Weekend family, enjoyment, get together all make memorable days. Enjoy with family members make the week full of memories. When eat at home, spend the time with all dearones, dishes play vital role. If restaurant taste come at home, make more memories in frame.
Today learn Rajasthani Food recipe of Makhana Rangrez. When prepare at home restaurant flavors knock the door. Children licks the finger again and again and elder people enjoy all the flavors of spices.
Rich gravy enjoys with lots of flavors along
Makhanas. Crunchy flavors added at low flame and along lots of flavors of
ingredients that raise more and more values.
Makhana take the flavors of garlic, mint and spices. Added in low flame accomplish more Rajasthani Food recipes flavors of ingredients.
Makhanas support the combinations of two types of gravy that is white and green. In both, Rajasthani Food recipe of gravy makhana flavor raise and when eat with grains open all pours of taste.
Distinct ingredients, distinct feature make new and amazing dish for all dear ones. Green gravy supports lots of green veggies like spinach, mint, coriander leaves along the lots of flavors of garlic, tomato and onion.
This green gravy veggies
easily available in winters along the good health and wealth. Summer
ingredients support but it is not necessarily proper health and wealth consist.
But we make it our flavors knock and supports. It’s too healthy for all of the
age of the people.
1. Is spinach good for health?
-
If
spinach present in our diet, provide good eye health, reduce the oxidative
stress, help to prevent the cancer and reduce the blood pressure levels.
-
It
supports the vitamins and minerals like vitamin E and magnesium that supports
the immune system.
-
It
keeps the safe from outer bacteria and virus that cause diseases.
-
Defends
the body from other things that can hurt you like toxins.
2.Is when combine spinach and mint help to fight the diseases?
Yes, let’s
understand in deep.
-
In out of world people faces the digestion
issues. When added lemon, green chilli, black salt, cumin, Hing, ginger and
garlic help to aid down the digestion problem. It not only changes the flavors
but also make the meal mouthwatering.
-
It
gets the rid of reducing diabetics, inflammation, nausea and palate the cleanser.
3. How peanuts help to improve the body health?
Peanuts lovers
eat regular in the form of munching. After the meal and before the meal like to
eat and enjoy the flavors. When these flavors come out in the form of meal,
what results come let’s see
-
It
prevents from the heart disease by lowering down the cholesterol level.
-
It
stops the blood coting formation which reduce the risk of lower down the heart
attack or stroke.
-
Peanuts
consist lots of protein, which help to feel full with fewer calories and lots
of energy generated.
-
Higher
intake of peanuts consists healthy fats, fiber, vitamin A, vitamin E, folate, calcium,
magnesium, zinc, iron which help to lead higher healthy eating values.
-
When
consume peanuts in the form of butter, it generates saturated fat which is relatively
healthy and lead the heart problems when consumed in excess over time.
-
Butter
has high in phosphorus, which provide the limit in body for the absorption of
other minerals like zinc and iron.
-
Over
eating of peanuts lots of downsides including potential aflatoxin contamination,
phytic acid content and serve lots of allergic reactions.
When
talking about white gravy consist healthy Rajasthani Food recipe and rich along
the combination of dried melon seeds, mask melon seeds, small number of peanuts
and curd. Added onion, garlic and tomato make more flavors of ingredients.
Individually Makhana contain very less calories with lots of fiber. When
regularly maintain in diet build better condition of kidney and heart values.
Those people face the issues of internal weakness Makhana maintain and build
the energy instantly. Makhana consist more calcium that build the bones of the
body.
4. Is Mask melon and dried melon seeds good for health?
When eat
mask melon seeds and dried melon seeds in our diet, it improves
-
The
blood pressure because mask melon seeds consist potassium which help to reduce
the blood sugar level.
-
Mask
melon consist high amount of vitamin A and beta carotene which help to sharpen
eye sight as well as reduce the level of developing cataracts.
-
Mask
melon seeds contain special fiber which help in losing weight. It contains high
content of potassium which help to lose the belly fat and also help to control
the diabetics.
-
Whereas dried melon seeds the powerhouse of
nutrients like folate, zinc, copper, magnesium, potassium. These all seeds
consist protein, amino acid and vitamin B complex. These all help to boost up
body metabolism.
Now we move
to learn how to make full Rajasthani Food recipe of Makhana Rangrez. By combining
two gravies.
Recipe of Makhana Rangrez
1 big bowl
of Makhana
1 table
spoon of ghee
Veggies
1 big bowl
spinach
1 small
bowl of coriander leaves
1 cloves of
garlic
1 green chilies
5 inches of
ginger
4 to 5 mints
Dry
ingredients
1 tea spoon
Kashmiri red chilli powder
Salt
according to taste
Preparations
Preparation
for roasting Makhana
Take one pan,
add ½ table spoon of ghee and put in high flame. When temperature goes high
slow down the flame. Then add Makhana on it. When drop the Makhana start to
stir otherwise it doesn’t take the crunchy texture. It takes around 10 minutes
for coming in proper texture.
Note: If possible, use non-sticky pan otherwise
color of the makhana goes into black.
-
Don’t
left the spoon makhana get burn and doesn’t take the crunchy flavors.
-
Using
ghee provide rich flavors and when eat in terms of snack provide tummy full for
longer period of times.
-
When used Makhana as snacks sprinkle 1 table
spoon of salt and black pepper, it raises more flavors.
-
If
sprinkle ingredients mix on the pan, when Makhana get hot and absorb these
ingredients.
Preparation
for making paste
Then take
one grinder add 1 green chilli, 5 inch of ginger, 1 clove of garlic, 1 table
spoon of blanch spinach, 1 tea spoon of coriander leaves and 2 to 3 leaves of
mint. Grind in a mixer and make paste.
Preparation
of given more flavors of Makhana
These
roasted Makhana put in one bowl, then add salt according to taste and red
chilli powder. Mix well. (Make small amount of thick paste of chilli, garlic,
ginger, mint, coriander and spinach.) After making paste, take one pan and drop
1 tea spoon of ghee and drop all the crunchy Makhana. Then add pate and mix
well. Leave the Makhana in low flame so all the veggies’ flavors are come in
the Makhana’s. And, in small durations toss the pan or stir with spoon. It takes
hardly 10 to 15 minutes to absorb all the flavors.
Tips – Use these flavored Makhana as
snacks, it’s too yummy and delicious.
-
When
eat along the tea fulfill the small hunger.
Note: Use less butter which make the
snacks healthy.
-
With
the proper time duration toss process held otherwise Makhana’s get burn and
give non- proper flavors.
Recipe of blanching the spinach
Ingredients
250 grams of spinach
1 glass of water
1 tea spoon of sugar
Preparation
Take one pan, add water and put in high flame. When
water come in boiling stage, add the washed spinach and sugar. Then cover with
lid and within two minutes spinach blanch properly and close the flame. Don’t
open the lid, because in steam it takes proper texture and remove the rawness
for 5 minutes. After 5 minutes, drop all the spinach in cold water. It’s temperature
come in room temperature and help to cook fast.
Note: Sugar and cold water drop help to maintain the
color of the spinach.
-
Lid
process help to complete the blanching process as fast as possible.
Recipe of Green Gravy
Ingredients
250 grams
of blanching spinach
3 small table
spoons of ghee
1 small
bowl of grated paneer
25 ml of
water
1 tea spoon
of wheat flour
Veggies
1 small bowl
of finely chopped onion
11 to 13
cloves of finely chopped garlic
1 small
bowl of finely chopped tomatoes
1 table
spoon coriander leaves
2 red dried
chilli
1 green
chilli
5 inches piece
of ginger
4 to 5 mint
leaves
Dry
ingredients
Salt
according to taste
1 tea spoon
gram masala
1 tea spoon
sugar
1 tea spoon
of black pepper
1 tea spoon
of roasted cumin seeds
Preparations of green gravy
Preparation
for making Paste of spinach
Take one
grinder, add 250 grams of spinach, 1 small bowl of coriander leaves, 5 leaves
of mint, 5 cloves of garlic, 1 green chilli, 5 inch of ginger piece. By adding
25 ml of water in the grinder, make a paste.
Preparation
for making green gravy
Take one
pan, add one small table spoon of ghee and put in high flame. When ghee melt,
add 3 finely chopped garlic. Then add 1 small bowl of onion. Sir it until it
goes to transparent stage. Then add tomatoes and mix well. Cook by covering the
lid for 2 to 3 minutes. Then open the lid, add salt according to taste. Mix
well and again cover with lid for again 2 to 3 minutes. After 2 to 3 minutes tomato
goes soft, then drop the paste of spinach. Mix well. Then add, 1 tea spoon of
gram masala, 1 tea spoon of black pepper, 1 tea spoon of roasted cumin powder.
Mix well and leave in low flame for 2 to 3 minutes. If coarseness doesn’t
occur, add 2 pinch of wheat flour. Then add the roasted makhana and mix well.
Before the serving Makhana Rangraz drop small tadka which elaborate the intense
flavors of ingredients.
Note: Makhana drop instantly, when you go
to serve. Otherwise, it gets soft and leave all the crunchy flavors.
Preparation
of tadka
Take tadka
pan, add 2 small table spoon of ghee and wait for temperature change. Then add
finely chopped garlic around 5 cloves and 1 red chilli and drop this tadka on
the top of the Makhana Rangraz. Now your Makhana Rangraz ready to serve..
Note: Ghee you adjust accordingly, if
need richer add more.
-
Spiciness
also adjusts accordingly, if need spicier add the pepper more.
Now this
the Rajasthani Food recipe along the Makhana Rangraz. Those people who doesn’t
like the taste of spinach use white gravy and made at home.
Recipe of white Gravy
Ingredients
1 big bowl
of dried melon seeds
1 small
bowl of mask melon seeds
½ small
bowl of peanuts seeds
3 table
spoons of ghee
Veggies
1 small
bowl of finely chopped onion
1 small
bowl of finely chopped tomatoes
2 table
spoon of coriander leaves
3 to 4 leaves
of mint
1 green chilli
1 red chilli
12 to 13
cloves of garlic
5 inches
ginger piece
Dry
ingredients
Salt
according to taste
1 tea spoon
of cumin seeds
1 tea spoon
of garam masala
1 tea spoon
of black pepper
1 tea spoon
of coriander powder
1 tea spoon
of red chilli powder
1 tea spoon
of turmeric powder
1 pinch of
Hing
Preparations of white gravy
Preparation
for boiling seeds
Take one
deep pan, add water and salt. Then put in high flame. When boiled stage come
add mask melon seed and dried seeds. Cover with lid. Boiled 10 minutes so seeds
get soft and natty flavor remove. After 10 minutes open the lid and drain it
using sieve. Then wash with clear water and standout for leaving the water.
Preparation
for dry roast the peanuts
Take one
pan and put in high flame. When temperature goes change add the peanuts and
stir it. When all the peanuts temperature change. Close the flame and wait for
cool down. Then peel the peanuts. It takes around 10 minutes to dry roast.
Preparation
for making paste
Take one
grinder, add boiled seeds, 5 cloves of garlic, 1 green chilli, 5 inch of ginger,
2 table spoon of coriander leaves, 3 to 4 mint, 25 ml of water and dry roasted
peanuts, Grind properly and make the smooth paste.
Note – If need more water add at the time
of making smooth paste.
-
Paste
is little course in comparison to spinach gravy.
Preparation
for making white gravy
Take pan,
add 2 table spoons of ghee. Then wait for temperature change. Then add 3 cloves
of fine chopped garlic and 1 small bowl of finely chopped onion. Mix well until
texture goes into transparent. Then add tomatoes and salt. Mix well and cover
with lid for cooked properly. After 5 minutes open the lid and add all the dry
ingredient and again cover with lid until it leaves the oil. Then add the paste
and mix well. Again, cover with lid along the stirring process. When it left
the oil add the Makhana and mix well. This is the whole process for preparing
white gravy. But this is not the stage of serving. Serving stage come after the
tadka.
Preparation
of Tadka
Take tadka
pan, add 2 small table spoon of ghee and wait for temperature change. Then add
finely chopped garlic around 5 cloves and 1 red chilli and drop this tadka on
the top of the Makhana Rangraz. Now your Makhana Rangraz ready to serve with missi roti, Khoba roti, parathas, chapati, etc.
Note: Ghee you adjust accordingly, if
need richer add more.
Spiciness
also adjusts accordingly, if need spicier add the pepper more.
This is the
Rajasthani Food recipe of Makhana Rangrez. Enjoy Makana flavor along two
distinct gravies. This Makhana rangraz most important thing is gravy supports
the seasons of the ingredients. I don’t have some clear pictures but my instructions
defiantly help to make the delicious recipe.
Conclusion
In this blog talk about the recipe
of Makhana Rangraz which make at home by adding some ingredients. Lots of way
of preparing the recipe best two I am coming with all of us. Next, we talk
about some pros and cos and last learn and crack the question how to prepare
Makhana Rangraj at home. Please try at home it’s too yummy and delicious. When
one time made definitely make again and again. If like my recipe please comment
by writing in comment box.
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2 comments
Click here for commentsI loved it and I make at home. All family members like the recipes..
ReplyI like this recipe, its really simple and yummy...
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