Tag: healthyfood

Categories
salads

(219)Moong Salad

Ingredients

  • ½ cup Moong ( whole Green gram).
  • 4-5 Chopped Spring onions.
  • 1 Tomato ( optional).
  • ¼ cup Pomegranate seeds.
  • 1 tbsp. chopped Coriander leaves.
  • 1 tsp. Salt.
  • 1 tsp. Chat masala.

Method

  1. Wash moong and soak overnight.
  2. Next morning again wash and boil in salted water for 10 minutes.
  3. Strain boiled Moong. Moong water you can consume as it is by adding fresh lemon juice or use for making osaman.
  4. In a mixing bowl mix boiled Moong with remaining ingredients and mix thoroughly.
  5. Enjoy your Moong Salad with roti, paratha, khakhra, bhakhri or as you wish.

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Categories
salads

(225)Lal Mogri nu Raita Salad.

Ingredients

  • 250 gms. Lal Mogri.
  • 1 cup Curd.
  • 1 tsp. Salt.
  • Pinch of Black Salt.

Method

  1. Wash and finely chop mogri.
  2. Marinate with salt and keep aside.
  3. After 5 minutes squeeze lightly with your 2 palms so that extra salt with water is removed
  4. .In a mixing bowl take curd and churn it with churner. Mix squeeze mogri and Black Salt thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish.
Categories
Steamed food

(162)Rava Dhokla

Suji Dhokla

ingredients

  1. 2 cups Rava ( Suji).
  2. 1 cup curd.
  3. 2 cup water
  4. 1 sachet Eno or ½ tsp. Soda
  5. 1 tsp. Ginger paste.
  6. 1 tsp. Green chili paste.
  7. 1 tsp. Salt.
  8. Optional items like 1 cup Sweet Corn or 1 cup grated Carrot or 1 cup grated bottle gourd or 1 cup crushed Green peas or 1 cup mix vegetables ( Peas, carrots, corn and bottle guard).

Tempering ingredients

  • 2 tbsp. Til oil.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Sesame seeds.
  • 1 tsp. finely chopped coriander leaves
  • 8-10 Curry leaves.

Method

  1. With the help of chopper , chop all vegetables.
  2. Mix chopped vegetables with salt and Ginger chili paste.
  3. In big mixing bowl mix rava with vegetable mixture.
  4. Add curd , water in rava mixture and make batter without lumps. Taste the batter before any further process.
  5. Add soda or eno and mix thoroughly.
  6. Grease thali with oil and pour batter.
    Fill ¾ thali with batter.
  7. Steam dhokla thali for 20 minutes.
  8. Remove thali from steamer and keep aside for 1 minute to release steam from dhokla.
  9. Cut dhokla into desire shape.
  10. For tempering heat oil in pan or vaghar vessel.
  11. Add mustard seeds, wait for crackling sound.
  12. Add Sesame seeds, Curry leaves and Coriander leaves .
    Pour temper oil on dhokla thali and spread evenly on dhokla.
  13. Serve hot dhokla with Garlic Chutney, Green Chutney, Sweet Chutney and a glass of chilled Chaas..
Plain Rava Dhokla

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Categories
salads

(218)Beet root Salad

Ingredients

  • 2 Beet root.
  • ¼ tsp. Salt(optional).

Method

  1. Peel and wash Beet root.
  2. Make ½ cm. thick slices.
  3. Pressure cook up to 3 whistles.
  4. Serve hot after sprinkling Salt.
Categories
salads

(210)Amla Dadam nu Salad

Ingredients

  • 2 Amla( Goose berries)
  • ¼ cup Dadam Dana (Pomegranate).
  • 15-20 Phudina pan(Mint leaves).
  • No need to add salt otherwise ½ tsp. salt.

Method

  1. Chop Amla into very small pieces.
  2. Finely chop Phudina pan.
  3. Separate seeds from the Pomegranate.
  4. In a mixing bowl mix all ingredients.
  5. Serve with roti, bhakri, paratha, nan or as you wish.
Amla, Phudina, Dadam
Categories
salads

(207)Aachari Gajar ni Salad

Ingredients

  • 2 Carrots.
  • 4 Bhavnagari chillies
  • 1 tsp. Oil.
  • Pinch of Mustard seeds.
  • Pinch of Asafoetida powder.
  • Pinch of Salt.
  • 2 tbsp. Athana no sambhar (Pickle masala)
  • 1 tsp. lemon juice (fresh)
  • 2 tbsp. freshly chopped Coriander and Curry leaves.

Method

  1. Peel carrots, wash and cut into 2 -3 inches long slices.
  2. Wash chillies,remove seeds and cut into slices.
  3. Heat oil in iron kadhai , add mustard seeds and wait for a crackling sound. Add asafoetida powder and chili slices.
  4. Soute on fast flame for 30 seconds and then add carrot slices. Add salt and stir.
  5. Saute for 1 ½ minutes. Stir continuously.
  6. Switch off the flame and mix sambhar masala thoroughly with carrot slices.
  7. Mix lemon juice, coriander leaves and serve with Roti, paratha, bhakhri, puri or as you wish.
Carrots , Bhavnagari chillies, chopped Coriander and curry leaves.
Pickle powder
Aachari Gajar
Categories
Healthy food

(138)Instant Poha

Ingredients

  • 1 cup white thick poha
  • ⅛ cup Peanuts.
  • ⅛ cup Daria dal.
  • 1 red chilli powder
  • ¼ tsp. turmeric powder.
  • 1½ tsp. fresh lemon juice.
  • 1½ tbsp. oil for tempering.
  • ⅛ tsp. Mustard seeds.
  • ⅛ tsp. Asafoetida powder.
  • ½ tsp. salt .

Method

  1. Heat oil in sauce pan.
  2. Add mustard seeds and wait for crackling sound.
  3. Add Asafoetida powder, red whole chilli and curry leaves. Saute till it turns crispy.
  4. Add peanuts and Daria dal. Saute it at low flame. Stir continuously till it turns crispy.
  5. Add turmeric powder and mix quickly. Add poha and lemon juice in it.Stir continuously till poha turns crispy.
  6. Crispy poha chivda is ready. This chivda you can enjoy with your evening tea. But for breakfast you need some filling items. So when you are away from home same poha chivda you can use as instant poha.
  7. For instant poha in microwave: Take 1 cup (or as you required ) chivda in medium size bowl. Fill water till chivda submerges. Microwave for 2-3 minutes. Enjoy home made poha in your breakfast.
  8. For instant poha without microwave: You can add boiling water till chivda gets submerges and close the bowl for 3 minutes and after that your poha is ready.
  9. Enjoy instant poha as dry snacks as well as in breakfast when you are away from home and want to eat some home made item.
Ingredients for instant Poha
Chivda
Instant poha
Categories
Healthy food

(135)Til Papdi

Ingredients

  • 1 cup til( Sesame seeds).
  • ¾ cup Sugar.
  • 1 tsp Ghee for greasing steel plate, wooden bhakhri press and wooden rolling pin.

Method

  • Dry roast til on medium flame and keep aside.
  • Grease back side of plate, bhakhri press and rolling pin.
  • Heat non stick pan and melt sugar on fast flame for 1 minute. and then turn flame to slow.
  • Stir continuously but slowly to give maximum heat to sugar.
  • After 3 minutes and 45 seconds you will get brown coloured sugar syrup. Immediately turn off the flame.
  • Add Sesame seeds in syrup and quickly mix it.
  • Empty mixture on back side of greased plate and quickly press with bhakhri press and then roll it into thin roti.
  • Mark thin til roti with knife into square shape pieces.
  • keep aside for 15 minutes to cool down and then separate til roti with knife from plate.
  • Separate each piece and keep. In air tight container it can be preserved for 3 months.
  • Til papdi is healthy winter food.
Categories
Healthy food

(134)Daria dal na ladoo

Ingredients

  • 1½ cup daria dal.
  • 1 cup grated natural jaggery( niether jaggery powder nor organic jaggery nor chiki jaggery) commonly known as barfi gud.
  • 8 tbsp. melted ghee.

Method

  1. Clean daria dal and dry roast on slow flame.
  2. Cool down completely and grind in pulse mode of grinder.
  3. Mix daria dal coarse powder with jaggery.
  4. After mixing add melted ghee and again mix it thoroughly.
  5. Make ladoo from mixture.
  6. Store in air tight container for 1 month.
  7. Daria dal ladoo is healthy winter food. Good source of protein. It is good in coughing.
Daria dal
1½ cup daria dal+ 1 cup grated jaggery
Coarse daria dal powder+ grated jaggery
Mixture of daria dal+ jaggery+ghee
Ladoo from mixture.

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Categories
Healthy food

(132)Baigan Bhartha

Ingredients

  • 500 gms bhartha baigan.
  • 1 bunch spring onion.
  • 1 big tomato.
  • 3-4 green garlic. OR Green Garlic Chutney
  • Dry masala-: 2 tsp. chilli powder, 2 tsp. cumin coriander powder, ½ tsp. turmeric powder.
  • Tempering ingredients: 2 tbsp. Oil, 1 tsp. cumin, ¼ tsp. Asafoetida.
  • Coriander leaves.

Method

  1. Wash brinjal and peel skin.
  2. Cut the brinjal into 2 halves and cook upto 3 whistles.
  3. Once cooker cool down, remove brinjal from cooker and mash it with the help of potato masher and keep aside.
  4. Roast tomato directly on flame, remove the skin and cut it into fine pieces.
  5. Finely chop spring onion and green garlic pod with its leaves.
  6. Heat oil in nonstick pan. Add cumin seeds and wait for crackling .
  7. Add Asafoetida powder and spring onion in it and saute till it translucent.
  8. Add chopped tomatoes and garlic in it and cover with lid for 2 minutes.
  9. Add all dry masala and again saute for ½ minute.
  10. Add mashed brinjal, mix well with masala and close the lid. Simmer for 2 minutes.
  11. Switch off the gas and garnish with finely chopped coriander leaves.
  12. Serve hot baigan bhartha with bajra roti, buttermilk and white butter.