Sandwich with Curd Filling

Sandwich with Curd Filling

Ingredients

6 slices of brown or any sandwich bread

1/2 cup of hung curd

1 tbls onion (chopped)

1 tbls grated carrot

1 tbls finely chopped tomato

1 tbls grated cabbage

1 tsp chopped coriander

1 tsp black pepper (crushed)

salt to taste

Method (How to make healthy curd sandwich)

Take hung curd in a bowl mix chopped vegetables, salt and pepper mix properly.

Filling is ready.

Now take one slice of bread and spread filling properly on the bread cover it with other bread and cut in sandwich shape.

Serve with tomato ketchup.

Or  apply some butter or ghee both side of sandwich and roast sandwich on tawa till light brown in colour.

Khaskhas or Poppyseed’s Halwa

Khaskhas or Poppyseed’s Halwa

Ingredients

100 gram khaskhas (poppyseeds)
100 gram sugar

1 cup milk

1/2 cup ghee

1/4 tsp Cardamom powder

1 tbls chopped almonds

1 tbls chopped cashew

Method

Clean and Soak khuskhus overnight.

Grind the khuskhus into fine paste using little water.

Heat ghee in a heavy kadhai and add khuskhus paste.

Stir continuosly in medium flame till the mixture becomes golden brown.

Add milk, sugar and mix well till the sugar dissolves and milk absorb.

When it will start leave the side of kadhai add chopped cashew and almonds and cardamom powder.

Remove from heat and serve hot or cold.

Mawa Laddu for Janmashtami

Mawa  Laddu for Janmashtami

Ingredients

100 gms fresh paneer

100 gms fresh khoya (mawa)
50 gms sugar (powder)

1/4 tsp green cardamoms powder

2 tbls chopped dry fruits (almond, cashew, pista)

Method

Grate the paneer and khoya and knead with your hand

very well.

Add the sugar dry fruits and cardamom powder and mix very well.

Make small balls and decorate with chopped nuts.

Store in the refrigerator

Vrat Ke Liye Kadhi – Chestnut Flour Kadhi- Singhade Ke Aate ki Kadi

Vrat Ke Liye Kadhi – Chestnut Flour Kadhi- Singhade Ke Aate ki Kadi

Ingredients

1 cup curd
2 tbsp chestnut flour (singhade ka atta)
1/4 tsp Rock salt (vrat ka sendha namak)
1 tsp red chilli powder

1/2 inch stick cinnamon

1 tsp cumin seed

2 tsp ghee
2-3 whole red chilly

8-10 curry leaves
1 tbsp green coriander leaves

Method

Beat the curd with 2 cup of water.

Sieve the chest nut flour and mix with curd.

Add salt, chilli powder and mix well.

Now heat ghee in a wok and add cumin seed, cinnamon stick. when cumin start crackles add whole red chillies and curry leaves.

Add the curd mixture and one cup water and cook till it thickens slightly. Cook on low flame for 3-4 minuts.

Remove from the heat, and add coriander leaves.

Serve hot with singhade ki poori.