JAGGERY SEASME HEARTS WITH HOMEMADE BUTTER(TIL GUR KI ROTI MAKHAN KE SATH )

Gur ki roti also known as jaggery roti or meethi roti is an easy to prepare tasty roti variety. Basically these are small and slightly thick flatbreads made with jaggery and whole wheat flour.
 
The use of both jaggery and til makes the Til Gur ki Roti an iron-rich treat that helps improve your haemoglobin levels and keeps you active and attentive all the time.

INGREDIENTS:

  • 1 1/2 tbsp sesame seeds (til)
  • 1/2 cup roughly chopped jaggery (gur)
  • 1 1/2 cups whole wheat flour (gehun ka atta)
  • 2 tablespoon desiccated coconut – optional
  • 1 tsp melted ghee
  • a pinch of salt
  • 2 1/2 tsp melted ghee for brushing

INSTRUCTIONS:

  1. Combine the jaggery with 2 tbsp of water in a non-stick pan and cook on a slow flame till the jaggery dissolves. Cool completely.
  2. Combine the wheat flour, melted jaggery, ghee, sesame seeds and salt in a deep bowl and knead into a semi-stiff dough using little water.
  3. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6″) diameter circle.Make heart shape using cookie cutter .
  4. Heat a non-stick tava (griddle) and cook each roti on a medium flame till it turns golden brown in colour from both the sides.
  5. Brush each roti with ¼ tsp of ghee and serve hot.
  6. Serve gur ki roti plain or with curd or white butter.wp-16107244117234230926159349451136.jpg
     
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CARROT RAITA / GAJAR KA RAITA

For something this simple, Raita can add such a special touch to any Indian meal. This is particularly true when the meal is rich and/or spicy.

I am very fond of Raita recipes. I make sure that at least a bowl of yogurt or raita is served with my lunch meals.

Carrot Raita or Gajar Ka Raita is an Indian accompaniment made using fresh yogurt, grated carrots, and few spices. It comes together in just 10 minutes and can be paired with any Indian meal. Here is how to make it.

INGREDIENTS:

  • 2 cups thick plain Yogurt (make sure its not sour.
  • 1 black and red Carrots (or use 1 cup of regular grated Carrots)
  • 1/2 – 1 tsp roasted Cumin powder
  • Black salt to taste
  • 1-2 green Chillies, sliced thin (optional)
  • chilli powder/ground pepper for garnish (optional)
  • Few sprigs of carrot greens/cilantro as garnish (optional)

INSTRUCTIONS:

  1.  I used one black and one reguler carrot. Scrub and wash them. Peel the skins, Chop the hard ends.Grate them.
  2. Steam them for 2-3 minuteswp-16107651297932670432196884850241.jpg
  3. While that’s steaming, add the rest of the ingredients together.
  4. Whisk them until smooth.wp-16107651300205765165165944046247.jpg
  5. You can add some water/milk to it to reach your desired consistency.
  6. Add in the steamed carrots to the curd mixture. I usually set aside some for garnish before adding the rest of them to the yogurt.
  7. Whisk well until combined. Do a taste test and season accordingly.
  8. Garnish with the remaining carrots and carrot greens/cilantro. A little sprinkle of more roasted cumin powder does not hurt 🙂wp-16110387983837912334261820511643.jpg

NOTES:

  • You can also try other variations such as Corn and Carrot Raita, with Beetroot, Carrot Peanut Raita, Carrot Orange Walnut Raita, Carrot, and Dill Leaves Raita, Carrot Ginger Raita, Cucumber, and Carrot Raita, and many more that you can experiment to make this Raita even more healthy.
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STRAWBERRY SHAHI TUKDA

Shahi tukda is one of the most popular Indian desserts.
It is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. My twist to this recipe-addition of strawberries, an innovative twist to the traditional Indian dish.
Thoda khatta, thoda meetha- best combo.

Recipe courtesy: Chef sanjeev kapoor

INGREDIENTS:

  • Strawberries 16-17
  • White Bread Slices cut into roundels 8
  • Oil /ghee to deep fry
  • Sugar 1 cup
  • Saffron (kesar) a pinch
  • Rose essence 1 teaspoon
  • Rabdi as required
  • For garnishing
  • Few pistachios

INSTRUCTIONS:

  1. Heat sufficient oil/ ghee  in a kadai and deep-fry bread roundels till golden and crisp. Drain on absorbent paper.
  2. Cook together sugar and 1½ cups water in a non-stick pan. Add saffron and allow the mixture to come to a boil.
  3. Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup and simmer for 2-3 minutes. Switch off the heat. Add rose essence and mix well.
  4. Add the bread slices to the pan and allow to soak till they become soft.
  5. Finely slice the remaining strawberries.
  6. For each portion place a soaked bread slice on a serving plate. Arrange strawberry slices on it and place another bread slice on them. Arrange some more strawberry slices. Top it with some rabdi. Garnish with pistachios and serve.wp-16102110756615804907463964759992.jpg 

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CARROT SOUP / GAJAR KA SOUP

Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible carrot flavor.

A healthy creamy soup recipe made with blended carrot mixture as its primary ingredient. You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup.

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly Winter evening.

INGREDIENTS:

  • 2 tbsp oil
  • 2 clove garlic
  • 1 inch ginger
  • ½ onion, sliced
  • 4 carrot, roughly chopped
  • ¼ potato / aloo, cubed
  • 1 tsp salt
  • 2 cup water
  • few mint / pudina
  • ½ tsp pepper, crushed

INSTRUCTIONS:

  1. firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger.
    further saute ½ onion for a minute.
  2. also saute 4 carrot, ¼ potato and 1 tsp salt.
  3. now add 2 cup water and few mint leaves.
  4. cover and pressure cook for 4 whistles or till carrot gets cooked well completely.
  5. once the pressure relases, open the cooker lid and remove mint leaves.
  6. cool the mixture completely and transfer the cooked carrot to blender.
  7. blend to smooth paste without adding any extra water.
  8. transfer the prepared carrot paste into kadai along with leftover water from cooked carrot.
    mix well adjusting the consistency as required.
  9. boil for 2 minutes or till the soup thickens.
  10. further add ½ tsp crushed pepper or as required.
  11. finally, serve carrot soup recipe topped with fresh cream or pepper.wp-16097576707468501372574105736591.jpg

NOTES:

  • firstly, carrot can be cooked in open vessel, however it takes more time .
  • also adding potato is optional, but it helps to get creamy texture.
  • additionally, add cream just before serving for more rich flavour.
     
     
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STRAWBERRY MILK FUDGE

STRAWBERRY MILK FUDGE  is  a delicious and easy recipe that is made with few  Ingredients. It is a great way to enjoy strawberries in the season and eat your fudge too! You will surely bookmark it for later. This is one of those dishes which uses very few ingredients to create a beautiful piexe.It has that element of charisma in it.

I used here premium quality Camel Milk powder by Aadvik foods https://aadvikfoods.com/shop/
in this fudge . The amazing quality just enhanced the taste of the Fudge and made my innovation a success.

SOME STRAWBERRY  RECIPES FROM MY BLOG ARE –
Strawberry Recipe Collection from the BLOG STRAWBERRY SHEERA.  STRAWBERRY YOGHURT STRAWBERRY RABDI STRAWBERRY SHRIKHANDSTRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

INGREDIENTS:

  • Strawberry Pulp – 1 cup
  • Milk powder – 2 cups
  • Sugar – ½ cup
  • Elaichi / Cardamom powder – ¼ tsp
  • Almond flakes and crushed Pistachio for Garnish!

INSTRUCTIONS:

  1. Take a heavy bottom hard anodized pan. Add Strawberry  pulp, Milk powder, Elaichi powder and sugar to it.
  2. Cook it on medium heat for about 15-20 minutes and stir often.
  3. Take it off the heat, once the Strawberry and milk mix leaves the sides and gathers in the middle.
  4. Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.wp-16094110472286123580294230397419.jpg
  5. Spread the Strawberry milk mixture evenly in this container with a spoon.wp-16094110474063977404963807250497.jpg
  6. Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
  7. Refrigerate it for 2-3 hrs.
  8. When ready to serve, take it out. Cut it out into 1×1 inch pieces with a sharp knife.
    Serve it chilled.wp-16094110466145229903032398272280.jpg

NOTES:

  • Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.
  • You may add some dry fruits if you want .
 
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KALA CHANA & PALAK KABAB

Looking for the perfect bite-sized guilt free snacks to celebrate your holiday party?Here is one such recipe you will love to try.
A very healthy and delicious  kababs made with kala Chana ( Bengal gram or Black chick peas) plus Spinach and paneer .
it is a complete blend of protein and fiber and hence guilt free .

INGREDIENTS:

  • 2 cups boiled and drained Kala Chana ( Black Gram)
  • 2 cups packed Spinach leaves
  • 1/4 cup grated low fat paneer ( indian cottage cheese)
  • 1 small onion chopped
  • 2 cloves of garlic
  • 1 inch ginger
  • 1-2 green chilli
  • 2 tbsp of besan ( gram flour)
  • salt to taste
  • red chili powder- 1/2 tsp
  • 1/2 tsp cumin powder
  • 1/2 tsp lime juice
  • 1/2 tsp Garam masala powder
  • 4 tsp oil for cooking them.

INSTRUCTIONS:

  1. Wash and roughly chop the spinach leaves. Boil them in water for 5 minutes and the drain them using strainer. Place the strainer under running water and in this way Spinach will get blanched. it will reduce to near about 1/4 cup. Also don’t throw the water. you can use it in kneading dough, or in soup or in daal too.
  2. In a food processor put kala Chana, ginger,garlic,green chili and pulse until combined but still coarse.( you don’t have to make a paste.)
  3. Add flour, onions , lime juice all the spices and mix well. Squeeze out the spinach and add as well. Mix everything well. Now roll this mixture into balls. If you feel that the mixture is too sticky add some more flour and grease you hand a little bit.
  4. Roll dough into lemon sized balls and gently flatten them to make a patty.
  5. Place patties on a non stick pan. Brush each patty with little oil , flip them over and brush on other side
  6. cook on both sides for 15 minutes, then flip them over and roast for another 15 minutes, until golden crisp on both sides.
  7. Serve it to your family and let them enjoy this delightful healthy meal loaded with taste and nutrition.
     
     
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