Poha: A complete breakfast

Poha : A complete breakfast

Cooked poha or flattened rice is simple and healthy breakfast. It can be served with tea, coffee in the morning or with fresh juice, lemonade for evening snack.

Ingredients:

Approx. 4 servings

• Poha (flattened rice) – 2 cup
• Onion – 1/2 chopped
• Potato – 1 peeled and diced
• Green chili – 1 finely chopped
• Green peas – 1/2 cup
• Curry leaves – 6
• Cumin seeds (Jira) – 1 tsp
• Mustard seeds (Rai) – 1 tsp
• Asafetida powder – 1 pinch
• Turmeric powder – 1 tsp
• Sugar – 2 tsp
• Salt as per taste
• Fresh lime juice
• Cilantro for garnish
• Cooking oil – 1 tbsp

Method:

1. Wash poha gently, drain and keep aside.
2. In a pan, heat oil. Add cumin seeds and mustard seeds and let it splutter.
3. Add asafetida powder, Sauté for a minute. Now add chopped onions and green chilies. Sauté for 2-3 minutes. Add curry leaves. Sauté.
4. Add peeled and diced potatoes and green peas. Mix it and cover the pan. Cook potatoes and peas for further 5 minutes.
5. In the soaked poha, add salt, turmeric powder and sugar. Mix it gently.
6. Add this poha to the pan. Gently mix well. Sprinkle 1 tbsp of water on top and cover the pan. Turn the heat to low. Let it sit for 3-4 minutes.
7. Uncover the pan, add lime juice and mix again. Cover for 3-4 more minutes.
8. Poha is ready to be served.

Garnish and serving suggestions:
Garnish Poha with fresh chopped cilantro, namkeen sev (bhujiya) and cut lime wedges. Enjoy poha as morning breakfast or an evening snack.

Dal-Dhokli: Ultimate comfort food

Dal-Dhokli means cooked Indian flat-bread bites, submerged in spicy and tangy lentil soup. Dal-Dhokli is ultimate comfort food in Gujarati household. My Dal-Dhokli recipe is inspired by the famous Gujarati chef Tarla Dalal. Each time it comes out perfect. It is great for soggy rainy weather.

Approx 4 servings
Prep Time: 10 mins
Cooking Time: 20 mins

Ingredients:
For Dhokli:

• Whole wheat flour – 1.5 cups
• Besan (Bengal gram flour) – 1/2 cup
• Ajwain (Carom seeds) – 2 tsp
• Red chili powder – 1 tsp
• Asafetida – 1 pinch
• Salt as per taste
• Cooking oil – 2 tbsp

For Dal:

• Tuwar dal (yellow lentils) – 1 cup uncooked
• Tomatoes – 1/2 cup
• Boiled peanuts – 2 tbsp
• Ginger  – 1 tbsp finely chopped
• Green chilies – 2 finely chopped
• Curry leaves – 8
• Jaggery (gur)- 1 tbsp
• Tamarind pulp (Imli) – 1 tbsp
• Red chili powder – 1 tsp
• Turmeric powder – 1 tsp
• Garam masala – 1 tsp
• Salt as per taste

For tempering:

• Cooking oil – 2 tbsp
• Cumin seeds – 2 tsp
• Asafetida (Hing) -1/4 tsp
• Finely chopped cilantro – 2 tbsp (for garnish)

Method:
For Dhokli:

1. Combine all the ingredients in a bowl, mix well and knead into soft dough, using enough water.
2. Cover and keep aside for 15-20 minutes.
3. Divide the dough into equal portions and roll out each portion into 6″ diameter and 1/8 inch thick circles.
4. Heat griddle or tava and cook each roti lightly from both the sides.
5. Cut each roti with pizza cutter or knife into diamond or desired shapes and keep aside.

For Dal:

1. Cook dal in the pressure cooker with turmeric powder and salt. Keep aside.
2. Heat the oil in large sauce pan and add cumin seeds. When seeds start crackling, add finely chopped green chilies and ginger. Sauté for a minute.
3. Now add asafetida powder, red chili powder and the cooked dal. Mix well and bring it to a boil.
4. Add the curry leaves, tomatoes, jaggery, tamarind pulp and peanuts. Simmer for 10-15 minutes.

Garnish and Serving Suggestions:
Garnish hot dal with freshly chopped cilantro. For plating, just before serving add prepared dhoklis to hot dal and serve immediately.

Note: Add dhoklis one by one to the dal or it will form a lump.

Eggless Blueberry Muffins

Eggless blueberry muffins are great for healthy breakfast or a snack.

Approx. 12 muffins
Prep Time: 10 mins
Cooking time: 25 mins

Ingredients:

• All-purpose flour – 2 cups ( I used 1 cup whole wheat flour + 1 cup all purpose flour)
• Sugar – 1 cup
• Baking powder – 4 tsp
• Milk – 1 cup
• Melted butter – 3 tbsp
• Fresh  or frozen blueberries – 1 cup

Method:

1. Preheat oven at 350 degrees F.
2. Line 12 muffin cups with paper liners.
3. Combine flour, sugar and baking powder in a large bowl. Stir in milk and melted butter slowly . Fold in blueberries.
4. Fill each cup 2/3 full.
5. Bake at 350 for 25 minutes.

Enjoy!

Quick and Healthy: Colorful Fried Rice

Happy New Year to everyone! Let’s start this year with this quick and healthy recipe for fried rice. It can be prepared with all the vegetables you have or all the vegetables you like:)… Enjoy this easy recipe!

Approx. 4 servings

Ingredients:
Basmati rice – 1.5 cup
Onions – 1 medium (sliced)
Cauliflower or Broccoli – 1 cup (small florets)
Red bell pepper – 1 (cup cut strips)
Green peas – 1/2cup
Garlic – 1/2 tbsp minced
Ginger – 1/2 tbsp grated
Olive oil – 1 tbsp
Garlic chili sauce -1 tbsp

Spices:
Cumin seeds (Jira) – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste

Method:

• Wash basmati rice twice. Cook the rice with 3 cups of water.
• Clean and cut all the vegetables as directed. Keep aside.
• In a pan on medium heat, add olive oil. Add cumin seeds, when it starts to crackle, add sliced onions. Sauté for 2-3 minutes.
• Add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder and salt.
• In the end, add garlic chili sauce, mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita (spicy yogurt).

Sweet Dalia (Cracked wheat): Nutritious breakfast

Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.

Ingredients:
Approx. 2 servings

• Broken wheat (Dalia) – 1 cup
• Grated Jaggery (Gur) – 3/4 cup
• Clarified butter (Ghee) – 1/4 cup
• Cashews, Almonds – 1/2 cup (coarsely chopped)
• Cardamom powder (Elaichi) – 1 tsp
• Golden raisins – 1 tbsp
• Milk – 1 cup
• Water – 2 cups
• Freshly grated coconut – 1/2 cup(optional

Method:

1. Dry roast coarsely chopped cashews and almonds and keep aside.
2. In a heavy bottom pan, roast Dalia with ghee on medium-low heat.  Let it roast for 7-8 minutes or till it gives roasted aroma.
3. In a sauce pan, add water and milk. Bring it to a boil.
4. Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
5. Add grated jaggery and grated coconut. Mix well.
6. Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.

Serve warm.

Moong dal Cheela: Savory crepe for breakfast

Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.

Ingredients:
Approx. 4 servings

• Moong dal (yellow split lentil) – 2 cups
• Ginger – 1 inch piece grated
• Green chili – 1 finely chopped
• Cumin seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Fresh Cilantro – 2 tbsp finely chopped
• Salt as per taste
• Cooking oil for pan frying

Method:

1. Wash and soak moong dal in water for around 4 hours.
2. Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
3. In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
4. Add little water to make the batter of a thick pouring consistency. Mix well.
5. Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
6. On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
7. Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
8. Repeat the above process with the remaining batter.

Serve hot with Green cilantro chutney or ketchup.

Chana dal vada : A crunchy snack for soggy weather

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara…….

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

• Yellow chana dal  – 2 cups
• Onion – 1/2 cup finely chopped
• Ginger garlic paste – 1/2 tbsp
• Green chilies – 2 finely chopped
• Fresh cilantro leaves – 2 tbsp finely chopped
• Cumin seeds – 1 tsp
• Salt as per taste
• Vegetable oil for frying

Method:

1. Soak chana dal 4-5 hours in plenty of water.
2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
4. Heat oil in a pan for frying vadas.
5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
6. Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Fruit Custard

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

• Custard powder (Vanilla flavor) – 2 tbsp
• Whole Milk – 3 cups
• Sugar – 4 tbsp
• Seedless grapes – 1 cup
• Apple – 1
• Banana – 1/2
• Pomegranate seeds – 1/2 cup
• Almonds – 8
• Cashew nuts – 8

Method:

1. In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
2. In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
3. Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
4. Mix well and turn the heat off.
5. Cool it down at the room temperature and then refrigerate.
6. Clean and cut all the fruits in bite size pieces and keep aside.
7. Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.

Paneer pasanda

Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.

Ingredients:
For Paneer pasanda : Approx. 6 servings

• Paneer – 1 lbs

For sauce or gravy:

• Onion – 1 (pureed)
• Tomato puree – 1 cups
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Paneer – 2 tbsp grated
• Cashew nuts – 1/4 cup tbsp powdered
• Green chili – 1 tsp (finely chopped) [OPTIONAL]
• Heavy cream – 3/4 cup
• Olive oil – 1 tbsp
• Butter – 1 tbsp
• Sugar/Honey – 2 tsp

Dry Spices:

• Whole garam masala – 1 tbsp
• Cumin – 1 tsp
• Turmeric Powder – 1/2 tsp
• Red chili powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Tandoori masala – 1/4 tsp
• Dry Fenugreek leaves(kasoori methi) – 2 tsp
• Salt as per taste

Method:

1. Cut paneer in 1X1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
2. Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
3. Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
5. Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
6. Add paneer pieces to the gravy. Simmer for another 5 minutes.
7. Add kasoori methi and mix well. Paneer pasanda is ready to be served.

Enjoy with fresh naan, paratha or steamed basmati rice.

Koshimbir: A Maharashtrian Salad

Ingredients:
For approx. 4 servings

English cucumber – 1 Peeled
Tomato – 1
Sweet onion – 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala –  1 tsp
salt as per taste

Method:

• Cut cucumber, onions and tomatoes in small cubes. Keep aside.
• In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
• Mix well and let it refrigerate till chilled.
• Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.