Live A Pure Life

Fennel Rose Petal Cookies

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Try my aromatic, crispy, delicious, flavors full Fennel Rose Petal cookie on Canada Day.

Have a bright, sparkling, fun filled Happy Canada Day. 

Ingredients

  • All Purpose Flour 1 Cup.
  • Butter, unsalted ½ Cup
  • Sugar ¼ Cup
  • Salt ¼ Tsp.
  • Fennel Seeds 1 Tbsp. (Roasted)
  • Cardamom Powder ¼ Tsp.
  • Dry Rose Petal 8-10

Method

  1. In the medium bowl cream together the butter and sugar. You can use stand mixer or hand mixer but I am creamed with my hand.
  2. Add the flour, salt and ¾ Tbsp. of Fennel seeds, rose petals and cardamom powder to the butter and sugar mix. Reserve the remaining fennel seeds to sprinkle on top of the cookies.
  3. Mix till the mixture looks smooth and comes in form of dough.
  4. Sprinkle some flour on a flat surface and shape the dough like a flat disc.
  5. Using a roller, roll the dough to ¼ inch thickness. Cut into different shapes using cookies cutter. I cut them into small round cookies.
  6. Place the cookies in a baking tray and bake at 350 f degrees for 10-12 minutes or till they light brown from sides and also from the bottom.
  7. Place on wire rack to cool completely.
  8. Store cookies in an airtight container.
  9. Enjoy the sweet and salty flavored cookies!!!
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Mango Mania

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Cool down this summer with a fresh and fruity smoothie like Mango Mania, Super healthy, vitamin –packed and refreshing. 

In small amounts, cumin seeds and ground cumin can be good to cooling the body in hot summer.

Ingredients

  • Mango Fresh Peeled and chopped in cube ½ cup
  • Fresh seedless orange wedges ½ cup or Orange juice ½ cup
  • Honey 1 Tbsp.
  • Protein Powder 1 Tbsp.(Optional)
  • Cumin Powder ¼ Tsp. (Optional)
  • Almond Milk or Water or coconut water if you are not using Orange juice.   

   Method

  1. Add all of the ingredients with 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 or Almond milk if the mixture is too thick.
  4. Enjoy your smoothie!!!
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Berry Blast Smoothie

imageBeery Blast Smoothie is a quick and simple to make in a summer. It’s delicious, creamy, nutrient with all berries together.

Ingredients 

  • Mix Frozen or Fresh Berries 1 Cup
  • Banana 1
  • Clear Honey ½ tsp.
  • Almond Milk or Water or Juice according to your desire consistency (According to ayurveda milk and yogurt are incompatible with sour fruits so trying to avoid to use in my smoothie).
  • Flax seeds or hempseeds or chia seeds or sesame seeds 1 Tbsp.     

Method 

  1. Add all of the ingredients with filtered water or almond milk 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 or Almond milk if the mixture is too thick.
  4. Enjoy your smoothie!!!
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Fenugreek Dumpling and Broad Beans Curry (Surati Papadi Ma Methi Muthia)

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In this recipe first we make Muthia. Authentically in Guajarati family for making Muthia (Dumpling) they use 60% wheat Karkaro Flour (Whole Wheat Flour) and rest 40 % Jowar Flour (Sorghum Flour). Traditionally they not frying Muthia but adding directly Muthia in Papadi Beans and cooking. But I like to steam Muthia or deep fry so I can use some of them for curry and rest for tea time or as a snack. It’s quick, easy tasty and delicious.

     Ingredients for Fenugreek Dumplings (Methi Muthia)

  • Fenugreek Leaves 1 Big Bowl
  • Karkaro lot (Whole Wheat Flour) 1 and ½ cup
  • Sorghum (Jowar) Flour ½ Cup
  • Note: If you like you can make Muthia with only Whole Wheat Flour (Karkaro Lot)
  • Oil for deep fry
  • Spices
  • Sesame Seeds ½ Tsp.
  • Ajmo (Carom seeds or Ajwain) ¼ Tsp.
  • Green Chili and Ginger Paste 1 Tsp.
  • Garlic Paste ½ Tsp.
  • Turmeric Powder 1 Tsp.
  • Cumin Coriander Powder 1 Tsp.
  • Coriander Powder 1 Tsp.
  • Pinch of Baking Powder
  • Pinch of Asafoetida Powder
  • 2-3 Tsp Oil
  • Salt to taste

             Method

  1. Take a big bowl or plate, take flour, chopped green fenugreek leaves, add all spices listed above, mix well with hand thoroughly, now make dumpling (Muthia) in cylinder shape. Deep fry all of them and keep a side.

             Ingredients for Sabji

  • Surati Papadi(Broad Beans) 200-250 gms
  • Oil 2-3 Tsp.
  • Garlic Paste 2 Tsp.
  • Pinch of Hing
  • Spices
  • Ajmo ( Ajwain/carom seeds) ¼ Tsp.
  • Turmeric Powder 1 Tsp.
  • Green Chili and Ginger Paste 1 Tsp.
  • Cumin and Coriander Powder 1 tsp.
  • Pinch of Baking Powder
  • Salt to taste

          Method

  1. In a steamer steam Papadi with little salt about 8-10 Minutes. Let it cool 5-10 minutes).
  2. In kadhai or pan take oil 2-3 spoons add carom seeds (Ajmo), hing.
  3. Add hing(Asafoetida) and garlic paste with spoon of water, add Papadi (Broad Beans) and stir. Add rest of masala, mix well and cook for 4-5 Minutes.
  4. Add prepared dumpling and add ½ to 1 cup of water. (Adjust water quantity according to consistency of your desired).
  5. Cook for 5-7 Minutes or up to boiling.
  6. Add sugar, coriander and cover lid for 10-15 minutes.
  7. Now it is redy to serve with roti/paratha or enjoy with fresh Mango Rus (Pulp) or with mango cube. I made some roti for hubby but I like to enjoy without roti with mango cube as a side.  
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Mung Bean (Green Gram) and Brown Gram Bean Taco

imageEating Tacos is one of favorite meals of my family. I made tacos filling of sprouted green gram and brown mung beans. It’s an amazingly easy to make, delicious and nutritious and pack of Protein.

Ingredients

  • Sprouted Moong Beans 1 Cup
  • Sprouted Brown Moong Beans 1 Cup
  • Olive Oil 1 Tbsp.
  • Minced Garlic 2 Cloves
  • Cumin Powder 1 Tsp.
  • Salt and Pepper to taste
  • Taco Seasoning 1 Tsp.
  • Lemon Juice 1 Tbsp.
  • Fresh salsa or Store Bought
  • Guacamole
  • Lettuce/veg. of your choice
  • Cheese Grated

Method

  1. In a steamer steam both sprouted beans 10 minutes. Let it cool.
  2. In a large saucepan, heat the oil and add steamed mung beans, add the spices cumin powder salt and pepper, taco seasoning and garlic. Stir and cook 5-7 minutes.
  3. Mung beans should be tender but not mushy. Remove from heat. Sprinkle lemon juice and mix.
  4. To assemble the tacos, warm tacos in oven 3-5 minutes and layer with mung beans, top with guacamole, salsa, lettuce, sour cream, cheese, olives, veg. of your desired. Serve immediately.

Sprout Moong beans Method

Soak whole Moong Beans in a bowl over night to soften.The next day drain water and rinse well, and then spread in a single layer over a baking sheet.Cover with a towel and allow sitting at room temperature or out of the sun for 1-2 days, until little tails start to sprout.

 

 

 

 

 

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Veggie Tostada

imageVegetarian Tostada is easier to make, delicious, and healthier. My family love Mexican Dishes and I like to make mostly every week different kind of dishes because they full of proteins and provide nutrient we need.

Ingredients

  • Black beans or Pinto beans 2 Cup Cooked and mashed (I took 1 cup Black Beans and 1 Cup Pinto Beans).
  • Tostadas Shells 6 Toasted ( For toasting I put in oven at 250 F for 5 minutes )
  • Red Chilli powder Or Paprika ½ Tsp.
  • Cumin Powder ½ Tsp.
  • Garlic Clove Minced 1
  • Turmeric Powder ¼ Tsp.
  • Carom Seeds 1/8 Tsp. (Optional)
  • Asafoetida One Pinch
  • Corn frozen 1/4 Cup
  • Shredded Monterey Jack Cheese or any of your choice ¾ Cup
  • Shredded Lettuce 1 Cup
  • Olive Oil 1 Tbsp.
  • For Guacamole
  • Ripe and Peeled Avocados – 2 coarsely mashed
  • Fresh Lime Juice 2-3 Tbsp.
  • 4-5 string coriander, washed and chopped
  • Salt ½ Tsp.
  • Black Pepper powder ¼ Tsp.
  • Cumin Powder ½ Tsp.
  • Olive oil 1/2 Tsp.
  • Garlic Clove Minced 1
  • Combine all ingredients in medium bowl, mix well or Mix in Vitamix for 30 seconeds, cover guacamole until ready to use.
  • Fresh Tomato Salsa (Pico de Gallo)
  • Diced seeded Tomato 3 Cups
  • Diced Onion 1 Cup
  • Diced deseed Jalapeno 1/3 Cup ( If you like spicy than diced with seed)
  • Chopped Fresh Cilantro ¼ Cup
  • Fresh Lime Juice 2 Tbsp.
  • Salt ½ Tsp.
  • Black Pepper Powder or freshly crushed ¼ Tsp.
  • Combine all ingredients in a medium bowl. Cover until ready to serve.

  Method

  1. Heat a pan over medium heat. Add oil, swirl to coat. Add Carom seeds, Asafoetida, garlic Minced, 1 cup of fresh salsa, corn, red chilli powder, Turmeric Powder, cumin powder and cook for 5-7 Minutes.
  2. Add mashed beans add little water if necessary to desired consistency.
  3. Cooked 4-5 Minutes. Turn off the heat.
  4. Spread about 3-5 spoons of bean mixture on each tostada shell. Top each with guacamole, cheese, lettuce and fresh salsa as per your requirement. Serve Immediately.





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Khajali Puri (Fried Flaky Biscuits)

imageThis Khajali Puri is similar as Khaja, easy to make, flaky, tasty, I am always making during summer time or in travelling. You will enjoy Khajali Puri with mango pulp and shrikhand or with a tea. Good to make for student who living in hostel.

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Ingredients 

  • Semolina Fine 1 Cup
  • All Purpose Flour (Maida) 1 Cup
  • Oil or Ghee(clarified butter) ¼ Cup (I used Sesame oil)
  • Cumin Powder or seeds ½ Tsp.
  • Black Pepper Powder 1 Tbsp or ½ Tbsp.Black Pepper and ½ Tbsp. White Pepper Powder.
  • Salt to taste
  • Turmeric Powder 1/2 Tsp.
  • Oil for deep fry

Method

  1. Mix both flours together.
  2. Add all ingredients except oil for deep fry.
  3. Mix them well into the flour.
  4. Add little by little water to make little hard dough.(little harder than paratha dough).
  5. Divide dough to make small thin rounds.
  6. Pick on both sides with a fork or end of roller.
  7. Deep fry in hot oil in low medium heat till a light browning appears.
  8. Drain and cool completely before storing.




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Authentic Jain style Sahi Paneer (Tomato, Cashew, Cottage Cheese Curry)

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The authentic Jain style Sahi Paneer is a delicious rich creamy gravy dish with flavor full spices. It is quick to prepare, loved by kids, perfect for weekend lunch or dinner or can be prepared for any special occasion. Sahi Paneer can be served with any Indian bread, such as naan or with rice.

Ingredients

  • Paneer/Indian Cottage Cheese 300 grams
  • Cashew 15-20
  • Almonds 1 Tbsp. (4-5 Pieces)
  • Cream ½ cup or regular milk
  • Melon Seeds without skin (Magaz seeds) 1 Tbsp.
  • Tomatoes 4 Medium Size red and ripe (chopped) or 4 Tbsp Tomato Paste
  • Ginger 2 inch piece grated or paste
  • Green chili paste 1 Tsp. (optional)
  • Garam Masala Powder 1 Tsp.
  • Turmeric Powder 1/2 Tsp.
  • Kasuri Methi Leaves/Dried Fenugreek Leaves
  • Oil 1 tsp.
  • Butter 2 Tbsp.
  • Coriander Powder 1 Tbsp.
  • Sugar 1 Tsp.( adjust according to your taste)
  • Red Chili Powder 1 tsp.
  • Green Cardamom Powder ¼ Tsp.
  • Pinch of saffron/kesar, crushed
  • Salt to Taste

Method

  1. Heat oil in a pan. Add tomatoes and cashew nuts chopped, almonds copped, melon seeds, sauté lightly. Cook for 10-12 minutes or tomatoes are pulpy. Let it cool.
  2. Transfer this mixture into a mixer jar, and grind to a paste with a little water, transfer the mixture into the same pan.
  3. Add butter; add red chili powder, grated ginger, green chili, cumin powder, coriander powder, turmeric powder, kasoori methi powder, salt and sauté.
  4. Add pinch of saffron cover and cook a low heat for 8-10 minutes.
  5. Add cream and mix well. Add Paneer, garam masala powder, green cardamom powder, sugar and mix well.
  6. Transfer into a serving bowl, garnish with some cream and serve hot.

Note: I used regular whole milk instead of cream to decrease fat level in my dish because making frequently Paneer dishes.


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Guava Lemonade

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Guava is rich in vitamin c and regulates blood pressure levels. Guava Lemonade is the best energetic drink in hot summer. It is the kind of lemonade I would like to sip on my rolling chair in my backyard and with a book. Always I like to eat some guava chunks with cumin powder, salt and red chili powder. After all happiness is enjoying the little, little things in life.

Ingredients

  • Guava 1
  • Lemon Juice 2 tbsp.
  • Sugar as needed
  • Salt 1 pinch
  • Cumin Powder ¼ Tsp.

Method

  1. Slice guava and grind it in a mixer with little water.
  2. Than mix sugar, water, salt, lemon juice, cumin powder.
  3. Mix until the sugar gets dissolved.
  4. Strain with strainer and serve.

 



Vitamix 5300 Blender, Black

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Glue Berry(Gunda) Sabji

Gundas also known as Bird Lime/Glue Berry/Cordial/Lasode/Fragrant Manjack. They are usually available in the summer. They are mainly used to prepare pickles but also prepared as vegetables in meal. My mom used to make sabji many times in season but I am at least making one or two times in season because gunda is good for health and has many health benefits. I made with sorghum Flat Bread(Jowar Rotlo) and Garlicky butter milk, Khichadi. It’s simple, healthy, earthy soulful meal for me.

Ingredients

  • Gundas 15-20 pieces
  • Oil 2 Tbsp.
  • Mustard seeds 1 Tsp.
  • Pinch of Asafoetida
  • Filling Ingredients
  • Bengal Gram flour ½ cup(roasted)
  • Red Chilli Powder 1 Tsp.
  • Coriander powder 1 Tsp.
  • Cumin Powder 1 Tsp.
  • Turmeric Powder ½ Tsp.
  • Coconut fresh or flakes 1 Tbsp.
  • Raw Mango Grated small 1 or 1 Tbsp. Dry mango Powder(aamchur powder)
  • Coriander Leaves ¼ cup
  • Salt to taste
  • Oil ½ Tbsp.
  • Salt to taste
  • Pinch of brown sugar
  • Water to add when cooking

Method

  1. Wash, dry and destalk gundas, gently break them, with tip of a knife dipped in salt, scoop out seeds and sticky stuff. Keep gundas aside.
  2. Mix all ingredients for the filling, Divide it into two parts. Use one part to fill the gundas. Use the other half, to sprinkle over the gundas.
  3. Heat oil in a pan, add mustard seeds. As they cracked, add asafoetida and stuffed gundas. Gently toss, sprinkle a 2-3 spoon of water and cover them. Cook for about 10 minutes. Stir in between. Sprinkle little water as needed. Lower the flame.
  4. When gundas are half cooked, sprinkle the half of the filling mixture over them.
  5. Mix well. Cover and cook gundas till tender. Serve hot.





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