Category: Healthy food

Categories
Healthy food

(242)Black beans Curry

Ingredients

Method

  • 1 cup black beans.
  • 3 finely chopped medium size onions.
  • 2 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 3 kokum or 2 medium size finely chopped Tomatoes.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Red chilli powder.
  • 1 green chilli and ½ inch Ginger piece paste.
  • 1 tsp salt.
  • ½ tsp. Garam masala
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Pressure cook Black beans up to 2 whistles after adding salt.
  2. When pressure releases, open the lid and keep aside.
  3. Simultaneously chop Onions.
  4. Heat oil in a non stick pan. Add Cumin seeds and wait for a crackling sound, add Asafoetida powder and then chopped onion. Saute onion till translucent.
  5. Saute dry masala and chilli Ginger paste for 30 seconds and then add boiled beans and kokam. Boil for 5 minutes on slow flame and then add coriander leaves again cook for 30 seconds and switch off the flame.
  6. Serve hot with Paratha, Roti, Puri, Bhakri, Rice or as you wish.

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(232) Celery – Green Peas Paratha.

Ingredients

  • 1 cup Celery leaves.
  • 1 cup Green Peas.
  • 3 Green chillies.
  • ½ inch Ginger piece.
  • ½ cup Finely chopped Coriander leaves.
  • 1 tsp. Mango powder (Aamchur powder).
  • 1 tsp. White Sesame seeds.
  • 3 cup Wheat flour
  • 1 tsp. Salt.
  • 5 tbsp. oil for dough.
  • 1 tsp. Garam masala.

Method

  1. Pluck leaves from Celery stalk, wash and keep aside.
  2. Wash Green peas, chillies and Ginger and keep aside.
  3. Grind it into a fine paste of all ingredients and keep aside.
  4. In a mixing bowl mix wheat flour, oil, and all dry spices. Mix thoroughly and check oil is in the exact amount by making fist of flour. If flour holds the shape it means oil is perfect.
  5. Mix paste in flour and knead soft dough with the required quantity of water.
  6. With the help of dry flour roll parathas and roast with ghee on medium flame.
  7. Serve hot with Bundi Raita, Golkeri pickle, Chass or herbal tea, Green chutney or as you wish.

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(222)Nomato Sauce

Ingredients

Method

  • 500 gms. Pumpkin.
  • 2 medium size Onions.
  • ½ cup Basil leaves.
  • ¼ cup soft kokum( Garcinia indica)
  • 6 Garlic pods.
  • 3 tbsp. Mixed herbs.
  • 3 tbsp. Virgin olive oil.
  1. Peel pumpkin and wash. Grate or chop in a chopper and keep aside.
  2. Peel and wash onions and garlic pods. Chop in a chopper and keep aside.
  3. Finely chop Basil leaves and keep aside.
  4. Wash the Kokum and make a fine paste of it and keep aside.
  5. In a nonstick pan mix olive oil with all chopped ingredients and salt. Cook on a fast flame.
  6. When chopped vegetables turn tender add mixed herbs and kokum paste. Mix thoroughly and again cook for 5 more minutes and nomato sauce is ready.
  7. To achieve the perfect consistency of nomato sauce grind into coarse paste once it cools.
  8. Taste the sauce and if you want a more tangy taste then mix lemon juice to it when it cools completely.
  9. Enjoy Namato sauce in pizza and pasta when you are allergic to tomatoes.

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(202)Fada Lapsi

Ingredients

  1. 1 cup Wheat daliya ( broken wheat, Gheu na fada)
  2. 2 tbsp. Ghee.
  3. 1 cup Sugar.
  4. 3 cups Water.
  5. ¼ tsp. Cardamom powder.
  6. 2 tbsp. Sugar powder.

Method

  1. In a non stick pan or a thick bottom pan heat ghee and roast fada or daliya till golden brown.
  2. When grains turns golden brown ghee separates out, this is the time to add water.
  3. Transfer the roasted mixture in pressure cooker container and pressure cook upto 3 whistles.
  4. Once pressure releases, open the lid of pressure cooker and transfer cooked fada mixture in to the nonstick pan.
  5. Roast till the excess water content in cooked fada burns off.
  6. At this time add sugar and again roast till ghee separates out.
  7. Add cardamom powder and mix thoroughly.
  8. Serve hot.
Dalia roast in ghee
Roasted dalia with water
Pressure cook Dalia
Cooked Dalia mix with sugar
Fada Lapsi or Daliya Lapsi

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(200)Palakh Kofta Curry

Ingredients

  • Ingredient for Spinach Puree
  • 2 bunches of Spinach( approx 400 gms.)
  • Ingredients for Onion Gravy
  • 2 medium sized Onions.
  • 2 Garlic pods.
  • ½ inch size Grated Ginger.
  • Paste of 2 Green chillies.
  • ½ cup Curd.
  • 1 tsp. Garam masala.
  • Tempering Ingredients for Onion Gravy
  • 2 tbsp. Oil.
  • ¼ tsp. Cumin seeds.
  • ⅛ tsp. Asafoetida powder.
  • Ingredients for Spinach Kofta
  • 1 bunch of Spinach ( approximately 200 gms.)
  • ½ cup Wheat coarse flour (Jada atta).
  • ¼ cup Chick Pea flour (Besan)
  • 2 tbsp. Oil.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Sugar.
  • ½ tsp. Salt.
  • 1 tsp. Red chilli powder.
  • 1 tsp. coarse powder of Coriander seeds.
  • ⅒ tsp. Soda bi carb.
  • Oil for frying kofta.
  • Tempering Ingredients for Palakh kofta curry
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • 8-10 Curry leaves.
  • 2 whole red chillies.
  • ½ cup Curd.
  • 2 tbsp chopped Coriander leaves for garnishing.

Method

  1. Recipe for kofta
  2. Pluck Spinach leaves. Wash thoroughly and finely chop one bunch of Spinach.
  3. In big mixing bowl marinate chopped spinach with salt and sugar. Keep aside for 10 minutes.
  4. Mix coarse wheat flour and Chick pea flour and oil thoroughly. The flour should hold the shape of fist. It means oil is perfect for kofta.
  5. Add all dry ingredients in flour and mix thoroughly.
  6. Mix flour with marinated spinach . knead dough in marinated spinach liquid. No need to add water for kneading kofta dough.
  7. Deep fry kofta and keep aside.
  8. Recipe for Spinach puree.
  9. Pluck Spinach leaves from remaining 2 bunches of spinach. Wash thoroughly all leaves
  10. Boil water in big sauce pan. Blanch all Spinach leaves and immediately after removing from boiling water place in ice water. Chilled water restrict further cooking of leaves and retain colour and flavour.
  11. Strain chilled water and grind spinach leaves into smooth puree without adding water. Keep aside Spinach puree.
  12. Recipe for Onion gravy
  13. Heat oil in nonstick pan . Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Sliced onions. Saute till it becomes translucent. Now add Garlic pods saute and add dry masala and freshly chopped Coriander leaves.Saute for 1 minutes . Switch off the flame and make a paste when it cools.
  14. Heat again non stick pan with Oil. Add Cumin seeds, whole chillies and Curry leaves. Add onion gravy, Palakh puree and mix thoroughly. Add curd . Quickly stir and simmer till oil separates. Stir continuously otherwise curd will separates.
  15. Now add kofta . Close the lid and simmer for 5 minutes on slow flame.
  16. Garnish with chopped Coriander leaves.
  17. Serve hot with steamed rice and Fulka roti or Bhakhri or Jower roti or Bajra roti or Paratha or as you wish.

Instead of chickpea flour you can also use either green moong dal flour or yellow moong dal flour.

Blanch Spinach (Palakh)
Palakh paste in Onion gravy.
Kofta Dough
Making of Palakh Kofta
Palakh Kofta
Palakh Kofta Curry

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(199)Vegetable Cutlet

Ingredients

  • 7 medium size Potatoes.
  • ¼ cup Green Peas.
  • 1 cup grated Carrots.
  • 1 cup grated Cabbage.
  • ¼ cup grated Beetroot.
  • ¼ cup chopped french beans.
  • 2 tbsp. green chilli paste.
  • 2 tbsp. Ginger paste.
  • 1 tbsp. Garam masala.
  • Salt to taste.
  • 1 tbsp. Lemon juice.
  • ¼ cup finely chopped Coriander leaves.
  • Tampering ingredients: 2 tbsp. oil, ½ tsp. Cumin seeds, ¼ tsp. Asafoetida powder. 8-10 Curry leaves.
  • 2 tbsp. All purpose flour batter in 3 tbsp water and little salt
  • 1 cup Rawa or bread crumbs.
  • Oil for deep frying or shallow frying.
  • Green chutney.
  • Tomato ketchup.

Method

  1. Pressure cook Potatoes, remove the skin and mash it. Add salt, mix thoroughly. Keep aside.
  2. Finely chopped French Beans and grate Carrot, Beet root and Cabbage. Keep aside.
  3. Boil Green peas in 1 cup Water, Salt and ½ tsp. Sugar till it becomes tender. Strain the water and keep aside.
  4. Make a paste of Ginger and Green Chilli and keep aside.
  5. Heat oil in nonstick pan and add Cumin seeds. Wait for crackling sound and add Asafoetida powder Curry leaves, Ginger paste and chili paste. Give quick stir and add French beans and saute for 2 minutes.
  6. Add Cabbage in same pan and saute for 2 minutes.
  7. Add Carrots in same pan and saute for 2 minutes
  8. Now add Beet root and boiled Green peas and saute for 2 minutes. At this stage mix all spices. Saute for 1 minute.
  9. After 1 minutes add mashed potatoes and mix it thoroughly with all vegetables. Saute for 2 minute.
  10. Switch off the flame. Transfer ready mixture of cutlet in another pan and add Lemon juice and Coriander leaves. Mix thoroughly. keep aside.
  11. Divide cutlet mixture in to a tennis ball size portions.
  12. Press gently each ball to flatten and form 1 cm. thick round cutlet.
  13. Dip each cutlet in liquid batter and then coat it in bread crumbs.
  14. After completing coating of each cutlet, keep aside for 10 minutes in refrigerator.
  15. After 10 minutes remove from the refrigerator and either deep fry or shallow fry till golden brown and your cutlets are ready.
  16. Serving Instructions .
  17. Either you serve hot cutlets with green chutney and tomato ketchup. or with burger bread or slice breads.
Categories
Healthy food

(197)Fusion Grill Sandwich

Ingredients

  • Sandwich Bread packet or Grill Sandwich Bread packet.
  • Butter packet.
  • Green chutney.
  • Tomato ketchup.
  • Filling for Exotic vegetables
  • Baby corn.( optional)
  • red bell pepper.
  • yellow bell pepper.
  • Mushroom.
  • 1 tbsp. Oil or Butter
  • ½ tsp. Salt…
  • 1 tsp. Mixed herbs.
  • 1 tsp. red chilli powder.
  • Filling of sweet corn
  • 1 cup Sweet corns.
  • 1 tbsp. butter.
  • ½ tsp. Salt.
  • ½ tsp. Black pepper powder.
  • Filling of Cheese
  • 200 gms. Cheese block.
  • Filling of onion and potato
  • 2 medium size Potatoes.
  • 1 medium size Onion.
  • 2 Garlic pods paste.
  • 1 medium size Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ⅓ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • ½ tsp. Salt.
  • ½ inch size grated Ginger.
  • 1 tsp. Red chilli powder
  • ½ tsp. Turmeric powder.
  • ½ tsp. Cumin Coriander powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely chopped Coriander leaves.
  • Filling of Paneer.
  • 100 gms. fresh or cold storage Paneer.
  • 1 medium size Onion.
  • 1 medium size Tomato.
  • 1 tsp. garam masala.
  • 1 tsp. red chilli powder.
  • ½ tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. salt.
  • 1 tsp. Oil.
  • ½ tsp. Cumin seeds.
  • ⅓ tsp. Asafoetida powder.
  • 1 tbsp. finely chopped Coriander.

Method

  • Filling of Exotic vegetables.
  • Wash and cut all the vegetables into small pieces.
  • Heat oil or butter in nonstick pan or thick bottom pan.
  • Saute all cut vegetables on medium flame and stir continuously. Sufficiently saute so it is cooked but crunchy.
  • Mix thoroughly after adding salt, mixed herbs powder and red chilli powder .Keep aside.
  • Filling of Sweet corns.
  • Wash sweet corns and pressure cook upto 2 whistles.
  • Strain cooked corns immediately when pressure is releases and transfer into bowl.
  • Add butter, salt and black pepper powder in warm sweet corns.
  • Mix thoroughly and keep aside.
  • Filling of Cheese.
  • Grate cheese and keep aside.
  • Filling of Onion and Potato.
  • Wash and cook potatoes upto 2 whistles. When pressure is released open the lid and take out boiled potatoes. Remove skin and mash potatoes with potato masher. Mix half quantity of salt and keep aside.
  • Finely chop onions and keep aside.
  • Finely chop tomato and keep aside.
  • Heat oil in nonstick pan and add Mustard seeds.
  • Wait for crackling sound and add Asafoetida powder Curry leaves.
  • Add chopped onions. Saute till it becomes translucent.
  • Now add chopped tomato and saute till it becomes tender.
  • Mix salt, grated Ginger, Garlic paste thoroughly and now mix mashed potatoes and all other spices.
  • Close the lid and cook on slow flame for 2 minutes. Stir occasionally and filling is ready. Taste it and keep aside.
  • Filling of Paneer.
  • Grate paneer and keep aside.
  • Heat oil in nonstick pan and add Cumin seeds. Wait for crackling sound and add Asafoetida powder
  • Add finely chopped Onions. Saute till it becomes translucent and then add finely chopped Tomatoes. Saute till it becomes tender.Add all dry spices. Saute for 1 minute and mix grated Panner in it . Saute for one more minute and mix finely chopped Coriander leaves thoroughly. Keep aside.
  • All 5 fillings are now ready so arrange in one big plate so it will become easy to fill everything at a time.
  • Layering the each filling on bread
  • Grab 2 slices of bread. Cut all 4 borders of slices. ( Use these borders as a soup sticks after deep frying or roasting in oven ) Apply butter generously on one side of each slice and then Green chutney over it.
  • On one slice make a thin layer of potato onion filling.
  • Spread second layer of exotic vegetables.
  • Third layer of Sweet Corns.
  • Fourth layer of Paneer filling and final fifth layer of Cheese over it.
  • With the help of second slice cover the fillings.
  • Preheat the griller . Place the sandwich over it after greasing both the griller plate.
  • Check after every minute so no chances of burning the sandwich.
  • After 3- 4 minutes your Fusion Grill Sandwich will be ready for serving.
  • Serving of Fusion Grill Sandwich.
  • In serving plate serve green chutney and tomato ketchup ( both optional)
  • Fusion Grill Sandwich cut diagonally .
  • Enjoy home made Fusion Grill Sandwich with chilled home made squash.
Exotic vegetables with mixed herbs and Chilli powder
Onion Tomato
Paneer Filling
Onion-potato filling.
Filling for Fusion Grill Sandwich 1- grated cheese. 2-Onion Potato filling. 3- Paneer filling. 4- Boiled Sweet corns. 5- Exotic vegetables with mixed herbs.
Fusion Grill Sandwich on Griller plate
Fusion Grill Sandwich

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Healthy food

(194)Chole Chana

Ingredients

  • 1 cup Chole Chana.
  • ½ tsp Soda bi Carb.
  • 1 tsp. Salt
  • 2 cup water for cooking.
  • green tea infuser filter
  • Spices to be filled in tea infuser filter
  • 2 clove, ½ inch Cinnamon stick, 1 black Cardamom, 2 Green Cardamom, 1 star Star anise, 1 bay leaf cut into small pieces.
  • Tempering Ingredients for gravy (Vaghar)
  • 3 tbsp. Oil.
  • ½ tsp Cumin seeds.
  • 1 cup finely chopped Onions.
  • 12 Cashew nuts.
  • 1 tsp. Poppy seeds.
  • 1 tsp. Garlic paste.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chili paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • 4 tsp. Chole masala.
  • 1 tbsp. Mint leaves.
  • 1 tbsp. freshly chopped Coriander leaves.
  • ¼ cup Curd.
  • Tempering Ingredients of Chole
  • 1 tsp. Oil
  • ¼ tsp. Cumin seeds
  • 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

  1. Soak overnight Chole Chana in soda water.
  2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and placing tea infuser filter filled with spices in Channa pan.
  3. Open the lid when pressure is released.
  4. Remove Chole Chana pan and drain extra water by tilting pan. Do not throw this spice flavoured liquid and use for adjusting the consistency of Chole. Remove tea infuser filter from the pan and discard spices. Wash and dry infuser filter immediately.
  5. In nonstick pan or thick bottom pan heat oil. Add Cumin seeds and wait for crackling sound.
  6. Now add Asafoetida powder and Curry leaves. Add onions and saute on medium flame till it becomes translucent. Now add Ginger, Garlic and Green chilli paste. Saute for 30 seconds and add Cashew nuts and poopy seeds and saute for 2 minutes on slow flame.
  7. Add Mint leaves , Coriander leaves and all dry spices and curd . Saute on slow flame till oil separates. Switch off the flame and keep aside to cool down.
  8. Once this prepared mixture cools, grind it into smooth paste to form gravy
  9. Transfer this gravy to nonstick pan again and pour cooked Chole Chana to it. Adjust the consistency by adding drained liquid.
  10. Mix thoroughly at slow flame. Pour another vaghar of 1 tsp oil and ¼ tsp. Cumin seeds in Chole.
  11. Close the lid and simmer for 5 minutes.Garnish with Coriander leaves.
  12. Taste the dish before serving. Serve hot with Bhature or Puri or Paratha or Fulka roti or Bhakhri or Jowar roti or Steamed rice or as you desire.
Categories
Healthy food

(192)Rajma (Kidney Beans)

Ingredients

  • 1 cup Rajma.
  • 2 cup water for cooking.
  • ½ tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients (Vaghar).
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 cup finely chopped Onions.
  • ½ cup finely chopped Tomatoes. OR 4 soft Kokum(if dried variety then remove seeds) OR ¼ cup curd
  • ½ tsp. Garlic paste.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely Chopped coriander leaves.

Method

  1. Soak Rajma overnight in soda water.
  2. Next morning drain water. Check and discard hard waterless grains.
  3. Pressure cook up to 8 whistles after adding water, salt and turmeric powder.
  4. Open the lid when pressure is released. Drain extra water from Rajma by tilting the Rajma pan. Please don’t throw this liquid as you can use it to adjust the consistency of Rajma.
  5. Heat oil in a nonstick cooking pan or thick bottom pan. Add Cumin seeds and wait for a crackling sound.
  6. Now add Asafoetida powder and  Curry leaves. Saute for 5 seconds and add onions. Saute till it becomes translucent.
  7. Add tomatoes and saute till it becomes tender.
  8. If you are not using Tomatoes then add other options at this stage.
  9. Now add all dry and green spices. Saute till oil separates from the spices. Stir continuously on medium flame.
  10. Add cooked rajma and mix thoroughly with vaghar. Close the lid and simmer  Rajma on a slow flame for 5 minutes.
  11. Taste the dish before serving. Serve hot with steamed rice and Paratha or Fulka roti or Bhakhri or Bajra roti or Jower roti or as you desire.
  12. If you don’t like Onion and Tomato pieces in your curry then you can grind complete vaghar into thick paste. If you are using kokum instead of tomatoes then grind kokum also.Again heat ½ tsp oil in a tempering vessel and add ¼ tsp. Cumin seeds. Wait for crackling sound and pour this vagar to gravy(thick paste). Mix thoroughly with cooked Rajma and gravy and simmer for 5 minutes on slow flame.

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(191) Safed Chora ( White Big Lobia)

Ingredients

  • 1 cup safed chora (white big lobia).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chilli paste.
  • 1 tsp. Sugar.
  • 1 tsp. Lemon juice.
  • Tempering Ingredients (Vaghar).
  • 2 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Soak overnight white Lobia.
  2. Next morning drain water. Check and discard hard waterless grains.
  3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  4. Open the lid when pressure is released.
  5. Drain extra water from cooked lobia by tilting pan and keep aside.
  6. Heat oil in thick bottom pan or nonstick pan. Add Mustard seeds and wait for crackling sound.
  7. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder grated Ginger, Green chilli paste and chopped Coriander leaves. Saute for 5-10 seconds.
  8. Pour cooked Lobia in vaghar. Stir and mix Lobia with vaghar .Saute for 2-3 minutes. Stir continuously otherwise Lobia will stick to the bottom of the pan.
  9. Taste the dish before serving hot with steamed rice, kadhi, Fulka roti or Bajra roti or Jower roti or Bhakhri or as you desire.
  10. Variation You can also use onion and garlic while preparing safed chora. Chop Onion and saute till translucent and add garlic paste in it .The remaining recipe is the same as above.

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