Jowar Poori with Lady's Finger Sabzi

Jowar Poori with Lady's Finger Sabzi

 Ingredients :

2 cups Jowar Flour

1 cup Wheat Flour

Salt

Oil 

Method 

1. Dough Preparation:

    - In a bowl, combine:

        - Jowar flour

        - Wheat flour

        - Pinch of Salt

    - Gradually add Water and mix well.

    - Knead the dough with 1 spoon Oil for 5-7 minutes.

    - Cover and let it rest for 10-15 minutes.

2. Poori Making:

    - Divide the dough into small balls.

    - Roll out each ball into a thin circle, similar to a poori size.

3. Frying:

    - Heat sufficient Oil in a kadai over medium flame.

    - Fry the pooris on both sides until golden brown.

Result:

    - Jowar Poori is ready!

    - Note: Jowar/Sorghum is a gluten-free, and the texture and taste may vary from regular pooris.

Khara Chutney

 

Khara Chutney

Side Dish for Chapathi, Jowar Roti, Dosa, Idli, Rice etc.

Ingredients

100 grams Dry Red Chillis ( Bydagi)

1 Onion diced

1 Garlic bulb

4 sprigs Curry Leaves

Tamarind goosebery size

Jaggery gossebery size

1/2 spoon Methi seeds

Salt as per taste

Method

In a pan, roast dry red chillis, onion, garlic and curry leaves with 1/2 spoon oil and keep it aside.

In a mixer jar, grind tamarind, jaggery and methi seeds.

Now add roasted red chillis and other ingredients to mixer jar and grind into a coarse paste.

Add 1/4 cup water while grinding.

Khara Chutney is ready to serve.

Note

It can be stored in  a refrigerator for 10 days.

Lunch Menu

Lunch Menu

Chapathi, Bottle Gourd Sabzi, Rice, Amaranth Leaves Sambar and Fryums (Sandige).

Recipe Link 

Bottle Gourd Sabzi

Recipe Link 

Amaranth Leaves Sambar

Here for sambar I added only amaranth leaves.

Dates Powder

Dates Powder

Healthy Winter Special

Ingredients
1 cup Dry Dates powdered
1 cup Dry Coconut powdered/ grated

Method

1.Preparation:

    - Cut or break the dry dates into small pieces (about 8 pieces per date).

    - Grind the date pieces into a fine powder using a mixer jar.

2.Mixing:

    - Add Dry Coconut Powder to the date powder and mix well.

3.Optional:

    - Add chopped dry fruits like Cashewnuts and Raisins to the mixture for added flavor and nutrition.

Result:

    - Dates Powder is ready!

    - Use as a healthy mid-meal snack for kids.

    - Store in an airtight container for up to 10 days.

Foxtail Millet Dosa

 Foxtail Millet Dosa with Coconut Chutney

Ingredients

2 cups Foxtail Millet/ Navane

3/4 cup Urad Dal

1/4 cup Poha

1 spoon Methi seeds

Method

Wash and soak Foxtail millet in water for 6- 7 hours.

Wash and soak urad dal and methi seeds in water for 6 - 7 hours separatly.

Grind soaked foxtail millet, urad dal, methi seeds and poha into a fine paste in a mixer jar.

Transfer it to a vessel and ferment for 8 hours.

After fermentation, add salt to the batter and dosa batter is ready.

Make dosa on dosa tawa and serve hot with chutney.

Deepawali Special

 Deepawali Special

Holige, Kosambari and Bonda

Rice and Holige Saru (not in the picture)

All the recipes available in the blog 

How to plan Festival Menu ?

• Plan what dishes you want to prepare for that particular festival and make a list.
• List all the ingredients you need to prepare the dishes.
• Buy only those items you dont have in your pantry.
• Sometimes you have to buy fresh ingredients like jaggery, maida, fine sooji, cardamom, nuts etc.
• Beginners can learn sweets like kheer/payasa, burfi, halwa etc which are easy and quick to prepare.

On festival day, you can start preparation early in the morning like soaking, grinding, chopping, roasting etc and dishes will be ready by lunch.

Proper planning will help in reducing unnecessary stress and fatigue.

Kaju Burfi

 

Kaju Burfi

Ingredients

1 1/4 cup Cashewnuts

3/4 cup Sugar

2 Cardamom powdered

1 spoon Ghee

Method

Grind cashewnuts into fine powder.

Take a thick bottom pan, add 3/4 cup sugar and 1/2 cup water and cook untill sugar dissolves.

Add cashew powder when you get one string consistency of sugar syrup.

Add 1 spoon ghee and cardamom powder, stir continously on a low flame for 3 minutes.

Cashew mix starts leaving the sides of pan, turn off the flame.

Pour the mixture on a greased plate.

Roll gently with a rolling pin and roll slightly thick.

Cut into diamond shapes or desired shapes when it is warm.

Kaju Burfi is ready.

Note

Cook on  low flame only.