Thursday, 30 July 2015

Moong Dal Puri

Moong Dal Puri
Ingredients
For Dough
Wheat Flour – 2 cup
Oil – 1 tsp
Salt to taste
For stuffing
Moong Dal (without skin) – 1/2 cup
Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Chat Masala – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Salt to taste
Oil for frying

Method
Wash and soak moong dal in enough water for 4-5 hours. Drain the moong dal. Heat oil in a pan. Add cumin seeds and let them crackle. Add the drained moong dal and saute for 3-4 minutes. Add coriander powder, red chilli powder, chat masala and little salt. Mix well and slightly crush the dal with the back of a stirring spoon. Cook till masala become dry. Remove from the heat and let it cool. Mix flour with a little salt. Add oil and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a kadai for frying. Divide the dough into lemon sized balls. Take a ball and roll it into a circle. Put some prepared mixture in the center. Join all the edges of the dough (rolled puri) to seal mixture in the center and press with your palm. Roll it again like a puri (about 4-5 inches in diameter) using little flour for dusting. Deep fry the puri in kadai till golden brown and crisp. Drain and place the puri on an absorbent paper to remove excess oil. Prepare remaining puris in the same way. Serve hot with pickle, raita or sabji.

Wednesday, 29 July 2015

Torai Masala



Torai Masala
























Ingredients
Torai – 400 gms
Chopped Onions – 2 (medium size)
Chopped Tomatoes – 2 (medium size)
Oil – 4 tbsp
Cumin seeds – 1/2 tsp
Red Chilli powder – 1 tsp
Ciriander powder -- 2 tsp
Turmeric powder – 1/2 tsp
Mango powder – 1 tsp
Salt to taste

Method
Wash, peel and cut the torai in into 1/2 inch pieces. Heat oil in a kadai. Add cumin seeds, let them crackle and change their colour. Add chopped onions and saute till light brown in colour. Add tomatoes and saute for 4-5 minutes. Add torai. Sprinkle turmeric powder, red chilli powder and coriander powder. Mix well and cook covered on low heat stiring in between. When torai is cooked, add mango powder and salt. Mix well and cook for 2-3 minutes on high heat. Serve torai masala with chapatis.



Ripe Banana Curry

Ripe Banana Curry
Ingredients
Ripe Bananas – 3 - 4 (medium sized)
Oil – 1 tbsp
Cumin seeds – 1/2 tsp
Chopped Tomatoes – 3/4 cup
Ginger & Garlic paste – 1 tsp (optional)
Turmeric powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Coriander powder – 1 tsp
Chopped Coriander leaves – 1 tbsp
Salt to taste


Mehtod

Peel and cut the bananas into pieces. 
Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped tomatoes, ginger and garlic paste, turmeric powder, red chilli powder and coriander powder. Cook until tomatoes soften. Add 1 cup of water and little salt. Bring to boil. Add banana and mix well. Turn off the heat and garnish with chopped coriander leaves. Serve hot with puris or chapatis.

Tuesday, 28 July 2015

Methi Gajar

Ingredients
Carrots (Gajar) – 2 cup (cubed)
Chopped Fenugreek leaves – 2 cup
Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Chopped onion – 1/2 cup
Chopped Garlic – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilli powder – 1/2 tsp
Coriander powder – 2 tsp
Salt to taste

Method
Heat oil in a kadai. Add cumin seeds, let them crackle. Add onions and saute until translucent. Add chopped garlic and saute for few seconds. Add chopped fenugreek leaves and saute for 2 minutes. Add turmeric powder, red chilli powder, coriander powder and salt and mix well. Add cubed carrots and 1/2 cup water and stir well. Cover and cook for 6-8 minutes until carrots are tender. Remove the cover and cook for 2-4 minutes till all the liquid evaporates. Serve hot with parathas or chapatis.

Fenugreek leaves are aromatic, flavourful and rich reservoir of medicinal properties. 

Bajra Aloo roti

Ingredients
Bajra flour – 2 cups
Boiled and mashed Potatoes – 1/2 cup
Chopped Onions – 2 tbsp
Red Chilli powder – 1/2 tsp
Chopped Coriander leaves – 1 tsp
Salt to taste
Ghee – 1 tbsp

Method
Mix all the ingredients in a bowl and knead to a smooth dough by adding warm water. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati (about 6 inches in diameter). Place the rolled roti on a hot tawa. Apply little bit of ghee and cook from both sides until brown spots appear. Serve hot with white butter, curd or sabji.

Monday, 27 July 2015

Gawar ki Phalli (Cluster Beans)

Gawar ki Phalli (Cluster Beans)
   

Ingredients
Gawar ki Phalli (Cluster beans) – 250 gms
Mustard Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Red Chilli powder – 1/2 tsp
Ciriander powder -- 2 tsp
Turmeric powder – 1/4 tsp
Mango powder – 1/2 tsp
Salt to taste

Method
Wash the cluster beans. Cut both the 
ends and cut into 1/2 inch pieces. Heat musterd oil in a pan. Add cumin seeds, let them crackle and change their colour. Add cluster beans. Sprinkle turmeric powder, red chilli powder and coriander powder. Mix well and cook covered on low heat stiring in between. When cluster beans are cooked, add mango powder and salt. Mix well and cook uncovered for 2-3 minutes on high heat. Serve with chapatis.




Lapsi (Atte ka Halwa without Ghee)

Ingredients
Wheat Flour – 150 gms
Jaggery or Sugar – 150 gms
Chopped Almonds – 8-10 (optional)
Water – 2 cups

Method
Dry roast wheat flour in kadai on low heat stirring continuously till golden brown in colour. Slowly pour in water stiring continuously so that no lumps are formed. Add grated jaggery or sugar. Cook and stirring all the time till the mixture thickens. Add more water if required to get the desired consistency. Garnish with chopped almonds and serve hot. 

Atte ka Halwa

Ingredients
Wheat Flour – 150 gms
Ghee – 100 gms
Sugar – 150 gms or as required
Green cardamom powder – 1/2 tsp (optional)
Chopped cashews – 8-10
Raisins – 10-15

Method
Heat ghee in a kadai. Add wheat flour and fry on low heat stirring continuously till golden brown in colour. Add sugar and mix well. Add 2 cup of hot water and cook. Stirring all the time till the mixture thickens. Add more water if required to get the desired consistency. Add cardamom powder, chopped cashews and raisins and mix well. Serve hot.

Saturday, 25 July 2015

Masala Sprouted Kala Channa

Masala Sprouted Kala Channa
Ingredients
Kala Channa (Black chickpeas) – 1 cup
Cumin seeds – 1 tsp
Chopped Onions 1/2 cup
Chopped Tomatoes – 1/2 cup
Ginger and Garlic paste – 1 tsp
Red Chilli powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 1 - 2 tbsp
Chopped Coriander leaves – 1 tbsp
Salt to taste

Method
Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and transfer the channa to a clean muslin cloth. Tie a knot and keep aside for 8-10 hours. Open the knot and you will see little sprouts are coming. Now heat oil in pan and add cumin seeds and let them crackle. Add onions and saute till they get light brown colour. Add ginger and garlic paste and saute for few seconds. Add chopped tomatoes and saute for 4-5 minutes. Add red chilli powder and salt. Cook till oil starts leaving the masala. Then add sprouted channa. Fry till channa become crisp and dry. Add mango powder and mix. Garnish with coriander leaves. Serve hot with chapatis or as a snack with evening tea. 

Crispy Sprouted Kala Channa

Crispy Sprouted Kala Chanan
Ingredients
Kala Channa (Black chickpeas) – 1 cup
Cumin seeds – 1 tsp
Red Chilli powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 1 tbsp
Salt to taste

Method
Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and transfer the channa to a clean muslin cloth. Tie a knot and keep aside for 8-10 hours. Open the knot and you will see little sprouts are coming. Now heat oil in pan and add cumin seeds and let them crackle. Add sprouted channa along with red chilli powder and salt. Fry until channas are crisp. Add mango powder and mix well. Serve hot as a snack..
Crispy Sprouted Kala Channa

Baby Potato Masala

Ingredients
Baby Potatoes – 250 gms
Cumin seeds – 1/2 tsp
Oil – 1 tbsp
Coriander powder – 1 tsp
Red Chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Chopped coriander leaves for garnish
Mango powder – 1/4 tsp
Salt to taste
Method
Boil baby potatoes, let them cool then peel them. Heat oil in a pan. Add cumin seeds and let them crackle. Now add coriander powder. Immediately add potatoes, salt, red chilli powder, turmeric powder and mango powder. Mix well and saute for 2 minutes. Sprinkle little water if required and cook on low heat for 4-5 minutes. Remove from the heat and garnish with chopped coriander leaves. Serve hot with paratha or puris.

Friday, 24 July 2015

Buttered Onion Rice


Buttered Onion Rice



















Ingredients
Boiled Rice -- 2 cup
Onion – 1 (medium)
Cumin seeds -- 1/4 tsp
Red Chilli powder – 1/2 tsp
Oil – 2 tsp
Butter – 2 tbsp
Chopped Coriander leaves – 1 tsp
Salt to taste

Method
Peel and chop onion. Heat oil in a pan. Add cumin seeds, let them crackle. Add onions and saute until light brown in colour. Add boiled rice, red chilli powder and salt. Mix well and cook for 2 minutes. Add butter and mix well. Garnish with chopped coriander and serve hot. 






















Stuffed Bhindi

Stuffed Bhindi 
Ingredients
Bhindi (ladyfinger) – 400 gms (medium size)
Oil – 3 tbsp
Cumin powder – 1 tsp
Red Chilli powder – 1 tsp
Ciriander powder -- 2 tbsp
Turmeric powder – 1 tsp
Mango powder – 1 tbsp
Salt to taste

Method
Wash and wipe bhindi with the help of a kitchen cloth. Cut both the ends and slit each bhindi vertically. Mix all the spice powder in a bowl. Add salt and mix well. Now fill each bhindi with the mixture. Heat oil in a pan/kadai. Add bhindi and shallow fry by covering with a lid. Fry till cooked and crispy from both sides turning in between. Serve stuffed bhindi fry with chapatis.

Bhindi Masala

Bhindi Masal
Ingredients
Bhindi (ladyfinger) – 500 gms
Chopped Onions – 2 (medium size)
Chopped Tomatoes – 2 (medium size)
Oil – 4 tbsp
Cumin seeds – 1/2 tsp
Red Chilli powder – 1 tsp
Ciriander powder -- 2 tsp
Turmeric powder – 1/2 tsp
Mango powder – 1 tsp
Salt to taste

Method
Wash and wipe bhindi with the help of a kitchen cloth. Cut both the ends and cut into 1/2 inch pieces. Heat oil in a kadai. Add cumin seeds, let them crackle and change their colour. Add chopped onions and saute till light brown in colour. Add tomatoes and saute for 4-5 minutes. Add bhindi. Sprinkle turmeric powder, red chilli powder and coriander powder. Mix well and cook covered on low heat stiring in between. When bhindi is cooked, add mango powder and salt. Mix well and cook for 2-3 minutes on high heat. Serve bhindi masala with chapatis. 

Palak Bhujia (Plain)

Ingredients
Palak (Spinach) – 500 gms
Oil – 1/2 tbsp
Cumin seeds – 1/2 tsp
Chopped Garlic – 1 tsp
Red Chilli powder – 1/2 tsp
Salt to taste

Method
Wash and chop the palak coarsely. Put in a pressure cooker with 1/2 cup of water and cook for 1/2 whistle. Put off the heat and allow the steam to escape before opening the lid. Open the lid and squeeze out excess water from the cooked palak. Heat oil in a pan. Add cumin seeds, let them crackle. Add chopped garlic and saute until light brown in colour. Add cooked palak, red chilli powder and salt. Mix well and cook for 3-4 minutes. Serve hot with chapatis. 

Spinach is a super vegetable loaded with tons of nutrients in a low calorie package. 

Egg Bhurji

Egg Bhurji


















Ingredients
Eggs – 2
Onion – 1
Tomato – 1
Green Chilli – 1 (optional)
Red Chilli powder – 1/4 tsp
Oil – 1tbsp
Chopped Coriander leaves – 1 tsp
Salt to taste

Method
Chop onion, tomato and green chilli. Break the eggs, add salt and red chilli powder. Beat the egg mixture well. Heat oil in a non-stick frying pan. Add onion and saute until just the beginning to soften. Add green chillies and tomatoes. Fry till tomatoes become soft. Add beaten eggs. Stir the mixture until the eggs are cooked. Remove from the heat. Garnish with chopped coriander. Serve hot with toast, parathas or chapatis.


Eggs are not just delicious. They are also an excellent source of many essential nutrients including high quality protein, and minerals. 

Aloo Simla Mirch (Potato Capsicum Dry)

myfoodpitara
Aloo Simla Mirch (Potato Capsicum Dry)


















Ingredients
Potatoes – 3 – 4 (medium)
Capsicum – 3 – 4 (medium)
Oil – 1 tbsp
Chopped Onion – 1 (medium)
Tomato puree – 3 tbsp
Cumin seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Garam Masala powder – 1/2 tsp
Salt to taste

Method
Wash both the vegetables. Peel and dice the potatoes into small pieces. Remove the seeds from capsicum and dice into pieces. Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped onions and saute till they become translucent. Add tomatoes puree and saute for 4-5 minutes. Add potatoes and capsicum and mix well. Add turmeric powder, red chilli powder and salt. Mix well. Add 1/2 cup of water. Cover and cook till potatoes are well cooked. Add garam masala and mix well. Stir the sabji till all the liquid evaporates. Serve hot with chapatis or parathas.


Potatoes are very low in saturated fat, cholesterol and sodium. It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese.

Arbi ki Sabji

Arbi ki Sabji
 Ingredients
Arbi (Colocassia) – 500 gms
Oil – 4 tbsp
Ajwain (Carom seeds) – 1/2 tsp
Asafoetida – 1/4 tsp
Chopped Green Chillies – 2
Coriander powder – 2 tsp
Red Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Mango powder – 1 tsp
Salt to taste
Chopped Coriander leaves – 2 tbsp
Lemon juice – 1 tsp


Method
Wash and boil arbi in a pressure cooker/pan. Peel arbi and cut them in two or three smaller pieces. Heat oil in a pan. Add ajwain and asafoetida, let ajwain crackle. Add chopped green chillies and arbi and saute for 2 minutes. Add coriander powder, red chilli powder and turmeric powder and mix well. Cover and cook for 5 minutes. Sprinkle salt, mango powder and lemon juice and mix. Cook on high heat for 3 - 4 minutes, stir in between to turn the sides. Add chopped coriander leaves. Serve hot with chapatis or puris.


Arbi is healthy. It is loaded with potassium (an important mineral for a lot of bodily processes) and fiber.


 

Thursday, 23 July 2015

Kala Channa Curry (Black Chickpeas Curry)


Kala Channa Curry (Black Chickpeas Curry)



















Ingredients
Kala Channa (Black Chickpeas) – 1 cup
Cumin Seeds – 1/2 tsp
Finely Chopped Onions – 3/4 cup
Tomatoes puree – 3/4 cup
Ginger & Garlic paste – 2 tsp
Chopped Green Chillies -- 2-3
Turmeric Powder – 1/2 tsp
Red Chilli powder – 1/2 tsp
Dhania Powder – 1 tsp
Garam Masala – 1/2 tsp
Mango powder – 1/2 tsp
Chopped Coriander leaves -- 2tbsp
Oil – 2 tbsp
Water – 4 cups
Salt to taste

Method
Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and add channa in a pressure cooker with fresh water. Boil channa with little salt for about 15-20 minutes. Now heat oil in pan and add cumin seeds and let them browned. Add onions and saute till they get golden brown colour. Add ginger and garlic paste and saute for few seconds. Add tomatoes puree and chopped green chillies and saute for 4-5 minutes. Add turmeric powder, red chilli powder, dhania powder and garam masala powder  Cook till oil starts leaving the masala. Then add boiled channa along with water. Simmer for 5 minutes. Add more salt and water if required. Simmer for 5 -10 minutes till you get your desired consistency. Add mango powder and mix. Garnish with coriander leaves. Serve with chapatis, puris or rice.


















Kala Channa, apart from being economical, this legume packs the benefits of fiber, protein and numerous vitamins and minerals making it a healthy option to include in your diet. 

Aloo Paratha

Aloo Parantha



















Ingredients
For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste
For stuffing
Boiled Potatoes -- 3-4 (grated and mashed)
Chopped Coiriander leaves – 2 tsp
Chopped Green chillies – 2 (optional)
Mango powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Oil/Ghee for frying

Method 
Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Mix potatoes, chopped coriander leaves, chopped green chillies, mango powder and red chilli powder in a bowl. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the center and sprinkle little salt. Join all the edges of the dough (rolled chapati) to seal mixture in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Serve hot with pickle, curd or tea.