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Thursday, November 23, 2017

Baba Ganoush With a Heatlhy Twist

Baba Ganoush is a levantine dish which is made from roasted eggplant mixed with Tahini paste and flavored with various seasoning, I gave a healthy twist by adding smoked beetroot. Rich smoky baba ganoush served as a dip with any type of chips, bread or you can also serve with any snacks.

I gave little healthy twist by  adding smoked beetroot which is very healthy and iron rich vegetable.

preparation time :- 10 minutes

cooking time :- 30 minutes

serve :- 4 

सामिग्री :- 

  1. गोल और बड़े बैंगन २ नग 
  2. चुकंदर १ बड़ा 
  3. नमक स्वादानुसार 
  4. ओलिव आयल २ बड़े चम्मच 
  5. ताहिनी पेस्ट १/३ कप 
  6. लहसुन की कली ४ नग 
  7. पैपरिका पाउडर १ छोटा चम्मच 
  8. नीबू का रस २ बड़े चम्मच 
  9. धनिया पत्ती सजाने के लिए 

विधि :- 

  1. सबसे पहले बैंगन धोकर गैस पर खुली आंच पर भून लें और अलग रखें। 
  2. चुकंदर छीलकर धो लें और फिर इसे लोहे की रैक रख कर गैस पर भून लें और फिर छोटे टुकड़े कर इसे मिक्सी में पेस्ट बना लें। 
  3. बैंगन का छिलका उतार कर अच्छी तरह से मैश कर लें, अब इसमें १/१/२ बड़ा चम्मच ओलिव आयल, नमक, पैपरिका पाउडर, नीबू का रस और तहिनी को मिलाकर अच्छी तरह से एकसार कर लें. 
  4. इसमें चुकंदर का पेस्ट मिला लें। 
  5. एक बाउल में निकाल कर ठंडा होने दें, ऊपर से और ओलिव आयल फैलाते हुए डालें. 
  6. धनिया से सजा कर सर्व करें।

Ingredients :-

  1. eggplant 2 numbers
  2. beetroot 1 number
  3. salt to taste
  4. olive oil 2 tbsp
  5. tahini paste 1/3 cup
  6. garlic cloves 4 numbers
  7. lemon juice 2 tbsp
  8. paprika powder 1 tsp 
  9. coriander leaves for garnish 


Method :- 

            1.Roast the eggplant over an open flame, Was and peel the beetroot and roast on a wire rack.

            2.Once the beetroot cools completely blend it to a smooth paste and set aside.

            3.Transfer the eggplant in a bowl, cover it and set aside for 5 minutes. now discard the skin of  eggplant and cut into small pieces.mash with fork and mix with salt, lemon juice, tahini paste, garlic, paprika powder, 1/1/2 tbsp olive oil and beetroot paste.

             4.Transfer to a bowl drizzle the top with more olive oil, garnish with coriander leaves.

Note :- store in an airtight container and place in refrigerator for 4 to 5 days.

Thursday, November 16, 2017

sabudana , beetroot tikki / साबूदाना और चुकंदर की टिक्की

First time I had sabudana khichdi when I was young, my cousin had made it for me on ekadashi vrat and that's how i came to know about sabudana which is also called sago.
Sabudana is actually a form of topiaco which is also known as cassava root. 
It is refer to the starch that is extracted from topiaco roots which is then proccesed to form spherical pearls and then the pearls are produced by passing the moist starch and sieve under pressure and then dried.
It can be used in various dishes like khichdi,  vada , poori,  kheer and laddo.
In vada you can also add some healthy veggies like carrot, beetroot,  spinach.

Beetroot is a root vegetable packed with essential nutritious, great source of fiber, potassium, iron etc.
Beetroot has been identified as super food due to its immense nutritional value. 

Just added a healthy ingredient in my sabudana vada and the taste is yumm, normally we make the sabudana vada in fasting days with potato, sabudana, spices, coriander, chili and peanuts. but here i gave a healthy twist and added beetroot in my sabudana vada. The taste is better than plane sabudana vada.


Soaking Time:- 4 hours 

Presentation Time:- 10minutes 
Cooking Time:' 25 minutes 
Serves :- 4


  1. Sabudana 2 cup
  2. Boiled potato 2 large no.
  3. Beetroot 1 large
  4. Sendha salt to taste
  5. Chopped green chili 2 tbsp
  6. Chopped coriander 2 tbsp
  7. Red chili powder 1 tsp
  8. Dry mango powder 1 tsp
  9. Lemon juice 1 tsp
  10. Crushed peanuts 1/2 cup
  11. Powdered makhana 2 tbsp
  12. Cumin 1 tsp
  13. Ghee 1 tbsp
  14. Oil for frying

For serving --green chutney

Method :-

  1. Wash and soak the sabudana for 4 hours.
  2. Peel wash and cut into two the beetroot then boil it for 15 minutes, Cool and grate the beet.
  3. Peel and grate the potato,
  4. Heat the ghee in a pan add cumin as they crackle add boiled and grated beetroot stir continuously and Cook until the extra water evaporates. cool it.
  5. Now mix soaked sabudana, potato, salt, beetroot, coriander, chili, red chili, lemon juice, dry mango powder, peanuts and powdered makhana, Mix well and make the tikki with the mixture.
  6. Heat the oil reduce the flame on medium hot, Fry the vada till golden and crisp.
  7. Serve hot with green chutney.

Note ---

Soak sago always in the water as much as the sago sinks, the sago will become wet with more water and the tikki will not become good.


सामिग्री :-

  1. साबूदाना २ कप
  2. उबला हुए आलू २ बड़े
  3. चुकंदर १ बड़ा
  4. सेंधा नमक स्वादनुसार
  5. बारीक कटी हरी मिर्च २ बड़े चम्मच
  6. बारीक कटी हरी धनिया २ बड़े चम्मच
  7. लाल मिर्च पाउडर १ छोटा चम्मच
  8. अमचूर पाउडर १ छोटा चम्मच
  9. नीबू का रस १ छोटा चम्मच 
  10. क्रस्ड मूंगफली १/२ कप 
  11. मखाना पाउडर २ बड़े चम्मच 
  12. जीरा १ छोटा चम्मच 
  13. घी १ बड़ा चम्मच 
  14. तेल तलने के लिए 

परोसने के लिए---- हरी चटनी 

बनाने की विधि :-

  1. साबूदाना कम से कम ४ घंटे के लिए भिगो दें। 
  2. चुकंदर को अच्छे से धोकर छिलका उतारें और फिर से धोकर दो हिस्सों में काट लें और १५ मिनट के लिए उबाल लें, अब इसे ठंडा होने पर कद्दूकस कर लें.
  3. आलू का छिलका उतारकर कद्दूकस कर लें। 
  4. एक बर्तन में घी गरम करें और जीरा चटका लें इसमें कद्दूकस किया चुकंदर डालकर लगातार चलाते हुए सारा पानी सूख जाने तक भून लें। 
  5. अब एक बर्तन में साबूदाना, आलू, चुकंदर, नमक, लाल मिर्च, हरी मिर्च, धनिया, नीबू का रस, अमचूर पाउडर, मूंगफली और मखाना पाउडर अच्छी तरह से मिलाकर मिश्रण से टिक्की बना लें। 
  6. बर्तन में तेल गरम करें और टिक्की को कुरकुरा हो जाने तक मध्यम आंच पर तल लें. 
  7. गरमागरम हरी चटनी के साथ परोसें। 

 नोट---- साबूदाना हमेशा उतने ही पानी में भिगोएं जितने में वह डूब जाये अन्यथा टिक्की अच्छी नहीं बनेगी ।

Monday, November 13, 2017

Fresh Kidny Beans ghughni/ ताजे राजमा की घुघनी

Two- three days ago a relative sent me 1/2 kg fresh kidney beans. I have never tried it. At First I thought to use it for fresh salad .
But then I decided to make rajma ghugni.
Usually ghughni is prepared in Up Bihar  during green peas season also ghughni is made from black chana.
I made ghughni by using these fresh Rajma beans. The Taste is awesome.
A simple power pack nutritious ghughni yet delicious. I am sure that this is must try recipe.

preparation time :- 10 minutes

Cooking time :- 15 minuts

serves :- 4

सामिग्री :-

  1. ताज़ी राजमा की फली २ कप 
  2. बारीक कटी प्याज़ २ बड़े चम्मच 
  3. बारीक कटी हरी मिर्च १ बड़ा चम्मच 
  4. नमक स्वादानुसार 
  5. लाल मिर्च पाउडर १/२ छोटा चम्मच
  6. बारीक कटी अदरक १ छोटा चम्मच 
  7. जीरा १ छोटा चम्मच 
  8. नीबू का रस १ बड़ा चम्मच 
  9. तेल १ बड़ा चम्मच 
  10. सजाने के लिए अदरक, हरा धनिया और नीबू

विधि :- 

  1. सबसे पहले फली से राजमा निकाल लें। 
  2. अब एक पैन में तेल गरम करें और जीरा डालकर रंग बदलने तक भून कर प्याज़, हरी मिर्च और अदरक को हल्का सा भून लें। 
  3. अब राजमा, नमक, लाल मिर्च पाउडर और २ कप पानी डालकर अच्छे से मिला लें. ढक्क्न लगाकर १० मिनट के लिए धीमी आंच पर पका लें। 
  4. अब ढक्क्न निकाल कर इसमें नीबू का रस डालें, पांच मिनट के लिए और पका कर गैस बंद कर दें। 
  5. गरमागरम ढैया, अदरक और नीबू से सजा कर सर्व करें।

Ingredients :-

  1. Fresh kidney beans/ rajma 2 cup 
  2. Fine chopped onion 2 tbsp
  3. Fine chopped green chili 1 tbsp 
  4. Salt as per taste
  5. Red chili powder 1/2 tsp
  6. Fine chopped ginger 1 tsp
  7. Cumin seeds 1 tbsp
  8. Lemon juice 1 tbsp
  9. Oil 1 tbsp
  10. Chopped coriander, Ginger Julian and lemon slice for garnish

For more information check out :- Livoge

 Method :-

  1. Take the beans out of the pod.
  2. Heat oil and crackle the cumin seeds, saute the onion, ginger and green chili.
  3. Add fresh rajma beans, salt, red chili and 1 cup water, Mix well cover and cook for 10 minutes on slow heat.
  4. Open the lid add dry mango powder and  lemon juice  cook for 5 minutes more.
  5. Switch off the gas.
  6. Garnish with ginger Julian, coriander leaves and lemon slice serve hot.

Note :- Increase the spices as per your taste.

Saturday, November 11, 2017

Mushroom Kofta Curry/ मशरुम कोफ्ता करी

For those who do not eat non-veg, the mushroom is considered a better option. Its taste and texture seem like meat, not only that the quantity of calories in mushroom is low but it is loaded with vitamin B, D, potassium, iron, and selenium. Mushroom is beneficial not only for the body but also for the brain. Mushroom is also considered beneficial for diabetic patients because it contains very little amount of starch.
Due to the abundance of antioxidants, it gives energy to the body, and vitamin D is which strengthens the bones of our body.
Besides the requirement of vitamins and minerals for our body, it is very important to control the amount of iron, especially for women. The deficiency of iron is the major cause of various diseases. If any dish which is rich in iron content is made and served every day in your kitchen, many diseases can be avoided.
Mushroom is one of the vegetables which has an abundance of iron content. Mushrooms are one of my favorite vegetables, so I continuously try several new recipes with them and Mushrooms Kofta happens one of my tried and tested recipes served with chapati or parathas.

Preparation Time:- 15 minutes
Cooking Time:- 25 minutes
Serves:- 4


Ingredients :-For Kofta:-

  1. Button mushrooms 2 packets 
  2. Gram flour 1 tbsp
  3. Salt 1 tsp 
  4. Boiled raw banana 1
  5. Chopped onions 1 tbsp
  6. Red chili powder 1 tsp
  7. Lemon juice 1 tbsp
  8. Ghee 1 tbsp
  9. Cumin seeds 1 tsp
  10. Oil for frying 

For Gravy:- 

  1. Boiled onion puree 3 tbsp
  2. Ginger, Garlic paste 1 tbsp
  3. Tomato puree 1 cup 
  4. Salt to taste
  5. Red chili powder 2 tsp
  6. Turmeric powder 1 tsp
  7. Coriander powder 1 tbsp
  8. Clove powder 1/4 tsp
  9. Cinnamon powder 1/4 tsp
  10. ghee 2 tbsp
  11. Green cardamom powder 1 tsp
  12. Cashew nut paste 1 tbsp
  13. Coriander and fresh cream for garnish  


  1. Wash, peel, and grate the mushroom.
  2. Peel the banana and grate keep aside. 
  3. Heat 1 tsp ghee in a pan add cumin as they change the color add chopped onion cook until lightly golden.
  4. Add grated mushroom, salt, red chili powder, lemon juice, and gram flour, Mix it well and cook until extra water evaporates, add banana mix and  Switch off the gas cools the mixture then dived into small portions and make kofta.
  5. Heat oil in a pan fry the koftas till golden over medium-hot heat.
  6. Heat 2 tbsp ghee in another pan, crackle the cumin seeds add ginger, and garlic paste saute add onion paste and fry until brown.
  7. Now add dry spices turmeric, coriander powder, red chili powder, clove powder, cinnamon powder, and salt, and cook the masala for 2 to 3 minutes.
  8. Add tomato puree and cashew nut paste,  mix and cook till the oil separates, add 2 glasses of water, cover and cook the gravy for 5 minutes.
  9. Add koftas mix carefully again cook on low heat for 2 minutes.
  10. Switch off the gas, garnish with coriander and fresh cream, and serve hot with chapati. 

For more information on recipes with high iron 
content visit LIVOGEN.

Note:- you can also add cornflour for binding.