2023

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May

2023-05-24

Cherry Tomatoes, Cucumber, Raw Mango Sweet curry salad

• Use of cherry tomatoes, cucumbers, basil leaves, carom seed leaves, dried curry leaf powder, dried mint leaves, raw mango sweet curry.
• Salt, chaat masala added.
• Mixed and served.

2023-05-17

Aloe Vera Tomato curry

• 1.5 edible (not bitter) Aloe vera chopped with peels intact. Chopped into fine pieces.
• One tomato chopper. 2 garlic cloves, 1 green chilly also finely chopped.
• Tempering: Mustard oil, carom seeds, fenugreek seeds, dried powdered curry leaves
• Add and saute tomato, green chilly, garlic cloves.
• Add chopped Aloe vera pieces. Add water.
• Mix well.
• Add 1 tea spoon pudina powder.
• Cook for about 8-10 minutes.

Aloe vera tomato curry in small bowl

April

2023-04-12

Dheu Amla Aloo Kela Sabzi

• Chop dheu, gooseberries, potatoes, one raw banana.
• Chop garlic cloves, onion.
• Temper with mustard oil, whole spices, curry leaves’ powder. Use of black pepper recommended.
• Add little water once chopped vegetables, salt and turmeric have been put.
• Cook in pressure cooker on low flame until sabzi is properly cooked.

2023-04-05

Urad Methi Daal

• Boil (cook at low flame on pressure cooker) soaked Urad daal, chopped onions and tomatoes, chopped garlic and fenugreek leaves (methi).
• Once steam released after daal is cooked, tempering done in ghee, cumin seeds and coriander seeds.
• Sufficiently cooked (at low flame) to let daal mix properly with vegetables.

Tinda Chukandar Dheu Methi sookhi sabzi

• Cut tinda, finely chopped beetroot, fenugreek leaves and dheu cut.
• Tempering: Mustard oil, cumin seeds, mustard seeds, fennel seeds, coriander seeds, fenugreek seeds, onion seeds (kalaunji)
• All chopped vegetables added, turmeric powder and salt added (as per taste).
• Cooked at low flame on pressure cooker.

March

2023-03-27

Red Rice Kheer

• Boiled milk in pan.
• Red Rice soaked about 30-40 minutes.
• Dry fruits (raisins, cashew nuts) washed, almonds sliced.
• Rice boiled in milk until it’s completely cooked.
• Dry fruits added few minutes before rice about to be cooked.
• For sweetness, dhage wali mishri (thread rock sugar) used.
• Roasted fox nuts also added.
• Very good taste of the delicacy!

2023-03-03

Aloo Carrot Coriander

• Cleaned, peeled, cut carrot (1, long), potatoes; and cleaned, chopped coriander leaves (most on quantity out of three).
• One onion sliced for tempering with thinly sliced ginger.
• Whole Spices for tempering used: Cumin seeds, Fenugreek seeds, Coriander seeds, Fennel seeds, Asafoetida, Mustard seeds
• After vegetables put in cooker, turmeric powder, salt, garam masala poured on top.
• Some water added (close to a full glass)
• 5-6 whistles on pressure cooker.
• Mixed well after steam is released.
• Great curry!

February

2023-02-24

Turnip Stuffed Roti

• Big turnip grated.
• Sauted with whole spices (seeds: fenugreek, coriander, fennel, mustard; and asafoetida) on deep iron pan (kadhai) and turmeric and salt.
• Left to cool.
• Made like a stuffed parantha/roti.
• Wonderful in taste. Must be tried recipe.

January

2023-01-29

Sooji Bajra Halwa

• Roast Sooji in ghee. Once sooji is half roasted add equal quantity of Bajra flour. Roast well.
• Add Shakkar mixed water, heated on pan.
• Add crushed nuts: Almond, walnuts, cashew nuts. Soaked and sliced chuaaras/dates added. Raisins added in the end once halwa is almost cooked.
• Once thoroughly halwa has been cooked keep covered with a lid/plate so that raisins soften and swell.
• Sooji takes time to completely cook so add more water and stir well continuously.

2023-01-17

Oat Meal

• All vegetables (carrot, potatoes, bottle guard, onion, ginger) available evenly chopped. Peeled garlic cloves.
• Green gram soaked in water (10-15 minutes).
• Tempering in Yellow Mustard oil: Flax seeds, cumin seeds, coriander seeds, Fenugreek seeds, fennel seeds, Asafoetida, black pepper, carom seeds, clove, sesame seeds, Mustard seeds, dried curry leaves
• Vegetables and lentils added after tempering prepared. One cup oats added in pressure cooker. Water added.
• Once all cooked and steam released, mix lemon juice (of one lemon squeezed) in whole oatmeal.
• Served.

2023-01-04

Beetroot Chapati

• Finely grated beetroot (1). Grater having small holes used for fine grating.
• Dough: Carom seeds, Flaxseeds, Whole wheat flour, Grated Beetroot, Mustard Oil 2 Table Spoons
• After kneading, dough kept covered for few minutes before making chapatis.

Today's lunch

2023-01-02

Mixed Veg

• One beetroot, one carrot, one turnip, 4-5 capsicums, 2 potatoes, 2 tomatoes, 4 medium sized onions, very little - chopped radish leaves, 7-8 medium sized garlic cloves, 300-400 grams sprouted green gram
• Tadka/chhaunk: Yellow Mustard oil, Asafoetida, Coriander seeds, stone crushed black pepper-mustard seeds-fenugreek seeds-fennel seeds-carom seeds
• All sliced/chopped vegetables added to iron pan, turmeric & salt added after few minutes of cooking.

Raw stage on pan

2023-01-01

Beetroot Turnip Carrot Radish Sprouted Green Gram Salad

• Grated 1 beetroot, 1 turnip, 1 carrot, 1/4 radish
• Added salt, chaat masala, pudina powder and lemon juice
• Mixed thoroughly and kept in glass bowl for sometime before taking in meal.

Today's lunch

Insights

• Pudina powder goes well with beetroot in salad.
• Grated carrot mixed in dough makes nice chapati.
• Usage of Giloy, Ginger, Black pepper in kaadha during winters is helpful.
• Hot concoction of Peepal leaves, Tulsi, Giloy, Ginger, Harsingar, Guava leaves, Dhaage wali mishri being taken in throat infection
• Gehu and makki aata make good combination together for halwa. Ratios can be 1:1 or 1:2 respectively.
• Adding kasuri methi in lentils once daal is cooked and tempering/tadka is put gives amazing flavour.
• Chhilke wali moong daal, arhar daal, malka daal make great combination when cooked together.
• Lal aloo (a variety of potato) is better cooked in pressure cooker.
• Upma tastes better when cooked in gravy of buttermilk and water mixed.
• Fox nuts (“makhana”) must be roasted in sesame oil.
• Flax seeds added in tempering of dry curry of potato and radish gives great flavour (good idea to include flax seeds by way of curry).
• Whole Urad Sprouts: Soak for 24 hours. Let sprout for about 12 hours. Sprouts are ready to eat. Fenugreek takes longer time than whole urad to sprout.