Pineapple Juice Recipe / Homemade Fresh Pineapple Juice Recipe

Ingredients :

1. Pineapple - 1
2. Sugar - 1 tea spoon ( optional )
3. A pinch of salt

Methods :

1. Peel the skin of  pineapple . Cut  and remove the top of pineapple . Cut and remove  the end portion  of  pineapple . Cut into very finely chopped pieces  .

2. Take a blender . Add chopped pineapple  into a blender . Blend to  make a  smooth  juice from pineapple . Blend until smooth juice from pineapple .

3.  Pour the pineapple juice in a  Soup strainer .

4. Now add 1 tea spoon of sugar  , a pinch of  salt  and mix well . Once the sugar is dissolve .

5. Pour the juice in a serving glass .

6. Serve immediately and serve chilled .

  

Shakshuka / Shakshouka

     Course - Breakfast

    Cuisine - International  / Dinner

Ingredients :

1. Egg - 1

2. Fresh Ripe Tomato Puree - 1 Cup

3.  Green  Capsicum  - 1 ( finely Chopped )

4. Red Bell Pepper - 1 ( finely chopped )

5. Back Pepper  Powder - 1 Tea Spoon

6. Onion  1 medium ( peel ) -  finely chopped

7. Salt To Taste

9. Olive   Oil    As  Required

Method :

1. Take a non stick  wok or kadai . Then add oil . When oil hot and it is start smoking . Now add finely chopped onion  , stir fry till onions are transparent . Then add green capsicum and red bell pepper  and fry till golden brown color . Then  add  salt to taste and add black pepper 1 tea spoon  and mix it very well . Saute for 2 minutes . Then add tomato puree . Mix well . Heat very low . Saute for  5  minutes . When tomato puree thicken . Then , break  the eggs over  the tomato puree or gently crack  1 eggs  into  skillet  over  tomato . Gently  break  the yolks  with a fork .  Now  cover the wok . Simmer for 10 minutes .

2. After 10 minutes , open the cover , when eggs completely dry it . Then  switch off the flame .

3. Serve hot with bread .

South Indian Style Healthy Dalia ( Without Coconut ) Recipe

Ingredients :

1. Dalia / Broken  Wheat - 1 Cup

2. Ginger ( Grate ) - 1 Tea Spoon

3. Curry Leaves - 20 ( handful )

4. Green Chili - 1 Tea Spoon ( finely Chopped )

5.  Onion Medium 1 ,  ( Peel ) - Finely Chopped

6. Whole Black Mustard - 1 Table Spoon

7. Whole  Dry  Red  Chili - 1

8. White  Oil  As  Required

9. Salt  To Taste

10. Sugar - 1/2 Tea Spoon ( optional )

Method :

1. Step - 1 , Take a pan . When pan  hot . Now add dalia and fry for golden brown color . Then transfer to a plate . Keep aside .

2. Step - 2 , Take a wok . Then add oil . Heat for oil 2 - 3 minutes . When oil hot and smoking then add whole  black mustard seeds , whole dry red chili and curry leaves  and stir for few seconds .  Then add ginger ( grate ) and add finely chopped green chili  and fry for 1 - 2 minutes . When nice aroma comes out . Next add finely chopped onion  and stir  till transparent . Then add salt to taste and  sugar 1/2 tea spoon . Mix well . Keep stirring .  Then add fried  dalia and mix well . Next add 1 cup water . Mix well . Simmer for 10  minutes . Cover it .

3. Step - 3 , After 10 minutes . Open the cover . When  dalia  is cooked  and water is absorbed . Switch off the flame . Transfer to a serving bowl .

4. Serve hot .

Aloo Dum Ar Luchi

                   ( ALUR    DUM / DUM  ALOO / POTATO  CURRY  )


Ingredients :

1. Baby  Potato - 500 gm

2. Whole  Kashmiri Dry  Red Chili - 1 pieces

3. Bay Leaves - 1 Pieces

4. Whole Cumin Seeds  Or Powder -  1 table spoon

5. Turmeric Powder -  1/2  tea spoon

6. Sugar - 1/2 tea spoon ( optional )

7. Oil   As   Required

8. Whole  cumin seeds - 1/3 tea spoon

9. Whole Coriander Seeds  or Powder -  1 table spoon

10 . Onion 1 medium size ( peel  and finely chopped )

11. Garlic ( peel ) - 5 - 6 cloves

12. Oil  As Required

13.  Finely  Chopped Tomato 1 Pieces

14. Garam Masala Powder - 1/2  tea spoon

15. Salt To Taste

Method :

1.  Step - 1 ,  Take  a saucepan , then add  water . When water  completely boiled , add  1 pieces , whole kashmiri dry red chili . Soak for at least  30 minutes  or 1 hours .


2.  Step - 2 , Take a pressure cooker  ,  add  potato  and water . Cover  the pressure cooker and close  lid .  Pressure cook for 1 whistles  or until potatoes   are soft  and tender . Keep aside for 15 minutes . After 15 minutes open cover . Remove from  heat , First let it cool down completely . Now  open the pressure cooker lid . 80 %   boiled  potatoes  peel them .

3. Step - 3 , After 1 hour , take a mixture grinder,  now   add whole soak  kashmiri dry red chili  1 pieces , 1 finely chopped tomato ,  whole cumin seeds or powder 1 table spoon , garlic 5 - 6 cloves ,  whole coriander seeds or powder 1 table spoon ,  and finally add 1 table spoon water . Make it to a smooth paste or fine paste . Keep aside .

4. Step - 4 ,  Take a wok .  add oil . Medium heat for about 2 - 3 minutes . Now add whole cumin seeds 1/3 tea spoon , stir for few seconds .  add whole grind masala mixture or spices mixture . Now add turmeric powder , salt to taste and add sugar . Mix it very well . Stir occasionally . Saute for 2 - 3 minutes . When oil  starts to separates  . Now  add boiled potato , mix it very well . Now add 2 cup water . Simmer for 5 minutes . Bring to boil . Reduce heat to very low .

5. Step - 5 , After 5 minutes , when potatoes are tender or soften , then add 1/2 tea spoon gram masala powder . Mix it very well . Switch off the  flame .

6 . Transfer to a serving bowl .

               


                Luchi  

1. All poupose  flour / Maida / Refined flour - 300 gm

2. Salt - 1/2 tea spoon

3. White oil  as  required

4. Water  as  required

5. oil  for  frying

Method :

1. Step - 1 , Sift  together flour  and  salt  into  a bowl now  add oil . Mix  with  your  finger . Gradually  add  water , mixing and  gathering  flour  to make  a firm  ball . knead  till  dough  is smooth  and  elastic . Keep  cover  for  15 - 30 minutes .

2. Step - 2 , Now  Knead  dough  briefly  . Make 15 balls . Make  lemon  sized  balls  from  the  dough and  keep  sized  them   covered  with  the  moist  cloth . Now  apply  some  oil on  the ball before  rolling .It  gets  browned  in the  hot  oil while frying  and  gets  stuck to  the fried  breads .Roll a  ball of  dough  into  a flat round 4 cm in .

3. Step - 3 , Heat oil in wok  , heat for oil 10 - 15 minutes . Add 2 rounds one after the other .Push down slightly with back of a perforated spoon . Luchi  should  puff  up in a few seconds . Turn over  and fry on both  sides till golden brown . Remove and  drain . Fry remaining rounds in the same way .

4. serve  hot .

Vegetables Poha / Vegetables Chirer Polao / Vegetables Rice Flakes

Ingredients :

1. Rice Flacks / Chire / Poha - 1 cup

2. Oil  as required

3. Whole  Mustard Seeds - 1/2 tea spoon

4. Green Peas - 1/2 cup

5. Carrot - 1 small ( peeled and finely slices )

6. Onion - 1 small ( peeled and finely slices )

7. Cauliflower - 1/2 cup

8. Potato - 1,  small size  ( peeled and small cubes )

9. Salt to taste

10 . Curry leaves - 5 - 10

11. Green chili - 1 pieces ( finely chopped )

Methods :

1. Step - 1 , Rinse and wash the rice flacks / poha / chire  in water . Wash  it under cold water . Put in the strainer and strain . Drain out water completely . Until it becomes soft .

2. Step - 2 , Take a wok . Now  add oil , when oil completely  hot , then add 1/2 tea spoon whole mustard seeds and add  5 - 10  curry leaves  , stir for few seconds . Now  add finely slices onion  and fry for golden brown color . Now  add Carrot , Cauliflower , Finely chopped green chili , Potato , Green Peas  and Salt to taste . Mix it very well . Reduce heat to low . Simmer for 10 - 15 minutes , or till vegetable are cooked .

3. Step - 3 ,  when vegetable are cooked then add rice flackes / poha  and then add sugar 1/2 tea spoon . Mix it very well .  Continuous  stirring  for 5 minutes . ( medium heat ) .

4. Step - 4 ,  After 5 minutes , switch off flame . Transfer to a serving dish .

5. Serve hot .

Gobi Ka Paratha / Stuffed Cauliflower Bread

For  The  Filling :

1. Cauliflower  grate - 1 cup

2. Finely Chopped Coriander Leaves - 1 table spoon

3. Dry red chili powder - 1/2 tea spoon

4. Coriander powder - 1/2 tea spoon

5. Salt to taste

6. Turmeric Powder - 1/3 tea spoon

7. Oil as required

8. Sugar 1/3 tea spoon

9. Garam  masala powder - 1/3 tea spoon

10 . Cumin powder - 1/3 tea spoon

Making The Filling :

Method :

Take a wok . Then add oil in a wok . When it start smoking add 1 cup cauliflower  grated , finely chopped coriander leaves  1 table spoon , dry red chili powder 1/2 tea spoon , coriander  powder 1/2 tea spoon , cumin powder 1/2 tea spoon , salt to taste , turmeric powder 1/3 tea spoon  , sugar 1/3 tea spoon  and garam masala powder 1/3 tea spoon . Mix well . Saute for all Spices till oil separates . Then add 1/2 cup water . Mix Well .  Simmer for 5 minutes  or till cauliflower is cooked and water is absorbed .  Switch off flame .

For The  Dough :

1. All Purpose flour - 2 cup

2. white oil as required

3. Salt 1/2 tea spoon

4. water as required

 Making The Paratha :

Method :

1. Step - 1 ,  Take a mixing bowl . Now add 2 cup all purpose flour , white oil 3 table spoon , salt 1/2 tea spoon and sprinkle water . Rub hands with a white oil . Knead it to soft smooth dough . Make the number and size of balls as require .

2. Step - 2 , Take the small amount of dough , then roll and spread into small chapati . Now take a 1 table spoon of cauliflower masala .Enclose it by pulling all round surface towards top , seal the edges and again again a round shape ball  and place it in middle of the dough and cover it . Then slowly spread the stuffed dough with palms or hand .

3. Step - 3 , Now take a tava . Then heat  a tava . When it's hot . Now add oil in a tava , heat oil . When oil heated put the   gobi paratha into the tava and fry them . After one side is done , flip them and fry other side .  Do not over fry . Or spread 1 table spoon oil over top surface round . Turn over spread 1 table spoon oil in the same way turn over .Lightly press entire round with spatula , rotating and pressing a small area at a time . Turn over . Press in the same way turn over . Then continue pressing and turning till  gobi paratha is browned on both sides . Remove .

4. Serve hot accompanied with curd or pickle .

Instant Khaman Dhokla

Ingredients :

1.  Bengal Gram  Flour / Chickpea  flour / Besan  -  1  cup

2. Sooji / Rava / Semolina - 1/2   cup 

3. Eno Fruit Salt  - 1 1/2  Tea Spoon 

4. Green  Chili  Paste - 1 Tea Spoon 

5. Curd / Yogurt / Dahi - 3 Table Spoon 

6. Salt  To Taste 

7. Oil  For  greasing 

8. Hing  one  pinch 

   For  The  Tempering

1.Whole  Mustard  Seeds - 1/2  Tea Spoon

2. Lemon  Juice - 3 Table Spoon

3.Sugar - 1 Table Spoon

4.Curry  Leaves  - 10 - 12

5. Oil  1 Tea Spoon

6.Water - 1/2  Cup

7. Green  Chili  Slice - 2 pieces

For  The  Garnishing

1.Grated  Coconut  - 3 Table Spoon

2. Coriander  Leaves  Finely  Chopped

Method :

1. Step - 1 , Take a  bowl .Now  add Bengal  Gram  Flour / Chickpea  Flour / Besan 1 cup, Sooji / Rava / Semolina 1/2 Cup , Green  Chili paste 1 tea spoon , Hing one pinch , curd/ yogurt / Dahi  3 Table Spoon , and  salt  to  taste , stir  and  mix it  well . Now  add  3/4 cup  water into  a bowl . Mix them  properly  into smooth  batter . Make sure that there are no lumps .

2. Step - 2 , Now allow  to rest 30 minutes .

3. Step - 3 , After  30 minutes , now  add   Eno Fruit salt 1 1/2 stir and  mix  well .

4. Step - 4 , Take  a non - stick  handi , add  enough  water and  allow  to boil . Now take a medium  round  tiffin box  and  grease oil . Then  pour the  batter  immediately  into  round  tiffin  box . Place the  tiffin box  with  batter  over   the  hot  water . Cover  and  Close lid .

5. Step - 5 , Now  cook  for  10  minutes . Medium Heat .

6. Step - 6 , After 10  minutes  , insert  knife  into  dhokla  and  check  if it  comes  out  clean . Now  my  dhokla  is  ready . switch off the   flame . Then  allow  to  cool  for  15 minutes .

Method  For  Tempering

1. Step - 1 , Now  add oil in pan . Heat for  oil  2- 3 minutes. when oil is completely hot . Add whole mustard seeds 1/2 tea spoon  and  curry  leaves  10 - 12 saute for few  seconds .

2.Step - 2 , Next   add 1/2 cup water , lemon juice 3 table spoon , salt one pinch , green chili , sugar 1 table spoon   and  mix well .Medium  heat  .Stir  occasionally . Cook  for 5 minutes .  After  5 minutes  switch  off the  flame .

3. Step - 3 , Now  Pour  and  spread the  tempering  over  the dhokla .Now  allow to soak  for 10 -  15 minutes .

4 . Step - 4 , garnish  with  dhokla  grated  coconut  and  finely  chopped  coriander  leaves .Allow  to  cool for  15 minutes .

5.Serve  with  dhokla  Tamarind  chutney  or  any  chutney .