Juthika Foods

Methi Makka Poori In India, makke ka atta or maize flour is used usually in winter season. Paratha,poorie,dhokla,etc., whatever you like to have ---- it can be made.  Here,in this recipe, methi ( fenugreek leaves ) has been mixed with the maize flour to impart an extra flavor in this dish. Preparation time  :  20 mins. Cooking time  :  20 - 30 mins Servings   :  12 - 13 pieces Ingredients   : Maize flour / makke ka atta --  1 cup Potato / aloo  --  1 ( big ) Fenugreek / methi leaves ( chopped ) -- 1/2 cup White sesame / safed til seeds  -- 1 tbsp Ginger / adrak  --  1/2 inch piece Garlic / lahsun  --  5-6 cloves Green chillies / hari mirch  --  1 or 2 nos. Salt / namak  -- acc.to taste Refined oil / tel  -- for deep frying Water / pani  -- for kneading Preparation   : Grind the ginger, garlic and the green chillies altogether with little water, into a paste. Cut the potato into halves and boil in water with 1/2 tsp of salt. When it gets cool, peel and mash it well. Method   : Put the

Methi - matar pulao Methi or fenugreek,as it is called,is a versatile leafy vegetable --- whose distinct aroma  mesmerizes our soul and mind. Be it used in any mixed veggies,pulao,parathas,etc., it rules in its own way.  Here,this aroma of methi coupled with the taste of peas makes this pulao simple,yet a unique dish.  Adding some garlic,ginger and hing, subtly enhances its flavor. It can be taken with anything of your choice,but keeping in mind that the aroma,taste and the flavor of the fenugreek should remain intact. Preparation time   :  20 mins Cooking time   :  10 mins Servings   :  2 - 3 persons Ingredients   :  Basmati rice / chawal  -  2 cups / 200 gms Fenugreek / methi leaves ( chopped roughly )  - 3 cups Green peas / hara matar ( shelled )  - 1 & 1/2 cups Ginger / adrak  -  1/2 inch Garlic / lahsun  -  5/6 cloves Green chillies / hari mirch  -  2 nos. Asafoetida / hing pwd -  1/2 tsp Garam masala  -  1 tsp Salt / namak  - acc.to taste Sugar / shakkar  - 1/2 tsp Oil or ghe

Khajur ki barfi Dates,as all of us know,is full of essential minerals, specially iron,and vitamins.  The basic ingredient of this sweet dish,makes it not only nutritional,but also in addition very tasty. Natural sweetness of dates reduces the requirement of sugar in this recipe. Adding the coconut grated makes this sweet a little crunchy to taste. Preparation time :  10 - 15 mins. Cooking time :  15 mins. Cooling / setting  time :  15 - 20 mins Servings :  24 pieces ( approx.) Ingredients : Dates / khajur --  500 gms,after deseeded --  2 cups Khoya / mawa  --  1 cup / 150 gms Dessicated coconut --  40 gms Sugar / shakkar -- 1/2 cup / 2 tbsps Almonds / badam --  25 - 30 gms Clarified butter / desi ghee  --  1 & 1/2 tbsps Green cardamom / choti ilaichi pwd  --  1/2 tsp Preparation : Deseed all the dates,and grind them coarsely. Mash the mawa with hands till it gets smooth. Cut the almonds into slivers. Method : Heat the ghee in a vessel and put in it the  coarsely grinded da

Orange Semolina Pudding  This eggless pudding, I may say, is a kind of dessert, which vegetarian section of people may like to have. Very easy to make with less ingredients,it can be enjoyed whenever you want. Mild orange flavor gives it an extra yummy taste. Preparation time  :   10 mins Cooking time  :  30 mins Refrigeration time  :  1 hour Servings  :  2 to 3 persons Ingredients  : Milk / dudh  --  3 cups Semolina / suji  --  1/2 cup Cornflour  --  1 tbsp Orange juice  --  1 cup Preparation  :   peel oranges and extract juices from them. Method : Mix the milk,sugar and the suji altogether in a vessel,and heat on a low flame. Stir continuously. Cook until the suji gets soft. Now, dissolve the cornflour in 1 to 2 tsp of water, and add it to the milk mixture gently. Stir and mix well. Cook until the mixture becomes semi-thick,or attained a dropping consistency. Switch off the flame. Then,add the orange juice and mix properly. Grease a tiffin box or a like container,and pour the mixt