Traditional Coconut Paagh Panjiri ( Janmashtami Gola paagh without Mawa )

Royal Ginger Pickle ( Adrak Ka Shahi Achar )

Hello friends,
Namaskar...

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Sweet Ginger Pickle" is a very delicious and healthy Pickle recipe. It will not only enhance the taste and flavour of your food but also will help in the digestion of your food.

#  Ginger is among the healthiest and most delicious spices on the planet. It contains 'Gingerol', a substance with powerful medicinal properties.
It reduces muscle pain and osteoarthritis.

#  Ginger also helps in constipation and weight loss. Due to its unique benefits and flavour ginger is added in almost all the food.
Chutney, Curry, soups etc.are incomplete without ginger.

# Ginger is much used in the monsoon ( rainy season ) and winter. ...and this is the best time for Ginger Pickle because
Pickled ginger or young ginger is available in the market during these seasons.

# The sign of the young ginger is that its skin is very thin, tender, easy to peel and has a fine fleshly texture.
It is found in very light brown and pink colour.

# Let us start the recipe of "Royal Ginger Pickle".....

#  Prep Time....25 minutes
#  Cook Time...7 minutes
#  Total Time...25 to 30 minutes

#  Ingredients for "Sweet Ginger Pickle"...

1. Fresh ginger....150 gram
2. Fresh Lemon....250 gram
3. Sugar....250 gram
4. Dates dried...60 gram ( chhuhaara )
5. Raisins....30 gram
6. Rock salt...1 Tea spoon
7. Black salt....1 Tea spoon
8. Coarsed black pepper....1/2 Tea spoon
9. Roasted cumin powder...1 Table spoon
10. Red chili powder...1/2 Tea spoon
11. Garam masala....1/2 Tea spoon
12. Asafoetida....1/2 pinch

#  Method Of Making...

1. Firstly, wash and clean the dirt of ginger in the flowing water and wipe out with a clean cotton fabric.
Wash and clean the lemons also in the same way.

2. Let it dry under the fan for 2 hours or overnight.

3. Now peel or scratch it slightly with the help of a knife, spoon or peeler.

4. Cut the ginger in stripes length wise and again place it under the fan for sometime so that if there is any moisture left out...could remove.
( Don't make it dry in the sunlight )

5. Wash and clean the raisins ( kishmish ) and dried dates ( chhuhaara ) in the water placing in a strainer.

6. Spread out the raisins on a cotton cloth under the fan for some time.

7. Then place the chhuhaara in a pressure cooker on the high flame with 200 ml.water.
Let it boil till one whistle and 5 minutes more on slow flame.
Let it pressure down by itself.

8. Meanwhile take out the juice of all lemons by squeezing them with the help of your hands or with the help of a lemon squeezer.

9. Transfer all the juice of lemons in a big glass bowl or cheeni mitti bowl ( martvan ) for making the ginger Pickle.

10. Now drain out the boiled chhuhaara in a strainer.
Let it cool completely under the fan.
Then remove its cap and cut it into thin strips length wise like ginger.

11. Keep ready all the spices like... rock salt, black salt, black pepper, red chili powder, asafoetida, garam masala, roasted cumin powder, measured sugar etc

12. Now everything is ready for making the delicious pickle of ginger.
Just transfer all the ingredients in the lemons juice one by one and mix well or toss it.

13. Cover the Pickle with a plate or with its lid.
After few hours stir or toss the Pickle again so that all the spices and sugar will dissolve in the ginger well.

In this way, "Royal Pickle of ginger" is ready to enjoy.

Just place it in the sunlight ( Dhoop ) for 3 days if available at your home... otherwise leave it in a dry place and stir it two times a day for 3 days only.

You can eat it from the next day with roti, Parantha, poori and mathri.

This Pickle of ginger can go long till a year on the room temperature.

#  Note....

1. For any pickle...all ingredients should be fresh. It will enhance the taste and self life of Pickle.

2. Much better if Pickle jar is of glass or cheeni mitti martvan.
It should be well cleaned with boiling water and dried in the sunlight.

3. You can add or less all ingredients as your taste and choice.

4. With the squeezed peels of lemons, you can make another delicious and healthy Pickle of lemon...that is called....
" Neembu ke chilkon ka Achar" or just put these lemons peel in your drinking water for few hours.....and enjoy this flavoured and healthy water.

Thanku Friends,
Thanks again.

Soft Groudnuts Barfi ( Moongfali ki Swadist barfi )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  "Groudnuts" are not less than cashews in taste and benefits. They are also called peanuts and earth nuts. These are popular all over the world for its delicious taste.

#  peanuts are an excellent plant based source of proteins, various vitamins, minerals and helps in weight loss.
So Peanuts butter is also consumed by people.

#  Mostly peanuts are consumed roasted and salted but if you make its barfi, you will find it as delicious, soft and healthy as cashews barfi.
This recipe needs very few ingredients and can be made easily at home.

#  "Peanuts Barfi"recipe is as follows...

#  Prep Time...20 minutes
#  Cook Time....10 minutes
#   Serving....4

Ingredients For Groudnuts Barfi

1. Roasted peanuts....150 gram ( 125 gram peanuts powder )
2. Milk powder....50 gram
3. Cardamom powder....1/2 tea spoon

#  Ingredients For Sugar syrup

1. Sugar.....120 gram
2. Water....60 ml.
3. Strands...1 1/2 ( ek tar se jyada )

#  For Garnishing
1. Silver verk or chopped pistachios and almonds as choice.

#  Method of Making

1. Firstly, roast the peanuts well in the slow medium flame for 5 minutes till crispy.

2. Let it cool for few minutes and remove its skin by rubbing with hands and seperate its white nuts.

3. Now grind these peanuts in the mixer jar for 30 second in few round coarsely so that its oil could not come out while grinding.
Be careful....its constant grinding can release its oil....and it will become sticky.

4. Now sieve this grinded peanuts powder in a strainer. This step will help in making the barfi... soft and mouthnelting.
( Remaining coarse powder of peanuts can be used in chutney or curry Gravy )

5. For Sugar syrup.... Place a heavy bottomed kadhai on medium flame with sugar and water.

6. Keep on stirring it till the sugar melts in water.

7.  Then slow the flame and cook it 5 minutes more till more than 1 strands consistency.
Just check it with the help of thumb and first finger.
The other sign is that you will find big white bubbles in the sugar syrup.

8. Meanwhile, grease the back side of a plate for this barfi and spread a butter paper on it and grease it again.

8. Now....as the sugar syrup is ready....off the flame and immediately add peanuts powder, milk powder and cardamom powder in the sugar syrup and mix them well stirring continuously.

9. Transfer this peanuts barfi mixture on the greased plate and level it by moving the plate or with greased roller pin.

10. Let it cool for 10 minutes. Then garnish it with silver verk and make the cut marks in Diamond shape.

11. After 2 hours, seperate this moongfali barfi in a container and enjoy.

You can store it till 15 days easily because mawa is not added in this barfi.

#  Note....

1. For enhancing the taste of Barfi... peanuts should be roasted well.... otherwise you can get raw taste of moong phali or peanuts.

2. You can add some cashews while grinding the peanutts.

3. If you like coarseness in taste of Barfi...then don't strain the peanuts powder.

4.  If milk powder is not available, then don't worry.....just make the sugar syrup of two stands.
Off the flame.
And add the coarsely grinded peanuts powder in it and mix well.
Just transfer it in a greased plate spreading a butter paper.

5. In place of silver verk if you are garnishing the Barfi with chopped nuts..Then sprinkle them immediately as the mixture is hot and press them with a greased wooden spatula.

Thanku Friends,
Thanks again.

Fresh Coconut Laddu ( Taaja Nariyal Ke Laddu )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

Today's recipe "Fresh Coconut Laddu" is a very delicious and quick recipe that can be made at home easily.

# Prep Time...10 minutes
# Cook Time....10 minutes
# Servings....6

# Ingredients For Coconut Laddu....

1. Fresh Coconut....1 ( grated 150 gram )
2. Milk....100 ml.
3. Sugar....75 gram ( half amount of coconut )
4. Milk powder...100 gram or Mawa
5. Cardamom powder....1 Tea spoon
6. Some dessicated coconut powder for wrapping the Laddu.....50 gram

#  Method Of Making.....

1. Firstly, seperate the coconut and wash it with clean water.

2. Now peel its black skin with the help of a peeler.

3. Then grate it in a grater and keep aside.

4. Now transfer this grated mixture of coconut in the mixer jar with milk and sugar altogether.
Grind the whole things  slightly in the mixer jar with 30 seconds 4 or 5 rounds...so that it can become a smooth but coarsed paste.

5 Place a heavy bottomed Kadhai on the medium high flame and add this grinded mixture of laddu.
Just stir it touching the bottom of Kadhai so that it could not burn.

6. It starts splitting ...so cover it with a plate but keep on stirring.

7. After 4 minutes you will see that it is gathering and is not splattering.

8. Just add milk powder or roasted  mawa in this mixture and mix it well.

9. Again keep on stirring till it takes the form of a laddu dough.
It will take 5 minutes.

10. Add cardamom powder in it for a nice flavour and mix well.

11. Off the flame and let it cool.

12. After that...Take a lemon size portion from the coconut mixture and bind it in the form of Laddu with the help of your hands. ( I have made 15 laddu from this mixture )

12. Just wrap all the laddus in the coconut powder one by one and place them in a container to set well.

Garnish them with some rose pettals or pistachios as choice.

You can transfer them in the refrigerator for a cool taste.

The real taste of these laddus will come on the next day....when they would become well set.

#  Note....

1. In place of grating the coconut...You can cut it in fine pieces and grind them in the mixer jar with milk.

2.  You can add powder sugar directly at the time of cooking like coconut Barfi.

3. You can add chopped dry fruits as your taste.

4. You can add rose water in place of cardamom powder.

Thanku Friends,
Thanks again.

Soft Besan Barfi Without Mawa and Milk

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#  "Besan Barfi" is that delicious dessert which can be made easily at home. It can go long till a month at room temperature.

#  Often this "Besan Barfi" becomes hard in texture and taste when we make it with pure ghee and chasni. That is not liked by  some family members at our home.
So in this recipe, we will make it soft and crispy by following some steps.

# Prep Time....5 minutes
#  Cook Time....30 minutes
#  Servings....6

#  Ingredients For "Soft Besan Barfi".....

1. Gram flour.....150 gram ( Besan )
2. Desi ghee....110 gram
3. Cardamom....6 ( powdered )
4. Chopped almonds....10
5. Chopped pistachios....10

#  Ingredients For Sugar syrup or Chasni...

1. Sugar.....200 gram
2. Water....100 ml.

#   Method Of Making...

1. Firstly, sieve the besan in wheat flour strainer so that you can get a smooth gram flour and can check it...if any impurity is there.

2. Now place a heavy bottomed Kadhai on the medium flame and add desi ghee.

3. As the ghee melts, just add besan in it and roast it well on slow medium flame till a nice aroma and dark golden colour.
This roasting will take 25 minutes for a nice taste.

4. As the ghee starts seperating from the besan and becoming very light to stir....just off the flame.
It means that roasting of besan is perfect.

5. Let it cool.

6. Now prepare the sugar syrup.
Just add sugar and water in other pan or kadhai and place it on high flame.

7. Stir the water continuously till sugar melts.

8. As sugar melts in the water, slow the flame and cook it for 4 to 5 minutes till 1  strand ( Ek tar ki Chasni ) consistency.
Off the flame.
Don't over cook it.... otherwise besan Barfi will become hard in texture.

9. Add the cardamom powder in the sugar syrup and mix well. Let the Chasni cool for 2 minutes only.

10. Now add the whole sugar syrup gradually ( little by little ) in the besan mixture and mix it well.

11. Immediately transfer the besan mixture in a greased container or plate....and level it fastly with a greased bowl or spoon.

12. Just sprinkle some chopped almonds, cashews and pistachios over the Barfi and press them immediately...so that it could stick to the Barfi.

13. After half an hour,  put cut marks on the barfi and leave it to set completely for few hours on the room temperature.

In this way,  "Soft Besan Barfi" is ready to enjoy.

You can store it for a long time on the room temperature.

#  Note....

1. Well roasting of besan is necessary because the whole taste depends upon it.
As the ghee starts seperating from the besan and it becomes very light to stir...It means that roasting is done.
Nice aroma and dark golden brown colour are other signs of well roasting.

2. After roasting the besan well....just off the flame and keep on stirring for 2 minutes more avoiding it to burn because Kadhai is too hot.

3. Just remember...we have not on the flame while adding the sugar syrup in the besan.
This step makes the Besan Barfi soft and smooth.

4. If you like this Besan Barfi hard in texture...Then on the flame and add the sugar syrup in the hot mixture of besan.

5. You can add some chopped dry fruits in the mixture as taste.

Double Decker Chocolate Barfi ( Chocolate Ki Barfi With Milk )

Hello friends,
Namaskar.....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# During these festive days of "Teej" and "Raksha Bandhan"....I am present with a simple and delicious recipe of a sweet dessert that is...."Instant Chocolate Barfi".

The speciality of this Barfi is that you can make it easily at your home with simple things.

# Prep Time....20 minutes
# Cook Time....15 minutes
# Servings....6 to 8

#  Ingredients For Double Decker  Chocolate Barfi....

1. Dry coconut.....2 or 200 gram dessicated coconut powder
2. Pure milk.....200 ml.
3. Powdered sugar...150 gram
4. Milk powder....100 gram
5. Coco powder.....2 Table spoon
6. Desi ghee....1 Tea spoon
7. Almonds and pistachios....2 Table spoon ( chopped ) for garnishing

#  Method Of Making...

1. Firstly take two dry coconuts and wash them well with water.
( In one coconut, you will find 100 gram coconut powder )

2. Then clean then with a cotton cloth and peel the black skin of it.

3. Now grate it in a grater and grind it slightly in the mixer jar for a fine powder.

4. Take out the grinded coconut in a bowl.

5. Now transfer this coconut powder in a heavy bottomed Kadhai and dry roast it on the medium flame for 2 minutes.

6. Add milk in this roasted coconut powder and cook it on the full flame for 5 minutes.

7. As it starts thickening, just add powder sugar and stir it continuously till the sugar dissolves completely with the mixture.

8.Add 1tea spoon desi ghee and mix well for making the mixture smooth.
Off the flame and let it cool for 3 minutes.

9. Now on the flame....add milk powder in the mixture and stir it continuously till solidifying consistency.
Don't leave it otherwise it can burn.
It will take 3 minutes.

10. Just check the Barfi dough..It will start gathering.. now off the flame.

11. Keep ready the container by applying some desi ghee for setting the Barfi.

12. Now transfer this 1/3 mixture ( less than half ) in the container and level it with a gresed spoon or bowl.

13. Now add Coco powder in the rest mixture and mix it well on the slow medium flame.
It will take 1 or 2 minutes in mixing....Now you will find it more solidifying and thickening due to Coco powder.
Just off the flame.

14. Immediately transfer this chocolate mixture over the first white layer of Barfi and level it with a gresed spoon or bowl.

15. Just sprinkle some chopped almonds and pistachios over the Barfi and press them a little with the help of a spoon so that they could stick well.

16. Let it cool for 5 to 6 hours on the room temperature.

After that cut this chocolate barfi in squares like market style.

# In this way, double decker chocolate Barfi is ready to enjoy.

# Next day, you will find this Barfi more tasty and solidifying.

#  Note...

1. You can take dessicated coconut powder from the market if you don't have dry  coconuts at home.

2. If you are finding difficulty in peeling the black skin of dry coconuts...Then dip them in the water for some time.

3. In place of Coco powder...You can take any  grated chocolate or chocolate syrup.

4. You can add some chopped almonds, cashews and pistachios in the barfi mixture as choice.

5. You can garnish the Barfi with silver vark too in place of chopped dry fruits.

Thanku Friends,
Thanks again for your concern.

Blue Berries Squash ( Jamun or Neel badri Ka Sharbat )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  During this summer, I am again present with a super healthy and luscious recipe of " Blue berries Juice".

A Blue berry is a small dark Blue fruit. It is called 'Jamun' and 'Neel badri' in Hindi.
It is rich in antioxidants and fiber.

#  There are amazing benefits of this small fruit....
Blue berries prevents cancer and controls sugar level so it is very effective in treatment of diabetes.

#  It is better for good digestion, weight loss and obesity.

#  It also prevents urinary tract infection.

#  If you consume two cup juice of Blue berries daily till one month, it will balance fat level in your blood.

#  Let us start the recipe of" Blue Berries Squash"...

# Prep Time....10  minutes
# Cook Time...5 minutes
# Serving....3 or 4

# Ingredients For "Blue berries Squash"

1. Blue berries.....250 gram
2. Water....500 ml.
3. Rock salt...1/2 Tea spoon
4. Black salt...1/2 Tea spoon
5. Powder sugar....4 Table spoon
5. Roasted cumin powder...1/2 Tea spoon
6. Lemon juice....1 lemon
7. Pinch of black pepper ( optional )
8. Ice cubes....1 bowl

# Method Of Making...

1. Wash blueberries well in an open water .

2. Add a glass of Water in a pan and get it boil on high flame.

3. As the water starts boiling, add Blue berries in this boiling water.

4. Let it boil 3 minutes more as they become soft and change its colour into light.
Cover it and let it cool by itself.

5. As the boiled blueberries become luke warm,  just seperate its seeds and mash its pulp well with its boiling water.

6. Just strain its mashed mixture and take out in a big bowl.

7. Now add salt, sugar, roasted cumin powder, lemon juice along with some ice cubes in this juice.

8. Just churn it in the mixer jar or with hand blender for 30 seconds.
( You can avoid this step...just mix all spices and sugar and strain it again. )

Now "Blue berry juice" is ready to serve.
Just garnish it with mint leaves, lemon slices and blue berries.

#  Note....

1. This jamun juice is very beneficial for diabetes. So avoid the sugar who are diabetic.

2. Mash the pulp of blue berries when they are little warn because after getting cool...It will not remain much soft.

3. This juice can be prepared without cooking too.
Just do one thing...
Take a deep vessel and pour your washed blue berry in it.
Add 1/2 Tea spoon salt in this and mix well and let it sit for 5 minutes covering with a plate.
After that just shake this vessel well for few minutes, keeping your hand on the cover plate.
Now you will see that all blue berries have become very fluffy and double in size.

Just mash them well and add desired mineral water in this mixture.

Just strain it out and add other ingredients.

Thanks friends,
Thanks again.

Raw Mango And Mint Chutney ( Kacche Aam Aur Pudina Ki Chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#  During the summer, raw mango and mint leaves are present in abundance here and there. Both have its own benefits and rich in nutrients.

# Both raw mango and mint helps us to protect from any liver related problems and promotes digestion.

#  Raw mangoes helps us in clearing the intestine by detoxifying them.  In the same way,  mint leaves are very effective at relieving digestive problems such as upset stomach and indigestion.

# Mint is also a good source of vitamin A and Anti-oxidants. It has a dynamic soothing flavour and is often added to recipes in small amount.

# "Raw Mangoes and Mint Leaves Chutney" is a very healthy and delicious in taste and flavour.
So just try it once.

# Prep Time...10 minutes
# No cooking recipe
# Servings....4

# Ingredients For "Raw Mangoes and Mint leaves chutney"....

1. Fresh mint leaves....200 gram, 1 bunch
2. Raw mango.....1
3. Green chillies...3
4. Curry leaves.....20
5.  Grated ginger...1 inch
6. Cumin seeds.....1/2 Tea spoon
7. Asafoetida.....2 pinch
8. Sendha salt...1/2 Tea spoon
9. Black salt.....1/2 Tea spoon

#  Method Of Making....

1. Firstly, seperate the mint leaves from its stalks.  Then wash them thoroughly inan open water 4  or 5 times.
Place it on a strainer so that extra water could come out.

2. Meanwhile, cut the raw mangoes in small pieces or grate it in a grater for the smooth grinding.

3. Now transfer the washed mint leaves and grated raw mangoes in the mixer jar.
Add salt, chopped green chillies, ginger, both salt, asafoetida, cumin seeds in this chutney along with few spoon water and grind it in a fine paste.

4. Take out the Chutney in a glass jar and serve it with snacks, pakoda, idli, Khichdi chapatis, rice etc.

In this way, this chutney can be used in making mint shakes and making Pani for golgappa.

# Just add 2 spoon chutney in 1 glass chilled water and sprinkle some Boondi over it.
Just garnish it with a mint leaf and serve it.

#  Note...

1. Always take fresh leaves and sour mango for the Chutney....It brings a nice beautiful texture and flavour.
If you have half riped mango for the Chutney....Then just add half lemon juice.
It will balance the fine  taste of chutney.

2. After transferring in the refrigerator, chutney can be consumed till four days at least.

3. Adding of Curry leaves in this chutney makes it more nutritious and do not effect its real taste.
If Curry leaves are available at your side...Then can add in this chutney.

Thanku Friends,
Thanks again.

Restaurant Style Coconut Chutney ( Taaja nariyal ki hotel jaise chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Coconut chutney" is a very delicious and nutritious recipe that goes well with ldli, Dosa, Uttpam etc.

# Coconut is a good source of several nutrients.  From coconut we get vitamin  B6, iron and minerals like magnesium, zinc, copper, manganese and selenium.

# It has Anti-oxidants properties...so we must include coconut in our daily diet.

So coconut chutney enhances the taste and nutrients in our food.

# Prep Time...10 minutes
# No cooking recipe
# Servings....4

# Ingredients For Coconut chutney...

1. Fresh grated Coconut....1 cup ( 150 gram ) ( Pani wala nariyal )
2. Green chillies...2
3. Grated ginger....1 inch
4. Roasted chana or chana dal...3 spoon
5. Sesame seeds....1 spoon
6. Sendha salt...1/2 Tea spoon
7.  Black salt....1/2 Tea spoon
8. Curd...1 1/2 Table spoon

# Ingredients For Tempering ( Tadka ) The Chutney....

1.Coconut or Mustard oil...1 Table spoon
2. Mustard seeds...1 Tea spoon
3. Curry leaves...10 or 12
4. Dry whole red chillies....2
5. Asafoetida...1/2 pinch

#  Method Of Making..

1. Firstly, clean the roasted chana ( bhune chana ) if there is any black skin ( chilka ).
( Roasted and peeled chana is easily available in the market )

If you are using chana dal in place of bhune chana...Then let it soak for 3 hours as it becomes soft and fluffy.
It brings a nice taste and texture in coconut chutney.

2. Now grate the coconut in a grater or cut it in small fine pieces.

3. Now take a mixer jar and transfer in it.. all the ingredients of chutney like...grated coconut, green chillies, ginger, salt, curd, chana etc.
Add little water as needed and grind it smoothly.

4. Take out the coconut Chutney in a bowl...
Now keep ready the tadka for chutney.

5. Take a tadka pan...add a little oil..
Ad the oil heats up well...just add mustard seeds to crackle and asafoetida to sizzle.
Then add curry patta and dried red chillies and saute them.

6. Transfer this tadka in the Chutney and mix well.

In this way,  Restaurant style coconut chutney is ready to serve.

You can serve it with idli, Dosa, rice, uttpam and chapatis.

Transferring in the refrigerator...You can eat it for 3 or 4 days.

#  Note...

1. You can make coconut chutney with dry coconut too.
But fresh coconut brings a nice white texture and taste.

2. Grind the coconut in batches...for 30 seconds in the starting and check it.

Add few spoons of water as needed and make a smooth paste of it.

3. If you like...You can add 1spoon urad dal in tadka and saute it.

Thanku Friends,
Thanks again.

Spinach chutney ( Palak ki chutney )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Today I have made "Spinach chutney" at my home so I am sharing its easy but very healthy recipe with you.

#  Spinach is full of fiber and water content. It is rich in minerals, iron, potassium and calcium too.
It helps in curing constipation and host of tummy problems.

So do intake spinach in any form as you like it.

# Let us start the "Spinach chutney recipe".

# Ingredients For Spinach Chutney...

1. Fresh spinach....250 gram ( 2 bunch )
2. Tomatoes...2 small
3. Coriander leaves...2 Table spoon
4. Lemon juice..1 small
5. Green chillies....4
6. Ginger...1 inch
7. Asafoetida...1 pinch
8. Cumin seeds...1/2 Tea spoon
9. Rock salt....1/2 Tea spoon
10. Black salt....1/2 Tea spoon

#  Ingredients For Tadka ...

1. Mustard oil...2 Table spoon
2. Mustard seeds...1/2 Tea spoon
3. Cumin seeds....1/2 Tea spoon
4. Asafoetida...1 pinch
5. Curry leaves....15
6. Dry whole red chili..2

# Method Of Making...

1. Firstly, wash the spinach well in an open water.
Then dip the spinach in the water with a little salt for 20 minutes so that all the impurities could come out.

2. Either blanch it in the boiling water for few minutes for maintaining its green colour, or pressure cook it till one whistle without water.

3. Let it pressure down and place the boiled spinach on a strainer so that extra water could come out.

4. Then add all ingredients of chutney like....chopped tomatoes, lemon juice, cumin seeds, asafoetida, coriander leaves, salt, chopped green chillies and ginger to this boiled spinach and grind it in the mixer jar as a smooth paste.
If  needed...add few spoons of water in the Chutney.

5. Take out the Chutney in a bowl.

6. Now prepare the tadka for chutney..
Just take a tadka pan and place it on the medium flame.
Add 2 spoon mustard oil or butter...as it heats up, add mustard seeds, cumin seeds to crackle.
Add asafoetida, Curry leaves,  broken dry red chillies and saute it for a nice flavour and taste.

7. Just transfer this tadka in the Spinach chutney and mix well.

#  In this way, delicious and nutritious spinach chutney is ready to serve.
Serve it with chapatis, Parantha, poori,rice, pakora and dal.

#  Note..

1. For making any Spinach dish...Spinach should be fresh and well washed.

2. In place of blanching spinach...You can cook it directly in the Kadhai with tomatoes and other ingredients except lemon juice, ginger , green chillies and coriander leaves,  with a spoon oil.

Let it cool and transfer it in the mixer jar and grind it with left Ingredients as a smooth paste.

3. If you avoid oil in the firm of tadka..
just eat it plain...It will taste nice even then.

Thanku Friends,
Thanks again.

Mango And Vermicelli Pudding ( Aam Aur Seviyan Ki Kheer )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

Friends, Mango season is going on so I am present here with another sweet recipe of " Mango".....that is "Mango pudding with vermicelli".

#  Let us start the recipe.

Prep Time...10 minutes
Cook Time....30 minutes
Total Time....40 minutes
Serving.....4

#  Ingredients For "Mango Vermicelli pudding" (Aam Aur Seviyan Ki Kheer )

1. Ripe Dasserhi Mango...1 piece ( 300 gram )
2. Milk.....750 ml.
3. Vermicelli....50 gram maximum ( roasted )
4. Sugar....60 gram
5. Chopped Almonds...10
6. Chopped Cashews...10
7.Chopped pistachios...10
8. Saffron threads....15 or 2 pinch
9. Desi ghee...1 tea spoon for roasting vermicelli
10. Some chopped mango pieces and dry fruits for garnishing

#  Method Of Making

1. Firstly, roast the vermicelli with a little desi ghee on the medium flame stirring continuously.
It will take 5 minutes. Let it cool.

2. Place the milk on the medium high flame to get it boil.

3. As the milk starts boiling,  sim the flame and add vermicelli gradually and mix and stir it well.
Let it cook on the slow flame.
Keep on stirring the pudding with 3 minutes intervals.
( If there is any lumps of vermicelli in milk, then remove it with the help of other spoon. )

4.  Meanwhile peel the mango and cut it in fine small pieces.

5.  Make the puree of half mango in the mixer jar or with the hand blender.
Take out in a bowl.

6. Soak the saffron threads in 1 spoon milk for releasing a nice colour and flavour.

7. As the vermicelli becomes soft and pudding starts thickening. ( It will take 25 minutes )
Just add sugar, some chopped dry fruits and soaked saffron in it and mix it well.
Cook it 5 minutrs more.

8. Off the flame and let the pudding cool for 10 minutes.
After that, add mango puree and chopped fine pieces of mango it this lukewarm pudding.
Mix and stir it well.

#  In this way, delicious and nutritious"Mango and vermicelli pudding" is ready to serve.

#  Garnish it with fine pieces of mango and dry fruits.

#  You can enjoy it hot or cold transferring in the refrigerator.
In the both case, it is super delicious in taste.

# You can eat it till 2 days transferring in the refrigerator.

#  Note...

1. You can dry roast the vermicelli on the slow flame.

2. While adding vermicelli, stir it well with milk. Make sure, lumps should not be there.

3. You can add cardamom powder as your taste.

4. If you want to enjoy this pudding as hot...just heat it, it will not curdle or split.

5. If you want to enjoy it chilled, just transfer it in the refrigerator after coming the pudding on the room temperature.

Thanku Friends,
Thanks again.

Asafoetida And Mango pickle ( Aam ka heeng Bala achar )

Hello friends,
Namaskar.....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today I am sharing the recipe of "Asafoetida and mango pickle". It is a summer Special pickle that can be stored till years without any oil.
Asafoetida and salt preserve it for a long time like lemon pickle.

#  Asafoetida is a staple Ingredient in Indian cuisine. It is used in savory dishes and adds more flavour in it.
In the pickles also, asafoetida is a necessary ingredient which helps in digestion problems including intestine gas, upset stomach etc.

#  Let us start the recipe of "Asafoetida and Mango pickle"...

# Prep Time...25 minutes
# No cooking Recipe
# Placing in the Sunlight....3 to 4 hours
#  Total Time...4 hours 30 minutes

#  Ingrediients for Asafoetida Raw  Mangoes Pickle ...

1. Desi raw mangoes...1 kilogram
2. Sendha salt......100 gram
3. Black salt.....1 Table spoon
4. Turmeric powder...1 Tea spoon
5. Asafoetida...1 1/2 Tea spoon
6. Red Chili powder....2 Table spoon full

#  Method Of Making...

1. Firstly, wash and dip the raw mangoes in the clean water for 2 hours.
( This is a healthy and traditional way because it removes the heat of raw mangoes. )

2. Then clean the water of mangoes with a cotton cloth for making them moisture less.

3. Peel the green skin of mangoes and cut them in thin slices so that they could become soft quickly.

4. Transfer these pieces of raw mangoes in a big container and add 100 gram rock salt and 1 tea spoon turmeric powder for a nice texture.
Mix it well.

5. Let it sit on the kitchen counter till a day.  Toss it in between 3 or 4 times. It will make it soft and juicy.

6. Next day, you will find lots of sour water in the container.
Now place a strainer over a big  bowl and sieve its sour juicy water in the bowl completely.

7. Then spread out these slices in the Sunlight for 3 to 4 hours to make them dry.
( It will increase the self life of pickle )

8.  Meanwhile, add asafoetida, black salt and red Chili powder in the left over sour water of raw mangoes for a nice texture and aroma.

9. Lastly, add all the pieces of raw mangoes in this spicy heeng water.
Toss it well.

10. Take a clean and dry pickle jar and fill this pickle tightly by pressing with a spoon...so that no gap should be there.
( This step is again helpful in increasing the  self life of all types of pickles. )

For quick results, just place it in the Sunlight for 5 days. It will make it more soft in less time.

Otherwise, as the time passes...it will be soft and juicy automatically and will go long till years.

In this way, delicious and healthy asafoetida mango pickle is ready to enjoy.

It tastes very yummy with poori, parantha and mathri.
It is also often used in making chutney in place of lemon and amchur.

Some people like it with dal or lentils.

#  Things To Cosider.....

1. Always take fresh and good quality of  mangoes for the pickle.

2. If you don't have sun light in your house then place the pieces under the fan for more time.
Just make it moisture less only.

3. Always use sterilized glass or food plastic jar for the pickle. Any metal jar is not safe.

4. Size of the pickle jar should be according to the quantity of pickle.
If your pickle is less in quantity then take a small jar.

5. Fill the pickle in the jar tightly..it will maintain its self life more.

6. After 2 or 3 months, place the pickle in the Sunlight for some hours.
It will enhance its taste and self life too.

Thanku Friends,
Thanks again.

Dry Mango Pickle ( Aam ka Sukha Achar )

Hello friends,

How are you !! I hope...you are fine.

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Dry Mango Pickle" is that pickle that can be prepared with less oil and can go long till a year. It goes best in the tiffin box because it is dry in texture.

# It also tastes yum with mathri, state roti or Parantha and poori.

# During the summer, raw mangoes are found in the market in abundance.

# It helps us to protect from any liver related problems and promotes digestion.
It helps in cleaning the intestine by  detoxifying  them.

# So Pickles not only enhances the taste of our food but also are helpful in digestion.

# Let us start the recipe of "Dry mango pickle".

# Ingredients For "The Dry Mango Pickle"( Aam ka Sukha Achar )

1. Desi aam....750 gram
2. Rock salt....75 gram ( Sendha namak )
3. Asafoetida...1/2 Tea spoon
4. Turmeric powder...3 Table spoon ( 15 gram )
5. Fenugreek seeds....3 Table spoon full ( 25 gram )
6. Fennel seeds powder....3 Table spoon ( 25 gram )
7. Red chili powder....2 Table spoon ( 15 gram )
8. Mustard oil....150 gram

#  Method Of Making....

1. Wash the raw mangoes well by rubbing your hands and let them dip in the water for 2 hours....so that its heat could come out in the water.

2. Then take out them from the water and wipe out them completely with a clean cotton cloth.

3. Now cut its stalk ( danthal )  and cut them either in slices or in small cubes as choice.
( I have cut it into cubes )

4. Transfer these pieces of raw mangoes in a big bowl and mix 75 gram ( sendha ) salt.

( Just use a glass or food plastic bowl for it, avoid any metal pan. )

5. Let it sit for 2 days on the kitchen counter.

6. Next day,  you will find lots of sour and salty water in the bowl.

At this stage,  strain all the water of raw mangoes in a jar or bowl. 

Let them sit for few minutes so that the raw mango pieces could become dry.

7. Now spread these pieces of raw mangoes in the sunlight ( Dhoop ) for 5 to 6 hours in the normal temperature and if it  is scorching heat of 45 degree temperature....Then 3 hours are sufficient.
( Don't let them sit over dried in the sunlight for a nice green colour and texture. )
The purpose is to make them dry and without any moisture.

8. Meanwhile add whole fenugreek seeds in the remaining sour water of raw mangoes so that these seeds could be soft and fluffy.

9. Now everything is ready for making the Pickle.
Heat the mustard oil in a pan just enough to crackle a cumin seed only.

( Don't make it heat to the smoking point. )
Let it become lukewarm.

10. Take a deep bowl, add all the spices including.. asafoetida, red chili powder, turmeric powder, fennel ( saunf ) powder in this and mix all the spices with the help of a spoon.

11. Make a hole or well in the middle of these spices, pour the luke warm oil and sour water of raw mangoes along with methi seeds altogether.
Add raw mango pieces in this oil and spices and mix well.

12. Cover it and toss it for 2 or 3 times in a day.

13. Next day, just fill it in your Pickle jar.

Keep on tossing it for a week only so that raw mango pieces could absorb oil and water with spices well.

In this way, "Dry Raw Mangoes Pickle" is ready to enjoy. It can go long till a year.

You Tube video recipe below....

https://youtu.be/k3_PA2HtS84

# Note...

1. You can add 1 Tea spoon kalonji  seeds in this Pickle as choice.

2. Before filling the Pickle in the jar,  make sure that jar should be cleaned with boiling water and well dried in the sunlight.
It will maintain the self life of pickle till long.

 

3. I have not added coriander powder in the Pickle because it reduces the self life of pickle.

4. Just notice...this time I have not added turmeric powder at the time of marinating raw manga pieces in the salt.... because it makes the pickle brown ( samwala ) after get dry in the sun light ( Dhoop ) or in the shadow both.

If you add turmeric powder later with other spices....it brings a very nice texture.

And maintains the nice green colour of pickles.

5.  You can adjust the red chili powder as your liking.

6. Always use fresh and good quality of spices while making the pickles.

It will enhance the taste, texture and self life of your Pickle.

"Asafoetida and Mango Pickle"

https://makirasoihaii.blogspot.com/2019/07/asafoetida-and-mango-pickle-aam-ka.html?m=1

https://youtu.be/h2vlhQO7h0w

The following is..."Sweet Mango Pickle" ( Sun dried....Dhoop mei Paka hua )

Long life pickles more than 1 year...

Text recipe link below....

https://makirasoihaii.blogspot.com/2020/06/sweet-and-sour-mango-pickle-aam-ka.html?m=1

Video recipe link below....

https://youtu.be/OVkKYyUYf5I

Thanku Friends,
Thanks again.

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