BANANA MAAL PUA WITH RABRI

Maal Pua is one of my favourite sweet, incorporating bananas in it, will make it more healthier. This recipe is entry to Healing foods: Banana

Ingredients required for this recipe are:
For Maal Pua
Ripe banana: 1
Maida or refined flour : 1 cup
Honey: 2 teaspoon
Cardamom powder: ¼ teaspoon
Funnel seeds: ¼ teaspoon
Baking soda: 1 pinch
Milk: one tablespoon or more
Oil: for shallow frying
For rabri:
Milk : 2 cups
Sugar: 2 teaspoon
Ripe banana: 1 No.
Cardamom powder: ¼ teaspoon
method:
Puree both bananas in a mixer ,divide the mixture into 2 parts.
For rabdi:
in a heavy bottomed pan boil milk, stirring continuously cook till it is reduced to thick consistency (this will take approx 6-7 minutes) on high flame, add sugar cook for another 2 to 3 minutes, remove it from flame, add one part of banana puree to it. Place it in fridge to chill the rabdi.
For Maal pua
In a bowl take one part of banana puree, maida, cardamom powder, funnel seeds ,honey and mix well by adding milk, make a mixture of pouring consistency, add baking soda to it.
In a wide non stick pan heat oil, pour a ladle full of mixture to it, shallow fry maal pua till golden brown in colour from both side.
Prepare all the maal pua’s with the batter.
Serve  maal pua with rabdi.
My entry to healing food : Banana

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SOYA CHEESE ROLLS

This is a protein rich recipe both main ingredients: cottage cheese and soys granules are loaded with portein and my entry to  Cook it healthy: Proteinicious Event.

Ingredients required for this recipe are:
Soya granules : ½ cup ( soak in warm water and prepared)
Paneer(cottage cheese): 100gms
Amul cheese cube: 1 (diced into 8 pieces)
Ginger: grated 1 teaspoon
Green chillies: 4 nos, finely chopped
Salt :as per taste
Maida : 1 table spoon
Potato: 1 big size, boiled
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Vermicelli : 1 & ½ tablespoon(fine and roasted)
Oil : for deep frying
Method:
 Break vermicelli in small piece and spread them in a plate.
In a bowl grate paneer & boiled potato, squeeze soya granules in between your palms to squeeze out water from it, granules should be dry. Mix them to paneer potato mixture, add ginger, green chilles, salt, redchillipowder, garam masala powder & amchur powder.
In a bowl mix water and maida and make a thin batter of it.
Take a mixture of potato, flatten it on your palm, place a piece of cheese cube in between it. Cover it and form a cylindrical shape roll, make 8 pieces of it.
Take each roll dip it in a maida batter, and roll it on vermicelli from all side. Prepare all the rolls.
Heat oil in a kadhai, deep fry each roll on medium heat, till crisp and golden brown in color.
Soya Cheese rolls are best suited with tomato ketchup.

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Bread Pakoda

Bread pakoda is a fried snack, easy to prepare at any time with easily available ingredients at home. It is my favorite evening snack with a cup of hot tea.

Ingredients required for this recipe are:
Bread slices: 5(make 10 pieces)
Besan: 1 cup
Green chillies: 3-4(finely chopped)
Dry mint Powder: 1 table spoon (you can use fresh coriander/ methi (fenugreek leaves)
Red chilli powder: ½ teaspoon
Water: for making dough
Salt : to taste
Oil: for deep frying
Method: cut the hard brown edges of bread. Cut each piece into two, you can also cut in triangular shape.
In a bowl add besan, greenchillies, salt, redchilli powder and dry mint powder, mix well gradually adding water with spoon and mixing make a thick dough of batter. Whisk well to avoid any lumps.
Heat oil in kadhai, take a piece of bread , dip it into the batter, with the help of big serving spoon, coat the batter on every side of bread, (now take carefully you can take big flat serving spoon) and fry pakoda in hot oil, first the flame should be high, as it start changing color slow the flame to medium, fry from both sides, till crisp and golden brown in color.
Serve with chutney of your choice

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KOKI

Koki is a sindhi breakfast bread, healthy option to start your day.You can have this at any meal course, like evening snack with tea or as a lunch or dinner with jeera tamatar me aloo ,curd or pickle. You can add coriander leaves, mint/methi leaves(fresh or dried) green garlic stems subject to the availability in season, you can add edible oil, ghee, butter or malai.

Ingredients required for this recipe are:
Wheat flour: 2 cups
Oil : 2 table spoon for mixing in dough & extra for shallow frying kokis
Onion: 1 chopped
Green chillies: 4
Pepper corns 8-10
salt : to taste
Chopped coriander leaves-2 tablespoon
Water: as required for kneading a stiff dough
Garam masala powder: ¼ teaspoon

Anardana (pomegranate): 1 teaspoon
Method:
Dry roast pomegranate and peppercorns on tawa, crush them with green chillies, place them in a bowl, mix flour, onion,salt, refined oil, chopped coriander leaves and garam masala powder, mix well with hands it will form crumb like consistency, now gradually adding water make a stiff dough. Let is rest for 10 minutes. Divide the dough in equal portions(may be 3-4) , roll them, koki is rolled thick in comparision to normal roti, prick it with fork on both sides, on a hot griddle on medium heat, shallow fry kokis with minimum oil, when it is cooked completely and golden brown in color from both side, serve hot with accompainment of your choice.

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TURAI CHANA DAAL

Turai Chanadaal is  an excellent combination of vegetable and pulse like sai bhaaji. In summer as turai is easily avialable in market I enjoyed this dish once or twice a week.

Ingredients:Turai(Ridge gourd): 400gms
chana daal: 1cup( soaked for atleast 3 hours)
Onion: 2 big size (finely chopped)
Tomatoes: 4 Nos.(puried)
Ginger garlic Paste: 2 teaspoon
Turmuric: 1/2 teaspoon
salt : to taste
Red chillipowder: 1 teaspoon
garam masala powder:1/2 teaspoon
water: 1 tablespoon
Oil: 2 tablespoon
Method: Peal turai and cut it into small pieces.
heat oil in a pressure cooker, add onions and cook till light brown in color, add ginger garlic paste, roast for a minute or two, add tomatopuree, redchillipowder, turmuric powder, salt and roast for 2 minutes, add turai and chanadaal, roast on medium heat for 4 minutes, add one table spoon of water and pressure cook on high flame till one whistle, cook on medium heat for 2-3 whistles, let it cool completely, open the lid, check the consistency, with the help of hand blender mix turai and chana dal, on a low flame cook for another 2-3 minutes with lid covered till oil comes on top, sprinkle garam masala over it, serve hot with steamed rice.

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BHINDI AALOO

Bhindi Aaloo is a simple and easy vegetable, cooked in almost every home, but again each individual cooks it in his/her way. BhindiAloo is easy to prepare and recipe of this season. The ingredients required for the recipe are:Bhindi (ladyfingers or okra): 200gms
Onions: 2 large size
green chillies: 4 Nos.
Salt as per taste:
Cumin seeds: 1 teaspoon
Potatoes: 2 large size
Tomatoes: 1 big size
Turmuric powder: 1/2 teaspoon
Corainder powder: 1 tablespoon
garam masala powder: 1/2 teaspoon
Amchur powder : 1/2 teaspoon
Oil: 1 & 1/2  tablespoon for frying.
Method:1.  Peel potatoes and make small pieces.
2.  Wash bhindis and let them air dry, remove head and tales of bhindi and cut them into small pieces, cut green chillies.
3. Chop onions
4. In a wide pan, you can take kadhai also, heat oil add cumin seeds, as they splutter add bhindi and potatoes, cook on medium heat, stirr in between, don't cover the lid.
5. As ladyfingers are little brownish in color and potatoes are cooked add onion and all other masalas(except: garam masala) mix well and cook for another 5-6 minutes.
Finally add chopped tomatoes , at this stage cover the lid, and cook for another 3-4 minutes, at last sprinkle garam masala over it.
Serve hot with Roti and curd.

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SOOJI HALWA

Sooji Halwa, Seera or Kanda Prasad is usually prepared for any pooja , or as a  breakfast dish.

Ingredients required for this recipe are
Sooji or semolina: 1 cup
dry fruits: raisins, almonds, chiraunji (1 tablespoon)
ghee: 3/4 cup
sugar : 1 cup
water: 3 cups
green cardamom: 2Nos(crushed)
Method: Heat ghee in a heavy bottom pan or kadhai, add cardamom as aroma arise, add sooji, stirring continiously, roast on medium heat,   till sooji is golden in color
add dry fruits, sugar and water togather, on a high flame stirr till water is soaked up
simmer the flame for 2 minutes.
serve hot garnished with sliced almonds.

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