Category: Healthy food

Ingredients

• 1 cup Moong flour.
• 1 cup Roasted Suji.
• 1 cup grated carrots.
• 1 cup curd
• 1 cup water.
• ½ cup freshly chopped Coriander leaves.
• 1 tsp. Salt.
• ½ tsp. Ginger paste.
• 1 tsp. Green chilli paste.
• 2 tbsp. Oil.
• 1 sachet regular eno fruitsalt.

Method

1. In big sauce pan mix moong flour and roasted suji thoroughly.
2. Add all other ingredients except eno fruitsalt. Mix well and keep aside for 30 minutes.
3. After 30 minutes adjust the consistency by adding 1-2 spoons of water.
4. Add eno fruitsalt and mix thoroughly and transfer the batter in greasy plate . Fill ¾ of dhokla plate with batter.
5. Place dhokla plate in preheated dhokla pan or big size kadhai with stand and steam for 20 minutes on fast flame.
6. After 20 minutes remove dhokla plate from dhokla pan.
7. Keep aside for 2 minutes and then cut into desirable shapes.
8. Serve hot with Green chutney and Red Sweet chutney.
9. Or if you want to carry in tiffin box then you can temper it. So while consuming you won’t feel it dry.

Ingredients

• ½ cup Brown Chana
• 2 cup water for cooking.
• 1 tsp Salt.
• ½ tsp turmeric powder.
• Tempering Ingredients for gravy (Vaghar).
• 2 tbsp. Oil.
• ½ tsp. Cumin seeds.
• ¼ tsp. Asafoetida powder.
• 1 cup finely chopped Onions.
• ½ cup finely chopped Tomatoes.
• 1 tsp. Ginger paste.
• ½ tsp Garlic paste.
• ½ tsp. Green chilli paste.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. freshly chopped Coriander leaves.
• Tempering Ingredients for brown Chana
• 1 tsp. Oil.
• ¼ tsp. Cumin seeds.
• 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

1. Soak overnight Chana.
2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
3. Open the lid when pressure is released. Drain extra water from cooked Chana. Keep aside. Do not throw this liquid but use in adjusting consistency of Chana or in preparation of Osaman.
4. Heat oil in nonstick pan or thick bottom pan. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves and chopped Onions. Saute till translucent. Now add chopped tomatoes and saute till it becomes tender.
5. Add all dry spices and green spices. Saute till oil separates.
6. Switch off the flame and grind it into thick paste once it cool down.
7. Mix this gravy and cooked Chana together in nonstick pan. Simmer for 5 minutes on slow flame.
8. Simultaneously heat oil in tempering vessel and add Cumin seeds. Wait for crackling sound and pour this vaghar in Chana pan. Garnish with chopped Coriander leaves.
9. Taste the dish before serving. Serve hot with Osaman, steamed rice, Fulka roti, or Bajra roti or Jower roti or Bhakhri or Paratha or as you desire.

Ingredients

• ½ cup Chana Dal.
• 1 cup chopped Dudhi(½ cm. sized pieces of Bottle guard).
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 tbsp. chopped jaggery.
• 2 washed kokam.
• Tempering Ingredients (Vaghar)
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• 2 whole Red chillies.
• 1 tsp. grated Ginger.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Soak overnight Chana Dal.
2. Next morning wash thoroughly for 2 times and mix chopped Dudhi , Salt, Turmeric powder and water.
3. Pressure cook upto 3 whistles.
4. In pressure cooker arrange Dudhi chana dal vessel at the bottom and kokam vessel on the top .
5. Open the lid when pressure releases.
6. Heat oil in nonstick pan or thick bottom pan.
7. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, grated Ginger, Red chillies and finely chopped Coriander leaves. Saute for 5-10 seconds and pour cooked Dudhi and dal mixture, Jaggery and Kokam.
8. Close the lid and simmer for 5 minutes. Stir occasionally.
9. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish

List of my other recipes.

Ingredients

• ½ cup Chana Dal.
• 2 cup water for cooking.
• 1 tsp Salt.
• ½ tsp. Turmeric powder.
• Tempering Ingredients (Vaghar)
• 2 medium size finely chopped Onions.
• ½ tsp. Garlic paste.
• 1 finely chopped tomato.
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• 1 finely chopped green chilli.
• 1 tsp. grated Ginger.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Soak Chana Dal overnight.
2. Next morning wash thoroughly 2-3 times.
3. Pressure cook upto 3 whistles after adding Salt, Water and Turmeric powder.
4. Open the lid when pressure releases.
5. Remove extra water from the dal by tilting dal pan.
6. Please do not throw this liquid but use in adjusting consistency or kneading dough.
7. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and wait for crackling sound.
8. Add Asafoetida powder, Curry leaves, chopped onions, garlic paste, salt and saute till translucent.
9. Add chopped tomatoes and again saute till tender.
10. Add all dry spices and Coriander leaves and Channa dal.
11. Close the lid and simmer on slow flame for 5 minutes.
12. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish

List of my other recipes.

Ingredients

• ½ cup Toor dal.
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 tbsp. chopped jaggery.
• 2 tbsp. Desi ghee.

Method

1. Wash 2-3 times toor dal.
2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
3. Open the lid when pressure releases. Remove dal pan from cooker and drain extra water in another pan by tilting dal pan.
4. We will use this extra water in preparation of Osaman.
5. Transfer entire content into thick bottom pan. Add jaggery and desi ghee and cook for 2-3 minutes on medium flame. Stir continuously otherwise toor dal will stick to bottom of the pan.
6. Taste the dish before serving hot with Osaman, Steamed rice, Fulka roti or Jower roti or Bhakhri or as you wish.

List of my other recipes

Ingredients

• Sprouted Matki.
• 3 cup Water.
• 1 tbsp. Oil.
• 2 tsp. salt.
• ¼ tsp. Asafoetida powder.
• 2 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Turmeric powder.
• 1 cup finely chopped Onions.
• 1 cup finely chopped Tomatoes.
• ½ cup finely chopped Coriander leaves.
• 2 cup Bhusu.

Method

1. Heat nonstick pan with water and add raw oil and other dry ingredients.
2. Once water started boiling add sprouted Matki and simmer for 5 minutes.
3. Taste the dish before serving hot.
4. Serving Instructions.
5. In each plate serve Matki.
6. Sprinkle Onions, Tomatoes, Bhusu and garnish with Coriander leaves.
7. Accompanied with Bread and piece of lemon.

Ingredients

• ½ cup Toor dal.
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• ½ tsp. grated ginger.
• 1 tsp. Sugar.
• 1 tsp. Lemon juice.
• Tempering Ingredients ( Vaghar )
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• 1 finely chopped green chilli.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tbsp. chopped Coriander leaves.

Method

1. Wash thoroughly Toor dal for 2-3 times.
2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
3. Open the lid when pressure releases.
4. By tilting dal pan, drain extra water from the dal. Do not discard drained water as it will use in preparing Osaman. Keep aside both dal and osaman.
5. Heat oil in nonstick pan or thick bottom pan.
6. Add Mustard seeds and wait for crackling sound.
7. Add Asafoetida powder, Curry leaves, chopped green chilli, red chilli powder, Coriander Cumin powder and chopped Coriander leaves. Soute for 5-10 seconds and pour dal. Stir continuously otherwise toor dal will stick to bottom of the pan. Soute for 1-2 minutes. Stir continuously.
8. Taste the dish before serving hot with Osaman, Steamed rice, Fulka roti or Bhakhri or Paratha or Jowar roti or Bajra roti