Live A Pure Life

Gram Flour Fudge (Mohanthal)

Mohanthal is a very popular Indian sweet, also favorite for auspicious occasions and festivals. My family really loves this fudge(Mohanthal). Hope you are going to enjoy my simple and tasty Mohanthal recipe. 

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Ingredients

  • Gram Flour 2 Cups
  • Ghee ¾ Cup
  • Milk 4 Tbsp.
  • Sugar 1 and ½ Cup
  • Nutmeg Powder 1 Pinch
  • Green Cardamom Powder ¼ Tsp.
  • Few threads of Saffron
  • Almond Chopped 10
  • Pistachios Chopped 10         

Method

  1. Heat 2 tbsp. milk in a pan and add 1 tbsp. ghee, heat till it melts. Place gram flour in a bowl, add the ghee-milk mixture and mix with fingertips. Keep aside two hours or at least fifteen minutes. After pass it through thick sieve, pressing lightly to remove lumps.
  2. Heat ¾ cup ghee in a pan; add the sieved gram flour and sauté on medium heat, stirring continuously, till fragrant and dark in color. ( Approximate going to take 10-12 Minutes)
  3. Let it cool completely. ( Important step)
  4. In a saucepan cook together ½ cup of water and 1 and ½ cup of sugar on medium heat to make syrup.
  5. Cook the syrup till it gets 1 ½ string consistency.
  6. Grease a tray, add nutmeg powder, saffron threads and green cardamom powder to the gram flour and mix well.
  7. Add 2 tbsp. milk to the sugar syrup and mix well. Add the syrup, little by little, to the gram flour mixture and mix well.
  8. Pour into the greased tray and spread evenly. Sprinkle almonds and pistachios over gram flour mixture and press lightly. Set aside and cool completely. Cut into squares shapes (Mine is diamond shape because my son likes a diamond shape).
  9. Separate the pieces and serve.
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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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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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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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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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Chickpeas Curry

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This healthy, tasty chickpeas curry is super quick and makes a great side dish or vegetarian main dish. Chickpeas is a great source of protein and energy booster. Making many times in weekend lunch or in dinner. My family really enjoying every time.

Ingredients

  • 400g Chickpeas cooked or tin drained and rinsed
  • 1 Tbsp. Oil
  • 1 Onion chopped
  • 2 Tbsp. Tomato Paste or 1 fresh Tomato Chopped
  • 1 Garlic Cloves, crushed
  • ½ Tsp. Cumin Powder
  • ½ Tsp. Coriander
  • ¼ Tsp. Turmeric Powder
  • ¼ Tsp. Red Chilli Powder
  • ¼ Tsp. Garam Masala (Optional)
  • ½ Tsp. Brown Sugar
  • 1-2 inch piece root ginger, grated
  • 1-2 Cardamom Pod
  • 2-5 Black Pepper
  • 1-2 Cloves
  • 1 Bay Leaf
  • 1 Small Cinnamon Stick
  • 1 Tbsp. Finely chopped coriander    

Method

  1. Heat a deep saucepan or a medium wok and add the oil.
  2. Add the cinnamon stick, black pepper, cardamom pod, bay leaf and cloves
  3. Add the onions and garlic, fry until the onions are caramelized.
  4. Add the salt to taste, cumin powder, coriander powder, turmeric powder and red chili powder. Mix for a minute and add the tomato paste. Add 1 to 2 spoons of water and cook for 2 to 3 minutes. If using fresh tomato cook for 5-6 minutes.
  5. Add the chickpeas, and grated ginger, mix. Add water according to your desired consistency.
  6. Mash a few of the chickpeas while cooking. Adjust seasoning. Add garam masala and brown sugar. Cover and simmer for 5 minutes.
  7. Garnish with finely chopped coriander.
  8. Serve with pitta breads, roti, cumin rice or plain basmati rice.

 


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Fafda( Crunchy Chickpea flour stripe)

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Fafda is a favorite street food in Gujarat. and loved by all young, adult and kids. Fafda and Jalebi makes great combination. On family demand I made today and here you go for recipe-

Ingredients

  • 2 cup besan ( gram flour)
  • 1/2 teaspoon baking soda( Papad Kharo)
  • 1/2 teaspoon ajwain (carom seeds)
  • 1 teaspoon pepper, finely ground
  • 3 tablespoon oil
  • Salt to taste ½ teaspoon
  • A pinch of asafetida
  • 1/8 tsp. turmeric(haldi)
  • water 1/2 cup

Method

  1. Crush carom seed with mortar and pestle. Shift flour. Mix baking soda (papad kharo) and salt into  warm water.
  2. In a large mixing bowl add flour, carom seeds, black pepper crushed, salt, Hing, oil.
  3. Mix all the ingredients well with hands and knead the flour with warm water(1/2 cup).
  4. Flip, turn and punch the dough for 6-7 minutes. Leave the dough for half an hour.
  5. In a frying pan heat the oil. Make soft ball size balls from dough. Use slight oil to grease your palm so dough does not stick.
  6. There is a traditional way to make Fafda but I am making with plastic Ziploc bag.
  7. Cut close part of Ziploc bag. Cover small flat surface with one plastic, spread little oil on it and put dough ball on t. Cover dough with another plastic and roll with rolling pin. Roll carefully to little thinner than paratha or as your desire thickness.
  8. make it rectangle and then make 4-5 straight cuts.
  9. Carefully pick up one piece at a time and drop in hot oil carefully. Fry 4-5 pieces at a time on medium heat. Fry till both the sides are slightly golden and cooked properly.
  10. Serve with chutney.
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Cabbage Fried Rice with Sesame Seeds

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Ingredients #

  • 1 small green cabbage, finely sliced
  • 1 carrot finely sliced
  • 1 medium onion finely diced
  • 2 cups Rice boiled
  • 2-3 Tbsp. sesame oil
  • 2 Tbsp. sesame Seeds black roasted
  • Garlic crushed 3-5 cloves
  • Ginger chopped 1 inch piece
  • ¼ spoon green chili chopped ( optional)
  • ¼ spoon freshly ground black pepper
  • Soy sauce 1-2 Tbsp.
  • Vinegar 1 Tbsp.
  • Brown sugar 1 Tbsp.
  • Salt to taste

Method # 

  1. Heat a large, heavy bottomed skillet or a wok over medium heat. Add 2 tbsp sesame oil.
  2. Add sliced cabbage, carrot and onion. Toss and cook till the veggie softens slightly.
  3. About 7-10 minutes.
  4. Add garlic, ginger, green chili, roasted black sesame, black pepper, soy sauce, salt and mix.
  5. Sauté 1-2 minutes.
  6. Add rice, vinegar, brown sugar and mix well.
  7. Garnish with green onion or coriander. Serve hot.

 

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