Tag: gluten-free

Categories
Healthy food

(251) Bajara Chila

Pearl Millet Omelette (without egg)

બલિહારી તુજ બાજરો, જેના મોટા પાન, ઘોડો પાંખું આવિયું, બુઢ્ઢા થયા જુવાન.

Ingredients

  • 1 cup Bajra flour
  • ⅓ cup of freshly chopped Green leaves of Garlic (lila lasan ni bhaji) OR ¼ cup lila lasan nu kachumber
  • 1 cup of hot water.
  • ½ tsp. Salt.
  • Sesame seeds
  • Ghee .
  • Paste of 2 Green chillies and ½ inch size Ginger piece.

Method

  1. Boil water in a pan.
  2. Add Bajra flour, salt, Ginger chilli paste, Freshly chopped Garlic leaves and make a batter. Adjust the consistency by adding one or two spoons of water (see video).
  3. Heat nonstick tawa and turn the flame slow. Now pour ⅓ cup batter and spread evenly in the circular manner. Sprinkle sesame seeds and drizzle ghee or butter at the periphery of the chila. Flip the side and again drizzle ghee or butter. Cook on a slow flame only.
  4. Enjoy hot Bajara chila with Green chutney and Curry of your choice.
Consistency of the batter.

List of my other recipes.

Categories
Protein rich food

(166)Khata Udad( Black Gram).

Ingredients

  • ½ cup whole udad ( Black Gram).
  • ¾ cup water for cooking.
  • 1 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • ½ cup Curd.
  • 2 cup water.
  • Tempering Ingredients ( Vaghar)
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 whole Red chillies.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Wash and soak Udad overnight.
  2. Drain water. Check and separate out hard water less grains. Wash twice and cook in pressure cooker upto 3 whistles.
  3. When pressure releases, remove the pan from cooker and strain cooked Udad.
  4. Discard drained water and keep aside Udad.
  5. In pan mix curd and water with the help of churner. Add whole Udad from strainer and heat on medium flame. Stir continuously otherwise curd starts curdling.
  6. After 2-3 boils switch off the flame or on another stove heat oil in tempering vessel.
  7. Add Cumin seeds and wait for crackling sound. Add Asafoetida powder and red chillies. Add Curry leaves and Coriander leaves. Soute for 10-15 seconds.
  8. Add this vaghar to boiling Udad and again cook for 2-3 boils. Stir continuously.
  9. Taste the dish before serving. Serve hot with steamed rice and bajri roti or jowar roti.
Categories
Protein rich food

(167) Trevtidal( 3 mix dal)

Ingredients

  • 2 tbsp. Moong dal ( yellow).
  • 2 tbsp. Udad dal ( white).
  • 1 tbsp. Channa dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt
  • ½ tsp. Turmeric powder.
  • 1 tsp Red chilli powder.
  • 1 tsp. grated ginger.
  • 2-3 washed Kokum or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped Green chilli.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Soak channa dal over night.
  2. Next morning wash thoroughly channa dal and cook separately.
  3. In another vessel wash moong dal and Udad dal togather and cook.
  4. In pressure cooker arrange mix dal ( moong dal and udad dal ) vessel at bottom , above it, keep small dish with channa dal and on top of it keep small vessel contains kokam with 3 tbsp. water.
  5. Cook all dals upto 2 whistles in pressure cooker.
  6. Remove dal pans from cooker and mix in another vessel.
  7. Heat dal vessel on medium flame and stir continuously otherwise moong dal and udad dal will stuck to bottom of the pan.
  8. Add remaining ingredients and cook till 2-3 boils.
  9. On another stove heat oil in tempering vessel.
  10. Add Mustard seeds and wait for crackling sound and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves and Coriander leaves.Soute for 10-15 seconds. Pour vaghar in dal vessel and again cook for 2-3 boils. Stir continuously.
  11. Taste the dish before serving. Serve hot with Bajri roti or Jowar roti.