Author: Rajeshree Gandhi

Ideal stuffing use for making paneer paratha or paneer franky or paneer tikki or paneer sandwich.

Ingredient

• 200 gms. Panner.
• 3 Cheese cubes.
• 1 cup Red Yellow bell peppers ( you can add Green also)
• ½ cup finely chopped Coriander leaves.
• ½ tsp. Salt.
• 1 tbsp. Chilli flakes.
• Temparing ingredients
• 1 tbsp. Butter.
• ½ tsp. Cumin seeds.

Method

1. Grate paneer and keep aside.
2. Grate cheese and keep aside.
3. Chop red and yellow bell peppers into small chunks and keep aside.
4. Finely chop Coriander leaves and keep aside.
5. Heat butter in a nonstick pan. Add cumin seeds in it and wait for crackling sound. Now add red yellow bell peppers and saute well till it becomes slightly tender.
6. Now add Coriander leaves, salt, Chili flakes and mix well.
7. Add paneer and cheese. Mix well and switch off the flame.
8. Transfer the ready stuffing in a plate to cool down.
9. Use this stuffing in preparation of  variety of dishes.

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Ready in 5 minutes.

Ingredients

• 1 cup Chanadal flour.
• 1 cup curd.
• 2 cup water.
• 2 medium size Onions.
• 2 medium size Tomatoes.
• 2 tbsp. Finely chopped Coriander leaves
• 8-10 Curry leaves.
• ½ tsp. Ginger paste.
• 2 Green Chilies finely chopped (optional)
• 1 tsp. Red Chilli powder.
• 1 tsp. Cumin Coriander powder.
• ½ tsp. Turmeric powder.
• Tempering Ingredients
• 2 tbsp. Oil.
• ½ tsp.Cumin seeds.
• ¼ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.

Method

1. In a mixing bowl whisk the curd thoroughly and make a smooth . Now add water and again whisk to get smooth frothy buttermilk.
2. Now in the same bowl sieve the flour and mix thoroughly to get lump free runny batter.( See video). Keep aside.
3. Finely chop Onions,  Tomatoes and Coriander leaves and keep aside.
4. Heat oil in a non stick pan. Add mustard seeds and wait for crackling sound, after that add Cumin seeds and wait for crackling sound. Now add Asafoetida and then add chopped onions.
5. When onions turns translucent add curry leaves , Coriander leaves and tomatoes. Soute well, till tomatoes become tender.
6. Now add all spices and again soute well. After one minute pour this tadka in Besan (Pithla) batter. Stir well
7. Place the Besan (pithla) batter bowl in a microwave for 2 minutes. After 2 minutes open the door of microwave and stir well and close the door. Again start and after 2 minutes open the door and stir well . And last time open the door, start microwave and cook for 1 more minute and Besan (Pithla) is ready to serve. Entire process will take 5 minutes.
8. Serve Besan (Pithla) with Bhakhri, Roti, Paratha or Millets Rotla accomplish with Garlic Chutney and one glass of Chhas Serve with love and smile.

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Homemade Granola: A Crunchy, Nutritious Treat from My Kitchen

There’s something special about a jar of freshly made granola — packed with crunchy nuts, seeds, dried fruits, and a hint of sweetness, every spoonful feels like a nourishing hug. Today, I’m sharing my simple homemade granola made with rolled oats, almonds, walnuts, pistachios, raisins, black currants, chia seeds, flax seeds, sunflower seeds, choco chips, and organic  jaggery powder — no chemicals, no refined sugar, just pure goodness.

This easy granola is perfect for breakfast with milk or yogurt, or as a healthy snack you can munch on any time of the day. Try it once, and you’ll never go back to ‘store-bought’!

So, why settle for store-bought when you can make this wholesome, delicious granola right in your own kitchen. Give it a try, share it with your family, and let me know how you like it in the comments below! Happy crunching!

Ingredients

• 3 cup rolled Oats.
• ¼ cup Jaggery powder.
• 20-25 Almonds.
• 10-15 Walnuts.
• 20-25 Pistachio.
• 2 tbsp. Sunflower seeds.
• 1 tbsp. Chia seeds.
• 1 tbsp. Flax seeds.
• 2 tbsp. Choco chips.
• 20-25 Black currant.
• 20-25 Raisins.

Method

1. Cut Almonds, Walnuts and Pistachio into small pieces. Dry roast all these on a slow flame and keep aside.
2. Dry roast Oats on the slow flame. Keep aside.
3. In a oats’s pan mix roasted dryfruits, Raisins and Black currant. Stir 3-4 times and swich off the flame. a small pan add 1 tbsp. Water in a Jaggery powder
4. Heat a small pan with 1 tbsp. Water and Jaggery powder. Mix well and when powder melts, switch off the flame.
5. Pour this jaggery water in Oats and dryfruits mix pan. Switch on the flame and on slow flame again roast till water evaporates and oats become crunchy again. This will take 5-7 minutes.
6. Granola is ready to serve. Serve Granola with hot or cold milk or Yogurt or Curd or as you wish but serve it with love and Smile.

Brown Chana benefits: High Protein & Fiber: supports muscle health & keeps you full. Rich in Iron: Helps boost hemoglobin, good for women & kids with low iron. Low Glycemic Index: Good for diabetics — doesn’t spike blood sugar quickly. Improves Digestion: The fiber helps prevent constipation & supports gut health. Heart Healthy: Contains good minerals like magnesium & folate — good for blood pressure & cholesterol. Good for Weight Management: Keeps you full for longer — a great snack if boiled or sprouted. Green Chana benefits: Seasonal, Fresh & Cooling. Rich in chlorophyll and water, good for hydration & digestion. Lighter than Brown Chana. Easier to digest.  High in  Vitamin C & antioxidants which supports immunity.

Ingredients

• ½ cup Tender green Chana.
• ½ cup brown dried Chana.
• ½ cup Basmati rice.
• 1tsp. + 2 tbsp. Oil.
• ¼ tsp.+ ½ tsp. Cumin seeds.
• ⅛ tsp. + ¼ tsp. Asaphoitida powder.
• ¼tsp. +¾ tsp. Salt.
• 8-10 Curry leaves.
• ¼ cup finely chopped Coriander leaves.
• 1½ tbsp. Garam masala.
• ½ tsp. Turmeric powder.

Method

1. Wash and soak brown chana overnight for 8-10 hours.
2. After 10 hours wash twice, add  1½ cup water and pour in the pressure cooker. Cook it upto 3 whistles.
3. When pressure releases, open the lid and strain the chana and keep aside. Please don’t discard strained water. We will prepare Chana nu Osaman  from it.
4. Wash Rice two times, soak in 1½ cup of water and keep aside.
5. Wash green chana and keep aside.
6. Heat 1 tsp. Oil in a nonstick pan. Add ¼ tsp. Cumin seeds and wait for crackling sound and then add ⅛ tsp. Asaphoitida powder, some curry leaves, Coriander leaves. Soute and add green chana and 1 tbsp. Water.
7. Close the lid and cook green chana on a slow flame.
8. Once it becomes tender, switch off the flame and keep aside.
9. Heat remaining oil in a nonstick pan.
10. Add remaining Cumin seeds and wait for the crackling sound. Add remaining Asaphoitoda powder, Turmeric powder, Garam masala, Curry leaves and Coriander leaves. Stir once and pour rice along with its water.
11. Mix both the cooked chana in the rice pan.
12. When water starts boiling, turn the flame slow , close the lid and cook rice.
13. Once rice cooked, switch off the flame. Chana rice is ready to serve.
14. Serve it with Chana Osaman Onion Tomato raitu and papad. Or as you wish but serve it with love and smile.

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Raita is an Indian origin.Which is always made with yogurt (curd/dahi) as the main ingredient. It usually includes raw or lightly cooked vegetables (like cucumber, onion, tomato), fruits (pineapple, pomegranate), spices (roasted cumin powder, black salt, red or green chillies), and sometimes herbs (coriander, mint).Raita always served as a cooling side dish with spicy meals like biryani, parathas, pulao to balance heat and aid digestion. It is light, refreshing, mildly spiced, with a cooling effect.

The most popular types of raita

• Cucumber Raita.
• Beetroot Raita.
• Carrot Raita.
• Smoked Baigan Raita.
• Boondi Raita.
• Mint Raita or Pudina raita
• Onion Tomato Raita
• Moras Raita.
• Peanut Coriander Raita.
• Makhana Raita.
• Fruit Raita ( Banana,Chicoo, Mango, Pineapple)

Dips are globali common in many cuisines (Greek tzatziki, Mexican guacamole, Middle Eastern hummus, cheese dips, etc.).Base of the dip can be yogurt, but also cheese, cream, mayonnaise, chickpeas (hummus), avocados, or even blended veggies.Dips are always served with snacks  like crackers or chips, pita bread or bread sticks, vegetable wedges or fruit wedges. Texture of the dip may be creamy or chunky. Taste of the dips can be tangy, spicy or savory

Some of the popular dips are

• Cheese Dips.
• Salsa Dips.
• Hummus.
• Creamy Avacado Dip.
• Aachari Dips
• Farali Dips
• Parsley Dips
• Avacado Dips.

A Simple Secret for Thick, Creamy Goodness

Hung curd, also called chakka, is simply fresh curd (yogurt) with its excess water (whey) drained out. This makes the curd thick, creamy, and smooth — similar in texture to Greek yogurt. Regular curd is often watery. For dips, spreads, and desserts, we need curd that holds shape — hung curd does that beautifully. Hung curd is a good substitute for mayonnaise or cream in spreads — lighter and protein-rich.

  Make Hung Curd at Home:

• Fresh curd (homemade or store-bought)
• A clean muslin cloth or thin cotton cloth.
• A bowl 
• A strainer

Method

1. Take a clean muslin cloth and place it over a bowl or strainer.

2. Pour fresh curd into the cloth.

3. Gather the edges of the cloth and tie it into a tight bundle.

4. Hang this bundle over the sink tap, a hook, or place it over a strainer so the whey drips out.

5. Leave it for 3–5 hours  depending on how thick you want it.

6. After the whey drains out, open the cloth — your thick, creamy hung curd is ready!

Simplest way is to buy Hung curd maker. Pour curd in it . Place it in a frige and after 5-6 hours thick creamy hung curd is ready to use.

Ingredients

• 3 cups Finely chopped Kali ni bhaji leaves.
• ¼ cup finely Chopped Green Garlic leaves
• ½ cup Finely chopped coriander leaves
• ½ cup Curd.
• 2 Green chillies.
• 1 inch Ginger piece.
• 3 cups wheat coarse flour.
• ½ cup Oil for moen.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• ½ tsp. Turmeric powder.
• ¼ tsp. Asafoetida.
• ¼ tsp. Soda bi carb.
• Tempering Ingredients
• 5 tbsp. Oil.
• 1 tsp. Mustard seeds.
• 2-3 Green chilies
• 8-10 Curry leaves.
• 1 tbsp. Sesame seeds.
• 2 tbsp. Finely chopped Coriander leaves.

Method

1. Wash and finely chop kali ni bhaji and keep aside.
2. Wash Coriander leaves and Green Garlic leaves. Finely chop both greens and keep aside
3. Green chillies and Ginger either finely chopped or mashed with pestle and mix it in Green masala.
4. In a big mixing bowl marinate Kali ni bhaji with salt and curd. Keep aside for five minutes.
5. After five minutes mix Green masala and curd  with Kali ni bhaji. Add flour and all dry masala . Mix all together and knead a soft dough. If needed then add 1-2 tbsp. water. This is a muthiya dough.
6. Divide dough into eight equal portions and give muthiya shape to each dough portion with the help of your two wet palms. Arrange all muthias in colander.
7. Simultaneously heat pressure cooker with two glass of water. Place muthiya colander in it . Close the lid and pressure cook upto 3 whisles.
8. Once pressure released,open the lid. Muthiya are ready to serve or you can coat it with tempering. Cut all muthiya into slices
9. For tempering, heat oil in a kadhai. Add mustard seeds and wait for crackling sound. Add Curry leaves, Sesame seeds, Coriander leaves and green chillies. Now add all muthiya in the kadhai. Soute for two to three minutes. Muthiya are ready to serve.
10. Serve Muthiya with Masala Tea or Masala milk or Soups or as you wish but serve with love and smile.

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