Chickpea salad

Chickpea salad

This healthy high protein chickpea salad is simple and can be prepared in minutes.

1. Take 2 cups of chickpea, wash it thoroughly and soak it overnight.

2. Boil chickpea in pressure cooker with salt till it is soft.

3. Now take a large bowl, add chickpeas, chopped cucumber, onions, tomatoes, cilantro, capsicum and beans.

4. Now drizzle some olive oil, squeeze fresh lime juice and add salt, pepper and herbs to it. Mix everything well and serve the colourful salad immediately.

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Dalia khichdi

Dalia khichdi

Dalia or cracked wheat is a healthy ingredient and becomes healthier when cooked with vegetables. Dalia khichdi with mixed vegetables is savored in Indian households.

1. Take 2 small bowls of roasted dalia, wash it thoroughly and pressure cook it with half bowl of water till 1 whistle.

2. Now take a pan and heat 2 tablespoons of ghee in it, add mustard seeds and when they start splattering add peanuts and fry till they turn golden brown. Now add chopped onion and fry for 2 to 3 minutes.

3. Add chopped carrots, green peas, small pieces of cauliflower, potatoes and beans. Fry the ingredients well for 3 to 4 minutes.

4. Add salt, pepper, now mix cooked dalia to the vegetables prepared. Mix well for 2 minutes, squeeze a tablespoon of lemon juice on it and garnish it with green coriander leaves. Serve piping hot flavorful dalia.

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Vegetable poha

Vegetable poha

A specialty of Madhya Pradesh, made with beaten rice, Poha is a healthy and light snack relished by all at anytime.

1. Wash and soak poha in water for 10 minutes until it is soft, drain and keep it aside.

2. Heat oil in a pan, add mustard seeds and when they start splattering, add curry leaves and peanuts fry for 2 to 3 minutes.

3. Now add chopped onion and fry for a minute add green peas, chopped tomato and carrots, fry again for a minute.

4. Put salt and turmeric powder, sauté well for 30 seconds. Now add the drained poha and simmer the heat. Cook for 3 to 4 minutes, keep stirring in between. Sumptuous poha is ready to eat, serve with green chutney and bhujia.

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Rava ( semolina / suji) vegetable idli

Rava vegetable idli

It is one of the simple recipes which is full of nutrients and at the same time irresistible. It is very easy to prepare and authentic taste is relished by everyone.

1. Take 250 grams of rava (semolina) and 1 cup curd, mix them well.

2. Heat half tablespoon ghee and 1 tablespoon oil in a heavy based pan. Add mustard seeds, when they start to crackle add 1 tablespoon chana dal, pinch of asafetida and sauté until dal turns light brown. Add curry leaves, dry red chilli and cashew nuts, sauté for 30 seconds.

3. Add this mixture to the batter and mix well. Make sure that there are no lumps. Use water if needed for a batter of medium consistency.

4. Now add grated carrot, chopped coriander leaves, chopped onion and cabbage to the batter and mix properly. Keep batter aside for 15 minutes to settle. Now prepare the idli steamer and grease idli moulds with oil. Add 1 sachet of Eno fruit salt in batter and stir for a minute. Bubbles are seen on the surface of the batter.

5. Pour batter in greased moulds and steam it on medium flame for 15 minutes. After 15 minutes turn off flame and when the moulds cool remove prepared idli from it.

6. Instant delicious rava idli is ready to idli, serve it with coconut or peanut chutney.

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Hung curd sandwich

Hung curd sandwich

1. Take a small bowl of hung curd, mix one tablespoon of frozen corn, coriander leaves finely chopped, 1 grated carrot, 1 finely chopped onion, finely chopped beans and half chopped capsicum. Now put salt to taste, ¼ tablespoon pepper and ¼ tablespoon oregano to the mixture. Mix all the ingredients properly.

2. Take two slices of multigrain or whole wheat bread and toast them until golden on one side and firm on the other side.

3. Spread the mixture prepared evenly on one slice and sprinkle some cheese if you wish, now place another slice of bread on it and press down gently on a low heat flame. Alternately you can also grill it in a sandwich maker.

4. Healthy sandwich is ready to be served.

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Sprouted moong cheela

Sprouted moong cheela

A sprouted moong pancake is delicious and barely takes time to cook. Children can enjoy this rewarding and healthy dish for breakfast or light lunch/dinner.

1. Place the whole moong beans in a dish and wash them thoroughly, put them in a bowl large enough to hold them and twice their volume in water. Immerse the beans completely in room temperature water, and let them sit overnight for eight hours. By this time the beans soak in a lot of water and are almost double in volume. Strain the soaked beans and place it for twelve hours till the sprouts emerge.

2. Grind the sprouted beans with salt, ginger garlic paste, half teaspoon turmeric, 2 tablespoons rice flour, green chilies to taste and coriander leaves.

3. Put chopped vegetables into the moong batter. Such as carrot, onion, beans, capsicum and coriander.

4. Now add some salt to the batter. Add some water to the batter as it should be fairly runny. Now set the batter aside for 30 mins. This will allow sometime for the veggies to express any liquid into the batter.

5. Heat a non-stick pan and brush it with some oil. Now pour approximately two ladleful’s of batter on the pan and spread the batter evenly on it.

6. Keep it on a low flame for two minutes and then on medium flame for sometime until the bottom is golden and the edges are crispy. Now flip over and cook for another minute or two. Crispy golden cheela is ready, serve it with green chutney. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement