Ginger Paak(Aadu Paak)

Ingredients:
1-cup grated ginger,
1-cup dry grated coconut,
2-cup jaggery powder,
1\2-cup ghee.

Method:
Step 1: Take a tava and pour 1\4-cup ghee on law flame. Add grated ginger and mix it till ginger become slightly brown in color and until all water part of ginger is burnt. Turn off the flame.

Step 2: Take another tava , add 1\4-cup ghee on low flame and add jaggery powder.

Step 3: After 1-minute turn of the flame and then add ginger and coconut . Mix it well.

Step 4: Decorate with coconut.

I learn this recipe from my mom. We call it in Gujarati – “Aadu Paak” (Aadu means ginger ).This is good for those child who has a cold problem in winter. Take one small piece of this every night and after that drink water. It is very beneficial in cold and good fro throat infection too.

It will stay good at room temperature in cold atmosphere for about 45 days.

This is my entry to Rosie for JFI- Ginger.
Have fun Rosie with Ginger.

Also submitting this to VKN for his noble cause of FAHC campaign.

Sadu-Bharat

Pomegranate Glazed Green Beans & Portobellos

The days may be getting longer but for this casita-bound goddess (I'm not one to strap on skis or skates or hurtle downhill on a toboggan, Darling) each successive chilly day invades my bookworm bones a little deeper. I get restless. I get itchy. Don't you? So after a leg stretching day in Santa Fe doing errands and getting a total pick-me-up shake-me-loose hair cut, Steve and I headed back to our quiet casita by the mesa with a bag of fresh green beans and portobellos and a bottle of Trader Joe's Pomegranate Glaze. Something new to try.

Just for fun.

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Capsicum curry

Ingredients :
1\4-cup chopped red capsicum,
1\4-cup chopped yellow capsicum,
1\4-cup chopped green capsicum,
1\4-cup chopped potato,
1\4-cup chopped tomato,
1\2-cup chopped onion,
1\4-cup green peas,
1-tsp. chilli powder,
1\2-tsp turmeric powder,
1\2-tsp mustard seeds,
1\2-tsp caraway seeds,
3-tsp oil,
Salt to taste,
Coriander leaves to garnish.


Method :
Step 1 : Heat oil in kadhai or pan, add mustard seeds, caraway seeds and cut potatoes. Cook till potatoes are tender.
Step 2 : Then add green peas and cover and cook up to 3-4 minutes.
Step 3: After that add turmeric powder, all capsicum. After 2-minutes add cut onion.

Step 4 : Finally add cut tomato,chilli powder, salt to it, mix well with all ingredients and cook on low heat.
Step 5 : Turn off the heat and garnish with coriander leaves and serve hot with roti.

Submitting this to VKN for his noble cause of FAHC campaign.

Gajar Ka Halwa

Ingredients :
500-gm Carrot,
1\2-litre Milk,
1\2-cup Sugar,
2-tbsp Ghee,
5-6 cashew nuts,
8-9 raisins,
4-5 cardamom.

Method :
Step 1 : Grate carrot .
Step 2 : Put Kadhai in low heat .Add ghee and grated carrot, and fry it for just 30-40 seconds.

Step 3 : Then add milk in kadhai and bring it to boil with grated carrot and add sugar to it.

Step 4 : Cook over medium heat until all the milk gets thicken.

Step 5 : When ghee starts separating then add cardamon powder and raisins. Mix it well and turn off the heat.

Step 6 : Decorate with cashew nuts.

Note :
1.If you want to avoid sugar than add crushed raisins. It is best option for sugar and good for health.

Submitting this as my entry for Creative Pooja's Theme of the Week -Orange ,white& Green for Republic day.
Also submitting this to VKN for his noble cause of FAHC campaign.

Baby Potatoes with tomato-onion gravy

Ingredients :
125gm-Baby potatoes,
1\2-cup -chopped onion ,
1\2-cup-chopped tomato,
5-6 Garlic piece,
4 -5 cloves,
3-4 cinnamon,
2-3 Bay leaves,
1\2 tsp.turmeric powder,
1 tsp. chilli powder,
3 tsp. oil,
1\2 tsp Mustard seeds,
1\2 tsp cumin seeds,
Salt to taste,
Cotiander leaves to garnic.

Method :
Step 1 : Take onion,tomato garlic and grind it in a blender.

Step 2 : Peel off the potatoes and prick it.
Step 3 : Heat oil in pan and add mustard seeds, caraway seeds,bay leaves,cloves,cinnamon.

Step 4 : Add onion,tomato and garlic paste. Fry till the paste becomes reddish and mixture starts separating from the oil.

Step 5 : Add turmeric poeder, chilli powder salt and potatoes to the gravy.

Step 6 : If you find the gravy too thick,Switch off the gas after 4-5 minutes.

Step 7 : Decorate it with green coriander leaves and serve hot with roti or partha.

Submitting this to VKN for his noble cause of FAHC campaign.

Bajri Na Rotla

Ingredients :
1/2 cup Pearl Millet flour,
1/4 cup water,
Salt to taste.

Method :
Step 1: Mix all ingredients together.and make a round ball of 2 inch
size ,Take care that this should be firm enough.

Step 2: Wet your palms with silght water, take this ball on your palm
and slightly flattern it.

Step 3: After placing the slightly flattened ball in hand, you go on
pressing it , just like slowly clapping the palms with dough in
between.
Step 4. You will have to wet your palms from time to time in order not
to let dough stick to your palms. Keep on expanding rotla this way
until you get it of your desired size.

Step 5 : Once the rotla is completely round and unbroken in ,Place it
slowly on hot clay tawa(also called Tavdi). take care that there
shouldnot be any air between , tavdi and rotla.

Step 6 : When half cooked on one side, turn it to another side and cook it in low flame. when fully cooked on another side , turn it to the first side again and let it cook fully.

Step 7: take it off from tavdi and spread Ghee on it. Serve Hot.
Take care to rotate it to give even baking.


This goes well with baigan bhartha when accompanied by Jaggery too .
Submitting this to VKN for his Noble cause of FAHC campaign.