GREEN GODDESS MAG

GREEN GODDESS MAG

 

This moong shak is loaded with fresh garlic, spinach and methi. Will wow your family with its amazing flavor. Make sure you try this shak.

 

1/2 cup moong ( boiled )

1 small onion

1 cup spinach chopped

1/2 cup fresh fenugreek leaves

1/4 cup fresh garlic chopped

3 green chilies chopped finely

1 small piece ginger grated

1/4 teaspoon fresh grated turmeric

1/2 teaspoon Amba hardar ( mango ginger root)

2 teaspoons dhana jeeru

1 1/2 teaspoons salt

 

Temparing

2 tablespoons ghee

few curry leaves

1 red dried red chilie

1/2 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1/2 teaspoon asafoetida

 

Heat the ghee in a  sauce pan,  place all the above ingredients. Once crackled add chopped onions and soute for a minute, turn the heat low add ginger and chilies soute for about 30 seconds add garlic, spinach and methi. Mix all well, cover and let cook for about 2 minutes. Add boiled moong ,salt, ambahordar, dhana jeeru, and mix well. Add just little water and simmer for about 5 minutes . Enjoy swadisht mag nu shak  with fulka.

 

BISCUITS FOR TODDLERS

BISCUITS FOR THE TODDLERS

 

 

My daughter in law Kajal created this recipe for our toddler grandson. He likes to keep his little hands busy and of course, whats in the hands ends in the mouth. These cookies are tiny enough for him to grab, they melt in the mouth and are colorful enough to keep him fascinated. All natural ingredients are used to make these little dots.

 

 

1 cup oatmeal cereal

1 tablespoon coconut oil

1/4 cup pureed veggies of your choice

1 tablespoon flax meal + 3 table spoons water

1 teaspoon baking powder

4 tablespoons water

 

 

Add all the ingredients in a large bowl, mix all together until wel combined . Place the mixture in a pastry bag and make small flowers on the tray lined with parchment paper. Bake at 250 degrees for about 15 to 20 minutes . Or until done. Let cool completely and store in an air tight container.

 

DAHI VALI BAIGAN

DAHI VALI BAIGAN

6 aborgine

1 onian paste

2 tablespoons dhana jeeru

2 teaspoons salt

1/2 teaspoon turmeric powder

2 teaspoons chili powder

1/2 teaspoon sugar

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon kasuri methi ( for later use)

3 tablespoons yogurt ( for later use)

3 tomatoes grated

1 tablespoon oil

 

 

3 tablespoons coconut grated

4 tablespoons peanuts

1 teaspoon popy seeds

4 tablespoons sesame seeds

Dry roast the above ingredients, place in the food processor. Pulse until finely minced. Place in a large bowl, add Dhanajeeru, salt, turmeric powder ,chili powder, sugar and oil mix all together and  Set aside.

 

Wash and clean aborgine, slit from the center and stuff the prepared masala. Set aside.

 

For tempering

5 to 6 tablespoons oil

1/2 teaspoon mustard seeds

few curry leaves

pinch asafoetida

 

 

Heat the oil in heavy bottomed wide skillet. Add mustard seeds, curry leaves and asafetida. When it start to splutter add onion paste and soute until for 30 seconds. Add ginger and garlic paste, stuffed aborgine and shallow fry stirring in-between on a medium heat for about 3 minutes. Sprinkle the remaining masala, grated tomatoes kasuri methi and about 1/2 cup water. Mix gently and cover the lid, cook for about 5 minutes or until almost done. Add whisked yogurt and stir gently. Cook for about 2 minutes, garnish with cilantro and transfer in a serving bowl. Enjoy  the best shak ever. Spicey, tart and absolutely fantastic.