FAT FREE DIGESTIVE RASAM

INGREDIENTS

1.  Tomatoes- 6 nos.
2   Water- 4-5 cups
3.  Garlic Cloves- 6-7 nos.
4.  Pepper Corn- 6-7 nos.
5.  Whole Red Chillies- 4-5 nos.
6.  Oil- 1tbs.
7.  Tamarind Juice- 1 cup
8.  Muster seeds- 1 cup
9.  Curry Leaves- few nos. to taste
10. Salt- to taste

Serves - 5-6 persons
Time Taken- 13-15 minutes (Max.)
Tips- Rasam is digestive,complete fat free and This is very good for your throat too.


PROCESS TO PREPARE


1. 1st step is to place tomatoes,water,garlic,pepper corn in the microwave safest dish and microwave for 4-5 minutes at maximum power.
2. The second step is to blend and strain it.
3. Add tamarind juice.
4. Next you use another one microwave bowl for baghar.
5. Put oil , mustard seeds,red chilli, curry leaves and microwave for two or three minutes at 100 % power.
6. At this beghar to tamarind juice and tomato and microwave for 4-5 minutes at 100% power.
7. At the last you garnish with coriander, stir well before serving and serve it hot.

   

SPECIAL MUSHROOM SOUP

INGREDIENTS

1. Mushroom- 250 gm.
2. Chopped Onion- 1 and half tbs.
3. Water- 4 to 5 cups.
4. Chopped Garlic- 1 and half tbs.
5. Crushed Cloves- 2 and half tbs.
6. Cornflour- 2 and half tbs.
7. Chopped Coriander- 2 tbs.
8. Beaten Cream - 2 tbs. 

9. Milk- 1 cup.
10. Cinnamon Powder- 1/3 tsp.
11. Black Pepper and Salt- To Taste.


Serves- 6-7 person.
Tips- You may use 1 cup of cream instead of milk.


PROCESS TO PREPARE


1.  Put the butter in a microwave safe bowl and microwave for 25 seconds for melting it at maximum power.
2.  Add chopped garlic and onion and microwave for two and half minutes at 100% power.
3.  Add chopped mushroom,water.crushed cloves,cinnamon powder, pepper and salt. After you  microwave for maximum 6 minutes at 100 % power.
4. Add cornflour & milk, dissolve in 4 tsp. water and  microwave for maximum 6 minutes.
5. Garnish with chopped coriander and beaten cream .

   

T H A K U R B A R I R M AL P O Y A

REQUIRED INGREDIENTS

1. Banana- 2 nos.
2.   Coconut Paste- 1 cup.
3.   Solidified Milk or Cream- 1 cup.
4.   Coarse Flour of Wheat- 1/2 cup.
5.   Pure Butter- 1/2 cup
6.   Pure Ghee- 500 gm.
6.   Flour- 1 cup.
7.   Milk- 1 cup.
8.   Cardamom powder- 1 tbs.
9.   Fresh Cream- 3 tbs.   
10. Rose Petals- 5-10 nos.

PROCESS TO MAKE


1. Mixing well with all ingredients for preparing thick mixture in bowl.
2. Heat the butter/ghee in a fried pan. 
3. Take the mixture with precincts one by one and put it into the heated pan for fried.
4. Place each fried in a dish.
5. Add fresh cream on each fried for decorating purpose.
6. Next decorated the dish with rose petals.


Lastly you serve the dish.



  

TOMATO CREAM SOUP KA M A J A A

Time Taken - 15-16 Minutes

ELEMENTS REQUIRED


1. Tomatoes-500 gms.
2. Carrot- 1 no.
3. Potato- 1 no.
4. Small Onion- 1 no.
5. Garlic cloves- 4 no.
6. Cloves- 3 no.
7. Butter- 1 tbs.
8. Water- 5 cups
9. Sugar,Salt & Black Pepper- To taste


PROCESS TO MAKE


1. Place tomatoes,carrot,potato,onion,garlic,water& cloves in a microwave safe bowl and 
microwave for 7-8 minutes at 100% power.
2. Grind the mixture with blender and strain the puree.
3. Add salt,black pepper & sugar to taste And microwave again for 6-7 minutes at 100% power.
4. Add butter and garnish with beaten cream and few croutons and serve it Hot.

HEALTH TIPS


For lesser calories you can omit cream and butter.


SERVES- 5-6 Members

CELERY AND TOMATO COOLER

 INGREDIENTS:-
1/3 cup fresh celery juice made from 3-4 stalks of celery
1/3cup chilled tomato juice
1/2 cup yoghurt
crushed ice
celery sticks for stirrers
salt and pepper to season
METHOD:-
Combine all the ingredients in a blender and process until well- blended. Season well with salt and pepper and set aside. In a chilled glass, place crushed ice, pour the cooler and place a celery stick in the glass as a stirrer.

HOW TO PREPARE TASTY BADI FROM BEULI PULSE?

INGREDIENTS REQUIRED

1. Biuli Pulses -1 kg.
2. Salt -10 gms.
3. PowerBlack Pepper -25 gms.
4. Mastered Oil -1 tsp.
5. Water 1 ltr.

STEPS REQUIRED

1. 1st Step -  Keep Buili all pulses ajar with water from day before night. 
2. 2nd Step - Paste all pulses in the early moarning.
3. 3rd Step - Next take well cleaned dish and rub with mustered oil well.
4. 4th Step - Add power black pepper and salt and then stir the paste well. 
5. 5th Step-  Take small paste and place it to dish like piramid shape (badi) one after another.  
6. 6th Step-  Lastly, place the full dish or dishes into the open sunlight  3-4 days for drying. 

NOTE

1. You can use the same systems for other pulses too.
2. Keep in mind you place all the ready Badi into ac lean glass jar either for future use when you cook or may you now for cook.

HOW TO PREPARE TASTY POPPY PASTE ?

REQUIRED ELEMENTS

1. Poppy seed :- 100 gms.
2. Green/Red Fresh Chilli :- 4-5 Nos.
3. Water - 20 - 25 ml. Max.

PROCESS TO PREPARE

1. Place Poppy seed into a small mixture grinder pot and make powder like.

2. Add Fresh Green/Red Chilli (4-5) nos. and then add water (10-15) ml. and start grinder once.
3. Again add water 10 ml. add paste it with the grinder.
4. Next put it an air tight pot and place it in the refrigerator either for future use or use it directly now.

Note:- 1. It will be benificial to you that poppy seed made powder first otherwise it will never paste well.
2. You can use same process in case Mustered seed. 

                                                                                                         

                                 

BANADI POLUA

                                             

    

 INGREDIENTS

1. Rice:- 5 Cups

2. Water:- 8 Cups

3. Oil:- 2 Table spoons

4. Onions (Sliced) :- 4 Nos.

5. Tomato puree :- 2 Table spoons

6. Small Beroot :- 2 Nos.

7. Carrot :- 2 Nos.

8. Green Chilli Paste :- 2 Table Spoons

9. Chilli Powder :- 1 Table Spoon

10. Spinach Paste :- 1 Cup

11. Yellow Colour :- 6 Drops

12. Boiled Peas :- 1 Cup

13. Salt :- To Taste 

Note:- You can select your own colours for making BANADI POLUA. 

PROCESS FOR MAKING BANADI POLUA

The First Method :- Place onions and oil in a microwave safe bowl and microwave for 6 minutes.

The Second Method :- Add rice,water and salt and microwave them for 16 minutes at high power.

The Third Method :- Divide the rice into three parts. 

NEXT PROCESS FOR MAKING BANADI POLUA

Again, 1st Step :- Grate strain and beetroot for juice. Then mix with grated carrot , tomato puree and red chilli powder to get a red paste. Mix. the 1st method in it. 

            2nd Step :- Add 6 drops of yellow colour to the 2nd method.

            3rd Step :- Add spinach paste, boiled peas and chilli paste to the 3rd method

FINAL PROCESS

Lastly, in a microwave safe dish put red rice at the bottom, yellow over it and green on the top.

Press lightly and put it into microwave for 5 minutes at high temparature. Next turn the dish upside down in any serving bowl. Garnish with cucumber,onion and tomato rings. And serve dish hot. 

TOMATOKA FUNDA

TIME LIMIT:-

1. Preparation Time:- 4-5 minutes
2. Cooking time:- 35 seconds
3. Makes 10 Fundas

INGREDIENTS REQUIRED:-

1. 10 slices of French Bread
2. 1/3 rd cup olives, chopped
3. 1/3 rd cup cheese, chopped
4. 1 tablespoon butter
5. Add salt and peeper to taste

YOU MAY ALSO MIXED TOGETHER FOR THE MARINATED TOMATOES:-

1. 20 thin tomato slices
2. Half teaspoon basil, chopped
3. 1/2 teaspoon garlic, chopped
4. One and half teaspoon olive oil
5. Salt and pepper to taste 














PROCESS TO MAKE:-

1.  First you place two marinated slices on each slice of French Bread.
2.  Next sprinkle some olives on top and then some grated cheese, salt and pepper.
3.  Lastly, place on a microwave safe dish and microwave it 35 seconds. serve immediately.  

POPCORN KA FUNDA

INGREDIENTS REQUIRED:-

1. HALF CUP DRIED CORN KERNELS.
2. ONE TEASPOON VEGITABLE OIL.
3. SALT ACCORDING TO NEEDBASE.

PROCESS TO MAKE :-

1. First, you mix dried corn kernels, oil and salt well in a large microwave safe bowl.
2. Next, you cover the bowl and switch on for microwave on 100% power maximum 4-5minutes.
3. lastly, remove and cool it to store in an air-tight container.

TIME LIMIT:-

1. Preparation time- 3 minutes.
2. Cooking time- 4-5 minutes.

3. Makes- one and half cup.

AB AYGI MAJA PEANUTS KA

INGREDIENTS REQUIRED:-

1. 3-4 Tablespoons water.
2. 2  Tablespoon oil.
3. One and 1/2 Tablespoons black salt (sanchal).
4. One teaspoon chilli powder.
5. One cup salted peanuts.
6. One cup besan (Bengal gram flour).

TIME TAKEN FOR PREPARATION:-

1. Preparation time:- 4-5 minutes.
2. Cooking time maximum:- 2-3 minutes.
3. Makes one cup approximate.

PROCESS TO PREPARE:-

1. First, you mix all the ingredients together in a microwave safe bowl ensuring the batter coats the peanuts evenly.
2. Next, you drop each coated peanut separately on a greased microwave safe plate and microwave them on 100% power 2 minutes.

3. Lastly, remove and cool them and store them airtight container.  

JAM WITH APPLE

APPLE

JAM WITH APPLE

INGREDIENTS REQUIRED:-

                          1. PLEELED AND GRATED APPLES- 300 GMS.

2. SUGAR REQUIRED- 300GMS.

       3. 1/3 RD TEA SPOON CITRIC ACID

PROCESS TO MAKE JAM WITH APPLE:-

1. SUGAR AND APPLE MIX TOGETHER IN A MICROWAVE SAFE BOWL AND

                                                     MICROWAVE FOR 5-6 MINUTES AT HIGH POWER TILL SUGAR DISSOLVES.

         2. PROPERLY STIR AND MICROWAVE FOR 7-8 MINUTES TILL SLIGHTLY THICK.

         3.  NEXT, ADD CITRIC ACID ACCORDING TO NEED AND STORE IN AN AIRTIGHT JAR AND REFRIGERATE.

NOTE:-

1. YOU MAY CONSUME THIS JAR MAXIMUM 2-3 WEEKS.

                           2. YOU CAN USE OTHER AVAILABLE FRUITS LIKE MANGO, PINEAPPLE AND GUAVA TOO.

CARROT AND APPLE CAKE

INGRDIENTS:-                                   

1. 1/4 th cup Apple juice                                       

2. 1/2 cup Apple (chopped)         

3. 1/2 cup Grated Carrot            

4. 1/4 th Vanilla Essence                          

5. 3/4 th cup Baking Powder                      

6. 3/4 th cup Vegitable Oil                 

7. 4 nos. Eggs                                 

8. 1 cup Flour

9. 1 cup Castor Sugar

METHODS:-

1. Mix vegitable oil and egg very well.

2. Add maida, baking powder, castor sugar and mix them till fluffy.

3. Add vanilla essence, apple, apple juice

4. Then pour in microwave safe cake dish.

5. Now microwave for six-seven minutes at 100% power.                              

MASALA BUTTER

INGREDIENTS:-

1.  150 GMS. PANEER
2.  1/2 CUP CREAM
3.  1/2 CUP TOMATO PUREE
4.  1TBS. BUTTER , OIL AND SABUT MASALAS
5.  ACCORDING TO NEED SALT AND DEGI MIRCH TO TASTE

PREPARATION:-

1. PLACE OIL, TOMATO PUREE AND SABUT MASALA IN A MICROWAVE SAFE BOWL AND MICROWAVE FOR 4 TO 5 MINUTES AT 100% POWER.

2. ADD KASURI METHI , 1 TBSP. BUTTER, SEASONING,DEGI MIRCH, CREEM AND DICED PANEER - MICROWAVE FOR 3-4 MINUTES AT 100% POWER.

3. GARNISH WITH KASURI METHI POWER, BUTTER AND CREAM.

NOW THE READY MASALA BUTTER SERVE WITH NAAN/PARATHAS. 

VEGITABLES POLUA

INGREDIENTS:-

    1. Two Onions(sliced),Some Paneer Cubes,

        One cup chopped vegetables

        (cauliflowers, beans, carrots, peas, cabbage, potatoes) 

    2. One Cup Basmati Rice

    3. Two Cups water

    4. 1/4 th tsp. Garam Masala

    5. 1/2 tsp. ginger paste

    6. Buy leaves

    7. Elichi powder( cardamom), Cloves, Black Peeper

    8. According to need Salt and Sugar

PREPARATION:-

Heat tge gheein a microwave safe bowl for 30 seconds only. After that mix all ingredients in a covered safe microwave bowl then covered it and switch on the machine for 20 minutes at high-midium temparature. In between this period stirring 4-5 times in every 4-5 minutes. Now serve the Ready Hot Polua garnished with Onion Slices and Panner Cubes. This is very simple Polua Dish.          

PLAIN CAKE

INGEREDIENTS:-

1.  100 gm. flour

2.  100 gm. butter

3.  125 gm. sugar

4.  50 gm. milk power

5.  1 tsp. baking power

6.  1/2 tsp. vanilla essence

7.  1/2 cup fresh cream 

8.  Three eggs

9.   Six nos. cherry

10. Six chocolates

11. 30 gm. dry grapes

12. 25 gm. cashewnuts

13. 25 gm. walnuts

PREPARATION:-

Within a microwave safe bowl put the butter covered and switch on microwave for 1/2 minutes.

After that mix togather flour, milk, baking powder well. Then put the creamy butter and eggs and again mixing them very well. Thereafter, add vanilla essence, dry grapes, cashewnuts, walnuts, cherry and chocolates also mixing well and pour this ready mixture into a microwave safe dish/bowl. Then switch on the machine for six minutes at high temparature. Now serve the ready cake to individuals after it cool. 

   

RABRI WITH SAFFRON

                                                                                                                                   
INGREDIENTS :-
1. 1 litre full cream milk 
2. 1/4   saffron (a pinch saffron)  
3. 1cup condesed milk 
4. Handful of almond and pesta (chopped)
5. 1/4 teaspoon elaichi powder   

Put milk .  Condensed milk ,saffron in a microwave bowl and High for 10 minutes at 70% power . Add pesta and almonds  and microwave it for 10 minutes till thick . Garnish with Pesta, Almond and Elaichi powder . Served Chilled.

PANCH PHORON

PROCESS TO MAKE PANCH PHORON

The people who live (specially East Indian) is used this unique spice mix to season many dishes.

This is a blend of five spices and lend a lovely aroma when add to the dish.

         INGREDIENTS:-

          1. CUMIN SEEDS

    2. ANI SEEDS

            3. FENNEL SEEDS

                    4. FENUGREEK SEEDS

5. NIGELLA

Mix all this ingredients in equal quantities. 

    

FROSTY TEA

INGREDIENTS:-

1 Cup strong tea liqueur

5 5ml lime juice or to taste

150ml orange juice

1tbs sugar or to taste

1-inch piece cinnamon

1 bottle chilled tonic water

1 tbs mint leaves, finely chopped

Crushed ice

Ice cubes

Mint sprigs for garnish

METHOD:-

Place tea liqueur, orange and lime juices, sugar, mint leaves and cinnamon stick in a jug.

Add crushed ice and mix well till the sugar dissolves chill for 1-2 hours. Remove cinnamon stick and stir in tonic water. Place 2-3 ice cubes in a chilled glass, pour in forsty tea, garnish with mint sprigs and serve immediately.                                                                                            serves:- 3

BEKTI TERIYAKI

INGERDIENTS:-

600gm Bekti fillet,cut intostrips or small pieces

2tbs oil use salt too according to need for taste.

Parsley sprigs for garnish 

FOR THE TERIYAKI SAUCE:-

1tspCastor sugar

1 1/2 tsp brandy

                                                       1tsp white wine

                                                       2tbs dark soya sauce

ACCOMPANIMENTS:-

2-inch fresh ginger piece,peeled and julienned

50gm radish, peeled and julienned

METHOD:-

To make the sauce, place all the ingerdients in large bowl and stir until the mixture is weel-blanded and the suger has dissolved. place Bekti pieces in this mixture and coat well.Marinate for 20-25 minutes. Place the accompaniments in two separate small platters and chill in the fridge.Heat oil in a wok until smoking. Remove fish pieces form the marinade and drain,add fish to the wok in batches and stir-fry for 3-4 minutes or until cooked through.Remove with a slotted spoon and place on a platter.Garnish with parsley springs and serve the ginger and radish on the side.