Healthy and quick recipe of Carrot Peas Chapati Veg Roll

When you are hungry and need something quick and tasty snacks make maggi. No, not when you want to have something healthy. I am going to share very healthy and quick recipe for such morning or evening hungers. Even kids will love it. Ingredients are super easy to get and mostly available at home.

There are different types of veg rolls options. Based on season you can decide what filling is going insideyour veg roll. You can have mixed veg stuffed or paneer stuffing or some chatpata potato stuffing. Even you can make sweet chapati rolls by using sugar or chocolate syrup or some chocolate spread or cheese spread. Told you na, multiple options are there. Just experiment based on your taste.

In this winter season, carrots and peas where available at home so made carrot peas chapati veg roll.

Benefits:

Carrots: Carrots are good source of vitamins, minerals and antioxidants, so they help boost your immunity. Carrots are good for your eyes and skin. The fiber contain in carrots help in cholesterol and boost heart health. For your digestive health they are good cause they contain significant amount of dietary fibers. Carrots are good for weight loss too, so add them in the diet food list of yours.

Matar or green peas: Green peas 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.

Let’s jump in to our recipe,

Ingredients:

  • Carrots (2 no grated)
  • Matar (1/2 cup)
  • Green chili (1 chopped)
  • Curry leaves (for tempering)
  • Jeera / cumin seeds (1 tsp for tempering)
  • Oil (1 tsp)
  • Asafetida / Hing (1 pinch)
  • Salt as per taste
  • For making dough
    • Wheat flour (1 cup)
    • Oil (1 tsp)
    • Salt as per taste
    • Water as required

Recipe:

First take carrots, wash and clean them. Grate them and keep them aside. Take green peas and wash them.

Now take a pan and heat it on the gas stove. Add 1 tsp oil to it and let it get hot. Once it is hot enough add cumin seeds to it. Add pinch of Hing. Now add curry leaves and chopped chili to it. Sauté them a little. Now add Green peas and grated carrot to it. Add salt to it and mix them all nicely. Now keep the lid on and let it cook. If you are using mix veg, you can add red chili powder or garam masala to it.

To make chapati let’s make dough first. Take wheat flour and add salt and oil to it. Mix them and make poori like dough with water. Now make small balls out of it and roll a chapati out of it. Make big chapati so that we can add more stuffing to it. Now heat tawa on the gas stove and cook chapati.

Once it is cooked well from both the side, keep it in a plate. Spread green chutney on it. You can use tomato ketchup or cheese spread as well. I am making healthy version so just added green chutney to it. Add stuffing to chapati and roll it. Your Carrot peas chapati veg roll is ready to eat.

If you are making them for kids avoid adding green chili and use ketchup or cheese spread to spread on chapati before adding veg stuffing. Also if you are in hurry you can use brown bread or any sandwich bread and make yummy sandwich with veg stuffing prepared. Very easy and healthy food option, don’t you agree?

Do try this recipe and let me know how was your experience. 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!! 🙂

Creamy and cheesy white sauce pasta recipe

Pasta is staple food of Italian cuisine but you know what according to some believes it was bought to Italy from china. Kind of coming from Asian noodles recipe. Interesting isn’t it? Pasta generally are of two types, one is dried pasta and the other one is fresh pasta. Generally in Italian cuisine pasta dough is made with wheat flour and eggs. There are various types of pasta available in the market. There are said to be 350 varieties of pasta available throughout glob.

We generally use dried pasta and make dishes using different sauces. Who doesn’t like pasta. Some people love red sauce pasta and some love white sauce pasta. Everyone loves it. So here it is creamy white sauce pasta recipe.

Ingredients:

  • Pasta (1 cup)
  • Oil (1 tsp to boil pasta)
  • Pinch of salt (to boil pasta)
  • Vegetables
    • Carrots (1 small chopped)
    • Onions (1 small chopped)
    • Baby corns (2/3 chopped)
    • Capsicum (1 small chopped) You can use different color capsicum also
    • French beans (3/4 chopped)
  • Olive oil (1 tbsp)
  • Garlic (4/5 cloves chopped)
  • Butter (2 tbsp)
  • Cheese (2 slices) I have used slice one you can use any cheese of your choice
  • Milk (1 cup)
  • Maida / all purpose flour (4 tsp)
  • Chili flakes as per taste
  • Pasta seasoning as per taste
  • Salt as per taste

Recipe:

Take pan and put it on the gas. Switch on the gas and add water to pan. Add pinch of salt and oil to it. Let it boil. Once it started boiling add pasta to it. Now let it cook for minutes mentioned on the pasta packet. Generally it takes 10/12 minutes to get cooked. We don’t want to over cook it, just when we break it with spoon it should break without any effort.

Now take a pan and add oil to it. Switch on the gas and let it heat a little. Once hot enough, add garlic to it. Sauté a little and add chopped onions to it. Let the onions get cooked and become transparent in color. Now add chopped vegetables to it and cover the lid. Let them cook for 2/3 minutes. We want to keep the vegetables crunchy. Now take them out of the pan and keep them aside.

Now take a new pan again and switch on the gas flame. Add butter to pan and let it melt. Now add maida / all purpose flour to it. Mix it well so that lumps won’t be formed. Once it is cooked a little and changes color to little, add milk to it. Mix all again properly so that we will get the creamy texture. Slowly it will start thickening so keep string it. If you feel consistency is not as wanted then add milk to it to make it little liquid. Now add salt, red chili flakes and seasoning as per taste to it. Mix them well.

Now add sautéed vegetables to it and mix them well. Add boiled pasta to it and mix it again. Now add cheese slices to it and cover lid. Let the cheese melt and then mix them all nicely.

Your cheesy and creamy pasta is ready!!

Garnish it with grated cheese on top. Also as it gets cold it started thickening so serve it hot. You can serve garlic bread with this or use this recipe as salad recipe by reducing the serving portion.

Do try this recipe and let me know how was your experience. 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!! 🙂

Healthy Protein rich, Diabetic friendly breakfast option Besan chilla recipe, very easy and quick recipe

We get bored by eating same breakfast everyday that too when we are watching our weight and we need some healthy option. Most of the time we end up eating poha or upma or bachelors end up with bread or skipping breakfast. Also when you are working and have no time for cooking, you go to some cereals for breakfast. Today I have got best recipe which is easy and quick. Important thing is, it is very healthy. Besan chilla or pancakes made of gram flour,are easy to make and takes no time to get cooked. You can pair them with some chutney and your meal. is all sorted.

Benefits:

There are multiple benefits of Besan. Besan or gram flour has more good fat than whole wheat flour and also higher protein content. Also it is gluten free so if you are allergic to gluten best flour to consume. Most of weight loss recipes includes besan recipes as they helps in burning calories faster due to lower levels of glycemic index. Due to low glycemic index it is best flour choice for diabetes patients. Besan is great choice for healthy diet as it contains protein, potassium, iron, vitamins, magnesium and fiber with zero cholesterol. Besan contains soluble fiber which makes your heart healthy so good for heart health too.

Ingredients:

  • Besan (1 cup)
  • Vegetables of your choice
    • Capsicum (1 chopped)
    • Onion (1 chopped)
    • Carrots (1 no grated)
    • Tomatoes (1 chopped)
    • French beans (4/5 no chopped)
  • Green chili (1/2 no chopped or crushed)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Jeera (1/2 tsp)
  • Salt as per taste
  • Coriander leaves (chopped)

Recipe:

Chop all vegetables you want to add. I have taken capsicum and onion as per availability. you can take as many as you like, just chop them nice and small pieces. Now take one mixing bowl and add your chopped vegetables to it. Add gram flour or besan to it. Now add all dry spices and salt as per taste. Add jeera seeds to it. Finally add chopped coriander leaves and mix them all. Now slowly add water to it and mix it nicely. Make thick batter out of it.

once your batter is ready, take tawa and put it on gas to get hot. Now reduce flame and pour batter on it. Now spread in a thin layer and give it a shape you like. Now you can increase the flame to medium high and let it get cooked. Once cooked from bottom, flip it and cook the other side as well. If you like you can add oil to it but if you are on diet or want to eat healthy skip oil.

Your quick and easy breakfast is ready to it. Serve it with green coriander chutney or if you are diabetic have carrot garlic chutney with it (recipe I have already shared https://critaajindal.com/2021/01/10/diabetic-friendly-no-cook-and-very-easy-to-make-carrot-garlic-chutney/?preview_id=950&preview_nonce=79c4307e07&preview=true&_thumbnail_id=961).

You can eat them with curd as well or you can eat them plain as well as we have added vegetables in it. You can have them for dinner as well. Make some tasty and healthy tomato soup to go with your healthy dinner.

Do try this healthy recipe and let me know how was your experience. 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!! 🙂

Diabetic friendly – No Cook and very easy to make Carrot Garlic Chutney

Carrots are in season and I try them adding in all the different recipes, whether be regular sabzi, poha, upma, khichdi or sambhar… like anything. It add a dash of color to my recipes and obviously they are healthy too. But this time I have got some different recipe of Carrot Garlic Chutney. Whenever we think of chutneys, we always think of green or sweet chutney, to change this thinking here I have this colorful and flavorful Carrot Garlic Chutney.

This carrot garlic chutney is diabetic friendly and there is no cooking involved. We just need some carrots, garlic cloves and some lemon juice. That’s it.

Benefits:

Carrots: Carrots are good source of vitamins, minerals and antioxidants, so they help boost your immunity. Carrots are good for your eyes and skin. The fiber contain in carrots help in cholesterol and boost heart health. For your digestive health they are good cause they contain significant amount of dietary fibers. Carrots are good for weight loss too, so add them in the diet food list of yours.

Garlic: Raw garlic have so many health benefits. They reduce risk of heart diseases, help boost immunity against cold and flu, reduces risk of some cancers, and have antibiotic properties too.

Let’s jump in to our recipe,

Ingredients:

  • Carrots (2 no grated)
  • Garlic (4/5 cloves)
  • Lemon Juice (1 tbsp)
  • Red chili powder (1 tsp)
  • Salt as per taste

Recipe:

Take 2 carrots and grate them. Take few garlic cloves and mince them or use pestle and mortar to crush them to make a thick paste. If quantity is more then you can use mixer jar too, to make garlic paste. Take half a lemon and squeeze juice out of it.

Now add crushed garlic to the grated carrots and add red chili powder and salt as per taste. Add lemon juice to it. Mix all together nicely and your Carrot Garlic Chutney is ready to serve.

You can serve this chutney with your roti sabzi meal, vegetable uttpam or with oats / besan chilla. You can serve it with mix jowar or bajara roti also. This chutney gives awesome flavors, lemon gives sourness and garlic gives specific taste to it and red chili powder gives zing to it.

Do try this recipe and let me know how was your experience. 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!! 🙂

Vegetable Poha Recipe made with Red Poha for Weight watchers

We all enjoy kanda poha or poha for breakfast, I cook it for dinner also. But when you are dieting and don’t want to eat white rice recipes, you can actually make poha with red poha which is healthier option for weight watchers. Also I have vegetable poha recipes so add all the vegetables you want to add and it is going to make it more healthier. So health bhi and taste bhi. Without compromising with your taste you can follow your dieting routine.

Benefits:

Red poha is healthy option as it is not highly processed like regular white rice poha as they are made from red rice which are high is fiber, vitamin, minerals and antioxidants. The distinct red color in the Red Poha is high concentration of anthocyanins which are an essential flavonoids and consuming it can prevent cancer. Red poha recipe is high in protein, carbohydrates and iron. It is best option for your weight loss diet and also good for your heart health. Actually poha is good probiotic as it has undergone fermentation and has healthy bacteria retained which are good for your gut. Poha is good for children and lactating mothers too.

Let’s start our recipe,

Ingredients:

  • Red Poha (1 cup)
  • Lemon Juice (1 tbsp)
  • Green chilies (1 chopped)
  • Onion (1 chopped)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Saunf or fennel seeds powder (1 tsp)
  • Salt as per taste
  • Vegetables of your choice
    • Carrots (1/2chopped)
    • Capsicum (1/2 chopped)
    • Green peas (1/4 cup boiled)
    • Baby corn (1 chopped)
    • Potato (1/2 chopped – avoid if you are on diet)
  • Jeera / cumin seeds for tempering
  • Mustard seeds for tempering
  • Oil (1 tbsp for tempering)
  • Asafetida / Hing (1 pinch)
  • Dried curry leaves (for tempering)
  • Coriander leaves for garnishing

Recipe:

Take 1 cup red poha and wash and soak them for 2 minutes. Drain access water and add dry spices and salt to it. Also I add chopped green chilies to soaked poha only so that they don’t get cooked fully and you can taste them while eating. You can add them while adding onions if you don’t like spicy taste. Chop all vegetables and keep them aside.

Tips:

  1. Red poha is different than regular white poha. It has more coarse texture and needs to be soaked for few minutes to get the perfect soaked poha texture.
  2. I usually add my dry spices to soaked poha before hand and mix them, you can add them while cooking as well. But when you mix them in cooking process, you might break them.
  3. You can add 1 tsp sugar also if you like. If you are dieting avoid it completely.
  4. Also for dieting, you can add less oil while cooking.

Take pan and heat oil in it. When oil is hot enough, add mustard seeds and jeera seeds to it and let them splutter. Add hing to it. Now dry curry leaves and chopped onion to it. Let them cook nicely till onions become transparent in color. Add all vegetables to it and let them cook a little by putting the lid on. You don’t want to overcook your vegetables, just a little so that you can feel the crunch while eating. I have added peas in the last as they were frozen peas and already boiled.

Now remove the lid and add red poha to it. Mix them softly, as you don’t want to break your poha. Add saunf or fennel seeds powder to it and again mix it gently. Add lemon juice to it and mix it. Cover the lid and let them cook for 2 minutes. Your poha is ready to eat.

You can serve them with tea in the breakfast or as I prefer to have them as dinner. You can have them as a snack for your choti moti hungers also. It will be a light and spicy treat for you.

Garnish them with chopped coriander leaves before serving. You can also add little bit of Namkeen or sev with it. This one is diet friendly recipe so no Namkeen is allowed. Also to add some sweetness to it you can garnish it with few pomegranate on the top.

Yes, if you are in Madhya Pradesh, Poha jalebi is famous breakfast. Their poha are usually served with Namkeen, chopped onions, coriander leaves and spicy masala called jeeravan. It will make your poha taste really chatpata.

Do try this recipe and let me know how was your experience. 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!! 🙂

Winter special Rajsthani Makki ke dhokale and spicy Panchmel dal

Winter has started in India and lots of fresh vegetables are coming in the market. One of such winter delicacy is makki ke dhokale which is famous main dish or side dish in Rajasthan. In winters Maize flour provides heat to body so people eat Makki roti or other maize flour delicacies in winter. This yummy delicacy is enjoyed with ground nut oil or sesame oil and spicy Panchmel dal. We can serve Green coriander chutney as well with this dish.

There are various recipes as we can add / remove ingredients as per the availability and likings. Like I have added green peas and soaked horse gram, you can use either of them. Also main ingredient here is papad khar but if you do not have it, you can replace it by baking soda. You can add chopped spinach leaves, methi leaves or even radish green to it. Try different variants and enjoy different flavors they give.

Benefits:

Maize flour has lower calories compared to other flours. It is high in proteins and also rich in iron, phosphorous, zinc, magnesium and various vitamins. It is naturally high in dietary fibers. It has omega 6 unsaturated fat and antioxidants too. It is proven to be good for eyesight, and also helps in the prevention of cancer and anemia like disease.

Ingredients:

  • Maize flour (2 cups)
  • Green chilies (2/3 pieces)
  • Garlic (4/5 cloves)
  • Green peas (1/2 cup)
  • Soaked horse gram (2 tbsp)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Salt (As per taste)
  • Papad khar or baking soda (1/2 tsp)
  • Coriander leaves (chopped)
  • Ground nut or sesame Oil for serving
  • Panchmel dal
    • Toor dal or pigeon peas (1/4 cup)
    • Moong dal or split and skinned green gram (2 tbsp)
    • Urad dal or split and skinned black gram (2 tbsp)
    • Masoor dal or whole red lentils (2 tbsp)
    • Chana dal or Horse gram (2 tbsp)
    • Onion (1 medium size chopped)
    • Tomatoes (2 small size chopped)
    • Garlic (4/5 cloves)
    • Green chilies (2/3 chopped)
    • Oil / ghee (1 tbsp for tempering)
    • Mustard seeds (for tempering)
    • Jeera / cumin seeds (for tempering)
    • Cloves (2 pieces)
    • Dried red chili whole (1 piece)
    • Asafetida / Hing (1 pinch)
    • Red Chili powder (1 tsp)
    • Turmeric powder (1 tsp)
    • Coriander and jeera powder (2 tsp)
    • Salt as per taste

Recipe:

We will first do the preparation and then start making dhoklas.

  1. If you are going to use horse gram or chana dal then soak it for at least 30 minutes.
  2. If you are going to use frozen matar or green peas then take them out of fridge and soak in water till they come to room temperature.
  3. Chop coriander leaves.
  4. Take pestle and mortar and crush green chilies and garlic cloves to make a paste. Don’t grind them too much, it should be little chunky.

Now take Maize flour or makki atta in a mixing bowl. Add red chili powder, turmeric powder and salt to it. Add matar and soaked chana dal to it. Add papad khar or baking soda to it. Add green chilies and garlic paste to it. Add chopped coriander leaves to it and mix it well. Mix all nicely with hand and start adding water little by little to form dough. Now make donuts like shape out of dough with your hands.

Add water to streamer and let it boil. I have used stainless streamer you can use any available one. You can even use pot and mesh plate to have similar arrangement. Once water is boiled, grease mesh plate or streamer plate with oil. And put our dhoklas on the plate and let them steam for 15 minutes. After 15 minutes, you can check with knife whether they are done or not. Poke a knife and if it comes out clean, then your dhoklas are ready.

So when your dhoklas are boiling you can cook dal to serve with them.

For making panchmel dal, you need to take four or five different dal and wash them and soak them for a while. I have taken above mentioned dals but you can take any as per your liking and availability. Even you can make moong dal alone to go with this dish. Chop onions, garlic, chilies and tomatoes.

Switch on the gas and put cooked on it. Add oil or ghee to it. Once it is hot enough, add cloves, red chilies to it. Add mustard seeds and let them splutter. Add jeera seeds and hing to it. Now add chopped garlic and let them cook a little. Add onions and chilies to it. Cook till the onions are cooked well. Once onions are done add chopped tomatoes to it. Add all the dry spices and let them cook a little. Add soaked dal and water to it and close the cooker. Let it cook on medium flame for 4 whistles. Let the stream release, open cooker and churn it a little. Add water if it looks thick. So this one is single pot dal making recipe. You can make this dal to go with your jeera rice or even simple rice too. It tastes yummy and goes well with dal bati as well.

Now serve your dhoklas hot with groundnut oil or sesame oil. Serve spicy panchmel dal with it. Also you can serve green coriander chutney with it.

In winter season, enjoy this hot dhokle with oil and dal. Makki helps you stay warm during winter and oil is required for your body in this season. So best combination to try out. Do try this recipe and let me know how was your experience. 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!! 🙂

Secret recipe of Mumbai Vada pav which is easy and quick too

Vada pav is popular street food across Maharashtra. Have you ever had Vada pav in Mumbai? I just love it, who doesn’t? So here I have secret recipe to make Mumbai vada pav and trust me it will give you same taste, even you will get same mouthwatering smell. It is very easy and quick recipe, you must try it. We can make it with ingredients available at home, no special ingredients are required. Also I will share vada pav chutney recipe which will take, taste of your vada pav, to the next level.

Let’s start our recipe,

Ingredients:

  • Vada Stuffing
    • Potatoes (4 medium size)
    • Salt (As per taste)
    • Green chilies (2/3 pieces)
    • Garlic (6/7 cloves)
    • Ginger (1 inch piece)
    • Coriander leaves (bunch of leaves)
    • Jeera / cumin seeds (1 tbsp)
    • Oil (1 tbsp for tempering)
    • Asafetida / Hing (1 pinch)
    • Mustard seeds (for tempering)
    • Few curry leaves
    • Red Chili powder (1 tsp)
    • Turmeric powder (1 tsp)
  • Oil for frying
  • Buns (6 vada pav buns)
  • Vada Batter
    • Gram Flour / Besan (1 cup)
    • Rice Flour (1 tbsp)
    • Red Chili powder (1 tsp)
    • Turmeric powder (1 tsp)
    • Salt (as per taste)
  • Vada pav chutney
    • Fried bhujiya
    • Desiccated coconut (2 tbsp)
    • Garlic cloves (4/5 cloves)
    • Red chili powder (2 tbsp)
    • Salt (as per taste)
  • Fried chilies
    • Chilies (10 no)
    • salt as per taste

Recipe:

Boil potatoes in cooker or pan. Remove skin and mash them but do not mash them too much, keep big chunks of it.

In a mixer take few cloves of garlic, green chilis and piece of ginger. Add coriander leaves and jeera seeds to it. Now grind them without adding water to it.

Take pan and heat oil in it. Once it is hot enough add mustard seeds to it. Let them splutter and add pinch of hing to it. Now add grinded green paste to it and let it cook a little. No need to cook it completely just we are removing rawness of garlic and ginger. Over cooking can remove green color of the paste.

Add mashed potatoes to it and add dry spices to it. Add red chili powder, turmeric powder and salt to it. MIx them well and cook for two minutes. Let it cool down and make balls out of it.

Now we will make the batter. Take besan in mixing bowl, add red chili powder, turmeric and salt to it. Add rice flour so that the vada will be more crispy. Add water gradually and make thick batter out of it. Once batter is ready add those potato balls we have made. Dip them in the batter and cover them nicely with batter by turning them slowly.

Take kadai or pan for frying. Add oil and heat it. Once oil is hot enough, you can add batter covered balls to it and fry them on medium to high flame till cover get golden in color and become crisp.

For making chutney we need some bhujiya as well. So take spoon and spread small drops of batter in the oil. Fry them till they become crispy. Once done, let them cool down. Now in mixer take garlic cloves. Add desiccated coconut to it. Add red chili powder and salt to it. Now add our crispy bhujiya to it and grind it nicely. Your vada pav chutney is ready.

Now we will fry chilies to go with it. Take some green chilies. Slit them in the middle and remove all seeds from it. Now fry them in the oil. Once fried nicely add salt to it and your green chilies are ready too.

When we have all the things ready, let’s assemble them. Take vada pav bun and cut it till the edge. Now spread some vada pav chutney on it and place your vada inside it. Serve it with fried green chilies and your Mumbai vada pav or street style vada pav is ready to eat. Enjoy the awesome taste of filling and chutney. Don’t forget to bit fried green chilies while having it.

Do try this recipe and let me know how was your experience. 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!! 🙂

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.

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.