MUSKMELON COOLER

MUSKMELON COOLER

INGREDIENTS

Kharbooj / chibood / muskmelon	1 no medium sized
Sugar	2 – 3 tbsp
Salt	A pinch
Ginger grated	½ tsp
Cracked black pepper	¼ tsp
Mint leaves	4 – 5 nos

METHOD:

1.       Remove the skin of the melon and discard the seeds.

2.       Cut into chunky pieces.

3.       Put them in a blender. Add into it sugar, salt. Ginger and finely crushed pepper. Add a few mint leaves if you like.

4.       Blend all together to a smooth consistency.

5.       Pour into a tall glass. Garnish with a sprig of mint and serve chilled.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

KADVYA VALACHE KADHAN / FLAVOURED BITTER FIELD BEANS WATER

INGREDIENTS

Kadve val / bitter field beans sprouted	1 cup
Sugar	½ tsp
Green chilli crushed	1 no
Buttermilk sour   OR  curd beaten smooth	¼ cup   OR 2 tbsp
Coconut milk   OR coconut powder	¼ cup   OR 2 tbsp
Salt	T.T.
Ghee / clarified butter	½ tbsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Coriander leaves chopped	1 sprig

METHOD:

1.       Pressure cook the sprouted kadve val with 4 cups of water for 2 – 3  whistles.

2.       Collect the juices / water in a separate bowl. The cooked sprouts can be used to make usal.

3.       Add to the juices salt, sugar and bring it to a boil.

4.       Switch off the flame, allow it to stand for a few min (around 10 min). 

5.       Pour into it the buttermilk and the coconut milk and again reheat till it is hot enough but does not boil. Make sure it does not split either, this may happen if the juices are too hot while adding the coconut milk and butter milk.

6.       In case you are using the coconut powder then mix little juices to the coconut powder to make a thick but runny paste. Mix together this paste with the buttermilk or curd and then add it to the hot juices.

7.       Separately heat ghee, add the jeera and heeng. Add the crushed chilli to it.

8.       Pour this tadka over the bitter field beans flavoured water / juices.

9.       Sprinkle finely chopped coriander leaves.

10.   Serves well as an accompanying hot appetizing drink.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

FALAFEL

FALAFEL

INGREDIENTS

Kabuli chana / chickpeas / garbanzo beans	1 cup
Onion chopped	1 no small
Garlic cloves grated	3 – 4 nos
Red chilli pdr	½ tsp
Jeera pdr / cumin pdr	½ tsp
Dhania pdr / coriander pdr	1 tsp
Salt	T.T.
Elaichi pdr / Cardamom pdr	A pinch
Pepper pdr	¼ tsp
Parsley OR Coriander leaves chopped	3 – 4 tbsp
Maida / refined flour	1 ½ - 2 tbsp
Oil	For deep frying

METHOD:

1.       Soak the chickpeas in water for 5 – 6 hours.

2.       They will almost increase to more than double its size.

3.       Wash them thoroughly in fresh water at least 2 – 3 times. Drain completely.

4.       Put the beans in a food processor and grind it to a coarse paste.

5.       Now into the processor add in all the other ingredients from onion till the coriander leaves.

6.       Pulse it once more to mix it up all together.

7.       Remove the mix into a bowl.

8.       Add into it the flour as required so that the mix clumps together. You can also add the flour while pulsing all the ingredients in the food processor.

9.       Increase a little flour if you think the mix is too loose or it does not hold together.

10.   Make sure the mixture is coarse grainy but still should form into balls.

11.   Refrigerate the mixture for 2 – 3 hours.

12.   Make balls with 1 tbsp mix each. You can increase or decrease the size as per your choice but the frying time will differ.

13.   Heat oil and deep fry the balls, first on a low flame and then on a high flame to colour them brown. Swirl them around for even frying.

14.   Remove on to a kitchen paper towel.

15.   Serve hot with Tahini sauce or Tzaziki sauce.
http://paripoornapaksiddhi.blogspot.in/2015/03/tzatziki-sauce-tzatziki-dip.html

16.   You can also stuff them into pita bread and make Falafel stuffed pita pockets. http://paripoornapaksiddhi.blogspot.in/2015/03/pita-bread.html 

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

CORNFLAKES & MUESLI LADDOO

Very easy, healthy  and quick to make. With all your ingredients ready they are done in less than 15 minutes ........

CORNFLAKES & MUESLI LADOO

INGREDIENTS

Cornflakes crushed	1 cup
Muesli with nuts	½ cup
Gul / jaggery finely grated	1 cup
Til seeds / sesame seeds	1 tbsp
Soonth pdr / Ginger pdr	½ tsp
Elaichi pdr / cardamom pdr	½ tsp
Ghee / clarified butter	3 tbsp

METHOD:

1.       Heat ghee in a heavy bottomed pan.

2.       Add the jaggery and 2 tbsp water and melt the jaggery on low heat. keep on stirring and  pressing with a spoon to break any stubborn lumps.

3.       Make sure you only melt the jaggery and don’t make a syrup of it.

4.       Switch off the flame and add til seeds, ginger pdr and cardamom pdr to the jaggery. Mix it up.

5.       Now add in the crushed cornflakes and muesli and mix it well.

6.       You can also add roasted grated dry coconut / khopra and saffron if you like.

7.       Remove it on to a plate and allow to cool a little.

8.       When it is hot but still can be handled by bare hands, shape them into marble sized or single bite sized balls / laddoos.

9.       You may have to grease your hands a little while shaping them.

10.   Allow to cool completely. Store in an airtight jar.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

PEETH POLI / GAVASNI / UKAD POLI

PEETH POLI / GAVASNI / UKAD POLI

INGREDIENTS

Atta / Wheat flour	½ cup
Tandool peeth / rice flour	1 cup
Salt	T.T.
Oil	2 - 3 tbsp
Dry rice flour for rolling	As req.
Ghee / clarified butter	As req.

METHOD:

1.       Add little salt to the wheat flour, water as required and knead to a smooth soft dough.

2.       Apply little oil to it and knead again.

3.       Cover and allow to rest for 15 – 20 min.

4.       In a pan take 1 cup water. Add salt and 2 tbsp oil and bring to a boil.

5.       When it boils simmer and add the rice flour to it.

6.       Stir with a spoon, cover and give it one steam.

7.       Switch off the flame and leave it covered for 15 – 20 min.

8.       When its temperature comes down to such that you can handle it with bare hands, remove on to a plate and knead.

9.       Sprinkle little water if needed and knead to a smooth, soft and pliable dough.

10.   Divide into egg sized portions. Cover them with a moist cloth. Never leave them uncovered.

11.   Divide the wheat flour dough in the same number of portions as the rice flour dough.

12.   The size of the wheat flour dough balls should be half of the rice flour balls.

13.   Roll out one portion of the wheat flour ball into a circle.

14.   Stuff it with a rice flour ball. Seal it completely in.

15.   Roll out again using dry rice flour into a thin circle.

16.   Heat a griddle / tava, put the rolled out circle / poli onto it.

17.   When you see light bubbles, flip it over.

18.   Make sure this side is cooked well with light brown spots on it.

19.   Flip over again and cook this half done side too.

20.   Remove on to a kitchen towel and drizzle ghee over it.

21.   Continue with the remaining balls.

22.   This Peeth Poli / Gavasni is usually served along with Aamras or Kheer.

23.   You can also add 2 tbsp of mango pulp to the rice flour dough while kneading as in step 9, just enough to give it a little colour.

24.   Or you can add a coarse paste of ginger, green chillies and cumin in step 4.

25.   This will give it a hint of hotness.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.