi seeds 1/4 tsp
Asafoetida. chickpea size
Salt

HOW TO MAKE:


Fry sooran pieces till crisp and keep aside.


In a tsp oil fry mustard seeds, remove.
In the same pan fry methi seeds, remove.
Then fry hing/ asafoetida and remove.


Grind, red chillies, tamarind, mustard seeds, methi seeds, asafoetida and salt to a very smooth paste.


Transfer this paste to a vessel. Add fried sooran and little water and stir well.


A very tasty, side dish.

BEETROOT CUTLET

BEETROOT CUTLET

WHAT YOU NEED:


Beetroot, washed, peeled and cut, 3 cups
Potatoes 2 
Ginger 2" piece
Green chillies 5
Coriander leaves 1 small bunch
Onion 1 big
Garam masala powder 1/2 tsp
Salt to taste
Oats 3/4 cup, to dust the cutlets.

HEALTHY SNACK, BEETROOT CUTLET

HOW TO MAKE:


Pressure cook the pieces of beetroot and Potatoes. Peel the skin of potatoes.
Mash beetroot and potatoes and keep aside.
Chop the onion, ginger, green chillies and coriander leaves. 
Then grind them to a fine paste.
Heat kadahi with 3,4 tsp oil.
Add ground paste and saute till it  leaves the oil.
Add mashed beetroot and potatoes, salt, garam masala and mix well.


Then prepare a powder of oats and spread it on the paper.
Make a small balls of veg mixture, flatten it , dust enough oats powder over it and keep aside.
Prepare such cutlets with remaining mixture also. Keep aside.


Heat flat kadahi with a tablespoon of oil.
When hot slid 3-4 cutlets at once. Reduce the flame to low and fry till they are crisp. Then flip them, fry again till crisp. You can deep fry also.


Serve these cutlets with Tomato sauce. 

KADAHI PANEER

KADAHI PANEER

WHAT YOU NEED:


Paneer  250 grams (cut in cubes)
Onions 2 medium ( 1 chopped + 1 cut lengthwise)
Capsicum 2 medium ( cut lengthwise)
Tomatoes 3 medium ( chopped, divide into 2 parts)
Green chillies 2 Slit
Cumin seeds/ jeera 1 tsp
Ginger, chopped 3 tsp
Coriander leaves, 1 small bunch ( chopped roughly)
Garam masala powder  1/2 tsp
Red chilly powder 1/2 tsp, or to taste
Salt 

YUMMY PANEER AND CAPSICUM , LOVELY COMBI..

HOW TO MAKE:


Heat kadahi with 3 tsp oil.
When the oil is hot put jeera, 2 tsp chopped ginger, chopped 1 onion, 1 part of chopped tomatoes, chopped coriander leaves. Saute for a while and keep aside.
When it is cool  grind it to a smooth paste.
In the same kadahi, put capsicum and stir for a while and keep aside.
Again heat 3 tsp oil in the same kadahi, add  1 tsp ginger, green chillies, lengthy cut onion, and saute for a few minutes. Add  another part of tomatoes, ground masala, stir for another few minutes. 
Add fried capsicum and paneer cubes and mix well. Then add garam masala powder, chilli powder and salt.
Add some water and cook till paneer is soft.
Finally garnish with chopped coriander leaves.


Tastes awesome with chappatis and phulkas...

CURD RICE

CURD RICE

WHAT YOU NEED:


Cooked rice 2 cups
Curd 1 1/2 cups
Greenchillies 2 finely chopped
Ginger 1" piece, finely chopped
Carrot 1 small, grated
Mustard seeds 1 tsp
Chana dal 2 tsp
Red chilly 1, broken
Curry leaves 1 sprig

FOR KID'S LUNCH BOX, CURD RICE

HOW TO MAKE:


In a kadahi, put a tsp of oil and splutter the mustard, add chana dal, red chilly, curry leaves and stir for a minutes.


In a mixing bowl put rice, curd, salt, chopped ginger, chopped green chillies, grated carrot and mix thoroughly. 
Then add the seasoning to the curd rice and mix again. 
I like this very cool, so i keep in the fridge for some time. It tastes awesome in summer time.

ACP IN BUTTER MASALA (ALOO+CAPSI+PANEER)

ACP IN BUTTER MASALA

WHAT YOU NEED:


Aloo /Potatoes 2 medium , cut in big pieces
Capsicum 1 big, cut in 2" long pieces
Paneer 8-9 1" pieces.
Onions 3 medium.. (Chop 2 onions and cut 1 onion lengthwise)
Tomatoes 2 medium ( Chop 1 1/2 tomatoes and cut half tomato lengthwise)
Ginger chopped 3 tsp
Garlic 6 cloves chopped
Cashew nuts 6
Turmeric powder 1/4 tsp
Jeera 1 tsp
Coriander seeds 2 tsp
Green chillies 2 slit
Cloves 2
Cinnamon 1 small piece
Red chilli powder 1/2 tsp or to taste
Garam masala powder 1/2 tsp
Salt to taste
Coriander leaves a small bunch, chopped 
Butter 5-6 cubes.

ALOO+CAPSI+PANEER IN BUTTER MASALA...

HOW TO MAKE :


Put 2 cubes of butter in kadahi and heat.
Add Jeera, coriander seeds, 2 tsp chopped ginger, garlic, cloves, cinnamon, cashew nuts and saute.
Add chopped onion, stir. Then add chopped tomatoes, turmeric powder, chopped coriander leaves ( keep 2 tsp chopped coriander leaves aside for garnishing later)
Grind it to a smooth paste when it is completely cooled. Keep aside.
In the same kadahi, add one piece butter and heat.
Add Potato pieces, stir till soft. Remove.
Add Capsicum pieces in the same kadahi, stir for few minutes. Remove.


In the same kadahi again add 2 pieces of butter. 
Add slit green chillies, 1 tsp chopped ginger, lengthwise cut onions, and tomato. Stir for few minutes. Don't allow to brown the onions. 
Add ground paste and stir for 2 minutes. Now add potatoes, capsicum and paneer cubes with some water. 
Add red chilli powder, garam masala powder and salt. Cook the vegs till done.
Finally decorate the curry with chopped coriander leaves.


The dish goes well with chappati or phulkas. A very unique combination of the vegs.