DRUMSTICK LEAVES SOUP

Here is another special recipe from my favourite Drumstick leaves.
I love drumstick leaves from my childhood and I never ever say no to any recipes from drumstick leaves.
These leaves are available all seasons but in winter season the drumstick leaves are very soft and smooth and very fresh small size branches which is removed within a day from tree.
These fresh drumstick leaves are full of nutrients. Good for children but due to bitter
in taste they avoid to eat.
I ensure that my daughter enjoy this wonderful leaves without creat any problems.
So I choose to make soup from this.

Ingradients:
Drumstick leaves 2 cups
Salt to taste
Black pepper powder 1/2 tsp
Fresh cream 1 tbsp

Preparations:

Wash the leaves properly and put it on pressure cooker along with 1 cup of water , boil till 2 whistle. And remove from flame wait for cool down.
Once it is cool, blend it in a mixer to make a smooth puree.
Transfer this puree in the pan again and add one cup of water, salt and pepper and bring it to boil. Remove serve andGarnish with cream.
I don't like to add butter or oil in this soup.
Simple soup gives a wonderful texture , colour and taste.
If you want to avoid the bitterness from this then add 1 onion to the boiling point.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog