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.


    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.