AMOUNT :-
1& 1/4 Kgs
INGREDIENTS :-
1/2 Kgs of raw Carrots ( red variety )1 lt luke warm water1& 1/2 teaspoon of Salt1& 1/2 to 2 teaspoon of Mustard seeds1/2 teaspoon of Turmeric powder1/2 teaspoon of red Chilli powder
METHOD :-
- Wash & than peel the skin of the Carrrots.
- Cut the Carrots vertically in to halves- Remove the central yellowish olour hard portion of the carrots & than cut them into 2-3 cms long & 1/2 cm thick peices.
- Take the mustard seeds & grind them into coarse powder.
- Than take a clean & dried wide mouthed clourless glass bottled . The storage capicty of the bottle should be around 1 & 1/2 Kgs
- Put all the peices of the Carrots in the bottle & than add salt , mustard seed powder , red chilli powder & turmeric powder .
- Close the bottle with its cap & than shake the bottle lightly so that the ingredients mix well.
- Keep the closed bottle in a place where it is in direct contact with sun light for atleast 2 dys.
- After days open the jar & add 1 lt of luke warm watter to it & than with a ladle mix the ingredients & than close the jar & again place the jar in direct contact with sun light .
- Than for next 2 days daily shake the jar once in a day so that the spices do not settle down.
- The Carrot Water Delight is ready to consume on the 5th day from the day of its prepration.
-The carrot water Delight is sour in taste & if the consumer wishes to increase the sourness than should keep in sunlight for 1-2 days more otherwise refrigerate the Carrot Water Delight .
- The shelf life of Carrot water delight is aproximately a week in refrigerator.
- Carrot Water delight can be relished with Roti , Chapati , Parathas & Rice .
ADVANTAGES OF CARROT WATER DELIGHT :-
- Easy to make .
- Not very expensive
- As the sourness of the Carrot Water Delight is not due to Vinegar or any other synthetic agent it enhances apetite of the consumer.
- It is almost fat free dish as there is no fat or oil added in its prepration.
NUTRITIVE VALUE OF CARROT WATER DELIGHT :-
- Since the major ingredient is carrot is Carrot .The Nutritive value of the product is calculated using the Nutritive value of only Carrots . Also I have taken 1/2 Kg of raw red Carrots , I am calculating the nutritve value of only 300 gms of edible portion of Carrots.
PROTEIN : 2.7 gms
FAT : 0.6 gms
CARBOHYDRATES :31.8 gms
FIBER : 3.6
Wednesday, April 23, 2008
AMBI HALDI KA AACHAAR
AMOUNT:-
FOR 350 GMS OF AMBI HALDI KA ACHAAR
INGREDIENTS:-
400 GMS OF AMBI HALDI
4 BIG SIZE LEMONS
50 GMS OF SALT
METHOD:-
1) PEEL OF THE SKIN OF AMBI HLDI .
2 ) CUT THE AMBI HALDI INTO 1-2 CMS LONG & 1/2 CMS THICK PIECES
3) PUT THE VERTICALLY CUT PIECES INTO A CLEAN BROAD NECKED GLASS BOTTLE
4) THAN PUT THE SALT IN THE BOTTLE , CLOSE THE BOTTLE & SHAKE THE INGREDIENTS.
5 ) THAN SQUEEZE THE LEMONS & PUT THE JUICE IN THE BOTTLE.
6) AGAIN SHAKE THE BOTTLE & KEEP THE AMBI HALDI ACHAAR IN SUN LIGHT.
7 ) THE ACHAAR IS READY FOR CONSUMPTION.
8) IT CAN BE RELISHED WITH ROTI. PARATHA'S.
9) SHELF LIFE OF THE ACHAAR IS MORE THAN 15 DAYS BUT IT SHOULD BE KEPT IN SUNLIGHT
FOR 350 GMS OF AMBI HALDI KA ACHAAR
INGREDIENTS:-
400 GMS OF AMBI HALDI
4 BIG SIZE LEMONS
50 GMS OF SALT
METHOD:-
1) PEEL OF THE SKIN OF AMBI HLDI .
2 ) CUT THE AMBI HALDI INTO 1-2 CMS LONG & 1/2 CMS THICK PIECES
3) PUT THE VERTICALLY CUT PIECES INTO A CLEAN BROAD NECKED GLASS BOTTLE
4) THAN PUT THE SALT IN THE BOTTLE , CLOSE THE BOTTLE & SHAKE THE INGREDIENTS.
5 ) THAN SQUEEZE THE LEMONS & PUT THE JUICE IN THE BOTTLE.
6) AGAIN SHAKE THE BOTTLE & KEEP THE AMBI HALDI ACHAAR IN SUN LIGHT.
7 ) THE ACHAAR IS READY FOR CONSUMPTION.
8) IT CAN BE RELISHED WITH ROTI. PARATHA'S.
9) SHELF LIFE OF THE ACHAAR IS MORE THAN 15 DAYS BUT IT SHOULD BE KEPT IN SUNLIGHT
KHICHADI KHAKARAS
AMOUNT:-
FOR 4 KHAKARAS :-
INGREDIENTS:-
60 GMS WHOLE WHEAT FLOUR
25 GMS MOONG DAL
15 GMS RICE
2 TSP CHILI PWD
2 TSP CORIANDER PWD
2 TSP HALDI PWD
1 TSP GARAM MASALA
4 TSP GHEE
SALT ACCORDING TO TASTE
METHOD :-
- PREPARE KHICHADI WITH RICE & MOONG DAL. SEE THAT THE KHICHADI SHOULD NOT BE OF WATERY CONSISTENCY & RICE AND DAL SHOULD BE WELL COOKED .
- ALLOW THE KHICHADI TO COOL FOR AT LEAST ONE HOUR OR MORE.
- MIX WHEAT FLOUR , KHICHADI , MASALAS & LITTLE GHEE & MAKE A STIFF DOUGH WITH IT.
-DIVIDE THE DOUGH INTO 4 EQUAL PORTIONS .
- APPLY LITTLE GHEE ON THE ROLLING BOARD & ROLL OUT EACH DOUGH PORTION INTO 6 INCHES DIAMETER CIRCLE.
- HEAT A TAVA & APPLY LITTLE GHEE ON TAVA SO THAT THE KHAKARA DOES NOT STICK TO IT.
- COOK THE KHAKARA ON MEDIUM FLAME BY TURNING ON BOTH THE SIDES . LET BROWN SPOTS APPEAR ON EACH SIDE OF KHAKARA. COOK THE KHAKARA BY PRESSING WITH A THICK CLOTH .
- COOK THE KHAKARA UNTIL IT IS CRISP & BROWN.
- KHICHADI KHAKARA CAN BE CONSUMED DIRECTLY OR WITH CURD OR PICKLE.
-STORE THE KHAKARAS IN AIR TIGHT CONTAINERS. THE SHELF LIFE OF THE KHAKARAS IS 5-7 DAYS.
NOTE * KHICHADI KHAKARAS ARE MADE WELL IF LEFT VER KHICHADI IS USED.
FOR 4 KHAKARAS :-
INGREDIENTS:-
60 GMS WHOLE WHEAT FLOUR
25 GMS MOONG DAL
15 GMS RICE
2 TSP CHILI PWD
2 TSP CORIANDER PWD
2 TSP HALDI PWD
1 TSP GARAM MASALA
4 TSP GHEE
SALT ACCORDING TO TASTE
METHOD :-
- PREPARE KHICHADI WITH RICE & MOONG DAL. SEE THAT THE KHICHADI SHOULD NOT BE OF WATERY CONSISTENCY & RICE AND DAL SHOULD BE WELL COOKED .
- ALLOW THE KHICHADI TO COOL FOR AT LEAST ONE HOUR OR MORE.
- MIX WHEAT FLOUR , KHICHADI , MASALAS & LITTLE GHEE & MAKE A STIFF DOUGH WITH IT.
-DIVIDE THE DOUGH INTO 4 EQUAL PORTIONS .
- APPLY LITTLE GHEE ON THE ROLLING BOARD & ROLL OUT EACH DOUGH PORTION INTO 6 INCHES DIAMETER CIRCLE.
- HEAT A TAVA & APPLY LITTLE GHEE ON TAVA SO THAT THE KHAKARA DOES NOT STICK TO IT.
- COOK THE KHAKARA ON MEDIUM FLAME BY TURNING ON BOTH THE SIDES . LET BROWN SPOTS APPEAR ON EACH SIDE OF KHAKARA. COOK THE KHAKARA BY PRESSING WITH A THICK CLOTH .
- COOK THE KHAKARA UNTIL IT IS CRISP & BROWN.
- KHICHADI KHAKARA CAN BE CONSUMED DIRECTLY OR WITH CURD OR PICKLE.
-STORE THE KHAKARAS IN AIR TIGHT CONTAINERS. THE SHELF LIFE OF THE KHAKARAS IS 5-7 DAYS.
NOTE * KHICHADI KHAKARAS ARE MADE WELL IF LEFT VER KHICHADI IS USED.
Tuesday, April 22, 2008
PALAK KARONDAE KI CHUTNEY
PICTURE OF KARONDA
SERVING SIZE :
1 BOWL
INGREDIENTS :
150 GMS OF FINELY CHOPPED SPINACH
50 GMS OF FRESH KARONDA ( WITHOUT SEEDS )
2 TEA SSPOONS OF JEERA PWD.
A PINCH OF ASAFOEITIDA PWD.
2 TEA SPOONS OF GINGER PASTE
1 FINELY CHOPPED GREEN CHILI
& SALT ACCORDING TO TASTE
PREPRATION TIME : 5-10 MINUTES
METHOD :
Take the Karonda wash & cut them into halves & remove the seeds .
Than grind Spinach ,Karonda & the spices in a mixer to a fine paste without adding water to it .The chutney is ready for the service .It can be relished with all types of Pakodas & other snacks .Shelf Life of the Chutney is 2-3 days in refrigerator.
NUTRITIVE VALUE :
The nutritive value of the Chutney is calculated according to the book Nutritive value of Indian foods By Gopalan.The chutney made from the above mentioned quantity of ingredients contains 7.25 gms of Carbohydrates ,3.5 gms of Proteins & 2.45 gms Fat.
POTATO PCKLE
AMOUNT :-
1& 1/4 Kgs
INGREDIENTS :-
1/2 Kgs of Boiled Potatoes
1 lt luke warm water
1& 1/2 teaspoon of Salt
1& 1/2 to 2 teaspoon of Mustard seeds
1/2 teaspoon of Turmeric powder
1/2 teaspoon of red Chilli powder
METHOD :-
- Wash & than peel the skin of the boiled potatoes.
- Cut the potato into midium sized pieces
- Take the mustard seeds & grind them into coarse powder.
- Than take a clean & dried wide mouthed clourless glass bottled .
The storage capicty of the bottle should be around 1 & 1/2 Kgs
- Put all the peices of the Potato in the bottle & than add salt , mustard seed powder , red chilli powder & turmeric powder .
- Close the bottle with its cap & than shake the bottle lightly so that the ingredients mix well.
- Keep the closed bottle in a place where it is in direct contact with sun light for atleast 2 dys.
- After days open the jar & add 1 lt of luke warm watter to it & than with a ladle mix the ingredients & than close the jar & again place the jar in direct contact with sun light .
- Than for next 2 days daily shake the jar once in a day so that the spices do not settle down.
- The Potato pickle is ready to consume on the 5th day from the day of its prepration.
-The Potato Pickle is sour in taste & if the consumer wishes to increase the sourness than should keep in sunlight for 1-2 days more otherwise refrigerate the Carrot Water Delight .
- The shelf life of Potato Pickle is aproximately a week in refrigerator.
- Potato Pickle can be relished with Roti , Chapati , Parathas & Rice .
ADVANTAGES OF POTATO PICKLE :-
- Easy to make .
- Not very expensive
- As the sourness of the Potato Pickle is not due to Vinegar or any other synthetic agent it enhances apetite of the consumer.
- It is almost fat free dish as there is no fat or oil added in its prepration.
1& 1/4 Kgs
INGREDIENTS :-
1/2 Kgs of Boiled Potatoes
1 lt luke warm water
1& 1/2 teaspoon of Salt
1& 1/2 to 2 teaspoon of Mustard seeds
1/2 teaspoon of Turmeric powder
1/2 teaspoon of red Chilli powder
METHOD :-
- Wash & than peel the skin of the boiled potatoes.
- Cut the potato into midium sized pieces
- Take the mustard seeds & grind them into coarse powder.
- Than take a clean & dried wide mouthed clourless glass bottled .
The storage capicty of the bottle should be around 1 & 1/2 Kgs
- Put all the peices of the Potato in the bottle & than add salt , mustard seed powder , red chilli powder & turmeric powder .
- Close the bottle with its cap & than shake the bottle lightly so that the ingredients mix well.
- Keep the closed bottle in a place where it is in direct contact with sun light for atleast 2 dys.
- After days open the jar & add 1 lt of luke warm watter to it & than with a ladle mix the ingredients & than close the jar & again place the jar in direct contact with sun light .
- Than for next 2 days daily shake the jar once in a day so that the spices do not settle down.
- The Potato pickle is ready to consume on the 5th day from the day of its prepration.
-The Potato Pickle is sour in taste & if the consumer wishes to increase the sourness than should keep in sunlight for 1-2 days more otherwise refrigerate the Carrot Water Delight .
- The shelf life of Potato Pickle is aproximately a week in refrigerator.
- Potato Pickle can be relished with Roti , Chapati , Parathas & Rice .
ADVANTAGES OF POTATO PICKLE :-
- Easy to make .
- Not very expensive
- As the sourness of the Potato Pickle is not due to Vinegar or any other synthetic agent it enhances apetite of the consumer.
- It is almost fat free dish as there is no fat or oil added in its prepration.
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