Live A Pure Life

Ranchero Sauce for Enchilada

IMG_0825Author: Live a Pure Life

Prep. Time: 10 Mins

Cook Time 35-40 Mins

This amazing recipe of ranchero sauce is perfect for enchilada. It can be used in a variety of other Mexican recipes like Taquitos, burritos, chiles rellenos etc. I made for enchilada. It’s easy to make and very delicious.

Ingredients

  • Diced Tomatoes 1 and ½ Cup
  • Chopped Onions 1 Cup
  • Red Bell Peppers Diced 1 Cup
  • Jalapeno 1 deseeds and diced
  • Minced Garlic 1 Tbsp.
  • few string of cilantro washed and chopped
  • Cumin Powder or seeds 1/2 Tsp.
  • Cayenne Powder 1/2 Tsp. or according to your taste
  • Oil 1 Tbsp.

Method

  1. In a medium sauce pan, heat 1 Tbsp. oil over medium heat. Add the onion along with the red bell peppers. Cook for about 4-6 minutes or until vegetables begin to brown.
  2. Add the cumin, cayenne, salt, jalapenos and garlic. Let cook for 1 minute.
  3. Add diced tomatoes mix well. Reduce the heat and allow simmering for 12- 15 minutes.
  4. Add in the chopped cilantro. Let it cool for 10-15 minutes.
  5. Transfer the ranchero mix to a blender and blend until smooth.
  6. Transfer the ranchero mix to the sauce pan and heat over medium heat until boiled and thicken. About 5-7 minutes.
  7. Garnish with some chopped green onions.
  8. Ranchero Sauce is ready to use for Enchiladas. 
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Vegan Black Bean Enchiladas

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We were in the mood for enchiladas in dinner one day but thinking to avoid all the fats and calories of the traditional one. So didn’t use feta cheese in my dish. According to ayurveda two milk products are also incompatible. So i came up with this tasty, healthy recipe of Black Bean Enchiladas.  I grated some fresh turmeric for more nutrition. But it’s totally optional.

# When you cooking cheerful, spiritual mood and pleasant atmosphere is very important. # Because

# Food feeds not only the body but also mind and soul. 

Ingredients for Black Bean Enchiladas

  • Small onion, chopped 1
  • Small green pepper chopped 1
  • Garlic clove 1-2 minced
  • Olive oil 2 Tsp.
  • Black beans boiled or can 1 Cup
  • Frozen corn ¾ cup
  • Jalapeno 1 deseeds and diced
  • Coriander few Strings ( Washed and Finely chopped )
  • Fresh turmeric (Optional)
  • Cumin Powder ½ Tsp.
  • Tortillas warm 6-8
  • Enchilada sauce 1 cup
  • Mexican cheese ¾ cup

    Method

  1. In a large skillet, sauté the chopped onion, chopped green pepper, garlic in oil until crisp and tender.
  2. Add the beans, corn, diced jalapeno, taco seasoning, and salt and chopped cilantro. Sauté 3-5 minutes.
  3. Spoon 2-3 bean mixture down the center of each tortilla. Roll up and place seam side down in a baking dish coated with cooking spray.
  4. Pour sauce over the top. Sprinkle with cheese.
  5. Bake uncovered at 350 for 20-30 minutes or until heated through.
  6. Or place 2 enchiladas on microwavable plates. Top each serving with enchilada sauce and cheese as per your desire quantity. Microwave each serving on high about 2 minutes or until cheese inside enchiladas is melted.
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Gawar Aloo Sabzi (Cluster Beans Potato Curry)

According to ayurveda when you are cooking food in pressure cooker, food get dissolved but do not get cooked. All nutrition and vitamins are lost. While cooking in pressure cooker u can save gas and time but compromising with your health so try to avoid to cook food in a pressure cooker.

Here is a simple recipe of Gawar Sabzi.

This gawar sabzi appears regularly in my kitchen. For most sabzis tempering we are using mustard or cumin seeds but for this  carom seeds are used in tempering. This sabzi is healthy yet delicious. And full of nutrition.

Gawar also known as guvar in Gujarati, gawar ki phalli in hindi and cluster beans in English.

live a healthy life # by using # right method of cooking # vessel # oil

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Ingredients

  • Gawar (Cluster Beans) 250 Gms.
  • Potato 1 Medium
  • Onion 1 Small
  • Oil 1-2 Tbsp.
  • Garlic 2-4 Cloves or garlic paste 1 tsp.
  • Ginger 1 inch
  • Green Chilies 1-3 (according to your taste)
  • Turmeric 1 tsp.
  • Coriander powder 1 tsp.
  • Cumin powder ½ tsp.
  • Ajwain (Carom Seeds) ½ tsp.
  • Hing (asafoetida) ¼ tsp.
  • Desiccated coconut 1 tsp.
  • Roasted peanut powder 1 tbsp.
  • Few String of fresh Coriander washed and chopped.
  • Salt to taste

Method

  1. Rinse the cluster beans (gawar) thoroughly in water and let excess water drains off.
  2. Once the cluster beans are dry, cut the head and tail part of beans and cut beans into small pieces.
  3. Now prepare the steamer. Take a glass full of water in a steamer. Let the water simmer in medium heat. Add gawar in steamer pan, cover with lid.
  4. Steam it on medium heat for 5-7 minutes. Or till beans get tender and soft. Do not overcook it. Keep it aside.
  5. Peel the potato and chop them into medium cubes. Finely chop the onions.
  6. Make a paste of the green chilies, ginger and garlic.
  7. Heat a pan and add oil in it.
  8. Once the oil is hot add ajwain (carom) and hing (asafoetida)
  9. Add finely chopped onions and mix well. Sauté till them translucent.
  10. Add chilies, ginger and garlic paste.
  11. Now add potato cubes and stir well cook for 5-6 minutes.
  12. Add turmeric powder, coriander powder, and cumin powder, salt.
  13. Add cluster beans and mix well.
  14. Cook the sabzi for 5-8 minutes.
  15. Now add desiccated coconut and roasted peanut powder.
  16. Garnished with chopped coriander.
  17. Delicious gawar aloo sabzi is ready. Serve this sabzi hot along with roti, dal, and rice.

 

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Magnesium Boost Smoothie

IMG_0190Mostly all ingredients used in smoothie are Magnesium rich. Magnesium is a healthy mineral that plays a role in a number of chemical activities in our body. It helps maintain nerve and muscle functioning, keeps our blood circulating properly, and ensures healthy and strong bones.

Ingredients

  • Dry Figs 6-8 (Soaked overnight in water to rehydrate)
  • Almond ½ cup (Soaked in water overnight)
  • Banana 2
  • Sesame Seeds Black or White 2 Tsp.
  • Pumpkin Seeds 2 tsp.
  • Water 1 Cup or 1 Cup Coconut Water

Method

  1. Add all of the ingredients with water or coconut water to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Add more water if the mixture is too thick.
  4. Enjoy your smoothie and have a wonderful weekend!!
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Mashed Potato with Green Garlic (Lilu Lasan, Bataka Nu Kachu)

I am posting a recipe after long; I went to India for a trip. I have enjoyed a lot.

Here I am posting one of my favorite dish in spring time and in winter time. It’s Mashed Potato with Green Garlic (Lilu Lasan, Bataka nu Kachu). It is a simple, delicious and easy to make.

#India # the land of Vedas # Bhagavad Gita # Saint # Hrishi # Feeling # Blessed # Happy

Ingredients

  • Green Garlic 100-150 gms
  • Potatoes Boiled and Meshed 2 Big
  • Green Chili Paste ½ Tsp. or according to your taste
  • Sesame Oil or any other oil according to your choice 2-3 Tbsp.
  • Salt to taste

 Method

  1. In a mixing bowl, take two big boiled or steamed potatoes and meshed properly.
  2. Add 2-3 Tbsp. sesame oil. Add salt to taste. Add green chili Paste.
  3. Add 100 to 150 Gms of fine chopped green garlic; mix well.
  4. You can adjust the quantity of ingredients as per your taste.
  5. Leave aside at least half an hour. Lasan nu Kachu/mashed potato ready to eat.
  6. Enjoy Bataka Nu Kachu with hot roti or paratha or with a toast or on a naan etc.
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Barley, Mushroom, Yellow Split Lentil (Moong Dal) Soup

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Barley and Mushrooms are rich in dietary fiber and selenium. So when I am thinking to make something from barley, my first choice is this healthy and hearty soup. It is a very comforting and satisfying meal. Soups are perfect for cold day. Give it a try this soup in this winter.

# enjoy # winter # Soups # roasted red pepper & tomato # chunky minestrone soup # Vegetable chili # Bean and veg. soup # etc.

Ingredients

  • Barley 1 Cup Washed, Soaked and drained (4 to 6 hrs.)
  • Mushroom 8-10 sliced and then sliced again
  • Moong Dal ¼ Cup Washed, Soaked and drained (4 to 6 hrs.)
  • 1 carrot diced
  • Celery stalks 2 diced
  • Yellow onion half diced
  • Garlic 1-2 cloves minced
  • Turmeric Powder 1/8 Tsp.
  • Coriander 3-5 strings
  • Oil or Butter 1 ½ Tbsp.
  • Water 4-5 Cup
  • Salt and Pepper to taste

 Method

  1. Heat oil medium heat in a pan. Add barley, Moong dal sauté for a few minutes.
  2. Add onion, carrot, celery, mushroom, garlic, turmeric powder and sauté for 3-5 minutes.
  3. Gradually mix water or veg.broth. Add salt and pepper to taste.
  4. Bring soup to boil, stirring frequently.
  5. Simmer until barley is tender and soup is beginning to thicken, about 30 to 40 minutes.
  6. Mix in parsley or dill or coriander as per your taste of desire.
  7. If necessary, season with additional salt and pepper. Serve hot.
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Churma Ladoo (Sweet Ball)

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Churma Ladoo is a delicious sweet served in the auspicious occasions. I make it for festival of Ganesh Chaturthi. The Churma Ladoo also makes an excellent energetic snack for adults and children. Only thing is this making process takes time and patience to make ladoo, but the end result is mouthwatering and makes all the effort worth it.

#Festivals #Brings # Divine Love for God # Faith # Prosperity #Satisfaction # Joy& Happiness

Ingredients

  • Wheat Flour 1 ½ cup coarsely grounded
  • Besan ¼ Cup
  • Rava/Sooji/Semolina ¼ Cup
  • Ghee or Oil 2 Tbsp.( For making dough)
  • Ghee ½ Cup ( For 10 th step)
  • Oil or ghee approximate 2 cup for deep fry
  • Jaggery ½ Cup
  • Powdered Sugar 1 ½ Tbsp.
  • Green Cardamom Powder ¼ tsp.
  • Nutmeg 1/8 Tsp.
  • Poppy Seeds 1 tsp.
  • Dry Fruits 2-3 Tbsp. ( Broken)
  • Raisins 1 Tbsp.(optional)

    Method

  1. In a large mixing bowl take whole wheat flour, besan, and sooji.
  2. Add 2 tbsp. ghee and add approximate ½ cup warm water or warm milk.
  3. Combine all ingredients and knead into stiff dough. Add water or milk if required.
  4. Now take a portion of wheat flour dough in hand, press hard and make Muthia shapes from dough.
  5. Repeat the process for remaining wheat flour dough and make Muthia. Keep aside.
  6. Now to fry the Muthia heat oil in a deep bottom frying pan. Heat on medium heat and fry Muthia in oil for 4 to 5 minutes. Till it is completely cooked from inside and turn golden brown.
  7. Take out the fried muthia and drain the excess oil on kitchen towel. Let the Muthia cool down.
  8. Cut the Muthia into pieces and grind them in a food processor into powder. Sieve through a fine sieve to remove big chunks. Re-grind the remaining chunks if required.
  9. Take a nutmeg and pound in a mortar and pestle. Add in Churma mixture. Add cardamom powder, raisins, and dry fruits of your desire.
  10. Now melt ghee in a pan and add Jaggery. When Jaggery start floating on ghee, turn off the gas.
  11. Pour the melted Jaggery and ghee into Churma mixture. Add powdered sugar.
  12. Combine all the ingredients and make nice Churma mixture.
  13. Now make Churma ladoo from Churma in a mold or by taking a portion of Churma in hands and making nice spherical balls or round balls.
  14. Repeat the process and make ladoo from remaining mixture.
  15. Apply some poppy seeds and dry coconut and garnish the Churma ladoo.
  16. Churma ladoo are ready.

Note: You can make ladoo from bhakri, if you wanted to avoid deep fry. Cook the bhakri on tava with a help of muslin cloth till the bhakri turn golden brown and crisp. Cut bhakri into small pieces. Continue method from eight steps.

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Pina Colada Smoothie

Pina Colada smoothie is my one of the favorite smoothie. It’s made with only few ingredients. It’s very refreshing, cool, and healthy.

#Coconuts # Highly Nutritious 

img_4397Ingredients

  • Pineapple Chunks Fresh 1 Cup
  • Coconut Milk Unsweetened 1 Cup
  • Honey 2 Tbsp. or Brown Sugar 2 Tbsp.
  • Cumin seeds Powder ¼ Tsp. 

      Method

  1. Add all of the ingredients with coconut milk to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Enjoy Smoothie!!!
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Khaman Dhokla

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Khaman Dhokla is a steamed spongy lentil cake from the state of Gujarat. This is my modified recipe version of Khaman. Usually Khaman is made with only chana dal but here I am posting a recipe with lentils and rice. It’s very healthy, tasty and nutritious. It’s a great snack anytime of the day.

I hope you all enjoyed summer. This summer was really great for me. Enjoyed lot’s in a nature.

#Nature #Nurture #Mind, Body and Soul. 

Ingredients for Khaman Dhokla

  • Chana Dal/Split Bengal Gram 1 Cup
  • Masoor Dal/ Split Red Lentils ½ Cup or split Moong dal ( I used Masoor dal)
  • Rice ½ Cup
  • Green Chili Paste 1 ½ Tsp. ( Adjust according to your taste)
  • Ginger Paste 1 Tsp.
  • fenugreek Seeds 1/8Tsp.(8 to 10 Seeds)
  • Salt to taste
  • Yogurt (Dahi) 3 Tbsp.img_4392
  • Lemon Juice 1 Tbsp.
  • Turmeric Powder ½ Tsp.
  • Sugar 1-2 Tsp.(Optional)
  • Eno Fruit Salt 1 Tsp.
  • Oil 1 Tsp. and for greasing the plate

For the Tempering

  • Oil 1 Tbsp.
  • Mustard Seeds ½ Tsp.
  • Green Chilies 2

 For Garnishing

  • Fresh Grated Coconut 2 Tbsp.
  • Cilantro chopped 2 Tbsp.

Method

    1. Wash and soak chana dal, Masoor dal, and rice and fenugreek seeds for 5 hours or overnight.
    2. Drain the water and grind a coarse and thick paste with yogurt. Add water if necessary.
    3. Take out the mixture in a bowl and add salt and mix well.
    4. Keep covered to ferment overnight or for at least 6-8 hours.
    5. Now add turmeric powder, chili paste, ginger paste, lemon juice, oil and sugar and mix gently.
    6. Boil enough water in a normal steamer or in a dhokla maker.
    7. Grease the plate’s n which you want to steam the dhokla.
    8. When the water in the steamer started boiling after add Eno/fruit salt in the batter.
    9. Sprinkle few drops of water over the Eno and mix well.
    10. Pour the batter in the greased plate. Fill about ¾ of the plate.
    11. Put the plate in the steamer and close it tightly with the lid.
    12. Cook on high heat for 15-20 minutes.
    13. Open and check by inserting a knife or tooth stick, if it come out clean then its cooked else cook further for some time.
    14. Let it cool to room temperature and cut into pieces.
    15. For Tempering, heat oil in a small pan and add mustard seeds, sesame seeds and asafoetida.
    16. When seed start crackling add the green chilies.
    17. Add 1-2 tbsp of water and pour it over the dhokla pieces.(Optional)
    18. Garnish with chopped coriander and grated coconut.
    19. Enjoy!!

 

 

 

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Khata Vada/Desai Vada/Milo Fritters

imageThis vadas (fritters) are crispy, soft and tasty. Like to enjoy cold/hot with tea. Also known as desai vada because traditionally this recipe made in Desai community of South Gujarat. Like to make during occasion shitla satam, kali chaudas and in long journey. So thought to be sharing this recipe. If you want gluten-free version then you can replace wheat flour with chick-pea flour (besan).

Ingredients

  • Jowar(Milo/sorghum) Flour 1and ½ cup
  • Wheat Flour ½ Cup
  • Rice Flour 1 Tbsp.
  • Fenugreek(Methi) Seeds 7-8 (slightly roasted and crushed)
  • Sesame Seeds 1 tsp.
  • Yogurt 1 Tbsp.
  • Baking Powder ¼ Tsp.
  • Oil 2 Tbsp.
  • Spices
  • Green Chilli and ginger Paste 1 Tsp.
  • Chili Powder ¼ Tsp. less or more according to yr taste
  • Brown Sugar ¼ Tsp.
  • Hing 2 Pinch
  • Turmeric Powder ½ tsp.
  • Salt to taste

Method

  1. Take all flour in medium size bowl; add yogurt and 1 Tbsp. of oil, baking powder and crushed fenugreek seeds and sesame seeds.
  2. Warm one cup of water and add it to flour mixture. Mix it thoroughly with hands. Make a thick batter. Add more water if required.
  3. Leave it for 12-16 hours for fermentation with lid of vessel.
  4. Add 1 Tbsp of oil and all spices listed. Add water if required.
  5. Take oil in pan for deep fry and heat it. Pour a spoonful of batter in round shapes.
  6. Deep fry on medium to high flame till it becomes golden yellow in color all the sides. Drain on an absorbent paper.
  7. Desai vada is ready to serve, best with Tea, Puri etc.
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