Tag: protein pack food

Ingredients

• 1 cup Chole Chana.
• ½ tsp Soda bi Carb.
• 1 tsp. Salt
• 2 cup water for cooking.
• green tea infuser filter
• Spices to be filled in tea infuser filter
• 2 clove, ½ inch Cinnamon stick, 1 black Cardamom, 2 Green Cardamom, 1 star Star anise, 1 bay leaf cut into small pieces.
• Tempering Ingredients for gravy (Vaghar)
• 3 tbsp. Oil.
• ½ tsp Cumin seeds.
• 1 cup finely chopped Onions.
• 12 Cashew nuts.
• 1 tsp. Poppy seeds.
• 1 tsp. Garlic paste.
• 1 tsp. Ginger paste.
• ½ tsp. Green chili paste.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• ½ tsp. Turmeric powder.
• 4 tsp. Chole masala.
• 1 tbsp. Mint leaves.
• 1 tbsp. freshly chopped Coriander leaves.
• ¼ cup Curd.
• Tempering Ingredients of Chole
• 1 tsp. Oil
• ¼ tsp. Cumin seeds
• 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

1. Soak overnight Chole Chana in soda water.
2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and placing tea infuser filter filled with spices in Channa pan.
3. Open the lid when pressure is released.
4. Remove Chole Chana pan and drain extra water by tilting pan. Do not throw this spice flavoured liquid and use for adjusting the consistency of Chole. Remove tea infuser filter from the pan and discard spices. Wash and dry infuser filter immediately.
5. In nonstick pan or thick bottom pan heat oil. Add Cumin seeds and wait for crackling sound.
6. Now add Asafoetida powder and Curry leaves. Add onions and saute on medium flame till it becomes translucent. Now add Ginger, Garlic and Green chilli paste. Saute for 30 seconds and add Cashew nuts and poopy seeds and saute for 2 minutes on slow flame.
7. Add Mint leaves , Coriander leaves and all dry spices and curd . Saute on slow flame till oil separates. Switch off the flame and keep aside to cool down.
8. Once this prepared mixture cools, grind it into smooth paste to form gravy
9. Transfer this gravy to nonstick pan again and pour cooked Chole Chana to it. Adjust the consistency by adding drained liquid.
10. Mix thoroughly at slow flame. Pour another vaghar of 1 tsp oil and ¼ tsp. Cumin seeds in Chole.
11. Close the lid and simmer for 5 minutes.Garnish with Coriander leaves.
12. Taste the dish before serving. Serve hot with Bhature or Puri or Paratha or Fulka roti or Bhakhri or Jowar roti or Steamed rice or as you desire.

Ingredients

• 1 cup Rajma.
• 2 cup water for cooking.
• ½ tsp. Soda bi Carb.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• Tempering Ingredients (Vaghar).
• 2 tbsp. Oil.
• ½ tsp. Cumin seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• 1 cup finely chopped Onions.
• ½ cup finely chopped Tomatoes. OR 4 soft Kokum(if dried variety then remove seeds) OR ¼ cup curd
• ½ tsp. Garlic paste.
• 1 tsp. Ginger paste.
• ½ tsp. Green chilli paste.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. finely Chopped coriander leaves.

Method

1. Soak Rajma overnight in soda water.
2. Next morning drain water. Check and discard hard waterless grains.
3. Pressure cook up to 8 whistles after adding water, salt and turmeric powder.
4. Open the lid when pressure is released. Drain extra water from Rajma by tilting the Rajma pan. Please don’t throw this liquid as you can use it to adjust the consistency of Rajma.
5. Heat oil in a nonstick cooking pan or thick bottom pan. Add Cumin seeds and wait for a crackling sound.
6. Now add Asafoetida powder and  Curry leaves. Saute for 5 seconds and add onions. Saute till it becomes translucent.
7. Add tomatoes and saute till it becomes tender.
8. If you are not using Tomatoes then add other options at this stage.
9. Now add all dry and green spices. Saute till oil separates from the spices. Stir continuously on medium flame.
10. Add cooked rajma and mix thoroughly with vaghar. Close the lid and simmer  Rajma on a slow flame for 5 minutes.
11. Taste the dish before serving. Serve hot with steamed rice and Paratha or Fulka roti or Bhakhri or Bajra roti or Jower roti or as you desire.
12. If you don’t like Onion and Tomato pieces in your curry then you can grind complete vaghar into thick paste. If you are using kokum instead of tomatoes then grind kokum also.Again heat ½ tsp oil in a tempering vessel and add ¼ tsp. Cumin seeds. Wait for crackling sound and pour this vagar to gravy(thick paste). Mix thoroughly with cooked Rajma and gravy and simmer for 5 minutes on slow flame.

            List of my other recipes

Ingredients

• 1 cup safed chora (white big lobia).
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 1 tsp. Ginger paste.
• 1 tsp. Green chilli paste.
• 1 tsp. Sugar.
• 1 tsp. Lemon juice.
• Tempering Ingredients (Vaghar).
• 2 tbsp. Oil.
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder
• 8-10 Curry leaves.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tbsp. freshly chopped Coriander leaves.

Method

1. Soak overnight white Lobia.
2. Next morning drain water. Check and discard hard waterless grains.
3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
4. Open the lid when pressure is released.
5. Drain extra water from cooked lobia by tilting pan and keep aside.
6. Heat oil in thick bottom pan or nonstick pan. Add Mustard seeds and wait for crackling sound.
7. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder grated Ginger, Green chilli paste and chopped Coriander leaves. Saute for 5-10 seconds.
8. Pour cooked Lobia in vaghar. Stir and mix Lobia with vaghar .Saute for 2-3 minutes. Stir continuously otherwise Lobia will stick to the bottom of the pan.
9. Taste the dish before serving hot with steamed rice, kadhi, Fulka roti or Bajra roti or Jower roti or Bhakhri or as you desire.
10. Variation You can also use onion and garlic while preparing safed chora. Chop Onion and saute till translucent and add garlic paste in it .The remaining recipe is the same as above.

List of my other recipes.

Ingredients

• 1 cup Moong flour.
• 1 cup Roasted Suji.
• 1 cup grated carrots.
• 1 cup curd
• 1 cup water.
• ½ cup freshly chopped Coriander leaves.
• 1 tsp. Salt.
• ½ tsp. Ginger paste.
• 1 tsp. Green chilli paste.
• 2 tbsp. Oil.
• 1 sachet regular eno fruitsalt.

Method

1. In big sauce pan mix moong flour and roasted suji thoroughly.
2. Add all other ingredients except eno fruitsalt. Mix well and keep aside for 30 minutes.
3. After 30 minutes adjust the consistency by adding 1-2 spoons of water.
4. Add eno fruitsalt and mix thoroughly and transfer the batter in greasy plate . Fill ¾ of dhokla plate with batter.
5. Place dhokla plate in preheated dhokla pan or big size kadhai with stand and steam for 20 minutes on fast flame.
6. After 20 minutes remove dhokla plate from dhokla pan.
7. Keep aside for 2 minutes and then cut into desirable shapes.
8. Serve hot with Green chutney and Red Sweet chutney.
9. Or if you want to carry in tiffin box then you can temper it. So while consuming you won’t feel it dry.

Ingredients

• ½ cup Brown Chana
• 2 cup water for cooking.
• 1 tsp Salt.
• ½ tsp turmeric powder.
• Tempering Ingredients for gravy (Vaghar).
• 2 tbsp. Oil.
• ½ tsp. Cumin seeds.
• ¼ tsp. Asafoetida powder.
• 1 cup finely chopped Onions.
• ½ cup finely chopped Tomatoes.
• 1 tsp. Ginger paste.
• ½ tsp Garlic paste.
• ½ tsp. Green chilli paste.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. freshly chopped Coriander leaves.
• Tempering Ingredients for brown Chana
• 1 tsp. Oil.
• ¼ tsp. Cumin seeds.
• 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

1. Soak overnight Chana.
2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
3. Open the lid when pressure is released. Drain extra water from cooked Chana. Keep aside. Do not throw this liquid but use in adjusting consistency of Chana or in preparation of Osaman.
4. Heat oil in nonstick pan or thick bottom pan. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves and chopped Onions. Saute till translucent. Now add chopped tomatoes and saute till it becomes tender.
5. Add all dry spices and green spices. Saute till oil separates.
6. Switch off the flame and grind it into thick paste once it cool down.
7. Mix this gravy and cooked Chana together in nonstick pan. Simmer for 5 minutes on slow flame.
8. Simultaneously heat oil in tempering vessel and add Cumin seeds. Wait for crackling sound and pour this vaghar in Chana pan. Garnish with chopped Coriander leaves.
9. Taste the dish before serving. Serve hot with Osaman, steamed rice, Fulka roti, or Bajra roti or Jower roti or Bhakhri or Paratha or as you desire.

Ingredients

• ½ cup Chana Dal.
• 1 cup chopped Dudhi(½ cm. sized pieces of Bottle guard).
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 tbsp. chopped jaggery.
• 2 washed kokam.
• Tempering Ingredients (Vaghar)
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• 2 whole Red chillies.
• 1 tsp. grated Ginger.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Soak overnight Chana Dal.
2. Next morning wash thoroughly for 2 times and mix chopped Dudhi , Salt, Turmeric powder and water.
3. Pressure cook upto 3 whistles.
4. In pressure cooker arrange Dudhi chana dal vessel at the bottom and kokam vessel on the top .
5. Open the lid when pressure releases.
6. Heat oil in nonstick pan or thick bottom pan.
7. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, grated Ginger, Red chillies and finely chopped Coriander leaves. Saute for 5-10 seconds and pour cooked Dudhi and dal mixture, Jaggery and Kokam.
8. Close the lid and simmer for 5 minutes. Stir occasionally.
9. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish

List of my other recipes.

Ingredients

• ½ cup Chana Dal.
• 2 cup water for cooking.
• 1 tsp Salt.
• ½ tsp. Turmeric powder.
• Tempering Ingredients (Vaghar)
• 2 medium size finely chopped Onions.
• ½ tsp. Garlic paste.
• 1 finely chopped tomato.
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• 1 finely chopped green chilli.
• 1 tsp. grated Ginger.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Soak Chana Dal overnight.
2. Next morning wash thoroughly 2-3 times.
3. Pressure cook upto 3 whistles after adding Salt, Water and Turmeric powder.
4. Open the lid when pressure releases.
5. Remove extra water from the dal by tilting dal pan.
6. Please do not throw this liquid but use in adjusting consistency or kneading dough.
7. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and wait for crackling sound.
8. Add Asafoetida powder, Curry leaves, chopped onions, garlic paste, salt and saute till translucent.
9. Add chopped tomatoes and again saute till tender.
10. Add all dry spices and Coriander leaves and Channa dal.
11. Close the lid and simmer on slow flame for 5 minutes.
12. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish

List of my other recipes.

Ingredients

• ½ cup Toor dal.
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 tbsp. chopped jaggery.
• 2 tbsp. Desi ghee.

Method

1. Wash 2-3 times toor dal.
2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
3. Open the lid when pressure releases. Remove dal pan from cooker and drain extra water in another pan by tilting dal pan.
4. We will use this extra water in preparation of Osaman.
5. Transfer entire content into thick bottom pan. Add jaggery and desi ghee and cook for 2-3 minutes on medium flame. Stir continuously otherwise toor dal will stick to bottom of the pan.
6. Taste the dish before serving hot with Osaman, Steamed rice, Fulka roti or Jower roti or Bhakhri or as you wish.

List of my other recipes