How to make coconut milk

How to make coconut milk

Ingredients

1. Fresh Coconut
2. Fresh clean drinking water.

Steps
1. Grate flesh from fresh coconut, to be used immediately. (Freshly grated flesh only to be used).
2. Add little water to flesh and mix.
3. Filter it in muslin cloth.
4. First thick milk  to be used later while making curry
5. Repeat adding little more water to flesh, this will give thin milk, this should be used first, this way it gives body to curry.

DAHI WALE VEG KABAB

DAHI KE VEG KABAB / DAHI KI TIKKI / YOGHURT KABABS

INGREDIENTS

1. Yoghurt - 500 grams hung for 30 minutes.
2. Paneer  - 250 grams uniformly grated.
3.Boiled mashed Potatoes - 5
4. Flour - two and a half table spoons
5. Cornflour - gwo and a half tablespoons
6. Green cardamom - one and a half table spoon powdered.
7. Salt - two table spoons or as per taste
7a . White pepper powder - one and a half table spoon
9. Semolina - two cups
10. Oil preferably mustard oil for shallow frying.

Ingredients for fillings

1. Soaked dry figs / anjeer bhigo kar rakhi hui -150 grams , chopped fine
2. Khoya / milk solid - 60 grams
3. Chat masala....preferably home made or MDH brand.

Steps.

1.Mix grated paneer, white pepper, yoghurt (hung), potatoes, flour, corn flour, cardamom powder, salt, mash all make a smooth dough...keep it to rest covered with a clean damp cloth.

2. Mix figs / anjeer, khoya / milk solids and chaat masala -  your filling is ready, keep seperate.

3. Make small balls of mix in serial no. 1, fill the fillling mix made in serial no. 2 by fattening tne ballls to give shape of an ordinary aaloo ki tikki, make tikkis / kababs of all the material, coat all kababs evenly with semolina.

4. Shallow fry till golden brown.

You may replace anjeer with finely chopped deep fried mushrooms or very small crushed soya chunks soaked in water.

Serve with Corriander / dhania + mint / pudina + ginger / adrak + garlic / lehsun + green chilli / hari mirch + salt + onion / pyaaz sauce or chutney or with out it as per taste....Depending on filling....if with fig / anjeer filling sauce / chatnee may not be required.

Your ideas invited for changes in recipe.

Green Chutney - green sauce - healthy sauce

Green chutney

Mix corriander leaves - 250 gms , mint leaves - 150 grams , onion - 2 large, garlic - 12-15 cloves , ginger - 50 grams , green chillies - 2-3 , 1- ripe red tomato - blend all in a mixer to make a uniform paste---

Green sauce aur chutney is ready.

Gobhi ke toast - Cauliflower toast - healthiest fast food recipes

Ingredients

1. Soft Bread Slices

2. Cauliflower

2. Onions

3. Green chillies finely choppeed

4. Red chilli flakes

5. salt

6. Oil for brushing bread slices

Steps

1. Chopp finely & half fry cauliflower, green chillies & oinions.

2. Add red chilli flakes & salt, keep moving for 1 minute, keep covered for a minute.

3. Fill fried / half fried cauliflower between two bread slices & seal in a toaster till golden crisp.

4. Serve with green chutney or sauce.

Green chutney

Mix corriander leaves, mint leaves, onion, garlic, ginger, green chillies (all in equal quantities), 1- ripe red tomato - blend all in a mixer to make a uniform paste---green sauce aur chutney is ready

Matar toast - Peas toast - Healthy & easy fast food

INGREDIENTS

1. Peas

2. Red chilli flakes

3. Onion

4. Salt

5. Green chillies

STEPS

1. Fry peas & onions.

2. Add green chillies red chilli flakes

3. Fill fried material in bread slices.

4. Brush bread slices with oil.

5. Seal & cook in toaster till golden crisp.

FRESH SPINACH TOAST - PALAK KE TOAST - HEALTHY FAST FOOD FROM YOUR KITCHEN GARDEN

BEST CLEANEST & LOW WATER CONSUMING KITCHEN GARDEN IDEA FOR FRESH SPINACH / FENUGREEK AT HOME ANY TIME.

FOR RECIPE PLEASE SEE FURTHER BELOW

INGREDIENTS

1. Soft bread slices
2. Fresh Spinach (can be grown as shown in image, for steps to prepare this kitchen garden pipe, you      can ask on whatsapp no. 9555055579)
3. Red chilli flakes
4. Salt
5. Oil


STEPS

1. Wash spinach
2. Cut spinach
3. Add salt & chilli flakes as per taste.
4. Brush one side of each bread slice with oil.
5. Fill between 2 slices of bread.

6. Put spinach filled slices in electric toaster or handy gas toaster.
7. keep in toaster till bread is crisp.

Fried Ladyfinger with gram flour coated on it / Besan Wali Bhindi

Fried Ladyfinger with gram flour coated on it  / Besan Wali Bhindi with chutney

Ingredients

1. Ladyfingers /Bhindi/Okra - 120 grams......make thin strips of ladyfinger/bhindi/okra.

2. Gram flour / Besan - Half cup.

3. Red mirchi / Chilli Flakes one table spoon.

4. Red mirchi / Chilli powder one table spoon.

5. Dry Mango powder / Amchoor - one table spoon.

6. Haldi powder or turmeric just two pinches to add color.

7. Salt  -  one table spoon or to taste.

7a. Coriander / dhania leaves - approximately one table spoon finely chopped.

7b. Oil for deep frying.

Now ingredients for Chilli garlic sauce or chutnee for above besan wali bhindi

1. Kashmiri chillies / kashmiri lal mirch (red ) - 10

2. Peeled garlic cloves / lehsun -  12

3. Lemon / nimbu  juice - 3 table spoons.

4. Jeera  - 1 table spoon ( in powder form).

5. Salt -  1 table spoon ( or as per taste).

Steps for Sauce or chutney

1. Remove stalks of red chilli

2. Boil kashmiri mirchi or kashmiri red chilli

3. Again put boiled chillies in fresh or cold water for refreshing.

4. Blend all items said above for chutnee to paste form.

Chutnee is ready

Now steps for besan bhindi fry

1. Heat oil in a deep pan enough for deep frying.

2. Mix garm flour/besan, salt, dhaniya/corriander, salt, haldi/turmeric powder, amchur/mango powder, mirchi / chilli and a bit of water enough to make it possible to coat on bhindi/ladyfi ger stripes......mix to form uniform paste

3. By now oil will be hot and smoking , tip ladyfingers/ bhindi in above mix and deep fry until golden.

Serve hot.

if you like it, post pics of your preparation, best pic will be added to this post on our site with your name.

Shakkarkand ya shakarkandi ka namkeen halwa or Sweet Potato Mash recipe

Shakkarkand ya shakarkandi ka namkeen halwa or Sweet Potato Mash

Ingredients

1. Sweet potatoes / shakar kandi / shakar kand ....4 medium sized

2. Haldi / Turmeric 3/4 tablespoon.

3. Kuti lal mirchi i.e. Red chilli flakes 1.5 tablespoon.

4. Rosemary or sughandhit mehendi 2-3 sprigs.

5. Nimbu / Lemon - half juiced

6. Lehsun / Garlic paste - 1 table spoon.

7. Oil -vegetable or olive - one tablespoon.

7a. Salt as per taste

7b. Bread crumbs - half cup

Steps

1. Cook shakar kandi or sweet potatoes in cooker with 2 cups water till three whistles keep it in cooker for 12-14 minutes after cooked on flame then remove it, keep water in cooker

2. Peel off sweet potatoes or shakkar kandi.

3. Mash, if dry add rather sprinkle water kept in cooker.

4. Add lemon juice, oil,  one table spoon chiili flàkes ( i.e. half of you kept initially), turmeric one table spoon , one and a half rosemary sprig, garlic paste, salt as per taste......mixx welll.

4a. Switch on and set the baking oven at 170 degree centigrade so that it is hot by the time you are ready.

5. Transfer to baking dish.

6. Mix rest of rosemary sprigs , chilli with bread crumbs ,....mix wellll as it is to be sprinkled.

7. Sprinkle on the mash.

By now oven is hot, bake for 15-16 minutes till you see the crumbs getting brown.

Serve Hot

if you like it kindly post pics of your preparation, we will add to this post with your name, if acceptable

Akhrot ka Halwa - Walnut Sweet - easy to make walnut sweet

Walnut Sweet - Walnut Halwa

Items required

1. 150 grams ghee
2. 500 grams walnuts crushed coarsely
3. 250 grams milk powder
4. 300 ml milk....full creme
5. 200 grams sugar
6.200 grams khoya /mawa i.e. milk solid
7. 1 table spoon cardamom powder ( green)
   & Walnut kernels for sprinkling

Steps

1. Heat Ghee in pan preferably non stick, fry coarsely crushed walnuts, fry till you feel the fragrance or till light brownish color is felt.

2. Add khoya/mawa/milk solids and milk powder and keep sauting and mix well, try to keep lid covered while making.

3. Add milk and mix.

4. Add cardamom (green) powder, sugar and keep on medium heat till mixture is uniformly thick.

5. Sprinkle walnut kernels.

Serve hot or cold.

if you like & make it kindly post your pics of halwa / sweet, we will add it on our site post with your name in the post.

RECIPE FOR PUDI

PUDI

1. Seperately dry roast 400 grams each chana daal and urad daa,l 200 grams of sesame seeds and 8 halves of grated dry coconut keep aside.

2. De stalk and de seed 200 grams red dry chillies fry in two table spoons of coconut oil till crisp near the end add a pinch of asafoetida 9-10 curry leaves keep aside.

3. Grind chilli mixture and daals until 3/4 grinding is done now add sesame seeds 100 grams de seeded tamarind cut into small pieces, 100 grams of jaggery and two table spoons of salt, mix in mixture until you get a coarse mix.

4. Add roasted coconut and blitz untill blended properly.

Note ...frying roasting to be done on low flame and quatities may be increased or decreased as per requirement proportionately.

RASAM MASALA MIX - HOME BLENDED

Rasam Masala Powder ....home made recipe

1. Fry till crisp,  400 grams de seeded and de stalked red chillies in two tablespoon of coconut oil after chillies are half fried add 9-10 curry leaves with pinch of asafoetida and an inch of grated fresh turmeric.

2. Fry 400 grams corriander seeds in one table spoon of coconut oil till light brown, keep aside.

3. Seperately dry roast 100 grams cumin seeds, 100 grams fenugreek seeds and 50 grams mustard seeds.

4. In the same pan or kadai fry 100 grams black peppercorns in one tablespoon coconut oil.

Grind all above in mixer till powder is fine.

Note - Whole frying roasting to be done on low flame.

Sambhar Masala

Sambhar Masala Powder Recipe....home blended

1.Dry Roast 400gms corriander
100 gms fenugreek and 50 gms cumin seeds all separately till brown.

2. Fry 400 gms destalked and deseeded dry red chillies in 1 tablespoon oil till crisp, on halfway add 9-10 sprigs of curry leaves and half tablespoon of asafoetida.

3. Dry roast 200 grams chana daal , 200 grams urad daal till slightly brown

4. Dry Roast 100 grams black peppercorns for 3 minutes approximately.

5. Roast 6 one inch long pieces of cinnamon in 6-6 drops of oil.

6. Dry roast 4 halves grated dry coconut till light brown.

Let all above cool down ...grind...READY

Note whole process on low flame or fire

Kachnar ka saag or Orchid flower dish

INGREDIENTS

1. Kachnar or orchid flower buds (Bauhinia Variegated Buds)...note buds not flowers - 1kg....available in weekly markets in North India, kindly check availability in your region.
2. Salt....add to taste 1 table spoon
3. Curd....250 gms or amchur i.e. mango powder - 1 table spoon use any one i.e. curd or amchur
4. Red Chilli powder - add  to taste
5. Tomatoes - 200 gms, chopped
6. Ginger - 50 gms, chooped
7. Coriander - 100 gms, chopped
8. Asafoetida - half pinch or a bit more more if feel not of very good quality
9. Garam Masala - half table spoon
10. Turmeric or haldi powder - half table spoon
11. Oil
12. Green peas


Steps -

1. Wash the buds 2-3 times
2. Boil buds for 5 - 7 minutes with half spoon of salt in water this will remove little bitterness in buds
3. Heat oil in a pan - add all items as said in ingredients except item sr. no. 1,2 &3, fry for 5-7 minutes, keep covered for 5 minutes once fried.
4. Mix boiled kachnar i.e. orchid buds in above mix and cook for 5-7 minutes with covered pan, keep covered and turn off the flame now.
5. Serve hot with Chapatis, rumali rotis, boiled fried rice, paranthas, bread