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!! 🙂

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!! 🙂

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.

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.

Quick Mango achaar

Season Special – Gujarati Vaghariyu or Quick Mango achaar or aam ki Launji

Hey! Summers are here and king of fruits is available in market… I just love mangoes, kachha aam or pakka aam they are delicious and amazing!

In today’s world there is nothing like seasonal, all fruits are available throughout the year but I strongly believe in eating seasonal fruits only. Some people like to eat exotic fruits and without season available fruits, you know what they look so nice and beautiful but don’t get fooled by that trick. Those fruits are preserved in freezers with preservatives, they travel so long to come to your plate and all this makes them loaded with unnecessary chemicals.

Alas, now a days you can’t differentiate which is natural and which is chemically loaded fruits or even vegetables but what one should do is visit local markets instead of malls and you will get fruits/vegetable seasonally grown. We can’t guarantee but at least we can make sure that we are getting fresh farm brought fruits/vegetables.

Ok, so here we start our recipe… Quick mango achaar also known as Vaghariyu in Gujarati, aam ki launji in Rajasthan & Fodani cha loncha in Marathi. Absolutely delicious item and very easy to make.

Ingredients:

  • Oil (2 tbsp)
  • Mustard seeds / Rai (Half tbsp)
  • Cumin seeds / Jeera (Half tbsp)
  • Fenugreek Seeds / Methi dana (Half tbsp)
  • Hing (1 pinch)
  • Raw Mango (500 gm – make small pieces of it)
  • Jaggery (As per taste – about 1 cup)
  • Red chilli powder (1 tbsp)
  • Salt (As per taste)
  • Turmeric powder (1 tbsp)
  • Cumin and coriander powder (1 tbsp)

Recipe:

Take pan and heat oil in it. After heating oil add mustard seeds, cumin seeds and fenugreek seeds. Let them crackle and add hing to it. Now add the mango pieces into it and let it cook for about 5 minutes.

Mangoes will get soft, add grated jaggery to it and cover the pan. Cook till the jaggery melts and combines with the mangoes. *Tip: Don’t make very small pieces, it should be little bigger as after cooking it for 5 minutes they will melt and you will not be able to enjoy chunks of it while eating.

Your delicious quick mango achaar is ready to serve as a additional sabji with chapati or parantha. *Tip: this pickle is not as the regular mango pickle which lasts whole year. When we prepare Vaghariyu, you can store it in the fridge after it cools down completely and can be used for a month but not more than that. We add jaggery to it which works as a natural preservative and lasts for about a month.

This recipe will be loved by children as it has taste ranging from sweet to sour. Talking about my personal experience, my niece Krisha enjoys this achaar a lot. So when you have prepared sabji which children denies to eat you can serve this easy to make achaar and they will surely love it.

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!! 🙂