Magical Water with Peels For The Faster Growth Of Plants And Saves From The Insects / Aisa Jadui Pani Jo podhon Ko Teji Se Badhayega Aur Keede Se Bhi Bachayega...

Hello friends,

Namaskar....

How are you !! I hope that you are fine and healthy.

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

# Today I am sharing a "Unique Tip" for the faster growth of plants and saving them from insects.

# This is tried and tested by me for months.

#  This is a magical water prepared by the skin or peels of onions which we throw away.

 If you apply and find surprising results then share your experience with me. I will be very happy to know.

# Things To Prepare This Magical Water...

1. Onions...2

2. Water...1 bowl

3. Peels of onions

# How to prepare...

# Firstly take 1 or 2 onions.

Cut the both ends and cut it in between into two parts.

# Just seperate its outer very thin skin only.

Dip it in the water for 8 hours.

As you use your onions in the morning...then dip its skin in the water. Strain and pour this water in the plants in evening.

As you use your onions in the evening, then dip them in the water overnight.

Next day.... strain and pour the water in the plants.

Gradually...you will see that plants are growing fastly and are safe from insects too.

# Note....

For making this magical water...use the thin skin of onions only.

In the starting.....use this water daily. And after some time...you can pour the water after a break.

There is no harm in any situation.... daily or sometimes.

Thanku Friends....

Thanks again.

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Aam Ka Sukha Achar Bina Tel wala / Dry Mango Pickle Without Oil

Hello friends, 

Namaskar...

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

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

# Today I am sharing the most demanding recipe of "Dry Mango Pickle Without Oil".

# It is very beneficial, delicious and healthy pickle for those who are heart patients and very sensitive about throat infections while  consuming oily pickle.

# This is an Ages Old Recipe Of My Mother without using a single drop of oil.

#  Ingredients For The Recipe...

1.Raw Mangoes....750 gram

2. Sendha salt....75 gram

3. Fenugreek seeds....2 Table spoon

4. Mustard seeds....2 Table spoon

5. Coriander seeds....3 Table spoon

6. Fennel seeds.....3 Table spoon

7. Turmeric powder....2 Table spoon

8. Red chillie powder....2 Table spoon

9. Asafoetida....1 Tea spoon

10. Garam masala...1 Tea spoon

# Method Of Making

1. Firstly wash the mangoes well and dip in the water for 2 hours.

2. After that wipe out the mangoes with a clean cloth and let them dry for minutes.

3. Then remove the stalks of mangoes a little and cut in cubes.

4. Take a bigt bowl for the mango pieces and add salt in the mango pieces and mix well.

 It will help in releasing its  juice and becoming soft.

5. Let the container remain on the kitchen counter for two days.

Keep on stirring or tossing the mango cubes in between for 3 times a day.

6. After 2 days....you will find the pieces  soft and juicy.

7. Place the mango pieces on the strainer to release its juice completely.

Then spread out the pieces in the Sun light for 2 hours to make them dry and moisture less.

If you don't have the sun light ( Dhoop ) at your home...then spread the pieces under the fan for 4 hours.

8. Now add 1 table spoon whole fenugreek seeds in the sour juice of Mango pieces so that it could be soft and fluffy.

9. Mean while Prepare the other spices for the pickle.

Roast the whole spices like coriander seeds, fennel seeds and fenugreek seeds for 2 minutes. Make a coarse powder in the mixer jar.

Or you can place the spices under the sun light. The purpose is to make the spices moisture less and crispy.

10. Every thing is ready now.

For making this pickle add the spices one by one in the sour water of Mangoes.

Firstly add turmeric powder, red chilli powder and asafoetida for a nice colour and fragrance.

11. Then add fenugreek seeds powder, mustard seeds powder, coriander powder, fennel ( saunf ) in the water.

12. Lastly add the dried Mango pieces and mix well  constantly for minutes....so that each piece of pickle could be well coated with the spices.

13.  Place the container in the Sun light for 5 days tossing in middle for 3 times.

It will make the pickle soft and long life.

If you don't have the sun light... don't worry !!

Just let it sit on the kitchen counter and mix it well.

You can directly fill the pickle in the sterilized plastic or glass jar.

It will be ready within few days.

In this way...."Dry Mango Pickle Without Oil" us ready to enjoy and store.

You can watch its video recipe below...

https://youtu.be/81Y4jtqi7jY

#  Note....

1. 1 kg. Mango needs 100 gram salt in the pickle. 

Accordingly adjust the salt.

2. You can make a delicious aam panna with the remaining seeds of mango.

Get it boil with some sufficient water and make the delicious panna.

3. You can add 2 Table spoon mustard oil to make the pickle bright and moist.

,4. You can add kalonji seeds in the pickle as choice.

5. You can store the pickle more than 1 year.

Thanku Friends,

Thanks again.

Instant Brinjal chutney / Baigan Ki Chutney...One pot Recipe

Hello friends,

Namaskar....

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

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

# Today I am sharing an instant recipe of "Brinjal" a very favourite and nutritious vegetable of people...that is "Brinjal chutney". 

# It goes well with chapattis, Parantha, poori and specially with rice. Just add this brinjal chutney in the rice with dal or as plain...you will get heavenly taste.

# Let us start the recipe of "Brinjal chutney"

# Prep Time...5 minutes.

# Cook Time....18 to 20 minutes

# Servings...4

# Cuisine... Indian

# Course....Side dish / dry curry

# Ingredients For The Recipe...

1. Brinjals.... 500 gram

2. Tomatoes....200 gram

3. Oil....5 Table spoon

4. Cumin seeds...1/2 Tea spoon

5. Mustard seeds...1/2 Tea spoon

6. Asafoetida...1/4 Tea spoon

7. Turmeric powder...3/4 Tea spoon

8. Coriander powder...1 Table spoon

9. Kashmiri red chilli powder...1 Tea spoon

10. Salt to taste....1 1/2 Tea spoon

11. Amchur powder...1/2 Tea spoon

12. Garam masala....1/2 Tea spoon

13. Lemon juice... half Lemon

14. Some fresh coriander leaves

15. Chopped green chillies....2 Table spoon

16. Chopped ginger...1 inch or 2: Table spoon

#  Method Of Making....

#  Firstly wash the brinjals and tomatoes well in the water and keep aside.

# Then chop the tomatoes roughly with 2 green chillies and half inch ginger.

Either grind it in the mixer jar or roughly grind in the chopper like the following picture..

The purpose is to make its rough tomatoes puri because mini chunks of tomatoes, green chillies and ginger tastes yum.

You can make its fine tomatoes Puri as choice.

# Then place the pressure cooker with oil on the full flame.

As the oil heats up....add cumin seeds and mustard seeds to crackle along with asafoetida.

Add turmeric powder, coriander powder, kashmiri Mirch powder, amchur powder and saute it for 30 seconds.

Add tomatoes puri with salt and mix it well with spices.

# Stir and cook it seperates its oil.

# Now just peel the skin of Brinjals and cut them in small pieces and directly put in the pressure cooker and mix well with the tomatoes gravy.

( If we cut the brinjals previous....it can turn black...Or if we dilp them in the water... it can absorb water.... that is not needed for the chutney.)

# Then add 1 Table spoon ( khaane wali chammach ) water only in the pressure cooker and cover the lid and cook it on the high flame till 3 minutes only.....just fill it with the steam.

Off the flame and let it pressure down by itself.

The purpose is to release its own moisture and water. It will help in cooking without adding more water..and avoid this from burning in the bottom.

# Now you will find perfect moisture without sticking in the bottom.

# Then again cook it on the slow flame for 5 minutes and off the flame.

Let it pressure down by itself.

# This Time...you will find the brinjals cooked well and soft.

# At this stage...mash the brinjals with the help of a potato masher well in warm.

# Finally...again cook this brinjal chutney for 3 or 4 minutes on the medium flame for a fine texture and taste.

# Lastly add lemon juice, garam masala, coriander leaves, little chopped green chillies and ginger.

Off the flame and take out in a container.

In this way.... Instant and delicious brinjal chutney is ready to enjoy.

Just garnish it with fresh coriander leaves, slit green chillies and julians of ginger as choice.

# Note....

#  For making this brinjals chutney....more tempting and spicy....you can add a Tadka with 1 spoon oil adding cumin seeds, half pinch asafoetida, green chillies and ginger.

# Cut the brinjals just before adding in the pressure cooker.

Thanku Friends,

Thanks again.

If you like my way of cooking.... please give your feedback.

 

How Long To Keep Fresh Lemons, Green Chillies And Ginger / How to store green chillies, ginger and lemons / Method and Hari Mirch, Adrak Aur Neembu ko lambe samay Tak Taaja Rakhne ke Sateek Tarike

Hello friends, 

Kaise hai Aap ? I hope that you are fine and healthy.

Namaskar....

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

#  Today I will share with you some tips that are very useful in daily ways and it will light your daily kitchen work.

#   These are..".How to keep fresh green chillies, ginger and lemons for a long time."

Friends..... Early in the morning, we need ginger  for making our favourite "Ginger Tea"

It makes our day complete.

If you find fresh ginger...peeled and stored...just take out and make your tea....it is very pleasant.

For making curries, chutney, Chole and soups...we need ginger. Bites of ginger makes the dishes very yummy.

#  In the same way.... We need fresh green chillies in our curries, dal, chole, chutney etc.

Specially...its small bites enhances the taste of any meal.

In place of red chilli powder... green chillies are a healthy substitute.

#  Lemons are very healthy and is added to enhance the taste of the dishes.

Lemon water is the best consumption to improve the immune system.

Lemons can be used in place of " dry mango powder" as a healthy version.

#  Let us start the ways to store these Lemons, Green chillies and Ginger...

# How to store "Green Chillies".....

Wash the green chillies well in the water. Wipe them with a clean cloth. Let them dry under the fan.

Make sure... No moisture is there.

Then remove its stalks ( danthal ) by your hands... without using a kitchen scissor.

For safety.... you can use the gloves.

Take a air tight container.... spread a napkin paper in the bottom. Spread the green chillies and cover them with other napkin paper.

Just close the lid tightly and transfer it in the refrigerator.

When ever you need... open it and use without any tension.

#  Note.....

1. You can use few drops of oil for wrapping he green chillies. It will make them bright.

2. After a week... change the napkin paper and clean its moisture.

And in middle....if you find drops of moisture...just clean it with a clean cloth.

#  How to store.... 'Lemons For A Long Time"

Wash the Lemons well. Wipe them with a clean cloth and let it dry completely under the fan.

The following are few methods through which you can keep fresh lemon...

1. Firstly, cut some pieces of a newspaper.

Take a  lemon and wrap it in this paper tightly.

Just wrap each lemons in this way.

Take an air tight container.... place them all and transfer it in the refrigerator.

When ever you need.... take a wrapped lemon and use it.

2. The second method is that..take few drops of oil.....wrap it over the Lemons well...place the Lemons in a air tight container. Transfer it in the refrigerator.

3. Just fill a container with some mineral water with a little vinegar....

Add Lemons and transfer it in the refrigerator.

4. You can use a ziplock bag for placing the lemons...but make sure that there should be no air.

5. Just squeeze the juice of lemons.

Fill it in the ice tray and store it in the form of cubes.

When ever you need...take out the cubes like ice cubes and enjoy.

6. You can fill the juice of lemons in a bottle but it should not be transparent.

It can react with the light.

In the above methods....You can make the choice.

Besides the above mentioned methods you can store the Lemons fresh in a paper Bag also but till one week only.

Just fold the paper bag well.

#  How to keep fresh 'Ginger" for a long time....

Wash the ginger well. Clean its moisture with a clean cloth. Make it dry completely under the fan.

After make it dry again under the sun light for 10 minutes so that no moisture should be there.

After that.... seperate the ginger and peel it with the help of a knife, spoon or peeler.

Then take a air tight container. Spread a napkin paper in the bottom.

Place ginger cubes. Cover it with a napkin paper again.

Close the lid tightly and transfer it in the refrigerator.

When you need....just take out in the refrigerator and enjoy.

In this way....you can keep fresh " Lemons, Green Chillies And Ginger" for the long time.

Thanku Friends,

If you like my Tips.. please give your valuable feedback through comments.

Thanks again.

Mint powder / Puddina Ka Powder / How To Make Mint Powder At Home Maintaining Its Green Colour

Hello friends, 

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

Namaskar....

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

# Today I am sharing..."How to make Pure Mint Powder At Home"

# Mint is a green colour herb which is very aromatic and fragrant. It improves our digestive system and saves us from the heat of the Sun.

You can use it in making....

 Mint raita

Mint Rice

Mint chutney

Mint Curry

Mint Jaljeera

Mint Pani Poori Masala

Mint snacks like mathri, chips, Kurkure etc.

Mint Parantha etc.

# Specially in the summer only, Mint /  Puddina comes in the market. It is not available for the whole year. So we can store it easily for more than one year by drying out in the summer.

# If we prepare it at home....we can get its pure form and it is very cheap for us.

Let us know the correct method of making "Mint Powder At Home'

# Mint Powder is prepared in three ways. 

1. Drying out in the shadow at home under the fan or just leave it in a strainer on the counter.

It will take 36 to 48 hours. Two days are sufficient.

2. Drying out in the Sun light ( Dhoop ). It will take 1 day only.

3. Drying out in the microwave. It will take 5 or ,6 minutes only.

# The best method is that mint should be drying out in the shadow because it maintains its natural green colour and saves its beneficial properties more.

If it is raining outside then you can microwave the mint.

The method is very easy and simple...

Just wash the mint properly in an open water and place it on the strainer.

As it becomes moisture less. Spread it on a micro safe plate and place it in the microwave.

for 3 minutes.

Open it and stir the mint leaves and again microwave it for 2 1/2 minutes more.

Now mash the Mint leaves with your hands or in the mixer jar. Strain it.

In this way.... your Mint Powder is ready in no time.

# The Method Of Making Mint Powder In Shadow is as follows..

# Take the bunches of mint leaves...open it and check if any impurities are there.

# Collect its leaves only by plucking by hands.

# Just wash the mint leaves properly till flows clean water. Then place it on the strainer or soup chalne.

Just notice...that water should be completely drained out before spreading it on the cloth.

No moisture should be there.

This is an important tip to maintain its green colour.

Then spread the mint leaves on a clean cloth or you can leave it on the next strainer....just stirring it 2 times.

# When you see that Mint leaves are dried.. transfer it in a strainer back or cover the mint leaves with a thin cloth before sleeping.

# Next day.....as you find the leaves crispy... mash them at your palm with the help of your fingers. It is done easily and you will feel delighted smelling its aroma.

The next option is that you can grind it in the mixer jar.

# Now sieve it in a soup strainer or wheat flour strainer.

# In this way...."Mint Powder" is ready.

Just see....how beautiful, pure and natural colourful mint powder can be prepared at home easily and in no time.

Thanku Friends,

Thanks again.