All posts by Sneha Modi

I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu. SnehDeep’s Kitchen is a culmination of my exposure to different communities, regions, people, and their food habits across the country as well as my passion of experimenting with food.

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Cucumber Lemon Juice
Breakfast Black Bean Patty Burger
Lunch Yogurt Rice
Avocado Salad
Baked broccoli and potato
Evening Beverage Thai Iced Tea
Snacks Sweet Corn Fry
Dinner Wheat Pancake
Cilantro side dip
Dessert Badam Milk

 

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Recipe – Avocado Salad

Aviary Photo_131529131654415939

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 4

Ingredients

  • Avocado: 2
  • Onion: finely chopped, 1/2 tablespoon
  • Tomato: finely chopped, 1/2 tablespoon
  • Lemon juice: 1 teaspoon
  • Coriander/Cilantro leaves: 1/2 tablespoon, chopped
  • Salt: ½ teaspoon
  • Black pepper powder: ¼ teaspoon
  • Extra virgin Olive oil: 1 teaspoon

Method

  • Divide the avocado into 2 halves. Take out the seed. Cut into ½ inch thick slices then scoop out all the pieces using a spoon or knife.
  • In a large bowl, mix all the ingredients.
  • You may add grated cheddar and mozzarella cheese while serving.
  • You may add your favorite salad dressing: ranch, mustard etc.

Recipe – Moong Dal Halwa / Dal Ka Sheera

mmm

Prep Time: 3 hours

Cooking Time: 50 mins

Serves: 4

Ingredients

  • Yellow Moong Dal (Split yellow gram): 1 cup
  • Besan (gram flour): 1 tablespoon
  • Sugar: 1 cup
  • Ghee: 1 Cup
  • Milk: 3 Cup
  • Kesari food color: 1 pinch
  • Saffron: 2 to 3 strands
  • Cashew nuts: 10-12, chopped
  • Almonds: 10-12, chopped
  • Pistachios: 10-12, chopped
  • Raisin: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon

Method

  • Wash the moong dal 2-3 times and soak in water for minimum 3 hours.
  • Drain the excess water and grind it to smooth paste. If required then only use little water for grinding.
  • Soak saffron strands in ½ tablespoon of warm milk, Keep aside.
  • Heat 1 tablespoon ghee and roast cashews and almonds for 1 minute. Take out the roasted nuts and keep aside.
  • In the same pan add ½ cup ghee.
  • Add the besan and saute for 1 minutes.
  • Add the grinded moong dal paste and cook it in low heat 30 minutes or till it becomes golden brown. Stir continuously while cooking.
  • Add milk and mix well. Keep Stirring. There should be no lumps.
  • After 5 minutes, add sugar, food color and the remaining ghee. Mix well. Cook for another 10 minutes or till sugar dissolves and ghee separates.
  • Add the saffron milk, roasted nuts, cardamom powder and raisins. Mix well and turn off the heat.
  • Serve hot. Or,
  • In a square container, place a butter paper and spread the hot moong dal halwa. Spread it to make a ½-inch thick layer. Now cut it into 2 inch-square pieces. Once it is cool, take out the pieces and store in air tight container. It stays good for 2 weeks.

Recipe – Baked and Fried Gujiya / Mawa Gujia / Ghughra / Karanji / Indian sweet pastry / Indian Sweet Puff

Aviary Photo_131528281378371982

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Serves: 15 Gujiyas

Ingredients

For the dough

  • Plain flour (Maida): 1 cup
  • Wheat Flour (aata): ¼ cup
  • Ghee: 2 Tablespoon
  • Salt: ¼ teaspoon (a small pinch)
  • Warm Milk: ¼ cup or as required

For the stuffing / filling

  • Khoya (Mawa): ½ cup
  • Grated or Powdered Coconut: 1 tablespoon (fresh or dried coconut)
  • Rava (Sooji / Semolina): 1 tablespoon
  • Ghee: ½ tablespoon
  • Oil: As required to fry or bake the gujiyas
  • Sugar: ¼ cup
  • Cashew: 10, chopped
  • Almonds: 10, chopped
  • Pistachios: 10, chopped
  • Raisins: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon

Method

For the dough

  • Mix the flours and salt in a wide bowl.
  • Add ghee and mix well. Using hand mix the ghee well with the flour. It will look like bread crumbs.
  • Now using little milk at a time knead a stiff dough. Do not knead for long time.
  • Cover the dough with a wet napkin and keep aside for 10-15 minutes.

For the stuffing / filling

  • Grate the mava /mawa / khoya.
  • In a pan, heat ½ tablespoon ghee. Add the chopped cashew, almond and Pistachios. Roast for 1 minute and take out.
  • In the remaining ghee, add the grated khoya, grated coconut and rava.
  • In medium heat, stir continuously and roast it for 7-8 minutes or till mawa becomes light brown.
  • Add the cardamom powder, roasted dry fruits and raisins. Mix well and turn off the heat.
  • Transfer this to a big bowl.
  • Let it come cool for 5 minutes.
  • Now add the sugar. If mawa is very hot while adding sugar, sugar will melt and the mixture will become watery. So, make sure mawa is just little warm, not too hot. After adding the sugar, mix it well in the mawa and keep aside.

For the Gujiya / Ghughra / Karanji

  • Take the dough and divide it into 15 equal portions. Roll each portion into ball and flatten it.
  • Take the mawa mixture and divide it into 15 equal portions as well.
  • Take a flatten dough ball and roll it into a 4-inch diameter circle.
  • Add a portion of the filling in the center of the circle.
  • Now, apply little water around the edges of the circle.
  • Fold the circle into a half circle and press the edges to seal it.
  • Now using a fork mark designs on the edges.
  • Likewise make all the 15 gujiyas.
  • You may now deep fry them or bake them.

Frying Method:

  • Make sure the guhiyas are well sealed, if there is any hole while frying the stuff will come out and it will be a mess.
  • Heat oil for deep fry. Oil should be in medium heat while frying the gujiyas. To check this, add a small amount of dough in the oil, if it comes out immediately, that means oil is very hot, if it does not come out, then oil in not hot and if it comes out gradually and smoothly then oil is perfect hot for the gujiyas.
  • Deep the gujiyas in batches of 2-3 according to the pan size and amount of oil.
  • Take them out on a kitchen napkin.
  • Serve hot or let it cool and store it in air tight container.
  • It stays good for 2 weeks.

Baking Method:

  • Preheat the oven to 180 c / 350 F.
  • Line the gujiyas on a baking tray over a baking sheet.
  • Apply 1 tablespoon ghee / oil over the gujiyas. Flip it and apply 1 tablespoon ghee /oil all over the gujiyas again.
  • Bake for 15 minutes.
  • Take them out and flip the sides.
  • Bake again for 10 minutes.

Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Carrot Beet Juice
Breakfast Mini Besan Chilla
Mango Pickle
Lunch Mango rice
Dum Aloo
Evening Beverage Kiwi Banana Smoothie
Snacks Makhana Fry
Dinner Mixed Veg Paratha
Mango Chutney
Dessert Aamras

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.