Rice roti with Dal-Peas spread !

Ingredients and Prep 

chana dal 1 cup wash n soak dal for 2 hours

green peas 1 cup

grind both with handful of coriander leaves with stems, green chilies 2, ginger 1" with little water to a thick paste

add onion 1 finely chopped

chaat masala 1/2 tsp

hing 1/2 tsp

jeera 1/2 tsp

salt to taste

sesame seeds 1 tbsp

pepper pdr 1/2 tsp

chili flakes 1/4 tsp

mix all well, keep it aside

 

Roti Ingredients

rice flour 1 cup

water  1 1/4 cups boil with 

salt 1/2 tsp

oil 1 tsp

once it boils add

rice flour 1 cup, little at a time stirring well, once it comes together, cover and let it rest for some time.

then knead well, if need be adding little oil to a smooth dough

make small balls, roll it like little small puris, as it won't come round, you may cut into circle with the help of a katori/ plate

heat a tawa, cook these small puris on both sides, for just a minute on medium flame and  remove

spread the prepared dal paste on it well

heat a tawa, smear oil,cook with the paste side down, once it is cooked, turn it over and let the bottom side get slightly brown, serve hot with chutney / ketchup.

While cooking, if desired, you may sprinkle some chaat masala and chili flakes on top. 

 

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Mushroom kalan

 INGREDIENTS

for kalan

mushroom chopped 1 cup

cabbage chopped 1 cup

onion chopped 1/2 cup

green chilies chopped to taste 

curry leaves chopped 1 tsp

salt to taste

all purpose flour/ maida 1 cup

corn flour 1/4 cup

water just enough to bind

oil to fry

for gravy

oil  2 tbsp

jeera  1tsp

hing little

ginger-garlic paste 1 tbsp

green chili paste 1 tsp or to taste

onion chopped  1 cup

tomato puree  1 cup

garam masala 1 tsp

corn flour for slurry 1 tbsp + water as needed

salt to taste

turmeric pdr 1/2 tsp

red chili pdr 1/2 tsp

water as needed

coriander leaves 1 tbsp

METHOD

in a pan/ kadai heat oil to fry

mix all the ingredients for kalan well, so that you can make small balls to fry

fry in medium hot oil till brown and crisp

drain and remove on tissue paper

in a pan heat 2 tbsp oil ( you may use the oil from the kadai which was used for frying)

add jeera, once it splutters, add hing, onion fry till pink, add ginger-garlic paste, green chili paste, fry till the raw smell goes, and the mixture comes together

now add tomato puree, add turmeric pdr, mix well and fry for a few minutes, add garam masala pdr

fry well, add little water fry well, once it all dries, add the corn flour slurry mix well till the water all dries up, add the fried kalan along with more water so that the masala can well coat the kalan

keep cooking for 3-4 minutes on low flame, add coriander leaves, remove

serve in small katoris kalan, top with green chutney, tamarind chutney, if need be add green chili sauce and red chili sauce if desired, garnish with some chopped onion and curry leaves chopped roughly.

 

 

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

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

 

 

Easy Quinoa Upma

Ingredients:

• 1 cup quinoa
  

• 2 cups water
  

• 2 tbsp oil
  

• 1 tsp mustard seeds
  

• 1 tsp cumin seeds/ jeera
  

• 1 onion, finely chopped
  

• 2 green chilies, chopped
  

• 1-inch piece of ginger, grated
  

• 1 carrot, diced
  

• 1/2 cup green peas
  

• 1/2 cup diced bell peppers (optional)
  

• 1/2 tsp turmeric powder
  

• Salt to taste
  

• Fresh cilantro for garnish/ coriander leaves
  

• Lemon wedges for serving

 

Instructions:

 Rinse the quinoa thoroughly under cold water to remove any bitter coating. Drain well and set aside.

 

In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and all the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside.

 

Heat oil in a large skillet or pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.

 

Add the chopped onions, green chilies, and grated ginger to the pan. Saute until the onions are translucent and fragrant.

 

Stir in the diced carrots, green peas, and bell peppers (if using). Cook for a few minutes until the vegetables are slightly tender.

Add turmeric powder and salt to the pan, and mix well to coat the vegetables with the spices.

 

Now, add the cooked quinoa to the pan and mix everything together until well combined. Cook for an additional 2-3 minutes to allow the flavors to meld together.

 

Taste and adjust seasoning if needed. Remove from heat.

Garnish the quinoa upma with freshly chopped cilantro and serve hot with lemon wedges on the side.

 

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

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

 

 

 

Chila/ pancake stuffed with spinach and ricotta cheese

 INGREDIENTS

for chila

besan  1/2 cup

maida/ all purpose flour 1/2 cup

salt to taste

turmeric pdr  1/2 tsp

red chili pdr 1/2 tsp 

oil 1 tbsp

oil for shallow frying

for stuffing

oil 1 tbsp

onion chopped 2-3 tbsp

jeera 1/2 tsp

spinach chopped 1 cup

ricotta cheese/ cottage cheese  1/2 cup chopped

nutmeg pdr 1/4 tsp

salt to taste

tomato finely chopped 2-3 tbsp

for dressing salad and olive oil

PREPARATIONS

for the batter mix the flours, and spices well, then add water whisking well to avoid lumps

last add oil, mix well, let it rest for sometime.

Filling

in a pan heat oil, add jeera,once it crackles, add onion, little salt fry well till pink

add spinach, cheese, salt and tomatoes mix well, let it cook for a 2-3 minutes, then add nutmeg, mix well.

Now to make chila  to stuff and serve.

heat a tawa, smear little oil, spread little batter, spread well to make a thin chila, put little oil on top and flip it to cook on other side. when both sides are light brown, remove, make all in the same way.

Either you can stuff in one corner and roll it OR

make a slit, like radius from the center to the edge,  spread the filling near the cut edge and roll it, you will get a nice triangel shape.

once filled, put it back on tawa to get slightly roasted on both sides by smearing little oil.

to serve, make salad of your choice, serve with a coriander leaf on top.

There your healthy chila is ready, as it has carbd, protein,vitamins and minerals, making it a healthy breakfast or tea time snack.

 

 

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

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

 

Potatoes baked with some spicy avil filling

 INGREDIENTS

potatoes boiled to just cooked, not mushy  3-4 big with smooth skin

for filling

avil/ flattened rice used to make poha /washed and drained

oil 2 tbsp

jeera 1/2 tsp

garlic finely chopped 1 tsp

ginger finely chopped 1 tsp

turmeric pdr 1/2 tsp

tomato puree 1/2 cup

you can use herbs like thyme, rosemary, chives and so on

green chilies finely chopped

onion 1 finely chopped

salt to taste

dry mango pdr 1 tsp

sour cream 1/2- 1 cup

salt little

oregano little

chives chopped 1 tbsp

green onion chopped 1 tbsp

coriander leaves chopped 1 tsp

mix all well

 grated cheese

Preparations 

boil potatoes with little salt in pressure cooker for 2 whistles, cool and cut into lengthwise half

scoop out carefully the inside, careful not to break the outer shell 

in a pan heat oil, add jeera, once it crackles, add garlic, let it get light brown

add green chili, hing, onion, herbs of your choice and mix well.

once onion is light brown, add tomato puree and dry masala powders, mix well

once the oil separates, switch off the gas, add avil, mix well, and lime juice and little sugar

Now in each potato shell, add some sour cream mixture prepared

top with avil mixture, top again with sour cream, some onion greens, chives

add some grated cheese,drizzle some oil on top and bake at preheated oven at 200 for around 15-18 minutes, till the cheese melts

serve hot with a dip or ketchup

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

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

Dum aloo

 I think in the world there will be very few people who don't like potatoes. It is easily available all over the world. It can be easily incorporated in various dishes, also in some sweets.

This recipe is quite healthy version of Dum aloo, as most recipes say, fry potatoes till crisp and then add to the gravy. In this potatoes are boiled.

 

INGREDIENTS

• 12-15 Baby Potatoes Boiled & Peeled or 4 Medium Potatoes Cubed
• 1 Large Onion Finely Chopped
• ½ cup Tomato Puree Grind 2 Medium Tomatoes without Water
• ½ cup Thick Fresh Curd
• 1 tsp Fresh Cream Optional (I used cream on top of homemade curd)
• 3 tbsp  Mustard Oil
• 1 tsp Cumin Seeds/ jeera
  
• ¼ tsp Asafoetida/ hing
  
• 1 Dried Bay Leaf
• 2 Cloves
• 1 Green Cardamom
• 1 Cinnamon Stick
• 2 tsp Kasoor Methi
• 1 Green Chili Finely Chopped
• 1 tsp  Ginger-garlic paste
  
• 11/2 tbsp Gram Flour/Besan
• 1 tbsp Kashmiri Red Chili Pdr
• 1 tsp Coriander Pdr
• ½ tsp  garam masala pdr
  
• ¼ tsp Turmeric Pdr
• Salt as needed
• Water as needed
• Fresh Coriander Leaves to Garnish

Instructions 

• In a heavy bottom pan, heat  Mustard Oil until it is smoking hot. Add  Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and  Asafoetida.
• As they splutter, add 1 finely chopped green chilli and 1 teaspoon ginger garlic paste. Fry for a couple of minutes.
• Now add  gram flour and  kasoor methi.
• Fry on low flame until the gram flour is nutty and fragrant.
• Next add 1 large onion finely chopped with wee bit of salt, as it helps onion to sweat.
  
• Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add  Kashmiri red chili pdr,  coriander pdr, turmeric pdr and garam masala pdr.
• Cook the spice powders for 2-3 mins on low flame. Add ½ cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides.
• Now add ½ cup tomato puree. Cook on low flame until the oil is oozing from the sides and there is no raw taste of tomatoes.
• Add boiled potatoes and add salt as needed.
• Now add about ½ to ¾ cup of water and let it cook on low flame for 10-12 mins with a lid on.
• As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.
• Serve hot with any roti/ naan/ bread toast/ hot rice
  

 

 

 

 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

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