Phool Makhana Curry

Phool Makhana or lotus seeds or fox nuts are much healthier ingredient can be used during Vrat . Makhana are rich in calcium, protein, iron, zinc and thiamine.

Phool Makhana curry is masterly easy recipe made with tomato ginger gravy and added crispy makhana‘s to it .

Ingredients

  • 3 cups Makhana
  • 2 tsp Ginger (chopped )
  • 4 medium Tomatoes (chopped )
  • 2 Green chillies (split)
  • To taste Himalayan salt
  • 1 tsp Turmeric powder
  • 4 tsp Ghee
  • As per required Water
  • Method
    1. Take a pan . Add a spoon of ghee and roast the makhana until crispy.
      Take another pan . Heat the ghee . Add chopped ginger sauté until light brown.
      Add chopped tomato. Cook on low flame Until it turns soft and mashed.
      Add spices and mix well. Cook until oil gets separated.
      Add water. Bring 2 -3 boils.
      Add crispy makhana and give quick mix. Turn off the flame .
      It’s ready to serve. Garnish with coriander.

    Samvat Pulav (vrat ke chawal )

    Samvat rice ( vrat ke chawal) or Branyard millet is healthy and gluten-free option during fasting days . That tiny creamish millet is pack of multi-nutrition. Having regular fried fasting meal makes me little feed up , but this excellent one – pot recipe masterly simple and it keep calm my hunger pranks .

    Prep Time 5 minutes

    Cooking Time 10 minutes

    Total Time 15 minutes

    Ingredients

    • 1/2 cup Samvat rice
    • 2 cup water
    • 1 small Potato (chopped)
    • 1 small Chilli (chopped)
    • 1 tsp Cumin
    • 3-4 Curry leaves
    • 5 piecesCashews (chopped )
    • 3 tsp Peanuts
    • To taste Himalayan salt
    • 2 tsp Ghee
  • Method
    1. Heat oil in a pan. Add cumin seeds , curry leaves and cashews. Sauté few minutes.
      Add chopped potatoes and cook until it turn light brown.
      Add peanuts and green chillies, sauté for a minute.
      Add samvat rice , water and salt . Mix well.
      Bring it boil . When water is reducing, low the flame, cover it for 2 – 3 minutes.
      Take off the flame and let them cover it for another few minutes. It is ready to serve. Add pomegranate pearls.
      Serve Pulao with curd and Makhana Sabhji.

    Maa ki Dal

    A flavourful staple food which every Punjabi grew up eating with. In this DHABBA style recipe, soaked dals and rajma are cooked in pressure cooker until soft.

    The calcium and protein rich whole urad dal, rajma, ghee, tomato gravy and spices makes it wholesome, nutritious and simply irresistible. Because of its ease of preparation, wholesome goodness and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even few naming it as MAA KI DAL .

    Ingredients

    • 1 cup whole black gram sabut urad dal(soaked)
    • 3 large tomatoes (chopped)
    • 1/3 cup rajma (soaked )
    • 3 tablespoons ghee
    • 2 medium onions (chopped)
    • 1 teaspoon ginger (chopped)
    • 1 teaspoon garlic (chopped)
    • 2 green chilies slit
    • 1 teaspoon red chili powder
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon coriander powder
    • water as needed
    • salt as needed
    • 2 tablespoons chopped cilantro leaves
  • Method
  • 1. Pick, rinse and soak sabut urad dal or whole black gram in plenty of water overnight.

    2. To make maa di dal in a pressure cooker , bring 5 cups of water with a dash of salt, Cover and pressure cook for 30-40 minutes ,to the pressure settles check if the kali dal is completely cooked.

    3. In a small pan , Heat the ghee . Add cumin seed and a Kashmiri mirch .

    4. Add chopped onions and saute till they turn soft.

    5. Next add chopped ginger garlic and slit green chilies. Saute till the raw smell goes off.

    6. Add chopped tomatoes and mix. Add all the spice powders and saute till tomatoes release fat from the sides.

    7. Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes.

    8. Adjust consistency. Add cilantro leaves and mix well. Serve maa di dal hot.

    9. Maa ki dal can be served with roti , rice , boondi raita and salad.


    Couscous Upma

    Upma has famous meal , regularly upma made with rava , but i am looking some more healthier ingredient to make upma. I found couscous best ingredient to replace rava for upma. Couscous upma is easy and quick recipe. Couscous is its versatility. It is amazing how just a small bowl of this tiny grain can fill you up and keep those hunger pangs at bay.

    Ingredients

    Instant Couscous – 3/4 cup

    Salt -1/4 tsp

    Water -1 1/2 cup

    Onion – 1 medium size

    Green chilli – 2 finely chopped

    Salt as needed

    Beans – 1/4 cup chopped

    Carrot – 1/4 cup chopped

    Capsicum – 1/3 cup chopped

    For the seasoning

    Oil – 2 tbsp

    Hing pinch of

    Mustard seeds – 1 tsp

    Urad dal – 1 tsp

    Curry leaves

    Pre- preparation

    1. Take couscous in a bowl. Add 1/4 tsp salt to it.Bring water to rolling boil. Add to the couscous, mix well and keep it covered for 10 minutes.

    2. After 10-15minutes – fluff couscous with a fork and our plain couscous is ready.

    Method

    1. Heat oil in a pan, add mustard seeds and urad dal, when dal turns golden brown, add onion, green chillies, hing and curry leaves. Sauté on medium heat until onions turn transparent.

    2. Add carrots and beans. Mix well, sprinkle water and cook covered, stirring in between until the vegetables are soft but not mushy.

    3. Once the vegetables are soft, add capsicum and salt needed. Mix and cook for another 3-4 minutes. See to it that you do not overcook the capsicum.

    4. Add the couscous and mix gently.

    5. Garnish with curry leaves.


    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.


    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.


    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.