Name:  Rohini Paurav Shah

Address: Sterling City, Bopal

Phone No:  9909975280, 9879515480

Ingredients for Haldar (Turmeric) Paak :

Fresh Raw Turmeric – 250 gms

Dates – 250 gms

Ghee – 100 gms

Almonds

Cashewnuts

 Method:

First of all wash the turmeric and grate it. Take ghee in a pan and roast the turmeric on low flame. Crush the dates to make a fine paste. Once the turmeric is cooked well, add the crushed dates. Mix everything well. Garnish with almond and cashewnut slivers and serve.

Ingredients for Luni Leaves (Pigweed) Bhajiya :

Luni (pigweed) leaves – 250 gms

Besan (Gram) flour – 250 gms

Coarse Besan (Gram) flour/Rava (Semolina) – 50 gms

Green chillies

Turmeric powder

Oil for frying

Salt – as per taste

Method: 

First of all wash and finely chop the luni leaves. In a bowl mix the fine and coarse besan flours. Rava (Semolina) can also be used instead of coarse besan flour. Now add to this turmeric powder, green chillies, salt and mix well. Now mix the luni leaves too. Heat oil in a kadai for frying the bhajiyas and deep fry the bhajiyas till golden brown.  Serve hot with green chutney or tomato sauce.

Medicinal/Nutritive value:

Luni leaves are high in fibre content, vitamins and minerals. It has more Omega 3 than any other vegetable.

 Ingredients for Rajkumari Kadhi Pakoda (Fritters):

Rajkumari leaves  – 1 cup

Besan (Gram) flour

Buttermilk

Onions

Garlic

Cumin seeds

Asafoetida (Hing)

Green chillies

Ghee

Dry red chillies

Oil

Method:

Wash and finely chop the Rajkumari leaves. Take besan in a bowl. Add salt according to taste, finely chopped onions and green chillies. Add the chopped Rajkumari leaves and mix well using a little water to make a pakoda (fritters) batter.

Now take some buttermilk. Mix some gram flour to the buttermilk to thicken it. Add garlic paste, turmeric powder and salt. Now heat this mixture to make kadhi. Now in a separate pan heat some ghee for tempering. When ghee is hot, add cumin, asafoetida, dried red chillies. Pour this tempering over the kadhi. Now add the pakodas to this kadhi and serve hot. You may garnish with finely chopped coriander leaves.

Medicinal/Nutritive value: 

Rajkumari leaves is good for hair growth. It also relieves flatulence.

Ingredients for Beetroot leaves Curry:

Beetroot leaves

Turmeric powder

Coriander Cumin powder

Finely chopped Garlic

Garlic paste

Red chilli powder

Salt – as per taste

Oil

Method:

Finely chop the beetroot leaves. Heat oil in a pan. Add cumin to the oil, garlic paste and asafoetida (hing). Now turmeric powder, salt to taste. Keep stirring and let it cook for 10 – 15 minutes. Once the leaves are cooked, add red chillies and coriander cumin powder and let it cook for another 2 minutes. Serve the curry hot.

Medicinal/Nutritive value: 

Beetroot leaves are high in iron content. It helps increase the haemoglobin levels and hence helps at the menstruation. Its very good for women’s health.

Ingredients for Bajri Lilva (Green Pegion Peas) Methi (Fenugreek) Khichdi:

Husked Bajri (Pearl millet) – 250 gms

Methi (Fenugreek leaves) – 250 gms

Lilva (Green pegion peas) – 130 gms

Onions

Ginger – Garlic – green chilly paste

Ghee – 100 gms

Cumin seeds

Asafoetida (Hing)

Red chilli powder

Turmeric powder

Coriander Cumin powder

Method:

Wash the husked Bajri 3 to 4 times. Now soak it for 5 to 6 hours. Now in a cooker heat some ghee. Add cumin seeds, Asafoetida, finely chopped onions, and finely chopped methi leaves. Saute the veggies till it cooks well. Now add ginger- garlic – green chilly paste. Now add the boiled lilva to this. Add turmeric powder, salt and soaked Bajri. Add some water and cook in pressure cooker till 4 to 5 whistles. Serve the khichdi hot with buttermilk and sliced onions.

Medicinal/Nutritive value: 

Bajri is high in iron content and gives strength to the body. It also helps to increase the haemoglobin levels in the body.