Very tasty and easy to make Aamla Pickle or Aamla Launji

Single woman can take care of whole family, but when it comes to her own health, they neglect it. Many a times they are busy with households or job workload or kids, so simply they avoid taking care of themselves. They know exact likings of family members but often forget to cook something they like. My suggestion to all those lovely ladies is take care of yourself too. What you can do is add smaller changes to lifestyle. Add healthy things in your everyday food, some fruits with your breakfast or lunch, few good nuts when you feel like eating in between your meals etc… Today I have Aamla recipe for you all which is also a good option to add to your diet when in season.

Benefits:

Aamla or Indian Gooseberry are very interesting fruit, small in size and has big health benefits. They are best source of Vitamin C, has antioxidant properties, good source of fiber and what not. They are good to control your sugar level, they help reducing risk of cardiovascular diseases, they are good for your immune system, they have blood purifying properties etc… In short they help you increase your immune system, help getting good skin and great for you hair too, what else we can ask. Let’s try n add them to our meal plans.

Jumping to our recipe,

Ingredients:

  • Aamla or Indian Gooseberry (250 grams)
  • Mustard Oil or sesame oil (2 tbsp)
  • Cumin seeds / Jeera (1 tsp)
  • Fenugreek seeds / Methi dana (1 tsp)
  • Fennel seeds / Saunf (1 tsp)
  • Asafetida / Hing (1 pinch)
  • Ginger (1 inch piece grated)
  • Jaggery (As per taste – about 1 cup)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Cumin powder (1 tsp)
  • coriander powder (1 tsp)
  • Fennel powder (3 tsp)
  • Salt (As per taste)
  • Black salt (3/4 tsp)
  • Garam Masala (1 tsp – optional)

Recipe:

Take pan and boil water. Once water starts boiling add washed aamla to it. Let them boil for 10 minutes. After 10 minutes check with knife whether they are properly boiled or not. Slice them by hand when they get cold.

Put pan on gas stove and switch it on. Add oil to it. Once oil is hot enough start adding whole spices we have taken, add fenugreek seeds, jeera and saunf to it. Add pinch of hing. Let them cook a little. once they are done add grated ginger to it and let it cook too.

When your ginger is cooked add your sliced aamla to it. Add your dry spices, red chili powder, salt, black salt, turmeric powder, jeera powder, coriander powder, saunf powder and mix them all nicely.

Now mix jaggery to it and let it cook for till jaggery melts and makes nice gravy to your pickle. Add little garam masala if you like it. It is completely optional.

Cook it nicely for 2 minutes and your spicy and sweet aamla pickle or aamla launji is ready.

You can store it in glass jar and it has good self life, so you can store it for few months. You can eat it with chapati or paratha. Serve it with your regular sabji and chapati like any other pickle.

Do try this recipe and let me know how was your experience with this sweets and sour delicious achaar. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Tasty and flaky Moong Dal ki Kachori along with chatpati Kachori Chat recipe

Kota is famous for students, lots of students, trying to achieve their dreams by enrolling with best coaching institutes. Students spend important years of their life there just to prepare for entrance exams here, amazing isn’t it. So yes, Kota is famous for those big coaching institutes and students but what exactly I want to talk about is famous Kota Kachori, being a foodie of course the concentration sifted to Kachori rapidly, they are delicious with authenticate taste of hing or asafetida and you can not forget them if you have tried once.

Kachoris are famous at different places of Rajasthan, Kota kachori or Jodhpur kachori but you know what they are said to be originated from Uttar Pradesh which is famous for all sort of chats and sweet varieties. Kachori has all different recipes across Rajasthan, Uttar Pradesh and Gujarat like Pyaaj ki kachori, Khasta kachori, even there is sweet version of it which is called Mawa kachori, made with milk mawa and dipped in sugar syrup.

Kachori is a snack option and not a very healthy food as they dip fried. Still if you are making them at home with wheat flour it will be better option then other fast food items. Also Moong dal has its own benefits, like they are plant based source of protein. It has fiber, folic acid, magnesium, copper, potassium and beneficial antioxidants. So in a way it has healthy ingredients and you can relish your chat with little satisfaction that something healthy is going inside your tummy. 🙂

Let’s start our recipe,

Ingredients:

Kachori Cover:

  • Maida / Wheat flour (1 cup)
  • Salt (1/2 tsp)
  • Ghee / Clarified butter (3 tsp)

Kachori Stuffing:

  • Soaked Moong dal (Soaked for 4/5 hours)
  • Salt (as per taste)
  • Green chilies (2/3 or as per taste, finely chopped)
  • Ginger (1 inch piece grated)
  • Besan / Gram flour (2 tbsp)
  • Dry Spices
    • Roasted Jeera powder (1 tsp)
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp coarsely grinded)
    • Saunf / Fennel Seeda (2 tsp coarsely grinded)
    • Black pepper (1/2 tsp coarsely grinded)
    • Gram Masala (1 tsp)
  • Sugar (1tsp optional)
  • Nimbu ke phool / Citric acid (1/4 tsp) or you can use Aamchur powder / Dry mango powder (1tsp)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (2 tbsp)
  • Coriander leaves to garnish

For making chaat:

  • Curd
  • Chopped Onions
  • Sev / Namkeen
  • Sweet tamarind and dates chutney
  • Green coriander and mint chutney
  • Chat masala

Recipe:

Kachori cover:

Take flour in the bowl, add salt and ghee to it. Mix it well and bind it to get breadcrumb like texture. Add water in small quantities to knead dough. It should be smooth dough but don’t make it soft like chapati dough.

Once dough is ready cover it with cotton cloth or lid and keep it aside for 10/15 minutes.

Tips: in winter season, heat ghee a little to give it perfect temperature. It should not be hot but warm enough to make soft dough.

Kachori stuffing:

Take soaked moong dal and remove access water from it. Now grind them coarsely into mixture. Don’t grind them too much, just a little to grind them coarsely.

Tips: You can check whether moong dal is soaked properly or not by taking one in hand and breaking it with fingers. If you can break it easily it is soaked correctly else soak it again for few more hours. Generally it will be soaked in 3hours but depends on the temperature so soak them for 4/5 hours and it will be soaked perfectly.

Switch on the gas stove and put pan to heat it. Pour oil to it and heat a little. Add Jeera seeds to it, add coarsely grinded coriander seeds, coarsely grinded saunf / fennel seeds and coarsely grinded black pepper . Add pinch of hing (you can add more also). Cook them on low flame to release aroma. Keep flame low cause you don’t want to burn them. Now add chopped green chilies and grated ginger to it. Let it cook properly.

Tips: If you want authenticate hing aroma in your kachori like typical Rajasthani kachori, add hing little later in the recipe. Like after you cooked your moong dal, you can add hing to the mixture.

Now add besan or gram flour and let it cook a little so that it will leave its raw taste. Add coarsely grinded moong dal to it and mix them together. let it cook on low flame. Now add all your dry spices salt, red chili powder, turmeric powder, roasted jeera powder, coriander powder to it. Now add citric acid to it or you can use aamchur powder as well.

Tips:

  1. Citric acid is used by outside vendors but you can use aamchur powder instead. If you don’t have aamchur powder, you can use lemon juice as well, just add it last to the mixture else it will give bitter taste to the stuffing.
  2. Moong dal will be fluffy and soft once it is cook properly, so will come to know it is cooked.

Add sugar to the mixture and mix it well. You can avoid sugar but it balances the flavor of other spices we have added. Once sugar is dissolved, add garam masala to it and mix well. When mixture is perfectly cooked, garnish it with fresh coriander leaves and keep it aside to cool down completely.

So now our stuffing is ready and our dough has rested well so we will start making kachori.

Take dough and divide in small portions. Make small balls out of it. Take one ball and roll it with rolling pin to flatten it. Fill spoonful of filling to it and seal it by taking all sides and pinching them little by little. Remove extra dough if any while sealing it. Now flatten them with hand, press them very gently to flatten them a little.

Tips: Don’t make it too thin cause you don’t want your kachori to explode while frying or even filling.

Keep oil to heat in deep pan. When oil is hot enough add your kachoris to it. Keep flame between medium to high. Don’t fry with high flame else kachori won’t be fried evenly. Once they are nice golden brown, take them out.

Serve hot with Sweet chutney and green chutney.

Kachori chat:

To make kachori chat take two or more kachori in a plate and add tamarind & dates chutney and coriander & mint chutney. Add curd to it. Now garnish them with chopped onions, sev and some chat masala. This will level up your kachori taste.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Delicious and tasty Rajasthani Namkeen or Sev ki sabji with twist

You are checking your fridge and realized there are no vegetables. oh forgot to order or buy vegetables! It happens with me and can happen with you as well. No problem, we have a tasty solution for it. Special Rajasthani Namkeen or sev ki sabji. We get bored with vegetables sometimes, paneer sounds like boring then this Namkeen or Sev sabji comes as a rescue that too very chatpata and flavorful rescue which you are going to love.

When we talk about Rajasthani cuisine, geographically it has scarcity of water and green vegetables due to its hot climate, this directly or indirectly influences their cuisines. They mostly prefer Ghee, milk, curd or buttermilk to prepare their food.

In Rajasthan or even in Gujarat, during season where we get less vegetable options, people try different sabjis like Badi ki sabji, Papad ki sabji, Sev tamatar ki sabji etc… which also gives break from routine vegetables we eat. Most important these all are very easy to cook and quick to prepare.

So let’s start our recipe,

Ingredients:

  • Namkeen or Sev (1 cup)
  • Milk Powder (1/4 cup)
  • Curd (1/4 cup)
  • Salt (as per taste)
  • Green chilies (as per taste)
  • Onion (1 cup Chopped)
  • Tomatoes (1 cup Chopped)
  • Garlic (4/5 cloves)
  • Ginger Garlic Paste (1 tsp)
  • Dry Spices
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp)
    • Gram Masala (I used Kitchen king masala)
  • Mustard seeds (for tempering)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (1 tbsp)
  • Kasuri Methi or dry fenugreek leaves (1 tsp)
  • Coriander leaves to garnish

Recipe:

First chop your onions & tomatoes. Chop very fine your garlic and chilis. Take 1.4 cup of milk powder and 1/4 cup of curd. Keep them aside.

Note: I have used fried onions. You can use fresh chopped onions as well. I will share my recipe of fried onions so that you can also store your onions for long durations.

Take pan and switch on the gas stove. Once pan is hot add Ghee or oil to it. Let them heat as well. Add mustard seeds and jeera seeds to it and let them splutter. Add pinch of hing and add garlic and garlic-ginger paste to it. Let them cook a little on low flame so that they don’t get burnt. Add chopped onions to them and cook them till they become transparent in color. Once they are nice pink add chopped tomatoes to it. Add your dry spices and Let them cook till they become soft.

Tips: I have used fried onions so added them after I cooked tomatoes. So whenever you are using fried onions do not add them first o make gravy instead cook other food like garlic & tomatoes. After that add your fried onions so they won’t get burnt. Actually they are already nicely cooked so when you heat them they start burning easily.

Once tomatoes are cooked well add milk powder to it and mix it well to avoid lumps. Now when they are nicely mixed let them cook a little and add your curd to it. Also add kasuri methi after crushing it with your hands to increase taste to next level. Now mix them well.

Let this mixture cook a little for 2 minutes. Add 1 cup water to it to make gravy and let it cook for 2 more minutes. Now all are cooked nicely and you don’t want to over cook your curd otherwise it starts separating. So switch off the gas flame and add your Namkeen or sev to it.

Tips: You need to use badi wali or thick Namkeen or Ganthiya sev for this sabji else it will be all mixed and won’t look good.

Now that your awesome sabji is ready, garnish it with coriander leaves and serve it hot with chapati or parantha. Everyone is going to love this.

In Gujarat they make Sev tamatar sabji which is variant of this recipe, which tasted amazing as well. You can also cook this by simply adding onions as a gravy base or add more water to make thin gravy if you like it.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Upma

Easy and Healthy Breakfast recipe: Vegetable Upma

Upma very popular breakfast recipe which is common across Karnataka, Kerala, Maharashtra, Tamil nadu, Andhra Pradesh and where not. Very easy to cook and very healthy breakfast made out of semolina (Sooji) and sometimes coarse grinded rice. You get different flavors and recipes across India.

Semolina or Sooji is rich in Protein and Vitamin B. It is considered good for heart health and liked by many for supporting weight loss. But yes it is a wheat product which makes it high in carbohydrates, should be avoided by PCOS or Thyroid patients or can be taken in smaller quantities.

Talking about today’s recipe we are going to make Vegetable Upma which will have lots of vegetables and little quantity of Semolina or Sooji. Whenever I cook Vegetable Rice / Vegetable Khichdi / Vegetable Upma I make sure to add lots of seasonal vegetables available at home. You can do the same to include healthy vegetables in your meal.

Ingredients:

  • Semolina or Sooji (1 cup)
  • Salt (as per taste)
  • Turmeric Powder (1/2 tsp or you can avoid it completely)
  • Red Chili Powder (1/2 tsp or you can avoid it completely)
  • Mustard Seeds (for tempering)
  • Jeera Seeds (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee / Oil (1 tsp for tempering, I have added 2tsp)
  • Onion (1 Big Onion)
  • Green Chilis (as per taste)
  • Curry leaves
  • Coriander leaves to garnish
  • Lemon Juice (2 tsp)
  • Chana Daal (1/2 tsp optional)
  • Urad Daal (1/2 tsp optional)
  • Vegetables of your choice
    • Green Peas
    • Boiled Corn
    • French beans
    • Capsicum
    • Baby corn
    • Potatoes
    • Tomatoes
    • Carrots

Recipe:

First chop all the vegetables and keep it aside.

Dry roast Semolina or Sooji and keep it aside.

Take pan and put on gas stove to heat it. Once the pan is heated add ghee or oil. let it get heated and add mustard seeds and let them splutter. Add jeera and pinch of hing. Now add curry leaves. If you want you can add Chana daal or Urad daal at this time and let it cook till it gets golden color. You can avoid it completely.

Now add finely chopped Onions and green chilis. Let them cook till onions become transparent in color.

Tips: You can add Peanuts or Cashew nuts if you like. It will add crunchy texture to your upma while eating.

Once Onions are cooked add chopped vegetables and let them cook for few minutes. Keep the lid on to reduce cooking time for vegetables. While vegetables are getting cooked, keep water to boil on the other burner so that you will have hot water ready for cooking your Upma fast.

Once vegetables are cooked add your roasted semolina or sooji to it and mix all together. Now add your dry spices and salt as per taste.

Tips:

  1. Add your vegetables ordered by hard to cook goes first and easy to cook goes last. Let’s say potatoes, carrots and beans will take time to cook so add them first. Add capsicum or boiled peas and corns after vegetables are cooked a little so that they won’t become mushy and you can have bites of them while eating.
  2. Use boiled water to reduce cooking time. It will save your time as well semolina will get cooked nicely with hot water.

Now add boiling water to the mixture. be careful while adding water as the temperature created will make the water splutter and you can get burnt. So carefully and slowly add water to it, little at once. When you feel the water is appropriate and after mixing no lumps are there, let it cooked with lid on.

Tips: Water quantity is based on type of Semolina or Sooji you are using. You can’t blindly add water to it. Just check while adding water to it. If you like you can keep running consistency or you can have khichdi kind of texture, totally depends on your liking.

Just cook for five minutes. Add lemon juice to it and your yummy healthy Upma is ready to eat.

Garnish it with fresh coriander leaves and Namkeen like bhujiya sev, or you can grate fresh coconut on it.

Enjoy your hot Upma with ginger tea or have it as a light dinner option. It can also help in your late night spicy food cravings.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Healthy and easy recipe of Bajra Khichdi / Millet Khichdi – winter special

Have you heard of khichdi? it’s magic of mixing together rice & daal and cooking in a single pot. When you are hungry and want to eat light… go for it. When you are sick and don’t feel like eating… go for it. When you want to enjoy spicy treat for your taste buds with one pot meal… just go for it. It is simple to cook and requires minimum cooking time. You need to taste it to relish it.

When you are a fan of Khichdi.. you need to try this variant of khichdi as well. It is healthy and best food to keep you warm in winter season. Millet is a superfood, loaded with fibers which takes care of your digestion, it has various antioxidants, rich in magnesium and iron, what else you can ask.

Khichdi generally is cooked with rice and different pulses but this bajra khichdi is healthier version when you want to avoid rice or want gluten free option. Now that you know importance of Bajra / Millet, let’s start cooking to enjoy all the goodness.

Ingredients:

  • Bajra / Millet (1 cup ) soaked over night or at least soaked for 6 hours
  • Salt (as per taste)
  • Moong daal / Yellow split lentils (1 cup)
  • or Chilka wali Moong Daal / Split green gram with skin (1 cup)
    • *I added both to give nice flavor, you can add any one or both like me.
  • Vegetables of your choice
    • Onion
    • Capsicum
    • Green peas
    • Carrots
    • Boiled corn
    • Tomatoes
    • Potatoes
  • Green chilies (as per taste )
  • Dry Spices
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp)
  • Mustard seeds (for tempering)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (1 tbsp)
  • Coriander leaves to garnish

Recipe:

First cut all the vegetables and keep it aside.

Take soaked Bajra and remove access water and grind it coarsely in mixture.

Tips: I have grinded a bit more, you need to grind it really less. like just churn it for a minute or so with medium speed.

Wash your pulses and keep them aside to soak a little bit.

Switch on gas and put cooker on it. Add oil / ghee into cooker and get it hot a little. Add dry red chili into hot oil. Add mustard seeds and jeera, let them splutter, add pinch of asafetida. Now add your chopped onions & green chilies and let them cooks until soft and pink in color. Add ginger garlic paste if you want to add strong flavors to it. When onions are cooked, add chopped tomatoes. I add all the vegetables at the same time to reduce cooking time. We are cooking them in a cooker so no need to cook them before hand. Add all chopped vegetables, soaked pulses and grinded bajra. Sprinkle your dry spices on top of them and give them a good stir.

Tips: When you want to cook with ghee or butter, just add a little bit of oil before to prevent it from burning fast.

Add some water to it and close the cooked lid. Let it whistle on high flame, than you can lower the flame and let it whistle twice. Switch off the gas and let the pressure come out by itself so that bajra will be cooked nicely with pressure inside.

Once cooked, garnish it with chopped coriander leaves and serve hot with lots of ghee and curd on the side. You can also have pickle or green coriander chutney with it. Enjoy your delicious khichdi cooked in no time.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Quick Mango achaar

Season Special – Gujarati Vaghariyu or Quick Mango achaar or aam ki Launji

Hey! Summers are here and king of fruits is available in market… I just love mangoes, kachha aam or pakka aam they are delicious and amazing!

In today’s world there is nothing like seasonal, all fruits are available throughout the year but I strongly believe in eating seasonal fruits only. Some people like to eat exotic fruits and without season available fruits, you know what they look so nice and beautiful but don’t get fooled by that trick. Those fruits are preserved in freezers with preservatives, they travel so long to come to your plate and all this makes them loaded with unnecessary chemicals.

Alas, now a days you can’t differentiate which is natural and which is chemically loaded fruits or even vegetables but what one should do is visit local markets instead of malls and you will get fruits/vegetable seasonally grown. We can’t guarantee but at least we can make sure that we are getting fresh farm brought fruits/vegetables.

Ok, so here we start our recipe… Quick mango achaar also known as Vaghariyu in Gujarati, aam ki launji in Rajasthan & Fodani cha loncha in Marathi. Absolutely delicious item and very easy to make.

Ingredients:

  • Oil (2 tbsp)
  • Mustard seeds / Rai (Half tbsp)
  • Cumin seeds / Jeera (Half tbsp)
  • Fenugreek Seeds / Methi dana (Half tbsp)
  • Hing (1 pinch)
  • Raw Mango (500 gm – make small pieces of it)
  • Jaggery (As per taste – about 1 cup)
  • Red chilli powder (1 tbsp)
  • Salt (As per taste)
  • Turmeric powder (1 tbsp)
  • Cumin and coriander powder (1 tbsp)

Recipe:

Take pan and heat oil in it. After heating oil add mustard seeds, cumin seeds and fenugreek seeds. Let them crackle and add hing to it. Now add the mango pieces into it and let it cook for about 5 minutes.

Mangoes will get soft, add grated jaggery to it and cover the pan. Cook till the jaggery melts and combines with the mangoes. *Tip: Don’t make very small pieces, it should be little bigger as after cooking it for 5 minutes they will melt and you will not be able to enjoy chunks of it while eating.

Your delicious quick mango achaar is ready to serve as a additional sabji with chapati or parantha. *Tip: this pickle is not as the regular mango pickle which lasts whole year. When we prepare Vaghariyu, you can store it in the fridge after it cools down completely and can be used for a month but not more than that. We add jaggery to it which works as a natural preservative and lasts for about a month.

This recipe will be loved by children as it has taste ranging from sweet to sour. Talking about my personal experience, my niece Krisha enjoys this achaar a lot. So when you have prepared sabji which children denies to eat you can serve this easy to make achaar and they will surely love it.

Do try this recipe and let me know how was your experience with this sweets and sour delicious achaar. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂