Ingredients
1 Glass Hot Milk
2 to 3 Dates (soak for 10 min in hot milk )
2 to 3 Pistachios
Strawberry syrup ( u can also use fresh strawberry )
1 to 2 Walnuts
Method
Blend all the ingredients in a mixture and make a smooth puree. Serve hot.
Note
Use lukewarm milk if using fresh strawberry
Soak nuts in hot milk so it will blend very smoothly.
You can use honey for sweetness.
Ingredients
1 cup Millet Powder (Easily available in market)
1/4tsp Turmeric
1/4 tsp Red Chilli Powder
1/2tsp Dhana Jeera Powder
Salt to Taste
For Seasoning
Mustard Seeds
Jeera Seeds
Hing, (Asafoetida)
Urad Dal
7/8 Curry Leaves
2/3 Green Chillies
1/2 Cup Finely Chopped Carrot
1 Finely Chopped Onion
Method
Boil Water and add all the Dry Masalas, Millet Powder and salt to taste. Mix Well. Cover with a lid and steam for another 3 to 4 mins on low flame. Turn off the gas and let the mixture cool. Knead a dough and make small dumplings. Keep aside.
In another pan, heat some oil. Add mustard seeds, Urad Dal, HIng, Curry Leaves, Green Chillies, Chopped Onions and saute for a few minutes. Add Chopped Carrots, stir again. Now add the Millet Dumplings and Saute lightly for another 5 to 7 Mins.
Your ‘Spicy Hot Bajra Dumpling’ is ready to be served. You can make green chutney for accompaniment.
Ingredients
1 cup Leftover Rice
3/4 cup Bengal gram flour
1/2 cup Buttermilk
1/4 tbsp Turmeric powder
1 tbsp Dhania Jeera powder
1 tbsp Red chilli powder (as per taste)
1/4 cup chopped Bitter Gourd skin grated
For Seasoning
5 to 6 Curry leaves
Mustard seeds
Jeera seeds
1 pinch Hing
Salt to taste
Chopped Coriander
Method
Soak the leftover rice in buttermilk at night.
Next day morning, In a bowl add bengal gram flour, salt, dhania jeera powder, turmeric, chilly powder, coriander leaves, grated bitter gourd skin. Now add the buttermilk rice and mix well.
In a pan put this mixture stir well till it becomes a smooth dough. Cover the lid and steam for 5 to 10 mins on medium flame. Stir in between till the gram flour is cooked well.
Grease a plate with butter and pour this mixture and spread like dhokla. Season the dhokli with mustard seeds, jeera seeds, hing, curry leaves. Cut into desired shape.
Relish it with spicy tangy chutney and tea.
Ingredients
2 cup smashed sweet potatoes
1/2 cup smashed potato
3 to 4 garlic pods finely chopped
1 tsp chopped ginger
Finely chopped Coriander leaves
Finely Chopped Green Chillies
1/2 tsp Turmeric powder
1 tsp Lemon juice,
1/2 tsp Chat masala
1/2 tsp Cumin seeds
Salt to taste
Ghee for roasting
1 pinch Asafoetida
For the Dough
2 cup Wheat flour, 1/4 cup Ragi flour, Salt and water. Knead the dough for parathas.
Method
In a pan heat oil, add cumin seeds, asafoetida, chopped garlic, ginger, green chillies and stir for a minute. Then add coriander leaves, mashed potato and sweet potatoes, salt, chat masala, turmeric powder and stir well another 2 to 3 mins. Let it cool. Now add lemon juice and mix well.
Roll a small portion of the dough and fill the centre with the mixture. Seal the edges tightly. Roll again into a circle like paratha with help of little flour.
Heat a Tava and put some oil, place the paratha and flip both the sides till golden brown. Serve hot with chutney or sauce.