My today’s recipe 10/09/22 is This 5 ingredient homemade protein powder is made from wholesome nuts and seeds, can be customized to your needs and works great for meal prep!

Keep this healthy vegan blend in your fridge and use it for smoothies, oatmeal, baking and more.

Especially if you don’t want certain ingredients in your protein powder or are allergic to them, you might be better off making your own blend at home.

PROTIEN POWDER INGREDIENTS:

Sunflower seeds

Pumpkin seeds

Flax seeds

Hemp hearts

Almonds

Find a couple of suggestions for what else to add and how to flavor your homemade protein powder further down below.

How to make homemade protein powder:

Add the first kind of nut or seed to your blender.

Blizz to create a fine flour don’t overblend or let the oils release!Transfer into a bowl.

Add the next nut or seed to your blender and repeat the process.

Mix with a spoon and whisk out any lumps. Done!

Storage & serving:

It can also be mixed into overnight oats, sprinkled over almond yogurt with some fruit or used to top your smoothie bowl.

My today’s recipe 9/9/2022 is “Mysore bhonda”.

Ingredients :

• Maida – 1/2 kg
• Curd – 1 cup
• urad dal – 1 cup
• Salt – 1 tbsp
• Coriander
• Coconut : 2 tbsp (chopped)
• Green chillies – 4 (chopped)
• Oil – for fry

prepration : soak urad dal for 1 hr in a water. After 1 hr drain the water and grind the urad dal in a mixer. After that take a bowl and put paste of urad dal , maida , curd , chopped green chillies , coriander , salt and chopped coconut and mix it well .

Take a pan and heat some oil . When the oil is hot take about 1 tbsp of batter . Shape it gently and drop in hot oil . They will puff in few seconds . Keep stirring and fry on medium flame till it light brown. Now the Mysore bhonda is ready to serve.

• Turmeric powder 1/4 tea spoon.
• → Onions 1 number.
• → Chilly powder 1 tablespoon.
• → Coriander powder 1 tea spoon.
• → Cumin powder 1/2 tea spoon.
• → Curry leaves 1 spring.
• → Ginger garlic paste 1 tea spoon.
• → Red chilly 3 numbers.
• → Kalonji (optional) 1/4 tea spoon.
• → Methi seeds 1 pinch.
• → Cumin seeds 1/4 tea spoon.
• → Mustard seeds 1/4 tea spoon.
• → Salt to taste.
• → Oil to fry.
• → Coconut powder 1 tablespoon.
• → Sesame seeds 1 tablespoon.
• → Peanuts 1 tablespoon.
• → Green chilly 2 numbers.
• → Coriander leaves(chopped) 1 tablespoon.
• → Mint leaves(chopped) 1 tablespoon.
• → Yogurt 2 tablespoons.
• → Baingan-Egg plant 250 grams.

Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste.
Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in color, add ginger garlic paste cook this till raw flavor is gone.
Add turmeric powder, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste.
Cook this in a slow flame for 30 minutes, then add chopped coriander leaves, chopped mint, add beaten yogurt, once it comes to boil add eggplant (egg plant cut them into quarters and fry them in the oil).
Put the lid on and let it cook for 5 minutes, then serve it.

My today’s recipe 8/09/22 is coconut barfi I have shared quite a few barfi recipe. but none can replace the coconut burfi recipe with its simplicity and taste.

i inherited this recipe from my mother as she used to prepare it frequently during festival seasons for sharing it with friends and family.

lastly, the recipe easily lasts for weeks if stored in a dry air container.

INGREDIENTS:

3 cup coconut (grated)

2 cup sugar

½ cup milk

2 tbsp cream (optional)

¼ tsp cardamom powder / elachi powder

INSTRUCTIONS:

firstly, take 3 cup freshly grated coconut into large kadai.add 2 cup sugar and ½ cup milk.

mix well on medium flame until sugar dissolves completely.keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)now add 2 tbsp cream.

continue to cook on medium flame stirring continuously.the mixture starts to thicken after 20 minutes.

and after 25 minutes, coconut mixture will start to separate from pan.

continue to cook until the mixture starts to hold the shape.now add ¼ tsp cardamom powder and mix well.

transfer the prepared dough into a greased plate lined with baking paper.set well forming a block.

allow to set for 10 minute, or till it sets completely yet warm.now unmould and cut into pieces.

finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.

NOTES:

firstly, use freshly grated coconut for more juicy coconut barfi.

however, it can also be prepared with frozen coconut or desiccated coconut.

also, adjust the amount of sugar to your preference.

To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.

For mandi spice powder
To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.

Turn off the heat, and allow it to cool. 

Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder. 

For the Chicken
Heat a large saucepan on medium heat and add oil.

Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes. 

To the softened onions,  add the ginger paste and garlic paste and sauté till the raw smell goes away. 

Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.

In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.

When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste.   Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat. 

We will furthermore bake the chicken, to get a crispy skin. 

In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside. 

Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it  onto a baking tray and brush with butter and mandi spice powder mixture. 

Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour

When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste.   Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat. 

We will furthermore bake the chicken, to get a crispy skin. 

In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside. 

Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it  onto a baking tray and brush with butter and mandi spice powder mixture. 

Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour

Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes.

Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.

Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.

Serve Arabian Chicken Mandi

Tamarind chutney is also known as imli chutney . It is a spiced, sweet and tangy sauce served with chaat snacks or fried snacks like samosa , kachori or pakoda.

Here I am sharing the recipe of tamarind chutney.

Prepration method : soak the 1/4 kg tamarind in one glass of water for 1 hr. After 1 hr squeeze the pulp with hands from the tamarind in the same bowl . Strain the pulp and keep aside. Heat the oil in a pan and add 1 tbsp of cumin seeds at this time low the flame and then add 1 tbsp of dry ginger powder , 1 tbsp of red chilli powder and cook it for 5 min. After 5 min add the strained tamarind pulp and cook it for 5 min . After that add 1 tbsp of salt and 1 tbsp of jaggery (Gud) cook until the consistency thickens . Now the tamarind chutney is ready to serve.

Today my recipe is “punjabi chole “

Ingredients :

chickpeas : 1/4 kg

onion : 1/2 cup (chopped )

Tomato : 1/2 cup ( chopped)

Curry leaves: 5 – 6

Zeera : 1/2 tbsp

Ginger garlic paste : 1 tbsp

Red chilli powder : 1/2 tbsp

Chole masala powder : 1 tbsp

Oil : 1/2 cup

Salt : 1tbsp

Turmeric powder : 1/2 tbsp

bay leaves : 2

cinamon stick : 1

cardamom : 2

Prepration method : soak the chickpeas overnight in enough water to cover them.

In a pressure cooker add the soaked and drained chickpeas , 1 glass water, bay leaves, cinnamon stick , cardamom and some salt. Pressure cook at high flame till get 1- 2 whistle . After that lower the flame to medium and let it cook for 10 min . After 10 min check it . Now take a pan and add oil and heat it, after that add zeera , curry leaves, chopped onion and tomatoes and cook it for 2 min and then add ginger garlic paste and cook it for 5 minutes and then add salt, red chilli powder, turmeric powder, chole masala powder and stir well till the mixture comes together. After that add cooked chickpeas in it and mix well and cook it for about 5 minutes . Now the punjabi chole is ready to serve.

Ingredients:
1] Toor Dal/ Masoor ki dal-1/4 Cup
2] Tomatoes-3
3] Onion-1/2
4] Lemon-1
5] Bay Leaf
6] Garam Masala Powder[ Cardamom, Clove, Cinnamon, Caraway seeds]-1/2 tbsp
7] salt, Turmeric Powder, Chilli Powder
8] Coriander & Mint Leaves.

How to Make:
1] Take a pressure cooker and Add Dal 1/4 Cup, Tomato sliced and 2 glasses of water, 1 tbsp oil, turmeric powder-1/4tbsp, Chilli Powder-2 tbsp, and Salt-1 tbsp. Close the lid and cook for 15 minutes.
2] Take another bowl and Add oil 4 tbsp, 1/2 Onion sliced fry until it gets golden brown, then add tomatoes sliced-2, bay leaves.
3] Grind that dal and add to the same bowl, Coriander & Mint leaves chopped, and cook until it bubbles.
4] Now, Dalcha is ready to serve.

This Dalcha is usually served with pulao. Hope you will enjoy this recipe.
Like, Share, and comment below.

My today’s recipe 2/09/22 is Tomato jam Home made it is very simple and very easy it can made easily in 30-40 min let see!

INGREDIENTS:

2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)

2 1/4 cups (450 g) sugar

2 or 3 grinds of black pepper

Big pinch of salt

1 teaspoon freshly squeezed lemon juice

PREPARATION:

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.

Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.

Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.

Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off.

If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.

Storage:

The jam will keep for at least 6 months in the refrigerator.

TIP:

I don’t use the wrinkle test for this jam. If you wish to use a candy thermometer to gauge doneness, when ready, the temperature of the jam should register 220°F (105°C) degrees.

Did you like it?? Would you like to try please comment below🙂

My today’s recipe 29/08/22 is egg pudding.Egg pudding recipe is such a delighting dish made up of eggs and milk. This drool worthy dish is loved by kids.

INGRIDIENTS:

Eggs – 3

Sugar – 10 tbsp

Milk – 2 cup

Vanilla essence – 1/2 tsp

Sugar (for caramel) – 2 tsp

HOW TO MAKE EGG PUDDING:

Caramelise a steel bowl with 2 tsp of sugar.

Add all the ingredients to another bowl and mix well until the sugar dissolves.

Pour this mixture into the caramelised bowl and keep in the cooker with 1/2 cup waterPressure cook this mixture for 10 minutes.

And remove from the cooker after the pressure sub sides

Refrigerate and serve.

Ingredients :

• Rice – 2 cups
• onion – 1
• tomatoes: 4
• Ginger garlic paste – 1tbsp
• Chopped green chillies – 2
• cinnamon – 2 sticks
• Bay leaves – 1
• cloves – 4
• cardamom – 4
• turmeric powder – 1/2 tbsp
• red chilli powder – 1 tbsp
• Salt – 1tbsp
• Cumin – 1/2 tbsp
• Oil – 2 tbsp

prepration : Add 2 tbsp oil to a hot pressure cooker and add all spices with chopped onion and green chillies and saut it for few minutes until it light brown. After that add ginger garlic paste and saute it for 1 mint. After that add chopped tomatoes, turmeric powder, red chilli powder and salt and saut it for 2 to 3 mins. Next cover and cook until the tomatoes turns soft. Next add 4 cups of water and let it to boil. After boiling the water add drained rice and mix it well. Cover the pressure cooker lid and cook on a medium heat and allow to whistle once. After that open the lid when pressure released. Now the tomato rice is ready to serve and eat.

1 kg tomato

5_red chilli

One cup sugar  one spoon cumin one spoon Raya

1 kg tomato 5_Red Chilli 1 cup of sugar no water low flame 3 whistles

after open