Low Calorie Teen Ratna Dal

 Ingredients

1 Cup Mix of chana, green moong and tuvar dal

1 tsp Turmeric pdr

3-4 Green chili, slit

Salt to taste 

2 Tbsp Onion, chopped

1/2 tsp Ginger, chopped

1/2 tsp Garlic, chopped

1 tsp Cumin seeds

2 Whole red chilies

1 tsp Hing

1/2 tsp Garam masala pdr

1 Tbsp Mustard oil

1 tsp Ghee

Freshly chopped coriander - to garnish

 

Preparations

Boil dal with turmeric, green chili and salt. Keep aside.

Heat oil in a kadhai and add red chili and cumin seeds.

Add some hing and let it all splutter.

Add ginger, garlic and onion and let them cook until they turn golden brown in colour. Add some salt.

Pour the boiled dal in the mix and let it simmer.

Sprinkle some garam masala powder and ghee on the top.

Garnish with coriander leaves, switch off the flame and cover the lid.

 

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Bajra ki Raab

  

An excellent beverage for people with diabetes, Bajra ki Raab is an immunity-boosting drink that works wonders if you are under the weather or have a sore throat. Traditional to Rajasthan and Gujarat, this drink provides energy and cures loss of appetite.

 

Ingredients

4 tsp ghee

2 tsp ajwain seeds

6 tbsp bajra flour/pearl millet flour

2 tbsp jaggery grated, or powdered (or as per taste)

1 tsp salt

2 tsp ginger powder

4 cups water

Chopped nuts optional 

 

Preparations

In a pan, take four tablespoons of ghee and add ajwain seeds once it’s hot.

After the ajwain seeds start to sputter, add 6 tablespoons of bajra flour and roast it for 2-3 minutes till you start smelling the aroma of bajra.

To roasted bajra, add the rest of the ingredients – grated/powdered jaggery, ginger powder, salt and 4 cups of water.

Mix well so that there are no lumps left in the slurry and jaggery is completely dissolved in the mixture.

Boil the mixture and continue to cook it for another 7-8 minutes.

Your Bajra ki Raab is ready! Garnish the raab with chopped dry nuts and serve hot!

 

 

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Healthy Airfryer Peas/ Matar

  

Ingredients

3 Cups fresh or frozen peas

2 tbsp olive oil/avocado oil or any oil of your choice

11/2 tbsp garlic powder

11/2 tbsp onion powder

1/2 tsp Red chili powder

Dry Herbs

Salt

Crushed black pepper 

 

Preparations

Clean the basket of your air fryer and preheat it to 190°C. This temperature will ensure that your matar cooks evenly and gets a crispy texture.

For matar, if you are using fresh peas then that can be used directly for seasoning. If you are using frozen, make sure it's thawed. Use a paper towel or kitchen roll to remove the extra moisture from the matar.

Take a large bowl, put the fresh/dried matar along with other ingredients – oil, onion powder, garlic powder, red chili powder, salt, crushed black pepper and toss until it is evenly coated.

After coating the matar, spread it evenly on the air fryer rack in a single layer. Make sure not to overfill the fryer basket to ensure there is proper air circulation.

Air fry the matar in the appliance for 7-8 minutes. Make sure to keep shaking the basket halfway through so that the peas get tossed and evenly cooked. Keep checking if the matar is not overcooked or burnt.

After the peas turn crispy and golden brown, remove them from the air fryer. Or leave it for a minute or two if you want them crispier.

And voila! it's ready! Sprinkle some dry herbs on the peas and serve them hot!

 

 

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Bread Chocolate cake

Ingredients and Preparations

250g old bread (eg, sourdough, baguette, Italian bread)
550ml whole milk
50g raisins, or currants (optional)
1 tbsp grappa, rum or brandy (optional)
2 eggs, beaten
50g unsweetened cacao powder
100g brown sugar
80g almonds, or pine nuts or other nuts
Creme fraiche, or thick cream, to serve (optional)

Tear the bread into a bowl, cover with the milk, place a weight on top and leave to soak for 15 minutes, until the bread is very soft. Meanwhile, soak the raisins in grappa, rum or brandy, if using.

Mash or blend the bread and milk mix to a puree. Add the beaten eggs, cacao powder and brown sugar, then pulse-blend or mix well to combine – the mixture should be the consistency of custard. Stir in the nuts (save a few tablespoons to scatter on top) and the optional soaked raisins.

Line a 23cm flan or sealed cake tin with unbleached baking paper and fill with the custard (it’s runny, so the tin needs to be a solid one, rather than spring-form). Bake in a 190C (170C fan)/375F/gas 5 oven for 40 minutes, until firmly set. Remove and leave to cool fully in the tin before serving, or refrigerate overnight. It keeps well for three to five days in the fridge.

 

This is not my recipe, saw this, felt something easy to prepare and wanted to share with you all, 

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

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Blueberry Cobbler Energy Balls

  

Ingredients

1 cup plus 2 tablespoons unsweetened dried blueberries, divided

¾ cup old-fashioned rolled oats

¾ cup smooth natural almond butter or sunflower seed butter

½ cup chopped dried figs

½ cup chopped pecans, toasted (see Tip)

3 tbsp chia seeds

2 tbsp honey

1½ tsp vanilla extract

¾ tsp cinnamon pdr

⅛ tsp salt

¼ cup white chocolate chips

Preparations

Finely chop 2 tablespoons blueberries; set aside. Combine the remaining 1 cup blueberries, oats, almond butter (or sun butter), figs, pecans, chia seeds, honey, vanilla, cinnamon and salt in a food processor. Pulse until finely chopped, 10 to 20 pulses; then process until the mixture is crumbly but can be pressed to form a cohesive ball, about 1 minute, stopping to scrape down the sides as needed.

Using wet hands to prevent the mixture from sticking, squeeze and roll the mixture into 32 balls (about 1 tablespoon each); place in a single layer on a parchment-paper-lined baking sheet.

Place white chocolate chips in a small bowl; microwave on High in 30-second intervals, stirring after each interval, until melted and smooth, about 1 minute, 30 seconds total. Drizzle the melted white chocolate over the energy balls; sprinkle with the reserved chopped blueberries.

 

 

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Summer Blueberry Salad with Toasted Pecans & Feta

  

Ingredients

1 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

⅛ tsp kosher salt

⅛ tsp freshly ground black pepper

4 cups spinach and arugula salad mix

1 cup fresh blueberries (about 1/2 pint)

⅓ cup chopped toasted pecans

⅓ cup crumbled feta cheese

Preparations

 

In a large bowl, whisk together lemon juice, balsamic, olive oil, salt and pepper. Add spinach and arugula mix, blueberries, pecans and feta cheese, tossing gently to combine.

Chef's Notes

Toast the pecans in a 400°F oven until slightly browned and fragrant, about 5 to 7 minutes.

 

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

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Corn Palak Khichdi

  

 Ingredients

4 Cups roughly chopped palak (spinach)

1 cup basmati rice

1/2 tsp split yellow moong dal

2 cup sweet corn

Turmeric powder

Salt to taste

2 ½ tsp ginger garlic paste

1 cup onions, finely chopped

1/2 cup tomatoes, finely chopped

Chili powder

Garam masala

Coriander powder

cinnamon stick

1 cloves

2 cardamoms

2 tbsp cumin powder

Curry leaves

2 tbsp garlic , finely chopped

2 tbsp green chilies, finely chopped

 

Preparations

In a bowl, soak rice and dal for 30 minutes. Drain it well and keep it aside.

 

Take a pressure cooker and dump the drained rice and dal, along with turmeric powder, salt, 2 cups of sweetcorn, and 2 cups of water. Mix it well.

Pressure cook the concoction for 15 minutes or three whistles.

Meanwhile, prepare the spinach puree by blending it in a mixer along with four tablespoons of water. Blend it till it is smooth.

In a non-stick pan, heat four tablespoons of ghee or any oil of your choice and add the ginger-garlic paste to it.

Add chopped onions and tomatoes to the same pan and cook on a medium flame for three minutes or until its rawness is gone. Now add the sweet corn to it.

Next, add the palak (spinach) puree along with other spices like chili powder, garam masala and coriander powder, and mix well.

After the pressure is reduced in the pressure cooker, add the cooked dal-rice concoction along with salt and 2 cups of water. Cook the mixture for 3-4 minutes while stirring occasionally.

In another pan, take one tablespoon of ghee or oil of your choice and add the remaining spices like cloves, cumin powder, cardamom, cinnamon, and curry leaves. Mix well before adding the chopped garlic and sliced green chilies.

Add this mixture to the piping hot Palak Corn Khichdi and mix well. Serve it hot with coconut chutney if desired.

 

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

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs