Live A Pure Life

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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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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Taquitos

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A Taquito is a Mexican dish consisting of a small tortilla wrapped up around various kinds of fillings.   I made with mixture of potato, avocado and cheese.  The dish is also known as a flautas, because their narrow, tube like appearance.

This crispy, savory dish is a delicious and simply way to prepare. I made it in lunch today but you can enjoy it at any time of day. This is a good and tasty appetizer for get-together or parties.

I fried them but they can also easily be prepared by baking. 

 Ingredients

  • Potatoes, 3
  • Mexican Cheese ½ Cup
  • Salt and Pepper to taste
  • Ripe and Peeled Avocado 1 coarsely mashed
  • Corn Tortilla or any 10-12
  • Cumin Powder ¼ Tsp.
  • Red Chili Powder 1/8 Tsp. (Optional)
  • Turmeric Powder ¼ tsp.
  • Lemon Juice 1 Tbsp.
  • Coriander Few Strings washed and chopped
  • Green Onion washed and chopped
  • Lettuce Shredded 1 Cup

   Method

  1. In a medium saucepan boil potatoes in water 15-20 minutes or until tender. Remove from heat.
  2. In large mixing bowl, shred potatoes, add shredded cheese, salt and pepper, mashed avocado, cumin powder, red chili powder, turmeric powder, lemon juice, chopped coriander and green onion.
  3. Combine all ingredients and set aside.
  4. Mix one Tbsp. of plain flour with an eight to ten Tbsp. of warm water. Mix well and set aside.
  5. Place canola oil in a medium skillet on medium high heat.
  6. Place 1-2 Tbsp. of mixture on a tortilla and roll. On edge spread a little mixture of flour and water. Seal it. Repeat same with other tortilla. Carefully put tortilla into hot oil. Fry for approximate 2-3 minutes or until browned evenly on all sides. Place on paper towel to drain excess oil.
  7. Serve topped with taco sauce, Sour cream, lettuce, shredded cheese. Dip in with Mexican hot sauce and enjoy!!!
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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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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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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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