Vegan Alcohol Free Christmas FruitCake

Ingredients:

1.      2 cups cake flour

2.      1 cup brown sugar

3.      1 cup mix dry fruits (I  use here figs, dates, raisins(black and yellow), apricots) chopped

4.      1 teaspoon baking powder

5.      1/2 teaspoon baking soda

6.      1/2 cup mix nuts (walnut, cashews, almonds, hazelnuts) chopped

7.      1/2 cup candied peel ( I use here mango, papaya, kiwi, strawberries) chopped

8.      1 teaspoon flax seed powder

9.      3/4 cup margarine

10.  1 teaspoon pie spices or you can use dry ginger cinnamon, nutmeg, clove and cardamom powder

11.  Grape juice (soak for the dry fruits)

12.  1/2 cup apple sauce 

For the Caramel:

1.      1/4 cup sugar

2.      1/2 cup boiling hot water

Method:

1.      Soak the dry candied, nuts, fruits along with the required grape juice anywhere between 1 day and 1 year.

2.      Make the caramel in a heavy bottom pan, place the 1/4 cup of sugar and heat slowly.

3.      The sugar will begin to melt, stir this mixture with a spoon slowly as the caramel forms.

4.      When all the sugar crystals have melted, slowly add the boiling water and stir to form a smooth mixture. Cool this completely.

5.      In a mixing bowl, add the margarine add sugar and beat well. Now add flax seed, apple sauce and beat for few minutes.

6.      Sift the flour, baking powder, pie spices, in mixing bowl, add this flour and cooled caramel in margarine slowly and beat again about 4 - 5 min.

7.      Combine in this mixture fruits and the nuts by turns, whisk well.

8.      Grease and line baking tin and add the batter, bake at 180 C for about 60 minutes.

Tips:

* Reduce temperature if your cake up side getting brown other wise it will dark brown. 

* Try storing it for a week before consuming it, to do this wrap the cake in foil and then cover it with cling film. 

 

Lasan ni Chutney (Garlic Dynamite)

Ingredients:

1.  20 - 22 garlic cloves

2.  1/2 teaspoon roasted cumin powder

3.  2 tablespoon red chili powder

4.  1 teaspoon oil

5.  Salt to taste

6.  Mortar and pestle   

Method:

1.  Add garlic cloves in morter, crush with pestle to make a smooth fine paste of it.

2.  As soon as smooth paste is formed, add all other spices.

3.  Crush/grind it again and mix it well with spoon to make fine paste.

4.  Pour the chutney into  bowl and ready to serve.

5.  Taste delicious with rotla and butter, khaman, dhokla, dhebra etc.

Note:  

you can store up to 1 month in refrigerator and use any curry and subji.

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Moong Dal Burfi

Moong Dal Halwa is a Rajasthani North Indian sweet, usually prepared in winters. 
It’s very appetizing and tastes great during cold winter evenings.
Here i make Moong dal Burfi.

Ingredients:

1.      1/2 cup yellow moog dal (Split skinless moog lentils)

2.      1/2 cup ghee

3.      1 cup milk

4.      3/4 cup sugar

5.      1 tablespoon nuts

6.      1/4 teaspoon cardamom powder

Method:

1.      Wash the moog dal and soak it in water for 4 to 5 hours.

2.      Take out the moog dal from water and grind it, without water.

3.      Make smooth paste if required add little water.

4.      Heat the ghee in pan (use nonstick pan) add in moog paste, then stir on medium flame in 15 to 20 minutes. Cooked properly.

5.      Properly cooked moog dal paste doesn’t stick to the pan and you can see the ghee getting separated from paste.

6.      Paste is cooked now, put milk and cook on low flame.

7.      Add sugar cardamom and cook until ghee come out.

8.      Take out halwa in greased plate and spread, add nuts.

9.      Let it cool completely cut it into cubes or diamond shape and serve.

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Kathiyawadi Akha Adad (Whole Black Gram Curry)

Kathiyawadi (Gujarati) people mostly make this Curry (dal) in Saturday and winter it's good going with rotla (Millet Bread).

Some Hindus believe that urad daal or whole adad (Black gram) should be traditionally made into a stew like this on Saturday, for Saturday represents the day of the Lord Hanuman. 

Ingredients:

1.    1/2  cup whole black gram (adad)

2.    1 1/2 tablespoon garlic minced

3.    2 tablespoon green chili paste or to taste

4.    1 tablespoon ginger paste

5.    1/2 cup tomatoes chopped

6.    2 tablespoon ghee plus more for serving (or oil for a vegan option)

7.    1 teaspoon  cumin seeds

8.    8-10 curry leaves

9.    1/4 teaspoon asafetida

10.  1/2 teaspoon turmeric

11.  1/2 red chili powder

12.  Salt to taste

13.  1 cup tablespoon lime juice or 1 cup Yogurt

14.  Fresh coriander chopped for garnish

15.  Water as needed

Method:

1.  Wash whole black gram (urad) and socked in warm water about 2 - 4 hours.

2.  pressuer cook whole black gram (adad) and wait for about 5 to 6 whistles. Set this aside.

3.  In a wild pan heat the ghee or oil and add the cumin seeds, curry leaves and asafetida.

4.  Add the tomato, garlic, ginger and chilies.

5.  Cook this mixture out on a medium heat for around 5 minutes, add the turmeric, red chili powder, salt and cook for a further minute.

6.  Add the cooked adad and mix thoroughly, add around 2 cups of hot water and stir constantly for 1-2 minutes to gain a glutinous, creamy consistency.

7.  Add lime juice, and coriander and serve hot with lashings of butter or ghee.

8.  Serve with warm rotla  (Khatiyawadi bread).

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Sukhadi / Gol Papdi ( Whole Wheat and Jaggery Fudge )

Ingredients:

1.      1/2 cup coarse whole wheat flour

2.      1/2 cup wheat flour (normal chapatti atta)

3.      1 cup grated jaggery  or 3/4 cup palm sugar

4.      3/4 cup ghee or butter

5.      1/2 teaspoon poppy seeds

6.      1/4 teaspoon cardamom powder

7.      2 teaspoon ginger powder (soth powder)

Method:

1.      In microwave safe bowl combine the ghee, whole wheat and wheat flour, mix well.

2.      Now cook in microwave on high heat for 3 to 4 minutes or until golden brown. Stir after every 1 minute.

3.      Remove from the microwave add in soth powder and stir for a 1- 2 minutes till the mixture cools down slightly.

4.      Add the grated jaggery and cardamom; mix well till jaggery dissolves into the flour mixture.

5.      Transfer mixture to the greased plate and press firmly.

6.      Sprinkle poppy seeds, cut in diamond shape leave about 2- 3 hours than remove the plate.

7.      Store in airtight container for 20 to 25 days.

Note:  ON STOVE ROAST THE FLOUR AND GHEE IN MEDIUM HIGH HIT  TILL IT TURNS GOLDEN BROWN. REMOVE THE MIXTURE FROM THE FLAME, AFTER LITTLE COOL MIX THE JAGGERY.  SET IN PLATE THAN CUT. 

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Baigan Bharta (Rigna no Oro)

                                                                                                                     

Ingredients:

1.      1 big size brinjal (American eggplant)

2.      1 red onion chopped

3.      5 to 6 green onion chopped

4.      3-4 tomato chopped

5.      1 tablespoon ginger garlic and chili paste

6.      2 tablespoon thick yogurt(optional)

7.      1/4 teaspoon turmeric powder 

8.      1 teaspoon chili powder

9.      1 teaspoon coriander - cumin powder

10.  1/2 teaspoon garam masala powder (optional)

11.  3 tablespoon oil

12.  Salt to taste

13.  Coriander leaves chopped for garnish

Method:
1.      Wash brinjal and smear some oil around it.

2.      Cook with skin on  flame directly over stove.

3.      Cook them by turning them around and make sure they are cooked on all sides till soft.

4.      Remove skin with hand and mash the eggplant.

5.      Take a wild pan, put oil than add the cut onions and sauté till transparent.

6.      Add ginger garlic and chili paste cook for 1 minute, add  tomato salt and other spices and cook until tomato mashed.

7.      Now add green onion and cook 2 min.

8.      Add yogurt and allow to simmer for some more time till it becomes thick.

9.      Add mashed eggplant and cook for another 2 minutes.

10.  Garnish with coriander leaves and serve hot with bajri ka rotla.

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Salted peanuts in Microwave (Khari sing)

Ingredients:

1)      2 cups Peanuts (Shelled)

2)      1/2 tablespoon salt or your taste

3)      1 tablespoon water + 2 cups water

4)      Microwave safe bowl

Video Link

Method:

1)      Take 2 cups water and add in peanuts leave for 1 minute (don't live more time otherwise shelled come out).

2)      Drain all water than add salt and 1 tbsp water mix well.

3)      Leave peanuts about 20 minutes. After every 5 minutes tossed well.

4)      Now cook in microwave high temperature about 6 minutes.

5)      Tossed after every 1 minutes than cool about 30 minutes.

6)      Store air tight container.

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Veggie Burger (Indian Style)

Ingredients:

1.            Burger buns

2.            1 cup grated carrots

3.            1/2 cup grated potatoes

4.            1/2 cup chopped bell peppers

5.            1/2 cup crushed peas

6.            1 teaspoon green chili paste

7.            1/2 teaspoon  garam masala

8.            1 teaspoon lime juice

9.            3 tablespoon bread crams

10.        2 tablespoon chopped cilantros

11.        Salt to taste

12.        1 white onion thinly sliced

13.        2 tomato thinly sliced

14.        4 tablespoon mayonnaise or sour cream

15.        cheddar cheese sliced

16.        Lettuce leaves

17.        Butter or oil for shallow fry

18.        Tomato sauce

Method:

1.            Take microwave safe bowl combine grated potato, carrot, bell pepper, peas, and  3/4 cup or required water.

2.            In microwave cook about 7-8 minutes or until mixture is dry and cooked nicely.

3.            After cool the mixture add bread crams, coriander, green chili paste, garam masala   powder and salt. Mix well.

4.            Divide into equal portions and shape each portion into a 1/2" thick round patty or cutlets.

5.            In a Pan add oil or 1/2 tsp butter and shallow fry the patty, till look brown and little crispy.

6.            Place each burger lightly toast now place a 1-2 lettuce leaves and 1 tsp mayonnaise or sour cream on the lower half of the bun.

7.            Place the patty, tomato sauce, onion, cheese, tomato slices and lettuce leaves over it.

8.            Cover with the remanding half of the bun and press it lightly.

9.            Serve immediately.

 

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Paneer Jalfrezi

Ingredients:

1.      15 - 18 piece paneer (cottage cheese)

2.      2 onion

3.      2 tomato

4.      1/2 cup green capsicum

5.      1 green chili chopped

6.      1 teaspoon garlic paste

7.      1 tablespoon ginger juliennes

8.      1/4 teaspoon turmeric powder

9.      3 tablespoon oil

10.  1 tablespoon lemon juice

11.  1 teaspoon garam masala powder

12.  1/2 teaspoon red chili powder

13.  1 teaspoon cumin seeds

14.  Salt to taste

Method:

1.      Cut onion, paneer, capsicum and tomato into square thick pieces.

2.      Remove the tomato seeds and cut.

3.      Heat oil and add cumin seeds.

4.      When they begin to crackle, add ginger, garlic, green chili, sauté for about 1 minutes, add stir well and toss.

5.      Add the  capsicum and onion sauté for one minute

6.      Now add paneer pieces and toss gently.

7.      Add the salt, garam masala, turmeric and red chili powder mix well and cook for 2 minutes.

8.      Toss lightly and add salt and lime juice then cook 1 minutes.(toss and stir continually).

9.      Serve hot garnished with ginger Julianne.
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BANANA CHIPS

Banana chips are a tasty, healthy snack and are easy to make at home.

Ingredients: 

• 1 bunch raw bananas (peeled)

• 2 teaspoon black pepper powder

• Oil for deep-frying

• Salt to taste

Method:

* Heat the oil till starts fuming.
* Peel the raw bananas.

* With help of chip cutter make chips directed on oil.
* Deep-fry the slices till almost crisp.
* Sprinkle salt and pepper.    
* Cool and store them in an airtight container.

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