Keto friendly, Easy and quick Peanut Chutney to pair with Dosa, Uttapam or Idli

Dosa and Idli are incomplete without chutney. Today I have one easy and quick chutney recipe to pair up with Dosa, Uttapam or Idli. When there is no coconut at home, nothing to worry about. This chutney requires few ingredients and tastes amazing. You just need to have roasted peanuts, some garlic cloves and green chilies and you are ready to go. This chutney is Keto friendly as it is low on carbs and made using peanuts.

Benefits:

Peanuts are legume crop and have many health benefits. They are an excellent source of plant based protein and has other useful vitamins and minerals too. They contain good fiber, potassium, phosphorous, magnesium, and vitamin B. They have a sizable amount of calories and fat, but they are nutrient-rich and low in carbohydrates. Yes, you need to have them in moderation due to high amount of calories. These all nutrients content makes them good for your heart and brain too. Also they keeps you full for longer duration which is important in weight loss. Eating peanuts in moderation also helps you get good skin and hair growth.

Let’s start our recipe,

Ingredients:

  • Peanuts or groundnuts (1/2 cup)
  • Salt (As per taste)
  • Green chilies (2/3 pieces)
  • Garlic (4/5 cloves)
  • Oil (1 tsp for tempering)
  • Asafetida / Hing (1 pinch)
  • Mustard seeds (for tempering)
  • Dried Whole red chili (1 for tempering)
  • Few curry leaves (for tempering)

Recipe:

Take peanuts and roast them in a pan on low flame. Once they are roasted well switch off the gas. Let them cool down and remove skin by rubbing them with hands.

*Removing skin is optional process, when I am in hurry I don’t remove skin and use them with skin only.

Peel 4 or 5 garlic cloves and take 2 or 3 chilies. Add them to mixture jar and add peanuts to it. Add salt to it and little bit of water to grind them in fine paste.

Make a thick paste out of it. Add water to get perfect consistency.

Take tempering pan or tadka pan, add some oil and let it heat a little. Once it is hot add mustard seeds to it, let them splutter. Now add dried red chili and pinch of hing. Add curry leaves to it. Add this tempering to your chutney and your peanut chutney is ready to serve.

Serve this chutney with hot Dosa, Uttpam or Idli. You can add little piece of ginger while grinding this paste. I skipped it as it was not available at home. It’s optional, if you have it, you can add it or skip it like me.

Do try this recipe and let me know how was your experience with this easy chutney recipe with minimal ingredients. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Super Soft and delicious Dahi Vada recipe with special chat masala recipe

Dahi vada or dahi bhallas are popular street food in North India but they are popular with little bit variant across India like in South India they have curd vada and North has Dahi bhallas. They are super soft and melts in your mouth. Green mint & coriander chutney and sweet tamarind & dates chutney add amazing flavors to it. On top of that I am going to share chatpata chat masala recipe which can be used in various chat recipes. Also we are not going to add any soda or Eno to it. Yes, you heard it right. No need to add soda. So let’s start then.

Ingredients:

  • Urad dal / Split and Skinned Black gram (1 cup)
  • Jeera (1 tsp)
  • Salt (as per taste)
  • Chat Masala
    • Jeera / Cumin seeds (3 tsp)
    • Ajwain / carrom seeds (1 tsp)
    • Black pepper powder (1/2 tsp)
    • Salt (1 tsp – as per taste)
    • Black Salt (1 tsp)
    • Red chili powder (1 tsp)
    • Dry mint leaves or mint powder (1 tsp)
    • Chat Masala (1 tsp)
  • Sweet Dahi or Curd
    • Curd (500 gms)
    • Sugar (5 tsp)
    • Pinch of salt
  • Green Mint and coriander chutney
  • Sweet Tamarind and dates chutney
  • Oil for frying vada
  • Bhujiya sev for garnishing

Recipe:

Take 1 cup urad dal, wash it and soak it for 4/5 hours. You should be able to break it with you fingers, then it is soaked properly. Remove access water from dal and grind it in mixture jar. Don’t add too much water while grinding. Add 2/3 tbsp water as required. You will get nice thick paste.

Later you can manage the consistency by adding little water to it. Add Jeera and salt as per taste. Batter should be thick enough to make vada out of it while frying. Now take whisk and whisk it for nice 5/6 minutes to make batter fluffy. If the batter is fluffy enough, no need to mix soda or Eno. If you have whisk it properly than the vada will be super soft and won’t become oily. So whisking is main step while cooking your dahi vada.

To make masala for your dahi vada or even you can use this masala for your different chat recipes. Just make it once and store it in air tight container in the fridge. Take pan or tawa and heat it a little. Now on medium flame add jeera to the pan. Add ajwain to it and roast them till they start leaving their aroma. Keep flame on low else your dry spices will start burning. Now add black pepper powder, red chili powder, mint leaves, salt and black salt to it and mix it nicely. Add chat masala to it and mix them together. Switch on the flame and roast them with left out heat from gas. Now let them cool down completely. Once they are cool enough grind them in mixture jar or you can use your roller pin and board like I have used it.

Take frying pan and add oil for frying. Switch on the gas and heat oil. Add small ball of batter to check whether oil is hot enough. With your hands make small balls of batter and fry them in hot oil. Apply water on your hand to avoid batter sticking to your hands. Else you can use small spoon to make small balls to fry. I have tried both and with hands it is much easier and you get nice round shapes. Fry all the vada and keep them aside. You can add filling of dry fruits if you like it. Just put some chopped dry fruits and then cover them nicely with batter in order to make balls.

For soaking your vada, take water which is in room temperature. Now add little bit chat masala we prepared. Once vada are cool enough soak them in the same water for 20 minutes. You can kip a lid on them, so that they will be soaked properly in water.

For making curd, take chilled curd and beat it well with whisk to make it smooth. Now add sugar to it and whisk it till sugar dissolves. You can use plain beaten curd as well if you don’t want to add sugar. Just add little bit of salt and you can use it same as I used sweet curd.

Now when all your ingredients are ready, start assembling your dahi vada plate. Take soaked vada out of water and drain water by pressing with hands. place them on plate and add lots of curd on it. Now add green and sweet chutneys to it. Sprinkle your chat masala and your dahi vada plate is ready. Garnish it with Bhujiya sev and it will give crunchiness to your dish.

Believe me it is yummiest treat for your chat cravings. The different flavors it has are just awesome. Try this delicious recipe and let me know how was your experience with this delicious recipe. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Restaurant style Methi Malai Matar recipe with easy steps

Today’s recipe is restaurant style Methi Malai Matar or Methi Matar. In this season we get fresh methi, other green leafy vegetables, matar (green peas), carrots, capsicums and what not… Season to add lots of vegetables in your diet. Main attraction for me is methi or you call it Fenugreek leaves… you can make curry with it, make theplas, paranthas, or make dry snacks with them or simply add them to your chapati dough. Love them all. I even tried growing methi at home due to this love but was not that successful, next time maybe I will get better hold of it.

Benefits:

For benefits we have two things: First is methi leaves or fenugreek leaves, which is low on calories so you can include them in your diet recipes, they are good for diabetic as they lower blood sugar level, helpful in reducing cholesterol levels too, they are rich with Anti oxidants, good for hair growth and skin. Second is matar or green peas, they are good source of vitamin c and other anti oxidants which improves your immune system, good source of plant based protein too, high fiber content in them helps in digestion, good for heart and eyes. So both of them are great choice for diet food and healthy life style.

Let’s quickly start our recipe then,

Ingredients:

  • Methi leaves / fenugreek leaves (chopped 250 gms)
  • Matar or green peas (boiled 1 cup)
  • Malai or fresh cream (1/2 cup)
  • Ghee (2/3 tbsp to sauté methi leaves)
  • Salt (as per taste)
  • Onions (chopped 3/4 )
  • Tomatoes (chopped 2/3)
  • Garlic cloves (10/11 small)
  • Ginger (1 small piece grated)
  • Green chilies (chopped 2/3)
  • Cashew nuts (fistful)
  • Ghee (1 tbsp sauté puree)
  • Wholes spices
    • Jeera (1 tsp)
    • Bay leaf (1 piece)
    • Star anise (1 piece)
    • Big cardamom (1 piece)
    • Black pepper (2/3 no)
    • Cloves (2/3)
    • Cinnamon (1 small piece)
  • Red chili powder (1 tsp)
  • Coriander powder (1 tsp)
  • Jeera powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Garam Masala (1 tsp)
  • Ghee (1 tbsp for final recipe)

Recipe:

First we will sauté methi leaves for recipe. Take your methi leaves, wash them with water and chop them. Take pan and switch on the gas. Add ghee to pan, once it gets little hot add methi leaves to it and sauté them for 5-6 minutes. When they are well cooked and all extra water is gone, switch off the flame and keep methi leaves aside.

Now we will make puree for the recipe, Take pan and switch on the gas. Add some ghee to it and add all wholes spices we have taken. Let them roast a little and add chopped onions to it. Add Garlic cloves and grated ginger to it. Let them cook nicely till onions become little transparent in color. Now add green chilies and tomatoes to it. Let them cook a little. Now add cashew nuts. Cover the lid and let them cook for five minutes.

Once it is done, keep them aside to cool down completely. When cools down take them in mixture jar and make thick paste of it.

Take same pan and add ghee to it. Once ghee is hot enough add our thick paste to it. Add some water to get perfect consistency or you can skip it too. when the puree gets perfect texture, add boiled matar to it. Now add all our dried spices and mix them well.

Add sautéed methi to it and mix well again. Add salt as per taste and cover the lid. Let it cook for 4/5 minutes. Open the lid and add fresh malai or fresh cream into it. Mix it well again and enjoy the creamy texture we have got.

Your yummy restaurant style Methi Malai Matar is ready to serve. Serve it hot with chapati or pranthas. You are going to love this delicious and creamy curry recipe.

Do try this recipe and let me know how was your experience with this delicious recipe. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Kids Special, Easy and quick, healthy snack Masala Makhana or foxnuts recipe

Healthy habits should be cultivated from the childhood. Nowadays trend is like kids are hungry want something to munch on, grab some packaged food and voila problem solved. No not at all, you are creating more problems for them, unhealthy lifestyle you are passing on. There are easy options available which are healthy too, why not try them. Get some peanuts, dry fruits or some snacks cooked at home. Easy snack recipes are there which requires minimal cooking and cooking time is also very less. Just make them and store them in airtight jars. I will share few recipes which are really quick and easy to make. One of them is Masala Makhana or you call it foxnuts.

Benefits:

Makhanas are lotus seeds and have so many health benefits. In Indian people make various makhana recipes like kheer, curry or raita. They are good for weight loss as they are low on calories and protein rich so makes stay full for longer durations. They help manage your blood pressure level as they are low on sodium and high on potassium. It is a good source of important mineral calcium which is helpful for your bones. Regular consumption of it will help fight free radicals and acts as an anti-aging agent. The astringent properties of it help reduce kidney problems. It is also good snack option for diabetic patients. In short loaded with all the goodness.

*You know what, Getting fox nuts from lotus plants is really skilled job and requires lots of hard work. I am definitely going to write blog on it.

let’s start our Masala Makhana recipe,

Ingredients:

  • Fox nuts / Makhana (50 gms)
  • Ghee (2/3 tbsp)
  • Red chili powder (1/4 tsp)
  • Turmeric powder (1 tsp)
  • Salt (as per taste)

Recipe:

Actually it is very easy and quick recipe.

Take a pan and add ghee to it. Switch on the gas and let get little hot. Once hot add Turmeric powder, red chili powder and salt to it. Just mix it and add your fox nuts to it. Roast them nicely to get crunchy texture.

*I use lots of ghee to make them crunchier and get that awesome ghee flavor.

So this recipe can have lots of variations, when I want them plain I just add Ghee and salt which make them kids friendly and yes add sendha namak to make it fasting friendly. Even for health benefits I generally use sendha namak or black salt in it. If you want to get some chatpata flavor, just roast them in ghee and at the end add some chat masala and toss them nicely and your chatpata flavor is ready. You can add dry mint powder to give mint flavor so it is up to you to add your favorite flavors but they are surely healthy snack options. Yes, you can give them cheesy flavor too, you need to get some cheese powder and add it after roasting you makhana well and your kids are going to love it.

You can also make Makhana chat. Roast your makhanas in ghee. Add sweet tamarind & dates chutney and green mint & coriander chutney. Chop some onions & tomatoes, some roasted peanuts, some chat masala, sprinkle chopped coriander leaves and your chat is ready to serve with hot tea or coffee as evening snacks.

Do try this recipe and let me know how was your experience with this healthy snacks option. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Very tasty and easy to make Aamla Pickle or Aamla Launji

Single woman can take care of whole family, but when it comes to her own health, they neglect it. Many a times they are busy with households or job workload or kids, so simply they avoid taking care of themselves. They know exact likings of family members but often forget to cook something they like. My suggestion to all those lovely ladies is take care of yourself too. What you can do is add smaller changes to lifestyle. Add healthy things in your everyday food, some fruits with your breakfast or lunch, few good nuts when you feel like eating in between your meals etc… Today I have Aamla recipe for you all which is also a good option to add to your diet when in season.

Benefits:

Aamla or Indian Gooseberry are very interesting fruit, small in size and has big health benefits. They are best source of Vitamin C, has antioxidant properties, good source of fiber and what not. They are good to control your sugar level, they help reducing risk of cardiovascular diseases, they are good for your immune system, they have blood purifying properties etc… In short they help you increase your immune system, help getting good skin and great for you hair too, what else we can ask. Let’s try n add them to our meal plans.

Jumping to our recipe,

Ingredients:

  • Aamla or Indian Gooseberry (250 grams)
  • Mustard Oil or sesame oil (2 tbsp)
  • Cumin seeds / Jeera (1 tsp)
  • Fenugreek seeds / Methi dana (1 tsp)
  • Fennel seeds / Saunf (1 tsp)
  • Asafetida / Hing (1 pinch)
  • Ginger (1 inch piece grated)
  • Jaggery (As per taste – about 1 cup)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Cumin powder (1 tsp)
  • coriander powder (1 tsp)
  • Fennel powder (3 tsp)
  • Salt (As per taste)
  • Black salt (3/4 tsp)
  • Garam Masala (1 tsp – optional)

Recipe:

Take pan and boil water. Once water starts boiling add washed aamla to it. Let them boil for 10 minutes. After 10 minutes check with knife whether they are properly boiled or not. Slice them by hand when they get cold.

Put pan on gas stove and switch it on. Add oil to it. Once oil is hot enough start adding whole spices we have taken, add fenugreek seeds, jeera and saunf to it. Add pinch of hing. Let them cook a little. once they are done add grated ginger to it and let it cook too.

When your ginger is cooked add your sliced aamla to it. Add your dry spices, red chili powder, salt, black salt, turmeric powder, jeera powder, coriander powder, saunf powder and mix them all nicely.

Now mix jaggery to it and let it cook for till jaggery melts and makes nice gravy to your pickle. Add little garam masala if you like it. It is completely optional.

Cook it nicely for 2 minutes and your spicy and sweet aamla pickle or aamla launji is ready.

You can store it in glass jar and it has good self life, so you can store it for few months. You can eat it with chapati or paratha. Serve it with your regular sabji and chapati like any other pickle.

Do try this recipe and let me know how was your experience with this sweets and sour delicious achaar. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Tasty and flaky Moong Dal ki Kachori along with chatpati Kachori Chat recipe

Kota is famous for students, lots of students, trying to achieve their dreams by enrolling with best coaching institutes. Students spend important years of their life there just to prepare for entrance exams here, amazing isn’t it. So yes, Kota is famous for those big coaching institutes and students but what exactly I want to talk about is famous Kota Kachori, being a foodie of course the concentration sifted to Kachori rapidly, they are delicious with authenticate taste of hing or asafetida and you can not forget them if you have tried once.

Kachoris are famous at different places of Rajasthan, Kota kachori or Jodhpur kachori but you know what they are said to be originated from Uttar Pradesh which is famous for all sort of chats and sweet varieties. Kachori has all different recipes across Rajasthan, Uttar Pradesh and Gujarat like Pyaaj ki kachori, Khasta kachori, even there is sweet version of it which is called Mawa kachori, made with milk mawa and dipped in sugar syrup.

Kachori is a snack option and not a very healthy food as they dip fried. Still if you are making them at home with wheat flour it will be better option then other fast food items. Also Moong dal has its own benefits, like they are plant based source of protein. It has fiber, folic acid, magnesium, copper, potassium and beneficial antioxidants. So in a way it has healthy ingredients and you can relish your chat with little satisfaction that something healthy is going inside your tummy. 🙂

Let’s start our recipe,

Ingredients:

Kachori Cover:

  • Maida / Wheat flour (1 cup)
  • Salt (1/2 tsp)
  • Ghee / Clarified butter (3 tsp)

Kachori Stuffing:

  • Soaked Moong dal (Soaked for 4/5 hours)
  • Salt (as per taste)
  • Green chilies (2/3 or as per taste, finely chopped)
  • Ginger (1 inch piece grated)
  • Besan / Gram flour (2 tbsp)
  • Dry Spices
    • Roasted Jeera powder (1 tsp)
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp coarsely grinded)
    • Saunf / Fennel Seeda (2 tsp coarsely grinded)
    • Black pepper (1/2 tsp coarsely grinded)
    • Gram Masala (1 tsp)
  • Sugar (1tsp optional)
  • Nimbu ke phool / Citric acid (1/4 tsp) or you can use Aamchur powder / Dry mango powder (1tsp)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (2 tbsp)
  • Coriander leaves to garnish

For making chaat:

  • Curd
  • Chopped Onions
  • Sev / Namkeen
  • Sweet tamarind and dates chutney
  • Green coriander and mint chutney
  • Chat masala

Recipe:

Kachori cover:

Take flour in the bowl, add salt and ghee to it. Mix it well and bind it to get breadcrumb like texture. Add water in small quantities to knead dough. It should be smooth dough but don’t make it soft like chapati dough.

Once dough is ready cover it with cotton cloth or lid and keep it aside for 10/15 minutes.

Tips: in winter season, heat ghee a little to give it perfect temperature. It should not be hot but warm enough to make soft dough.

Kachori stuffing:

Take soaked moong dal and remove access water from it. Now grind them coarsely into mixture. Don’t grind them too much, just a little to grind them coarsely.

Tips: You can check whether moong dal is soaked properly or not by taking one in hand and breaking it with fingers. If you can break it easily it is soaked correctly else soak it again for few more hours. Generally it will be soaked in 3hours but depends on the temperature so soak them for 4/5 hours and it will be soaked perfectly.

Switch on the gas stove and put pan to heat it. Pour oil to it and heat a little. Add Jeera seeds to it, add coarsely grinded coriander seeds, coarsely grinded saunf / fennel seeds and coarsely grinded black pepper . Add pinch of hing (you can add more also). Cook them on low flame to release aroma. Keep flame low cause you don’t want to burn them. Now add chopped green chilies and grated ginger to it. Let it cook properly.

Tips: If you want authenticate hing aroma in your kachori like typical Rajasthani kachori, add hing little later in the recipe. Like after you cooked your moong dal, you can add hing to the mixture.

Now add besan or gram flour and let it cook a little so that it will leave its raw taste. Add coarsely grinded moong dal to it and mix them together. let it cook on low flame. Now add all your dry spices salt, red chili powder, turmeric powder, roasted jeera powder, coriander powder to it. Now add citric acid to it or you can use aamchur powder as well.

Tips:

  1. Citric acid is used by outside vendors but you can use aamchur powder instead. If you don’t have aamchur powder, you can use lemon juice as well, just add it last to the mixture else it will give bitter taste to the stuffing.
  2. Moong dal will be fluffy and soft once it is cook properly, so will come to know it is cooked.

Add sugar to the mixture and mix it well. You can avoid sugar but it balances the flavor of other spices we have added. Once sugar is dissolved, add garam masala to it and mix well. When mixture is perfectly cooked, garnish it with fresh coriander leaves and keep it aside to cool down completely.

So now our stuffing is ready and our dough has rested well so we will start making kachori.

Take dough and divide in small portions. Make small balls out of it. Take one ball and roll it with rolling pin to flatten it. Fill spoonful of filling to it and seal it by taking all sides and pinching them little by little. Remove extra dough if any while sealing it. Now flatten them with hand, press them very gently to flatten them a little.

Tips: Don’t make it too thin cause you don’t want your kachori to explode while frying or even filling.

Keep oil to heat in deep pan. When oil is hot enough add your kachoris to it. Keep flame between medium to high. Don’t fry with high flame else kachori won’t be fried evenly. Once they are nice golden brown, take them out.

Serve hot with Sweet chutney and green chutney.

Kachori chat:

To make kachori chat take two or more kachori in a plate and add tamarind & dates chutney and coriander & mint chutney. Add curd to it. Now garnish them with chopped onions, sev and some chat masala. This will level up your kachori taste.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Delicious and tasty Rajasthani Namkeen or Sev ki sabji with twist

You are checking your fridge and realized there are no vegetables. oh forgot to order or buy vegetables! It happens with me and can happen with you as well. No problem, we have a tasty solution for it. Special Rajasthani Namkeen or sev ki sabji. We get bored with vegetables sometimes, paneer sounds like boring then this Namkeen or Sev sabji comes as a rescue that too very chatpata and flavorful rescue which you are going to love.

When we talk about Rajasthani cuisine, geographically it has scarcity of water and green vegetables due to its hot climate, this directly or indirectly influences their cuisines. They mostly prefer Ghee, milk, curd or buttermilk to prepare their food.

In Rajasthan or even in Gujarat, during season where we get less vegetable options, people try different sabjis like Badi ki sabji, Papad ki sabji, Sev tamatar ki sabji etc… which also gives break from routine vegetables we eat. Most important these all are very easy to cook and quick to prepare.

So let’s start our recipe,

Ingredients:

  • Namkeen or Sev (1 cup)
  • Milk Powder (1/4 cup)
  • Curd (1/4 cup)
  • Salt (as per taste)
  • Green chilies (as per taste)
  • Onion (1 cup Chopped)
  • Tomatoes (1 cup Chopped)
  • Garlic (4/5 cloves)
  • Ginger Garlic Paste (1 tsp)
  • Dry Spices
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp)
    • Gram Masala (I used Kitchen king masala)
  • Mustard seeds (for tempering)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (1 tbsp)
  • Kasuri Methi or dry fenugreek leaves (1 tsp)
  • Coriander leaves to garnish

Recipe:

First chop your onions & tomatoes. Chop very fine your garlic and chilis. Take 1.4 cup of milk powder and 1/4 cup of curd. Keep them aside.

Note: I have used fried onions. You can use fresh chopped onions as well. I will share my recipe of fried onions so that you can also store your onions for long durations.

Take pan and switch on the gas stove. Once pan is hot add Ghee or oil to it. Let them heat as well. Add mustard seeds and jeera seeds to it and let them splutter. Add pinch of hing and add garlic and garlic-ginger paste to it. Let them cook a little on low flame so that they don’t get burnt. Add chopped onions to them and cook them till they become transparent in color. Once they are nice pink add chopped tomatoes to it. Add your dry spices and Let them cook till they become soft.

Tips: I have used fried onions so added them after I cooked tomatoes. So whenever you are using fried onions do not add them first o make gravy instead cook other food like garlic & tomatoes. After that add your fried onions so they won’t get burnt. Actually they are already nicely cooked so when you heat them they start burning easily.

Once tomatoes are cooked well add milk powder to it and mix it well to avoid lumps. Now when they are nicely mixed let them cook a little and add your curd to it. Also add kasuri methi after crushing it with your hands to increase taste to next level. Now mix them well.

Let this mixture cook a little for 2 minutes. Add 1 cup water to it to make gravy and let it cook for 2 more minutes. Now all are cooked nicely and you don’t want to over cook your curd otherwise it starts separating. So switch off the gas flame and add your Namkeen or sev to it.

Tips: You need to use badi wali or thick Namkeen or Ganthiya sev for this sabji else it will be all mixed and won’t look good.

Now that your awesome sabji is ready, garnish it with coriander leaves and serve it hot with chapati or parantha. Everyone is going to love this.

In Gujarat they make Sev tamatar sabji which is variant of this recipe, which tasted amazing as well. You can also cook this by simply adding onions as a gravy base or add more water to make thin gravy if you like it.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Upma

Easy and Healthy Breakfast recipe: Vegetable Upma

Upma very popular breakfast recipe which is common across Karnataka, Kerala, Maharashtra, Tamil nadu, Andhra Pradesh and where not. Very easy to cook and very healthy breakfast made out of semolina (Sooji) and sometimes coarse grinded rice. You get different flavors and recipes across India.

Semolina or Sooji is rich in Protein and Vitamin B. It is considered good for heart health and liked by many for supporting weight loss. But yes it is a wheat product which makes it high in carbohydrates, should be avoided by PCOS or Thyroid patients or can be taken in smaller quantities.

Talking about today’s recipe we are going to make Vegetable Upma which will have lots of vegetables and little quantity of Semolina or Sooji. Whenever I cook Vegetable Rice / Vegetable Khichdi / Vegetable Upma I make sure to add lots of seasonal vegetables available at home. You can do the same to include healthy vegetables in your meal.

Ingredients:

  • Semolina or Sooji (1 cup)
  • Salt (as per taste)
  • Turmeric Powder (1/2 tsp or you can avoid it completely)
  • Red Chili Powder (1/2 tsp or you can avoid it completely)
  • Mustard Seeds (for tempering)
  • Jeera Seeds (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee / Oil (1 tsp for tempering, I have added 2tsp)
  • Onion (1 Big Onion)
  • Green Chilis (as per taste)
  • Curry leaves
  • Coriander leaves to garnish
  • Lemon Juice (2 tsp)
  • Chana Daal (1/2 tsp optional)
  • Urad Daal (1/2 tsp optional)
  • Vegetables of your choice
    • Green Peas
    • Boiled Corn
    • French beans
    • Capsicum
    • Baby corn
    • Potatoes
    • Tomatoes
    • Carrots

Recipe:

First chop all the vegetables and keep it aside.

Dry roast Semolina or Sooji and keep it aside.

Take pan and put on gas stove to heat it. Once the pan is heated add ghee or oil. let it get heated and add mustard seeds and let them splutter. Add jeera and pinch of hing. Now add curry leaves. If you want you can add Chana daal or Urad daal at this time and let it cook till it gets golden color. You can avoid it completely.

Now add finely chopped Onions and green chilis. Let them cook till onions become transparent in color.

Tips: You can add Peanuts or Cashew nuts if you like. It will add crunchy texture to your upma while eating.

Once Onions are cooked add chopped vegetables and let them cook for few minutes. Keep the lid on to reduce cooking time for vegetables. While vegetables are getting cooked, keep water to boil on the other burner so that you will have hot water ready for cooking your Upma fast.

Once vegetables are cooked add your roasted semolina or sooji to it and mix all together. Now add your dry spices and salt as per taste.

Tips:

  1. Add your vegetables ordered by hard to cook goes first and easy to cook goes last. Let’s say potatoes, carrots and beans will take time to cook so add them first. Add capsicum or boiled peas and corns after vegetables are cooked a little so that they won’t become mushy and you can have bites of them while eating.
  2. Use boiled water to reduce cooking time. It will save your time as well semolina will get cooked nicely with hot water.

Now add boiling water to the mixture. be careful while adding water as the temperature created will make the water splutter and you can get burnt. So carefully and slowly add water to it, little at once. When you feel the water is appropriate and after mixing no lumps are there, let it cooked with lid on.

Tips: Water quantity is based on type of Semolina or Sooji you are using. You can’t blindly add water to it. Just check while adding water to it. If you like you can keep running consistency or you can have khichdi kind of texture, totally depends on your liking.

Just cook for five minutes. Add lemon juice to it and your yummy healthy Upma is ready to eat.

Garnish it with fresh coriander leaves and Namkeen like bhujiya sev, or you can grate fresh coconut on it.

Enjoy your hot Upma with ginger tea or have it as a light dinner option. It can also help in your late night spicy food cravings.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Healthy and easy recipe of Bajra Khichdi / Millet Khichdi – winter special

Have you heard of khichdi? it’s magic of mixing together rice & daal and cooking in a single pot. When you are hungry and want to eat light… go for it. When you are sick and don’t feel like eating… go for it. When you want to enjoy spicy treat for your taste buds with one pot meal… just go for it. It is simple to cook and requires minimum cooking time. You need to taste it to relish it.

When you are a fan of Khichdi.. you need to try this variant of khichdi as well. It is healthy and best food to keep you warm in winter season. Millet is a superfood, loaded with fibers which takes care of your digestion, it has various antioxidants, rich in magnesium and iron, what else you can ask.

Khichdi generally is cooked with rice and different pulses but this bajra khichdi is healthier version when you want to avoid rice or want gluten free option. Now that you know importance of Bajra / Millet, let’s start cooking to enjoy all the goodness.

Ingredients:

  • Bajra / Millet (1 cup ) soaked over night or at least soaked for 6 hours
  • Salt (as per taste)
  • Moong daal / Yellow split lentils (1 cup)
  • or Chilka wali Moong Daal / Split green gram with skin (1 cup)
    • *I added both to give nice flavor, you can add any one or both like me.
  • Vegetables of your choice
    • Onion
    • Capsicum
    • Green peas
    • Carrots
    • Boiled corn
    • Tomatoes
    • Potatoes
  • Green chilies (as per taste )
  • Dry Spices
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp)
  • Mustard seeds (for tempering)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (1 tbsp)
  • Coriander leaves to garnish

Recipe:

First cut all the vegetables and keep it aside.

Take soaked Bajra and remove access water and grind it coarsely in mixture.

Tips: I have grinded a bit more, you need to grind it really less. like just churn it for a minute or so with medium speed.

Wash your pulses and keep them aside to soak a little bit.

Switch on gas and put cooker on it. Add oil / ghee into cooker and get it hot a little. Add dry red chili into hot oil. Add mustard seeds and jeera, let them splutter, add pinch of asafetida. Now add your chopped onions & green chilies and let them cooks until soft and pink in color. Add ginger garlic paste if you want to add strong flavors to it. When onions are cooked, add chopped tomatoes. I add all the vegetables at the same time to reduce cooking time. We are cooking them in a cooker so no need to cook them before hand. Add all chopped vegetables, soaked pulses and grinded bajra. Sprinkle your dry spices on top of them and give them a good stir.

Tips: When you want to cook with ghee or butter, just add a little bit of oil before to prevent it from burning fast.

Add some water to it and close the cooked lid. Let it whistle on high flame, than you can lower the flame and let it whistle twice. Switch off the gas and let the pressure come out by itself so that bajra will be cooked nicely with pressure inside.

Once cooked, garnish it with chopped coriander leaves and serve hot with lots of ghee and curd on the side. You can also have pickle or green coriander chutney with it. Enjoy your delicious khichdi cooked in no time.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Besan Pithla Jhunka

Traditional Maharashtrian food Jhunka Bhakri/ Pithala Bhakri

Have you ever tried Jhunka Bhakri / Pithala Bhakri ? Yes or No be the answer, you are going to love this simple yet tasteful and of course wholesome food. Best part is, it gets ready in no time and requires minimal ingredients. Sounds amazing no? let’s start than.

Oh yes. important part it is made with chickpea flour, so healthy option for you. It has more protein than other flours, rich in vitamins and minerals, packed with fiber, has less calories.. oh my god. Loaded with all the good things. I cooked Jowar Bhakri, to complement and double health benefits, to go with Pithala.

Ingredients :

  • Chickpea Flour / Besan (1 Cups)
  • Jeera (for tempering)
  • Mustard seeds (for tempering)
  • Hing (for tempering)
  • Oil  (1 tbsp for tempering)
  • Onion (1 medium onion)
  • Garlic (4/5 cloves)
  • Green chilies (1/2 as per your taste)
  • Turmeric (1 tsp)
  • Red chili Powder ( 1 tsp)
  • Salt (1/2 tsp)
  • Water (as required)
  • Coriander leaves (for garnishing)

Recipe:

First heat the pan and add oil into it. Once oil is hot, add must mustard seeds. Let them pop and add Jeera to it. Add pinch of asafoetida or hing. Add chopped onions and let them cook till transparent.

I have chopped and added one small cherry tomato as well, just because it was grown at home and I wanted use that cute one in my recipe.

Till the onions are cooking, let’s prepare besan paste.

Take 4/5 cloves of garlic and 1/2 chilies as per your taste. Make paste in Mortar & pestle.

Tips: Add pinch of salt to stop chilies & garlic popping out of mortar.

Take mixing bowl and add besan / chickpea flour. Now add turmeric, red chili powder & salt as per taste. Add the garlic & chilies paste to it. Now add water to make runny consistency.

Tips: You need to add lots of water to make runny consistency. As the mixture is going to thicken up once we start cooking it. I made a mistake and got little sabji like texture. when you are planning to eat it with Bhakri or Rice, you need to have little liquid kind of consistency.

Now when you onions are ready and transparent in color, add this besan paste to it. and stir it continuously. Add water if you feel, it is getting thicker than required.

Keep stirring with medium flame, for like 4/5 minutes. Now once you feel it has cooked a little, cover with lid and let it cooked for a while. Your tasty and awesome Jhunka or Pithala is ready. Serve it hot with roti or rice. Have some curd with it, you are going to love the combination. You can have Rice / Jowar flour bhakri with Pithala.

Try this recipe and share whether you liked it or not. I am sure, you are going to love it.

If if you ever get a chance to go to beautiful hill stations near mumbai / pune and you see small kitchens serving jhunka bhakri / pithala bhakri, do give it a try. That too in rainy or winter season it will be yummiest ever. Authentic, simple & healthiest Maharashtrian food.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.