Posted in main-course, navratri

Healthy Vrat Dosa Recipe

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Healthy Vrat Dosa has been prepared with Barnyard Millet (Also known as Samvat rice/sama ke Chawal), Amaranth (Rajgira) flour and buttermilk.

Barnyard Millet is a gluten free millet with high calcium,iron, phosporous and fiber. Amaranth flour is equally nutritious with it being rich in fiber, calcium, iron, magnesium, phosphorus and antioxidants.

These dosas are very crispy and have a distinct flavor. But, when they are served with potato filling and spicy coconut chutney,  healthy vrat dosas taste so delicious that you do not miss your regular dosas anymore. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak.

Yields : 8-10 Dosas

INGREDIENTS

For Dosa

  • 1/2 Cup Amaranth Flour
  • 1/2 Cup Barnyard Millet
  • 3/4 Cup Buttermilk
  • Sendha Namak
  • Oil

For Potato Filling

  • 3 Medium Potato (Boiled)
  • 1 Tsp Cumin Seeds
  • 1 Chopped Green Chilli (Optional)
  • 3/4 tsp Black Pepper Powder
  • 1 1/2 Tbsp Coriander Leaves
  • Sendha Namak
  • 2 Tsp Oil

IMG_7214METHOD

For Dosa

  1. Soak barnyard millet for 3 hours.
  2. Drain excess water and make a paste with millets.
  3. Transfer millet paste, amaranth flour, buttermilk and salt to a big bowl.
  4. Mix all the ingredients well.
  5. Cover bowl with a lid and let batter ferment for 8-10 hours.
  6. Add water to adjust consistency of dosa batter.
  7. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on each side, until light brown.
  8. Place potato filling in the middle and fold dosa.

For Potato Filling

  1. Mash potatoes roughly into small and big chunks.
  2. Heat oil on a non-stick pan and add cumin seeds.
  3. Once cumin seeds begin to crackle, add potato chunks along with chopped green chilli.
  4. Sprinkle salt and black pepper powder. Mix well.
  5. Cook for 3-4 minutes.
  6. Add chopped coriander leaves to potatoes and mix.
  7. Turn off the heat.

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Posted in main-course, navratri

Barnyard Millet Dosa Recipe

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Barnyard millet, also known as sama ke chawal or samvat rice is eaten a lot during upwas. It is a gluten free millet with high calcium,iron, phosporous and fiber.

Barnyard Millet Dosa pairs well with coconut chutney. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak. You can also stuff barnyard millet dosa with potato filling for a wholesome meal.

INGREDIENTS

  • 100 Gms. Barnyard Millet (1/2 Cup)
  • 70 Gms. Boiled Potato (Large)
  • 1 Green Chilli
  • 1 1 /2 Tbsp Chopped Coriander Leaves
  • Sendha Namak

METHOD

  1. Soak millets for 3 hours.
  2. Drain excess water and transfer millets along with mashed potato and green chilli to a grinder jar.
  3. Grind till you receive a smooth batter.
  4. Add chopped coriander leaves and salt to batter and let it rest for 30-40 minutes.
  5. Add water to adjust consistency of dosa batter.
  6. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on both sides.

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Posted in main-course

Masala Lobia Curry Recipe

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Lobia, also known as chawli, black eyes peas or cow peas has nutty and creamy flavor. 

It is a rich source of protein and soluble fiber (which reduces cholesterol) and a good source of many other vitamins and minerals like folate, potassium, copper, manganese etc. 

Masala lobia curry is very easy to prepare and does not require overnight soaking. Also, it takes very less time to cook. 3-4 whistles are sufficient if you have soaked lobia for 3 hours.

Masala Lobia Curry is served with steamed rice or chapati along with vegetable dish for a complete meal.

Serves : 2

INGREDIENTS

  • 1/2 Cup Lobia/Chawli (Soaked for 3 hours)
  • 180 Gms. Tomato (2 Large)
  • 3 Gms. Ginger
  • 3 Gms. Garlic
  • A Pinch of Asafoetida
  • A Pinch of Turmeric Powder
  • 1/2 Tsp Cumin Seeds
  • 1 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Dry Fenugreek Leaves (Dry-roasted and Crushed)
  • 1 Tbsp Gram flour
  • Salt
  • 1 Tbsp Oil
  • Coriander Leaves 

METHOD

  1. Pressure cook lobia with adequate water and salt for 3-4 whistles at a low flame.
  2. Prepare a puree with tomato, ginger and garlic using mixer-grinder.
  3. Heat oil in a pan and add asafoetida with cumin seeds.
  4. Once cumin seeds start to crackle, add tomato puree and cook for 2-3 minutes.
  5. Add turmeric powder, coriander powder, red chilli powder and garam masala.
  6. Cover pan with a lid and let it cook for 5 minutes till oil starts to separate.
  7. Mix gram flour in two tablespoons of water and add to pan. Addition of gram flour helps to thicken gravy.
  8. Finally, add boiled lobia and kasoori methi. Stir well.
  9. Allow curry to simmer for 5 minutes and turn off the heat.
  10. Transfer to a serving bowl and garnish with coriander leaves.

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Posted in navratri, snack

Sabudana Vada (Using Appam Pan) Recipe

IMG_7189Sabudana Vada is prepared with sabudana, mashed potatoes and roasted peanuts. Here, small vada portions have been steamed using an Appam pan instead of deep- frying.

Only one teaspoon of oil has been used in steaming these vadas. Also, peanuts have not been deep-fried. Peanuts have been roasted in a non-stick pan using 1/4 tsp of oil. Key is to keep stirring peanuts in intervals so that they do not burn.

So, this navratri indulge in these delicious sabudana vadas free of guilt.

INGREDIENTS

  • 1/3 Cup Sabudana (Sago/Tapioca Pearls) 
  • 100 Gms. Potato (Boiled and Mashed)
  • 30 Gms. Peanuts (Roasted)
  • 1/2 Tsp Black Pepper Powder
  • 1 Green Chilli (Chopped)
  • 1 1/2 Tbsp Coriander Leaves (Chopped)
  • Sendha Namak
  • 1 Tsp Oil

METHOD

  1. Soak sabudana in 2/3 cup of water for 2 hours.
  2. Drain excess water using a strainer and let it rest for 20 mins.
  3. Roughly crush roasted peanuts using mortar and pestle.
  4. Mix all ingredients together in a big bowl.
  5. Divide into 8 equal portions and form balls.
  6. Refrigerate sabudana balls for 20 minutes.
  7. Heat appam pan and brush cavities with oil.
  8. Place sabudana balls in cavities and brush top with remaining oil.
  9. Cover pan with a lid and cook for 10-12 minutes. Keep on rotating sides so that vadas are cooked on all sides.
  10. Serve sabudana vada with green chutney.

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Posted in main-course

Aloo Tamatar ki Sabji Recipe

IMG_7038Aloo Tamatar ki Sabji – A classic Indian curry made with potatoes, tomatoes and powdered spices. This lip-smacking dish is extremely easy to prepare. Potato and tomato are such ingredients that are found in anyone’s kitchen at all times. So this dish comes in very handy when you have to prepare a meal quickly but have no time to go shopping for vegetables.

Aloo Tamatar ki sabji is spicy as well as tangy in flavor. It is consumed with chapati, paratha or poori but most popular combination is with poori (Plain/Bedmi).

Aloo Tamatar ki Sabji and Sweet n Sour Pumpkin with Poori (Plain/Bedmi) is a very popular food combination which is prepared on special occasions in north indian households.

Serves: 3

INGREDIENTS

  • 3 Medium Tomatoes (250 gms.)
  • 4 Medium Potatoes (Boiled) (275 gms. approx)
  • 2 Green Chillies (Slit)
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1 1/2  Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Dry Mango Powder
  • 1/4 Tsp Garam Masala
  • Salt
  • 1 1/2 Tbsp Oil
  • 1 1/2 Cup Water
  • 1 Tbsp Chopped Coriander Leaves

METHOD

  1. Heat oil in a kadai and add asafoetida and cumin seeds.
  2. Once cumin seeds begin to crackle, add tomatoes and cook till tender.
  3. Add turmeric powder, coriander powder and red chilli powder. Mix well and cook mixture for 2-3 minutes.
  4. Peel the skin of potatoes and mash slightly with hands such that big chunks of potatoes remain.
  5. Add mashed potatoes, dry mango powder, garam masala, salt and 1 1/2 cup of water.
  6. Cover kadai with a lid and let curry simmer till oil starts to float on top. This will take around 10-12 minutes.
  7. Turn off the heat.
  8. Transfer to a serving bowl and garnish with coriander leaves.IMG_7039
Posted in main-course

Sweet n Sour Pumpkin Recipe

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Sweet and Sour Pumpkin dish is very popular among North Indian households, particularly in UP.

This dish tastes scrumptious with bedmi poori, plain poori, methi paratha or plain paratha.

INGREDIENTS

  • 500 Gms. Pumpkin Chunks
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1/4 Tsp Mustard Seeds
  • 3/4 Tsp Nigella Seeds
  • Pinch of turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 1 1/4 Tbsp Powdered Jaggery
  • Coriander Leaves (Chopped)
  • Salt
  • 1 Tbsp Oil

IMG_6964METHOD

  1. Heat oil in a kadai and add cumin seeds, fennel seeds, mustard seeds and nigella seeds.
  2. Once seeds begin to splutter, add pumpkin chunks.
  3. Sprinkle a pinch of turmeric powder and salt over them and stir well.
  4. Cover kadai with a lid and let it cook till pumpkin turns tender. Add a few teaspoons of water if necessary.
  5. Add coriander powder, red chilli powder, dry mango powder and powdered jaggery. Stir well.
  6. Let it cook for 3-4 minutes and turn off the heat.
  7. Transfer to a serving bowl and garnish with chopped coriander leaves.IMG_6962
Posted in main-course

Baingan Ka Bharta Recipe

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Baingan Ka bharta- Popular Indian vegetarian dish which is prepared with roasted brinjal/eggplant (Baingan). Brinjal here has been roasted on a gas burner, minced after removal of its skin and further cooked with onion,tomato, ginger, garlic, chillies and Indian spices.

You can serve it with any dal and phulka/paratha. My favorite combination is Baingan ka Bharta with Urad Chana Dal and phulka, just like my mom used to make.

INGREDIENTS

  • 750 Gms. Brinjal
  • 12 Garlic Cloves (Chopped)
  • 1 Large Onion (Chopped)
  • 2 1/2 Large Tomatoes (Chopped)
  • 1 Fresh Red/Green Chilli (Chopped)
  • 1 1/2″ Ginger Piece (Grated)
  • 1/2 Tsp Asafoetida
  • 1/2 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • Salt
  • 2 1/2 Tsp Oil
  • Coriander Leaves (For Garnishing)

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METHOD

  1. Wash brinjal well and roast it on gas burner.
  2. Once it is cooled down, remove the skin and mince it.
  3. Heat oil in a kadai and add asafoetida, green chillies and cumin seeds.
  4. Once cumin seeds begin to crackle, add onion, garlic and ginger.
  5. Saute till onion turns translucent.
  6. Add tomatoes and cook till tender.
  7. Add roasted brinjal, turmeric powder, coriander powder, red chilli powder and salt.
  8. Mix well, cover kadai with a lid and cook for 8-10 mins.
  9. Garnish with chopped coriander leaves and serve.

 

Posted in breakfast, snack

Sabudana Khichdi Recipe

IMG_6967Sabudana Khichdi is mostly prepared on occasions like navratri, chaitra navratri, mahashivratri etc. when a person observes “fast” or “vrat”.

Although everyone at my home finds it so delicious that I prepare it for breakfast/snack on any regular day as well.

Sabudana Khichdi is extremely easy to prepare. I usually soak it in a shallow bowl with proportion of sabudana to water being 1:2. Once sabudana is soaked well, I drain excess water (if any) using a large strainer and let sabudana sit for 15-20 minutes.

Some people use deep-fried potatoes and peanuts in it. I prefer to use boiled potatoes and roasted peanuts which I prepare using minimal drops of oil at low flame. Use sendha namak if you are making it for fasting purpose else regular salt can be used.

INGREDIENTS

  • 1 cup Sabudana (Sago/Tapioca Pearls) 
  • 1 Large Potato (Boiled)
  • 50 Gms. Peanuts
  • 2 Green Chillies (Finely Chopped)
  • 1/2 Tsp Black Pepper Powder
  • 10 Gms. Coriander Leaves
  • Salt
  • 2 Tbsp Oil

METHOD

  • Soak sabudana in 2 cups of water for 2 hours. They will double in size. Strain excess water (if any) and let sabudana rest for 20 minutes.
  • Cut boiled potato into small pieces.
  • Heat a few drops of oil in a non-stick pan and transfer peanuts to it.
  • Roast peanuts at a low flame till they are crunchy. Be Patient, this takes 15-20 minutes. Keep on stirring in between so that peanuts do not burn. Transfer peanuts to a bowl. I roast peanuts in advance and store in an airtight container.
  • Crush peanuts coarsely using mortar and pestle.
  • Heat oil in the same pan and add soaked sabudana with green chillies. Cover pan with a lid and let it cook for 3-4 minutes. You will see that sabudana becomes translucent when cooked.
  • Now add potato pieces, coarsely crushed peanuts, black pepper powder , chopped coriander leaves and salt.
  • Stir well and cook again for 2-3 minutes. Turn off the heat.
  • Transfer to a serving bowl and garnish with chopped coriander leaves and peanuts.

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Posted in snack

Sweet Corn Bhel Recipe

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Mouth-watering Sweet Corn Bhel is a perfect solution for untimely hunger pangs and and it can be prepared in a jiffy.

It is loaded with vegetables like onion, potato, tomato, green chillies, coriander leaves and of course lots of sweet corn. You can even add chopped capsicum.

Serves : 2 

INGREDIENTS

  • 200 Gms. Frozen Sweet Corn
  • 1 1/2 Medium Onion (Chopped)
  • 1 1/2 Medium Tomatoes (Chopped)
  • 1 Large Boiled Potato (Chopped)
  • 2 Green Chillies (Chopped)
  • 1/4 Cup Coriander Leaves (Chopped)
  • 1 Lemon
  • 2 1/2 Tsp Chat Masala
  • 1/2 Cup Cornflakes Mixture
  • 1/4 Cup Sev
  • Coriander Chutney
  • Sweet Tamarind Chutney

METHOD

  1. Transfer frozen corn to a pressure cooker. Add 1/4 cup of water and boil for 2 whistles at a high flame.
  2. Open the pressure cooker once steam is released and drain excess water.
  3. Keep aside 2 tbsp sev and 1 tbsp chopped coriander leaves for garnishing
  4. Transfer remaining ingredients( except chutneys) in a big bowl and mix well.
  5. Add coriander chutney and sweet tamarind chutney as per taste. Mix well.
  6. Transfer to two serving bowls and garnish with sev and chopped coriander leaves.

Notes

  1. Marinate chopped onion in lemon juice and chat masala for 20-30 minutes. It helps in removing the bitterness of onion.

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Posted in snack

Chilli Paneer Pocket Recipe

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Whole Wheat Pita Bread ( Lebanese dish which is a leavened and baked flatbread prepared with whole wheat flour and refined flour), stuffed with Chilli Paneer ( Popular Indo-chinese dish with primary ingredients as chillies, capsicum and cottage cheese).

You can find the recipe of Whole Wheat Pita Bread on my blog. 

INGREDIENTS

  • 3 Pita Bread
  • 200 Gms. Chopped Paneer Cubes
  • 2 Medium Onion (Finely Chopped)
  • 2 Medium Capsicum (Finely Chopped)
  • 3 Green Chillies (Finely Chopped)
  • 15 Gms. Garlic (Minced)
  • 8 Gms. Ginger ( Minced)
  • 1 Tsp Vinegar
  • 3 Tsp Soya Sauce
  • 1 Tsp Schezwan Sauce
  • 2 1/2 Tsp Cornflour Powder
  • ½ Tsp Honey
  • 2 Tsp Sesame Seeds
  • Salt As Per Taste
  • 1 1/2 Tbsp Oil + 1/2 Tbsp Oil

METHOD

  1. Add paneer cubes, 1 tsp soya sauce, 1 tsp schezwan sauce, 2 tsp corn flour to a bowl. Add few drops of water and mix such that paneer is thickly coated with it.
  2. Transfer bowl to fridge and let paneer pieces be marinated for 30 minutes.
  3. Heat a non-stick pan and brush a bit of oil on its surface.
  4. Pan-fry paneer cubes on it for 2 minutes using 1/2 tbsp oil. Be sure to turn sides. You can also deep-fry them.
  5. Transfer paneer cubes to a kitchen towel.
  6. Heat remaining oil in a frying pan. Add green chillies, ginger and garlic. Sauté till they appear slight golden in color.
  7. Add onion. Sweat the mixture with a pinch of salt till onion turns translucent.
  8. Add capsicum to frying pan and cook for 2-3 minutes.
  9. Add soya sauce, vinegar, honey and salt.
  10. Now, add pan- fried paneer cubes to pan and mix properly.
  11. Sprinkle sesame seeds (slightly toasted on tava) and turn off the flame.
  12. Slice pita bread into 2 pieces each.
  13. Toast pita bread on tava (optional) and stuff with chilli paneer filling.

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