Category: Healthy food

Categories
Healthy food

(181) Chana Dal with Palak( Spinach)

Ingredients

  • ½ cup Chana Dal.
  • 2 cup water for cooking
  • 1 bunch washed and finely chopped Spinach( approx. 250 gms.)
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 whole Red chilli.
  • 1 tsp. grated Ginger.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash Chana dal thoroughly 2-3 times. Keep aside.
  3. Pluck leaves of spinach from its stalk, wash thoroughly and chop finely.
  4. In big vessel mix Chana Dal and finely chopped Spinach. Add water, salt and turmeric powder.
  5. Arrange spinach mix dal vessel at the bottom of cooker and above it washed kokam with 3 tbsp. of water. Close the lid and pressure cook upto 3 whistles.
  6. Open the lid when pressure releases.
  7. Heat oil in nonstick pan or thick bottom pan.
  8. Add Mustard seeds and wait for crackling sound. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala and chopped Coriander leaves. Saute for 5-10 seconds and pour Spinach mix dal and kokam. Mix thoroughly.
  9. Close the lid and simmer for 5 minutes.
  10. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.
Categories
Healthy food

(177) Lachko Toor dal ( Spicy)

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
Categories
Healthy food onepot recipe

(158)Dhokli nu Shak

Any beans you can use in this recipe like Cluster beans( Gavar), French beans(Fansi), Lobia beans(Choli) and Broad beans( Val papdi).

Ingredients

  • Ingredients of dhokli:-
  • 1¼ cup coarse Wheat flour.
  • 4 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. Chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp Carom seeds ( optional).
  • 2 tsp. Sugar.
  • ⅓ cup water.
  • Ingredients of shak:-
  • 1 cup  beans of your choice.
  • 2 tbsp. Sesame seeds oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Salt.
  • ½ tsp. Carom seeds.(Optional)
  • 2 tsp. Sugar.
  • ½ tsp. Green Chilli paste (optional)
  • ½ tsp. Ginger paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder( Dhanajeera powder)
  • ½ cup water.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients to add after the cooking of dhokli:
  • 1 tsp. Jaggery.
  • 6 kokum or 2 tbsp. Lemon juice( 2 lemon juice cubes)

Method

  1.   Wash and Chop beans of your choice.
  2. In a pressure cooker  add oil, Asafoetida powder and washed beans , salt and sugar. This is called cold tadka. As we are not heating oil .
  3. Stir once and add remaining ingredients of shak in the pressure cooker. Add ¼ cup water. Again stir and switch on the flame.
  4. Pressure cook upto  two whistles. Keep aside.
  5. In mixing bowl mix wheat flour with oil and then mix remaining  ingredients of dhokli and knead into soft dough. Keep aside for 1 hour.
  6. After 1 hour due to the coarseness  of the wheat flour,soft dough now turns into medium hard dough.
  7. Hold a small portion of dough and roll over a wooden  board  or mat and make a long cylinder. Now hold this cylinder with one hand and with the other hand fingers, pinch a small portion of dough.  Roll the dough portion with your fingers and then press with your thumb. This way makes all dhokli and keep aside.( see Video).
  8. Open the lid of the pressure cooker. Stir and mix the cooked beans.
  9. Add 3  glass (1½ lit.)of water in same cooker and boil on high flame.
  10. Once it starts boiling add all dhokli , give one quick stir and close the lid and pressure cook upto 2 whistles.
  11. Once pressure releases, open the lid and adjust the consistency by adding water,
  12. Add jaggery and kokum,  give one boil on high flame. If you want to add lemon juice instead of kokum then mix juice only after switching off the flame.
  13. Taste the dish before serving. Serve hot dhokli nu shak with Fulka Roti, bhakhri, paratha, rice  or as you wish.
  14. Serve with love and smile.
Proper quantity of oil in the flour hold the shape.
Dhokli
Cooked beans.
Making of Dhokli
French beans and dhokli.
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.