Useful storable recipes
Useful storable recipes
Cookies
Ghee/butter 1cup
Icing sugar 1cup
Besan 1cup
Maida 1cup
Cardamom powder 1tsp
Milk
Dry fruits sliced
Mix all ingredients and knead into dough
Make small balls and press to make flat and make cookies
Garnish with dry fruits
Pour salt/sand into cooker
Place the cookies onto idli stand
Bake in cooker
Chakli
Rice flour 1cup
Besan 1/2cup
Salt to taste
Asofeteda 1pinch
Chilli powder 1/2tsp
Butter 2tbsp
Turmeric 1/2tsp
Sesame 1tsp
Mix all ingredients
Add water
Knead into dough
Grease with butter
Oil chakli maker
Drop chakli on greased saucer
Fry in oil
Cool and store in airtight container
Sev
Besan 2cups
Turmeric 1tsp
Salt 1tsp
Dalda for mohan 2tbsp
Ghee 2tbsp
Oil for frying
Shankarpali
Maida 2cups
Sooji rava 1cup
Sugar 1cup
Dalda for mohan 2tbsp
Salt 1/4tsp
Oil for cooking
Namakpada
Maida 2cups
Sooji rava 1cup
Ajwain 1tsp
Cumin 1tsp
Dalda for mohan 2tbsp
Salt 11/2tsp
Oil for cooking
Chivda
Patal poha 2cups
Murmura puffed rice 2cups
Ground nut+cashew+almond 1cup
Channa dal 1cup
Curry leaves 20
Chilli 8
Cumin 2tsp
Mustard 1tsp
Sugar 1tsp
Salt 1tsp
Turmeric 1tsp
Karanji
Coconut desicated 2cups
Sugar 1cup
Dalda for mohan 2tbsp
Ghee 2tbsp
Sooji rava 1cup
Khas khas 1/4 cup
Cardamom powder 11/2tsp
Maida 2cups
Water 1cup
Ladu
Boondi sev 2cups
Sugar 2cups
Water 1cup
Kesar 1tsp
Atta sevai
Flour 6cups
Salt 1tsp
Water
Make sevai in sevai maker and dry in sun
Sabudana papad
Sabudana 1 cup
Water 7 cups
Cumin 11/2 tsp
Salt 1tsp
Soak sabudana in 1cup water
Cook in 7cup water
Spread on wall paper in bangle mold
Dry in sun
Beaded Sabudana papad
Sabudana 1cup
Water 1/3 cup
Salt 1tsp
Food colors (optional)
Soak sabudana overnight
Grease big metal plate
Place bangles on the plate
Add 1tsp of sabudana to each bangle
Spread the Sabudana
Remove the bangles and steam
Dry in sun on plastic sheet
Rice papad
Rice 1cup
Water 1cup
Chilli powder 1tsp
Cumin 1tsp
Pepper powder 1/2tsp
Salt 1tsp
Oil
Wash the rice and soak overnight
Grind the rice in mixie
Add the spices
Steam the papad for 3-4min in oiled lids
Demold the papad
Dry in sun on plastic sheet
Kurdai
Rice 1glass
Water
Oil 2tsp
Cumin 1tsp
Salt 1tsp
Food colors (optional)
Wash the rice
Add oil to cooker
Add spices
Add rice and cook the rice
Make kurdai in sevai maker
Dry in sun on greased metal tray
Aloo papad
Potatoes 5-6
Cumin 1tsp
Chilli flakes 1tsp
Salt 1tsp
Oil 1tsp
Wash potatoes and boil
Skin the potatoes and grate and mash
Add spices and make small balls
Keep on big plastic sheet
Keep plastic sheet on it and press with polpat
Dry in sun
Poha papad
Poha 1bowl
Chilli flakes 1tsp
Cumin 1tsp
Salt 1tsp
Papad khar 1tsp
Water 6bowls
Soak poha in 1bowl of water
Cook poha in 6 bowls of water
Blend with blender
Add spices
Spread on greased plastic sheet with ladel
Dry in sun
Overturn after 4hrs
Wheat/Urad papad
Wheat Flour/Urad flour 1bowl
Ajwain 1tsp
Cumin 1tsp
Baking powder 1/4tsp
Salt 1 tsp
Dry Mint/kasuri methi 1tsp
Water 1cup
Oil 1tsp
Mix flour with water
Add spices
Transfer to greased tray
Steam for 7min
Knead the dough after adding oil
Make a small ball
Place in between two greased plastic sheets
Roll with roll pin
Dry in sun on cloth
Sarole
Suji rava 150gm
Maida 150gm
Salt 1tsp
Water
Red, Green, yellow food color 1pinch
Straw or thick stirrer
Add Suki, Maria and salt
Add water
Knead the dough and make four balls
Mix red food color with water
Spray the solution into the ball
Knead again
Repeat with other colors
Let set for 30min
Knead the color doughs again
Take small ball of each and roll into wire
Roll on straw full length
Cut from side
Roll the straw and close the ends to form tiny pipes
Remove the sarole with powdered hands
Spread onto powdered tray
Repeat with the remaining dough
Dry in sun for 1 day
Put in sieve and sift
After cooling store in air tight container up-to 1 year
Kobi
Make tiny balls of 4 doughs
Roll 4 roti with roll pin on base
Dry the rotis for 30min
Powder and stack
Shred with knife into kobi sticks with pizza cutter
Dry in sun for 1 day
Alternative
Make dough wire and close the ends
Pull the dough with fingers and make noodles
Slice into appropriate length kobi sticks
Aam achaar
Raw mangoes 1kg
Mustard dal 1/4cup
Jaggery grated/sugar 1/4cup
Salt 150gm
Fennel 1/4cup
Cumin 2tbsp
Turmeric 2tbsp
Chilli powder 2tbsp
Hing asofeteda 1tsp
Garlic buds 20
Kalongi 2tbsp
Mustard oil 250ml
Methi 1/4cup
Wash the mangoes and wipe and dry
Cut the mangoes into tiny pieces
Marinate with salt and turmeric
Transfer into container
Cover with cloth and tie
Leave overnight
Strain water
Dry in sun in tray for 6hrs
Heat oil in pan
Roast fennel, cumin and methi Dana till crispy
Roast mustard
Cool and grind in mixie
Add spices to mangoes pieces
Add cooled oil
Store in airtight container
After the Jaggery melts salt dissolves and oil
rises to surface the mango pickle is ready
Aamla murabba
Aamla 500gm
Water 2cups
Sugar 11/2cups
Water 11/2cups
Cardamom 4
Wash aamla wipe and dry
Prick with fork/aamla pricker
Boil water in pan
Add aamla
Add fitkari alum
Close lid
Soak for 1hr for aamla to become soft
Squeeze out the water
Dry in sun for 4hrs
To make sugar syrup add sugar and water
And boil and dissolve sugar
Add aamla and cardamom powder
Cook for 1hr
Cover and Leave overnight
Store in airtight container up-to 3months
Tomato ketchup
Tomatoes 1kg
Beet root 1
Onion 1/2
Garlic buds 3
Ginger 1 small piece
Sugar 1/2cup
Vinegar 1/4cup
Red chilli 1
Salt to taste
Add to pan and close lid
Cook for 40min till tomatoes mash
Grind in mixie after cooling
Strain and pour in glass bottle with funnel
Store in airtight bottle
Imli sauce
Tamarind
Jaggery
Salt
Vinegar
Cumin
Mayonnaise
Mustard powder
Lemon
Vinegar
Salt
Oil
Garam masala
Pepper 50gm
Big cardamom 40gm
Cloves 30gm
Cardamom 40gm
Anise star 8
Jaifal big 3
Ajwain 1tbsp
Cumin 50gm
Coriander 11/2tbsp
Tej patta 20
Cinnamon 25gm
Javirtri 25gm
Pimpli 10
Fennel 11/2tbsp
Fry till crispy in preheated pan
Grind in mixie
Store in airtight container
Tikhat
Chilli
Turmeic
Onions
Garlic
Coconut
Sesame
Khas khas
Salt
Chat masala
Aamchur powder 1tbsp
Sunth 1tbsp
Rocksalt 1tbsp
Cumin powder 2tbsp
Herbs Seasoning
Parsley
Basil
Fenugreek
Hari Chatni
Coconut
Chilli
Garlic
Ginger
Coriander
Cumin
Mint
Salt
Lemon
Bhogi khichdi
Rice
Turdal
Moong dal
Masoor dal
Bajra
Usal
Chickpeas
Channa
Groundnut
Peas
Chawli French Beans
Rajma kidney beans
Wal beans fan beans
Moong
Matki
Katachi aamti
Laal tikhat
Garam masala
Salt
Tamarind
Oil
Water
Alcohol for external use
Sugar
Water
Add sugar to water
Stir and dissolve
Ferment the solution
Vinegar
Sugarcane juice
Air tight dry container
Fill juice in container
Put the lid and make airtight after leaving some space
Store for 1 year
Apple cider vinegar
Apples
Water
Sugar 4 tbsp
Vinegar 4 tsp
Wash apples and cut into small pieces
Pour the pieces into a jar
Pour sufficient water to cover the pieces
Add sugar and stir to dissolve
Add vinegar to ferment and prevent mold formation
Cover with cloth and tie
Each day open and stir
After no bubbles strain and store
Baking powder
Baking soda 1/4 cup
Corn starch 1/4 cup
Cream of tartar 1/2 cup lemon juice or vinegar
Drink herbal tea (Kadha) made from Basil (Tulsi), Cinnamon (Dalchini), Black Pepper
(Kalimirch), Dry Ginger (Shunth), Mullethi and Raisin (Munakka) once or twice a day. Add
jaggery (Gur) and /or fresh lemon juice to your taste, if needed.
Oral rehydration solution by mixing 1 liter of water with half a teaspoon of salt and 6 teaspoons of sugar will cure diarrhea
Baking soda alkaline
Lemon acidic
Baking soda+lemon
NaOH + HCl = NaCl + H2O
lollipop
Sugarcane juice
Vinegar
Food color
Tooth pick /stirrer
Custard powder
Sugar 1cup
Cornflour 4tbsp
Milk powder 4tbsp
Vanilla essence 1tsp
Lemon yellow food color 1/4tsp
Optional
Cocoa powder 1tsp
Strawberry essence 1tsp
Red food color 1/4tsp
Mix all ingredients
Grind in mixie
Store in air tight container
Refrigerate
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