Rashmi's Rasoi

  Its November and winter has set in. Green leafy vegetables are available in plenty in this season. They are high in vitamins, fibre etc which are essential for the human body. So make use of it in this season. A simple, easy and quick recipe yet tasty and green in colour. A different and healthy touch to your   ususal khichdi Ingredients Palak Leaves                                                one small bunch Rice                                                              1 cup Mustard seeds                                              1  spoon Dry red chillies                                              2-3 nos. Green chillies                                                3-4 nos. Ginger Garlic paster                                     1 spoon Turmeric powder (haldi)                               ½ spoon Curry leaves                                                 8-10 nos. Cooking oil                                                   2 spoon Asafoetida (hing)     

Ingredients Rice                                                                  3 cups Urad Daal (black gram)                                    1 cup Methi seeds                                                      ¼ spoon Curry leaves                                                     8-10 Coriander leaves                                              ½ cup Green chillies                                                    6-7 nos. Eating soda                                                       ¼   spoon Asafoetida (hing)                                              ¼ spoon Ginger juice                                                      1 spoon Haldi                                                                ½ spoon Salt to taste Method Soak rice, urad daal, methi seeds together 5-6 hours and grind them in a mixer jar with water and make a batter. Leave it overnight to ferment. Add salt, haldi, chopped green chillies, curry leaves, coriander leaves, eating soda,

Ingredients Beetroot                                                        1 kg Sugar                                                            800 gms Dry yeast                                                      25-30 gms Lemon                                                          3 nos. Clove(lavang)                                               5-6 nos. Water as required Method Remove the skin of beatroot and clean them properly. Cut them into small pieces and boil it. Let it boil on low flame. Once the beatroots become tender and soft, switch off the gas and let it come to room temperature. Squeeze the beetroots completely and collect the juice in a vessel. add water as required to the juice. u can also add the water in which the beetroots were boiled. Then add sugar to it and mix it. Mix dry yeast in lukewarm water and keep it aside for 15 mins. Add the yeast mixture to the beetroot juice, add lemon juice and cloves to it. Mix it properly and transfer it to an

Ingredients – (Stuffing) Boiled Eggs                                                   4 nos. Onion                                                           2 medium size Green chillies                                                4-5 nos. Ginger                                                           small piece Garlic                                                           4-5 cloves Curry leaves                                                 6-7 Jeera                                                            ¼ spoon Haldi                                                            ¼ spoon Red chilli powder                                         ½ spoon Asafoetida (hing)                                          ¼ spoon Tomato                                                        1 small Coriander leaves                                          2 spoon Cooking oil                                                 3 spoon   Salt to taste Ingredients – (Potli) Mai

Bajra is known to possess phytochemicals that lower cholestrol, plenty of fibre, folate, iron, magnesium, copper and zinc, and vitamins E and B-comlpex. The humble Bajra is particulalry noted for its high iron content. Ingredients Bajra   Powder  (millet)                                  1 cup Ghee                                                              3 spoon Jaggery                                                         ½ cup Cardamom powder                                       ½ spoon Nutmeg Powder                                            ¼ spoon Water                                                            2 cups Mixed dry fruits                                             ¼ cup   Method Boil water is a vessel, add jaggery to it, mix it properly till the jaggery melts completely, then add cardamom and nutmeg powder to it and stir continuously so that It becomes like a jaggery syrup(chasni) Heat ghee in a wok, add bajra powder in it and roast for 6-7 minutes,

This is a very easy and widely used chutney, specially because of the green colour that is derived from coriander, mint and curry leaves.   This recipe would surely help the beginners as it goes well all types of fried snacks, paratha, bread, sandwiches, cutlets etc and it gives a good taste to it. Ingredients Coriander leaves                                        2 cups Mint leaves                                                ¼ cup Curry leaves                                               10-12 Green chillies                                              6-7 Peanuts                                                      ½ cup Chopped Garlic                                         4-5 cloves Chopped Ginger                                        small piece Lemon juice                                               2 spoon Salt to taste Method Wash coriander, mint and curry leaves thoroughly under running water and chop them finely. Take a mixer jar, add the leaves, green

Ingredients Bread Slices                                                     5 Poha                                                                1 cup Potato                                                              2 medium size Peas                                                                 ½ cup Onion                                                              1 medium size Green chillies                                                   3 – 4 Coriander leaves                                             ½ cup Black pepper(crushed)                                   1 spoon Garam Masala                                                1 spoon Lemon Juice                                                    1 spoon Cornflour                                                         3 spoon              Water                                                              ½ cup               Cornflakes(crushed)                                        1 cup Salt to taste