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- Semolina 1 cup
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Sugar 1 1/2 cups
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Water 3 cups
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Cloves 2
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Kewra Essence a few drop
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Yellow food Color a pinch
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Cardamom,almonds,pistachios as required
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Banaspati Ghee 1/2 cup
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Ingredients for Chanay Ka Salan:
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Chickpeas (boiled) 1/2 kg
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Ginger Garlic Paste 1 tbsp
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Salt as per taste
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Brown Onions 1/2 cup
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Tomatoes (chopped) 5-6 medium
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Red Chillies (crushed) 1 tbsp
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Turmeric Powder 1 tsp
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Cumin Seeds 1 tsp
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Garam Masala Powder 1 tbsp
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Black Pepper Powder 1/2 tsp
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Sugar 1 tbsp
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Tamarind pulp 1/2 cup
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Cooking Oil 1/2 cup
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Ingredients for Aalo bhaji:
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Potatoes(boiled & cubed) 1/2 kg
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Garlic(crushed) 1 tsp
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Salt as per taste
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Red Chillies (crushed) 1 tbsp
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Fenugreek Seeds 1/2 tsp
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Nigella Seeds 1/2 tsp
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Mustard Seeds 1/2 tsp
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Oregano Seeds 1/2 tsp
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Sugar 1 tbsp
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Tamarind pulp 1/2 cup
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Cooking Oil 4-6 tbsp
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Ingredients for Puris:
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Plain flour(Maida) 1/2 kg
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Salt a pinch
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Yogurt 1 cup
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Banaspati Ghee for frying
- Method for Suji ka Halwa:
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In a wok, slightly heat Banaspati ghee for 2-3 minutes and add cardamom and cloves.
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Then add semolina and stir till fragrant.
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In other pan, stir sugar with water and add food color.
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Bring to a boil and add this syrup to semolina.
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Stir well,cover and cook on low heat till the water dries.
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Add kewra essence in the end.Sprinkle almonds and pistachios and serve hot.
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Method for Chanay ka salan:
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In a pot, slightly heat cooking Oil for 2-3 minute and saute ginger garlic paste.
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Add cumin and remaining dry spices.
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Mix well. Sprinkle a little water and stir the spices for a few minute.
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Add onion and tomatoes and stir untli tomatoes are tender.
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Add chickpeas,stir once and add 2 cups of lukewarm water, suagr and tamarind.
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Simmer on low heat for 5-7 minutes.Mix salt and black pepper in the end and remove from stove.
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Method for Aalo bhaji:
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Boil 1 1/2 cups of water and add red chillies and nigella seeds.Add potatoes and cook until gravy thickens.
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In a frying pan, slightly heat cooking Oil for 2-3 minutes and add mustard, fenugreek, garlic and oregano.
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When they pop,pour the tarka on the potatoes and cook for 4-5 minutes.
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Add salt,sugar and tamarind.Mix well and remove from stove.
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Method for Puris:
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Sift flour and salt,yogurt and 4 tbsp banaspati ghee.
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Knead into a soft dough with some water.
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Wrap the dough in a damp muslin cloth and keep in a warm palce for 2-3 hours.
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Make 10-12 portions of the dough and roll out the puris.
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In a deep frying pan, heat banaspati ghee and fry the puris till golden.
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Serve hot puris with halwa, chanay ka salan and Aalo bhaji.
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Tip: Use sour yogurt for quick fermentation of puris.