Quinoa Patties

 Ingredients 

quinoa cooked 1 cup

oil 1 tbsp

onion small 1  finely chopped

 carrot 1 finely grated

 peas 1/4 cup boiled and slightly mashed

capsicum 1 finely chopped

green chilies 2-3 finely chopped as per taste

hing little

 salt to taste

jeera pdr 1/2 tsp

coriander pdr  1 tsp

garam masala 1 tsp ( optional) 

coriander leaves 2 tbsp chopped 

besan 2-3 tbsp as needed

oil for shallow frying

 Preparations

In a pan heat oil, add hing, green chilies, jeera pdr, coriander pdr  fry for a minute

add onion, wee bit of salt to fry well, add carrot, capsicum and peas, sprinkle some water, cover and cook for 3-4 minutes.

add besan, garam masala fry for another 3 minutes along with turmeric a pinch, cover and cook

remove add  coriander leaves mix well along with cooked quinoa

apply oil in your hand, make small patties, shallow fry till crisp on both sides OR you can use Air Fryer  to fry by just brushing little oil for 5-7 minutes depending on the heat and power.

Serve how the healthy patties with some sauce/ dip. 

 

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Try These 5 Simple Home Tests To Check Jaggery’s Authenticity Instantly!

As winter sets in, the sweetness of jaggery fills the markets. Jaggery is not only delicious but also packed with iron, calcium, and essential minerals that energise the body and provide warmth. However, with rising demand, adulterated jaggery has become common. Many sellers mix sugar, artificial colour, and chemicals to make it look shinier and cheaper.

Knowing how to identify pure jaggery is essential. The following simple home tests can help you spot the difference within minutes; though for complete accuracy, certified lab tests or branded products are more reliable.

5 Tests To Identify Real Jaggery

1. Colour and Texture: Pure jaggery has a deep golden or brown hue with a slightly rough or grainy surface. It is not overly glossy or smooth. Fake jaggery, in contrast, appears lighter or too shiny due to added chemicals or refined sugar.
2. Touch Test: Authentic jaggery feels slightly sticky and gives a natural oily touch. Fake jaggery feels hard, dry, and chalky.
3. Smell and Taste: Real jaggery carries a natural earthy fragrance and a mildly bitter-sweet, caramel-like flavour. Fake jaggery often smells artificial and tastes excessively sweet, lacking depth.
4. Water Test: Drop a small piece of jaggery into a glass of lukewarm water. Pure jaggery dissolves slowly, turning the water light brown with no residue. Fake jaggery either doesn’t dissolve properly or leaves a white or cloudy residue, a sign of added sugar or chemicals.
5. Fire Test: Place a piece of jaggery on a spoon and bring it close to a flame. Genuine jaggery melts evenly without producing dark smoke or a strong odour, while adulterated jaggery releases a chemical smell and black smoke. Exercise caution while performing this test.

When buying packed jaggery, always check for the FSSAI mark, batch number, and manufacturing date. Prefer purchasing from trusted brands, local cooperatives, or organic markets where chemical processing is minimal.

Real jaggery not only enhances flavour but also ensures genuine nutritional benefits.

 

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Peas-paneer paratha

 Ingredients and prep

whole wheat atta dough as needed

oil 1 tsp, heat add coriander pdr 1/2 tsp, turmeric pdr a pinch

hing, green chilies fry well, add peas 1/2 cup, mix well adding little salt, cover and cook on low flame till peas are cooked. lightly mash the peas, add paneer crumbled 1/2 cup mix well adding salt to taste, along with some chopped coriander leaves. You may add some garam masala if you like, mix and remove the mixture to cool.

In case you're not good at rolling out stuffed parathas, there is a trick, roll out rotis of same size, on top of 1 roti spread enough stuffing, top with another roti and press well from all sides. 

Heat a tawa, cook the parathas on low flame till brown spots come, add some ghee last to enhance the taste.

Serve the parathas hot with some pickle and curd to complete the meal. 

 

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Sprouts Appe

Ingredients and Prep

urad dal 1/2 cup wash and soak, grind dal with 2 cloves garlic and 2 green chilies

moong sprouts 1 cup coarsely grind 

mix both the ground mixture, add salt and coriander leaves and little hing

grease appe pan well, pour the mixture in each mold with a spoon, cover and cook on medium flame for 3-4 minutes, flip and brush oil if necessary, cover and cook for another 3 minutes.

serve hot with coconut chutney. 

NOTE- to make it healthier add some grated carrots, finely chopped drumstick leaves, onion, peas, corn

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Protein and fiber rich Poha

 Ingredients

poha 1bowl wash it well, drain and keep aside

onion 1 finely chopped

tomato 1 finely chopped

green chilies 2-3 finely chopped as per taste

curry leaves 1 sprig finely chopped

coriander leaves finely chopped 1-2 tbsp

lime juice as per taste

salt to taste

boiled white chickpeas 1/2 cup

peanuts 1-2 tbsp

chana dal 1 tbsp

urad dal 1 tbsp

mustard seeds 1/2 tsp

jeera 1/2 tsp

hing little

ginger finely chopped 1 tsp

turmeric pdr 1/4 tsp

oil 1 tsp

 

Preparations

in a kadai heat oil, add mustard seeds and jeera, once it crackles, add the dals, peanuts fry well till dals are golden, add curry leaves, ginger,hing fry well, add chilies, onion wee bit of salt for the onion to fry well,

once onion if light brown, add tomatoes fry well adding some turmeric pdr, once tomatoes are cooked, add the boiled  chana, mix well adding 1 tsp of water, let it cook for 2 minutes on low flame

add poha, salt mix well adding half of the chopped coriander leaves,keeping rest for garnishing.

mix well, cover and let it cook for 2 minutes on very low flame

remove from the gas, add lime juice mix well, garnish with coriander leaves and serve hot.

NOTE- you can add peas, cauliflower, potatoes, carrot also, that's what I used to do adding as much vegetables or even more than poha.

This snack will give you carbs, protein, vitamins, fiber and minerals, iron from poha. It will be more nutritious if you can cook with red poha to get more iron. 

 

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Moonglet

Ingredients

moong dal 1 cup wash and soak for 3-4 hours

green chilies 2-3 chopped as per taste

onion 1 finely chopped

tomato 1 finely chopped

carrot 1 finely grated

capsicum 1 finely chopped

salt to taste

coriander leaves finely chopped 1-2 tbsp

hing little

oil to cook

Eno Fruit Salt 1 tsp

Preparations

grind moong dal with little ginger and minimum water to get a slightly thick batter

add to the batter, all the chopped  turmeric pdr, mix well, add veges, salt and hing, mix well

just before cooking add Eno fruit salt and mix well

heat a wide pan with oil, grease all around well, so the batter doesn't stick

pour the batter, cover and cook on medium heat 

once it leaves the sides means it is time to flip it

then with a fork prick all over, so it gets cooked well

cover and let it cook for another 3-4 minutes on medium flame

once done, cut and serve, adding wee bit butter in the middle

serve hot with any chutney or spread of your choice

it is healthy 250 calories in all, with protein, carbs, fiber, vitamins and minerals. 

 

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Rajasthani Besan- onion paratha

 Ingredients and prep

Onion 2-3 sliced fine

besan 2-3 tbsp

 whole wheat dough as needed

oil 1 tbsp

jeers pdr 1/2 tsp

coriander pdr 1/2 tsp

red chili pdr 1 tsp or to taste

hing little salt

garam masala 1/2 tsp

lime juice 1 tbsp 

turmeric pdr 1/4 tsp 

In a pan heat oil, add the above masalas fry well, add onion salt, fry till onions get soft, add besan, mix well and fry for 5 minutes in low flame, remove add finely chopped coriander leaves, let it cool

roll out rotis of same size

on 1 roti spread some ghee, spread the onion mixture all over, cover with another roti, press around well

cut into strips, roll one strip, continue rolling one strip over another, press the rounds lightly, roll out again carefully sprinkling some flour. 

cook on hot tawa on medium flame till brown spots appear on both sides with ghee

serve hot the onion paratha with some pickle and curd.

 Note- it is rolled like for Malabar paratha, only thing here it is cut into strips rolls are continuously rolled and pressed well to roll again.

 

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Kerala Matta Adai

 Ingredients and prep

matta rice  1 cup

chana 1/4 cup

green moong 1/4 cup 

methi 1 tsp

wash and soak it overnight

drain, add to a mixer jar with

green chilies 1-2

ginger 1 tsp

curry leaves 2 sprigs

coriander leaves 1 tbsp

hing

jeera 1/2 tsp 

salt

grind all together add 1/4 cup coconut coarse batter

add water as necessary crisp adai on medium / low flame 

 

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Barley dosa

 Ingredients and prep

barley 1 cup

urad dal 1/4 cup 

avil 1/4 cup 

methi seeds

wash and soak for 6-7 hours

drain and grind to a smooth batter adding salt

ferment for 4-5 hours

make dosa the usual way, serve hot n crisp dosa with chutney of your choice 

 

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Kambu Adai

 Ingredients and prep 

kambu 1 cup

chana dal 1/4 cup 

tuvar dal 1/4 cup

moong dal washed 2 tbsp

black / white whole urad dal 2 tbsp

methi seeds 1 tsp

green/ dry red  chilies  2-3

wash and soak overnight  or for 8-10 hours

drain grind along with ginger, jeera, salt to slightly coarse batter

add grated carrot/ onion/ drum stick leaves chopped to make it healthier

heat tawa, make adai, it will take little longer than dosa to cook, you may cook covered to get nice crisp adai. Make sure to serve hot only. 

 

 

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wheat flour dosa

 Ingredients and prep

wheat flour 2 tbsp

sujji 1 tbsp

rice flour 1/2 tbsp

jeera 1/2 tsp

hing little

salt to taste

water to make batter like dosa batter 

Make dosa the usual way, you'll be able to make thin dosas, serve hot with tomato / coconut chutney 

 

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Green gram dosa

 Ingredients and prep

green gram 1 cup 

wash and soak for 8-10 hours

drain and grind with

green chilies 2-3 as per taste

ginger 1 tsp

jeera 1/2 tsp

curry leaves 1 sprig 

hing little 

salt to taste

water as needed to grind for dosa batter

Make dosa in the usual way, serve hot with milagai podi 

 

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Mapillai Samba ric dosa

 Ingredients and prep

mapillai samba rice 1 cup

whole black / white urad dal  1/4 cup

methi seeds 1 tsp

wash all well and soak for 10 hours

grind to a fine paste adding salt mix well

let it ferment for 5 hours

make dosas as usual, crisp dosas, serve hot with chutney 

 

 

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Kambu dosa

Ingredients and prep 

kambu  1 cup

urad dal 1/4 cup

methi seeds 1 tsp

wash and soak well for 10 hours

drain, put the grains in the mixer jar add enough water to make a smooth dosa batter, add salt, mix well.

the batter must ferment for 6 hours at least,  make dosa as usual, crisp dosa, by cooking on both sides.

 

 

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Jowar Dosa

 Ingredients and preparations

jowar 2 cups

urad dal 1/2 cup

methi 1 tsp

wash well, soak for overnight

drain the water, add to a mixer jar, add water grind to a smooth batter, add salt, mix well.

it must ferment for 4 hours.

heat tawa, make dosa as usual, make it crisp dosa 

 

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Varagu Uttapam

 Ingredients and praparations

varagu rice 1 cup

urad dal 1/4 cup

avil  1/4 cup

methi seeds 1 tsp

wash and soak overnight

grind to a smooth batter adding water and salt 

add grated carrot/ cabbage/ onion and make uttapams as usual. 

 

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Thinal/ foxtail millet and Tuvar/ arhar dal uttapams

 Ingredients and preparations

thinai  1 cup

urad dal 1/4 cup

tuvar dal  1/4 cup

avil 1/4 cup

fenugreek seeds 1 tsp

wash and saaok for 6 hours, drain and grind to a fine smooth batter 

add salt, ferment 4-5 hours

make uttapams as usual, adding oil, once crisp on both sides

NOTE- you can add grated carrot/ cabbage/onion, green chilies, curry leaves all chopped fine/ grated. 

Sammai n Moong dal Uttapam

 Ingredients and preparations

saamai rice / little millet 1 cup

moong dal  1/4 cup

urad dal 1/4 cup

avil 1/4 cup

fenugreek seeds 1/2 tsp

wash and soak all for 7-8 hours, drain

in a grinder jar add salt and water grind to a smooth batter

ferment for 4-5 hours

make small uttapams on medium flame till brown and crisp on both sides. 

 

 

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Kuthiraivalli rice and masoor dal uttapam

 Ingredients and preparations

kuthiraivalli rice  1 cup

masoor dal  1/4 cup

urad dal 2 tbsp 

fenugreek seeds 1 tsp

avil/ poha 1/4 cup 

wash and soak for 3-4 hours

drain, grind with salt and water as needed to make a smooth dosa batter , ferment  for 4-5 hours.

add grated carrot 1 cup , mix well

make small uttappams till crisp on both sides, cooking on medium flame.

Note- you may add onion along with carrot too with some drumstick and curry leaves finely chopped to make it healthier. 

 

 

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Green gram n Thinai dosa

 Ingredients and preparations

thinai rice  1 cup

green gram dal  1 cup

whole urad dal 1/2 cup

fenugreek seeds 1 tsp 

wash and soak overnight or for 8 hours 

drain the water and grind with salt n water to a smooth batter

cook on hot tawa , making dosa as usual

serve hot with chutney of your choice. 

 

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Mapillai samba rice and whole moong dal dosa

 Ingredients and preparations

samba rice 1 cup

green moongdal 1/2 cup 

fenugreek seeds 1/2 tsp

soak over night after washing well.

grind adding salt and water as necessary to get dosa batter consistency.

if you like you may ferment it, or you can make dosa immediately after grinding

make thin crisp dosas, serve hot with chutney of your choice. 

 

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Ragi/ finger Millet Dosa

Ingredients and preparations

ragi 1 cup

white urad dal 1/4 cup 

fenugreek seeds 1 tsp

wash well, soak for 6-7 hours 

add water as needed grind to a smooth batter adding salt

let the batter rest for 4 hours

then mix well, if need be add water to get dosa batter consistency

heat a tawa, grease well, spread a ladle full batter, spread thin, put some oil around, cook on medium flame  till crisp

serve hot with chutney of your choice. 

 

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