Category: Healthy food

Categories
Healthy food

(190)Dudhpoha

Ingredients

  • 1 cup Red Poha.
  • 3 cup Milk.
  • 6 tsp. Sugar.
  • 8 Cardamom.

Method

  1. Heat milk on fast flame. Stir continuously and add sugar and boil for 5 minutes on medium flame. Stir continuously.
  2. When it cools keep it in the refrigerator.
  3. Wash poha 2 times and drain it completely.
  4. Make a fine Cardamom powder and mix it in milk.
  5. Add sugar in poha, mix thoroughly and keep aside for 5 minutes so that sugar melts and poha becomes sweet .
  6. Now mix Cardamom powder, sweet poha and milk together.
  7. Served chilled Dudhpoha with hot and spicy bajiya .
Washed red poha
Sugar mixed poha
Mixed with chilled milk
Categories
Healthy food

(189) Safed Chori( Small White Lobia)

Ingredients

  • ½ cup safed chori (white chori.)
  • ¼ cup Toor dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • 2 tbsp. chopped jaggery.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. grated Ginger.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Soak overnight White Chori.
  2. Soak overnight Toor dal.
  3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder in chori pan.
  4. In pressure cooker arrange Chori pan at the bottom, above it Toor pan with ¼ cup water and on the top , kokam pan with 3 tbsp of water.
  5. Open the lid when pressure is released.
  6. Remove all three pans from pressure cooker. Choli pan keep aside and churn Toor dal properly and then mix into chori pan. Pour kokam and jaggery in Chori pan.
  7. Heat oil in tempering vessel. Add Mustard seeds and wait for crackling sound.
  8. Add Asafoetida powder, Curry leaves, Ginger, Green chilli paste, red chili powder, Coriander Cumin powder and chopped Coriander leaves. Pour vaghar in the chori pan and mix thoroughly. Simmer for 5 minutes on slow flame. Stir occasionally.
  9. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as per your desire.
Categories
Healthy food

(185) Methi Moong Dal

Ingredients

  • ½ cup Yellow Moongdal.
  • 1 cup washed and finely chopped Methi bhaji( Fenugreek leaves).
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • ½ tsp. grated Ginger.
  • 2 whole Red chillies.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Wash thoroughly Moong dal.
  2. Pluck leaves from stalks, wash thoroughly and chop finely.
  3. Mix both dal and leaves together add Water, Salt and Turmeric powder and pressure cook upto 2 whistles.
  4. Arrange dal pan at the bottom and kokam pan with 3 tbsp. water above it in pressure cooker.
  5. Open the lid when pressure releases.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, whole red chilli, Ginger, Red chilli powder and Coriander leaves. Saute for 5-10 seconds and pour cooked mixture of Dal and Methi bhaji. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. 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

(183)Chana Dal Patal Bhaji

Ingredients

  • ½ cup Chana Dal
  • 3 Colocasia leaves (Patra na pan)
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 3 tbsp. chopped Jaggery.
  • 1 tbsp. Tamarind paste .
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. White sesame seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. grated Ginger.
  • ½ tsp. Green chilli paste.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Soak overnight Chana Dal.
  2. Next morning wash thoroughly for 2 times and keep aside.
  3. Remove midrib of Colocasia leaves.
  4. Wash thoroughly and finely chop leaves of Colocasia.
  5. Mix dal and chopped leaves in pan and pressure cook after adding water, salt and turmeric powder upto 3 whistles.
  6. Open the lid when pressure releases.
  7. In nonstick pan or thick bottom pan heat oil.
  8. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala, Ginger and green chilli paste.
  9. Saute for 10-15 seconds and pour cooked mixture of dal and leaves.
  10. Add tamarind paste and jaggery.
  11. Close the lid and simmer for 5 minutes.
  12. Garnish with Bhujia sev. 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

(179) Channa Dal (without Onion- Garlic)

Ingredients

  • ½ cup Channa Dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • 2 tbsp chopped jaggery.
  • 2 washed Kokam.
  • 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 tsp. Garam masala.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Channa Dal.
  2. Next day morning wash thoroughly for 2 -3 times.
  3. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  4. In pressure cooker arrange Channa dal pan at the bottom and on top washed kokam with 3 tbsp of water.
  5. Open the lid when pressure releases. Drain extra water from the Channa Dal. Please never throw this extra water but use for adjusting consistency of curry or dal otherwise you can also use for kneading dough.
  6. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala and chopped Coriander leaves. Soute for 10-15 seconds and pour Channa dal and Kokam in it . Add Jaggery and Ginger. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  7. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish.
Categories
Healthy food

(176)Toor dal Osaman

Ingredients

  • 1 cup strained liquid of cooked toor dal.
  • 2tbsp. cooked toor dal
  • 2 cup water.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 tbsp. chopped jaggery.
  • 2 Kokum.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Desi ghee.
  • ½ tsp. Cumin seeds.
  • 2 Clove.
  • ½ inch Cinnamon stick.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 Whole Red chilli.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Mix strain liquid of dal and cooked toor dal with the help of churner.
  2. Transfer this liquid (osaman) in thick bottom pan.
  3. Add remaining ingredients in osaman .Heat osaman pan on medium flame.
  4. On another stove heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound . Add Asafoetida powder, Curry leaves, Red chilli and chopped Coriander leaves. Soute for 5-10 seconds and pour vaghar in Osaman.
  5. Boil Osaman for 5 minutes on slow flame.
  6. Taste the dish before serving hot with steamed rice, Lachko Toor dal, Fulka roti or Jower roti or Bhakhri.
Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Categories
Healthy food

(161)Kachi keri no Methambo

Ingredients

  • 3 half ripe Mangoes.( Approx.500 gms)
  • ½ cup Sugar.
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ½ inch Cinnamon stick.
  • 4 Clove .
  • 2 whole red chillies.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Salt.

Method

  1. Wash and peel all mangoes.
  2. Cut all mangoes in to 1 inch size pieces.
  3. In steel kadhai heat 1 tbsp. oil.
  4. Add Cumin seeds and wait for crackling sound.
  5. Add remaining spices and give one quick stir.
  6. Now add Mango pieces and cook on slow flame. Cook till it becomes tender.
  7. Add salt, sugar and turmeric powder. Stir continuously.
  8. When sugar dissolves mix red chilli powder and switch off the flame.
  9. Store in glass jar once it’s cool down.
  10. Enjoy your methambo with dudhi na thepla, dudhi na muthia, methi na thepla, methi na muthia, Handvo, besan dhokla, idra dhokla, white dhokla, moongdal dhokla , vegetable handvo, Mix dal Appe, Oats Coconut Appe, khakhra, roti, paratha, besan chila or as you wish

2 Desi sour half ripe Mangoes
1 less sour (Totapuri) mango
2½ cup Mangoes.
Tempering Ingredients.
Ready Methambo
Categories
Healthy food

(160)Palak Kofta Curry

Spinach Kofta Curry

Ingredients

  • 1½ bunch of Spinach.( Approx.300 gms)
  • ¼ cup beat curd.
  • Onion gravy Ingredients
  • 2 tbsp.Oil
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 3 Cloves.
  • ½ inch Cinnamon stick.
  • 1 Green Cardamom.
  • 1 Black Cardamom.
  • 4 whole black pepper.
  • 2 Garlic pods.
  • Tempering Ingredients
  • 2 Bay leaves.
  • 8-10 Curry leaves.
  • 1 Whole red chilli.
  • 1 tsp. Cumin seeds.
  • Ingredients for Kofta
  • ½ bunch finely chopped Spinach.(100 gms.)
  • ¾ cup wheat coarse flour.
  • 2 tbsp. Chickpea flour ( besan).
  • 1 tsp. red chilli powder.
  • ½ tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 2 tsp. Sugar.
  • 1 tsp. Salt.
  • 2 tbsp. Oil.
  • Oil for frying.
  • Garnishing.
  • ¼ cup finely chopped coriander leaves.

Method

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. Heat oil in nonstick pan and add Cumin seeds. After crackling sound add Asafoetida powder, bay leaves, curry leaves, red chilli. Quickly stir and add onion gravy . Soute till oil separates. Add curd and Spinach puree. Give quick stir for 2-3 times and then add 1 cup water.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. Taste the dish before serving. Serve hot Spinach kofta Curry with paratha, kulcha, nan, roti, bhakri , rice or as you wish.
Washed spinach.
Spinach kofta batter
Onion gravy
Blanched spinach
Spinach puree with curd.
Categories
Healthy food

(159)Nawabi Paneer

Paneer in white gravey

Ingredients

  • 500 gms. Malai Paneer.
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 1 whole green chilli.
  • 2 Garlic pods.
  • 2 bay leaves.
  • 20-25 Cashew nuts.
  • 2 tbsp. Poppy seeds (Khus khus).
  • 2 Green cardamom.
  • ½ inch Cinnamon stick.
  • 2 – 4 whole black pepper.
  • 1½ tsp. Salt.
  • 3 tbsp. Oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Cumin seeds.
  • 2 tbsp. beat Curd.
  • 2 tbsp. Cream.
  • 1 cup water.
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Cut malai paneer block into 1 inch cubes and keep aside.
  2. Chop onions into big pieces.
  3. Heat 2 tbsp. oil in nonstick pan. Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Cinnamon, Cardamom, Bay leaves, Black pepper, Green chilli, Pieces of Ginger and last Garlic. Soute all spices for 2 minutes and then add Cashew nuts and poopy seeds and salt. Soute till Cashew nuts turns crispy. Now add Onion pieces.
  4. Soute onions till translucent.
  5. Cool completely before grinding into paste.
  6. Heat remaining 1 tbsp. of oil and soute white colour paste till it separate oil.
  7. Add beat Curd and Cream and give quick stir.
  8. Add paneer cubes and water.
  9. Close the lid and cook till gravy starts boiling.
  10. Taste the dish before serving. Garnish with coriander leaves and serve hot with Paratha, Nan, Kulcha, Fulka roti, Bhakhri or as you wish.