Instant Rava Dhokla

 Everyone loves the soft, spongy Gujarati dhokla, which is healthy, as it is steamed. Here is a simple, easy version, no grinding, no fermenting,

 

Ingredients

suji 1 cup

curd 1/2 cup

water as needed

turmeric pdr  1/2 tsp

red chili pdr 1/4 tsp 

hing 1/4 tsp 

Eno fruit salt 1/2 tsp

salt

oil 1 tbsp

mustard seeds 1/2 tsp

sesame seeds 1 tsp

curry leaves few 

green chilies 1-2 slit

sugar 2 tsp 

water 3-4 tbsp 

Preparations

Mix the suji, curd, water, turmeric pdr and red chili pdr, hing and salt to a smooth batter, let it rest for  30 minutes.

Just before steaming, mix Eno fruit salt with 1 tsp water and whisk well.

Pour the batter in a greased bowl/ plate and steam for 12-15 minutes, remove, let it come to room temperature.

Heat oil, add mustard seeds, once it crackles, add sesame seeds, curry leaves and green chilies, add little water and sugar  mix well, after it boils, remove and pour over the dhokla.

slice and serve with green chutney. 

 

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Banana Chips: Air Fryed, healthy

  

 Raw banana chips are another fasting favourite. Slice raw bananas thinly, lightly coat with oil or ghee, season with sendha namak and air fry until crisp. They're perfect for munching between meals.

 

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Healthy Moongdal Idlis

Ingredients and Preparations

Moongdal 1 cup, wash and soak for an hour, drain and grind to a smooth paste adding 2 tbsp cud

Remove the batter in a bowl.

Heat 1 tsp oil, add

Mustard seeds ¼ tsp

Urad dal ½ tsp

Green chilies chopped ½-1 tsp as per taste

Curry leaves finely chopped 1 tsp

Hing little

Finely chopped carrots 1-2 tbsp

Green peas 2 tbsp

Cauliflower 2 tbsp ( optional)

Saute all the veges once mustard seeds have cracked and dal is golden, fry for 2 minutes and add to the dal paste, along with 1-2 tbsp of finely chopped coriander leaves, mix well adding 1 tsp Eno fruit salt mix well, this should be added just before steaming.

Grease idli plates well. Pour the batter, steam for 12-15 minutes on medium flame. Remove, cool little, serve hot with chutney of your choice.

 

 

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Tibet Veg. Momos

 

Ingredients

For the filling

Spinach, finely chopped 2 cups

Cabbage, finely chopped 1 cup

Tofu, crumbled 200 g

Spring onions, chopped 1/4 cup

Ginger-garlic paste 1 tbsp

Chinese five-spice powder 1/2 tsp

Sesame oil 1 tbsp

Salt to taste 

For the dough

Refined flour (maida) 2 cups

Water 3/4 cup

Salt a pinch

Preparations

Knead the flour, water, and salt into a smooth, soft dough. Cover and rest for 20 minutes.

Heat sesame oil in a pan, add ginger-garlic paste, and sauté briefly until fragrant.

Add spinach and cabbage, and cook until just wilted. Transfer to a strainer and squeeze out excess moisture.

Mix the squeezed greens with crumbled tofu, spring onions, five-spice powder, and salt. Cool completely.

Roll the dough into small discs, place a spoonful of filling in the centre, and pleat into momo shapes.

Steam for 10-12 minutes until the wrappers turn glossy and translucent.

Serve piping hot, straight off the steamer.

 

 

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This Traditional Maharashtrian Kulith Soup Has Been A Monsoon Staple For Generations

  

With the arrival of the monsoon, seasonal illnesses like colds, coughs and the flu become more common. Traditionally, many households prepared Hulga Madga, a warm kulith (horse gram) soup believed to help maintain body warmth during the rainy season.

Ingredients: 

4 tbsp hulga (horse gram/kulith) flour, 

3 to 4 tbsp jaggery, 

1 tsp dry ginger powder, 

½ tsp black pepper powder, 

½ tsp nutmeg-cardamom powder, 

2 to 3 cups water,

1 tbsp ghee, 

Chopped cashews and almonds (optional) 

 

Preparations

Take the hulga flour in a bowl and gradually add a little water. Mix well to form a smooth, thin paste, ensuring there are no lumps. Set it aside. 

 Heat 2 to 3 cups of water in a pan. Once it is warm, add jaggery, dry ginger powder and black pepper powder. Stir until the jaggery dissolves completely, then bring the mixture to a gentle boil.

Reduce the flame to low. Slowly pour the hulga flour paste into the boiling liquid while stirring continuously. This helps prevent lumps and creates a smooth consistency.

Let the mixture cook on a low flame for 3 to 4 minutes. As it cooks, the soup will gradually thicken. Once ready, add the nutmeg-cardamom powder and switch off the heat.

Pour the hot Madga into a bowl and top it with a spoonful of ghee. You can also garnish it with chopped cashews and almonds for extra flavour and richness. 

 

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Baked Moong Dal Khakhra

 

Crispy, whole-wheat khakhras infused with moong dal offer the ultimate crunch to pair with evening tea. They are low in fat, high in complex carbohydrates, and provide a steady release of energy without the digestive heaviness of deep-fried mathris.

Ingredients

1/4 cup yellow moong dal

3/4 cup whole wheat flour

2 tsp coconut oil

2 tbsp finely chopped coriander leaves

1/2 tbsp sesame seeds

1 tsp ginger-green chili paste

3/4 tbsp lemon juice

1/4 tsp turmeric pdr

salt to taste

whole wheat atta for rolling

1 1/2 tsp oil

 

Preparations

 To make moong dal khakhra, soak the yellow moong dal in enough water for 30 minutes. Drain well.

Put the soaked yellow moong dal in a mixer and blend to a coarse paste without using water.

Transfer the paste into a deep bowl, add whole wheat flour, oil. Coriander, sesame seeds, ginger green chilli paste, lemon juice, haldi and salt.

Knead into a semi-stiff dough gradually adding 1 to 2 tbsp of water.

Cover the dough with a damp muslin cloth and keep aside for 10 minutes.

Divide the dough into 4 equal portions.

Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little whole wheat flour for rolling.

Cut into 7 equal circles using a cookie cutter or vati of approx. 50 mm. (2”) diameter in size.

Repeat with the other 3 dough balls to make more circles. Note that each time you use the cookie cutter you will get some left over dough which we roll again and make more papadi.

Total mini moong dal khakhras dough circles we get are 43.

Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.

Place 12 circles on the tava. We used a 10 inch non stick tava.

Cook while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides.

 

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Cool completely and store in an air-tight container.

Apple slices with peanut butter- quick and healthy snacks

Ingredients

1 apple, sliced

2 tbsp natural peanut butter

Pinch of cinnamon

How to make it:

Arrange the apple slices on a plate and serve with peanut butter for dipping. Sprinkle with a pinch of cinnamon.

 

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Methi (Fenugreek) Laddus

 Ingredients

 

1 cup methi seeds

2 cups milk

1/2 cup whole wheat flour

1/2 cup ghee

3/4 cup almonds

1/2 cup edible gum ( roasted and crushed)

2 cups jaggery, chopped

1 tsp cardamom

1 tsp dry ginger

 

How to make it:

Roast and grind the methi seeds, then soak it in milk. Cook this mixture with ghee until golden. Separately, roast the flour and almonds. Mix everything and add in the crushed edible gum and spices. Melt the jaggery with a little water, combine with the mixture and shape into laddus while warm.

 

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Roasted chana chaat

 Ingredients

1 cup roasted chana ( chickpeas)

1/2 cup cucumber, finely chopped

1/2 cup tomato, finely chopped

2 tbsp onion, finely chopped

1 tbsp coriander leaves, finely chopped

1/2 tsp roasted cumin powder

1/4 tsp black pepper pdr

1 tsp lemon juice

Salt to taste

 

How to make it:

Combine the roasted chana, cucumber, tomato, onion and coriander in a bowl. Sprinkle the roasted cumin powder, black pepper and salt in. Squeeze in the lemon juice and toss well until everything is evenly coated. Serve immediately while the chana is still crunchy.

 

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Pearl Millet Roti

 Ingredients

1 1/2 Cups Pearl millet flour 

3/4  Cup Hot water (as required)

1/4 tsp Salt (optional)

 

Preparations

Add hot water gradually to the sieved pearl millet flour (and salt, if using). Knead into a smooth, soft dough.

Divide the dough into equal portions and shape into round balls.

Place a dough ball on a polythene sheet and flatten it into a round roti using a rolling pin or by gently pressing with your palm.

Heat a tawa well. Carefully transfer the roti onto the hot tawa.

Cook on both sides. Serve hot with any curry or dal. 

 

 

 

 

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Delicious Microwave Potato Chips

 Hands up if you buy your potato chips from the store! I know I did, but I don't anymore. Not now that I know how easy it is to make the crispiest chips using my microwave and only two minutes of preparation. The wonderful thing about this simple base recipe is that once you know it, you can add any flavors you wish. I'm quite partial to using dried thyme, paprika, and even Worcestershire sauce. But everyone has their own favorite flavors, right?

What You Need  

• A potato 

• Salt 

• Pepper 

• A potato/vegetable peeler 

• A long thin wooden stick 

• Olive oil 

• A microwaveable bowl 

• A microwave 

• Kitchen roll

Directions  

1. Using the peeler, slice the potato into chip sized slices, making sure they are thin enough to become crispy. 

2. Now fill the bowl with water and give the slices a good wash. 

3. Remove the water and dry the slices of potato, placing them on sheets of kitchen roll. 

4. Put the potato slices in the now dry bowl and sprinkle them with olive oil. Then give them a good mix. 

5. Now put your potato slices onto the stick, like a kebab. 

6. Rest the points of the stick onto the sides of the bowl, and season the potato slices with salt and pepper. 

7. Then put them in the microwave while still resting on the bowl. You should cook them for 4 to 8 minutes. 

8. Take them out and check that they are crispy. Give them a minute to air away any moisture. Then place them in a bowl for serving.

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Watermelon rind roti

 Like I said don't waste the rind, nutritious as the fruit. In today's economic condition, one should never waster any healthy part of fruit/ veges, always think how can you convert it into a healthy dish. I often make kootu with rind, by grinding coconut with urad dal, jeera and chilies.

Today with the same rind, we're going to make roti.

Ingredients and Preparations

watermelon rind after removing the red part of the fruit, remove the soft white part of the fruit, wash well, roughly chop about 1 big cup of rind, 2 green chilies, 1/2 tsp jeera, 1 tbsp ginger roughly chopped. garlic cloves 6, grind all well without adding any water, add 2-3 tbsp chopped coriander leaves.

Put the paste in a big bowl,  you may need 2-3 cups of atta, whole wheat flour, salt to taste to knead into a soft dough without adding water. If too hard/ dry sprinkle little water and knead to a soft dough, run a tsp of oil all around, cover and rest till you make the gravy.

After 20 minutes, knead again, take a big ball of the dough, sprinkle some flour and roll into as thin roti as possible. Cook on a hot tawa, on both sides on medium heat by smearing some oil over it. Press and cook by turning it over and over and again and pressing it down till brown spots appear all over, Remove, serve hot with some dal, or with rice.

 

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