Category: Healthy food

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Healthy food

(277)Kobi Batata nu shak

Ingredients

  • 500 kg Kobi. (Cabbage)
  • 2 medium size Batata (Potatoes).
  • 3 tbsp. Til Oil.
  • ¼ tsp. Mustard seeds.
  • ⅛ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Ginger chilli paste.
  • 1 tsp. Sugar.
  • 1 tsp. Salt
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin seeds powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Peel, wash potatoes and cut in the form of chips or dice and keep aside submerged in water otherwise it turns black.
  2. Wash the cabbage and cut it into 2 halves and again cut it with the help of a manual or machine slicer which gives you thin shreds of cabbage . Keep aside.
  3. Heat oil in an iron kadhai (try to use iron kadhai only as an elemental iron incorporated into cooked food which acts as a direct source of iron). Add Mustard seeds and wait for a crackling sound and then add Asafoetida powder and Turmeric powder.
  4. Add cabbage and cut potatoes together. Stir well and cover the kadhai with a plate of water and cook for 10-15 minutes on a medium flame.
  5. Stir occasionally and once both cabbage and potatoes are cooked properly add all dry and wet spices and coriander leaves. Mix thoroughly. Turn the gas on slow flame and close the lid so that the aroma of spices and coriander leaves are retained in vegetables.
  6. Serve hot with Roti, Bhakhri, Paratha, Bajri roti, Ragi Roti, or as you wish.

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(261)Ragi Chila

Ingredients

  • 1 cup Ragi flour.
  • ½ cup Udad dal flour.
  • 2  Carrots.
  • 1 Medium size Onion.
  • 2 tsp. Coriander leaves.
  • 1½ tsp. Salt.
  • 1 Green chilli
  • ½ tsp. Black pepper powder.
  • 7-8 Brocolli florets.
  • 1 ½ cup water.
  • Black Sesame seeds.
  • Ghee

Method

  1. Wash Brocolli florets and chop the upper green layer of broccoli and keep aside.
  2. Wash, peel and chop carrots as well as Onion into small pieces and add in the mixture jar.
  3. Add Green chilli, Salt and black pepper powder in the jar.
  4. Now make a smooth paste and both the flour  in this jar .
  5. Add water and mix all these in a jar by churning so that no lumps will form and you will get a smooth batter.
  6. Add chopped Coriander leaves in the batter and keep aside for 2 hours for better results but if you are in a hurry you can make chila  immediately but then add 1 or 2 tbsp. more water. So you will get soft chila.
  7. Heat non stick tawa, pour and  spread the batter evenly in a circular manner. Drizzle ghee and sprinkle Broccoli and black sesame seeds spread evenly on chila.
  8. Cook on a slow flame. It will take 4-5 minutes.
  9. Serve hot with Carrot Soup or tomato soup and Golkeri pickle.
Ragi Chila Batter

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(260)Jowar Chila

Ingredients

  • 1 cup Sorghum flour (Jowar).
  • 1 cup finely chopped Ajwain leaves Carom leaves.
  • Sesame seeds.
  • oil.
  • 1 tsp salt.
  • 1 tsp. Green chilli paste.

Method

  1. Pluck leaves from the stalk. Wash each leaf carefully and dry on the kitchen towel for 5 minutes. Chop finely and keep aside.
  2. In a mixing bowl mix jowar flour, salt, chilli paste and ajwain leaves together with the help of the hand. Knead the mixture before adding water so that aromatic oil from leaves will mix with flour which enhances the taste.
  3. Now by adding water make the required consistency of the batter(see video).
  4. Heat nonstick tawa, pour batter and spread the batter in a circular manner. Drizzle oil and sprinkle Sesame seeds, cook on a slow flame. It will take 3-4 minutes.
  5. Serve hot with either Coconut chutney or Golkeri pickle or Tomato ketchup or as you wish.
Consistency of Jowar Chila batter

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(256) Dashmi

Sweet Bhakhri

Ingredients

  • 2 cup Wheat flour.
  • 4 tbsp. Ghee.
  • ½ tsp. Salt
  • 150 ml. milk.
  • 6 tsp. Sugar.

Method

  1. Boil milk after adding sugar in it. Keep aside to cool down.
  2. In a mixing bowl mix wheat flour, salt and ghee thoroughly and check the moin by making fist with flour. If flour holds the shape it means the moin of ghee is perfect for the flour.
  3. Start kneading the dough of Dashmi with sweet milk and adjust the consistency by adding 1-2 spoons of milk. Keep aside for 10 minutes to set.
  4. After 10 minutes knead more and make a smooth dough.
  5. Divide dough into 12 to 14 equal parts.
  6. Take one part , make a smooth ball and roll into 2-3 mm thick Dashmi.
  7. Heat nonstick tawa roast both the sides with drizzling ghee.
  8. Serve with Herbal tea, Masala tea, Masala milk, Turmeric milk or Immunity booster tea. Accompanied with Golkeri, Amla murabba, Amla Gunda pickle or as you wish.

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(253)Khow suey

Ingredients

  • Ingredients for Spice mix:- ⅛ cup Coriander seeds, 1 tbsp. Cumin seeds, ¼ cup Poppy seeds, 12-15 Cashews, Ginger ½ inch size piece, 1 tsp. Black pepper, 4-5 whole red chillies, 4-5 cloves of Garlic, 1 tsp. Turmeric powder, 1 cup fresh tender coconut.
  • Vegetables :- 1 cup Cauliflower florets, ½ cup Carrot pieces, ¼ cup French beans, ¼ cup Beans, ¼ cup Green Peas (optional).
  • Ingredients for making Gravy :- 2-3 Medium size Onions, 2 Medium size Tomatoes OR 4-5 soft Kokum ( I used Kokum), 5 tetra packets of Coconut milk or 1 liter Coconut milk from dehydrated coconut powder.
  • 4-5 Bay leaves.
  • 8-10 Curry leaves.
  • 2 tbsp. Oil.
  • 1 tsp. Salt.
  • 2 tsp. Red chilli powder.
  • Ingredients for Garnishing :- 1 cup Peanuts, ½ cup finely chopped Coriander leaves, ¼ cup Garlic slices. 1 cup Noodles, ½ cup Onion slices, fresh Lemon juice.

Method

  1. Dry roast Coriander seeds,Cumin seeds, Black pepper and Whole Red chillies, Cashews, Poppy seeds. Keep aside for cooling.
  2. Grind all roasted spices into fine powder and keep aside.
  3. Grind fresh tender Coconut, Garlic and Ginger and Turmeric powder into a fine paste and keep aside.
  4. Grind onion and kokum into a fine paste and keep aside.
  5. Simultaneously heat 2 cups of water and boil all the vegetables. Add salt while boiling. Once the vegetables cook, switch off the flame and keep aside.
  6. Heat oil in a big sauce pan. Add Bay leaves and Curry leaves. Saute for 30 seconds and add Onion Kokum paste.
  7. Saute onion paste till it separates oil. Now add dry spice powder and saute for one or two minutes till it separates oil.
  8. Add tender coconut paste and cooked vegetables with water . Stir continuously otherwise coconut paste starts curdling .
  9. After 2-3 boils add coconut milk and give 1-2 boils . Don’t forget to stir continuously till you switch off the flame.
  10. Khowsuey is ready.
  11. Deep fry peanuts on slow flame and keep aside.
  12. Deep fry noodles on medium heat and keep aside.
  13. Deep fry Onions and Garlic on medium flame and keep aside.
  14. Serving Suggestion :- In a deep plate, serve noodles and pour khowsuey curry over it. Sprinkle all deep fried ingredients over it one by one and lastly garnish with coriander leaves.
  15. Enjoy
Ingredients of Spice mix.
Ingredients of Grevy and boiled vegetables.
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Healthy food

(252) Millet Noodles

Ingredients

  • 250 gms. Millet noodles.
  • 3 liters of water.
  • 1 tsp. Salt.
  • 1 tbsp. Olive oil .

Method

  1. Heat water in big kadhai.
  2. When water starts boiling add salt and then Millet Noodles.
  3. Boil noodles for 10 minutes on high flame. Stir occasionally.
  4. After 10 minutes check the noodles. If it is cooked then drain  the water with the help of a colander.
  5. Immediately rinse the cooked noodles with normal drinking water. This will prevent further cooking.
  6. Now mix cooked noodles in Olive oil which prevents sticking of noodles with each other.
  7. Serve hot with Khow suey or sauteed vegetables with basil pesto or tomato pasto.
Multi millets Noodles

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(251) Bajara Chila

Pearl Millet Omelette (without egg)

બલિહારી તુજ બાજરો, જેના મોટા પાન, ઘોડો પાંખું આવિયું, બુઢ્ઢા થયા જુવાન.

Ingredients

  • 1 cup Bajra flour
  • ⅓ cup of freshly chopped Green leaves of Garlic (lila lasan ni bhaji) OR ¼ cup lila lasan nu kachumber
  • 1 cup of hot water.
  • ½ tsp. Salt.
  • Sesame seeds
  • Ghee .
  • Paste of 2 Green chillies and ½ inch size Ginger piece.

Method

  1. Boil water in a pan.
  2. Add Bajra flour, salt, Ginger chilli paste, Freshly chopped Garlic leaves and make a batter. Adjust the consistency by adding one or two spoons of water (see video).
  3. Heat nonstick tawa and turn the flame slow. Now pour ⅓ cup batter and spread evenly in the circular manner. Sprinkle sesame seeds and drizzle ghee or butter at the periphery of the chila. Flip the side and again drizzle ghee or butter. Cook on a slow flame only.
  4. Enjoy hot Bajara chila with Green chutney and Curry of your choice.
Consistency of the batter.

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(250)Amaranths Chila.

Rajgira Chila

Farali Chila

Ingredients

  • 2 cups Amaranthus (Rajgira).
  • 1 cup curd.
  • ½ cup water.
  • 2-3 green chillies (thinly sliced)
  • 1 tsp salt.

Method

  1. Grind Amaranths seeds in a mixture grinder.
  2. Add hot water in 1 cup of coarse flour of Amaranths and curd. Now mix evenly and make lump free batter.
  3. Add salt and green chillies in it and make each chila with ⅓ cup of batter.
  4. Drizzle ghee on the side and cook on a slow flame.
  5. Serve hot with Dahi ni chutney
Rajgira

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(247) Thai Rice.

Ingredients

  • 1 cup Jasmine Rice.
  • 4 cup water.
  • 1 tsp. Salt.
  • 2-3 Bay leaves.
  • 2 tbsp. Ghee.

Method

  1. Wash rice twice and add the given amount of water.
  2. Add all other ingredients and pressure cook directly in the pressure cooker up to 3 whistles.
  3. Serve hot with Thai Curry or as you wish.

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(246)Thai Curry

Ingredients

  • Ingredients for green paste:- 2 cups finely chopped Coriander leaves, 10 – 12 spring Onions with stalks and without leaves, 2 ½ inches size Galangal, 12 Green chillies, 2 inches Ginger, 8-10 lemongrass with stalks, 8-10 Basil leaves, 8-10 Kaffir lime leaves.
  • 1 cup zucchini.
  • 1 cup Baby corn.
  • 1 cup Broccoli.
  • 1 cup Mushroom.
  • 1 cup Paneer.
  • ¼ cup Thai brinjal ( Thai pea eggplant)
  • Butter.
  • 4 cups of coconut milk.
  • 2 tbsp. Coriander seeds.
  • 2 tbsp. Cumin seeds.
  • 2-3 Bay leaves.

Method

  1. Dry roast Coriander seeds and Cumin seeds. Grind and keep aside.
  2. Peel and wash Galangal and chop it into small pieces and try to make paste in the mixture by adding 1 or 2 spoons of water. Galangal is hard and fibrous so filter it with the help of a tea stainer and keep aside.
  3. Cut lemongrass stalks into small pieces and try to grind with 2 spoons of water. Filter it with the help of a tea strainer and keep aside. Make a bunch with leaves of lemongrass and keep aside
  4. Make a paste of basil leaves and Kaffir lime leaves and after adding 2-3 spoons of water, strain it and keep aside.
  5. In the same mixture jar make a paste of spring onions with stalks. Make a smooth paste by adding one or two spoons of water and keep aside.
  6. Make a paste of Coriander leaves, Green chillies and Ginger and keep aside.
  7. Saute all vegetables and Paneer cubes separately in 1-1 tsp of butter.
  8. Heat 1 tsp.of butter in a frying pan saute bay leaves and green paste till oil separates.
  9. Simultaneously boil a lemongrass bunch in 2 cups of water in a big sauce pan.
  10. Once boiling starts add coriander and cumin powder, filtered Galangal ,filtered lemongrass stalk, filtered basil and kaffir lime leaves, spring onion paste, all sauteed vegetables and paneer cubes and boil for 5 minutes.
  11. After 5 minutes mix green paste and give one boil to it.
  12. Add coconut milk and red Thai chillis and salt. Give one more boil and turn the flame.
  13. Serve hot spicy green Thai Curry with rice.
  14. Serve hot with Thai rice.