Recipe- Semolina Bites

Semolina Bites

Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Green Chilli 2 nos (Optional)Oil 1 tbsp

Recipe- Whole Wheat Cake

Eggless Whole Wheat Choco Walnut Cake in Microwave

Ingredients
Whole Wheat/ Aata 1 cup
Choco Powder 0.25 cup
Baking Soda 0.5 tsp
Baking Powder 0.5 tsp
Sugar 0.5 cup
Walnuts 1 cup (Finely Chopped)
Oil 0.5 cup
Buttermilk 1 cup

Recipe- Cheesy Veggie Dip

Cheesy Veggie Dip

Ingredients
Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
Onion 1 small (Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste

Recipe- Frozen Yogurt

Frozen Yogurt

Ingredients
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

• Wash and cut the blackberries and deep freeze for an hour.
• Peel and cut well ripe banana and deep freeze for an hour.
• Now in a blender add frozen blackberries, banana, sugar and 1 tbsp milk, blend to a smooth paste.
• Add thick curd and blend well.
• Pour in to an airtight jar and deep freeze for 3-4 hours.
• Now before serving remove from freezer and keep in refrigerator for 15 minutes.
• This will help easy scooping.
• garnish with banana and berries.
• Serve chill.

Tips

You may choose your choice of fruits or berries, like strawberry, blueberry, mango, kiwi, banana etc.

Adjust sugar as per your taste.

For the smooth texture keep ice cream in refrigerator for 10-15 minutes before serving from deep freezer.


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Recipe- Creamy Curd Dip

Creamy Curd Dip

Ingredients

Curd 2 cups

Ginger 1 tsp (Grated)

Green Chili 0.5 tsp (Grated)

Roasted Jeera Powder 1 tsp

Red Chili powder 0.5 tsp

Dry Mint Leaves Powder 2 tsp

Salt 0.5 tsp (or according to taste)

Method

• Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
• Remove the hung curd in another bowl.
• Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
• Refrigerate for 10-15 minutes.
• Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.

Tips

Adjust chilli as per your taste.

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Recipe- Strawberry Breakfast Smoothie

Healthy Strawberry Breakfast Smoothie

Ingredients
Strawberry 10 nos
Cold Milk 1 cup
Curd 2 tbsp
Oats (ready to eat) 1 cup
Sugar 3 tbsp

Method 

• Take cleaned and washed strawberries in a blender jar.
• Add sugar and blend till smooth texture.
• Add oats and blend well.
• Add cold milk and curd blend well.
• Serve immediately.

Tips
You can adjust the oat quantity as per required thickness.
Adjust sugar as per taste and as per sweetness of strawberries.
If you want real chill blend with some ice cubes as well.
You can replace oats with your choice of muesli.
Garnish with a piece of oat bar.

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Recipe- Traditional Pitod/ Pitor Curry

Traditional Pitod/ Pitor Curry

Ingredients
For Pitor
Besan (Gram Flour) 1.25 small cup
Curd (Thick Consistency) 1 small cup
Water 2 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Aamchur Powder 1 tsp
Ginger 2 tsp (Grated)
Green Chilli 1 tsp (Finely chopped)
Oil 1 tbsp. + to fry

Jeera 1 tsp

Hing /Asafoetida 1 pinch
For Curry
Oil 1 tbsp

Jeera 1 tsp

Hing /Asafoetida 1 pinch
Turmeric Powder 1 tsp

Coriander Powder 2 tsp

Red Chili Powder 1 tsp

Ginger Paste 2 tsp

Tomato Puree 5 tbsp.

Curd 1 cup (Thick Consistency)

Salt 1 tsp (or according to taste)

Method
For Pitor 

Take curd in a deep bowl and beat well.

Add sieved besan and mix well.

Add turmeric powder, salt, aamchur powder, ginger and chill mix well.

Add water and mix to a batter (make sure no lumps are formed).

Take 2 plates and grease with oil. Keep aside.

Take oil in a heavy bottom or a non stick pan and heat on high flame.

When oil is hot enough add hing and jeera and let it cracker.

Add this batter and keep stirring on high flame until a boil.

Reduce the flame to low and keep stirring for another 8-10 minutes.

The batter will looks more shiny and thick.

Switch off the flame and spread this batter on greased plates in a thick layer.

This will set and dry in another 10-15 minutes.

Cut in to 2x2 inch pieces with the help of a sharp knife.

Deep fry or shallow fry them and keep aside. 

For Curry

Take 1 tbsp oil in a pan and heat on high flame.

When oil is hot enough add jeera and let it cracker.

Add asafoetida, ginger paste, turmeric powder, coriander powder, red chili and fry.

Add tomato puree and fry till it leave sides of the pan.

Switch off the flame and cover the pan.

Now take curd in a small bowl and beat well for few seconds so that their is no lumps.

Add this curd to the gravy and mix well.

Switch on the gas on medium flame, fry and keep string otherwise it will curdle.

When a boil comes turn the gas to low flame.

Cover the pan let it cook for 5-6 minutes.

Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.

Check in 3-4 minutes if gravy starts leaving oil, switch off the gas.

While serving take pitor in a bowl and pour hot curry over that.

Serve hot with puri, paratha, chapati or rice.

Tips

Switch off the flame before adding curd. 

Keep stirring after adding curd as it can curdle otherwise.

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Recipe- Khandvi

Khandvi

Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp

Method

• Take curd in a deep bowl and beat well.
• Add sieved besan and mix well.
• Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
• Add water and mix to a batter (make sure no lumps are formed).
• Take 3-4 plates and grease with oil. Keep aside.
• Take a heavy bottom or a non stick pan and heat on high flame.
• Add this batter and keep stirring on high flame until a boil.
• Reduce the flame to low and keep stirring for another 5-6 minutes.
• The batter will looks more shiny and thick.
• Switch off the flame and spread this batter on greased plates in a thin layer.
• This will set and dry in another 5 minutes.
• Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
• Roll them tightly and place in a serving tray. Keep aside.
• Now heat oil in a small pan on high flame.
• When oil is hot enough add mustard seeds and let it cracker.
• When done add green chilli and fry.
• Now add water, lemon juice and sugar and let it boil.
• Pour over the khandvi pieces and garnish with coconut.
• Refrigerate for 1-2 hours.
• Serve chill with tamarind chutney.

Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.

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Recipe- Vegetable Cheela

Suji Vegetable Cheela

Ingredients (4 nos)
Suji/ Semolina 1 cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt 1 tsp or according to taste
Chopper onion 1 medium
Chopper tomato 1 medium
Chopper capsicum 1 medium
Chopped potato 1 small
Chopped paneer 2 tbsp
Ghee/ Oil to fry

Method

• Take suji in a deep bowl add curd and salt and mix well.
• Add sufficient water to make a medium thick paste.
• Cover and keep aside for 1-2 hours.
• Add chopped vegetables, black pepper and pinch of salt mix well.
• Heat non stick tawa on a medium flame.
• Apply 1 tsp ghee or oil on the tawa and wipe with a clean cloth.
• Pour some mixture (around 3-4 tbsp) over the tawa and spread in a round shape.
• Apply ghee or oil on the sides and cover with a lid. Turn the flame to low.
• Check in 2-3 minutes if upper side of cheela is cooked turn carefully and let this side also cook. 
• Flip again if needed, when looks crispy on both sides serve hot with ketchup.

Tips
You can use yellow or red capsicum as well to make the dish more colorful.
You can use your choice of vegetables.

If serving to kids, adjust salt and chili according to your child taste and tolerance.

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"Live and Let Live"

Recipe- Rava Idli

Rava/ Semolina Idli

Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.
Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
Meanwhile grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips
Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

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"Live and Let Live"

Recipe- Suji Uttapam

Suji/ Semolina Uttapam

Ingredients (2 nos)
Suji/ Semolina 1 small cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt according to taste
Chopper onion 2 tbsp
Chopper tomato 2 tbsp
Chopper capsicum 2 tbsp
Grated carrot 2 tbsp
Grated paneer 2 tbsp

Method

• Take suji in a deep bowl add curd and salt, mix well.
• Add sufficient water to make a thick paste.
• Cover and keep aside for 0.5-1 hours.
• Heat a non stick tawa on a medium flame.
• Apply some oil and pour half of the suji batter on tawa.
• Spread in thick layer (around 0.5 inch thick) making a round shape.
• Immediately after spreading it on tawa reduce the flame to low. 
• And start sprinkle all the vegetables (use only half of quantity)
• When done spread a layer of paneer and sprinkle salt and crushed black pepper.
• Press gently with a flat spoon and spread 1-2 tsp of oil on the top.
• Now check if uttapam has started leaving sides flip it very carefully.
• Fry other side as well at low flame for around 4-5 minutes
• Check if done turn it again n fry on medium heat for 1-2 minute.
• Serve hot with ketchup or chutney.

Tips
You can use yellow or red capsicum as well to make the dish more colorful.

Be very careful when you flip the uttapam as it might break.

Flip only when it has cooked properly on lower side otherwise it will break.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

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"Live and Let Live"

Recipe- Mango Yogurt

Mango Yogurt

Ingredients
Mango small size 2
Hung Curd 4 tbsp
Sugar 2 tbsp (or adjust according to mango sweetness)

Method
Wash and peel mango properly.
Cut one slice and keep aside for garnishing.
Mash rest mangos in a blender jar.
Add sugar and blend well.
Take serving glasses and pour approx 1-2 tbsp of mango pulp to form a layer in the bottom of glass.
Keep the glasses aside.
Add curd in leftover mango pulp and blend for few seconds.
Add this in glasses over the layer of mango pulp.
Now dies the mango slice and garnish your dessert.
Refrigerate for half an hour. 
Serve chill.

Tips
You can top the glasses with vanilla ice cream scoop as well.
Do not blend too much after adding curd to the pulp.

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"Live and Let Live"

Recipe- Suji Pancake

Suji/ Semolina Pancake

Ingredients (4 nos)
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 
Oil to temper

Method

• Take suji in a deep bowl add curd and salt, mix well.
• Add sufficient water to make a thick paste.
• Cover and keep aside for 0.5- 1 hour.
• Divide the mixture in 4 portions.
• Take 1-2 tsp oil in a deep pan and heat on high flame.
• When oil is hot enough add 0.5 tsp Mustard seeds and let it cracker.
• Meanwhile take a small bowl add one portion of suji paste and mix 0.5 tsp Eno salt to it.
• Pour this batter in the heated pan and sprinkle 0.5 tsp of sesame seeds over it.
• Cover the pan and reduce the flame on low.
• let it cook for 5 minutes on low flame.
• Check if its upper side is cooked. 
• Otherwise cover the pan for another 1-2 minutes and check again.
• Turn pancake carefully and cover the pan again. 
• Let this side also cook for 5 minutes approx.
• When both sides are cooked and golden brown in color.
• Remove and serve hot with chutney.
• Make other pancakes following the same steps.

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a heated pan as soon as you mix Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

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"Live and Let Live"

Recipe- Jalebie

Jalebie

Ingredients
Maida 1 Cup
Besan 1 tbsp
Curd 2 tbsp
Baking Soda 1 pinch
Ghee to fry

Method

• Mix maida and besan in a deep bowl.
• Add curd and mix well with spoon.
• Now add sufficient water to make a thick paste of a pouring consistency.
• Cover bowl and keep in a warm place for about an hour.
• Add soda powder and beat well.
• Pour the mixture in a piping cone or in the plastic empty ketchup bottle.
• Now take sufficient ghee in a pan to fry.
• Heat ghee on medium flame.
• Pour the batter through bottle or cone in a medium heated ghee making your favorite shape.
• Fry them till golden brown.
• Remove and soak in a warm single string sugar syrup for 1-2 minutes.
• Serve Hot.

Tips
You can also serve jalebies topped with Rabri or Vanilla Ice cream.
Before frying check if ghee is heated sufficient.
Prefer flat pan to fry jalebies.

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"Live and Let Live"