Month: October 2016 (page 1 of 2)

Mixed Sprout Salad (Healthy recipe)

Hello my foodie friends ! Today’s recipe is ‘Mixed Sprout Salad’. This recipe is a very healthy dish which is full of proteins and other nutrients. You can have this salad as snack or in your breakfast.  For this recipe I have used only two variety of sprouts, but you can add your favourite sprouts. For this simple and healthy salad all you need is boiled/steamed sprouts, few veggies of your choice and few spices.

Mixed Sprouts Salad

Mixed Sprouts Salad

You can pack this salad in your kid’s tiffin also. It takes only 15 mins of your time, you only need to give a nice toss to your salad.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more breakfast recipes you can also check Besan Cheela (Gram flour veggies pancake) , Sabudana Khichdi (Vrat/fast recipe) , Mayonnaise Veggies Sandwich (Easy n quick recipe) , Sabudana Vada (Sago fritters/vada)

Serves:  4

Duration: 15 mins

Ingredients for Mixed Sprout Salad

Mixed sprouts (boiled/steamed)2 cups
Boiled potato (cubed)1 medium size
Cucumber (chopped)1 medium size
Onion (chopped)1
Tomato (chopped)2
Lemon juice2 tsp
Saltas per taste
Green chilli (chopped)1 medium
Red chilli powder1 tsp as per taste
Chaat masala1/2 tsp
Coriander (chopped)2 tsp

Procedure for Mixed Sprout Salad

  •  Boil/steam sprouts.

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  • Drain the liquid. Keep sprouts aside.
  • Chop cucumber, boiled potato, tomato, green chillies and onion.

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  • Take a bowl add boiled sprouts, veggies, salt, lemon juice, chopped coriander, chaat masala, and red chilli powder.

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  • Toss everything well.

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  • Mixed sprout salad is ready to serve !

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Note: How to sprout mixed beans at home?

  • Wash beans of your choice thoroughly, for this recipe I have chosen moong and black gram. Keep in mind moong starts germinating early.
  • Soak your beans overnight. Soak both the beans separately.
  • Next day, drain water and keep your beans in a container covered with a wet cloth.
  • Keep the container aside, and check next day.
  • If you are satisfied with length of your sprouts use them, otherwise cover with wet cloth again and check again next day.
  • This is how I sprout my beans.

Gajar ke laddoo (quick carrot truffles)

Happy Diwali in advance my foodie friends ! Today’s recipe is ‘Gajar ke laddoo’.  This is a quick and easy twist to everybody’s favourite Gajar ka halwa. Try this yummy sweet of carrot balls this time. I would suggest you to prepare them fresh. This sweet dish is best way of portion control and enjoying festive mood.

Gajar ke Laddoo

Gajar ke Laddoo

For this recipe we use orange carrots instead of red ones which we use for gajar halwa. Every one in my family love these laddoos, key for tasty laddoos is perfect cooking of carrots.

For more dessert recipes you can check Moong Dal Halwa (with a twist) ,  Mango Basundi (Aam ki Basundi) ,  Easy Eggless Chocolate Cake ,  Coconut Laddoo (Nariyal ke laddoo) , Seviyan Kheer Recipe , Peanut Ladoo (two ingredients recipe) ,

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Yield: 20 (small size laddoo)

Duration: 15 minutes (prep time) + 25 mins (cook time) = 40 mins (total time)

Ingredients for Gajar ke laddoo

Carrots (grated)                                              750 gms

Condensed milk (milk maid)                    1/2 tin (200 gms) or as per taste

Ghee                                                                       2 tbsp

cardamom powder                                       1 tsp

Chopped dry fruits                                         2-3 tsp

Melon seeds                                                       for garnishing

Procedure for Gajar ke laddoo

  • Wash and peel carrots.

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  • Grate carrots carefully.

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  • In a thick pan heat ghee, add carrots. Cook for few seconds.

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  • Add sweet condensed milk. Mix well.

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  • Add cardamom powder and mix well, keep stirring and cooking.

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  • Cook till carrots are cooked and ghee separates from the carrots.

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  • Keep the cooked carrots mix aside to cool down.

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  • In the above mix, add chopped dry fruits and mix uniformly.
  • Prepare equal size laddoos from the mix.

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  • Garnish laddoos with melon seeds.

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  • Gajar laddoo is ready to be served !

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Note:

  • For garnishing in a different way, coat laddoos with desiccated coconut.
  • If milk maid is not available, use sugar, both works well with this dish.
  • For a twist, you can also add orange essence in the recipe.

Phirni (Rose flavoured Indian rice pudding)

Hello foodies ! Today’s recipe is ‘Phirni’. It is a classic soothing Indian rice pudding. The best season to enjoy this dessert is summer, but as this is a festive season I am sharing this easy to prepare phirni recipe. Whenever you visit Mumbai, do try phirni from the famous ‘Muhammad Ali Road’. Traditionally phirni is allowed to set in an earthen ware and garnish with dry fruits, saffron or rose petals.

Phirni

Phirni

Today, phirni is so famous that even some restaurants serve this dessert. The core ingredient of this dish is grounded rice, which helps in setting of this dessert . Do try this classic Indian dish and let me know how it  turned out for you.

This festive season you can also serve your guests any of these dessert recipe – Peanut Ladoo (two ingredients recipe) , Seviyan Kheer Recipe , Moong Dal Halwa (with a twist) , Easy Eggless Chocolate Cake , Coconut Laddoo (Nariyal ke laddoo)

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 5

Duration: 40 mins (prep time), 15 mins (cook time)

Ingredients for Phirni

Rice                                                                100 gms

Milk                                                                3 cups

Sweetened condensed milk             1/2 tin (200 gms)

Rose water                                                 1 tsp

Cardamom/elaichi powder               1 tsp

Rose petals                                                 for garnishing

Almonds (chopped)                               for garnishing

Procedure for Phirni

  • Soak rice for around 30 mins to 1 hour.

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  • Drain water and in a grinder make a paste of rice, size of rice grains should look like semolina.

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  • In a thick bottomed pan, heat milk for 2-3 mins and then add grounded rice in it.  Stir the mix continuously to avoid lumps formation.

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  • Cook till rice is cooked, when rice is cooked, consistency of the mix starts thickening.
  •  Add condensed milk and remove the mix from the fire. Mix well.
  • Add cardamom powder and rose-water. Mix well.

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  • Pour the phirni in serving bowls. Garnish bowls with rose petals and chopped almonds.

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  • Set and cool in a refrigerator.

Sabudana Vada (Sago fritters/vada)

Hello my foodies friends ! Today’s recipe is ‘Sabudana Vada’. It is a deep-fried snack which is made from sabudana/sago. In Maharashtra this is second most common vada dish after Aloo vada / vada pav, there it is served with sweet curd (curd mix with sugar). After sabudana khichdi this is my second favourite sabudana dish. You can also have this dish during fast/vrat by replacing normal salt with black salt.

Sabudana Vada

Sabudana Vada

Sabudana Vada are crunchy from outside and soft from inside. They just melt in mouth and trust me that feeling is divine (at least for me :P) . Main ingredients of this dish are sabudana/sago, peanuts, potatoes.  Preparation time of this dish more than its cooking time, as you need to soak sabudana for at least 4-5 hours. In winter season or during monsoon have sabudana vada as tea time snack.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For Maharashtrian recipes you can check Peanut Ladoo (two ingredients recipe) , Sabudana Khichdi (Vrat/fast recipe) , Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice) , Koshimbir with Yogurt (Maharashtrian curd salad) , Aloo Vada (Potato dumpling/ Batata vada)

 Serves: 5

Duration: 5 hours (prep time) + 15 mins (cook time) = 5 hrs 15 mins (total time)

Ingredients for Sabudana Vada

Sabudana/Sago/Tapioca pearls1 cup
Peanuts/moongphali (roasted)1/2 cup
Boiled potatoes/aloo4 medium size
Salt1 tsp as per taste
Sugar1/2 tsp or as per taste
Green chillies / hari mirch (finely chopped)3
Coriander leaves (dhania patta) (finely chopped)2 tsp
Ginger/adarak (finely chopped)1 tsp
Lime (nimbu) juice2 tsp
Oilfor deep frying

Procedure for Sabudana Vada

  • Soak sabudana/ sago for at least 5 hrs. (Soak your sabudana according to your variety, mine take only 5 hours but some variety do take around 8 hrs.

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  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • Strain and keep them aside.

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  • While your sabudana are soaked, in the meantime, boil potatoes. Let the potatoes cool.

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  • In a pan roast peanuts, let them cool.

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  • Remove husk of peanuts and in a grinder make a coarse powder of peanuts.

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  • In a bowl, mash the potatoes.

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  • Add sabudana, roasted peanut powder, chopped green chillies, chopped ginger, salt, sugar and chopped coriander in the bowl.

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  • Mix everything well.

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  • Start preparing small balls with the above mixture, flatten them slightly, keep them aside.

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  • In a deep pan/kadhai heat oil, on a medium heat start frying vada till golden brown. Remove vadas on kitchen towel. Sabudana vadas are ready !

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  • Serve them hot with ketchup/sweet curd/green chutney or plain.

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Mayonnaise Veggies Sandwich (Easy n quick recipe)

Hey foodies ! Today’s recipe is ‘Mayonnaise Veggies Sandwich’ , this recipe is for bachelors and also for those who are trying their hand in cooking for the first time . Sandwiches are perfect for breakfast and as small meals. When in hurry I always opt for this recipe. I have prepared my sandwiches on a skillet/tawa, you can use toaster. My reason to use skillet is to show that you do not always need a toaster to enjoy sandwich.

Mayonnaise Veggies Sandwich

Mayonnaise Veggies Sandwich

For this recipe you only need bread, mayonnaise, veggies of your choice and chilli flakes. It is simple, easy and quick recipe. Include veggies of your kids choice and you can pack this for tiffin. In my recipe I have used white bread for healthier choice use brown bread. To make it more healthy use less quantity of mayonnaise.

You can share your re-creation of this recipe or any other recipe from RasoiRecipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 4

Duration: 15-20 mins

Ingredients for Mayonnaise Veggies Sandwich

Bread slices (white or brown)8
Mayonnaise (eggless)2 tbsp
Choopped onion1 small size
Chopped tomato1 medium size
Chopped cucumber 1 small size
Red chilli flakes1 tsp (or as per taste)
Butterto apply on bread slices

Procedure for Mayonnaise Veggies Sandwich

  • In a bowl take mayonnaise.

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  • Add chopped onion, tomato , cucumber and chilli fakes.

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  • Mix everything well.

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  • Grease outer sides of breads with butter.
  • On bread slices spread mayonnaise veggies mix on bread generously, cover the bread slice with another bread.

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  •  Heat a tawa/skillet on medium flame. Toast sandwiches on medium flame till they become crisp and golden brown.

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  • Toast all sandwiches from both the sides nice and crisp.

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  • Serve hot and crisp sandwiches immediately !

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Note:

  • Other vegetables options are capsicum, carrots and sweet corn.
  • For seasoning you can use oregano also. If you do not have chilli flakes use grounded black pepper.

Dhaba Style Paneer Bhurji (scrambled cottage cheese)

Hello everyone ! Today’s recipe is ‘Dhaba Style Paneer Bhurji’. In this recipe paneer or cottage cheese is scrambled/crumbled/grated and cooked with veggies and spices. Serve this dish with hot chapati/paratha. It is a quick recipe, in which you saute onion and tomato along with few spices, lastly add grated paneer. You can also pack paneer bhurji in your kid’s lunch box.  This is very commonly available dhaba dish, that is served at every north Indian dhaba (roadside food stall on highways). Bhurji is hindi word for scrambled.

Dhaba Style Paneer Bhurji

Dhaba Style Paneer Bhurji

You can share your re-creation of this recipe or any other recipe from RasoiRecipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more paneer recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel)  Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) Jhatpat Shahi Paneer (Quick royal cottage cheese)   Paneer Paratha (Cottage cheese stuffed paratha)  Paneer Macaroni Pakodi (Cottage cheese pasta pakori) .

 Serves : 3

Duration: 30 mins

Ingredients for Dhaba Style Paneer Bhurji

Paneer/Cottage cheese200 gms
Onion (finely chopped)5 small size
Tomato (finely chopped)2 medium size
Green chillies (chopped)2
Garam masala/All spice powder1/4 tsp
Red chilli powder1/2 tsp or as per taste
Cumin seeds /Jeera1/2 tsp
Ginger garlic paste1 tsp
Coriander (chopped)2 tbsp
Kasoori methi (crushed)1/2 tsp
Oil1.5 tbsp
Turmeric powder1/4 tsp
Salt as er taste

Procedure for Dhaba Style Paneer Bhurji

  • Grate paneer/cottage cheese and keep it aside.

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  • In a non-stick pan heat oil, add cumin seeds/jeera and let them crackle.

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  • Add onion and cook until they turn translucent or 5 mins on a medium flame.

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  • When onion turn translucent, add ginger garlic paste. Cook till raw smell fades away.

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  • Add green chillies and saute for few minutes.

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  • Now add chopped tomato, cook till they become soft.

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  • When tomatoes are almost done, add all the dry spices.  Mix everything well.

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  • Next step is to add grated paneer. Mix nicely.

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  • Final step is to add chopped coriander and crushed kasoori methi (dried fenugreek leaves). Mix well.

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  • Dhaba style paneer bhurji is ready to serve !

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Makhana Munchies (Healthy spicy lotus seed snack)

Hey everyone ! Today’s recipe is ‘Makhana Munchies’.  Makhana is hindi name of lotus seeds, other names of lotus seeds are fox nut, Euryale ferox and gorgon nut. This is the simplest recipe of makhana. In India it is very commonly used as a vrat food and on various religious occasion.  Makhana munchies can easily replace popcorn as a healthier alternative. It is a healthy food, which is full of benefits.  Roasted makhana are of neutral taste, and that’s why you can flavour it according to you taste, just like popcorn.

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Lotus seeds are a good source of protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. Makhana have low glycemic index which make them perfect for diabetic people. Include makhana as a part of your healthy diet.

You can share your re-creation of this recipe or any other recipe from RasoiRecipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 3

Duration: 15 minutes

Ingredients for Makhana Munchies

Makhana / Lotus seed                                 200 gms

Ghee                                                                      2 tbsp

Red chilli powder                                           1/2 tsp or as per taste

Salt                                                                          1/4 tsp or as per taste

Chaat Masala                                                    1/4 tsp

Procedure for Makhana Munchies

  •  In a non stick pan, heat ghee (for healthier option use fat-free butter).

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  • Add makhana and roast on low-medium flame.

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  • Stir in between, roast  for 8-10 or till crispy and crunchy.

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  • Switch off the flame and keep roasted makhana in a bowl.
  • Sprinkle all the masala/spices on roasted makhana. Mix well.

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  • Serve immediately, when cool down you can store makhana munchies in an air tight container.

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Note:

  • When preparing for vrat/fast use black salt.
  • You can use black pepper powder instead of red chilli powder.
  • In the same recipe you can also add dry fruits like almonds, cashew nuts and raisins.
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