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Sunday, 31 December 2017

top indian gujarati recipe Sev Tomato Sabji - by bela


top indian gujarati recipe 
Sev Tomato Sabji - by bela








Ingredients  :- 
  
  chopped tomatoes -  500 gms
  garlic paste – two table-spoons 
   Edible oil - 3 table-spoons
  salt - as per taste
  red chilli powder - 2 teaspoon
  turmericpowder - 1/2 teaspoon
  coriander powder -  1 teaspoon
  mustard seeds - 1 tsp.
  cumin seeds - 1 tsp
  curry leaves - 8 - 10
  sugar - 2 tsp.
 chopped coriander - 2 tbsp.
 chopped green garlic - 2 tbsp
  besan sev - 250 gms.

                                                                                                                  Method- 

  1 .  Heat oil in a pan and add mustard seeds .
  2 . When they start crackling add cumin seeds, asafoetida and curry leaves.
  3 . Then add tomatoes  and keep stirring till they become soft .
  4 . Then add salt, turmeric powder, red chilly powder,  coriander powder and keep stirring.
  5 . Add garlic paste, sugar and stir properly. Garnish with coriander and green garlic.
  6 . Serve tomato sabji in a bowl then add sev while eating.
  7 . Serve Sev Tomato Sabji with paratha ..





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Friday, 29 December 2017

top indian gujarati recipe Winter Special Nutritious Sukhdi - by bela



gujarati recipe

top  indian gujarati recipe
Winter Special Nutritious Sukhdi - by bela 



Ingredients   :-  
Ginger - 500 gms.
Jaggery - 300 gms.
Wheat flour - 500 gms.
Kharek - 100 gms.
Desiccated coconut - 100 gms.
ghee - 300 gms
Melon seeds - 100 gms.
Almonds - 50 gms
Cashewnuts - 50 gms.

Khas khas - 20 gms.
Cardamom - 10 gms. (powdered) 
Raisins (green dried grapes) - 20
 
         
Method

 1 .  Dry roast melon seedsand grind into fine powder.
 2 .  Wash and peel ginger and grind it into a fine paste.
 3 .  Cut jaggery into tiny pieces. 
 4 .  Add ghee in a deep kadai
 5  . Saute the wheat flour then add ginger paste until it turns pink.         
 6 .  Then add powdered melon seeds, kharek, coconut, khas khas and jaggery.
 7 .  Cook on low gas flame and stir.
 8 .  Add cardamom powder .
 9 .  Keep stirring till the ghee seperates.
10 . Turn off the gas flame and let it cool.
11 . Grease a plate and spread it evenly .
 12 . Cut into pieces and eat one every morning.

 Authentic Surti cuisine....calorie conscious people will hesitate but it has many health benifits and helps eliminate backpain, retain heat in the body...Please do try...

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Thursday, 28 December 2017

top indian gujarati recipe Sprouted Vaal (Beans) Sabji - by bela

top indian gujarati recipe

Sprouted Vaal (Beans) Sabji -  by bela 






  :-   Ingredients                                   
Vaal (beans) sprouted - 2 cups
ginger - garlic  paste -1 table spoon
edible oil -2 table spoons
salt-as per taste
turmeric powder - 1/4 tsp
black pepper - four to five
 cloves - four to five
kishmish -  5 - 6
asafoetida - 1/4 tsp
mustard seeds - 1/2 tsp
red chilly powder - 1/2 tsp

    Method    

 1. Take a pressure cooker add edible oil and heat it .
 2 . Add mustard seeds, black pepper, cloves and asafoetida.
 3 . Add ginger, garlic and green paste and stir. 
 4 . Now add sprouted vaal and stir.
 5 . Then add water, salt, turmeric powder, red chilly powder, kishmish and stir properly.
 6 . Close the lid of the cooker and cook upto 3 whistles.
 7 . Serve delicious Sprouted Vaal  Sabji  with paratha.



You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Wednesday, 27 December 2017

top indian gujarati recipe Spicy Papdi Muthia - by bela




 top indian gujarati recipe 

Spicy Papdi  Muthia - by bela 



Ingredients  :- 

coarse wheat flour -2 cups
 jowar flour - 2 cups
regular wheat flour - 1 cup
besan - 1 tablespoon
Papdi - 250 gms.
chopped green garlic - 2 cups
chopped methi bhaji - 2 cups
chopped palak (spinach) - 2 cups
Ginger - chilly - garlic  paste –two tea-spoons 
Edible oil - 6 table spoons  
Salt -as per taste
Turmericpowder - 1/4 teaspoon
coriander powder - 1 teaspoon
baking powder (soda bi carb) - 1/4 teaspoon
sugar -  1 teaspoon

Method

  1. Mix wheat jowar and besan flour .
  2.  Add methi bhaji and spinach.
  3. Add two tablespoons of edible oil, salt, ginger chilly garlic paste, turmeric powder, coriander powder, two tablespoon oil, sugar ,baking powder and mix it well.
  4. Add some water and mike a dough upto a medium consistency and make muthias.
  5. In a pressure cooker add 4 tbsp oil add asafoetida ,papdi and muthias .
  6. Add salt, turmeric powder, ginger garlic green chilly paste, coriander powder and sugar.
  7. Add chopped green garlic, 1/4 tsp soda bi carb and one glass of water.
  8. Close the lid of the pressure cooker and cook upto 3 whistles.
  9. Garnish with coriander and green garlic.

You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Tuesday, 19 December 2017

top indian gujarati recipe Authentic Surti Puri Of Neero -by bela




 top indian gujarati recipe 

 Authentic Surti Puri Of Neero  -by bela 




Ingredients  :-  

 wheat flour - 4 cups
 Neera - 1 cup
 sugar -  1 teaspoon
cumin seeds - 1/2 tsp
salt - as per taste
edible oil - 2 tsp

Method

  1.  Keep neero in sunlight till it turns milky.
  2.  Take wheat flour in a plate and add salt, sugar, oil and cumin seeds.
  3. Prepare dough using neero instead of water as that of making puris.
  4. Cover it and keep it aside for 24 hrs.
  5. Make thick small puris and deep fry in edible oil.
  6. Serve puris with adrakwali masala tea.



You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Wednesday, 13 December 2017

top indian gujarati recipe Sprouted Vaal (Beans) Rice - by bela

top indian gujarati recipe

Sprouted Vaal (Beans) Rice -  by bela 





  :-    Ingredients

                                                                                                           
Basmati rice - 2 cups
Vaal (beans) sprouted - 2 cups
ginger - garlic and   green chillies  paste -1 table spoon
edible oil -2 table spoons
salt-as per taste
turmeric powder - 1/4 tsp
black pepper - four to five
 cloves - four to five


    Method    

 1. Take a pressure cooker add edible oil and heat it .
 2 . Add black pepper, cloves and asafoetida.
 3 . Add ginger, garlic and green chilly paste and stir. 
 4 . Now add sprouted vaal and stir.
 5 . Then add water and rice, salt, turmeric powder and stir properly.
 6 . Close the lid of the cooker and cook upto 3 whistles.
 7 . Serve delicious Vaal rice rice with gujarati kadhi and roasted papad .



You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html


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Saturday, 9 December 2017

top indian gujarati recipe Appetizing Surti Bhakhro - by bela




 top indian gujarati recipe 

AppetizingSurti Bhakhro - by bela 



Surti Bhakhro

Ingredients  :- 

coarse wheat flour -2 cups
coarse jowar flour - 2 cups
chopped methi bhaji - 1 cup
plain yogurt (curd) -1 cup
Ginger - chilly - garlic  paste –two tbsp. 

Edible oil -4 table spoons  
Salt -as per taste
Turmeric powder - 1/4 teaspoon

  1. Mix wheat and jowar flour and chopped methi bhaji
  2. Add all the above mentioned ingredients  and make it into a dough with medium consistency.
  3. Let it rest for 2-3 hours
  4. Take a non-stick pan and apply oil.
  5. Make 1/2 inch thick round roti using our hand and let it cook on slow flame.
  6. Make holes on it using a rolling pin and apply oil on it.
  7. Flip it to the other side and let it roast properly.
  8. lasanio bhakhro is ready to serve.
  9. Pl note we can make onion bhakhro in the same manner.Instead of garlic use finely chopped onions.



You may also like to read http://dairyofaschoolteacher.blogspot.in/2017/09/food-and-health.html



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Tuesday, 5 December 2017

top indian gujarati recipe Winter special Parsee Vasanu - by bela



gujarati recipe

top  indian gujarati recipe
Winter special  Parsee Vasanu - by bela 






Ingredients   :-  
4 types of magaz - 250 gms

ghee - 1 kg.
Sugar - 1 kg.
Urad dal flour - 125 gms.
Edible gum (gond) - 100 gms  (finely ground) 
Wheat milk - 125 gms. (powder)
Singoda (chestnut)  flour - 125 gms
Almonds - 50 gms  (coarsely ground)
  Cashew nuts - 100 gms (coarsely ground)
Charoli - 125 gms. 
Pistachio - 50 gms
Sauth  (dry ginger powder) - 250 gms
Kamal kakdi magaj - 125 gms
Gokhru - 100 gms (finely ground)
Saalam panja - 25 gms (finely ground)
White musli - 25 gms (finely ground)
 Black musli - 25 gms (finely ground)
Javantri -  10 gms (finely ground)
 Ganthoda - 25 gms (finely ground)
White pepper - 30 gms (finely ground)
Suva - 25 gms. (finely ground)
Cardamom - 10 (powdered)
Batrisu - 25 gms.
Jaaifal (nutmeg) - 1
Milk - 1 litre


    Method

 1 . Take a large kadai and roast all the ingredients (except suth)  one after the other until they
       give aroma and keep putting them in a big vessel.
 2 . Turn off the gas flame and add suth powder into the hot kadai.Stir and then add to the
       other roasted ingredients.
 3 . Add cardamom powder and nutmeg.
 4 . Boil milk and sugar for about 20 minutes. Then add all the roasted ingredients into the milk.
 5 . Keep stirring till the ghee seperates.
 6 . Grease a plate with ghee and spread it evenly. let it cool then cut it into pieces.

 Authentic Parsee cuisine....calorie conscious people will hesitate but it has many health benifits and helps retain heat in the body...Please do try...

            


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