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.


  • 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.

    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 .


    Sagoo chat in Potato cups

    Sagoo(Sabudana) chaat recipe is an Indian delicacy served for breakfast or evening snack specially in vrat (fasting) . It is filling and healthy too .It is so delicious and can be have on any regular day .Its an easy to cook and less time taking . Here is quick recipe for sabudana chat in Potato cups.

    Ingredients

    3 Potato ( boiled)

    2 tbsp sagoo (sabudana) , soaked for 4 hours

    2 green chillies

    4 tsp peanuts

    1 cucumber , chopped

    1 tomato , chopped

    1 tsp cumin powder

    Salt to taste

    Coriander leaves

    Pomegranate pearl

    Method

    1. Using a paring knife cut into the half  and scoop out the insides, leaving about a 1/4 inch for potato cups.

    2. Shallow Fry until crisp both the sides .

    3. Take a pan add water, make it boil then add sago, salt in it . When the sago boiled. Transfer into another bowl.

    4. In a mixing bowl add sago, cucumber, tomato,peanut, green chillies, cumin powder, salt , coriander leaves .

    5. Squeeze the lemon on the mixture.

    6. Pour the mixture in Potato cups.

    7. Garnish with pomegranate pearls and Serve.


    Naaz-e-Kebab

    A Nutritional, healthy , delightful Savory evening snack. This crispy kebab nourished with high fibre , minerals , vitamins and beta-carotene.

    Ingredients

    4 raw Bananas (boiled)
    2 Potatoes (boiled)
    1 tbsp oil 1 tsp Cumin Seeds
    Salt to taste
    ½ tsp chilli powder
    2 tsp finely chopped Ginger
    2 tsp finely chopped Green Chillies

    1tsp dry rose petals powder
    2 tsp chopped Coriander
    ½ cup Green Peas (blanched)
    ½ cup mix veggies (capsicum, carrot, beans) fine chopped
    1 tbsp chopped Coriander

    Method  

    1. Wash & trim the head & tail of raw bananas. Heat a pan with water and cook the raw bananas until soft. They will change color. This will take 5-7 mins. Once it cooked , keep it aside for cooling down and peel the skin .

    2. Grate the cooked bananas.

    3. Add potato ,green chili, ginger , salt, coriander leaves , rose petal powder,chilli powder, peas ,onions and other veggies.Mix together and knead a dough. Do not add water .

    4 .Make small balls give them desire shape . Shallow fry them in oil on heavy tawa.

    5. Serve hot with mint chutney .


    Healthy Pav Bhaji

    Pav Bhaji is an indulgent meal reserved for cheat days. The problem with this dish is that it’s loaded with carbs and there’s hardly any protein.

    There’s too much potato in the mash plus it is served with white bread that’s soaked in butter, the last bit of course can be easily remedied by using only as much butter as your conscience permits . Here’s a unique way to add a dose of healthy nourishment to it. Prepared in the traditional way, the dish uses a multitude of veggies .

    The Extra Virgin olive oil acts as a great replacement for butter, making the dish low in fat and packed with the good flavors from the Extra Virgin olive oil along with its rich nutrients.

    Ingredients

    For Bhaji

    1 Onion , finely chopped

    1 inch Ginger , grated

    3 cloves Garlic , grated

    1 cup Tomato , puree

    1 Capsicum, finely chopped

    2 Carrots , diced

    2 cups Cauliflower , cut into florets

    3 Pumpkin , peeled and diced

    1 Beetroot, peeled and diced

    2 teaspoons home made Pav bhaji masala

    1 teaspoon Chaat Masala Powder

    1/2 cup Green peas , steamed

    1 tablespoon Lemon juice

    Figaro Pure Olive Oil , for cooking

    Salt , to taste

    Pav

    Whole wheat Pav buns

    Olive oil

    Method

    1  Heat the pressure cooker over medium heat. add the oil, onion, garlic, ginger and saute until the raw smell from the onion goes away.

    2 When it does, add all the remaining ingredients for the bhaji except lemon juice.

    3 Stir well, add a 1/2 cup of water, Lock the lid and pressure cook for a three to four whistles and turn off the heat.

    4 Allow the pressure to release naturally .

    5 Open the cooker, mash the bhaji using a potato masher until it well mashed. Add the lemon juice and 1/4 tsp butter and stir.

    6 Check the taste and adjust accordingly.

    7 Heat the skillet over medium heat and place the cube cut pav buns on it. Drizzle some Extra Virgin olive oil over the pav buns and toast it until golden and crisp.

    8 Serve the Pav Bhaji along with toasted buns, with some onions sprinkled on the top.


    Quinoa Oats Idlis

    This nutritious Quinoa Oats Idli is an easy and light dish to prepare. A perfect breakfast food, healthy Idlis which is best for those who are health conscious. A great blend of taste and health.

    INGREDIENTS

    • 1 cup Semolina/Suji

    • 1/2 cup quinoa, pre cooked

    • 1/3 cup Oats

    • 1 cup curd

    • 1/2 tsp fruit salt

    • 1 tsp oil

    • 1 Carrot, finely chopped

    • 1 Onion,finely chopped

    • 1 large Tomato,finely chopped

    • 1 capsicum,finely chopped

    • 1 tsp Ketchup

    • ⅓ cup water

    • 2 tbsp Coriander leaves, chopped

    • Salt – As needed

    INSTRUCTIONS

    1 Heat a kadai and Add finely chopped onions and carrots ,fry till transparent.

    2 Add capsicum, fry for a minute in medium flame. Add tomato and salt. Fry till everything turns mushy and to a ketchup , cook covered for 5 minutes in low flame (or until veg are cooked). Turn off the flame and let it to cool down for sometime.

    To make stuffed idli

    1 Take a bowl. Add semolina, quinoa, oats and curd . Mix well together. Add fruit salt along with water, mix it . grease the idly plate and then pour a half laddle of batter and spread evenly.

    2 now add a tbsp of stuffing masala and drop over the idly batter and then again drop the idly batter over the filling and close it.steam the idli and serve hot.


    Samak Ki Idlis

    The recipes made during fasting /Vrat ka khana ,are often deep fried or shallow fried so we consume a lot of ghee or oil.These steamed samak Atta ki idli are very good as they are easy to digest and taste good,serve these samak ki idlis with healthy and delicious-fruit & nut chutney , coconut green chutney and tomato chutney.

    Prep time- 10 min

    Cooking time- 10 min

    Type-vrat ka khana

    Yields-12 idli

    INGREDIENTS-

    • Samak ka Atta- 1 cup

    • Yogurt- 1/2 cup

    • Spinach- 1/2 cup (purée)

    • lemon juice- 1/2 tsp

    • Ginger,chopped- 1tsp

    • Salt- to taste

    • Fruit salt- 1/2 tsp(optional)

    Tempering-

    • Cumin seeds- 3/4 tsp

    • Cooking oil- 2 tsp

    • Green chilies,chopped- 1.5 tsp

    PROCEDURE-

    1. Take a bowl and mix samak atta , curd and spinach puree.

    2. Heat oil in a small pan and add cumin and chilies in the same pan and fry till cumin become golden in colour.

    3. Add this tempering into samak mixture.

    4. Add ginger,lemon juice and salt in the batter and stir well.

    5. Boil enough water in the idli steamer and grease the idli mould with oil.

    6. When water start boiling,mix fruit salt in the samak batter and immediately pour the idli batter in the moulds.

    7. Cover the steamer and cook for 8-10 minutes.

    8. Now switch off the flame and  remove the plates from the steamer after 5-8 minutes.

    9. Now with a greased spoon scoop out the idlis.

    10. Serve with coconut green chutney,tomato chutney or fruit and nut chutney.