Category: Healthy food

Categories
Healthy food

(149)Kerda Pickle

Ingredients

  • 500 gms. Kerda.
  • 5 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • 6 lemons

Method

  1. Wash Kerda thoroughly for 2-3 times.
  2. Soak kerda for 3 days and change water two times a day.
  3. On the 4th day cut the stalk of each kerda with the help of scissors ( optional).
  4. Wash thoroughly after cutting stalks.
  5. Spread kerda on cloth for drying for 15 minutes.
  6. In a mixing bowl, mix kerda with salt, turmeric powder and lemon juice( optional).
  7. Keep aside for 4- 5 days and stir properly for two times a day.
  8. On 5th day Kerda pickle is ready.
Kerda
After 3 days
cut stalk of kerda
Kerda Pickle
Categories
Healthy food

(254)Oats Chila

Ingredients

  • 1 cup oats coarse flour.
  • ⅓ cup Udad flour.
  • ¼ cup Barley flour or Wheat or Chana flour.
  • 1 Onion.
  • 1 Tomato.
  • 1 tsp Salt.
  • 1 tsp. Cumin seeds.
  • 1 tsp. Black pepper powder OR 1 tsp. Green chillies paste.
  • 2 cups of water.
  • Chat masala or Milagai podi

Method

  1. Grind Oats into coarse flour.
  2. In a saucepan mix all dry ingredients together. Either you make a paste of onion and tomato and mix in flour or finely chopped and keep aside .
  3. Make a thick batter ( see video) and keep aside for 10 minutes to set.
  4. After 10 minutes check the consistency of batter and if ok then start making chilas otherwise add water spoon by spoon and make desired consistency.
  5. Pour batter on non stick tawa and spread evenly in a circular manner. Drizzle ghee and cook on a slow flame for 4-5 minutes. Flip the side and now spread chopped onion, tomato and coriander evenly over it and sprinkle chat masala. Cook this side on a slow flame till it turns light golden brown. Generally it takes 4-5 minutes.
  6. Serve hot with Coconut chutney
Categories
Healthy food

(244)Ponk

Ingredients

  • 1 cup Ponk.
  • ½ cup Limbu mari ni sev.
  • ½ cup Pomegranate seeds.
  • 1 tsp. lemon juice.

Method

  1. Boil water in a pressure cooker.
  2. Place the ponk in the colander with the stand for 1 minute in the cooker without a whistle so that we can give steam heat to the ponk .
  3. Serving idea:- Serve steamed hot ponk , sprinkle limbu mari sev on it and pomegranate seeds. Mix lemon juice with it and enjoy steaming hot ponk with crispy sev and crunchy Pomegranate seeds with aroma and taste of lemon.
  4. Enjoy with love and smile.
Categories
Healthy food

(239)Rasiya Dhokla

Ingredients

  • 8-10 pieces of Khaman dhokla or Moong dal dhokla
  • Rasso(Ingredients for making liquid) 3-4 tomato puree cubes, 2 cups water, 2 tbsp. finely chopped Jaggery, 1 tsp. Red chilli powder, ½ tsp. Turmeric powder, 1 tsp. Coriander Cumin powder, 1 tsp. salt.
  • Tempering Ingredients 1 tbsp. Oil, ½ tsp. Cumin seeds, ¼ tsp. Asafoetida, 8-10 Curry leaves, 1 tbsp. finely chopped Coriander leaves.

Method

  1. Cut each dhokla piece into 4 parts and keep aside.
  2. Defrost tomato puree cubes.
  3. Heat oil in steel kadhai and add cumin seeds, wait for a crackling sound and add Asafoetida powder, dry masala, curry leaves and coriander leaves. Give a quick stir and add tomato puree, jaggery and water.
  4. After 2-3 boils add dhokla pieces and boil for 1 minute.
  5. Serve hot with bhakhri, paratha, roti or as you wish.
Rasso
cut into small pieces
Rasiya Dhokla

Categories
Healthy food

(237)Instant Soft Dosa

Ingredients

  • 1 cup tender coconut.
  • 1 cup of Rice flour.
  • 2 ¾ cup water.
  • ½ tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Make a smooth paste of tender coconut.
  2. In a mixing bowl mix rice flour and coconut paste thoroughly by adding water. Add salt and soda bi carb and prepare the flowing consistency of the batter.
  3. Spread either on non stick tawa or in an appum vessel and prepare instant soft dosa.( See vidio)
  4. Serve with Coconut chutney.
Making soft dosa in Appum vessel
Categories
Healthy food

(236)Mamra ni chiki

Rice puff crispy bars

Ingredients

  • 3 cup Mamra.
  • 1 cup finely chopped Jaggery.
  • 2 tbsp. chopped Pistachio.
  • Pinch of baking soda.
  • 1 tsp. Ghee.

Method

  1. Dry roast mamra on a slow flame. Check after 2-3 minutes and if a single piece is powdered by pressing with your thumb and finger, it means mamra is properly roasted. Keep aside roasted mamra.
  2. Grease steel plate and keep ready.
  3. In a non stick pan add ghee and melt jaggery on slow flame.
  4. check after every 2 minutes the consistency of jaggery syrup and when droplet breaks easily at that time add baking soda, mix thoroughly and switch off the flame.
  5. Mix crispy mamra thoroughly and quickly.
  6. Spread mixture quickly on a greased plate, sprinkle pistachio and pat gently with greased palms.
  7. Immediately cut into square pieces with the help of a sharp knife or steel spatula.
  8. Enjoy mamra chiki any time of the day but health conscious people don’t forget to eat before workout. This will boost your energy.
Crispy mamra
Mamra ni chiki
Categories
Healthy food

(231) Phudina Paratha.

Ingredients

  • 1 ½ cup Mint Leaves (Phudina paan).
  • 3 Green chillies.
  • ½ inch Ginger piece.
  • ½ cup finely chopped Coriander leaves.
  • 1 tsp. Mango powder ( Aamchur powder)
  • 2 tsp. Salt.
  • 2 cup Wheat flour.
  • 4 tbsp. Oil.
  • 1 tsp. White sesame seeds.
  • ½ tsp. Garam masala.

Method

  1. Pluck  leaves from the stalk of Mint.
  2. Wash and keep aside in a colander.
  3. Wash finely chopped Coriander leaves and keep aside in a colander.
  4. Grind and make a fine paste of mint leaves, Ginger and Green chillies.
  5. In a big mixing bowl mix wheat flour with other dry ingredients and oil. Mix thoroughly and if flour holds the shape of your fist, it means oil is in perfect condition . Now mix mint paste and coriander leaves in flour and knead soft dough.
  6. With the help of dry flour roll parathas and roast with ghee on medium flame.
  7. Serve hot Phudina paratha with bundi raita, golkeri pickle and Tomato Soup or Chass or as you wish.
Categories
Healthy food

(224)Celery na Bhajiya

Ingredients

  • 250 gms. Celery.
  • 1 cup Chana dal  flour.
  • ½ cup Rice flour.
  • 2- 3 Finely chopped Green Chillies.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  •   Pinch of Soda bi carb.
  • 1 tsp. Salt.
  • 1 ½ cup+ 1 tbsp. Water.
  • Oil for frying.

Method

  1. Pluck all the leaves from Celery.
  2. Wash stalks as well as leaves thoroughly and spread leaves on kitchen nepkin .
  3. Finely chopped tender stalks and ½ cup leaves and keep aside. Remaining leaves keep aside.
  4. In a mixing bowl mix both the flours, spices and soda and make a smooth batter with the help of water. Adjust the consistency by adding more water ( see video).
  5. Add finely chopped leaves and stalks . Mix thoroughly.
  6. Heat oil in kadhai on a fast flame.
  7. Once oil heat check it by dropping 2- 3 drops of batter . If drops come immediately on the surface of the oil  it means oil is ready for frying bhajia but if drops sit at the bottom it means still you have to heat the oil.
  8. Dip 2-3 leaves at a time in batter and then drop it in oil. Fry till golden brown. Repeat the process till frying is completed. Sprinkle chat masala on bhajia.
  9. Serve hot Celery bhajia with Sweet chutney and Green chutney. Tomato ketchup
Celery
Consistency of the batter
Making of Celery na bhajia.
Categories
Healthy food

(223)Tur Dal Puran Poli. (Microwave recipe)

Ingredients

  • 2 cups Tur dal.
  • 6 cups of water.
  • 3 cups of sugar.
  • 12 cardamom.
  • 2 tbsp. Ghee.

Method

  1. Wash twice tur dal.
  2. In a  cooker container  pressure cook  tur dal up to three whistles. If you want to keep dal directly in the pressure cooker then add 1 more cup of water.
  3. When pressure releases, remove the dal container from the pressure cooker.
  4. Place the lid on the container. Hold the container with cloth and strain extra water by tilting the container.
  5. With the help of potato masher mash dal thoroughly.
  6. Add sugar and mix vigorously  with a spatula
  7. Make a fine powder of Cardamom
  8. Mix thoroughly Cardamom powder and Ghee.
  9. Transfer whole content in a microwave proof glass bowl.
  10. Microwave for 24 minutes but after every 4 minutes stirring must with a wooden spatula.
  11. No need to remove the glass bowl from the microwave for 20 minutes. You can stir with a small wooden spatula in the microwave. But after 20 minutes  take out the bowl and stir continuously for 30 seconds.
  12. Again keep the bowl in the microwave for 2 minutes.After 2 minutes take out patiently and again stir for 30 seconds and wait for 10 minutes and again stir . Sometimes puran is ready in 22  minutes . All this depends on how much you can drain water from dal. So from 22 to 24 minutes,  heat the puran very carefully.
  13. When you feel hard to stir puran that time place your spatula in the center of puran and if it stands straight it means puran is ready.
  14. This can be further confirmed when puran has completely cooled. Then while forming a small ball with fingers it should not stick to your fingers.(see video).
  15. For making puran poli please refer to my moong dal  puran poli recipe.
Consistency of Puran
Categories
Healthy food

(221)Khaman Dhokla

Ingredients

  • 2 cup Chana dal.
  • 3 Green chillies.
  • 2 inches long Ginger piece.
  • 2 tsp. Salt.
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder.
  • 1 Eno fruit salt sachet.
  • 2 tbsp. Oil.
  • Tempering Ingredients : 4 tbsp. Oil, ¼ tsp. Mustard seeds, 1 tsp. White Sesame seeds, 8 – 10 Curry leaves, 4 finely chopped Green Chillies, 4 tbsp. water, 2 tsp. lemon juice and 2 tsp. Sugar.
  • For Garnishing 1 tbsp. grated fresh Coconut and 1 tbsp. chopped Coriander leaves.

Method

  1. Soak Chana dal for 8- 12 hours
  2. Make a fine paste of chillies and Ginger.
  3. After 12 hours wash Chana dal for 2 times and in the same mixture jar make a coarse batter of Chana dal.
  4. Adjust the consistency by adding water.
  5. Empty Eno sachet and mix thoroughly but slowly so that air won’t escape from batter. Pour batter in pre-greased thali.
  6. In a big kadhai heat water . Once it starts boiling place dhokla thali on stand in the kadhai. Close the lid and steam for 15 minutes.
  7. After 15 minutes open the lid of kadhai, pierce the knife tip, take out the knife and check. If the tip of the knife comes out clean, it means dhokla is properly steamed. If not again steam for 3 – 5 more minutes .
  8. Take out dhokla thali from kadhai and keep aside . After 5 minutes cut dhokla into square shapes. Keep aside.
  9. Heat oil into a big nonstick pan. Add Mustard seeds and wait for crackling sound after that add sesame seeds, curry leaves and green chillies.
  10. Stir continuously and saute for 30 seconds and add water and sugar.
  11. When water starts boiling, add lemon juice and then dhokla pieces.
  12. Toss quickly and continuously so that all dhokla pieces are easily mixed with tempering. Switch off the flame.
  13. Serve hot with Green chutney, after garnished with coriander and coconut. Accompanied with a glass of chaas, masala tea, Immunity booster tea, herbal tea or as you wish.