Instant Bajra Idli

There is no limit to variation in idlis!! A hot favourite across the country, try this aromatic porus soft Bajra idlis! 

To begin with here is a healthy, super soft pearl millet idli without using rice and semolina.

Health benefits of bajra for kids and adults:

Pearl millet has a high protein content, the highest amongst any grain! It contains iron, calcium, magnesium, protein, folic acid and fiber.

The presence of all these nutrients makes it –

Good for diabetic patients

Bajra has the ability to increase insulin sensitivity, so it is good for diabetics to keep their diabetes in check.

It is also good for people who do not have diabetes as it helps to lower the risk .

Reduces bad cholesterol

This helps to reduce the bad cholesterol and keeps you healthy.

Good for weight loss

For weight watchers out there, pearl millet won’t put a spoke in your weight loss dream. It takes keeps you feeling full for longer, as the starch takes longer time to break down.

The result is that you won’t give into any unhealthy cravings.

Body coolant

People says it’s a winter grain . No , the fact is bajra do wonder in a Summer , so you add this grain to your diet as it helps to bring down the body heat.

Good for the stomach

Bajra helps to heal stomach ulcers.

Apart from that it is also very good for digestion. It is easy to digest and the fibre present in pearl millet helps to prevent constipation. Thus it ensures that your digestive system functions well.

Improves lactation

This grain is excellent for lactating mothers as it helps to improve lactation.

Good for heart problems

The magnesium and potassium present in pearl millet helps to regulate blood pressure.

Apart from that bajra contains lignin which lowers the chance of getting a cardiac arrest. So keep your heart happy with some bajra.

Helps in growth

Bajra contains calcium and it goes without saying how important this is for the bones.It also contains amino acids that are required for making protein. This makes it an excellent food for growing kids.

Reduce cancer risk

Studies show that pearl millet helps to protect the body from cancer. It seems to be beneficial for pre-menopausal women as it can protect them from breast cancer.

Gives instant energy

We are a generation who don’t have time, especially to eat a proper and healthy meal. The result of skipped meals is low energy levels. Pearl millet will be able to help you here as it can help you recharge your body.

To prepared this idli using bajra ke atta. We can mix bajra ke atta with curd . It came out very well and I am completely satisfied with the results.

Do try this healthy bajra idli at home and share your feedback with me.

Ingredients

• 1/2 cup Pearl millet ( bajra) flour

• 1/3 cup Curd

• 1 Carrot ( grated )

• 1/2 cup Capsicum ( fine chopped )

• A pinch of eno fruit salt

• Water if required

Direction

1. Take pearl millet flour and curd together in a bowl .

2. Mix the batter together well and adding enough water if required.

3. Let it ferment for 10 to 15 minutes . Add your choice of fresh vegetables in the batter. Add eno fruit salt just before cooking.

4. Grease the idli tray , pour the batter and steam it 15 – 20 mins .

5. Idli is ready to serve with your choice of chutnies.


Brahmi syrup

Brahmi : Brahmi is the small creeping therapeutic herb with the numerous branches. Brahmi leaves are a powerhouse of valuable alkaloids and triterpene saponins that can stimulate brain chemicals for shaper thinking, memory and learning. It can used them fresh in your salad, making syrups and sharbat , dry & powder the leaves to sprinkle it in your curries and chutneys.The flavor is relatively mild, but the real reason for using brahmi is for the impact that it has on human health.

Health benefits of Brahmi

• Boosts Cognitive

• Helps to treat cognitive disorders

• Relieve from stress and anxiety

• Rich in Antioxidant content

• Boosts immunity

• Improve respiratory system

• Improve skins

• Regulate blood sugar levels

And many more.

Ingredients

  • 100gms Brahmi leaves
  • 100gms Almonds (soaked and peeled)
  • 30gms Fennel powder
  • 10gms Melon seeds
    5gms Khuskhus seed ( soaked)
  • Direction
    1. Wash and blend Brahmi leaves in blender with little water till smooth paste.
      Take Almonds, Melon seeds and khuskhus seeds in blender make smooth paste.
      Mix all ingredients ( Brahmi paste, Almonds paste and fennel powder) together well.
      Syrup is ready to add in milk shakes or will chilled water.

    Note: I didn’t add sugar in syrup. It’s upto you if you want then make sugar syrup add in Brahmi paste. Approximately 600gms sugar will use in this syrup.


  • Red Bell pepper and Tomato Soup

    Occasionally , we just need comfort food in our life. But comfort doesn’t have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!

    If you have 20 minutes, you can make this simple, nutrient-rich soup that’s perfect for days .

    This adaptation is similar to classic tomato soup with the addition of bell pepper. In place of cream, I rely on coconut milk and the flavor comes from roasted tomatoes, burnt garlic and roasted bell pepper. Once it’s blended all up, it takes on a deep red-orange hue and silky-smooth texture.

    I could boast about the flavor all day, but it’s also so hearty healthy.

    Ingredients

    SOUP

    • 1 large red bell peppers

    • 4 fresh tomatoes

    • 1 cup water

    • 1 carrot

    • 2-3 cloves garlic

    • 1 onion

    • 1/2 tsp each sea salt and black

    pepper

    • 1 tsp dired basil

    FOR SERVING optional

    Herb Garlic bread sticks

    • Cilantro

    • pasta

    • Full-fat coconut milk

    • Black pepper

    Instructions

    1. Roast red peppers, tomatoes , onion, garlic and carrot in a 500 degree F (260 C) oven or over an open flame on a grill or gas stovetop until tender and charred on all sides – about 10-15 minutes in the oven, or 5 minutes over an open flame.

    2. let cool to the touch, and remove charred outer skin seeds and stems.

    3. Transfer to blender or use immersion blender to purée soup. Then transfer into saucepan and bring to a simmer over medium-low heat.

    4. Add salt , black pepper and dired basil . Taste and adjust seasonings as needed.

    5. Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.

    6. Serve as is or top with desired toppings, such as herb garlic bread sticks , cilantro, pasta , black pepper and coconut milk.


    Khaman Dhokla

    Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer, Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a breakfast or a snack . This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. Their main ingredient is ,as the Khaman Dhokla is prepared using gram flour or besan. Khaman Dhokla is sweet and sour in taste. they are part of a culture that loves feeding people.

    khaman dhokla was the very first recipe that I learned from my mom during my school days. Since then, it has been by far one of my favorite recipes, and I have been entertaining my family and friends for years.

    Here is an easy way to make Khaman Dhokla, which is soft sponge and super in taste. I serve with spicy sour cherries chutney.

    Ingredients

    • 2 cups Gram flour(besan) sieved
    • 1cup Yogurt (beaten)
    • 1/2 tsp Turmeric
    • 1 tsp Ginger-chilli paste
    • 1/2 tbsp Lemon juice
    • 1/2 tsp Soda bicarbonate
    • Salt to taste
    • 1tbsp Oil

    Chutney

    • 1tsp Ginger paste
    • 2cups Cherries (halved)
    • 1/4 cup Honey ( or any sugar substitute)
    • 1 tbsp Lemon juice
    • 3 Chilli ( green or red )
    • 1/3 tsp Himalayan salt
    • 3 tsp Cider vinegar
    • 1tsp Oil
    • 1tsp Mustard seeds

    Instructions

    Chutney

    1. In a medium sauce pan, heat oil over medium-high heat. Add mustard seeds, when the seeds begin to crackle, add ginger and chillies , Stir in ginger and saute until fragrant, about 1 minute.

    2. Add cherries, sugar, cider vinegar, lemon juice, and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 30 minutes.

    3. Transfer into a blender, make a quick blend. Then transfer into a bowl , set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature.

  • Khaman Dhokla
  • Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again

  • Leave it aside to ferment for one hour. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease the moulds.
  • In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased moulds and place it in the steamer.
  • Cover with the lid and steam for ten minutes. When a little cool, take out from the moulds and keep in a serving plate.
  • Serve, garnished with chopped coriander leaves , scraped coconut and spicy sour cherry chutney.
  • NOTE

    Some Tips and Tricks

    • Start with a fresh batch of eno. The open pack or stale eno may result in flat dhoklas.

    • A simple trick to a fluffy khaman – beat the batter well. The more you beat the batter; more air is incorporated in the batter, resulting in soft-spongy khaman. Just remember to beat the batter before adding eno. 

    • After adding Eno, don’t let the batter sit for a long while. Steam it right away.

    • Follow these basic tricks correctly, and you are on your way to the most spongy dhokla.

    Udon Noodles

    The first time I made this recipe I used another brand of fat udon noodles. I’ve since learned that not all udon noodles are the same. These are now mine and children’s favourite. Made with wheat flour and salt, these noodles are vegan and healthy! I can only imagine that fresh udon noodles would surpass these.

    This stir fry is a great base recipe, featuring just a basic collection of ingredients. Feel free to add in a mushrooms, bell peppers, bean sprouts, bell pepper, shredded cabbage or just about anything else you have around would also be a great addition.

    🍜

    🍜

    These are great deputy from regular refind noodles 🍝 . And the rose of children’s party too.

    How to Make 15-Minute Spicy Udon Noodles

    1. Gather your ingredients and mix up your sauce.

    2. Heat oil in your wok over medium-high heat and set your noodles to soak. Then add mushrooms, the carrots and onions and stir in the hot wok until softened.

    3. Add the noodles .Add the sauce and toss to coat. Finally, add the spinach and stir fry until the spinach is wilted. Spoon into bowls, garnish and serve!


    Recipe

    Ingredients

    • 14oz udon noodles packet
    • 1/2 tbsp vegetable oil
    • 1/2 medium onion sliced
    • 1 medium carrot thin long chopped
    • 1/2 cup snap beans
    • 1/2 cup green beans
    • 1 cup baby spinach
    • 1 cup red bell pepper long chopped
    • 1 cup mushrooms chopped

    Sauce

    • 1-2 tsp chilli garlic sauce
    • 1 tsp thai chilli sauce
    • 2 tsp soya sauce
    • 2 tsp rice vinegar
    • 1 tsp sesame oil
    • 2 cloves garlic minced
    • 1 tsp fresh ginger minced

    Garnish:

    • Sesame seeds
    • Peanuts
    • Green spring or cilantro

    Instructions

      Prepare your vegetable and set aside. You can fill large bowl with hot water and add udon noodles to the bowl to soak .
      In a large wok , heat oil over medium heat . Add mushrooms, bell pepper, carrot and cook, stirring for a minute. Add snap beans, green beans and cook , stirring for a minute . Add onion and cook , stirring until onion are soft and carrot are tender.
      Drained noodles and transfer into a large bowl . Add sauces in udon noodles , stirring and combine well .
      In wok , scatter spinach and cook , stirring constantly until spinach is wilted.
      Add udon noodles in a wok and stirring to combine well . Remove wok from flame. Transfer to a plate or bowl and garnish with sesame seeds, peanuts and cilantro.

    .


    Pizza Cups

    It always feels great to watch when your children chosen off a healthy home-cooked meal over outside. I prepared Pizza Cups for recent children’s tea party . They not only makes your menu looks fancy, but also fun. I know most of you know Bread pizza, but making pizza cups are very cute and interesting to. Homemade party food ideas will help you to stick to your budget.This recipe are simple to make and not need much pre- preparation in the day before party. .

    .

    INGREDIENTS

    Bread slices – 6

    Mushrooms- 8 button ( chopped)

    Onion – 1 ( chopped)

    Tomato – 1 ( chopped)

    Capsicum – 1 ( chopped)

    Fresh Basil – 3 ( chopped)

    Mozzarella cheese – To top

    pizza sauce – 2 tbsp

    Caesar sauce- 2 tbsp

    Italian seasoning – 1 tsp

    Olive oil – 2 tsp

    Crushed red pepper – To sprinkle on top(optional)

    METHOD:

    1. Pre-heat oven to 200 deg C.

    2. To make pizza cups, trim the bread sides use square directly or cut the bread slices with a lid to a circle . Brush a muffin tray with oil and place these bread circles in it so that to make a cup shape.Spread the caesar and pizza sauce.

    3. Sprinkle the chopped veggies and cheese on top of it. Sprinkle with the italian seasoning and chopped basil . Place baking tray in OTG.

    4. Bake for 7-9 minutes or untill the bread turns golden in colour and crisp too.


    Mushroom Tacos

    The Homemade Taco Shells recipe is super simple. Its not fried and baked making it healthy too. All you need is a few homemade tortillas and the Hard Taco Shells will be ready in just 10 minutes.

    These vegan tacos are a great way to sneak more vegetables into your day. The vegan taco is entirely plant-based, made from mushrooms , crushed walnuts and plenty of seasoning.

    I served them in Indian taco shells along with mushrooms, walnuts, cucumber. You can also serve along with Baked Beans, Salad, Refried Beans, Chilli Paneer, Filling & more.

    Ingredients

    Shell

    •1cup Whole wheat flour

    •1/2cup chickpeas flour ( besan)

    •1/2cup leftover Dal or lentil ( yellow)

    •2teaspoon cilantro, chopped

    •1/4 cup Cooking oil

    •Salt , to taste

    Filling

    • 1 cup mushroom (sliced chopped)

    • 1 onion, fine chopped

    • 1/2 teaspoon garlic, minced

    • 1/2 capsicum, fine chopped

    • 2 teaspoon walnut , crushed

    • Salt , to taste

    • Basil, few leaves

    • 2 teaspoon olive oil

  • Salad

    • 1 cucumber, thin ribbons

    • 1/2 tomato, thin wedges

    • 1/2 capsicum, thin wedges

    • Basil, few

    • 2 tablespoons peanut, crushed

    • Salt, to taste

    • Pepper, to taste

    Dressing

    • 2 tablespoons hung curd

    • 1/2 teaspoon Chipotle

    • Fresh herb any

    • 1/2 teaspoon ketchup

    Directions for The Homemade Taco Shells and Filling Recipe

    1. To begin making the Homemade Taco Shells Recipe, we will first preheat oven to 180 C.

    2. Place top rack of oven on middle level and line bottom rack with a drip tray or even foil.

    3. Assemble all the atta flour, besan , dal , cilantro and salt together in a deep bowl. Add oil and little warm water at a time and knead into a stiff dough.

    4. Divide the Taco dough into equal portions.

    6. Roll out a portion into a 4 inch diameter circle by dusting in flour while rolling.

    7. Once rolled, prick the taco dough with a fork. This will prevent it from puffing. 

    8. Next drape the taco on the baking grill rack. They will spread over two rows of the grill rack. Once you have arranged all the tacos in the grill rack like shown in the picture, place them in the oven.

    9. Bake for 7 to 10 minutes until you see the taco are crispy and lightly browned.

    10. Keep a watch on the taco as each oven acts differently. Sometimes it turned over brown . So monitor till you understand how the oven behaves with the taco.

    12. Once done, remove the Taco Shells from the oven and allow it to cool completely. The Taco Shells will continue to harden while it cools down.

    13.For Filling: In a sauté pan , heat olive oil over medium-high heat. Add onion , mushrooms and seasoned with salt , pepper . Toss to coat all mushrooms .

    14. Cook for 5 minutes on medium flame without stirring .

    15. Reduce heat to low flame and add garlic and walnuts . Cook for 3 more minutes, stirring frequently, until garlic is fragrant and mushrooms are fully cooked.

    16. Remove from heat and add basil .

    17.Salad : use ribbon blade cutter or slicer , cut the cucumber into ribbons.

    18. In a bowl, mix all ingredients together(Cucumber, tomato, capsicum, salt, pepper and peanut ).

    19. Mix dressing into cucumber, stir well to combine.

    20. To assemble the tacos, spread sauté mushrooms down the centre of each taco shell. Finish the tacos with salad garnishes or your choice of Dips.

    21. Serve immediately .


    Banana oats ragi Pancake

    Breakfast is the most important meal of the day . How is it with you ? , you eat breakfast or you completely not attached to this meal? . Breakfast although definitely modest was not one of the first activity after waking up 😊😋. For me and kids this stack was prefect breakfast.

    I placed all the ingredients in my blender and process until smooth. The batter thickens as it sits so you want to bear that in mind when preparing your pancakes so don’t leave the batter sitting for too long.

    I made this Banana Oats Ragi Pancakes recipe without include the baking powder and the recipe turned out great, so it is totally up to you whether you use it or not.

    If the batter gets too thick, add a little extra liquid whether it be more non-dairy milk or water .

    I cook the pancakes on each side in a non-stick pan.  I usually put a lid on my skillet and leave it slightly open after I turn over the pancake just to make sure it cooks through.

    I made a mountain of mini banana oats ragi pancakes , spread Nutella and topped them with delicious homemade jam , fruits and maple syrup.

    Ingredients

    • 1 cup oats ( rolled or flour)

    • 1/2 cup ragi flour

    • 1/2 cup almond milk

    • 2 tablespoons maple syrup

    • 2 ripe banana

    • 1 teaspoon vanilla

    • 1 teaspoon baking powder (optional)

    • 1/4 teaspoon pink salt (optional)

    • Butter, for cooking

    • Maple syrup

    • Nutella

    • Jam

    • Fresh fruits

    Instructions

    1. Place all the ingredients in a blender, roll oats, ragi , almond milk, maple syrup, banana, vanilla, baking powder, salt. Process until completely smooth.

    2. Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.

    3. Spread Nutella on each pancake.

    4. Serve topped with maple syrup and fruits.


    Amaranth Waffle

    Introducing new grains is quite difficult to kids. Changing how you present food to your kid can make a big difference  to your children’s acceptance  of that food. These Amaranth Waffles are a great way to get your kids pleading for more vegetables !!

    Amaranth Waffles can be used in so many ways. I love to accompany them with a variety of toppings such as

    • Hummus
    • Mint chutney
    • Tamarind chutney
    • Salad
    • Aloo bhaji
      Sambar
  • You can also use them as a Bread for sandwiches ( like i have made it ) or pop them in a lunchbox.
  • Ingredients

    Waffle

    1/2 cup pumpkin purée

    2 cups Amaranth flour

    3/4 cups almonds milk

    1 teaspoon oil

    1 boiled Potatoes

    1/4 teaspoon salt

    A pinch of baking soda

    Filling

    2 teaspoon paneer ( grated)

    1 teaspoon Coriander, Chopped

    1 teaspoon corn

    Hummus

    1/2 cup White channa

    1 Potato, boiled

    1/2 teaspoon Cumin powder

    1/2 teaspoon Mixed spices ( or channa masala)

    Coriander chutney

    2 teaspoon curd

    1 green chilli

    Handful Coriander

    Salt

    Method

    Preheat waffle iron. Mix and beat in flour, almond milk, vegetable oil, purée, mashed potato , baking powder, salt and just until smooth.

    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

    Filling

    Take bowl mix all ingredients paneer , Coriander, corn, salt and chat masala together.

    Hummus

    Blend all ingredients well together.

    Chutney

    Blend it well .

    Serve hot centre filled waffles sandwiches with hummus ,chutney and pomegranate pearls.


    Broccoli and Almond Soup

    This low-fat version of cream oThis low-fat version of cream of broccoli soup is a silky, smooth scrumptious soup that has a creamy consistency without any added cream.  It’s super simple to prepare and on the table in just 30 minutes! What more can you ask for?

    Health Benefits of Broccoli

    Broccoli is a low-calorie source of fiber and it’s also rich in many essential vitamins and minerals.

    A cup of cooked broccoli has just as much vitamin C as an orange, and it’s also a good source of B vitamins beta-carotene, iron, magnesium, potassium, and zinc.

    Super Food for kids and adults.

    To help your heart and muscles work better

    To make your eye strong

    To help your immune system fight to keep healthy.

    Ingredients

  • • 2 teaspoon olive oil
  • • 1/2 medium Onion ( chopped)
  • • 1 stalk celery ( chopped)
  • • 1/2 cup almond (soaked and peeled)

    • 4 cups fresh broccoli (including stems, chopped)

    • 1/2 cup peas

    • 2 cups vegetable broth

    • 1 1/2 cups nonfat milk

    Method

    1. Gather the ingredients.
    2. Heat oil on medium heat in a pot
      Gently sauté onion and celery for 3 to 4 minutes, until onion is softened.
    3. Add peas , almonds and chopped broccoli, sautée few mins .
    4. Followed by the broth . Bring to a boil, then reduce heat, cover, and simmer for 5 minutes, or until vegetables are tender.
    5. Allow soup to cool slightly, then transfer to a blender , and blend until smooth. Return soup to pot .

    6. Add milk , bring to a boil and heat gently until ready to serve.