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Lauki kofta curry – How to make soft lauki kofta for kofta curry recipe

Jaishree
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3
Lauki kofta curry – How to make soft lauki kofta for kofta curry recipe
Lauki Kofta curry
Lauki / Doodhi Kofta curry

Koftas in lauki kofta curry / doodhi kofta curry most of the time turns hard and sometimes they are raw from inside . So to make veg koftas soft you have to follow some frying tricks and use right ingredients to make this recipe perfect .

[box] Also check – How to make soft vadas for dahi vadas [/box]

Tips for making soft vegetable (lauki (doodhi)/ cabbage) koftas –

  1. Add grated potatoes or grated paneer  to make koftas soft . Adding finely chooped onion in kofta also makes it soft (well it’s optional if you don’t want to add onions to  it)
  2. Fry koftas first on high flame and then on low flame until it turns brown and all the frothy part in oil disappears and koftas becomes crispy .don’t fry it on high flame if you’re in hurry, it will remain raw from inside and brown from outside, rather than that decrease the size of koftas so it will take less time to get cooked.
  3. If you will remove koftas before it gets cooked, it will remain hard from inside when you will add it in  curry.
  4. Don’t throw vegetable juice while making kofta . I saw many people throwing lauki/ doodhi  juice while making lauki ka kofta actually it’s like completely removing the nutrition from that vegetable. Potatoes and besan (chickpea flour) which we add while making kofta will soak all water coming out of the vegetable you’re using in it.

I mostly make doohi/lauki koftas , raw banana potatoes koftas, cabbage koftas , mix vegetable koftas for my kofta curry .

Once you make koftas you can add it in any curry of your choice. You can add koftas in

  • Tomato onion curry
  • Dry fruits curry
  • Coconut curry
  • Coconut onion curry

This time I have used my coconut onion curry recipe for lauki /doodhi  (bottle gourd) kofta curry.This recipe I have also used in my tofu recipe of spicy tofu coconut curry . You can eat lauki kofta curry with rice /roti /chapatti.

[ingredients title=”Ingredients”]

For lauki/doodhi kofta
  • 2 cups grated lauki / doodhi /bottle gourd
  • ½ cup grated boiled potato
  • ¾ cup besan  (chickpea flour)
  • ½ cup grated paneer (optional)
  • 1tablespoon finely chopped onion
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • Oil for frying koftas
 For curry
  • 2 medium size onions finely chopped
  • ¾ cup grated dry coconut
  • ½ inch ginger
  • 7-8 garlic cloves
  • ½ teaspoon oil for roasting onion and coconut
  • 3 teaspoon oil for curry
  • 2 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala

[/ingredients]

[directions title=”Directions”]

  1. Mix all the ingredients to make kofta except oil and make small balls of it.IMG_7550IMG_7551IMG_7553
  2. Fry the koftas on high flame for 1 minute and then on low flame until it turns brown & crispy.IMG_7554IMG_7555

    fried laufi koftas
    fried koftas for kofta curry
  3. Roast onion with ½ teaspoon of oil until it becomes light brown, now add grated dry coconut to it and roast until the coconut also become light brown remove it from flame and add ginger garlic to it and make fine paste of it. This is the coconut onion paste for curryIMG_7556IMG_7570
  4. Heat  3 teaspoon of mustard oil or groundnut oil in a pan and add cumin seeds to it .then add the coconut onion paste to it and sauté it unil it becomes very dry and starts releasing oil from it . now add red chili powder ,coriander powder, turmeric powder& garam masala to it …your dry curry mixture is readyIMG_7571IMG_7572IMG_7573IMG_7574
  5. Add 3 cups of water in dry curry mixture and let it boil. Add fried koftas in this boiling gravy and  boil it for 2- 3 minutes close the lid and remove it from flameIMG_7575IMG_7590
  6. Kofta curry taste best after 2 – 3 hours of cooking. Make it warm in microwave or heat it on gas stove and serve it with rice / chapatti / roti

    kofta curry with coconut gravy
    lauki/doodhi kofta curry

[/directions]

tip-

If u want to make kofta curry recipe healthy dont fry the koftas in place of that roast it and  add it  into the curry of your choice.

How to Make Tofu Spicy Red Coconut Curry recipe

Jaishree
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4
How to Make Tofu Spicy Red Coconut Curry recipe

 

Spicy Tofu Coconut Curry
Spicy Tofu Coconut Curry

Tofu (soy paneer) is a vegan meat and I have explain how to make tofu at home in my previous post. If you don’t have time you can buy tofu from supermarket .You can try this recipe with both paneer and tofu (soybean paneer ).Tofu tastes  best when its stir fried or with spicy curry.In India spicy curry are made in variety of ways .In south India coconut and tamarind are used to make curry ,in Maharashtra peanuts as well as  coconut and onion are used to make curry & in north India dry fruits  ,onion tomatoes, mustard seeds are used to make curry .u can try out any curry recipe with tofu.tofu goes well with all this indian curry ingredients. In this recipe I have used coconut onion to give thickness to this spicy curry.this curry ingredients are basically used in Maharashtra and goan food I hope you will enjoy this red spicy tofu curry .Share your comments the way you love your tofu or paneer .

[ingredients title=”Ingredients”]

  • 1 cup fresh tofu or paneer cubes
  • 1/2 cup grated coconut
  • 2 medium size onions finely chopped
  • 9-10 garlic cloves (lehsun)
  • 1 inch ginger (adrak)
  • 2 -3 teaspoon red chili powder
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder (optional)
  • 1 ½ teaspoon oil for roasting
  • 1teaspoon cumin seeds
  • 1teaspoon salt (you can add it according to your taste )
  • 1-2 cups of water for curry
  • 1 tablespoon oil for curry (preferably groundnut oil or mustard oil)
  • 1 ½ teaspoon oil for roasting

[/ingredients]

[directions title=”Directions”]

  1. Roast onion and coconut in ½ teaspoon oil until it becomes light brown  let it cool down and then add garlic and ginger in it ….

    roasted ingredients for tofu coconut curry
    roasted ingredients for tofu coconut curry
  2. Grind it into fine paste .
  3. In a non stick pan or kadhai take 1 teaspoon oil and add stir fry tofu or paneer in it with a pinch of salt and remove it from the pan

    stir fry tofu
    stir fry tofu
  4. In the same pan take 1tablespoon oil heat it and add cumin seeds to it , let it crackle and add the fine paste coconut onion with ginger garlic .

    curry paste in oil
    curry paste in oil
  5. Sauté  it until oil start separating from it , now add red chilly powder , coriander powder, turmeric powder garam masala and salt in it and mix it nicely .IMG_7103IMG_7104
  6. Now add stir fried tofu or paneer in it and mix it and add 1 – 2 cups of water (you can add water according to the thickness of curry you want ) and boil it on low flame for 5 minutes
    tofu in roasted curry masala
    tofu in roasted curry masala

     

  7. IMG_7107Garnish this recipe with coriander …you can serve this tofu (soybean paneer) curry recipe with chapatti / roti / rice IMG_7114

Check out how to make tofu and soymilk at home from soybean to make  tofu curry or any other tofu recipe .

Spicy tofu curry
Spicy tofu curry

[/directions]

Gajar Ka Halwa Recipe – Carrot Halwa Recipe

Jaishree
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8
Gajar Ka Halwa Recipe – Carrot Halwa Recipe
GAJAR KA HALWA recipe
gajar ka halwa – carrot halwa

Winter marriages and parties have one dish which is very common and i.e  gajar ka halwa or  gajar ka gajrela ( carrot halwa ). In winters the red, long, sweet carrot are in abundance with all the vegetable venders and gajar halwa taste best with this red carrot only. I have tried this recipe in microwave as well as pressure cooker but gajar halwa tastes best when it is cooked with its traditional method of slow cooking with milk (no condensed milk). Don’t add readymade khoya ( mawa ) in gajar ka halwa , boil the whole milk with gajar and cook it until it becomes dry in grated gajar. In short we will make khoya ( mawa ) while cooking milk with carrot (gajar).If you cook gajar halwa in this way each and every particle of gajar will have that khoya ( mawa ) taste in it .For 1 kg gajar ka halwa 1 litre whole  milk is required . Ingredients used for making gajar ka halwa are very less; the main ingredients are milk / vegan milk , carrot (gajar) and sugar / sugarfree natura .Preparation time to make gajar halwa of 1 kg gajar is around 15- 20 minutes and cooking time is around 45 minutes , for last 10 minutes of cooking you have to stir it continuously otherwise occasional stirring is required. It’s very easy to make Indian sweet recipe .

[box]Also Check –Carrot Halwa without Milk, Ghee, Condensed Milk or Khoya[/box]

When i was in hostel me and my friend made gajar ka halwa. we had only induction stove one container and a small knife with us , we made small pieces of gajar and made this halwa with grating it . That halwa was the best sweet dish in my hostel days . Gajar halwa is the easiest indian sweet dish which u can make and it never goes wrong .

[box] Also check :- Tasty beetroot halwa [/box]

If you are on diet or diabetic  and still want to eat gajar ka halwa use tonned mik / skimmed  milk , sugar free natura diet sugar and 1 teaspoon ghee in place of 1 tablespoon . gajar halwa taste good even if you cut this extra calories .

I have shared some interesting tips to make gajar ka halwa (carrot halwa) more healthy and low in calories at the end of this recipe

Tips for making Gajar halwa recipe vegan (without milk and ghee)

  1. You can make your Gajar halwa (carrot halwa) vegan by adding almond milk / coconut milk in it . its tastes best with both almond and coconut milk.
  2. Add badam oil or cannola oil for roasting grated gajar to make gajar ka halwa vegan.

[ingredients title=”Ingredients”]

  • 1 kg  carrot/gajar
  • 1 tablespoon ghee/clarified butter/any refined oil(if you want to make vegan carrot halwa)
  •  1 litre whole milk / toned / skimmed milk /½ liter almond milk/coconut milk
  • ½ cup chopped dry fruits (almonds cashews pistachios )
  • 25- 30 raisins
  • 1 cup sugar (this will vary according to taste of the carrot),/ 1 tablespoon sugar free natura diet sugar / demerara  sugar
  • 7- 8 green cardamom (elaichi)

[/ingredients]

[directions title=”Directions”]

  1. Wash gajar (carrot) nicely.Remove its skin with the help of peeler , and grate it with thick grater.
  2. Heat 1 tablespoon of ghee in a big kadhai /pan and put grated carrot in it and sauté it on high flame for 5 minutes.
    ghee for halwa
    ghee for halwa

     

  3. saute grated carrot in ghee
    saute grated carrot in ghee

     

    sauted grated carrot in ghee
    sauted grated carrot in ghee

    Add 1 liter of whole milk / 1/2 liter almond milk  in the carrot and cook it on high flame stirring it occasionally, this will take around ½ an hour for the mixture to become thick.

    milk with carrot
    milk with carrot

    IMG_7157IMG_7162

  4. Make the cardamom seed powder in  mortar and pestle .

    pound cardamom woth motor and pestle
    pound cardamom with motor and pestle
  5. Now taste the Halwa according to its taste add sugar or any sugar substitute in it and cook it on low flame stirring it frequently  . when it becomes little dry and ghee seperates from mixture remove it from flame and add cardamom powder in it .
    ghee separating from halwa..time to add sugar
    ghee separating from halwa..time to add sugar

    cardamom powder in halwa
    cardamom powder in halwa
  6. Take all the chopped dry fruits in microwave safe bowl and keep in microwave for 1- 2 minutes. add all the roasted dry fruits and raisins in gajar ka halwa ( carrot halwa) and mix it nicely .. if you want you can roast the chopped dry fruits in ghee or without ghee in pan .
    roasted dry fruits in microwave
    roasted dry fruits in microwave

    GAJAR / CARROT HALWA
    GAJAR / CARROT HALWA
  7.  Serve hot or cold .You can serve gajar halwa with one big scoop of vanilla ice cream………yummy……….:-)

[/directions]

Tips for making gajar halwa

  1. No need to grate carrot with thin grater you can grate it with the thick one , This will save your time of grating . While cooking with milk gajar (carrot) will become very soft and will be in small pieces and thin grated carrot will become very much mushy while cooking with milk.
  2. If you don’t want to add milk or want to make vegan gajar ka halwa you can use almond milk for cooking purpose but yes in that case you have to grate gajar (carrot ) with thin grater and add 1/2 amount of almond as compare to whole milk . Easy almond milk recipe is nicely illustrated by Tori  in How to Make Almond Milk .
  3. Add sugar in gajar (carrot) according to taste of gajar (carrot ). Sometimes they r very sweet and and no need to add even 1 cup of sugar in 1kg carrot .
  4. Use 1 litre whole milk to make 1 kg Gajar / carrot  ka halwa 

[box]Also check–Lauki ka halwa | Bottle gourd halwa[/box]

Tips for making gajar ka halwa (carrot  halwa) low calories and healthy.

  1. Add tonned or skimmed milk to make gajar ka halwa low calories , well there is a slight change in taste but it tastes good.
  2. To make gajar ka halwa more healthy and nutritious use almond milk / coconut milk in place of milk. Almond milk is rich in protein and is very nutritious .Coconut milk has lots of benefits it is good for hair growth ,builds bones strong and good for skin.
  3. Use sugar free natura to make gajar ka halwa low calorie, it’s a best option for diabetic.
  4. Don’t use ghee to roast grated carrot to make gajar ka halwa low in calories.

I have also made Healthy modak from coconut carrot halwa which is a modified version of  carrot / Gajar ka halwa recipe .

coconut carrot modak
coconut carrot modak

 

How to make Soymilk and Tofu (Soya Paneer) at home

Jaishree
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19
How to make Soymilk and Tofu (Soya Paneer) at home
Tofu
Tofu

When I was in pune tofu was easily available in any super market in Aundh  and almost all parts in pune . when I came to delhi somehow I couldn’t find it ,So I thought of making it at home only …tofu is a soybean paneer and has lot of health benefits.its also called as bean curd.  Due to high protein content in tofu it is considered as vegetarian meat. Its tastes like paneer and are low in fats as compare to paneer made from milk. There r lots of nutritional benefits of tofu which I come to know from lots of health magazines and internet gyan which are enough for me to give an extra effort to make it at home only. Well soya beans are easily available in any grocery stores … I make soymilk from soya bean and then make tofu from it. You can make almost every dish from tofu which you make from paneer from milk. You can make tofu paneer  , palak tofu , stir fried tofu , tofu salads , parathas with grated spicy tofu filling and you can use it in lots Chinese ,Japanese and Korean cuisines. To make soy paneer or tofu we have to coagulate soymilk ..coagulation of soy milk can be done in many ways , like by adding magnesium chloride, salt ,vinegar ,lemon etc….i prefer to coagulate from lemon juice … for me tofu taste better when it is coagulated by lemon juice …lemon also removes beany (soya bean ) taste from soy paneer  … Well beany taste of tofu can be removed by whisking soy milk when its boiling  and removing the froth from it & I had also dehull (removing the shell or skin of soybean) soybean after soaking it into water,  this also helps to  make tofu taste good.. [ingredients title=”Ingredients”]

  • 1 cup soya bean
  • Water for cleaning and soaking soya bean
  • 8 cups of water to make soymilk
  • Muslin cloth or any thin cloth to set tofu
  • ½ cup vinegar

[/ingredients] [directions title=”Directions”]

  1. Wash soya beans with water and Soak it for 14-16 hours in clean water …soaked soybean for tofu
  2. Cook this soaked soya bean with water for 9 – 10 minutes in same container and let it cool down, this will make easy to remove hulls (skin or shell) of soya beans. Now knead the soya beans and flush the loose hulls with water . this will take 10 minutes and is the only tedious procedure in making soymilk . One alternative method is to crack the soya beans in pieces before soaking, in this procedure kneading is not require as hull come loose easily and you can wash them off. One more benefit is if you use cracked soya beans there is no need to soak soya beans for 16 hours  in 6-8 hours its get soaked  nicely ..but the only thing you remember is don’t make small pieces of soya bean before soaking otherwise it will wash off with hulls…personally I prefer  cooking  the soaked soybean with water for 10 minutes and knead it to remove the hull.
  3. cook soyabean for 10 minutes to dehull it easily
    cook soyabean for 10 minutes to dehull it easily

    knead soyabean to dehull
    knead soyabean to dehull
  4. removed hull from soya bean
    removed hull from soya bean
    soybean dehulled ,ready for soy milk
    soybean dehulled ,ready for soy milk

    In a grinder put all the dehulled soya beans and grind with 2 cups of clean water to make soya milk … now grind it until smooth..

    dehulled soybean in grinder
    dehulled soybean in grinder
  5. smooth paste of soybean
    smooth paste of soybean

    Then pour soyabean mixture into muslin cloth or thin cloth and hold it over a big pot and squeeze out soy milk as much as you can, now put the soyabean pulp back in the grinder and with 2 more cups of water grind it again and strain the mixture again in the same pot using muslin cloth and squeeze it nicely you have to repeat this procedure with  all 8 cups of waterIMG_7038IMG_7040

    soybean pulp grind it again with water
    soybean pulp grind it again with water
  6. Now your raw soya milk is ready for …put it on flame and cook it on high heat , stir the mixture continuously  as soymilk sticks to the the bottom of container while boiling whisk it with spoon  while boiling and remove all  foam and layer from the soymilk

    whisk soymilk continuously with spoon
    whisk soymilk continuously with spoon
  7. remove all th froth and skim
    remove all th froth and skim

    Now add ½ cup of vinegar the soymilk should begin to curdle , if its not add little more vinegar in it  and remove it from the flame & strain  it with muslin cloth or cheese cloth …now wash All the cuddled soybean  collected in the cheese cloth with fresh cold water 3- 4 times ,  bring the muslin cloth together  and while doing this squeeze the curdled soymilk .Now place a heavy weight on the top of the muslin cloth with curdled soymilk i.e. tofu for at least 1/2 hour  so that the all the particle of tofu will come close together to form a firm block of tofu .

    add vinegar to curdled soymilk to make tofu
    add vinegar to curdled soymilk to make tofu

    curdled soymilk
    curdled soymilk
  8. strain curdled soymilk with muslin cloth
    strain curdled soymilk with muslin cloth
    wash this curdled soybean 2- 3 times with water
    wash this curdled soybean 2- 3 times with water to remove all the vinegar from it
    keep heavy weight on muslin cloth with curdled milk
    keep heavy weight on muslin cloth with curdled milk

    Now remove the block of tofu from muslin cloth and cut into any size or shape you want for your further preparation or keep it in water and cut when it is required..

    cut tofu block into any size or shape you want
    cut tofu block into any size or shape you want
  9. Tofu should be kept in water otherwise it gets dry and keep it in refrigerator ….

    Tofu
    Tofu
  10. This procedure sounds little big but once you make soya paneer  / tofu at home you will find it very easy , inexpensive and healthy . you can even keep this soymilk plain and use it to drink plain soymilk or any other flavor you want to add in it

[/directions]

Tips for making soymilk tofu

  1. Use fresh soymilk to make tofu.
  2. When you curdled soymilk by using vinegar wash it 3-4 times to remove all the vinegar flavor from it
  3. Remove all the foam from soymilk when its boiling and remove the layer formed on the milk Whisk the milk with spoon when its boiling , this will make foam and you can remove it off easily.
  4. By removing the foam you can reduce he beany taste of tofu and it taste good Tofu can be stored in refrigerator for 2 – 3 days.
  5. Use fresh tofu .

How to make Hirwi Mirchi cha Thecha | Mirchi kharda recipe | Dry Green chilly garlic chutney

Jaishree
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14
How to make Hirwi Mirchi cha Thecha | Mirchi kharda recipe | Dry Green chilly garlic chutney

 

hirwi mirchi thecha ,khandeshi thecha
Hirwi Mirchi Cha Thecha

Thecha or kharda is an authentic maharashtrian recipe of dry green chilly or red chilly garlic chutney .it is served with jawari (sorghum)or bajra bhakri (roti). It an extra spicy dry chilly raw garlic chutney which is loved by every maharashtrians. Thecha is made in each and every Marathi family in different ways. Some people make it with peanuts (shengdana / moongphalli)  , some add coriander leaves in it , some people just make it with chilly and raw garlic . The only chilly raw  garlic version of thecha is very spicy. I make thecha with shengdane (peanuts) and sometimes add coriander leaves to it. When you  look at the ingredients of thecha it will sound weird that how many chilies are used to make this dry chutney,  but this raw garlic chili chutney tastes best and eaten sparingly with jawar ,bajra roti or even with any plain rice dish like dal chawal(waran bhat ) or khichadi. It gives ting to your taste buds and tastes absolutely delicious.

Thecha Bhakri
Thecha Bhakri

[box]Also check– Red chilly garlic peanut chutney | Shengdan chi ambat god chutney [/box]

Thecha is a pounded chutney, it is pounded in iron or wooden mortar and pestle (khal batta or budgy in marathi ) . when you make this recipe in grinder the chilly and garlic gets cut or gets very soft , in the process of poundins the chillies gets nicely pressed with garlic , salt and peanuts which gives simply awesome taste to this recipe. Well if you don’t have mortar and pestle make this chutney in grinder, but grind it only for 4-5 seconds not more than that. You can make thecha with or without coriander. Well coriander thecha also tastes good. I have explained how to make thecha with shengdane (peanuts) as well as with coriander.

[ingredients title=”Ingredients”]

  • 15-20 medium spicy green chilies (hirwi mirchi)
  • ½ cup roasted peanuts (shengdana / moongphalli)
  • 7-8 garlic cloves (lehsun)
  • 2 teaspoon salt
  • Finely chopped coriander (kothimbir /dhaniya patta)leaves (optional)
  • 1 teaspoon oil for roasting green chilies
  • 2 teaspoon oil if you want to make Thecha with coriander(kothimbir)

[/ingredients]

[directions title=”Directions”]

  1. Roast green chilies as shown in picturesIMG_7007IMG_7008roasted green chilly
  2. Add peanuts, garlic and salt in green chilies and  pound it in wooden mortar or pestle or grind it hor 4 – 5 seconds (not more than that). Thecha should be coarsely ground or poundedingredients of thechaIMG_7012
  3. Now your Thecha is ready if you want to make it without coriander

    hirwi mirchi thecha ,khandeshi thecha
    Hirwi Mirchi Cha Thecha
  4. If you want to make Thecha with coriander, heat 2 teaspoon of oil and roast the finely chopped coriander in it for few seconds.
    IMG_7015
    finely chopped green coriander

     

  5. IMG_7017Now add the green chilly garlic Thecha in the fried coriander and roast it for  few seconds and remove it from flame. IMG_7018

    khandeshi thecha recipe
    Hirwi Mirchi cha Thecha with Coriander leaves

[/directions]

[box]Also check-Marathi Khandeshi recipes[/box]

Tips for making Thecha

  • Thecha tastes very spicy when you make it. It becomes less spicy if you eat it next day.
  • Use groundnut oil for roasting purpose.
  • Use medium spicy chillies if you are trying Thecha for the first time or you don’t want it to be very spicy. Well, some people like Thecha of lawangi mirchi, personally I haven’t dared to  try it 🙂
  • if u feel that the thecha is very spicy after eating , add corriander leaves just the way i have explained . it will make this chutney less spicy.

Healthy Bhatura Recipe- Roasted whole wheat flour bhatura

Jaishree
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2
Healthy Bhatura Recipe- Roasted whole wheat flour bhatura
easy atta healthy bhature recipe
roasted healthy bhature

I have always used whole wheat flour (gheu ka atta) in place of maida to make my bhatura recipe healthy…but I had always fried it and at the end  after eating it the guilty feeling of eating fried food was always there in my mind .it’s ok for kids  as they love the fried food and once in a while to eat fried food for them is ok, but for me and my husband we are never comfortable with eating fried food …so this time I made Roasted Bhatura recipe ,I searched for baked bhatura recipe on net but in all recipe maida (all purpose flour) was used to make bhatura dough…so I used my whole wheat flour bhatura recipe for making this Roasted Bhatura and it turned out really well. this non fried roasted bhatura are spongy with good taste and u can eat it without any guilt .

I make my bhatura recipes in three ways

[box]Instant whole wheat flour( gheu ka atta) bhatura [/box]

[box]Whole wheat flour (gheu ka atta) bhatura recipe using curd[/box]

[box]Mini chatpate cheese bhature recipe[/box]

You can use any dough from this three recipe to make roasted bhatura .There is no extra preparation for making healthy roasted bhatura , you can serve fried bhatura as well as roasted bhatura from the same dough .This time I tried my whole wheat flour bhatura using curd recipe for making roasted bhaturas .

[ingredients title=”Ingredients”]

  • 4 cups whole wheat flour (gheu ka atta)
  • 1/2 cup semolina (sooji/rava)
  • 1cup smashed boiled potato
  • 1 teaspoon salt
  • 1 ½  cup curd to make dough

[/ingredients]

[directions title=”Directions”]

  1. Mix flour smashed potatoes and salt..Now add little curd at a time  to make a soft smooth bhatura dough..don’t add water to make a Bhatoora dough..
  2. Keep it for 6-7 hours
  3. Divide the dough equally and make small balls of it
  4. Lightly flour a clean dry surface where your going to roll the bhatura and place one ball of dough on it..Roll it into circle /oval shape bhaturahealthy bhatoora
  5. Heat the tava / skillet /pan and roast the bhatura on it… you can also brush little oil to raost the bhatura , but if you want to eat it hot no need to apply oil on it ..roasted healthy bhaturehealthy bhature recipe easy healthy bhature recipe

[/directions]

Now we can say it’s a healthy bhatura recipe where frying and maida is not required

Leftover Chapatti (Roti) Recipe- Basi Roti ka Churma

Jaishree
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5
Leftover Chapatti (Roti) Recipe- Basi Roti ka Churma
leftover chappati poli roti recipe
roti ka churma

My grandmother never had a problem of what to do with leftover chapattis / roti / paratha .she use to love leftover chapatti recipes. Most of the time she made recipe like leftover chapatti / roti churma (basi roti ka churma), basi roti ka sweet churma with jaggery, Garlic flavoured leftover chapatti / roti soup. Dal dhokli from leftover chapattis and dal . You can make all this leftover chapatti recipe with leftover roti , paratha ,phulka or puri. Don’t use stale roti to make this recipe. I never make roti or chappatis extra but whenever I have plans of any of this leftover chapatti recipe I make extra chapattis.

[box]See Related recipes here:- How to make lemon rice from leftover rice[/box]

It’s an easy recipe, the preparation time of basi roti ka churma is hardly 5-6 minutes and cooking time is around 5 minutes.

[ingredients title=”Ingredients”]

  • 6 basi / leftover chapattis /roti / poli
  • 2 onions finely chopped
  • 20-25 peanuts (moongfalli ,shengdane)
  • 10—15 curry leaves
  • 1 teaspoon mustard seeds (rai /sarson)
  • 1 teaspoon jeera (cumin seeds)
  • 2 -3 teaspoon red chilly powder (depending on your taste)
  • 1 teaspoon coriander / dhania powder
  • 1 teaspoon oil (preferably peanut oil/ mustard oil)
  • 1 tablespoon finely chopped coriander leaves

For garnishing

  • 1 finely chopped tomato
  • Coriander leaves
  • Fried /Roasted sev/ bhujiya /ghathiya (optional)

[/ingredients]

[directions title=”Directions”]

  1. Make small pieces of roti /chapatti /phulki and churn it in grinder to make fine pieces of it called as churmaIMG_6872
  2. Take oil in a pan heat it and add mustard seeds to it ,when it starts crackling add cumin seeds to it roast it and add roasted peanuts and  onions , roast it nicely and add red chilly powder , coriander /dhaniya powder  and turmeric powder (haldi)to it ,mix it and add roti /chapatti / phulki churma in it and mix it well…IMG_6873IMG_6874IMG_6876
  3. Now sprinkle little water on it mix it and close the lid of the pan for 2-3 minutesIMG_6877
  4. Add coriander leaves mix it and serve it hot by garnishing it with tomatoes, coriander leaves & sev / bhujiya / ghathiya

    spicy churma
    spicy churma

[/directions]

How to make Carrot Cake with Whole Wheat Flour | Atta Cake with carrot |

Jaishree
-
14
How to make Carrot Cake with Whole Wheat Flour | Atta Cake with carrot |
atta cake recipe
Homemade carrot cake

This is my easy to make carrot cake with whole wheat flour ( gheu ka atta). I haven’t added maida or all purpose flour to make this tasty cake recipe. This cake is easy and if you have kids this is the best thing to try out for their snacks or Tiffin box. Kids love this cake and there is no issue if they stuff themselves with this healthy cake. This cake is easy to carry when you’re travelling with kids.

[box]Also check-Homemade Healthy Cake recipes with whole wheat flour | Atta cake recipes [/box]

You can use red as well as orange carrot to make this cake. I add some nuts like cashews, almonds or walnuts. Grated carrot gives nice colour to this cake. I have added cinnamon powder ( dalchini) to this cake .cinnamon has strong spicy ,sweet flavor .cinnamon helps to reduce the smell of egg . I use fresh grounded cinnamon powder to make this cake.

As I said I have used whole wheat flour ( gheu ka atta) to make this cake . There is no need to sieve this flour. Don’t remove wheat bran ( chokher ) from the wheat flour use it as it is . This cake is soft, spongy and tasty. You can serve it at snacks time, pack it for ur toddler or kid in his lunch box.

Shelf life of this cake is 2 days during hot summers. During winters its shelf life is around 3-4 days. you can refrigerate this cake to increase its shelf life. If u store it in refrigerator it becomes little hard, Warm it in microwave for 8-9 seconds and it becomes soft and fresh again. In refrigerator u can store it for 6-7 days.

[ingredients title=”Ingredients to make Whole wheat flour carrot cake “]

  • 2 cups grated carrot ( orange / red carrot)
  • 1 cup whole wheat flour (gheu ka atta)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder (dalchini powder)
  • 1 teaspoon vanilla extract or essence
  • 2 eggs
  • ¾ cup any refined oil (I used rice bran oil )
  • ¼ cup chopped almonds or walnuts
  • ¾ cup sugar / sugarfree natura diet sugar / demerara sugar 

[/ingredients]

[directions title=”Step By Step Directions to make Carrot cake with whole wheat flour “]

  1. Preheat oven at 180 degree Celsius.
  2. Using hand blender beat eggs until it becomes light . IMG_6669
  3. Add sugar to it and mix it with blender.
  4. IMG_6670
  5. Add oil
    IMG_6672
  6. Mix oil with hand blender .
    IMG_6674
  7. Add cinnamon (dalchini )powder to it .IMG_6675
  8. Now add whole wheat flour and baking powder to it .
    IMG_6681
  9. Mix it with big spoon .IMG_6686
  10. Now add grated carrot to this cake batter .
    IMG_6687
  11. Mix it .IMG_6688
  12. Chop the almonds (you can also add cashews or walnuts).IMG_6689
  13. Add it in cake batter and mix it . IMG_6694
  14. Add  vanilla essence / extract  to the batter. mix it and pour this batter in a greased baking tin .
    IMG_6695
  15. Bake it for 35 minutes on 180 degree Celsius or until the needle comes out  clean .IMG_6699
  16. Let it cool down..Cut it and serve it at teatime snacks or in lunch box of your kid…:-)

    whole wheat flour carrot cake recipe
    carrot cake

[/directions]

[box]Also check- Whole wheat flour carrot cake with dates | Atta Cake recipe [/box]

 

Cabbage Muthiya | Kobi na Muthiya |Muthia recipe

Jaishree
-
1
interesting cabbage recipe
cabbage na muthiya

Cabbage Muthia or Kobi na Muthia  is an interesting way to cook cabbage with no stink no pungent or unpleasant odor ….This cabbage muthiya recipe is  a tasty dish and after roasting it with curry leaves it tastes yummy ….it’s an easy cabbage dish which is healthy as well as delicious…Its healthy because of goodness of cabbage and whole wheat flour ..It’s a Gujarati recipe .To make cabbage muthia recipe more exciting garnish it with fresh coconut and coriander leaves and serve it with coconut chutney or tamarind chutney or as it is

[ingredients title=”Ingredients”]

For making cabbage muthia 

  • 2 cups fresh grated cabbage
  • 1/2 cup fresh curd
  • 1 cup wheat flour
  • 5 -6 garlic cloves
  • 3-4 green chillies (according to your taste )
  • ½ cup semolina
  • ½ cup besan ( chickpea flour)
  • 1 teaspoon carom seeds (ajwain)
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon sesame seed
  • 1 teaspoon dry mango powder (amchur) / 2 teaspoon lemon juice (optional)
  • 2 teaspoon salt
  • 2 teaspoon oil

For tempering

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon fennel seed
  • 15-20 curry leaves
  • 1 – 2 teaspoon sugar
  • ¼ teaspoon Asafoetida (hing)

For garnishing

  • 1-2 tablespoon grated fresh / dry coconut
  • Coriander leaves (optional)

[/ingredients]

[directions title=”Directions”]

  1. Mix all the ingredients to make muthiya  and keep it for 15 -20 minutes …Due to salt , cabbage will start diffusing the water and the flour will become wet . Curd and water diffused from cabbage is enough to make a soft dough of cabbage muthiya . If you find the dough little hard add little curd to make it softgrated cabbage for muthiyasIMG_6899
  2. Make small muthiya as shown in picture from cabbage muthia dough .IMG_6910
  3. Keep this muthiya in a grease plate and steam it for 20 – 30 minutes. You can either steam it in pressure cooker without whistle or in a pan with little water and keep this plate with muthiya in the pan and steam it by covering this panIMG_6910
  4. Let the muthia cool down. Cut it in ½ inch slicesIMG_6918IMG_6920IMG_6921
  5. Now heat 1 – 2 tablespoon of oil for tempering. Add mustard seeds in it. When it crackles, add cumin seed, sesame seed, fennel seeds,  asafoetida and curry leaves to it. Sauté on medium flame for few seconds and add cabbage muthiya slices and sugar in it mix it and roast the muthia slices on medium flame until it turns light brown in color and little crispy.IMG_6923IMG_6924
  6. Serve it hot, garnished with coriander leaves and grated dry/fresh coconutand tomato sauce
    interesting cabbage recipecabbage recipe
    cabbage muthiya recipe

    IMG_6934

[/directions]

Bhatura recipe | How to make Bhature with Whole Wheat flour (atta) and Curd Recipe

Jaishree
-
12
Bhatura recipe | How to make Bhature with Whole Wheat flour (atta) and Curd Recipe
how to make bhatura at home
whole wheat flour bhatura

The main advantage of making bhatura at home is we can use some healthy options in this fast food recipe.The bhatura which are served on roadside eateries or hotel is made up of maida and lots of oil or vegetable fat (dalda /sunflower) is added to make its dough .At home you can easily make this bhatura with whole wheat flour (gheu ka atta ) and no maida in it,in place of oil and vegetable fat you can add boiled smashed potatoes .this bhatura recipe is very easy & you can get the better taste and the same puffed ball of healthy bhatura which turns by its own when you fry it .

[box]Also check –Rajma Chawal recipe in hindi[/box]

Bhatura comes out really well from this recipe and it will not become chewy even when its cold. Potatoes ,sooji (semolina/rava) and curd makes this bhatura crispy as well as spongy. Give time for the dough to get fermented, when you make bhatura from curd and whole wheat flour( gheu ka atta) .

[box] Also check :-Mini chatpatte cheese Bhature recipe [/box]

If you want to make insant bhatura you can check my Instant bhatura recipe where I used soda water (club soda / carbonated water ) to make bhatura dough ,this recipe is very quick and u can fry the bhatooras immediately after  you make dough. So here is my step by step bhatura recipe from curd and gheu ka atta (whole wheat flour).

[ingredients title=”Ingredients to make bhatura”]

  • 4 cups whole wheat flour
  • 1/2 cup semolina (sooji/rava)
  • 1cup smashed boiled potato
  • 1 teaspoon salt
  • 1 ½  cup curd to make dough
  • Oil or ghee (clarified butter) for frying bhature

[/ingredients]

[directions title=”Step By Step Directions to make bhatura”]

  1. Mix flour smashed potatoes and salt..Now add little curd at a time  to make a soft smooth bhatura dough..don’t add water to make a Bhatoora dough..
    recipe of bhatura
    Ingredients for Whole Wheat Bhatura

     

  2. Keep it for 6-7 hoursIMG_7217IMG_7216
  3. Divide the dough equally and make small balls of it
  4. Keep the oil /ghee to heat and prepare one plate by lining it with tissue papers so that we can keep the fried bhaturas in it and the extra oil will be soaked by tissue papers..
  5. Lightly flour a clean dry surface where your going to roll the bhatura and place one ball of dough on it ..roll it into oval shape bhaturaIMG_7261
  6. Heat oil in a frying pan on high heat …to check if oil is hot enough drop a small piece of dough in oil it should float immediately to top
  7. Then Add the rolled out bhatura gently in hot oil ,to avoid splashing of hot oil .after  5 -7 second with the slotted spoon press it gently in the centre this will make bhatura puff like a ball ,turn the bhatura and fry it on both side to make it little brown..take the bhatura out in a plate we have already prepared with tissue paper lining to absorb extra oil ….up;oad

    how to make bhatura
    whole wheat flour bhatura

[/directions]

Tips for making bhatura (atte ka bhatura)

  1. Don’t add plain water to make a dough ,use curd to make a soft smooth Bhatura dough..
  2. Don’t add oil in bhatura dough in place of that add boiled smashed potato
  3. If you don’t have time of 6-7 hours to make bhatura use little sour curd
  4. For frying bhatura oil should be hot and bhatura should be fried on high flame otherwise it will soak to much oil.

Healthy options for making bhatura / bhature recipe

  • Make bhatura dough with whole wheat flour rather using maida in it …
  • Don’t add oil for making bhatura dough, instead of that use boiled smashed potato to make bhatura dough
  • If you want to cut more calories from bhatura roll bhatura dough into small chapattis and roast it on pan or skillet/ tava .

[box] Check Healthy bhatura recipe [/box]

We can also bake bhaturas, but I haven’t tried it yet if you have any recipe for whole wheat flour baked bhatura you can share it with me.

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