Zaffrani nuts and berry pulao

I present my third recipe adhering with the rules of the healthy food community and making it kids centric.
I made zaffrani nuts and berry pulao using my third ingredient saffron.
Saffron is the most expensive ingredient. Usually used in dessert,  biryani pulao, and mugai dishes.
It has many beneficial properties. It prevents hair loss and support respiratory health.
It is rich in potassium a key element in maintaining a healthy heart.
I have used brown rice which is unrefined and unpolished whole grain.
It is rich in essential minerals like magnesium,  iron, zinc, calcium etc . Ut prevents to diabetes.

Puremart  Is an approach to provide a healthy lifestyle.
It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.
Thank you #puremart KuKClean , Kirti Yadav  Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services Consulting Services Consulting Services in association with Pure mart India.

As brown rice does not have much flavour thus before preparing pulao soak the brown rice for 4 hour and boil it with salt, black pepper, cinnamon,  cloves, saffron and almonds cashew nuts paste that gives it nice aroma and makes it tastier.

Soaking Time:- 4 hour
Preparations Time:- 15  minutes
Cooking Time:-20 minutes
Serves:- 4

Ingredients:-

• 2 cup brown rice
• 1 large sliced onion
• 4 tbsp rice bran oil
• 1 cup mix berries
• 2 tbsp cashew nuts
• 1tbsp pumpkin seeds
• 2tbsp raisins
• 1tsp black pepper powder
• 1 stick cinnamon
• 4 cloves
• 1 tbsp almond cashew paste
• 1tbsp chiraonji
• 2 tbsp coconut milk
• 1 tbsp saffron
• 1tsp grated gud
• Salt to taste

For serving:-

• Algaja
• Sliced cucumber

Recipe procedure:-

• First we need to soak the rice for 4 hours.
• Now heat oil in a pan and fry the onion until light golden.  Keep it out in a  plate.
• Boil the rice with salt, black pepper powder,  saffron,  nuts paste, cinnamon, coconut  milk and cloves till it is done up-to 90% then switch off the gas.
• Heat 1tsp of oil and fry cashew nuts, raisins and pumpkin seeds on very low heat.
• In another pan put gud, 2tbsp water, nuts,  1/4 tsp salt and berries cook them on medium hot heat for 5 to 6 minutes.
• In a heavy bottomed pan first place the cooked rice then spread berries mixture and  caramelized onions.
• Repeat the process until the mixture gets done.
• Add 2tbsp water put the pan over the heat for 5 minutes.
• Serve hot with algaja and cucumber.

Note:-

• As perthe rules I have used rice bran oil but you can use butter or ghee.
• Here have I added gud but you can use honey, sugar or any other sweetener.
• You can use carrot,  green peas also.
• Simply sliced onions flavoured with salt black pepper,  little cumin powder and lemon juice is called algaja.
• You can serve it with curd .

Polenta bite with prunes sauce

Here is my second post, by using prunes along with the rules of the healthy food community and kids centric.
 I have made polenta bite which is served with prunes sauce.
Pure mart is an approach to provide a healthy lifestyle.
It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.
Thank you Puremart, KuKClean , Kirti Yadav   Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services Consulting Services in association with Pure Mart India.

Prunes is dried form of plums. They are rich in antioxidants which prevent the onset of chronic illness like cancer.
Prunes are an excellent source of iron, zinc and copper. It has high quantity of vitamin c which helps to improve the immune system.
These prunes are hand picked and of 100% trusted quality.


Preparation Time:- 10 minutes
Cooking Time:- 25 minutes
Serves:-4

Ingredients For prunes sauce:-

• 1 cup hand picked prunes
• 1 cup pineapple juice
• 1/2  cup  coconut malai
• Pinch of Black salt
• 1 green chili
• 1tsp black pepper powder
• 1tsp dry mango powder

Ingredients for mushrooms:-

• 1 packet button mushroom
• 1tbsp chopped garlic
• 1tsp chili powder
• 2tbsp tomato puree
• 1/2 cup thick coconut milk
• 1tsp oil

Ingredients for polenta base :-

• 2 cup polenta (cornmeal)
• Salt to taste
• 1tsp black pepper powder
• 1tbsp rice bran oil
• 1tbsp chopped coriander
• 1 chopped green chili
• 1tbsp lemon juice
• Oil for frying

For serving:-

• Cabbage
• Mint leaves

Recipe procedure -

Prunes sauce:-

• Coarsely blend the prunes and cook them with pineapple juice till it is reduced to just half of it's original quantity.
• Blend the coconut malai with green chili into a fine paste.
• As the pineapple juice is reduced add coconut paste, black salt, balck pepper powder and dry mango powder.
• Cook for 5 minutes and switch off the gas.

Mushroom :-

• Wash and cut the mushrooms into small pieces then boil them and drain the water.
• Heat oil in a pan add chopped garlic and stir, then quickly add tomato puree,  salt, red chili powder and mix it well.
• Cook on medium hot heat for 2-3  minutes.
• Now add mushrooms and coconut milk, then cook it till all the moisture evaporates.  Switch off the gas. Keep aside.

Polenta base:-

• Boil 4 cup water with salt,  black pepper powder,  coriander leaves, chili and oil.
• Now add polenta and cook it till it becomes like halwa consistency..
• Switch off the gas add lemon juice mix it well.
• Pour the mixture into a greased thali, spread equally.  Let it cool.
• Now cut into rounds
• Heat a pan add oil and shallow fry them on medium hot heat till they turn light golden and crisp.

Serving :-

• Cut the cabbage with the help of a cookie cutter.
• Place the polenta base and put cabbage on top then place the mushrooms on it .
• Garnish with mint leaves
• Serves hot or chilled with prunes sauce

Note:-

I use rice bran oil you can use any oil or butter.
I use coconut malai in prunes sauce you can use normal cream .
If you dont have polenta you can make it with makki ka aata .

Walnut mango smoothie

I made this smoothie as I received a packet of walnut from pure mart for the product review.

#puremartindia #kukclean #healthyrecipes

keeping in mind the rules of the healthy food community and delicious for kids too I have made walnut mango smoothie

Pure mart is an approach to provide a healthy lifestyle.

It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.

Thank you Pure Mart and #KuKClean, #Kirti Yadav,  #Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services in association with Pure Mart India.

Here I have used the first ingredient walnut.
Walnuts areconsidered to be the top nuts for brain health. They are a rich source of vitamin C, B vitamins (vitamin B6, thiamin, riboflavin, niacin, pantothenic acid, and folate), vitamin E, as well as minerals such as calcium, iron, magnesium, potassium, sodium, and zinc.

Walnuts are also rich in omega 3 fatty acids that have been shown to help improve heart health.
I also have used saffron that has beneficial properties too.
Saffron is rich in carotenoids, which contribute to its anticancer properties. And it is also good for bosting memory and is a good pain reliever too.

Adding coconut milk and oats as the base. And for sweetness I have used dates paste which is healthier thank refined sugar.

 Will recommend you to definitely should look at #puremartindia to order healthy products!!!

Preparation Time: 10 minutes
Cooking Time - 10 minutes
Serves:- 2

Ingredients -

1 piece mango
20 piece walnut
2 tbsp date paste
1 tsp oats
6 thread kesar
1 large coconut
Walnut for garnishing

Recipe procedure:-

First we need to make coconut milk so grate the coconut and blend it with water then strain and keep the milk aside.

Soak the kesar in little coconut milk and keep aside.

Now peel and roughly chopp the mango .

Dry roast the oats and grined them into fine powder.

Now blend the mango with Oats powder,  date paste and walnut then add it all to coconut milk.

Mix all the ingredients well.

Keep in fridge for 1 hour.

Garnish with walnut and serve chilled.

Note :-

You can also use jaggery besides date paste.
Add more walnut for extra crunch.

Kathal ke beej ke Kebabas

One of my favorite vegetable is jack fruit and also its seeds. This is why I love to cook its seeds in different ways like with rice paste or as a curry and today I have made kebabs of jack fruit seeds which have turned out to be delicious.

It is not easy task to use jack fruit seeds but when you want something interesting you have to put in efforts.

I always love to make Kebabas or tiķki.

Thought Jackfruit seeds not available easly but my vender brings it for me from badi sabji mandi.

Usually we make jack fruit seeds combined with soaked rice paste along with spices,  onion ginger garlic paste .

Some time we also make it with hari moong dal or normal dry sabji.

But here I have made kathal seeds Kebab. Love to share it with you guys.

In this recipe I have used raw banana instead of potato but you can use potato .



Preparation Time: 10  minutes

Cooking Time:- 20 minutes

Serves:-4 to 5



Ingredients:-

• 1/2 kg jack fruit seeds
• 2 raw banana
• 1 tbsp Roasted chana powder
• Salt to taste
• 1 small piece Cinnamon
• 4 clove
• 1/2 mace
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4 black pepper 
• 1black cardamom 
• 4green cardamom 
• 1tsp rose petals 
• 1 large onion sliced 
• 1tsp ginger paste 
• 1tbsp chopped green chili 
• 1tsp Red chili powder 
• 1tbsp lemon juice 
• 1tbsp almond powder 
• Chopped coriander leaves 
• 1tbsp ghee
• Oil for frying 
• Green chutney for serving 

Recipe procedure:-

• First you need to boil the seeds because they are very hard.
• Wash and boil the seeds for 15 minutes.
• Wash and boil the banana separately. It take 10 minutes also
• Cool and peel the skin of seeds and banana.
• Now grate the banana and keep aside.
• Blend the jackfruit seeds to a fine paste  don't add the waiter.
• I blend in sil batta .
• Heat oil and fry the sliced onion till golden and keep out in a absorbing paper.
• Dry roast the whole spices on medium heat till they leave the aroma and blend into fine powder.
• Heat ghee in another pan add jack fruit seeds paste,  salt, red chili powder, ginger paste and green chili .
• Stir and mix it well add banana and mix well,  switch off the gas.
• Once it cools mix all the ingredients together add fired onion, almond powder chana powder, lemon juice and coriander leaves. Mix well divide the mixture into equal portion.
• Make kebaba and shallow fry them on medium hot heat till they turn golden and crisp.
• Serve hot with chutney.

Note-

• Almond powder gives it to a nice royal texture.
• If you don't have  no almond powder just soak 5 to 6 almond in warm water and blend with jack fruit seeds.
• You can increase the spices as per your choice.
• You can also add dry mango powder besides the lemon juice.
• If seeds are hard boil for 5 minutes more.

Kyunti ki dal/ क्यूँटी की दाल

In our family we make kyunti ki dal with the mixture of chana dal and urad chilka dal.  This dal is to be soaked before cooking. Post soaking, just add salt and cook.
Temper with garlic heeng and dry red chili.
In summers we sometimes add fresh raw mango.
Other days we add dry mango slice to give it nice sour taste.  Kyunti dal best goes with chapati along with "algaja" and red chili pickle.
Some people make it with tuar dal but we always use chana dal to give it to creamy texture  I never add turmeric powder. Add Just simple salt and red chili powder.

Dal :- Chana and Urad chilka

What is algaja :- Algaja is a simple onion salad. thinly slice the onion and add lemon juice, salt, black salt, roasted cumin powder, black pepper powder, chopped green chili and chopped coriander leaves.

Preparation Time:- 15 minutes
Cooking Time:- 20 minutes
Serves:- 4

Ingredients -

• 1 cup urad chilka dal
• 1 cup chana dal
• 1 tsp red chili powder
• Salt to taste
• 1 tsp mustard oil 
• 8 garlic clove
• 2 whole red chili
• 2 to 3 sliced fresh raw mango
• 1tsp heeng
• 1 tbsp ghee
• 1/2 tsp red chili powder

Recipe procedure:-

• wash and soak the dal for 15 minutes.
• Transfer the dal in pressure cookar along  with 2 glass of water and put on gas .
• After a boil  discard the dirt on the top, and add salt, mustard oil and red chili powder,  cover and cook. 
• After a whistle lower the heat and cook for 10 minutes.  Switch off the gas. 
• Once it cools open the lid and add mango slices then mix well and cook again for 5to 8 minutes. 
• For tadka - 
• Heat ghee in a pan add chopped garlic and fry until garlic gets little crisp & golden, add heeng and broken red chili. 
• Switch off the gas then add pinch of red chili powder. 
• Reserve some tadka for garnishing and mix the remaining tadka to cooked dal. 
• Serve hot with chapati or rice  along with "algaja" and red chili pickle.

Note-

• Ensure that the dal has thick consistency. 
• You can add turmeric as per your choice. 
• If you don't have fresh mango add dry mango slice which is easily available in grocery stores. 
• You can also add lemon juice besides mango slice.
• Mustard oil gives it nice aroma and speeds up the cooking process.

Kali Gajar / Black Carrot Ka Halwa

As the years pass by, a lot has changed in regards to farming. There was a time when certain veggitables were available in specific season only and some were available in certain states only. Now in the modern times most veggitables are available accross the seasons through out the nation. However, a few veggitables are still rare to find outside their season and their place of origin. One of the such veggitable is Black Carrots, available in winter season at certain locations only. 

Black Carrot Halwa is a Royal Cusine Dish originating from U.P. There are few old shops in Lucknow where in winters one can still buy the Black Carrot Halwa. 

Black Carrot is highly rich in antioxidants and helps to boost the immune system of our body.   In few northern regions people drink the black carrot kanji as it is good for digestion.

Black Carrot Halwa is slightly more delicious than the red carrot halwa and it is a dark shade of red and not black per say.

Black carrots are also suitable for salad,  pickle, juice and  kanji. Here I made Kali gajar ka halwa. 

Preparation Time :-10 minutes 

Cooking Time :- 15 minutes 

Serves :- 6 person 

Recipe Type :- dessert 

Ingredients :-

• 1 kg Kali Gajar 
• 2tbsp sugar 
• 1/2 cup milk 
• 1tbsp ghee 
• 2 tbsp mava 
• 1tap cardamom powder 
• 10 soaked  almonds 
• 10 cashew nuts 
• 8-10 pistachio 
• Pistachio and silver for garnishing. 

Recipe Procedure :-

• Peel and wash the carrots properly. 
• Now grate them finely. 
• Heat ghee in a pan add grated carrots, cook for 5 to 6 minutes.
• Now add sugar and milk,  Turn the heat on high as the the water evaporates. 
• When all the mixture gets thickened add mava, chopped nuts and cardamom powder,  Mix well and switch off the gas. 
• Garnish with silver and pistachio serve hot. 

Note :- 

• You can add milk powder instead of mava. 
• Add sugar as per your taste. 

Topi Aloo/ spicy baby potatoes

Winters is the season for saag and freshly harvested patatos along with various green vegetables such as shalgam, ghobi,  patta ghobi,  etc. These freshly harvested small patatos can be made with any of the winter veggies, like Aloo methi, aloo soya,  aloo gobhi,  but I cook them with just the spices and without water. They taste delicious with besan roti or bajra roti or just simple paranthas.

In my childhood, my siblings and I used to eat these as snacks. In our families, these are called topi aloo and few also have named them charri aloo. These can also be used as fillings of samosas.

Preparation Time - 10 minutes
Cooking Time - 15 minutes
Serves - 4

Ingredients :-

• 1kg Baby potatoes
• 2 tbsp Mustard oil
• Salt as per taste
• 2 Fine chopped onion
• 6 fine chopped garlic clove
• 1tsp fine chopped ginger
• 1tsp fine chopped green chili
• 1tsp turmeric powder
• 2tsp red chili powder
• 1tbsp coriander powder
• 1/2 tsp garam masala powder
• 1tbsp dry mango powder
• 2tspCumin seeds 
• A pinch of heeng
• Coriander leaves for garnish

Recipe Procedure:-

• Wash  properly and then cut the potatoes into two with skin,  put in the water.
• Heat oil and crackle the cumin, as they change the color add heeng, stir and add chopped onion,  garlic and ginger saute till translucent.
• Now add green chili stir a minute.
• Add turmeric powder, red chili powder and coriander powder quickly add 1tbsp water, mix well and add potato fry two minutes.
• Now turn the heat on lower cover and cook till it done.
• Oped the lid add mango powder and garam masala powder,  mix it well cook two - three minutes more and switch off the gas.
• Garnish with coriander serve hot with Partha or bajara roti.

Note :-

• Increase the spices as per your taste.
• Wash the potatoes properly to avoid the any dirt.
• You can also add lemon juice besides the mango powder,  I prefer mango powder.
• If you want to make samosa cut potato into four.