Pumpkin pudding Iron protein antioxidant magnesium and vitamin E is present in good quantities

 Iron protein antioxidant magnesium and vitamin E is present in good quantities. Almond nut instead of cashew pistachios will be beneficial for heart patients after giving it as sweet

Ingredients: - 500 grams of cooked pumpkin

Sugar 200 g

Milk 2 liters

Mawa 200 gms

 A big spoon of desi ghee

Cashew nuts 50 grams

Cardamom powder one spoon

Cardamom 2-3

Saffron a teaspoon

Method: - Wash the pumpkin, add the peeled pumpkin to the pumpkin, remove the water by hand pressing it, heat the ghee in the pan, put two cardamom in it, then run one by doing what is done, put two sugar after drinking it and run 34 milk in the embroidery Cooked on low flame, then when the milk starts boiling, put mawa in it and cook the milk till the sports car is not taken. Remove from cardamom powder

Sunflower laddoos

Protein iron magnesium is found in good quantities. It is beneficial for hemoglobin deficiency, it is helpful to increase hemoglobin, it is beneficial for heart patients.

Ingredients: - Sunflower seeds a big spoon(Rosted)
 Almond 50g
Chocolate Protein Powder 3 Tablespoons
Dates of dates 8-10
Apricot 150 grams
 Coconut complete 50 grams

 Method: - Grind the seeds and almonds in the mixer and make powder. Add the protein powder and dates in the mixture and remove it in a vessel. Take a little mixture of wet hands and wrap the coconut filtration made of laddoos.
Note- Can keep these laddoos in the fridge for 15 days

Bajra ki Khichadi

Protein and calories were found in good quantity due to the arrival of the vegetable. It also receives more quantities of fiber Its consumption is more beneficial than pulse rice, because it is used in the lunch.

Ingredients: - 

1. Millet two cups

2. Moong Dal one cup
3. French beans 25 grams
4. Pea peas 25 grams (boiled)
5. Gourd 25 gms
6. One spoon of cumin
7. Turmeric Powder Two Tablespoons
8. Ghee of the indigenous cow 2 teaspoons
9. Rock salt according to taste

Method: - 

Soak mung pulses for four to five hours in hot water, keep the gourd, french beans, peas and spinach for 10 minutes. Boil 5 cups of water in a vessel, add millet in it and cook it for 30 minutes. When the vegetable is cooked half, then add moong dal rock salt and turmeric powder in it and cook it for 20 minutes. Add boiled vegetable to it and mix it with curd and jaggery.

"Fenugreek sauce"(मेथी सॉस)

There is a good amount of vitamin C in it, and it also works to reduce cholesterol. Acidity decreases but the question is how to use it.

 

"Fenugreek sauce"
material
1 fenugreek - 2 spoons
2 currant - 3 cups
3 turmeric and 1 teaspoon of pepper
4 Amchoor-1 spoons
5 According to salt water
6 Asafoetida
Method: Wash the fenugreek and soak it in water for two hours. Now heat the oil in the pan and add the Asafoetida, turmeric and then add the fenugreek seeds and roast it. Once you turn brown, add one cup of water and put the rest of the ingredients and prepare to cook until thickened. Fenugreek sauce
Take a spoon on it every night

kacche kele ka bharta

Full of fiber and also useful for reducing weight and controls diabetes and easy to digest

  Ingredients:

kacche kele :- 500 g
jira               :- 1 spoon
haldi & amchur power: 1-1 spoon
hari micrh :2-3
dhniya power :1spoon
ginger paste 1 spoon
mustered oil 2 big spoon
hing
onion 2-3 chopped

HOW TO :-

kele ko dhoo kar kat le ,boil kare 10 min. thanda hone per chilke uttar le,
ab kele ko mash kar le aur past jaisa bana le, ab oil garm kar ke usme jira aur hing ka tadka kar le aur
onion dalde phir haldi amchur hari mirch dhniya power ginger paste dal ke use brown hone tak bhun le ab kele ko dal de aur salt dalker 2 se 3 min thak pakaye

Ready to serve 

                      Baby Corn Pakoda

 

Baby Corn pakodas make a very good cocktail snack. Indian Baby Corn fritters are made by dipping the baby corn in thick chili garlic besan batter and then deep fried till they are golden brown and crisp. Learn how to make baby corn pakoras.

Total Time: 30 mins
Serves: 2 - 3

Ingredients:

12-15 Baby Corn
1 cup Plain Flour
2 tbsp Gram Flour
1 tbsp Corn Flour
3 to 4 Garlic pods (peeled and crushed)
2 Green Chilies (finely chopped)
Some ginger pieces (finely grated)
1 tbsp coriander finely chopped
A pinch of baking soda
Salt to taste
1 tbsp hot oil
½ tsp Chaat Masala (Optional)
Oil for deep frying
2 small green onions (for garnishing)

How to make baby corn pakoda :

• Wash the baby corns and let them dry on a kitchen towel.
• Take a big bowl add all the flours, garlic, green chillies, ginger. Now adding little by little water make a thick batter. Mix it well without any lumps. Make sure to beat the batter for full 5 minutes so that the batter gets light.
• Add hot oil, chopped coriander, salt, soda and mix well.
• Heat the oil in a kadai/ wok. When the oil is hot, put a drop of the batter in the oil. If the drop comes up immediately that means the oil is ready.
• Reduce the flame to medium.
• Now take a baby corn and dip it in the batter such that it is evenly coated with it. Put it in the hot oil. Repeat the process for 4 – 5 more baby corns.
• Fry these baby corns till they are golden brown in color. Make sure not to overcrowd the kadai.
• Take them out and drain on absorbent paper.
• Garnish it with chopped green onions.
• Serve these hot baby corn pakoras with ketchup or chutney.

 

Mushroom Pasta with Chicken

Ingredients:

• Chicken fillets 2
• Sirka (Vinegar) 1 tbs
• Soy sauce ½ tbs
• Adrak lehsan paste (Ginger garlic paste) 1 tsp
• Kali mirch (Black pepper) crushed ½ tsp
• Namak (Salt) ¼ tsp
• Oil 1 tbs
• Makhan (Butter) 2 tbs
• Pyaz (Onion) chopped ½ Cup
• Lehsan (Garlic) chopped 1 tbs
• Mushroom sliced ½ Cup
• Maida (All-purpose flour) 2 tbs
• Kali mirch (Black pepper) crushed 1 tsp
• Paprika powder 1 tsp (optional)
• Namak (Salt) ½ tsp or to taste
• Thyme ½ tsp
• Yakhni (Stock) 1 & ½ Cups or as required
• Cream ¾ Cup
• Doodh (Milk) ½ Cup or as required
• Farfalle pasta 200 gms boiled as per pack’s instruction

Directions:

 Pound chicken fillets slightly with steak/kitchen hammer.
In bowl,add chicken fillets,vinegar,soy sauce,ginger garlic paste,black pepper and salt,mix well & marinate for 20 minutes.
Grease grill pan with oil,place marinated chicken fillets and grill from both sides until done (4-5 minutes each side) & set aside.
In pot,add butter and let it melt,add onion,garlic and fry until translucent (2 minutes).
Add mushrooms and mix well for 3 minutes.
Add all-purpose flour,black pepper,paprika powder,salt,thyme and mix well for 2 minutes.
Add stock and mix well.
Switch off the flame,add cream and mix well.
Add milk and mix.
Add pasta and give it a good mix.
Cut grill chicken fillets into desire shapes,place over cooked pasta & serve.